Hey guys, a few notes: 1. So right - pounding vs blending. If you pound your aromatics, the curry's gunna be significantly thinner. We know some chachaantengs add in a slurry at the end to thicken - that would be our recommendation if going the pounding route. You could also strain the curry after blending if you feel like it. 2. If you noticed, the braised brisket recipe is extremely similar to that shown in the Lo Mein video here: kzfaq.info/get/bejne/fpd0gdaCmsrdqWw.html 3. If you'd like the curry spicy, you can add one fresh red chili in with the aromatics - Heaven Facing, or something similarly spicy. 4. There are some curry pastes in HK that famously use an... impressive number of spices. Like, up to 40. In our tests though, when we were a bit too overzealous with our spice blend, it ended up with a sort of TCM-y aftertaste. Besides what was on the ingredient list on that bottle, we added the star anise (which most blends use), ginger, and clove. That bottle also had salt and MSG added. We preferred to season at the end, and felt that MSG what kinda out of place when we tried it (a rarity for us, I know lol) 5. That bottle's got quite a bit of oil in with the spices. Did they use the same method as us to make the paste (i.e. fry the spices in oil)? No clue. If you want to try another approach - e.g. toasting the spices first - go for it. This was just our best guess for the paste. 6. If you want to toss in some potato, go for it. Slice then cook the potato first, then add it in at the very end. There are totally approaches that use the potato to thicken things, but with this recipe it'd have the potential to make things way too thick if you added it in too early. 7. Fried pork chop and fried chicken cutlet are two of the other classics - my favorite might actually be fried pork chop. Fishball we'll get to next week (hopefully, we're super close but we really want to nail down a fishball that people can make w/ common fish abroad. Can you guys conveniently get mackerel? Red snapper?) Last thing - just so you know, I only appear to get notifications for comment here if you do the whole "@Chinese Cooking Demystified" thing. Besides that, the only way I see comments is to go into KZfaq studio - something I try to avoid if I can, as I don't think it's super healthy to be exposed to analytics all the time (no KZfaq, we really don't care if we have a 10-20% variance in our weekly views, but it *does* affect my mood if you're flashing that information in my face everywhere...)

Hello! HKer here! My mom always added a peel of orange/mandarin into the curry too! She said, it makes it more fragrant! Very authentic bits of detail! Yum!

My first one with HK curry was from a place here called Hong Kong Harbor Bistro in Toronto Chinatown. My grandmother's friend ran the place and I would always order this but ONLY from here. It was more a mix of Indian curry with some Chinese influences and Portuguese. I've been trying to reproduce it as close as I can. Generally how I did it was with chicken, preferably bone in thigh and marinated with the following; generic curry powder, cumin powder, turmeric powder, garlic, ginger, chili powder, light soy sauce, chicken base, sesame seed oil, veg oil, and corn starch. I fry the whole thing to give it a slight burn from the wok. Remove, cook up some potatoes with some additional curry powder to crispen up a little. Throw in some onion, return the chicken, stir fry for a minute, and add coconut milk. Cook on low with the lid on for about 10mins.

You guys are so good at explaining this! Can't wait to make!

YES!! ive had hongkong curry when i went to hongkong almost a decade ago and i never tasted anything similar ever since! Thanks for breaking this down. Now i think i can make it for myself

I swear, after every video I want to go out and buy all the stuff to make the dish, you have such awesome recipes! Also, I gotta stop watching late in the day when the local Asian stores are closed... :P

That was an amazing video! I'm really looking forward to the fish balls next week. Always wanted to recreate that dish but never got to it.

Damn, thanks for making me crave it at 12am in a dorm room. Seriously, this video's amazing. Thanks.

i've been craving chachaanteng curry soo much!! lee kum kee does a curry base but even that's hard to get one's hands on outside hk. thank you for this!! gonna have to collect a couple of these ingredients but can't wait to make this soon

I *love* when people say "British style curry" since we bastardise *every* understanding of curry. Regardless, you're helping us create authenticity, so thank you!!!

No need to apologize for "poor lighting" and having to go inside to finish! i just like watching y'all cook and we get to see more of the new place!

Fantastic attention to detail for a KZfaq cooking vid. Guys, you're head and shoulders above in terms of Chinese cooking.

This is a superb recipe from a superb channel!

the orange peel or powder, what my granny did is to keep and sun dry the peels of mandarin oranges (if this fruit is available in western countries asian groceries). wow, i was gonna say hongkong style curry paste is not even available in singapore, although i believe i have eaten this style of curry in hongkong style restautants here. thanks a bunch for revealing a close proxy of the required spices.

My family's favorite Chinese place has curry that I didn't expect to find, but ended up really liking. I think it might be a variant of this! They use skirt steak and leave the onions & garlic unblitzed though, which gives it a little more body. Thank you for the video! Excited to hopefully recreate it sometime

I have to say it again, the diversity of the recipes that you choose is top notch! This basically combines my two favorite cuisines even, chinese and indian. I know this isnt really indian but I cant wait to try this next weekend!

one of my fav cooking channel

Thank you so much for captioning all your videos!!!

@Chinese Cooking Demystified looks really good, I never realized how simple this is to cook. Whenever I've had it in Hong Kong, it contains not just those strands of fat/whatever but also HUGE chunks of jiggly stuff (is it tendon? or something else). Often I'll fish for potato and find this jiggly stuff instead. It's not bad but I prefer the meat. Looking forward to the fishballs, I use pre-made fish balls but am very interested to see the sauce you will make.

Was watching the rinse, then ginger/green onion knot, wine and of course recollected Chef Wang Gang's lessons...

you have got an award winning recipe there :D can't wait for you guys to come open a restaurant in Canada

This looks tasty and I shall be making it, but boy am I excited for fishballs next episode!!

The new place looks great!!!!!! YAY 4 DECENT KITCHEN LIGHTING :)

I cannot be the only one who feels exhausted after watching your videos.

Carefully zest a couple of oranges, let that dry, and then grind the zest with a mortar and pestle. This makes an excellent orange peel powder. Take care to not include any of the white pith, which can be bitter. Cheers!

solid as always🙏🏻

Looks delicious 😍

I'd like to see you make Portuguese (Macao) style baked curry chicken.

I've been a fan of Japanese Curry for a long time, but this looks very interesting. Might have to give this a try.

this is primarily about the specific kicks to a delicious curry, which is more and more some elevation of the most flavorful meat and gravy that one can brew up. Saute a fresh concoction of garum and citrus; tangerine peels are worth saving but I try to make use of all citrus peel if I can. You'll notice some are better than others for different things. Tangerine is nice ground up with coffee and chai mix.

I've had this dish a lot in Hong Kong and am a bit hesitant to try making it simply because 50% of the time the CaCaanTeng's curry was incredibly salty and that killed it for me. But I guess I could just leave out most of the salt and see if its better then :) Thanks for the recipe, looks good!

I'm British so love curry but I'm lazy with my cooking and usually end up using Japanese curry and throw in a ton of Chinese fried fish balls along with chunks of bamboo, puffy tofu and quail eggs spicing it up with dried chilli and sichuan peppercorns pouring it all over some udon noodles. Looking forward to the fishball recipe!

One thing I noticed that Cui Hua (at a time) used to put deep fried potatoes into this right before serving, really liked that.

Rather than grinding the spices and frying it up, could we use the Sichuan technique of letting some of the spices sit in the oil for 5-7 days? I dont have a spice grinder for my star anise and licorice root.

Another bull's eye on my appetite. Thanks for this recipe!

Really nice!

Oh we have curry paste here in Tampa, we're really lucky to have great Asian markets.

I miss Hong Kong and the foods :)

This looks amazing! Thanks for the video! Quick question: is there a place I could stop with the curry base (after the early oil step or after the blending step later on, perhaps) that I could then keep in the refrigerator for 24-48 hours and then continue with the rest of the steps? I'm thinking of making this in a particular instance where I would not have hours beforehand to make the curry itself but could spend ~30-45 min heating & finishing everything if I made the curry paste/blend earlier.

@Chinese Cooking Demystified - I lived in China for a while and one of the things I'll never understand is how water is used. For example, why use fresh water in the curry base rather than the beef water from simmering to reinforce that flavor?

can I just dry orange peels to make the mandarin peel powder? Then blend it with a thing?

It's interesting how ubiquitous curry has become. I suppose that's the colonial influence again! Definitely pleased to hear of the fish ball tutorial; I've been wanting to make those for a while.

Thanks for this - really interesting recipe. One suggestion: might be worth taking the tea bag out after 4-5 minutes. I've found it can impart a bitter taste if left in too long. But whatever works for you.

Ai ya pang yau 朋友 you making this South East Asianer hungry lol 😩

TEA Chinese tea how to make and serve? Also what is how to make the red date and goji berry tea, ( fyi goji berry is becoming very popular with home gardeners in the USA.

I made this. Absolutely delicious. I subbed: A whole onion for the 1/2 and shallots 3 chicken breasts for the beef 4g anise seed for the ground star anise and licorice Fresh lemon zest for orange powder

Will the licorice root give any noticable licorice taste? Just making sure because I can't stand licorice, so would be a shame to make this stuff and find out there was an oppressive licorice aftertaste or something the likes

It's also one of the most common flavourings for cart noodles.

So i recently purchased dried tangerine peel for the first time. It really doesn't taste like its former self. When I google it i get images that vary in shade. Is there a difference between them? Btw, Im stoked about the fish balls, next week!

What type/brand of thermometer do you use?

Where can you buy the "Hong Kong style curry paste"? What are some brands that are available in the US?

great videos

Did a quick search on beef plate because I've never seen it sold with that name before and found that it is typically cut into skirt and hanger steaks here in the US. Which do you recommend for this curry?

Oooh nice new place!

How long can you "keep" that Curry paste you made? Does is store in the fridge or freezer?

I'm fond of curry dishes especially in the cold season of the year. I usually prepare either Indian or Thai curries and this hybrid looks very interesting and worth trying. The idea of preparing the oil based "paste" beforehand and ready to use is attractive. It won't loose the aroma over time like a ground spice mix would do. But I admit that I have a problem with heating oil to 220C, why I have shied away from making chili oil etc at home. I know that refined oil is a prerequisite, and its autoignition temperature presumably is higher than 220C, but honestly I don't feel safe. Besides that I'm afraid that this temperature even in refined oil will create unhealthy substances. Is there any reason why I can't heat the oil to merely 175C and use it straight away? Merely for my own curiosities sake: when bayleaf is mentioned in Chinese recipes, does it refer to bay laurel/laurus nobilis or Indian bayleaf/cinnamomum tamala?

Do you know why Chinese recipes sometimes soak the meat to get rid of the myoglobin? Is it for texture, taste, or something else?

Fiiiiiiiiinally so happy

Why do you bring the oil up to 200 then let it cool down?

In the US, that cut of beef might be called skirt steak or hanger steak.

I need that plate at 3:59

u blend the lemongrass then didn’t strain ??!

6:01 Oh hi there Santan Kara~

Is this like a malay chicken curry? Chanai?

Looks amazing. Now excuse me while I dissolve some curry sauce in boiling water:E hehe

How can we get chopsticks like yours?

Out of curiosity. Why go thru removing the myoglobin from the beef?

Do you record the narration before the video so you know how to time your hand gestures lol

I will be here for the fish balls next week. And obligatory "that cat plate is SOOO cute" comment is here.

Oh, when did you guys move? The new place looks nice!

This looks and sounds totally amazing! Would it work over noodles, too, y'all?

nice

The Southeast Asian method would be to blend the aromatics (onion, garlic, lemongrass, etc.) with a little oil before frying.

Shrimp! Shrimp curry is delicious!

In my opinion some dishes are best left to restaurants because of the time it takes to make. I think this is one of those recipes lol

To preserve the beefy flavor, I might consider sous viding the steak with those seasonings instead of boiling it.

cheers, delish

great reverse engineering of the paste! There's also this trick of using a lump of yellow rock sugar in the stewing of the beef to help with tenderizing it, so that's in lieu of the sugar at the end.

Wow. Santan Kara.

I've never seen HK curry here with lemongrass, and only VERY rarely with coconut milk - I'm from Vancouver

i like these recipes but it’s always got some shit no one haves i’ve never even heard of liquorice root let alone known where to get it

Hong Kong........missing the city

Latest Video. Cool.

More HK videos please! Ga yau hong kong

your link www.reddit.com/r/Cooking/comments/d9ir2r/recipe_hong_kongstyle_curry_%E5%92%96%E5%96%B1%E7%89%9B%E8%85%A9%E9%A5%AD/ says permanently "503 Service Temporarily Unavailable" though all services of reddit are online (checked)

where is that like button? Oh I already pressed it. Can't do it again....

Could have pressure cooked that in a bit over 1 hr

Might make this without the coconut.

My grandma never used coconut milk in curry. She grew up in hong kong and she'd be over 100

thiccccc curry

yes

Food looks good. The pots need some love and barkeepers friend cleaner on the outside

"To get started with Hong Kong style curry, you'll need... Hong Kong style curry paste" I lost it XD

咖喱鱼饭 beats beef or chicken.

Hello

This would 100% give me the worst diarrhea

My chef heart was broken when you used water instead of the stock you had from the meat. Why? Also I don't really believe in pedantic skimming. It's a bad religion.

I wonder if choosing this recipe is meant to be quietly subversive or not. Either way, it looks tasty as hell. Also, #FreeHongKong

you guys this is the first ever time I have disagreed with a single ingredient choice in any one of your videos!! You live in *China*!!!!!!! how could you use a teabag oh my heart Y_Y There're like 2000 different varieties of inexpensive real Chinese tea that would have worked perfectly in this dish! like cheap da hong pao, a million kinds of black tea, basically any dancong, etc etc. (still love you guys though

I wonder if HK style curry can beat Malaysian style curry lol...