If you are too accustomed to the traditional beef brisket / tendon in chu-hou paste (柱侯醬) like me, and can’t think of another alternative way of cooking, this recipe is for you.
When one of my fans posted a question asking for a recipe of tendon, instantly I recalled the tasty tendon and brisket dish that my mother-in-law cooked for me a while back in Hong Kong.
If you are too accustomed to the traditional beef brisket / tendon in chu-hou paste (柱侯醬) like me, and can’t think of another alternative way of cooking, this recipe is for you.
I loved at first bite literally. This dish goes really well with steamed rice or noodles.
Continue reading:
When one of my fans posted a question asking for a recipe of tendon, instantly I recalled the tasty tendon and brisket dish that my mother-in-law cooked for me a while back in Hong Kong.
If you are too accustomed to the traditional beef brisket / tendon in chu-hou paste (柱侯醬) like me, and can’t think of another alternative way of cooking, this recipe is for you.
I loved at first bite literally. This dish goes really well with steamed rice or noodles.
Continue reading:
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