Beef Brisket Curry (Hong Kong style) ⭐️⭐️⭐️⭐️⭐️

[@kieracoco]

Great recipe! I"m going to try, thanks! What is the point of adding scallion and ginger in initial blanching process if you're going to dump the water? Also you blog says to blanch for 3-4 mins but your video says 20 mins which one is it? thanks!

[@ChoysKitchenware]

I have made changes to my blog to align with the video. Thanks for picking up.