I've written down the recipe here: Curry Beef Brisket [Recipe by Chef Sing Sing] Ingredient: Beef brisket 2.2lb (=1kg) Ginger 3 big slices Green onion 1 stalks Ginger 5 big slices Green onion 1 stalks Chu Hou Sauce (柱候醬) 1 tablespoon Rice wine some Bay leaf 3 Rock sugar 1 piece, about 2 thumbs big Boiling water some Curry Paste 3 tablespoon Tumeric 1 tablespoon Shacha sauce (沙茶醬) 1 tablespoon Chili pepper a little (optional) Yellow or White onion (cut into 1-inch piece) Minced Garlic 1 tablespoon Minced Shallot 1 tablespoon Rice wine some Bay leaf 3 Star anise 2 Cinnamon stick 1 Russet Potato 1, cut into big pieces (like you would for soup) Soy sauce 1 teaspoon Salt 1 tablespoon Coconut milk 40ml Evaporated milk 40ml Coriander some, for decoration only Steps: 1/ Rinse beef brisket with cold water and soak for 10min to force the blood water out 2/ Cook beef brisket in cold water with ginger (3 slices) and green onion (one stalk), bring to boil, and cook for ~3-4 min (depending on size of your beef brisket, you may need to cook for longer) 3/ Clean beef brisket and cut beef brisket into 1-inch pieces 4/ Stir fry 5 slices of ginger, green onion (1 stalk) and chu hou sauce, make sure it is fragrant and it bubbles up, add some rice wine, add rock sugar, add boiling water. Make sure water covers all beef brisket. Add 3 slices of bay leaf and 1 star anise, simmer for an hour (if instant pot, ~38 min) 5/ Mix 1 tablespoon turmeric, 3 tablespoon of curry paste, shacha sauce 1 tablespoon (also optionally chili pepper) into a sophisticated curry paste 6/ Separate beef brisket from the broth, discard ginger and green onion previously in the broth 7/ add oil to wok, stir fry white onion, 1 tablespoon minced shallot, 1 tablespoon minced garlic, add sophisticated curry paste, add the beef brisket, add rice wine, add the broth back to wok, add 3 bay leaf, 2 star anise, cinnamon stick, potato, bring it to boil, simmer for 45min (if instant pot, ~30 min) 8/ add salt 1 teaspoon, soy sauce 1 tablespoon, coconut milk 40ml, evaporated milk 40ml. Don’t stir too hard because you don’t want to accidentally mash up the potatoes. 9/ Plate it, and decorate with coriander :)
整左啦，超级好吃，不过真是要隔夜先好吃，昨日煮完无开大火滚起调味又差点点，今日起身滚起重新调味，超好吃！辣味都出埋，落了三只辣椒仔原条！正！最近仲想吃马拉炒饭，出去买了一个超级难吃，准备睇星星师傅d炒饭片mix and match一下！系外国真是好多时要自己动手，先吃到想要的味道！感谢星星师傅无私分享！等我地d外国单身狗有淡好吃！
How delicious is this! Unbelievable! Just what I’ve been craving-for this Fall season so rich and yummy .Another great recipe to prepare for this coming cold days🙏🙏😍😍😍✨
其實我係一開始睇隔離「愈x愈x」先既，主因貪佢快上快落，教工人姐姐煮較易。之後訂閱左星星師傅，跟煮過之後，發覺技巧細節位同味道係唔同層次😂
老實講，起初我兩邊都會睇，但最近發現隔離台，星星師傅出咩野，佢又出咩野/巢番舊野出黎再post，我覺得佢真係過份左，亦破壞左成個煮野食既平台和諧，希望佢會收斂反省下
不會的，佢個病只會越嚟越嚴重。
遲早個頻道叫越煮越閪
@@leungleung7232 佢食鮑汁食到傻L左呀 遲早全家都食L到痴埋入青山
原因好簡單 因為星星師傅 係做廚房出生同做住家菜係兩回事每一個細節都好重要
各有各做咪好，鍾意睇邊個自己選擇，閉在佢講一套做一套，要汆水時又串星星出晒啲味，咁你咪無出囉，教人哋豬肉汆水喺錯咪得囉，但又唔敢講，真笑死，D師奶鍾意睇，當然有自由，不過又掉轉頭話人哋話佢無腦，我有次都好想留言講幾句公道話，但佢啲粉絲應該唔受落，都喺算吧！
我甚少留言,但係睇星星師父真心學到好多野,好記得一位師父曾經千叮萬囑咁教我,醃野唔可以先落油,
因為一落左油先,食材就會被封住,入唔到味,呢句話我記左十幾年,
之後睇左好多教煮野,都唔會著重呢個點,尤其係電視上既阿媽阿爺,一開波就叫人落油落粉,我睇到莫名其妙,
直到近期睇到星星師父......你說出個重點來
就憑你呢句說話,就立分高下
我係一個好鍾意落廚既普通人,如果係一般煮法,隨便屋企食一餐,講真...教唔教學冇分別,自己鍾意個味道就可以,
如果要睇既,一定係想進步,想學到真真正正既竅門,
星星師父係我睇過咁多個之中,幾位最專業既手法其中一個,
加油,支持你!!
多謝分享及感謝支持
除非等十五分鐘之後才下油
不然沒分別
星星早晨，又喺一個完美示範，喺呢度學煮餸真喺會學到正統嘅方法，重點喺師傅好無私咁分享比大家！
I've written down the recipe here:
Curry Beef Brisket [Recipe by Chef Sing Sing]
Ingredient:
Beef brisket 2.2lb (=1kg)
Ginger 3 big slices
Green onion 1 stalks
Ginger 5 big slices
Green onion 1 stalks
Chu Hou Sauce (柱候醬) 1 tablespoon
Rice wine some
Bay leaf 3
Rock sugar 1 piece, about 2 thumbs big
Boiling water some
Curry Paste 3 tablespoon
Tumeric 1 tablespoon
Shacha sauce (沙茶醬) 1 tablespoon
Chili pepper a little (optional)
Yellow or White onion (cut into 1-inch piece)
Minced Garlic 1 tablespoon
Minced Shallot 1 tablespoon
Rice wine some
Bay leaf 3
Star anise 2
Cinnamon stick 1
Russet Potato 1, cut into big pieces (like you would for soup)
Soy sauce 1 teaspoon
Salt 1 tablespoon
Coconut milk 40ml
Evaporated milk 40ml
Coriander some, for decoration only
Steps:
1/ Rinse beef brisket with cold water and soak for 10min to force the blood water out
2/ Cook beef brisket in cold water with ginger (3 slices) and green onion (one stalk), bring to boil, and cook for ~3-4 min (depending on size of your beef brisket, you may need to cook for longer)
3/ Clean beef brisket and cut beef brisket into 1-inch pieces
4/ Stir fry 5 slices of ginger, green onion (1 stalk) and chu hou sauce, make sure it is fragrant and it bubbles up, add some rice wine, add rock sugar, add boiling water. Make sure water covers all beef brisket. Add 3 slices of bay leaf and 1 star anise, simmer for an hour (if instant pot, ~38 min)
5/ Mix 1 tablespoon turmeric, 3 tablespoon of curry paste, shacha sauce 1 tablespoon (also optionally chili pepper) into a sophisticated curry paste
6/ Separate beef brisket from the broth, discard ginger and green onion previously in the broth
7/ add oil to wok, stir fry white onion, 1 tablespoon minced shallot, 1 tablespoon minced garlic, add sophisticated curry paste, add the beef brisket, add rice wine, add the broth back to wok, add 3 bay leaf, 2 star anise, cinnamon stick, potato, bring it to boil, simmer for 45min (if instant pot, ~30 min)
8/ add salt 1 teaspoon, soy sauce 1 tablespoon, coconut milk 40ml, evaporated milk 40ml. Don’t stir too hard because you don’t want to accidentally mash up the potatoes.
9/ Plate it, and decorate with coriander :)
thanks for sharing the detail instructions. What setting would you suggest if I'm using instant pot?
Thank u so much as i Don't really understand what his talking, just watching what he was preparing
@ Natalie Kwan 功德無量。🙏。Thanks so much 👍
多謝🙏🏻
I added 1 tsp salt is enough, becoz there is also soy sauce to bring the salty taste😍.
雖然要做好多步驟，
但係呢啲細節位真系唔可以偷懶， 自從睇咗你教煮嘢食之後， 家人話我煮嘢好左好多，多謝星星師傅無私的奉獻， 畀個like你👍👍👍😚
從來香港茶記食咖喱，識食一定要多薯仔，非常好下飯
師傅所教嘅調味同竅門真係可以令住家廚房煮出街外味道之餘又相對健康，雖然片係長啲又無字幕，但近來都有放埋調味料份量喺片中，十分方便，感謝師傅分享！
喺我烹調視頻當中 我時常強調食材嘅 原味 喺屋企做 才食得健康啲 多謝收睇
星星老師 示範 茶記做法，係好寶貴既非物質香港文化遺產，好多港人要移居外地學習開港式餐廳，趕唔切慢慢學㕑，就要靠你既珍貴指點去摸住石頭👍👍👍
原來醬底都咁講究, 牛腩要炆兩次, 唔怪得整過幾次都做唔到出面餐廳風味, 又學到野👍
我都鍾意炆定第二日食, 又淋又入味😋
將我喺飲食業幾十年齡 認識同大家分享
已比咗個like你啦！
今晚用了1斤坑腩煮，整個餸的咖哩味夠，牛腩夠淋，薯仔的味還可以，但牛腩就不夠味，煮出來成個餸好水，唔夠杰身。我估可能炆的時候太多水，所以即使下了調味，牛腩都唔夠入味，還有另一原因係落鹽的時間太遲，令到牛腩唔入味，所以我建議第二次炆的時候，咖哩料照落，但改用雞湯去炆，牛腩及薯仔都會更入味，不用放到過夜等入味。
淨係個汁都可以食兩碗飯，正到冇得頂，師傅真犀利。😘👍
，睇賣相幾好，咖喱汁好似稀咗，晤見洋蔥啊
@@christinechong1702 鍾意杰啲可以煮乾少少
很怀念在香港吃的咖喱牛腩，昨天特地买了材料，今天照着师傅的方法煮。好吃。😄
非常感謝星師傅教路！前晚第一次學整咖喱，完全無想過好味過在街食！家人都讚不絕口，因為我無加辣椒，只落少少辣椒粉，小朋友都話好味！牛腩真係淋既程度岩岩好！ 1小時45分鐘完勝茶記牛腩呀！勁有成就感！
用壓力煲煮，省75%時間，即是炆15分鐘當1個鐘。
多謝星星師父指導！
Brisk 1 kg
2:51 seasoning ingredients
6:25 other ingredients
15:10 last seasonings
🙏🙏👍💪
多謝師傅指點,定必依樣畫葫蘆, ,照辦煮碗. 記得以前長期光顧南風,南亞, 南僑, 南天, 星加坡.....等等馬來餐室, 那裹的咖哩真是好味透頂,,至今也未能忘懷, 現時幾難找到一家像樣的咖哩食府了. 就算尚存的新廣南餐室,也遠不如昔,一副唔食就卵就的樣子.真係為之吹漲也矣!
你講嗰咋都執曬咁濟！新廣南而家係垃圾， 近年都冇去食。
@@yatyingha7431 所言是極, 當年旺角區三家馬來餐廳 ,南風, 新加坡, 新廣南都是海南人士經營,鼎足而立, 口碑甚佳.如今安哉
早幾年西灣河都有一間恆河咖哩屋 不過最近去已經冇做
@@singsingkitchen 無,緣光顧, 可惜可惜, 今見閣下所作咖哩,雖則未曾親口一試, 但觀其形貌色澤, 都似當年所喜之物事.
今天跟星星師傅煮1）咖喱牛腩 - 原來炇兩次個效果真係完全唔同雖然要花較長時間，我老公以為是外賣2）薑蔥生蠔容易煮及好好味。謝謝🙏😀
🙏
師傅，萬分感謝你的頻道，讓小弟獲益良多🙏！我睇咗你呢條片5次，真心不明白按dislike的人嘅原因🤷🏻♂️⋯⋯正所謂行家一出手，便知有沒有。師傅加油💪🏻
多謝收睇 烹調技巧和細節位永遠都呃唔到人
跟住做左一次, 星星師傅無講錯, 浸一晚牛腩更入味, 一樣咁淋
反而薯仔雖然淋但係比較粉, 唔似蘿蔔咁入味
同埋我唔多鍾意李錦記個咖哩, 下次試第種
我頭頭尾尾看了25 次，終於開始試一下跟著星星教的方法來煮
原來好味嘅咖喱牛腩係咁整,好食嘅餸就係要比心機去做！謝謝師傅指點！😋😋🥰🥰
我尋日跟住煮左比男朋友食，佢食左幾啖跟住問我可唔可以每個禮拜都煮比佢食，我勁開心！下次挑戰生炒骨🥳🥳真係好多謝你星星🙏🏻
🤣🤣🤣👍👍👍
比個like你，等你整咖哩牛腩等左好耐。細個我住愛民邨屋企樓下有間叫天馬快餐。果時我最愛就係我大佬帶我落去食距地既咖哩牛腩。響澳洲，出面D咖哩牛腩好少有好食既。等得閒又試下師父你既造法。多謝分享。
多謝你嘅分享我都係將以前我做落所認識一個筆記形式 拍攝 視頻 同大家分享
師傅傾囊相授，多謝！受教!
唔好客氣 我將我喺飲食業幾十年經驗同大家分享
@@singsingkitchen 越南歌越方越南歌
星星師父做這個餸很費功夫 很好吃😋多謝你的指教。👏👍🙏🙏🙏
只可用正去形容 ! 但真是用心, 用時間 !! 多謝分享 !!
🙏
會唔會教整咖哩膽，非常咁想學🙏🏽🙏🏽
條片好似有？
呢味菜係我心頭好！👍👍👍
😋😋
星星師傅，可否上傳一些適合老人家的菜式？
好掂呀！十分懷念這個味道。家人有人用白飯食，有人用麵包食，最後汁也食光。正！多謝教導。
🙏🙏
Another my favorite dish!
Thank you
好多謝星星師傅，自從睇你嘅職人吹水，我跟你學咗好多嘢，而且好成功😂我老公諗🤔點解個女人忽然之間識得煮咁多嘢嘅？😂😂佢諗極都唔明🤔以為自己換咗個新老婆🤩
🤣🤣👍 老公鍾意食就最好
師傅 揾日教煑 咖哩魷魚呀🙏
訂閱左星星師傅，跟煮過之後，發覺技巧細節位同味道係唔同層次 totally agree! Real master and with the heart to share!!
🙏
我全家是百分百北方人，自打出国以后，真的好喜欢港式茶餐厅里实惠的食物跟奶茶，冻柠茶，冻柠蜜！天天吃也不腻，我怀疑我自己上辈子一定是是广东人。
北方人主要吃甚麼的？豆漿油條，餃子？
keigorjai 面食
@Gk 替你更正， 上輩子一定是「香港人」， 因為廣東人一般沒有喝奶茶， 凍檸茶， 凍檸蜜的習慣， 這都是香港人普遍的慣性動作。
😄😄😄
糸我至愛 , 次次看你 video 我都肚餓 , 糸外國半夜三更冇得食
多謝星星師傅公開炆牛腩秘訣，馬上去街市買料煮，因我最鐘意食牛腩，祝你身體健康。
我早前做咗個諸侯牛腩都可以參考下
我以前做茶餐廳時，薯仔會泡一泡油，或同洋蔥一齊炒至焦香，咁炆出黎會更惹味。
土豆冇廿容易烂
星星師傅的這個食譜我從兩年前就開始做到現在，已經做了不下8次，每次做全家讚不絕口吃光光，今天晚上用牛筋腩牛腱又做了一次一樣非常美味，謝謝師傅的分享🙏🥹
睇到你留言好開心🙏🙏💪
感謝星星師傅教導，分享🙏🙏🙏👍👍👍👍☕️☕️☕️🌹🌹🌹🌹🈵🈵🈵🈵❤️❤️❤️❤️
Just made it. Had tried so many curry recipes. This is my favorite one. It taste better than many restaurants. Thank you.
啱啱跟足師傅做法，好味到不得了，食左3碗飯，多謝師傅。
隔離包汁佬，男人老狗，鬼鬼鼠鼠，咁小家，唔駛同佢計較。
🙏😋
星星師傅的技巧，睇見都流口水。👍
我剛跟你煮，非常成功，有以前翠華咖喱水準
師傅即係師傅👍💯
🙏😋
我按照星師父的方法，很成功，不吃牛腩的六歲兒子都說好吃，超過100分。
🙏🎉元宵節快樂🙏
祝各位身體健康💪
師傅，多謝曬你！咖哩牛腩係我哋一家大細啲至愛，無言感激！👍👍👍👍🙏🙏🙏🙏👏👏👏👏
🙏
多謝師傅！家人每次知我煮呢味都流哂口水🤤
This receipt of cooking is amazing. Thank you 星星師傅. My family and I love this so much that they keep asking me to cook it again and again. lol
🙏
你好，星星師傅，很喜歡你的廚藝同時多謝你與我們分享你的食譜，心得，技巧與經驗。我學到很多東西！你的食譜好有水準上次我學了做义燒朋友們都喜歡！👍 剛剛才用了你的咖喱牛腩食譜做咖喱牛脷！好香！聽你的指導 明天才吃！😁 做多D美味料理給我們呀！加油！💪
🙏
昨晚跟星星師傅整咖哩牛腩，買咗1kg 牛腩，一家五口都食到唔停得口，清哂倉。多謝星星師傅。
🙏🙏🤣😋
感恩星星師傅無私付出，未食煮緊都流口水，想請問那裡可以買到凍肉牛腩，我唔想買牛肋條🙏🏻🙏🏻
感謝無私的分享！好多厨房逹人都冇教得咁仔細的技巧
每次煮咖喱之前都要上黎重溫呢條片先可以開始👌👌👌
感谢职人分享的视频！对留学在外、有一定烹饪基础，想进一步提高食材处理和调味细节的同学特别有用。
呢味菜咁多功夫，最好煮多啲，分幾餐食。
👍🙏 隔夜仲好食
今日跟著星星師傅視頻試煮咖喱牛腩，現在咖喱膽燜最後45分鐘，之後加鹽、醬油、椰奶、花奶，就可以入雪櫃放過夜，好期待。
有料到，又詳細，感謝分享！
🙏
師傅，愛爆你，傳授呢味野....我愛爆死，超鍾意食哩腩飯，成日去試食好多店舖尋找，多謝你師傅🙏🙇♂️🙇♂️
可以自己試下整 冇味精冇雞粉食完唔口乾但係又好好食
整左啦，超级好吃，不过真是要隔夜先好吃，昨日煮完无开大火滚起调味又差点点，今日起身滚起重新调味，超好吃！辣味都出埋，落了三只辣椒仔原条！正！最近仲想吃马拉炒饭，出去买了一个超级难吃，准备睇星星师傅d炒饭片mix and match一下！系外国真是好多时要自己动手，先吃到想要的味道！感谢星星师傅无私分享！等我地d外国单身狗有淡好吃！
擺放一兩日係會更加好食
師傅咖哩牛腩 同咖哩牛筋 係我至愛， 我買咗牛筋成個月就等你出片正咦味餸，多謝。
🙏
多謝你呀！現在我更加享受做家庭煮婦嘅樂趣！我哋住喺美國加州，我老公成日都好懷念佢喺香港兒哷食過茶餐廳的食物，唔知今次我煮完俾佢食佢會唔會又講返同一句：就係呢隻味啦！
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Thank you！幫了一個東邊加拿大本地華人做好味的牛腩 😃。沒有餐廳做這樣。好難買牛腩。😐 I mix and match the curries. Pressure cooker also saves the day if I need it more tender. ☺️
🙏🙏
師傅，早晨！👍👍👍，多謝師傅教導
非常詳盡、专业嘅教程，细节位做得非常到家，不愧系职业厨师，大赞星星师傅👍👍👍
👍😋🙏
跟住星星師傅步驟黎煮，真係好好食，一次便成功，感謝星星師傅♥️
Thank You!! My husband will love this dish~
Thank you
睇到都想食、多謝師傅！😋👍
今天終於用了師傅配方去模擬做了一烹咖哩牛腩。實在無得頂！一解鄉愁!
跟箸照做,真係好好味
多謝星星師傅🙏🏻 你個食譜未落咖哩已經好好味，外國網友有口福🤤
原來要這樣做才有味！正！！下次一定要試煮。
好食
我做左兩次，我加了丁香和指天椒，薯仔用焗薯，好香。
👍😋 多謝分享
充心感恩師傅的分享，現在去街市買材料開工試試，希望成功，。
快啲試下我部仲 好食
星星師傅可否教吓 點冲港式奶茶，茶葉的配答。🙏
星星，呢個正👍
😋😋
睇到流晒口水,正.
我用师傅的方法做过，咖喱用左巴基斯坦同日本咖喱砖加黄姜粉，炒咖喱之前炒左个洋葱酱，痴线好吃啊
未看先給你贊👍👍👍 🙏🌟🌟師傅🤟🥰
感謝外國網友
職人吹水
😊
職人吹水
明天去歐洲旅遊，回來再看你的撚手菜😁
旅途愉快
多謝星星師父，我只知做柱侯牛腩。Curry牛腩做極都無依個look. 下次一定跟足咁做。
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多謝星星師父無私嘅分享！身在異鄉，特別懷念香港美食。前兩天偶然發現你的視頻，令我如獲至寶。牛腩係我嘅摯愛，港式咖哩牛腩更加無得輸！Thank you thank you. 祝身體健康
多謝星星師傅指教。我用冠益華記油咖哩， 又用牛仔腩veal breast, 效果 味道更加好。 以後唔使出街 食咖哩牛腩飯。
😋
師父多謝你！ 而家在美國生活都可以吃茶餐廳風味 💪🏾🔥 love from Los Angeles
今日跟住星星師傅嘅方法整咗，屋企人讚不絕口，成煲白飯都唔夠配，好開心啊！我用屋企電壓力鍋燜，快靚正👍
刚才跟着你煮了，超级香 跟我记忆中的香港咖喱牛腩味道完美复刻了。谢谢你的分享!!
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咖哩牛腩.......一個男人的浪漫！
我跟住你條片做出嚟真係好好食，多謝分享🙏🏻
聖誕快樂
多謝師傅。
宜家先知要分2次炆。要做得好食，真係要比多d心機煮！做廚師真係唔簡單！😉
我都係將自己係飲食業幾十年經驗同大家分享
早晨
師傅，好鐘意你的視頻。你唔做作，唔寸，唔囂張，做自己嘢，而且無私的分享煮食心得，真心多謝你，請繼續努力，教我哋煮好餸。
How delicious is this! Unbelievable! Just what I’ve been craving-for this Fall season so rich and yummy .Another great recipe to prepare for this coming cold days🙏🙏😍😍😍✨
Thank you
早晨！星師傅，正宗港式茶餐廳牛腩，正到暈低！🤩🤩🤩師傅唔食牛都分享依個菜式，非常感謝！😁😁😁。師傅，花奶同椰奶比例是否各一半呀？感謝星師傅分享！
花奶同椰奶比例各佔一半食之前先好落
多謝星師傅
今日按星星老師示範自己做,真係好正, 謝謝老師
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多謝🌟🌟師傅細心教授！令我尋回失去了几十年的童年味道！
朝朝起身返工睇真醒神
早晨
師傅！早晨！做咖哩牛腩真的用好多功夫心機，吃每一囗都是用心做出來，吃的要多謝！🤗🤤🙏
多謝師傅 明天就煮👍👍😊
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好恨食呀師傅😋多謝師傅教導🙏🏻
🙏😋
you are a devoted teacher. very selfless. thank you
跟咗星星半年，老婆兩個女係咁添飯食到肥晒，星星有料到！唔使講嘢
睇到你個留言好開心
多謝食谱分享🙏，今天跟你煮了咖哩牛腩，超正👍🏻
師傅早晨、多謝分享和指導,感恩🙏😋😋😋👍👍👍
早晨
聞到好香嘅咖喱牛腩味啊，🤤！
😋😋
已經整左兩次啦～ 多謝星星師傅，屋企人都讚好味
谢谢师傅！您做的菜很正宗，喜欢看您做菜，感谢您的详细讲解。
刷過三遍了，真好。😃