Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ox Tendons 600 g
- Ginger 100 g
- Garlic 2 pc
- Dry Tangerine Peel 1/4 pc
- Rock Sugar 50 g
- Seasoning
- Salt 1/2 tbsp
- Light Soy Sauce 2 tbsp
- Dark Soy Sauce 1 tbsp
Directions
Clean ox tendons, scald in boiling water then raise into cold water
Cut ginger into thick slices, hit by hammer gently, mince the garlic
Soak dry tangerine peel, scrape pith away after peel is soft
Heat wok with oil, add garlic ginger, tangerine peel, and 300 ml of water
Add ox tendons in when water is boiled, braise for 2 hours in low heat
Add rock sugar, braise until sauce is almost dry, dish up
Slice ox tendons when it cool, brush on sesame oil, serve
May served with sliced cherry tomatoes and cucumbers
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes