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Binondo Style Beef Tendon Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 5 hours 15 mins
  • Total Time: 5 hours 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Binondo Style Beef Tendon Curry is a Filipino Chinese beef tendon dish prepared by slowly simmering tendons with garlic, ginger, onion, red bell pepper. lemongrass, Chinese herbal seasoning mix in a curry powder and coconut milk infused sauce.


Units Scale
  • 1 kg beef tendons, sliced into 2-inch sections
  • 2 medium potatoes, cubed
  • 1 Chinese Soup Herb Bag / Herbal Soup Chinese Seasoning Set
  • 3 stalks lemongrass, tied into a knot
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp curry powder
  • 1 tsp MSG (optional, as suggested by the video)
  • 1 red capsicum, chopped
  • 6 cloves garlic, minced
  • 2-inch ginger, thinly sliced
  • 3 pcs shallots, thinly sliced
  • 6 cups water
  • 400 ml coconut milk
  • chopped spring onions, to garnish
  • oil


  1. In a pot add oil then sauté garlic, ginger and shallots for a minute.
  2. Add the red capsicum then sauté for a minute.
  3. Pour the water into the pot together with the fish sauce, soy sauce and sugar. Add the tendons, Chinese Herb Bag, lemongrass and curry powder, bring it to a boil then simmer in low heat for 4 to 5 hours or until tendons are very soft in texture. Check liquid levels during the simmering process and add water if it dries out.
  4. While tendons are simmering, prepare a deep fryer or a wok filled with oil, heat oil then once it reaches 180C, deep fry potatoes for 6 minutes or until cooked, remove from fryer then drain off excess oil. Set it aside.
  5. Once tendons are soft add the fried potatoes and pour the coconut milk, mix well to combine then simmer for 2 minutes.
  6. Garnish with chopped spring onions, then serve while hot with freshly cooked rice.