Signature Curry Ox Tongue 招牌咖喱燴牛脷

A Cantonese cafe classic: tender braised ox tongue simmered in a mild coconut curry sauce with potato, onion, and bell pepper, frozen for an easy stovetop reheat.

Ingredients: ox tongue, potato, onion, bell pepper, flour, vegetable oil, coconut milk, evaporated milk, curry base, palm sugar, sea salt, spices

食材：牛脷、馬鈴薯、洋蔥、彩椒、麵粉、植物油、椰奶、淡奶、咖哩底料、棕櫚糖、海鹽、香料

Keep Frozen 冷凍保存

How to Cook / Reheat 烹調方法

1. Defrost overnight in the refrigerator or in the microwave, then reheat in a covered saucepan over low to medium heat until hot (approx. 8 mins).

   隔夜解凍或使用微波爐解凍，蓋上鍋蓋，以小火至中火加熱至熱透（約 8 分鐘）

Net Wt. 500g 淨重500克。

FAQ

Is this curry spicy? No — it's a mild, coconut-based curry, making it a comforting family-friendly dish rather than a fiery hot one.

What is ox tongue? Ox tongue (beef tongue) is a classic ingredient in Cantonese home cooking, prized for turning tender and flavourful once slow-braised, as it is here in our curry sauce.

Is this served with rice? This dish is the curry and ox tongue only — pair it with steamed rice or your own choice of starch.