Beef Soup Noodle 1

Beef noodle comes in many different version , the taiwanese style beef noodle, local kolo mee style beef noodle, clear soup beef noodle, 'hong shao' beef noodle to name but a few. Beef noodle aficionados usually claimed one version to be the best, and even have their favourite beef noodle stall / shop. 

What makes beef noodle so addictive? The soft and tender beef cut, the chewy beef tendon, the springy noodle and a perfectly prepared broth makes every bite a heavenly experience, and every sip of soup a gustatory orgasm.

This beef soup noodle recipe is actually a fusion of the different versions that i have tasted before. I will be experimenting with different ingredients soon, which is why i've labelled this as Beef Soup Noodle 1. Expect version 2, 3 or 4 to come!

Many might think that making beef soup is such a daunting, herculean task with so many ingredients involved. I can assure you that this recipe is suited for all those eager to have an easy, breezy time in the kitchen, yet still manage to enjoy a satisfying, rewarding meal at the end of the day. The active preparation time is less than 10mins, and while the soup is boiling, enjoy the aroma that permeates the whole kitchen!

Ingredients

500 g                  beef shin (cut into pieces)

200g                   boiled beef tendon

1                        carrot (cut into big pieces)

5                        shallots (pilled)

2 slices               ginger

1                        star anise 

1 tbsp                 pickled lettuce*

1 tbsp                 spicy bean paste*

1 tbsp                 hoisin sauce*

1 tsp                   chilli paste

1 tbsp                 light soya sauce

1 tbsp                 fish sauce

1 tsp                   sesame oil

1 tsp                   sugar 

                           water

                           noodle

*All these ingredients can be found at Asian grocery stores.

1. Blanch beef with boiling water to remove excess blood. This step ensures a clearer broth.

2. Put all ingredients into a pot, ensure water is sufficient to cover the meat. 

3. Bring the water to boil, and reduce to low heat. Cook for at least 1 1/2 hour or until the meat is soft and tender.

4. Once the beef soup is ready, cook the noodle and serve them together.

Easy, isn't it? : )

Stewed Pork in Pear & Nutmeg Gravy

The best way of having a great time in the kitchen is to play with the food. Instead of following recipes in cookbooks or the internet, why not let your imaginations run wild and prepare something that is authentically yours. Cook with your heart, feel what you are cooking, mix and match the food, the let the chemistry works magic!

This dish was prepared from what is left in my fridge one day. Adding fruits to cooking can add that extra sweetness to the dish. And the aroma from the pear and nutmeg can heighten the flavour of the meat.

Preparing the Meat

Ingredients

500g                     Beef or Pork

1                           Pear

1                           Carrot (cut into big pieces)

a few stalks           Celery (cut into big pieces)

3-5 slices              Ginger

3 cloves                Garlic

a pinch of              Nutmeg Powder

2-3 cups                Beef stock (or any stock)

                             Salt, Pepper, Sugar to taste

                             Oil

1. Heat up oil in pot. Saute ginger and garlic until fragrant.

2.Add in the rest of the ingredients and bring it to boil.

3.Reduce heat and simmer for 1 1/2 to 2 hours or until meat is tender.

4.Remove the meat and pear. Pour the rest of the ingredients into a blender and blend into puree.

5. Serve the meat with the puree.

Preparing the Side Dish

For the side dish, i have opted for a mashed potato and mashed sweet potato combo. Mashed potato alone is a bit too dull. Mashed sweet potato alone will be a bit too sweet as a side dish. Hence a combination of both give it the perfect balance.

Ingredients

1-2                        Potatoes

1-2                        Sweet Potatoes

2 tbsp                    Butter

                              salt and pepper to taste

1. Peel the potatoes and sweet potatoes and steam over high heat until they are soft.

2. Mashed the potatoes and add in the butter, salt and pepper.

Enjoy!

                        

Beef Rendang

Beef Rendang is a very popular Malaysian cuisine. Traditionally a Malay cuisine, this delicacy has transcended culture, race and creed to become our national food.

"In 2011 an online poll by 35000 people held by CNN international chose Rendang as the number one dish of their "World's 50 Most Delicious Foods' list."source: Wikipedia.

Rendang comes in many different variations. Some are spicier, some sweeter and some more savoury. Regardless of which versions you try, you will definitely fall in love with this heavenly food.

My beef rendang recipe comes from a friend of mine, Umol. It was during a Malaysian student gathering that i got to try her beef rendang. And the moment i tasted it, i knew i must get the recipe from her. I've did some minor modifications to the original recipe. Having a Chinese gene, i can't take too spicy food, so i've toned down the level of spiciness and increased the sweetness of the dish.

This dish takes hours to prepare, so allow sufficient time for the meat to cook slowly, in order to get the best taste of it. Save this dish for special occasions to delight your friends and family, and i bet everyone will enjoy it!

Ingredients:

1kg                   Beef (cut into pieces)

5                       Shallots

1                       Onion

3 cloves            Garlic

5                       Chilli (more if you can tolerate the heat and spiciness)

1 inch                Galangal*

1 inch                Ginger

2 stalks              Lemongrass

5 pieces             Kaffir lime leaves

1 tsp                  Turmeric powder

                          Oil

1 small can         coconut milk

                          water

                          sweet soy sauce (ABC brand) **

                          salt to taste

3-5 tbsp             Kerisik***

* Galangal is from the ginger family. It has stronger taste than normal ginger and is widely used in South East Asian cooking.

** ABC sweet soy sauce is an Indonesian brand sweet soy sauce. If you can't find one, any sweet soy sauce will do.

**Kerisik ,also known as coconut butter, is used in Malaysian and Indonesian cooking. The coconut is grated, roasted and then ground to a paste. If you can't find it in stores, you can make it yourself. I'll explain it later.

1. Traditionall all the spices (shallots, onion, garlic, chilli, galangal, ginger, lemongrass,turmeric powder) are pounded using mortar and pestle. To save time, i just put everything into a blender and blend.

2. Heat up oil. Fry all the spices until fragrant. Add in kaffir lime leaves and meat.

3. Add coconut milk,a bit of water and let it boil. Reduce heat and let it simmer for 2-3 hours or until the meat is soft, tender and breaks apart easily. Stir occasionally to prevent the meat from getting burnt. Once the water evaporates, the meat will absorb the spicy condiments.

4. Add in sweet soya sauce and salt. Adjust the amount according to your personal preference.

5.Finally add in kerisik and stir until the liquid dries up.

How to make kerisik

Get the grated coconut used for making pastries. Heat up wok, put in grated coconut and stir frequently until the coconut turns brown. Mix the roasted coconut with oil and pound them using mortar and pestle. An easier option will be to put the roasted coconut and oil into the blender and blend them. That's it!