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Tuesday, October 30, 2018

Taiwanese beef noodles




This lengthy recipe is less complicated than it looks. The secret of the umami taste lies in the caramelisation of the sugar and soy sauces. Sugars burns easily (whether it is sugar or soy sauce) once it reaches caramelisation stage so keep watch over that fire on the stove.

This recipe tastes so good I finished it in no time, a shame considering how long I had to wait for it to cook.


A:
½ kg chuck beef – cut to chunky cubes
2 tablespoons Chinese wine
2 knobs of ginger

B:
2 tablespoons white sugar

4 cloves of garlic
1 medium red onion, cut into 6 wedges
1 cinnamon stick
2 star anise
A couple of dried chilli pods
2 knobs of ginger
2 big bay leaves
1 tbsp tomato paste
1 tbsp miso paste
1 tbsp Szechuan chilli paste
1 sprig of scallions

C:
2 tablespoons dark soya sauce
2 tablespoons light soy sauce
2 tablespoons Chinese wine

D:
Soaked black fungus (at least 2 hours)
2 huge portions of bok choy
2 portions of noodles of your choice

E:
A dash of sesame oil
Fried crispy onions
Red chilli paste (optional)

Method:
Parboiling the beef:
Place (A) in a pot of cold water, the meat completely submerged.
Bring to a rolling boil for 10 minutes.
Skim off scum and drain the water. Wash the meat until it is clear of scum.
Drip dry on a colander.

Caramelisation of the beef:
Heat a pot to medium high heat. Add 2 tablespoons of oil.
Sear the beef on all sides.
Push the beef aside in the pot.
Reduce the heat to LOW heat.
Add sugar. Cook until sugar caramelises.
Cook the meat with the caramel until every surface is coated.
Add the rest of (B). Fry on MEDIUM heat until it is fragrant.

Now add (C ).
Toss contents to mix with the wine/soy sauce until the contents appear dry but not burnt.
Add 2 bowls of cold water and bring to a boil on HIGH heat.

Slow cooking:
Transfer the contents to a slow cooker.
Cook on HIGH for 3 hours. 30 minutes before timeout, add the black fungus into the slow cooker.
The beef is ready when it can be broken with a pair of chopstick.

To serve:
Prepare the serving bowl by adding 2 ladles of the beef broth. Reserve.

In a big pot, bring water to a rolling boil.
Add noodles and cook according to specified time.
One minute before timeout, add the greens.
Drain the noodles and greens.

Transfer the noodles and greens onto the serving bowl with prepared broth.
Top the noodles with broth and beef.
Garnish with (E).
Serve hot.








Sunday, October 28, 2018

Flaxseed Oat Coconut Cookies






I have discovered the amazing taste of toasted flaxseed. It has found its way into my energy bars and now my cookies. If you are not a fan of toasted sesame, give toasted flaxseed a try instead and be surprised by the chocolate crunch the little seed gives.

This batch of cookies was made so that hubby can have something to munch before he heads out for his long-distance runs. It also travels well and looks pretty to be given away as gifts.

I eat it cold because it firms out the cookie and brings out the crunch. But go ahead and dive into the cookie jar if chewy is what you like.

Adapted from here.


A:
225g soft butter
     160g coconut sugar, lightly packed
1 egg

     B:
1/8 teaspoon cinnamon powder
1 teaspoon vanilla seeds
1/2 teaspoon baking soda
1/2 teaspoon crushed Maldon salt
170g wholemeal flour
130g instant oats  
40g coconut flakes
40g toasted flax seeds

C:
170g raisins
60g chopped walnuts  

Method:
On the standalone KA,
Whisk butter , sugar  and egg on medium high until fluffy.
Combine contents in B.
Change the whisk to a paddle.
Add (B) to egg mixture and mix until homogenous.
Add raisins and walnuts. Mix to combine.

Rest the combined cookie dough for 30 minutes, covered.

Preheat oven to 180C.
Prepare 2 silicone lined cookie trays.
Spoon 1 Tbsp of dough and roll into a ball.
Transfer the ball to the prepared tray.
Flatten with 3 fingers until cookie is about ½ cm thick.
Repeat, leaving about 2 cm between cookies to allow room for 
expansion during baking.
Bake the cookies at 12 minutes at 180C.
Remove to cool.
When cookie is cool to the touch transfer them onto a cookie rack to 
cool to room temperature.
Store in an airtight container.
I let the cookies ‘ripen’ in the fridge to bring out the crunch and firm bite.
Enjoy!