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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.

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

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

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

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

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

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.

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