20110407_TaiwaneseBeefNoodle August 3, 2022 Three spoons of seame oil in hot frying pan (use Wok if availabe, to avoid splatter - it took a while for me to clean up with my shallow pan!) Place chopped green onions (2) and 5 cloves of garlic. three pieces of ginger, and a stalk of red pepper into hot oil place two rock sugars (small piece) into pan/wok until sugar melts Mix about 150gm of soy bean paste into pan/wok add 150gm tomate paste into the pan/wok. Add hot sauce to taste Mix all ingredients well Fill water to about 80 full in a soup pot Put about 400gm of chopped carrots and radish into pot, add a spoon of Chinese 5-Spice Powder into pot Add the bean paste ingredients into pot Cover and set on low medium heat until slow boil, then turn down to low heat. Leave for 1 hour Time for me to have a nice glass of Sauv Blanc (and wash all the dirty pots/pans/plates!) (1 hour later) HEY- it's just like on TV! One slide later, and then it's all prepared and the kitchen is all CLEAN too!! 😉 Add 2 spoons of soy sauce, 2 teaspoons chicken stock, 1 teaspoon white pepper, 1 teaspoon salt, 2 spoons of Chinese rice wine, and 3 spoons of sugar to the pot Add 2 spoons of soy sauce paste to the pot Stir well. Soup stock base is now done! You can decide to wait a few hours, or (like I did) overnight to have the carrots/radish soak up the flavor... STEP TWO (Note: This step should be at least two hours before serving time)... Meat: I chose Beef Brisket, but you can also choose beef shank or beef short ribs wash the meat well Chop the meat into small pieces/cubes. I cleaned my brisket off of extra "skin" pieces so it is not too chewy boil water in pot place meat pieces into hot water wait until the "dirty chunks" start to float up pour everything into a colander and rinse off any extra dirty chunks from the meat pieces Set meat pieces aside for now Garnish Preparation: Chinese Sour Cabbage (or as I call it, Chinese Sauerkraut)! Bok Choi If your soup base is cool, bring it to boil, and then leave it on simmer. Chinese sauerkraut Chop into small pieces Blanch the bok choi It took about 1 minute before I took it back out. Chop up into pieces and place aside P1210229 P1210230 Garnish Preparation #2: chopped green onions PRESSURE COOKER (or as I call it, TIME SAVER): Start this process about 1 hour before serving time... Fill the pressure cooker with some of our soup stock until it covers all our meat pieces completely This is what my cooker looked like filled up. DISCLAIMER - PLEASE READ YOUR PRESSURE COOKER MANUAL FOR COOKING SAFETY INSTRUCTION BEFORE PROCEEDING!!! Cook according to pressure cooker instruction for 30-45 minutes This is what the meat looked like afterwards. TENDER. JUICY meat! Cook fresh noodle, and place into bowl. Fill with beef, carrot/radish, and soup. Top off with bok choi and beef. Place chopped green onions on top and chinese sauerkraut to taste The finished product (sans Chinese sauerkraut)! ENJOY! My kitchen, a few hours after the dinner party 🙂
