Braised Beef Noodles

Recently, my boy and I had Blanco Court Beef Noodles and we loved it. So, we tried making it on our own. 



Ingredients:
- 500g beef shin, cut into chunks
- 500g of beef shabu shabu 
- 500g of beef tendon 
- ginger, few slices 
- chinese cooking wine, half a cup 
- 1 tablespoon of whole black pepper 
- 3-4 bay leaves 
- 1 packet of thick beehoon 
- 1 tablespoon of dark soya sauce 
- 1 tablespoon of light soya sauce 
- 1 tablespoon of oyster sauce 
- salt 
- cornstarch 
- parleys 
- crushed peanuts 
- fried shallots 

Procedures:
1) In a slow cooker, place the beef shin and beef tendon. Add ginger, chinese cooking wine, black pepper and bay leaves. Add water until it just covers the ingredients. Cook for 6-7 hours on high setting. 
2) Blanch the thick beehoon in boiling water. Set aside in the serving bowls.
3) Blanch beanspouts in boiling water. Assemble in the serving bowls. 
4) Blanch beef shabu shabu in boiling water. Assemble in the serving bowls. 
5) Add beef shin and beef tendon to the serving bowls. 
6) Strain the braising sauce into a sauce pan. Add dark soya sauce, light soya sauce, oyster sauce and salt to taste. 
7) Thicken the sauce with corn starch. 
8) Pour sauce into the serving bowls. Top up with parsley, crushed peanuts and fried shallots. You can eat with chili and vinegar. 

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