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Last night ER helped to surf the net and found two beef recipes. As I like the beef soup recipe better, I had adjusted it to braise the beef shank and beef flank. I used two different cuts of beef in this dish. The result was good and the beef was delicious. I am really delighted that my 1st braised beef was a success and gladly, I have typed out the recipe here. For those who enjoy braised beef, do try it :)
Tips: I was using a sandwich-base pot that does not require me to use water when braising or stewing. If you are using a different type of pot, just add in enough of hot water to braise the beef.
Taiwanese Braised Beef
Ingredients:
550 g beef shank – cut into chunks [OR 200g beef flank and 350 beef shank]
1 cm fresh ginger – smashed
3 scallions – white parts smashed and green parts chopped
3 cloves garlic – chopped
2 whole star anises
¼ tsp dried hot red pepper flakes
2.5 cm sq Asian dried tangerine peel
2 tbsp cooking oil
Seasonings:
1 tbsp Chinese cooking wine
2 tbsp soy sauce
2 tsp dark soy sauce
½ tsp light brown sugar
1/3 pc of chicken stock cube
Salt and vetsin to taste
Method:
1.Heat up a sandwich-base small pot (thick base); add in oil and stir-fried garlic, ginger and star anise till garlic is light brown. Add in white parts of scallions and dried hot chilli flakes. Fry till the scallions turn soft. Add in dried tangerine peel.
2.Add in chunks of beef, cooking wine and turn them to brown lightly. Add in the soy sauce, dark soy sauce, light brown sugar and chicken stock. Stir well to mixed.
3. Cover pot, bring it to a boil and then lower the heat. Simmer the beef till tender; the cooking time is roughly1½ hours.
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Рудько Ольга
Интерьер гостиной коттеджа...
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This mixed vegetable dish is simple. With a packet of baby bak choy, I just mixed it with the remainder French beans and shiitake mushrooms that Rika used for other dishes. These vegetables were stir-fried with meat in olive oil and flavored with lots of garlic, oyster sauce and seasonings.
Taiyaki, fish shaped Japanese pancake with sweet red bean paste filling bought from Takashimaya, Orchard Road, Singapore.
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“Pisang Tanduk” or horn banana is for cooking and when fried it is sweet. This banana I bought from the wet market, weighted 500 grams, was left to ripen for two days. It was to be coated with rice flour batter and then fried in oil to make “pisang goreng”. This evening we sliced it up instead and ate it fresh. We found that the flesh was firm and sweet, not bad at all to consume it as it is when fully ripe. The fruit stall proprietor told us, even the skin of “Pisang Tanduk” has turned fully black, and it can still be eaten.
This soup is equally tasty with watercress although mustard greens/choy sam is the most common veggie used. Other vegetable substitutes like spring onions, Chinese parsley, lettuce or chrysanthemum greens/tong hao are just as yummy.
This is a one-in-all meal eaten with rice. ER was especially satisfied as he had a good share to satisfy his palate.
Though inconvenient, gloves, gloves, gloves, I am wearing them to avoid contact with water and soap as advised by the doctors! Between, my index finger is still healing SO, ER helped to peel the prawns. To contained infection, I had taken antibiotic tablets for close to a month after being pricked by prawn! From now I still have to apply antibiotic ointment and anti-fungal cream day and night until it heals…
Luo Han Guo [罗汉果] is used to relieve lung congestion and to cool the lungs. It clears heat.
To find out more on this sweet fruit, medicinal herb and its uses, log on to: Luo Han Guo
Interested in Chinese herbs? Log on here: www.itmonline.org/
Filling for popiah/fresh spring rolls: It was a little labourious to prepare this. The turnip was shredded manually and ER had a blister on his left index finger after shredding 2 whole turnips. Most probably it was caused by the way he handled the knife. Well, I helped out the rest.
In fact, it was a lot of work to make popiah and this explained why I was not keen to prepare it whenever ER wanted to. BUT, today was special enough to go for it. It was the main item on the menu and we were eating it as a main course and no rice was served in this meal :) Like ER remarked, "I have been talking about making popiah for at least 15 years!" He was happy to have it today! With hands on and folding our individual popiah was an experience to be remembered. It came with all shapes and sizes and had generated much laughter! At one time Rika made it into a California roll look-a-like. With no photos taken, I shall leave it to your imaginations.
Oh yes, ER told me about how his grant aunt prepared the filling. She braised the shredded turnips with fried tofu and there were streaky pork among other condiments. I was told by MY, that was Hokkien style popiah.
N-HOME | Ната Хатисашвили
nataliya-hatisashvili.arxip.com Однокомнатная квартира в Москве...
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This is my version of instant noodles, you can make your own version too....
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For more information, please visit: www.tasc.org.sg/shopctr/funan.php