Priscilla Liang

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Braised Beef Noodle Soup – 紅燒牛肉麵

priss | July 6, 2010

Wow, I think I can cook!

I still remember how I swore that I wasn’t gonna cook after becoming a wifey! Then ma friends were like “How is that even possible. You love fuud too much!” Hahha~ They are right.

I find maself loving to cook more and more now, especially after successfully made something. Love the taste of success. Love feeling proud! Love watching ma loved ones enjoying the stuff I make.

I always love making desserts. Baking is science. It’s all about following the steps, measuring the ingredients exactly, the right temperature… very suitable for a geek like moi~ So I always regard maself as Beau’s sous chef. Hee hee~

So finally, I decided to wear the chef’s hat and make an attempt of a challenging dish – the classic braised beef noodle soup – 紅燒牛肉麵!

Look at the end products. Please tell me you can totally smell it and taste it! It turned out WAaaaaaay better than we thought and most importantly, beau LOVED it!

So here I’m sharing the recipes to you ma friends!  Feel free to drop me a line if you don’t understand anything.  =)

Ingredients:
Beef briskets – lightly boil them in water with ginger and green onion, drained.
牛腩用薑葱川燙
Tomato – cut in trunks

Onions – diced

Carrots – cut in blocks

Garlic – cut in slices

Water chestnuts – diced

Shallots – diced

Green onion, ginger + chili pepper

LOADS of cilantro and green onions to garnish
Sauces & Spices:
Red wine + rum ~ the Jamaica Rum is from our honeymoon in Montego Bay!

Dark soy sauce + soy sauce

Chili bean sauce + satay sauce
Let’s get the party STARTED!!!
In a LARGE pot, add in some olive oil and fry the ginger for a little bit.
Note that you wouldn’t want to fry the ginger for too long as it’d become bitter.


Add in the green onions and fry for a bit.
Add in shallots and fry for a bit.
Then add in onions and fry for a bit.
Add in garlic slices and fry until the onions turn soft and golden in color.
Then add your favorite rum!  Be generous!  =p
Add in the beef briskets.
Add in a large pot of boiling water.
Cut a small slit on the chili peppers before adding them in.
MmmmmMMmm release the hotnessssss~ =p
Add in tomato, carrots, water chestnuts.
Lastly, the secret ingredient — Chinese spices: Star anise, Szechuan pepper, cinnamon, cardmom.
Or you can be like me who got lazy and went to T&T to get them all pre-packed!
Add in the spices, along with dark soy sauce, soy sauce, red wine (feel free to be generous again!), chili bean sauce and satay sauce.  How much portion you may ask?  Up to ya!  Till you like the taste of it.
Remember, this is cooking and not baking after all — not science.  =)
Cook for 1.5 – 2 hours in medium heat.
Finally, add your favorite noodles.  I used hand-made noodles from a local factory.  No preservatives!
Garnish with green onions and cilantro.  Voila!
Bon Appétit!  =D

Damn!  I’m SOOOO proud of maself!  =D
Credits:
Thank you QQ for the detail instructions!  This recipe is a variation of Queenie’s.
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Categories
FUUD!, Happiness, Recipes
Tags
beef, main course, noodle
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4 Responses to “Braised Beef Noodle Soup – 紅燒牛肉麵”

  1. Bty says:
    July 9, 2010 at 1:28 pm

    Yummmy! Looks so delicious!!! And you’re right, cooking is a science! So fun for geeks like us! =D

  2. priss says:
    July 9, 2010 at 9:05 pm

    Backing IS science!!! Cooking is not! =p

  3. C says:
    July 19, 2010 at 6:50 pm

    Sour vegetables…pickled vegetables to garnish ?

  4. priss says:
    July 19, 2010 at 11:22 pm

    Ahh that’d be yummy too Caroline! =) But I love LOVE green onions~

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