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. =)
Beef briskets – lightly boil them in water with ginger and green onion, drained.
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
Red wine + rum ~ the Jamaica Rum is from our honeymoon in Montego Bay!
Dark soy sauce + soy sauce
Chili bean sauce + satay sauce
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.
Then add in onions and fry for a bit.
Then add your favorite rum! Be generous! =p
MmmmmMMmm release the hotnessssss~ =p
Or you can be like me who got lazy and went to T&T to get them all pre-packed!
Remember, this is cooking and not baking after all — not science. =)