Priscilla Liang

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.  =)

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 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!

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