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This is my first time making Taiwanese style beef noodle soup, and I was surprised it came out way better than my expectation. The meat is tender, and full of flavors! The secret is the cut of meat– I used boneless beef short ribs chunks instead of the traditionally used beef briskest or beef shank. Beef briskest is hard to cut (and takes forever to cook until tender); beef shank can still, sometimes, be tough after stewing for long time.

Braised Beef Noodle Soup 五香牛肉麺

Braised Beef Noodle Soup 五香牛肉麺 Recipe (serves 6-8 people)

Ingredients:
2.5 lbs boneless beef short rib chunk– see note below
1/2 tbsp salt

Seasoning for stew:
3 green onions
2 inches ginger– crushed
8 cloves garlic– crushed
1 honey date 蜜枣
3 star anise 八角
1 cinnamon stick 桂皮
1 cardamon 草果
2 dried red peppers
1/2 cup soy sauce
1/2 cup cooking wine
2 tbsp dark soy sauce
1/2 stick rock sugar 冰片糖
7 cups water

2 cans chicken broth
blanched green leafy vegetables– bak choy, yu choy, spinach or green leaf lettuce
cooked noodles

Method:

  1. Put all stew seasoning in a deep pot, cover and bring to a boil on high heat. Continue boiling for another 10 minutes for the flavor to come out.
  2. Meanwhile, trim off excess fat from the beef. Rinse well. Cut the meat to bite size pieces, across the grain of meat. Season with 1/2 tbsp of salt.
  3. After boiling 10 minutes of boiling the stew, add beef to the stew (be sure the liquid covers the meat). Cover, and boil on high heat for 10 minutes. Then reduce the heat to medium, cook for about 1 hour. Add more water if the stew dries out too quickly. The beef should be tender at this point.
  4. While the meat is stewing, boil chicken broth in a separate pot. Set aside.
  5. To assemble: place some noodles in a bowl. Arrange some green vegetables and some beef on the top. Scoop over some stew liquid and chicken broth (2 stew liquid : 1 chicken broth). For spicy beef noodles, also add in some chili sauce or chili oil.

Regina’s Note:

  • Boneless beef short rib chunk: this is the meat from beef short rib section but without the bones. It is usually cut into 1– 2 inch stripes and can be found in regular grocery stores. I got mine from Costco. I personally prefer the meat that has marble fat because it’s more tender after cooking, and enhance the flavor.
  • Pickled sour mustard green condiment: this is a typical condiment for Taiwanese beef noodle soup. I skipped it this time because my family doesn’t like it.
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Garlic Noodles
Garlic Noodles

Garlic Noodles with Buttery Garlic Shrimps

Garlic Noodles with Buttery Garlic Shrimps

Look is deceiving. This is so true with this dish.

These are not ordinary boring noodles; they are full of (garlic) flavor! All garlic lovers should give it a try, trust me you’ll be happy with it 🙂 . Serve it with roasted crabs, butter prawns, or even some grilled meats.

Garlic Noodles Recipe– original recipe from Rasa Malaysia (serve 4-6 people)

Ingredients:

1 lb fresh uncooked egg noodles
2 tbsp finely minced garlic
4 tbsp butter
4 tbsp oil
4 tsp granulated garlic powder
2 1/2 tsp chicken bouillon powder
2 1/2 tsp oyster sauce
3 tbsp grated Parmesan cheese

Method:

  1. Boil noodles in a deep pot until al dente. Drain and set aside.
  2. Add garlic, butter and cooking oil into a pan on medium heat until butter melts. Turn down heat to low and let the garlic flavor come out. Add in all seasoning (except Parmesan cheese) and noodles. Stir to combine. Dish out and add in grated Parmesan cheese. Toss well and serve immediately.

 

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Chow Fun with Scrambled Egg Gravy "Wak Tan Hor"

Chow Hor Fun with Scrambled Egg Gravy "Wak Tan Hor"

Chow Hor Fun with Scrambled Egg Gravy "Wak Tan Hor"

Chow Hor Fun with Scrambled Egg Gravy "Wak Tan Hor"

This is what I had for lunch today. Actually I have been craving for it for the last few days so I decided to make it today. I don’t have any pickled green pepper but fresh red hot pepper is just as good. Mmmm… it’s soooo GOOD.

In Malaysia there are 2 types of chow fun or “char kueh tiau”– the dry style (noodles + bean sprouts + “si hum” + egg) from the street vendors, or the gravy style (noodles + meat slices + shrimps + “choi sum” veggie + egg) from restaurants. Both are equally delicious depending what mood you are in. Today I’m in the mood for the gravy style. I purposely cooked 1 portion extra to save it for my breakfast tomorrow 🙂 Now I’m happy and satisfied.

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