take 3 - taiwanese braised beef noodle soup

jan 27, 2024 (sat).............made a 3rd attempt

benchmark video 

i) you tuber (dream chef home) : https://www.youtube.com/watch?v=IZCfJWXBsBk

ii) you tuber (yuzu mama serves dishes) : https://www.youtube.com/watch?v=LrxVTWhBkj0 <-- suits sweet tooth

introduction

- it is a very signature taiwanese dish............loads of restaurants specialized selling beef noodle soup alone in taiwan

- normally in 3 different beef noodle choices : clear stew, braised and spicy braised

- braised beef noodle soup is strong flavor dish

- each shop or home cooked beef noodle soup has its own style and recipe

main ingredients

- ~500g beef cut (authentic to use beef shin...........short ribs/ beef skirt/ ox cheek also acceptable)

- 1/2 pc x onion

- spring onion

- 4-5 slices x ginger

- 4-5 cloves x  garlic

- 1 tablespoon (add more if you like hot and spicy) spicy chili & garlic paste

- small rock sugar

- 4 tablespoon x soy sauce

- 3 tablespoon x rice wine (i use shaohsing cooking rice wine coz available)

- noodle

- greens (i use siu tong choi............but supermarket named it pak choi)

spices ingredients

- 1 x cinnamon stick

- 1 x bay leave

- 1 x star anise

- 3 x clove whole

- 1 x nutmeg whole

- 1 x cardamon pods

- pinch of cumin seeds

- pinch of sichuan peppercorns (optional, i skip it coz dun like that splendid spicy taste)

steps

1. cut beef into big rectangular pieces...........coz after stew, size shrinks

2. cut spring onion in long tubes, thinly slice 1/4 onion (rest just in half), slice ginger, peel off garlic

3. put all spices together...............nice if you have a disposable small mesh bag............however i dun :(

4. put all beef into the pan in cold water (dun use hot water).............boil it up

5. remove top foam which is not good substance (sort of impurities)

6. stay boiling for ~1 min

7. take out beef and set aside for later use (no need to fully cooked)

8. add oil and stir fry sliced ginger

9. add in garlic..............till smell ginger fragrant

10. add spring onion...........till turn slightly golden brown

11. add sliced onion.............till transparent

12. add spicy chili & garlic paste...............stir fry for ~30 sec

13. add beef............stir fry for ~30 sec..........add rock sugar

14. add soy sauce

15. add rice wine

16. add spices

17. add 250ml hot water

18. stir well till boil up.............stay boiling for ~1 min.............switch off

19. changed to another pot eg iron pot (i use pressure cooker)

20. add onion

21. select pressure cook/ custom mode...........high pressure for 30 mins <-- depend on how tough is your beef cut

22. then select pressure cook/ custom mode...........low pressure for another 10 mins

23. cut each pak choi into half or quarter

24. boil hot water and add salt and oil................blanch stem of pak choi first for ~30 sec

25. then whole pak choi for another 1 min (only stay longer if you like very soft texture)

26. set aside for later use

27. when low pressure cook done.............take out all beef

28. boil hot water to cook noodle

29. cook till your preferred texture (i personally like wide type)

30. drain and set aside for later use

31. put beef and greens on top

32. add 300-400ml (no more than this otherwise soup stock will be very thin) hot water into stew to prepare beef stock

33. select saute mode...........high pressure for 1 min............indeed can switch off after boiling for 1 min

34. seasoned with salt (if still needed) and/or sugar to your preferred taste

35. add beef stock into bowl of beef noodle

36. done

taste
-very flavorful soup base with a kick of spice (my level is only good to use 1 tablespoon of chili sauce)

areas of improvement

-quite happy with this attempt