Wednesday, June 3, 2009

Noodles with Braised Beef Cutlets

What to cook with these ingredients?

Of course, the best will be the Cantonese braised beef, I searched for the recipe but mostly requested 'chu hou paste' 柱候醬 which I couldn't find at any of our supermarket, therefore gotta cook it with what I have in the kitchen.

350g     beef cutlets
1            daikon, cut into bite size
1            carrot, cut into bite size
2            shallots
2 clove   garlics
1 small   ginger, sliced
1 small   star anise
5            bay leaves
1 tbsp    oyster sauce
1 tbsp    ginger wine
2 tbsp    soy sauce
1 tbsp    dark soy sauce
1 small  cube rock sugar

1 tbsp    soy sauce
1 tsp       ground cinnamon
  1. Season beef cutlet with seasoning
  2. Heat a pot, briefly fry ginger, shallot, garlic, star anise and bay leaves til fragrant  
  3. Put in beef cutlet, fry for 10 minutes
  4. Pour in ginger wine, continue frying, then water til covering all the beef, bring to boil, season with oyster sauce, soy sauce and dark soy sauce, simmer for 30 minutes
  5. Put in rock sugar, continue simmer for 15 minutes, this will help tenderizing the beef cutlets
  6. Lastly, place in daikon and carrot cutlets, simmer for another 15 minutes

Little girl had it with pasta and choy sam in soup

I had it with flat noodles and choy sam in soup too

Hubby had it with flat noodle and choy sam but dry version

Verdict:  we likes it very much with the pasta and noodles, the beef was very tender, daikon was soft and carrot was so sweet.


javapot said...

this looks super yummy!! drooling.

Emily said...

Oh Yumms! Looks like the Taiwan Noodle house speciality! Me and Diyana usually eat at an outlet in Ampang Point!

kel said...

Good day, Emily + Javapot!

We loves beef noodles, especially little girl. When I saw the beef, oledi imagining ways to cook it for the noodle :)

Beef noodle is a must for little girl every Sunday morning when we visit Seremban Market, she has been eating it for more than a year!

Susan Yuen said...

Wow, that looks great!

kel said...

Thank you, Susan!