Hi everyone! I know I have been away for quite some time and not updating my blog. My apologies; my schedule has been hectic. And with the unpredictable weather recently, it has been quite crazy and chaotic here. It's either wet, cold thundery storm all day long or blistering heat to the point where one gets all uncomfortable and sweaty! The extreme swing to the temperature has turn havoc on our health as well, many have been inflicted with the flu. My family members has all taken a turn with the flu one after another, so I thought I make this comforting soul food to perk up our spirits. Hope you all like this recipe.
This is a bowl of comfort and I remember it clearly the first time I tried it in Taipei during my trip to Taiwan many years back. The soup is light yet rich in flavour, it tastes very savoury with a hint of sweetness. The beef is tender and yet has a bite to it. Ohhhh and the preserved sour mustard is so appetitzing, it's crunchiness provided the textural contrast with the smooth al-dente noodles. Every bite is filled with bursts of yumminess as you chew and savour all the wonderful flavours in!
Try it out and I believe you will come to love it too!
Serves 10
Ingredients
1.8 to 2kg Beef Shank, cut into 1.5cm think slices
200g Spring Onion, cut into 6cm length
100g Old Ginger, cut into thick slices
60g Red Chilli, cut into halved lengthwise
3 Tomato, cut into quarters
2 Carrots, cut into 1" thick pieces
1 Daikon, cut into 1" thick pieces
2 Packets of Dried Wheat noodles
Seasoning
120g Lee Kum Kee Black Bean Garlic Paste or any black bean paste is fine
100g Light Soy Sauce
200g Chinese Rice Wine
1.8L Water
1-2 tsp Sea Salt, to taste
1-2 Tbsp Rock Sugar, to taste
Preserved Sour Mustard
500-600g Preserved Sour Mustard
2-3 Red Chilli, finely sliced
20g Ginger, finely chopped
1 Tbsp Sugar, add more necessary to your taste
Method 1. Heat up a pot of water, enough to blanch the beef shank. Add the beef shank once the water starts boiling and let it blanch for 10 minutes. Drain and discard the water. 3. Heat up a soup pot with some oil, sauté the spring onion, ginger and red chilli slices till fragrant (about 5 minutes, till lightly browned). Add in the blanched beef shank, let the beef shank cooked till the surface is browned lightly. 4. Next, add in the black bean garlic paste and stir till fragrant. 5. Pour in the soy sauce, rice wine and water. Add in the tomatoes, carrots and daikon. Bring it to a boil and turn the fire down, let it simmer for about 1.5 to 2 hours or till the beef shank is tender. 6. While the beef shank is cooking, prepare the preserved sour mustard. Soak the preserved mustard in a basin of water for about 10 minutes. 7. Rinse and tear the leaves piece by piece, making sure to wash any dirt and dust away. Squeeze out any excess water and cut into thin shreds. 8. Heat up a frying pan over medium high heat, add 1 Tbsp of Vegetable Oil. Sauté the chopped ginger and sliced chilli till fragrant. Add in the preserved sour mustard, fry till the mustard is dry and crunchy. Add in the sugar, stir evenly and taste. Add more sugar as necessary. Make sure to stir and fry till all the liquid has evaporated. Turn the heat off and set aside. 9. To assemble, cook noodles according to package. Place the noodles in a bowl, place some of the beef shank, carrot and daikon on top of the noodles. Scoop in some of the piping hot soup and serve with the fried preserved sour mustard and garnish with finely chopped spring onion. Note: 1. Skim away the scum and fat floating on top of the soup while the soup is cooking to achieve a clean and clear soup. 2. Scoop the beef, carrot and daikon out. Drain out the rest of the stuff in the soup and pass the soup through a fine sieve, this helps to further create a clear and clean soup.