When you love to eat one particular food, you wouldn't mind to drive all the way there no matter how far it is, right?
While I loves to eat beef noodle, the funny thing is I hardly buy beef from the market and cook at home. But now it has changed my view now eversince Wendy's and Alan posted their Beef Brisket Noodle. I remember I ate this Onn Kee's Beef Brisket Noodles since I am young (my dad's shop is just less than a 2 minute walk to the stall).
(Sigh).....don't know why this MFF Perak month only come till now or else I can have and cook this long long time ago..... hehehehe.....
Kampar Beef Brisket Noodles
Recipe copy from Alan of Travelling-Foodies
Original recipe by WendyinKK of Table for 2....or more
Ingredients
600g beef brisket, tendons & tripe (stomach)
300g daikon (choose the long slender type, fat ones lack in flavour), peel and cut into chunks
2 star anise
2 inches cinnamon stick
1 small piece of dried tangerine peel
10 pcs of white peppercorn, cracked
20g rock sugar, adjust to taste
Salt to taste
Spring onion, chopped
Method
1. Bring 2.5 litres water to boil.
2. Put whole piece of brisket, tendon and all the spices into the boiling water.
3. Add salt and seasonings with daikon after 3 hours and let it simmer for another hour or two (or until it is tender)
4. Fish out the brisket chunks and let it cool down. Slice it and put it back into the pot.
5. Serve the beef brisket soup with a sprinkling of spring onions.
Dry Tossed Noodles
Loosen single portion fresh egg noodles/fresh wantan noodles. Put the noodles in a noodle strainer. Cook in boiling water for 15 seconds. Rinse it under running tap water. Blanch it again for another 15-30 seconds depending on the thickness of noodles. Put noodles in a plate. Top with 1 Tbsp of renderings, some dark caramel sauce (or dark soy sauce), light soy sauce according to taste. Toss the noodles. Garnish with some blanched baby bok choy or mustard green.
Express Cha Siu renderings
100g of very fat pork belly (those that you won’t want to eat it as it is)
1 heaped Tbsp of sugar
1 Tbsp of light soy sauce
Slice the fat pork belly thinly. Put in into the wok with 1 Tbsp of oil and slowly fry until it is very slightly golden. Add in sugar and light soy sauce and cook the belly until it turns dry and dark. Discard the belly bits and retain the renderings.
As I still have some beef brisket left over, I make noodle soup instead of dried noodle the next morning for breakfast.
I am submitting this to Malaysian Food Fest Perak Month hosted by
