Kampar Beef Brisket Noodles ( 金寶牛腩麺)

I love to eat beef.   Previously I very often used to take beef noodles for breakfast and would go for one particular beef noodle stall here in JB town but eversince that owner decided to close down his famous noodle shop, I can't find any good beef noodle here anymore.  One day I found out that there's another similar beef noodles stall in Kluang and it was run by that beef noodle's siblings.   And so, since I love their version of beef noodle, I go all the way to Kluang to have one bowl of beef noodle for breakfast and drive back home!

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

 WendyinKK of Table for 2 or more

Herbal Fresh Fish Soup In Claypot

Being as a Chinese, I believe most of us all like to drink soups, any type of soups and more so putting herbal in the soups, right?  And more so, soups are very healthy for the elderly. 
The elderly has significantly lower metabolic rate and their bodies do not absorb nutrients as well as before. They should have lighter meals consisting of good proteins and complex carbohydrates.
Does that conjure up cooking of bland boring food?
It does not have to be that way...  Ingredients such as Chinese mushrooms (fresh or dried), Chinese wolfberries, red dates, Chinese angelica root, and astragalus add complexity and interest to Chinese soups and are ideal for the elderly.

And if you do not feel like eating, drinking soup and nibbling some of the ingredients is a good alternative to get your nutrients and calories.
Common Chinese soup ingredients like carrot, potato and Chinese yam provide excellent source of carbohydrates while pork, poultry, eggs, provide proteins.

Herewith an easy pot of Herbal Fresh Fish Soup in Claypot..... this dish is so easy to cook. 

Ingredients

1 fresh fish (700-800g), cut into pieces (or any fish that is good for the soup, I used Garoupa here)
1 tbsp oil
3 shallots, peeled
5 slices ginger
3 slices dang gui (angelica root)
50g dang shen (radix codonopsis), cut into short length
5 red dates, seeded
1 tbsp Chinese wolfberries
500ml water

Seasonings
1/4 tsp salt (or to your taste as the original recipe called for 1/2 tsp which is too salty already)
1 tbsp oyster sauce
2 tbsp Shaoxing wine (Chinese cooking wine)
Some chopped coriander leaves

METHOD
Heat up a claypot, pour in oil and saute shallots, sliced ginger until aromatic.  Add in all ingredients and bring to boil.  Lower the heat and cook for 10 minutes.

Add seasoning, fish and simmer over low heat for 15 minutes.

Sprinkle chopped coriander leaves on top and serve hot with steamed rice.

                   Angelica Root ("Dang Gui") on the left, and Radix Codonopsis ("Dang Shen") on the right