Taiwanese Spicy Beef Noodle Soup – Delishar

I posted a recipe on how to make Hand Cut Noodles before this post. If you want to make your life easier, just get ready made noodles from the store, any egg noodles, or wheat noodles will work. I actually think flat rice noodles or thick bee hoon will go really nice with the soup too! I used my slow cooker to make this instead of letting it boil on the stove top for a couple of hours. That way I can still go about doing my business without having to worry about my house catching fire! 🙂 The recipe came out really nice, the husband and I enjoyed the meal. The soup was spicy but not overly spicy, if my Filipino helper can take it, it means it’s probably mild to slightly med hot. There’s a little bit of sieving after the soup is done. That is to remove all the spices used, and use a very very fine mash sieve to remove the layer of oil on top of the broth. It’s really up to you if you want to do that or not, some people like it with the oil. Some restaurants what I’ve been to in Taiwan do serve the soup with that thin layer of oil. Personally, I would rather do without the grease.

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In a bowl mix ingredients marked * together.
Add beef broth into slow cooker.

Bring a pot of water to boil.
Parboil beef cubes for 3-5 mins to remove all the nasty foamy stuff.

Drain and clean beef under running water. Set aside.

On med high heat, heat pan and oil.
Fry all the spices for 30 secs to a min.

Add the sauce mixture.

Let it reduce and thicken just a little.

Add beef and coat beef in sauce.
Remove from heat and pour all the content into the slow cooker with 10 cups beef/chicken broth.

Cook on high for 3.5 hours.
Add radish and 45 mins to an hour before the soup is done.

Ingredients (Serves 4) Adapted from: thekitchn

  • 800g beef shank, cut into 1.5 inches cubes
  • 5 garlic cloves, minced
  • 2 tbsp szechuan peppercorn
  • 6 slices ginger
  • 2 stalks spring onion, cut into 2 inches length
  • 3 star anise
  • 1 cinnamon stick
  • 3 dried chilli
  • 1/4 cup chinese cooking wine*
  • 1/4 cup light soy sauce*
  • 1/4 cup dark soy sauce*
  • 10 cups low sodium beef broth
  • 2 tbsp brown sugar*
  • 1/2 tsp 5 spice powder*
  • 2 tbsp spicy bean sauce*
  • 1-2 tbsp sesame oil
  • 1/2 a daikon radish, cut into chunks.
  • 3 bunches of bok choy, blanched
  • 3 tbsp of chopped preserved Chinese mustard
  • Chopped spring onions for garnish
  • 3 servings of wheat noodles or hand cut noodles

In a bowl mix ingredients marked * together.
Add beef broth into slow cooker.
Bring a pot of water to boil.
Parboil beef cubes for 3-5 mins to remove all the nasty foamy stuff.
Drain and clean beef under running water.
Set aside.
On med high heat, heat pan and oil.
Fry all the spices for 30 secs to a min.
Add the sauce mixture.
Let it reduce and thicken just a little.
Add beef and coat beef in sauce.
Remove from heat and pour all the content into the slow cooker with 10 cups beef/chicken broth.
Cook on high for 3.5 hours.
Add radish and 45 mins to an hour before the soup is done.
When soup is done, sieve out all the spices and grease.
Serve with some chopped preserved mustard, and blanched bok choy on noodles.

Bon appetit!

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Taiwanese Braised Pork Rice (Lu Rou Fan) – Delishar

 When the kids ask for second serving, you know it is good. Even I went for seconds too, and I was so glad to have left over so I get to eat it for lunch the next day! Yay! I can’t rave enough how much I love this… the pork was braised till it was tender and that sauce… yuuuuummmmmm! I’m salivating really badly as I write this. I might just have to make it again tomorrow!

 

If you have never tried Taiwanese braised pork in your life, I urge you to try this recipe. Some people make it with pork belly, but I personally thought it was a little too fatty, another option is to make it with minced pork. Which is the meat of choice the next time I make this. I chose pork shoulders because I wanted to be able to taste the little pieces of meat. I think minced meat will melt away in my mouth after all that braising, which may not be a bad thing too! Anyhow, please make this and make it soon okay? I promise, you are going to like it 🙂

 

 

 

 

Taiwanese Braised Pork Rice (Lu Rou Fan)

Sharon of Delishar

  • 500 g pork shoulders diced (Chicken works too)
  • 5 slices ginger
  • 3 cloves garlic minced
  • 1 stick cinnamon
  • 1 star anise
  • 1-2 tsp 5 spice powder
  • 4 hard boiled eggs shells removed
  • 1 med piece rock sugar
  • 1/4 cup crispy fried shallot crushed into small pieces
  • 1/4 cup dark soy sauce
  • 2 tbsp shao xing wine
  • 2 cups water
  • 1 tbsp oil
  • Xiao bai cai / bak choy for serving
  • Chopped chinese parsley for garnishing
  • Heat wok on med high with 1 tbsp oil.

  • Cook pork until no longer pink, and allow the juices to cook until dry.

  • Add garlic, and ginger slices.

  • Stir-fry for a minute.

  • Add rock sugar, cinnamon, and star anise.

  • Then add wine, dark soy sauce, 5 spice powder, and toss to coat meat.

  • Pour in fried shallots, 2 cups water, bring to boil and lower heat to medium.

  • Cover and allow to cook for 20 minutes.

  • Add your eggs into the meat and sauce.

  • Cover and allow to cook for 10 minutes.

  • Turn the egg to make sure sauce coats the egg.

  • Cover and cook for another 10 mins or until sauce thickens.

  • Serve over steamed white rice with egg and xiao bai cai.

  • Garnish with chopped chinese parsley.

 

 

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