Recipe of the Day

Out of context: Reply #43

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  • pango13

    I've been going to this restaurant so often just to figure out all the ingredients in their beef noodle soup. And I FINALLY got the taste right after so many attempts!! I can stop going to that restaurant now lol

    here's my fuzzy recipe for it.
    measurements are just general guide lines...
    *=must have. rest is pretty optional.

    *1 L Beef soup stock
    7 cup Water
    *1 lb Beef stew
    2 tbsp Veggie oil
    Garlic (minced)
    Ginger (sliced)
    Salt or soy sauce
    Mitsuba / Shiro Negi / Green Onion / Cilantro
    *Ramen Noodle / Egg noodle.
    *Daikon or Carrot.
    *Whatever green veggie you fancy. I like to use baby bok choy, broccoli or spinach.
    *** Sake or whatever other kinds of rice wine.

    *** 3 tbsp Fermented Bean Paste/DouBanJian/Bean paste/Chili Bean Paste ( it's got many different names but all practically the same thing. It was hard to figure this one out). I'll post a photo below.

    *** 4 stars of Anise. Hate this fucker, but it's what makes the taste.

    *** 1 tbsp Fermented Olive Leaf. This is probably the trickiest to get (a must). Some times the label on the jar says "Oil Preserved Cabbage", "Pickled Olive Leaf" or "Olive Veggie". it's also the last ingredient that I figured out. I'll post photos below.

    Just realized that's a lot of ingredients...

    LET'S DO THIS BRO!!

    1. Get a soup pot.
    2. Chop, slice and dice: Garlic, Ginger, Carrot or Daikon.
    3. Fry garlic lightly with veggie oil in the pot first. (Medium heat)
    4. Add beef stock and however much water you like.
    5. Add Ginger, Anise, Fermented Bean Paste, Red chili pepper, Salt, Carrot/Daikon, Fermented Olive Leaf
    6. Boil for... I dunno... 10-20 mins? taste the soup and add ingredients to your liking.
    7. Sear the beef. whichever way you normally do it. I just use veggie oil and salt.
    8. Bring the soup to simmer then add the beef in.
    9. Add Sake. Free pour.... I usually just count to 3... or 5....
    10. Simmer for.... 30-60 mins? depends on how tender you want the beef to be.

    11. Add Ramen/Egg Noodle in a separate pot of boiling water with 1 tbsp veggie oil+some salt). and let it cook till it's ready.
    12. Dip the green veggie in the simmering soup for 5-10 mins.
    13. Get a soup bowl, put in your cooked noodles, green veggies, soup+ingredients and mitsuba/cilantro on top.
    14. Let the noodle soak in the soup before you start eating.

    Fermented Bean Paste/DouBanJian/Bean paste/Chili Bean Paste
    http://www.justonecookbook.com/p…

    Fermented Olive Leaf
    https://www.amazon.com/PS-Olive-…


    Just look for these 3 characters.

    pango 13Permalink
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    • this is the most complicated recipe i've ever seenGnash
    • Usually the broths take a day or so. To really marry in the flavors. You should try a super long simmer.BH26
    • no katsuobushi?ArchitectofFate
    • Lol @gnash. Ya I might have made it a bit too complicated. But trust me this one is EPIC.pango
    • BH26. I usually cook a giant pot and eat it for 3 days. It does eventually turned into really long simmer. Lol. But you're right. Longer the better.pango
    • ArchitectofFate. If you like, I don't see why not. It does have a tone of ingredients already though.pango
    • it does look goodGnash
    • Looks greatset
    • So if you're not under house arrest and don't have 2 days to kill, where might you buy this ready made? What's it called? :)_niko
    • It's called 'I Can't Decide if it's Japanese or Chinese Noodle Soup'. Also, between the soy sauce, salt for the beef, chilli bean sauce, and ...Continuity
    • ... salt in the noodle water, this is one salty fucker.Continuity
    • And greasy, too. Look at those globs of oil in the photo.Continuity
    • Lol They literally calls it beef noodle soup. As for the too salty concern. Just don't add too much salt or soy sauce. They are optional.pango
    • Didn't really have a recipe. I just made up as I go based on what they have at the restaurant.pango
    • Wait maybe it's a Taiwanese beef noodle. It was a Taiwanese restaurant. Very creative.pango
    • Save me a bowl!!!BH26
    • one of the ingredients is a pound of beef stew?monospaced
    • ah ... that's the beef itsefl .... I actually have all of these ingredients except for the fermented olive leaf ... I'll try it!monospaced
    • Ya.... you know... when you buy packaged beef, get the ones that says stewing beef on the label. It's more tender.pango
    • Oh and because I don't really measure anything when I cook. Don't rely on any measurement I wrote... you just gotta feel it •___•pango
    • @mono. Holy shit for real? I just recently discovered bean paste, fermented olive leaf and never used anise for anything.pango
    • Looks good to me, polyglot heritage, globs of oil, (spit) star anise and all. Am curious about fermented olives - I take it a tapenade wouldn't suffice?detritus
    • Yeah for real. I've been cooking Asian foods for a long while and live right next to koreatown so I have access to the imported ingredients.monospaced
    • Detritus. I think the oil glob came from the chili bean paste. Otherwise there aren't much oil used. 1tbsp for frying the garlic and some from searing the beef.pango
    • ... in 1L beef stock and 1.5L water.pango
    • ambitious, but i bet it's great when done rightCalderone2000
    • pango, you are insane. (Can I have some?)garbage
    • I'd feed you guys this if you are ever in vancouver!pango
    • Sounds like worth it!maquito
    • Turns out our local oriental store's closed down. Bunch of fucker.detritus
    • I've actually never been to BC, which is silly because it's so close.garbage
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