momopi_IHB
New member
This is my amateur spicy beef noodle recipe, stolen by carefully spying on other people's cooking through a small crack in the wall. All ingredients can be purchased from Ranch 99 locally. Apologies for the low quality of these photos, I took them with my cel phone.
You'll need a decent sized pot with lid, along with the following ingredients & spices. Let's start with the main item: beef. You can buy the pre-cut beef shank & tendon package from Ranch 99 for about $4-$5 per pack. A single package is sufficient for 1-2 people's dinner (buy more as needed). You can either use as is, or cut it into smaller, bite-sized pieces:
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SUnTCztv96I/AAAAAAAABxo/ZAKFW-F6z6Y/s640/Beef1.jpg" alt="" />
Next item is a Daikon (white radish):
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SUnTERHHiMI/AAAAAAAAByg/3jskMvpPDhk/s512/Daikon1.jpg" alt="" />
And some garlic, ginger, and green onion:
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SUnTEa85cTI/AAAAAAAAByY/vLw09Vx-RNI/s640/Garlic1.jpg" alt="" />
For the vegetable, you can use either small bok choy, baby bok choy, or Taiwan bok choy:
<img src="http://lh5.ggpht.com/_4Q5Ddjqd68A/SUnTDXxGRkI/AAAAAAAABx4/m5aVOcn9PEg/s512/SmallBokChoy1.jpg" alt="" />
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SUnTEPTqzhI/AAAAAAAAByQ/6SG-yYKRKHU/s512/BabyBokChoy1.jpg" alt="" />
<img src="http://lh5.ggpht.com/_4Q5Ddjqd68A/SUnTEyT8tBI/AAAAAAAAByw/CQGfzaMmRaw/s512/TaiwanBokChoy1.jpg" alt="" />
The above pic is Taiwan bok choy, a "hybrid". Traditionalists might prefer baby bok choy whole, but in Taiwan some restaurants serve spicy beef noodle with Taiwan bok choy chopped.
Near the vegetable and fruit section, you'll find a row dedicated to preserved veggies, ginger, etc. Pick up a pack of pickled mustard veggie: (OPTIONAL)
<img src="http://lh5.ggpht.com/_4Q5Ddjqd68A/SUnTD7Sg8rI/AAAAAAAAByI/ox0_y3ll2Wo/s640/PickledMustard.jpg" alt="" />
Some people like to put fried tofu into the beef stew. It's not "traditional" per se, but does give it a good flavor. Be warned however, that if you add this tofu, you should eat the beef within 1-2 days. Any longer and the tofu might taste spoiled.
<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SUnTFYvgzpI/AAAAAAAABzA/qMVVCAaolJ0/s512/FriedTofu1.jpg" alt="" />
Now let's look at some sauces and seasonings. In the picture below, from the left to right, you'll see a package of hot chili peppers, a bottle of "dark" XO soy sauce, a bottle of "low sodium" soy sauce, Taiwan rice wine (for cooking), and Japanese mirin. In front of the bottles, from left to right, is a container of Vietnamese beef stock (OPTIONAL), white pepper, Japanese sesame oil, and dried star anise spice:
<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SUnTB7GySXI/AAAAAAAABxQ/1UhaWK2_9XU/s640/Seasoning1.jpg" alt="" />
This here is a bottle of Hunan chili paste with fermented soy bean and black beans, very tasty:
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SUnTDpMWn9I/AAAAAAAAByA/8XykLnp1dEg/s640/ChiliPaste1.jpg" alt="" />
This is a "seasoning packet": (OPTIONAL)
<img src="http://lh5.ggpht.com/_4Q5Ddjqd68A/SUnXBTvqQeI/AAAAAAAABzw/wek8qnQ0vF4/s640/Seasoning3.jpg" alt="" />
And here's the lazy cook's solution to soup stock. From left to right, Vietnamese beef soup stock powder, Swanson chicken broth, and Lee Kum Kee chicken soup powder. You'll need at least one of these, plus couple cans of chicken soup:
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SUnTDPxcG9I/AAAAAAAABxw/GMUdop2sR5k/s640/Seasoning2.jpg" alt="" />
Some cooks also like to add a dash of Worcestershire sauce:
<img src="http://www.bonappetit.com/images/tips_tools_ingredients/ingredients/ttar_worcestershiresauce_01_v_launch.jpg" alt="" />
And of course, a package of noodle:
<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SUnTF9iWwjI/AAAAAAAABzI/tcvePcdJSnE/s640/Noodle1.jpg" alt="" />
(continued on next post)
You'll need a decent sized pot with lid, along with the following ingredients & spices. Let's start with the main item: beef. You can buy the pre-cut beef shank & tendon package from Ranch 99 for about $4-$5 per pack. A single package is sufficient for 1-2 people's dinner (buy more as needed). You can either use as is, or cut it into smaller, bite-sized pieces:
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SUnTCztv96I/AAAAAAAABxo/ZAKFW-F6z6Y/s640/Beef1.jpg" alt="" />
Next item is a Daikon (white radish):
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SUnTERHHiMI/AAAAAAAAByg/3jskMvpPDhk/s512/Daikon1.jpg" alt="" />
And some garlic, ginger, and green onion:
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SUnTEa85cTI/AAAAAAAAByY/vLw09Vx-RNI/s640/Garlic1.jpg" alt="" />
For the vegetable, you can use either small bok choy, baby bok choy, or Taiwan bok choy:
<img src="http://lh5.ggpht.com/_4Q5Ddjqd68A/SUnTDXxGRkI/AAAAAAAABx4/m5aVOcn9PEg/s512/SmallBokChoy1.jpg" alt="" />
<img src="http://lh4.ggpht.com/_4Q5Ddjqd68A/SUnTEPTqzhI/AAAAAAAAByQ/6SG-yYKRKHU/s512/BabyBokChoy1.jpg" alt="" />
<img src="http://lh5.ggpht.com/_4Q5Ddjqd68A/SUnTEyT8tBI/AAAAAAAAByw/CQGfzaMmRaw/s512/TaiwanBokChoy1.jpg" alt="" />
The above pic is Taiwan bok choy, a "hybrid". Traditionalists might prefer baby bok choy whole, but in Taiwan some restaurants serve spicy beef noodle with Taiwan bok choy chopped.
Near the vegetable and fruit section, you'll find a row dedicated to preserved veggies, ginger, etc. Pick up a pack of pickled mustard veggie: (OPTIONAL)
<img src="http://lh5.ggpht.com/_4Q5Ddjqd68A/SUnTD7Sg8rI/AAAAAAAAByI/ox0_y3ll2Wo/s640/PickledMustard.jpg" alt="" />
Some people like to put fried tofu into the beef stew. It's not "traditional" per se, but does give it a good flavor. Be warned however, that if you add this tofu, you should eat the beef within 1-2 days. Any longer and the tofu might taste spoiled.
<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SUnTFYvgzpI/AAAAAAAABzA/qMVVCAaolJ0/s512/FriedTofu1.jpg" alt="" />
Now let's look at some sauces and seasonings. In the picture below, from the left to right, you'll see a package of hot chili peppers, a bottle of "dark" XO soy sauce, a bottle of "low sodium" soy sauce, Taiwan rice wine (for cooking), and Japanese mirin. In front of the bottles, from left to right, is a container of Vietnamese beef stock (OPTIONAL), white pepper, Japanese sesame oil, and dried star anise spice:
<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SUnTB7GySXI/AAAAAAAABxQ/1UhaWK2_9XU/s640/Seasoning1.jpg" alt="" />
This here is a bottle of Hunan chili paste with fermented soy bean and black beans, very tasty:
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SUnTDpMWn9I/AAAAAAAAByA/8XykLnp1dEg/s640/ChiliPaste1.jpg" alt="" />
This is a "seasoning packet": (OPTIONAL)
<img src="http://lh5.ggpht.com/_4Q5Ddjqd68A/SUnXBTvqQeI/AAAAAAAABzw/wek8qnQ0vF4/s640/Seasoning3.jpg" alt="" />
And here's the lazy cook's solution to soup stock. From left to right, Vietnamese beef soup stock powder, Swanson chicken broth, and Lee Kum Kee chicken soup powder. You'll need at least one of these, plus couple cans of chicken soup:
<img src="http://lh6.ggpht.com/_4Q5Ddjqd68A/SUnTDPxcG9I/AAAAAAAABxw/GMUdop2sR5k/s640/Seasoning2.jpg" alt="" />
Some cooks also like to add a dash of Worcestershire sauce:
<img src="http://www.bonappetit.com/images/tips_tools_ingredients/ingredients/ttar_worcestershiresauce_01_v_launch.jpg" alt="" />
And of course, a package of noodle:
<img src="http://lh3.ggpht.com/_4Q5Ddjqd68A/SUnTF9iWwjI/AAAAAAAABzI/tcvePcdJSnE/s640/Noodle1.jpg" alt="" />
(continued on next post)