Beef Chap Chye

Beef Chap Chye

Ingredients

  • 4 cloves of garlic
  • 3 stalks of parsley stem
  • 1 wongbok
  • 1 pack taupok - pre rinse and soak with boiling water for 10 mins. Discard water
  • 1 pack beancurd skin - pre rinse and soak with boiling water for 10 mins. Discard water
  • 2 tbsp small dried Wood ear fungus soak in water for 4 hours
  • 10 dried mushrooms soak in water for 4 hours
  • 4 scoops of liquid from soaking the mushrooms
  • 6 small bundles of tanghoon
  • 1tbsp fermented bean sauce
  • 1.5 shanghai red fermented beancurd
  • 4 tbsp shanghai fermented bean paste / tao jiew
  • 1 tbsp fish sauce

Meat 

  • 1kg beef shortplate -- >> https://goodmeatco.sg/collections/frozen/products/beef-shortplate

Method 

  • Cut shortplate into 2inches pieces
  • Stir fry shortplate to render out some beef fats. Remove and set aside when cooked.
  • Stir fry garlic and parsley stems till fragrant with residual oil in the pan. 
  • Add fermented bean sauce, fermented beancurd sauce and fish sauce.
  • Add mushrooms and wood ear fungus.
  • Stir in wong bok stem and 4 scoops of mushroom water to cook till tender.
  • Stir in wongbok leaves and tang hoon, let simmer till soft 
  • Add more bean sauce, bean paste or fish sauce to balance flavors when needed. 

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