Place Chinese cabbage on the side then top it with the thinly sliced beef. Today we will be making a nearly similar soup after I tried it on one of the Chinese restaurants here in Auckland, its flavourful broth infused with spicy chillies is so addictive and perfect for the cold weather here in Auckland at the moment
They can even be rolled around a Chinese cruller (炸兩腸粉). The rolls can also be filled with dried shrimp and scallions (虾肠粉), beef (牛肉肠粉), or other combinations
Since we have no chicken nor pork nor beef bones I can use to make broth from scratch, I made use of pork and chicken bouillons, which is the next best thing
I can say that it tastes in the middle of Korean Beef Stew and the ChineseBeef Brisket. It's easy too cook and the nice part is you can either eat it with steamed rice or noodle
Today we will be making a Chinese staple, the Beef Chow Fun. Before I don’t know how to use them, the packet is always in Chinese or Thai so I don’t understand who to prepare it
Fried Beef Hor Fun with Gravy is a type of noodle dish made with wide ricenoodles drenched on an Asian style gravy served with tender slices of beef and Asian greens
La Mian (or La Mein) is a traditional type of Chinesenoodles also known as hand-pulled noodles. Something new from the typical Chinese restaurant scene
I love how they cooked the beef, as it pairs really well with the firm noodles on the plate. I loved the wanton and beef balls, but I do hope that the broth does have a bit more to it
Beef, Pork and Lamb. Noodles and Rice. Most of the dishes use ingredients that can be found in larger grocery stores, but a few may require a trip to an Asian food market featuring Chinese products (including Chineserice wine, dark soy sauce, chili garlic sauce, Asian pears, hoisin sauce, Sichuan peppercorns, star anise, and plum sauce)
Sautéed Diced Beef Tenderloin with Chinese Wine, Vinegar and Black Soya Sauce. Steamed Beef Balls. The pork spareribs were very tender while the sauce went well with steamed rice
