Tris­tar Beef Noo­dles at Tris­tar Kitchen

Crave - - FEAST - Steven Chou, ex­ec­u­tive chef

“My beef noo­dle recipe was passed on to me from my mother. The tra­di­tional Tai­wanese beef soup base is in­fused with a unique blend of in­gre­di­ents that re­quire a min­i­mum of 12 hours to pre­pare. I metic­u­lously ex­e­cuted this recipe to take you on a jour­ney back to my home, Tai­wan.”

This is ev­ery­thing we look for in a bowl of beef noo­dles: the ribs are fall-of-the-fork (or in this case, chop­sticks) ten­der, the ten­dons are full of collagen but don’t stick to the lips, and the stom­ach is springy but not chewy. Sim­mered for eight hours, the beef broth is rich, bit­ter­sweet, bal­anced and not at all salty. The noo­dles are cooked al dente and dark­ened by the soup they soak up. Per­fec­tion.

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