TEOCHEW BEEF NOODLES
This rendition of Teochew beef noodles is inspired by Thai-teochew cuisine. Thai basil adds a hint of freshness to lift the hearty noodle broth. Brisket creates a fuller mouthfeel with its fattiness and texture, and also imparts a pleasant gaminess to the soup.
Pair with: The Yellow Van Pale Ale, which is light-bodied and smooth, with a faint fruitiness and the bitterness of citrus pith.
Prep time 30 minutes Cook time 4 hours
1kg beef brisket 3 cloves of garlic shallots
1 spring onion root 1 coriander root 2 tbsp Chinese wine 5 cups oyster sauce 2 litres water 50g waxed pork 3 dried lotus leaves
» Butterfly beef brisket, then roll it up gently and secure with butcher’s string. » In a pot, stir-fry garlic, shallots, spring onion root and coriander root until fragrant, then add Chinese wine to deglaze.
» Add oyster sauce and stir, then reduce fire to medium heat.
» Add brisket roll and make sure brisket is well covered. Add water and waxed pork.
» Bring mixture to a boil, then cook at medium heat for about 3 hours or until the meat is tender. Top up with water when necessary to make sure that the brisket is submerged at all times. To ensure even cooking, dried lotus leaves can be added to the top to make sure the brisket is covered.
» Remove brisket from pot. Slice just before serving. Reserve the broth for use with the soup base.
6 eggs at room temperature 4 tbsp soya sauce 500ml water
2 tbsp Chinese wine
» Bring a pot of water to boil, then add room temperature eggs and boil for 5 minutes and 30 seconds.
» Place eggs into an ice bath immediately and allow to sit for 15 minutes.
» In a separate bowl, add soya sauce and a dash of water and Chinese wine. Mix evenly.
» Shell eggs gently, then store eggs into the soya sauce mixture overnight before serving.
beef noodles sesame oil, as desired
Hong Kong-style egg noodles, as desired 1 tbsp chilli oil
30g coriander, chopped a pinch of black pepper a pinch of fish powder (refer to flat fish powder in Smoked Eggplant Salad recipe) 2 stalks of bak choy reserved beef brisket broth
1 cup chicken stock or water
80g pickled mustard greens, chopped 30g spring onions, chopped a pinch of bonito flakes a dash of chilli oil
» Bring a pot of water to boil and add a dash of sesame oil. Add noodles and stir vigorously with chopsticks to ensure the noodles are evenly cooked. Once cooked, place noodles in a water bath and sieve dry.
» In a serving bowl, add chilli oil, coriander, black pepper, fish powder and sesame oil. Add cooked noodles and mix evenly.
» Meanwhile, blanch bak choy.
» Slice beef brisket and place on noodles, then add bak choy and flavoured egg to the serving bowl.
» In another pot, add reserved beef brisket broth and chicken stock or water and bring the mixture to a boil.
» Add pickled mustard greens to the serving bowl. Pour broth into the serving bowl. Top with generous amounts of spring onions, bonito flakes, and a dash of sesame oil and chilli oil, then serve.