Taiwanese Spicy Beef Noodles 台式麻辣牛肉麵

Ingredients:

Beef Shank-2 pounds (I use 1 lb beef shank and 1 lb ox tail)

Onion-2 large ones

Tomatoes-2 large ones

Ginger-3 slices

Green onion-2

Rice wine- 1.5 cups

Soy sauce-half cup

Chilly bean sauce-3 table spoons

Chilli-1

Sesame oil- half tsp

Rock Sugar-1 table spoon

Ground black pepper-half tsp

Water- enough to cover all the ingredients

Method:

Prepare put all the ingredients above in a slow cooker.

Cook them in high heat for 4 hours

Serve with noodles

Vietnamese Pho 越南河粉

Ingredients:

Beef Bone-4 big pieces

Chicken Bones, chicken legs or drumsticks-4 pieces (Chicken bones give a sweet flavour.)
Beef Shank-1 (optional, if you want to eat the beef)
Sliced beef-1 box (add when serving)
Ginger-6 pcs
Star herb- 6 pcs
Cloves-6pcs
Onions-2 medium size
Chicken stock powder-2 big teaspoons
Salt
Bean sprout-1 cup
Fresh basil-optional (add it to the bowl when serving)

Method:
1.Cook all the meat in boiling water. When they change colour, take them out and rinse with water. (Cleaning process)
2.Boil another pot of water and put all the ingredients in there. (Beef bones, beef shank, chicken, ginger, star, cloves and onions.) Cook them on high heat first. When bubbling, turn to low heat and cook for 2-3 hrs. (The longer you cook, the better the flavour. I cooked mine for 4 hrs and it tastes great!)
3. Add salt and 2 big teaspoons of Chicken stock powder. (Amount of salt, depends on your taste.)
3. Cook Vietnamese rice noodles (Banh Pho) in hot water. If you want them to be more tender, you can take them out and rinse with warm water when it's cooked.

4. Prepare a bowl and add the noodles first and put some onion slices in there.

5. Add the soup and place a few slices of beef on top.

6. Serve. (When serving, add the bean spout and chili)

Onions, Gingers, Star herb, Cloves

Chicken and Beef bones

Vietnamese rice noodles

Fried Noodles

Fried Noodles
Ingredients:
Oily Noodles-1kg ( When you buy them, they are yellow color with oil coating. So they look a bit shiny)
Dried Mushrooms-5 ( need to soak in the water first)
Pork(leg)-600g
Chives-1-2
Deep Fried Shallot or Shallot 15-20pcs

Sauce ingredients:
Soy sauce-some
Sugar-some
XO Sauce-2 big teaspoons
White pepper-some
Five spices powder-few

Method:

•  Wash chives and cut them in a long chunks.
• Cut pork into small long slices
• Prepare a plastic bag and put deep fried shallot in and crush them. If you use shallot, instead of deep fried ones. Remove the skin and cut them into small pieces.
• Cut the mushrooms into small slices
• Heat a pan, add 3-4 big teaspoons of extra virgin olive oil. Cook Shallot with low heat until they turn golden color. If you use deep fried shallot, cook until you can smell them.
• Add mushrooms and cook until you can smell them.
• add pork and cook them until they turn golden color.
• add soy sauce, sugar, 5 spices powder, XO sauce. Quickly stir them around. Add some water and continue to cook until all the ingredients are all cooked.
• Put chives head ( the white parts) quickly stir them around and add the noodles in.
• Continue to stir them. Add the remaining chives into the pot.
• Spray some white pepper.
• Add noodles
• Serve

Fried Rice Noodles 肉絲炒米粉

Ingredients:

Rice noodle-1 pack

Tenderloin pork-1lb

Black fungus-1 cup

Carrot-1 cup

Green onion-2 (chop them into long and big chunks. And separate white parts and green parts.)

Cabbages-2 cups

Water-half cup

Dried shrimps-2 big teaspoons 

Seasoning:

Sugar- 2 small teaspoons

Salt-2 small teaspoons

White peper-2 small teaspoons

Soy sauce- 2 Small teaspoons

Sesame oil-2 small teaspoons

Marinating ingredients:

Corn Starch-1 teaspoon

Rice wine-2 teaspoons

Soy sauce-2 teaspoons

Method:

1. Soak rice noodles with cool water until they are soft.
2. Cut the pork into small pieces and marinate with marinating ingredients for 10 mins.
3. Chop all the ingredients into small thin slices.
4. Heat a pot and add 1 teaspoon of extra virgin olive oil. Cook pork until it’s done, then take it out.
5. Add another teaspoon of extra virgin olive oil into the pan and add the green onion white parts and dried shrimps. When you can smell the green onion, continue to add carrot, cabbages, and black fungus. When the cabbages are soft, add soy sauce, salt, sugar and water. Stir and mix them well.
6. When the pan is starting to bubble, add the rice noodles into the pot. Stir them around. Add pork and green onion’s green parts, white pepper, continue to stir them around. Add sesame oil at the end. Mix them well.
7. Serve

Cut tenderloin pork into small slices.

Cut the carrorts into small thin slices.

Rice Noodles imported Taiwan.

Black Fungus

Dried shrimps can help to bring out the flavour.

Using chopsticks is easier to mix.

Margarine Onion fried noodles

Ingredients:

Noodles-200g

Chicken breast-100g

Chopped Onion-20g
Chopped Mushrooms-30g

Peas-30g

Grind Garlic-1/2 teaspoon

Milk-200cc

Seasoning:

Salt-1 teaspoon

White pepper powder-1/4 (If you want to use black pepper, you can do that, too)

Marinating ingredients:

Salt-1/2 teaspoon

Cooking wine-1/2 ( I used Chinese rice cooking wine)

White pepper powder- 1/4 teaspoon

Corn Starch-1/2 teaspoon

Method:

1.Chop the chicken breasts and marinate with marinating sauce for 30 mins.

2.Boil a pot of hot water and cook the noodles. ( Depending on what kind of noodles you cook, the timing is different. Look at the instruction of the package you buy.) When the noodles are cooked, take them out and rinse with cold water. By doing this, it can make your noodles feel more chewy.

3. Heat a pan and add 1 big teaspoon of margarine. (You can use butter as well. But I use margarine, it's less fat.)  Put the onions and noodles into the pan. Continue to cook them for 2 mins.

4. Add milk and the seasoning ingredients and mushrooms.

5. add peas and cook for 2 mins

6. Serve



Spicy Chicken Noodles-香辣雞醬拌麵

Ingredients:

Chinese Thin Noodles-2 people portion

Ground Chicken-100g

Chinese dried shrimp 蝦米-20g

Purple onions (chopped)-20g

Grinded Garlic-20g

Thick chili pepper powder-1small teaspoon

Water-2 big teaspoons

Extra virgin olive oil-1.5 teaspoon

Green onion (chopped)-1

Sauce Ingredient:

Oyster sauce -1.5 small teaspoons

Sugar-1/2 small teaspoon

Method:

1.      Wash dried shrimps and chop them into small pieces

2.      Heat the pan and add extra virgin olive oil. Cook garlic, onions with low heat until they turn golden color. Add method 1 and chili pepper powder, continue to cook them for 2 mins. Then, add ingredient sauce and water. Stir them evenly. Turn off the stove.

3.      Prepare a pot and boil water. When it’s bubbling, add the noodles and cook with medium low heat for 2.5 mins or until they are soften. Take them out and place them in a big bowl. Add method 2 and mix them all together.

4.      Add green onions and serve.