BEEF TENDON SOUP
32 oz – Beef Chunks (Cut into Bite-Size Pieces) 40 oz – Beef Tendon 16 oz – Beef Tripe 8 oz – Enoki Mushroom 8 oz- Wood Ear Mushroom 8 oz- Beech Mushroom 4-5 - Kaffir Leaves 2 – Shallots (Diced) 2- Lemongrass Stalks (Cut 6 Inches) 3 - Green Onions (Thinly Sliced) 4-5 Cloves - Garlic (Minced) 3-4 - Ginger (Sliced) 1 Handful - Basil Leaves 1 Tbsp – Fish Sauce 1 Tbsp – Light Soy Sauce 1 1/2 Tbsp – Oyster Sauce ½ Tsp - Salt (more to taste) 1 Tsp - Ground Black Pepper
1. Boil beef tendon for 4-5 hours or until desired tenderness then into bite-sized pieces.
2. In a nonstick pot, heat 2 Tbsp of cooking oil then saute lemongrass, ginger, shallots, kaffir lime leaves, and garlic till slightly brown.
3. Add beef chunks, salt, black pepper, half of the light soy sauce, and cook for 5 minutes.
4. Add beef tendon and tripe.
5. Add water until the meat is almost submerged in water.
6. Add the 3 variety of mushrooms and stir.
7. Add the oyster sauce, fish sauce, and remaining light soy sauce. Stir thoroughly. Cover and boil for 30 minutes over medium heat.
8. Add green onion and basil. Add more salt or fish sauce to taste.
9. Stir and serve.
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