Mak Tok’s Cookbook

Pro Recipes

Braised Beef Noodle

With Mak Tok’s Fire Chilli Paste

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Ingredients

  • Braised Beef:
  • 500 g Beef Brisket
  • 500 g Oxtail
  • 2 (quartered) Large Onions
  • 1 tsp Peppercorns
  • 1/4 cup Dark Soy Sauce
  • 1/4 cup Shaoxing Wine (dry sherry works fine too)
  • 1 tbsp Muscovado Sugar
  • 30 g Ginger
  • 30 g Garlic
  • 1 Star Anise
  • Dash of Chinese Five Spice Powder
  • 500 ml Water
  • 1 tbsp Mak Tok's Fire Chilli Paste
  • Noodles:
  • Maggie of Omnivore's Cookbook's recipe for hand-pulled noodles Too lazy? Try it with fresh tagliatelle
  • Garnish:
  • 4 Blanched Baby Bok Choy
  • 2 chopped Spring Onions
  • 20gm Toasted Peanuts
  • 3 cloves (finely chopped) Fresh Garlic
  • 1 tsp Chilli Powder
  • 1 tbsp Mak Tok's Fire Chilli Paste
  • Optional Coriander

Method

1) Blanch the oxtail before putting all the ingredients (including beef brisket) for braised beef into a slow cooker. Set slow cooker to low and cook for at least 8 hours.

2) Prepare noodles (or pasta).

3) In a bowl, add noodles with a big scoop of braised beef and garnish with the ingredients listed.

Curry Laksa

Pumpkin Chilli Rice

Chilli Beef Burger

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted