Mak Tok’s Cookbook

Pro Recipes

Braised Beef Noodle

With Mak Tok’s Fire Chilli Paste

  • Let's Cook!
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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.

Pumpkin Chilli Rice

Sate Ayam Malaysia (Malaysian Chicken Satay)

Sweet Potato Chilli Pancake

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