一个人的午餐 – 牛肉濑粉 Beef Noodles
Woke up real late yesterday and missed the marketing hours of our local morning bazaar which is colloquialised as “pasar”. Not wanting to “succumb” to instant noodles, I prepared “instant” beef noodles with the beef brisket I braised couple of days back and some ingredients I had at home. Simple fanfare with a few ingredients for that extra touch! The gratification was instant as well oh yeah!
Braised beef brisket (refer here for recipe)
One portion of chinese noodles, can be any type. I happen to have 1/2 a packet of thick rice vermicelli in the fridge from last Friday’s “Fish Head Bee Hoon” dinner so it was perfect!
2 tbsp water
2 tbsp starch (tapioca, cornstarch, potato starch etc)
Additional condiments and toppings. These are peripherals but great to have for sure!
Chinese pickled mustard greens (雪菜), rinsed thoroughly to remove excces salt, blanched quickly and coarsely julienned
Chinese celery (芹菜), coarsely julienned
Roasted salted peanuts
Toasted white sesame
Fried shallot rings (from making Teochew Orh Nee last week)
Dash of white pepper
In a boiling pot of water, blanch chinese noodles until just cooked. Drain thoroughly and set aside in serving bowl.
In another small pot, add sufficient gravy for one portion of noodles and bring to a boil.
Meanwhile, prepare starch mixture by mixing starch with water in a small bowl.
When the gravy comes to boil, lower flame and drizzle in starch mixture while stirring constantly. The consistency would thicken considerably.
Lay pieces of beef e.g. brisket and tendon over noodles and carefully pour over the gravy, which should now be a thickened slurry.
Add toppings, i.e. sliced chinese mustards, peanuts, fried shallot rings, sesame seeds dash of white pepper and finally chopped chinese celery.
So remember to try this out if you are braising a pot of beef brisket! Happy lunching!