金寶清燉牛腩干撈麺 Kampar Beef Brisket Noodles
I made this based on the recipe provided on my dear friend Wendyinkk’s “copycat version” of the famous “Kedai Mee Onn Kee Beef Brisket Noodles 安記牛腩粉麺” from the equally if not more famous “36 Stalls”, the oldest food centre in Kampar Town, Perak. Silly me unintentionally “bastardised” it by being overtly zealous with the ingredients. Apart from the standard beef brisket, I’d added tripe and my favorite beef tendon as well. It was only after I’d made the dish when I went online to search for more photos and description of the original version and to my greatest “horror”, the real McCoy actually looked remarkably simpler and impoverish in looks. So is my version like the actual Onn Kee Beef Brisket Noodles, well I really don’t have an answer to that. But one thing I do know is that it taste quite delicious. 🙂
Beef tendon and tripe (stomach) were added into the soup thus unleashing the collagen they have into it. This actually made the soup somewhat thicker in consistency. Moreover, I love tendon for its succulent textures, so I make no excuse for using them!
According to Wendy who grew up in Kampar, Onn Kee used to make their own noodles, the soul of the dish which makes their rendition unique compared to some other versions around. But circumstances seem to have prevented the 3rd generation of this family business who are the current proprietors from doing so and opt for factory produced noodles nowadays instead. I guess a bit of tradition has been lost but I’m afraid this may be an inevitable trend to come in many “old signboard” names like Onn Kee…
The noodles are served dried with a toss-in condiment sauce concocted. This is what the Cantonese call 捞面 “lou meen“， owing to the action of scooping using the noodle wired ladle. The taste of the condiment sauce is rather unique too. The actual Onn Kee version uses renderings from their own homemade char siew for the noodles, but an “express” makeshift version was created for those would are thinking of making this dish at home. Quite a wicked idea actually!
I’d left the beef to steep overnight allowing the flavours to permeate through more profusely. The daikon was also added at a later stage, in fear that they would mush up with the prolonged simmering process. All in all, it is a rather simple and straightforward recipe to follow but rest assure that the flavours are not compromised in any way.
Kampar Beef Brisket Noodles
Tasted and recreated by WendyinKK
600g beef brisket/flank cut (牛腩) and tendons
300g daikon (choose the long slender type, fat ones lack in flavour), peel and cut into chunks
2 star anise
2 inches cinnamon stick
1 small piece of dried tangerine peel
10 pcs of white peppercorn, cracked
20g rock sugar, adjust to taste
Salt to taste
Spring onion, chopped
1. Bring 2.5 litres water to boil.
2. Put whole piece of brisket, tendon and all the spices into the boiling water.
3. Add salt and seasonings with daikon after 3 hours and let it simmer for another hour or two (or until it is tender)
4. Fish out the brisket chunks and let it cool down. Slice it and put it back into the pot.
5. Serve the beef brisket soup with a sprinkling of spring onions.
Dry Tossed Noodles
Loosen single portion fresh egg noodles/fresh wantan noodles. Put the noodles in a noodle strainer. Cook in boiling water for 15 seconds. Rinse it under running tap water. Blanch it again for another 15-30 seconds depending on the thickness of noodles. Put noodles in a plate. Top with 1 Tbsp of renderings, some dark caramel sauce (or dark soy sauce), light soy sauce according to taste. Toss the noodles. Garnish with some blanched baby bok choy or mustard green.
Express Cha Siu renderings
100g of very fat pork belly (those that you won’t want to eat it as it is)
1 heaped Tbsp of sugar
1 Tbsp of light soy sauce
Slice the fat pork belly thinly. Put in into the wok with 1 Tbsp of oil and slowly fry until it is very slightly golden. Add in sugar and light soy sauce and cook the belly until it turns dry and dark. Discard the belly bits and retain the renderings.