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. 🙂
My parents, being really traditional chinese folks, are firm believers of the effects of traditional chinese medicine (TCM). That meant an assortment of remedies in the form of brews and stews to shelf-available medication for minor ailments, like 川贝枇杷膏 chuan bei pi pa gao for coughs and sore throats, 银翘解毒片 yin qiao jie du pian when we are feeling slightly feverish, or 保济丸 po chai pills when one’s having the runs. Some of these concoctions are really quite pleasant, like 炖燕窝 bird’s nest soup and 三雪湯, a sweet soup made with hasma (雪蛤), snow fungus (雪耳) and chinese pear (雪梨）which not only nourishes the body, but taste good too! I really didn’t mind when asked if I want seconds. But some are quite dreadful, like 苦茶 ku cha, which literally translates to “bitter tea”, owing to a mélange of chinese herbs used, building up to that ultimate palate experience of extremity, and 羚羊露 leng yeung luk, essentially made from water double boiled with antelope horn shavings, in my opinion is another epitome of disgust. Now these are the things that ought to be featured on “Fear Factor”! But as the classic Chinese saying goes, 良药苦口利于病, most of these awful-tasting TCM are downed amidst all that whining, wailing, coaxing and even bribery for sweet treats later on.
One of the most common TCM herbal soups we enjoyed at home is 药炖乌骨鸡 Herbal Silkie Black Chicken, especially during this time of the year when the weather turns slightly chilly accompanied by lots of moisture from the monsoons. Older folks believe that it is important to prepare the body for such “changes in season” and strength one’s constitution so as to prevent ourselves from falling sick，and hence the practice of 立冬进补. I hadn’t been sleeping well of late and as I was getting ready for a holiday to Taiwan, I wanted to make sure that my body was ready to brace all that walking, shopping and eating. Hence, a little “treat” for myself and my family with this familiar soup which hadn’t been made for quite some time at home.
When Wendy from Table for 2 or more revealed to me her plans some months back on initiating and organising an online food festival with a monthly locality-specified theme, I was absolutely enthralled! Heritage cooking has always been something close to my heart so naturally, this series of events to come is the perfect vehicle for me to explore some of the cuisines which I’d been always been curious about and intrigued by but never ventured far enough to try. While some others choose to advance and equip themselves with the latest gadgetry and seemingly chic culinary techniques like sous vide and molecular gastronomy, I seek solitude and comfort in my batu lesung and kuih moulds, while staying grounded with traditional methods of cooking. An old guard and custodian of the old ways? That noble beast I am not. All I merely hope for, is a perpetuation of what my grandmother and mother had taught me…