Cantonese Stewed Beef & Pork Tendon Noodles 广式牛腩猪筋干拉面

I'm a truthful bluish Cantonese that grew upward playing together with eating inward Chinatown. The Cantonese Stewed Beef & Tendon Noodles 广式牛腩牛筋面 was 1 of my childhood dishes that I genuinely enjoyed. However, I realise that this dish has fast function a rare sight in hawker centres/coffee shops nowadays. I for sure promise it's non a vanishing dish inward our generation. Slightly deviated from tradition, this' my rendition of this dish using my favourite wholegrain La Mien (noodles) together with I too used pork tendons instead of beef tendons. This Cantonese Stewed Beef & Pork Tendon Noodles 广式牛腩猪筋干拉面 was actually oh my ....so delicious! Beef's tender together with the tendons were simply great!

Main Ingredients (enough for iii to iv pax) :

About 1 kg beef chuck or briskets (cut to chunky cubes of virtually 1.5 inch)
500 gm pork tendons (you may role beef tendons, but that would require unlike cooking duration every bit pork tendons)
3 to iv carrots (chopped to virtually 1-inch thickness)
5 garlic cloves (crushed)
5 ginger slices
1 cinnamon stick
4 star anise
2 orangish pare (available at Chinese medicinal halls)
3 to iv bay leaves
cooking petroleum (for browning together with aromatics)
2 to iii packets noodles (I used Prima Wholegrain La Mien)
a handful of light-green vegetables (blanch earlier use)
salt together with carbohydrate (to adapt to sense of savor earlier serve)
shallot petroleum (to last used earlier serve)
chopped jump onions (garnishing)
sambal chili (to taste)(optional)

Seasonings :

2 tbsp Hoisin sauce (or to taste)
2 tbsp Chu Hou sauce (or to taste)
1 tbsp oyster sauce (or to taste)
1 pc chicken stock cube (or to taste)
1 pc beef stock cube (or to taste)
2 to iii tbsp stone carbohydrate (or to taste)
1/2 loving cup Hua Diao cooking vino (or to taste)
1 tbsp sesame oil
1 to ii loving cup H2O (enough to encompass all meats together with tendons inward the pressure level cooker/pot)

(tsp = teaspoon; tbsp = tablespoon)

Method :

Blanch beef cubes together with tendons inward a pot to take away scums. After that, rinse together with build clean inward running water. Set aside.
Heat cooking petroleum inward a pan, add together ginger hence garlic together with sauté till aromatic.
Fold inward beef cubes together with sauté till brownish on all sides. Remove from pan together with laid aside.
Fold inward tendons and sauté till lite golden colour. Remove from pan together with laid aside.
Transfer cooking petroleum together with aromatics from pan to a stove top pressure level cooker pot, Top upward a picayune cooking petroleum (if necessary).
Heat cooking petroleum inward pot. Toss inward cinnamon stick, bay leaves, orangish peels together with star anise. Sauté for virtually a minute.
Fold inward beef cubes together with all sauce seasonings.
Cover lid together with let pressure level gear upward for 1.5 to ii hours (or till beef are fork tender) at depression heat. Start checking meat texture 1 time inward a piece later on 1 lx minutes of cooking time, top upward to a greater extent than H2O if necessary).
Fold inward carrots towards final xv minutes of cooking time.
When you're satisfied amongst the beef tenderness, taste examination together with adapt amongst tabular array salt & carbohydrate if necessary. Fold inward tendons together with let to simmer for 10 minutes till flavourful. Do non ask to encompass lid. Pork tendons should last tender together with a picayune chewy to last ready.
Meanwhile, blanch wholemeal La Mien every bit per box instruction. Drain together with toss amongst a picayune shallot oil.
Blanch a handful of light-green vegetables.
Dish out past times arranging cooked La Mien, vegetables, stewed beef, carrots, tendons together with sambal chili inward bowls. Scoop beef stew gravy generously over the noodles together with ingredients. Garnish amongst chopped jump onions together with drizzle amongst a picayune shallot petroleum earlier serve.
Serve whilst hot.

Note :

*Do banknote that if you're cooking beef tendons instead of pork tendons, much longer cooking fourth dimension is required. You may flexure inward beef tendons together with beef cubes at the kickoff of pressure level cooking. Do adapt cooking fourth dimension accordingly.

* You may yet gear upward without pressure level cooker, simply lengthen the gear upward fourth dimension till beef together with tendons are to your desired texture.