Prep Time: 30 mins
Cooking Time: 5 hours
Serves: 6
Ingredients:
500g of beef tendon
2 tbsp. of cooking oil
3 slices of galangal
80g of ginger, sliced
5 cloves of garlic, smashed
5 whole shallots
2 dried chili, seeded
3 stalks of scallions, white parts for cooking, green part for garnishing
20g of dried mandarin orange peel, soaked and cleaned
1 cinnamon
2 star anise
1 bay leaf
2 eryngii mushrooms, chunked
200g radish, chunked
2 carrots, chunked
Sauce Mix:
1 tbsp. of Chu Hou sauce
1 tbsp. oyster sauce
2 tbsp. soy sauce
Water to simmer
3 small cubes of rock sugar
Salt & pepper to taste
Shao Xing wine to taste
Method:
1. Boil beef tendon for 5 mins, discard water.
2. Cover beef tendon half full with water with 2 tbsp. of soy sauce, steam for 4 hours until tendon is soften. You may keep them in fridge for overnight.
3. Heat wok, sauté ginger, galangal, garlic, shallots and scallion till fragrant, add in dried chili.
4. Add in the cooked tendon. Allow the gelatin formation to melt. Add in sauce mix.
5. Cover the tendon with water, add in mandarin orange peel, cinnamon, star anise and bay leaf. Allow to braise for 30 mins at low to medium heat.
6. Add in more water, mushrooms, radish and carrot. Braise for another 30 mins.
7. Splash in Shao Xing wine and serve hot with rice or noodles.
Tips: If you want some texture on the tendon, reduce the steaming from 4 to 2.5 or 3 hours.