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Hong Kong Beef Stew (Nuer Toon Hong Kong)

        By: Chef Pat  

Hong Kong Beef Stew Nuer Toon Hong Kong เนื้อตุ๋นฮ่องกง

Recipe Detail :

Hong Kong Beef Stew (Nuer Toon Hong Kong) - Hong Kong Beef Stew recipe for those who like tender beef stew with sweet beef broth. It’s almost melts in your mouth. We stewed until spices absorb into the beef.  This menu can eat with noodle as well. Are you ready to cook with us?

Hong Kong Beef Stew (Nuer Toon Hong Kong) - Hong Kong Beef Stew recipe for those who like tender beef stew with sweet beef broth. It’s almost melts in your mouth. We stewed until spices absorb into the beef.  This menu can eat with noodle as well. Are you ready to cook with us?

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Preparation 15 minutes + Cooking 20 minutes  + After boiling 1 Hour
Total duration (Including stew) :  4-5 hours 

1. Beef brisket 1/2 kg.
2. 5 Star Anise
3. 1.5  Cinnamon 3 pieces ( 1.5 inch)
4. Coriander and cloves 2 Tsp.
5. Pounded pepper
6. 1 Tsp. Pound Garlic 
7. 1/4 cup Pounded ginger 
8. 2 Tbsp. Miso
9.  1/4 cup Seasoning sauce
10. 4 1/2 Tbsp. Sweet black soy sauce
11. 1/2 Ladle Oyster sauce
12. 1/2 cup Hong Kong Tapioca
13. 1/4 cup Coconut sugar or Palm sugar
14. 1 Tsp.  Salt
15. 3 Bay leaves
16. 2-3 pieces Sliced galangal (1/2 inch)
17. 15 cups Water
1. Wash beef thoroughly and cut into pieces.
2. Roast cinnamon, clove, anise until smell good.
3. Boil 10 cups water over medium heat. Simmer the beef for  1 hour.
4. Roast spices before put in white cloth bagging. Add pounded pepper and garlic in a pot with the beef. Season with miso, black soy sauce, ginger, salt, sugar, seasoning sauces, oyster sauce and stew over low heat for 1 hour. When the water dry out, pour 3 cups of water down. Simmer for about 3 hours until the beef soft.
5. Taste (salted & just a little sweet). Flip to another side. When it’s cooked, dissolve tapioca with the water and pour into the pot. Stir until thick and sticky.

Tips

1. Choose beef brisket.
2. Stew the beef overnight. The ingredient will absorb into the beef well.
3. Ginger can reduce the fish smell of the beef. And bay leaf can make the soup smell good.
4. It must taste salty and little sweet. Palm sugar makes the soup mellow.

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    Hong Kong Beef Stew (Nuer Toon Hong Kong)



    Hong Kong Beef Stew (Nuer Toon Hong Kong) - Hong Kong Beef Stew recipe for those who like tender beef stew with sweet beef broth. It’s almost melts in your mouth. We stewed until spices absorb into the beef. This menu can eat with noodle as well. Are you ready to cook with us?

    Ingredient of Hong Kong Beef Stew (Nuer Toon Hong Kong)

    1. Beef brisket 1/2 kg.
    2. 5 Star Anise
    3. 1.5 Cinnamon 3 pieces ( 1.5 inch)
    4. Coriander and cloves 2 Tsp.
    5. Pounded pepper
    6. 1 Tsp. Pound Garlic
    7. 1/4 cup Pounded ginger
    8. 2 Tbsp. Miso
    9. 1/4 cup Seasoning sauce
    10. 4 1/2 Tbsp. Sweet black soy sauce
    11. 1/2 Ladle Oyster sauce
    12. 1/2 cup Hong Kong Tapioca
    13. 1/4 cup Coconut sugar or Palm sugar
    14. 1 Tsp. Salt
    15. 3 Bay leaves
    16. 2-3 pieces Sliced galangal (1/2 inch)
    17. 15 cups Water

    How to Cook Hong Kong Beef Stew (Nuer Toon Hong Kong)

    1. Wash beef thoroughly and cut into pieces.
    2. Roast cinnamon, clove, anise until smell good.
    3. Boil 10 cups water over medium heat. Simmer the beef for 1 hour.
    4. Roast spices before put in white cloth bagging. Add pounded pepper and garlic in a pot with the beef. Season with miso, black soy sauce, ginger, salt, sugar, seasoning sauces, oyster sauce and stew over low heat for 1 hour. When the water dry out, pour 3 cups of water down. Simmer for about 3 hours until the beef soft.
    5. Taste (salted & just a little sweet). Flip to another side. When it’s cooked, dissolve tapioca with the water and pour into the pot. Stir until thick and sticky.

    Tips Hong Kong Beef Stew (Nuer Toon Hong Kong)

    1. Choose beef brisket.
    2. Stew the beef overnight. The ingredient will absorb into the beef well.
    3. Ginger can reduce the fish smell of the beef. And bay leaf can make the soup smell good.
    4. It must taste salty and little sweet. Palm sugar makes the soup mellow.

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    Post Date     09/05/2013 เวลา 16:10:29 ( 1962 Day ago.)
    Edit Date      09/05/2013 เวลา 16:11:45 ( 1962 Day ago.)

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