beef fawm with steamed fish roll and broiled fish roll
Broth:
4 quarts of water
4 lbs beef chuck roast
3 cloves
2 bay leaves
2 star anise
2 tsp corriander seeds
1 onion, sliced lengthwise
2 Tbsp soy sauce
2 Tbsp Maggi Seasoning sauce
2 Tbsp salt
1 Tbsp sugar
Ingredients:
1 pkg rice noodles, soaked in hot water and drained
Fish balls *can use any asian meat balls you like)
Cilantro, chopped
Green onions, chopped
Toppings:
Oyster sauce
Hoisin sauce
Sriracha sauce
Fish sauce
Lime juice
Vinegar
Sugar
Black pepper
Black Sweet Soy Sauce
Fried Dried Garlic
Peanut Butter *my husband's favorite, but it's optional*
Chili Garlic Paste
To make the broth, bring water to a boil. Add the beef chuck roast, skimming off any fatty foams at the top. This process is to keep the broth nice and light-tasting. Put all the spices in a spice bag and drop it into the broth along with the carrots. Bring to a boil and then turn the heat down to a simmer. Simmer the broth for about 2-3 hours, constantly adding more water. The key here is to bring out the flavor from the beef and spices, you really want them to linger in the broth for awhile. Take out the beef chuck roast and thinly slice them. Add the fish balls or meat balls into the broth and let them simmer until they're cooked. Take them out and cut them in half. Take out the spice bag and keep the heat on simmering.
To prepare a good bowl of fawm, you must always decide if your noodles are soft enough or will it need to be drenched in the broth before ladling the broth into the bowl. Some noodle brands are more difficult to soften with just hot water than others so this process depends on the noodle after it's soaked in hot water. My noodles were soft so I skipped the drenching process. Ladle a few scoops of broth onto the noodle bowl. Top it off with slices of beef, fish balls or meat balls, cilantro and green onions. Add toppings to desired tasting.
beef, shrimp balls, and lobster balls
crab meat is in the center
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