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Cantonese Stew beef(recipe & pic by Gina)

 
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Joined: 22 Jul 2004
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Location: Singapore

PostPosted: Mon Nov 15, 2004 5:52 pm    Post subject: Cantonese Stew beef(recipe & pic by Gina) Reply with quote

Anyone know how to stew beef? One of my neighbour was cooking this and it smell so good. Unfortunately, I don't know which household.

Went to the wet market over the weekend and hopefully some kind cook can share the recipe.

heehee.heee
Tia.
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Janny
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PostPosted: Mon Nov 15, 2004 6:09 pm    Post subject: Reply with quote

I have a trusted recipe, but maybe too 'ang moh' for you.
If you want to try it, do not be discouraged by steps involved. They are definitely worth it.

Beef Stew with Red Wine
(serves 6)

1.5 kg pieces of chuck or blade, trimmed and cut into 3.5cm cubes
3 tbsp flour
200g chunk of speck or streaky bacon
olive oil
2 large onions, peeled and roughly quartered
3 garlic cloves, peeled and finely chopped
500g button mushrooms, peeled
2 cups red wine
2 cups quality beef stock
1 tbsp tomato paste
2 bay leaves
1 tbsp fresh thyme leaves (or 1 tsp dried)
salt and pepper to taste
3 tbsp fresh parsley, chopped

Dry the meat with paper towels and lightly coat with the flour

Remove and discard the speck or bacon rind, and finely dice the flesh. Simmer in water for 10 minutes. Remove, drain and dry.

In a large, heavy-bottomed pot. Saute the speck or bacon pieces in 2 tsp ollive oil or about 3 minutes on a medium heat. Remove and set aside. Add 1 tbsp olive oil to the casserole dish and gently fry the onions until lightly browned. Add the garlic at the last minute. Remove and set aside. Detach and finely chop the mushroom stems (unless you prefer your mushrooms whole), then saute briefly in 1 tsp of oil and set aside.

Working in batches and on a slightly increased heat, fry each batch of the cubed, floured meat in about 1 tbsp olive oil, adding a little more oil if necessary. Brown on all sides, transferring each batch into a large bowl. Add the wine and stock to the pot, scrape all of the flavoursome brown bits and add the tomato paste, bay leaves, thyme, cooked meat, mushroom stems and speck or bacon. Mix thoroughly, bring to the boil and reduce the heat to the low3est simmer. Cover, from time to time, check liquid levels and give the stew a stir.

After 2 hours
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PostPosted: Mon Nov 15, 2004 9:51 pm    Post subject: Reply with quote

Thanks Janny for this recipe.

My parents are hoping by tomorrow, thought of doing a chinese version.

Nevertheless, will make this when hubby is back from his trip.
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Gina
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PostPosted: Mon Nov 15, 2004 10:02 pm    Post subject: Reply with quote

Edith

you mean the cantonese one called Ngo Lam ? my hanyu pin yin not very good. The one my mom always make with the dried bean curd or tau kee?

???

that is the only chinese one I know. When are you supposed to make this?

my mom uses stewing beef, cut into thick chunks, and stew in a large pot over a hot plate for 6 hours at least. Uses only the 3 basic herbs like Cinnamon stick, aniseed and cloves and she likes to put a bit of black peppercorns, with light soya sauce, chinese wine..ai yo..just talking about this is making me hungry now.

I'll ask her tomorrow for the exact amounts to use and post the recipe here.
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LILYNG
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PostPosted: Tue Nov 16, 2004 7:40 am    Post subject: ngau lam/chinese beef stew Reply with quote

gina

i put a few pieces of ginger and a big piece of 'kam pie', 5 spice powder, soya sauce both black and white.
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PostPosted: Tue Nov 16, 2004 2:09 pm    Post subject: Reply with quote

yes, i think it is call cow lam. gina, can you find out the exact measurement?

TIA
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Gina
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PostPosted: Thu Nov 18, 2004 4:01 pm    Post subject: Reply with quote

Edith

sorry for taking so long. Mom told me her special recipe.



this is the Preserved Bean curd she used:


Ingredients:
1 kg stewing beef(cut into thick quarters about 10 cm)
1 packet of Tau Kee(dried bean curd strips)
10 pcs dried black fungus(soften with water)
salt to taste(optional)
750ml water

Seasoning mixed in a small bowl:
4 pcs of Preserved Soya Bean Curd
1 cm of young ginger(sliced)
1 glove of garlic(chopped)
6 pcs shallots(chopped)
2 pcs Dried Chilli(soften with water)

Method:
1. In a wok, heat up 2 tbsp of corn oil.
2. Add seasonings to stir fry till fragant.
3. In a large pot, add water to boil.
4. Add fried seasonings to boiling water.
5. Add cut meat to simmer for at least 2 hours.
6. Check for doneness of beef. If its soft, then add salt to taste.
7. Finally add cut beancurd and black fungus to cook for another 30 to 40 mins.
8. Serve hot with rice or noodles.
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Last edited by Gina on Mon Jan 10, 2005 6:01 pm; edited 1 time in total
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Mandy
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PostPosted: Fri Nov 19, 2004 9:38 am    Post subject: Reply with quote

Yumyum! I'm going to cook this for dinner. I didn't know that ngao lam uses preserved tofu. hehe

Not going to let dh know about this ingredient cos he hates the taste of this. :twisted:
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Gina
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PostPosted: Fri Nov 19, 2004 10:18 am    Post subject: Reply with quote

Mandy

you should let him eat first..he liked than you tell him what is added. then who knows? he may learn to appreciate it and probably want to have it often.!
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Mandy
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PostPosted: Fri Nov 19, 2004 11:29 am    Post subject: Reply with quote

Gina wrote:
Mandy

you should let him eat first..he liked than you tell him what is added. then who knows? he may learn to appreciate it and probably want to have it often.!


Exactly what i'm going to do. haha
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PostPosted: Sat Dec 11, 2004 12:16 am    Post subject: Reply with quote

I am so terrible in surfing that till now that I discovered your reply on this.

Thanks Gina.

Will do this after christmas. By the way, what is stewing beef. Is it beef bisket?
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Gina
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PostPosted: Sat Dec 11, 2004 10:16 am    Post subject: Reply with quote

Edith

if you buy beef from supermarket, its always packed and label there as "For Stewing". Yes, its brisket and also topside beef which is quite tough.
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PostPosted: Sat Dec 11, 2004 10:57 pm    Post subject: Reply with quote

Thanks.
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zurynee
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PostPosted: Wed Jan 26, 2005 10:10 am    Post subject: Reply with quote

I made this yesterday night but I think I put a little bit more of the preserved beancurd. The gravy turned a little bit white but taste wise is nice. I put a little more dried chillie too for the spicyness.

Thanks Gina Smile

Zu
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Gina
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PostPosted: Wed Jan 26, 2005 10:17 am    Post subject: Reply with quote

Zu

there used to be a coffee shop at Bendemeer Road that sells this Stewed Beef noodles. I remember that my mom loved the noodles there and after church, my dad would drive us there to eat often.

When Benny and I were dating, I used to bring him there to eat too. My in-laws stayed at St George Road..very near there. That was how we all got so hooked on this and my mom learnt how to make this from her Cantonese friend.

I think that stall is no longer there :cry:
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christina
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PostPosted: Wed May 25, 2005 12:16 pm    Post subject: Reply with quote

Hi Gina,
I tried to cook this dish for dinner tonite. It tastes really good. I want to thank you for this blog. When I need some inspiration for my next meal, I just need to come to your blog. I tried few of the recipes, and all of them taste really good. Thanks Gina. Very Happy
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Gina
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PostPosted: Wed May 25, 2005 7:24 pm    Post subject: Reply with quote

Hi Christina

thank you for letting me know that you have tried and its good. By the way, this is a Discussion Board(commonly known as Forum Board) not Blog.
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PostPosted: Wed May 25, 2005 11:52 pm    Post subject: Reply with quote

Thanks for the correction Gina. :lol:
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PostPosted: Wed Jan 09, 2008 11:53 am    Post subject: Reply with quote

Gina, I can't see the pic of the preserved bean curd. Is it those red bean curd (Fu Yu) that are usually stored in glass bottle?

And is this spicy, coz my kids don't take ath hot. Maybe I shd omit the chilli.
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Last edited by kwf on Wed Jan 09, 2008 11:54 am; edited 1 time in total
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Gina
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PostPosted: Wed Jan 09, 2008 11:54 am    Post subject: Reply with quote

Wai Fun

yes!
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homebake
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PostPosted: Mon Aug 11, 2008 9:08 am    Post subject: ngou lam (stewed beeft) Reply with quote

Gina wrote:
Wai Fun

yes!

Hi Gina,

I am new to your forum and have been faithfully following ur recipes. My family loves braised beef especially the type that comes with handmade noodles and soupy. Is your ngou lam recipe the same . Also can I use shin beef as I just bought 2 kg of this last weekend marketing.

Tks.
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Gina
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PostPosted: Mon Aug 11, 2008 10:21 am    Post subject: Reply with quote

hi homebake

this recipe is my mom's recipe which she would take time cook for us. In the recent years, she is getting weak from old age and surgeries she had. So luckily I managed to learn how to do it properly.

yes, you can use beef shin for this. Actually, the best part of the beef to use is any part that alot of muscle, fats in between the meat. Coz stewing for long hours will break down the muscle, and 'lubricate' the meat. Making it soft, tender and delicioulsy good island yummy
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homebake
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PostPosted: Wed Aug 13, 2008 3:24 pm    Post subject: cantonese stewed beef Reply with quote

Gina wrote:
hi homebake

this recipe is my mom's recipe which she would take time cook for us. In the recent years, she is getting weak from old age and surgeries she had. So luckily I managed to learn how to do it properly.

yes, you can use beef shin for this. Actually, the best part of the beef to use is any part that alot of muscle, fats in between the meat. Coz stewing for long hours will break down the muscle, and 'lubricate' the meat. Making it soft, tender and delicioulsy good island yummy


Hi Gina,

Yipee, my ngau lam a success with the family. My son insisted that I keep the gravy for him to eat with the La Mien noodles I made and freeze ( finish all the beef). So happy and satisfied. Thank U Thank U.
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