Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, beef tendons and nappa cabbage in coconut sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
"I was craving corned beef and cabbage recently, but the thought of doing the same old New Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with.
Beef Tendons and Nappa Cabbage in Coconut Sauce is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Beef Tendons and Nappa Cabbage in Coconut Sauce is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have beef tendons and nappa cabbage in coconut sauce using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Beef Tendons and Nappa Cabbage in Coconut Sauce:
- Make ready 200 grams beef tendons (gravels) cut into mini squares, boil
- Take 6 pieces nappa cabbage leaves, slice
- Get 2 garlics, slice
- Prepare as needed Water
- Get Oil for frying
- Make ready 70 ml coconut cream
- Get Salt
- Get Pepper
- Make ready Sugar
- Make ready Chicken powder
I hope you enjoy this Coconut Milk Corned Beef and Cabbage recipe! Beef tendons were slow cooked, cut into bite-size pieces, drizzled with sauce and topped with Nilagang Litid ng Baka or beef tendon soup is a Filipino soup dish composed of beef tendons How to Cook Beef Tendon for Soup and Ultra Rich Broth — The Curious Coconut. I bought a big pack of. Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine.
Steps to make Beef Tendons and Nappa Cabbage in Coconut Sauce:
- Heat the oil in a fying pan.
- Add the garlics and stir until fragrant.
- Add the water and coconut crean. Stir evenly. Keep stiring so the coconut cream doesn't separate.
- Add in the tendons. Let it simmer until soft.
- Add in the nappa cabbage. Stir again.
- Then add the seasonings. Stir and taste test.
- Turn off the heat when everything is ready.
- Serve.
To make steamed tendons - often eaten cold as a stand-alone dish with a dressing of sauces and spices - start by rinsing beef tendons and placing them in a bowl. No sponsorships or affiliations, but we grew up with this brand! 😀. Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon. Tendon, however, is my favorite cut to use with the dressing—after a long cooking time, the tissue is particularly adept at absorbing the flavors of the vinegar and soy sauce. The coconut milk sauce is rich and hearty.
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