Singapore Beef Noodle Soup Recipe

Laddle the hot soup and beef balls over the noodles then serve with the rest of the condiments.

Singapore beef noodle soup recipe. Laksa is spicy fragrant noodle soup found across southeast asia particularly singapore malaysia and indonesia. Add dark soy sauce 3 tablespoons walnut oil and brown sugar. Directions in a large saucepan over medium high heat saute the stew meat onion and celery for 5 minutes or until meat is browned. 2 3 min add chicken stock and cook another 30 seconds.

Add spices and cook another 30 seconds. Bring to a boil reduce heat to low and simmer for 30 minutes. Add beef and stir constantly until meat is nearly cooked aprox. It consists of noodles either wheat noodles rice vermicelli or egg noodles hokkien noodles in a thick broth made with spices fresh aromatics shrimp paste and coconut milk.

Cover bring to a boil over high heat and cook for 5 minutes. In a wok combine oil and seasoning ingredients over high heat for 1 2 minutes. Stir in the bouillon parsley ground black pepper carrots water and egg noodles. Stir in the bouillon parsley ground black pepper carrots water and egg noodles.

Once fond has been incorporated into the broth add the beef back into pot along with remaining beef broth bay leaves thyme and black pepper. Remove the meat from the pot rinse in cold water and cut into thick slices. Top the noodles with some of the ox tail meat onions garlic chips a bit of the garlic oil and meicai. J j special beef noodle serves more than 10 different types of beef noodles from braised beef noodle 5 50 7 50 to wagyu beef soup noodle 11 the latter is a must try and comes with thin slices of raw beef slices that are only cooked when the hawker pours the boiling soup over the meat.

In a large saucepan over medium high heat saute the stew meat onion and celery for 5 minutes or until meat is browned on all sides. When the noodles are done strain them through colander and add to the bowls. Combine white parts of the green onions red chile pepper green chile pepper and garlic in a large bowl. Bring to a boil then reduce to a simmer.

Preparation fill a large pot with about 6 quarts 5 l of water and add the beef shank 3 scallions 5 slices of ginger and 3 star anise pods. Meanwhile reheat the beef balls in the soup. Add beef to marinade cover and refrigerate for a minimum of 15 minutes and up to 24 hours. 1kg beef bones 500g beef brisket cut of meat from the breast or lower chest of beef 250g bee hoon or kwea teow 15cm thick ginger 1 large red onion 2 5 litre water 3 star anise 1 cinnamon 1 tbsp fish sauce 1 tsp sugar salt to taste 1 tsp pepper 50g beansprout 1.