Cantonese beef brisket in chu how sauce. There are times when I really miss heritage food like this. I'm still pretty much a true blue Cantonese I got a lot of people asking me what is Chu Hou Sauce / paste. It is made from fermented soybeans, garlic, ginger, and sesame seeds.
This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong. The Asian beef stew involves a different set of flavoring ingredients from other cuisines. One of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce. You can cook Cantonese beef brisket in chu how sauce using 12 ingredients and 4 steps. Here is how you cook it.
Ingredients of Cantonese beef brisket in chu how sauce
- Prepare 1 kg of beef brisket, cut into chunk.
- Prepare 2 of whole star anise.
- Prepare 4 clove of garlic.
- It’s 1 of radish/ daikon.
- You need 5 slice of ginger.
- Prepare of Spring onion.
- Prepare 2 tbsp of Chu hou paste.
- It’s 1 piece of rock sugar.
- You need 1 tbsp of soy sauce.
- It’s 1 tbsp of corn starch.
- You need of Water.
- It’s 1 tbsp of Oyster sauce.
This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! This Chu Hou flavour will bring you to the real Cantonese recipes. Add chu hou paste, hoisin sauce, and oyster sauce. Return the beef to the wok, add star anise, orange peel, bay I used this recipe as a guideline.
Cantonese beef brisket in chu how sauce step by step
- Add beef brisket chunks into boiling water to blanch for 3 minutes. Remove and drain. Peel daikon and cut into chunks. Set aside. Heat wok on medium heat, add 2 tablespoons of oil to sauté ginger and Chu Hou paste till aromatic. Put in beef brisket chunks and stir well. Add star anise and a bit of rock sugar with water that covers all ingredients. Bring to boil, pour all ingredients..
- Cook for about 30 minutes in slow fire then Put in the radish boil for another's 15minute.
- Thicken with corn starch that already mix with water. Stir it off the fire, ready to serve..
Pretty similar to what my mom told me, except that I used Bean sauce instead of chu hou sauce, and I omitted the hoisin. This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step recipe. One of the key condiments for this dish is Chu Hou / Chee Hou sauce 柱侯酱, a soybean based sauce commonly use in Cantonese cooking. Chu Hou Sauce is a type of Chinese braising sauce that is made of soybeans, garlic and ginger. Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin.