I am honoured to be invited... by Leemei of My Cooking Hut to be her guest... my first Guest Post...
Lets hop on here... to read my post on Bihun Sup/ Rice Vermicelli in Beef Broth.
Thank you... Leemei.
300-400g dried vermicelli
2 tsp turmeric powder
1 kg shin boneless/gravy beef (or 500g shine boneless/gravy beef and 1 kg chuck bones)
1 cinnamon stick
2 star anise
25g of ginger, bruised
150g shallots, blended
15g garlic cloves, blended
pinch of salt
Sambal (chilli paste):
2 tbsp chilli powder
5 tbsp of cooking oil
2 garlic cloves, peeled and chopped
3 tsp brown sugar
3-4 tbsp tamarind paste
pinch of salt
2 spring onions, chopped
some coriander leaves, chopped
some pickled radish
1. Place the dried vermicelli in a pot or suitable heatproof container. Fill up the container to submerge the vermicelli. Then, add the turmeric powder, Mix well so we will not end up with blotchy vermicelli. Soak for 2 hours. After 2 hours, drain the vermicelli in a colander and return the drained vermicelli to the pot/container. Add boiling water and leave for 3 minutes. Drain again and rinse under cold water and set aside.
2. To make the stock, fill a pot with 2 litres of water and add the shin boneless/gravy beef and bones if using. Over high heat, bring to the boil for a few seconds. Then, cover with lid and lower the heat to simmer for at least 1 hour or until the meat is cooked and tender.
3. Take out the beef and put on a plate. Cover with cling film immediately so the meat will not dry up. Add the cinnamon stick, star anise, cloves and the blended shallots and garlic. Season with salt. Bring to the boil, then lower the heat to simmer for another 1 hour. Add 250ml of water if required.
4. Meanwhile, to make the sambal, mix the chilli powder with 2 tablespoons of water and mix into a paste, set aside for later use. Heat up a wok over medium to low heat and put the oil. Add the garlic and cook until fragrant and slightly golden brown. Add the chilli paste, cook for about 10 minutes or until fragrant and keep stirring to make sure that the paste will not be burnt. Add the sugar and tamarind paste. Season with salt. Remove from the heat once when paste has thickened, set aside.
5. Just before serving and once the stock is ready, slice or shred the beef and put on a plate. Divide the yellow vermicelli into individual bowls, put some shredded beef, then garnish with spring onion, chopped coriander leaves and pickled radish. Bring the stock to a vigorous boil and ladle generous amount of the beef broth into bowls. Add the sambal.