Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef tendons and nappa cabbage in coconut sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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 foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Beef Tendons and Nappa Cabbage in Coconut Sauce is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 200 grams beef tendons (gravels) cut into mini squares, boil
- Take 6 pieces nappa cabbage leaves, slice
- Make ready 2 garlics, slice
- Get as needed Water
- Prepare Oil for frying
- Get 70 ml coconut cream
- Take Salt
- Make ready Pepper
- Prepare 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.
Instructions 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.
So that is going to wrap this up with this exceptional food beef tendons and nappa cabbage in coconut sauce recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
