Kampar Beef Soup Noodle

No longer do you have to exert yourself or your stove all day long to get this rich nourishing bowl of soup! It just requires a little patience to cook up those succulent beef tendons, soft juicy daikon cubes soaked up in rich broth and springy egg noodles with bits of tender char siew.
To get the best flavours in this dish, nothing beats making your own beef stock. Full of rich flavours and tender meat; looking at it is enough to make one’s mouth water. The key to perfecting this popular traditional Malaysian dish is remarkably simple. Just add in those blanched beef brisket, shank, tripe and tendons together with some spices and condiments in one large pot to boil – there is your hearty bowl of clear broth to enjoy!
That special dark brown concoction is equally simple too! The unique mix of dark caramel sauce, soya sauce and abalone sauce, together with those tiny yet so juicy char siew pieces, it helps add that sweet savoury moistness and bouncy texture to the rather plain noodles.
This warm bowl of beef brisket soup doesn’t require much effort yet is packed with collagen and flavours, along with that egg noodles tossed in glistening dark brown sauce – it doesn’t get any better than this!
#themeatmensg #simple #delicious

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Ingredients

Adjust Servings
1kg beef brisket
500g shank
200g tripe
500g tendon
600g daikon
3g star anise
10g cinnamon stick
5g white peppercorn
5g dried tangerine peel
40g rock sugar
½tsp salt
4.5 litres water
20g spring onions (chopped)
600g fresh egg noodles (or wantan noodles)
180g bean sprouts
100g char siew (diced)
150ml lard
½tbsp sugar
1tbsp dark caramel sauce
Noodle sauce per serving:
2tbsp char siew dripping
½tbsp dark caramel sauce
2tsp soya sauce
1tsp abalone sauce
Dash of pepper

Directions

1.

Blanch and clean 1kg beef brisket, 500g shank, 200g tripe and 500g tendon separately.
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2.

Rote cut daikon into big chunks.
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3.

In a soup pot add in beef brisket, shank, tripe and tendon with 3g star anise, 10g cinnamon stick, 5g white peppercorn, 1 piece dried tangerine peel, 40g rock sugar and ½ tsp salt.
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4.

Pour in 4.5 liters of water and bring it up to a boil.
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5.

Boil it for 30 minutes, lower heat to simmer the soup for 3 hours.
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6.

Remove brisket and shank. Continue to simmer for 1 hour.
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7.

Add in 600g daikon and simmer until tender.
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8.

Season the soup with salt and sugar.
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9.

Remove tripe and tendon from the soup.
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10.

Cut brisket, shank, tripe and tendon into bite size pieces. Return to the soup.
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11.

For the char siew drippings, heat 30ml on medium heat. Add in 100g diced charsiew. Fry for a minute. Add in ½ tbsp sugar and 1 tbsp dark caramel sauce and the rest of the lard. Stir and fry for another minute. Dish out and set aside.
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12.

For the noodle sauce, mix 2 tbsp char siew dripping, ½ tbsp dark caramel sauce, 2 tsp soya sauce, 1 tsp abalone sauce and a dash of pepper in a bowl.
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13.

Blanch 100g fresh egg noodles for 3 minutes in boiling water. Add in 30g bean sprouts. Blanch for further 20 seconds.
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14.

Plunge it into cold water and give a quick dip back into the hot water. Toss it dry and place it onto the sauce. Give it a good mix. Sprinkle some chopped green onions.
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15.

Serve the noodles with a hot bowl of kampar beef soup.
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