Kampar Beef Soup Noodle

Beef
Mains
Noodles
Soup

Easy Level:

Cook Time:

Servings:

6

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

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
beef brisket
0.00
kg
kg
beef brisket
0.00
g
g
shank
0.00
g
g
shank
0.00
g
g
tripe
0.00
g
g
tripe
0.00
g
g
tendon
0.00
g
g
tendon
0.00
g
g
daikon
0.00
g
g
daikon
0.00
g
g
star anise
0.00
g
g
star anise
0.00
g
g
cinnamon stick
0.00
g
g
cinnamon stick
0.00
g
g
white peppercorn
0.00
g
g
white peppercorn
0.00
g
g
dried tangerine peel
0.00
g
g
dried tangerine peel
0.00
g
g
rock sugar
0.00
g
g
rock sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
litres
litres
water
0.00
litres
litres
water
0.00
g
g
spring onions (chopped)
0.00
g
g
spring onions (chopped)
0.00
g
g
fresh egg noodles (or wantan noodles)
0.00
g
g
fresh egg noodles (or wantan noodles)
0.00
g
g
bean sprouts
0.00
g
g
bean sprouts
0.00
g
g
char siew (diced)
0.00
g
g
char siew (diced)
0.00
ml
ml
lard
0.00
ml
ml
lard
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
dark caramel sauce
0.00
tbsp
tbsp
dark caramel sauce

Noodle sauce per serving:

0.00
tbsp
tbsp
char siew dripping
0.00
tbsp
tbsp
char siew dripping
0.00
tbsp
tbsp
dark caramel sauce
0.00
tbsp
tbsp
dark caramel sauce
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
abalone sauce
0.00
tsp
tsp
abalone sauce
Dash of pepper
Dash of pepper

Steps

1

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

2

Rote cut daikon into big chunks.
Rote cut daikon into big chunks.
Mark as completed

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.
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.
Mark as completed

4

Pour in 4.5 liters of water and bring it up to a boil.
Pour in 4.5 liters of water and bring it up to a boil.
Mark as completed

5

Boil it for 30 minutes, lower heat to simmer the soup for 3 hours.
Boil it for 30 minutes, lower heat to simmer the soup for 3 hours.
Mark as completed

6

Remove brisket and shank. Continue to simmer for 1 hour.
Remove brisket and shank. Continue to simmer for 1 hour.
Mark as completed

7

Add in 600g daikon and simmer until tender.
Add in 600g daikon and simmer until tender.
Mark as completed

8

Season the soup with salt and sugar.
Season the soup with salt and sugar.
Mark as completed

9

Remove tripe and tendon from the soup.
Remove tripe and tendon from the soup.
Mark as completed

10

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

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.
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.
Mark as completed

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.
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.
Mark as completed

13

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

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.
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.
Mark as completed

15

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

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