INGREDIENTS:
- 500 g Shanghai noodles
- Spring onions, chopped (garnish)
- Calamansi (optional)
- Bird’s eye chili (optional)
For the Soup:
- 2 kg beef leg bones with meat
- 500 g beef tendons
- 2 tbsp peppercorn
- 2 tbsp sea salt
- 3 pcs white onion, quartered
- Water
For the Gravy:
- 4 tbsp hibe (dried shrimps), powdered using coffee grinder
- 3 cups shrimp stock
- ½ cup cornstarch
- 2 tbsp patis
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 medium shallot, minced
- Salt
- Cooking oil
HOW TO COOK:
For the Soup:
- Combine beef leg bones and beef tendons in a pot.
- Add water enough to cover the meat and bring it to a boil.
- Leave it boiling for 5 minutes.
- Drain the pot and rinse meat with running cold water to remove the scum. Set aside the meat.
- In the same pot, place the meat back together with all other soup ingredients,
- Pour enough water to cover meat then cover and bring to a boil.
- Simmer in low heat for 2 hours (add water if necessary and do not let it dry).
- Using a colander separate the liquid into a separate pot and set aside the tendons and beef leg.
- Meanwhile, extract the meat from the beef leg then set it aside, cut it into bite sized pieces.
- Place the bones (without the meat) together with tendons back into the pot, continue to simmer the stock for 1 more hour, season with sea salt if necessary.
- Remove the tendons then cut them into bite sized pieces, combine it with the beef meat.
- Continue to simmer gently while preparing the rest of the dish.
For the Gravy:
- Add oil then sauté garlic and shallots in a deep pan.
- Cook in low heat until shallots are soft.
- Add the powdered dried shrimps then continue to sauté for 2 minutes or until really fragrant.
- Combine all remaining gravy ingredients together in a bowl and mix until free of lumps.
- Pour into the pan, let it boil and simmer until thick in consistency.
- Turn off the heat then set it aside.
For the Noodle Soup:
- Cook noodles according to packet instructions, drain, then place in serving bowls.
- Add some of the tendons and beef then ladle some hot soup, top it a good amount of gravy then garnish with spring onions. Enjoy!
IMAGE: nagayon.com
Also try: Special Lomi
