Back in the days when I used to eat beef, I absolutely loved Taiwanese braised beef noodles 台式紅燒牛肉麵. Nowadays, I could only reminisce the flavors in memory. So, with lots of TLC encouragement from my husband, I decided to make a pork version at home.
In a large pot, I heated a couple spoonful of sesame oil then tossed in tomatoes, onions, carrots, garlic, scallions, ginger, pork belly and spareribs. I then mixed in bean paste, hot sauce, sa-cha sauce, soy sauce, rock sugar, Chinese cooking wine and a few drops of black vinegar. Next, I added water and a couple pouches of Chinese herbs used commonly for braising/stewing. The pot was slow-cooked in low heat for approximately two hours before it was turned off and left overnight in the fridge. Next day, I skimmed off all the fat and re-heated before serving.
For noodles, I went the lazy route and bought Long Kow Dough Sliced Dried Noodles 龍口台灣一把手刀削麵 from Kuo Hua Trading Company 國華台灣食品公司. This was simply a package of machine-made knife-peeled noodles.
Ta-da!!! Here's the imitation of the famous braised beef noodles 紅燒牛肉麵, my very own Braised Pork Noodles 紅燒豬肉麵. Other than the missing cilantro/celery and being a bit saltier than expected, this home-made broth was actually pretty decent. Not bad for my first try! Hehehehe!
Buddha Boy joined in and had some playtime in the kitchen as well. Using a local Cantonese-style BBQ duck, his first course was Duck Wrap 片皮鴨, an imitation of a dish served at Red Lantern 紅樓 in Silks Place Hotel 蘭城晶英酒店 (see post 2012-07-13 Day 15 @ Taiwan). Sorry hunny, for now, nothing beats Cherry Valley Duck 櫻桃鴨.
Buddha Boy's second course was the Duck Sushi 烤鴨壽司, another imitation of a dish served at Red Lantern 紅樓 in Silks Place Hotel 蘭城晶英酒店 (see post 2012-07-13 Day 15 @ Taiwan). Again, sorry hunny...it's just not the same...
With all the duck bones, I suggested to make a pot of Duck Bone Congee 鴨骨粥 instead of imitating the soup stew served at Red Lantern 紅樓 in Silks Place Hotel 蘭城晶英酒店 (see post 2012-07-13 Day 15 @ Taiwan).
Buddha Boy's last imitation was his version of Black-Hearted Dumpling 黑心水餃 (see post 2012-07-17 Day 19 @ Taiwan). This was not a bad turnout. The filling had a strong black sesame fragrance, but, due to the sweetened black sesame paste, the filling was a bit too sweet.
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