Another play date in the kitchen for the fat couple. We previously received a Red Bean Cake Machine 紅豆餅機 just for signing up a TKEC 燦坤 membership in Taiwan. Okay, the truth was, since we knew we're going to make purchases at TKEC 燦坤, Buddha Boy already scouted out online and knew what he wanted as a signing gift...another kitchen toy for the big boy!
Three days ago, I made my pork version of the famous Taiwanese braised beef noodles 台式紅燒牛肉麵. However, my husband was complaining that he prefers the clear broth. So, being a lovely and a considerate wife, I made the pork version of the Clear Broth Stewed Beef Noodles 清燉牛肉麵. To make this, I pretty much used the same ingredients but eliminated the bean paste, hot sauce, sa-cha sauce, soy sauce and black vinegar. To add more depth to the broth, I added daikon and Taiwanese cabbage. For meat, I used only spareribs. The broth was stewed in my Tatung Rice Cooker 大同電鍋 (or, literally, Tatung Electric Pot). After approximately one hour of cooking, I removed the inner pot and stored it overnight in the fridge. The next day, just like the braised broth, I scooped out the fat and reheated in the rice cooker before serving.
Instead of buying dried packaged noodles, I made my own from scratch. Unfortunately, I didn't knead the dough long enough...
Ta-da!!! Here's the Clear Broth Stewed Pork Noodles 清燉豬肉麵 made by yours truly. Both the clear and braised broths turned out pretty decent. While MomJ and Buddha Boy preferred the clear, Octopus and I preferred the braised. It's simply personal preference.
Buddha Boy used his new toy and made some Custard Wheel Cakes 奶油車輪餅. The crust was not crispy enough and the batter was not thoroughly mixed. In the end, all I could say was...not bad for his first try. :p
No comments:
Post a Comment