Ngau Lam Min (Braised Beef Brisket Noodles). Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin. The star ingredients in this dish are the beef brisket, beef tendon and a lovely Chinese sauce known only as Chu Hou sauce. #savouryspices #vclovesfood #braisedbeefbriskets Braised Beef Brisket Noodles /Ngau Lum Meen VC Goes to Hong Kong during CCB for some Ngau Lam Meen. Oriental Beef Noodles (Ngau Lam Meen).

Ngau Lam Min (Braised Beef Brisket Noodles) The beef and it's gravy is put on either noodles, Won Tons(Short Soup) or just plain white rice. The Hong Kong style braised beef brisket and noodle soup that they prepared was a revelation, so delicious we went back the next day for more. Here I moved away from a noodle soup. Cara membuatnya pun cukup mudah, kamu dapat menyiapkan Ngau Lam Min (Braised Beef Brisket Noodles) hanya dengan menggunakan 21 bahan dan 10 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Ngau Lam Min (Braised Beef Brisket Noodles) yuk!

Bahan Ngau Lam Min (Braised Beef Brisket Noodles)

Diperlukan of Mie Sawi Hijau.
Dibutuhkan of Mie Buah Naga.
Siapkan 500 gram of daging sandung lamur sapi.
Sediakan 1 buah of lobak.
Diperlukan 1 ikat of sawi hijau (bisa pokcoy / sawi daging).
Dibutuhkan 2,5 Liter of air kaldu.
Dibutuhkan 3 cm of jahe.
Diperlukan 5 siung of bawang merah.
Gunakan 3 siung of bawang putih.
Gunakan 1/2 buah of bawang bombay.
Siapkan 1 buah of pala, geprek.
Gunakan 3 buah of bunga lawang/ star anise/ pekak.
Dibutuhkan 1 buah of kayu manis.
Siapkan 1 sdm of merica hitam butiran (saya pakai merica putih).
Siapkan 2 lembar of daun salam.
Siapkan 3-5 sdm of kecap asin.
Sediakan 3-5 sdm of kecap manis (harusnya pake dark soy sauce/ lo jau).
Gunakan 3 sdm of kecap tiram.
Sediakan 1 sdm of gula pasir (bisa pakai gula batu).
Dibutuhkan 1/2 sdt of garam.
Sediakan 1/4 sdt of lada bubuk.

I used the cooking juices to create a rich and very tasty gravy to pour over the braised beef pieces, daikon, and. Brisket is the cut of beef that I like best, it is also a cut that needs long hours of braising to get it tender. Although I do not particularly enjoy the fats and tendon around the brisket, it does impart a lot of flavours and adds depth to the braise. Use good quality beef for a better beefy broth flavor.

Cara memasak Ngau Lam Min (Braised Beef Brisket Noodles)

Cuci bersih daging. Potong agak besar. Cincang kasar bombay, bawang merah. Cincang halus bawang putih dan iris tipis jahe..
Tumis jahe hingga harum. Masukkan aneka bawang. Tumis hingga harum. Masukkan sandung lamur. Masak hingga berubah warna..
Masukkan kecap asin, kecap manis, saus tiram, gula, garam, lada bubuk. Aduk rata..
Masukkan daun salam, kayu manis, bunga lawang, pala dan merica butir. Aduk rata dan masukkan air kaldu..
Didihkan api besar. Masak 15 menit lalu kecilkan api. Tutup wajan. Masak hingga matang dan jangan lupa sering diaduk. Saya masak biasa selama kisaran 3 jam, bole masak dalam presto atau pakai metode apapun 😀.
Selagi menunggu daging empuk. Cuci dan potong agak besaran lobaknya. Masukkan ketika daging hampir matang..
Selagi menunggu masakan matang. Rebus mie di air mendidih yang sudah diberi minyak. Rebus kisaran 5 menit, lalu tiriskan..
Rebus sawi juga. Setelah masakan matang bisa koreksi rasa dahulu lalu bisa langsung siapkan penyajiannya. Pertama tata mie di mangkok..
Beri sawi, masukkan braised beef brisket, bisa ditaburi bon cabe bila suka (karena tidak ada lat ciu cap / minyak cabai), bole kasi minyak wijen jika suka..
Ngau lam min siap disajikan 😀.

Also, try cooking the soup one day ahead to allow the flavor to better penetrate into the beef brisket. Braised Beef Brisket is a cut of meat from the chest of a bovine animal, and the Southern method of cooking it involves smoking the The site may earn a commission on some products. This brisket is delicious served with mashed potatoes. A famous Korean beef side dish with tender beef brisket braised in Korean style sauce. Perfect to accompany a bowl of rice!