John Myers
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Exotic Glass Noodle Soup with Spicy Beef
The perfect exotic glass noodle soup with spicy beef recipe with a picture and simple step-by-step instructions.
For the beef:
- 250 g Beef goulash, fresh or frozen
- 2 tbsp Sunflower oil
For the broth:
- 8 small Onions, red, (bawang merah)
- 6 medium-sized Cloves of garlic, fresh
- 40 g Ginger, fresh or frozen
- 4 medium-sized Tomatoes, red, fully ripe
- 4 Hot peppers, red, long, mild
- 2 small Chillies, green, fresh or frozen
- 800 g Coconut water, (Asian shop, drinks)
- 50 g Tomato paste
- 2 tbsp Lime juice
- 4 tbsp Soy sauce, light
- 6 g Prawn paste (Terasi Udang)
- Beef bouillon, to taste
The spices:
- 20 g Galangal, fresh or frozen
- 20 g Lemongrass, fresh or frozen
- 2 Salam leaves, (Asiashop, TK)
- 4 small Kaffir lime leaves, (Asiashop, TK)
- 8 cm Cinnamon stick
- 8 Cloves
- 1 tsp Cardamom powder
- 1 tsp Cumin powder, (cumin)
For the cream:
- 200 ml Coconut milk, creamy (24% fat)
- 20 g Coconut palm sugar
For the mandarin blossom noodle:
- 80 g Rice glass noodles, dried, China
- 150 g Water
- 4 g Chicken broth, Kraft bouillon
- 2 Eggs, size M
- 40 g Grated carrots, coarse
- 3 tbsp Sunflower oil
- 2 tbsp Celery leaves, fresh or frozen
- 40 g Mongoose seedlings, fresh
To garnish:
- Celery leaves
- Flowers and leaves
Preface:
- Due to the complex preparation of the Rendang Kuah, it is advisable to make at least 4 times the amount and freeze 3/4 of it in portions.
- Fry the beef with the sunflower oil and place in a larger casserole (with a lid).
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
- Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains and discard the stems. Wash the small, green chillies, cut across into thin rings, leave the grains in place and discard the stalks.
- Put the prepared ingredients in a blender, add the remaining ingredients for the broth and coarsely puree for 1 minute on the lowest setting. Then switch to the highest level and puree for 1 minute. Add the puree to the meat in the casserole. Finally add the spices, mix everything well and simmer for 3 hours, stirring occasionally. If the broth boils down very strongly, add a little coconut water.
- Stir in the ingredients for the cream and let simmer for another 30 minutes.
- In the meantime: For the mandarin blossom noodle, heat the water well, dissolve the chicken broth in it and soak the glass noodles in it for 10 minutes. Strain and shorten in the sieve with scissors. Keep ready in the sieve. Beat the eggs and whisk with a pinch of salt. Rinse the mung seedlings in the sieve and shake dry.
- For the shredded carrots, wash a small carrot, cap both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Heat 2 tablespoons of sunflower oil in a wok and stir-fry the rasps for 2 minutes, add the noodles and stir-fry for another 2 minutes.
- Take out of the wok and add the rest of the sunflower oil and let it get hot. Add the beaten eggs and fry them together with the scrambled eggs. Chop up larger pieces. Add the pasta mixture and mix everything well into mandarin blossom noodles. Finally fold in the mongoose seedlings.
- Put the beef with sauce in the serving bowls and place the mandarin blossom noodles next to them. Garnish, serve warm and enjoy!
Annotation:
- The beef portion is often referred to as curry, which is definitely wrong. From a culinary point of view, it is a rendang kuah (i.e. with plenty of broth), i.e. it is cooked with coconut water and if the broth is lost about 30% when it is boiled down, it is over. Coconut milk is then added to taste. The broth is creamy, a bit hot, very spicy and the meat melts on the tongue … depending on the skill of the cook.
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