Hello Fall!
It's getting cold and rainy here in the PNW, so what's the soup I've been craving lately? Beef tendon soup! A lot of you have requested me to show you how to make this classic soup and so here it is. It's quite easy to make as long as you have all the right ingredients.This dish is most commonly served during special occasions when a cow is butchered such as funerals, weddings, new years etc. It's simple in taste but very delicious if you are fond of beef tendon. Beef tendon is the tissue that aligns the meat to the bones. It is very chewy and fibrous if it's not cooked down. When it's cooked down, it does get pretty gelatinous. So if you're not fond of that texture, this may not be the soup for you. But I love love tendon so I'll show you how my mom and I like to make it. Our recipe is fairly simple and is pretty much a good base to start with and add other ingredients to your liking after trying it out first. So get creative after giving it a try! Hopefully this brings back memories. Let me know what you like to add into beef tendon soup. Happy Cooking!
WHERE TO GET BEEF TENDON: Beef tendon can be found at the meat section of most Asian grocery stores or ask your local butcher shop if they have it.
SMOKED BEEF RECIPE:
• Shredded Smoked beef w...
WRITTEN RECIPE W/ PICTURES & DETAILED INSTRUCTIONS HERE:
chawjcreations.com/2020/11/06/...
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Ingredients:
1.5 lb beef tendon (cooked w/ 6 cups of water & 1 1/2 tsp salt)
12 oz (350g) smoked beef (sliced)
6 oz sliced beef skin (precooked) [optional]
1 lemongrass (smashed) and leaf
4 slices of fresh galangal
8 kaffir lime leaf
1 Canned banana flower (280g or 10oz) (rinsed & sliced)
1 can bamboo shoots (10oz drained or 280g) (rinsed & sliced)
½ lb oyster mushroom (sliced)
9 oz Wood Ear mushroom (if using dried, soak about 1oz in weight)
2 silk squash or any winter squash (peeled & sliced)
10 Thai green eggplant (1lb) (quartered)
4 green onions (sliced)
2 tsp red curry sauce (.5oz or 16g)
1 tbsp salt
1 packet of Dynasty wonton seasoning
3 chili peppers (sliced)
8 cups water
To thicken: ¼ cups short grain sticky rice soaked for 1 hr in water. Blend with ½ cups water
Optional ingredients: Yardlong bean, quail eggs, bean curds, dill, basil, padaek etc. Be Creative :)
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]