Hello Bloggy friends, hope this post finds you all well. Well, this week hasn’t been too bad. I met up with my GP on Monday to continue to the treatment of my nasty wart, and when she examined my feet she said to me – looks like the liquid nitrogen did nothing, to be honest we can keep going with the treatment but I don’t think it’s going to make a huge difference. So she referred me to a podiatrist, I was thinking to myself – great, she’s going to charge me for a consultation fee and plus I have to pay $$$ to see the specialist. However, my female GP was so kind she said to me I won’t charge you for today, and I’ll see whether I could book you in to see the podiatrist – Yay 🙂 within 5 minutes I was referred to my podiatrist who seemed like a great chap. As he couldn’t tell whether my wart was a wart or maybe it’s a corn, he did similar treatment except he scrapped off some of my skin and it started bleeding and we went for the aggressive liquid nitrogen – which stings and it hurts!! Sorry about the gruesome information, but this is the first time I ever come across this type of weird thing happening to me….
Anyways, one of our friend was coming over for dinner and since he’s into chinese food – I thought I’ll make some Taiwanese Beef Noodle Soup along with some pan fried dumplings. I’ve posted the Taiwanese Beef Noodle Soup recipe before, but this time – I’ve made it a little spicy to make it more Authentic 🙂
So here it is
Taiwanese Beef Noodle Soup
1.5kg beef shank
5 cloves garlic
3 ginger slices
1 large tomato
1 large onion, cut in wedges
2 tbsp chili bean paste
1 tsp sugar
3 star anise
1/2 cup regular soy sauce
1/4 cup dark soy sauce
1/3 cup rice wine
1 bunch of coriander for garnish
2 stalks spring onion
1. Dice the beef shanks into chunk size and boil some water and then flash the meat with the hot boiling water. Set aside to cool
2. Slice tomato and onion into wedges and slice the ginger and spring onion. Pour some oil into the pot and chuck in ginger and sliced garlic and stir fry it for a few minutes, then chuck in the sliced tomato and onion and add in the spring onion and stir fry for another few minutes.
3. Then chuck in diced beef, chilli bean paste, sugar, star anise, rice wine and soya sauce. Stir fry for another few minutes until all ingredients are mixed well. Add enough water to cover the pot of beef shanks and bring it to boil, then turn down to simmer. It usually takes around 2-3 hours for the meat to be tender and that the soup is flavoursome. You can serve this with some white noodles..garnish with some coriander and chopped spring onions.
4. For pan fried Dumplings – my previous post has dumplings recipes and then just pan fried them until the bottom of the dumpling is golden brown add 1/2 cup of water to create steam and then place a lid on to steam it – there you have it lovely pan fried dumplings.