There aren’t that many traditional Chinese dishes that we know how to make but this one is one that we are proud of.
Growing up, my dad made me beef brisket all the time, usually in really large batches so that we could freeze them and eat it whenever we want. It wasn’t until I moved out that I realized how much I missed it but at the same time, I also realized how difficult it was to find good, authentic Chinese recipes online. Truth is, most chinese people don’t follow a cookbook and they kind of just make it up along the way, not keeping track of the portions of each ingredients needed to cook the dish. Luckily, my dad is pretty good at giving rough measurements of the ingredients needed to make this dish so he emailed it to me and we’ve been tweaking it ever since. We served it to our friends and family recently and they all loved it 🙂
This dish does require a bit of prep time… in fact, we recommend you make it a day in advance from when you want to serve it. The dish needs time to braise in its own juices so that the flavour can really develop.
To make the dish, you will need 2-3 lbs of beef brisket, cut into cubes.
Meanwhile, prep the spices and the sauces.
I love vietnamese spring rolls – they’re super easy to make, highly customizable, and healthy as well! This is usually my go to dish whenever I’m low on time and just want to quickly throw something together that I know will keep me full throughout the day.
I have a tendency to overfill my spring rolls to the point where my spring roll looks like a mini burrito -_- so I had to really train myself to portion out my filling just enough so that the spring roll looks presentable.
Assembling it can be a little tricky because the rice paper gets a bit sticky once it starts drying out. It’s also extremely delicate so there were a few times my sharp carrots actually pierced through the rice paper skin as I was wrapping it, creating rips 🙁
If you guys haven’t read Thug Kitchen‘s cookbook yet, you must! It’s hilarious! My friend got it for my birthday present and I had a great time flipping through the different recipes they had to offer with a gangsta twist.
One of the recipes that intrigued me was their Grilled Eggplant with Soba Noodle recipe. Now… I love my meat too much to not include it in any of my dishes and not being a fan of eggplants, I decided to modify the recipe slightly so it’s meat-atarian friendly 🙂
I had this for dinner and it was great! What I liked about using Soba (Buckwheat) noodle instead of spaghetti is that it’s gluten, fat, and cholesterol free (i.e. super healthy!) Not like I’m allergic to gluten but still, trying to be more health conscious.
Want to know how it’s done? It’s super easy to make, read on!
As part of our Valentine’s Day celebration this year, we decided to cook each other a nice meal. I called dibs on making him a nice brunch while he got left with the whole production of making dinner.
One of the dishes he made me was a Flat Iron Steak with a side of Frisée Salad.