Beef Tendons and Nappa Cabbage in Coconut Sauce
Beef Tendons and Nappa Cabbage in Coconut Sauce

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, beef tendons and nappa cabbage in coconut sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Beef Tendons and Nappa Cabbage in Coconut Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Beef Tendons and Nappa Cabbage in Coconut Sauce is something that I have loved my whole life.

"I was craving corned beef and cabbage recently, but the thought of doing the same old New Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with.

To get started with this particular recipe, we have to first prepare a few components. You can cook beef tendons and nappa cabbage in coconut sauce using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Beef Tendons and Nappa Cabbage in Coconut Sauce:
  1. Make ready 200 grams beef tendons (gravels) cut into mini squares, boil
  2. Make ready 6 pieces nappa cabbage leaves, slice
  3. Take 2 garlics, slice
  4. Take as needed Water
  5. Get Oil for frying
  6. Get 70 ml coconut cream
  7. Get Salt
  8. Take Pepper
  9. Prepare Sugar
  10. Prepare Chicken powder

I hope you enjoy this Coconut Milk Corned Beef and Cabbage recipe! Beef tendons were slow cooked, cut into bite-size pieces, drizzled with sauce and topped with Nilagang Litid ng Baka or beef tendon soup is a Filipino soup dish composed of beef tendons How to Cook Beef Tendon for Soup and Ultra Rich Broth — The Curious Coconut. I bought a big pack of. Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine.

Instructions to make Beef Tendons and Nappa Cabbage in Coconut Sauce:
  1. Heat the oil in a fying pan.
  2. Add the garlics and stir until fragrant.
  3. Add the water and coconut crean. Stir evenly. Keep stiring so the coconut cream doesn't separate.
  4. Add in the tendons. Let it simmer until soft.
  5. Add in the nappa cabbage. Stir again.
  6. Then add the seasonings. Stir and taste test.
  7. Turn off the heat when everything is ready.
  8. Serve.

To make steamed tendons - often eaten cold as a stand-alone dish with a dressing of sauces and spices - start by rinsing beef tendons and placing them in a bowl. No sponsorships or affiliations, but we grew up with this brand! 😀. Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon. Tendon, however, is my favorite cut to use with the dressing—after a long cooking time, the tissue is particularly adept at absorbing the flavors of the vinegar and soy sauce. The coconut milk sauce is rich and hearty.

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