南乳燜牛筋牛腩

Source from http://www.christinesrecipes.com/2012/10/beef-tenderloin-and-brisket-stew.html

I love this dish.. I had tried this recipe few times. Frankly speaking, I seldom cook beef , but due to my regular body check-up report, I lack of ion.. is extremely low.. Well, GP advise to take the supplementary which make my stomach unwell.. Thus, the good way is to get more 'natural ion' from the food then... Now, beef will be a frequent dish appear for the dinner :)

I like beef tendon, but seldom buy brisket.. so this dish is good to clear the meat from my fridge. Stewed dish will make the meat very tender and easier for kids and 'old man' to eat too..hahaha.. 

I need to note this down else I have to always go back to Christine blog to search again..

Here come the ingredients:

材料:

• 牛腩（去肥膏切粗塊） 900克 
• 牛筋（切段） 500克
• 薑片 4片
• 南乳（用匙羹壓爛） 4至5磚
• 磨豉醬 1湯匙
• 水 4量杯（務要蓋過牛筋）
• 冰糖（約大拇指大小） 20克
• 紅蘿蔔/白蘿蔔（切粗塊） 1條

汁料:

• 生抽（醬油）2茶匙
• 粟粉（玉米粉）2茶匙
• 蠔油 2茶匙
• 水 2湯匙
• 鹽 酌量

做法: 

1. 把牛腩和牛筋分別用滾水煮 3分鐘，去血水。撈起沖水洗淨，瀝乾水分。
2. 用一大的厚底鍋子燒熱油，用中火爆香薑片，南乳和磨豉醬。倒進牛腩和牛筋，炒勻，約5分鐘。加水和冰糖，煮滾後加蓋，轉中小火，燜至牛筋軟稔，約3小時。如有需要，中途可加沸水。加紅蘿蔔或白蘿蔔，繼續煮約20分鐘。拌入汁料，煮至自己喜歡的濃稠度，即成。

Well, you can always refer back her blog for more details :)

p/s: photo later... going to cook tonight.

Bak Zhang

I love Bak Zhang... my kids love too... during my childhood, I never and do not need to know how to 'wrap' the bak zhang as always very easy to get it from the market or relatives will have extra for us :)

Been in oz for about 4 years +, always buy pre-packed bak zhang from the Asian Groceries.. No choice as I do not know how to make it.

This year, I told myself have to learn it !! Grabbed the leaves, string, etc. Went through some videos from youtube, whatsapps my Malaysia's sis for some tips...

The most worry me is the way to wrap it. Without a proper skill, it is really hard to master it. My 1st attempt looks like what we msian ppl said like "wrapping a crab"..:) But after the 5th one, getting better and better.

Phew!! turned up not too bad!! Probably is not salty enough (as usual). Really happy on my 1st Bak Zhang Making.

Here the recipe.. need to note down as I will have to do it again to suit everyone taste, you know 1st kid like only rice with lots of salted egg yolk , 2nd one wants ... bla bla bla.. . not a easy job to be a mum. :(

Here comes the recipe: 

Youtube  https://www.youtube.com/watch?v=Lf9ZkuJ9oBs

Basically just follow the youtube :)

1 kg of glutinous rice can make about 22-25 of Bak Chang.

I personally add steamed/mashed ground bean as part of the ingredients. Well, you can add whatever you want.

Basic step:
1. Hot boiled water to soak the leaves and clean it.
2. Cooked all the ingredient (pork belly, soaked mushroom, fried the onion, fried the glutinous rice, etc)
3. Wrapped and tight the ingredients with the leaves.
4. 'Sap' for 2-3 hours (only put in when the water started to boil).

DONE!!

My own measurement :
3 cup of rice = 10 dumplings