My friend Sandra made this at her house party the other day and I was so impressed and inspired that I did what any chef wannabe would do. Yes, I blurted out "Can I have the recipe please?" Two seconds later, the YouTube link appeared on our group chat. If you think making Ngau Nam is tricky, think again. Super easy and as they always say on TV commercials - Your family and friends will love it!
Here's what you'll need and where you can find it:
Beef Brisket and Tendons
I got these from Meatmen Butchery
Orange Peel
I had to ask my Mum on this one, after scouring the supermarket shelves and finding none.
You'll find this in the Medical Hall type of shops in most HDB estates. They are the same ones that sell mushrooms, cordyceps, dried scallops etc
You'll find these in the supermarket
or the Wet Market
(Please click Link below to view the original recipe for full instructions and ingredients)
Here's the Link to the recipe that can be found on YouTube.
It's from The Burning Kitchen:
In a nutshell, it's like this.
STEP ONE:
Chop and slice
STEP TWO:
Boil Beef and Tendons and clean, then cut into bite size chunks.
STEP THREE:
Fry Ginger and Spices till fragrant.
STEP FOUR:
Add Beef and Tendons and fry till slightly seared and brown on the outside
STEP FIVE:
Add sauces.
STEP SIX:
Add water
STEP SEVEN:
Boil till tender (about 2.5 to 3 hours)
The tendons usually take a little longer than the beef.
So if you find that the beef is tender but the tendons are not, take the beef out and continue boiling. You don't want the Beef to break apart too easily when served.
STEP EIGHT:
Add cut radish and boil till tender.
STEP NINE:
Add a little cornflour (premix with water before adding otherwise it will form lumps and not do the job of thickening the gravy.
AND YOU'RE DONE!
Serve over Rice or Noodles.
Bon Apetit!
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