Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef tendons and nappa cabbage in coconut sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Preparing beef tendon couldn't be easier, and the results will give you the richest, gelatin-packed broth and absolutely delightful, melt-in-your-mouth morsels to add to your f. Remove tendon pieces from broth and reserve for use in soup. A little of the broth will go a LONG way to enrich your soup broth. "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.
Beef Tendons and Nappa Cabbage in Coconut Sauce is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Beef Tendons and Nappa Cabbage in Coconut Sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook beef tendons and nappa cabbage in coconut sauce using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Beef Tendons and Nappa Cabbage in Coconut Sauce:
- Take beef tendons (gravels) cut into mini squares, boil
- Prepare nappa cabbage leaves, slice
- Prepare garlics, slice
- Make ready Water
- Take Oil for frying
- Take coconut cream
- Make ready Salt
- Make ready Pepper
- Make ready Sugar
- Make ready Chicken powder
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Instructions to make Beef Tendons and Nappa Cabbage in Coconut Sauce:
- Heat the oil in a fying pan.
- Add the garlics and stir until fragrant.
- Add the water and coconut crean. Stir evenly. Keep stiring so the coconut cream doesn't separate.
- Add in the tendons. Let it simmer until soft.
- Add in the nappa cabbage. Stir again.
- Then add the seasonings. Stir and taste test.
- Turn off the heat when everything is ready.
- Serve.
Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine. 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. Wellness Mama » Blog » Recipes » Beef Recipes » Beef and Cabbage Stir Fry. There are also a lot of variations to this recipe: Add cumin, chili powder, and salsa to make a Mexican version. Add fermented soy sauce or coconut aminos and ginger to make a Chinese variation.
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