Tawainese beef noodle

Taiwanese Beef Noodle
recipe adapted from The Woks of Life
serves 6-8

INGREDIENTS:
3.5 - 4 lbs beef shank, boneless

2 tbsp avocado or olive oil
1 onion, quartered

3 green onions, cut into 2" pieces

2" piece of ginger, smashed
6 cloves garlic, smashed

1 large tomato, quartered
4 dried chilies, ripped in half

1 tbsp tomato paste
2 tbsp spicy bean paste (douban jiang)

2 tsp sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine

8 cups water

1 Chinese aromatic herb packet

fresh wheat (white) noodles
Bok choy
cilantro, chopped

green onions, chopped

METHOD:

1. In a medium pot, fill 3/4 with water, add salt and bring to a boil. Once the water is boiling, blanch beef and then set aside to cool. Once cooled, cut up beef into 2" pieces. Season with kosher salt, set aside.

2. In a large pot or instant pot, over medium heat, add oil, crushed ginger, garlic, green onions, and onions in that order. Stir to lightly caramelize and let the onion turn translucent. Add the tomato and dried chilies.

3. Add tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly. Add the 8 cups of water and spice packet and bring to a boil. Add beef, lower heat and simmer for 3-4 hours. If using an instant pot, pressure cook on high, 15 mins setting and let vent naturally.

4. While the beef is cooking, prepare the noodles and bok choy. Set aside. Once beef is tender, use a ladle to skim and defat the broth.

5. Divide noodles into individual bowls. Top with bok choy and garnish with cilantro and green onion. Ladle the hot beef and broth over. Serve immediately.

white chicken chili

White Chicken Chili
recipe adapted from New York Times
serves 4-6

INGREDIENTS:
2 tbsp olive oil

1 onion, chopped

1 jalapeno pepper, diced

4-6 cloves garlic, minced

1 tsp oregano

1 tsp cumin

1/2 tsp sweet paprika

pinch of cayenne (optional)

1 tsp kosher salt

1/2 tsp ground pepper

4 cups chicken broth

2 15oz cans cannellini beans

1 7oz can diced green chili

1 rotisserie chicken, shredded

1 cup can or frozen corn

1/2 lime

Toppings:

- lime wedges, shredded Monterey jack, diced avocado, sour cream, chopped cilantro, diced jalapeno, tortilla chips

METHOD:

1. In a large pot, heat olive oil medium high heat. Add onions and jalapeno and cook for 5-7 minutes until soft.

2. Add garlic and spices, cook for 1-2 minutes until fragrant.

3. Add chicken broth, beans, diced green chilis with their juices. Bring to a boil and then lower heat and simmer for 30-45 minutes or until liquid is reduced.

4. Using a wooden spoon mash some of the beans so that the broth is thicker. Add shredded chicken and corn. Juice lime and adjust seasoning as needed. Serve hot with toppings and fresh rolls or rice on the side.

Hong Kong cafe drinks

Hong Kong Milk Tea (港式奶茶)
makes 6-8 servings

INGREDIENTS:
6 cups (1.5 L) filtered cold water
8 Earl Grey teabags
6 Black Tea teabags
6 Orange Pekoe teabags
1 can 12 fl oz (354 ml) evaporated milk
condensed milk to taste

METHOD:
1. In a pot on high heat, add water and teabags. Cover and bring to a boil.

2. Once your tea is boiling, turn down heat and simmer for 15 minutes.

3. Turn off heat and carefully remove teabags with tongs or chopsticks, squeezing each one against the side of your pot to extract all liquid.

4. Whisk in evaporated milk and condensed milk (if using). Serve hot or let cool and serve over ice.

Hong Kong Coffee with Milk Tea - Yuen Yeung (鴛鴦)
- Combine half milk tea with half black coffee. Serve hot or over ice.