Kuy Tiew Khor Ko is a thick, full-bodied soup with a combination of sweet, and savoury flavour. The soup is traditionally served with rice noodles, and it can also be served with crusty French baguette.
Cinnamon sticks, star anise, galangal, lemongrass, kaffir lime leaves, minced garlic, minced shallot, chopped onion, chili paste.
Toast the star anise and cinnamon sticks.
Ketchup, oyster sauce, fish sauce, salt, shrimp paste, and palm sugar.
Beef shank, cut into 1 inch long.
Beef tendon, cut into 1 inch long equal size as beef shank.
Cook to fragrant the spices.
Clean the beansprouts and sweet basil and drain well. Thinly slice an onion and cut the lime for topping.
Cook the noodles base on the package instruction.
Beef stew is ready to serve!
Beef stew noodles, Kuy Tiew Khor Ko.
Beef Stew Noodles
Ingredients
Method
- First, finely chop or mince the garlic, shallot, onion, and place them in each small bowl set aside.
- Soak dried round peppers in lukewarm water until soft, then remove the seeds. Finely chop and set aside. ( it can be substituted with chili flakes soak in hot water ).
- Cut lemongrass in half, cut galangal into 14 slices, place in a small bowl.
- Cut carrot into equal size about 1 inch long.
- Wash beansprouts and basil 4-5 times to remove the dirt, and drain.
- Thinly slice onion and cut lime in half.
- Soak the noodles in cool water for 20-30 minutes.
- Cut the beef shank and tendon into equal size by 1-2 inches long.
- In a large pot over medium high-heat, stir fry minced garlic and shallot until slightly golden, then add chopped onion, stir until translucent.
- Toast star anise, cinnamon stick on medium heat until fragrant. Then add them all in the pot. Stir.
- Add half of sliced galangal, round peppers paste and stir for 2 minutes.
- Add shrimp paste and stir for 1 minute. Then add palm sugar and stir for 1 minute.
- Add the rest of sliced galangal, and lemongrass, kaffir lime leaves and stir for 5 minutes.
- Add beef shank and tendon and stir until to combine.
- Add fish sauce, oyster sauce, salt, ketchup, stir well.
- Add water to cover the meats, bring to a boil, lower the heat to medium and simmer for 1 to 1 and half hours until the meats are tender.
- Then add another 1 1/2 litres of boiling water, and add carrot, and continue simmering for another 30 minutes.
- Take out the star anise and cinnamon sticks.
- Cook the noodles in hot boiling water for 30 seconds (base on the type of noodles, please follow the package instruction).
- Place the cooked noodles in a serving soup bowl, then
- Cook the beansprouts in boiling water for 40 seconds, then place them in a bowl.
- Pour in the stew and top with thinly sliced onion and basil, squeeze some lime.
- Enjoy!
