Friday, June 22, 2012
Egg Noodles With Braised Osso Bucco In Hot Bean Sauce
Once again my dinner didn't turn out as planned - instead of risotto and osso bucco alla Milanese I had to come up with an alternative when I left out the aborio rice from my shopping list.
This is what I settled for after going through both our fridge and pantry. We were both very happy with the outcome and I am very proud to share with you my "mof mof" (mininum of fuss, maximum of flavour) dish!
P.S I might try to fit in another post over the weekend, if not please come back on Monday for a Malaysia Monday post.
recipe from the tummies' kitchen
serves 2 as a one dish meal
2 pieces of osso bucco
3 cloves of garlic, roughly chopped
5 bird chilies, halved
1 piece of cassia bark
1 star anise
4 tbs of hot bean paste
4 cups of stock
3 tbs of light soy
2 tbs of dark soy
3 tbs of Chinese cooking wine
3 tbs of sugar
4 dried egg noodles or noodles of your choice, cooked till al dente just before serving
2 cups of bean sprouts, blanched just before serving
4 cos lettuce leaves, blanched just before serving
2 tbs light soy
2 tbs of garlic oil
1 tps of sesame oil
1 tsp of white pepper
chopped spring onion to serve
chopped chilies to serve
Brown osso bucco with a tbs of cooking oil on both sides and set aside.
Add another tbs of oil to the same pot and saute the garlic, ginger, chilies and cassia bark for 30 seconds.
Add hot bean paste and cook for a further 30 seconds before adding the stock and the rest of the seasonings.
Return osso bucco to the pot, cover and simmer on very low heat for 1.5 hours.
After 1.5 hours, remove lid and continue to cook until the sauce has reduced to half.
Cook noodles in a large pot with plenty of lightly salted water, meanwhile combine light soy, garlic oil and sesame oil in a large bowl.
Add drained noodles and blanched bean sprouts to the awaiting bowl with the soy mixture and mix well.
Divide noodles into 2 equal serves, top with some blanched lettuce (or Asian greens of your choice), osso bucco and plenty of the delicious sauce over, sprinkle with some chopped spring onions and chilies.