Simple Way to Make Beef Tendons and Nappa Cabbage in Coconut Sauce

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, beef tendons and nappa cabbage in coconut sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beef Tendons and Nappa Cabbage in Coconut Sauce is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Beef Tendons and Nappa Cabbage in Coconut Sauce is something that I have loved my whole life.

I was craving corned beef and cabbage recently, but the thought of doing the same old New England boiled dinner had me yawning. I tried to think of Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.

Simple Way to Prepare Beef Tendons and Nappa Cabbage in Coconut Sauce

To get started with this recipe, we must prepare a few components. You can have beef tendons and nappa cabbage in coconut sauce using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Beef Tendons and Nappa Cabbage in Coconut Sauce:

1. Prepare beef tendons (gravels) cut into mini squares, boil
2. Take nappa cabbage leaves, slice
3. Prepare garlics, slice
4. Make ready Water
5. Prepare Oil for frying
6. Take coconut cream
7. Make ready Salt
8. Take Pepper
9. Prepare Sugar
10. Take Chicken powder

I bought a big pack of. RECIPE BELOW: This is a classic Cantonese comfort food. The beef is super tender and the tendons have a nice lux melt in your mouth feel. I was craving corned beef and cabbage recently, but the thought of doing the same old New England "boiled dinner" had me yawning.

Instructions

Steps to make Beef Tendons and Nappa Cabbage in Coconut Sauce:

1. Heat the oil in a fying pan.
2. Add the garlics and stir until fragrant.
3. Add the water and coconut crean. Stir evenly. Keep stiring so the coconut cream doesn't separate.
4. Add in the tendons. Let it simmer until soft.
5. Add in the nappa cabbage. Stir again.
6. Then add the seasonings. Stir and taste test.
7. Turn off the heat when everything is ready.
8. Serve.

I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like. The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. Tendon by itself is rather neutral and flavorless. (It's the texture that makes it shine.) As a result, you can think of it as blank canvas for whatever sauce Bring a pot of water to a boil. Dump out the water and rinse.

As simple as that Steps to Make Beef Tendons and Nappa Cabbage in Coconut Sauce

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