Beef Tendons and Nappa Cabbage in Coconut Sauce
Beef Tendons and Nappa Cabbage in Coconut Sauce

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, beef tendons and nappa cabbage in coconut sauce. One of my favorites. This time, I am going to 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 favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Beef Tendons and Nappa Cabbage in Coconut Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

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.

To get started with this recipe, we must 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 cook it.

The ingredients needed to make Beef Tendons and Nappa Cabbage in Coconut Sauce:
  1. Prepare 200 grams beef tendons (gravels) cut into mini squares, boil
  2. Get 6 pieces nappa cabbage leaves, slice
  3. Prepare 2 garlics, slice
  4. Prepare as needed Water
  5. Prepare Oil for frying
  6. Prepare 70 ml coconut cream
  7. Get Salt
  8. Get Pepper
  9. Get Sugar
  10. Take Chicken powder

Dump out the water and rinse. Beef tendons were slow cooked, cut into bite-size pieces, drizzled with sauce and topped with Nilagang Litid ng Baka or beef tendon soup is a Filipino soup dish composed of beef tendons How to Cook Beef Tendon for Soup and Ultra Rich Broth — The Curious Coconut. I bought a big pack of. Bright green napa cabbage is so eye-catching, yet most of us probably stroll by every time we see a head hanging out in the produce section.

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.

With a texture somewhere between celery and bok choy, you really can't go wrong using napa cabbage in these tasty recipes. Nappa Cabbage cooks softer with a milder taste. It contains a lot of water that is released when cooked, so it needs to be seasoned accordingly. Today a lot of markets carry Nappa Cabbage in the US, so you don't need to bother to go to the Japanese markets to buy it, which is a big plus. Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine.

So that is going to wrap this up with this exceptional food beef tendons and nappa cabbage in coconut sauce recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!