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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beef tendons and nappa cabbage in coconut sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Beef Tendons and Nappa Cabbage in Coconut Sauce is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Beef Tendons and Nappa Cabbage in Coconut Sauce is something that I have loved my whole life. They are fine and they look wonderful.

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.

Recipe of Beef Tendons and Nappa Cabbage in Coconut Sauce

To get started with this recipe, we must first prepare a few components. You can cook 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. Get beef tendons (gravels) cut into mini squares, boil
2. Prepare nappa cabbage leaves, slice
3. Prepare garlics, slice
4. Take Water
5. Make ready Oil for frying
6. Take coconut cream
7. Make ready Salt
8. Prepare Pepper
9. Make ready Sugar
10. Make ready 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

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

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