- wash veggies
Chemtrail anyone?!
- Preparing the clear soup
Psst! This is a "secret" for cooking this type of noodle like a pro - this noodle has *clear* soup.
- Boil 3 litres of water. Wait until boiled then reduced to simmer
- added osso bucco veal
- added 1 whole peeled onion
- 1 tbls of crystal salt
- 2 celery sticks chopped to the size of about 3"
- 8 roots of coriander (root only)
- topping up water to the soup if it's running dry. Do not stir.
- Simmer for at least 2 hours keep removing froth. Do not stir
- After 2+ hours (the longer the better), remove everything, keep the clear soup and osso bucco meat. Remove bones. Keep it warm.
- Soak vermicelli noodle in room-temperature fresh water for 1/2 hour
- Slice celeries to thin slice
- Slice fresh chillies and put in a small bowl. Add 3 tbls of white vinegar. Add this to your noodle to your taste
- Peel and flatten 1 glove of garlic. Submerge it in 1 tbls of cooking oil. Microwave high until golden brown
Don't tell anyone - add a few drops of this gives wonderful aroma!
- Bring the clear soup to gentle boil
- Boil half a pot of fresh water. Put the noodles in strainer then submerge in boiling water for 5-7 sec. Remove from water. Strain all excessive water.
- Put only noodles in a serving bowl
- Add a handful of bean sprouts
- Add half a bowl of clear soup with osso bucco
- Add sliced celeries, sliced spring onion
- Add soy sauce, sugar, ground chillies, pepper, chillies-vinegar, and garlic oil to your taste
- Oh! Eat with chopsticks!
Eat with other cutlery will ruin the taste of food!
- Osso Bucco 5-6 pieces (about 1/2 - 1 kg)
- Peeled onion (x1)
- Peeled and flatten garlic glove (x1)
- Crystal salt (1 tbls)
- Celery sticks (x2)
- Coriander (8 roots)
- Bean sprouts
- Spring onion
- vermicelli noodle (1 pack)
- White soy sauce, sugar, ground chillies, and pepper
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