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Beef Stock

  • Filtered Water 3500.0 ml
  • Beef Bones 500.0 g
  • Beef, cube cut 500.0 g

Blended Paste Ingredients

  • Shallots 100.0 g
  • Garlic 40.0 g
  • Lemongrass 40.0 g
  • Ginger 40.0 g
  • Galangal 40.0 g
  • Chilli Paste 100.0 g
  • Corn Oil 80.0 g

Gravy Ingredients

  • Beef Stock 2500.0 ml
  • Black Bean Paste 40.0 g
  • Fried Shallots 10.0 g

Gravy Preparation

Condiments

  • Yellow Noodles, blanched 1500.0 g
  • Hard Beancurd, sliced 150.0 g
  • Green Chillies 50.0 g
  • Beef Cubes, sliced 250.0 g
  • Bean Sprout, blanched 200.0 g
  • Hard Boil Egg, cut in half 5.0 pc

Garnish

  • Spring Onions 20.0 g
  • Local Parsley 20.0 g
  • Fried Shallots 30.0 g
  1. Beef Stock

    • Bring the bones and beef cubes to the boil until tender. Set aside.
  2. Blended Paste Ingredients

    • Prepare and set aside.
  3. Gravy Ingredients

    • Prepare and set aside.
  4. Gravy Preparation

    • Blend all the paste ingredients and saute until fragrant. Add curry powder and dried shrimp.
    • Add beef stock with all the gravy ingredients. Stir well and boil.
    • Add Knorr Potato Flakes to thicken the gravy. Stir well and season to taste.
  5. Condiments

    • Prepare and set aside.
  6. Garnish

    • Prepare and set aside.
  7. Serve

    • Prepare all the condiments and place in the serving bowl.
    • Pour the gravy on top.
    • Garnish and serve.