Halal beef tendon noodle recipe is a Chinese dish that is usually served in Muslim communities. Eating it fulfills the needs of those who hunger for both traditional and halal food. The noodles are made from dough added with water, salt, and sunflower oil; and are stir-fried with potato slices for the restive meal. The beef tendon is processed by being boiled until the right texture is achieved before being put into perforated trays。 The dish is most commonly eaten with a cardamom-flavored broth and soy sauce as a dipping condiment; fried caramelized onions or shallots may also be served on the side. Halal beef tendon is a type of collagen that can be extracted from slaughterhouses. And it will not have any sirloin beef in it at all.
Ingredients for noodles:
1/2 cup all-purpose flour, sifted
1 1/4 cups cold water, divided into 3 equal parts
1/4 teaspoon salt
2 teaspoons sunflower oil
4 ounces beef tendon
1 tablespoon soy sauce
1 teaspoon cornstarch, dissolved in 2 teaspoons cold water
2 cloves garlic, minced
2 scallions, chopped
1/4 teaspoon red pepper flakes
Kosher salt and white pepper, to taste
Sesame seeds for garnish
Instructions: Here is how you make sirloin and beef tendon stew. Cut the sirloin and beef tendon into small pieces, place the beef tendons in a bowl with cold water and let them soak for about an hour until they are soft. The tendons can then be boiled for about 10 minutes in water with 1 tablespoon of salt per liter. While cooking, skim off any scum that is floating on top of the water. Put the tendons in a saucepan and add water to cover them. Bring it to a boil, then place the lid on the pan and simmer for about 2 hours over low heat. Boiling can help get rid of the smell, If cooking frozen meat in this way, reduce the cooking time by about 30 minutes. Add onions, carrots, potatoes, and celery to taste; when all of them are cooked, add herbs, bay leaves, and the beef stock. Stir well. The sauce will reduce by half or more and the bones may be removed before serving. Bring to a boil and serve with boiled potatoes or rice.
The spices used are star anise, pepper, cinnamon, and bay leaf. Or to be more convenient you can just use Lee Kum Kee Chinese Marinade, for an even better taste you can add in Lee Kum Kee chu hou paste and Lee Kum Kee Sauce (Soybean Sauce). for more flavor.
If you use a casserole, use slow fire and take the time up to hours for the stew. For a faster way, use Instant Pot, high pressure, and 35 minutes.