Wat Tan Hor is a noodle dish that can be made with shrimp, beef, pork, or vegetables. What makes this different from other noodle dishes is the delicious gravy to coat the thick Chow Fun noodles. This dish can easily be made in the same wok. But I like to utilize all the ingredients and get the most out of each.
0 Comments
One of my favorite dishes to eat is anything with noodles. And with the cold weather Pho really hits the spot. But one thing I dislike about making pho is how long it takes to make the broth. Joe (my fiance) and I decided to play around with one of our new cooking toys, the pressure cooker, also known as an Instant Pot to some of you. I didn’t follow the Instant Pot craze instead went with something more simple, the Cuisinart 6-quart electric pressure cooker. This pressure cooker has simple settings (Low Pressure, High Pressure, Browning, Simmer, Saute, and Keep Warm), three menu buttons, and a large timer. Unfortunately, it doesn’t have any preprogrammed buttons, but I don’t have a need for those. Owning a pressure cooker has definitely been a game changer, enjoy the recipe below. To ensure you get really clear broth place the oxtails, and tendon in a separate container of boiling water for 10-15 minutes. Tendons normally take really long to cook, first they get hard then after 6+ hours they get soft. Thankfully with a pressure cooker, you can get super soft tendon in less than 2 hours. While you wait for the oxtails and tendons to par cook, you can prep your pressure cooker. Set your pressure cooker on high, add 90 minutes on the timer, and add the water. Then add the ginger, onion, white sugar, salt, fish sauce, and spice bag. You can use a loose leaf tea bag, cheesecloth with twine, or you can throw all the spices into the broth loosely and strain it at the end. By setting the pressure cooker on high it helps to preheat the machine so that the wait time is slightly less. Drain and rinse the oxtails and tendons thoroughly then add to the pressure cooker. Place the lid on top and lock it, allow the cooker to do its thing. After the 90 minutes elapse release the pressure from the cooker, remove the lid, then add the tripe to the broth and let sit for 10-15 minutes. While you are waiting for the tripe to cook. Cook the noodles that you decided to work with. Traditional pho is eaten with thin rice noodles, however, Joe and I prefer to eat ours with egg noodles. The Chinese egg noodles had the right size we were looking for but after cooking it the texture was a little too hard. Ideally, the Chinese egg noodles are meant for stir-frys. The ramen noodles had the perfect texture, which we will probably keep using from now on.
After 10-15 minutes the tripe should be ready to use. In your bowl, add the cooked noodles, oxtail, tendon, tripe, and then strain the broth into the bowl. The tendon at this point should super soft like gelatin (see the photo) and the oxtails should fall off the bone. Add the toppings of your liking to your bowl and ENJOY. If you attempt this recipe let me know how it turned out. |
AuthorI'm Jamie - a food enthusiast, chef, and blogger. My love for all things food and food science has led me on this journey to becoming a Registered Dietician Nutritionist (RDN). To me, nutrition education means showing and communicating creative and delicious ways to make food healthy. I hope to share these recipes and break the stereotype that healthy food shouldn't taste amazing. ArchivesCategories
All
|