Some noodles (yellow Chinese noodles or vermicelli)
1 carrots – sliced
1 tbsp. of butter
2 cubes of non-MSG beef stock cube
1 piece star anise
1 stick of cinnamon
Salt & pepper to taste
3 onions – quartered
2 cloves of garlic
2 inches of ginger – peeled and sliced
2 tspn coriander seeds
1 tbsp cumin seeds
Other ingredients (Garnish)
Boiled eggs – cut into wedges
1 stalk of spring onion and coriander (chopped)
Blend all spice paste together and set aside
Boil the beef till tender and once done, drain the beef and set aside the leftover stock for later use
Heat up the pot, and when hot enough, put in the butter into the pan
Stir for a few seconds and add in the dry spices (cinnamon, cloves, star anise) till fragrant.
Add the blended spice paste and stir together till slightly golden.
Then add the boiled beef, some water, add the leftover beef stock from boiling the beef and the 2 cubes of beef stock together. Stir and simmer under low heat.
Lastly, add in the carrot, salt and pepper to taste.
Simmer for a few hours for maximum taste
To prepare for meal
Blanch beansprouts, pre-soaked vermicelli /yellow noodles, macaroni in boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot beef broth into the bowl.
And don’t forget to add a generous dose of of chili to your noodles for maximum satisfaction.