Two families leave China 100 years ago, This is a journal recording their passage, their so-journ in Borneo and then on to Australia, New Zealand, Singapore, England and beyond. A fascinating account of how time and place have changed the members.
Monday, April 6, 2015
Braised beef tendon
I went to Asian grocery to buy the spicy braising paste. If u can't get it, a spoon of dark soya sauce would do. It was so easy, In an ordinary pot, brown the ginger and whole clove of garlic, add tendon, brown, add 2 cups of water. Boil. transfer to slow cooker, on high, cook 2 - 3 hours. don't cook too long.
Subscribe to: Post Comments (Atom)
Post a Comment