One of the staples in Hong Kong, Ngau Lam served in its rich braising juices with rice or noodles!

Sitting at a street side stall in the cool of Hong Kong's mild winter, enjoying an excellently executed steaming hot bowl of Ngau Lam is an experience you'll not forget. Each different cut of brisket stewed to its ideal doneness... the Flat, the Point, tendons, tripe... all with different cooking times, all done to give the diner that bite. And that tough half millimetre thick later of silver skin that you never knew existed because the butcher throws it out before it even gets to the shelves, well these guys keep it, and these guys transform it to the highlight of the dish, carefully timed and braised with just the right amount of heat so it gives with a satisfying 'click' with the gentlest of bites.

What we have here is a version that will not break your back, but will get you pretty damn close to what you'd get at a great Hong Kong stall. Try it, and remember to...

...Enjoy!

Yours,
Fukien Chaw

PS.

Tripe - If you're into beef tripe, try adding 300 grammes of well-cleaned tripe (the honeycombed part of the tripe is the best) together with the Daikon for the last one and a half hours of cooking, and the result will blow you away!

Spices - For the full spice list add one Star Anise and a six square inch piece of dried Mandarin peel to the stew at the start. Dried Mandarin peel may be difficult to find, but if you can get hold of it, give it a try as it adds a veery subtle new dimension to the dish! 😀

свернуть