Beef Kway Teow

Adapted from "Best of Singapore Cooking" by Mrs Leong Yee Soo

Ingredients A
455g beef tripe, scalded
455g beef ribs
905g beef shin or brisket, whole
1 tbsp salt
1 tsp msg
1 tsp dark soy sauce
1 tsp peppercorns
4 cloves garlic
2 thick slices galangal
1 tbsp grated palm sugar (gula melaka)

1 tbsp Bovril (optional)
565g beansprouts
115g salted chinese mustard, cut into thin pieces
6 sprigs chinese celery, cut into pieces

Method
1. Bring 2.7 litres water to a rapid boil in saucepan. Add Ingredient A. Boil for 20 mins.

2. Reduce heat and let simmer till meat and tripe are tender. Add Bovril to taste.

3. Remove tripe and meat from the soup and cut into small pieces.


To serve:
1. Boil water to scald beansprouts. Drain.

2. Immerse noodles in the boiling water for a moment and drain.

3. Place a small handful of beansprouts and noodles in a bowl, add some meat and tripe.

4. Add boiling soup and garnish with salted chinese mustard (kiam chye) and chinese celery.

5. Serve hot with chilli sauce and pounded galangal.

Note:
Remove meat when tender and leave tripe to simmer till soft.

For pounded galangal, skin into thumb-sized pieces. Slice thinly and pound till fine.

(15 servings)