Step 1

Cooking the tendon

Step 2

In a instant pot, add in the rinsed beef tendon along with 6 cups of water and 1 1/2 tsp of salt. Set the instant pot under the stew/meat button on High for 45 minutes. After 45 minutes, release the air and then open to check for the tenderness. If you want it more tender and soft, cook for another 45 minutes. If you want it soft but still a little firm cook for just 20-30 minutes. Timing is up to you for the texture you desire. The total time I cooked it under the stew/meat setting was 1.5hrs.

Step 3

W/ a pressure cooker: Add water, salt, and tendon. Cover and cook for at least 30 minutes. Release the air and then check for tenderness.

Step 4

On the stove: In a pot, add the tendon, 10 cups water, 1 1/2 tsp salt and cook it down for at least 3-4 hrs until tender. Check for water level as it cooks.

Step 5

Cooking the Soup

Step 6

While the tendon is cooking, soak the sticky rice in warm water for a good 1 hr. After 1 hr, drain water and then add the rice to a blender with 1/2 cups of water. Blend well and then set aside to be used later.

Step 7

Wash & sliced all vegetables/herbs and drain out any canned vegetables. Set aside

Step 8

Cut the smoked beef & cooked tendon

Step 9

In a pot, add in 1 tbsp of oil, the smashed lemongrass and sliced galangal. Saute for 30 secs to 1 minute to release the herb oil. Then add in the sliced smoked beef and the red curry paste. Cook & stir for about 30 secs. Then add in 8 cups of water. Cover and bring to a boil.

Step 10

Once it has come to a boil, add in the sliced precooked beef skin, kaffir lime leaf, mushrooms, and the blended sticky rice. Cook for 5 minutes or so. Then add in the silk squash, green eggplant, lemongrass leaf, sliced chili peppers, salt, and wonton seasoning packet. Cook for 2 minutes or so (just until the eggplant/squash or just about cooked to your liking) Then add in the cooked & chopped tendon. Once the vegetables are cooked to your liking, turn off the heat. Taste for seasonings, and then add in the sliced green onions. Stir and it's ready to be served with white rice.