chinese homemade recipes

Recipe of Taiwanese beef roll from Pine & Crane, a Taiwanese classic in Silver Lake

Taiwanese Beef Roll from Pine & Crane 

beef shank

tsp oil

chilies

soy sauce

rice wine

rock sugar

scallions

tsp white pepper

ginger

star anise

cinnamon stick

Chinese licorice

black cardamom

fennel

clove

Sichuan peppercorn

fl. oz hoisin sauce

fl. oz braising liquid

cucumbers, julienned

scallions, sliced

cilantro, roughly chopped

all-purpose flour

warm water (around 110-120 degrees F)

canola oil

Boil the beef shank in a pot large enough to submerge the beef shank in water. Boil for 30 minutes.

Heat canola oil in pot over medium-high heat. Sauté ginger, scallions, dried chilis until fragrant. Add in all the spices, rice wine, soy sauce, dark soy sauce, rock sugar, and white pepper. Place the beef back in and add enough water to submerge the beef.

Braise gently for 2 hours or until tender when pierced with a fork.

Pass the braising liquid through a strainer. Reserve braising liquid for sauce.

To braise the beef

Combine equal parts braising liquid and hoisin sauce. Mix until smooth.

To make the sauce

Combine the flour and water, and knead until smooth and pliable. You may need to adjust the dough slightly with either more flour or water. The dough should neither be sticky, nor dry. Set your finished dough onto a lightly floured surface and cover with plastic wrap. Let rest for 10-15 minutes.

Roll your dough out into a large rectangular shape and brush the entire surface lightly with oil.

Starting from the bottom of the rectangle, start rolling upwards until you reach the top. Your dough should now be in the shape of a log.

Divide the dough into smaller pieces, weighing approximately 3 oz each, or roughly the size of a fist. Let rest for 10 minutes.

On a lightly floured surface, press down on your small piece of dough and roll into a circular shape, roughly the thickness of a nickel. Lightly flour each piece and stack onto a sheet tray with plastic film in between and on top. Place in the freezer until ready to use.

When ready to use, heat up 2 tsp canola oil on a griddle or large sauté pan on medium-high heat. Pan should be hot but not smoking. Place the flour wrap onto the griddle or into the pan. Turn once. Dough should be golden brown on one side and just cooked on the other side.

To make the wrap

With the golden brown side down, brush 1 tbsp of sauce evenly onto the wrap.

Evenly layer the beef shank slices onto the wrap.

Evenly layer cucumber, cilantro, and scallions as desired.

To assemble

Foodie Clarissa Wei invites you to try Taiwan’s favorite comfort food.

Recipes of China: Taiwanese Sunday Gravy by Little Fatty 

lb pork

pork butt

pork

shiitake mushrooms

kombu seaweed

shallots

garlic

tbsp low-sodium soy sauce

tbsp fish sauce

sesame oil

hoisin sauce

tsp sambal sauce

Shaoxing cooking wine

tbsp kecap manis

five-spice powder

Chicken stock

Soak the kombu and shiitake mushrooms in hot water.

After 10 minutes, dice the shiitake mushrooms and kombu.

In a large bowl, measure and combine all the liquids. Set aside.

In a large pot, brown all the meat in two batches over medium heat.

In a separate pan, sweat shallots, garlic, and mushrooms for 5 minutes. Then combine them with meat pot.

 Add enough chicken stock to cover the meat mixture by ½ inch.

Bring to boil, then simmer for 2 hours, stirring every 20 minutes.Bring to boil, then simmer for 2 hours, stirring every 20 minutes.

Serve with steamed rice and pickled mustard greens, and garnish with cilantro.

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