Gan Bo Xao Chua Ngot (Sweet and Sour Beef Tendon) Recipe

Method

1. Soak 500g beef tendon in lightly salted water for 10 minutes to clear any smell, then rinse and drain.
2. Bring 500ml water to a boil with 1 teaspoon salt and a few slices of ginger, add the tendon and boil for 15 to 20 minutes until tender. Lift it into ice water for 5 minutes, then cut it into small bite sized pieces.
3. Stem and seed the bell pepper and cut it into squares. Peel the lotus root and carrot and slice them thin. Pick the leaves from the celery, wash them and drain.
4. Heat a pan with 15ml cooking oil and fry 15g minced garlic and 10g shredded ginger until fragrant.
5. Add the beef tendon and stir fry until firm, then add 150g carrot, 120g lotus root and 120g bell pepper.
6. Season with 10.8g kOBE Monk Fruit Blend, 20g ketchup, 20g sate chili oil and 12g seasoning powder. Stir fry for 5 to 7 minutes until the seasoning is absorbed and the vegetables are just cooked.
7. Scatter over the celery leaves, stir gently and turn off the heat. Serve hot with white rice or fresh rice vermicelli.

Tips

• Choose tendon that is ivory white and glossy and feels springy to the touch.
• Drop it into ice water for exactly 5 minutes after boiling, which is what keeps the crunch.
• Put the sliced lotus root straight into water with a splash of vinegar, since it darkens in the open air.
• Stir fry over high heat, tossing steadily, so the vegetables cook through without weeping.
• Add the celery leaves last, toss a few times and turn off the stove to keep their aroma.