AuthorBiteSizedA flavorful soup dish from Naga city
In a stock pot, combine beef shank, white onions, bay leaf, salt and ground black pepper. Boil for 2-3 hours or until meat is tender.
Add the tendon and boil for 5 mins. Separate the beef shank and tendon from the soup. Shred the beef and slice the tendons to smaller sizes then set aside.
In a spice grinder, place the hibi and grind until it turns into powder. Set aside.
In a pan, sauté the garlic and red onions.
Add the all-purpose flour in a small pot over medium low heat then cook until it’s brown
Add in the water, hibi, soy sauce, fish sauce then stir. Add vinegar and simmer for five minutes. Lastly, add the sesame oil then stir.
Place 1 cup of yellow noodles in a bowl, pour the soup (boil the soup again to warm it up) and a good amount of gravy. Top with the shredded beef, boiled egg, chicharon, siling labuyo, and fried garlic. Serve with calamansi on the side.
Ingredients
Directions
In a stock pot, combine beef shank, white onions, bay leaf, salt and ground black pepper. Boil for 2-3 hours or until meat is tender.
Add the tendon and boil for 5 mins. Separate the beef shank and tendon from the soup. Shred the beef and slice the tendons to smaller sizes then set aside.
In a spice grinder, place the hibi and grind until it turns into powder. Set aside.
In a pan, sauté the garlic and red onions.
Add the all-purpose flour in a small pot over medium low heat then cook until it’s brown
Add in the water, hibi, soy sauce, fish sauce then stir. Add vinegar and simmer for five minutes. Lastly, add the sesame oil then stir.
Place 1 cup of yellow noodles in a bowl, pour the soup (boil the soup again to warm it up) and a good amount of gravy. Top with the shredded beef, boiled egg, chicharon, siling labuyo, and fried garlic. Serve with calamansi on the side.
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