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Easy beef brisket noodles

A Hong Kong classic that you could make at home, so long as you have access to brisket.

Serves 4

Time: 🕰🕰🕰
Effort: 💪💪

Ingredients:

1.5 catty beef brisket from wet market
Bones from the butcher
Small chunk cane sugar (冰糖), around 20g
Small head of ginger
2 spring onions
2 star anise
Water
1/2 Chinese white radish
Rice noodles from wet market (湯河粉, the thin variety)

Method:

1. Tidy up the beef brisket by trimming away
away excess fat, but keep fascia and tendons
2. Smash the ginger with the back of a knife to release juices
3. Bring a pot of water to the boil
4. Boil brisket, bones, and ginger for 3-5 minutes, so as to surface any scum and impurities
5. Strain and reserve the bones and meat
6. Wash the bones and meat in warm water to further remove any clots or impurities on the surface – this keeps the soup base clear
7. In a large soup pot, heat 2 tablespoons of oil and very slightly brown the meat and bones, around 2 minutes
8. Cover meats and bones with water
9. Bring to the boil
10. Lower flame to a medium-low, rather than low (there is no need to be gentle); cook for 2 hours
11. After 2 hours, add radish in large chunks
12. Boil for another 20 minutes, until radish softens but still has some bite
13. Remove excess oil from surface if too much for your liking
14. Season the soup to your liking
15. Before serving, set aside your desired about of beef and season with a small pinch of salt
16. Slice beef
17. Assemble the dish: noodles -> beef -> radish -> soup -> chopped green onions

Swiss Rösti with Fried Egg

Last step: hit the gym.

Serves 2

Time: 🕰🕰
Effort: 💪💪

Ingredients:

3 potatoes – choose the best you can find; this drives the taste
50g butter
2 eggs

Method:

1. Peel potatoes
2. Shred using the largest hole on shredder
3. Squeeze out as much water as you can, either using your hands or a piece of clean kitchen/muslin cloth (preferred)
4. Heat pan till hot
5. Add half the butter until melted
6. Add shredded potatoes to the butter and press down with either your hands or a potato masher
7. Cook on medium heat until bottom is browned, around 10 minutes
8. Season
9. Flip onto plate
10. Season
11. Add remaining butter to pan
12. Add rösti back to pan to cook the remaining side until also golden, around 10 minutes
13. Turn heat up to high to crisp the outside
14. Flip and crisp the other side
15. Optional – serve with fried eggs, sausage, and a mixture of Greek yoghurt, salt, lemon juice, dill, and raw garlic
16. Hit the gym

Shakshouka (mediterranean poached eggs)

One-pot eggs. Runny, smoky, sweet, burnt.

Make this North African / Eastern Mediterranean dish at home any time of the day for a delicious spice attack. One of the best ways to make eggs.

Serves 4

Time: 🕰🕰
Effort: 💪

Ingredients:

1 onion
Some bitter greens, such as chard or cauliflower leaf
1 can chopped tomatoes
2 garlic cloves
2 tablespoon paprika
1 tablespoon cumin powder
1/2 tablespoon cayenne pepper
4 eggs
Olive oil

Method:

1. Chop garlic, onion and greens
2. Add to a pan
3. Add olive oil
4. Add spices
5. Mix and sautée on medium-high heat until onions soften
6. Add in the tomatoes and stew on low heat for 30 minutes, half-covered, until the tomatoes have started breaking down, but overall still quite moist
7. Check taste; add salt and a bit of sugar if needed
8. Make 4 “wells”
9. Crack an egg into each well
10. Poach until eggs are cooked to your liking
11. Serve in the pan, hot