Taste Your Memories: with Mark Friedlander

From Siying 

Braised beef noodle soup with brown sauce 红烧牛肉面

The beef noodle soup cooked by Mark

Ingredients:
The spice bag:

• Star anise x 5 
• Tsaoko x 2 
• Cumin seed x 1 Chinese spoon 
• Cinnamon sticks x 2 
• Black pepper x 1 Chinese spoon 
• Szechuan pepper x 1 Chinese spoon 
• Bay leave x 2 

Beef 500 g (*the best to use Flank and Tendon)
Onion x 1
Shallots x 2
Chilli Bean Sauce
Ginger x 1/2
Chinese broccoli 1/2 bunch
Noodle (*Ramen, or any wheat noodles)

Sauces

• Chilli Bean Sauce

• Soy Sauce 
• Chinese cooking wine

• Rock sugar

Method:

1. Heat up the spices on a flat pan. Put them in a soup bag. *I didn't have one. so I used tea bags that you can get from Diaso.
2. Cut up one onion into dices, shallots into a medium long pieces. Peel ginger skin and cut it into slices. 
3. Pour water in a big pot. The water need be enough to cover over the beef. *It is important to have enough water, because you are not supposed to add more water during the cooking of the beef. When the water gets warm and just before fully boiled, put the beef in the water. *Warm water can seal protein inside the beef. 
4. Cook the beef in the warm water for a while until the blood of the raw beef turns into foams and floats in the water. Scope the foam out and take the beef out of the water. 
5. Pull oil in a soup pot and fry the onion, shallots and ginger for a bit. *When I cooked it, I used the flat pan and realised it was wrong later. Then put the beef in and stir. Add 1 Chinese spoon of chilli bean sauce. Stir for a while. 
6. Add 1 Chinese spoon of wine, and 2 Chinese spoon of soy sauce. Add water in the pot. I put the water up to 80% of the pot. Add the spice bag, 2 x bay leaves and a medium size rock sugar. Let it boil for about an hour. 
7. After an hour, you can give the soup a taste and see if any flavour, like saltness, sweetness and hotness need be enhanced. Add sauces accordingly. 
8. Now, you can add other things you like to have in the soup. Usually, you can add carrots or turnips or potatoes or all of them. Here, I added carrots. 
9. Turn down the heat into medium and keep cooking. This soup can be simmered up to another 1-2 hours until you are ready to have the noodle. 
10. Boil a pot of water and put the noodle in. Cook till the noodle soft and take it out from the boiling water. I used the same boiled water to blanch Chinese broccoli. *amount of broccoli depends on how many people are served. Once the colour of broccoli turns into rich and dark green. They are ready. 
11. Pour the beef soup in the cooked noodle and add the broccoli on the top.

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From Mark 

Beef Rouladen 德国牛肉卷 

Beef roulades cooked by Siying

Ingredients 食材：

• beef steaks large size 4 pieces / 大片牛肉 4 片 
• bacons 4 pieces / 培根 4 片 
• gherkin/pickled cucumber few. Cut into small long pieces / 腌黄瓜 少许. 切丝 
• onion 1/2. Slice it into long thin pieces / 洋葱 半棵。 切丝。 
• carrot 1. Dice half of it. Slice the other half into long thin pieces / 胡萝卜 1棵. 一半切块。一半切丝 
• celery 1-2 stems. Dice it / 芹菜梗 1-2 根。 切块。 
• leek ¼. Slice it / 大葱 ¼ 根。切丝。 
• garlic butter/butter few / 牛油/蒜味牛油 少许 
• Australian mustard / 黄芥末 
• beef broth stock 2 cups / 牛肉清汤 2 杯 
• salt few / 盐 少许 
• pepper few / 黑胡椒 少许 
• starch 1 tbp / 淀粉 1大勺

Method: 做法 

1. Beat the beef with a tenderiser and make them thin. *As the steaks are too thick, I sliced a steak into two pieces and tenderised each. / 用肉锤敲打牛肉。把牛肉打薄。 因为我买的是牛排。每一片太厚。所以我每一片对半切开。变两个薄片。再用肉锤敲打。 
2. Spread mustard on each beef piece. /  在牛肉片上涂一层芥末 
3. Top one bacon on the beef. Sprinkle some salt and pepper on the bacons. / 每一片牛肉上再放上一片培根。 
4. Sprinkle some salt and pepper onto the beef and bacon. Roll the pickled cucumber, onion and carrot inside the bacon and beef. The beef is the outside layer. / 在培根上洒盐和胡椒粉。 拿少许的黄瓜丝，洋葱丝和胡萝卜丝放在培根的上面。把它们卷进培根和牛肉片里。 
5. Close the roll with tooth picks or cooking thread. / 用牙签或棉线把肉卷合起来 
6. Warm a pot (at lease medium size with a lid) with a high heat. Put some garlic butter in the pot. After the butter melt, place all beef rolls inside a pot. While frying, rotating the rolls to make sure all surfaces are cooked. / 拿一个大小适度（最好能让所有的牛肉卷铺在锅里），的有深度，有盖子的锅。放在大火上。把牛油放进锅里融化。把牛肉卷放在锅里炸。一边炸，一边反转牛肉卷。让肉卷表面都烧到。 
7. After the beef rolls turn from pink into brown, move few rolls and pile them on the top of other rolls. It makes a space inside pot. Pour the carrot, celery and leek in. let them fry in the pot for a while / 等到肉卷表面基本烧熟后，挪几个卷，放到其他卷的上面。锅里让出一个空间。倒入切好的胡萝卜，芹菜和大葱块。稍炒几下 
8. Pour some of the beef broth inside the pot. The broth is just cover the beef rolls. Close the lid. Turn the heat down to the medium and cook for 45min -1 hour. *During the cook, check the pot few times, in case the soup is dried out. If so, add few broth in. / 倒入牛肉清汤。让汤淹没牛肉。盖上盖子转中火。煮45分钟到1个小时。*再煮的中间，开盖检查一下，看汤是否干了。如果烧干了，加牛肉清汤。 
9. Take the rolls out from the pot. Pour some beef broth in the pot. Stir the pot so that what is left inside pot is cooked in the broth. / 煮到1个小时左右，把牛肉卷从锅里拿出来。在锅里倒入一些牛肉清汤。让锅里剩下的材料继续在汤里烧。一边煮一边搅拌。 
10. Pour the soup and vegetables into another pot through a sieve. Press the juice from the vegetable over the sieve into the pot. / 烧开后，把汤过筛。倒入另一个小锅里。挤按残留的菜渣。让它们的汁挤入锅中 
11. Put the pot to the stove. Taste the soup to test the saltiness. If too salty, add some water. Bring it to boil. / 把汤锅放到火上煮。尝一下咸淡。如果太咸，加点水。把汤煮开 
12. Mix starch power with some water. Stir to make it mix well 把淀粉融入水里。 
13. add the starch mix and stir. Bring it boil again. The soup should be thickened. / 把淀粉水倒入汤中。边倒，边搅拌。不一定要全部倒入。等到汤变稠，就可以了。汤煮开 
14. Pour the thickened soup over the rolls. / 把汤浇到牛肉卷上。就可以吃了。