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Cook: My Goreng Soup

SoupMee Goreng is a famous Malay dish. My Goreng is my version of a beef brisket noodle soup inspired by my great local Puji Puji and Chinese friend Anna, who made me a similar dish. If you don’t have a pressure cooker you are a loser! (Increase cooking time to 3-4 hours on the hob)

Put 1kg of brisket into the cooker and cover with water. Add a piled teaspoon of powdered cumin, coriander, cinnamon, ginger, five spice, whole cloves, whole star anise, fresh parsley, lemon grass, ginger, parsley, four birdseye chillis and a slug of soy, fish sauce and spoon of tamarind paste. Boil that baby until she is singing for about an hour (full steam ahead).

Release the pressure. Remove the meat which should be falling apart- if still tough give it another 20mins . Strain the liquid into a fresh pan and add the flaked brisket, a tin of coconut milk, more fresh ginger, lemongrass, a slug of fish/soy sauce. Simmer for half an hour. Just before you serve add a huge handful of fresh coriander, a bunch of shredded spring onion, a twist of lime, two more chillis and two bunches of Thai rice noodles. Serve in big high sided bowls. It is much better than Campbell’s!

Wine Match: This dish is a wine killer. Fino sherry or sake may work, but probably better with beer.

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