- 550g Shin of Beef
- 400g White Radish
- 40g Ginger
- 1 Fragrant Garlic (Krateim Tone - 獨子蒜), or you can use about 30g normal garlic.
- 3 cloves
- 1 small star aniste
- 1 small cinnamon bark
- 1 small bay leaves
- 1 tsp dried chilli (Optional)
- about 25g rock sugar
- 3 tablespoons of Oyster Sauce
- 3 tablespoons of Soy Sauce
- 3 tablespoons of Chinese Cooking Wine (Shao Hsing Wine)
- 2 tablespoons of cooking oil
- 1L Water
- 2 tablespoons tapioca starch (for finishing)
- some chinese parsley (for garnishing)
Let me side track abit and tell you what is the Fragrant Garlic all about. Look at the above picture again. You saw a piece of brownish shallot-shaped-look-alike thingy beside the ginger? My mother is the one who taught me how to use this garlic. She says Malaysian called this forh-syuen (火蒜) in cantonese, literally means fire-garlic. I googled about it, and I realized that the actual name of this garlic is Krateim Tone, or dok-zi-syuen (獨子蒜) in cantonese. It is originated from Thailand, so I think this is the reason why the name of the garlic sounds abit like Thai to me. However, this is also grown in China nowadays. This garlic is unlike the normal garlic that has cloves, and you will see individual bulb when you remove the skin. When Chinese called it 獨子蒜, and obviously, this name comes from the body of the garlic itself, as the garlic is grown to be a stand-alone body. No cloves.
What so special about this garlic? They have a special characteristic pungent and it's spicy flavor is really aromatic that is perfect for seasoning or condiment. This small little thing has it's ultimate power that mellows and sweetens considerably with cooking. I would say, the fragrance of this garlic is really more powerful than the usual garlic that we're commonly using. It can be quite addictive I warn you.
However, the price of this garlic is double the price of the usual garlic, and it is not easily available. I found this in Jusco, Tebrau City, JB. I was mad happy when I saw it. But the price is really steep. I keep it in the fridge to prolong it's shelf life. I only use it when I'm doing stews & stuffs like that. I will still use the normal garlic for normal stir-frying.
Ahh... Too much of garlic talk! Come back to my beautiful braised beef.
- Add in water, let it simmer vigorously for about 10mins.
One Dish, Two ways to enjoy it!
I would say, this is an excellent recipe that you could cook beforehand when you are expecting a party or a gathering of family and friends. I'm sure this is one of the most welcoming dish.
I hope you liked it!
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