Here’s one I dragged back to the United States from Taiwan. I know I’ve seen close to the same thing here in the USA, but I wanted to see if the non-export version could be better. I have a feeling it will be. Here’s a little info about braising from Wikipedia –
Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.
Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers collectively called meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and otherwise unpalatable foods. Both pressure cooking and slow cooking (e.g., crockpots) are forms of braising.
Familiar braised dishes include pot roast, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, coq au vin, sauerbraten, beef bourguignon, beef brisket, and tajines, among others. Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine and Vietnamese cuisine, where soy sauce (or in Vietnam, soy sauce and fish sauce) is often the braising liquid.
Okay so braised beef that I’ve had is truly wonderful stuff; tender and tasty with a bit of sweetness to it usually. Well, let’s give this a try!
Ve Wong Instant Noodles Braised Beef Flavor – Taiwan
Here’s the back of the package (click to enlarge). Contains beef. To prepare, I see that it just mentions just add water. I referenced a couple sites and going with 500ml boiling water is the standard to follow. So, add noodles and sachet contents to 500ml boiling water and cook for 2~3 minutes. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
Powder and vegetable.
A seasoned oil sachet (aka the ‘sauce bag’).
Finished (click to enlarge). Added spring onion and beef. The noodles are great – fluffy and springy and happy. The broth has a kind of braised beef taste with a decent level of oiliness. 3.5 out of 5.0 stars. EAN bar code 4710008211129.
Ve Wong Instant Oriental Noodle Soup, Artificial Hot Peppered Beef Flavor, 14.2 Ounce