According to Fiona, authentic Taiwanese Cuisine are generally sweet, spicy, and intense in flavor (e.g.Signature Taiwanese Beef Noodle) or are lightly flavored such as in their soups and seafood.
At Lee's Taiwanese, the Taiwanese Braised Beef Noodle soup broth are boiled daily for at least half a day, minimum 8 hours, for use the following day. It is this strict adherence to quality control that explains the key reason why the Taiwanese Braised Beef Noodle is served with a strict controlled amount of soup to maintain the quality. Fiona explains that she does not believe in diluting the soup to give the noodles more volume as it will compromise the taste of the original soup broth.
In Taiwan, the Beef Noodles are called Herbal Beef Noodles because they use a lot of herbs in the cooking process. Over here at Lee's Taiwanese, they used too a lot of herbs & spices in the cooking process, but renamed the Beef Noodles as Taiwanese Braised Beef Noodles.
Though some diners have requested for the Taiwanese Braised Beef Noodles to be made not spicy, Fiona has to politely declined as the chili oil is one important ingredient used in the preparation of the Beef Soup Broth, without which it can not be named as Taiwanese Braised Beef Noodles. Fiona lets me in that the chili in the beef soup broth serves to provide that appetizing kick to the noodles.
The noodles at Lee's Taiwanese are made in house at the Central kitchen without any preservatives, and undergoes much kneading, knocking of the dough to give it that springy and Q texture. Currently Fiona is in the process of developing a thinner noodle to cater to busy diners who prefers noodles to be cooked in a shorter time.
My Food Tasting Notes : Lee's Taiwanese Braised Beef Noodle soup broth is spicy, savoury, thick not too watery. The thick flattened noodles are springy, very different from those yellow we are so used to eating. The beef is braised till tender and are quite chewy. The pickled vegetables adds a lightly sweet salty taste.
Taiwanese Braised Beef Noodle
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