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#CookingQuest: Instantpot Taiwanese Beef Noodle Soup

My #Instantpot has been hidden in the storage room for a while now.  But because of the current #EnhancedCommunityQuarantine - I decided to utilize the piece of machine.  My Panget got this IP for me two years ago, and you can count with your fingers how many time I've used it since then.  It's a great machine, but I make sure that it is, who uses it and no one else.  First off, it's 110volts since we got it from Amazon.  Instantpot is available locally via Focus Global, the same distributor for Kitchen Aid and Coleman products, you can find them on Instagram - InstantpotPH.

Anyway, I'll get straight to the point - you'll see below my recipe for the Instantpot Taiwanese Beef Noodle Soup.  I tweaked it a bit because not all ingredients were available in my pantry:

Taiwanese Beef Noodle Soup
1 kilo Beef (I used Brisket, I always use this!  I think with the IP, you can use any cut of beef)
3 slices of Ginger
8 cloves of Garlic (pounded)
5 1-inch Onion Leeks (you can put as many or as little, I like leeks kasi)
1 large Onion (wedge)
2 large Tomatoes (wedge)
1-2 Tablespoon Tomato Paste (try 1T first and if you're unhappy with the taste, add another 1T)
2 teaspoons Sugar (you may add or lessen depending on your taste)
1/2 cup Lee Kum Kee Premium Soy Sauce (I prefer this brand, I swear it makes a difference!)
1/2 cup Shaoxing Wine
1-2 pieces of Beef Cube
4-5 whole pieces of Star Anise
3-4 pieces of big Bay Leaves
1/4 teaspoon of Five Spice Powder
1/4 teaspoon Black Pepper
1/4 teaspoon Cinnamon (If you have 1 stick, then use the stick)

Turn on your Instantpot and press SAUTE.
Wait for it to turn HOT and then
1.  Add oil, saute in this order - GINGER, Garlic, SCALLIONS and onions.
2.  Add the pieces of beef and wait until a little brown
3.  Add the tomato, tomato paste, sugar, soy sauce and shaoxing wine.
4.  Pour 6 cups of water into the pot (you can add 1 piece of Beef Cube)
5.  Add the star anise, bay leaves, five spice powder, black pepper and cinnamon
6.  Wait for it to boil (while still on the Saute setting) when it's boiling press CANCEL
7.  Then press PRESSURE COOK and add the time to 40 minutes.
Wait for 40 minutes for IP to do it's magic.

I like the time 40minutes because I know for sure that the meat will come out very soft.  Once the steam release is done, mix it and taste the soup. Make sure to be CAREFUL because the soup will be very very hot!  Beef tends to emit more oil, so if you're not careful - you might burn your lips and tongue.

Taste it and adjust it to your preference.  You may add more water if the soup is very rich.  You may add more salt if you feel it lacks saltiness (as the recipe doesn't call for any salt).  You can also add a piece of beef cube to taste or soy sauce and shaoxing wine.  It really depends on how you want it.

I HIGHLY recommend that using Lee Kum Kee Premium Soy Sauce because the taste is cleaner.  Soy sauce can make and break a dish, and that is why I am openly recommending this brand.  I have tried and tested quite a few soy sauce brands and none has come close to #LeeKumKeePremiumSoySauce .  As for the Shaoxing Wine, you may opt for any brand - I just get whatever brand I see in the Chinese store, hahaha!!  You can add chili paste for that 'kick', I just add it on our personal bowls as I have kids that don't like spice.

As for the noodles, I prefer the Guan Miao Noodles.  But if this is not available, any kind of noodles will do.

Try this and let me know how yours turn out!


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