Delicious Beef Mami
by Ernest Reynoso Gala
1 kilo beef brisket (punta y pecho) cut into 1 inch cubes
1/2 cup cooking oil
1 tbsp. crushed garlic
2 thin slices ginger ( size of a one peso coin)
1/2 cup chopped spring onions
1 tbsp. hot soy bean paste
1 tbsp. black soy bean paste
1/4 cup soy sauce
3 sections/petals star anise (estrella or sangke)
6 cups water
9 cups soup stock (9 cups boiling water with 3 beef cubes, 1 tbsp. sesame oil)
1 kilo fresh mami noodles (blanch in eight cups boiling water for two minutes when ready to serve)
For garnish: 8 Baguio pechay leaves sliced 2-inch wide.
Prepare 8 (2-cup capacity) soup bowls.
Put oil and garlic in pressure cooker. When garlic is browned, add ginger, beef, spring onions, cooking until beef is brown. Add remaining ingredients. Cover. When pressure cooker hizzes, lower fire and cook 45 minutes. Cool. Release pressure.
Note: If pressure cooker is unavailable, use 7 cups water plus other ingredients. Let boil, then cover and simmer for 1 hour and 30 minutes or until beef is fork tender.
Arrange mami noodles on 8 bowls. Top with broth, beef, and vegetable.