OMG, It’s been such a long time. Been through hell. My faith and believes are shattered. I cry all the time, of all the harms and injustice fall over my head. On top of that, all my beloved children (my lovie bird n all my pretty fish) perished on by one. I don’t know what to do but I know I have to rise from the Ashes and make something however overwhelmed I am, thanks for other much wiser people’s advice. My “bible” Dale Carnegie’s “Stop Worrying and Start Living” always get me through with so many warm personal triumphant stories through all perils imaginable. After all, I am still alive, with a shelter over my head, food to eat. Love and friendship however limited, is genuine and everlasting that I will cherish as long as I live.
Any way, here’s a dish I made last April using seasonal (spring) ingredients that are fresh and cheap. The whole pot cost less than $10. Very nutritious, lean and yet comforting.
FYI, if you use pig’s feet, it’d be way more succulent. Cooking time will be longer at least 3 hours. Don’t forget to throw in some peanuts that work very well with pig’s feet. My mouth is watering already.
- about 1.5lb Beef Shank, clean and pad dry
- 1/8 tsp salt
- 1/4 tsp freshly grounded pepper
- 1/2 tsp oil (high smoking point, I use avocado oil, since I don’t like vegetable oil)
- 1 lb also Patty Pan Squash chopped into 1″ size
- lb also small Taro (or small yellow or red potatoes) clean and chopped into 1″ size if
- they are bigger
- 1-2 leek or scallion (green onion) stalks cut into 3″, divided in half
- 1″ ginger root smacked
- 1 C beef stock or chicken stock (The cheapest route, Fish Sauce)
- 2 TB Mirin
- 1 TB black tea (optional)
- a few drops Worcestershire sauce
- 1 TB Soy sauce (I use all naturally brewed ones)
- 1 TB dry Onion Flakes
- 1 Five Star Anise
- 1/4 tsp whole pepper
- 1/2 crushed chili pepper (optional)
- a few pcs Sichuan pepper corns (optional), or 1 pc bay leave
- 1/4 tsp sugar
- Clean beef shank and pad dry with paper towel. Rubbed 1/8 tsp salt and pepper on the Shank. High up the oil. Pan sear the Beef Shank in high heat for about 2 mins. Make sure the sear all sides of the Shank.
- Pan sear the Patty Pan Squash for a minute also in high heat using the same pan. Add more oil if needed.
- Place Ginger root, small Taro or potatoes, Beef Shank and the rest of the ingredients except the Patty Pan Squash and half of the Leek into pot in that order. You can use any kind of the pot. The thicker heavier the better. I use clay pot that really keep heat and flavor of the food very well. If you choose to use Crock pot or electric Pressure Cooker, it’d be even easier. But cook time will be different.
Bring to boil in high heat, cover pot and simmer 2 hours
- Add the Patty Pan Squash cover and cook for 15 mins also until they are tender, add more liquid if needed
- Mix in the remaining leek or green onion
- Adjust seasoning. Plate or Serve directly in Pot. 2-4 Servings. (The 1st 2 steps of pan searing are optional)