I buy a lot of cookbooks, but rarely ones on Chinese or Malaysian cuisine. Because these are so familiar to me, I need to look over the recipe list first to see if there are any that I recognise. Unless the name of a dish brings back a flood of taste memories, I’m unlikely to make a purchase.
When I read the contents of the Dumpling Sisters’ new cookbook, I couldn’t click the “buy now” button fast enough. You might recall that these lovely girls taught me to make dumplings via Food Tube last year. Since then I’ve been eagerly subscribed to their channel, watching every new video clip as it’s uploaded…
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Their tender braised brisket sealed the deal for me…
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It was the perfect opportunity to test out the beef I’d had delivered recently from Country Meats Direct. I received two rolled brisket roasts in my order, which I divided into 500g portions…
I followed the recipe in the book, which varies slightly from the video. The beef was brought to an initial simmer for 30 minutes, then rested with the heat off for a further 30 minutes, before simmering for a final 60 minutes. I added in the softened bean curd skins at the end as instructed. The finished dish was moan-inducingly good, particularly on soft rice noodles.
Here’s the ingredients list:
- 500g beef brisket
- 1 tablespoon of vegetable oil
- 3 small pieces of ginger
- 2 cloves garlic
- 2 tablespoons of hoisin sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon dark soy
- 1 teaspoon white sugar
- large pinch of salt
- ½ teaspoon Sichuan pepper (I substituted white pepper)
- 3 star anise
- 3 dried whole chillies (I used two)
- 1 tbsp cornflour
- 30g dried bean curd skins
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This very tasty noodle dish from the book also caught my attention…
It’s the easiest thing to make, simply boil up whole wheat pasta and toss it in a sour and sweet sauce. I had fresh egg noodles on hand, so I used those. The sauce was a combination of chilli oil (plus goop), sesame oil, Chinkiang vinegar, soft brown sugar, salt and spring onion. The girls also recommend adding fresh chilli, but we’d used our homemade chilli oil, and the noodles were quite fiery as is.
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If you’re looking for a great Chinese cookbook, do check this one out. The Kindle copy I bought from Amazon is well formatted and easy to navigate. The recipes are simple, comforting and delicious!
Fig Jam and Lime Cordial 
Don’t think I have ever had bean curd skins… This meal sounds heavenly Celia.
Have a beautiful and happy week ahead.
:-) Mandy xo
I cook Indian rather than Chinese food but this looks like trying. I will check out their food tube videos. Thanks for sharing Celia.
Star anise adds so much to meats. This looks wonderful! Have to try it soon. :)
Wow that al looks so good. I’ve got Gok Wan’s book (yes, I know. it sounds weird but trust me!) and I love the simplicity of the recipes. This one sounds amazing too and I love that they are The Dumpling Sisters – I think I am a Dumpling too but more based on my body shape ;) And I need to track down those skins to try them out.
I was enthralled by the girls new Zealand accent. I love this kind of video(and food). Easy delicious food. No wonder you love them. I have a few Chinese cookbooks but rarely have time to read them anymore a bit sad but that’s life .
I was wondering what the creamy bits were in your photo – beancurd skins! I’ve never heard of the Dumpling Sisters but will check them out – what a great name!
Goodness me, I can almost smell that from here. I’ll bet it was divine!
I think the star anise is always the ‘Star of the meal! I cook a variety of cultural dishes as I have boys with eclectic tastes!
Cannot wait to try this: as soon as Tour de France is over and I won’t be reversing days and nights :) ! Wonderful flavours: love star anise and use it often and shall make it with Szechwan peppercorns! Had heard of the book and shall look ‘into it’! Being European-born about 80% of my cookery book purchases are Asian, mostly Chinese, Vietnamese and Burmese . . . .
I’m on my way Celia. :) This feed sounds AMAZING!
I am lacking all inspiration to cook at the moment, something about the cold weather that zaps me. But will add this to the list, I feel it would go down a treat in my household. Warming comfort food. :)
Looks so good. I want to try this!
Oh yum…that beef brisket is calling me. It looks delicious!
Some of my favourite things, rice noodles & bean curd skins plus braised beef. Yum And bonus, all acceptable to the G.O… fussy bigger with verbs but eats bean curd skins!
I would love to try this. The brisket looks really good and I like the sound of the spices; they would give really good flavour to the beef. This sort of slow cooking is so comforting on these horribly cold winter’s nights xx
And thanks again toy I no longer buy dumpling wrappers! I love the DS’s, have subscribed to them and really inky their light hearted approach to all they do.
Star anise gives excellent flavor. I enjoy it in many foods. Your presentation photo here is very nice. Thanks.
I’m going to have to Google the bean curd skins, they are new to me. The dish looks wonderful and delicious.
Looks delicious. I’ve never heard of bra curd skins before.
It looks and sounds moan-inducing alright!! Something about them served on the rice noodles really appeals to me – I’ve never (!!!) cooked thick rice noodles, is there a brand you can recommend or are they all pretty much the same? Never heard of bean curd skins but I love the idea! Jan x
I wondered if that was your fancy dancy new beef. I’d love the brisket dish and I am going to go look for that book!
I have their book, which is too meaty for me, but otherwise I would have liked it. I have made a couple of batches of their walnut cookies though and posted about them yesterday.
Looks wonderful Celia. I’m also having fun staring at those noodles in the last photo.