#Fermentedbeef

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#Fermentedbeef Reel by @eileenis_ - Another Episode of my Nem Chua series! This time we tried nem chua from Cam Huong and Banh Mi Ba Le Follow for the next episode where I try to make
144.1K
EI
@eileenis_
Another Episode of my Nem Chua series! This time we tried nem chua from Cam Huong and Banh Mi Ba Le Follow for the next episode where I try to make nem chua myself!! #NemChua #vietnamesefood #fermentedbeef #fermentedpork #OaklandEats
#Fermentedbeef Reel by @alissanguyen_ (verified account) - NEM CHUA - VIETNAMESE FERMENTED BEEF Recipe is from: @justlikemoms_ @justlikemoms_ @justlikemoms_ 1 lb ground beef 1 bag of bi tuoi (cooked slic
2.5M
AL
@alissanguyen_
NEM CHUA – VIETNAMESE FERMENTED BEEF Recipe is from: @justlikemoms_ @justlikemoms_ @justlikemoms_ 1 lb ground beef 1 bag of bi tuoi (cooked sliced pork skin, watch video to see what brand) 1 packet of nem chua seasoning (Lobo Brand) 4 thai chilis, minced 4 cloves of garlic,  minced ¼ cup sugar   GARNISH Thinly slides garlic Thinly sliced thai chili Vietnamese coriander     1.        You need ¾ bag of bi tuoi (cooked pork skin). Soak in water for 10 mins. After 10 mins, rinse and drain… make sure to squeeze out any excess liquid on the last round of rinsing. Cut pork skin to make the strands sorter   2.        In a mixing bowl, combine: 1 lb ground beef, minced garlic, minced thai chili, nem chua seasoning (silver bag included) and ¼ cup of sugar. Mix well. (note: if u don’t mix well, you will have brown spots on your nem chua)   3.        Place meat mixture into a zip loc bag and roll it out evenly. Make sure to fill the corners of your Ziploc back with meat mixture. Roll it out to your desired thickness. Take the unfilled part of your Ziploc bag and wrap it around ur meat mixture. Remove as much as possible   4.        Secure your Ziploc bag with tape to ensure it holds shape. Leave it flat on the counter with a heavy object; like a book, on top. Make sure the object is as wide as your ziplock bag.   5.        Leave it to ferment on the counter for at least 7 days.   6.        After 7 days, remove your nem chua from the ziploc bag and cut it into desired shape and size.   7.        Now assemble each nem chua with: garlic slice, thai chili and Vietnamese coriander. Wrap it tightly with cling wrap (watch my video for clarification)
#Fermentedbeef Reel by @justlikemoms_ - 🧄🌶🌱🥩 𝙉𝙀𝙈 𝘾𝙃𝙐𝘼 / 𝚅𝙸𝙴𝚃𝙽𝙰𝙼𝙴𝚂𝙴 𝙲𝚄𝚁𝙴𝙳 𝙵𝙴𝚁𝙼𝙴𝙽𝚃𝙴𝙳 𝙱𝙴𝙴𝙵 𝚅𝙴𝚁𝚂𝙸𝙾𝙽 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 🔸 1 lb Lean Ground Be
2.0M
JU
@justlikemoms_
🧄🌶🌱🥩 𝙉𝙀𝙈 𝘾𝙃𝙐𝘼 / 𝚅𝙸𝙴𝚃𝙽𝙰𝙼𝙴𝚂𝙴 𝙲𝚄𝚁𝙴𝙳 𝙵𝙴𝚁𝙼𝙴𝙽𝚃𝙴𝙳 𝙱𝙴𝙴𝙵 𝚅𝙴𝚁𝚂𝙸𝙾𝙽 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 🔸 1 lb Lean Ground Beef 🔸 1 Bag Bi Tuoi (Cooked Sliced Pork Skin) 🔸 1 Package Nam Powder Seasoning Mix (Lobo Brand) 🔸 4 Thai Chilies + for garnish 🔸 4 Garlic cloves + for garnish 🔸 1/4 cup Sugar 🔸 Vietnamese Coriander (optiona) 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: 1. Mince 4 Garlic cloves and 4 Thai Chilies. 2. In a large bowl, soak the Bi Tuoi in salt water for 10 mins. Wash and rinse dry. Squeeze any excess water out. Use a scissor and snip the Bi to shorten the strands. (I used about 3/4th of the bag). 3. Add 1 lb Lean Ground Beef and the minced Garlic & Thai Chilies to the same bowl. 4. Pour in the Nam Powder Seasoning Mix along with the powder in the little silver bag. Add 1/4 cup Sugar. Mix it for a few minutes. Use the squeezing method to ensure everything is evenly and well combined. If it’s not evenly mixed, you will have brown spots on the meat later on. 5. Place meat mixture into a gallon-size FREEZER Ziplock bag. Roll it out evenly to the bottom of the bag. Make sure to fill both corners. Roll out to desired thickness. Use the unfilled part of the Ziplock to wrap it around the meat mixture. Remove the air inside the bag as much as possible, then seal it. Tape the Ziplock down with packing tape to secure the shape. Leave it on a flat surface and place a heavy object, such as a book, to add pressure on top. The object needs to be as wide as the Ziplock or else it won’t be leveled. 6. Fermentation with take at least 5 days on the counter. Then you can fridge it. The longer it sits out the more sour it’ll be. I like mine at day 7+. 7. Remove the Nem from the Ziplock and cut it into bite sized pieces. 8. Cut the Saran Wrap into a square (about 6x6 inches). Place a sliced Garlic and Thai chili onto the center, lay a Vietnamese Coriander on it, then place the Nem on top. Pull the Saran Wrap tightly on each side to wrap up the Nem. Repeat steps for the rest. Store in cool area. _____________________________________________ 𝘓𝘪𝘬𝘦, 𝘊𝘰𝘮𝘮𝘦𝘯𝘵, 𝘚𝘩𝘢𝘳𝘦, 𝘉𝘰𝘰𝘬𝘮𝘢𝘳𝘬 𝘪𝘧 𝘺𝘰𝘶 𝘦𝘯𝘫𝘰𝘺 𝘮𝘺 𝘱𝘰𝘴𝘵 💕
#Fermentedbeef Reel by @beyondmeat (verified account) - Easy weeknight recipe: vermicelli noodles + Beyond Beef = Ma Yi Shang Shu. Try it. Thank us later @erictriesit INGREDIENTS: 3.5 oz dry vermicelli
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@beyondmeat
Easy weeknight recipe: vermicelli noodles + Beyond Beef = Ma Yi Shang Shu. Try it. Thank us later @erictriesit INGREDIENTS: 3.5 oz dry vermicelli 2 tbsp vegetable oil ½ package Beyond Beef® 1 tsp dark soy sauce 1 tbsp fermented chili bean paste (doubanjiang) 1 tbsp ginger, grated 2 cloves garlic, minced 1 scallion, thinly sliced ½ cup vegetable stock 1 tbsp low-sodium soy sauce kosher salt sugar cooked rice for serving PREPARATION: 1. Soak the dry vermicelli in water for at least 30 minutes. To speed up the process, you can soak it in hot water for 10 minutes until it softens, then drain. 2. In a wok or deep frying pan, heat 1 tbsp vegetable oil over medium heat. Add Beyond Beef, break up and fry until golden brown, about 5 minutes. Then add dark soy sauce, mix to combine. Fry briefly, remove and set it aside. 3. In the same wok, add remaining oil, add fermented chili bean paste, fry for 1 minute. Then add minced ginger and garlic, fry until fragrant. Add back the Beyond Beef mince. 4. Add the soaked vermicelli to the wok, mix to combine. Then deglaze the mixture with the vegetable stock and low-sodium soy sauce. Bring it to a boil, and let it simmer over medium heat for about 5 minutes or until the vermicelli absorbs the liquid. Season with salt and sugar to taste. Garnish with scallion greens and serve with fresh cooked rice.
#Fermentedbeef Reel by @mama_tram (verified account) - NEM CHUA / FERMENTED BEEF & PORK #fyp #fy #vietnamesefood #nemchua #beerfood
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MA
@mama_tram
NEM CHUA / FERMENTED BEEF & PORK #fyp #fy #vietnamesefood #nemchua #beerfood
#Fermentedbeef Reel by @alissanguyen_ (verified account) - This is what $172 grocery haul looks like in Dallas, TX. I went to 2 grocery stores- Hiep Thai & Hong Kong in Arlington, TX Foods im making this week
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AL
@alissanguyen_
This is what $172 grocery haul looks like in Dallas, TX. I went to 2 grocery stores— Hiep Thai & Hong Kong in Arlington, TX Foods im making this week 1) Beef pho 2) Papaya salad 3) Nem chua (vietnamesew fermented pork/ beef) 4) Lemongrass porkchops (or donkatsu w/ curry) 5) Beef stew (bo kho) 6) Honey soy chickem
#Fermentedbeef Reel by @beyondmeat (verified account) - Don't have dinner plans? Well, now you do. Try this Mapo Tofu with Beyond Beef 😋 Don't forget to keep the ends of your scallions to grow more at home
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@beyondmeat
Don’t have dinner plans? Well, now you do. Try this Mapo Tofu with Beyond Beef 😋 Don’t forget to keep the ends of your scallions to grow more at home! @erictriesit INGREDIENTS: 1lb soft or silken tofu ½ lb Beyond Beef 1.5 tbsp fermented chili bean paste (doubanjiang) 1 tsp chili flakes 1 tsp ginger, minced 2 cloves of garlic, minced 80 ml (0.3 cups) vegetable stock 1 tsp dark soy sauce ½ tsp sugar 1 tsp starch 1 tbsp water 1 tsp ground sichuan pepper 2 tbsp vegetable oil scallions, thinly sliced rice to serve PREPARATION: 1. Remove tofu from package, drain well and cut into 2 cm/1 inch. Cube. 2. In a wok, heat half of the vegetable oil over medium heat. Once hot, add Beyond beef, break it up and fry for approx. 5 min. or until brown and crispy. Remove and set aside. 3. Wipe out the wok. Heat remaining vegetable oil over medium heat. Add fermented chili bean paste and chili flakes, fry for approx. 2 min. until the oil turns red. Then add minced ginger and garlic, fry for 1 min. until fragrant. Deglaze with vegetable stock and bring to a light simmer. 4. Add tofu cubes. Stir carefully so the tofu is covered in the sauce. Add dark soy sauce and sugar. Let simmer over medium-low heat for about 4-5 min. Then add the fried Beyond Beef back. 5. In a small bowl, mix starch with water to make a slurry. Add the slurry into the mapo tofu in 3 batches, until the sauce is thick and glossy. Add half of the ground Sichuan pepper and season with salt to taste if needed. 6. Transfer the mapo tofu to a deep serving plate and garnish with the remaining Sichuan pepper. Garnish with scallions and serve with rice.
#Fermentedbeef Reel by @maxthemeatguy (verified account) - 10 Day Marinated Short Ribs Beef short ribs are often considered the best bite in barbecue but I wanted to try and make them better. I think we may h
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MA
@maxthemeatguy
10 Day Marinated Short Ribs Beef short ribs are often considered the best bite in barbecue but I wanted to try and make them better. I think we may have done it! 🎶 Pavor Hip Hop Beat 🎥 @sophiagreb #gochujang #soysauce #dinoribs #fermented #fermentedfood #beefshortrib #beef #juicy
#Fermentedbeef Reel by @aminaelshafei (verified account) - Sogogi doenjang-jjigae (Korean fermented soy bean stew with beef) I normally make this stew always with tofu and veges but sometimes I add shellfish.
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AM
@aminaelshafei
Sogogi doenjang-jjigae (Korean fermented soy bean stew with beef) I normally make this stew always with tofu and veges but sometimes I add shellfish. However I’ve made it a few times with beef in the past couple of years and thought to do it again with this Korean style of very thinly sliced Angus beef. There’s also onion, garlic, zucchini, soft tofu and baby king mushrooms. The beef gave such a lovey rich flavour to the doenjang-jjigae and the family loved it with freshly made hot rice. Perfect for this cold weather! . . . @gmgp_syd #angusbeef #koreanstyle #koreanfood #kfood #koreancooking #doenjangjjigae #doenjang #tofu #koreanstew #koreansoup #freshrice #koreanrice
#Fermentedbeef Reel by @dayswithlils - Patiently waiting till Tết to eat this 😮‍💨 You know LNY is in a week when grandma calls the fam over to help her roll over 100 nem chua as she pre
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DA
@dayswithlils
Patiently waiting till Tết to eat this 😮‍💨 You know LNY is in a week when grandma calls the fam over to help her roll over 100 nem chua as she preps the meat. Nem chua is a fermented/cured beef dish that is tangy, sweet and salty with fragrant flavours of garlic, chilli and black pepper. Have you tried this before? 👀 #vietnamesenewyear #nemchua #lunarnewyear #tet #vietnamesefood
#Fermentedbeef Reel by @saltnpepperhere (verified account) - Taiwanese beef noodles = iconic dish 😍 If you can't get your hands on the fermented soy and broad bean paste, don't let that stop you! This will stil
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SA
@saltnpepperhere
Taiwanese beef noodles = iconic dish 😍 If you can’t get your hands on the fermented soy and broad bean paste, don’t let that stop you! This will still be a very, very tasty bowl of noodles even if it’s not exactly the authentic version. comment “noods” or “🍜” to get the recipe link sent to you.

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