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      Non-instant Soup Base Recipes: Osmanthus Soy Nabe and Nourishing Shroom Stock

      Non-instant Soup Base Recipes: Osmanthus Soy Nabe and Nourishing Shroom Stock

      Non-instant Soup Base Recipes: Osmanthus Soy Nabe and Nourishing Shroom Stock

      As part of our Lunar New Year specials, we concocted 2 neutral tasting soup bases to accommodate your reunion dinner spread.
      Reunion dinners aren’t quite as easy putting together as you’d imagined it to be — farm-fresh ingredients, screaming-hot pot of soup before you, chopsticks swooping in for each floating prize. Everyone expects a little more each year, we’re well aware.

      When you’ve got a meticulously-thought out platter ranging from specialty fish pastes to grass-fed wagyu (not forgetting those roe-filled bundles of joy), it would be a disservice to go instant on the broth now wouldn’t it? We’re not saying we don’t appreciate simplicity, in fact it’s an accurate take on how we approach our selections of meat; cooked lightly without contrasting flavours. Now we know you share the same appreciation as we do for quality produce, so here are some easy non-instant soup base recipes to keep your appetite fixed on the intense flavors of a traditional steamboat dinner.



      Osmanthus Soy Nabe
      - 8 cups water
      - 8 tbsp Osmanthus Flowers (or a neutral-tasting tea leaf, skip if unnecessary)
      - 4 tbsp Dried Anchovies (Without heads preferably)
      - 8 Lotus Seeds
      - 10 tbsp Toasted Sesame Seeds or Sesame Oil
      - 6-8 Red Dates
      - 2/3 cup Mirin
      - 2/3 cup Sake
      - 4 cups Unsweetened Soy Milk (Fresh from the market)
      - Soy Sauce and Salt to season (though we prefer leaving this part entirely to what ingredients are stacked on your dinner platter)



      Method:
      Heat a large stockpot over low heat, throw in sesame seeds and toast until fragrant, then remove. Grind all that toasty goodness in a pestle and mortar or blender. Place aside.

      In the same empty stockpot toss in dried anchovies, red dates, and lotus seeds. Next adding water, mirin, and sake along with it, bringing it to a boil, then simmering for at least an hour. During the simmering process, add soy milk and stir occasionally. Season with soy sauce and salt accordingly. Finally to serve, strain broth through a sieve and add a few tablespoons of your broken down sesame paste or oil (or both) into the hot pot, and pour your broth. This soup base has light herbal notes that goes well with fattier cuts like our karubi plate and Hokkaido Wagyu(insert link), cleansing the palette with each sip.

      P.S. We like leaving the red dates in, or even adding fresh ones just before we get the soup boiling


      Shroom and Scallion Broth
      - 10-12 cups of water
      - 8 dried shitake mushrooms
      - 6 cloves garlic
      - 2 large carrots
      - 1 whole onion
      - 2 thumb-sized pieces of ginger
      - 4 whole scallions
      - 100-120g cordycep flower/mushroom
      - Handful of Goji berries



      Method:
      First off, soak your dried mushrooms over night or at least 8 hours in cold water.

      Heat a large stockpot over medium heat and throw in chopped carrots, ginger, onions, and other vegetables you might prefer like fennel and celery. Sear over high heat for about 5 mins or until almost caramelised.

      Toss in the garlic (smashed whole or minced) along with the base of scallion and continue to sear for another minute or so, careful not to burn anything — if the vegetables look near overdone, remove them momentarily.

      Now add water along with goji berries in whole, sliced rehydrated shitake mushrooms, and cordycep flowers/mushroom. Your stock will now start to brown even more, taking on the bright orange hues of the added fungi. Bring entire stock to a boil and then simmer for at least an hour, using a ladle and stirring in between to prevent burning at the base. Remember to skim off the any unwanted sediment that collects on the surface to ensure your broth stays clear.

      Use top ends of the scallion as garnish, slicing them however you deem presentable. Leave broth to cool and freeze for easy storage. A soup base infused with a subtle robustness and nourishing goodness so you don’t leave the table too stuffed — though that goes against all Chinese New Year traditions. But hey, we’re objective thinkers and it only made sense to introduce a broth that soothes you as you feast.
      Also, the flavors of the broth deepen as each ingredient cooks during dinner, so keep your tastebuds peeled for that peak moment when the broth hits full flavor right before over saturation.

      For more selections to go with these steamboat recipes, check out our Lunar New Year specials here: https://beefmarket.sg/collections/beefy-bundle-deals

      Everything you need to know about beef marbling

      Everything you need to know about beef marbling

      Here is everything you need to know about beef marbling:

      Marbling is the intramuscular fat that accumulates within the muscle and between the muscle fibre bundles. In simpler terms, it refers to the white flecks of fat within a piece of meatMarbling adds flavor, and some cuts naturally have more marbling than others.

       

      Marbling impacts the tenderness, moistness, and overall flavor and has become one of the most well-known elements of steak evaluation.

       

      What are the differences between marbled v.s non-marbled steaks?

      Marbled steaks plays a big part in the quality of the steak, in terms of tenderness, juiciness/moisture and flavour. 

      The main difference between marbled and non-marbled steaks is the amount of fats on the steak. Basically the fat makes the meat softer and easier to chew, as there is simply less muscle fibre which makes marbled steak much tender.

      With a higher fat content, the flavour of the steak will be more robust as the natural fragrance from the beef fat will be released during the cooking process.

       

      Different continents & breeds have effects on marbling.

      The type of breed & what do the cattles feed on will greatly affect the marbling of the meat. Also a great percentage goes to the living environment of the cattles as well. As marbling fat develops at a young age in beef cattle, feeding higher energy feeds to young calves will help increase the amount of marbling

       

      How do we evaluate marbling?

      In the Australian meat industry the marble score grading is between, 0 to 9. Marble score or grades are a component of the AUS-MEAT beef quality grading system, and is assessed within the ribeye muscle.

      In the Japanese system, the BMS scale goes from 3 to 12, with 3 being the basic minimum of marbling a steak should have, and 12 being a steak that is almost white with marbling (because BMS scores of 1 and 2 show almost no marbling, they're not even considered).

       

       

      Here's how to achieve the desired done-ness for your steaks!

      Here's how to achieve the desired done-ness for your steaks!

      Here's how to achieve the desired done-ness for your steaks! 

      For many of us, cooking steaks may seem like a challenging tasks because it is so hard to perfect the done-ness of your steak. We're afraid to cook it in fear of ruining a good slab of steak so we often leave it to the professional chefs at restaurants. But the time has come to step up and be a master chef yourself with these useful tips to achieve the desired done-ness of your steak.

       

      Done-ness (Rare): 

      To cook a rare steak, it doesn't take a lot of time! You just have to sear it for 2 minutes without moving the steak. Then turn and cook for another 2 minutes for rare. Once done, leave it to rest for a few minutes to finish the cooking process. And there you have it! All done within 10minutes for this done-ness.

       

      Done-ness (Medium Rare): 

      For this done-ness, it is basically almost the same as cooking a rare steak but just that you have to leave it for probably 1-2minutes longer on each side. Cook it with high heat so that the outer layer of the steak gets that crust and the inside would not get overcook! 

       

      Done-ness (Medium): 

      Personally, I'm a medium guy. For this done-ness, you just have to sear it for 4-5 minutes on each side. Then leave it to rest for about 3-4minutes and you should get that perfect pinkish glow when you open up that juicy steak.

       

      Done-ness (Medium Well): 

      I would consider this done-ness to be quite tricky as you can easily get it overcooked and the steak will be tough! For this done-ness, you just have to sear it for 5 minutes on each sideThen leave it to rest for about 3-4minutes. If you can see slight pinkish colour on the inside then that would be the done-ness you want.

       

      Done-ness (Well Done): 

      Not recommended! :)

       

      Shop now: www.beefmarket.sg

       

      4 Simple Steps To Cook A Delicious Steak!

      4 Simple Steps To Cook A Delicious Steak!

      Not your typical beef market. Not only do we want to serve customers fresh and quality steaks, it is important for us to teach our customers how to cook the best steaks through our small write-ups!

      Here are 4 simple steps to cook a delicious steak for dinner!

      Read more