The Savory Aroma Of Kanto Beef Mami

Beef Mami is a Filipino-Chinese dish, usually sold in eateries called Mamihan or Pares House. It is a beef noodle soup made with tender beef brisket, egg noodles, boiled eggs, and other toppings soaked in a hot and flavourful beef stock. The aroma of Kanto Beef Mami is likely to be a combination of star anise, garlic, onion, and beef, with possible additional notes of cinnamon, ginger, and soy sauce.

Star anise, soy sauce, and black pepper

Star anise is a highly fragrant spice with a pronounced aniseed taste, reminiscent of green anise seeds, fennel and licorice. It is the perfect companion for punches and mulled wines, and it also infuses well into broths, sauces and marinades. In the context of Kanto Beef Mami, star anise adds a subtle, sweet and original touch to the dish. It is typically added whole to the broth, where it simmers and infuses its flavour.

Soy sauce is a staple condiment in Asian cuisine, and it plays a crucial role in the aroma of Kanto Beef Mami. It has a rich, savoury and slightly salty flavour that enhances the overall taste of the dish. The soy sauce is added to the broth, giving it a distinctive dark colour and a well-rounded, umami flavour.

Black pepper adds a pungent and slightly spicy kick to the aroma of the dish. It has a sharp, distinctive fragrance that complements the other spices used in the recipe. Black pepper is usually added towards the end of the cooking process to preserve its aroma and flavour.

Together, these three ingredients create a harmonious blend of sweet, savoury and spicy aromas, making the Kanto Beef Mami a delightful and fragrant dish.

Aromatics: onions, garlic, and peppercorns

Aromatics are vegetables and herbs that add flavour and aroma to a dish. They are usually cooked in oil or fat at the beginning of the cooking process, helping to create layers of flavour.

Onions, garlic, and peppercorns are all aromatics that are used in the preparation of Kanto Beef Mami. Onions and garlic are aromatics that are commonly used together in international cuisine, forming the backbone of familiar flavours. When cooked in oil, they soften and release their essential flavours, creating the first layer of flavour in the dish.

Onions are known for their pungent aroma and sweet flavour, while garlic has a more pungent flavour. Peppercorns, on the other hand, can add different flavours to the dish depending on the variety used. For example, Szechuan peppercorns have a unique flavour that can enhance the taste of the dish.

In the preparation of Kanto Beef Mami, these aromatics are first sautéed in oil along with other ingredients like beef fat, ginger, and soy sauce. This step helps to develop the flavour base of the dish. The beef is then added and cooked until it is a beautiful medium brown colour.

The combination of these aromatics with other ingredients creates a delightful aroma and flavour that makes Kanto Beef Mami a tasty treat.

Noodles: Miki, egg, or Shanghai

The aroma of Kanto Beef Mami is created by a combination of star anise, soy sauce, and black pepper. The star anise lends a sweet and aromatic fragrance to the dish, while the soy sauce and black pepper add savoury and spicy notes. This unique blend of spices and condiments creates a delightful and tantalising aroma that enhances the overall dining experience.

Now, let's talk about the different types of noodles that can accompany this aromatic beef dish: Miki, egg, or Shanghai noodles. Each type of noodle has its own distinct characteristics and can offer a unique dining experience.

Miki noodles are thick egg noodles popular in the Philippines. They are often cooked in the broth of the dish, thickening it with their starch and resulting in a hearty and comforting meal. The process of making Miki noodles is quite straightforward, requiring just a few simple ingredients and a rolling pin. The addition of lye water gives the noodles a springy texture, and their rustic appearance only adds to their charm.

Egg noodles, as the name suggests, are made with eggs, which impart a richer flavour than plain flour noodles. They tend to be stickier and more flexible, and their preparation is a simple process of stirring together dry and wet ingredients, kneading the dough, and letting it rest before cutting it into the desired shape.

Shanghai noodles, on the other hand, are thick wheat noodles commonly used in stir-fries. They are often paired with mushrooms, pork or chicken, and leafy greens to create a flavourful and addictive dish. The thickness of Shanghai noodles makes them chewier than other types of noodles, and they are typically stir-fried to create a dish that is both satisfying and quick to prepare.

Each type of noodle offers a unique texture and flavour that can complement the aroma and taste of the Kanto Beef Mami. Whether you choose Miki, egg, or Shanghai noodles, you can be sure to enjoy a delicious and satisfying meal. So, feel free to experiment with different types of noodles and find the one that suits your taste preferences and culinary skills the best!

Garnishes: Spring onions, fried garlic, and boiled eggs

Spring onions, fried garlic, and boiled eggs are all ingredients that can be used to garnish a variety of dishes, including Kanto beef mami. Here are some tips and instructions for preparing and using these garnishes:

Spring Onions

Spring onions, also known as green onions, are a type of onion with a mild, sweet flavour that pairs well with other ingredients such as garlic and rice. When using spring onions as a garnish, they are typically sliced thinly and added to a dish just before serving. They can also be chopped and sautéed before being added to a recipe. Spring onions are a versatile ingredient that can enhance the flavour and appearance of many dishes.

Fried Garlic

Fried garlic is a popular ingredient in Asian cuisine and is often used as a garnish. To prepare fried garlic, it is important to cut the garlic cloves uniformly into thin slices or chop them finely. Heat a large wok or pan to medium heat and add oil. Once the oil is hot, add the garlic slices and fry until they are a crispy golden brown. Remove the fried garlic from the pan and set aside. Fried garlic can be made in large batches and stored in an airtight container for later use.

Boiled Eggs

Boiled eggs are a simple and versatile ingredient that can be used in a variety of dishes. To prepare boiled eggs, place the desired number of eggs in a single layer in a pot. Cover the eggs with cold water by at least one inch. Bring the water to a rolling boil over high heat. Once the water is boiling, cover the pot with a lid and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes for hard-boiled eggs. For softer boiled eggs, reduce the standing time. After the eggs have reached the desired doneness, drain the hot water and run cold water over them until they are cool enough to handle. Peel the eggs and slice or chop them as needed for your recipe.

Combining the Garnishes

These three ingredients can be combined to create a delicious and visually appealing garnish for Kanto beef mami. Simply follow the preparation instructions for each ingredient and arrange them on top of the beef mami just before serving. The spring onions and fried garlic will add a crispy texture and a burst of flavour, while the boiled eggs will provide a creamy contrast. This combination of garnishes will enhance the overall taste and presentation of the dish.

Spicy: Cayenne or chilli pepper

Beef mami is a type of noodle soup of Filipino-Chinese origin. The dish is composed of tender beef brisket, egg noodles, boiled eggs, and other toppings soaked in a hot and flavourful beef stock. The stock is seasoned with salt and pepper to taste.

If you want to add some spice to your beef mami, you can add cayenne pepper powder or ground chilli pepper. Cayenne pepper is a type of chilli pepper, so the two spices are very similar. Cayenne peppers are native to South America and are generally skinny, red, and have rippled skin. They are moderately hot, with a Scoville Heat Unit range of 30,000 to 50,000. Cayenne pepper is commonly used in Creole, Asian, Indian, Thai, Chinese, and Korean cuisines.

When substituting cayenne pepper for chilli powder or vice versa, there are a few things to keep in mind. Cayenne pepper is typically much spicier than chilli powder, so using the former in place of the latter may result in a much hotter dish. Cayenne pepper is hot, pungent, and earthy, while chilli powder is usually made with milder peppers and has other ingredients like garlic and cumin, which have easily detectable flavours. Therefore, you may need to adjust your recipe and add other spices to achieve the desired taste if you've substituted chilli powder with cayenne pepper.

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