Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Tuesday, August 24, 2010
Traditional Taiwanese Lo Ba which Lo ba literally means stewed meat in Taiwanese. “Lo” = stew “ba” = meat, is one of those comfort foods that will have your house smelling delicious all day. The star anise and cinnamon give this dish its authentic Taiwanese flavor.
This simple recipe only takes a few minutes to make and I’m sure it will become a family favorite. Serve with a side of steamed broccoli.
Brown the meat with the shallots (or onion) and spices.
Then add the soy mixture, simmer.
Serve over noodles.
Taiwanese Pork Noodle Recipe - Lo Ba
If you don't have rice noodles, use any type of dried pasta that you want - even angel hair, spaghetti or linguine. It's not authentic, but it will work just fine! Recipe and photos by Shelisa of Big2Beautiful blog.
Ingredients:1 (10 ounce) package dry rice noodles
2 tablespoons cooking oil
3 shallots, thinly sliced (or 1/2 small onion)
2 whole star anise
1 cinnamon stick
2 tablespoons garlic, minced
1 pound ground pork
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup warm water
2 tablespoons sugar
Prepare a large bowl (ice bath) with 12 ice cubes and 4 cups of water, set aside.
Bring 4 cups of water to a boil in a large pot, then add the dry rice noodles and boil for 2 minutes. Remove the pot from heat and let the noodles sit in the hot water for another 2 minutes. Drain the noodles, then immediately drain them into the prepared ice bath to stop the cooking process, let cool for 1 minute. Drain and set aside.
In a mixing bowl, combine the soy sauce, the vinegar, warm water and the sugar. Whisk together well.
Heat a fry or saute pan over medium high heat. When hot, add in the cooking oil, shallots, garlic, star anise and cinnamon stick and saute until fragrant about 30 seconds. Add the ground pork breaking the meat into small pieces and cooking until the browned. Once the meat has cooked through, add the soy-vinegar mixture. Simmer for 5 minutes on medium-low heat. Serve over rice noodles.