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Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
Mechado – Filipino braised beef dish; Menudo – Mexican soup; Millionbøf – Danish beef dish; Mince and tatties – Scottish dish made from beef and potato; Mocotó – Brazilian dish made from cow's feet; Mongolian beef – Taiwanese beef dish; Morcón – Filipino braised beef roulade; Nikujaga – Japanese meat and potato dish
Sha cha beef (Chinese: 沙茶牛肉; also called sa cha beef, cha beef, or cha beefsteak) is the name of a Chinese dish featuring shacha sauce and tenderized beef strips. The Americanized dish is usually served over a bed of white rice with fresh scallions and cilantro (coriander).
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The most common varieties are beef, pork, duck and chicken. A vegan meat analogue zaai lou mei , made with wheat gluten, is commonly found in Hong Kong. Lou mei originates in Southern China, is a core part of Hokkien and Teochew cuisine , and is widely available in China and Taiwan with many regional varieties.
Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. [1] [2] Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables.
In this classic French dish, chicken is braised in a silky wine sauce and finished off with butter for the most perfect sauce. Get the Coq Au Vin recipe . PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE