Lorna is gracious to show me how to make this Braised Beef Rib Fingers with Daikon. Lorna got a pack of “chek lup guat” (in Cantonese) from the meat store on Leslie Road. The “chek lup quat” does not have bones in it despite the name. It is packed in strips. The 3 pounds of “chek lup guat” costs only slightly over $12. I found out later that it’s called beef rib fingers from the packaging in T&T.
The Braised Beef Rib Fingers with Daikon is best consumed the next day. The reason is the meat is quite fatty. If you keep it in the fridge overnight, you can remove the solidified fat easily. Nanzaro and Arkensen likes this meaty dish except that they will leave all the daikon behind for mommy.
- 3 pounds pack of beef rib fingers
- 1 large daikon, peel and cut into chunks
- 1 bunch of green onions, green and white separated, cut into slivers
- 1 large onion, slice
- 4 to 6 cloves of garlic, minced
- 8 slices of ginger
- 4 star anise
- 8 to 10 cloves
- 1 tablespoon of crystal brown sugar
- 4 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- few drops of sesame oil
- salt to taste