Recipe: Hot Malaysian soup

Serves 4

Stock

500g diced brisket of beef

2 litres beef stock

1 onion, peeled and finely chopped

1 red chilli, diced

1 cinnamon stick

1 star anise

1 inch piece of ginger, peeled and grated

Garnish

1 packet rice noodles

2-3 spring onions, finely chopped

1 bunch pak choi

Method

Reserve 100g of the beef. This can then be very thinly sliced and added to the soup just before serving. Cutting the meat when it is frozen helps you cut it very thinly. Add the stock ingredients to a large lidded pan and simmer for around one and a half hours. Add the fresh noodles, pak choi, spring onions and reserved sliced meat to the soup just before serving. These thin meat slices cook very quickly in the hot broth and are served quite rare. Sprinkle over some extra chilli and spring onion when serving.