Tendon as food

This article is about a part of an animal used as food. For the Japanese dish, see Donburi § Tendon.

Gyū-suji nikomi (牛筋煮込み), a Japanese dish made from stewed beef tendon

The tendons of certain meat animals (particularly beef tendon) are used as a food in some Asian cuisines, including the Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese traditions. Tendon is tough and fibrous prior to cooking, but becomes soft after a long period of cooking.^[1] In some cases it may be boiled, for as long as eight hours, while in other dishes it is prepared by deep frying.^[1]^[2] It contain large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content.^[1] One author described the taste of deep-fried tendon as being similar to chicharrón (fried pork belly).^[3]

Culinary uses

Indonesian mie kocok noodle dish uses pieces of beef tendon.

One popular Chinese dish is suànbào niújīn (蒜爆牛筋), where the tendon is marinated in garlic; it is often served at dim sum restaurants.^[4] In Japanese cuisine, beef tendon (gyū-suji) is a common ingredient in oden.^[5] Among several Korean menu, togani anju (도가니 안주) or boiled beef tendons is appreciated as snack with beer.^[6] There is a Thai cuisine steamed beef soup called Guay tiew nuea, and noodle, or toon, is added to the dish.^[7] In Indonesian cuisine, bakso urat is beef meatball filled with pieces of tendon, while soto kaki is spicy cow's trotters soup which includes cow's leg tendons. Another dish is mie kocok which is noodle dish with meatballs, beansprouts and pieces of beef tendon. In Vietnamese cuisine, it is often used in pho.

References

1 2 3 O'Neil, Erica (11 August 2010). "Beef Tendon". Phoenix New Times. Retrieved 15 October 2015.
↑ "Hot food: Beef tendon". Sydney Morning Herald Good Food. 28 April 2015. Retrieved 15 October 2015.
↑ Lin, Eddie (6 March 2013). "Puff, Puff, Tendon: A Contemporary Crunch at Lukshon". Los Angeles Magazine. Retrieved 15 October 2015.
↑ "Braised Tendon with Scallions: Chinese Recipe". Chinatown Online. Retrieved 15 October 2015.
↑ "A hodgepodge that really hits the spot". Japan Times. 25 November 2001. Retrieved 15 October 2015.
↑ 도가니 안주 (boiled beef tendons) at 이문설농탕 in Seoul
↑ Guay tiew nuea toon (steamed beef noodles) at Wattana Panich in Bangkok

Beef and veal

Beef cattle

Breeds	Aberdeen Angus Anatolian Black Arouquesa Bonsmara Brahman Brangus Caracu Frankeston Gascon Gyr Han-u Hereford Highland Kankrej/Guzerat Limousin Mishima Mocho Murray Grey Ongole Red Poll Romosinuano Simmental Tabapuan Wagyu Zebu

Products

Cuts	Blade steak Brisket Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail

Processed	Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract

Offal	Brain Heart Tongue Tendon Tripas Tripe Testicles

Dishes

Related meats

Other

USA beef imports	Japan Taiwan South Korea (2008 US beef protest in South Korea)

Cantonese cuisine

Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Hot pot Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Subgum Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice

Dim sum and yum cha	Almond jelly Beef tripe Cha siu baau Chicken feet Coconut bar Har gow Jau gok Jiaozi Jin deui Lo mai gai Nian gao Nuomici Ox-tongue pastry Rice noodle roll Shaomai Spring roll Steamed meatball Swiss Wing Taro cake Taro dumpling Tendon (meal) Tofu skin roll Turnip cake Water chestnut cake You tiao Zhaliang

Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken

Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Mooncake Red bean soup Sausage bun Tong sui White sugar sponge cake

Condiments and spices	Fermented bean curd Five-spice powder XO sauce

Ingredients	Beef ball Black bean paste Chenpi Fermented black beans Fish ball Fish slice Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Pig's ear (food) Prawn ball Rapeseed Saang mein Sea cucumber (food) Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Yin Yang Fried Rice Zha cai

Others	Chinese herb tea Dried shredded squid

Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

This article is issued from Wikipedia - version of the 7/16/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.