為了推廣臺灣美食，行政院新聞局特邀請去年11月榮獲「臺北國際牛肉麵節」紅燒組冠軍的侯圳生師傅，於2月4日至13日至舊金山展示他的廚藝，並公布他得獎牛肉麵的食譜秘方。
經駐舊金山辦事處新聞組的數月安排，侯師傅將於2月8日中午在Google矽谷總公司、同日晚舊金山L’Olivier法國餐廳、2月9日下午在沙加緬度Spataro義大利餐廳，以及2月11日中午在全美高級廚具連鎖店Williams-Sonoma舊金山旗艦店等4場地巡迴示範他冠軍作品，隨後轉赴華府，讓美國人品嚐義大利麵、越南麵及日本拉麵以外的另一種的麵食天地。
（圖）侯圳生師傅
侯師傅現年48歲，嘉義人。他自民國67年7月在臺北西門町當學徒以來，在臺灣南北各大城擔任廚師，廚藝經歷豐富。「臺北國際牛肉麵節」為臺北市政府主辦，迄今已舉辦7屆，為臺灣一年一度的牛肉麵盟主爭霸賽，名聞遐邇。身為西餐師傅的他，為了參賽，花了3年時間觀察及研發。去年11年第一次參加此一擂台盛會，一舉奪冠。侯師傅掌廚的Room 18夜店，原本不賣中餐，侯師傅得獎牛肉麵推出後熱賣，反成該店招牌菜。
臺灣美食不勝枚舉，為何選中牛肉麵？負責策劃侯師傅訪問舊金山的駐舊金山辦事處新聞組組長彭滂沱表示，牛肉麵是1949年大陸移民在臺獨創，在臺灣生根後成為在地美食，隱然有族群融合的意義。如今牛肉麵為臺灣民眾的日常簡餐，也是高級大飯店的豪華佳餚，價位可從新台幣100元到新臺幣1萬美元，是臺灣最經典的全民餐點。
牛肉麵特色之一為簡單易煮。但是，侯師傅創意十足的冠軍作品可不然。新聞組上上下下的同仁為了規劃代購侯師傅的食材，實做多次，結果與真味仍有距離。以下是侯師傅的中文食譜(英文版：http://www.taiwaninsights.com/2012/01/17/chef-hous-recipe-for-beef-noodle-soup/)，歡迎大家一起參照習作，讓臺灣美食在異國飄香。
材料：
美國牛腱心、牛骨、青蔥、蒜仁、老薑、紅辣椒、蘿蔓、牛蕃茄、黑胡椒粒、月桂葉、冰糖、辣豆瓣醬、辣豆腐乳、金蘭醬油、金蘭油膏、廣東老抽、蕃茄糊、家常麵，以及中藥包。
作法：
1. 將美國牛腱心煮熟待冷後，切約1公分厚備用。
2. 牛骨加水煮開去雜質後備用。
3. 熱鍋入油將青蔥、老薑、蒜仁、紅辣椒炒香加冰糖、豆瓣醬、醬油略煮，放入牛骨湯中再加中藥包、月桂葉、黑胡椒粒、豆腐乳、蕃茄糊煮約6小時。
4. 熱鍋入油將青蔥、老薑、蒜仁、紅辣椒炒香加冰糖、豆瓣醬、醬油略煮，放入切好的牛腱心片再加豆腐乳、金蘭油膏、廣東老抽、中藥包、月桂葉、黑胡椒粒，煮約20分鐘後燜放冷。
5. 牛蕃茄去皮切成1公分小丁， 切蘿蔓， 蔥花。
6. 牛骨湯5分之4和牛腱心片原汁5分之1混和加入蕃茄丁備用。
7. 水煮開放麵煮熟撈起，再燙熟蘿蔓。
8. 麵放入碗中再放上牛腱心片再倒入牛肉湯，加入蘿蔓、蕃茄丁及蔥花即完成。
中藥包：
八角1錢、花椒3錢、茴香1錢、桂子3錢、桂皮3錢、桂枝3錢、當歸1錢、陳皮1錢(以上為40人份計量，請依實際人數等量調整)
版權所有：
中華民國外交部‧
10048 臺北市凱達格蘭大道二號
總機：886-2-2348-2999
Chef Hou’s recipe for Beef Noodle Soup
Created in Taiwan, the beef noodle soup (new row mien) is a popular street food on the island. This is Chef Hou Chun-sheng winning recipe at the 2011 Taipei International Beef Noodle Soup Festival. It has been modified to serve 10 large bowls.
As in many Taiwanese food recipes, the measurement of the ingredients varies, depending on your experience and personal taste. In addition, the special herbs are not easy to find outside Chinatowns. This recipe is not for the faint of heart, but then again, were you expecting a championship-winning recipe to be? For your reference, you can see pictures of Chef Hou preparing his signature dish. Good luck!
Ingredients
2.25 lbs boneless beef shanks
2.25 lbs beef bones, pieces
4 tbsp vegetable oil for sauteing
6 green onions, 4 roughly chopped into 3” for stock and sauce, 2 stalks finely sliced for topping
12-14 garlic cloves
2 inches ginger, sliced (not too think or thick)
1 red hot chili peppers, halved 2 tbsp rock sugar (about 1 oz)
¾ cup hot bean paste (or around 4 oz)
1 cup soy sauce, preferably Kimlan
½ cup spicy fermented bean curd (or around 5 oz)
¼ cup tomato paste
1 tbsp black peppercorn (around 1 oz)
2 Bay leaves, large (depending on size)
4 ½ tbsp soy paste, preferably Kimlan (around 2 oz)
2 ½ tbsp dark soy sauce, preferably Lee Kum Kee (around 1.3 oz)
1 head of Romaine lettuce, chopped into 1” slices (roughly 1 lbs)
2 large beefsteak tomatoes, peeled and chopped into .25” cube
¼ cup cilantro, (optional topping)
2 Chinese herb bags: contains one part (.8 gram each) of Star Anise (pa-chiao), Fennel (huei-hsiang), Angelica roots (tang-kuei), and dried orange peel (cheng-pi); as well as three parts (2.5 grams each) of Pericarpium Zanthoxyli (hua-chiao), Cassia buds (kuei-tze), Cinnamon peel/bark (kuei-pi), and Cinnamon stick (kuei-chi). (The Chinese herbal shop uses a measurement system that does not have an English equivalent, however we converted it to the metric system to give you a better idea of the quantities involved.)
Fresh noodle, depending on your preference and what’s available locally
Preparing the broth
1) Boil about 1 gallon of water and beef bones and filter out impurities.
2) Heat half of the oil and saute half of the green onions, ginger, garlic and red hot chilly peppers until you get a nice fragrant smell. Add half of the rock sugar, hot bean paste, soy sauce to the vegetables and cook slightly before combining it to the beef bone broth.
3) Then add half the fermented bean curd and all the tomato paste.
4) Lastly, include half of the the black peppercorn, bay leaves and one Chinese seasoning bag to the broth.
5) Simmer for 6 hours then strain through a sieve. You can skim the fat off, but Chef Hous believe leaving the fat locks in more of the fragrant favors, so he usually ladles around it.
Preparing the beef shank
1) Cook the beef shank with just enough water to cover the meat, boil the meat until it’s cooked through. Let it cool and then sliced into oval disks, about one-third inch thick. Save the beef water for later.
2) Sauté the remaining green onions, ginger, garlic and red hot chili peppers in vegetable oil until it’s fragrant. Add the remaining rock sugar, hot bean paste and soy sauce, cook briefly.
3) Add the remaining fermented bean curd, and all the soy paste and dark soy sauce, before adding the rest of the black peppercorn, bay leaf and Chinese herb packet.
4) Place the sliced beef shanks into the sauce and add just enough beef water to cover the beef slices. Stir to ensure even mixing. Cover and cook for at least 30 minutes, if you like your meat tender, cook for a couple of hours more. Keep the pot covered while it’s cooling down. Strain and save the sauce. Separate the meat from the dreg.
Preparing the noodle and assembling the dish
1) Boil the water, add the noodle and cook until done. Cool and Drain.
2) Remove the skin from the tomatoes, and chop them into ¼ inch cubes. (You can peel tomatoes easily by make a small cut on the skin, dropping it into boiling water for a few seconds. The skin will separate from the flesh. Take it out and dip into cold water)
3) Chop the Romaine lettuce into 1 ½ inch shreds. Flash cook the lettuce in boiling water, if your broth is not hot enough. 4) Combine four parts broth to one part sauce, or according to your personal taste.
4) Put noodles into the bowl, top with beef shanks, lettuce, tomatoes, chopped green onions and cilantro. Spoon the mixed broth on top. Enjoy.
