All these rainy days and cold weather has me constantly craving for a bowl of comforting beef noodles. The dry version of Blanco Court’s Hainanese beef noodles has a thick-gooey brown gravy with generous slices of tender (& not overcooked) beef, salted vegetables and coriander. The highlight of the meal is the cincalok [a.k.a. fermented shrimps] sauce (my favourite!) which adds a salty and savoury flavour to the beef and noodles!
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