Tendon as food
The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. In some cases it may be boiled for as long as eight hours, while in other dishes it is prepared by deep frying. 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. One author described the taste of deep-fried tendon as being similar to chicharrón (fried pork belly).
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 a noodle dish with meatballs, beansprouts and pieces of beef tendon.
Indonesian mie kocok noodle dish uses pieces of beef tendon.
- 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.
- "Soesim" 쇠심. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 12 October 2017.
- Guay tiew nuea toon (steamed beef noodles) at Wattana Panich in Bangkok
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