Chin-Mex Braised beef with cilantro, kumquat and Chinese bean sauce
1.25-1.5 lb beef stew meat.
5-6 kumquats. Cut in half across, squeeze out as much of the seeds as possible.
1 bunch of cilantro, trimmed and lightly chopped
1.5 tbsp Chinese bean paste
1 tbsp mirin
2 cups water
salt and pepper
The stew should be a bit on a "dry side" with a thick sauce. Taste and season with salt and pepper.
Asian Style : Serve over rice
Chin-Mex style: Warm a tortilla, top with some shredded lettuce. Spoon some stew on top.
Top with chopped tomatoes, cilantro and some salsa.