Thetendons of certain animals (particularlybeef tendon) are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai, Laotian, Cambodian and Vietnamese traditions. Tendon is tough and fibrous, 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 bydeep frying.[1][2] It contains large amounts ofcollagen, and after boiling or stewing, it is sometimes described as mimicking themouthfeel of high-fatcuts of beef despite its low fat content.[1] One author described the taste of deep-fried tendon as being similar tochicharrón (fried pork belly).[3]
One popular Chinese dish issuànbào niújīn (蒜爆牛筋), where the tendon is marinated in garlic; it is often served atdim sum restaurants.[4]
InIndonesian cuisine,baksourat is beef meatball filled with pieces of tendon, whilesotokaki is spicycow's trotters soup which includes cow's leg tendons. Another dish ismie kocok which is a noodle dish with meatballs, beansprouts and pieces of beef tendon.
Insalata di nervetti [it] is aLombard dish made of meat, cartilage and tendons.[5]
InJapanese cuisine, beef tendon (gyū-suji) is a common ingredient inoden.[6]
InKorean cuisine, beef tendon is known assoesim (쇠심) and is eaten raw ashoe,[7] or stir-fried asnamul; however, it is not very common. The most common way to eat beef tendon in Korea is steaming it with high pressure to serve it soft. The steamed beef tendons are eaten with green onions and soy sauce or sometimes served in ox bone soup.
Known aslitid inPhilippine cuisine, tendon is typically served after boiling for hours into a sticky gelatinous consistency, such as inbulalo[8] and some preparations ofpares.[9]
InThai cuisine, tendon (เอ็น) is often added to noodle soup such asGuay tiew nuea toon.[10]
InVietnamese cuisine, it is often used inpho.
Media related toTendons as food at Wikimedia Commons | This article related toChinese cuisine is astub. You can help Wikipedia byexpanding it. |
 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | This Japanese cuisine–related article is astub. You can help Wikipedia byexpanding it. |