I think I've successfully replicated Linda's Ya Ka Mein

In a large magnalite stock pot, brown 2lbs of beef stewing meat with 1/2 lb of femur bones....

In a food processor puree 2 bundles of green onion bulb bottoms, a clove of garlic and a poblano pepper.......adding in 1/2 cup of soy sauce as you puree

Add 4 heaping tablespoons of black pepper and 4 heaping tablespoons of tabasco to your browning meat..........

After bone marrow is starting to bubble off bone add 1 jar of better than bouillon beef base(8oz) and 4 48oz H20 & 2 48 oz of garlic onion beef stock from HEB...........

Add 1 bundle of green onion tops.......1/2 cup Worchester shire

Simmer on medium for 3 hours.........low and slow............

After 3 hours..........Add 1.25 lbs of COOKED spaghetti.............and 9 quartered boil eggs.......2 more heaping tablespoons black pepper and 2 of Cayenne

When serving apply a dabble of worchestershire and a dabble of tabasco........& handful of fresh green onions diced

Don't forget to remove stock bones before serving to your audience!


TOOK 4 tries to get it right........