Team 1 - Lambassador Challenge Recipe | Ramadan & Raya Specials

Team 1: Cilantro Culinary Academy
Team Members: Foo Hong Liang & Gwen Lee Wei
Mentor Chef: Chef Mohd Hafiz, Lambassador

 

Nasi Kambing

Ingredients:

● 800g Chilled Australian Lamb Leg, bone-in

● 3 cups Basmati rice (soaked for 30 minutes)

● 2 cups Meat broth

●1 ½ cups Evaporated milk

● 2 Red onions, finely sliced

● 8 cloves Garlic, minced

● 30g Ginger, minced

● 3 tbsp Kurma powder

● 3 tbsp Biryani powder

● 10g Coriander leaves, chopped

● 30g Pandan leaves

● 4 Cinnamon sticks

● 5 Star anise

● 15 Cardamom seeds

● 15 Cloves

● 3 tbsp Ghee

● 2 tbsp Butter

● 1 Tomato, diced

● 1 tbsp Salt

● 1 tsp Chicken powder

● 1 tbsp Sugar

Method:

1. Mix kurma powder and biryani powder into a paste.

2. Boil lamb in water to prepare meat broth. Cook until fully tender, then cut into small cubes.

3. Heat butter and ghee in a pan. Sauté dry spices until fragrant, then add pandan leaves, sliced onions, garlic, and ginger.

4. Sauté until light brown, then add diced tomatoes.

5. Add soaked rice and mix well with the paste. Pour in meat broth and evaporated milk.

6. Add salt, chicken powder, and sugar. Stir well.

7. Bring to a boil over medium heat, then lower heat and simmer until rice is cooked.

8. Garnish with chopped coriander leaves before serving.

Condiments for Rice: Air Asam Jawa

Ingredients:

● 4 Bird’s eye chillies

● 2 Red chillies

● 3 Tomatoes, diced

● 2 Red onions, sliced

● 2 tbsp Lime juice

● 4 tbsp Air asam Jawa (Tamarind water)

● 1 tbsp Belacan powder

● 2 tsp Salt

● 3 tbsp Sugar

● 3 tbsp Kerisik paste

Method:

1. Slice all vegetables.

2. Sauté belacan powder and set aside.

3. In a bowl, mix all ingredients well.

4. Season to taste.

 

Nyonya Kerabu Salad

Ingredients:

● 3 stalks Lemongrass, finely sliced

● 3 tbsp Kerisik paste

● 2 Red onions, sliced

● 4 Bird’s eye chillies, sliced

● 4 tbsp Air Asam Jawa

● 30g Pomelo

● 2 tsp Lime juice

● 1 tbsp Salt

● 2 tbsp Sugar

Vegetables:

● 1 Pineapple, diced

● 2 Red onions, sliced

● 3 Red chillies, sliced

● 60g Long beans, sliced

● 2 Japanese cucumbers (Kyuri), sliced

Method:

1. Finely chop all vegetables and set aside.

2. In a bowl, mix lemongrass and dressing ingredients.

3. Toss vegetables with the dressing, mixing well.

4. Taste and adjust seasoning with salt and sugar as needed.

Kambing Percik

Ingredients:

● 8 pcs Chilled Australian Lamb Leg, bone-in

● 100g Onion

● 40g Lengkuas (Galangal)

● 30g Ginger

● 20g Garlic

● 30g Lemongrass

● ¾ pcs Candlenuts

● 200g Evaporated milk

● ½ tin Santan (Coconut milk)

● 5g Coriander seeds

● 5g Fennel seeds

● 5g Cumin seeds

● 100g chilli boh

● 20g Gula Melaka

Method:

1. Blend all ingredients into a paste and marinate the lamb.

2. Sauté the paste until oil separates. Add chilli boh, tamarind slices, salt, and Gula Melaka. Continue sautéing until bright in colour.

3. Stir in evaporated milk and santan. Mix well.

4. Sear the lamb in a hot pan, then transfer to a combi oven at 180°C for 15 minutes.

5. Pour percik sauce over the lamb before serving with hot rice.

 

Daging Masak Madu

Ingredients:

● 1kg Chilled Australian Beef (Striploin atau Blade, thick slices)

● 8 Shallots

● 30g Ginger

● 3 Red chillies

● 1 tbsp Coriander seeds

● 1 tbsp Cumin seeds

● 1 tbsp Fennel seeds

● 4 stalks Lemongrass

● 30g Galangal

● 3 Bay leaves

● 3 Cinnamon sticks

● 15 Cloves

● 1 ½ cups Water

● 1 tbsp Salt

● 1 tbsp Chicken powder

● 1 tbsp Sugar

● 4 tbsp Honey

● 1 tbsp Tomato sauce

● 6 tbsp Oil

Method:

1. Toast and blend coriander, cumin, and fennel seeds together with shallots, ginger, chillies, lemongrass, and galangal.

2. Heat oil in a pan and sauté the blended mixture with dry spices over low heat until oil separates.

3. Add honey, tomato sauce, and seasonings. Stir well.

4. Sear beef until browned, then slice thinly.

5. Add sliced beef to the paste and continue sautéing.

6. Pour in water, bring to a boil, then simmer until the sauce thickens.

 

Nasi Kerabu

Ingredients:

● 600g Jasmine rice

● 720ml Water

● 15g Kaffir lime leaves

● 40g Lemongrass

● 20g Galangal

● 4 Pandan leaves

● 1 tsp Oil

● 20g Blue pea flowers

Method:

1. Boil butterfly pea flowers in water and set aside.

2. Wash rice and soak it in the butterfly pea flower water overnight.

3. Combine all ingredients in a pot and bring to a boil.

4. Stir the rice, then lower the heat, cover, and let it cook.

 

Serunding Kelapa

Ingredients:

● 300g Grated coconut

● 300g Ikan Selayang (Mackerel fish)

● 100g Onion, sliced

● 30g Ginger, chopped

● 6 Shallots, thinly sliced

● 10g Asam keeping (Tamarind slices)

● 1 tsp Salt

● 1 tsp Chicken powder

● 1 tsp Black pepper powder

● 1 tsp Budu (Anchovy sauce)

Method:

1. Boil fish with tamarind slices, then debone and flake the meat.

2. Fry coconut until lightly browned and fragrant.

3. Mix all ingredients well and sprinkle with budu before serving.

 

Solok Lada

Ingredients:

● 12 Cili Solok (Green chillies)

● 300g Ikan Selayang (Mackerel fish)

● 300g Grated coconut

● 50g Onion, minced

● 20g Ginger, minced

● 4 Shallots, minced

● 1 tsp Black pepper powder

● 1 tsp Salt

● 1 tsp Chicken powder

● 1 tsp Sugar

● ½ tin Santan (Coconut milk)

Method:

1. Boil the fish and remove the meat.

2. Finely chop onions, ginger, and shallots, then mix with coconut and seasonings into a paste.

3. Cut a slit in the chillies and stuff them with the paste.

4. Pour santan over the stuffed chillies and steam for 5 minutes.