Team 2 - Lambassador Challenge Recipe | Ramadan & Raya Specials

Explore a diverse collection of Lambassador Team Recipes, showcasing innovative dishes crafted by top culinary teams. From traditional Malay flavours to modern fusion creations, these recipes highlight the versatility of Australian lamb and beef. Perfect for home cooks and professionals alike, discover unique ways to prepare and enjoy premium red meat.

 

 

Team 2: Universiti Teknologi MARA (UiTM) T2
Team Members: Nur Atikah Binti Azman & Ikmal Syafiq Bin Mohd Razaki
Mentor Chef: Chef Jason Manson, Lambassador

 

Clear Broth Singgang with Aussie Lamb

Ingredients:

● 800g Chilled Australian Lamb Flap

● 1 Onion

● 3 cloves Garlic

● 1 Potato

● 1 Carrot

● 1 Celery stalk

● 1 inch Ginger

● 1 inch Galangal

● 1 Coriander stalk

● 3 tbsp Tamarind juice

● 1 tbsp Chicken powder

● 2 tsp Salt

● 1.5L Water

Method:

  1. In a large pot, add lamb and water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, skimming off any foam or impurities.

  2. Add sliced onion, garlic, ginger, and galangal. Let them simmer for another 10 minutes to infuse flavours.

  3. Add potato, carrot, celery, tamarind juice, chicken powder, and salt. Stir well.

  4. Continue simmering for 30–45 minutes, or until the meat is tender and the vegetables are cooked.

  5. Taste and adjust seasoning if needed. Serve hot.

Spiced Aussie Lamb Kuzi

Ingredients:

● 1kg Chilled Australian Lamb Flap, deboned and cubed

● 7 cloves Garlic

● 2 Onions

● 3 tbsp Biryani spice

● 125ml Water

● 120g Tomato puree

● ¾ cup Evaporated milk

● 2 stalks Lemongrass, bruised

● 2 Pandan leaves

Method:

  1. Marinate lamb with 3 cloves minced garlic and a pinch of salt. Cover and refrigerate for at least 1 hour or overnight.

  2. Mix biryani spice with water to form a paste. Set aside.

  3. Heat oil in a large pot over medium heat. Sauté sliced onions until translucent, then add 4 cloves of pounded garlic. Cook for 2 minutes.

  4. Add the marinated lamb and sear until browned (5–7 minutes).

  5. Stir in biryani spice paste, followed by water, evaporated milk, and tomato puree. Mix well.

  6. Add lemongrass and pandan leaves. Bring to a simmer, then reduce heat to low. Cover and cook for 1–1.5 hours, until lamb is tender.

  7. Adjust seasoning if needed. Remove lemongrass and pandan leaves before serving.

Aussie Beef Kerabu (Kerabu Daging)

Ingredients:

● 300g Chilled Australian Beef D-Rump, sliced

● 3 Bird's Eye chillies

● 2 stalks of Celery, chopped

● ½ cup Carrot, julienned

● 2 Calamansi, juiced

● 1 stalk Lemongrass, finely sliced

● 1 tsp Sugar

● Salt to taste

Method:

  1. Lightly sear beef slices in a hot pan. Let cool, then slice thinly.

  2. In a bowl, combine bird’s eye chillies, sugar, and a pinch of salt. Add calamansi juice and mix to make the dressing.

  3. In a large bowl, toss sliced beef, carrot, celery, and lemongrass with the dressing.

  4. Taste and adjust seasoning if needed. Serve chilled, garnished with fresh herbs or lime wedges.

 

Nasi Serai Aromatique

Ingredients:

● 4 cups Basmati rice

● 10 stalks Lemongrass, bruised

● 3 Pandan leaves, tied

● 1 Cinnamon stick

● 3 Cardamom pods

● 4 Cloves

● 3 cloves Garlic, minced

● 2 Onions, sliced

● 1 inch Ginger, minced

● 2 tbsp Margarine

● 1 tbsp Chicken powder

● 1 tsp Salt

● 5 cups Water

Method:

  1. Melt margarine in a pot or rice cooker. Add cinnamon, cardamom, cloves, and lemongrass. Stir for 1–2 minutes.

  2. Add garlic, onion, and ginger. Sauté until fragrant.

  3. Add tied pandan leaves. Blend lemongrass and extract juice. Add lemongrass juice and 3 cups of water to the pot.

  4. Stir in rice, coating each grain. Add chicken powder and salt. Mix well.

  5. If using a rice cooker, cook on the regular setting. If using a stovetop, bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes.

  6. Once cooked, discard spices and pandan leaves. Fluff the rice and serve hot.

 

Caramelized Aussie Beef with Sweet Soy Sambal

Ingredients:

● 1kg Chilled Australian Beef D-Rump, sliced

● 2 Onions, sliced

● 3 cloves Garlic, minced

● 1 inch Ginger, minced

● 4 stalks Lemongrass, bruised

● 2 tbsp Tamarind juice

● 4 tbsp Sweet Soy Sauce

● 3 tbsp Red chilli Paste

● 1 tbsp Chicken powder

● 1 tsp Salt

● 1 tsp Sugar

● ½ cup Cooking oil

● Fresh herbs (optional)

Method:

  1. Fry beef in oil until browned and crispy. Set aside.

  2. Add more oil if needed. Sauté onions, garlic, ginger, and lemongrass until fragrant.

  3. Stir in red chilli paste and cook until oil separates.

  4. Add sweet soy sauce and tamarind juice. Mix well.

  5. Season with chicken powder, salt, and sugar to balance flavours.

  6. Add fried beef back to the pan. Toss in sauce and cook for 5–10 minutes on low heat.

  7. Serve hot, garnished with fresh herbs if desired.

Acar Jelatah

Ingredients:

● ½ cup Pineapple, diced

● ½ cup Cucumber, sliced

● 1 Shallot, thinly sliced

● 3 tbsp Vinegar

● 1 tsp Salt

● 1 tbsp Sugar

Method:

  1. In a bowl, combine pineapple, cucumber, and shallot.

  2. In a separate bowl, mix vinegar, sugar, and salt until fully dissolved.

  3. Pour the pickling solution over the ingredients. Toss well.

  4. Cover and refrigerate for 30 minutes to 1 hour to enhance flavours.

  5. Serve chilled as a refreshing side dish.