Team 3 - 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 3: University of Wollongong, Malaysia
Team Members: Leong Tze Jian & Caleb Chin Kai Zheng
Chef Mentor: Chef Eric Siew, Lambassador

 

Aussie Lamb Ribs Masak Minyak

Ingredients:

Lamb:

● 300g Chilled Australian Lamb Flap

Masak Minyak Paste:

● 50g Shallots

● 10g Garlic

● 20g Ginger

● 20g Turmeric

● 10g Galangal

● 25g Lemongrass

● ½ tbsp chilli Paste

● 1 Tamarind slice (asam keping)

● 2 tbsp Santan (coconut milk)

● 2 pcs/50g Wood briquette or wood chips

Method:

  1. Blend Masak Minyak ingredients into a paste.

  2. Cut lamb flap into riblets, removing excess fat.

  3. Bring a pot of water to a boil and add the Masak Minyak paste.

  4. Submerge lamb ribs in the braising liquid and braise for 1 hour, or pressure cook for 30 minutes.

  5. Heat a pot with a lid over medium heat until hot.

  6. Spread wood chips or briquette at the bottom of the hot pot, cover until it starts releasing smoke.

  7. Place lamb ribs on a rack inside the pot, cover, and smoke for 5–6 minutes.

  8. Finish the braising liquid with santan and turmeric powder, letting it thicken.

  9. Serve braised and smoked lamb ribs with Masak Minyak sauce.

 

Kerutuk Kebabs with Aussie Beef

Ingredients:

Beef:

● 250g Chilled Australian Beef Striploin (or D-Rump)

Kerutuk Paste:

● 10g Ginger

● 150g Onion

● 10g Garlic

● ½ tbsp Tamarind

● 1 tsp Coriander powder

● 1 tsp Fennel powder

● 1 tsp Cumin powder

● 10 Whole black peppercorns

● 2 tbsp Santan (coconut milk)

● 1 tbsp Kerisik (toasted coconut)

● 1 tsp Sambal Pecel

● 4 Wooden skewers

● Charcoal or charcoal briquettes (as needed)

Method:

  1. Remove the top layer of fat from the beef. Cut beef into medium chunks and slice the fat into thin pieces.

  2. Skewer beef chunks and fat slices alternately.

  3. Blend Kerutuk paste ingredients into a fine paste.

  4. (Optional) Dehydrate half of the Kerutuk paste and blend into a powder.

  5. Marinate the kebabs with Kerutuk powder or premixed Kerutuk spice, salt, and brown sugar.

  6. Grill the skewers over a charcoal fire, turning occasionally, and brush with oil to prevent drying.

  7. Sauté the remaining Kerutuk sauce in oil until fragrant and the oil separates. Stir in santan, kerisik, and sambal pecel.

  8. Serve the kebabs on a platter with the sauce.

Nasi Hujan Panas

Ingredients:

● 2 cups Basmati Rice

● 2 tbsp Ghee

● 1 portion 4-spice (1 cinnamon stick, 1 star anise, 3 cloves, 4 cardamom pods)

● 1 inch Ginger

● 3 cloves Garlic

● 3 Shallots, small bulbs

● 2 Pandan leaves, tied

● 2 cups Water

● 2 cups Evaporated milk / Full cream milk

● Food colouring (red, green, yellow)

● Salt (as needed)

● Chicken stock seasoning (as needed)

● ¼ cup Raisins

● ¼ cup Cashew nuts

Method:

  1. Wash rice until water runs clear.

  2. Sauté spices, garlic, and shallots in ghee. Add milk and water, then season to taste.

  3. Transfer the infused liquid to a rice cooker with washed rice.

  4. If using a combi oven, steam at 100°C with 100% humidity for 45 minutes.

  5. After rice is cooked, fluff and mix in food colouring drop by drop.

  6. Sauté raisins and cashew nuts in ghee until fragrant.

  7. Sprinkle toasted raisins and cashew nuts over rice before serving.

 

Kerabu Jantung Pisang

Ingredients:

● 250g Banana Blossom

● 3 pcs Asam Keping (tamarind slices)

● 60g Winged Beans

● 7g Ginger Torch (Bunga Kantan)

● 50g Yellow Onion

● 10g Lemongrass

● 1 ½ tsp Lime Juice

● Salt (as needed)

● Sugar (as needed)

● 25g Sambal Belacan

● 1 chilli, sliced

● 1 tsp Dry Coconut

● Coriander (for garnish)

● Fried Shallots (for garnish)

Method:

  1. Boil banana blossom in water with asam keping for about 40 minutes until tender.

  2. Julienne ginger torch, onion, and cooled banana blossom. Slice lemongrass, winged beans, and chilli.

  3. Toss all ingredients with sambal belacan, dry coconut, and lime juice. Season with salt and sugar to taste.

  4. Garnish with fried shallots and coriander before serving.

 

Sambal Berlado

Ingredients:

● 5 Large chillies

● 5 Bird’s Eye chillies

● 5 Shallots

● ¼ Tomato

● 1 tsp Sugar

● Salt (as needed)

Method:

  1. Blend or roughly chop chillies and shallots.

  2. Sauté chillies in oil until bubbling subsides.

  3. Peel and concasse the tomato (remove skin and seeds, dice evenly).

  4. Add diced tomato to the pan and sauté until bubbling subsides.

  5. Add sugar and salt to taste