Team 6 - Lambassador Challenge Recipe | Ramadan & Raya Specials

Team 6: Kolej Komuniti Cenderoh
Team Members: Muhammad Fikri Bin Kamaruzaman & Muhammad Nazhan Bin Noor Hisham
Mentor Chef: Chef Ashikhin, Lambassador

 

Aussie Lamb Stroganoff Asian Style & Duo Beef Buttermilk and Aussie Beef Dendeng

 

Aussie Lamb Stroganoff Asian Style

Ingredients:

Lamb:

● 600g Chilled Australian Lamb Racks

Grinded Ingredients (Make into Paste):

● 200g Tomato

● 20g Garlic

● 20g Coriander leaf

● 20g Dried chillies

● 30g Onion

Other Ingredients:

● 20g Korma powder

● 200ml Coconut milk

● 100g Butter

● 100g Yogurt

Vegetables:

● 100g Baby carrots, boiled

● 100g Potatoes, boiled

● 20g Coriander leaf, chopped

Garnishing:

● 30g Deep-fried tempura okra

● 5g Red chillies

Seasoning:

● 5g Black pepper

● 10g Salt

● 5g Sugar

Method:

1. Heat butter or oil in a large pot, add in the grinded ingredients, and sauté until the oil rises.

2. Add in lamb and cook until tender.

3. Pour in coconut milk, korma powder, and yogurt. Stir well and season to taste.

4. Finally, add coriander leaves and vegetables.

5. Serve with Eid Nasi Minyak.

 

Duo of Aussie Beef Buttermilk and Aussie Beef Dendeng

Aussie Beef Buttermilk

Ingredients:

● 400g Chilled Australian Beef (Striploin or Blade, sliced)

● 100ml Coconut milk

● 200g Butter

● 20g Chopped garlic

● 20g Sliced bird’s eye chillies

● 5g Curry leaves

● 20g Cheddar cheese

Batter for Breaded Beef:

● 200g Corn flour/Tempura flour

● 150ml Water

Garnishing:

● 5g Coriander leaves

● 5g Red chillies

Seasoning:

● 5g Black pepper

● 2g Salt

Method:

1. Marinate and coat the beef with flour.

2. Heat oil in a pan over medium heat. Fry coated beef pieces in a single layer until crispy and golden, about 3 minutes. Drain on paper towel.

3. In a pan, melt butter with oil. Once bubbling, add garlic, bird’s eye chillies, and curry leaves.

4. Once fragrant, pour in coconut milk and season to taste.

5. Add the crispy beef back to the pan and toss to coat well. Continuously stir until evenly coated.

 

Aussie Beef Dendeng

Ingredients:

● 400g Chilled Australian Beef, sliced

Grinded Ingredients:

● 20g Garlic

● 20g Bird’s eye chillies

● 50g Dried chillies

● 30ml Sweet soy sauce

● 30g Ginger

Other Ingredients:

● 100g Fried shallots

● 30g Cinnamon stick

Garnishing:

● 5g Coriander leaves

● 5g Red chillies

Seasoning:

● 10g Sugar

● 2g Salt

● 5g Tamarind paste

Method:

1. Heat oil in a pan over medium heat. Sauté the grinded ingredients until oil rises. Set aside.

2. In another pot, boil the beef for 15 minutes, then drain and let cool. Keep the beef stock.

3. Marinate the beef with sweet soy sauce.

4. Heat oil and fry the beef for a few minutes until golden. Set aside.

5. Combine the fried beef with the sautéed grinded ingredients. Season to taste.

 

Eid Nasi Minyak with Cashew Nuts

Ingredients:

● 500g Basmati rice

Grinded Ingredients:

● 30g Onion

● 100g Cherry tomatoes

● 100g Green chillies

● 20g Coriander leaves

● 30g Raisins

● 10g Garlic

● 10g Ginger

● 10g Brown sugar

Additional Ingredients:

● 150g Unsalted butter

● 50g Olive oil

● 10g Salt

● 200g Cashew nuts

● 10g Cinnamon stick

● 50g Fried shallots

● 2g Bay leaf

● 2g Saffron (soaked in water)

Method:

1. Heat oil in a pot and sauté the grinded ingredients along with cinnamon stick and bay leaf until fragrant. Season to taste. Set aside.

2. In another pot, boil rice with salt and bay leaf until half-cooked. Drain well.

3. In a rice cooker, melt butter and olive oil. Layer in the rice, cashew nuts, and sautéed ingredients. Repeat this layering process twice.

4. Cook the rice as usual. When nearly dry, pour in the saffron and add fried shallots.

 

Mango, Cucumber, and Tomato Salsa

Ingredients:

● 150g Diced mango

● 150g Cherry tomatoes, halved

● 150g Diced Japanese cucumber

● 50ml Olive oil

● 5g Salt

● 5g Chopped coriander

● 15ml Lemon juice

Method:

1. In a bowl, combine all ingredients.

2. Season to taste and mix well.

3. Keep chilled until ready to serve.