How To make Oriental Lamb
4 lb Lamb steak
1 c White wine
1 ea Garlic clove, minced
1 T Soy sauce
1/4 t Ginger
1 x Salt
1 x Pepper
Combine wine, garlic, soy sauce and ginger. Marinate lamb turning occasionally. Broil or grill to desired degree. Salt and pepper to taste.
How To make Oriental Lamb's Videos
Lamb Stew Chinese Style
Lamb Stew Chinese Style is a very popular warming dish in Hong Kong during winter. Not only it is so delicious. we also believes that lamb has very good health promoting properties. It is considered to have the effect of warming and improving circulation and dispelling the cold. That’s why Let me show you how to do it.
**Key to Success**
- Red Bean Curd 南乳 and Chu Hau Sauce 柱侯醬are the key to the soup base
- To make the lamb tender, I use iron cast pot or you can use slow cooker/ pressure cooker/ instant pot and adjust the time accordingly
** Ingredients**
- 600g lamb brisket/ lamb breast, with skin
- 10 slices of ginger
- 2 stalks of scallions, cut into 2 inches lengthwise , separate white and green parts
- 1 shallots, minced
3 pieces of red bean curd 南乳
- 1 tablespoons of Chu Hou paste 柱侯醬
- 1 tablespoons of Hosin sauce 海鮮醬
2 star anise
1 piece of dried tangerine peel 陳皮
4 dried Chinese mushroom (soaked in warm water for 2 hours)
10 water chestnuts
30g rock sugar
1 tablespoon of Chinese cooking wine
- water
3 pieces of dried bean curd sticks
1 Bamboo shoot
- Garnish with green parts of scallion
- Vegetable - Tang Ho or you can use lettuce
(Dipping Sauce)
3 pieces of preserved white bean curd
- 1 red chilli (thinly slice)
- small amount of sesame oil
**How to make**
- Blanch the lamb brisket by putting it in boiling water with 4 slices of ginger for 10 minutes to get rid of the rough taste. Then cool down in iced water for 5 minutes. Then drain and set aside
- Heat 2 tablespoons of cooking oil in a wok over medium to low heat. Add the reminding ginger, white part of scallions, garlic and shallots. Saute for 1 minute to release the aroma. Set aside.
- Then add the red bean curds and chu hau sauce, hosin paste and Chinese cooking wine. Saute for 30 seconds to release the aroma.
- Then add the lamb and mix well to coat the lamb evenly in the sauce
- Add the Chinese mushroom and mushroom water, star anise, tangerine peel, water chestnut and rock sugar. Then add water to just cover all the ingredients. The tangerine peel can reduce the strong taste of the lamb, water chestnut can balance the warming effect of the lamb and rock sugar acts as a natural tenderiser
- Add water to cover the lamb. Bring to boil. Simmer in high heat for 15 mins. Then turn to medium to low heat and simmer for 1 hour. Stir the stew from time to time to prevent sticking. Add more water if necessary
- Taste the lamb, once it is tender. Transfer the content into a clay pot
- Add the water chestnuts and dried bean curd sticks and cook for 15 minutes in low heat
- Garnish with the green parts of scallions
- Have it in hot pot style with tong ho. Have the lamb with bean curd sauce.
Clay pot can keep the moisture of the meat and all the flavors of the ingredients very well
We love to have it in hot pot style. Prepare some lettuce. Have the lamb with the sauce. Get a bowl of rice. That is a prefect setting for winter time. It just warms your heart.
A Huge Lamb in the Oven Filled With Pilaf! An Oriental Dish Cooked in the Mountains
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Slow Roasted Asian Lamb Shoulder
Chef Sam Burke shows a step by step guide to cooking a delicious slow roasted Asian Lamb Shoulder recipe.
Coronation RACK OF LAMB with Asian-Style Marinade
Roast Rack of Lamb with Asian-Style Marinade is such a delicious recipe that it was chosen as a suggested recipe for street party festivities in the United Kingdom to celebrate the Coronation of King Charles III and Camila, Queen Consort. #coronationfood2023 #rackoflamb #kenhom
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The Asian-style marinade gives it so much flavour that there is no need to serve it with the sauce. We recommend eating the lamb without the sauce and reserving the sauce for the side dish of roasted potatoes. We show you how to make a side of roasted potatoes and also an Asian-style dressing for green salad, another suggested side dish for the Coronation Roast Rack of Lamb.
Watch these Recipes of the Royals:
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For the Lamb:
Ingredients
• Two 1.5 lbs (750 g) racks of lamb. (We only used 1 rack of lamb)
• Salt and freshly ground black pepper
• 2 tablespoons peanut oil
Marinade
• 2 teaspoons freshly ground black pepper
• 1 tablespoons roasted sesame oil
• 2 tablespoons roasted sesame seeds
• 1 tablespoons sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons finely chopped garlic
• 1 tablespoon coarse sea salt
• 1 tablespoon fresh or 3 tablespoons dry sage
• 1/2 cup (120 ml) homemade or store brought chicken stock
• 2 teaspoons sesame oil
• 2 teaspoons sesame paste or peanut butter
• 2 tablespoons butter
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Easy Black Pepper Lamb (黑胡椒羊肉) Stir Fry - Lasts in the fridge too !
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Black Pepper Lamb
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???? WARNING:
★★★★☆ FAIL-SAFE (fool proofness)
★★★★☆ PRACTICALITY (easy to clean, lesser tools needed, time needed )
★★★★★ ACCESIBILITY (Ingredients are easy to find and common)
★★★★★ STORABILITY (Capable of being stored for considerable time without loss of freshness)
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???? INGREDIENTS:
Beef Marinade :
250 g - lamb / lembu
2 tbsp - shaoxing wine / arak cina
2 tbsp - soy sauce / kecap asin
1 tbsp - corn starch / maizena
1 tsp - baking soda
6 cloves - garlic / bawang putih
1 - onion / bawang
40 g - green capscicum / paprika hijau
40 g - red capscicum / paprika merah
1 stalk - spring onions / daun bawang
1 tbsp - olive oil / minyak
3 tbsp - oyster sauce / saus tiram
2 tbsp - soy sauce / kecap asin
3 tbsp - shaoxing wine / arak cina
1 tbsp - dark soy sauce / kecap hitam
1 tbsp - black pepper / lada hitam
2 tbsp - brown sugar / gula
30 g - shallots / daun bawang
a pinch - sesame seeds/ biji wijen
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Braised Lamb Brisket with Bean Curd | Perfect for The Cold Winter Days | ASMR Cooking | 枝竹羊腩煲
Ingredients:
1 kg lamb brisket
1-2 cup dried beancurd sticks
1 cup bamboo shoots
1 cup dried shiitake mushrooms
3-4 cloves garlic
1 onion
3 green onions
6 thick slices ginger
1 piece rock sugar
3 cubes fermented beancurd
2 tbs chu hou paste
2 tbs shaohsing cooking wine
1 tbs soy sauce
1 tsp dark soy sauce
1 tsp sesame oil