Best lamb stew chinese style recipe | Lamb stew with potatoes ( 焖牛腩和羊腩 )
Cooking a lamb stew asian style recipe with a quick and easy method that will make the dinner dish delicious and tasty. Enjoy!!!
ingredients
- chop potatoes, onion, garlic and ginger
- boil lamb and beef meat to cleanse
- pepper
- fermented bean curd, bean sauce
- chinese brown block sugar
- oyster sauce and soy sauce
- dried peel
- chinese white wine
Chinese Roast Lamb Ribs (烤羊排)
Roast lamb is a hallmark of Northern Chinese cuisine, spreading from Inner Mongolia out to the Far Northwest. These ribs are probably the most classic (well... perhaps second only to bbq skewers), and one of my favorite dishes, period.
As promised, the recipe for the seasoned chili flakes is:
- 3 parts chili flakes
- 1 part chili powder
- 1 part salt
- OPTIONAL: Half part Sichuan peppercorn powder
- OPTIONAL: sprinkle of MSG pounded into a powder (be sure not to overdo it with the MSG as it can easily overpower the rest... like if you're using 1/2 tsp salt, go with literally like ~8 crystals of MSG)
The thing we actually were eating this with in the video is a special mix from Yunnan that's... particularly awesome. It uses smoked chilis, and also amps things up with a touch of powdered fennel, white pepper, and ginger.
Written recipe's over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Easy Black Pepper Lamb (黑胡椒羊肉) Stir Fry - Lasts in the fridge too !
???????? WHO AM I :
Holla, I am Mama Sloot. I lived in various countries before for my study and work. I am such a foodie but living in a Western country as an Asian has been a rough journey because my tastebud is very very Asian. Hence I try to learn how to cook what I craved for on my own.
❤️ WHAT I LOVE :
Practicality and minimalism. Things that are reusable. As lazy as my name, I hate things which require a massive effort. I consider myself an advocate of cutting out unnecessary items from human's lives.
???? WHAT I HATE:
Cleaning up and wasting my money. And I'm sure it is the same as you.
Otherwise, we cannot be friends.
???? SAY HI TO ME:
Instagram : @slothfulinary
Email : slothfulinary@gmail.com
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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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Life by Roa
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Chinese Spicy Cumin Lamb Chops Recipe | 孜然羊肉
This chinese spicy cumin lamb chops recipe 孜然羊肉 is the definition of simple and delicious. Using ground cumin and chilli powder to spice the lamb chops is a classic chinese bbq way of adding flavour to lamb ready for cooking with only a 5 minute prep time. Add this asian lamb dish to your list of dinner recipes to try today.
0:00 Intro
0:08 Prepare spicy cumin seasoning
0:35 Fry seasoned lamb chops
1:04 Ready to enjoy
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The full recipe is below
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850g lamb cutlets
1 tsp cumin powder
1 tsp chilli powder
1 tsp garlic powder
1 tsp salt
½ tsp msg
Vegetable oil
Mix cumin powder, chilli powder, garlic powder, salt, and msg until well combined.
Coat and rub the seasoning onto the lamb generously.
Fry lamb in a small amount of vegetable oil on medium heat.
The pan must be hot enough so that moisture is not released from inside the meat.
Fry for 4 mins, flip and fry for another 4 mins, then turn to the side and fry for 2 mins.
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Salted Egg Fried Chicken Wings -
Sambal Ikan Bilis -
Cantonese Chow Mein -
Pong Pong Prawn -
Lap Cheong Fried Rice -
Orange Chicken -
Soy Sauce Pork Ribs -
Thai Omelette -
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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.
Lamb Sizzling and Bok Choy Stir Fry with oyster sauce & garlic oil like Chinese restaurant style.
This succulent recipe is a restaurant style sliced lamb that's marinated in oyster and soy sauce, sugar, sesame oil and garlic which goes well with stir fry Bok Choy, rice and Mauritian chilli paste.
???????????????? RECIPE BELOW ????????????????
Bok Choy
Ingredients
300 g Bok Choy
5 Garlic Cloves (finely chopped)
2 TBSP Oil
2 TBSP Water
2 TBSP Oyster sauce
1/4 TSP White pepper
Sizzling Lamb
Ingredients
Tenderize meat
250 g Lamb
1/2 TSP Baking Soda
Marinade
1/4 TSP Salt
1/2 TSP Chicken Powder (Optional)
1 TBSP Cornstarch
1 TBSP Oil
Stir Fry Sauce
2 TSP Soy sauce
1 TSP Dark Soy Sauce
2 TBSP Oyster Sauce
1 TBSP Shaoxing Cooking Wine (optional)
1/4 TSP Pepper Powder
1/2 TSP Sesame Oil
1/2 TSP Sugar (Add last when stir fry)
Vegetables
1 Garlic Clove (Finely chopped)
1/2 Green Pepper (cubes)
1/2 Red Pepper (cubes)
50 g Onion
Note : The stir fry process is not more than 5 minutes on high heat as the meat will continues to cook on the sizzling plate.
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Tags (ignore):
Agneau Sauté
Beef sizzling
Beef Stir Fry
Stir Fry Green
Sizzling agneau