CHINESE STYLE LAMB STEW WITH BEANCURD SHEET|HOW TO COOK LAMB STEW MJ'S TARAON
CHINESE STYLE LAMB STEW WITH BEANCURD SHEET|HOW TO COOK LAMB STEW MJ'S TARAON
Ingredients
450 g Lamb, cube
50 g ginger
4 pcs shallots
3 spring onions
8 pcs water chestnuts
8 pcs dried mushrooms
4 Bean curd sheets
Sauce
1-2 pc Red bean Curd
1-2 tbsp Chou Hou Paste
1 tbsp Shao Xing Wine
1/2 Tsp Dark Soy sauce
20 g Rock Sugar
1-2 c Water
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PUBLISHED SEPTEMBER 2020
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EASY BRAISED LAMB RECIPE #recipe #chinesefood #lamb #mutton #cooking #foodlover #shorts
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!
Outro Music: Add And by Broke For Free
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!
Mongolian Lamb 20200831
Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. At “posher” establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for theatric effect!
Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!
PRINT RECIPE:
How to cook Lamb Chops Asian-style | Asian-style Lamb Chops Recipe | Lamb Chops Recipe
We've eaten at restaurants offering their famous Lamb Chops on the menu. But have you ever tried an Asian-style Lamb chops? This is my take on the Lamb Chop with an Asian twist.
Ingredients:
1 rack of lamb
Dry rub:
6 Cloves garlic
1 Tbsp black pepper corn
1 bunch of Cilantro stems
Marinate:
2 Tbsp fish sauce
2 Tbsp soy sauce
2 Tbsp sweet soy sauce
2 Tbsp oyster sauce
1 1/2 Tbsp brown sugar
1 Tbsp Olive oil
cubes of butter
rosemary
Sliced mushrooms
1. Cut lamb chops into individual popsicles.
2. Using a Mortal and Pestle, pound garlic, black pepper corn and a bunch of cilantro until it is like a paste.
3. Rub paste to lamb chops.
4. Mix fish sauce, soy sauce, sweet soy sauce, oyster sauce, brown sugar and olive oil until sugar is dissolved. Add marinate to the lamb chops. Set aside for 2 hours.
5. In a grill pan, add oil and turn into medium heat. Grill lamb chops for 4-5 minutes per side. Put cubed butter on Lamb chops. Add Rosemary and sliced mushrooms in the side of the pan.
#lambchops
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Xinjiang Cumin Leg Lamb Recipe (Chinese Style Cooking Recipe)
Xinjiang Cumin Leg Lamb Recipe (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
1 Leg of Lamb
30ml Honey
10g Salt
2 Spring Onions
30g Ginger
2 Whole Star Anise
15g Red Peppercorns
5 Tbsp Dark Soy Sauce
15g Fennel Seeds
10g Cumin seeds and 10g cumin powder mixture
10g Chilli Powder
Method:
1. Place the leg of lamb into a large saucepan with 3 -4 litre of water – ensure the water level is just cover the lamb.
2. Add spring onions, ginger, salt, star anise, fennel, red peppercorn & soy sauce.
3. Cover the saucepan and cook lamb on medium heat for 1.5 – 2 hours. Turn the lamb halfway through cooking.
4. Remove from saucepan and drain. Place in a roasting dish.
5. Brush with half of the honey, sprinkle with half amount of the cumin and chilli powder.
6. Place lamb into a preheated oven at 230 degrees and roast for 10 minutes.
7. Take the lamb out of the oven, brush the rest of the honey, sprinkle remaining cumin and chilli powder.
8. Return to the oven and cook for further 10 minutes
9. Remove from oven and leave to rest for 5 minutes.
10. Debone the leg of lamb, cut the meat into think slices and serve.
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