About the Dish
Recipe by: Chefs Bob Adnin (Malaysia), A.Santoso Windoe (Indonesia)
Ingredients
- 1 Rack of Lamb
- 50g Coriander leaves, chopped
- 5g Cumin powder
- 5g Chili powder
- 10g Olive Oil
- 40g Cucumber, diced
- 40g Tomato, diced
- 40g Red onion, diced
- 30g Red chili, diced
- 2pcs Green lime, sliced
- 20g Garlic, chopped
- Salt to taste
Asian Golai Sauce
- 50g Garlic, sauteed and blend
- 30g Shallot, sauteed and blend
- 10g Turmeric powder
- 5g Cumin powder
- 100g Lamb bone
- 150ml Coconut milk
- 20g Coriander leaves, chopped
- 100ml Cooking oil
- Brown sugar to taste
- Salt to taste
- Whte pepper to taste
Green Coconut Rice
- 150g Basmathi rice
- 30g Coriander leaves
- 250ml Coconut milk, blended with the coriander leaves
- 3pcs Garlic, smashed
- 1pc Red onion, chopped
- 100ml Water
- Salt to taste
Crispy Enoki Mushroom
- 40g Enoki mushrooms
- 2g Garlic powder
- 2g Paprika powder
- 30g Corn starch
- 200ml Cooking oil
- Salt to taste
- Pepper to taste
Directions
Asian Golai Sauce
-
1
Chop the garlic and shallot. Saute with some cooking oil and blend.
-
2
Chop up the coriander leaves.
-
3
Cook the lamb bone in coconut milk to release the flavour.
-
4
Add in the rest of the ingredients and stir to mix well.
-
5
Season with salt, white pepper and brown sugar for taste.
Green Coconut Rice
-
1
Prepare the ingredients by chopping the red onion and smashing the garlic into fine bits.
-
2
Blend the coconut milk with the coriander leaves.
-
3
Add in the ingredients, water and coconut milk to the basmathi rice and cook together.
-
4
Season with salt to taste as desired.
Crispy Enoki Mushroom
-
1
Coat the enoki mushrooms with garlic powder, paprika powder and corn starch.
-
2
Fry in cooking oil until crispy.
-
3
Season with salt and pepper to taste.
