Ingredients
- 600g Australian lamb racks, frenched
- Canola Oil
Items 1
- 2 Onions Holland
- 2 Cloves Garlic, peeled
- 5g Young ginger
- 3 Stalks lemongrass, white part only
- 3g Dried Chili, softened in water
- ½ tsp Belacan, toasted, ground
Items 2
- ½ tsp Turmeric powder
- 1tsp Coriander seed ground
- ½ tsp Cumin seed ground
- ½ tsp Fennel seed ground
- ½ tsp Curry powder
- 1tsp Chili powder
- 1tsp Sweet paprika ground
Items 3
- 50g Buah keras/candlenuts
- 100g Peanuts, toasted, rough blended
Items 4
- 40ml Coconut cream
- ½ pcsChicken cubes, diluted into water
- 1tbsp Gula melaka syrup
- ¼ tsp White pPepper ground
- 1tbsp Kikkoman kecap manis sauce
- 150ml Water
Cucumber Pineapple Pickle
- 50g Pineapple, semi ripe, cubed
- 50g Japanese cucumber, seeded, pieces
- 10g Red chili long, julienne
- ¼ tsp Lemon Juice
- 5g Salt
- 15g Sugar syrup
Directions
-
1
In a heavy base pot, add oil and fry items 1 till fragrant.
-
2
Add in items 2 into pot and fry further.
-
3
Add in items 3.
-
4
Dilute with items 4.
-
5
To make marinade: Take out half contents of the above and blend till fine. Marinate the prepared lamb racks with this marinade for 1 hour.
-
6
Pan fry the lamb racks on medium heat with oil till desired doneness. Rest lamb for 10 minutes.
-
7
Heat up the balance of sauce. Serve cooked lamb racks with the pickles and sauce on the side.
Cucumber Pineapple Pickle
-
1
Toss cucumber with Salt and keep aside until liquid seeps out.
-
2
Wash under running water, and pat dry.
-
3
In a bowl, toss all ingredients together and let steep in liquid for 20 minutes. Drain.