Herbal Mutton Soup

By Uncle Buffalo
on May 22, 2017

Herbal Mutton Soup

Ingredients  :

A
Mutton pieces
600 g
Water
500 ml
B
Dang Gui
3 pcs
Red dates
10 pcs
Goji berries
1 tbsp
Bei Qi
3 pcs
Cheng Pi
 1 pc
Ginger slices
3 pcs
C
Rice wine
2 tbsp
Salt
1 tsp  

 

Method:
1. Cut mutton into pieces, blanch in boiling water, drain and rinse well.

2. Put in mutton and ingredients B, 500 ml water into Pressure Cooker and close lid, bring to boil.

3. Keep on high heat until the pressure regulator indicator turns green. Now reduce your heat to low/medium so that the pressure indicator stays at the green level. If the indicator is red, you need to reduce your heat further.

4. Cook at this temperature for 20 minutes.

5. After 20 minutes, turn off your heat.

6. Wait until the pressure indicator has dropped down completely before opening the lid.

7. Add in Rice Wine and salt to taste.

Braised Lamb served with Japanese Udon

By Uncle Buffalo
on April 20, 2017

Braised Lamb served with Japanese Udon

Ingredients:

Mustard Plant (sliced)  700 g
Lamb (cubed)  700 g
Onion (wedged)  100 g
Chilli powder  130 g
Dried chilli  15 g
Tamarind (sliced)  80 g
Spring onion (sliced, garnish)  70 g
Chicken stock powder  1 tbsp
Sesame oil  3 tbsp
Chilli sauce  2 tbsp
Ketchup sauce  5 tbsp
Japanese udon  10 portions
Water  2500 ml
Sugar  Adequate

 

Method:

1. Soak the tamarind and dried chilli in hot water and drain. Set aside

2. Heat oil in the pressure cooker at temperature 220 °C, sauté dried chilli, onion and chilli powder till fragrant then add in lamb cubes and mix well.

3. Pour in water, followed by mustard plant & tamarind. Cook at 280 °C till the pressure build up and sounds released. Then, reduce the temperature to 200 °C for 30 minutes.

4. After the red pressure indicator descended, re-boil and add in chilli sauce, tomato ketchup, sugar and chicken powder. Stir well.

5. Serve with Japanese udon and garnish with spring onion.

 

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