I love to experiment in the kitchen. It is a feeling of great satisfaction when folks enjoy one's culinary creations. When I tell my helper, Yulfah, that I want to cook, she questions me as to whether I am preparing 'Makanan Mat Salleh', the term she uses to refer to my Western food preparations, or something more exotic. Yulfah is an excellent cook and has mastered all my Western favourites like fish and chips and cottage pie. She has even taken them to a new level!
She fries my fish in a 'secret' batter mix which is so crispy and tasty. She even adds grated cheese to top off the cottage pie and grills it, so yummy… It’s no wonder my waist size is somewhat larger than most!
I am suggesting a quick, easy and nutritious Asian Halal Lamb Mince for my first recipe.
Halal lamb mince (calculate circa 200/250 grams per person)
Grated garlic to your taste (I use the ready minced garlic in a jar)
½ cup light soy sauce
¼ cup oyster sauce
1 large onion, chopped
1 tablespoon of chilli powder + 1 tablespoon of chilli flakes (yes this Mat Salleh can take spice but NOT chilli padi - it induces hiccups!)
About 1.5-2 cups of veggie stock
A couple of dashes of vinegar
Sliced spring onion for decoration
Step 1: Get a good mixing bowl and mix the soy sauce, oyster sauce, vinegar, chilli powder and chilli flakes. Then, slowly mix in the lamb mince and set aside.
I normally use a wok which allows me to mix in all the ingredients without them sticking. Add cooking oil to the wok. When the wok is heated, add onions, garlic and maybe a pinch or two of salt.
Step 2: Now add the lamb mix and cook until the mince is fully browned. Don't forget to keep stirring!
Step 3: Once the mince is cooked, add in the veggie stock. Let the stock soak into the lamb and it will reduce and slowly thicken. Then, turn off the heat.
Step 4: Chop the spring onion and decorate the top of the dish and it is ready to serve.
It is best just served with white rice, making it a quick, easy and tasty meal.
Stay tuned for part 2!