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Lamb rack preparation

  • Lamb Rack with Bones 300.0 g
  • Coriander Seeds 5.0 g
  • Tumeric 5.0 g
  • Shallot 10.0 g
  • Ginger 5.0 g
  • Garlic 5.0 g
  • Cumin Seeds 5.0 g
  • Lemongrass 10.0 g
  • Galangal Root 5.0 g
  • Cinnamon 2.0 g
  • Cayenne 5.0 g
  • Sugar 10.0 g
  • Light Soy Sauce 30.0 ml

Peanut sauce preparation

  • Vegetable Oil for Stir-Frying 80.0 ml
  • Onion 50.0 g
  • Garlic 10.0 g
  • Shrimp Paste, dried 20.0 g
  • Cumin Seeds 2.0 g
  • Peanuts, skinned 120.0 g
  • Hot Water 150.0 ml
  • Chilli Powder 5.0 g
  • Sugar 20.0 g
  • Salt 10.0 g
  • Ginger Flower 5.0 g
  • Lime Zest 5.0 g

Satay preparation

  • Compressed Rice 200.0 g
  • Achar 50.0 g
  • Coriander Seeds 5.0 g
  • Cumin Seeds 20.0 g
  • Cumin Seeds 20.0 g
  • Salt 5.0 g
  1. Lamb rack preparation

    10 mins Marinate lamb rack with spices blend overnight
  2. Peanut sauce preparation

    20 mins
    1. Blend oil, lemongrass, onion, garlic, dried shrimp paste, coriander seed, cumin seeds, galangal root, skinned peanuts and cook simmer on pot
    2. Add Knorr Concentrated Tamarind Sauce and hot water, mix together to simmer medium heat, add chilli powder, sugar, salt, ginger flower, lime zest. Stir until thickened, about 8 -10mins
  3. Satay preparation

    10 mins
    1. Chargrill lamb rack (250 - 300degC) for 5mins to medium
    2. Plate peanut sauce on plate, add lamb rack and garnish