Ingredients (for 4):
- Lamb chop - 4 pieces
- Tapioca starch - 6 tbsp
- Water - 4 tbsp
- Cherry tomato - 10 pieces
- Purple onion - 1
- Marinade
- Sugar - 10 tsp
- Salt - 2 tsp
- Cumin powder - 1.5 tsp
- Chinese five spice - 0.5 tsp
- Black pepper finely - 0.5 tsp
- Seafood sauce - 2 tsp
- Oyster sauce - 2 tsp
- Sesame sauce - 1 tsp
- Soy sauce - 2 tsp
- Rice wine - 2 tbsp
- Shallot - 2 tsp
- Garlic - 2 tsp
- Ginger - 2 tsp
- Portuguese sauce
- Curry powder - 1 tbsp
- Coconut cream - 4 tbsp
- Ketchup - 1 tbsp
- Sugar - 1 tsp
- Salt - 1 tsp
- Butter - 20 g
- Chicken stock - 2 cups
- Tapioca starch - 3 tbsp
Procedures:
1. Chop the shallot, garlic and ginger finely.
2. Mix the marinade together and keep in fridge overnight.
3. Clean the lamb chops and then marinate with 3 tbsp of tapioca starch and 2 tbsp of water for 30 minutes.
4. Wash away the marinade and then add back 3 tbsp of tapioca starch and 2 tbsp of water again. Mix well.
5. Add the marinade and leave it for at least 30 minutes.
6. Cut the purple onion into shreds.
7. Pan-fry the lamb chops with oil, until both sides turned brown.
8. Put half of the shredded onion in the baking dish, and then put the lamb chops on top.
9. Put the cherry tomatoes as well.
10. Use butter to saute the remaining onion.
11. Add the Portuguese sauce ingredients to the onion.
12. Gradually add the tapioca starch with water to thicken the sauce.
13. Pour the sauce on top of the lamb chops.
14. Put the dish in pre-heated oven at 200 degree Celsius, and bake until the surface turned golden.
沒有留言:
張貼留言