PEARL RIVER BRIDGE

Braised Lamb with Bean Curd Skim Flake

Braised Lamb with Bean Curd Skim Flake

By: WellBeing Team

Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile! Available at Coles and Woolworths.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 5 cloves garlic
  • 15g ginger
  • 3 pieces dry sand ginger
  • 4-5 cardamom pods
  • 2 fragrant leaves
  • 2 star anise
  • 1 tsp PEARL RIVER BRIDGE Top Grade Oyster Sauce
  • ½ PEARL RIVER BRIDGE Fermented Red Bean Curd
  • 1 PEARL RIVER BRIDGE Fermented Chili Bean Curd with Sesame Oil
  • 1 ½ tsp PEARL RIVER BRIDGE Chu Hou Paste
  • 1½ tsp PEARL RIVER BRIDGE Hoisin Sauce
  • 10g PEARL RIVER BRIDGE Brown Sugar, in pieces
  • 100mL PEARL RIVER BRIDGE Shuang Jin Chiew
  • ½ tsp peanut paste
  • 1 carrot, sliced
  • 1 green sugar cane, sliced into 4 pieces
  • 3 water chestnuts, peeled
  • 2 deep-fried bean curd skim flake
  • 2 green garlics, cut

Method


  • Fry the lamb brisket in a pan (without adding oil), add ginger and cooking wine, then add some hot water to boil for 5 mins. Remove lamb brisket and rinse the pan.
  • Fry the spices in the pan, add the lamb brisket to fry until golden.
  • Add 1L hot water to the pan with the seasoning ingredients, carrot, sugar cane and chestnuts.
  • Add the deep-fried bean curd skim flake after braising 1.5 hours, braise for another 7 mins and season with salt.
  • Boil until the sauce is thick, mix with the green garlics and serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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