Braised Lamb with Bean Curd Skim Flake
Braised Lamb with Bean Curd Skim Flake
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!
