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Grill Lamb Rack

Peanut Sauce

  • BEST FOODS Peanut Butter 200 g
  • Salt 20 g
  • Sugar 80 g
  • Chilli Powder 20 g
  • Hot Water 600 ml
  • Dried Tamarind 80 g
  • Skinned Peanuts, grounded 480 g
  • Galangal Root powder 20 g
  • Cumin Seed powder 8 g
  • Oil 300 ml
  • Lemongrass 60 g
  • Onion, chopped 200 g
  • Garlic, chopped 40 g
  • Dried Shrimp Paste 80 g
  • Coriander Seed powder 20 g

Before Serving

  • Rice Cake 10 pc
  • Achar (Pickled Vegetables) 300 g
  1. Grill Lamb Rack

    • Marinate Lamb Rack with Rendang Paste and fish sauce overnight.
    • Grill Lamb rack for 6mins to medium well.
  2. Peanut Sauce

    • Heat up sauce pot, add in oil, then stir fry lemongrass, onion, garlic, dried shrimp paste, coriander seed powder, cumin seed powder, galangal root powder and grounded peanut.
    • Add dried tamarind with hot water, squeeze to dissolve pulp, strain.
    • Add tamarind water to peanut mixture.
    • Simmer at medium heat, add in chilli powder, sugar and salt. Stir till sauce thickens up.
    • Fold in Peanut Butter and stir well.
  3. Before Serving

    • Pour peanut sauce on serving wares, add rice cake on it and grilled lamb rack over rice cake. Place achar on the side.
    • Ready to serve.
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