Malaysian Spicy Lamb

Malaysian Spicy Lamb

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Course: Main Course
Cuisine: Five Spice, Malaysian
Year: 2006
Servings: 1 serving

Ingredients

  • asparagus
  • red peppers
  • carrots
  • baby corn
  • broccoli
  • lamb
  • 2 teaspoons fish sauce
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon Malaysian Spice Mix (+ to taste)
  • 1 Tablespoon sugar
  • splash vegetable stock

Instructions

  • Oil in wok. Add veggies and stir fry until nearly done. Remove from wok.
  • Oil in wok. Add lamb, stir fry until it just changes color.
  • Add fish sauce, oyster sauce, spice mix, sugar, and stock.
  • Add back veggies and stir fry briefly.
  • Plate on donut and garnish with crushed peanuts and scallions.

Malaysian Spice Mix

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Course: Main Course, Sauce
Cuisine: Five Spice, Malaysian
Year: 2006
Servings: 1 quart

Ingredients

Part 1

  • 20 Thai bird chilies
  • 2 Tablespoons white coriander seeds
  • 2 teaspoons sichuan peppercorns
  • 2 teaspoons black peppercorns
  • 6 cloves (whole)
  • 2 pods star anise

Part 2

  • 1 onion (Spanish – medium)
  • 2 forks garlic
  • 2 forks jalapeños
  • 2 Tablespoons sugar
  • 2 teaspoon cumin
  • 2 Tablespoons paprika/turmeric mix
  • peanut and soy oil mix

Instructions

  • In a dry sautee pan, roast Step 1 spices. Process in a grinder.
  • Sautee onion, garlic, peppers, and sugar.
  • Process onions, paprika/turmeric mix, and all roasted seasonings using peanut/soy oil mix until emulsified.

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