by Chef Ashikhin Aussie Lamb Rendang Tok, Perak Style and Begedil
- Prep time 40Min
- Cook time 3Hr
- Technique Stew, Pan Fry / Saute, Stir Fry
- Meat Lamb
- Cut Leg
- Serves 4
Chef Ashikhin's Ramadan and Raya Recipe: Aussie Lamb Rendang Tok, Perak Style and Begedil - a family sharing favourite dish
Ingredients
Blend together
- 100 g Red onion
- 40 g Garlic
- 40 g Dried chili
- 40 g Chili adi
- 50 g Ginger
- 30 g Galangal
- 10 g Fennel seeds
- 10 g Cumin seeds
- 20 g Coriander seeds
Ingredients A
- 500 g Chilled Australian Lamb leg, cubed
- 200 ml Cooking oil
- 2 sticks Cinnamon stick
- 500 ml Coconut milk
- 100 g Grated coconut
- 4 nos Lemongrass, bruised
- 5 nos Turmeric leaves, sliced thin
- 80 g desiccated coconut
- 100 g Palm sugar
- 20 g Salt
- 30 ml Sweet soy sauce
- 10 g Chicken stock
Lamb Begedil
- 50 g Australian minced lamb
- 100 g Potato - cut cubed, fried, and mashed
- 10 g Black pepper coarse
- 5 g Salt
- 20 g Spring Onion, sliced
- 60 g Egg
- 100 ml Cooking oil
Keluban
Blend
- 30 g Red Onion
- 30 g Garlic
- 20 g Chili padi
- 30 g Dried prawn
- 30 g Dried anchovies
- 40 g Dried Chili
Ingredients A
- 200 g Grated coconut
Ingredients B
- 100 g Bean sprouts (blanch)
- 100 g Long bean
- 50 g Sand ginger leaves (thin slice)
- 100 g Sand ginger rhizome (pounded)
- 50 g Cassava shoots (blanch)
- 50 g Fern shoots (blanch)
Sambal Totok
- 50 g Green Chili
- 30 g Chili Padi
- 40 g Dried Anchovies
- 30 g Garlic
- 30 g Red Onion
- 30 g Shrimp paste
- 15 g Salt
- 15 g Sugar
- 30 ml Cooking Oil
- 50 ml Lime juice
Sambal Terasi
- 50 g Red Chili
- 30 g Chili Padi
- 40 g Dried Shrimp
- 50 g Tomato
- 30 g Garlic
- 30 g Red Onion
- 30 g Shrimp paste
- 30 ml Cooking Oil
- 50 ml Lime juice
- 15 g Salt
- 15 g Sugar
Method
-
Heat up oil, saute blended ingredients until oil separates, and then add in all ingredients A
-
Stir well and cook until lamb is tender. Taste and adjust for seasoning.
-
Serve with Nasi Ambeng and Lamb Begedil.
Lamb Begedil
-
Stir fry the lamb mince until cooked.
-
Mix mashed potato and minced lamb until well combined and season with salt and black pepper.
-
Mix with spring onion until well combined and shape into a ball.
-
Flatten the ball a bit and dip it into the egg before frying it until golden brown.
Keluban
-
Heat up oil and stir fry the blended ingredients until oil separates. Add grated coconut. Stir until dry and taste and adjust for seasoning. Set aside to cool.
-
Mix all the ingredients until well combined and serve.
Sambal Totok
-
Heat up oil and fry everything until soften.
-
Blend or pound until coarse blended, and add in lime juice.
-
Taste and adjust for seasoning.
Sambal Terasi
-
Heat up oil and fry everything until soften.
-
Blend or pound until coarse blended, and add in lime juice.
-
Taste and adjust for seasoning.
Visit Ramadan and Raya Specials 2024 for more deliciousness and excitement!
