Stewed Pineapple Lamb With Honey Glazed Sauce, Anchovies and Onion Pie | Aussie Beef & Lamb | Malays
Get ready for a flavour explosion with Chef Edward Siew's Pineapple Lamb with Pie! Tender lamb leg cooked with a punchy mix of Chinese-inspired ingredients, this dish is sure to impress your mates.
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Cooking tools:
- Steamer basket
- Claypot
- Blender
- Deep fryer
- Pie mold
- Nonstick skillet
- Saucepan
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Spider strainer
- Spoon
- Stove
Ingredients
- 250gm Lamb leg (cut into small pieces)
- 50gm Fat
- 100gm Ripe pineapple (minced)
- 35gm Honey glazed sauce
- 240gm Water
- 280gm Sugar
- 80gm Black vinegar
- 100ml White vinegar
- 140ml Soy sauce
- ½ Teaspoon black soy sauce
- 150gm Wheat flour
- 1 egg
- 50gm Anchovies (blended to a paste)
- ½ Teaspoon black pepper
- 30gm Oil
- 30gm Spring onion
- 10gm Sugar
- 30gm Ginger
- ½ Teaspoon salt
- 150ml Water
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