Palembang Lamb Shank

INGREDIENTS FOR COOKING

Ingredients (A):

1 packet    - Idaman Suri Rendang Base (50g)

300 ml       - Water

70 ml         - Cooking Oil

150 g         - Chili boh

 

1 kg          - Lamb shank  (pre-pared : cooked until soft)

 

Ingredients (B):

200 ml     - Water

2 g           - Lemongrass*

2 g           - Galangal*

2 g             - Ginger*

100 g         - Onion* 

Note : *Blended

5 g        - Cumin**

5 g        - Fennel**

5 g        - Coriander**

Note : **Fry without oil and crushed

 

235 ml    - Sweet soy sauce

100 g      - Roasted Desiccated Coconut (Kerisik)

10 g        - Sugar

 

Ingredients (C):

50 g      - Idaman Suri Santan Powder (Dehydrated coconut milk) --> Shake and mix well in 200 ml of water

 

COOKING METHOD

  1. Well mix Ingredients (A) and cook until water evaporates and oil rises to the top.
  2. Add Ingredients (B) and lamb shank, cook until the gravy is rich and thick.
  3. Lastly, add in Ingredients (C) and bring to boil until oil rises to the top.
  4. Ready to serve.

 

Cooking video : Watch Cooking Demo for Palembang Lamb Shank (English)