Mom's Oriental Lamb in Thick soy sauce
Mom's Oriental Lamb in Thick soy sauce

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mom's oriental lamb in thick soy sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Mom's Oriental Lamb in Thick soy sauce is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Mom's Oriental Lamb in Thick soy sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have mom's oriental lamb in thick soy sauce using 21 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mom's Oriental Lamb in Thick soy sauce:
  1. Make ready A. The Meat
  2. Prepare 1.5 kg lamb chop cuts - cut into medium size bites
  3. Get 1/3 C cooking oil
  4. Prepare B. The spices
  5. Make ready 3 stalks (each is 10cm) lemon grass -bruised
  6. Make ready 5 bird eye chillies - bruised
  7. Take 1 tbsp finely minced garlic
  8. Get 1/2 medium brown onion - thinly sliced
  9. Get 1/3 C FINELY julienned ginger
  10. Get 1 tbsp turmeric powder
  11. Make ready 1 cinnamon stick (optional)
  12. Get C. Seasonings
  13. Get 3 tbsp dark soy sauce
  14. Make ready 2 tbsp sugar
  15. Take 1/2-1 tsp chicken seasoning powder
  16. Take 1/3 C water
  17. Take D. The Herb
  18. Prepare 1/2 C (or more) of Oriental/chinese Coriander - chopped
  19. Take Note:
  20. Make ready Our main seasoning in the house:
  21. Make ready KNORR Chicken seasoning powder

A dash of soy sauce is potent enough to add that quintessential oriental flavor to any delicacy. However, the need to find soy sauce substitutes However, the need to find soy sauce substitutes has become essential nowadays given that numerous people are allergic to wheat present in soy. The sauce is really thick (thicker than honey) and it tastes very sour like molasses (in fact, molasses is the first ingredient). I am thinking that I may have purchased the wrong ingredient.

Steps to make Mom's Oriental Lamb in Thick soy sauce:
  1. Cut lamb meat, preferably lamb chop or lamb cutlets, into medium size bites and wash in hot boiling water. Drain well. Prepare the rest of the ingredients.
  2. Heat 1/3 C of cooking oil in a wok or big cooking pan. Add everything in B and sauté until aromatic. Add the meat. Stir and then cover for 5- 6 minutes. Add C. Stir again and put the lid on. Leave meat to cook over medium high for 15 - 30 minutes or until meat is tender and cooked through. Stir every now and then.
  3. After 15-30 minutes, remove cover or lid from the wok. Now, over high heat, stir meat and leave it to cook, uncovered, until liquid is almost dried. At this stage, stir it more often, every 3 to 5 minutes at first. The dark soy sauce will eventually thicken and turn sticky, coating the meat beautifully with its dark colour.
  4. Once thickened, add in chopped coriander leaves. Stir to mix and taste. Adjust taste accordingly. Turn the heat off and dish up. Serve warm. Leftover can be microwaved.
  5. Note: ~ Fresh chillies can be replaced with deseeded dried chillies. ~ Adding chopped coriander gives this dish a unique taste. ~ Covering the dish for 15-30 minutes helps to cook the meat until tender. ~Removing the lid after that helps to dry and thicken the sauce or gravy. Cook over high heat at this point.

I am wondering if I should be using dark soy sauce for my stir-fry sauces. If you have any favorite brands, I'd love to know. Leg of lamb or lamb shanks will not work. Lamb shoulder chops are sometimes available, which You can keep the noodles this thick, or if you like thinner ones, you can slice each noodle in half They are generally wide, thick, and chewy, and most importantly, hand-made, giving these biang biang noodles. Oyster sauce is less salty than soy sauce.

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