Showing posts with label Aussie. Show all posts
Showing posts with label Aussie. Show all posts

Sunday, October 10, 2021

VERSATILE, HALAL AND DELICIOUS #TRUEAUSSIELAMB EXPERIENCE

Versatile. Fast to cook. Even better and most delicious to eat. Words that are music to a busy mum’s ears once I discover how easy it is to cook with #trueaussielamb.

Having picked up lots of useful information from the recent Meat Livestock Australia (MLA) “Your Trusted Halal Australian Beef and Lamb, from Farm to Plate” Media Webinar, I realise #trueaussiebeef and #trueaussielamb both many advantages: the meat is Halal-certified, can be used for a wide variety of Asian or Western dishes, and are rich with vitamins and minerals.

Inspired by Chef Jason Manson’s Peranakan-style Beef and Belimbing uluh with Beancurd Sauce, and his version of Sabahan Beef Soto with Vermicelli, I decided to use a mild spice rub for the #trueaussielamb shoulder chops. The idea is to flavour the meat without overwhelming the natural taste.


To balance the rich meaty flavour, I chose a refreshing orange and cherry tomatoes salad to complement the seared lamb shoulder chops. The greens also helped to add healthy balance to my family’s daily diet. It’s a simple and fast recipe to prepare, plus delicious to boot!

 

SEARED SPICED LAMB SHOULDER CHOPS

with Orange & Cherry Tomatoes Salad

INGREDIENTS

For the lamb chops:

2 pcs Halal True Aussie Lamb Shoulder Chops

2 tablespoons curry powder

1 tablespoon cumin

1 tablespoon garam marsala

3 tablespoons extra virgin olive oil

salt & pepper to taste

Mix the spices together and rub onto the lamb chops.

Heat pan with oil. Sear lamb shoulder chops on high heat for 2-3 minutes on each side. Season to taste with salt and pepper if necessary. Remove from pan and set aside to rest.

For the salad:

8-10 cherry tomatoes

1/2 yellow or red onion

1 orange

1 packet baby spinach leaves

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil


Slice cherry tomatoes into halves.

Cut orange into dices.

Slice onion into julienne or strips.

Rinse baby spinach and toss dry to remove excess water.

Whisk olive oil with balsamic vinegar.

Toss spinach, cherry tomatoes, orange dices and onion thoroughly with salad dressing.

To serve, plate up seared lamb shoulder chops with a serving of salad on the side. Enjoy your serving of Halal True Aussie Lamb Shoulder Chops!

During the (MLA) Media Webinar, Sanjay Boothalingam, Australian Agriculture Counsellor, Australian High Commission reiterated, “the Australian Government ensures Australian beef, lamb and goat are of the highest quality and being halal compliant. Australian meat is also known for our safety, sustainability, reliability and traceability.”

Terry Nolan, Representative from the Australian Meat Industry Council assured us “exporters are committed to supplying halal meat from Australia’s farms to Malaysian consumers, ensuring quality and halal practices, and with all the SOPs in place.”


He also shared how Australian livestock are raised in pristine environment, free from diseases, and spoke on Australia’s red meat integrity systems. 

All cattle, sheep and goats processed in Australia for the Malaysia market are slaughtered under the Australian Government Supervised Halal Program by accredited Muslims, and are administered by the Federal Department of Agriculture in Australia. 

Additionally, all processing facilities in Australia employ only registered and trained Muslim slaughtermen from the Halal Certifying Bodies. They also comply with personal hygiene, operational sanitation and animal welfare requirements. These Halal Certifying Bodies are recognised and approved by JAKIM (Department of Islamic Development of Malaysia). The Halal systems and production facilities are regularly audited by internal quality and food safety assurance systems, (Australian and importing country representatives from DVS (Department of Veterinary Services of Malaysia) and JAKIM. 

#TrueAussieMy #australianbeefandlamb #premiumbeef #lambassador

For more information, visit the following websites:

www.mla.com.au

www.trueaussiebeef.com

www.trueaussiebeefandlamb.my

www.lambassador.asia


Wednesday, September 22, 2021

WINSOME CULINARY GEMS AT BURI

Signature BURI Maki

A rolled sushi crowned with six different toppings: spicy salmon; scallop with avocado; sweet prawns with a cube of foie gras; marinated ikura (salmon roe); unagi with slivers of cucumber and crabstick dotted with caviar makes up the visually pleasing Buri Signature Maki (RM45).



It’s one of the many signature specialities by Chef Steve Chua and his partner Chef Edmund Chong for BURI by Two Chefs, a new Japanese outpost which opened on 9 September by the award-winning Two Chefs Lab team.

 

Named after the prized Japanese yellowtail, it’s a propitious indication of how well Chua and Chong have weathered the challenging times. A champion of the prestigious World Sushi Cup in Malaysia, and winner of the World Gourmet Award, the talented chefs now aim to win diners’ hearts, minds and palates with an even more tempting and creative selection – straddling crowd-pleasing sashimi and sushi, rice bowls and slightly fusion offerings like grilled lamb and torched black pork carpaccio at BURI.

As for the Buri Signature Maki, it’s a sublime serving worth savouring slowly. The freshness of each ingredients is unquestionable, and you’d have to take time to appreciate the myriad of textural contrasts and complementing flavours emerging from each of the morsels.


The creative handiwork is underscored in the whole platter so the resultant rolled sushi is not only visually pleasing, but it also teases sensuously. Suffice to say, the proof is truly in the eating.


When it comes to curtain-raisers, the beautifully presented Avocado Salad (RM22) is one of many notable choices. The profusion of fresh greens with mashed avocado decked with lotus root crisps, cherry tomatoes, beetroot spirals and a dollop of ebiko will spur salad-averse diners to load up without nary a complaint.


I give extra points for the Japanese sesame dressing being house made – it isn’t overly cloying, and used with restraint in the salad.


Prefer a tummy-warming appetiser? Then consider the Foie Gras Chawan Mushi (RM14.50). Silky smooth steamed egg custard topped with cubes of savoury rich foie gras...heavenly indulgence!


As Malaysian consumers become more sophisticated, some are beginning to realise it’s worth paying for good quality pork and beef. Hence the increased interest and demand for premium Waygu and Iberico. At BURI you’d have a chance to sample Kuro Buta Carpaccio (RM19).



Served with housemade chilli vinegar sauce, each piece of the juicy and tender sliced black pork is akin to a flavour bomb; an enticement for repeat helpings.


Diners with hearty appetite will enjoy BURI’s Gyu Don (RM42). Sliced Aussie beef complemented by an onsen Kenkori egg, two slices of takuan (Japanese yellow pickled radish) and chopped scallion graced the Japanese rice bowl.

While Aussie beef is already known in the local market for its eating quality, Kenkori eggs have yet to achieve that level of mass awareness. Produced using Japanese farming methods in Malaysia – the first of its kind – Kenkori eggs are enriched with Japanese Astaxanthin and Probiotic, are antibiotic and hormone-free, and are anti-salmonella and e.coli. These two ingredients already raise the quality standard of this particular rice bowl.


To further amplify and bring finesse to his culinary creation, the chef uses shio kombu and truffle oil as the finishing touches. According to Bon Appétit, “shio kombu are kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean.”


With white rice serving as the canvas for all the different ingredients to meld and form a wondrous picture on the tastebuds, I daresay you’d find it hard not to succumb to such a heartwarming offering.


Japanese dessert is always simple and light and BURI follows the same philosophy. Try Warabi Mochi (RM12)– a summery Japanese jelly-like confection made from bracken or potato starch, served with kinako (toasted soybean powder) and a scoop of yuzu sherbet.


For more information and reservations, please call BURI By Two Chefs, tel: 03-97663438, hp: 010-5539910. Address: E-1-1, Pusat Perdagangan Bandar, Jalan Persiaran Jalil 1, Bukit Jalil, Kuala Lumpur. Business hours: Monday to Saturday from 1130 am to 8pm.

Wednesday, September 30, 2020

NEW PHO-NOMENON AT AN VIET


Just ‘pho’ for you – that’s the succinct message An Viet is sending out to its customers and ardent Vietnamese food lovers. The restaurant has recently unveiled its latest beefiest pho to much plaudits. Proof of the pho-nomenon lies in the eating. Laden with honeycomb tripe, meticulously handmade 100% pure beef balls, premium raw Aussie ribeye beef slices, tendon and beef brisket, the Vietnamese Beef Noodle Special (RM23.90 a la carte; RM28.90 set with 3 side dishes) gives great bang for every buck.


Served piping hot in super beefy, MSG-free broth simmered for hours with 18 secret ingredients, suffice to say the silky smooth rice noodles hit the spot with gusto. You can even customise the broth to your liking and preference with more fresh basil and accompanying condiments such as lime, coriander, beansprouts and housemade sriracha sauce from An Viet’s Basil & Condiment Bar (currently only available at The Gardens and Paradigm Mall PJ outlets).



Besides harvesting the desired amount of fresh basil from the Basil & Condiment Bar, you can also choose the amount (100g, 150g or 200g) of noodles and rice as An Viet encourages their customers to minimise food wastage. For each meal you finish, the restaurant donates 10 sen to Food Aid Foundation so be mindful when you eat at An Viet.

Should you eschew innards, Vietnamese Raw Beef & Beef Balls Noodle Soup (RM18.90 a la carte, RM23.90 set with 3 side dishes) is a viable alternative. The combo offers good textural contrasts as the handmade beef balls are scrumptiously bouncy with good ‘toothsome’ bite whilst the supremely tender beef literally melts in the mouth. Partial to just sliced beef? Then stake your bet on the Vietnamese Beef Noodle Special (RM23.90 a la carte, RM28.90 set with 3 side dishes).

As a precursor to your mains, the commendable Appetizer Platter (RM14.90) comprising fresh and fried Vietnamese spring rolls stuffed with rice vermicelli, lettuce, carrot julienne and tiger prawns, and a piece of sugar cane prawn is worth dawdling over.


Served with nước chấm (Vietnamese dipping sauce), I daresay the sugar cane prawn is the best in town as An Viet uses purely tiger prawn paste to wrap around the sugar cane skewer. The burst of sweet sugar cane juice proved nostalgic as we chewed on it amidst yummy mouthfuls of the springy prawn paste.


Finish your meal on a high with Vietffogato (RM9.90) – Coconut Ice Cream with Vietnamese Coffee. The smooth coffee melds wonderfully with the nutty ice cream, guaranteed to wrap up your visit on an exuberant note.

For more information, visit AN VIET: https://www.anviet.com.my/

 

Friday, October 04, 2019

MEAT LIVESTOCK AUSTRALIA CHALLENGES CHEFS TO RAISE THEIR GAME


Doubletree by Hilton Kuala Lumpur emerged as the Champion of  the 2019 Golden Bull Culinary Competition at this year’s Culinaire Malaysia 2019 which was held from 24-27 September.

The five-man team beat eight other teams in creating the best beef and lamb dishes, to win a challenge tropy, cash prize of RM6,888 and medals. The 1st Runner-Up Royal Brunei Catering walked away with a challenge tropy, cash prize of RM5,888 and medals. Fudehui Group from China grabbed the 2nd runner-up spot, bagging a challenge tropy, cash prize of RM3,888 and medals.

Held in conjunction with Culinaire Malaysia, Meat Livestock Australia (MLA) is the main sponsor of the Golden Bull Culinary Competition. 
 
 
 
 
A total of nine teams from Malaysia, Thailand, Indonesia, Korea, China, Brunei and Taiwan cooked up a storm, pitting their culinary skills and versatility in creating beef and lamb dishes.
 
 
 
 
Judging was based on the teams who displayed best use of secondary cuts of Australian beef and lamb for appetisers and main course. Points were also awarded for cooking temperature, texture, cutting, preparation and seasoning.
 


 

For the MLA Iron Butcher Challenge, Muhamad Adam Yahya from Sama-Sama Hotel KLIA was declared the MLA Iron Butcher champion. He went home with a special knife set, a challenge trophy and a certificate of achievement.


The 1st Runner-Up was Muhammad Faizal Mokhzir from Atlas Gourment Sdn Bhd and 2nd Runner-Up was Mohamad Fauzan Abdul Rahman from Hero Market Sdn Bhd also received similar prizes.


 
This year, 21 butchers from the retail and food-service sectors competed in the preliminary rounds, cutting and portioning out beef carcass and primal cuts of lamb within the allocated 1.5 hours.
 
 
 
 
Judges watched the competitors like hawks, awarding marks for preparation and boning techniques, value-adding ideas (marination), cuts applicable to food service, clean muscle separation, time management, good hygiene practices, orderliness at work, minimisation of food wastage, cost effectiveness and presentation.
 
 
 
 
 
 
 
All the quality Aussie beef and lamb for both MLA competitions were supplied by Stanbroke, Murray Pure and Thomas Foods from Australia.

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