Sometime last week me and darl went to the Popular Bookstore sale at Midlands Park, and bought us a total of RM200+ of books. Among the first that I’ve got my hands on is a cook book on ‘Easy Steamed’ dishes. Well, I only focused on the word ‘EASY’ as a guidance for me to get a good cook book. lol.
I flipped through and made notes on a few of the recipes that I was interested in. During darl’s off day two days back, I asked him if he want to try out the recipe and we settled with this ‘Ang-Chau’ Lamb. For those of you who don’t know what is ‘Ang-Chau’ (红糟、紅麴）, it’s a type of special dish for Hok-Chiew people. My grandma used to be very good in making her own ‘Ang-Chau’ for soup and dishes like stir-fried chicken. The dishes are all in red. Once my friends dare not drink the soup because he said it looked like blood. :D It’s actually very yummy, with the smell of liquor/alchohol.
Since this was a last minute thingy, we rushed ourselves to Cold Storage and grabbed some of the ingredients needed, and started preparing for it.
Some of the main ingredients for the sauce are ‘Ang-Chau’, sesame oil, Rice baijiu (米酒), ginger, and chicken stock.
And of course, lamb. :D
As usual, I was actually just watching beside while darl working on most of the stuffs. :D He prepared the sauce while cooking the lamb in hot water – more like just dip inside to get away from the smell.
Once ready, pour the sauce over the lamb and put in the steamer to steam for about 30 minutes.
And here is what you’ll get after 30 minutes.
And YES, it was yummy! :D
