Archive | Lamb RSS feed for this section


15 Nov

Own up now, who doesn’t love devouring bonesteak… the Indian style steak? As we locals know it, this is the all famous tulang which many folks from across the Causeway have traveled here just to eat this dish. I know for a fact that this requires a very long time to cook and therefore, one needs a lot of patience. I practically was stationed either in the kitchen to check and stir or the living room to watch the Food Network Asia.

And you have no idea how thrilled I was when I discovered that my cousin has mastered cooking this dish. I have requested for her to cook this twice; once for the festive season and another for my recent birthday celebration. I can simply eat this with warm baguette and sip hot tea; that would make me a happy goober! I finally asked her for the recipe so that I can try this out myself. I mean, I can’t be asking her to cook this for me all the time right? Hehe 😉

Brace yourself, here’s the recipe for the Bonesteak!


  • 5 onions, diced
  • 1 packet Dessa bonesteak paste
  • 1 1/2 cup chilli paste
  • 1 kilogram tomatoes (4 to be blended and the rest to be diced)
  • 1/2 kilogram potatoes (diced and boiled)
  • 2 kilograms bone steaks
  • 1/4 sliced Chinese cabbage
  • Chopped parsley
  • 3 centimetre ginger, grinded
  • McCormick Meat Tenderizer, Seasoned
  • 2 litre bonesteak broth
  • Salt, sugar and ajinomoto


Coat the bone steaks with plain flour and wash under running water. Repeat this step twice so as to remove the grease before boiling the bone steaks. Boil the bone steaks for an hour until all flour residue and grease have been completely removed. Drain completely. Remove the bone steaks and coat them with the meat tenderizer completely and let stand for half an hour. Then boil the bone steaks with the ground ginger till the meat is tender, about 2 to 3 hours. But if you are using the pressure cooker, it will take only 30 minutes or so.

Heat oil in a pot. Add in chilli paste and diced onions. Fry till fragrant. Add the Dessa bonesteak paste (you can get this from Sheng Shiong Supermarket) and stir for the next few minutes. Add in the tomato puree and diced tomatoes, followed by the bone steak broth. This is the final broth which you boiled the bone steaks with meat tenderizer and garlic. Not too much stock as the gravy is supposed to be thick. Add the bone steaks and followed by salt, a bit of sugar and ajinomoto. Add in diced potatoes and stir till the gravy thickens. Finally add the cabbage and parsley, stir for just a little while and remove from heat. Garnish with green chilli and serve with warm baguette slices.


Grilled Lamb Chops

1 Jun

It was just one of those days after I had an early dinner with the girlfriends (Yati, Lynn and Nat), I was inspired to look for an easy and manageable recipe for Grilled Lamb Chops.

Alas, I found one that is indeed easy that yields yummy slabs of meat! You can either use lamb or beef and both are equally salivating.


  • 2 large garlic cloves, crushed
  • 1 tablespoon mixed herbs
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon salt (estimated)
  • 2 tablespoons extra-virgin olive oil
  • 6 lamb chops, about 3/4-inch thick


In a food processor, add the garlic, mixed herbs, pepper and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinade for at least one hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Double method: For well-done, bake the grilled lamb chops with sauteed onion rings in a preheated oven (175 degrees Celsius) for approximately 15 to 20 minutes.

Tip: I normally stock MasterFoods and McCormick products in the fridge. It’s wise to buy them as most of the recipes that will be featured here will require them.