48 | | 49 THE UCB COOKBOOK LAMB RENDANG PRAWNS AND SPINACH PASTA Ingredients Ingredients 1. Grind the garlic, ginger, lemongrass and chilli (your spice mix). Dice lamb into medium-sized squares, drizzle with oil. 2. In a big, preheated pot, fry lamb with salt and pepper on a high heat. Add the spice mix, lower the heat to medium and cook for 5-10 mins. 3. Mix the rendang paste with coconut milk, add to the pot and simmer until the lamb is tender (or for about an hour). Add water, if needed. 4. Mix the carnation milk with the curry powder. Simmer for few mins while constantly stirring. Adjust the seasoning (add sugar and salt to taste). 1. Boil and salt the water for the pasta (add a spoon of oil to the water). Cook pasta as per instructions on the pack. 2. Chop garlic. 3. In a preheated pan, fry off the prawns on high heat with salt and pepper until a nice colour. 4. Lower to medium heat, add chopped garlic and spinach. Add a tiny bit of water and cover the pan with a lid, let it cook for 5 mins or until spinach looks half cooked. 5. Add single cream and mix it in. Once bubbling, set on the lowest heat (2-3 on induction) and cover with a lid, let it cook for 5 more mins. 6. When your pasta is nearly cooked, sieve it, but leave a tiny bit of water in (about 2 tbsp, it will thicken the sauce). Add it to your sauce, mix and cook for a couple more mins until your pasta is cooked. Prawns, raw 160g Single cream 150ml Pasta 200g Spinach 150g Garlic clove (to taste) 2 Salt and pepper Lamb 1 kg Garlic clove 4 Coconut cream, canned 1 Rendang paste 200g Lemongrass, small stalk or dry 10g Ginger, fresh 15g Red chilli, to taste 2-3 Carnation milk, canned (optional) 1 Curry powder 10g Sugar, to taste Salt, to taste Vegetable oil Rice or pasta Country of origin Malaysia Country of origin Fusion Servings 4 Servings 2 Recipe by Derrick Loh Recipe by Varvara Vecerka Cooking time 45 minutes Cooking time 20 minutes Cooking instructions Cooking instructions
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