TENTANG CHEF BILLY LEE

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Chef Billy Lee, who has gained and accumulated 23 years of culinary experiences in the fields of home-renowned local Malaysian Cuisines, such as Malay, Chinese, Indian & Nyonya Cuisine in Hotels, Restaurants & Catering Company or establishments in Malaysia. Chef Billy is also proficient, especially in the areas of Procurement & Food Costing Control, this knowledge is a plus point that could and might be of enormous help to his attached Company to plan and save in maximizing as in achieving the highest, where business interest is concerned.

Chef Billy has won the accolades by winning numerous medals by representing the Association in the Culinary Competitions, which were held in Thailand, Taiwan, China and Malaysia.

As biannual Association’s Election of General Committee, Chef Billy had been elected as Treasurer General & Director of Culinary Promotion since year 2010, and currently he is the Deputy President in Penang Chefs Association. Hepromoted Malaysia Cuisine in Domestic and Oversea, such as China, Taiwan, Indonesia & Thailand.

Chef Billy Lee had been appointed by the Department of Skills Development (DSD), Ministry of Human Resources (MoHR) as a National Industry Expert, National Jury, External Assessor and Vocational Training Officer in this culinary field since year 2015. Currently he attached to Intel MY as Executive Chefs that oversees 9 outlets in Penang & Kulim, Malaysia.

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RESEP CHEF:

LAMB SHANK CURRY

Pending video

BAHAN:

  • 600gm Australian Lamb Shank, cut

  • 150gm Meat Curry Paste

  • 600gm Water

  • 80gm Coconut Milk

Meat Curry Paste

  • 60gm Cooking Oil

  • ½ tsp Fenugreek 

  • ½ tsp Mustard Plant Seed

  • ½ tsp Cumin Seed

  • ½ tsp Cardamom od

  • 1bdl Curry Leave

  • 50gm Onion

  • 10gm Garlic

  • 30gm Chili Paste

  • 50gm Carrot, blended

  • 1tsp Turmeric Powder 

  • 50gm Meat Curry Powder

  • 50gm Fresh Tomato, blended 

  • 10gm Fine Salt

CARA MEMASAK:

  1. Put the cut lamb shank in a pot.

  2. Pour in Meat Curry Paste, Water and bring it to boil.

  3. When boiling, turn the low fire and simmer for 1 hour or until the lamb is tender.

  4. Then add in coconut milk, topped with freshly chopped mint leave.

  5. Ready to served with bread of rice.

JELAJAHI LAMBASSADOR LAINNYA
DAN RESEPNYA