TENTANG CHEF HISHAM JAAFAR

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Has been in the industry for 28 years and served a few international brands from others part of the world, QE 2 cruise ship before working at Kuala Lumpur Convention Centre.

 

As the Executive Chef of the Centre, he is responsible for overseeing the culinary and kitchen brigade of 51 chefs. 

 

Chef Hisham has played a key role in the development of the Centre’s renowned culinary offering and has had an important hand in captaining the Centre’s team to victory in numerous culinary competitions over the past 12 years.

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RESEP CHEF:

KERUTUB GLAZED LAMB RIBS - BUDU COCONUT TAMARIND DIP

Pending video

BAHAN:

  • 7kg Chilled Halala Australian Lamb flap, trimmed

  • 50gm Shallot, chopped

  • 200ml Budu 

  • 5gm Cinnamon sticks 

  • 5gm Whole cloves

  • 150ml Coconut milk 

  • 5gm Coriander seeds 

  • 2gm Fennel seeds

  • 20gm Galangal, chopped

  • 25gm Garlic, chopped

  • 20gm Fresh ginger, chopped

  • 10gm Lemongrass, chopped

  • 2gm Whole star anise 

  • 3gm Green cardamom pods 

  • 50gm Tamarind paste 

  • 80gm Kerisik 

  • 3gm Cumin seeds 

  • 3gm Nutmeg 

  • 5gm Black peppercorns 

  • 10gm Dried chillies, soaked, boiled, seedless

  • 10gm Fresh turmeric 

  • 100gm Onions, chopped

  • 25gm Gula Melaka 

  • 80ml Corn oil 

  • 500ml Water 

  • Salt to taste

CARA MEMASAK:

  1. Preheat the oven cooking over very low heat and humid 80°c/50%.

  2. For the “Kerutub” rub heat up a sauce pan pour in oil sweat onion and shallot till caramelized add in cinnamon stick, whole clove, cumin seed, green cardamom seed, fennel seed to fragrant

  3. Then add garlic, galangal, ginger, turmeric and dried chilli continue stirring until all this mixture will form to a thick rich paste

  4. Lastly season with salt, black pepper, gula Melaka thicken with coconut milk  

  5. On a baking grill coat the lamb with the kerutub rub paste and place in the preheated oven slow roast for 24 hours 

  6. Using pastry brush glazed the lamb with the Kerutub paste every 4 to 5 hours

  7. Once the lamb have cooked remove from oven wrap in aluminium foil and leave it for 30min to preserve the moisture

  8. Slice and serve with kerisik, budu tamarind jus to enhance the flavour.

It’s important to cook the ribs low and slow. The meat will shrink from the bones, puffing up into soft, tender and very tasty. This savoury Kerutub rub compliments lamb brilliantly while slightly sweet glazed will leave you wanting more.

JELAJAHI LAMBASSADOR LAINNYA
DAN RESEPNYA