TENTANG CHEF STEVEN WONG

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Self-motivated and professional Chef Steven Wong with outstanding superior leadership and interpersonal skills, he has ability to build rapport with customers and colleagues from various cultures and backgrounds. Succeed in working in high-pressure, challenging and deadline-driven environments, Chef Steven seek to bring strong supervisory food preparation and organization to a respectful organization that values hard work, commitment and vision.
 

Rise to ranks, from Commis 1 in 2014 to Chef De Partie in 2017 then to his current position, Sous Chef in Chambers Grill & Graze, Hilton Kuala Lumpur, Chef Steven completed his City & Guild Diploma in Food Preparation, Cooking and Patisserie in Cilantro Culinary Academy, Malaysia.

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RESEP CHEF:

MARINATED LAMB CHOP WITH GARLIC BALSAMIC, TRUFFLE MASHED POTATO & SHALLOT CONFIT

In this video, Chef Steven will be showing how he chargrills Australian lamb loin chop to perfection. Served with garlic balsamic, truffle mashed potato and shallot confit, these marinated lamb chops would definitely be a good get-together meal on the weekend. Simple, yet a tasty way to enjoy Australian lamb.

BAHAN:

  • 300g Australian Lamb T-bone

  • 2 tbsp Olive oil

  • 4 cloves Garlic, chopped

  • 2 tsp Smoked Paprika

  • 2 tsp Honey

  • 1/2 tsp Salt 

  • 1/2 tsp Black Pepper 

  • 1/2 tsp Fresh Thyme, chopped

  • 1/2 tsp Fresh Rosemary, chopped 

  • 4 tbsp Balsamic vinegar 

  • 150g Potato, peeled and cut

  • 30ml Milk 

  • 50g Butter

  • 25ml Truffle oil

  • Salt to taste

  • 4 Whole shallot, peeled

  • Corn oil to cover

  • 1 sprig Thyme 

  • 1 Bay leaf

CARA MEMASAK:

  1. Mix olive oil, garlic, paprika, honey, salt, black pepper, thyme, rosemary and Balsamic Vinegar and add lamb to marinate for at least 3 hours. Grill lamb to desired doneness and set aside.

To make Truffle mashed potato

  1. Cook potato in a pot of boiling water till soft. Drain out water and mash it. 

  2. In another pot, heat up the milk, butter, truffle oil, mashed potato and cook well. Season with salt and ready to serve.

 

To make the shallot confit

  1. Put shallot, thyme and bay leaves in a stainless steel bowl of corn oil. Cover it with aluminium foil and put it in the oven with temperature 130°C for 45mins. When ready, strain shallot from oil. 

  2. Plate the lamb with truffle mash potato and shallot confit on top. 

JELAJAHI LAMBASSADOR LAINNYA
DAN RESEPNYA