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Indra Balaratnam, a Consultant Dietitian, Founder & Owner of Indra Balaratnam Nutrition, has 25 years of experience in the field of foods, nutrition and dietetics. She runs her own private practice, where she conducts dietary counselling, community nutrition workshops and consultancy for corporations.


Her area of dietetic interests are prevention and management of diabetes, coronary heart disease, cancer, post-surgery recovery, weight management, pregnancy & women’s health, childhood nutrition and nutrition for active people. Indra’s keen interest in the profession also sees her invited as an expert speaker and trusted key opinion leader for professional conferences, corporate wellness programmes, workshops, healthy recipe development, television and radio talk shows.

Indra believes in educating the community to be more mindful of their health and nutrition. In this respect, she writes a fortnightly column in The New Straits Times called “Eat Well” and contributes to The Vibes, an online newsportal. Her educational healthy cooking videos is shared with the public on YouTube and on her FB/Instagram page. Indra is the co-author of the nutrition cookbook “Healthy Eating – Recipes for the Asian Palate” (Times Edition Marshall Cavendish 2004) and “Healthy Family Meals” (Marshall Cavendish Cuisine 2008).


Indra holds professional memberships in the Malaysian Dietitians’ Association, where she is a Past President (2011/2012); and International Member of the Academy of Nutrition and Dietetics (USA); and a member of Lung Cancer Network Malaysia.

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Yakiniku simply means “grilled meat” in Japanese, and is popular among those who fancy barbeque food. In this video, Chef Vic shares how you can enjoy Lamb Yakiniku, a recipe of his own using slices of Australian lamb pan fried, served with toasted sourdough and accompanied with a refreshing minty apple salad.


  • 200g Australian Lamb, cubed

  • 225g Raw split Bengal gram lentil

  • 1 cup chana dhal

  • 2 Whole Tomatoes, diced finely

  • 150g Yellow onion, finely chopped

  • 1 inch Fresh ginger, finely minced

  • 2 Green chillies, thinly sliced

  • 1 Red chili, thinly sliced

  • 50g Long bean, cut into 3 inch

  • 120g Carrot, cut into 3 inch

  • 1200ml Water

  • 2 tbsp Cooking oil 

  • Salt to taste

  • Chopped coriander to garnish


  • 1 ½ tsp Cumin

  • ½ tsp Turmeric

  • 1 ½ tsp Kashmiri chili powder

  • 1 tsp Garam masala

  • 1 tsp Ginger powder

  • 1 stick Cinnamon


  1. Soak the chana dhal in water for about 30 minutes. Drain and set aside.

  2. Marinate the cubed Australian lamb with 1 tsp of garam masala and 1 tsp ginger powder for at least 30 minutes. (Marinate for longer if you have the time).

  3. Gently heat the oil in a pot on a medium low flame.

  4. Add the cumin and lightly saute till fragrant.

  5. Saute the cut green chilies, red chilies and chopped onion until the onion is translucent.

  6. Stir in the finely minced ginger, chopped tomatoes and turmeric. Cook for about 7 minutes until the tomatoes are soft. 

  7. Add the chili powder, garam masala and cinnamon and stir well.

  8. Stir in the lamb and mix well with the spices. Cook for about 5 minutes to sear the meat.

  9. Add in the dhal. Mix well. Then slowly pour in the water

  10. Braise on medium low heat for about 50 minutes or till lamb and dhal are tender.

  11. Add in the cut carrots and long beans and cook for another 10 minutes till slightly tender.

  12. Lastly, season with salt to taste. 

  13. Top with chopped coriander to garnish.