Foodies Bella and Paul served up Hor Fun and Sambal Asam Grilled Lamb, paired perfectly with Wolf Blass Gold Label Chardonnay. The Lambassador really got up to something – let’s see if he successfully made it pair!
For the spice blend:
1. Prep the Quinoa: Combine the quinoa and garlic into a rice cooker or pot.
2. Blend the Sauce: Blend dried chilies, chili padi, fresh chilies, garlic, and shallots. Soak tamarind pulp in 1 to 2 cups of water. Slice tomatoes into wedges and onions thinly. In a medium sized wok, heat the oil on medium heat and add the paste. Fry until aromatic and add tamarind water, tomato, onion, salt & sugar.
3. Cook the Vegetables: In a small pot, bring water to a rolling boil and blanch Pak Choi for 30 seconds. Remove and quickly place in cold water to preserve the crunch.
4. Grill the lamb chop: Place the lamb, fat side down) to sear the meat, and continue to cook all sides evenly until nice and charred. Remove from the heat and let it rest until serving.
Plate the cooked quinoa, Pak Choi and lamb chops on a plate, and drizzle sambal sauce liberally. Garnish the dish with spring onions and serve with a glass of Wolf Blass Gold Label Chardonnay.
For the stock:
For the sauce:
1. Heat up mushroom stock: Heat stock in a saucepan, add leeks, garlic, ginger, and simmer for 5-10 minutes. Then add salt, pepper, mirin, sake and a stalk of parsley.
2. Create the sauce: Marinate mushrooms with oyster sauce, sesame oil, oyster, and soy sauce. Mix well and let it sit for 30 minutes. Then in a heated wok, add the oil. Once hot, stir fry garlic until golden brown. Add marinated mushrooms and sauté for 5 to 10 minutes before adding in the stock. Season to taste.
3. Thicken the sauce: Prepare a bowl of water and add arrowroot starch. Stir and mix well and pour gradually to thicken the sauce.
Bring a medium pot of water to a boil and partially cook the scallops. Then boil the bok choy to cook, set aside. Cook the hor fun in the same pot for 1 to 2 minutes, then strain. Prepare a shallow serving bowl, add fried garlic with oil, belachan and oyster sauce. Add hor fun and sauce to the serving bowl before placing scallops and bok choy on top. Garnish with chopped parsley and serve immediately with a side of soup and glass of Wolf Blass Gold Label Chardonnay.
ANGELIQUE TEO & WOO WAI LEONG
MING TAN & SARAH HUANG BENJAMIN
An elegant white wine, expressive of region and variety. The nose has aromas of stone fruits, honeydew melon and hints of grapefruit, while the palate is rich and balanced, with a fine acid line.
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