Name: Lamb Tapsilog - Seared Lamb Tapa Steak with Egg and Garlic Rice
Yield: 1
Ingredients: 125.0ml Fresh Ginger Juice; 1.0kg Lamb Shoulder Steaks, bone-in; 60.0ml Pineapple Juice; 5.0g Black Pepper, crushed; 18.0g Knorr Rostip Chicken Seasoning Powder 1kg; 60.0ml Knorr Liquid Seasoning 3.8L; 30.0g Red Onions; 10.0g Green Chilies; 5.0g Coriander Leaves; 10.0g Garlic Cloves; 2.0g Sugar; 2.0g Black Pepper, crushed; 5.0cup Day-old cooked rice (preferably long-grain or jasmine); 60.0ml Canola Oil; 30.0g Garlic cloves, minced; 30.0g Knorr Rostip Chicken Seasoning Powder 1kg; 30.0ml Canola Oil; 5.0pc Eggs (fried, scrambled, poached, or as desired); 15.0g Garlic Chips; 250.0ml White vinegar

An elevated tapa experience awaits you and your diners with this Lamb Tapsilog.

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Preparation

Lamb Preparation
- In a bowl, combine the ginger juice, lamb, Knorr Rostip Chicken Seasoning Powder, Knorr Liquid Seasoning, pineapple juice, and pepper
- Taste and adjust its seasoning
Vinegar Dip Preparation
- In a bowl, combine red onions, chilies, coriander leaves, garlic, Knorr Rostip Chicken Seasoning Powder, sugar, and pepper
- Stir until the sugar is completely dissolved
- Taste and adjust seasoning
Garlic Rice Preparation
- In a wide bowl, combine the cooked rice with the Knorr Rostip Chicken Seasoning Powder using clean hands
- Ensure that the rice is evenly-seasoned
- Should rice appear too dry from being chilled, spray some water on it
- Heat the oil in a non-stick wok
- Over medium heat, cook the garlic until fragrant
- Add the seasoned rice and toss until heated through
Presentation
- Serve the lamb with garlic rice, eggs, and vinegar dip
- Garnish with garlic chips

Lamb Tapsilog - Seared Lamb Tapa Steak with Egg and Garlic Rice

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Ingredients

Lamb Preparation

Vinegar Dip Preparation

Garlic Rice Preparation

Presentation