Steamed bread with lamb rendang, seroendeng and boemboe

Name: Steamed bread with lamb rendang, seroendeng and boemboe
Ingredients: 35 g Colorozo salt; 1 kg Lamb neck; Garlic; Thyme; 0.5 Vanilla pod; Rosemary; 1 Clove of garlic; Peppercorns; 1 units.centimeter Ginger; Lime juice; Bay leaf; Panko; Coriander seeds; Flour; 1 Lemongrass stalk; 0.5 Shallot; Butter; 2 cans of coconut milk; Tabasco; 200 g Bean sprouts; Lime zest; Egg white; 2 units.items rendang boemboe; 65 ml Water; 35 g Sugar; 1 packet rendang boemboe; 100 g Yogurt; 4 g Salt; Spanish chili; 100 ml Vinegar

Serve your hamburger just a little differently with this steamed bread with rendang!

This recipe is featured in the livestream 'Brass Boer Thuis' with Chef Brass Boer Thuis Joris Bruurs from August 25, 2020.

Ingredients

35gColorozo salt

1kgLamb neck

Garlic

Thyme

0.5Vanilla pod

Rosemary

1Clove of garlic

Peppercorns

1units.centimeterGinger

Lime juice

Bay leaf

Panko

Coriander seeds

Flour

1Lemongrass stalk

0.5Shallot

Butter

2cans of coconut milk

Tabasco

Lime zest

Egg white

2units.itemsrendang boemboe

Spanish chili

200gBean sprouts

65mlWater

35gSugar

Spanish chili

100mlVinegar

Turmeric

1packet rendang boemboe

100gYogurt

4gSalt

400gSunflower oil

100gEgg white

Tabasco

1lime zest and juice

steamed buns

Ghoa cress

Unagi sauce

Seroendeng

Preparation

Brine the lamb neck for 48 hours in water with 35 grams of colorozo salt.
Then cook it for 12 hours at 80°C in oil with garlic, bay leaf, rosemary, thyme, peppercorns, and coriander seeds.
Cut the meat off the neck and pull it into strands.
Sauté the strands with the chopped shallot, garlic clove, chili pepper, ginger, and lemongrass.
Moisten the meat with coconut milk and add the rendang boemboe.
Let the mixture reduce and bind with butter and flour.
Season with lime juice and zest and Tabasco.
Pour the mixture into a shallow gastronorm tray and chill.
Form small burgers from the cooled meat and bread them with flour, egg white, and panko.

Cook the sugar, water, and vinegar with a generous spoonful of turmeric to make half a liter of sweet and sour brine.
Pour the sweet and sour brine over the bean sprouts.
Slice the chili pepper into thin rings and place these on top of the sweet and sour brine as well.

Mix the egg white, yogurt, salt, and rendang boemboe.
Blend the sunflower oil into the yogurt mixture with a hand blender.
Strain the mixture through a fine sieve and season with Tabasco, lime zest, and juice.