I recently attended an Asian barbecue themed cooking class at Food I Am as part of Taste Riverina. With the upcoming festivities of Lunar New Year so close to Australia Day this year, I couldn’t think of a better recipe to share than these lamb cutlets, a BBQ must-have, with a twist — being the use of Chinese fermented red bean curd

Asian Barbecue Cooking Class at Food I Am, Wagga Wagga

Fermented red bean curd (source: feedingthedragon.com)
Fermented red bean curd (source: feedingthedragon.com)

Fermented bean curd has a distinct funk to it that can be likened to blue cheese, which is why it’s often referred to as ‘Chinese cheese’. Made of dried tofu that is soaked in a brine of rice wine, vinegar, chilli peppers or sesame oil, a little can go a long way. The red version gets its hue from red yeast rice and the salty, deep flavours lend an amazing umami taste to whatever it touches. I grew up with fermented bean curd as a condiment to congee (rice porridge) or tossed through vegetables in a Buddha’s Delight dish. Fried chicken wings that have been marinated in nam yue (fermented red bean curd) was another dinner-table favourite that my Mum would cook up.

Lamb cutlets are pretty unbeatable as a protein on the BBQ and this marinade definitely takes it to another level. The tender earthiness of the eggplant relish can be used to spruce up anything.

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Special thanks to Tania of Food I Am (check out their cooking classes if you’re ever in the Wagga area!) and Annette of Spirit House for allowing me to share this recipe with you.

Lamb Cutlets Marinated in Red Bean Curd
Serves 6
Print
41 calories
8 g
0 g
0 g
1 g
0 g
27 g
488 g
7 g
0 g
0 g
Nutrition Facts
Serving Size
27g
Servings
6
Amount Per Serving
Calories 41
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 488mg
20%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 7g
Protein 1g
Vitamin A
1%
Vitamin C
1%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 lamb cutlets
  2. 3 tablespoons fermented red bean curd
  3. 1 tablespoon chilli bean sauce
  4. 3 tablespoons soy sauce
  5. 1 tablespoon Shaoxing wine
  6. 3 tablespoons white sugar
Instructions
  1. Combine all the marinade ingredients in a large bowl and add the lamb cutlets, tossing well to coat with the marinade. Marinate for at least 2 hours or overnight if possible.
  2. Heat the barbecue to medium and grill the cutlets to medium rare, about 5 minutes or as preferred.
  3. Transfer to a serving platter and serve with the Eggplant Relish.
beta
calories
41
fat
0g
protein
1g
carbs
8g
more
I Ate My Way Through http://www.iatemywaythrough.com/
Spicy Eggplant Relish
Print
1341 calories
85 g
0 g
113 g
7 g
7 g
797 g
2509 g
65 g
1 g
101 g
Nutrition Facts
Serving Size
797g
Amount Per Serving
Calories 1341
Calories from Fat 1000
% Daily Value *
Total Fat 113g
174%
Saturated Fat 7g
37%
Trans Fat 1g
Polyunsaturated Fat 20g
Monounsaturated Fat 81g
Cholesterol 0mg
0%
Sodium 2509mg
105%
Total Carbohydrates 85g
28%
Dietary Fiber 20g
79%
Sugars 65g
Protein 7g
Vitamin A
35%
Vitamin C
35%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 eggplant
  2. 1 teaspoon salt
  3. ½ cup vegetable oil
  4. 1 tablespoon red curry paste or laksa paste
  5. 4 tablespoons white sugar
  6. 3 tablespoons rice vinegar
  7. Small handful of coriander leaves, roughly chopped
Instructions
  1. Cut the eggplant into 2cm slices and sprinkle with the salt. Set aside for 20 minutes.
  2. Pat the eggplant dry with a paper towel. Heat the oil in a large heavy based frying pan and cook the eggplant in batches until well browned and soft, transferring the cooked slices to a bowl.
  3. After all the eggplant has been cooked, lower the heat and fry the curry paste for a few minutes before adding the sugar and vinegar. Bring to the boil and cook until syrupy before adding the cooked eggplant slices.
  4. Stir the eggplant into the syrup along with the coriander leaves, breaking the eggplant up a little without turning it to mush. Transfer to a serving bowl.
beta
calories
1341
fat
113g
protein
7g
carbs
85g
more
I Ate My Way Through http://www.iatemywaythrough.com/
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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
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