CCA Manila students showcase the use of American Lamb as an alternative meat choice in a Virtual Cooking Challenge in partnership with U.S. Meat Export Federation (USMEF).
(August to September 2021)
“The misconception with lamb is that it is very strong in flavor and that it’s very gamey. And you need to use a lot of spices to cover it. But grain-finished American Lamb is meatier, sweeter in flavour, and better meat to bone ratio” Sabrina Yin, USMEF ASEAN Director, shared.
Lamb is not commonly used in the Philippines, as compared to other meats. This is because some are intimidated by the flavor or lack the information on how to cook with lamb.
This protein has many nutrients and can be a smart choice for those looking for alternatives to beef or pork.
Last August to September 2021, CCA Manila, the pioneer culinary school, partnered with the USMEF in educating its students and community on the use of American Lamb through a Virtual Cooking Challenge. Alternatives Food Corporation provided lamb ingredients.
The culinary competition was to promote American Lamb products. CCA Manila students and alumni submitted recipes with videos and photos using the cut: lamb riblets.
They were also required to send their cooked dish to Richmonde Hotel Eastwood for judging. The judges were Chef Philip John Golding (Culinary Director, CCA Manila), Chef Victor Barangan (Executive Chef, Richmonde Hotel), Chef Miguel Lorino (CCA Manila Faculty), Chef Jasper Versoza (CCA Manila Program Manager), and Sabrina Yin (USMEF ASEAN Director).
The categories were Western Cuisine Main Course, Asian Cuisine Appetizer, and Filipino Cuisine Spread. Out of all the entries, three contestants stood out based on their respective categories: Ma. Rica Mae Cruz for her dish, Chinese Lamb Barbecue in Charcoal Bao Buns, Red Cabbage Slaw, with Ginger Scallion Ponzu & Edamame Purée (Asian Appetizer Category), Danilene Doctolero for her dish, Humba (Filipino Spread Category) and Karen Angela Mejia for her dish, Lamb Cacoila with Milho Frito and Sautéed Vegetables (Western Main Course Category).
The grand winner was Ma. Rica Mae Cruz. She shared that the inspiration behind her dish was Chinese and Japanese fusion. She highlighted the Chinese cooking method of braising. While in Japanese cuisine, more subtle flavors come through. The combination of both resulted in a well-balanced flavor.
In continuing to share the knowledge on American Lamb, CCA Manila and USMEF are hosting a virtual demo on October 27, 2021, Wednesday, 3 PM on CCA Manila’s Facebook page, showcasing how to use American Lamb three ways in Filipino cuisine: Pares Mami, Silog, and Adobo.
Register for this virtual demo, http://tinyurl.com/americanlambcookingdemo. To know more, message @ccamanila on Facebook or Instagram. You can also call +639551438890 / +639653223009. Or email firstname.lastname@example.org. You can also get more information on lamb by visiting www.americanlamb.com.
Chinese Lamb Barbecue in Charcoal Bao Buns, Red Cabbage Slaw, with Ginger Scallion Ponzu & Edamame Purée by CCA Manila student, Ma. Rica Mae Cruz
Chinese Lamb Barbecue
- ½ cup soy sauce
- 300g lamb riblets
- ½ cup Mirin
- ¼ cup brown sugar
- 2 tbsp dark soy sauce
- 2 tbsp ginger (chopped)
- 2 cloves garlic
- 1 sprig green onion (chopped)
- As needed water
- 2 pcs star anise
- Pinch of cinnamon
- As needed chili flakes
- As needed salt
- As needed peppercorns
- As needed olive oil
Charcoal Bao Buns
- 180g all purpose flour
- 20g milk powder
- 10g active charcoal
- 35g sugar
- 5g baking powder
- 5g instant dry yeast
- 15g vegetable oil
- 100g warm water
Red Cabbage Slaw
- 30g red cabbage
- 30g green cabbage
- 30g carrots
- 30g red bell pepper
- 30g onion
- as needed sesame oil
- as needed sesame seeds
- to taste Ponzu
- 1 tbsp ginger
- salt and pepper
- 300g green peas
- 50g scallion
- 1 clove garlic
- 1 cup veg stock or water
- 1 tbsp butter
- salt and white pepper
Chinese Lamb Barbecue
- Heat a skillet over medium heat. Brown the lamb on both sides. Set aside.
- Over low heat, combine all the ingredients in a stockpot.
- Add the lamb and pour enough water. Allow the braising liquid cover the lamb.
- Cover with lid and simmer for 3 hours.
- Once the meat is tender set aside the meat and let the braising liquid into the heat and simmer until it thickens
- Preheat a grill pan. Brush lamb with the thickened sauce and grill.
Charcoal Bao Buns
- Combine all the dry ingredients in a mixing bowl.
- Combine wet ingredients in a mixing bowl.
- Make a well on the dry ingredients and pour liquid ingredients. Stir until the dough is hydrated.
- Place the dough on a clean and flat surface and knead for 5 minutes until the dough is not sticking and smooth.
- Rest for 30 minutes (room temperature)
- After resting the dough, punch and knead again for 1 minute to remove air bubbles.
- Roll the dough into 1/2 inch thick. Brush with vegetable oil.
- Use a round pastry cutter to cut dough into circles. Remove excess dough. Fold the round dough in half.
- Cover the folded dough and proof for 30 minutes.
- Steam buns for 12 minutes.
Red Cabbage Slaw
- Prepare and shred all the vegetable. Combine all the vegetable in a bowl.
- In a small bowl, whisk together Ponzu, sesame oil, and ginger. Season with salt and pepper.
- Pour the dressing and toss into the combined vegetable until well coated.
- Garnish with sesame seeds.
- Heat skillet. Sauté garlic in butter.
- Add the edamame. Cook for 5 minutes
- Pour in stock and simmer for 5 minutes.
- Strain edamame and reserve the liquid.
- Pulse edamame until smooth. Add liquid to adjust into desired consistency.
- Season with salt and white pepper.
- Cut the lamb into desired size
- Spoon the sauce & pea purée into the bottom of bao buns.
- Add the slaw then topped with the lamb.