ABOUT CHEF MOHD HAFIZ

PS2022020 19022 Eysy Digital Lambassador Profile Image Card v3_Chef Mohd Hafiz Tajuddin.pn

Crazy passion food lover and entrepreneur. Chef Mohd Hafiz Tajuddin born in Kuala Lumpur City Centre, started his career 15 years ago. 

Chef Hafiz’s repertoire includes five-star hotels and more, which enabled him to be well-versed in both Asian and Western cuisine. To stay relevant in today’s ever-changing food scene, Chef Hafiz equips himself with skills by going for courses, experiments with food innovation at his restaurant and also exploring in Retort Technology in food.

His passion in food art makes him a versatile freelance food stylist.

The journey as a chef was filled with challenges, however, that did not deter Chef Hafiz from striving to give his best and coupled with passion, flourished to the Chef and Entrepreneur he is today.

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ABOUT CHEF'S RECIPE:

LAMB SHANK RENDANG WITH COCONUT FLAKES

Pending video

Malay style slow-cooked lamb shank with coconut milk, spice and fresh herbs.

INGREDIENTS:

  • 2 Chilled Halal Australian Lamb Shank 

  • 2 Cinnamon stick 

  • 4 Cloves 

  • 3 Star anise 

  • 5gm Cardamom pods 

  • 150gm Coconut milk 

  • 100gm Coconut flake 

  • 10gm Turmeric leaf 

  • 100gm Coconut oil 

  • 120gm Palm sugar 

  • Salt, to taste

Rendang paste

  • 180gm Red onion 

  • 30gm Garlic 

  • 30gm Galangal 

  • 30gm Ginger

  • 20gm Turmeric root 

  • 20gm Lemongrass 

  • 20gm Chili padi 

  • 80gm Chili paste 

70 gm Grated coconut 

15 gm Coriander powder

METHOD:

  1. Blend and grind the Rendang Paste in food processor till it turn into a paste like consistency. 

  2. Heat a pot put coconut oil and sear the lamb shank first. 

  3. Add cinnamon, cloves, star anise and cardamom pods. Stir and add the Rendang Paste. Sauté till the raw smell of spices is no more there. 

  4. Add coconut milk and palm sugar, stir to mix well and leave to summer on low -medium flame till the meat start getting cooked. 

  5. Throw the turmeric leaf, coconut flake then add salt, cook on low flame 30-45 minutes. 

  6. Continue cooking, stirring at intervals, till the gravy becomes dark brown in colour, dries up and the meat is soft and tender. 

  7. Lamb shank rendang is ready serve with lemang, ketupat or rice.

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