ABOUT CHEF VICTOR SIOW

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Victor Siow founded Las Carretas Mexican Restaurant & Bar, first outlet in Taipan, Subang since 1996. 5 years later, he opened his second restaurant in Ampang, Kuala Lumpur and his latest Damansara Heights outlet in 2006. 

 

He is a firm believer in serving innovative red meat dishes and has mastered the technique of serving great tasting and consistently tender steaks to his loyal customers. He is passionate to try new innovative cuts of beef and lamb to inject fresh ideas into his menu. 

 

Having done his Food & Beverage Diploma in International College of Hotel Management in 1984, Victor worked in Montreaux Palace Hotel, Euro Hotel and Restaurant Du Parc with 2 to 3 Michelin Starred Chefs.

In 1990, Victor pursued a Degree in Hotel & Restaurant in New Hampshire College, USA. Having graduated in 1992, Victor worked with Marriott Boston Bay for 8 months before relocating back to Holland to work in Gauchos that owns over 150 Argentinean restaurants throughout Europe. He led a team of Chefs and further opens another 6 outlets under his leadership. In 1993, he was employed by Crown Princess Hotel as a Sous Chef. In less than 7 months, he was head-hunted to open & lead a Fine Dining restaurant at the brand new Legend Hotel.

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ABOUT CHEF'S RECIPE:

ESTOFADO DE CORDERO

Yakiniku simply means “grilled meat” in Japanese, and is popular among those who fancy barbeque food. In this video, Chef Vic shares how you can enjoy Lamb Yakiniku, a recipe of his own using slices of Australian lamb pan fried, served with toasted sourdough and accompanied with a refreshing minty apple salad.

INGREDIENTS:

  • 1.5kg Australia Boneless Lamb Shoulder, cubed 1.5” x 1.5”

  • 200 g Onion Dutch, diced

  • 50g Jalapenos, diced

  • 50g Chipotle in Adobo

  • 1 tsp Ancho chillies

  • 70g Coriander, grounded

  • 50g Paprika, grounded

  • 100g Cumin, grounded

  • 1 tbsp Shredded Oregano

  • 1 tbsp Garlic, grounded

  • 700ml Diced canned tomatoes

  • 2 tbsp Tomato paste

  • 200g Diced carrot

  • 150g Diced button mushroom

  • 20g Shredded fresh coriander

  • 100ml Water

  • Salt & pepper to taste

  • Cooking oil

  • Corn starch if needed to thicken

METHOD:

  1. In a sandwich pot, caramalise lamb shoulder and lightly season with salt and pepper. Remove lamb and reheat the pot. Add a little oil and sauté diced onion till fragrant. 

  2. Add jalapenos, ancho chillies, chipotle in adobo, oregano, garlic powder and continue to toss. Remove and add into lamb mixture.

  3. In the same pot, add all dried spices and lightly toast them till fragrant and add water to form a paste.

  4. Add lamb and onion mixture back into the pot with toasted spices. Stir well. Add tomato paste. Toss and add diced tomatoes.

  5. Bring mixture to boil ad simmer with lid covered for 40 minutes.

  6. Just before 40 minutes, sauté fresh button mushroom and diced carrots in a sauté pan and lightly season with salt and pepper and transfer to lamb mixture.

  7. Continue to simmer for another 12 minutes. 

  8. Adjust seasoning and thicken if necessary. Add shredded coriander and remove from flame. 

  9. Serve with mixed leaves over hot Mexican rice or soft shell tacos.

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