Fry the onion and garlic in the oil until fragrant, then add the lamb and fry until well browned. Add the miso, soy sauce, sugar and water and stir well. Simmer until the liquid is mostly evaporated.
Place the corn chips into a shallow bowl. Top with the hot lamb and sour cream and scatter with the cucumber and pickled chillies.
Nothing beats the sweet combination of gula Melaka and coconut milk, infused with the flavour of pandan. The bananas add extra sweetness and texture, while salt is all-important to temper and round-off the sweetness of this delectable dessert.
On festive occasions and when guests are in the house, serve this addictive snack to go with drinks and your hospitality as a host or hostess will be revered for a long time to come!
Miso gives the lamb a lovely savoury flavour for this modern twist on nachos.
Preparation Time:
Total time:
Serves 6
Ingredients:
1 medium onion, minced2 cloves garlic500g minced lamb2 tbsp white miso paste1 tbsp soy sauce1 tbsp sugar¼ cup water1 cucumber, finely chopped2 tbsp pickled green chillies, thinly sliced½ cup sour cream2 packets Mission Original chips
Instructions:
Fry the onion and garlic in the oil until fragrant, then add the lamb and fry until well browned. Add the miso, soy sauce, sugar and water and stir well. Simmer until the liquid is mostly evaporated.
Place the corn chips into a shallow bowl. Top with the hot lamb and sour cream and scatter with the cucumber and pickled chillies.
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