I’ve been waiting for Chef Ammar’s spices and recipe book to go mainstream for a very long time, but somehow it never did. His books are not sold in any major bookstore, and his bottled spices are not sold in any major grocer or supermarket. His stuff is only sold online by seemingly home-based distributors – on Facebook, mind you – a very amateur, “Hubungi kami untuk menjadi stokis kami” kind of affair. Personally I think a chef as popular as he should totally go with the big distributors, but that’s a discussion for another day.
So I finally caved and got my hands on his cookbook and his Kabsah and Bukhari spices, and for this Hari Raya Aidiladha Kak’mbang and I decided to try something new. The original recipe this dish was based on was for lamb shank, but we modified it for the beef we bought from the market.
We served this with his Arabic Salsa (Sambal Arab). It was a real hit among guests, and was the first thing to run out. Will definitely be making this again!
Thank you Chef Ammar!