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Lamb Adobo Empanada

Image for Lamb Adobo Empanada

kikkoman products used:

ingredients

Empanada Dough
2 1/2 cups Rice Flour
1/2 tablespoon Salt
1/4 teaspoon Annatto Powder
2 1/3 cups Water

Lamb Filling
2 pounds Lamb Shoulder, cut into 1-inch cubes
2 tablespoons Garlic, finely chopped
1/4 cup Cane Vinegar

1/4 cup Kikkoman Soy Sauce
1/2 tablespoon Salt
1 teaspoon Black Pepper
2 tablespoons Oil

1 pod Star Anise
1 Bay Leaf
1 tablespoon Brown Sugar, packed

To Order (as needed)
Oil
Pankurat Vinegar Gel
Pickled Shallots
Radishes, thinly sliced
Flowering Mizuna
Watercress, small

directions

For the Dough:
In a bowl, combine all ingredients to create dry mixture. In a pot, bring water to boil. Lower heat and slowly add in dry mixture. Stir the pot until the dough comes together. Keep mixing for about three minutes or until flour is cooked. Transfer dough into stand mixer fitted with a hook and mix on medium speed for two minutes. Let the dough cool, wrap, and refrigerate.

For the Filling:
Heat oven to 325 degrees. In a bowl, combine lamb, garlic, vinegar, soy, , salt, and pepper. In a Dutch oven over medium flame, heat oil. Working in small batches, sear lamb until it is browned evenly on all sides. Deglaze with water and add star anise pod, bay leaf, and sugar, then stir. Bring to a boil, cover, then braise in oven for an hour, or until meat is tender. Let meat cool in vessel. When braise is room temperature, finely chop meat, transfer to pan, cover, and refrigerate.

To Order:
Heat deep fryer to 350 degrees. Using a small ice cream scoop, scoop a leveled amount of dough into hand. Knead dough in your hand until smooth and roll dough into a ball. Using a tortilla press, flatten dough into rounds. Holding flattened dough in your hand, place appropriate amount of filling in center. Fold dough over filling and pinch edges to seal in a half moon shape. Fry empanada for 3 minutes, or until golden on both sides. Cool empanadas on a rack. Arrange empanadas on a platter. Garnish with shallots, radish, watercress, Pankurat vinegar gel and mizuna.

Recipe by Francis Ang, Pinoy Heritage, San Francisco, CA

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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