#SaturdaySessions: Miso lamb nachos

#SaturdaySessions: Miso lamb nachos

Recipes for the weekend

Text: Buro. Singapore

Reach for these when the munchies kick in

What's not to love about nachos? The Mexican snack can range from the humble (topped with just melted cheese) to the extravagant (heaving with cheese, meat, and jalapeños). Below, Chef Adam Liaw has given his own Asian spin to this Mexican favourite by adding soy sauce and white miso paste — giving the dish a potent umami punch. Instead of the usual tortilla chips, he's giving the base a healthful twist by using multigrain chips.  

Here's what you need

Serves 6

500g minced lamb
1 medium onion, minced
2 cloves garlic
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp sugar
1 cucumber, finely chopped
2 tbsp pickled green chillies, thinly sliced
½ cup sour cream
¼ cup water
2 packets Mission Foods Multigrain Chips

How to make it 

1. 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.

2. Place the multigrain chips into a shallow bowl. Top with the hot lamb, sour cream, and top with cucumber and pickled chillies all round.

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