Story: Chef Aldren's Black Bean Murchison River Camel Cube Roll
Episode: 12
Presenter: Tracy Vo
Air Date: 3rd September

Chef Aldren of Miss Chow’s shows just how versatile and tender camel meat can be with his black bean stirfry.

RECIPE

Black Bean Murchison River Camel Cube Roll

Serves 4

Ingredients

Marinade

• 200g Cube roll camel – cut in 3mm thick slices
• 5g Salt
• 5g Sugar
• 20g Potato Flour
• 40ml Water

Black Bean Sauce

• 30g Salted Black Bean
• 20g Ginger
• 20g Peeled Garlic
• 15g Sugar
• 10g Salt
• 40ml Mirin

Stir Fry

• 30g Mushroom Sauce
• 40g Carrot
• 50g Romesco Florets
• 30g Asparagus
• 30g Red Capsicum
• Water as required
• Potato Starch as required

Method

1. Marinate the slices of camel meat and leave in the fridge for at least 2-3 hours. To get the best result, leave in the fridge overnight.
2. Prior to cooking the sauce, blend the ingredients in a food processor.
3. Working very quickly, pass the camel meat through hot oil to set the meat and its juices. Please put the meat aside after.
4. Heat up a pan with and begin to sauté the premade black bean sauce till it is fragrant.
5. Add the vegetables of your choice and cook it off a bit on a medium heat.
6. Add the mushroom sauce. If it is dry, add a bit of water.
7. Finally add the camel meat and combine everything together