UBS In Person Cooking Class: Southeast Asian Lamb & Mango Cilantro Slaw

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Please note recipe contains fish sauce

Crying Tiger Marinade for lamb or beef

serves 4

3 tbsp fish sauce

1 tbsp soy sauce

½ tbsp dark soy sauce

1 tbsp palm, coconut, or brown sugar

1 tbsp high heat cooking oil

4 cloves garlic, minced

A few grinds of freshly cracked black pepper

8 bone in lamb chops, cut 1” thick (beef is also a great option, such as skirt steak)

1. Combine fish and soy sauces with sugar, oil, garlic, and pepper; mix well. Add lamb and marinade to a baking dish or sealable bag and toss to coat. Transfer to refrigerator and marinade for 2 – 8 hours. Before cooking, bring to room temperature on counter for 20 minutes.

2. Heat a grill to medium high; clean grates and brush with oil. Lightly pat lamb chops with paper towels to dry surface; coat chops with a little oil. Grill lamb until charred on both sides and desired doneness is reached (about 130 F for medium rare, about 3 – 5 minutes each side). Transfer to a platter and let rest. Slice and serve with sauce.

Mango Peanut Slaw

1 ripe mango, julienned

1 red bell pepper, julienned

½ head cabbage (red, green, or napa), julienned

1 bunch scallions, sliced thinly on bias

½ cup chopped fresh herbs, such as cilantro, Thai basil, and mint

½ cup roasted peanut, lightly chopped

¼ cup toasted unsweetened coconut flakes

Dressing

2 tbsp fish sauce

2 tbsp lime juice

2 tsp palm, coconut, or brown sugar (dissolved in 2 tsp hot water)

1 garlic clove, minced or grated

½” ginger, minced or grated

1 small hot chile, minced

1. To make dressing: combine all ingredients in a small bowl and mix well. Taste and adjust.

2. Combine slaw ingredients in a large mixing bowl and add dressing. Toss well, taste, and adjust to your liking.