Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing

chicken ballotine recipe stuffed chicken with spinach meat mushroom stuff chicken breast

Chicken ballotine with spinach, powdered porcini and minced chicken mixture

Ballotine a French cuisine dish made of deboned poultry (usually chicken) with ground meat stuffing. The other common stuffing ingredients is mushrooms, veggies and cheese.  Ballotine is similiar to sausage with poultry meat casing. The “sausage”  is tied up to keep the shape with butcher twines. Ballotine can be cooked by roasting, braising or poaching, depend on your preference. I like to roast chicken breast with some liquid attach in the bottom, i guess this can make ke chicken skin crisp up and the meat didn’t drain out too much.

homemade chicken ballotine stuffed chicken porcini mushroom spinach foreced meat

crispy skin chicken ballotine with mash purple sweet potato

Today i made a ballotine with chicken breast. The chicken breast is butterflied first then gently flatened with meat mallet until 1 cm thick. For a fancy looks, i like to the keep wings bone attach with the chicken breast and fully eksposed it. You can use the wings meat for stuffing too, vo need to worry about it. For the stuffing i use my powdered porcini mushroom after i’ve made my Smoked Lamb Chop with PORCINI Mushrooms Crusted,  I mix it with minced chicken meat and skin, cheese and a little of breadcrumbs.

stuffed chicken breast with spinach ground meat porcini balontine recipe chicken

Ingredient:

Chicken Ballotine Recipe:

  • 1/2 deboned, skin in chicken breast (about 300 gr), butterflied, flattened
  • 1 tbsp porcini mushrooms powder
  • smoked seasalt and blackpepper to taste
  • 2 tbsp olive oil
  • 1 large tomatoes, finely chopped
  • 1 clove garlic, finely chopped
  • 1 clove shallot, finely chopped
  • a pinch of italian mix herbs
  • a pinch of oregano
  • cotton twines

Chicken Ballotine Stuffing Recipe:

  • 100 gr fresh spinach leaves, sauteed, squeezed, finely chopped
  • 2 tbsp porcini mushrooms powder
  • 1/2 tsp powdered cheese
  • 70 gr chicken meat, finely chopped
  • 30 gr chicken skin, finely chopped
  • 1 clove garlic, finely chopped
  • 1 clove shallot, finely chopped
  • salt and pepper to taste
  • 1 tsp bread crumbs

Instruction:

  • Preheat oven to 180 degree celcius
  • Mix all of the stuffing ingredient except the spinach, set aside
  • Heat up 1 tbsp oil in a pan, saute the shallot and garlic until slightly browned then add the tomato, italian herbs and oregano and continue sautee until the tomato is soften, set aside
roasted chicken tomato

Sauteed tomato for roasting chicken ballotine

  • Put the flattened chicken breast in your chopping board, skin side down, rub it with porcini mushrooms powder, salt and pepper
chicken breast ballotine with porcini mushrooms filling

Rub the chicken with dried porcini mushroooms powder, seasalt and blackpepercorn

  • Apply the spinach above it then put the rest of the filling ingredient in the middle,
stuffed chicken breast spinach porcini ground meat ballotine

Stuffed chicken breast with spinach,minced chicken and powdered porcini mixture

  • Gently seal the filling with the chicken breast meat.
  • Press out the ballontine chicken to remove any air from the cavity and make sure you did this carefully to prevent the filling spilled out
  • Thighten the balontine chicken with cotton twines.
ballotine chicken  breast stuffed spinach porcini mushroom powder

Ballotine chicken breast

  • Heat up 1 tbsp oil in a pan, sear the chicken all over to browned it a lil bit, set aside
seared chicken breast with spinach stuffing porcini mushroom

Seared the ballotine all over to get a nice brown color!

  • Put the tomato mixture in a roasting pan then put the ballotine chicken sausage above it
roasted chicken breast stuffed spinach porcini powder balotin

Ballotine chicken: ready for oven !

  • Roast about 20-25 minutes until the ballotine chicken is done.
Spinach stuffed chicken breast ballotine roasted tomatoes

Ballotine chicken: fresh from the oven!

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Steamed Glutinous/Sticky Rice Dimsum with Chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(Lo Mai Gai/nuòmǐ jī)

steamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsum

Lo Mai Gai Steamed Glutinous Rice in Lotus Leaf Recipe

Lo mai gai (Cantonese), nuòmǐ jī in (Mandarin) is a one of the chinese dim sum fest. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, abalone, dried scallop or conpoy, mushrooms, and finely chopped dried shrimp. The dried lotus leaf is sumberged in hot water first to get soften,  patted dry and then applied some oil on the surface to prevent the glutinous rice is sticking.

lotus leaf wrap steamed sticky rice chicken recipe chinese dim sum

Lotus Leaf Wrapped Sticky Glutinous Rice Recipe (Lo Mai Gai)

In Indonesia, we used to called lo mak gai as lomak kai. Typical stuffing for lo mai gai in Indonesia is actually the same with the general type, but we used to add roasted pork chunk and salted egg yolk. Fot a speciall occasion, some restaurant added some rehydrated dried abalone and sea cucumber too. The stuffing is generally sauteed first, but because my grandmother ask me to not sauteed it first then i did’t. She insist that the juice of the chicken that driven off while steaming is watering the glutinous rice and given the nice flavour too. For a pregnant or newly giving birth mother, local chinese descent pour the Brand’s Essence of Chicken before steaming to give a nutrition and gaining their appetite.

lo mak gai recipe chinese dim sum sticky rice lotus wrap chicken stuffing steamed

Recipe Chinese Lo Mai Gai Sticky Glutinous Rice in Lotys Leaves Wrap Racipe

steamed chicken wrap lotus leaf sticky rice abalone mushrooms recipe

My own plates of lo mai gai dimsum fest !

Lo mai gai is not as popular as Kuo Tie/Jiaozi/Gyoza or siu may in Indonesia since lotus leaf is not common ingredient in Indonesian kitchen. We used to use banana leaf insead lotus leaf. You can got this totus leaf in chinese grocelries nearby for about 1- 1,5 $ each. Lotus leaf give a nice aromas to any rice and savory dishes that;s why this is suits for wrapping steamed chicken and sticky rice. In the other hand, banana leaves give a sweet hint aromas and i think this is suits for wrapping any seafood and sweet bites. But actually you can used the banana leaf or even taro leaf to substitude the lotus leaf.

lo mai gai stuffed steamed sticky rice with chicken abalone salted egg yolk lotus seed

lo mai gai (steamed sticky rice) dim sum stuffing: chicken, abalone, mushrooms, sausage, lotus seed, salted egg yolk and dried shrimp

Ingredients:

  • 1 lotus leaf, cut in half (mine is too small to wrap in half), soaked in
  • 1  cup glutinous rice or sticky rice
  • 1 boneless kampong/malay chicken breast
  • 1 tbsp dried shrimp, soaked, finely chopped
  • 2 dried hioko/chinese mushrooms, soaked, chopped
  • 1 dried woodear mushroom, soaked, chopped
  • 1 salted duck egg yolk
  • 3 salted quail egg yolk
  • 30 gr dried lotus seed, soaked
  • 1 chinese sausage/ lap cheung( i use 3 tiny Meica turkey sausage)
  • 2 small processed / rehydrated dried abalone, cut in half
  • 1 tbsp angciu/ chinese rice wine
  • 6 cloves garlic, peeled and finely chopped ( half for marinade and the rest for the stuffing)
  • 1/2 tsp szechuan peppercorn, toasted, finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp oil
  • 1 tsp sesame oil
  • salt to taste
  • freshly grounded black pepper, to taste
  • 1 1/2 cup water for boiling the sticky rice
  • 1/4 cup coconut milk for boiling the sticky rice (my personal touch)
  • 1/4 cup water/chicken stock/ Brand’s essence of chicken for pouring the sticky rice

Preparation:

  • Mix the chicken with oyter sauce, szechuan peppercorn, soy sauce, salt, pepper and rice wine, salt, pepper and sesame oil, let it marinade overnight.
  • Firstly in the next morning, toasted the sticky rice until pale brown, washed in running tab water and soaked about 30 minutes, drain
  • In heavy bottom sauce pan, boil the water and coconut milk, season with salt and peppe and put the rice into the pan
  • Stir occationally, let it boil again and simmer until the liquid evaporated with medium flame and DO NOT STIR the mixture
  • Turn off the heat and set aside
  • Sauteed 1 tbsp chopped garlic and dried shrip until browned, set aside
  • Mix the marinated chicken breast with sauteed garlic, mushrooms and lotus seed
  • Meanwhile, pat dry the lotus leaf and apply some oil to the surface
  • Put half amount of the sticky rice, make a circle hole in the middle
  • Put the salted duck yolk in the middle hole and arrange the sausage and the abalone surrond it
  • Put the marinated chicken mixture in the middle until covering the salted egg yolk

how to make steamed  sticky rice chicken dim sum chinese recipe

  • Add the remining glutinous or sticky rice to cover the stuffing

step by step making lo mak gai steamed sticky rice wrpped in lotus leaf

  • Pour the chicken stock/Brand’s essence of chicken over the sticky rice
  • Wrap the lotus leaves just like you make an envelope

glutinous rice steamed dim sum wrap lotus leaves chicken recipestep by step lo mak gai recipe steam chicken sticky rice in lotus wrappedresep dim sum ayam ketan bungkus daun teratai

  • Tide up the lotus parcell with butcher twines

lotus wrap sticky rice chicken glutinous rice chicken abalone recipe

  • Steam over heat heat for about 40 minutes, adjust the water for boiling the lo mk gai

steamed chicken with sticky rice glutinous rice recipe

  • Open the lotus wrapper and add chopped chilli, scallion and garlic chives

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Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef

abalone porridge recipe korea rice porridge  abalone

Jeonbokjuk: Korean abalone porridge recipe

Jeonbokjuk or jun bokjuk is literary a ‘juk’ or rice porridge with abalone. Authentic version use whole abalone, the muscle and the internal organ of the abalone. This abalone porridge usually served for the patient  that suffreing from illness, elderly, pregnant and especially thr nearly giving birth mom. Instead using the freshor canned abalone that i can’t acess nearby, i using the dried abalone because rice porridge is need a slowcooking method. The dried abalone is stewing in a hot boiling rice until it turns into a soft and smooth rice porridge. When using a dried abalone, you have to prepare or rehydrate the dried abalone first. You can read how to prepare or rehydrate dried abalone from mf previous post Braised Abalone in Superior Stock and Oyster Sauce.

rice porridge with slice abalone recipe dried abalone porridge

Korean abalone porridge : sliced abalone, chicken, pigeon egg and crispy rice cracker

Korean aballone porridge or dried abalone congee is a earty korean rice-based recipe. This rice porridge taste really good is simply because the dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

Jeonbokjuk recipe abalone rice porridge korean recipe

Recipe Jeonbokjuk Korean Abalone Porridge with Dried Abalone

Rice congee with abalone recipe considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish.

sliced abalone rice porridge recipe korean Jeonbokjuk

Recipe Abalone Porridge: just diggin your spoon into it and slurpp your abalone porridge goodness !

Making abalone porridge is so easy, all the effort is waiting. The slow cooking made the abalone savoury and umami flavour released. The flavour of the dried abalone is superior than the fresh abalone, but the texture is not as crisp as the fresh abalone. I had the fresh abalone before in Jakarta, it cost me around 8 US$  for a tiny lil bowl of rice porridge and 3 thinly sliced abalone. Preety damn expensive for me, but i think it’s worth because the sliced abalone (i guess it’s from fresh) is tender and crisp, like a chicken gizzard. But unfortunately the aromas and the flavour pf the rice porridge is not as good as my jeonbokjuk/ korean rice porridge with sliced abalone

resep abalone bubur abalone korea

For a photo session, i “washed” the sliced abalone with chicken broth !
I guess every restaurand do that too..

Korean Abalone Porridge Jeonbokjuk Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried abalone (you can make this from 70-80 gr dried abalone), slice thinly
  • 150 gr rice, soaked 30 minutes and drained
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 6 cloves  garlic, bruised, finely chopped
  • 3 cloves shallot, finely chopped
  • 3 cm red ginger, bruised
  • 2 tbsp olive oil
  • 2 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp, maekgoli/ cloudy korean rice wine (Bataknese descent used to called this tuak in Indonesia)
  • 1 tbsp ganjang/ korean soy sauce( this is very fragrant ingredient, can be substitude with kikkoman)
  • 8 cups chicken/ fish stock
  • salt and pepper to taste

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the  prepared dried abalone and chicken breast , continue saute for about 2 minutes
  • Add the rice and continue saute another 3 minutes
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • pigeon egg (chicken or quail egg can be the substitude)
  • chopped bird’s eye chillies
  • chopped garlic chieves
  • peyek, indonesian rice fluor cracker with salted anchovies
  • crispy seaweed (couldn’t find this lately)

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Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushroon

Resep Angsio Hipio

stew fish maw stuffed minced meat recipe chinese hipio

Stewed Fish Maw with Minced Meat, Mushrooms and Superior Sauce

The fish maw, swim bladder, gas bladder, or air bladder is an internal gas-filled organ that contributes to the ability of a fish to control its buoyancy to stay at the current water depth without having to waste energy in swimming. This fish maw function principles is applied on submarine ship.  In some Asian cultures, the swim bladders of certain large fishes are considered a food delicacy. In China they are known as fish maw, 花膠/鱼鳔, Hipio or Hipiaw and are served in soups or stews.

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In Chinese Tradition, fish maw considered  as a luxury and pricey item and served on special occation like Chinese New Year or Wedding Ceremony. Fishmaw itself actually testeless but when cooked properly, fish maw takes on the flavour of the surrounding ingredients and release the collagen to make a superb broth.  It is an excellent source of collagen, when purchased dried, it comes as a hard, solid, hollow, translucent  tube or flatened and must be deep fried then soaked to soften before use.  When it is cooked, it has a soft, slippery texture. Due to the tons of collagen on fish maw soup, it is belived that  eating fish maw will improve and repair skin and, for pregnant women, the skin of their infant/children.  Some also believe fish maw can help with fertility and will drink and eat fish maw when attempting to become pregnant.

resep angsio hipio hipiaw perut ikan chinese food

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Fish maws are sold dried in two forms,  pre-deep fried or non-deep dried. Deep fried fish maws are puffy, light and look like a yellow sponge or pork/beef rind or ” Krecek” or beef skin rind in Indonesia.  Non-deep dried fish maw is in poor translucent, stiff, and pale yellowish cream-colored sheets. Most recipes that require fish maw will tell you how to prepare it and they may vary. Some requires you to simmer it while others simply soak it using cold water. Basically, all fish maw should be deep-fried before anything else. If you bought the non-deep fried one, deep fry it in moderately hot oil until it puffs up and become white. Then soak it until pliable, rinse and scrub clean. Squeeze out the excess water after the soak to remove the oil. Repeat the soaking and squeezing process until you are comfortable with the level of its greasiness. Lastly, cut them into slices of desired size and they are good to go. If the fish maw smells fishy, you may want to deep fry it again so that it becomes fluffy and free from odor again. Alternatively, boil for 5 to 10 minutes with a stalk of scallion (spring onion) and a slice of ginger.  Like the sea cucumber, it takes on the flavor of surrounding ingredients it is cooked with like a sponge. Fish maw is mostly used in soups and the delicious fish maw soup is often served in the Chinese households during their New Year Celebration.

fish maw hipio soup recipe with mince pork chicken meat stew fish maw oyster sauce

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Ingredients :

fish maw fish bladder hipio perut ikan goreng hipiaw

Deep Fried Fish Maw: Perfectly Puffed!

Stuffed Fish Maw/ Hipio/Hipiaw Recipe :

  • 50 gr pre-deep fried fish maw
  • 50 gr fresh enoki mushroom
  • 50 gr fresh woodear mushroom
  • 1 tbsp oil
  • 1/2 onion, slice thinly
  • 3 cloves garlic, finely chopped
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp mushroom sauce
  • 3 cups beef stock
  • 1/2 tsp maizena, dissolved with 1 tsp water

Fish Maw/ Hipio Meat Stuffing Recipe :

  • 100 gr minced chicken/pork
  • 100 gr mince beef
  • 3 cloves garlic, finely chopped
  • 1 cm ginger, finely chopped
  • 1/2 tsp chili flake
  • 1/4 tsp crushed szechuan peppercorn
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp maizena
  • salt and pepper to taste

Preparation

  • Soak the fish maw till soft and blanch with hot boiling water.  Drain, squeeze out the water
soak fish maw before cooking rendam hipio perut ikan dalam air

Rendam Hpio Dalam Air Dingin Sampai Empuk

  • Combine all stuffing ingredient, set aside
  • Applied and stuffed the curled surface of the fish maw with stuffing mixture
stuffed fish maw recipe step by step hipio hipiaw fish maw recipe

Spread it Fish Maw Stuffing evenly ! Like you really MEAN it……

  • Stabbed the stuffing mixture to the fish maw with fork to make sure the suffing is sticked into the fish maw.
resep hipio hipiaw perut ikan isi daging

Forked the Stuffing to the Fish Maw!

  • Put the stuffed fish maw on a heatproof plate, steam over high heat until done about 12 minutes.

steamed minced meat for stewed fish maw angsio hipiostuffed fish maw with chicken pork meat recipe soup

  • Drained, cut the fish stuffed fish maw into pieces.
  • Heat up oil in a sauce pan, sauce the onion and garlic until slightly browned.
  • Put the enoki and wood ear muahrooms, saute another minute.
  • Put  all ingredients except the dissolved maizena, bring to boil, simmer until thicken
  • Just before done, pur the maizena and stir until the sauce is thicker.

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Stir Fried Long Bean (Rolled) with Minced Chicken and Beef Meat ala Dentist Chef

stir fry long bean minced meat chicken beef pork sauce

Long Bean or Vigna unguiculata subsp. sesquipedalis is a legume cultivated to be eaten as green pods. It is known as the yardlong bean, bora, long-podded cowpea, asparagus bean, snake bean, Chinese long bean or Kacang Panjang The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China. A variety of the cowpea, it is grown primarily for its strikingly long (35-75 cm) immature pods and has uses very similar to that of the green bean.They are best for vegetable use if picked before they reach full maturity; however, overlooked pods can be used like dry beans in soups. When harvesting, it is important not to pick the buds which are above the beans; since the plant will set many more beans on the same stem.

stir fry long bean ground meat pork chicken beef meat recipe chinese long bean

The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. As a West Indian dish, they are often stir-fried with potatoes and shrimp. They are also used in stir-fries in Chinese cuisine. In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (sambal) or used in cooked salads (kerabu). Another popular option is to chop them into very short sections and fry them in an omelette. In indonesia, locals used to make a hot and spicy thin curry with long bean and chicken innard like liver and heart, beef nnard are commond too.

resep tumis kacang panjang daging cincang ayam sapi

Resep Kacang Panjang tumis daging sapi dan ayam ala resto!

Instead of cutting into pieces, i like to make a rolled long bean before stir fry. One of my friend  ask me about it when i put it in my Roasted Pigeon (Squab) with Spicy Szechuan Style Seasoning. You can use this rolled long bean on salad or side dish aswell, keep it in tight plasic box and last for about 3 days in a fridge.

Ingredients

  • 1 pack long beans (250 gr), trimmed
  • 4 cloves garlic, finely chopped
  • 3 cloves shallot, finely chopped
  • 1 onion, thinly sliced
  • 2 cm ginger , finely chopped
  • 1 1/2 tsp chili flakes/ 1 tbsp finely chopped fresh deseeded chili
  • 1 tsp  cornstarch, dissolved with 1 tbsp water
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 2 tbsp oil
  • 100 gr regular minced/ground beef
  • 100 gr regular minced/ground chicken

Preparation

How to make Curled Green Bean (Long Bean Garnish) :

  • In saucepan of boiling water, blanch green beans for 2 minutes. Put into ice water to retain the green color.  Drain and pat dry. Set aside.
  • Fold the long bean about 10 cm from the bean end

how to make long bean garnish

  • slip over the bean from the bottom of the long bean end

how to stir fry long bean chinese recipe meat with gree bean

  • Rolled out the long bean until 1 cm from the folded end

resep tumis kacang panjang ala resto daging cincangresep tumis kacang panjang ala sichuan daging sapi pedas

  • Slip the long bean end to the folded end, stretch  al lil bit the bean end  to thighten the curled long bean

how to stir fry minced pork with long bean chinese restaurantrolled long bean garnish

  • Voila, Your curled long bean can be used as garnish or stir fried

long bean stir fry with ground chicken beef
How to make Stir Fry Long Bean With Minced Meat :

  • In wok or large skillet, heat up oil over high heat, saute the garlic, shallot and ginger until slightly browned
  • Add the minced chicken and meat, stir-fry the beef  and chicken until discolored about 4 minutes.
  • Add onion and chili, stir-fry until onion is softened, about 3 minutes.
  • Add green beans and the rest of ingredient, stir-fry until beans are tender-crisp, about 3 minutes, adding up to  water to prevent sticking, if necessary.

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  6. Greek Salad Recipe (Cucumber, Olives, Tomato, and Feta Cheese Salad) ala Dentist Chef
  7. Crispy Enoki Mushrooms Tempura with Teriyaki Sauce: Meatless Monday Recipes
  8. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef
  9. Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef
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Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

RESEP AYAM PENGEMIS

beggar chicken chinese recipe step by step popular chinese new year recipe

Recipe Beggar Chicken (Resep Ayam Pengemis)

Beggar’s Chicken is a dish from Changshu, a city in China’s Jiangsu province that is famous for its delicious taste. Beggar’s Chicken is called “jiaohuaji” in the Changshu dialet. The chicken is stuffed, wrapped, and roasted following a traditional Eastern Chinese recipe.

resep ayam pengemis kampung  sincia tahun baru cinbeggar chicken step by step

Chinese Beggar Chicken Recipe

 

Toward the end of the Ming Dynasty and the early days of the Qing Dynasty (in the 17th century) there lived a beggar in Changshu, Jiangsu. One day, he stole a chicken. Without any seasoning with which to cook it, he wrapped the whole chicken with mud and began roasting it over a fire. When the mud dried, be cracked it open and the feathers came off of the chicken with the mud, revealing a strong aroma. Beside himself with happiness, the beggar gulped down the chicken. A scholar named Qian Qianyi, who wastaking a stroll, happened to pass by and was attracted by the aroma from the chicken. He sent his servant to ask for a piece of the meat. The scholar tried it and found the taste unusually good. He then went home and asked his cook to prepare a dish according to the same recipe.Authentic beggar chicken wrapped in lotus leaf and mud paste. Roasted on direct fire until the meat is fall off the bone and even easily sucked instead of chewed.

Ayam pengemis atau Beggar’s Chicken sudah lama menjadi primadona menu restoran Cina. Yang unik, racikan ayam ini dimasak dalam balutan tanah liat. Selain rasanya istimewa, cerita unik di baliknya juga membuat banyak yang penasaran.

Ada beberapa versi agak berbeda mengenai latar belakang dibuatnya ayam pengemis ini. Konon ada seorang pengemis di gunung Yu di provinsi Jiangsu mencuri seekor ayam pada masa dinasti Qing. Karena terdesak, ia melempar ayam tersebut ke dalam lumpur dan meninggalkannya.Saat keadaan dirasa aman, iapun kembali ke tempat tersebut. Seluruh permukaan ayam sudah dilapisi oleh tanah liat yang mengeras. Karena tak punya peralatan memasak, sang pengemis memasukkan ayam bertanah itu ke dalam api. Saat ayam tersebut dibuka, tak disangka ayam tersebut mengeluarkan aroma yang luar biasa harum. Kebetulan, seorang pejabat istana sedang lewat dan mencium aroma ayam tersebut. Iapun meminta juru masaknya untuk memasak ayam yang sama di istana.

Ayam pengemis dibuat dari bahan satu ekor ayam tanpa tulang yang direndam selama minimal 5 jam dalam bumbu kecap, arak masak, bunga lawang dan cengkeh. Kemudian diisi dengan tumisan jamur, udang, rebung, dan jahe, yang semuanya dimasukkan ke dalam perut ayam yang sudah direndam bumbu.

Setelah siap, ayam tersebut dibungkus dengan daun teratai, kertas roti dan tanah liat. Seluruhnya dipanggang dalam oven selama minimal 4 jam. Saat disajikan, ayam pengemis harus dibuka dengan menggunakan palu karena lapisan tanah liat yang keras.

resep ayam pengemis masakan china populer

Recipe Beggar Chicken (Ayam Pengemis)

Ayam pengemis atau Beggar’s Chicken sudah lama menjadi primadona menu restoran Cina. Yang unik, racikan ayam ini dimasak dalam balutan tanah liat. Selain rasanya istimewa, cerita unik di baliknya juga membuat banyak yang penasaran. Ada beberapa versi agak berbeda mengenai latar belakang dibuatnya ayam pengemis ini. Konon ada seorang pengemis di gunung Yu di provinsi Jiangsu mencuri seekor ayam pada masa dinasti Qing. Karena terdesak, ia melempar ayam tersebut ke dalam lumpur dan meninggalkannya. Saat keadaan dirasa aman, iapun kembali ke tempat tersebut. Seluruh permukaan ayam sudah dilapisi oleh tanah liat yang mengeras. Karena tak punya peralatan memasak, sang pengemis memasukkan ayam bertanah itu ke dalam api. Saat ayam tersebut dibuka, tak disangka ayam tersebut mengeluarkan aroma yang luar biasa harum. Kebetulan, seorang pejabat istana sedang lewat dan mencium aroma ayam tersebut. Iapun meminta juru masaknya untuk memasak ayam yang sama di istana.

resep ayam kampung ayam pengemis malay chicken beggar chicken

Ayam pengemis dibuat dari bahan satu ekor ayam tanpa tulang yang direndam selama minimal 5 jam dalam bumbu kecap, arak masak, bunga lawang dan cengkeh. Kemudian diisi dengan tumisan jamur, udang, rebung, dan jahe, yang semuanya dimasukkan ke dalam perut ayam yang sudah direndam bumbu. Setelah siap, ayam tersebut dibungkus dengan daun teratai, kertas roti dan tanah liat. Seluruhnya dipanggang dalam oven selama minimal 4 jam. Saat disajikan, ayam pengemis harus dibuka dengan menggunakan palu karena lapisan tanah liat yang keras.

Ingredients:

  • 1 medium size kampong/malay chicken
  • 1 big heavy duty alumunium foil
  • 1 dried lotus leaf/ taro leaf, soaked with boiling water to soften
  • 1 kg clay / fluor dough

Beggar chicken marinade :

  • 3 red chillies
  • 6 cloves garlic
  • 2 cloves shallot
  • 3 cm ginger
  • 2 cm turmeric
  • 1 tbsp oyster sauce
  • 1 tbsp angciu/ rice wine
  • salt and pepper
  • blend all ingredient to a fine paste

cara membuat ayam pengemis enak

Beggar Chicken Stuffing :

  • 2 tablespoons oil
  • 1 scallion (green onion, spring onion), finely chopped
  • 3 colves garlic, finely chopped
  • 200 gr grounded chicken
  • 50 gr scalllop, soaked, finely chopped
  • 50 gr dried shrimp, soaked , finely chopped
  • 50 gr chinese mushroom, , soaked , finely chopped
  • 1 tablespoon angciu/ chinese rice wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 100 g napa cabbage (stalk part only), julienne
  • 50 gr sweet corn
  • 1 large piece of aluminum foil

Preparation:

  • Rub cleaned chicken with marinade, make sure all surface and cavity covered,  Set aside.

beggar chicken marinade recipe step

  • Heat 2 tablespoons oil in wok. Stir-fry ginger, scallion, scallop and dried shrimp until fragrant. Add mushroom and napa cabbage. Set aside
  • Combine all stuffing ingredient with sauteed mixture in a bowl.
  • Stuff meat mixture into chicken.

stuffed chicken chinese beggar chicken resep imlek

  • Wrap beggar chicken into lotus/taro leaf.

resep imlek ayam pengemis ayam kampung enak mudah simple

  • Wrap beggar chicken into heavy duty alumunium foil

how to wrap make beggar chicken

  • Wrap beggar chicken into fluor dough

beggar chicken recipe popular chinese new year dish

  • Preheat oven to 200 degrees Celcius. Bake chicken 1,5-2 hour.

lotus wrapped chicken recipe beggar chicken

How to open beggar chicken and eat your beggar chicken, Just pretend that you’re chinese emperor……

fluor wrapped beggar chicken recipe cny dish chinese new year recipe

how to open beggar chicken how eat beggar chicken

beggar chicken recipe step membuat ayam pengemis

ayam pengemis resep enak

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Dimsum Recipe: Steamed Glutinous/ Sticky Rice Roll with Chicken & Mushroom Filling ala Dentist Chef

Resep Ketan Isi Ayam dan Jamur

steamed sticky rice glutinous rice roll chinese dimsum recipe

steamed sticky rice chicken recipe how make sticky rice dimsum recipe

Glutinous rice /sticky rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a type of Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus)in the sense of being glue-like or sticky and not in the sense of containing gluten. While called “sticky”, it is not to be confused with the other varieties of Asian rice, which become sticky to one degree or another when cooked. Glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and should be safe for gluten-free diets. It is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (those are the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice. The difference has been traced to a single mutation that was selected for by farmers.

sticky rice chicken recipe popular chinese dim sum recipe

Glutinous rice can be used either milled or unmilled (that is, with the bran removed or not removed). Milled glutinous rice is white in color and fully opaque (unlike non-glutinous rice varieties, which are somewhat translucent when raw), whereas the bran can give unmilled glutinous rice a purple or black color. Black and purple glutinous rice are distinct strains from white glutinous rice. In developing Asia, there is little regulation. Governments have issued advisories about toxic dyes being added to color adulterated rice. Both black and white glutinous rice can be cooked as grains or ground into flour and cooked as a paste or gel.

resep ketan isi ayam jamur resep dimsum populer

In Indonesia, there is a popular dish called lemper. Lemper is cooked glutinous rice with shredded meat inside and wrapped in banana leaves, popular in Java. The Chinese dish, nuòmǐ fàn (糯米飯), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecue pork and optionally dried shrimp or scallop (recipe varies depending on the cook’s preference). Zongzi (Traditional Chinese 糭子/糉子, Simplified Chinese 粽子) is a Chinese dumpling consisting of glutinous rice and sweet or savory fillings wrapped in leaves, which is then boiled or steamed, commonly eaten during the Dragon Boat Festival. No mai gai (糯米雞) is a dim sum dish consisting of steamed glutinous rice with chicken in a lotus-leaf wrap and steamed. It is served as a dim sum dish in Hong Kong, Singapore, and Malaysia.

Recipe Steamed Glutinous/ Sticky Rice Roll with Chicken & Mushroom Filling :

Ingredient:

1 cup sticky rice, soaked overnight, drained, set aside

1/2 cup coconut oil

salt n pepper to taste

1/2 cup sesame seed, toasted until nice golden brown

1 banana leaf, cut 20 cm long, toasted on hot skillet until soften enough to rolled it out.

Filling:

  • 1o0 gr grounded chicken
  • 50 gr woodear mushroom, sliced thinly
  • 50 gr shiitake mushroom, sliced thinly
  • 1 tbsp finely chopped garlic
  • 1/2 tsp chopped red chilli
  • 1/2 tbsp finely chopped onion
  • 1 tbsp oyster sauce
  • 1 tsp mushroom soy sauce
  • 1 tsp chinese wine/ angciu
  • 1/2 tsp sesame oil
  • salt and pepper to taste

How To Make Steamed Glutinous/ Sticky Rice Roll with Chicken & Mushroom Filling Recipe:

  • Boil coconut milk and add salt & pepper, put the sticky rice in the boiling coconut milk and stirring constantly until all the liquid absorbed.
  • Put the rice in a bowl, set aside. Meanwhile mix all the  filling ingredient
  • Put the banana leaf in your work surface, applied sticky rice on banana leaf and fhe filling in the center

resep ketan isi ayam bungkus daun pisang

  • Roll the banana to make fine cillinder tube. Thigh up the banana leaf  and steam the tube for about 30-45 minutes until cooked through

resep ketan bakcang isi ayam jamur

  • Before serving, open up the banan leaf and roll up the sticky rice dumpling on the sesame seed to cover all the surface

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  • Cut into bite size, serve immediately

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Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce: IT’S FUSION TIMES !

Resep Sate/ Kebab Ayam dengan Salsa Tomat dan Daun Mint serta Saus Thailand

chicken kebab recipe tomato mint salsa thai dipping sauce recipe

Recipe Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce

Kebab is a wide variety of skewered meals originating in the Middle East and later on adopted in Balkans, the Caucasus other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab (Turkish: “şiş kebap“) served on the skewer. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Chicken skewer kebab recipe spicy tomato salsa chilli sauce

Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce Recipe

Mix and match or fusion is one of my concern in the kitchen. I find so many of there unique and plateable dish through your preference licking. Keep experiment and find your own suites ! I find that Middle East Chicken kebab with a touch of Indian Garam Masala is perfect with tomato and mint salsa derived from western kitchen. Accompenied of thai dipping sauce bring the dish hint into your taste buds even more.

resep sate ayam kebab ayam

Recipe Barbeque Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce

chicken kebab on grill, smells the goodness!

Ingredient :

Chicken kebab :

  • 1 chicken breast fillet, cubed 2 cm
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp olive oil

Tomato Mint Salsa :

  • 4 cerry tomatoes, sliced thinly
  • 1 tbsp chopped fesh mint leaves
  • 1 tbsp sliced shallot
  • 1/2 tbsp chopped bird eye chillies
  • 1 tsp lime juice or rice vinegar
  • 1 tsp olive oil
  • 1/4 tbsp salt

Thai dipping Sauce :

  • 1 tsp thai chilli paste or dried chiili flakes
  • 1/2 tsp thai fish sauce
  • 1 tbsp indonesian sweet soy sauce
  • 1 tsp tamarin juice from 1 tamarin fruit  dissolved with 2 tbsp hot water

Instruction :

How to make grilled chicken kebab:

  • Mixed chicken, garam masala, salt and olive oil, set aside and marinated about 1 hour.
  • Put the cubed chicken breast in bamboo or metal skewers.
  • Grilled until done within about 2 minutes each side, dipending on your cubed chicken breast thickness. make sure it’s well done to prevent salmonellosis

How to make Tomato Mint Salsa :

  • Mixed all ingredient in a glass bowl, squased a little bit with spoon to let the tomato, shallot and mint juices driven out.
  • Keep it refrigerates before serving.

How to make Thai Dipping Sauce :

  • Mixed all ingredient in a sauce pan, bring to boil.
  • Served in room temperature.

Tips:

  1. When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
  2. Keep the cooked chicken kebab on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
  3. Add oil in the chicken mixture instead on the grilling pan or grilling net.
  4. Don’t flip the chicken kebab when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net

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Resep Dimsum Kuo Tie/Jiaozi/Gyoza Isi Udang, Ayam, Rebung dan Jamur (Chinese Pot Sticker Dumpling)

Resep Dimsum Kuo Tie isi udang, ayam, rebung, jamur dll

resep dimsum isi udang ayam jamur rebung kuo tie

Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.

dumpling recipe chinese dim sum gyoza dimsum potsticker

Jiǎozi (simplified Chinese: 饺子; traditional Chinese: 餃子; Japanese: 餃子(gyōza); Vietnamese: bánh chẻo; Nepali: म:म: or ममचा) or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.

Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are rounder, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients. Pan fried dumplings: (guotie) literally “pan stick”, known as “potstickers” in N. America, (鍋貼; pinyin: guōtiē), also referred to as “dry-fried dumplings” (煎餃; pinyin: jiānjiǎo).

Jiaozi were so named because they were horn shaped. The Chinese for “horn” is jiǎo (角), and jiaozi was originally written with the Chinese character for “horn”, but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right’. Jiaozi are eaten all year round, and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. In China, jiaozi are sometimes served as a last course during restaurant meals. As a dish prepared at home, each family has its own preferred method of making them, using favourite fillings, with types and methods of preparation varying widely from region to region.

Ingredient:

Dough :

  • 2 cup all purpose fluor
  • 3/4- 1 cup warm water, adjustable to make workable dough
  • 1 tbsp vegetable oil

Filling:

  • 250 gr shrimp, finely chopped* i actually use squid because my nephew allergic to shrimp
  • 100 gr ground chicken
  • 200 gr rebung/young  bamboo shoots
  • 100 dried scallop, soaked overnight, chopped
  • 3 medium dried shitake mushroom/hioko, soaked overnight, chopped
  • 1 packed silken tofu, chopped*optional,
  •  salt to taste
  • 1 med size egg
  • 1/4 cup finely chopped green onions, with tops
  • 1 tbsp angciu/ rice wine
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • Dash of szechuan  peppercorn

Condiment:

  • Spicy weet sour dipping Sauce: Mix tomato sauce, honey, chilli sauce and fish sauce, rice vinegar/ lime juice evenly, set aside
  • Toasted peanut: coarsly grounded

Instruction:

Wrapper dough:

  • mixed all ingredient until smooth and workable dough form
  • let it rest about 30 minutes to make it more workable
  • rolling it with pasta maker from no.1 to no.5/6,
  • cut with round 1,5 inch diameter cookies cutter
  • spread some fluor to the wrapper surface to make the wrapper not stick each other
  • aet aside

How to making the pot sticker dunpling/ kuotie:

  • place a wrapper on a work surface, place a scant teaspoon of filling in the center.
  • dampen the edges of the wrapper with wet finger.
  • fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air
  • seal the edges thighly. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling.

Cooking the Potsticker :

  • heat the oil in a large nonstick skillet with a lid over medium heat.
  • place pot stickers into the hot oil, flat sides down without crowding it,
  • let fry until the bottoms are golden brown, 1 to 2 minutes.
  • turn the dumplings over, and pour the water over them. Cover the pan with a lid
  • let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes.
  • remove the skillet cover, let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling another 2 to 3 minutes.

Serving:

  • Serve the potsticker dumpling with chopped toasted peanut, drizzle the spicy sweet and sour sauce  all over
  • add some chopped corriander leaves

Resep Ikan Asin Kapas/Bulu Ayam Tumis Pedas Pete Kecombrang (Spicy Crispy Fried Salted Fish with Ginger Torch)

RESEP IKAN ASIN TUMIS PEDAS CABE IJO PETE KECOMBRANGHappy new years ALL!!!!,

We shall  begin this years with a blessing each others to make The God blessed through and then you’ll be blessed all the way, just like the Brooklyn Tabernacle Choir song  ” I will bless the Lord at all times, He’s good, so good, real good. Each and every day of my life I’ll bless the Lord for He’s good !”

Oke hari ini adalah hari pertama dalam tahun 2013 dan menu kita kali ini adalah salah satu menu andalan untuk acara kumpul kumpul keluarga. Side dish ini pasti akan disukai oleh seluruh anggota keluarga karena crispy, gurih, asem, asin, pedas dan tentunya berwarna serta beraroma menarik.

Ikan kapas-kapas (Geres punctatus),ikan yang mempunyai ukuran tubuh relative kecil ,bentuk badan pipih tegak dengan kepala melengkung,mulut terletak di ujung depan kepala, moncong dapat ditonjolkan ke depan,tubuh ditutupi oleh sisik berukuran besar, sirip dada panjang dan runcing, warna tubuh keperakan. Ikan ini sering diasinkan dan dikeringkan sehingga menjadi sangat renyah saat digoreng. jangan lupa gunakan api kecil saat menggoreng ikan asin ini karena sangat mudah gosong saat digoreng.

ikan asin kapas bulu ayam garing pedas tumis pete

Kombinasi ikan asin kapas-kapas atu sering juga disebut ikan bulu ayam, suwiran dada ayam yang digoreng sampai garing, pete, cabe dan bunga kecombrang pasti dapat menggugah selera makan anda dan tamu istimewa anda !

resep ikan asin tumis goreng enak pedas mudah

Bahan-bahan :
2o0 gram ikan asin kapas, goreng perlahan sampai matang, tiriskan
1 buah dada ayam, ungkap dengan bumbu ayam goreng instan, tiriskan, suir-suir dan goreng perlahan dengan sedikit minyak sampai kering
30 buah petai kupas
1 buah kecombrang, iris tipis memanjang
5 buah cabe merah, besar iris tipis menyerong
7 buah cabe hijau keriting, iris tipis menyerong
3 lembar daun jeruk purut, dibuang tulangnya, iris tipis
2 lembar daun salam
6 siung bawang merah, iris tipis
6 siung bawang putih, iris tipis
2 cm jahe, cacah halus
3/4 sendok teh garam
1/2 sendok teh gula pasir
1 sendok teh air jeruk limau
3 sendok makan minyak untuk menumis

Cara membuat:

  1. Panaskan minyak. Tumis bawang, cabe, jahe, kecombrang dan daun jeruk sampai harum. Gunakan api kecil sampai bumbu harum dan mengering.
  2. Tambahkan ikan bulu ayam/ kapas-kapas dan suwiran dada ayam kering, Aduk rata.
  3. Masukkan  garam, dan gula pasir. Aduk sampai meresap.
  4. Menjelang diangkat, tambahkan air jeruk limau. Aduk rata.
  5. Sajikan segera

Resep Ayam Kampung Tim Tahu & Jamur Tausi (Steamed Chicken with Fermented Black Bean & Mushroom)

Resep Ayam Steam/ Tim Tahu Jamur Tausi

resep ayam tim tausi jamur chinese style

Kampung Chicken or ‘Village Chicken’ or The Malay is a breed of chicken originating in Asia, most likely in northern Pakistan. These birds are cousins of Asil. It is unknown why they were called Malay, but perhaps because of a mistake by the former East India Company, when they introduced that exotic new breed around.In Asia, the Malay chicken is usually found only in rural areas and villages. It is sometimes referred to as “kampung” chicken (kampung means “village” in Malay). In the Borneo region of Sabah, Sarawak and Brunei, the Malay chicken is called Sigun. In north West Pakistan these are called Sadalay meaning big docile or gentle giants. The Malay Chicken is sometimes used as fighting cocks in cockfighting.

steamed chicken recipe blackbean tausi tofu

In Indonesia, kampung chicken is considered a premium by people living in urban areas and costs more in supermarkets and wet markets than conventionally-raised broiler chickens, due to its supposedly better flavour.Malay chickenis a tougher meat than many other breeds. Because of this, the Malay chicken is often double boiled in herbs or is stewed, and recipes often call for curry, garlic, cumin, turmeric, etc. But today i’m gonna steamed it to make a tonic becouse the rain is come all over and i need a super dish to strenghten imune system. I prefer to slurpp the steamed chicken with a bowl of rice porridge. Trust me !, literrary your in heaven phal!

chicken rice porridge tausi black bean bubur ayam tausi

Rice porridge and steamed chicken, nice accompanion!

Ingredient:

steamed chicken ingredient

1 large  “kampung”/ free range chicken breast, cubed
1 egg tofu, cut ito 3 cm silinder segment
25 gr dried earwood mushroom, soaked overnight,drained sliced
25 gr dried shitake mushroom, soaked overnight, drained, sliced
1 tbsp of fermented black beans
1 tbsp szechuan peppercorn
3 garlic cloves, chopped
3 cm knob of ginger, chopped
3 cloves shallot, chopped
1 tbsp dried chili flakes
1 tbs of rock sugar
2 tbs of premium light soysauce
1/2 tsp of sesame oil
1/3 cup of Chinese cooking wine
3 garlic cloves, chopped
3 cm knob of ginger, chopped

Instruction:

  1. Mixed chicken, mushrooms and all ingredient except egg tofu.
  2. Marinade 1 hour or overnight in the fridge.
  3. Set your steamer as hot as possible
  4. Arrange the tofu in the bottom of heat proof pirex bowl and put the kampung chicken mixture on top of it.
  5. Steamed for about 30 minutes until the chicken is tender enough.
  6. Serve with chopped spring onion and rice porridge

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Chicken Recipe : Thai Style Spicy Chicken Soup (Resep Tom Yum Ayam)

resep sup tom yum ayam thailand

Thai style chicken soup is similiar to Indonesian pindang ayam/ chicken , even there is a diffrence in the ingredients but actually the basic flavour is the same. Clear soup with hot, sour and spicy is the real kick of this dish. Rainy season is the best timing for bring asian soup to the table because it can warmed up our body. Served with warm rice or porridge and a cup of thai green tea, litterally your in heaven !!!!!

chicken soup thai style spicy hot

1 med size (1,2 kg) male kampung chicken or free range chicken, cut into bite size

1 tbsp vegetable oil

10 button mushrooms, halved

6 small shallot, finely chopped

6 cloves garlic, finely chopped

2 cm ginger, finely chopped

7 red chilles, finely sliced

7 green chillies,finely sliced

7 cherry tomatoes, halved

5-7 fresh bird eye chilli, diagonally chopped (optional, for additional heat and spiciness)

2 tbsp tamarind paste

low sodium chicken or vegetable broth

1 inch galangal, roughly chopped (alternatively, use ginger they way I used it)

2-3 kaffir lime leaves, torn (1/4 tbsp lime zest)

1/2 lime, juiced

1 lemongrass stalk (use white part only), halved and cut in to 1/2 inch pieces

2 tbsp nam pla / fish sauce

salt

1 tbsp light brown sugar

cilantro or coriander or thai basil for garnishing (i’m running out of this)

Direction :

  • Heat oil in a medium pot over medium high heat and sauté the shallots, garlic and mushrooms for a couple of mins. Season with a little bit of salt.
  • Stir in the red chilli and the chopped green chilli, if using and continue sautéing for another min. Pour in the chicken stock. Add the galangal, kaffir lime leaves, lemongrass, lime juice and the fish sauce and tamarind. Season with salt and brown sugar and simmer for about 1-2 hour, till the chicken is fully cooked and tender, add the tomato.
  • Ladle the soup in a bowl and garnish with cilantro and crispy shallot. Serve warm

Resep Bakso Ayam & Jamur Kuping ( Woodear Mushroom Chicken Meatball)

Resep Bakso Jamur Kuping

woodear mushroom meatball

Bakso or meatbal are related to all kind of asian descent communnity, from top to bottom, young to adolence, even the US President Mr.Obama loves bakso.  There’s once a time when i grew up with meatball as literary  became my staple food during my childhoo. The streeet verdor nearly my elementary school sell many kind of meatball, chicken, beef, fish or even shrimp ball.  Day by day until i’ve got a meatball overdose when i entering my high school, no more meatball since, just one a mont or even two,

bakso ayam jamur kuping

Today i’m coming back with meatball recipe, chicken meatball everyone…..

i’m a big fan of earwood mushroom, tou can buy it fresh or dried, but u need to soaked it first to soften and don’t forget to washed it over and over again to get rid the woody smells. Today i’m wake up with a question mark stumblled my forehead, so then why did’t i combine a meatball with woodear mushroom ??? it’s great option, protein and fibers comes in one dish, an d then slurppping suddenly hear in my table since….

 

how make chicken meatball

fibers and protein comes in one


Ingredient:

  • 250 grdeboned chicken breast/ dada ayam tanpa tulang
  • 50 grams of cassava starch/ tepung kanji
  • 150 gr woodear mushroom/jamur kuping, julienned
  • 2 egg whites
  • 1 / 4 teaspoon baking soda*optional for cruncy texture
  • 1 tsp garlic powder/ bubuk bawang putih
  • 1 tsp chilli flake/ cabe bubuk kasar
  • salt and pepper to taste

To make the broth :

  • 250 grams of chicken wings
  • 1 / 2 teaspoon pepper
  • 3 cloves garlic, crushed and fried
  • 1 stalk celery, finely chopped
  • 1 leek, finely chopped
  • Salt to taste
  • 750 ml water

Instruction:

  • Mix chicken, baking soda, egg whites, salt, peper and grind them in a food processor until it is sticky.
  • Mixed the chicken mixture with chilli, garlic powder and woodear muahroom. Then put in freezer for 45 minutes to an hour. Meanwhile, boil water to cook the meatballs.

bahan cara membuat bakso ayamadonan bakso ayam

  • Scoop with 2 tablespoons and make round balls and put the meatballs into the NEARLY boiling water. When it floats, it means it’s done. Set aside.

resep bakso rebus

  • Make broth:  boiled in the wings with 750 ml of water, add salt, pepper and remaining ingredients. Cook until it boils. Then add the meatballs in it.
  • Serve meatballs ibowl with the broth, slurrrpppp……….

resep bakso ayam enak


 

Roasted Baby Chicken Stuffed with Ricotta Cheese and Long Pepper Rubs ala Dentist Chef

stuffed chicken recipe ricotta cheese japapeno roasted baby chicken

Roasted Stuffed Chicken with Ricotta Cheese Japapeno Pepper and Carrot

Roasted baby chicken  and stuffed with ricotta cheese, Jalapeno pepepr and carrot recipe. Baby chicken literally just a young age chicken. It’s so tender yet so flavourable due to corn feeding and organic farming. Mine was 45o gram and i think the meat fat ratio is low  so i stuffed with ricotta cheese,ground chicken, black olives, jalapeno pepper, carrot and smoked beef to make it stay moist inside. Fortunately i just brought a smal packet of long pepper to rub the chicken. Locals used to call this unique pepper as Javanese chillies pepper due to some kick’in spicy pungent flavour and aroma, so don’t u ever overdo the chicken with this spice.

Ricotta and Jalapeno Pepper Stuffed Roasted Baby Chicken Recipe

Ricotta Cheese Stuffed Chicken with Smoke Beef, Jalapeno Pepper and Carrot

Ayam Isi Keju, Wortel, Smoke Beef dan Wortel

Ricotta Cheese Stuffed Chicken Recipe:

Ingredients:

  • 1 corn fed baby chicken, about 400-450
  • Marinate:
  • 1 long pepper (cabe jawa)

this is long pepper look like

  • 1 /2 tsp black pepper
  • 1/4 tsp salt
  • 3 cloves garlic
  • a pinch of mixed italian herbs

Roasted Chicken Stuffing:

Cheese Stuffed Chicken Recipe

  • ricotta cheese
  • jalapeno pepper, diced
  • carrot, diced
  • black olives, diced
  • smoked beef, diced
  • salt and pepper to taste

Direction:

# Rub all over the chicken  with the marinade paste, put it in the fridge for about 1 hours

# Drain the excess water well, put the stuffing inside the little bird and saw the opening with  tooth pick or yarn

Stuffed Chicken with Ricotta Cheese, Smoke Beef, Jalapeno Pepper and Carrot

# lightly coat the baby chicken with butter

# Brown the chicken skin on non stick grilling pan with hight heat

# Put the chicken in the heatproof pyrex anrosd cover with alumnium foil, put in the oven and set  for  180 C for  about 20 minutes

# remove the foil and bake again in 220 degree C for another 10 minutes until the shin is crisp enough.

# Serve with mashed potato and salad

Delicious Stuffed Baby Chicken with Ricotta Cheese, Smoked Beef, Jalapeno Pepper and Carrot!

Homemade Ravioli Pasta with Chicken Parmigiano Stuffing ala Dentist Chef

Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a sauce.For todays project, i’ve made spicy ravioli pasts with soft filling  that consist ground  chicken, parmigiano cheese, garlic and celery. Somehow, the powdered dried chilli pepper  make some kick’in in this pasta, let’s try some….

look at that YuMmyLiciOUs Filling!!!!!!

To Make the Dough

  • 1 cups (125 g) all-purpose flour
  • 1/4 tsp. salt
  • 1 eggs
  • 2 tsp. olive oil
  • 10 ml water
  • 1/4 tsp dried chilli powder
  • Extra flour on hand for dusting

To Make Chicken Parmigiana Cheese Filling

  • 75 gr grounded chicken  fillet
  • 25 gr cheese( parmiggiano-reggiano/old parmesan)
  • 25 gr finely chopped celery stick
  • 2 tsp finely chopped garlic
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instruction :

Make the ravioli filling.

  • Mix all ingredients thoroughly until you have a smooth, paste-like consistency.

Make the ravioli pasta

Mix all the ingredients in large mixing bowl

    • Shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic.
    • Roll the dough in pasta maker, from no.1-6 or 7( ur choise of thickness)
    • make sure ur pasta sheet lenght is enought for 4 or more ravioli.
    • Take the ravioli filling and place a tablespoon of it in middle of a dough.

    • Fill a small bowl with water, dip your fingers in, and moisten around the outer edge of the dough square.
    • Fold the dough in half over the filling, making a half-moon shape. Be sure all the filling stays inside. Pinch the edges together and then seal the edges of the ravioli with your finger punch. Make sure to press firmly and go all the way around. This will add a “homemade” touch as well.

    • Cut the edge with pasta cutter

    • Repeat this process for all your dough square.
    • Dust the finished ravioli with flour to keep them from sticking together.
    • boil the ravioli pasta until your preference doneness, drain out and drizzle a little bit of olive oil

    Now your Homemade Ravioli is ready to go with your favourite sauce…

  • pesto, carbonara, tomato sauce, u named it…
  • * i prefer to saute the ravioli pasta with some garlic, chopped plum tomato, shimeji mushroom  and then ai add some white wine

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