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.

fish maw pork meat chicken recipe stew fish maw soup oyster sauce

Recipe Braised Fish Maw with Meat Stuffing : Super Delicacy!

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

Angsio Hipio dengan Jamur Enoki dan Jamur Kuping dalam Saus Superior

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

Recipe Braised Fish Maw for a Healty and Beauty Skin: Collagen Overload !

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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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


 

Resep Udon Kari Seafood ala Dentist Chef

Resep Udon Kari Seafood ala Dentist Chef

Gosh….

It’t seems so long time ago i’m not posted a recipes…

well, actually i’m just simply persuing my thesis yet…

Kari udon ini mirip2 laksa seafood  khas Malaysia yang biasanya menggunakan bihun, tapi berhubung karena stok bihun lg kosong dan adanya cuma udon, ya aku pake mie jepang ini.  Hidangan pas menemani sore hari anda yg cloudy, dingin2 emang paling pas klo nyeruput makanan berkuah yang pedas..

Bahan:

1 pak udon (200 gr), bilas dengan air panas dan tiriskan

4 buah capit kepiting + 1 kaleng daging kepiting

6 buah bakso ikan (pake 100 gr fillet ikan pasti lbh enak)

6 buah udang berukuran sedang

2 sdm red curry paste ( kalo rajin buat sendiri aja pake cabe, bawang merah+ putih+ curry powder)

125 ml santan instan

1 buah jeruk nipis

Taburan: Cabe, bawang goreng dan daun bawang

Cara Membuat :

1. Tumis red curry paste sampai cukup harum

2. Masukkan  2 cup air dan santan , didihkan lalu masukkan kepiting, udang dan bakso ikan

3. Matikan api setelah semua seafood matang dan berikan air lemon secukupnya.

4. Susun udon dan seafood pada piring saji, siram dengan kuah kari

5. Taburi dengan bahan taburan dan sajikan segera

Serve: 2

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Resep Bola Ayam Panggang Tomat Berbumbu (Baked Chicken Balls in Tomato & Herbs) ala Dentist Chef

Weekend kemarin gak ada kerjaan tapi males buat ngapa2in. Tapi karena  nonton acara Rachel Ray, aku jadi terinspirasi untuk  membuat bola daging sapi yang dipanggang dengan potongan tomat segar. Karena di freezer gak punya daging sapi, aku menggantinya dengan daging ayam dan menambahkan herbs untuk menambah aromanya.

Hidangan Gaya Italia ini ternyata memiliki rasa yang tidak sesederhana penampilannya. Semakin banyak tomat yang digunakan maka gravy atau kaldu yang dihasilkan akan semakin banyak. Kaldu ini sagat segar dan gurih alami tomat dan daging ayamnya.

Bahan:

Untuk bola daging ayam :

250 gr daging dada ayam, cincang halus

1 sdm olive oil

1/2 sdt garam

1/4 sdt thyme

1/4 sdt rosemarry

1/4 sdt lada hitam

1/4 sdt daun dill

1/4 sdt parsley

Bahan Taburan

2  buah tomat ukuran besar, kupas, buang biji, potong otak kecil

1 siung bawang putih, cincang

1 sdm bawang bombay cincang

1/4 sdt garam

1 sdt brown sugar

1/2 sdt mixed italian herbs

i sdt daun parsley cincang

Cara membuat :

# Campor semua bahan bola daging ayam, bulat2kan seperti membuat bakso, sisihkan

# siapkan loyang tahan panas, olesi dengan sedikit minyak, taburi bawang bombay dan bawang putih cincang

# susun bola daging ayam, beri sedikit jarak diantaranya

# taburi dengan tomat dan semua bahan

# panggang selama 30 menit dengan suhu 180 derajat

Sajikan segera dengan nasi hangat ataupun pasta……

Resep Mie Gomak Khas Tapanuli ala Dentist Chef

Resep Mie Gomak Khas Tapanuli ala Dentist Chef

Mie gomak adalam mie khas dari tanah Tapanuli, Sumatera Utara. Mie khas masyarakat toba ini disebut mie gomak karena ‘gomak’ artinya adalah ‘dijumput / diambil dengan tangan’ setelah itu disiram dengan kuah kari yang dicampur dengan andaliman atau szechuan peppercorn. Berbeda dengan sajian mie gomak yang berkuah, aku lebih suka mie gomak tumis dengan bumbu kari yang nendang.
Opungku sebagai pemilik standar rasa tertinggi di rumah sampai bilang “tabo nai puang” atau ” preety fu*king good!!!…
*narsis….
hehehehe

Bahan:
1 bungkus mie gomak (banyak banget loh jadinya), rebus sampai empuk, cuci dengan air dingin dan lumuri 2 sdm minyak
300 gr daging ayam, potong dadu
10 buah bakso ikan, iris tipis
10 buah bakso sapi, iris tipis
1 ikat caisim, potong2
1 kaleng jamur kancing, iris tipis
50 ml santan
5 sdm kecap manis
1 buah bawang bombay, iris memanjang

Bumbu Halus:
10 buah cabe merah
5 buah cabe rawit merah
10 siung bawang merah
6 siung bawang putih
3 cm jahe
1 sdm andaliman / szechuan peppercorn
1 sdm bubuk kari
2 buah sereh, ambil bagian dalamnya

Pelengkap:
Bawang merah goreng
Kucai
daun bawang
Acar ketimun
Emping goreng

Cara Membuat Mie Gomak:
# panaskan 5 sdm minyak goreng, tumis bawang bombay sampai harum
# masukkan bumbu halus dan ayam, tumis sampai agak kering
# masukkan santan, kecap manis, bakso dan jamur, terakhir masukkan caisim
# masukkan mie gomak, kecilkan api dan aduk dengan dua buah sutil sampai bumbu merata
# sajikan segera dengan bahan pelengkap……

Resep Brokoli Cah Kapri ala Dentist Chef

Resep tumis brokoli dan kapri


Sajian ini adalah satu resep paling cepat dibuat dan cocok disajikan saat anda tidak memiliki waktu luag. Tumisan sayuran hijau yang sarat nutrisi berpadu dengan tekstur bakso udang yang membal, sungguh sajian yang menggiurkan…….
Bahan:
1 kuntum brokoli, potong2
75 gr kapri jepang, siangi
50 gr baby buncis, potong2
10 buah BAKSO UDANG ALA DENTIST CHEF
2 siung bawang putih, cincang halus
1 sdm saus tiram
garam secukupnya
1/2 cup air
1 sdt minyak wijen
1 sdt larutan sagu
Cara Membuat :
# Panaskan 1 sdm minyak biji anggur, tumis bawang putih sampai matang
# Masukkan semua sayuran, bakso dan saus tiram, aduk rata
# masukkan air, tutup wajan sampai air mendidih, masukkan minyak wijen
# setelah sayuran cukup matang, masukkan air sagu dan aduk sampai kuah mengental
# sajikan segera

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