Broccoli Crust Pizza Recipe, Supper Easy and Healty Gluten Free Pizza

broccoli crust pizza recipe easy broccoli pizza

Broccoli Crust Pizza Recipe

Broccoli Pizza Crust recipe  is sounds a great solution for childrent picky diet problem. If you got tired to reinforced your children to consume broccoli, instead eating the broccoly stem, they ain’t eaten all but onlt the florset. My sister is facing the same issue with my niece, that’s why she asked me to make a recipe with broccoli florset and also the stem. One thing you should know about broccoli is it contains tons of flour and calcium that needed to strenghten your  teeth and decrease the insidence of caries. You can prepare this super easy broccoli pizza crust with your children since it’s very fun and gonna be a better stimulation for them to eat healty food and avoid junk food. Kids always love to prepare their own lunch for sure, even sometimes it’s gonna be messy, i guess it’s one of the best quality time to share with them.

pizza broccoli crust base recipe

The secret of making a delicious broccoli crust or broccoli base pizza is to use the soft part of the broccoli stem, That’s why you should peel off the hard and woody stem before chopped it. To Prevent the broccoli crust sticky to the pan, you can use baking (parchment) paper. Make sure the broccoli crust pizza base must be dried and throughly cooked before you put the toppping or it’s gonna be mushy pizza. My niese is such clever little girl,mostly it’s too damn clever for 4 years girl, she did’t like the texture of my first trial since i processed the broccoli too fine and the egg amount is overpowering the pizza base and she said “it was telur dadar or omelette”. For the best result, i sugest to process the broccoli until it’s got a rice-like cosistency, finer “grain” make you lost the broccoli texture while coarser “grain” will make the broccoli crust base is fragile and easily broken

broccoli pizza crust recipe step by step recipe

Broccoli Crust Pizza Recipe

For the broccoli crust  pizza topping you can use any of your favourite topping. I use my homemade duck prosciutto, bavarian sausage, kalamata (black) olives, sweet corn, onion,and  bell pepper. I also add spicy tomato sauce and mozzarella cheese to fixingas a ‘glue’ for the topping. For serving the broccoli crust pizza i made some amaranth and sumac salad with a little drizze of truffle oil.

Broccoli Crust Pizza Recipe:

Broccoli Crust (Base) Ingredients:

  • 1 head broccoli including stalk
  • 1/2 cup  grated cheddar cheese
  • 1 large egg
  • salt and pepper to taste

Pizza Topping:

  • 30 gr homemade duck prosciutto
  • 1/2  onion, thinly slice
  • 1/2 cup sweet corn kernel
  • 1/2 bell pepepr, jullienned
  • 1 bavarian sausage (bratwurst), thinly slice
  • Kalamata olives, thinly slice
  • Salt and pepper to taste
  • 1/2 cup spicy tomato sauce
  • 1 cup mozzarella cheese

Instruction:

  • Preheat oven to 200°C, apply some oive oil to your baking pan and baking pepper, set aside
  • Clean and separate the florets from the stalk. Bring 1/2 cup water to a boil and throw in broccoli stalks, after 3 minutes add the florets, cook until slightly tender, drain
  • Place broccoli in food processor, process until it’s gor a rice-like ‘grain’.
  • Put the processed broccoli in a bowl,  mix it with the egg, cheese and salt and pepper. 
broccoli crust pizza recipe

Broccoli Crust Pizza Base

  • Scatter it in the baking pepper and oven it until it throughly cook for about 10 minutes (or you can cook the broccoli pizza crust it in a frypan)
  • Place cooked bratkes on paper towels to drain oil.  You may freeze them at this point for future use or continue with recipe after baking bratkes to warm them.
  • Turn oven to Broil. Apply the spicy tomato sauce overbroccoli crust, put all the  toping ingredients (remember to add the mozarela cheese for the last)
broccoli pizza crust base recipe

Broccoli Crust Pizza Recipe

  • Put it the oven and broil for 2-3 minutes until cheese has melted and browned.
broccoli base pizza crust recipe

Broccoli Crust Pizza Recipe

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Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

braised sea cucumber abalone duck feet web recipe braised duck with haisom

Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Sea cucumbers are  considered as delicacy and used for human consumption from ancient times. The harvested product is variously referred to as Teripang in Indonesia, Gamat in Malaysia and Haisom, Hoisom (Haysem) in Mandarine. Hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community.  Dont get hesitate to purchase the dried sea cucumber in chinese store because this ugly looking creatures is can shocked you for it’s price. Mine was about 200 USD for a kilos of gamma (prickly sea cucumber).

Dried  sea cucumber must be prepared  or soaked several days prior to cooking, thats why i suggest you soaked the sea cuucmber in a large batch and save it in the freezer.In my previously post about How to Preparing and Soaking Dried Sea Cucumber, you should follow the instruction carefully because actually you won’t to ruined this pricey chinese ingredient.

braised sea cucumber duck feet goose web with oyster sauce superior stock abalone recipe

Recipe Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Despite the pricey price tag, sea cucumber or haisom is actually taste bland and had a chewy and jelly like texture. Ths is pricey due to health benefits and i guess you’ll gonna dissapointed if you espected such a gourmet ingredients.Even sea cucumber is sctually taste bland, but it can well absorb the  flavour and seasoning surround it. That’s why sea cucumber is usually cooked in superior stock/broth.

resep angsio haisom dengan abalone dan jamur

Resep Angsio Haisom dengan Abalone dan Jamur Hioko

They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.

resep angsio haisom abalone jamur dan kaki bebek

Since my sister just give birth of my lovely nephew, Calvin Matthew Sihombing, i’ve made a collagenous and replenish food for newly giving birth mother fot this following weeks. My little hero was born with 50 cm lenght and weighted 3,6 kilos with literary half weight on his chubby cheek :). Here several recipe for early giving birth mother that i’ve been posted before:

  1. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
  2. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
  3. Steamed Chicken with Fermented Black Bean & Mushroom
  4. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
  5. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
  6. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

calvin matthew sihombing

INGREDIENT:

Braised Abalone Recipe :

  • 2  @ 300 gr Rehydrated/Prepared Dried Sea Cucumber
  • 6 pairs of duck/ goose feet/web, blanched, peeled
  • 5 medium Rehydrated/ Prepared Dried Abalone
  • 6 cloves garlic, bruished
  • 1/2 pack enoki mushrooms
  • 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
  • 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1/2 tsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine
  • 2 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

  • Heat up the 1 tbsp oil in a heavy bottom sauce pan, let it browned a little bit
  • Put the prepared sea cucumber, prepared abalone, duck/goose feet, and mushrooms, saute about 2 minutes
  • Pour the superior stock, bring it to boil
  • Simmer with your lowest flame for about 2-3 hours until the stock is reduced
  • Nearly done, add the  enoki mushrooms
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Voila your braised sea cucumber is ready to serve in your special celebration

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Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

spinach pasta salad recipe duck prosciutto sumac dressing salad

Sumac, sumak or sumach  is  flowering plants in the genus Rhus  from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for  hummus and added to rice or kebab.

SUMAC RECIPE ARABIAN SPICE SUMAK

Sumac: Prescius Spice !

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend  did’t known about it, even few of  arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam  had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy  sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

sumac spinach salad dressing with duck prosciutto

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing  after i did the photo session, but i still drizzled  it with black truffle oil.

spinach sumac salad pasta fusilli salad duck prosciutto

Sumac Salad with Spinach, Pasta and Duck Prosciutto: Ready to Ea t!

Ingredients:

Pasta, Spinach and Duck Prosciutto Recipe:

  • 1 cup cooked pasta(fusili)
  • 1 cup red spinach/amaranth leaves
  • homemade duck prosciutto
  • tomato, thinly sliced
  • bell pepper, thinly sliced
  • crispy enoki mushrooms tempura
  • carrot
  • raw peruvian sweet potato
  • black olives (kalamata)
  • garlic peanut
  • shaved cheese
  • lotus root, peeled and thinly sliced

Sumac Salad Dressing Recipe:

  • 1/2 tsp sumac
  • black truffle olive oli
  • 1/2 tsp lemon juice
  • a pinch od salt and pepper to taste

Instruction:

How to Make Spinach and Pasta Salad with Sumac Dressing:

  • Mix all sumac salad dressing ingredient, set aside
  • Toss all ingregient and adjust the taste

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Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto ala Dentist Chef

sun dried tomato pesto spaghetti pasta recipe pesto roasted pepper

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto

Sun dried tomato pesto is one of the most populr pesto sauce. Sun dried tomato pesto commonly contain dehydrated sun dried tomato, pine nuts, cheese and garlic. Well pesto is basically using greens or veggies that blended with nuts and cheese. The greens or veggies that possibly for pesto is basil, parsley, broccoli, spinach, tomato, beet root, etc, and it blended with many kind of nuts and cheese, you name it for your licking preference. I’ve ever made a pesto with Lemon Basil, Peanuts and Parmaggiano-Reggiano Cheese Pesto before, today i’m making a sun dried tomato pessto with some roasted bell pepper. For the protein, i use my Homemade Duck Prosciutto

spaghetti sun dried tomato pesto recipe roasted pepper recipe

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto

Sun dried tomato and roasted bel pepper pesto had a tangy and smoky flavour with a polite hint of hotness. Some people like to charred the roasted pepper and peel the skin, but i didn’t. The bell pepper skin is valuable for lots of dietary fibres and vitamins.You won’t even know it since it proccessed into fine paste along with the sun dried tomato pesto ingredient. Some of you would questioning where is the duck prosciutto. Well i browned it firs since my grandmas won’t eat any uncooked food, even it cured meat. The duck prosciutto is got strighten when it heated and don’t worry it won’t change the taste.

prosciutto pasta recipe sun dried tomato peasto spaghetti

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto Recipe”

Ingredient:

  • 125 gr pasta, cook with package instruction
  • 50 gr HOMEMADE DUCK PROSCIUTTO
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • spinach salad
sun dried tomato pesto recipe ingredient

Sun dried tomato for making pesto

roasted pepper

Roasted pepper for making pesto sauce

Sun Dried Tomato and Roasted Pepper Sauce Recipe:

  • 50 gr HOMEMADE SUN DRIED TOMATOES, soaked  with boiling water for 10 minutes, drained, reserve the liqid
  • 1 large size red bell pepper, seeded, quartered
  • 3 tbsp roasted cashew
  • 3 cloves garlic
  • 2 tbsp  grated parmesan cheese
  • a pinch of oregano
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil

Instruction:

How to Make Sun Dried Tomato and Roasted Pepper Sauce:

  • Put the sun dried tomato, roasted bell pepper, cashew, garlic and cheese in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the paste until fragrance
  • Add the liquid from soaking sun dried tomato, season with salt, pepper and oregano, bring to boil
  • Simmer and reduce the sauce until thicken

How to Make Sun Dried Tomato & Duck Prosciutto Spaghetti :

  • Heat up the olive oil, saute the duck prosciutto until slightly browned
duck prosciutto sautee pasta recipe sun dried tomato pesto

Sauteed duck prosciutto

  • Add the garlic and saute until slightly browned
  • Put the sun dried tomato and roasted pepper paste into the pan and toss it well(add the soaking liquid if needed)
  • Serve with the spinach salad
pasta with spinach prosciutto sun dried tomato pesto

Sun dried tomato pasta is ready to eat !

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Duck Confit with Crispy Skin and Reduced Wine Sauce

duck confit de canard recipe crispy duck leg france recipe

Duck Confit with Reduced Red Wine Sauce

French Style Duck Confit de Canard with Reduced Red Wine Recipe. Confit (French) pronounced as  “con-fee” is slow cooking method in French culinary.  Confit contains various kinds of food that submerged in oil and then heated  for a long period. Confit is one of the oldest ancient meat preserving method. The confit then  sealed and stored in a cool place last and last for several months. Duck Confit (confit de canard) and goose confit  (confit d’oie) are usually used the leg part of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide. Duck confit usually served with roasted potato that drizzelled with rendered duck fat prior too roasting.

duck confit recipe crispy duck leg confit

Crispy duck confit !

Making french style duck confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours. Since you’ve just need the leg par of the bird, you can make use the breast for Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing  or cured is into Homemade Duck Prosciutto (Dry-Cured Duck Breast)

french confit duck recipe confit canard crispy skin duckFrench Style Duck Confit Recipe:

Ingredient :

French Duck Confit Recipe:

  • 4 duck legs
  • 4-6 cups duck fat ( I use coconut oil)
  • 1/4 cup  salt
  • 4 bay leaves broken
  • 2 tsp dried thyme leaves
  • 1 tsp dried rosemarry eaves
  • 1 tsp freshly ground pepper
  • 1/4  tsp freshly grated nutmeg
  • 1o garlic cloves, roughy chopped

Reduced Wine Sauce Recipe:

  • 1/2 tsp olive oil
  • 3 cloves shallots, finely chopped
  • 1/2 cup red wine
  • 1/2 cup chicken stock
  • 1 tsp butter
  • , salt to taste

INSTRUCTION:

How to make duck confit :

  • Pat dry the duck leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours
  • Discard any liquid that derived from the goose meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
  • Rub the duck with another 1 tsp ground black pepper and 2 tbsp chopped garlic
  • Put the duck  on the heavy boottom crock pot and pour the coconut oil until the duck leg is totally submerge about 1 inch.
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal off the bone
  • Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
  • Just before serving, fry or simply roasted the duck confit until crisp up.
  • Serve with reduced wine sauce

How to make reduced wine sauce:

  • Heat up oil in the sauce wine, saute the shallot until translucent (not browned)
  • Pour the red wine and the stock and reduce until quartered
  • Add the butter
  • Strain the wine sauce  through fine metal sieve
  • Heat up again in the sauce pan and keep warm until served

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Homemade Duck Prosciutto (Air Dry-Cured Duck Breast): Perfect Way of Game Meat Preserving

duck prosciutto homemade recipe dry cured duck breast

Homemade Duck Prosciutto Recipe

Prosciutto is known world wide as Italian dry-cured ham. Etymology of prosciutto derived from Latin word pro or before and  exsuctus or drained out the moistures. Prosciutto  usually served uncooked or raw with greens leaves  salad and vinegar or lemon juice dressing. Beside that, prosciutto can be served as sandwich filling, rolled in the veggies and roasted and many more. Italian ham prosciutto in Indonesian is kinda damn pricey, it cost me about 10 USD for only 100 grams, fivefold than regular ham.

duck breast prosciutto recipe homemade prosciutto

Recipe Duck Breast Prosciutto

Duck prostiutto is popular among the hunters because it can be made of lean cut of dark meat poultry like duck, goose or even pigeon instead of regular pig or wild boar ham. But actually the prosciutto mostly made of gamey bird breast. Properly dry cured method of prosciutto can save the good amount of hunting harvest. Than tey can enjoyed  for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, prosciutto cured with nitrites like salt peter (sendawa) or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh.

homemade prosciutto duck breast recipe

Duck Presciutto: look at that georgeos ruby red cured meat!

To make duck breast prosciutto, you must have the duck breast first. Make sure you deboned the duck breast properly and cleaned it from any silver skin or it won’t be well cured. The duck breast then cleaned, salted and cured with good seasoning for about 2-3 days, depend on your duck breast size. During this time the duck breast is gently pressed to drain all the blood that remains  in the meat.  After the curing process, the duck breast is carefully washed in running water,  patted dry and hung in a dark, good-ventilated environment. The  humidity and temperature of the inviroment is the key success of making a good quality of duck prosciutto. The best enviroment for making cured meat is cold climate with low humidity. The duck prosciutto  is then left until dry and loosen  30 percent of it’s weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or prosciutto.

Duck prosciutto recipe homemade prosciutto hoe to cured duck breast

Ingredient:

Homemade duck prosciutto recipe:

  • 1 duck breast (you can use goose or pigeon too)
  • 1/2 tbsp seasalt
  • 1/2 tbsp freshly grounded black peppercorn
  • a pinch of rosemarry
  • 1/4 tsp juniper berry, coarsly grounder
  • a pinch of mix italian herbs
  • a pinch of salt peter/ pottasium nitride (you can either use pink salt)

Instruction :

How to make homemade duck prosciutto:

  • Clean and pat dry the fresh deboned duck breast
fresh duck breast cured duck prosciutto

Fresh duck breast: ready to cure

  • Mix all ingredient and rub it evenly, put it in a tupperware container
  • Let it cured for about 2-3 days, flip twice a day and discard any liquid that dripped off.
goose breast marinade recipe

Curing the duck breast: look at the liquid that dipped off from the flesh!

  • Gently press the cured duck breast  and discard the liquid before you flip it over
  • When the curing process is done, your duck breast should be slightly flatened and firm to touch
cured duck breast prosciutto duck recipe step

Cured duck breast, ready to hung dry

  • Washed it gently in running cold water to dissolved the remaining curing salt
  • Pat it dry with clean paper towel
  • Rolled with a gently  press to remove any air in the duck breast, tide it thightly with butcher  twines*optional
hang  homemade prosciutto step by step

Roll the duck breast just like you’ve made pancetta!

  • Rub it with a little of seasalt*optional
  • Wrap it with clean cheesecloth
  • Measure and note the weight of your cured duck breast
  • Hang it in your refrigerator (make sure you set it in dry mode)
refrigerator prosciutto fridge homemade cured prosciutto

Presciutto: hang to dry cured

  • Let it dry- cured for about 2 weeks up to 2 months
  • Make sure you watch the weight loss
  • Your duck presciutto is ready when it losen 30 percents of it’s weight.
  • You can either serve it raw on salad or cook it in your pasta, your choise…..

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Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEF

Homemade Tea Smoked Duck Recipe. Eversince i’ve made my homemade Smoked beef, i was tempting to try smoking any kind of food. I ever heard about tea smoked salmon before but none for duck or a goose. Zhangcha duck, tea-smoked duck, or simply smoked duck, (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck), is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.

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tea smoked duck recipe szangcha sancha duck

Making tea smoked duck or tea smoked goose is quite simple. The duck or goose is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called gebao.

resep daging bebek angsa asap ala restoran chinese food olahan bebek angsa enak resepTea Smoked Duck Recipe:

Ingredient:

  • 1 duck/ goose breast (about 500 gr), deboned
  • heavy duty alumunium foil( the thick ones)

goose breast marinade recipe

Homemade Smoked Goose/ Duck Curing Recipe:

  • 1/4 tsp *sendawa/ salt peter/ curing salt
  • 1/2 tbsp salt
  • 1 tsp brown sugar
  • 1/4 tsp szechuan peppercorn
  • 1/4 tsp chinese five spice/ ngo hiang
  • 1/2 tsp honey
  • 1 tbsp Shaoxing rice wing/angciu
  • 1/2 tsp freshly ground black peppercorn
  • 1 star anise
  • process into a fine paste

How to Tea Smoking Duck Mixture :

  • 1/3 cup chinese tea leaves
  • 1/3 cup rice
  • 3 tbsp brown sugar
  • 1 cinnamon stick, crushed
  • 12 star anise, crushed

Homemade plum sauce recipe:

  • 1/2 cup plum jam or plum preserves ( you can use 5-6 pitted, processed fresh plums instead)
  • 1 tbsp rice wine vinegar
  • 1 tsp honey
  • 3 strawberries, pureed( the plum jam is too sweet for my licking, so i use some  pureed srawberries to balanced the taste)
  • 1 garlic clove, pureed
  • Pinch of cayenne pepper
  • Pinch of salt

Instruction:

How to make smoked duck recipe:

  • Mix the duck/ goose breast with the curing ingredient, let it rest in fridge overnight
  • Remove the curing ingredient by washing in running water, drained well, the meat should be firmer.
  • Add more freshly ground black peppercorn
  • Put into freezer and let it rest to half frozen
  • For the step by step ilustration of tea smoked duck, you can see the photograph in my Homemade Smoked Beef Recipe
  • Put a layer or two of aluminum foil on the bottom of your sauce pot, large pot or rectangular baking pan.
  • Scatter smoking mixture.
  • Take a wire rack and put it at least 2 inches above the sawdust. If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
  • Set the stove to the highest setting until the smoke begin to release
  • Put the half frozen curing duck/ goose in the center of the wire rack.
  • Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
  • If you are using a lid, you can line it with aluminum foil as well to make the clean up easier. I use the bottom side of heavy bottom wokpan with some water to make the temperature lower
  • Turn the heat  low . Cook until meat is done.

How to make homemade Plum Sauce :

  • Combine all of the ingredients in a small saucepan and bring to a boil over medium heat.
  • Reduce the heat to simmer, stir well to melt the jam, and simmer 5 minutes.
  • Let cool to room temperature before serving.

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  1. Homemade Smoked Beef (Step by Step Recipe)/ Resep Cara Membuat Daging Asap
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Resep Bebek Betutu Khas Bali ala Dentist Chef

Bebek betutu adalah masakan tradisional khas bali. Masakan ini berbahan dasar bebek yang biasanya tulangnya diremukkan terlebih dahulu  lalu dibaluri dengan bumbu khas yang royal dan dimasukkan kedalam pelepah pinang. Sebelum dibungkus dengan rapat, maka segelas air akan dimasukkan untuk mematangkan daging bebek, dari situlah berasal kata”betutu” atau “direbus”. Setelah dibungkus dengan rapat maka si bebek akan di-slow cooking dengan dikubur diatas abu sekam padi yang membara dan dimasak selama 12 jam sampai bener2 lunak. Oleh krn cra itu tdk memungkinkan untuk dilakukan, makanya aku memasaknya dengan pelepah pisang dan di presto untuk memudahkan pproses memasak. hasilnya tetep enak kok…..
Bahan :
- 1 ekor bebek
 
Bumbu yang dihaluskan :
- 8 siung bawang putih
- 18 bawang merah
- 2 batang serai
- 6 kemiri
- 4 cm jahe
- 3 daun jeruk purut
- 6 cm kencur
- 8 cm kunyit
- 1 sdt merica
- 1 sdt ketumbar
- 2 sdt terasi bakar
- 1 1/2 sdm garam
- 3 sdm minyak goreng
- 10 cabai rawit
daun pisang untuk membungkus.
 
CaraMembuat :
  • Bersihkan bebek dgn melumuri garam dan sdikit jeuk lemon, diamkan 10 menit,cuci kembali dengan air, tiriskan.
  • Campur semua bumbu yang dihaluskan dengan minyak goreng di dalam baskom. Aduk hingga merata.
  • Oleskan bumbu di atas di bagian luar daging bebek. Lalu masukkan sisa bumbu semua ke dalam perut bebek.
  • Tutup bagian belakang bebek yang terbuka dengan tusuk sate.
  • Bungkus bebek tersebut dengan daun pisang hingga rapat lalu prest selama 503 menit.
  • Angkat bebek yang sudah dikukus lalu masukkan ke dalam oven yang terlebih dahulu dipanaskan dengan temperatur 350ºF selama 40 menit.
  • Lepaskan daun pisang pembungkus lalu potong2 daging bebek tersebut.
  • Sajikan dengan PLECING KANGKUNG ALA DENTIST CHEF
 
 

Resep Bebek Peking Goreng Saus Tauco ala Dentist Chef

Resep bebek saus tauco

Daging dada bebek peking yang tebal dan bertekstur firm tapi tidak keras dan bercita rasa sangat gurih digoreng dengan balutan tepung bumbu sampai garing. Sebagai pendamping, aku memilik saus tauco karena saus plum yang biasanya menemani hidangan bebek peking tidak kutemukan di Supemarket langganan. Saus tuco yang agak pedas ternyata sangat cocok menemani tidak hanya bebek goreng tepung, tapi juga ayam, ikan, dan seafood lainnya……

Bahan:
1 potong dada bebek peking tanpa kulit, potong dadu, lumuri sedikit garam dan air lemon, diamkan 10 menit, tiriskan

Adonan Pencelup:
100 ml white wine/angciu/ minuman bersoda
100 gr tepung bumbu
1 butit putih telur
50 gr tepng beras

Bahan Saus Tauco :
100 gr tauco, tiriskan, bila perlu bilas untuk mengurangi tingkat keasinannya
15 buah cabe rawit
5 siung bawang merah, geprek
3 siung bawang putih, geprek
3 cm jahe
2 sdm gula merah
1 buah jeruk lemon, ambil airnya

Cara Membuat Bebek Peking Goreng Tepung :
# Campur semua bahan adonan sampai cukup kental
# Celupkan daging dada bebek didalamnya
# Goreng dalam minyak yang banyak sampai bebek tenggelam dengan pengaturan api besar
# setelah kulit crispy, angkat dan tiriskan

Cara Membuat Saus Tauco :
# panaskan 2 sdm minyak sisa menggoreng
# tumis bawang merah, bawang putih,cabe dan jahe sampai matang dan harum
# dinginkan sebentar
# masukkan semua bahan (kcuali air lemon) dalam blender, blender sampai halus
# masukkan kembali dalam wajan, masak dengan api kecil sampai matang
# jika perlu tambahkan air secukupnya
# setelah matang, matikan api dan masukkan air lemon
# sajikan dengan bebek peking goreng tepung

Resep Bebek Peking Cah Tausi ala Dentist Chef

 

Daging bebek peking digoreng garing berpadu dengan balutan bumbu tausi yang gurih dan beraroma khas, belum lagi sensasi crunchy labu siam dan bunga bawang. Sungguh sajian yang terasa lezat…..

Bahan:

250 gr danging bebek peking, potong memanjang,
1 butir telur
100 gr tepung bumbu original+ 50 ml angciu
1/2 buah labu siam. potong memanjang
1 sdt tausi , haluskan
1 buah bawang bombay, iris tipis
3 siung bawang putih, cincang
10 batang bunga bawang, potong memanjang
3 buah cabe rawit hijau, belah dua
1 sdm saus tiram
1 sdm kecap manis
Cara membuat :
Bebek Goreng Tepung:
# campuran tepung, telur dan angciu, aduk sampai rata, celupkan potongan bebek peking satu persatu
# goreng dengan minyak yang banyak sampai matang dan kecoklatan
Saus Tausi:
# panaskan minyak biji anggur, masukkan bawang putih tumis sampai kecoklatan
# masukkan bawang bombay, labu siam,  cabe rawit dan tumis sampai layu
# masukkan tausi, minyak wijen kecap manis dan air secukupnya, didihkan dan tunggu sampai saus agak mengental
#  Masukkan bebek peking goreng, matikan api dan masukkan  bunga bawang, aduk rata dan sajikan segers

Resep Bihun Bebek Goreng ala Dentist Chef

Resep Bihun Bebek Goreng ala Dentist Chef

Bihun bebek adalah salah satu menu khas peranakan. Bihunnya diberi bumbu dan taburan potongan daging bebek, kucai dan daun bawang serta bubuk bawang putih goreng. Tapi berhubung permintaan dari keluarga yang kurang begitu suka dengan bihun berkuah, aku memasaknya kering.

Bahan:
250 gr bihun jagung, rebus sesuai petunjuk kemasan, tiriskan
300 gr dada bebek peking, pisahkan daging dan kulit+ lemaknya,
Iris tipis dagingnya, sisihkan
Cincang kulit dan lemaknya untuk ditumis
2 sdm bawang putih cincang
1/2 buah bawang bombay
3 cabe hijau besar, iris serong tipis
2 sdm saus tiram
2 sdm saus hoisin Lee Kum Kee
1 sdm kecap asin
1/2 sdt kaldu bubuk
1 sdm bawang putih goreng untuk taburan, haluskan
Kucai secukupnya, potong2
Daun bawang, iris tipis
1 sdt minyak wijen
1 sdm minyak biji anggur

Cara membuat:
# panaskan minyak biji anggur, tumis kulit dan lemak bebek sampai lemaknya lumer
# masukkan bawang putih, bawang bombay dan cabe hijau, tumis sampai kecoklatan
#masukkan daging bebek, aduk smpai berubah warna, masukkan saus tiram, kecap, saus hoisin, kaldu bubuk dan tambahkan air secukupnya, tutup wajan
# kecilkan api, masukkan bihun dan aduk cepat, terakhir masukkan minyak wijen, aduk lagi
# sajikan dengan taburan kucai, daun bawang dan bawang putih goreng

Resep bebek peking masak merah/ char siu

Punya potongan dada bebek peking , tp tanggung banget, cuma 125 gram, kalo mau beneran dimasak rasanya tanggung
Tp gimana kalo jd isian roti ?
Wah jd sajian spesial nantinya…..

Bahan:
2 buah roti mantau, goreng sebentar
125 gr dada bebek peking, aku bli jd yang udah dipotong tipis
2 sdm saus char siu (aku pake lee kum kee)
Seiprit garam,
Pelengkap:
Selada, belimbing,
Saus:
1/2 sdm saus charsiu + 1 sdm air + 1/2 sdt minyak wijen
Cara membuat:
Marinate dada bebek dengan saus charsiu selama krg lbh 15 menit
Grill sampai matang
Penyelesaian; belah dua roti mantau, susun dada bebek dan bahan pelengkap, siram dengan saus dan sajikan segera…..
Simple kan…
Enak jg kalo dijadiin bekal piknik