Homemade Peking Duck Recipe with Crispy Crackling Skin, Served with Homemade Soft Chinese Pancake

homemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chef

Homemade Roasted Peking Duck with Crispy and Crackling Skin

Peking duck is the most popular duck dish in chinese cuisine around the world. Roasted Peking Duck is prized for its thin, crispy and crackling skin. Authentic versions of peking duck used to be dish served or carved the skin and little meat, skillfully sliced by the cook in front of the diners. The rest of the meat is eaten with scallion, cucumber and hoisin sauce with homemade chinese pancakes rolled around the fillings.

roasted peking duck recipe chinese pancake hoisin sauce homemade roast duck resep bebek peking dentist chef

Homemade Version Roasted Peking Duck

Homemade Roasted Peking Duck Recipe is quite an effort with hectic and prescise step by step preparation. All the effort worthed when you’ve making your homemade peking duck that mostly away cheaper than chinese restaurant along the fact that you’ve could adjust the test of your homemade peking duck. Once you’ve try making peking duck  very on kitchen,  it’s actually not really that hard, i even adjust the bycycle pump that used to plump the duck skin with ball pump as long as you can lifted up and seperate the skin from the meat. I’ve try  this method for making Crispy Roasted Chicken with Herbs Butter Recipe, ant it’s turn out successfully.

roasted peking duck recipe chinese crispy skin roast duck dentist chef bebek peking panggang

Crispy and Crackling Homemade Roasted Peking Duck

how to carving peking duck recipe crispy chinese roasted duck crispy skin moist tender duck breast meat

Peking Duck with Moist, Aromatic and Tender Meat

How to pump air under the duck skin is quite tricky, you can’t skip this step if you wanted your peking duck crispy. Air is pumped to separate the skin from the fat and let the fat under the skin renderred and being “fried” out the skin until crisp. The trick is you put your pump tips under the duck skin without pierching it’s meat through the neck cavity, seal the airway to make sure all the air from the pump entering the soft tissue underneath the duck skin. Once the duck skin is raised up, you may push or slightly palpate the duck skin to distribute the air underneath the duck skin. After one side, flip out the duck and doing the same treatment with another side.

pump air duck skin blow air peking duck crispy skin recipe resep bebek peking

Pump The Peking Duck with Balloon Pump from The Neck Skin

I like my roasted peking duck meat is tasty, quite spicy with  nice aromatic, moist and fork tender. Sometimes the chef in the chinese restaurant is too focus on the crispy skin highlight and let the meat overcooked and dry. Honestly, i think it’s a kinda unnecessary waste . That’s why one of my friend who is a junior executive chef in famous chinese restaurant in Palembang told me that i need to spiced up the duck cavity and then seal it good. He recommended to rub salt throught out the skin and cavity and then dust the cavity with a generous amount of bumbu ngohiang or chinese five spice powder, sliced ginger, chopped scallion and few cloves of crushed garlic. Once you’ve stuffed the duck cavity, seal it with bamboo skewer or you can sew it with butcher twines. The cavity stuffing gives a nice aromatic flavour and keep the moisture in the cavity, then the peking duck would be flavoursome, moist and tender. Never forget to discard the oil gland (Uropygial Gland) from the duck tail since it’s had stink aromas, but you should keep the pope’s nose since it’s quite meaty there.

crispy peking duck recipe step by step instruction making peking duck tide the belly

After the duck skin being pumped or blown out and the cavity is well sealed, now it’s the glazing step.  The duck is glazed with soy sauce, maltose and chinese red yeast rice or angkak as natural coloring agent mixture.  You can purchase the red rice in almost chinese groceries store nearby your place, if you can’t find any, instead you can simply use food coloring  and adjust the consistency of the glazing mixture with cornstarch.  While the duck is hung, the duck is glazed with the boiling glazing mixture until the duck skin is thighten, and the duck skin changing it’s color into nice reddish brown.

recipe peking duck glaze maltose soy sauce rosted crispy duck bebek peking

The Peking Duck is Glazed Until The Duck’s Skin is Thighten and The Skin Color is Nice Reddish Brown

Drying out the duck skin is the next crucial step. You can expose the glazed peking duck with blowing fan for a couple of minutes then let the duck stand for 24 hours until the skin is totally dry in a dry cold place. This steps is sounds easy to do if you live in a cold climates, but if you live in tropical climates like me; letting the duck standing in room temperature for 24 hours may iniciate the bad bacteria and fungus spores to ruined out your duck. That’s why i suggest to hung dry your duck in your fridge. Instead, you can laid it down in a shallow and hollow metal rack to allow the air circulated all over the duck skin, but i more like to hung out my duck in my fridge door, just like what i did to dry cure my Homemade Bresaola Recipe and Homemade Duck Prosciutto.

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The glazed peking duck is hung to dry in a fridge door!

dry skin peking duck recipe hung in fridge cara membuat bebek peking

The peking duck skin is totally dry and it’s ready to be roasted!

Peking Duck is traditionally roasted in either a closed oven or hung oven, but eversince my oven is to small for that, i used my shallow and hollow baking rack with a tray underneath.  Preheat the oven to 170ºC/325ºF. Place the duck in a roasting tray and put it in the oven for about 2 minutes. You should discard the excess water and oil dripping from the duck every 10 minutesor your duck is steamed instead of roasted. This will make the skin go wonderfully crispy. Generally, after a 40 minutes it will be perfect,the leg meat will pull off the bone and the skin will be wonderfully crisp. You don’t always need to, but I sometimes turn the heat up to 200ºC/400ºF/for 5 or more minutes until it’s really crispy and cracking.

recipe peking duck crispy skin chinese pancake moist meat recipe bebek peking dentist chef

Shining Roasted Peking Duck, The Oli Gland is Totally Removed from the Duck’s Tail

Serving  your homemade roasted peking duck is quite optional; you can eat it either with steaming hot rice, steamed buns or mandarin pancake.To made youer live easier, you can buying a couple of packs of pre-made chienese pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. But eversince i’m too lazy to work out my butt to the supermarket, i like to made the chinese pancake from scratch. The basic recipe is quite simple, just like my Homemade Tortilla Recipe, but you just recplace the water with boiling water.

how to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumber

Roasted Peking Duck, Chinese or Mandarin Pancake with Condiments and Vegetables

Once the duck has cooled a little bit, use two forks to cut out the meat off the carcass and place it in a plate. You can served it with plenty of greens and condiment sauce. i prefer using sweet bean paste sauce a.k.a hoisin sauce and spicy chilli sauce. I also add plenty of veggies within the roasted peking duck and pancake roll; thinly sliced scallion and cucumber, thinly shaved carrot, baby romain lettuce hearth and some pea sprout.

Chinese roasted peking duck hoisin plum sauce wrap pancake scallion spring onion cucumber recipe

Nic Stuffing for Chinese Peking Duck Pancake Roll

 I would love to tell you the way how i roll out my chinese pancake with my thinly sliced roasted peking duck. Starting by spreading the hoisin sauce and some spicy chilli sauce in the middle of the pancake and followed by placing the vegetables and the sliced roasted peking duck. After that i fold the base of the pancake and then fold out with slightly rolleing movement the pancake horizontally and let the other side of the pancake exposing the goodness inside.

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Step by step instruction how to wrap the roasted peking duck with chinese pancake

recipe roasted peking duck homemade chinese pancake wrapped meat spring onion scallion hoisin plum sauce

Enjoy Your Roasted Peking Duck Wrapped in Chinese Pancake!

chinese pancake wrapped roasted peking duck hoisin sauce ginger scallion spring onion

Another Shoots of Roasted Peking Duck Wrapped in Chinese Pancakes!

 Homemade Peking Duck Recipe with Step by Step Instructions:

Ingredients:

  • One 2- 2.5 kg Peking Duck
  • Salt for rubbing

Peking Duck Stuffing Recipe:

  • few slice ginger
  • 1 bunch of roughly chopped scallions

Peking Duck Glazing Recipe:

  • 4 cups Water
  • 1 tablespoon Salt
  • 1 cup Chinese Cooking Wine/dry sherry
  • 1/2 cups Rice Vinegar
  • 1/4 cups Red Yeast Rice powder or Angkak (replace with 1 tbsp red food coloring plus dissolved 2 tablespoons cornstarch)
  • 1/2 cup Maltose or Honey
  • 2 tbsp Chinese Five Spice Powder
  • Few slices of Ginger
  • 1 roghly chopped Scallion

How To Make Homemade Roasted Crispy Peking Duck:

1. Making The Peking Duck Glaze:

  •  Place the water into a large wok pan, add the chinese five spice powder, ginger and scallion, bring it  to boil and let it boil gently for about 10 minutes
  • Strain the mixture through a fine sieve and discard the solid ingredients, put the liquid back into the large wok
  • Dissolved the rest of the peking duck glazing ingredients and keep stirring and bring it to boil, turn off the heat and set aside

2. Preparing the Peking Duck

  • Clean duck inside out and wipe dry
  • Discard the oil gland from the tail and cut the wing’s tips and the duck feet
  • Rub  the duck all over  with salt
  • Pump the skin to seperate it from the meat with bicycle or balloon pump from the neck skin
  • Put the stuffing ingredients inside the ducks cavity and seal it good with  bamboo skewer
  • Bring the glazing ingredients to boil
  • Hung the duck and then pour the glazing mixture all over the duck skin until it thighten out and the skin color is rurn into nice reddish brown
  • Expose the glazed peking duck with blowing fan for about 30 minutes and let it stand for another 24 hours in a cold and dry place (i placed the duck in my fridge)
  • When the duck duck is really dry, preheat oven to 170ºC, put the duck in a shallow and hollow baking rack and make sure the roasted duck dripping can’t touch the skin
  • Let the peking duck roasted for about 10 minutes and discard or spoon out the dripping from the tray and continue to roast another 30 minutes (discard the dripping every 10 minutes)
  • Increase the heat to 200ºC/400ºF and let it roasted for another 5 minutes until the skin is very-very crispy
  • When your homemade peking duck is done, carved it and served it with the homemade pancake and other condiments

Homemade Chinese Pancake Recipe for Roasted Peking Duck:

Ingredients

  • 450 grams plain flour
  • 310 ml boiling water
  • 1 teaspoon vegetable oil
  • 1/4 cup sesame oilplus 1 tbsp cornstarch

Chinese Style Steamed Mouse Grouper Fish with Soy Sauce, Ginger, Scallion and Cilantro (Resep Ikan Kerapu Bebek/Tikus Tim Hongkong)

steamed mouse grouper humpback chinese style soy sauce mushroom ginger scallion garlic

Steamed Mouse Grouper Fish with Mushrooms, Soy Sauce, Ginger, Scallion and Cilantro

Recipe Chinese  Style Steamed Mouse Grouper with Soy Sauce, Ginger, Scallion and Cilantro or simplified as Hongkong or Cantonese Style Steamed Humpback Grouper. I want to apologize first for Dentist Chef reader before i writing any further recipe; it’s been a while since my last post. I was so busy about my clinical requirements, besides in fact  that  i’ve been moved to South Sumatra Dental and Oral Hospital (Rumah Sakit Gigi dan Mulut Sumatera Selatan). I guess the phrase “passion will find it’s way” isn’t as easy as is sounds. I realized it’s hard to find a way to posting a recipe between the daily patients, clinical reports, case presentation and stuffs, so then i need to put myself 100% into it and left blogging aside.

live mouse grouper ikan kerapu tikus kerapu bebek hidup

Live Mouse Grouper or Humpback Grouper Swimming in a Pond and Sneaky Pearl Lobster

Humpback grouper (Cromileptes altivelis) 0r mouse grouper, kerapu tikus in Bahasa Indonesia or 老鼠斑 in cantonese panther grouper,and also called in barramundi cod in Australia. Mouse grouper  is a reef  fish which can grows up to 70 cm. The mouse grouper shape compressed laterally and is relatively high. This stocky and strange visual effect is accented by its concave profile and its elongated snout which gives it a humpbacked appearance.

resep tim kerapu tikus ala hongkong steam ikan kerapu bebek hongkong kecap asin jahe

Resep Tim Ikan Kerapu Tikus atau Ikan Kerapu Bebek Kukus ala Hongkong

 Tim Ikan Kerapu Tikus ala Hongkong or Ikan Kerapu Bebek Kukus Kecap was the first ever mouse grouper i had in Bandar Djakarta Green Bay Pluit Seafood Restaurant. The live mouse grouper which swimming with it’s head facing down in a tank was tagged about IDR. 930.00)/kg (93 USD/kg). Pretty damn expensive for a sea creatures, not to mention that you charged extra IDR 20.000 (2USD) for cooking it. Right after you pick one of the mouse grouper from the tank and weighted it outm the restaurant will confirm the price and then right before they cooked it, the waitress used to come to your table to reconfirm  about the price, The mouse grouper was steamed in a simple soy sauce and sesame oil base broth, topped generously with chopped cilantro leaves and served with a dip of black vinegar, ginger and chopped bird eye chillies. Sounds boring, but trust me, your taste buds will apreciate the sweetness and the soft texture of the steamed live humpback grouper, eventhough in fact the chef cooked the fish a tad overcooked, yet it still taste superb when i eat it without any dipping sauce.

mouse grouper fish humpback grouper spotted fish recipe steamed

Beautifull Dotted Mouse Grouper or Spotted Humpback Grouper (It Changes Colori into Darker when It’s Stress)

dentist chef dedy oktavianus pardede recipe steamed mouse grouper tim kerapu bebek kerapu tikus

Happily Guilty when I Finely Had Mouse Grouper in My Very Own Plate

Mouse grouper it’s famous high end expensive food for steaming fish in Hongkong, Malaysia and also Singapore.  Even the  flesh texture of the mouse grouper is not as firm and succulent as seven star grouper or chinese silver pomfret which is commonly used in Steamed Fish in Teochew Style Recipe, nothing compare mouse grouper natural sweetness. The secret recipe for a fine taste of simple chinese style steaming fish is within the ingredients and the whole processes. The fish must be fresh and preferred alive,  timing on steaming fish is crucial; then you better be checked the doneness of the fish every minute in the last 5 minutes.  Overcooked expensive fish will ruin your day for sure.

steamed live mouse grouper fish chinese style ginger garlic steamed mouse grouper humpback dotted steamed cod fish soy sauce

I purchased the live Mouse grouper from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. The mouse grouper in this recipe weighed about 700 grams and tagged  IDR 280.000 (40 USD/kg). Iane fish market is a trusted live seafood distributor that provide many kinds of farmed live seafood, including many kinds of groupers; including mouse grouper, coral trout, mud grouper. Beside, they provide several variant of lobster, including slipper lobster, bamboo lobster, and sand lobster. One thing for sure, they provide it with much more afforable price tag rather than fancy seafood restaurant like Bandar Djakarta Seafood Restaurant.

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Iane Fish Market Proudly Showed Us a Live Mouse Grouper (and Tintin Syamsyudin as candidly background)

chinese style steamed mouse grouper humpback cod fish resep ikan kerapu bebek kukus tim ala hongkong

I was acccompanied by Tintin Syamsyudin, author of  Tinsyam.Wordpres.Com who happen as Jakartans food anthusiast who guide me when i was “foraging”  to get the live mouse. Well, actually i was hunting the fish market  throughout the Jakarta’s steel forest, damned traffic and crowded populated area of Jakarta, not to mention a big rainy storms that hits us right after  we packed the live fish, lobster and prawn and try to get home. Despite the hillarious journey we had that night, it’s a worthed and pretty great deal though;  it’s  all cost  half of the fancy seafood restaurant price.

live mouse grouper for steaming fish chinese cantonese style soy sauce live grouper

Live Mouse Grouper in a Plastic Bag with Bubbling Aerator to Kept It Alive Pprior to Steaming It In The Next Day

Thanks God for having  Tintin Syamsyudin as a guide, i guess i won’t get there her. We were get to Iane Fish Market by afternoon at 6.P.M. I bring the live mouse grouper to my sister house with two layer of platic bag and i put some air pump aerator to kept the mouse grouper, the lobster and the prawn alive before i cooked it in the next day. I’ve posted the Live Lobster Ceviche Recipe before and i hope i can post the live prawn sashimi recipe later on.

cantonese style steamed mouse grouper humpback fish soy sauce garlic ginger cilantro

Mouse grouper is pricey not only for the taste and texture but also as a symbol of status among chinese descent people. Serving live fish especially the rare ones like mouse grouper in a festive occations like wedding, birthday or simply entertaining relatives is a statement as a wealthy family. Some of the fishes is tagged even more expensive when it’s labelled as a wild catch, luckily my live grouper in this recipe is a farm raised from southern Lampung; clearly this made me feeling less guilty. I heard the farm involved in enviromental “green policy” that require reintroduced 1 baby mouse grouper to the the natural habitat for every five 10 they raised.

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Since 2007, Mouse Grouper is listed as vulnerable on the IUCN Red List of  Threatened Species, because the species is naturally rare, so is sensitive to overharvesting due to its high value in the live food fish trade and to habitat degradation. Commercialy hatchery production is not intended for reintroduction, but instead for the aquarium trade, so does not result in an increase in the natural population or a decrease in demand as food. So, we should be responsible to not let our future generation only know mouse grouper from picture unless we stop eating mouse grouper; unless for one try shoots only.

steamed live mouse grouper fish chinese style ginger garlic steamed mouse grouper humpback dotted steamed cod fish soy sauceRecipe Chinese Style Steamed Mouse Grouper (Hongkong Style Steamed Fish with Soy Sauce, Ginger, Scallion and Cilantro)

Ingredients

  • 1 medium size live mouse grouper fish weighed about 700 gr, cleaned, gutted and scalled (you can replace with any white fleshes fish, live ones would be preferred)
  • 1 tbsp lemon juice
  • 1 cup thinly slice button mushrooms
  • 10 lokio or bawang batak (chives)
  • 1 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 tsp of sesame oil
  • 2 tbsp  of  angciu /chinese cooking wine
  • 1 tbsp oyster sauce
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped

Note: Mix all liquid ingredients and dissolved the rock sugar on it prior to steaming the fish

Garnish: Chopped cilantro

Dipping *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies

How to Make Hongkong Style Steamed Mouse Grouper Fish:

  • Rub the fish lighly with salt and lemon juice, set aside
  • Put the sliced ginger, garlic and chives inside the fish belly
  • Put the fish in heatproof steaming pyrex bowl
  • Steam the fish about 2 minutes until half done
  • Discard the dripping liquid
  • Put the rest of the ingredients (except the garnish)
  • Steam the bowl in your highest fire for about 10-15 minutes
  • Put the fish in a serving plate, garnish with chopped cilantro

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Steamed Scallops with Garlic and Ginger Recipe (Resep Kerang Kampak Tim Bawang Putih)

steamed scallops garlic ginger recipe turmeric steamed clams rice vermicelli

Steamed Scallops with Garlic and Ginger Recipe

Steamed Scallop with Sauteed Garlic and Ginger and Served with Rice Glass Vermicelli/Bihoon is a popular preparation for scallops in chinese cuisine. Scallops is a marine bivalve mollusk, the scallop itself is refers to the white abductor muscle of it.  Many scallops are highly prized as a food source. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. Beehon is used within this steamed scallop recipe to absorb the scallop dripping while steaming process to infused the natural juice into it and it’s superbly delicious. Steamed scallops and served with rice vermicelly is commonly appetizer in chinese seafood restaurant menu, for example Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli

resep kerang kampak tim bawang putih steam scallop garlic ginger

Kerang Kampak Tim Bawang Putih dan Jahe

Resep Kerang Kampak Tim Bawang Putih dan Jahe was the Indonesian translation for steamed sea scallop with garlic and ginger. This is really simple and easy to replicate at home. It’s preferred to use the live scallop for this recipe.  If you can’t find the live scallops, at least you choose the fresh ‘dry scallop”, dry scallops is  scallop without any additives, while scallops that are treated with sodium tripolyphosphate (STPP) are called “wet scallop”. STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciate dry and wet scallop, the dry scallop is usually got whitish creamy translucent color, while the wet scallop is usually got white opaque  color.

Recipe Steamed Scallops Garlic Ginger Chinese Style with Rice vermicelly kerang tim bawang putih

Steamed Scallops with Sauteed Garlic and Ginger

Steamed scallops with sauteed garlic and ginger recipe is easy but quite tricky, it’s all about time of cooking. Never undercooked or overcooked the scallops. Perfecly cooked steamed sea scallop texture is superb, a combination of  bounchy, crunchy and yet easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the dry scallop for steaming, the wet scallop will be ruined the whole dish with totally chewy and rubbery scallop meat and  the juices dripping is tasteless. Trust me, since i had to try that.

kerang kampak scallops sea soft shell clams

Kerang Kampak,Axe Clams or Callo de Hacha Scallops 

kerang kampak axe scallops callo de hacha scallop

Kerang Kampak or Axe Scallops with It’s Roe and Internal Organ

I’m using kerang kampak or kerang kapak (Atrina maura), commonly called as giant scallops. Kerang kampak literary translated as axe clams in English because it’s shells resemble of the shape of ancient old axe. This axe clams scallop also called callo de hacha Scallops in Mexico. The shape and the size of the kerang kampak scallops is similiar with kidney. This scallop is much more bigger than common scallop, the shell of kerang kampak could reach more than 30 cm and the size of the scallop (abductor muscle) could reach 10 cm. The medium size of kerang kapak scallop on the photograph cost me about 2.2 USD for each of it, pretty damn pricey but worth for every single cent.

 

ginger garlic steamed scallops recipe with vermicelli scallop

Steamed Scallops with Sauteed  Garlic & Ginger over Rice Vermicelli

ginger garlic steamed scallops recipe with vermicelli scallop

Steamed Scallops with Garlic and Ginger

All part of the scallops are edible, including the yellowish part surround the white muscles that used to be called the scallops roe. I like to eat all of it, but don’t forget to get rid the blakish sack digestive organ that contain sand and debris unless your scallops roe became gritty.You can shuck the scallop and discard the  scallops roe, but you can use the scallops roe too because it was edible. Wash the scallop properly first because there is a tendency to have sand trapped in small places.

steamed sea scallop with garlic ginger chinese style

Recipe Steamed Live Scallop with Sauteed Garlic and Ginger

Recipe Steamed Live Scallop with Sauteed Garlic and Ginger:

Ingredient :

  • 10 live scallops, washed and cleaned throughly
  • 30 gr rice glass noodle boil until cooked through, drained.
  • 4 cm (thumb size) ginger,  finely chopped
  • 6 cloves garlic,finely chopped
  • 1 shallots, finely chopped*optional
  • 1/4 cup chicken broth
  • a pinch of turmeric powder
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 2 tbsp  chinese cooking wine
  • shaved spring onion for serving
  • chopped cilantro or flat leaf parsley for serving
  • 1 tbsp olive oil
  • salt and pepper for taste

Instruction :

  • Preheat the steamer in medium high heat
  • Heat up the olive oil in a pan, saute the shallota, garlic and ginger in a medium low heat until slightly browned
  • Add the cooking rice wine, chicken broth, turmeric powder, soy sauce and sesame oil, season with salt and pepper
  • Turn off the heat and add the scallops and rice vermiceli, stir throughtly
  • Put the rice vermicelly into the scallops shells and put the scallops and the roe above it
  • Put the scallop shell in a heatproof pyrex bowl, steam the scallops until done for about 3-5 minutes. Do Not Overcooked It!
  • Served it with chopped cilantro and shaved spring onion.

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Teochew Style Steamed Fish Recipe with Seven Star Grouper

teochew style steamed fish recipe seven star grouper steamed coral trout

Teochew Style Steamed Fish Recipe with Seven Star Grouper

Teochew style steamed fish recipe or Resep Tim Ikan Ala Tio Ciu in Bahasa is so easy to replicate in your home, the freshness of the fish is the key of slurrping delicious steaming fish. Teochew style steamed fish is a very tasty and refreshing dish compare to the cantonese style steamed fish. Teochew style steamed fish usually seasoned with garlic, ginger, scallion and light soy sauce, it’s sounds like almost the same with the cantonese, but wait a minute, the starlight of the seasoning is the salted vegetables (preserved mustard green or radish), tomato and also salted plum.

teochew steamed fish recipe tomato chilli chinese mushrooms steamed fish

Teochew or Chiuchow Style Steamed Seven Star Grouper Fish Recipe

Teochew or Chiuchow style steamed fish got a kicking broth because the salted plum and tomato give a tangy sensation to the broth and it’s blended with the savoury and salty preserved and salted vegetables. Thinly sliced chillies enrich dripping liquid with a touch of spicy flavour. I guess most of Indonesia descent like me would love any kind of spicy, sour and salty fish. Some people like to add thinly sliced lard, bacon or pork belly which is rendered before steaming, but since i wanna my chinese style steamed fish lean, healthy and low in calories, i omit this ingredients and replace it with chinese sausage or lap cheung.

recipe teochew steamed fish seven star grouper leopard coral trout

Steamed Leopard Coral Trout or Seven Star Grouper in Teochew Style

I’m using seven star grouper for making this Teochew or Chaozhou style steamed fish Seven star grouper got many names, it’s called as coral trout or leopard coral grouper in Australia and mostly Wastern Country, Seven star grouper it’s famous high end for steaming fish name in Hongkong, Malaysia and also Singapore. We used to called this vividly red beautifull fish as kerapu lodi or kerapu merah in Indonesia, which is translated as red grouper in Bahasa. Even the  flesh of the seven star grouper is not as firm and succulent as chinese silver pomfret which is commonly used to be steamed in teochew style, nothing compare seven star grouper natural sweetness.I purchased this live red coral trout or seven star grouper fo about 18 USD for about 400 grams (42 USD/Kg) in Grand Lucky Supermarket, Jakarta.

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Preserved Salted Vegetables (Chinese Radish)

coral trout white flesh steamed grouper fish recipe

White, Sweet and Succulent Red Seven Star Grouper with Tangy and Salty Broth Teochew Style

The freshness of the fish is the key for making a delicious steaming fish without any muddy aromas.  First, you should choose the freshly catch fish or live fish that swimming in the tank is preferred. Rub and also brush throughly the fish upper cavity ribs area, below the fish back bone, there’s a blackish dark red organ which is actually the fish kidney that should be fully removed or your steamed fish gonna be muddy and fishy. Some people like to steamed the fish twice. Firstly, the fish was steamed until half done, and then the dripping liquid is discarded, after that  the rest of the ingredients added and the fish is steamed until done. I’ve never discard the liquid once i handle a live fish (except freshwater fish) because you just discarded the nutritional juice from the fish, what a waste.

steamed fish recipe teochew chinese style salted plum tomato

Steamed Fish with Salted Plum, Preserved Vegetables, Chilli, Ginger, Mushrooms, Tofu and Tomatoes (Teochew Style)

Eating steamed fish or steaming food diet it’s a part of a healty living. Steaming food preserved it’s natural taste and most of it’s nutrients  withoud adding enormous ammount of unnecessary calories. Don’t you know that deep frying fish can triple it’s calories??? Don’t be shock that deep fried fish infact left only half amount of it’s proteins and vitamins due to high heating that can reach about 180C compare to 100 C of steaming process. Beside, the natural unsaturated fatty acid mostly retain in steaming process. Unsaturated Omega-3 and Omega-6 fatty acid  considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. I guess it’s better be increased  steaming food intake in your daily life from now on. Boring taste of steamed fish it’s not an excuse now, it’s before you try thi s teochew or Chiuchow style steamed fish (grouper)

steamed fish teocew tyle recipe seven star grouper coral trout

Teochew Style Steamed Fish Recipe with Seven Star Grouper Fish

Teochew  Style Steamed Fish (Seven Star Grouper) Recipe:

steamed fish teochew recipe salted plum sour chinese preserved mustard green tomato

Teochew Style Steamed Fish Seasoning Ingredients

Ingredients:

  • 1 medium-sized live seven star grouper (400-500 gr), you can substitute it with other white flesh fish that suitable for steaming
  • 1 pack silken tofu, cubed
  • 2 dried chinese mushrooms, soaked 1o minutes, drained, thinly slices
  • 50 gr lotus root, thinly slices *optional
  • 2 slice of bacon or pork belly, renderred the fat with low heat skillet (i’m using 1 chinese sausage instead)
  • 3 cloves garlic, finely chopped
  • 1 tomatoes, halved and then sliced each half into quarters
  • 6 cherry tomatoes, halved
  • 1 slice salted apreserved vegetables (about 50 gr), rinsed and soaked for about 10 minutes, drained
  • 2 salted plums, rinsed (usually available in Asian grocery stored, sold in jars)
  • 4 cm (tiny thumb size) ginger, thinly slices
  • 2 stalks scallions, thinly slices
  • 2 cayenne chilli pepper, deseeded, jullienned
  • 2 bird’s eye chilli peppers, chopped
  • 4 tbsps water
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp Chinese rice wine
  • 1 tbsp light fish sauce
  • 1 tbsp lemon juice
  • Garnish: thinly sliced chilli and scallion, soaked in cold water until curled and patted dry before use

How to Make Teochew Style Steamed Fish (Seven Star Grouper):

  • Gutted, scalled and remove the fish gills, rub and discard the blackish dark red part in the fish upper ribs area (below the back bone)
  • Wash and clean the fish under running water
  • Pat dry the excess moisture using kitchen paper, set aside
  • Butterfly the fish from the belly and revove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly the roundfish from the belly side
  • Season the fish with salt, pepper and lemon juice, set aside
  • Place the cubed tofu in the bottom of the heat proof pyrex bowl, put the butterflied fish on top of it
  • Put the remaining teochew style steamed fish ingredients over it
steamed fish teochew recipe seven star grouper

Fully Loaded Steamed Fish in Teochew Style with Lots and Lots of Tomatoes, i’m Feeling Slimmer Already!!!

  • Steamed it for about 10-12 minutes, according to the size of your fish
  • Put the teochew style steamed fish in a serving bowl and garnish
  • Served it with steaming hot rice

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Buddha Jump Over The Wall Soup Recipe (Shark Fin Soup with Abalone, Dried Scallops, Fish Maw, Ham, Fat Cai & Sea Cucumber)

buddha jump ovet the wall soup shark fin abalome sea cucumber

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe. Buddha Jumps Over the Wall,佛跳墙? or fó tiào qiáng, is an ancient Fujian originally variety of shark fin soup that created during the Qing Dynasty (1644 – 1912). This soup is well known as a chinese delicacy for its rich savoury taste with various high-end quality ingredients and specially prepared within 2-3 days prior to serving. Sinsfully non-vegetarian Buddha Jump Over The Wall Soup aromas even made a meditated Buddha Monk jump off  the Buddhist monastery wall once they smells the festive soup even they were vegetarian and prohibited to eat meat. That’s the phillosophy behind Buddha Jump Over The Wall Soup name. The cheap version called as Poor’s Man Buddha Jump Over The Wall Soup, usually without addition of abalone and shark fin.

Recipe Buddha Jump Over The Wall Soup Shark Fin Abalone Sea Cucumber

Fully Loaded Buddha Jump Over The Wall Soup with Shark Fin, Abalone, Sea Cucumber,  Scallops, Fish Maw, Fat Chay, Dried Oyster and Ginseng

Buddha jump over the wall soup is fully loaded with several high quality product such shark fin, abalone (Pau Hi), dried scallops (Conpoy), sea cucumber (Haisom), fish maw (Hipiaw), hair vegetables (Fat chay), bamboo shoots, beef tendon, ginseng root, Chinese Huan ham, chicken, pork ribs, pork feet and chinese flower mushroom. Sometimes it even extended with more than 30 ingredients including quail egg, taro,cordycepts, ginkgo biloba nuts, lotus seed, lotus root, chicken and many more. You can replace it with beef instead of pork for a kosher or halal version of Buddha Jump Over The Wall Soup

recipe soup buddha jump over the wall shark fin abalone sea cucumber

Buddha Jump Over The Wall Soup, High-end Chinese Delicacy

Buddha Jump Over The Wall Soup is a high end delicacy soup that represent the wealth and status of the Chinese descent family during a special occations like wedding, birthday or Chinese New Year dinner. Some fancy chinese restaurant even tagged fully loaded  Buddha Jump Over The Wall Soup over 150 USD for a single bowl. Even Guinnes world record rewared Buddha Jump Over The Wall Soup as The World Most Expensive Soup. I guess this soup is just perfect to impressed your chinese descent Mother in Law gonna be.

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Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

Shark Fin Soup Recipe Buddha Jump Over The Wall

Slurrping the Stringy, Chewy and Crunchy Shark Fin on Buddha Jump Over The Wall Soup…..

The using of shark fin and abalone in Buddha Jump Over The Wall Soup implicated in destructive fishing practices, are controversial for both environmental and ethical reasons. Indonesia is one of the coutry that legaly the ethical shark finning practice, ethical shark finning (actually it’s not a cruelty shark finning) means the entire shark body must be landed first with the fins attacheed, which means shark finning with removing the shark’s fin and discarded the carcass to the ocean directly after catched is banned. Instead of discarded to the ocean. the shark fillet is used for making a fish paste, cracker or fish satay (shark fillet kebab) that famous in Bali Island.

homemade buddha jump over the wall soup recipe shark fin double boiled

Homemade Buddha Jump Over The Wall Soup recipe

Making Buddha Jump Over The Wall Soup is actually easy, but i guess it’s require time and energy (LPG or Electric Power) effort  for waiting it done. If you using the dried ingredients, you should rehydrate the dried ingredients first before using it, started with Soaking and preparing dried sea cucumber and then followed by Soaking and preparing the dried abalone. Don’t forget to Deep frying, soaking and preparing the fish maw. Some ingredients need to be soaked hours or minutes before cooking, just counting your  estimated dinner time. One of the most important things is DO NOT DISCARD THE SOAKING LIQUID !!!, except the tasteless liquid for soaking sea cucumber  and shark’s fins. The soaking liquid of dried abalone, dried scallops, dried oyster and dried squid is tasty, make sure you save it for the soup. I guess it’s better be budgeting the ready to use products, either frozen or canned shark fin, sea cucumber and abalone if you don’t want to wasting your time to prepare it from scracth.

shark fin soup sea cucumber abalone soup recipe

Double Boiled Buddha Jump Over The Wall Soup with Abalone, Sea Cucumber, Fish Maw and Dried Scallops

Basic recipe how to make Buddha Jump Over The Wall Soup is simple, the soup is boiled with the roasted bone broth or superior stock first and then transferred into a heat proof porcelaine jar or pot and then the prescious parcell were boiled or steamed in a larger metal container. It’s sounds pretty simple, just like covered au bain marrie; but Buddha Jump Over The Wall Soup required 12 HOURS to mantain the constant low heat. This process called double boiling or double boiled Buddha Jump Over The Wall Soup, just make sure you won’t run out of the LPG once you made it. Don’t forget to check the doness of your soup every 1 hour if it’s  after first 6 hours, mine was ready for about 9 hours, DO NOT OVERCOOKED it!!!.The extensive long simmerring made all the flavour extracted and the ingredients tenderized. Here the picture of the ingredients of Buddha Jump Over The Wall Soup, but before that:

Happy Chinese New Year!!! Xin Nian Kuai Le!!!

Gong Xi Fa Cai, Wan Shi Ru Yi…

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Dried Processed Shark Fin (Sirip Hiu/Hisit)

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Dried Abalone (Pauhi/ Kerang Mata Tujuh)

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Dried Scallops (Conpoy)

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Ready to Use Sea Cucumber (Teripang/Haisom)

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Dried Fish Maw (Hipio “Malong” & “Manyung”

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Dried Oyster with Smokey Flavour

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Fat Coi, Fat Chay Black Moss or Hair Vegetables

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Pig or Pork Tail

Buddha jump over the wall soup sea cucumber shark fin abalone mushrooms pork dried oyster

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

  • 300 gr Dried Shark Fin, soaked 6-12 hours and steamed 30 minutes
  • 12 piece Dried Abalone, soaked 2-3 days
  • 3 piece of dried Sea Cucumber, How to Soaking and Prepare Sea Cucumber
  • 100 gr Dried Scallop (Conpoy), soaked 6-12 hours
  • 50 gr Dried Oyster, soaked 30 minutes
  • 100 gr Beef Tendon
  • 1 Ginseng Root, soaked 30 minutes (use a tiny ginseng root or it’s overpowering the soup)
  • 50 gr Chinese Mushrooms, soaked 20-30 minutes
  • 1 medium size Dried Cuttlefish, soaked 20-30 minutes
  • 1 medium size Bamboo Shoots, cut into pieces
  • 1 medium size Lotus Root, thinly slice
  • 30 gr lotus seed
  • 100 gr Ginkgo Biloba Nuts
  • 100 gr Beef Tendon
  • 10 gr Black Moss(Fat Choy/ Fat Cai)
  • 500 gr Pork Ribs 0r Oxtail (you can replace with chicken)
  • 10 gr Dried Goji Berry (Keichi)
  • 10 Dried Jujube (Angcho)
  • 2 L Roasted Bone Broth or Homemade Superior Stock

How to Make Double Boiled Buddha Jump Over The Wall Soup Recipe:

  • Put all the  Buddha Jump Over The Wall Soup ingredients (plus the soaking liquid) and the roasted bone broth to a large pot, bring it to boil
  • Once it boil, turn off the heat
  • Transfer the Buddha Jump Over The Wall Soup to heat proof pocelain pot or jar, put the cover on
  • Wrap the entire porcelaine jar with aluminium foil
  • Put the prescious Buddha Jump Over The Wall Soup parcell to a larger metal pan or steamer
  • Boil or steam with low heat the parcell for about 8-12 hours, depend on the size of your Buddha Jump Over The Wall Soup ingredients
  • Adjust the level of water during the double boiling  Buddha Jump Over The Wall Soup
  • Check the doness of your Buddha Jump Over The Wall Soup within every 1 hours after first 6 hours, DO NOT OVERCOOKED IT!!!
recipe homemade bone broth roasted bone stock

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

  • 2 Beef Bones, crack in the middle
  • 500 gr beef oxtail (i’m using pork tail)
  • 6 cloves garlic, bruised
  • 3 shallots, cut into big chunck
  • 1 thumb size piece of ginger, thinly slice
  • 2 scallions. cut into 3 inches
  • 1 lemongrass*optional, bruised
  • 1/2 nutmeg, bruised
  • 3 green cardamon
  • 2 inches cinnamon
  • 3 cloves
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 L water

How to make Homemade Roasted Bone Broth Recipe:

  • Preheat oven in 250 C
  • Put all ingredients in a baking tray, season with salt and pepper
  • Drizzle olive oil over it
  • Roasted for about 30-45 minutes until the bone is charred and browned
homemade bone broth recipe roasted bone stock

Roasted Bone for Making the Buddha Jump Over The Wall Soup

  • Put all the roasted bone mixture and water to the sauce pan, don’t forget to scrapped the bottom of the baking tray with wooden spoon
  • Bring it to boil and simmer until the liquid is reduced into half amount, it’s requires about 4 hour or more
  • Sieve the liquid through a fine cheese cloth and save the oxtail
  • Now you can use the homemade bone broth

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Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce (Chinese Style Steamed Clam Recipe)

STEAMED CLAMS GARLIC GINGER RECIPE CLAM CHILI CHINESE SOY SAUCE

Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce Recipe

Steamed clams with garlic, ginger, chilli and soy sauce recipe  is a very simple and easy classic chinese recipe. Steaming clams is a classic Cantonese preparation for live clams to preserved it’s natural flesh sweetness. Eversince my asian licking didn’t much appreciate bland and mild taste, then i decide to steaming my clams with spicy seasoning. I’m using garlic, ginger, and chilli with a splash of lime juice, light soy sauce and sesame oil for slighly drench the clams meat.

steamed clams recipe chinese style garlic ginger chili soy sauce

Recipe Chinese Style Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce

Spicy steamed clams with lots of chillies a quicky and too easy recipe that can be prepared a few minutes before the dinner, but i guess this must be a foolproof recipe. My mom use to made the seasoning separately and then place it in the clams and then steaming it just before serving it. The clams must be pre-steamed or preboiled  to pop out the shell and allowed us to season the meat, but i recommend to steam it to prevent the natural juices and flavours dissolved if it’s boiled first.

chinese style steamed clams garlic ginger chilli soy sauce recipe

Cantonese Style Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce

Perfecly cooked steamed sea scallop texture is superb, a combination of  bounchy, slightly rubberry but easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the live clams for steaming, the frozen or dead clams will be ruined the whole dish, trust me for that.Live clams should be plump, smell fresh, and feel heavy for their size, avoid those with strange odor, escecially with ammonia odor. The clam juice should be clear with no shell fragments.

kerang madu giant clams bivalvia recipe steamed

Kerang Madu, Giant Clams

I’m using kerang madu, a rather large local clams with good meat and shell ratio. Kerang madu or literrary means honey clams in english because it had a sweet squid-like flesh taste. Kerang madu can reach up  500 grams and i’m using about 300 grams weighed clams. Kerang madu usually tagged about 1-2 US$ (10.000-20.000 IDR) for each of it on the seafood restaurant, but since i purchased it directly from the  fisherman in Muara Angke fishmarket, North Jakarta, it only cost me about 50 cents (IDR 5000) for each of it. If you have no cloth bags, store the clams in a bowl covered with a wet cloth in the bottom of the refrigerator, not on ice. Never store them in sealed plastic or submerged in water because they will die from lack of oxygen. Inspect the shell. If the shells of the clams or mussels are slightly open, tap them lightly. They should slowly close. If they do not close when tapped, they may not be alive and should be avoided. Never purchasing clams and mussels that have already been unshelled, even this is sometimes easier, the clams or mussels may not be very fresh.

recipe chinese style steamed clams garlic ginger chilli soy sauce

I usually served steamed shellfish or clams  with rice vermicelly or beehoon, just like my Steamed Sea Scallop with Black Bean Sauce. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. The beehon is used within the steamed scallop or clams recipe to absorb the shellfish dripping while steaming process to infused the natural juice into it. Unfortunately i run out the beehoon and i’m too lazy to move round to purchased it for this recipe.

steamed clam garlic ginger soy sauce chili steam mussle

Recipe Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce (Chinese Style Steamed Clam Recipe):

Recipe Spicy Steamed Clams with Garlic, Ginger, Chilli  and Soy Sauce (Chinese Style Steamed Clam Recipe):

Ingredient :

  • 1 kg clams
  • 3 cm ginger, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 chilli pepper (or bird eye chilli pepper), finely chopped
  • 1 shallots, finely chopped
  • 2 tbsp kaffir lime juice
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 1/3 cup of chinese cooking wine
  • shaved spring onion for garnish
  • 1 tbsp oil for stir frying

Instruction :

  • Brush and clean the clams throughly under running water, pat dry
  • Preheat the steamer, set aside
  • Heat up 1 tbsp oil in the wok pan, saute the shallots, garlic and ginger util slighly browned and fragrance
  • Mix the sauteed mixture with lime juice, soy sauce, sesame oil and rice wine in a glass bowl, set aside
  • Put the clams in a heatproof pyrex bowl,stem it in high flame for about 30 seconds until the clams shell opened
  • Put the opened clams out,  then continue to steam it untill all the clams shells opened, discard the clams that won’t opened until steamed for more than 2 minutes
  • Discard the juice that running out from the clams, put the seasoning mixture above the clams meat

STEAMED CLAMS RECIPE WITH GARLIC GINGER CHILI CHINESE CLAM STEAM

  • Put it back in the steamer, steam for another about 3-5 minutes, depend on the size of your clams. Do Not Overcooked It!
  • Garnish with shaved spring onion and serve immediately

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Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe ala Dentist Chef

crab salted egg yolk stir fry recipe cheese sauce

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce recipe is a fusion beetween salted egg crab sauce and cheese sauce crab. Somekind of  east meet west on a single plate, since both salted egg yolk and cheese ingredients got a nice savoury hind and guess what, both can blended into a heavenly sauce. Salted egg yolk on this recipe is added to the sauce for stir frying it, not in the batter for deep frying like my previously Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe.

crab salted egg yolk sauce cheese sauce curry leaves

Recipe Salted Egg Yolk Crab with Curry Leaves and Cheese

Salted egg yolk crab or kepiting saus telur asin in Bahasa is actually an easy dish recipe. The basic ingredients is about 2-3 egg yolk for every pound of crab, curry leaves, chopped garlic, salt and pepepr to taste. Some people like to add chopped chilli too within the salted egg yolk sauce. Th crab is usually coated with flour and then deep fried for about 2-3 minutes or until half done. In the other wok pan, the sauce ingredients is stif fried until bubly and fragrance and then the deep fried crab is tossed with high heat. Broth or water is added to the wok pan  for the last touch, let it boiled to make the salted egg mixture flavour penetrated even better to the crab meat.

cheese sauce crab stir fry recipe salted egg yolk

Recipe Cheese Sauce Crab with Salted Egg Yolk and Curry Leaves

Cheese sauce crab is another quicky and easy seafood recipe. The basic ingrediens for the cheese sauce is butter, garlic, cheese, salt, pepper and some liquid to melted the cheese. Some people love to add bacon and cream too within the cheese sauce. The recomended cheese for the sauce is parmagianno-regianno, emmental, old ceddar or gouda cheese, but you can use any kind of cheese that suits for your licking. The following instruction for making cheese sauce crab is similiar with the salted egg sauce crab above. If you think cheese sauce  crab is boring, i usually bring it to the next level of taste with infused some saffron on the sauce.

resep kepiting telur asin salted egg yolk crab

Kepiting Telur Asin dan Keju, Salted Egg and Cheese Sauce Crab

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Sweet, Succulent and Stringy Female Mud Crab Meat with Salted Egg Yolk and Cheese Sauce

This salted egg yolk and cheese sauce crab is using a female mud crab with roe. Even the crab roe or egg is not as full as the crab that i’m using for my Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves). The meat of this crab is much more sweeter and flaky than the full egg; i learn my lesson; you can have all what you want in one crab. The crab seller told me it’s all the matter of choice, either the meat or the roe. Virgin female crab got the most sweeter and stringy meat and the meat quality is decreased over the amount of roe on it.

crab roe egg female mud crab recipe

Female Mud Crab with Roe or Egg, note the visible grayish green tomaley !

Crab plus salted egg and cheese is a dish that you should had only before you’ve got 30 years old. It’s too bad the that i had to tell you that the cholesterol and calories level is too damn high for elderly.Cost you more than  30 minutes on a treadmill for a single crab than. But, you can reduce the calories with either boiled or steamed the crab instead of deep fried it. Salted egg and curry leaves is the list you should had for the  authentic version, i guess it’s available on asian groceries nearby your place. The salted egg yolk is available either raw or boiled, i suggest you to buy the raw and boiled for yourself because it’s much morore fresh then. If you can resist not tho eat the salted egg white, you can diced it and add it as a garnish like what i’ve done.

cheese sauce crab stir fry recipe salted egg yolk

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe:

Ingredients:

  • 1 medium size mud crab (i’m using 650 gr crab with roe)
  • 1 tbsp lemon juice
  • 4 (or more) boiled salted egg yolk, mashed
  • 1 tbsp butter
  • 2 tbsp oil
  • 2 sprigs of curry leaves
  • 1/3 cup grated cheese
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 3 chilli or cayenne pepper
  • a pinch of saffron #optional, soaked with warm water 10 minutes prior to cooking
  • 1 cup water or chicken broth
  • salt and pepper to taste

Instruction:

  • Brush and clean the mud crab properly with running water to get rid the muddy aromas
  • Season the lemon juice, salt and pepper. set aside
  • Drain the liquid from the crab and deep fried it for about 2-3 minutes, set aside  (you can either steam or boiled it)
  • Heat up 2 tbsp oil in a wok pan and add the butter, let the butter completely melted
  • Add the shallots, garlic, chilli, saute until fragrant and slightly browned
  • Add the  mashed salted egg yolk and curry leaves and let it bubbly and the curry leaves is crisp up a little bit
  • Pour the broth, saffron and then add the cheese, let it boiled and then add the deep fried crab into the sauce pan
  • Once the cheese is completely melted, season it with salt and peper, let it simmer for another 3 minutes
  • Serve it immediately with steaming hot rice

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Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried scallop porridge or conpoy congee is one of the most earthy and comforting chinese dry seafood delicacy. Just like my JEONBOKJUK or Korean Abalone Porridge, this scallop porridge or conpoy congee is considered as a immune system booster for elderly people, newly giving birth mother and also post sickness patients. In chinese descent culinary, dried scallop is one of luxury items. Luxurious ingredients deserved to be paired with my Homemade Superior Stock/Broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms and conpoy soaking liquid. Actually, i used to made a superior stock with crumbled dried scallop/conpoy, but fot this recipe i let the scallop whole.

Dried Scallops Conpoy

Dried Scallops Conpoy

Dried Scallops (Daging Kerang Kampak Kering)

Dried Scallops (Daging Kerang Kampak Kering)

Conpoy is actually dried scallop that made of the adductor muscle of scallops or shell clams that preboiled and then dried with under the sun ray or electric oven. Once the liquid content reduced, the flavour is contentrated, that’s what made the smell of dried scallop or conpoy is pungent, oceanic and reminiscent of certain salt-cured meats. Dried scallop got a concentrated rich and umami  taste due to its high content of  amino acids, such as glycine, alanine, and glutamic acid that easily blown your taste buds.

conpoy porridge recipe dried scallops rice porridge

Chinese Conpoy Porridge Recipe Dried Scallops Rice Congee

I’m using an kerang kampak (axe clams) dried scallop for this poriddge  recipe. This scallop also called kerang kapak in Indonesia or callo de hacha Scallops in Mexico. The shape and the size of the kerang kampak scallops is a sort of kidney. This scallop is much more bigger than common scallop, as you seen the comparison beetween the axe clams scallop with  the medium size common scallop on photograph above.The shell of kerang kampak could reach more than 30 cm and the size of the scallop (abductor muscle) could reach 10 cm. Since finding dried scallop is not that easy in Indonesia, i dried it for myself, beside i can make sure there’s no additive and also preservatives on my dried scallop.  The medium size of regular scallop on the second photograph cost me about 22 USD for only a 100 grams, pretty damn pricey!.
Soaking and Preparing Dry Scallops before Cooking

Soaking and Preparing Dry Scallops before Cooking

How to soaking and preparing dried scallop before cooking is another following step that actually a key for making a delicious porridge. I like to soaked the scallop in the fridge overnight, you can add some ginger and also rice wine on this step to reduce the fishy smells. Once the dried scallop is soften you can shredded it or cooked it whole. NEVER WASTE THE DRIED SCALLOP SOAKING LIQUID! make sure you retain the soaking water as it will be highly flavored and can be added to whatever you are cooking. For preparing the rice for making the porriddge, mix the rinsed rice with a bit of oil and salt before boiling it. The rice will be broken down very quickly and produce a very nice starchy texture.
Recipe Dried Scallops Rice Porridge Conpoy Congee

Recipe Homemade Dried Scallops Rice Porridge Conpoy Congee

Rice porridge with dried scallop or conpoy congee is called bubur kerang scalop in Bahasa Indonesia. You could find this menu on several kopitiam or chinese cofee shop in your town. Conpoy rice porridge is usually served as a morning supper. Common condiment fot it is sambal (chilli sauce), runny poached egg, cakweh (deep fried savoury buns) and garnished with chopped  chillies, bawang goreng (deep fried shallots), garlic chieves and scallion. A dash of white peppercorn and also sesame oil as a last touch made it just perfect.

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried scallop or conpoy
  • 100 gr rice, cleaned in running water until the water is clean, soaked 30 minutes and drained, rub with 1 tsp salt and 1 tbsp oil, set aside
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 3 chinese mushrooms, soaked 30 minutes before cooking, thinly slice
  • 2 bulbs or garlic (yes, you it’s BULBS, not cloves!)
  • 3 shallot, finely chopped
  • 3 cm ginger, bruised
  • 2 tsp sesame oil
  • 1 tbsp shaoxine rice wine
  • 1 tbsp light soy sauce
  • 8 cups SUPERIOR 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 mushrooms and chicken breast , continue saute for about 2 minutes, set aside
conpoy dried scallop rice porridge recipe

Step By Step Chinese Style Dried Scallops Rice Porridge Recipe

  • Meanwhile, put the soaked rice, SUPERIOR STOCK,  garlic bulbs, prepared dried scallop, and the soaking liquid into a crockpot or heavy bottom pan, bring it to boil
  • Put the sauteed chicken breast mixture into the pot
  • 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:

  • poached  egg
  • sambal
  • chopped bird’s eye chillies
  • chopped garlic chieves

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Steamed Crab Wrapped in Lotus Leaf with Chinese Black Bean Paste, Chilli, and Garlic Sauce Recipe

steam crab lotus leaf recipe spicy black bean paste chili garlic sauce

Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce Recipe

Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Paste in  a peranakan dish, fusion between chinese and malay culinary. Lotus leaves gives a nice scent to the spiced crab, resembles of pungent and earthy tea hint. You can purchase dried lotus leaves in asian groceries, it usually sold dried and it must be rehydrated first to soften it prior to cooking by simlpy soaked it in warm water for about 20 minutes, patted dry and then applied some oil in the surface to prevent the filling is sticking. You can replace the lotus leaf with banana leaves or even taro leaves, but the fragrance is not as potent the lotus leaves.

steamed crab in lotus leaves wrap recipe

Recipe Steamed Crab in Lotus Leaf Wrap with Spicy Chilli, Garlic and Black Bean Sauce

Steamed Crab Wrapped in Lotus Leaves with Fermented Black Bean Paste is actually inspired by Lo Mai Gai dimsum. 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, mushrooms, and finely chopped dried shrimp. That’s why it’s common preparation when people add cooked glutinous rice or pulut (malay), or ketan (bahasa)  within the steamed crab. The glutinous rice absorb the crab natural juice dripping when the crab is steamed in lotus leaf wrapped and it makes the natural crab flavour infused on it, but i prefer to served this steamed crab with steamed buns or mantou.

recipe crab black bean paste chilli garlic sauce steamed

Recipe Steamed Crab Wraped in Lotus Leaves with Spicy Fermented Black Bean, Chilli, ang Garlic Sauce

Steamed Crab in Spicy Black Bean, Garlic and Chilli Sauce basic recipe is similiar with my Steamed Sea Scallop with Black Bean Sauce and Steamed Grouper Fish with Tofu. The ingredients of black bean sauce for steaming this crab is fermented black bean paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce. All the spice paste ingredients processed into a fine paste then chopped chili added to give a nice hot kicking flavour. Besides, you can enrich the flavour the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients. Watch over the saltiness level of the black bean paste since it could be very salty and it’s not necessary to add any salt anymore. This black bean recipe is suits as a dressing  for rice porridge, steamed eeg, tofu, or even aubergines. Black bean sauce is actually made of salted and fermented black bean called doucitausi or tauco hitam in Bahasa. Black bean paste is ready to use, it’s available in a glass jar on most asian groceries in your town, my recommended  favourite  fermented black bean paste is Lee Kum Kee Brand.

resep kepiting tauco hitam tausi tim kukus steam

Resep Kepiting Saus Tauco Hitam/ Tausi Bungkus Daun Teratai (Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce Recipe)

Kepiting saus tauco hitam (tausi) bungkus daun teratai is steamed crab in lotus leaves with spicy fermented black bean or douci, chilli, and garlic in Bahasa Indonesia. I’m using a giant mud crab from Papua Island for this recipe. The gigantic crustacean was weighed about 1.4 Kg and the claw is almost as big as my palm (i’m 5’11” or 180 cm heigh and weighed 95 kg or 190 pounds). This male mud crab is pretty big and four of us who joining the dinner got our stomatch fullfilled within it. The verdict of  this pricey gigantic male mud crab meat is much more sweet and succulent compared to female mud crab with roe for my Thai Green Curry. Even my sister consider that the amount of the black bean sauce is not enough (notes: she eat almost all of  the steamed buns), i guess i’m doing it to present the natural sweetness of the crab meat.

handshake with giant mud crab clawn

Handshake with Giant Mud Crab Clawn (Kepiting Papua)

Recipe Steamed Crab in Lotus Leaf with Spicy Chilli, Garlic and Black Bean Sauce :

Ingredient :

  • 1 giant mud crab (i’m using 1.4 kg)
  • 1 big lotus leaf
  • 2 tbsp chopped chilies
  • 2 tbs chopped scallion for garnish
  • 1 tbsp oil
  • 1 lemon/ Lime juice
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 1/3 cup of chinese cooking wine
  • salt and pepper to taste

Spice Paste :

  • 2 tbsp of fermented black beans sauce/ tausi, i use Lee Kum Kee Brand
  • 6 cloves garlic
  • 2 shallots
  • 2 lemongrass(use only the soft white inner part)
  • a pinch of szechuan peppercorn*optional
  • 3 cm ginger, chopped
  • 1/4 tbs of rock sugar
  • salt and peper to taste

Instruction :

  • Cleaned  and brushed  throughly the crab surface,  discard the gills, springkle with salt, pepper and drizzle with a little of lime juice, drained, set aside

soak lotus leaves before using recipe steam crrab

  • Soak the dried lotus leaves in warm water for about 10 minutes until soften, patted dry, applied some oil to the inner surfece, set aside
  • Heat up 1 tbsp oil in a wok pan, sautee the spice paste until fragrance  and throughly cooked,  add the premium light soy sauce, chinese cooking rice wine and sesame oil, bring to boil and simmer unti reduced, set aside
  • Mix the sauteed spice paste and crab and chilli, ajdust the taste with salt and pepper

steam crab black bean peppercorn chilli spicy sauce lotus leaf

  • Put the lotus leaf  to cover a heatproof pyrex bowl, put the spiced crab above the lotus leaves

Recipe Steamed Crab Lotus Leaves wrap black bean sauce

  • wrapped the crab with lotus leaves , marinade about 10 minutes.

step by step steam crab cover alumunium foil

  • Cover the pyrex bowl with alumunium foil to prevent the steaming water dripping
  • Meanwhile set your steamer in a highest flame as possible.

crab steamed recipe with black bean spicy chilli

  • Put lotus leaves wrapped crab with black bean paste in the steamer, steam about 15-20 minutes depend on the size of your crab, Do Not Overcooked It!
  • Open the lotus leaves, garnish the steamed crabs with chopped scallion
  • Served with mantau or steamed buns

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Chinese Roasted Squab Pigeon Recipe with Crispy Skin, Tender and Juicy Meat (Cantonese Style)

roasted squab pigeon dove chinese style recipe crispy skin tender meat tips

Recipe Chinese Roasted Squab Pigeon with Crispy Skin, Tender and Juicy Meat

Roasted Squab Pigeon in Chinese Style with crispy and glossy skin, tender and juicy meat and amazingly fragrance is a part of celebration dish such as Chinese New Year, wedding, birthday etc.  This Cantonese-style (Hong Kong) pigeon squab is usually braised with five spice powder, soy sauce, vinegar and rice wine and  then roasted until the skin is crispy skin and meat is tender. The vivid red color skin is usually derived from food coloring or red yeast rice (angkak), while the glossy skin is derived from maltose or honey. Another secret recipe for crispy and glossy Chinese roasted pigeon squab is blanching the skin with hot oil before roasting. This technique is slighly diffrent from my previously recipe Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze.

recipe roast squab crispy chinese style peking

Recipe Chinese Style Roasted Squab Pigeon with Crispy Skin and Tender Meat

squab meat pigeon dove young recipe roasted

Squab (Young Pigeon or Dove), Chinese-Buddist Style Saughtered

Squab is a junvenile domestic pigeon or its meat that reached the mature size but not even started to learn to fly yet. Pigeon or dove squab  commercially sold live in Chinese market  to assure freshness, but here in Indonesia, i used to spot it in pasar burung or bird market. Actually i’m not buying the pigeon squab in the market, but i got the pigeon farm contact and location from the seller and i can pick my live squab there.  i love to roast pigeon squab in Buddist-cut (retain their head and feet) instead New York style or Confucian slaughter pigeon squab  (retain their entrails, head and feet).

roasted squab recipe chinese style hongkong crispy skin

Cantonese (Hongkong) Style Roasted Squab Recipe

crispy skin roasted squab with tender juicy meat recipe

Recipe Crispy and Glossy Pigeon Roasted Squab Skin with Tender and Juicy Meat

Making delicious roasted squab with crispy skin and juicy meat is quite tricky, you should pick the fat ones or you’ll got a dry and tought roasted squab. If you buy the raw squab carcass, the good sign of fatty squab is a thick layer of fat covering it’s the internal organ when the bucther cut open the abdomen. Id you lucky enoughtto access the live stock, you should pick the squab which still got remaining junvenile tiny feathers and when you try to catch the bird in the cage, the squab is not even try to fly away from you. Once a squab has fledged, its weight decreases significantly. My squab is weighted about 350 grams, pretty huge for local pigeon.

squab young pigeon dove feather

Tiny String of Squab Feather: Sign of Junvenive Pigeon/Dove

squab pigeon dove fat meat

Fat Squab: Thick Layer of Fat Covering the Internal Organs of / Dove

Roasted Squab Pigeon in Chinese (Cantonese) Style recipe and step by step instruction is similiar with making peking duck, but the skin inflate (blown) step is skipped. Right after you slaughtered the pigeon or thawed the frozen ones, pat dry it and then seasoned  the pigeon squab cavity with salt and five spice powder. After that the  squab skin is coated (i choose to blanced it) with maltose, red yeast rice and soy sauce coating. Hang or pur it in the rack to dry it overnight in the frigdge. You could basting the skin for about two or three times with smoking hot oil and then roast it until the skin is crisp up in 180°C for about 20-30 minutes. I suggest u using rotisserie oven for the best roasted pigeon squab.

Recipe roasted squab pigeon chinese style crispy skin

Recipe Chinese Style Roasted Squab Pigeon Step By Step

Never even think to roast the matured pigeon or dove for about because it’s meat is tougher than squab. The older pigeon  requires a long period of stewing or basting-roasting to tenderize. In Indonesian cuisine, especially Sundanese and Javanese, squab (and also the matur pigeon ) is usually spiced with garlic, shallots coriander,and  turmeric.  The following step for seasoned pigeon is ungkep or stewed covered with enought additional water to tenderize and then deep fried in smoking hot coconut oil. It is served with sambal chilli sauce, tempeh, tofu, vegetables, and steamed ricel (rice wrapped in banana leaf). The other famous preparation among Indonesian chinese descent called Burung Dara Goreng Mentega or buttered squab. The Squab is marinated with lemon lime. worchestershire sauce then deep fried, drained and tossed with sauteed garlic with butter and the rest of the marinade ingredient.

Ingredients:

Roasted Pigeon Recipe :

4 squab  pigeon, pat dry

Roasted Pigeon Marinade Recipe :

  • 1 tsp salt
  • 1 tsp chinese five spice powder (ngohiang) seasoning

Roast Pigeon Coating Glaze Recipe :

  • 3 tbsp chinese  soy sauce
  • 1/2 cup tbsp shaoxing (Chinese cooking wine)
  • 1/3 cup rice vinegar
  • 1 tsp red yeast (angkak), processed into powder
  • 2 tbsp maltose (you can replace with honey)
  • 1 tbsp garlic powder
  • 1 star anise, crushed
  • 1/2 cup water

Instruction :

How to make chinese style roasted squab glaze for:

  • Put all the ingredients in a heavy bottom sauce pan, bring to boil
  • Reduce the heat into simmer, let it thicken into half the original amount.

How to make Roast Pigeon Squab :

  • Apply the salt all over the pigeon, including it’s cavity
  • Apply the chinese five spice powder inthe cavity
  • Blanch or basting the glaze only to the pigeon squab skin over and over again until it well coated, repeat untill all squab is glazed
chinese style rosted squab crispy skin peking

Step By Step Roasted Squab Recipe: Dressed with Chinese Style Glaze

  • Put the glazed pigeon squab in  a metal rack, you can either refrigerate it overnight or exposed it to the chilling fan until the skin is dry
step by step chinese roasted squab pigeon dove

Step By Step Roasted Squab Recipe: Dry the Skin to Make it Crispy after Roasting

  • Firstly in the morning or once the squab skin dry, preheat oven 180°C
  • Put the squab into the rottiserie oven, let it roast about 20-25 minutes (depend on your squab size)
  • Increase the heat to 220°C, roast another 5 minutes, you should watch over your squab to prevent it burned out
  • Carved your roasted pigeon squab and served immediately

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Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

roasted lobster butter garlic ginger soy sauce recipe

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Roasted lobster with brown butter, garlic, ginger and soy sauce is an fusion of western and asian flavour. Instead of using common herbs like rosemarry, thyme, sage, and  tarragon for the brown butter partner, i’m using garlic, ginger and soy sauce for the glaze. Brown butter is actually caramelized regular butter, but it’s needed prolonged heat to let the butter passed the melting point and made it’s milk content denaturated and browned. Brown butter slightly losen it’s milky taste but had a nice nutty flavour. For the garlic and ginger, i grated it first and then squizzed out the juice and using the juice only. You can save the remaining pulp fo making another dish.

roasted lobster garlic ginger soy sauce butter

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Making a brown butter for glazing the lobster prior to roasing is actually kinda tricky. You need to carefully watch over your pan closely unless you get your prescious butter burn. First you need to melt the butter on the HEAVY BOTTOM PAN, Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. That’s why i pour the mixture of ginger juice, garlic juice and  soy sauce for the roasted lobster glaze right after i turn off the heat.

recipe lobster roasted garlic ginger soy sauce chinese style lobster recipe

Recipe Roast Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Brown butter or beurre noisette in France is the main key for the roasted lobster flavour. Unsalted butter is melted over low heat and allowed to separate into butterfat and denaturated milk solids. The milk solids agglomerated and sinking in the bottom of the pan and, if left over gentle heat, will begin to brown. When the milk solids turn into toasted peanut color, the pan is removed from the heat, i like to exposed the bottom of the pan with running cold water to  make the cooking process suddently stopped.

lobster roasted recipe garlic, ginger soy sauce brown butter

Recipe Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Roasting a lobster is tricky too, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the following cooking process. Just like my Lobster with Sweet and Sour Chili Sauce, the pan searing prior to cooking it within the sauce made the lobster meat still tender and moist. Another tips for cooking lobster is you should seasoned  the lobster with salt just before cooking it because salt is hygroscopic . It makes the water is dripped off from the lobster meat and made it easily dried when cooked. One most important thing i learned from making this dish, DO NOT USING DARK SOY SAUCE!, instead you got dark colored lobster meat like mine.

resep lobster panggang bumbu kecap, jahe, bawang

Lobster Panggang dengan Bumbu Kecap, Jahe, dan Bawang Putih

Roasted Lobster with Ginger, Garlic, and Soy Sauce Glaze Recipe:

Ingredients:

  • 1 medium size lobster (about 500 gr)
  • 50 gr (1 stick) unsalted butter
  • 6 cm ginger, grated, juiced
  • 6 cloves garlic, grated, juiced
  • 2 tbsp light soy sauce
  • 1 tbsp mushrooms sauce*optional
  • 2 tbsp lemon juice (1 tbsp for season the lobster and the rest for the glaze)
  •  salt and pepper to taste
  • 1 tbsp olive oil for coating the pan

Instruction:

  • Preheat oven at 200°C
  • In a small glass bowl, mix the ginger juice, garlic juice, lime juice and soy sauce, set aside
  • MAKING THE BROWN BUTTER : heat up the butter in a heavy bottom pan until melted, watch over the butter when you continue the cooking process until the solid part sink in the bottom of the pan and get browned. Turn off the heat
  • Pour the ginger juice mixture , turn on the heat and bring to boil, let it simmer until thicken, set aside
  • Brush and wash your lobster shell evenly
  • Crack open the lobster right in the middle with  knive, protect your hand with kitchen towel while handling the head
  • Discard the tomalley,the vein and any debris, wash under running water, drain it well
  • Heat up 1 tbsp  olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
  • Sear the lobster meat for about 1 minute, flip it once and sear another 30 seconds, set aside
  • Brush the ginger glaze all over the lobster meat, roast it until done for about 20 minutes (needed more time for larger lobster)
  • Serve it immediately, brush the remaining glaze and garnish with chopped garlic chives just before serving

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Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

crispy soft shell crab salted egg yolk batte friedr

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter is one of popular chinese style crab cooking recipe. Instead making a salted egg yolk sauce, i prefer to add the salted egg yolk to the dry batter. The soft shell crab is mixed with thick liquid beer batter first, then dredge in a dried batter mixture consist tapioca starch, rice flour and salted egg yolk. Tapioca starch bring the lightness and the rice flour made the crispy texture last longer, while the salted egg yolk give a sandy texture, savoury taste and a nice yellow color.

soft shell crab crispy salted egg deep fried batter recipe

Crispy Soft Shell Crab with Salted Egg Battered Recipe

Soft shell crab with salted egg yolk batter recipe is a seasonal dish since you can get it fresh all the year, but frozen. Soft-shell crab is  molted crab that harvested when the  new  crab exoskeleton (shell) and are still soft. It means almost of the entire animal can be eaten, rather than having to shell the animal to reach the meat. Since the soft shell crab  used rather small size crab, it made the soft shell crab double or more price-value compared to ordinary ones. Crab shell periodically becomes soft during natural molting process and it happens in a short period, thats why the fisherman should harvest it because delay period make the crab shell hardens back quickly.

soft shell crab recipe kepiting asoka

Soft Shell Crab, Kepiting Cangkang Lunak,Kepiting Soka/Lemburi

Common method to profoked the crab molting process, fisherman usually mutilated the crab claws and all the walking leg. The swimmer leg is left behind to keep the crab alive. This cruelt method is still applied nowdays but some fisherman used the humanely molting process with crab molting enzim from spinach extract found by Prof.Yushinta Fujaya, a Indonesian professor from Hasanuddin University. The application of spinach extract can induce molting process in crabs, thus helps the crab farmers to produce soft shelled mud crabs simultaneously on desirable schedule.

resep kepiting soka telur asin kepiting lemburi goreng

Resep Kepiting Soka/ Lemburi Telur Asin

Kepiting Cangkang Lunak or Kepiting Soka /Lemburi telur asin goreng garing is crispy deep fried soft shell crab with salted egg batter in Bahasa. This kick’in savoury appetizer can be eaten alone or dip in spicy sauce; Vietnamese Chilli and lemongrass Sauce, Salsa Verde, Sambal Dabu-Dabu (Raw Chili Salsa) or Chilli Mint Mayonaise, it’s your own preference. Since crab and salted egg yolk itself contain a lot of cholesterol, i used to served it with veggies like watercress or cabbage coleslaw to make me not feeling guilty about it. Besid,  i like to springkel it with shichimi togarashi or japanese seven flavor chili pepper for serving any battereed deep fried dish .

salted egg deep fried soft shell crab

Salted Egg Yolk Battered Soft Shell Crab Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe:

  • 500 gr (4 Pieces) fresh soft shell crab
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste

Beer Batter Soft Shell Crab Recipe:

  • 1/4 can VERY COLD beer
  • 1 small egg white
  • 3 tablespoons tapioca flour
  • 1 tablespoon melted butter 
  • salt and pepper to taste

Salted Egg Yolk Batter Soft Shell Crab Recipe:

  • 6 cooked salted egg yolk, mashed
  • 4 tablespoons tapioca starch flour (you can replace with all purpose or corn starch)
  • 4 tablespoons rice flour
  • salt and pepper to taste

Instruction :

  • Wash the soft shell crab in running water, you can remove the mouth and gills part, but i didn’t anyway
  • Season the soft shell crab with lime juice, salt and pepper  and let it marinade for about 10 minutes in the fridge, drain well
  • Mix all the salted egg yolk batter, set aside
  • Mix the beer batter ingredients in separated bowl
  • Dip the soft shell crab in the liquid beer batter mixture
  • Dredge the soft shell crab in the salted egg yolk batter mixture, rub evenly to coat it well, shake off the excess dried batter
  • Deep fried the battered soft shell crab until reach nice golden brown color
  • Drain and serve it immediately

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Braised Shark Fin & Fish Maw Soup in Superior Stock Recipe

braised shark fin soup chinese shark fin fish maw fish stomach

Braised Shark Fin & Fish Maw Soup in Superior Stock

Shark fin is one of the most luxurious ancient chinese culture delicacy, even the shark fins itself had a bland taste. Properly cooked whole shark fin had a nice texture, a combination of slippery, crunchy and smooth. Shark fin cooked in double boiler; the shark fin and another soup ingredients placed in a porcelaine jar and thighly closed to seal the moisture, alumunium foil will help for this purpose. T presciouse parcell then either steamed or boiled for several hours. The indirect heat make sure the gelatin and another protein slowly releares and intens the nice umami flavour. Living in indonesia is kinda hillarious, Contrary to the fact that Indonesia is one of the biggest exporting country of shark fin, finding a fine quality of dried whole prepared shark fin is not that easy. In Jakarta, you can purchase it in Glodok, pecinan or china town of Jakarta. I purchased this little piece of shark fin for about 20 USD for 3 pieces of medium size whole processed shark fin.

shark fin recipe braised soup fish maw oyster sauce

Braised Whole Shark Fin and Fish Maw Soup in Superior Stock

In shark fin soup, the fins themselves are virtually tasteless, it can absorb the flavour from the surrounding. Thats why usually shark fin cooked with superior stock containing, chicken, pork, ham, dried scallop and mushrooms to intense the flavour. The taste comes from the soup. snappy, gelatinous texture”. Most westerners’ reaction to eating shark fin for the first time is that it has almost no taste. However, texture is prized as much as taste in Asian cuisine. I choose trusted and ‘green’ shark trader, they use all parts of the shark, not just finning it and discard the entire carcass to the sea. The shark skin and the liver sold to a cosmetic manufactors for it’s collagen and essential oil extraction. The flesh used  for making siew may, fish balls and another fish paste product. Good quality shark fin did’t smells peroxide or other chemical, but it’s still normally fishy. The color is usually pale yellowish, never choose the purely white color because it’s blanched with high consentration of hidrogen peroxide.

resep hisit sirip hiu sup sirip ikan hiu shark fin soup

Angsio Sup Hisit (Sirip Ikan Hiu) dengan Hipio (Perut Ikan)

Angsio Hisit (Sirip Hiu) dan Hipio ikan Malong is the indonesian name for this recipe. Slightly different from making shark fin soup, braised shark fin is usually thicken right after double boiled for few hours. Beside, i usually use premium soy sauce, oyster sauce and mushrooms sauce too to the broth for double boiling. Before cooked  the dried processed shark fin, i used to soak it overnight in a fridge. I dis the same manner for the fish maw. I use the malong (Gnathophis mystrom) fish maw/stomach, this pricey fish maw did’t require deep frying prior to cooking.

braised shark fin soup fish maw hipio soup

Double Boiled Braised Shark Fin and Fish Maw 

Braised Whole Shark Fin with Fish Maw Recipe :

Ingredients :

  • 2 medium size whole processed shark fin, soaked overnight in the fridge, drained
  • 1 malong fish maw, soaked overnight in the fridge, drained
  • 3 cloves garlic, bruished
  • 3 dried hioko/ chinese mushroom, soaked, drained, thinly slice
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp premium mushrooms sauce
  • 1 tsp premium soy sauce
  • 2 cm ginger,  bruised
  • 1 stalk spring onion
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine
  • 1,5 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

  • Heat up the 1 tbsp sesame oil in a heavy bottom sauce pan, let it browned a little bit
  • Put the sliced mushrooms, spring onion and ginger, saute about 2 minutes
  • Pour the superior stock,  Add the soy sauce, mushrooms sauce, oyster sauce , cooking wine, soaked shark fin and fish maw, bring it to boil
  • Pour all ingredient is a porcelaine jar and seal it with the cover
  • Put the covered porcelaine jar in a steamer, steam it for about 2-3 hours untill the fish maw is tender (or you can put the covered jar in partiallly boiling water)
  • Carefully strain the solid ingredient, discard the mushrooms, garlic and ginger
  • In a clean heavy bottom sauce pan, boil the liquid until reduced into quarter
  • Add the shark fin and fish maw
  • Nearly done, thicken the gravy with dissolved corn starch
  • Served it immediately

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Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeal

Salt and Pepper Mantis Shrimp with Crispy & Buttery Cereal or Oats

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeal Recipe

Salt and pepper mantis shrimp with crispy butter cereal or oast is actually a fusion of salt and pepper mantis shrimp recipe with butter garlic and cereal mantis shrimp recipe.  Salt and pepper recipe is a popular Cantonese style seafood preparation for shrimp, soft shell crab or mantis shrimp. Salt and pepper shrimp is  not only popular  in China and Taiwan, but also in Singapore, Malaysia and  Indonesia. The mantis shrimp is usually batterred and then deep fried until golden brown. Right after the oil is spilled out from the wok pan and remind some of the oil, the minced garlic is slowly stir fried with low heat until it’s got crispy and nice golden brown to enhance the flavour. Freshly grounded black peppercorn added to the wok pan and then a pinch of salt springkled  for the taste. This is the basic recipe for making salt and pepper mantis shrimp. But actually i’ve never seen any of this kind of simple preparation, the chef is usually added chopped chilli, ginger, spring onion and chinese five spice  or ngo-hiang powder to make it fragrance  and taste rich even more.

mantis prawn with salt and pepper butter garlic recipe

Mantis Shrimp with Salt, Garlic, Chilli, Pepper and Crispy Butter Cereal Recipe

Butter cereal mantis shrimp or prawn is also cantonese style seafood preparation. The basic ingredients is butter, cereal or oatmeal or havermout, garlic, chilli and one of the most important ingredients is curry leaves. Yes, you’re right, i think this dish won’t be authentic without the fragrance of curry leaves. Since, both salt and pepper and butter cereal recipe is got the same cooking technique; slowly stir fried with a low heat until all ingredients got crispy, i think why didn’t i put alll of them into one plate. This is absolutely a must try recipe, i put my reputation for the guarantee.

mantis prawn shrimp deep fried with butter garlic cereal salt and pepper

Butter Garlic Cereal Mantis Shrimp with Salt, Chilli and Pepper

I put my personal licking twist too to the recipe. Instead of using only black peppercorn, i use szechuan peppercorn to make some kick’in to the dish. Both black and white sesame seed that i added  to this mantis shrimp or mantis prawn recipe make some nutty flavour. For making a hillarious and hectic aromas, i add a thinly slice of lemongrass. I guess that your kitchen will be smells like heaven when you making this dish.

butter garlic mantis shrimp salt pepper mantis prawn

Butter Cereal Deep Fried Mantis Shrimp with Salt, Chilli, Pepper and Curry Leaves Recipe

How to preparing  and cleaning the mantis shrimp or mantis prawn???. This may be your first question when you handle this unusual sea creatures. Just like a shrimp, you should discard the vein in the back, you could simply cut the back shell to expose the meat and then make a tiny incission along the back or the tail and then pull out the vein easily. Some people like to cut the swimming leg on the tail, but i prefer did’t since it’s would be taste great and crispy after deep fried. After springkled with salt and pepper, you can dredge it with a little bit of flour to seal the exposed mantis shrimp tail meat. This is needed to prevent the meat got overcooked after the cooking processes.

resep udang ronggeng lada garam udang lipan cereal butter  sauce

Udang Ronggeng Goreng Gandum Mentega dengan Lada Garam

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal is called Udang Lipan or Udang Ronggeng Goreng Gandum Mentega dengan Lada Garam in Indonesia. This dish is best served immediately and eaten when the cereal is still crispy. You can simply reheat it in a wok pan with low heat until the  cereal is got crispy again. But usually this dish gonna be gone as quick as flicking your finger.

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeals Recipe:

mantis shrimp salt pepper mantis prawn butter garlic

Salt and Pepper Shrimp with Crispy Butter Cereal Ingredients

Ingredients :

  • 1 large (about 500 gr) mantis shrimp (Udang Ronggeng/Udang Lipan)
  • 1/2 cup oatmeals or cereal (Havermut/Gandum)
  • 2 tbsp butter (Mentega)
  • 3 cloves garlic (Bawang Putih), finely chopped
  • 1 sprig curry leaves (Daun Kari/Temurui)
  • 6 or more bird eye chilli pepper (Cabe Rawit Merah), deseeded, chopped
  • 3 or more green chilli pepper (Cabe Hijau), deseeded, chopped
  • 2 cm ginger (Jahe), finely chopped
  • 1 lemon grass (Sereh), thinly slice
  • 1/4 tsp freshly ground black pepper (Lada Hitam)
  • 1/4 tsp freshly ground szechuan peppercorn (Lada Sicuan)
  • 1/2 tbsp black sesame seed (Wijen Hitam)
  • 1/2 tbsp white sesame seed (Wijen Putih)
  • ½ tsp chinese five-spice powder (Bumbu Ngo-Hiang)
  • Sea salt (Garam) to taste
  • Tapioca Flour (Tepung Tapioka/Sagu) for dredging the mantis shrimp
  • 1 tsp lemon juice (Sari Jeruk Lemon) for marinating the mantis shrimp
  • Vegetable oil (minyak Goreng) for deep frying and stir frying

Instruction:

  • Clean and prepare the mantis shrimp * following the descriptios above 
  • Season with a pinch of seasalt, black peppercorn and lemon juice, let it marinade for 10 minutes
resep udang ronggeng udang lipan

How to Cook Mantis Shrimp: Marinade with Lemon Juice, Salt and Pepper

  • Drain the mantis shrimp and gently dredge it with tapioca flour, make sure the exposed mantis shrimp tail meat ic fully covered.

    mantis prawn shrimp recipe

    How to Cook Mantis Shrimp: Coat with Flour

  • Deep fried the mantis shrimp until it’s got nice golden brown color
deep fried mantis shrimp prawn crispy

Deep Fried The Mantis Shrimp

  • Drain the mantis shrimp and spill out the oil and remain it about 1 tbsp for stir frying
  • Heat up the remaining oil, add the butter and let it completely melted
  • Stir fry the garlic, ginger and lemongrass with low heat until nice golden brown
  • Add the chillies, sesame seed, cereal and curry leaves, continue to saute until the curry leaves got crispy
  • Add the deep fried mantis shrimp, season with black peppercorn, szechuan peppercorn and seasalt
  • Tossed it until all the ingredients mixed well and the cereal is got nice golden brown color
  • Just before serving, turn off the heat and add the five spice powder
  • Serve it immediately

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Mantis Shrimp with Black Pepper Sauce Recipe (Resep Udang Ronggeng Saus Lada Hitam)

mantis shrimp recipe black pepper mantis prawn

Mantis Shrimp with Black Pepper Sauce Recipe

Mantis shrimp or mantis prawn is exotic edible sea creatures that rarely seen on my daily menu. Mantis shrimp had several name around the world, it’s called Udang Ronggeng (It moves similiar to Ronggeng dancer) , Udang Sentadu or Udang Lipan (It looks like a centipede) in Indonesia. In Japan, mantis shrimp called shako (蝦蛄),in Italia, it’s called Canocchie, in Vietnamese it’s known as tôm tít or tôm tích, (攋尿蝦, Mandarin pinyin: lài niào xiā, modern Cantonese: laaih niu hā)”pissing shrimp” and in Philippines, the mantis shrimp is known as tatampal, hipong-dapa or alupihang-da ga.

mantis shrimp mantis prawn

Mantis Shrimp, Mantis Prawn

udang ronggeng udang lipan alupihang daga

Udang Ronggeng, Udang Lipan, Udang Kertak, Alupihang Daga, Shako

Foraging over Jakarta’s Muara Angke fish market driven me to a mantis shrimp on a large icy batch that looks like a giant bugs for me. The seller convinced me that the mantis shrimp are as fresh as possible by picking one of the mantist shrimps arm, squeese out the meat and eat it like a sashimi. Well, the tricks works for me. Since my nephew told me to bargain it radically due to the sellers incorrect weight scale, i can take it home for about 5 USD a kilo (not true weight though) from the first 7 USD offer.

udang ronggeng muara angke udang lipan

Udang Ronggeng at Muara Angke Fish Market

resep udang ronggeng saus lada hitam masak udang lipan

Resep Udang Ronggeng Saus Lada Hitam

How to cook mantis shrimp ??? thats’s what i thought right away when i purchased it in Muara Angke Seafood Market, Jakarta. Internet search calls for either boiled, roasted, deep fried, stir fried or even eaten raw as sashimi. I choose too stir fry the mantis shrimp with humbe black pepper sauce to let the sea bugs introduced to my taste buds. How does mantist shrimp taste like ??? i think it’s similiar to lobster and prawn, but the texture is more like a crab since it fleshy and  stick’in to the shell.

RECIPE MANTISH SHRIMP MANTIS PRAWN PEPPER SAUCE

Mantis shrimp meat taste almost like a lobster ! Sweet, Firm and Succulent !

how to cook mantis shrimp prawn

Tiny Mantis Shrimp Clawn Meat

You can deep fried the shrimp for about one minute or even two, before tossing is with the sauce, but i did’t since i like to simply stir fry it first with a little of oil and cooked it in the blackpepper sauce. This is the secret how to cook mantis shrimp to prevent it got overcooked.

RESEP UDANG RONGGENG UDANG LIPAN

Resep Udang Ronggeng Saus Lada Hitam (Recipe Mantis Shrimp in Black Pepper Sauce)

Mantis Shrimp in Black Pepper Sauce Recipe :

  • 3 udang rongeng/mantis shrimp (about 1 kg),cut into 3 segment,  cleaned throughly, drizzle with a little of lime juice, drained
  • 1/2 bell pepper, jullienned
  • 1/3 tsp freshly grounded  black peppercorn
  • 1/4 small onion, thinly sliced
  • 2 tsp of oyster sauce, i use Lee Kum Kee Brand
  • 3 cloves garlic , chopped
  • 2 cm ginger, finelly chopped
  • a pinch of salt and sugar to taste
  • 2 tbs of premium light soy sauce
  • 1 tsp of chinese cooking wine
  • 1 tsp kecap manis/sweet soy sauce
  • 1/2 tsp corn flour, dissolve with 1 tbsp water
  • 1 tsp of sesame oil
  • 2 tbsp vegetable oil for stir frying
  • 1/2 cup water
  • shaved spring onion for serving

Instruction How to Cook Mantis Shrimp on Black Pepper Sauce :

  • Heat up the vegetable oil in a large wok pan, saute the garlic, ginger and the onion until slightly brown
  • Add the grounded black peppercorn and mantis shrimp, stir fry another 2 minutes
  • Add the oyster sauce, cooking wine, light soy sauce, sweet soy sauce and water to deglaze the bottom, stir well and close with glass lid and bring it to boil
  • Nearly done, add the sesame oil and dissolved corn flour to thicken the sauce
  • Serve black pepper sauce mantis shrimp with shaved spring onion

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