Recipe Steamed Prawn with Spicy XO Sauce (Chili, Garlic, Ginger and Chives)

recipe steamed prawn xo sauce shrimp garlic chili ginger chives chinese sausage

Recipe Steamed Prawn with Spicy XO Sauce

Steamed Prawn with XO Sauce Recipe. Steaming tiger prawn with XO sauce recipe is quick, simple, and easy within elegant and mind blowing delicious result. I love steaming any kind of seafoods, lots of practices made me pretty good at it. I’ve posted several Delicious Steamed Fish Recipe,  two Steamed Scallops Recipe, two Steamed Crab Recipes, Steamed Lobster Recipe and also Steamed  Clams Recipe,  but ain’t any steamed prawn or shrimp recipe here, then boom; here it’s now!!!

recipe xo sauce prawn steamed shrimp chili ginger garlic chives

Steamed Prawn with Spicy XO Sauce

recipe xo sauce lee kum kee dried scallops shrimp chili roe

XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb, that’s the correct definition for my taste buds. Chinese XO sauce made of  several premium dried seafoods, including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Iham, and abalone added too to XO Sauce. The roughly chopped rehydrated dried seafood then cooked  slowly with chili peppers, onions, and garlic then added cognag or other old liquor, this is what XO (extra old) Sauce name comes from. I’m using Lee Kum Kee Brand XO Sauce for this recipe, it’s savoury enought even without any Iham at all (it’s also Halal). Lee Kum Kee penetrated Indonesia with their halal version sauces and condiments because the Indonesian majority population is moslem.

recipe prawn xo sauce steamed shrimp garlic chili chives ginger chinese sausage lap cheong

Steamed Prawn with Spicy XO Sauce

recipe steamed prawn garlic chili xo sauce chives lap cheong steam shrimp recipe

Steamed Prawn with Spicy XO Sauce

My fellow friend Conor Bofin on his Steamed Cod Fish with Saffron and lemon Recipe had a very fancy looking photographs because the pricey saffron threads is clearly visible laid over the sliced lemon instead of over the cod fillet for favouring photography session over flavouring function. Got me into a lil bit of dilemma, but then i decided that ain’t gonna did that on this recipe, that’s why you saw the chinese sausage as the main visible topping over my steamed prawn instead of some stringy dried scallops as the main ingredients of  XO sauce. Yup, i put the damn expensive Lee Kum Kee XO  Sauce (16 USD for 80 grams) directly over the prawn meat and  stuffed some of it in the prawn head, the end result made me not feeling regret at all.

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Steamed Prawn with Spicy XO Sauce

recipe xo sauce steamed prawn shrimp garlic chives ginger

Steamed Prawn with Spicy XO Sauce

Very fresh tiger prawn or shrimp cleaned, the tail butterflied from the back side and then steamed with spicy chinese XO sauce.The savoury XO sauce acompanied with lots of chopped fresh chilies, garlic, ginger and white part of chinese chives then finelly topped with my Homemade Chinese Sausage or La Chang. Make sure you finely chopped all the spicy topping for steaming prawn to ensure all the spiciness goodness released once the prawn cook in the high heat steam. No need more oil added into the steamed prawn, beside the umami oil from the XO sauce, the chinese sausage fat rendered during the cooking too.

steamed shrimp xo sauce spicy chili garlic ginger chives oil tiger prawn

Steamed Prawn with Spicy XO Sauce

Steamed prawn recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! prawn or shrimp because the flesh gonna be tough and rubberry.. You should stop steaming the prawn until nearly done, the remaining heat will throughly cooked the prawn meat in the platter. When you throughly cooked  the prawn in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  prawn or large shrimp that already butterflled need about 3 to 5 minutes to be cooked in the steamer.

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Fresh Tiger Prawn in Spicy Xo Sauce with Chili, Garlic, Ginger, Chinese Sausage and Chives

steamed prawn xo sauce chili garlic chives chinese sausage shrimp

Fresh Prawn with Spicy XO Sauce with Bamboo Skewer on it

The freshness of the prawn or shrimp is the key for making a delicious steamed prawn.  First, you should choose the freshly catch prawn, or even better if you had live prawn that swimming in the tank, just the same whan you want to make  Raw Shrimp or Prawn Sashimi Recipe. The meaty part of the tail butterflies and then the vein removed. I put some bamboo skewer from the body to the tail stighly through out the prawn to prevent the tail curled up once it cooked.

steamed prawn with garlic ginger chili xo sauce recipe steam shrimp

Sweet and Succulent Steamed Tiger Prawn

prawn xo sauce steamed shrimp garlic ginger chili chives chinese sausage

Steamed Prawn with Spicy XO Sauce, Damn Delicious!!!

The steamed tiger prawn in spicy XO sauce is damn delicious. The tiger prawn is really sweet and succulent with all the savoury and umami flavour of the XO sauce and spicy bursting aromas and flavour of spices blended into an very seductive food porn scene. I love steamed chinese sausage too, it’s soften and the translucent fat give and extra kick into the whole dish.

xo sauce prawn recipe steamed shrimp with garlic chili ginger chives lap cheong chinese sausage

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Ingredients

  • 500 gr, 8-10  medium size tiger prawn (you can replace with any kind of lobster or shrimp)
  • 1 tbsp lemon juice or lime juice
  • 1/2 cup 40 grams XO Sauce (I’m using Lee kum Kee Brand XO Sauce)
  • 6 cloves garlic, finely chopped
  • 4 or more chili pepper, finely chopped
  • 1 thumb size ginger,finely chopped
  • 10 chinese chives separate the green and white parts, finely chopped
  • 1/2 Homemade Lap Cheong or Chinese Sausage, finely chopped
  • salt and pepper to taste
  • bamboo skewer

Garnish: chopped chilies and green part of chives

How to Make Steamed Prawn with Spicy XO Sauce:

  • Preheat the steamer over high heat
  • Butterfly the the prawn tail from the back without cutting the dorsal shells, devein and clean it under running water
  • Springkle the salt and drizzle the lemon juice over the prawn, let it sit for 5 minutes and then discard the dripping liquid
  • Spread the XO sauce  over the prawn meat and stuffed some in the head
  • Put another topping over the prawn and XO sauce
  • Insert the bamboo skewer through out the prawn from the head straight to the tail 
  • lay the XO sauce prawn over heatproof  and then steam the prawn for about 3 to 5 minute
  • DO NOT OVERCOOKED the XO sauce steamed prawn , so check the prawn doness every minute
  • Served the XO sauce steamed prawn immediately with the garnish

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Recipe Sambal Stingray (Grilled Stingray-Skate with Chili Barbeque Sauce) Ikan Pari Bakar Bumbu SambalPedas

sambal stingray recipe grilled ikan pari bakar spicy chili sauce barbequed skate wing

Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

Sambal stingray is grilled stingray or skate fish with spicy chili sambal barbeque sauce over banana leaf. Sambal stingray claimed as Singaporean dish, it’s also popular across South East Asia including Indonesia and Malaysia. The stingray or skate wings , marinated with salt and lime or kalamansi juice, wrapped with banana leaf then barbequed with lots of chili sambal over charcoal until the fish throughly cookeand , the spices and also dripping liquid evaporated and slighly charred. Sambal stingray is no.7 of the list of CNN 40 Singaporean foods we can’t live without.

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Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

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Ikan Pari Bakar dengan Sambal Terasi

Sambal stingray is called ikan pari bakar here in Indonesia. Sambal is  chili sauce in Bahasa Indonesia, while ikan pari means stingray, the word bakar is describe the grilling or barbequing process.  Fresh Stingray or ikan pari used to be abandoned and unpopular source of seafood protein here in Indonesia. Stingray used to be  salted and dried first and locally known as ikan pari asin. Other well known Indonesian dish from stringray is mangut iwak pe, a thick and spicy curry of hot smoked stingray. Banana leaves wrapped fish is a very popular way to cook fish here in Indonesia, i even made japanese style fish Grilled Sanma Fish with Spicy Miso and Chilli Sauce in Banana Leaf Recipe. If you can’t find any stingray or skate, just use other flatfish like sole or flounder, or even dory fish fillet for this recipe.

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Flaky, Succulent and Tender Stingray Flesh with Spicy and Hot Chili Sambal Barbeque Sauce

Sambal stingray is one of my favourite dish, my grandma used to grilled it over charcoal, but eversince i live in a very populated areas i guess barbequeing and sort of  cooking that induced smoke is not the best choice unless my neighbor gonna complain about it. But then i found about making sambal stingray with wokpan and i guess it’s worth to give it a shoots. I love the cartilagous and meaty texture of stingray or skate wings, the smokey, spicy and hot kicking chili sambal made the flaky, meaty and succulent stingray meat hearthy even more.

sambal stingray recipe grilled skate fish with chili barbeque sauce ikan pari bakar

Sambal Stingray with Lots of Spicy and Hot Chili Barbeque Sauce over Fragrant Banana Leaf

The chili sambal barbeque sauce for grilling the sambal stingray made of lots of chilies. Bird eye chili pepper and cayenne pepper mashed with shallots, garlic, and then sauteed with oil until throughly cooked and the oil separated or driven of from chili sambal paste. Chili sambal for grilling fish also contain terasi or belachan (solid fermented shrimp paste), tamarind paste, tomato or cherry tomatoes. Palm sugar added to balanced the spicy and hot tone and bring the umamai flavour instead using any mono sodium glutamat or flavour enhancement.

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Fresh Stingray Wing Filllet

To make sambal stingray, first you should choose very-very fresh  stingray with firm, bounchy and slighly translucent flesh. Choose the meaty stingray wings from the female stingray rather than the male, ask your butcher about it. The male stingray fish got a very fishy, stringy, dried and hard flesh. Make sure you SMELL the stingray, sometimes the stingray fillet got a ammoniak  or urine smells when it not handled properly and  not stored in a cold storage. I once purchased a very fresh stingray in the  moring market, then i had a rice breakfast in a restaurant before going home for about 2 hours, unfortunately i forgot ask the fish monger add some ice on it; the heat in my trunk iniciate the fermentation of urea become amonia and made a very unpleasant piss or urine smells that made me had to discarded it. So, it’s very important to keep your stingray cold as possible from the freshmarket to your own kitchen, ask the fish monger to put some ice on the shopping bag.

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Ingredients to Make Sambal Stingray

Beside the sambal terasi or belachan chili barbeque sauce, i add thinly sliced onion, lemongrass, ginger and cherry tomato to the sambal stingray. The spices gives more bursting refreshing flavour into the grilled stingray.  The banana leaf gives a nice aroma and i guess it’s very essential ingredients for unthentic sambal stingray. You can use heavy duty alumunium foil only instead of any banana leaf for making sambal stingray actually, but you’ll gonna missed authentic asian banana leafy aromas.

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Put the Alumunium Foil, Banana Leaf, Sambal and Other Spices

This is how you make sambal pari, it’s actually so easy to grilled stingray with chili barbeque sauce on banana leaf with wok pan and kitchen stove. Firstly once you got back from market is to clean your stingray fillet and then marinated it with salt and kaffir lime or kalamansi juice 30 minutes priorly to cooked. Lay heavy duty alumunium foil over skillet or wok pan,  you need to dis this if you didn’t want to deal with the sticky mess after you cooked the sambal stingray. Put two layer of banana leaf over the alumunium foil and then spread the thinly sliced lemongrass, onion, ginger and cherry tomatoes over the banana leaf and then pour the chili sambal all over it. Spread it evenly and do not overfilled the banana leaf.

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Put Generous Ammount of Chili Sambal Over the Stingray Fillet

Turn on the stove into medium high heat then put the stingray fillet then over the chili sambal that you’ve spreaded before. Added more chili sambal barbeque sauce generously to cover the stingray fillet entirely. Put some metal lid to cover the wok and let the magic happen

sambal stingray recipe grilled stingray fillet with chili sauce garlic onion lemongrass tomato ikan pari bakar

Cover with Lid and let the Dripping Liquid Evaporated

This is how what you’ve got sfter you cooke whe sambal stingray with the lid cover on and Itake a brief shoots into the sambal stingray, you’ll seen a lot of the liquid driven off from the stingray fish meat and cherry tomato. make sure you let this liquid evaporated before you flipped it over to cooked another side.

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Flipped the Sambal Stingray with a Help of a Plate

Ater the sambal stingray spices and dripping liquid evaporated, put some banan leaf and another heavy duty alumunium foil and then flipped it over upside down with a help of big flat plates. Let the other side of the sambal stingray cooked until ste spices and fish charred a lil bit.

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The moment of truth! TAA..DAAH your Sambal Stingray is Done!

This is how the sambal stingray looked a like once t done and i flip it over from a wok pan to a flat plate. The sambal stingray or grilled stingray with chili barbeque sauce is done and ready to served. Scrapped some of the burnt a little bit of you like, but i like it very much jst like a soccarat or charred and slighly burnt rice on my Rabbit and Snail Paella ala Valenciana Recipe

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SAMBAL STINGRAY RECIPE (Grilled Stingray with Chili Sambal Barbeque Sauce)

SAMBAL STINGRAY RECIPE (Grilled Stingray with Chili Sambal Barbeque Sauce):

Ingredients:

  • 1 kg stingray or skate wing, cut into individual portion
  • 1 kaffir lime juice to marinate the stingray
  • banana leaf
  • heavy duty alumunium foil
  • 50 gr ripe cherry tomato, thinly sliced
  • 3 lemongrass, use the tender white part only
  • 1/2 onion, julienned
  • thumb size ginger, peeled, julienned
  • Chili Sambal Barbeque Sauce

Garnish:

  • Chopped tomato
  • Sliced Chilies
  • Sliced Scallion

How To Grilled Stingray with Chili Sambal Barbeque Sauce:

  • Marinade the stingray fish with kaffir lime juice and salt, keep it in the fridge
  • Lay some heavy duty alumunium foil over wok pan, then add 2 pieces of banana leaf sheet over it
  • Spread the sliced chery tomato and lemongrass and the julienned ginger and onion
  • Spread some of the chili sambal barbeque sauce and put the stingray over it
  • Put chili sambal barbeque sauce over the stingray fillet generously to cover it entirely and then turn on the stove to medium high heat
  • Cover the wokpan with lid and wat for about 10-15 minutes until all the spices and the dripping juices evaporated
  • Put another sheet of banan laf and alumunium foil and then flipped the stingray with a help of a plate
  • Slide the sambal stingray back into the wok pan and then let the other side of the stingray charred and done
  • Flipped the sambal stingray again with the help of the serving plate, peel of the banan leaf and pur some more chili sambal barbeque sauce
  • Garnish and serve immediately.
  • Slide foil, leaf and fish onto serving plate. Pull foil from underneath banana leaf and discard.Garnish and serve immediately.

Chili Sambal Barbeque Sauce Recipe for Grilling the Stingray or Skate Fish:

  • 100 gr cayenne chili pepper
  • 50 gr bird eye chili pepper
  • 100 gr ripe cherry tomato, finely diced
  • 100 g shallots
  • 50 g garlic
  • 15 g ginger
  • 2 lemongrass, use the tender white part only
  • 1 tbsp tamarind paste
  • 15 g terasi or belacan (fermented shrimp paste)
  • 30 g palm sugar, roughly chopped
  • 1/2 cup olive oil
  • salt and pepper to taste

How To Make Chili Sambal Barbeque Sauce Recipe

  • Put all the chili pepper, shallots, garlic, ginger, lemongrass, shrimp paste and red chillies in a processor and  grind it into a fine paste
  • Stir-fry sambal paste with vegetable oil over medium heat untill fragrant, the oil is separated from the chili paste and the colour is darkens, about 15 minutes .
  • Add palm sugar, tamarind and season it with salt and pepper, adjust the seasoning if necessary.
  • Turn off the heat and your homemade  chili sambal barbeque sauce is ready to use.

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Chinese Style Steamed Live Lobster with Garlic, Ginger, Scallion and Soy Sauce

steamed lobster with superior soy sauce chinese style

Chinese Style Steamed Lobster with Superior Soy Sauce

Steamed live lobster in Chinese Style with Garlic, Ginger, Scallion and Superior Soy Sauce Recipe. Cantonese style steamed lobster is less popular compare to the stir fried, but i assured you this simple steaming version is delicious too. Live or very fresh lobster steamed and then served with it’s very own natural sweetness and a hint of garlic, scallion and ginger infused in a superior soy sauce mixture. Steamed lobster is a very easy,  simple and yet elegant dish that would impressed everybody.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Chinese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

The chinese style steamed lobster recipe is an alternative quicky dish. Beside the fact that steaming is one of the healtiest way of cooking, the result is surprisingly superb. Lobster is lobster right, it must be succulent and delicious even if you simply eat the raw lobster straight away after you freshly killed and shuck the meat of the live lobster. I’ve try lobster in very different way but none of steaming method before,  so you should give it a try sometimes. Here’s the list of of lobster recipes;

steamed lobster recipe chinese style soy sauce mushrooms ginger garlic bamboo lobster

Cantonese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

Cantonese style steamed lobster recipe is a very easy and quick to prepare. The live lobster killed and cleaned first, since I love the lobster tomaley and all the goodness in the head so i let it steamed whole. If you didn’t want that part you can halved the shell then removed the tomaley under running water first. The cleaned lobster then laid in a heatproof glass bowl, meanwhile the chopped  garlic, ginger and white part of the scallion stir fried until charred and caramelized in a smoking hot wok pan with a little ammount of lard or oil first. The garlic mixture then boiled slowly with superior soy sauce for about 10 minutes until the garlic, ginger and scallion flavour infused to the soy sauce. After the soy sauce coolled down a little bit, i sieved the soy sauce with cheese cloth first before used for unecessary good looking presentation.

how to steamed live lobster recipe with garlic ginger scallion soy sauce

The Lobster Anthena Sneaking Out from the Steamed

How to steamed the whole lobster is one the hell of hillarious steps, once again for unnecessary presentation i insist to kept the spiny lobster long anthena, it’s even sneaking out from the steamer. The cleaned lobster dredged with the garlic, scallion and ginger infused soy sauce then the entire bowl wrapped goodly with aluminium foil to lock the moisture while the steaming process. No need to discard the steamed lobster drippping liquid first before put the soy sauce, simply mix it all the way. Steamed lobster dripping is sweet without fishy odor at all unlike the Cantonese Style Steamed Live Grouper Fish dripping that really smells muddy and fishy. Hot sesame oil poured to the steamed lobster and then garnished with chopped cilantro and julienned ginger just before serving.

live bamboo lobster steamed resep lobster bambu tim chinese food

Live Bamboo Lobster

I purchased the live bamboo lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. The live bamboo lobster in this recipe weighed about 350 grams and cost me about 14 $ (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; 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 live seafood restaurant all over Jakarta. Handling live lobster is really pissing me off,  the lobster can’t stand still and kept cracling all over once i tried to photograph it, so i sedated the lobster by put in in ice bath first.

recipe steamed lobster garlic ginger soy sauce easy chinese style steamed bamboo lobster bambu

Chinese Style Steamed Live Lobster


Spinny lobster is the only lobster available here in Indonesia, it’s easily noticed for it’s spiny head, clawless body with a very long anthenas. Tropical ocean didn’t suits any clawned lobster like Maine lobster. I’m using live bamboo lobster for this recipe, the shell isn’t as hard as the clawned lobster and it’s made easier to crack open. The meat and shell weight ratio of spiny lobster is less compare to the clawned lobster once it cooked, but it much more succulent and sweeeter than the clawned lobster. So made your own choices, you can use the Maine lobster or even prawn instead of spiny lobster for this recipe.

recipe lobster steamed with garlic ginger soy sauce chinese style cantonese bamboo lobster

Chinese Style Steamed Whole Bamboo Lobster

Steaming whole lobster is tricky, timing is the key of any steaming seafood. DO NOT OVERCOOKED lobster because the lobster meat  gonna be tough and rubberry. Trust me, you won’t ever wanted to overcooked your pricey steamed live lobster. You should steamed the lobster until nearly done, the remaining heat will throughly cooked the lobster meat. When you throughly cooked  the lobster, it will be overcooked once you serving it in the dinner table. 7 to 10 minutes is what needed to steamed whole lobster in  medium size (about 300-500 grams).

recipe steamed live lobster chinese style with ginger garlic superior soy sauce

Steamed Live Lobster with Superior Soy Sauce

The steamed lobster 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 lobster. The steamed lobster with garlic, ginger, scallion and soy sauce is already delicious without any dipping actually, but it’s too obvious that anything taste better with chilies for my Indonesian licking.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Ingredients

  • 1 medium size live bamboo lobster (you can replace with any kind of lobster or prawn)
  • 1 tbsp lemon juice 
  • 1 tbsp of brown sugar (or rock sugar)
  • 2 tbsp of premium light soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 cup water
  • 1/2 tsp of sesame oil
  • 1 tbsp olive oil for stir frying
  • 2 tbsp  of  angciu /chinese cooking wine
  • 1/2 tbsp oyster sauce
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped
  • 1 scallion (white part only), finely chopped

How to Make Chinese Style Steamed Lobster:

  • Mix all liquid ingredients and dissolved the rock sugar on it prior to steaming the lobster, set aside
  • Rub the lobster lighly with salt and lemon juice, set aside
  • Heat the olive oil in a wok until smoking hot, then stir fry the garlic, ginger and scallion until fragrant, charred and completely caramelized
  • Pour the soy sauce mixture and bring it to boil, simmer for about 10 minutes, turn off the heat then set aside (i sieved it with cheese cloth before use),
  • Put the lobster in heatproof steaming pyrex bowl, cover the bowl with alumunium foil
  • Steam the lobster about 5- 7  minutes until done depending of the lobster size
  • DO NOT OVERCOOKED, so check the steamed lobster in the  couple of last minutes
  • Put the fish in a serving plate, garnish with chopped cilantro then pour the sesame oil

Garnish: Chopped cilantro

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

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Recipe Homemade Chinese Sausage Lap Cheong or Dry Cured Pork Sausage

homemade lap cheong chinese sausage recipe how to make dry chinese sausage

Homemade Lap Cheong or Waxed Chinese Sausage

Homemade Lap Cheong or Lap Chong Dried Chinese Sausage Recipe. Chinese sausage referring to many different types of dried and cured sausages originally in China.In Cantonese chinese sausage called Lap Cheong or Lap Chong, while in Mandarin it’s called  Là Cháng. In Indonesia, we used to called chinese sausage as sosis cina, lap chong, or sosis merah (red sausage). Chinese sausage  commonly made of fatty pork, either the fat is chuncky or well blended. Chinese sausage usually smoked, sweetened, and seasoned with chinese five spice powder ot ngo hiang seasoning, , rice wine and soy sauce. Premium quality chinese sausage got it’s distinct umami smells, just like a good old ham.

homemade lap cheong recipe waxed chinese sausage how to make dry cured sausage

Homemade Lap Cheong or La Chang or Lap Chong or Sosis Cina or Sosis Merah

Chinese sausage is usually added to enhanced the umami flavour into a dish. Chinese sausage can be used for soup, stir fried and almost all rice dishes. Chinese sausage usually stir fried until charred and then added to Chinese style nasi goreng/fried rice and Lo Mai Gai or Steamed Sticky Rice with chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(/nuòmǐ jī), trust me that addition of chinese sausage made simple fried noodle or vermicelli into the next level of deliciousness. Well, actually i useed to replace any chorizo recipe with my homemade chinese sausage, infact i added chinese sausage as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin, Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

recipe chinese sausage homemade lap cheong sweet waxed la chang sausage

Homemade Lap Cheong or Dried Chinese Sausage

Chinese sausage or lap cheong or la chang usually traditionally hung unpackaged in the  street market or wet markets in China town market anywhere nearby your place. Chinese sausage available in many forms of fat content, color and prices. Chinese sausage usually looks like a hard and waxy in the surface, although no wax added into it. I like chinese sausage with chuncky fat so it’s fat will renderred right after stir fried in a smoking hot wok pan and release it’s goodness and flavoured your entire rice or noodle cooked within it. Real thinsg isn’t cheap, that’s for damn sure, so i insist you to choose the expensive chinese sausage ones when you visit your chinese groceries.

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Dried Waxed Chinese Sausage

how to make chinese sausage lap cheong recipe dried waxed pork sausage la chang

Nice and Fatty Lap Cheong or Chinese Sausage

Before you considering to made your homemade chinese sausage or any other air dry cured meat, you should know about the savety about curing  first. Improper dry curing sausage can be derived to botulism, a serious, potentially fatal and lethaly disease. Botulism is an intoxication usually caused by ingestion of potent neurotoxins in contaminated foods. You should know first that the neurotoxin excrete by Clostridium botulinum bacteria. The  neurotoxin  destroyed by heating  more than 85 °C (185 °F) for more than 5 minutes, but the bacteria spores that are heat-resistant. The bacteria usually in a spores (inactive form) and usually germinate, grow and then excrete toxins in the low or absence of oxygen. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely  important because it’s an effective agent agains Clostridium botulinum.  Maybe you heard that nitrate are toxic, infact nitrosamines did. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine.How to made sausage without fancy  sausage maker is another question, eversince i din’t really want to investing pretty much $$$ for it, which mean i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily overdo the sausage stuffing grinding, beside the heat possibly melt the fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to diced the pork meat and a regular knive to diced the back fat.

recipe homemade chinese waxed sausage lap cheong from scratch healthy non preservatives

My Own Dried Chinese Sausage or Lap Cheong Made Out of My Very Own Kitchen

Making my own chinese sausage or lap cheong  in my very humble amateur kitchen is one of my obsession. Eversince i start making charcuterie or dry aging meat, i was curious about homemade air dry curing sausage. Store brought chinese sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. I didn’t added any msg on my homemade lap chong, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel.

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Homemade Chinese Sausage Stuffing

Before making homemade chinese sausage, you should know that the ammount of all the ingredients for making air dry cured sausages is properly measured, especially the amount of the nitrate preservatives. The recommendation maximum ammout of saltpetre (potassium nitrate) for dry curing is 500 ppm or 500 mg per kg sausage mixture. The salt ammount for dry ured sausage is about 3 % of the weight, you really take a close attention on it. The meat and fat ration is commonly 80% meat to 20% fat. The spice and flavour enhancement is another optional too. Eversince i like a fattyand chunky  chinese sausage or lap cheong, i’m using 40% fat on it. The best fat for dry curing is solid back fat because the soft fat like in the soft tissues is really easily rancid and turn into off smells and flavour. I’m using 500 grams of pork loin and 200 grams of pork back fat for this recipe, 3% salt means  21 grams and the amout of salpetre is about 350 mg. I also added 21 grams of palm sugar and 2 tablespoons of  Here’s the fun part, my digital weight scale can only measure 1 gram, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into three part equally with my atm card and it made me thinking of myself “heck what i’m doing, my mom ganna be going crazy and beat the hell of my head because i obviously seems like a crack addict ” lol

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Homemade Chinese Sausage

Most chinese sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured sausage using natural pig intestine ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free for you.

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How to Stuffed Homemade Sausage Using Plastic Funnel

I’m using plasting funnel to stuffed the chinese sausage stuffing into the pork intestine. For unnecessary photography, i’m using spoon to plug the stuffing. Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine.

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Homemade Fresh Chinese Sausage with Lots of Air Bubbles

After you stuffed your homemade chinese sausage stuffing into your pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh sausage

recipe how to make chinese sausage homemade  lap cheung

Prick The Sausage Using Sterilized Metal Pin to Removed the Air Bubbles

After peeling the remaining fat on the pig intestine, the fresh sausage looks more translucent. The air bublles then removed by pricking it with sterilized metal pin. Remember that this process also enhanced the sausage drying process too. Pricking the fresh pig intestine sausage also iniciate free oxigen entering the sausage stuffing and prevent Clostridium botulinum to grow.

recipe homemade chinese sausage fresh lap cheong lap chang

Fresh Homemade Chinese Sausage: Ready to Hung to Air Dry Cured

The fresh pig intestine chinese sausage or lap cheong the hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight.Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight.  In my case, the fresh lap cheong sausage weight is 736 grams and the 30% loss is 216 grams, which means my chinese sausage is ready to be eaten (cooked first) when it’s weighted 52o grams.  Unfortunately, my homemade lap chong or chinese sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 393 grams in 30 days (24 october-22 november 2014).

chinese sausage homemade lap cheong dried cured pork sausage hung dry fridge

The Chinese Sausage Hung Dry In the Fridge Alongside my Homemade Lamb Pancetta

If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because it’s too hot and too humid. You can use your refrigerator for dry it, just made sure you cleaned out your fridge. Simply left it hung undisturbed in the fridge doorin the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do not open the fridge door too often since the temperature will fluctuated and made the lap cheong taste funny.

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The Finished Product of My Homemade Chinese Sausage or Lap Cheong

recipe chinese sausage lap cheong homemade wax sausage

Homemade Lap Cheong or Waxed Chinese Sausage

This is my homemade lap cheong or chinese waxed  sausage lool a like after air dry cured in the fridge after 30 days. The sausage looked great dark plum in colour with chunky bits of fat meat showing inthe surface. Nice umami with distict anise smells comes out of it and the taste just perfect for my licking; fatty, savoury and sweet. Totally better than the store brought. The lean loin meat has shrunk a lot, but i guess the fat didn’t. Because i didn’t use any artificial filler, the weight losen out in a greatlyI think the fat meat is a little on the high side. Next time I will reduce it to around 28 – 30% : lean meat. To keep the homemade lap cheong in fridge or freezer. If you want to keep them for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy.

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Recipe Homemade Lap Cheong or Dried Chinese Sausage

Recipe Homemade Chinese Sausage or Lap Cheong:

Ingredients: (i’m using half of the recipe)

  • 1 kg pork loin
  • 400 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 1 cup salt to salted the pig intestine
  • 42 grams salt
  • 42 grams palm sugar
  • 700 milligrams saltpetre (0,7 grams)
  • 4 tablespoons chinese five spice powder
  • 2 tablespoons soy sauce
  • 2 tablespoons chinese rice wine

How to Make Homemade Chinese Sausage or Lap Cheong:

  • Measure the weight of each ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the meat and fat with a knife into half cm cubes.
  • Combine all the seasoning in a large mixing bowl.
  • Add the meat and fat and mix well and let soak overnight in the fridge.
  • Stuffed the chinese sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger.
  • Tie off one end of chinese sausage casing and then plugged out the stuffing to the tie
  • Tie the casing into 15cm links.
  • Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • Hang them to dry in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight.

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Recipe Tonkotsu Ramen (Japanese Pork Bone Noodle Soup) with Chashu Pork Belly & Shoyu Tamago Soy Sauce Marinated Soft Boiled Egg

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Homemade Tontkotsu Ramen Recipe

Japanese Tonkotsu Ramen Soup Recipe. Tonkotsu ramen soup is made from stock based on pork bone, combined with a variety of seasoning  such as garlic, onion, shiitake mushrooms stalk and sometimes kombu (kelp/seaweed) and then flavored with salt, miso, or soy sauce. Ramen itself is the Japanese pronunciation of the Chinese noodle called lamian. Tonkotsu ramen was probably the most earthy and well known Japanese pork noodle soup around the world.

recipe tonkotsu ramen

Japanese Tonkotsu Ramen with Sliced Chashu Pork Belly and Shoyu Tamago

Tonkotsu is (豚骨, “pork bones) while ramen is a thin wheat flour and egg noodle.  Tonkotsu ramen noodle soup usually has a cloudy white colored with a thick gooey broth consistency. The taste of many many hours of boiled pork bones it’s too obviously taste slurping delicious. The tonkotsu soup made of colagenous and cartilageous pork parts that boiled slowly and gently until it’s transform it’s colagen into gelatin. Gelatin is the thickening agent for the tonkotsu broth while the bone marrow, caltilageous bone, soft tissue and meat is the flavour sources. Most people adore gelatinous hearthy soup, especially asian. The gooey gelatin texture is what high end and expensive Chinese Budha Jump Over The Wall, Braised Shark Fin Soup Recipe, Braised Fish Maw Recipe and Braised Sea Cucumber Recipe all about

tonkotsu ramen with chashu recipe japanese pork bone noodle with braised pork belly soy sauce egg soft boiled

Perfect Bowl of Tonkotsu Ramen with Chashu, Char Siew and Shoyu Tamago and Sweet Corn

I want to share how i made my perfect bowl of tonkotsu ramen. The basic recipe for making a delicious Japanese tonkotsu ramen soup is PATIENCE, lots and lots of it, not to mention you should be a generous with your gas or electric bills too. I can asure you all the effort for making this homemade tonkotsu ramen will be paid off  when you slurrping the ramen noodle within the broth. You can called me a cheap person,  but i kinda tricked my pregnant oldest sister to made this in her kitchen. She just a lil bit a shocker once i said i want to made a tonkotsu ramen or Japanese style pork bone noodle soup, “i thought you’ll gonna made something fancy recipe like Peanut Crusted Roasted Whole Beef Tenderloin with Gorgonzola and Spinach Stuffing“she replied. “Well,  what made it’s special then ?” she asked me again, it’s gonna take 16 hours all the way to break the pork colagen into gelatin and it’s for real damn 16 hours i replied. “You better be made the tonkotsu pork bone soup right “” she made her final statement.

Recipe Tonkotsu Ramen DIY Homemade pork bone soup japanese pork ramen noodle

Homemade Tonkotsu Ramen Recipe From Scratch

Homemade tonkotsu ramen recipe is a foolproof recipe, no need to fancy all the professional ramen kitchen steps if you didn’t bother about how your tonkotsu broth look a like. Tonkotsu ramen gonna be taste SLURRPING DELICIOUS, by throw all the ingredients into the pot and add lots of water, boil and let’s the time do the magic. If you gor a little bit more patience and passionate about making a perfect and authentic tonkotsu soup with it’s all  thick, whitish creamy, slurrpy, and flavoursome distinct characteristics, you should following my of easy tips and tricks for making tonkotsu ramen soup. This are the three basic component of tonkotsu Ramen:

Part 1: The Tonkotsu Ramen Broth or Pork Bone Soup

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Pork Bone (Ham/Leg Bone and Back Bone), Wild Boar Meaty Ribs for Delicious Tonkotsu Ramen

First you should choose the best quality of pork bone for making your homemade tonkotsu ramen broth. I’m using a combination of a very meaty wild boar ribs and backbone and also farmed raised pig leg bone for this recipe. Wild boar or wild pork leg bone is more preferred for tonkotsu broth because it’s got more rich and complex flavour and also less fat than the regular pork. But my batch of pork leg is made me happy thou, simply because the butcher is too generous to let a lot of meat attached to the bone. I replace the pig trotter with chicken feet because the butcher already run out of it even i’m stopping by at 10 a.m. Beside, you can use other  collagenous and cartilageous parts of the pig like skin and any pork bones including the compact and the flat bone. The bone marrow would be dissolved and released it’s natural umami glutamic flavour. Authentic japanese style pork broth using pork back fat, but  i think this “lean” version is sinsfully delicious enought, instead  i reduce the floated rendered fat on the tonkotsu ramen broth later on.

step by step recipe tonkotsu ramen broth pork bone stock japanese style

Boiled Pork Bone for Tonkotsu Ramen Broth

Once you had the pork pone, now you ready to making tonkotsu ramen broth. Plenty of cold water poured into a large pot, and bring  to boiled.  All the bone (pork bone, wild boar ribs, and chicken feet) throwed into the hot boiling water then cook for 1 minute. The heat was turned off and  the pork bone and chicken feet drained. The water discarded and the pot was cleaned.  Any bloody stain and black vein in the pork bone trimmed off then rinsed under cold running water. The  pork bone, chicken feet, few bulbs of garlic, white part of spring onion quartered onions and sliced ginger into the pot then plenty of clean water  poured and the mixture  boiled with high heat.

how to make tonkotsu ramen broth pork bone stock recipe

Skimmed Off Tonkotsu Ramen Broth Soup from Scum and Foam

The tonkotsu ramen broth needed to simmer into a low heat once it boiled. All the floating scum and foam gently skimmed off from the both surface with a soup ladle. If you skipped this step the final tonkotsu broth gonna be dirty. Just look at the photograph, the scum looks really gross eventhough it didn’t much effect the taste of the broth. The best way to observed that you boiled your tonkotsu broth correctly is to only few bubble comes out once in a time from the broth. The boiled pork bone broth stop bubbled gas out after you open the lid for about 1 minutes.

tonkotsu ramen broth 2 hours pork bone soup chicken feet stock

Tonkotsu Ramen Soup Broth: 2 hours boiled (thin and translucent)

After 2 hours boiled in a very low heat, the tonkotsu ramen broth already look like a broth. The texture and the consistency  didn’t changed much and there’s a noticeable floated fat on it. The 2 hours wild boar tonkotsu ramen broth color is still translucent and very pale whitish creamy.

recipe pork bone soup tonkotsu ramen 4 hours broth homemade pig ribs stock

Tonkotsu Ramen Soup Broth: 4 hours boiled (slighly thick and opaque)

The tonkotsu ramen broth with wild boar ribs, regular pork bone and chicken feet got a slighly thicker consistency and a little bit opaque right after boiled for about 4 hours. Almost all the surface of the tonkotsu ramen broth covered with rendered fat.

recipe tonkotsu ramen soup boiled 6 hours pork bone ribs broth chicken feet

Tonkotsu Ramen Soup Broth: 6 hours boiled ( thicker and opaque)

After 6 hours boiled, the homemade tonkotsu ramen broth from scratch now looks much more opaque and the gelatine was partially released from the pork bone and chicken feet. I you want to continue to boil the tonkotsu broth, you definitely need to add more water to replace the evaporated water. The smells of pork bone the broth is  now really heavenly and the texture of the dissolved gelatin made the consistency even thicker. I stop boiling the tonkotsu ramen broth because it’s already 1 a.m and then 1 put the broth in the fridge.

homemade tonkotsu ramen broth pork bone from scratch boiled 12 hours

Chilled Tonkotsu Ramen Broth, Remove the Solid fat!

The 6 hours of boiled tonkotsu ramen broth taken out from fridge firstly in the morning. The chilled broth looks like a firm jelly and covered with white fat.  The fat is really easy to be removed from the pork bone broth because it’s still very firm solid.

recipe tonkotsu ramen pork bone broth boil for 16 hours

Clear 6 Hours Gently Boiled or Simmered Tonkotsu Ramen Broth

This is what you got from 6 hours boiled tonkotsu pork bone soup. The  tonkotsu broth jelly looks really clear because i boiled it gently, istead it’s gonna be more opaque. I was very careful to maintain the tonkotsu broth heat simmer so low that only a few bubbles at a time would break the surface.

recipe pork bone broth tonkotsu ramen homemade stock pork chicken feet

Crack Open Pork Leg Bone to Expose the Bone Marrow for Rich and Creamy Tonkotsu Ramen

I craked open the pork bone leg to expose the bone marrow to make sure all the goodness flavour of the pork infused into the tonkotsu ramen broth. I think i’m glad that i previously removed the fat from the broth because it already got more delicious fat once the bone marrow fat rendered. i using a stone pestle to crack open the compact pork leg bone and i guess you should really put your back into it, thinking about my ex-girlfriend really helped too! lol

recipe tonkotsu ramen soup 10 hours broth homemade pork bone stock

Tonkotsu Ramen Soup Broth: 10 hours boiled (thick and opaque, the meat still attached to the bone)

This is 10 hours boiled tonkotsu ramen pork bone stock look a like. The texture and the consistency  is very thick and there’s a renderred bone marrow fat on top of it. The chicken feet was very tender and few of the meat still attached in the pork bone. Please Be carefull when you handle the boiling tonkotsu ramen broth because it’s really freaking hot.  The dissoved gelatin is non-volatile substance that made fewer water molecules at the broth surface which made fewer amount of water can escape.  This effect is called reducing the vapor pressure and increasing the boiling point of the broth,  you know actually i can’t even believe that i still remember the high schools chemistry class lesson.

Tonkotsu ramen broth 12 hours boiled pork bone broth recipe

Tonkotsu Ramen Soup Broth: 12 hours boiled (thick and opaque, the meat is compeletely fallen off the bone)

The 12 hours tonkotsu ramen broth even more opaque  and very-verythick. All the meat is fall off fhom the pork bone and i can even recognize the garlic, onion and chicken feet. I also add about one  and half of water and bring it to boil and simmer for another 4 hours.

tonkotru ramen broth recipe 16 hours japanese pork bone soup noodle recipe

Done Tonkotsu Ramen Soup Broth: 16 hours boiled (rich, creamy and slurrping delicious)

The final 16 hours  tonkotsu broth  is done now. It’s really a devine and superb whitish tonkotsu stock got rich, creamy, and all the savoury goodness on it. I drained and sived the broth from the solid ingredients and literrary cross my finger above my head. Two things i really happy about my tonkotsu broth, first i done it right and the second fact that  i didn’t paid for the gas bill, lol

recipe tonkotsu ramen broth recipe 16 hours homemade pork bone soup noodle stock

The Remaining Bone and Meat from Making Tonkotsu Ramen Broth: Soft Enough to Crushed with finger

After 16 hour boiled gently the pork bone is literrary soft and crushable with fingers. All the meat was falen off the bone and i can barely seen any chicken feet on it. The tonkotsu broth was sieved with cheese cloth and then i enjoyed the remaining solid ingredients. The remaining meat can be added to flavoured savoury fritter  or pancake like my Homemade Zuchinni Pancake Recipe istead of thrown out into the garbage can.

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Thick and Perfect Tonkotsu Ramen with Distict Gelatin Film on the Surface of the Broth

The perfect consistency of tonkotsu ramen is thick and slighly gooey. The boiling hot tonkotsu ramen soup form a very thin gelatin once you poured it into a serving bowl. This thin film is dissolved right away once i stirred it and it’s the guaranty of slurrping delicious tonkotsu ramen Japanese pork bone noodle soup.

tonkotsu ramen topping recipe tamago soft boiled egg soy sauce pork belly chashu japanese noodle pork soup

Tonkotsu Ramen Topping Chashu Pork Belly, Barbequed Char Siew Pork, Soy Marinated Soft Boiled Egg, Pork Intestine, Sweet Corn, Mayu Oil, and Spring Onion

Part 2: Tonkotsu Ramen Topping

The tonkotsu pork topping is the generally chashu pork belly, shoyu tamago or soy sauce soft boiled egg, Chinese Style Char Siew Barbequed Pork, mayu oil or blackened garlic infused sesame oil, chopped spring onion and sweet corn.. Beside that i also add some thousand layer pork intestine because i had leftover pork intestine from making Homemade Chinese Sausage or lap Cheung. If you interesting to made your own chinese thousand layer braised pork intestine, you can prepare it with Annielicious Pork Intestine Recipe. The shoyu tamago made the soft boiled egg by boilling egg in 5-6 minutes and then put it into ice water to stop the cooking process. The soft boiled egg then soaked in dark soy sauce until used as tonkotsu ramen topping.

recipe chashu braised pork belly soy sauce shoyu tonkotsu ramen topping

Chashu Japanese Braised Pork Belly Roll

The recipe of chashu pork for tonkotsu ramen broth is really simple. The pork belly is rolled into a cylindrical tube and then tide up with sewing twines. Choose the same thickness of pork belly to make a really fine rolled chashu pork. The rolled chashu pork belly than braised slowly in a shoyu or Japanese soy sauce broth, mirin and sake. I also seasone the chashu pork with chili, five spice powder, ginger and garlic. I also braised my thousant layered pork intestine on it too

Part 3: The Tonkotsu Ramen Noodle

tonkotsu ramen with chashu and tamago soft boiled egg japanese pork broth noodle

Tonkotsu Ramen with Less Calories Egg Noodle

Any kind of ramen noodle is suits for this tonkotsu ramen recipe. Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled, so be creative! I using a think less calories fresh organic egg noodle in the supermarket, this made me feeling less guiil for slurring this fatty tonkotsu ramen.

recipe tonkotsu ramen with pork chashu shoyu tamago soft boiled egg and red roasted pork char siu

Tonkotsu Ramen Recipe

Tonkotsu Ramen Recipe:

A. Recipe  Homemade 16 Hours Tonkotsu Ramen Broth:

  • 1.5 kg pork leg bone
  • 1.5 kg wild boar or pork ribs (choose the meaty one)
  • 500 gr chicken feet
  • about 8 L water (and extra)
  • 50 gr dried  shiitake mushrooms stalk, sliced *optional
  • 1 onion, quartered
  • 2 whole bulbs garlic
  • thumb size ginger, bruised
  • Salt and pepper to taste

How to Make 16 Hours Tonkotsu Ramen Broth :

  •  Clean the pork bones and chicken feet thoroughly to get rid of the extra blood.
  • Put plenty of water, just enough to cover the pork bones and bring it to boil for about 2 minutes.
  • Throw this water completely and clean all the cooked bones under running water once again, remove any bloody stain and blackish vein from the bone.
  • Add the cleaned pork bones, chicken feet, onions, bulbs of garlic and ginger and add  to 8 L of water and boil under high heat, turn the heat into simmer once it boiled.
  • Skim off the foam scum from the surface with soup ladle.
  • Simmer and boil the tonkotsu broth for about 6 hours with lid cover, stirring once every 30 minutes.
  • After 6 hours, transfer the tonkotsu broth to chilled in the fridge until firm, removed the fat from the broth.
  • Cracked open the pork leg bone with stone pestle to expose the bone marrow.
  • Boiled the tonkotsu broth with low heat for another 10 hours
  • Adjust the amount of water until the finish soup volume is about 5 Litre
  • Strained the tonkotsu soup with cheese cloth to separate the tonkotsu broth from the solid ingredients.

B. Recipe Chashu (Japanese Style Rolled Braised Pork Belly):

  • 1 kg skin-on pork belly (choose the same thickness)
  • ½ cup shoyu/Japanese Soy sauce
  • ½ cup sake
  • ½ cup mirin
  • 2 tbsp brown Sugar
  • Spring onion greens (white part only)
  • 5 cm ginger, thinly sliced
  • 6 cloves of garlic, bruised
  • 1/2 tbsp chinese five spice
  • 6 chillies, roughly choppped
  • about 2 cup of water
  • salt and pepper to taste

How to Make Chashu Japanese Style Braised Pork Belly:

  • Roll the pork belly and tie it properly with sewing twines, so that the roll doesn’t open up.
  • Put all the chashu pork belly ingredients in a pot.
  • Bring it to boil and braised it until tender for Bout 45 minutes.
  • Remove the chashu from the pot and let it cool at room temperature.
  • Remove the twines and cut the roll into circles of desired thickness.

C. Shoyu Tamago Recipe (Japanese Soy Sauce Marinated Soft Boiled Egg)

  • 10 eggs, room temperature
  • water
  • ice water
  • 1 cup light soy sauce
  • 1/4 cup dark soy sauce

How to make Shoyu Tamago Japanese Soy Sauce Marinated Soft Boiled Egg:

  • Bring the water to boil with high heat
  • Turn the heat into low and then put the egg
  • Boil the egg for about 5-6 minutes for gooey soft boiled egg and more for firmer boiled egg< turn the egg around every minutes to make sure the egg cooked evenly
  • Put the soft boiled egg in ice water to stop the cooking process
  • Peel the egg then put it in a shoyu soy sauce mixture
  • Incase the egg didn’t compeletely submerged, add some cloth to cover the egg to made the shoyu absorbed to the cloth and all the unsubmerged  egg surface.

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Thai Style Steamed Fish Recipe (Mouse Grouper Fish with Chilli, Torch Ginger, Tamarind & Mushrooms)

Thai style steamed fish mouse grouper steamed with chilli tamarind mushrooms black bean humpback grouper recipe

Thai Style Steamed Mouse Grouper Fish

Thai style steamed fish with chillies and tamarind is a break from a serial of  luscious and meaty fest lately. I guess i’ve got to many pork intake from Balinese Style Grilled Baby Back Ribs Recipe, Schweinshaxe Recipe (Bavarian Crispy Roasted Pork Hock) and also Coffee Glazed Barbequed Pork Belly Recipe. I need some spicy, hot and sourish less calories dish for my lunch, and there you go for steaming fish in Thai style. Steamed fish a very easy and quick to prepare, whole mouse grouper fish that butterflied and then steamed with incredible thai style seasoning with a tangy, spicy hot and also burst with aromatic ingredients. The hotness derived from chillies, lots of them, chopped into fine to make sure all the spicy goodness released. I’m not using any salt for my steamed fish, the savoury and salty comes from the using of fish sauce and a little bit of tausi or salted black bean.Topped with frangrance chopped cilantro and also jullienned pink torch ginger or bunga kecombrang made the dish smells complex even more.

Spicy thai style steamed fish chili tamarind ginger live mouse grouper humpback recipe

Steamed Mouse Grouper Fish with Chilli, Garlic, Tamarind, Torch Ginger and Cilantro

This Thai style steamed mouse grouper fish seasoning inspired by a spicy sour tom khlong soup, a cousin of famous Thai tom yum goong soup. Instead using lime juice for the sourness as tom yum goongtom khlong using tamarind paste. My version of Thai style steamed fish using both tamarind and lime actually, i using kaffir lime juice to marinade the whole grouper fish to remove the fishy and slighly muddy odor before steaming and then using the tamarind paste for seasoning the fish while being steamed. Different from my other sour and spicy Steamed Live Seven Star Grouper in Teochew Style that using raw thinly sliced spices, the ingredients of this Thai style steamed fish is chopped and sauteed first. The spices sauteed in a little ammount of oil made some sort of caramelization process and remove the aroma langu or the strong odor of raw garlic, chillies and ginger into a pleasant flavour.

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Thai Style Steamed Whole Humpback Grouper Fish

 Humpback grouper for this Thai style steamed fish recipe it’s famous high end expensive food for steaming fish in Hongkong, Malaysia, Indonesia and also Singapore. Humpback grouper or mouse grouper is usually steamed in Cantonese Style Steamed Live Humpback Grouper Recipe with a minimum additional flavour of light soy sauce to enlighted the natural taste of the fish itself.  Eventhough the  flesh texture of the mouse grouper is not as firm and succulent as chinese silver pomfret which is commonly used in Steamed Fish with Fermented Black Bean Sauce or Tausi, 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, cooking 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 like humpback grouper will ruin your day for sure.

Recipe Thai style steamed fish mouse grouper steam with tamarind chillies mushrooms torch ginger spicy sambal

Steamed Mouse Grouper Fish Cheeck, The Best Part!!!

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. Steamed humpbak grouper is a real threat in a festive occations like wedding, birthday or hosting a relatives dinner is a statement as a wealthy family. Luckily, i found this very-very fresh humpback grouper in Muara Angke fish market Jakarta with only cost me about IDR 40.000 (4 USD) for about 600 grams of it. The fish monger told me that this humpback grouper is really rare, he even only sold this fish about ten times eversince he started selling fish for almost 30 years ago. His info drives me into a dillemas, either i’m a very lucky bastard but i’m also the ignorant person who kept purchasing high risk endagered wild species, well, i guess my culinary instinct beat the heck of my inner voices then.lol

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Since 2007, Humpback or Mouse Grouper is listed as vulnerable or high risk of endangerment in the wild 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. But forgive me, my taste buds really love mouse grouper for it’s natural sweetness.

recipe steamed mouse grouper fish thai style with tamarind chilli mushrooms torch ginger spicy hot sour humpback grouper

Thai Style Steamed Fish Recipe with Chili, Tamarind, and Torch Ginger Flower

Thai Style Steamed  Fish Recipe (Humpback/Mouse Grouper)

Ingredients:

  • 1 medium-sized very fresh or live humpback grouper (600-700 gr), you can substitute it with other white flesh fish that suitable for steaming
  • 1 pack button mushrooms (about 125 gr), thinly slice
  • 1 bunga kecombrang/honje or torch ginger flower, jullienned
  • abunch of chopped cilantro
  • Garnish: Julienned Torch Ginger
  • 1 small kaffir lime, juiced

Hot and Spicy Thai Style Seasoning Paste fir Steaming Fish Recipe:

  • 6 red chilli pepper ( or more for kicking hot), finely chopped
  • 6 bird eye chilli pepper, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 thump size ginger, finely chopped
  • 1 red shallots, finely chopped
  • 1 tbsp light fish sauce
  • 1 tbsp salted black bean sauce
  • 1 tsp Chinese rice wine
  • 2 stalks scallions (white part ony) thinly slices
  • 2 cayenne chilli pepper, deseeded, jullienned
  • 2 bird’s eye chilli peppers, chopped
  • 2 tbsp tamarind paste
  • 1tbsp palm sugar
  • 1/2 cup water
  • 1 tbsp vegetable oil for sauteeing

How to Make Thai Style Steamed  Fish Recipe :

  • Remove the scales from the mouse grouper fish
  • Gutted 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 remove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly fish from the belly side
  • Season the fish with salt, pepper and kaffir lime juice, set aside
  • In a wok pan, heat the oil and saute garlic, shallots, chillies, scallions and ginger for a couple of minute until the spices changing color into slightly browned and got a really nice fragrance
  • Add the rice wine, fish sauce, tamarind, palm sugar, salted black bean and water, bring to boil and remove from the heat, set aside
  • Place the fish bottom of the heat proof bowl, put the butterflied fish on top of it
  • Put the sauteed thai style spice over the fish and then put some julienned torch ginger flower
how to steam whole fish using wok pan steaming whole fish without steamer

My steamer is too small for whole fish, so i made this reversed double boiler or steaming fish using my wok pan

  • Steam the Thai style mouse grouper fish for about 10-12 minutes, according to the size of your fish
  • Served it with steaming hot rice

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