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 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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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.

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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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