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.

shark fin soup recipe buddha jump over the wall expensive soup

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…

shark fin recipe dried processed shark fin

Dried Processed Shark Fin (Sirip Hiu/Hisit)

dried abalone soup recipe buddha jump over the wall

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

dried scallops recipe soup conpoy

Dried Scallops (Conpoy)

sea cucumber ready to cook soaked haisom

Ready to Use Sea Cucumber (Teripang/Haisom)

dried fish maw soup hipio recipe

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

dried oyster chinese ingredients

Dried Oyster with Smokey Flavour

fat coi fat chay black moss hair vegetables

Fat Coi, Fat Chay Black Moss or Hair Vegetables

pig tail recipe pork tail oxtail

Pig or Pork Tail

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

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

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

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

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

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

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

How to make Homemade Roasted Bone Broth Recipe:

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

Roasted Bone for Making the Buddha Jump Over The Wall Soup

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

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

STEAMED CLAMS GARLIC GINGER RECIPE CLAM CHILI CHINESE SOY SAUCE

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

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

steamed clams recipe chinese style garlic ginger chili soy sauce

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

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

chinese style steamed clams garlic ginger chilli soy sauce recipe

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

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

kerang madu giant clams bivalvia recipe steamed

Kerang Madu, Giant Clams

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

recipe chinese style steamed clams garlic ginger chilli soy sauce

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

steamed clam garlic ginger soy sauce chili steam mussle

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

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

Ingredient :

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

Instruction :

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

STEAMED CLAMS RECIPE WITH GARLIC GINGER CHILI CHINESE CLAM STEAM

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

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

crab salted egg yolk stir fry recipe cheese sauce

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe

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

crab salted egg yolk sauce cheese sauce curry leaves

Recipe Salted Egg Yolk Crab with Curry Leaves and Cheese

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

cheese sauce crab stir fry recipe salted egg yolk

Recipe Cheese Sauce Crab with Salted Egg Yolk and Curry Leaves

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

resep kepiting telur asin salted egg yolk crab

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

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

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

crab roe egg female mud crab recipe

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

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

cheese sauce crab stir fry recipe salted egg yolk

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe

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

Ingredients:

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

Instruction:

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

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Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

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

Dried Scallops Conpoy

Dried Scallops Conpoy

Dried Scallops (Daging Kerang Kampak Kering)

Dried Scallops (Daging Kerang Kampak Kering)

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

conpoy porridge recipe dried scallops rice porridge

Chinese Conpoy Porridge Recipe Dried Scallops Rice Congee

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

Soaking and Preparing Dry Scallops before Cooking

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

Recipe Homemade Dried Scallops Rice Porridge Conpoy Congee

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

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe:

INGREDIENTS:

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

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the mushrooms and chicken breast , continue saute for about 2 minutes, set aside
conpoy dried scallop rice porridge recipe

Step By Step Chinese Style Dried Scallops Rice Porridge Recipe

  • Meanwhile, put the soaked rice, SUPERIOR STOCK,  garlic bulbs, prepared dried scallop, and the soaking liquid into a crockpot or heavy bottom pan, bring it to boil
  • Put the sauteed chicken breast mixture into the pot
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

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

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

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

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

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

steamed crab in lotus leaves wrap recipe

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

Steamed Crab Wrapped in Lotus Leaves with Fermented Black Bean Paste is actually inspired by Lo Mai Gai dimsum. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, mushrooms, and finely chopped dried shrimp. That’s why it’s common preparation when people add cooked glutinous rice or pulut (malay), or ketan (bahasa)  within the steamed crab. The glutinous rice absorb the crab natural juice dripping when the crab is steamed in lotus leaf wrapped and it makes the natural crab flavour infused on it, but i prefer to served this steamed crab with steamed buns or mantou.

recipe crab black bean paste chilli garlic sauce steamed

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

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

resep kepiting tauco hitam tausi tim kukus steam

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

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

handshake with giant mud crab clawn

Handshake with Giant Mud Crab Clawn (Kepiting Papua)

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

Ingredient :

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

Spice Paste :

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

Instruction :

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

soak lotus leaves before using recipe steam crrab

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

steam crab black bean peppercorn chilli spicy sauce lotus leaf

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

Recipe Steamed Crab Lotus Leaves wrap black bean sauce

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

step by step steam crab cover alumunium foil

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

crab steamed recipe with black bean spicy chilli

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

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

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

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

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

recipe roast squab crispy chinese style peking

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

squab meat pigeon dove young recipe roasted

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

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

roasted squab recipe chinese style hongkong crispy skin

Cantonese (Hongkong) Style Roasted Squab Recipe

crispy skin roasted squab with tender juicy meat recipe

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

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

squab young pigeon dove feather

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

squab pigeon dove fat meat

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

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

Recipe roasted squab pigeon chinese style crispy skin

Recipe Chinese Style Roasted Squab Pigeon Step By Step

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

Ingredients:

Roasted Pigeon Recipe :

4 squab  pigeon, pat dry

Roasted Pigeon Marinade Recipe :

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

Roast Pigeon Coating Glaze Recipe :

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

Instruction :

How to make chinese style roasted squab glaze for:

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

How to make Roast Pigeon Squab :

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

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

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

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

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

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