Hot and Spicy Chilli Crab Recipe (Resep Kepiting Saus Padang)

spicy chilli crab recipe singapore chilli crab

Hot and Spicy Chilli Crab Recipe

Chilli crab is a popular  dish preparation for crab . This hot and spicy chili crab are considered as Padangnese or Minangkabau descent style for it’s kick’in spicy and hot taste. Just like BEEF RENDANG, the chilli crab spice paste contains a dominant chilli flavour. Mud crabs are commonly used and are stir-fried in a semi-thick, creamy, hot and savoury tomato and chilli based sauce. Padangnese chilli crab are slightly different with the relatives, a Singapore style chilli crab.  Despite its name ‘chilli’, Singapore style chilli crab is not a very hot and spicy dish.  The other difference is the Padangnese style chilli not contain  shrimp paste but turmeric, candle nuts and chilli paste.

singapore chilli crab recipe step making chilli crab

Hot and Spicy Chilli Crab Recipe (Resep Kepiting Saus Padang)

Kepiting Saus Padang or Padangnese Style Chilli Crab is a very popular dish among seafood restaurant through out Indonesia, especially chinese restaurant. The chef usually boiled the crab with ginger and lemongrass or deep fried it before tossed with the spicy sauce.  Don’t you ever espect to order kepiting saus padang in a Padangnese Restaurant since it’s won’t be available. To make it even more fragrant, i love to add some  curry powder to the dish. A little touch of thick coconut milk added to make a creamy sauce. Instead serving with a deep fried mantau or buns, the Kepiting Saus Padang is served with steamed rice.

chillli crab recipe make hot spicy crab

Recipe Hot Spicy Chilli Crab in Padangnese Style

This  Indonesia chilli crab got a little of my personal twist. I use a sliced tomato and green chillies to make it refreshing even more. Beside tomato puree, i use a ripe torch gingger pods that called as buah cekala, kecombrang, kincuang or sambuang in Minangkabau or Padangnese descent language. You should crack open the torch ginger pod and mashed the black seed innard with water, then strain it through a fine sieve. The torch ginger pods and flower are essential ingredients to to make a Arsik Ikan or Indonesian (Batakness) Spiced Fish with Torch Ginger and Szechuan Peppercorn.

chilli crab recipe spicy crab hot spicy crab

Recipe Crab in Hot and Spicy Chilli Sauce

I was so damn lucky to had the blue crab or flower crab since this is the last stock in the market this weeks. I like this crab for it sweet and succulent meat eversince i made Seafood Paella and Steamed Blue Crab in Green Chillies. This crab is worth for the price since literrary i had to struggling around a bunch of  jolly mommy with the same interest to purchasing the flower crab. This blue crab is the biggest i ever seen, about 2-3 for a kilo and it’s very cheep too. I purchased 3 blue or flower crab weighted around 1,4 kilos for about 6 USD.

Ingredients:

Chilli Crab Recipe :

  • 2@500 gr crab, cleaned, remove the gills
  • 1 large tomatoes, deseeded, roughly chopped
  • 1 large tomatoes, pureed
  • 3 green chillies, crosswisely slice
  • 1/4 cup coconut milk
  • 1/4 cup tomato ketchup
  • 4 tbsp hot chilli sauce
  • salt and pepper to taste
  • 2 kaffir lime leaves
  • 6 torch ginger pod or buah asam cekala, cracked, dissolve with water and strained
  • 1 tsp curry powder
  • 3 tbsp oil

Chilli Crab Spice Paste :

  • 6 red cayenne pepper or chillies
  • 6 bird eye chillies (or more for more hot taste)
  • 8 shallots
  • 6 cloves garlic
  • 3 cm turmeric, grilled, peeled
  • 4 candle nuts, toasted

Instruction :

How to Make Chilli Crab:

  • Season the crab with salt and lime juice, deep fried for two minutes with large flame ( i prefer not doing this for a less calories)
  • In a large skillet , heat up the oil over medium-high heat. Saute the spice paste until the oil separated int he edge of the skillet.
  • Add the green chillies, tomato puree, kaffir lime leaves, curry powder, coconut milk, tomato ketchup, and chilli sauce.
  • Add the crabs and the torch ginger infused water , bring to boil in a large flame.
  • Adjust the taste with salt and pepper
  • Just before finished cooking, add the chopped tomato
  • Serve with hot steamed rice.

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Braised Beef Oxtail with Red Wine, Tomatoes and Carrot

braised oxtail recipe stew oxtail tomato red wine carrot

Braised oxtail with red wine, tomato and baby carrot!

Braised oxtail in a kick’in tomato soup! the answer that i said once my mom asked what i’m craved before my thesis examination. Braised beef always comfort my days. Melted and tender meat with a rich broth can save me from my nervous and forgot a little about the exam that  i’m gonna facing up that days.My family is a big oxtail lover and we used to had a clear oxtail soup or semur buntut (oxtail soup with sweet soy sauce). We usually cut  it one and a half inches thick and slow cooked it until the meat is suckable instead of chewable.

 braised oxtail stew oxtail tomato

Well, actually the braised oxtail in rick tomato broth or sup buntut bumbu tomat are really works for me. Thanks God that i passed the test with honour. I’m officially become a dentist co-assistant and need to catch up my clinical requirement for next two years to become a professional dentist. Wish me luck within my dental college clinical courses program.

resep sup buntut sapi sop buntut enak

Sup buntut sapi dengan bumbu tomat

I you want to make a rich and a deep tomato broth, you should use sun dried tomato. I use my unblanched homemade sun dried tomato, that’s why the broth got rather dark color. Becarefull when you pour the dark soy sauce into the soup since i pour it without spoon.  This made the broth ever darker.

Braised Oxtail Recipe :

Ingredients:

  • 1,5 kg oxtails
  • 1 pack baby carrot (about 250 gr)
  • 2 large tomato, deseeded, pureed
  • 50 gr homemade sun dried tomato, soaked in hot water, processed
  • 1/2 cup canned  tomato pasta
  • 5 cloves garlic roughly chopped
  • 1/2 cup shiitake mushrooms, cut in half
  • 1 cup red wine
  • 1 tsp dark soy sauce
  • 4 cups water
  • 4 Tb dark brown sugar
  • 1 Star Anise
  • 4 cm ginger, bruised
  • 5 cloves garlic roughly chopped
  • Salt and black pepper to taste
  • 2-3 dried chilies (optional)

Instruction:

  • Heat up 1 tbsp oil in a heavy-bottom braiser over medium-high heat, brown both sides of oxtail, drain excess oil and set aside
  • Saute the garlic, ginger, star anise until slightly browned
  • Put the seared oxtail back in the skillet and add the dried chillies andthe shiitake mushrooms, continue saute another two minutes
  • Pour the tomato puree, sun dried tomato and tomato pasta until the water content are reduced
  • Pour the red wine, water and the rest of ingredients, bring to boil
  • Set your stove into a lowest and simmer until oxtails are tender for about 2 hours
  • Add the carrot 30 minutes before finish cooking
  • Check to see if additional water is needed during braising process
  • Seasoning with more salt is recommended when finished
  • Serve with deep fried shallot
braised oxtail with couscous

i served the braised oxtail with couscous

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Braised Beef Shank in Chinese Hot and Sour Soup (Sup Sapi Asam Pedas) ala Dentist Chef

braised beef shank recipe hot and sour beef

Braised beef shank in hot and sour soup

Nothing possibly better than a tender braised beef meat and a melted bone marrow in a cold and rainy days. Chinese hot and sour soup is one of ancient secrec that belived to booster your imune system and warmed the digestive system through a hard winter. There’s several repices for hot and sour soup available, but i thing this version is really suits for my licking. This hor and sour soup maybe similiar to PINDANG, a hot and sour soup from South Sumatras Province with a little tangy flavour from a sweet soy sauce. PINDANG got the sour from tamarind paste instead of black vinegar, but actually i use both of them within this soup. Another popular braised beef recipe from Indonesia is SEMUR, a tangy sweet soy sauce braised beef with a lot of  spices.

bone marrow soup beef shank braised recipe hot and sour beef

Chinese Hot and Sour Soup Beef Shank with Bone Marrow

When you dealing with beef shank, choose the beef shank that contains more meat attached to the femur bone. Since the braised beef shank meat will shrink in the cooking process. Choose the bone-in shank with similiar size for similiar doness.  Always put the marrow bone facing up to prevent it melted and dissolved during the process. I got the bone-in beef shank in traditional butchers, note that the bone cutting is ir i regular, hehehe. But brought it amazingly cheap, 3 beef shank with sufficient meat still attached and weighted about 4 kilos for 15 USD.

resep sup sumsum sapi tulang sumsum sop asam pedas sapi

Resep sup sumsum sapi asam pedas

Braised bone-in beef shank is called SUP SUM-SUM SAPI ASAM PEDAS or hot and sour bone marrow soup in Indonesia. Instead of the meat, the focus on the dish is the bone marrow. This soup is popular in North Sumatra  Province. Bone marrow soup or Sup Sum-Sum Sapi usually serve with a large dingking straw or sedotan to suck the bone goodness.

hot and sour beef soup recipe beef shank

Tender beef shank with melting bone marrow in Chinese Hot and Sour Soup

 

Ingredients:

Chinese Hot and Sour Beef Soup Recipe:

  • 4 kg bone-in beef shank or 1,5 kg beef meat (knuckle)
  • 1 tsp tamarind paste
  • 2 tbsp chinese black vinegar
  • 10 chillies or more
  • 1 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE
  • 1 tsp brown sugar
  • 3 cm ginger
  • salt and pepper to taste
  • 3 kaffir lime leaves, deveined
  • 4 lemongrass, bruised
  • 2 tbsp sweet soy sauce
  • 6 cherry tomatoes, cut in half
  • 1 ripe tomatoes, deseeded, diced
  • 6 beef cups stock/water
  • 2 tbsp vegetable oil
  • lemon basil leaves for garnish

Hot and sour soup spice paste :

  • 10 shallot
  • 12 garlic
  • 6 red chillies cayenne pepper
  • 6 or more cabe rawit or birds eye chillies
  • 1 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE
  • 4 cm ginger
  • 3 cm turmeric
  • salt to taste

Instruction :

  • Season the bone-in beef shank with garam masala, salt and pepper, marinade overnight in the fridge.
  • Heat up 1 tbsp oil  until sizzling hot, sear the shank all over, make sure all surface are throughly seared. set aside
  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
  • Add lemongrass, kaffir lime leaves, all tomatoes and the seared beef shankel. Stir another minute.
  • Pour the  stock and put the rest of the ingredients, arrange the beef shank bone marrow facing up, bring the liquid to boil.
  • Reduce the heat and simmer until the hot and sour beef soup broth is thicken about 1-2 hours.
  • Serve with steaming hot rice

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Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipe

Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

Claypot chicken and sea cucumber is one of popular health booster dish for chinese descent in my hometown. The chicken is simmered for couple of hours to make an earthy broth. Since my sister is  still relieving from delivering a baby, i made this kinda food everydaysw with diffrent ingredient that contains tons of collagen and also albumin protein. Instead of chicken and sea cucumber, you can use a beef or pork tendon, knuckle for collagen source and marble goby fsh,  snake head fish fillet or even white egg for albumin sources. Collagen and albumin is a protein that responsible for wound healing, in this case the would from delivering a baby or newly giving birth mother. Here several recipe for health and  lactating or early giving birth mother that i’ve been posted before:

  1. Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock
  2. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
  3. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
  4. Steamed Chicken with Fermented Black Bean & Mushroom
  5. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
  6. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
  7. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef
recipe chicken claypot tofu sea cucumber mushrooms chinese claypot

Chicken claypot with sea cucumber, tofu and mushrooms

If you purchased the dried sea cucumber, you must to rehydrate or soaking it first. You can read the instruction How to Soaking and Preparing Dried Sea Cucumber or Haisom (Cara Mengolah Teripang / Haisom Kering from my previous post. They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.For the stock, you can use a homemade superior stock. You should deep fried the egg tofu until the skin is crisp before put it to the claypot, this would made the tofu skin is absorb the superior broth flavour. In Indonesia, we used to called this as sapo tahu ayam dan haisom.

resep sapo tahu ayam jamur haisom resep haisom teripang ayam tahu

Sapo tahu dengan ayam, haisom dan jamur

Eversince my sister delivering my lovely nephew, my mom cook a thin broth soup or consomme every single day. This made my sister literrary tired of it. She ask me then to make a thick and rich in flavour soup. This sapo tahu or claypot tofu is contains kampung or malay chicken chunck, sliced sea cucumber, egg tofu, veggies and chinese dried sausage or lap chiong. Well, actually the cured meat like dried chinese sausage is not a good option for my sister, but she forced me to addded that for the broth  flavour.

tofu claypot recipe braised chicken with tofu mushrooms

Braised chicken with mushrooms in a claypot

INGREDIENT:

Claypot of chicken, tofu, sea cucumber and mushrooms recipe:

  • 1 whole kampung or malay chicken, cut into bite size
  • 2  @ 200 gr Rehydrated/Prepared Dried Sea Cucumber, cut into a bite size chunck
  • 2 pack @ 200 gr egg tofu, cut into bite size, deep fried, drained (my sister prefer not deep fried)
  • 6 cloves garlic, bruished, coarsely chopped
  • 1 dried chillies, deseeded, coarsely chopped
  • 1 dried chinese sausage/ lap chiong(cheung), thinly sliced
  • 2 large dried chinese mushrooms/ shiitake mushrooms, soaked, cut into bite size
  • 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
  • 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
  • Veggies(cauliflower, carrot etc), blanched, drained
  • 1 1/2 tbsp premium oyster sauce
  • 1/2 tsp corn starch, dissolved with 1 tbsp water
  • 1/2 tsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine
  • 3 L Superior Stock

garnish: mung bean sprout, chopped chieves,spring onion and chilies

How to Cook Chicken, Tofu and Sea Cucumber Claypot:

  • Heat up the 1 tbsp oil in a claypot, add the garlic and chicken chunck and let it browned a little bit
  • Add the chinese sausage, mushrooms and chopped chilli, saute another 2 minutes
  • Add the prepared sea cucumber, pour the superior stock and rice wine, bring it to boil
  • Add the tofu and simmer with your lowest flame for about 2-3 hours until the stock is reduced and the chicken is tender.
  • Nearly done, add the veggies, sesame oil
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Served with the garnish
tender and moist claypot chicken braised soup

Tender braised chicken in a claypot

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

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

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

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

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

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

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

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

resep angsio haisom dengan abalone dan jamur

Resep Angsio Haisom dengan Abalone dan Jamur Hioko

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

resep angsio haisom abalone jamur dan kaki bebek

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

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

calvin matthew sihombing

INGREDIENT:

Braised Abalone Recipe :

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

How to Cook Braised Dried Abalone in Superior Stock :

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

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Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts

steamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fish

Steamed fish with egg white, mushrooms and ginkgo nuts

Marble Goby Fish or Oxyeleotris marmorata, the marbled sleeper or marbled gudgeon, or Soon Hock orin Cantonese, betutu or ketutu fish, ikan betutu, ikan malas, bloso, bodo-bodo, ketutu, ikan hantu in Indonesian is a widely distributed species of freshwater fish in the family Eleotridae. This species is an economically important fish in Southeast Asia, especially in Malaysia, Singapore, Thailand and Indonesia. It is highly popular among the Chinese community due to its fine texture, tasty white flesh. In Malaysia, commercialization of this type of fish is not widely established. Demands are largely dependent on wild populations thus fetching high prices in the market. You can cook this fish many ways, Steamed “Sun Hock” Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste, or Steamed Fish with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi).

recipe steamed fish egg mushroom ikan steam kukus ikan malas

Hongkong Style Steamed Sun Hock Fish

Marble Goby or  is famous among indonesia chinese descent for it’s pricey succulent meat. This largest freshwater goby can reach 10 kg in suitable inviroment. Though it’s had some scarry looks, it so delicacy hand the high ratio of albumin protein can help u healing your wound. Steaming it’s the best way to preserve the natural flavour of this fish, yet so simple, healty and delicacy.

steamed fish sun hock fish mushroom egg ginkgo nuts

Ginkgo nuts with fish, mushrooms and egg white: super food for brain!

Steamed fish with egg white and ginkgo nuts it’s  believed to have healing properties. The steamed fish and egg white contains tons of albumin protein. It is said, best eaten after surgeries or giving childbirths. The ginkgo nuts is a good source of nutrition for brain. Some says the white fish flesh, egg white and ginkgo biloba nuts can lead to prolonged life for elderly. Another type of steamed called “drungken” fish, which contains  strong rice wine or liquor infused to the egg white before steaming. It’s believed to increased libidos. Instead using marble goby, you can use any type of fish, but i recomended using tiger grouper or  chinese silver pomfret for this steamed fish.

Ingredient:

  • 1 small marble goby/ ikan betutu, about 400 gr, cleaned, buterflied from the back, deboned
butterfly fish brom back

Butterfly the fish from the back and debone the fillet

  • Marinade : 1 tbsp lemon juice + 1 tbsp chopped ginger+ 1 tbsp chopped garlic
  • 1 large dried shiitake/hioko, soaked, jullienned
  • 2-3 egg white
  • 1 tbsp deep fried ginger
  • 1 bird eyechili, finely chopped
  • 1 tbs of rock sugar
  • 2 tbs of premium light soy 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

Garnish: spring onion, Julienned, soaked in ice water until it become to curl.

Instruction :

  • Rub the fish lighly with marinade, set aside
  • Mix the egg white,  rice wine, oyster sauce and the mushrooms
  • Put the fish in steaming pyrex bowl, pour the egg white mixture and put the ginkgo nuts
recipe steamed fish with egg white mushroom

The Fish before steamed, should i called this whole fish chawan mushi ???

  • Steam the fish about 2 minutes until half done
hongkong style steam sun hock soon hock marble goby ketutu steam betutu

Steam fish with hight heat !

  • Put the rest ingredients except the garnish
  • Steam the bowl in your highest fire for about 5 minutes
  • Put the fish in a serving plate, garnish with spring onion

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Smoke-Roasted Chicken with Honey and Chilli Glazed ala Dentist Chef

smoke roasted chicken recipe roasted chicken honey glaze spicy

Roasted Chicken with Honey Glazed

Roasted chicken is sounds familiar to you, but not smoke-roasting. Smoke-roasting is similiar to hard smoking, but the temperature reached 121 Celcius.  Everince i’ve try to made a smoked fish, smoked lamb, smoked beef, and smoked goose, i’m tempted to try smoking some other meat. Actuallly i’ve try to smoke chicken breast several times. Today i’m try to smoke-roasting baby chicken, i just marinade the chicken without curing it. Baby chicken is very tender and moist and it must handle properly. Try to purchase baby chicken weighted not more than 500 grams since it’s still meaty and not too fatty. I’ve try to cook the baby chicken into Roasted Baby Chicken Stuffed with Ricotta Cheese and Long Pepper Rubs.

rosted baby chicken recipe honey glaze baby chicken recipe

Smoke-Roasted Baby Chicken with Sambal Matah and Sweet Potato Fries

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moist chicken juicy roasted chicken recipe hone glaze

Carved Smoke Roasted Baby Chicken

For marinade the chicken, i use garlic, ginger, white peppercorn, and seasalt.   One of the most important step in hot smoking salmon is to make a pellicle/thin dried layer on the chicken to prevent the  fat melted and the moisture totally drained out on smoking. I choose to make this pellicle formed with putting the chicken on metal rack and set the air conditioner or fan in the higest winds as possible to expose the chicken skin to drained the surface and make a perfect pellicle layer. Don’t forget to flip out the chicken to make a pellicle all over. For glazing the chicken, i use honey, black bean and fine chilli powder.

roasted baby chicken honey glaze

Very small roasted baby chicken leg

crispy roasted baby chicken recipe

looks at the the remaining marinade and how moist the smoke-roasted baby chicken

Ingredients:

Roasted Baby Chicken Recipe :

1 baby chicken, mine was 495 gr

Roasted Baby Chicken Marinade:

  • 1/2 tsp salt
  • 6 cloves garlic
  • 2 tbsp chinese light soy sauce
  • 1 tbsp shaoxing (Chinese cooking wine)
  • 2 cm knob rock sugar
  • 3 cm  ginger root
  • 1 tsp white peppercorn
  • process all ingredienst onto a fine paste

For Baby Chicken Glazing:

  • 2 tbsp honey
  • 1 tbsp garlic powder
  • 1 tbsp oil
  • 1/4 tsp szechuan peppercorn powder
  • 1 tsp chili powder
  • 1/2 tsp oyster sauce
  • 1 tbsp rice vinegar
  • salt n pepper to taste
  • mix all ingredient, set aside

Instruction :

How to make a Smoke-Roasted Baby Chicken:

  • Clean and pat dry the chicken all over.
  • Rub and massage the marinade all over the chicken, let it marinade overnight in the fridge
  • Discard the marinade from the chicken and pat dry the skin, dont discard the marinade from the cavity
  • Smoke the baby chicken with high heat ( the step by step smoking  process)
  • Nearly done, apply the glazing mixture in the chicken skin
  • Let it dry a lil bit by exposing with a fan
  • Meanwhile, preheat the oven in 250 C
  • Roast the smoked baby chicken to let the glazing mixture caramelized
  • Make sure you watched the chicken closely since it can easily burned
  • Serve with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

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Jellyfish Salad Recipe (Resep Salad Ubur-Ubur) ala Dentist Chef

jellyfish salad recipe salad ubur ubur resep korea

Jellyfish consedered as delicacy seafoood produck in Asia, especially Korea, Japan and China. Nowdays, jelly fish is popular through out the world due to japanese and korean food invention. The jellyfish is salted  right after harvesting to prevent it ruined and discarded it’s poison. The salting process takes several times, then the jellyfish is ready to dried. If not dried they can spoil within a matter of hours. Once dried, they can be stored for a long period.

jelly fish recipe ubur ubur salad
Jellyfish is available in dried or ready to eat form. If you purchase the ready to eat jellyfish, you should to washed it with boilling hot water first to get rid the alum and sometimes the blanching agent like peroxide. If you had a dried jellyfish, choose the thick and flexible ones since it gonna tate better after cooking. The thin shredded  jellyfish is soften easilyand tend to be a gooey. The dried jellyfish is usually taste salty, you should washed it gently in running water before rehydrate ot soaking it overnight prior to cooking.
spicy jellyfish salad recipe soy jellyfish salad

Jellyfish salad is the most popular dish using jellyfish. Simple sesame dressing or dipping sauce is usually served with the jellyfish salad. Since the jellyfish is had a strong fishy aromas, i boiled it twice time. The first boil is actually just blancing to reduce the aromas and the second boil is infused with fragrance spice to make the dish even better. I like to make a hot, sour and spicy dressing with sea cucumber salad. usually i use shaved zucchini within the salad, but today the supermarket rearby my place is run out of it.

cold jellyfish salad recipe korean jellyfish salad japanese

Salad Ubur-Ubur

If try jellyfish salad in korean restaurant before. It’s ridiculously bland and dressed with too damned simple dressing. The sesame seed even not toasted and when i complained it to the manager, she appollogize for such unpleasant dish. They made another jellyfish salad and this time the salad is dressed well and served twice amount from the previous dish.

japanese jellyfish salad spicy salad ubur-ubur

Ingredients:

Jellyfish Salad Recipe:

  • 250 gr dried jellyfish, washed, soaked overnight, drained
  • 4 cups water
  • spice for boiling jellyfish :ginger, garlic, lemongrass, cracked black peppercorn,green cardamond, scallion

Jellyfish Salad Spicy Dressing Recipe:

  • 1 spring onions, thiny sliced
  • 1/2 tbsp rice vinegar or 1 tbsp leon juice
  • 3 cloves garlic, finely chopped
  • 1 bird eye chillies, finely chopped
  • 1  tbsp sesame oil
  • 1/4 tsp soy sauce
  • 1 tsp SAMBAL RICA-RICA
  • 1/4  tsp  szechuan peppercorns, toasted and grounded
  • 1/2 tsp toasted black sesame
  • 1/2 tsp toasted  sesame
  • salt to taste

Instructions:

How to Prepare and Cook  Jellyfish:

  • Fill a large  metal pan with 2 cups of water let it boil, put the jellyfish, bring to boil again and turn off the heat

resep salad ubur ubur cara mengolah masakan ubur ubur

  • Drain the jellyfish and set aside
  • Pour the other 2 cups of water and spice for boiling the jellyfish, let it boil 10 minutes.

step by step make jellyfish salad

  • Simmer the jellyfish for another 10 minutes, drained, set aside and refrigerate

boiled jellyfish salad recipe

How to Make Jellyfish Salad Spicy Dressing:

  • Heat up the sesame oil in a sauce pan, saute the chopped garlic until slightly browned, set aside and let it cooled to room temperature
  • Mix all dressing ingredients, chilled

How to Make Jellyfish Salad:

  • Mix the chilled boiled jellyfish with salad dressing, served cold as appetizer

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Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

yong tou foo recipe tofu stuffed  fish paste recipe

Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong tau foo , yong tofu, yong tao foo, yong tau fu, yong tau hu, or yen tafo in Thailand is popular street vendor soup that consist fish ball, soft tofu and veggies  that stuffed with fish paste. This is originally from Chinese Hakka that  popular in China, Singapore, Malaysia, Indonesia and Thailand. The general stuffing for young tao foo is minced fish and/or chicken or pork that mixed with egg white and starch onto  a smooth paste. Yong tao foo is usually served in a clear broth. The yong tou foo is cut up to a bite size  just before serving.

how to make yong tofu yong tau fu recipe homemade stuffed tofu

Yong Tau Foo Recipe Fish Paste Stuffed Tofu

Various veggies can be stuffed with fish paste, commonly bittergourd, mushrooms, chillies, eggplant, radish and eggplant. The bitter gourd and chillies must be soaked with salt water first to reduce the langu or strong bitter and hot taste. The Hakka style yong tou fu is usually deep fried or pan fred first to get nice browned color. Instead of serving in a aclear broth, the Hakka style is usually braised with fermented yellow  bean or tauco and a minced meat.

resep tahu isi ikan daging ayam isi tahu

Resep Sup Siomay Tahu Isi Adonan Ikan

Yong tau fu is called tahu isi ikan or fish paste stuffed  tofu in Indonesia.The other tofu and veggies stuffed with fish paste is called siomay. Siomay is usually served with peanut sauce and kecap manis or  sweet soy sauce. In  Palembang, one of the largest city in Indonesia, we used to called a fish meat ball soup as tekwan. Tekwan is fish ball soup in a clear broth with  jullienned earwood mushrooms. I like to add some heavy cream or thick coconut cream to the fish paste to make it not too chewy when cooked. The coconut cream made the filling easily chewed but the texture is still slightly crunchy. Instead serving with hot and  sour dip, i like to serve the yong tofu with sambal tauco or spicy fermented bean sauce.

homemade yong tau fu yong tofu stuffed fish tofu

Recipe HomemadeYong Tau Foo (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Ingredient:

Yong Tau Foo recipe:

  • 4 large tofu block, cut in half into 2 triangle, poke a hole in the center to tuck the stuffing
  • 1 bitter gourd, deseeded cut 1 inch, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 red chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 green chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 shiitake mushrooms, cut the stem
  • 1 radish, cut in half longwise, poke a hole in the center to tuck the stuffing
  • 1 oyong or young chinese gourd, cut 5 cm and discard the soft core
  • 6 baby japanese eggplant, discard the core and poke a hole in the center to tuck the stuffing
soak bitter goud with water get rid the bitter taste

Soak the bitter gourrd and the chillies to reduce the bitter and hot taste

Yong Tau Foo Fish Filling Recipe :

  • 700 gr fish paste( i use 1 kg fish paste)
  • 300 gr minced chicken/pork (you can replace with fish paste too)
  • 12 cloves garlic
  • 2  egg white
  • 2 scallion, finely chopped
  • 3 red chillies, finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 cube chicken buillion
  • salt and pepper to taste
  • 1/2 tbsp sesame oil
  • 2 tbsp cornflour
  • 4 tbsp heavy cream/ coconut cream*optional

Instruction:

How to Make Yong Tau Foo:

  • Mix all stuffing ingredients (except the chopped scallion and chillies)
  • Set aside about 300 gr of the filling mixture to make a fish ball
  • Mix the rest of it with the chopped  scallion and chillies for the filling
  • Pat dry all veggies, dip or apply the tapioca  flour in the stuffing surface
step by step making yong tau foo stuffed tofu with fish paste

Dip the bitter gourd in a tapioca starch before stuffed with fish paste

  • Drag the access flour
  • Stuffed the filling with a teaspoon, don’t overfilling
bitter gourd stuffed with fish paste

Stuffed bitter gourd with fish paste

  • Put all stuffed veggies in oil coated  pirex bowl
steamed tofu stuffed fish paste

Yong tau foo before steamed

  • Steam over high heat for about 10 minutes
  • Let it get to room temperature
  • Pan fried with a little of oil to browned it just before serving
fried yong tau foo recipe homemade stuffed tofu

Fried Yong Tau Foo

 Fish Ball and Broth Recipe:

  • Bring 4 L water to boil
  • Add the fish head, fish bone and chicken bone and season with salt and pepper
  • Add 1 bulb garlic and 1 cut onion, bring to boil
  • Simmer for about 30 minutes
  • Strain the liquid with fine sieve cheese choth and discard the solid ingredients
  • Keep the broth warm and not get boiled
  • Make a fish ball with 2 tablespoons and put it into the broth
  • Your fishball is ready when it floated.
  • Served it with fish paste stuffed veggies and #SAMBAL TAUCO
resep saus tauco sambal tauco

Sambal Tauco

Resep Sambal Tauco or Fermented Bean Sauce Recipe :

  • 2 tbsp taucho or fermented bean paste
  • 3 cloves garlic, roughly chopped
  • 1 tbsp fried peanut (i use instant gado-gado or peanut sauce)
  • 3 shallot, roughly chopped
  • 30 bird eye chillies
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp oil
  • 1/2 cup stock

How to Make Spicy Tauco Sambal:

  • Heat up the oil in a saucepan and browned the garlic, shallot and bird eye chillies, let it slighly cool
  • Process all ingredient except the stock in a blender untol smooth
  • Saute the mixture until fragrant
  • Add the stock, bring to boil
  • Simmer to reduce the fermented bean sauce until thicken

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.

Sea Snail in Spicy Chili Sauce Recipe, Resep Kerang Macan Saus Cabe ala Dentist Chef

sea snail spicy chilli sauce recipe kerang macan cili api pedas

Sea snail(Babylonia spirata) or tiger sea snail is gastropod that not commonly well known as the land snail or escargot. You can easily known the tiger sea snail names derived from,  brown stiripped and dotted in the shell. This sea snail is known as kerang macan in Indonesia and the local fisherman told the the harvest season of tiger sea snail in on rainy season during september to december. This sea snail is far away from their relatives land snail, no need to worried about their slime. i guess i’ve got some issue when dealing with the landsnail slime. I guess the perfect way to cook the land snail is simply butter garlic and herbs land snail/escargot.

resep kerang macan saus pedas singapura chili sauce sea snail

As majority of any seafood products, timing is crucial point on cooking the sea snail. The tiger sea snail is easily turned into rubbery and very chewy if overcooked. Some seafood restaurant like to blanch or deep fried the sea snail in few seconds just before cooking to reduce the fishy aromas. I like to blanch the tiger snail in aromatic spice infused water first before stir fry with the sauce. Just make sure that your preference sauce is throughly cooked before tossing it with the sea snail. This tricks makes no need to prolonged cooking to the sea snail. Sometimes, i like to simply boiling this in good aromatic seasoning then just dipped it in superior soy sauce mixture with chopped chillies, ginger and a little drizzle of lemon juice . Make sure you’ve got a toothpick right beside you to enjoy this little creatures.

Ingredient  :

Boiled Sea Snail Recipe/ Resep Keong Macan Rebus :

100 g, tiger sea snail/ kerang macan
1 tbsp kaffir lime juice/1 sdm air jeruk purut
5 cm ginger/jahe, bruised/memarkan
1 Lemongrass/Sereh, brused/memarkan
2 Kaffir lime leaves/Daun jeruk purut
2 cups Water/Air, for boiling

Spicy Chili Sauce Recipe/ Resep Saus Cabe Berbumbu:

  • 7 cloves Shallot/ Bawang merah
  • 7 cloves Garlic/ Bawang putih
  • 12 red chillies/Cabe merah
  • 7 red bird eye chillies/ Cabe rawit merah
  • 3 cm large knob of ginger root/ Jahe
  • 1/2 tsp szechuan peppercorn/ Andaliman, finely chopped
  • 1 tbsp shrimp paste/ Terasi, belachan
  • 1 tsp oyster sauce/Saus Tiram
  • 2  Large tomato/ Tomat
  • 2 tbsp Tomato ketchup/Saus tomat
  • 1/2 tsp maizena, dissolved in 1 tbsp water
  • 3 tbsp oil
  • 1/3 Cup water
  • salt n pepper to taste

Instruction :

  • Process the shallot, garlic, chillies, ginger and tomato in a blender, blend until smooth mixture consistency.
  • Heat up 2 tbsp oil in a wok pan and saute the shrimp paste and szechuan peppercorn until fragrant.
  • Pour the blended mixture and keep stiring until the oil is separated from the mixture in the edge.
  • Add the water, oyster sauce, tomato ketchup and season with salt and pepper, bring it to boil.
  • Simmer the spicy chilli sauce until thicken.
  • Meanwhile, Pour 2 cups of water in a wok pan and put the kaffir lime juice, bruised ginger, lemongrass and kaffir lime leaves, bring it to boil.
  • Put the the sea snail to the fragrant water and blanch it about 1 minutes, drained.
  • Toss the spicy chilli sauce and the blanched sea snail in a wok pan for about 2 minutes with hottest flameas possible in your stove.
  • Add the dissolved maizena to the sauce and turn off the heat
  • Serve immediately

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Steamed Glutinous/Sticky Rice Dimsum with Chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(Lo Mai Gai/nuòmǐ jī)

steamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsum

Lo Mai Gai Steamed Glutinous Rice in Lotus Leaf Recipe

Lo mai gai (Cantonese), nuòmǐ jī in (Mandarin) is a one of the chinese dim sum fest. 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, abalone, dried scallop or conpoy, mushrooms, and finely chopped dried shrimp. The dried lotus leaf is sumberged in hot water first to get soften,  patted dry and then applied some oil on the surface to prevent the glutinous rice is sticking.

lotus leaf wrap steamed sticky rice chicken recipe chinese dim sum

Lotus Leaf Wrapped Sticky Glutinous Rice Recipe (Lo Mai Gai)

In Indonesia, we used to called lo mak gai as lomak kai. Typical stuffing for lo mai gai in Indonesia is actually the same with the general type, but we used to add roasted pork chunk and salted egg yolk. Fot a speciall occasion, some restaurant added some rehydrated dried abalone and sea cucumber too. The stuffing is generally sauteed first, but because my grandmother ask me to not sauteed it first then i did’t. She insist that the juice of the chicken that driven off while steaming is watering the glutinous rice and given the nice flavour too. For a pregnant or newly giving birth mother, local chinese descent pour the Brand’s Essence of Chicken before steaming to give a nutrition and gaining their appetite.

lo mak gai recipe chinese dim sum sticky rice lotus wrap chicken stuffing steamed

Recipe Chinese Lo Mai Gai Sticky Glutinous Rice in Lotys Leaves Wrap Racipe

steamed chicken wrap lotus leaf sticky rice abalone mushrooms recipe

My own plates of lo mai gai dimsum fest !

Lo mai gai is not as popular as Kuo Tie/Jiaozi/Gyoza or siu may in Indonesia since lotus leaf is not common ingredient in Indonesian kitchen. We used to use banana leaf insead lotus leaf. You can got this totus leaf in chinese grocelries nearby for about 1- 1,5 $ each. Lotus leaf give a nice aromas to any rice and savory dishes that;s why this is suits for wrapping steamed chicken and sticky rice. In the other hand, banana leaves give a sweet hint aromas and i think this is suits for wrapping any seafood and sweet bites. But actually you can used the banana leaf or even taro leaf to substitude the lotus leaf.

lo mai gai stuffed steamed sticky rice with chicken abalone salted egg yolk lotus seed

lo mai gai (steamed sticky rice) dim sum stuffing: chicken, abalone, mushrooms, sausage, lotus seed, salted egg yolk and dried shrimp

Ingredients:

  • 1 lotus leaf, cut in half (mine is too small to wrap in half), soaked in
  • 1  cup glutinous rice or sticky rice
  • 1 boneless kampong/malay chicken breast
  • 1 tbsp dried shrimp, soaked, finely chopped
  • 2 dried hioko/chinese mushrooms, soaked, chopped
  • 1 dried woodear mushroom, soaked, chopped
  • 1 salted duck egg yolk
  • 3 salted quail egg yolk
  • 30 gr dried lotus seed, soaked
  • 1 chinese sausage/ lap cheung( i use 3 tiny Meica turkey sausage)
  • 2 small processed / rehydrated dried abalone, cut in half
  • 1 tbsp angciu/ chinese rice wine
  • 6 cloves garlic, peeled and finely chopped ( half for marinade and the rest for the stuffing)
  • 1/2 tsp szechuan peppercorn, toasted, finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp oil
  • 1 tsp sesame oil
  • salt to taste
  • freshly grounded black pepper, to taste
  • 1 1/2 cup water for boiling the sticky rice
  • 1/4 cup coconut milk for boiling the sticky rice (my personal touch)
  • 1/4 cup water/chicken stock/ Brand’s essence of chicken for pouring the sticky rice

Preparation:

  • Mix the chicken with oyter sauce, szechuan peppercorn, soy sauce, salt, pepper and rice wine, salt, pepper and sesame oil, let it marinade overnight.
  • Firstly in the next morning, toasted the sticky rice until pale brown, washed in running tab water and soaked about 30 minutes, drain
  • In heavy bottom sauce pan, boil the water and coconut milk, season with salt and peppe and put the rice into the pan
  • Stir occationally, let it boil again and simmer until the liquid evaporated with medium flame and DO NOT STIR the mixture
  • Turn off the heat and set aside
  • Sauteed 1 tbsp chopped garlic and dried shrip until browned, set aside
  • Mix the marinated chicken breast with sauteed garlic, mushrooms and lotus seed
  • Meanwhile, pat dry the lotus leaf and apply some oil to the surface
  • Put half amount of the sticky rice, make a circle hole in the middle
  • Put the salted duck yolk in the middle hole and arrange the sausage and the abalone surrond it
  • Put the marinated chicken mixture in the middle until covering the salted egg yolk

how to make steamed  sticky rice chicken dim sum chinese recipe

  • Add the remining glutinous or sticky rice to cover the stuffing

step by step making lo mak gai steamed sticky rice wrpped in lotus leaf

  • Pour the chicken stock/Brand’s essence of chicken over the sticky rice
  • Wrap the lotus leaves just like you make an envelope

glutinous rice steamed dim sum wrap lotus leaves chicken recipestep by step lo mak gai recipe steam chicken sticky rice in lotus wrappedresep dim sum ayam ketan bungkus daun teratai

  • Tide up the lotus parcell with butcher twines

lotus wrap sticky rice chicken glutinous rice chicken abalone recipe

  • Steam over heat heat for about 40 minutes, adjust the water for boiling the lo mk gai

steamed chicken with sticky rice glutinous rice recipe

  • Open the lotus wrapper and add chopped chilli, scallion and garlic chives

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Tea Smoked Salmon Recipe, Herbs Butter Rice and Dragon Fruit Salad

Homemade smoked salmon how to cook make hot smoked salmon

Smoking is the method of cooking to  preserving food (meat, seafood, veggies,egg, tofu, etc)  and flavouring food with  smoke that produced by burning wood, rice, tea and any carbon containing materials. There are  two major tipes of smoking: cold and hot smoking.

  • Cold smoking can be done with smoking the food in low temperature, between 20 to 30 °C . This method is actually not cook  the food, that’s why the food must be throughly cured first. The smoking flavour is penetrate the skin slowly and takes longer time.
  • Hot smoking can be done with smoking the food in high temperature, between 50 to 80 °C . This method is cook  the food, that’s why the food must hang or dried a little bit to form a pellicle first to prevent the food drained out. The smoking flavour is penetrate the food directly and takes less longer time.

Smoke Salmon recipe how smoking salmon make smoked salmon

Salmon is quite expensive seasoned  fish, that’s why people want to smoking  salmon fish to prevent it get ruined. Luckily, salmon had tons of fat on it, that’s make salmon is one of the best candidate to smoking technique. Smoke flavour is actually penetrate well in the fat rather than in the protein (flesh).

tea smoked salmon recipe cured smoked salmon recipe

Today i’m gonna make homemade hot tea smoked salmon. Tea smoked salmon is actually the same preparation with Homemade Smoked Beef that i’ve made earlier, but i just changed the smoking flavour. Basic tea smoked salmon recipe is using tea for produced the smoke, not in the brining proccess. The best tea that suits for my licking is chinese black tea, but you can use any tea actually. Besides, i  used szechuan peppercorn and delicated smells spice like star anise and cinnamon to enrich the smoke flavour.

tea smoke salmo fish hot smoked salmon how to make tea smoke salmon

Tea smoking Ingredient : tea, rice, sugar, cinnamon, szechuan peppercorn, star anise

For brining the salmon, i use honey, szechuan peppercorn, salt and soy sauce. Honey and salt function on brining is to reduce the moisture from the meat and penetrate the meat to give a nice flavouring like all szechuan peppercorn, chinese five spice and oyster sauce did. One of the most important step in hot smoking salmon is to make a pellicle/thin dried layer on the salmon to prevent any fat melted and moisture totally drained out on smoking. I choose to make this pellicle formed with putting the salmon on metal rack and set the air conditioner or fan in the higest winds as possible to expose the salmon sulface to drained the surface and make a perfect pellicle layer. Don’t forget to flip out the salmon and this process takes about 10= 15 minutes.

salt curing salmon smoked salmon smoking recipe

Ingredient:

  • 2 @250 gr salmon fish ( you can use fillet or steak cuts)

Tea Smoked  agent:

  • 2-3 tbsp chinese tea leaves
  • a handfull of uncooked rice
  • cinnamon, break into small pieces
  • star anise, break into smal pieces
  • 1 tbsp szechuan peppercorn
  • 1 tbsp sugar
salt curing salmon honey cure salmon cured brine recipe

Curing the salmon with salt, honey, szechuan peppercorn, chinese fie spice and oyster sauce

Homemade Smoked Salmon Curing Recipe:

  • 1 tbsp ground salt
  • 6 tbsp honey
  • 1 tsp szechuan peppercorn, toasted, finely chopped
  • 1/2 tsp ngo hiang  (chinese five spice) powder
  • 1 tbsp oyster sauce

Instruction:

How to Make Smoked Salmon :

  • Aplied all curing ingredient to the salmon fish, put in the fridge, cure for about 12 hours, flip it over every 2 hours.
  • Pat dry the salmon, some people like to gently washed it with slow running water, but i prefer not to do it
  • Put salmon into a metal rack.
  • Set your fan or air conditioner into the higest and expose the fish directly to the winds for about 10 minute until the surface had a perfect dried pellicle layer
  • Flip it once and expose it with the winds another 10 minutes.
  • Wrap the salmon with alumuniun foil and  freezer and let it rest to half frozen*optional
  • Meanwhile, scatter the tea smoking angent in the bottom of the pot
  • Set your stove to the highest flame until the smoke released  from the pot, set it into the lower flame again
  • Put a porcelain bowl/cup that filled with ice rock ( i made this the day before, this is to needed to lower the temperature a lil bit, then put in in the center of the pot
  • Take a wire rack ( i lost mine, so i use a metal plate) then stage it above the frozen cup and close it with the glass cover.

smoking salmon crockpor without smokerhot smoking salmon homemade smoked salmon recipe

  • Let the salmon smoked for about 20 minutes, it depends on the thickness of your salmon
  • Serve with herbs butter rice* and dragon fruit salad**
butter rice recipe herbs butter rice

Butterred rice with herbs, just perfect with tea smoked salmon!

*Herbs Butterred Rice Recipe :

  • 3 tbsp butter
  • 1/2 tsp mixed italian herbs
  • 300 gr freshly steamed rice

How to make herbs butterred rice:

  • melt the butter in a heavy bottom pan, add the mixed italian herbs
  • let is slightly boil, turn of the heat
  • Mixed the herbs butter with the rice.
  • keep warm before serving
dragon fruit salad red dragon fruit spinach salad

Dragon fruit and spinach salad with white wine vinegar and truffle oil

**Dragon Fruit and Spinach Salad Recipe :

  • 1/2 red dragon fruit, cut into pieces
  • 1/2 white gragon fruit, cut into pieces
  • 1/4 red onion, slice thinly
  • 1 1/2 cup micro greens (combine peugaga, red and green spinach)
  • edible flower
  • white wine vinegar
  • truffle oil
  • salt and pepper to taste

How to make Dragon Fruit and Spinach Salad :

  • Mix all ingredient in a glass bowl, toss all ingredient well

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Braised Abalone in Superior Stock and Oyster Sauce Recipe

Resep Angsio Kerang Abalone: Resep Khas Imlek!

Braised abalone oyster sauce recipe CNY chinese new year abalone recipe

Braised Abalone in Superior Stock and Oyster Sauce

Braised abalone in Superior Stock and Premium Oyster Sauce Abalone, one of the most prestigeous proteins as food ingredient in the world.  Abalone also called ear-shellfish , kerang mata tujuh in Indonesia, perlemoen in South Africa, and pāua in New Zealand and bao yu in China. Abalone had an donkey ear shaped shell with four, five or seven holes for breath and reproduction. The meat of this shellfish is thought to be delicious in some parts of Latin America , South East Asia, and East Asia (especially in China, Japan, and Korea). The abalone shells are used as accessorise as a jewelery or even become a pearl mother implant in pearl industry. Haliotis asinina or ass’s-ear abalone is common species that found in eastern Indonesia archipelago. This species is rather small compares another abalone species, the maximum lenght of the shell is about 10-15 cm. Locals fisherman mostly catch the abalone  and deliver it directly to an seafood exportir company. I can said that fresh or even dried abalone that literary comes from indonesia is rarely seen in the local or chinese town market. Those pricey stuffs is actually prepared to be exported to Japan, Korea or China. The abalone is cleaned, boiled with salt  and then removed from the shell trimmed from the innard.  Some company like so smoked it prior to final dehydration with sun or oven drier. The funny thing is i can get this prescious abalone  as a “gift”(read: intensly begging and pushing to bring it for me) from my friend that comes from a vacation in Hong Kong, while the dried abalone itself  actually product of Indonesia, what a shame!

Abalone soup recipe oyster sauce mushroom superior stock special chinese new year abalone bao yu recipe braised

Braised Abalone with Superior Stock: Recipe for Chinese New Year

Making braised abalone in premium superior stock and oyster sauce is not that hard to prepare, first you must purchased the abalone. Abalone available in live, fresh, frozen, canned and dried form. Live and fresh abalone usually serve as sashimi, simply dipping in soy sauce and wasabi and accompanie with sake or rice wine. Frozen and canned abalone usually prepared in steamed, stir fried or grilled.  Timing is the key of cooking the abalone, just like any other seafood. Overcooking fresh abalone make the muscle became though, dried and very rubbery. Dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

dried abalone seven hole five hole abalone

Dried ABALONE : Good cooking preparation will turn out great meals !

When i hold the dried abalone in my hand, i  just take a picture and my first though was  genitalia femina externa anatomy. Then when my grandma seen the dried abalone for the first time, she said ” what is that??? it’s looks like a vagina!!!“. Well, my grandma just saved me from such a shame and guilty situation. LoL

resep abalone angsio abalone saus tiram resep imlek abalone

Angsio Abalone / Resep Kerang Mata Tujuh

Braised Abalone or Angsio Kerang Mata Tujuh in Bahasa is a popular dish in Chinese descent and most asian people. The abalone muscle or meat considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish. Since it pricey, i will paired the abalone with superior stock/ broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms.

abalone soup recipe braised abalone  thick sauce how cook dried abalone

INGREDIENT:

Braised Abalone Recipe :

  • 250 gr dried abalone
  • 1/2 pack enoki mushrooms
  • 1 pack baby bok choy/chinese chard, blanched
  • 1 small broccoli, blanched
  • 5 small dried hioko mushroom
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1/2 tsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine

superior stock recipe how to make superior gravy

Superior Stock Recipe:

  • 250 gr beef bone with marrow
  • 500 gr kampung/ malay chicken
  • 6 small size dried scalllop
  • 2 slices  chinese ham*optional
  • 6 cloves garlic
  • 1 medium size onion
  • 1 carrot, roughly cut
  • 1/2 tomato, deseeded
  • 2 celery stalk
  • salt and pepper to taste
  • 8 cups water

INSTRUCTION:

How to Rehydrate Dried Abalone :

  • Soak dried abalone in water until soften , put it in your fridge and change the water daily.( Soaking abalone process time is depending on your abalone size, 20=30 gram Abalone takes about 2-3 days)
  • Brush all dirt from the abalome, discard the head part(with tentacle)
  • Boil with water, salt, ginger and rice  cooking wine for about 15 minutes, drained well and ready for next cookinh process.

How to Make Superior Stock:

  • Bring water to boil, add all ingredient and the dried hioko mushrooms and let it boil agail
  • Simmer with your lowest flame for about 4-6 hours until the stock is reduced into 2 cups
  • Save the hioko mushroom and strain the stock with fine mesh cheese cloth
  • Chilled overnight, discard the fat layer in the top surface

How to Cook Braised Dried Abalone in Superior Stock :

  • Put the rehydrate abalone and the superior stock in a heavy bottom sauce pan
  • Add 6 cups water, rice wine and oyster sauce, bring to boil
  • Simmer with your lowest flame for about 6-10 hours until the stock is reduced
  • Nearly done, add the hioko and enoki mushrooms
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Plate the braised abalone, bok choy and broccoli in your serving plate
  • Voila your fancy braised dried abalone is ready to serve in your special celebration!

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Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushroon

Resep Angsio Hipio

stew fish maw stuffed minced meat recipe chinese hipio

Stewed Fish Maw with Minced Meat, Mushrooms and Superior Sauce

The fish maw, swim bladder, gas bladder, or air bladder is an internal gas-filled organ that contributes to the ability of a fish to control its buoyancy to stay at the current water depth without having to waste energy in swimming. This fish maw function principles is applied on submarine ship.  In some Asian cultures, the swim bladders of certain large fishes are considered a food delicacy. In China they are known as fish maw, 花膠/鱼鳔, Hipio or Hipiaw and are served in soups or stews.

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Recipe Braised Fish Maw with Meat Stuffing : Super Delicacy!

In Chinese Tradition, fish maw considered  as a luxury and pricey item and served on special occation like Chinese New Year or Wedding Ceremony. Fishmaw itself actually testeless but when cooked properly, fish maw takes on the flavour of the surrounding ingredients and release the collagen to make a superb broth.  It is an excellent source of collagen, when purchased dried, it comes as a hard, solid, hollow, translucent  tube or flatened and must be deep fried then soaked to soften before use.  When it is cooked, it has a soft, slippery texture. Due to the tons of collagen on fish maw soup, it is belived that  eating fish maw will improve and repair skin and, for pregnant women, the skin of their infant/children.  Some also believe fish maw can help with fertility and will drink and eat fish maw when attempting to become pregnant.

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Angsio Hipio dengan Jamur Enoki dan Jamur Kuping dalam Saus Superior

Fish maws are sold dried in two forms,  pre-deep fried or non-deep dried. Deep fried fish maws are puffy, light and look like a yellow sponge or pork/beef rind or ” Krecek” or beef skin rind in Indonesia.  Non-deep dried fish maw is in poor translucent, stiff, and pale yellowish cream-colored sheets. Most recipes that require fish maw will tell you how to prepare it and they may vary. Some requires you to simmer it while others simply soak it using cold water. Basically, all fish maw should be deep-fried before anything else. If you bought the non-deep fried one, deep fry it in moderately hot oil until it puffs up and become white. Then soak it until pliable, rinse and scrub clean. Squeeze out the excess water after the soak to remove the oil. Repeat the soaking and squeezing process until you are comfortable with the level of its greasiness. Lastly, cut them into slices of desired size and they are good to go. If the fish maw smells fishy, you may want to deep fry it again so that it becomes fluffy and free from odor again. Alternatively, boil for 5 to 10 minutes with a stalk of scallion (spring onion) and a slice of ginger.  Like the sea cucumber, it takes on the flavor of surrounding ingredients it is cooked with like a sponge. Fish maw is mostly used in soups and the delicious fish maw soup is often served in the Chinese households during their New Year Celebration.

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Recipe Braised Fish Maw for a Healty and Beauty Skin: Collagen Overload !

Ingredients :

fish maw fish bladder hipio perut ikan goreng hipiaw

Deep Fried Fish Maw: Perfectly Puffed!

Stuffed Fish Maw/ Hipio/Hipiaw Recipe :

  • 50 gr pre-deep fried fish maw
  • 50 gr fresh enoki mushroom
  • 50 gr fresh woodear mushroom
  • 1 tbsp oil
  • 1/2 onion, slice thinly
  • 3 cloves garlic, finely chopped
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp mushroom sauce
  • 3 cups beef stock
  • 1/2 tsp maizena, dissolved with 1 tsp water

Fish Maw/ Hipio Meat Stuffing Recipe :

  • 100 gr minced chicken/pork
  • 100 gr mince beef
  • 3 cloves garlic, finely chopped
  • 1 cm ginger, finely chopped
  • 1/2 tsp chili flake
  • 1/4 tsp crushed szechuan peppercorn
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp maizena
  • salt and pepper to taste

Preparation

  • Soak the fish maw till soft and blanch with hot boiling water.  Drain, squeeze out the water
soak fish maw before cooking rendam hipio perut ikan dalam air

Rendam Hpio Dalam Air Dingin Sampai Empuk

  • Combine all stuffing ingredient, set aside
  • Applied and stuffed the curled surface of the fish maw with stuffing mixture
stuffed fish maw recipe step by step hipio hipiaw fish maw recipe

Spread it Fish Maw Stuffing evenly ! Like you really MEAN it……

  • Stabbed the stuffing mixture to the fish maw with fork to make sure the suffing is sticked into the fish maw.
resep hipio hipiaw perut ikan isi daging

Forked the Stuffing to the Fish Maw!

  • Put the stuffed fish maw on a heatproof plate, steam over high heat until done about 12 minutes.

steamed minced meat for stewed fish maw angsio hipiostuffed fish maw with chicken pork meat recipe soup

  • Drained, cut the fish stuffed fish maw into pieces.
  • Heat up oil in a sauce pan, sauce the onion and garlic until slightly browned.
  • Put the enoki and wood ear muahrooms, saute another minute.
  • Put  all ingredients except the dissolved maizena, bring to boil, simmer until thicken
  • Just before done, pur the maizena and stir until the sauce is thicker.

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Stir Fried Long Bean (Rolled) with Minced Chicken and Beef Meat ala Dentist Chef

stir fry long bean minced meat chicken beef pork sauce

Long Bean or Vigna unguiculata subsp. sesquipedalis is a legume cultivated to be eaten as green pods. It is known as the yardlong bean, bora, long-podded cowpea, asparagus bean, snake bean, Chinese long bean or Kacang Panjang The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China. A variety of the cowpea, it is grown primarily for its strikingly long (35-75 cm) immature pods and has uses very similar to that of the green bean.They are best for vegetable use if picked before they reach full maturity; however, overlooked pods can be used like dry beans in soups. When harvesting, it is important not to pick the buds which are above the beans; since the plant will set many more beans on the same stem.

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The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. As a West Indian dish, they are often stir-fried with potatoes and shrimp. They are also used in stir-fries in Chinese cuisine. In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (sambal) or used in cooked salads (kerabu). Another popular option is to chop them into very short sections and fry them in an omelette. In indonesia, locals used to make a hot and spicy thin curry with long bean and chicken innard like liver and heart, beef nnard are commond too.

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Resep Kacang Panjang tumis daging sapi dan ayam ala resto!

Instead of cutting into pieces, i like to make a rolled long bean before stir fry. One of my friend  ask me about it when i put it in my Roasted Pigeon (Squab) with Spicy Szechuan Style Seasoning. You can use this rolled long bean on salad or side dish aswell, keep it in tight plasic box and last for about 3 days in a fridge.

Ingredients

  • 1 pack long beans (250 gr), trimmed
  • 4 cloves garlic, finely chopped
  • 3 cloves shallot, finely chopped
  • 1 onion, thinly sliced
  • 2 cm ginger , finely chopped
  • 1 1/2 tsp chili flakes/ 1 tbsp finely chopped fresh deseeded chili
  • 1 tsp  cornstarch, dissolved with 1 tbsp water
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 2 tbsp oil
  • 100 gr regular minced/ground beef
  • 100 gr regular minced/ground chicken

Preparation

How to make Curled Green Bean (Long Bean Garnish) :

  • In saucepan of boiling water, blanch green beans for 2 minutes. Put into ice water to retain the green color.  Drain and pat dry. Set aside.
  • Fold the long bean about 10 cm from the bean end

how to make long bean garnish

  • slip over the bean from the bottom of the long bean end

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  • Rolled out the long bean until 1 cm from the folded end

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  • Slip the long bean end to the folded end, stretch  al lil bit the bean end  to thighten the curled long bean

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  • Voila, Your curled long bean can be used as garnish or stir fried

long bean stir fry with ground chicken beef
How to make Stir Fry Long Bean With Minced Meat :

  • In wok or large skillet, heat up oil over high heat, saute the garlic, shallot and ginger until slightly browned
  • Add the minced chicken and meat, stir-fry the beef  and chicken until discolored about 4 minutes.
  • Add onion and chili, stir-fry until onion is softened, about 3 minutes.
  • Add green beans and the rest of ingredient, stir-fry until beans are tender-crisp, about 3 minutes, adding up to  water to prevent sticking, if necessary.

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