Steamed “Sun Hock” Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste

Resep Ikan Betutu/Ikan Malas Tim/Kukus Tauco

Recipe steam soon hock taucho  preserved soybean paste miso

Steamed “Sun Hock” Marble Goby Fish with Preserved Fermented Soybean (Tauco) Recipe

Marble Goby Fish or Oxyeleotris marmorata, the marbled sleeper or marbled gudgeon, or Soon Hock in Cantonese, Betutu or ketutu fish in Indonesian is a widely distributed species of freshwater fish in the family Eleotridae. It lives in the Mekong and Chao Praya basins, rivers and other water bodies in Malaysia, Singapore, Indochina, Philippines and Indonesia. It is probably the largest Gobioid fish, reaching up to 65 cm (26 in) in length.

steam fish recipe fermented soybean paste miso tauco steam fish recipe soon hock fish recipe sun hock fish dentist chef

Recipe Steamed “Sun Hock” Marble Goby Fish with Preserved Fermented Soybean (Tauco)

pop out flesh is the sign for a very fresh succulent steamed fish

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 and is believed to have healing properties. It is said, best eaten after surgeries or childbirths. Some says it can lead to prolonged life. 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.

ikan betutu hidup live marble goby sun hock fish

Live Marble Goby “Soon Hock” Fish, Ikan Betutu Hidup

Keep the marble goby fish or soon hock in clean water tank 2- 3 days before steaming to remove the fishy odor

The local Indonesian names for Marble goby is betutu, bakut, bakutut, belosoh , boso, boboso, bodobodo, ikan bodoh, gabus bodoh, ikan sioto, ketutuk, ikan malas, ikan hantu or ghost fish. Marble goby derived from the marble stone colored skin. This fish is ultimately pricey because it’s white and succulent meat and rarely farm raised because the fish neglect a commercial pellet . Marble goby like live catch for their prey and it’s become a cost production problems.

ikan betutu tim ikan malas tauco resep tim ikan betutu steam ikan betutu tauco

Chinese Steamed “Sun Hock” Marble Goby Fish with Preserved Fermented Soybean Recipe (Resep Ikan Betutu/Malas Tim Tauco)

It’s ugly fish for being pricey, but it’s  worth every cent…..

Ingredient:

1marble goby/ ikan betutu, about 700 gr, cleaned, buterflied from the belly bottom
Marinade : 1 tbsp lemon juice + 1 tbsp chopped ginger+ 1 tbsp chopped garlic
3 cherry tomatoes,finely chopped
3  bird eyechili, finely chopped
1 tbsp tauco/ fermented soybean paste
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, chopped
3 cm knob of ginger, chopped
Garnish: spring onion, Julienned, soaked in ice water until it become to curl.

Instruction :

  1.  Rub the fish lighly with marinade, set aside
  2. Saute ginger, garlic, chilies and the rest ingredient until fragrant, set aside
  3. Put the fish in steaming pyrex bowl, steam the fish about 2 minutes until half done, discard the liquid
  4. Add the sauteed mixture, spread all over the fish.
  5. Steam the bowl in your highest fire for about 5 minutes
  6. Put the fish in a serving plate, garnish with spring onion

You May Also Like :

  1. Garlic n Ginger Paste Steamed Marble Goby a.k.a Soon Hock Fish( ikan malas tim bawang putih dan jahe)
  2. Steamed Marble Goby  Fish a.k.a Soon Hock Fish in Teow Cheow Style (ikan malas tim tio ciu)
  3. Resep Ayam Kampung Tim Tahu & Jamur Tausi (Steamed Chicken with Fermented Black Bean & Mushroom)
  4. Chinese Silver Pomfret: Steamed with Preserve Black Bean (Tausi) and 3 kinds mushrooms
  5. Resep Ikan Gurame Tim/ Steam Hongkong ala Dentist Chef
  6. Steamed Tiger Garoupa/Grouper with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi)
  7. Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef
  8. Resep Kepiting / Rajungan Cabe Hijau (Steamed Blue Crab in Green Chillies)
  9. Roasted Pigeon (Squab) with Spicy Szechuan Style Seasoning
  10. Dimsum Recipe: Steamed Glutinous/ Sticky Rice with Chicken & Mushroom Filling ala Dentist Chef
  11. Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/ Bihoon
  12. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

steamed Marble goby ginger garlic paste resep ikan malassteam tim ikan malas tio ciu teow choow style marble gobyresep ayam tim tausi jamur chinese style

ikan bawal bintang jepang tim steam tausiResep ikan steam tim hongkongsteamed tiger grouper garoupa tausi black bean tofu

recipe smoked duck tea smoked duck goose breast recipe dentist chefrecipe Kam Heong female Crabhow to roast a pigeon squab chinese new year recipe

steamed sticky rice chicken recipe how make sticky rice dimsum recipesteamed sea scallop black bean how to steaming sea scallop chinese style glass noodlebeggar chicken chinese recipe step by step popular chinese new year recipe

Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze

Resep Burung Dara Merpati Panggang ala Sichuan

roast pigeon recipe chinese style szechuan five spice

Recipe Roasted Pigeon Squab with Spicy Szecuan Spice

Squab is a junvenile domestic pigeon or its meat.  Literary, the Swedish word skvabb means “loose, fat flesh” It formerly applied to all dove and pigeon species and their meat. Nowdays, squab meat derived from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab

Usually considered a delicacy, squab is tender, moist and richer in taste than many commonly-consumed poultry meats, but there is relatively little meat per bird, the meat being concentrated in the breast.Squab is above the hype cycle. Squab is dark meat, and the skin is fatty, like that of duck. The meat is very lean, easily digestible, and “rich in proteins, minerals, and vitamins”.It has been described as having a “silky” texture, as it is very tender and fine-grained.

how to roast a pigeon squab chinese new year recipe

Recipe Roasted Pigeon Spicy Szechuan Spice

Commercially raised birds “take only half as long to cook” as traditionally raised birds, and are suitable for roasting, grilling, or searing, whereas the traditionally raised birds are better suited to casseroles and slow-cooked stews.The meat from older and wild pigeons is tougher than squab, and requires a long period of stewing or roasting to tenderize. The consumption of squab probably stems from the relative ease of catching birds which have not yet fledged, or that unfledged birds have more tender meat.Once a squab has fledged, its weight decreases significantly.

squab young pigeon meat daging burung dara merpati muda

Squab or Young Pigeon, Daging Burung Dara

In Chinese cuisine, squab is a part of celebratory banquets for holidays such as Chinese New Year, usually served deep-fried. Cantonese-style pigeon is typically braised in soy sauce, rice wine and star anise then roasted with crispy skin and tender meat. Squabs are sold live in Chinese marketplaces to assure freshness, but they can also be dressed in two styles. “Chinese-style” (Buddhist slaughter) birds retain their head and feet, whereas “New York-dressed” (Confucian slaughter) birds retain their entrails, head and feet.

In Indonesian cuisine, especially Sundanese and Javanese, squab is usually seasoned, spiced with coriander, turmeric, garlic and deep fried in a lot of palm oil. It is served with sambal chilli sauce, tempeh, tofu, vegetables, and nasi timbel (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:

Roast Pigeon Recipe :

1 squab/ junvenile pigeon, drain well

Roast Pigeon Marinade:

  • 1/2 tsp salt
  • 1/2 tsp chinese five spice/ ngohiang seasoning
  • 2 tbsp chinese light soy sauce
  • 3 tbsp shaoxing (Chinese cooking wine)
  • 2 cm knob rock sugar
  • 3 cmlarge knob ginger root, sliced
  • 3 garlic cloves, bruised, roughly sliced
  • 1 star anise, crushed

Szechuan Sauce Recipe:

  • 3 cm large knob ginger root, finely chopped
  • 3 garlic cloves, bruised, finely chopped
  • 1 tbsp oil
  • 1/2 tsp szechuan peppercorn, finely choped
  • 1 tsp chili flakes
  • 1 tsp oyster sauce
  • 1 tsp honey
  • 1/2 cup chicken stock
  • salt n pepper to taste
  • 1 tsp honey

Instruction :

How to make Spicy Szechuan Sauce:

  • Heat up oil in a wokpan, saute the gingr and garlic until slightly browned.
  • Pour the chicken stock and the rest of ingredient, bring to boil
  • Reduce the heat into simmer, let it thicken into quartered the original amount.

How to make Roast Pigeon Squab :

  • Mix the squab with the marinade, let it refrigerate overnight,
  • Preheat oven 180 degree celcius, meanwhile, drain and pat dry the squab.
  • Put the squab into the rottiserie oven, let it roast about 10 minutes until half done.
  • Smear the spicy szechuan sauce all over the pigeon , roast another 5 minutes.
  • Reply to smear the pigeon squab over and over again until done.

You May Also Like (Click!)

roasted squab pigeon dove chinese style recipe crispy skin tender meat tipssweet sour lobster chilli tomato sauce spicy singapore saucebraised sea cucumber abalone duck feet web recipe braised duck with haisom

braised shark fin soup chinese shark fin fish maw fish stomachTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFbeef rendang recipe resep rendang padang

steamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsumBraised abalone oyster sauce recipe CNY chinese new year abalone reciperoasted lobster butter garlic ginger soy sauce recipe

butter poached lobster recipe poach herbs fennelrecipe crab thai green curry hot spicyabalone porridge recipe korea rice porridge  abalone

crispy soft shell crab salted egg yolk batte friedrdeep fried fish chilli sauce lemongrass vietmanese spicy sauceSalt and Pepper Mantis Shrimp with Crispy & Buttery Cereal or Oats

mantis shrimp recipe black pepper mantis prawnbraised beef shank recipe hot and sour beefclaypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipe

stew fish maw stuffed minced meat recipe chinese hipiosmoked lamb recipe smoked lamb rack chop porcini mushroom crustedikan betutu tim ikan malas tauco resep tim ikan betutu steam ikan betutu tauco

scallop steamed scallop blackbean tausi sauce glass noodle vermicelli recipeSzecuan Lamb Sataygrilled sanma banana leaf recipe fish grill banan leaves

resep arsik ikan mas batak toba mandailing enak pedasblack garlic recipe how to cook scallop seared asian korean stylepistachio crusted lamb chop lamb rach with spinach feta stuffed lamb

Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEF

Homemade Tea Smoked Duck Recipe. Eversince i’ve made my homemade Smoked beef, i was tempting to try smoking any kind of food. I ever heard about tea smoked salmon before but none for duck or a goose. Zhangcha duck, tea-smoked duck, or simply smoked duck, (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck), is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.

recipe smoked duck tea smoked duck goose breast recipe dentist chef

tea smoked duck recipe szangcha sancha duck

Making tea smoked duck or tea smoked goose is quite simple. The duck or goose is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called gebao.

resep daging bebek angsa asap ala restoran chinese food olahan bebek angsa enak resepTea Smoked Duck Recipe:

Ingredient:

  • 1 duck/ goose breast (about 500 gr), deboned
  • heavy duty alumunium foil( the thick ones)

goose breast marinade recipe

Homemade Smoked Goose/ Duck Curing Recipe:

  • 1/4 tsp *sendawa/ salt peter/ curing salt
  • 1/2 tbsp salt
  • 1 tsp brown sugar
  • 1/4 tsp szechuan peppercorn
  • 1/4 tsp chinese five spice/ ngo hiang
  • 1/2 tsp honey
  • 1 tbsp Shaoxing rice wing/angciu
  • 1/2 tsp freshly ground black peppercorn
  • 1 star anise
  • process into a fine paste

How to Tea Smoking Duck Mixture :

  • 1/3 cup chinese tea leaves
  • 1/3 cup rice
  • 3 tbsp brown sugar
  • 1 cinnamon stick, crushed
  • 12 star anise, crushed

Homemade plum sauce recipe:

  • 1/2 cup plum jam or plum preserves ( you can use 5-6 pitted, processed fresh plums instead)
  • 1 tbsp rice wine vinegar
  • 1 tsp honey
  • 3 strawberries, pureed( the plum jam is too sweet for my licking, so i use some  pureed srawberries to balanced the taste)
  • 1 garlic clove, pureed
  • Pinch of cayenne pepper
  • Pinch of salt

Instruction:

How to make smoked duck recipe:

  • Mix the duck/ goose breast with the curing ingredient, let it rest in fridge overnight
  • Remove the curing ingredient by washing in running water, drained well, the meat should be firmer.
  • Add more freshly ground black peppercorn
  • Put into freezer and let it rest to half frozen
  • For the step by step ilustration of tea smoked duck, you can see the photograph in my Homemade Smoked Beef Recipe
  • Put a layer or two of aluminum foil on the bottom of your sauce pot, large pot or rectangular baking pan.
  • Scatter smoking mixture.
  • Take a wire rack and put it at least 2 inches above the sawdust. If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
  • Set the stove to the highest setting until the smoke begin to release
  • Put the half frozen curing duck/ goose in the center of the wire rack.
  • Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
  • If you are using a lid, you can line it with aluminum foil as well to make the clean up easier. I use the bottom side of heavy bottom wokpan with some water to make the temperature lower
  • Turn the heat  low . Cook until meat is done.

How to make homemade Plum Sauce :

  • Combine all of the ingredients in a small saucepan and bring to a boil over medium heat.
  • Reduce the heat to simmer, stir well to melt the jam, and simmer 5 minutes.
  • Let cool to room temperature before serving.

You may also like :

  1. Homemade Smoked Beef (Step by Step Recipe)/ Resep Cara Membuat Daging Asap
  2. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef
  3. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef
  4. Chinese Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef
  5. Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)
  6. Braised Beef Short Ribs in Red Curry (Resep Iga Sapi Kuah Kari)
  7. Honey Blackpepper Deer Venison (Resep Rusa Madu Lada Hitam)
  8. Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef
  9. Resep Lamb Chop: Pan Grilled,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che
  10. Goat Head Curry/ Gulai Kepala Kambing ala Dentist Chef
  11. Resep Iga Sapi Bakar Bumbu Rica-Rica ( Grilled Beef Ribs with Indonesian Spicy Rica-Rica Sauce)
  12. Steamed Tiger Garoupa/Grouper with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi)

smoked beef homemade how smoked beef alumunium foilbeggar chicken chinese recipe step by step popular chinese new year recipelamb shank braised tomato wine chili recipes

budda jump mover the wall soup recipe buddha delight homemadeBraised ribs beef recipe how to braised beef curry red spicy easy potato braised beefszechuan peppercorn lamb skewer resep sate kambing

recipe blackpepper honey venison deerresep nasi biryani kambing enak mudah masakan arab indiaLamb Chop Pan Grilled with tomato concase and buttered Couscous

steamed sea scallop black bean how to steaming sea scallop chinese style glass noodleroasted ribs iga bakar rica rica spicy asian saucesteamed tiger grouper garoupa tausi black bean tofu

Resep Tofu Omelette (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Resep tahu telur bumbu kacang abon ayam tofu omelette recipe

Recipe Tofu Omelette (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Omelette or omelet is a made of beaten eggs that cooked in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapor trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette.

tofu pancake tofu omelette recipe breakfast easy recipe

Tofu Omelette Recipe (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Tofu omelette or Tahu Telur in Bahasa Indonesia ia common street food originally from East Java. Authentic version of tahu telur is made of tofu omelette that served with blanched bean sprout, chopped garlic chives, sweet soy sauce and ground toasted peanut. Since i couldn’t found any bean sprout in supermarket the the before, i improvised with my new kitchen ingredient: Sichimi Togarashi (Nanami Togarashi). Shichimi tōgarashi (Japanese: 七味唐辛子, “seven flavor chili pepper”), also known as nana-iro tōgarashi (七色唐辛子?), and simply shichimi, is a common Japanese spice mixture containing seven ingredients. A typical blend may contain coarsely ground red chili pepper (the main ingredient), ground sansho (Sichuan pepper), roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger,nori or aonori.

shinichi togarashi nanami togarashi bumbu jepang

S&B Shichimi Nanami Togarashi

Ingredients:

resep tahu telur olahan masakan tahu telur enak

Resep Tahu Telur (Omelet Tahu)

Tofu omelette recipe :

  • 1 silken tofu, chopped
  • 2 medium size egg, beaten
  • 1/2 spanish/ red onion, finely chopped
  • 6 bird  eyes chilies, finely chopped
  • 2 medium size dried shrimp, soaked, finely chopped
  • salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil

Tofu Omelet Topping :

  • peanut sauce, recipe here
  • chopped garlic chives
  • peanut sauce
  • chicken floss
  • sweet soy sauce
  • Shichimi Togarashi

How to make tofu omelette :

  • Mix all the tofu omelette ingredient except the butter and olive oil
  • Heat up the butter and olive oil in non stick pan, pour the omelette mixture

tahu telur goreng resep masakan jawa timur surabaya enak mudah

  • Once the bottom side is golden brown, carefully flip the tofu omelette, wait another minutes until nice brown color

masakan tahu telur surabaya resep masakan jawa timur

  • Drained and serve with the topping ingredient

You may Also Like :

  1. Japanese Spring Onion/Scallion/Leek Pancake ala Dentist Chef
  2. Homemade Ravioli Pasta with Chicken Parmigiano Stuffing ala Dentist Chef
  3. My Breakfast Supper: Oven Toasted Bread with Bacon, Sunny Side Up Egg and Parmigiano Reggiano Cheese
  4. Pasta Recipe: Black Fettuccine with Spicy Tomato Sauce & Black Olives ala Dentist Chef
  5. Dimsum Recipe: Steamed Glutinous/ Sticky Rice with Chicken & Mushroom Filling ala Dentist Chef
  6. Resep Spaghetti with Spicy Tuna Sauce, Runny Egg Yolk & Parmaggiano-Reggianno Cheese
  7. Crispy Enoki Mushrooms Tempura with Teriyaki Sauce: Meatless Monday Recipes
  8. Pan Seared Marlin Fillet with Black Garlic,Chilli & Lemongrass Sauce, Balsamic Vinegar Reduction and Aglio Olio Pasta : Fine Dining Features Recipe
  9. Homemade Ravioli Recipe with Roasted Pumpkin Filling(Step by Step) ala Dentist Chef

spring green onion pancake reciperecipe chicken parmigiano cheese raviolitoasted bread with bacon egg and cheese breakfast recipe

Squid ink pasta mussle recipe tomato saucesteamed sticky rice chicken recipe how make sticky rice dimsum recipePasta Spaghetty spicy tuna tomato sauce easy pasta recipe

recipe crispy tempura mushroom beer batter tempura deep fried mushroomsseared marlin tuna fish steak balsamic reduction lemongrass saucehomemade ravioli recipe pumpkin filling ravioli

Pad Thai Shrimp Rice Noodle Recipe: Popular Thailand Street Food on Tablefare

Resep Pad Thai Udang ( Kuetiaw ala Thailand)

Pad thai noodle shrimp phad thai recipe resep dentist chef

Pad Thai Shrimp Rice Noodle Recipe

Pad Thai or Phat Thai (Thai: ผัดไทย, RTGS: Phat Thai, ISO p̄hạdịthy, [pʰàt tʰāj], “fried Thai style” “Phở Xào in Vietnamese”) is a dish of stir-fried Pho noodles, a type of rice noodle, with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp, chicken, hot dogs or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic, tomato, chives, pickled turnip, coriander, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar). It is usually served with scallions and pieces of raw banana flower.

resep pad thai mie udang thailand dentist chef

Recipe Pad Thai Shrimp Rice Noodle

Pad Thai is of Vietnamese origin,which uses Pho noodles (Bánh Phở in Vietnamese) and Chinese ingredients. In Vietnam, it is called Phở Xào or Banh Pho Xao Sate, meaning “stir fried Pho,” a popular street food, with sate (garlic, peanuts, and chiles), mung bean sprouts, meat of some sort, scallions, and fish sauce, often served with pickled vegetables. The dish was said to be imported to the ancient Thai capital city of Ayuthaya by Viet traders, and was then altered to reflect the Thai flavor profile and assigned a name reflecting its newly acquired Thai character. Pad Thai has since become one of Thailand’s national dishes.

thai pad thai recipe how to make phad thai thailand food rice noodle

Recipe Shrimp Pad Thai

Instead store bought or instant pad thai sauce, i made my homemade pad thai sauce. Pad Thai sauce is very easy to make, and this simple recipe will tell you how to do it. Pad Thai noodles are becoming very popular around the world, and can easily be made at home if you have the right ingredients. The key to good pad thai sauce is tamarind. Tamarind  or Asam Jawa is popular tropical fruit that comes in pods. The best way to buy tamarind is as a prepared paste (available by the jar or bottle at Asian or Indian food stores).

Ingredient :

  • 250 gr rice noodle, boiled with package instruction.
  • 500 gr(about 2) whole giant head prawn, peeled, keep the head and the shell for stock
  • 4 cloves garlic, finely chopped
  • 4 cloves shallot,
  • 2 tbsp oil
  • 1 tbsp dried shrimp,
  • 1 tbsp (shredded) preserved radish
  • 6 tbsp Pad Thai sauce, recipe follow
  • 1 large egg
  • 2 tbsp ground roasted peanuts, i use cashew nuts
  • 1/2 cup sliced garlic chives or green onion
  • 1 cups bean sprouts, rinsed,
  • 1 wedge lime

Homemade Pad Thai Sauce Recipe :

  • Prawn head and shell
  • 1/2 tbsp oil
  • 2  tbsp. tamarind paste , adjust to taste
  • 1 cup water
  • 3 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 1/2  tbsp cayenne pepper, adjust to taste
  • a pinch of grounded white pepper
  • 4 Tbsp. palm sugar

Instruction :

How to make homemade pad thai sauce recipe :

  • Heat up the oil, saute the prawn head and shell until crisp and nice golden brown.
  • Meanwhile, place the rest ingredients in a cup and stir to dissolve both tamarind paste and sugar.
  • Pour into shrim head and shell, bring to boil and simmer until thicken into half amount.
  • Sieve  with tea siever, set aside

How to make pad thai rice noodle :

  • Heat the oil in a wok. Add the garlic, shallot and stir-fry until golden brown. Add the shrimp and keep stirring until the shrimp changes color.
  • Remove the shrimp to prevent overcooking and set aside.
  • Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed.
  • Return the cooked shrimp to the wok.
  • Add the bean sprout, stir throughly
  • Push the contents of the wok up around the sides to make room to fry the eggs.
  • Add the eggs and spread the noodles over the eggs to cover.
  • When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs
  • Remove from the pan and serve with chiles, peanuts, garlic chives and a few drops of lime juice. Mix well.

You may Also Like :

spicy lobster pasta recipe noodle lobsterresepi laksa ketam crab curry rice noodle soup malaysianAsam laksa fish head recipe malaysian spicy noodle soup

lobster miso soup recipescallop steamed scallop blackbean tausi sauce glass noodle vermicelli recipeRecipe steam soon hock taucho  preserved soybean paste miso

crispy soft shell crab salted egg yolk batte friedrresep palumara ulu juku palu kepala ikan kakap kuah kuninggabus pucung resep betawi ikan gabus pucung

resep woku ikan belanga goropa kerapu spicy fish soupsweet sour lobster chilli tomato sauce spicy singapore sauceresepi laksa ketam crab curry rice noodle soup malaysian

Asam laksa fish head recipe malaysian spicy noodle souproasted lobster butter garlic ginger soy sauce reciperesep gulai ikan padang batak medan

spicy chilli crab recipe singapore chilli crabOctopus chilli garlic spicy reciperesep pepes tempoyak ikan pedas brengkes durian palembang

deep fried fish chilli sauce lemongrass vietmanese spicy sauceresep tumis bunga pepaya ikan cakalang fufu asapyong tou foo recipe tofu stuffed  fish paste recipe

resep udang ronggeng lada garam udang lipan cereal butter  saucebeef rendang recipe resep rendang padangmantis shrimp recipe black pepper mantis prawn

resep arsik ikan mas batak toba mandailing enak pedassteamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fishresep ikan bakar rica sambal dabu-dabu mentah grill fish

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipegabus pucung resep betawi ikan gabus pucungcrispy deep fried squid beer batter calamari recipe fish and chips

abalone porridge recipe korea rice porridge  abalonesea snail spicy chilli sauce recipe kerang macan cili api pedasblackened salmon recipe how to blackened salmon fillet

grilled lamb leg recipe with spicy sauce salsa balinese sambal matahtinola chicken recipe soup philliphine ginger green papaya chili leavesresep ikan bakar mudah sambal rawit dentist chef

steamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsumstew fish maw stuffed minced meat recipe chinese hipiobaked scallop cheese herbs recipe

resep abalone angsio abalone saus tiram resep imlek abalonescallop steamed scallop blackbean tausi sauce glass noodle vermicelli recipeRecipe steam soon hock taucho  preserved soybean paste miso

chicken kebab recipe tomato mint salsa thai dipping sauce recipejellyfish salad recipe salad ubur ubur resep koreaabalone porridge recipe korea rice porridge  abalone

stir fry long bean minced meat chicken beef pork sauceroast pigeon recipe chinese style szechuan five spiceTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEF

Szecuan Lamb Satayresep ayam pengemis kampung  sincia tahun baru cinbeggar chicken step by stepblack garlic recipe how to cook scallop seared asian korean style

Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon Recipe

Resep Kerang Kukus Masak Tausi & Bihun Beras

scallop steamed scallop blackbean tausi sauce glass noodle vermicelli recipe

Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon

Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon is a popular preparation for scallop in chinese cuisine. Scallop is a marine bivalve mollusk, the scallop itself is refers to the white abductor muscle of it.  Many scallops are highly prized as a food source. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. The beehon is used within this steamed scallop recipe to absorb the scallop dripping while steaming process to infused the natural juice into it.

recipe sea scallop steam blackbean sauce how cook sea scallop

Recipe Steamed Sea Scallop with Tausi or Fermented Black Bean and Beehoon/ Glass Vermicelli

Steamed Sea Scallop with Black Bean Sauce is really simple and easy to replicate at home. It’s preferred to use the live scallop for this recipe, you can shuck the scallop and discard the yellowish intenal organ, but you can use the fresh scallop too. First you choose the ‘dry scallop”, dry scallops is  scallop without any additives, while scallops that are treated with sodium tripolyphosphate (STPP) are called “wet scallop”. STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciate dry and wet scallop, the dry scallop is usually got whitish creamy translucent, while the wet scallop is usually got white opaque  color.

steamed sea scallop black bean how to steaming sea scallop chinese style glass noodle

Recipe Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/ Bihoon Recipe

The ingredients of black bean sauce for steaming sea scallop is similiar to my Steamed Crab or Steamed Tiger Grouper Fish with Tofu. Basic ingredients for plack bean sauce is  fermented black beans paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce.  Chopped chili added to give a nice hot kicking flavour, besides, you can improved the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients to enrich the flavour. 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 eeg, tofu, rice porridge 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 favourite  fermented black bean paste is Lee Kum Kee Brand

 Perfecly cooked steamed sea scallop texture is superb, a combination of  bounchy, crunchy and yet easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the dry scallop for steaming, the wet scallop will be ruined the whole dish with totally chewy and rubbery scallop and  the juice is tasteless. Trust me, since i had to try that.

Recipe Steamed Sea Scallop with Black Bean Sauce and Rice Vermicelli:

Ingredient :

  • 200 gr scallop, cleaned throughly, drizzle with a little of lime juice, drained
  • 100 gr rice glass noodle boil until cooked through, drained.
  • 2 tsp of fermented black beans sauce/ tausi, i use Lee Kum Kee Brand
  • 2 shallots, finely chopped
  • 2 lemongrass, thinly sliced
  • a pinch of finely chopped szechuan peppercorn
  • 3 garlic cloves, chopped
  • 2 cm ginger, chopped
  • 1/4 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 1/3 cup of chinese cooking wine
  • 1/2 tsp chopped red chillies for serving
  • 1/2 tsp chopped garlic chieves fpr serving
  • 1/2 tsp

Instruction :

  • Mix blackbean sauce, lemongrass, szechuan peppercorn, garlic,ginger, rock sugar, soy sauce, sesame oil and rice wine in a glass bowl
  • Put the scallop in a heatproof pyrex bowl, drizzle the seasoning mixture.
  • marinade about 10 minutes, meanwhile set your steamer in a highest flame as possible.
  • Put the marinated scallop in the steamer, steam about 5-7 minutes, Do Not Overcooked It!
  • Put the steamed scallop over the rice glass vermicelli, pour the broth and springkle with chopped red chilli and garlic chieves

Tips :

  • Use the dry scallop only !
  • It’s better check the donnest of the scallop every 2 minutes to prevent overcooked

You May also Like :

pan seared scallop blackgarlic chilli oil how seared scallopbeggar chicken chinese recipe step by step popular chinese new year reciperesep kerang scallop panggang Pan Seared Scallop with Roasted Pepper Sauce

steamed Marble goby ginger garlic paste resep ikan malassteamed tiger grouper garoupa tausi black bean tofusteamed chicken recipe blackbean tausi tofu

Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)

resep sate kambing bumbu kacang szechuan lamb skewer peanut satay indonesia

Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

szechuan peppercorn lamb skewer resep sate kambing

Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish.  It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony.

szechuan chili peppercorn sauce  barbeque seasoning

Basic Szechuan Chili Seasoning !

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary arts have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa.

Sate Madura , originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe’s main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or “javanese sugar” in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments.

Instead of soy sauce and peanut sauce as a regular marinade for indonesian satay, i fusioned the lamb skewer with the szechuan style seasoning. Lamb meat got a relatively strong gamey flavour, szechuan peppercorn in the marinade get rid the unpleasant aromas. insstead, the numbing sensation when you eat the szechuan peppercorn giving some refreshing burst of flavour within the dish.

Ingredient :

Lamb Skewer with Indonesian Szechuan Peppercorn/ Andaliman  :

  • 20 bamboo skewer, submerge in water for about 2 hours, drained
  • 200 gr lamb tenderloin, cubed 2 cm
  • 1  onion, cubed 3 cm

Szechuan  peppercorn lamb marinade seasoning:

  • 1 tsp andaliman/ indonesian szechuan peppercorn
  • 8 cloves garlic
  • 3 cm ginger
  • 1/2 tbsp chilli/cayenne pepper flakes
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 1 tbsp olive oil

szechuan style lamb skewer seasoning

grilled lamb loin tenderloin recipe how to cook lamb loin

The Marinade had a very strong aromas!

Satay Sauce(Peanut Sauce)/Bumbu Sate:

  • 2 tbsp vegetable oil
  • 100 gr peanuts, fried until done, drained
  • 6 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tsp dry shrimp paste (terasi)
  • 6 red chilli, chopped
  • 1 tbsp brown sugar
  • 1 tsp tamarind paste
  • 1 tbsp dark soy sauce
  • 2 cup water
  • salt n pepper to taste
Raw Chili Sambal:

  • 1 tbsp chopped green bird eye chili
  • 1 tbsp chopped red bird eye chil
  • 4 tbsp chopped shallot/onion
  • 1 tsp chopped garlic
  • 1 tbsp kaffir lime juice
  • 3 tbsp coconut oil
  • salt, pepper and sugar to taste

Instruction :

How to make grilled lamb skewer:

  • Blend all Szechuan  peppercorn lamb seasoning into fine paste, set aside.
  • Mixed lamb loin and szechuan  peppercorn lamb seasoning, set aside and marinated about 1 hour in fridge.
  • Put the szechuan seasoned lamb and cubed onion  in bamboo or metal skewers.
  • Grilled until done within about 2 minutes each side, dipending on your cubed lamb thickness. make sure it’s well done to prevent salmonellosis

resep sate kambing bumbu kacang madura enak mudah szechuan lamb skewer step by stepsate kambing resep cara membuat saus kacang madura

Smells the goodness !

How to make Indonesian peanut satay :

  • Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
  • Process peanut and the sauteed ingredient into a  paste( don’t over do this, a little peanut chunck is taste great)
  • Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
  • Reduce the heat and simmer until thicken.

How to make Raw Chili Sambal :

  • Mixed all ingredient in a glass bowl.
  • Served in room temperature.

Tips:

  1. When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
  2. Keep the cooked lamb on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
  3. Add oil in the marinade mixture instead on the grilling pan or grilling net.
  4. Don’t flip over the lamb skewer when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net

You May also Like :

stuffed lamb chop stuff lamb loin recipelamb tikka masala recipe grill lambwith spicy masalabiryani lamb rice recipe resep nasi biryani arab enak

Homemade smoked salmon how to cook make hot smoked salmonstew fish maw stuffed minced meat recipe chinese hipioTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEF

braised lamb shank recipe tomato chili spicy how make braised lamb shank recipelamb tikka masala recipe grill lambwith spicy masalaBraised lamb shank with navy bean and red bean recipe how braise lamb recipe

resep gulai kambing kepala kambing goat head currygreek salad recipe cucumber olive salad  feta cheeseResep otak goreng olahan otak sapi masakan otak sapi

goose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chefresep abalone angsio abalone saus tiram resep imlek abalonechicken kebab recipe tomato mint salsa thai dipping sauce recipe

abalone porridge recipe korea rice porridge  abalonesteamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsumstir fry seitan gluten recipe vegetarian meat mock duck  wheat meat recipe

pan seared marlin tuna black garlic reduce balsamic vinegarresep steak tuna ikan enak masakan olahan tunaresep sate udang madu asam manis bakar

Steamed Tiger Garoupa/Grouper with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi)

recipe steamed grouper fish chinese black bean sauce

Recipe Steamed Grouper Fish with Chinese Black Bean Sauce

Steamed tiger grouper or garoupa is one of most popular menu on chinese  seafood restaurant. Tiger grouper/ garoupa, Kerapu Macan, Lapu-lapu or 棕点石斑鱼  (Mycteroperca tigris) is a species of fish in the Serranidae family. This grouper has a tapered body, often reddish, with vertical stripes on its sides. It also may have, darker, dusky lines on the sides of its body. Young individuals have a yellow colour. Live tiger grouper fish is commonly displayed swimming freely in a  glass aquarium in front of the restaurant, then the customers can easily pick one to cooked it right away.

steamed tiger grouper garoupa tausi black bean tofu

Steamed Tiger Grouper with Fermented Black Bean Sauce (Ikan Kerapu Malas Tim Tahu Tausi)

Steamed Tiger Grouper with Chinese Black Bean Sauce and Egg Tofu called Ikan Malas Tim Tahu Tausi in Bahasa. It’s a popular dish in chinese descent community. The fermented black bean sauce basic recipe is similiar with my Steamed Sea Scallop with Black Bean Sauce and Steamed Crab in Lotus Leaf with Chinese Black Bean Sauce. 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.

tiger garoupa grupper fish ikan kerapu macan

Tiger Grouper (Ikan Kerapu Macan, Ikan Malas)

Steaming  live grouper fish is one of the best way to cook it since steaming can preserved the natural sweetness and the texture of the succulent meat of it.  I need some healty dietary option either since i got some cholesterol issues. Slightly brave seasoning would enhance the natural smooth and succulent meat, Today i cook the fish with chinese black bean and add some deep fried egg tofu as a side. Becareful not to overcooked or overseasone the fish, it would destroy the whole dish.

tiger grouper garoupa fillet meat succulent flesh

Steamed Live Grouper Fish with Black Bean Sauce Chinese Recipe

Steamed Live Grouper Fish with Black Bean Sauce Chinese Recipe

Steamed Tiger Grouper Fish Chinese Black Bean Sauce Recipe :

Ingredient:

  • 1 tiger grouper/garoupa, kerapu macan, about 700 gr, cleaned, buterflied from the bottom
  • Marinade : 1 tbsp lemon juice + 1 tbsp chopped ginger+ 1 tbsp chopped garlic
  • 6 cherry tomatoes, halved
  • 6 eye bird chili, halved
  • 1 pack egg tofu, sliced, deep fried until golden brown, set aside
  • 1 tbs of fermented black bean sauce
  • 1 lemongrass, use onlt the soft white part, thinly slice
  • 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 garlic cloves, finely chopped
  • 3 cm knob of ginger, finely chopped
  • Garnish: spring onion, Julienned, soaked in ice water until it become to curl.

Instruction :

  1.  Rub the fish lighly with marinade, set aside
  2. Saute ginger, garlic, chilies and the rest ingredient until fragrant, set aside
  3. Put the fish in steaming pyrex bowl, steam the fish about 2 minutes until half done, discard the liquid
  4. Add the tofu and the sauteed mixture.
  5. Steam the bowl in your highest fire for about 5 minutes
  6. Put the fish in a serving plate, garnish with spring onion

You May Also Like :

steamed Marble goby ginger garlic paste resep ikan malassteam tim ikan malas tio ciu teow choow style marble gobyresep ayam tim tausi jamur chinese style

ikan bawal bintang jepang tim steam tausiResep ikan steam tim hongkongikan kerapu malas steam tim asam pedas

               

Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

RESEP AYAM PENGEMIS

beggar chicken chinese recipe step by step popular chinese new year recipe

Recipe Beggar Chicken (Resep Ayam Pengemis)

Beggar’s Chicken is a dish from Changshu, a city in China’s Jiangsu province that is famous for its delicious taste. Beggar’s Chicken is called “jiaohuaji” in the Changshu dialet. The chicken is stuffed, wrapped, and roasted following a traditional Eastern Chinese recipe.

resep ayam pengemis kampung  sincia tahun baru cinbeggar chicken step by step

Chinese Beggar Chicken Recipe

 

Toward the end of the Ming Dynasty and the early days of the Qing Dynasty (in the 17th century) there lived a beggar in Changshu, Jiangsu. One day, he stole a chicken. Without any seasoning with which to cook it, he wrapped the whole chicken with mud and began roasting it over a fire. When the mud dried, be cracked it open and the feathers came off of the chicken with the mud, revealing a strong aroma. Beside himself with happiness, the beggar gulped down the chicken. A scholar named Qian Qianyi, who wastaking a stroll, happened to pass by and was attracted by the aroma from the chicken. He sent his servant to ask for a piece of the meat. The scholar tried it and found the taste unusually good. He then went home and asked his cook to prepare a dish according to the same recipe.Authentic beggar chicken wrapped in lotus leaf and mud paste. Roasted on direct fire until the meat is fall off the bone and even easily sucked instead of chewed.

Ayam pengemis atau Beggar’s Chicken sudah lama menjadi primadona menu restoran Cina. Yang unik, racikan ayam ini dimasak dalam balutan tanah liat. Selain rasanya istimewa, cerita unik di baliknya juga membuat banyak yang penasaran.

Ada beberapa versi agak berbeda mengenai latar belakang dibuatnya ayam pengemis ini. Konon ada seorang pengemis di gunung Yu di provinsi Jiangsu mencuri seekor ayam pada masa dinasti Qing. Karena terdesak, ia melempar ayam tersebut ke dalam lumpur dan meninggalkannya.Saat keadaan dirasa aman, iapun kembali ke tempat tersebut. Seluruh permukaan ayam sudah dilapisi oleh tanah liat yang mengeras. Karena tak punya peralatan memasak, sang pengemis memasukkan ayam bertanah itu ke dalam api. Saat ayam tersebut dibuka, tak disangka ayam tersebut mengeluarkan aroma yang luar biasa harum. Kebetulan, seorang pejabat istana sedang lewat dan mencium aroma ayam tersebut. Iapun meminta juru masaknya untuk memasak ayam yang sama di istana.

Ayam pengemis dibuat dari bahan satu ekor ayam tanpa tulang yang direndam selama minimal 5 jam dalam bumbu kecap, arak masak, bunga lawang dan cengkeh. Kemudian diisi dengan tumisan jamur, udang, rebung, dan jahe, yang semuanya dimasukkan ke dalam perut ayam yang sudah direndam bumbu.

Setelah siap, ayam tersebut dibungkus dengan daun teratai, kertas roti dan tanah liat. Seluruhnya dipanggang dalam oven selama minimal 4 jam. Saat disajikan, ayam pengemis harus dibuka dengan menggunakan palu karena lapisan tanah liat yang keras.

resep ayam pengemis masakan china populer

Recipe Beggar Chicken (Ayam Pengemis)

Ayam pengemis atau Beggar’s Chicken sudah lama menjadi primadona menu restoran Cina. Yang unik, racikan ayam ini dimasak dalam balutan tanah liat. Selain rasanya istimewa, cerita unik di baliknya juga membuat banyak yang penasaran. Ada beberapa versi agak berbeda mengenai latar belakang dibuatnya ayam pengemis ini. Konon ada seorang pengemis di gunung Yu di provinsi Jiangsu mencuri seekor ayam pada masa dinasti Qing. Karena terdesak, ia melempar ayam tersebut ke dalam lumpur dan meninggalkannya. Saat keadaan dirasa aman, iapun kembali ke tempat tersebut. Seluruh permukaan ayam sudah dilapisi oleh tanah liat yang mengeras. Karena tak punya peralatan memasak, sang pengemis memasukkan ayam bertanah itu ke dalam api. Saat ayam tersebut dibuka, tak disangka ayam tersebut mengeluarkan aroma yang luar biasa harum. Kebetulan, seorang pejabat istana sedang lewat dan mencium aroma ayam tersebut. Iapun meminta juru masaknya untuk memasak ayam yang sama di istana.

resep ayam kampung ayam pengemis malay chicken beggar chicken

Ayam pengemis dibuat dari bahan satu ekor ayam tanpa tulang yang direndam selama minimal 5 jam dalam bumbu kecap, arak masak, bunga lawang dan cengkeh. Kemudian diisi dengan tumisan jamur, udang, rebung, dan jahe, yang semuanya dimasukkan ke dalam perut ayam yang sudah direndam bumbu. Setelah siap, ayam tersebut dibungkus dengan daun teratai, kertas roti dan tanah liat. Seluruhnya dipanggang dalam oven selama minimal 4 jam. Saat disajikan, ayam pengemis harus dibuka dengan menggunakan palu karena lapisan tanah liat yang keras.

Ingredients:

  • 1 medium size kampong/malay chicken
  • 1 big heavy duty alumunium foil
  • 1 dried lotus leaf/ taro leaf, soaked with boiling water to soften
  • 1 kg clay / fluor dough

Beggar chicken marinade :

  • 3 red chillies
  • 6 cloves garlic
  • 2 cloves shallot
  • 3 cm ginger
  • 2 cm turmeric
  • 1 tbsp oyster sauce
  • 1 tbsp angciu/ rice wine
  • salt and pepper
  • blend all ingredient to a fine paste

cara membuat ayam pengemis enak

Beggar Chicken Stuffing :

  • 2 tablespoons oil
  • 1 scallion (green onion, spring onion), finely chopped
  • 3 colves garlic, finely chopped
  • 200 gr grounded chicken
  • 50 gr scalllop, soaked, finely chopped
  • 50 gr dried shrimp, soaked , finely chopped
  • 50 gr chinese mushroom, , soaked , finely chopped
  • 1 tablespoon angciu/ chinese rice wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 100 g napa cabbage (stalk part only), julienne
  • 50 gr sweet corn
  • 1 large piece of aluminum foil

Preparation:

  • Rub cleaned chicken with marinade, make sure all surface and cavity covered,  Set aside.

beggar chicken marinade recipe step

  • Heat 2 tablespoons oil in wok. Stir-fry ginger, scallion, scallop and dried shrimp until fragrant. Add mushroom and napa cabbage. Set aside
  • Combine all stuffing ingredient with sauteed mixture in a bowl.
  • Stuff meat mixture into chicken.

stuffed chicken chinese beggar chicken resep imlek

  • Wrap beggar chicken into lotus/taro leaf.

resep imlek ayam pengemis ayam kampung enak mudah simple

  • Wrap beggar chicken into heavy duty alumunium foil

how to wrap make beggar chicken

  • Wrap beggar chicken into fluor dough

beggar chicken recipe popular chinese new year dish

  • Preheat oven to 200 degrees Celcius. Bake chicken 1,5-2 hour.

lotus wrapped chicken recipe beggar chicken

How to open beggar chicken and eat your beggar chicken, Just pretend that you’re chinese emperor……

fluor wrapped beggar chicken recipe cny dish chinese new year recipe

how to open beggar chicken how eat beggar chicken

beggar chicken recipe step membuat ayam pengemis

ayam pengemis resep enak

You May also Like :

resep sup hisit sirip hiu buddha jump over the wallChicken skewer kebab recipe spicy tomato salsa chilli saucepan seared scallop blackgarlic chilli oil how seared scallop

stir fry seitan gluten veggies black bean sauce vegetarian recipesteamed sticky rice chicken recipe how make sticky rice dimsum recipestir fry lotus root beef pork belly broccoly rosted leftover

Poor’s Man Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef

buddha jump over the wall soup chinese new year recipe

Buddha Jump Over The Wall Soup Recipe

Resep Sup Hisit Buddha Jump Over The Wall/ Buddha Delight

budda jump mover the wall soup recipe buddha delight homemade

Buddha’s Delight or Buddha Jump Over The Wall Soup

Buddha Jumps Over the Wall, or fó tiào qiáng, is a variety of shark fin soup in Cantonese and Fujian cuisine.Since its creation during the Qing Dynasty (1644 – 1912),the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish.It is high in protein and calcium.

resep sup hisit sirip hiu buddha jump over the wall

Recipe Buddha Jump Over The Wall Soup

There are many stories on the origin of the dish. A common one is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks, tempted, jumped over the wall. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.

The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare.A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.

Ingredient:

resep sum sirip hiu hisit enak mudah

Basic ingredient !

shark fin hisit sirip iksn hiu

Artificial Shark Fin/ Hisit/ Sirip ikan hiu

marble goby fish fillet

marble goby fisf fillet/ daging ikan malas/betutu

fish maw hipio perut ikan resep

Fish Maw/ Hipio/ Perut ikan

sea cucumber haisom resep sapo

sea cucumber/haisom/ timun laut/gamat

ginkgo biloba nuts recipe

Ginkgo biloba nuts/ Kacang ginkgo biloba

lotus root akar umbi teratai resep

Lotus root /akar teratai

chinese mushroom jamur shitake resep

Chinese mushroom/ Jamur shitake

Instruction:

  1. Heat up 2 tbsp oil in a big sauce pan, saute 2 tbsp chopped garlic and 2 tbsp ginger until fragrance.
  2. Add all ingredient except marble goby fillet,add whole bulb garlic, saute another 5 minutes
  3. Add 2 tbsp oyster sauce, 2 tbsp mushroom sauce, 1tsp sweet soy sauce and 3 cups water, bring to boil
  4. Simmmer for couples hour until the sauce thicken by the collagen, nearly done, add marble goby filllet and 1 tbsp sesame oil
  5. Serve with steaming hot rice

You May also Like :

beggar chicken chinese recipe step by step popular chinese new year recipeChicken skewer kebab recipe spicy tomato salsa chilli saucepan seared scallop blackgarlic chilli oil how seared scallop

stir fry seitan gluten veggies black bean sauce vegetarian recipesteamed sticky rice chicken recipe how make sticky rice dimsum recipestir fry lotus root beef pork belly broccoly rosted leftover

Braised Mushrooms, Eggplan and Fish Maw in Oriental Style ala Dentist Chef

Resep Sapo Jamur, Terung dan Hipio

Braised Mushroom recipe eggplant fish maw

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, and thus to stay at the current water depth without having to waste energy in swimming. The swim bladder is also of use as a stabilizing agent because in the upright position the center of mass is below the center of volume due to the dorsal position of the swim bladder. Another function of the swim bladder is the use as a resonating chamber to produce or receive sound.

In some Asian cultures, the swim bladder of certain large fishes are considered a food delicacy. In China they are known as fish maw, 花膠/鱼鳔,and are served in soups or stews. Swim bladders are also used in the food industry as a source of collagen. They can be made into a strong, water-resistant glue, or used to make isinglass for the clarification of beer.

Indonesia chinese descent called fish maw  hipio. The fish maw is dried and then deep fried until crincled cracker. Before readily to cooked, the f ish maw is soaked in water to soften  it or even boiled with a little of lime juice to remove any fissyness smell from the fish maw.  Prefried or readily fried fish maw is common in asian groceries,

Ingredient:

1  precooked fish maw/ hipio, yg telah digoreng, soaked/rendam, cut into bite size

1 medium size  eggplan/terung, cut into bite size, deep fried, drained

1/2 cup straw mushroom, cut into half

4 dried shiitake mushroom, soaked, drined, sliced

5 dried chillies, cut into 3 cm long

1/2 onion, cut into square

6 cloves garlic, finely chopped

2 tbsp oyster sauce

1 tbsp worchestershire sauce

1tbsp mushroom sauce

1 tsp sesame oil

2 cups water

Instruction:

  1. Heat up 1 tbsp vegetable oil in a wok pan, saute garli until slightly browned.
  2. Add Onion and keep stirring until fragrance
  3. Add all mushrooms, fishmau and continue stir obout 5 minutes
  4. Add dried chillies, mushroom sauce, oyster sauce, worchestershire sauce and water, bring to boil
  5. Add eggplant and simmer until the sauce is thicken.
  6. Add sesame oil just before you served it.
  7. Served with steaming hot rice.

You May also Like :

beggar chicken chinese recipe step by step popular chinese new year recipeChicken skewer kebab recipe spicy tomato salsa chilli saucepan seared scallop blackgarlic chilli oil how seared scallop

stir fry seitan gluten veggies black bean sauce vegetarian recipesteamed sticky rice chicken recipe how make sticky rice dimsum recipestir fry lotus root beef pork belly broccoly rosted leftover

Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket ala Dentist Chef

stir fry lotus root broccoli roasted beef black pepper sauce recipe

Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket

 

Resep Tumis Teratai, Brokoli dan Sapi Panggang

stir fry lotus root beef pork belly broccoly rosted leftover

Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket

What do you do with your leftover roasted beef brisket or roasted pork belly ? reheated in oven ? maybe it will works since the fat will be rendered even more and you’ve got a learner meat and yet the dried ones. For me, i’m gonna only reheated any roasted meat one time and no more. Stir fry with any assorted vegetables or use it in a stir fried noddle or even Nasi Goreng.  When the lazy times comes, i just simply throw the meat on my store bought or instant porridge.

Ingredient:

  • 1 slab of leftover roasted meat,beef/pork/lamb, about 300 gr
  • 1 medium broccolistem, cut into  florets
  • 1 medium sized lotus root, peeled, sliced
  • 3 cloves garlic, finely chopped
  • 1 tsp worcestershire sauce/ kecap inggris
  • 1 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1/2 tbsp corl fluor, dissolved in 1 tbsp water
  • a pinch of freshly grounded black peppercorn

Instruction :

  1. heat up 1 tbsp oil in a wok pan, add garlic and saute until slightly browned.
  2. add broccoly and lotus root, cover the wokpan about 2 minutes
  3. add the the roasted brisket/pork, worcestershire sauce, oyster sauce and black peppercorn, stir occationally
  4. nearly cooked through, add corn fluor and sesame oil
  5. serve with warm steamed rice

You May also Like :

beggar chicken chinese recipe step by step popular chinese new year recipebudda jump mover the wall soup recipe buddha delight homemadepan seared scallop blackgarlic chilli oil how seared scallop

stir fry seitan gluten veggies black bean sauce vegetarian reciperoasted ribs iga bakar rica rica spicy asian saucelobster spicy chili sauce

Japanese Spring Onion/Scallion/Leek Pancake ala Dentist Chef

spring onion pancake japanese recipe scallion chinese pancake

Recipe Japanese Spring Onion Pancakeor Chinese Scallion Pancake

 

Japanese spring onion pancake or sometimes called chinese scallion pancake is one of my favourite savoury pancake. The secret recipe making a crispy and delicious spring onion pancake is made a papaer thin dough and applied a generous amount of oil before folded  and rplled the pancake. Oil keeps each layer of rolled dough separated and thus made is crisp up when the pancake is heated in the pan. My sister like to add the whole part  (including the white part) of the spring onion, but i prefer using only the green because the white part gor more moisture and it’s made the layered pancake dought not crisp up.

spring onion scallion pancake chinese japanese pancake recipe step by step

Japanese Spring Onion Pancake Recipe

Spring onion/Scallion/Leek/Green onion pancake confused me from the very beginning when i’m googling it. Mostly everybody describe the dish as a chinese cuizine. The NHK WORLD show “Your Japanese Kitchen” call the dish Japanese Leek Pancakes, and  i’ve been eaten the same dish in japanese restaurant. Anyway, who the hell cares about the dish come from, but i’m preety sure that this appetizer taste really great. Savory, crispy and distinct umami flavour derived from browned spring onion and wheat dough. Dip in your favourite sauce and it’s will be great evenmore.

spring green onion pancake recipe

Recipe Spring Onion Leek Scallion Pancake

Scallion pancake is one of popular assorted streetfood in China. Even here in Indonesia, I’ve never seen any chinese restaurant serve this as an dimsum, but my causin said that they did there. spring onion pancake serve as an appitizer before the real meal. This dish could tickle the taste buds papila to let your crazily starving for more delicated food. But i acctually assume this dish similiar to Indonesian bakwan or deep fried cabbage cake. You can add any spice within the pancake, but i prefer a simple garlic powder for it.

Ingredients :

chinese spring onion pancake recipe ingredient step by step

Chinese Spring Onion Scallion Pancake Recipe

  • 1 cups all purpose flour
  • 1/5 cup warm water
  • olive oil
  • salt and pepper
  • 1 cup scallions, green part
  • Garlic Powder (Mc Cormick)

Instruction :

  • Mix  flour with  water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly with 1/2 tbsp oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
  • Cut the dough into 6 equal parts. Lightly spread a little flour in your working area.
  • Roll out one part of the dough  until it is a thin round shape.
resep pancake daun bawang jepang

Step by Step Recipe Japanese Scallion Pancake

  • Brush the top of the dough with oil
scallion pancake how make step by step recipe

Step by Step Recipe Japanese Spring Onion Pancake

  • sprinkle it evenly with chopped scallions, salt and pepper
spring onion leek pancake japanese chinese

Step by Step Recipe Japanese Scallion Pancake

  • Springkle  with some garlic powder
resep pancake ala jepang daun bawang

Step by Step Recipe Leek Pancake

  • Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough, strech out a little bit

how to make japanese pancake reciperesep pancake jepang asin

  • Roll out the snake shaped  dough bundle again into a snail shaped pancake.
resep pancake asin gurih jepang

Step by Step Recipe Chinese Scallion Pancake

  • Roll out the snail shaped  dough bundle very gently again into a flat, smooth, round pancake
resep pancake asin step by step

Step by Step Recipe Chinese Spring Onion Pancake

  • Heat a heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of  oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.
savory pancake recipe step by step japanese

Step by Step Recipe Japanese Spring Onion Pancake

  • Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.
pan fried pancake savory recipe

TRecipe Step by Step Making Japanese Scallion Pancake

  • Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

You may Also Like :

tofu pancake tofu omelette recipe breakfast easy reciperecipe chicken parmigiano cheese raviolitoasted bread with bacon egg and cheese breakfast recipe

Squid ink pasta mussle recipe tomato saucesteamed sticky rice chicken recipe how make sticky rice dimsum recipePasta Spaghetty spicy tuna tomato sauce easy pasta recipe

resep jamur enoki crispy goreng tepung enak jamur tempura goreng teriyaki jamurseared marlin tuna fish steak balsamic reduction lemongrass saucehomemade ravioli recipe pumpkin filling ravioli

Resep Tumis Daging Ular/ Stir Fried Snake Meat ala Dentist Chef

Resep Tumis Daging Ular Python

stir fried snake meat python chinese style

Finally!!!!, i’ve got a snake meat on my hand. It’s a 3 meters long python and i just bought 1,8 kg. The python meat is cleaned and still attach with the bone. I’ve been seach for snake meat for a long time, i’m curious how to cook it properly. I’m actually had a cobra snake dish in Jakarta and i found it’s delicacy. When you can access snake meat, my tips is choose 2/3 part from the head only, the 1/3 to tail end is cotains a very tiny meat and  it’s much more tougher for sure.I bought this unlucky snake in “extreme”  or “tonic” chinese food supplier in Pasar Cinde Palembang. This meat cost you around 4 USD a kilo. I’m so excited to give it a try and i did. How it is taste ???? nothing more than a chicken, the python snake fillet is  a very-very lean meat, the texture it’s ruberry, and very chewy. From my experience, i like it more when it’s chopped before. Don’t use a food processor to ground a big chunck of python meat. It’s run a messy thing with your chopper. the white long fiber with clodge your blender knive. So i,m suggest to chopped it firsh with knive and then process with your blender. You can use this as you use the ground chicken.

snake meat python  bushmeat extreme culinary

Remove the white tissue/ membrand surrond the meat, It’s so rubbery !

daging ular pithon

Remove a big messy grapes shaped fat from the snake cavity!

how fillet snake python meat daging ular pithon

cut it throughly the bone carefully!

snake meat daging ular python reticulatus

Voila, the perfect python snake fillet !

Snake meat is one of popular bushmeat. Bushmeat is meat from wild animals hunted in Africa and Asia, especially from endangered or protected species. The term has particularly been used refer to meat from animals in West and Central Africa. While not commonly thought of as food in most cultures, in some cultures, the consumption of snakes is acceptable, or even considered a delicacy, prized for its alleged pharmaceutical effect of warming the heart. Snake soup of Cantonese cuisine is consumed by local people in autumn, to warm up their body. Western cultures document the consumption of snakes under extreme circumstances of hunger. Cooked rattlesnake meat is an exception, which is commonly consumed in parts of the Midwestern United States. In Asian countries such as China, Taiwan, Thailand, Indonesia, Vietnam and Cambodia, drinking the blood of snakes—particularly the cobra—is believed to increase sexual virility.The blood is drained while the cobra is still alive when possible, and is usually mixed with some form of liquor to improve the taste. Since the snake is killed to drain the blood, it will be our sins if we just waste the meat because it edible.

In some Asian countries, the use of snakes in alcohol is also accepted. In such cases, the body of a snake or several snakes is left to steep in a jar or container of liquor. It is claimed that this makes the liquor stronger (as well as more expensive). One example of this is the Habu snake sometimes placed in the Okinawan liquor Awamori also known as “Habu Sake”.

Ingredient:

25o gr python snake fillet

3 chillies, slice thinly

3 cloves garlic, finely chopped

3 shallot, finely chopped

3 cm ginger, finely chopped

1/2 onion, jullienned

100 gr chinese sweet snap peas, deveined

1 tbs oyster sauce

1/2 tbsp mushroom soy sauce

1 tsp sesame oil

30 ml angciu/chinese rice wine

salt and pepper to taste

Instruction:

  • heat up 2 tbsp oil in a wok pan, saute onion until browned
  • add garlic, ginger, chilli and shallot, saute  until browned and fragrance.
  • add  snake fillet, snap pea and the rest ingredient, stir fried until the snake meat is cooked through
  • don’t overcooked it, use your biggest flame that possible.
  • serve it with warm rice.

MY NEXT PRJECT IS SLOW COOKED SNAKE MEAT, i’m curious about it!

You May Also Like :

escargot recipe french style giant land snailresep labi bulus pioh taucoResep Kodok Goreng Mentega

resep ayam kapas hitamResep Swike Kodok Tauco Purwodadisilkie chicken soup sup ayam kapas

 

Resep Dimsum Kuo Tie/Jiaozi/Gyoza Isi Udang, Ayam, Rebung dan Jamur (Chinese Pot Sticker Dumpling)

Resep Dimsum Kuo Tie isi udang, ayam, rebung, jamur dll

resep dimsum isi udang ayam jamur rebung kuo tie

Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.

dumpling recipe chinese dim sum gyoza dimsum potsticker

Jiǎozi (simplified Chinese: 饺子; traditional Chinese: 餃子; Japanese: 餃子(gyōza); Vietnamese: bánh chẻo; Nepali: म:म: or ममचा) or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.

Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are rounder, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients. Pan fried dumplings: (guotie) literally “pan stick”, known as “potstickers” in N. America, (鍋貼; pinyin: guōtiē), also referred to as “dry-fried dumplings” (煎餃; pinyin: jiānjiǎo).

Jiaozi were so named because they were horn shaped. The Chinese for “horn” is jiǎo (角), and jiaozi was originally written with the Chinese character for “horn”, but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right’. Jiaozi are eaten all year round, and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. In China, jiaozi are sometimes served as a last course during restaurant meals. As a dish prepared at home, each family has its own preferred method of making them, using favourite fillings, with types and methods of preparation varying widely from region to region.

Ingredient:

Dough :

  • 2 cup all purpose fluor
  • 3/4- 1 cup warm water, adjustable to make workable dough
  • 1 tbsp vegetable oil

Filling:

  • 250 gr shrimp, finely chopped* i actually use squid because my nephew allergic to shrimp
  • 100 gr ground chicken
  • 200 gr rebung/young  bamboo shoots
  • 100 dried scallop, soaked overnight, chopped
  • 3 medium dried shitake mushroom/hioko, soaked overnight, chopped
  • 1 packed silken tofu, chopped*optional,
  •  salt to taste
  • 1 med size egg
  • 1/4 cup finely chopped green onions, with tops
  • 1 tbsp angciu/ rice wine
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • Dash of szechuan  peppercorn

Condiment:

  • Spicy weet sour dipping Sauce: Mix tomato sauce, honey, chilli sauce and fish sauce, rice vinegar/ lime juice evenly, set aside
  • Toasted peanut: coarsly grounded

Instruction:

Wrapper dough:

  • mixed all ingredient until smooth and workable dough form
  • let it rest about 30 minutes to make it more workable
  • rolling it with pasta maker from no.1 to no.5/6,
  • cut with round 1,5 inch diameter cookies cutter
  • spread some fluor to the wrapper surface to make the wrapper not stick each other
  • aet aside

How to making the pot sticker dunpling/ kuotie:

  • place a wrapper on a work surface, place a scant teaspoon of filling in the center.
  • dampen the edges of the wrapper with wet finger.
  • fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air
  • seal the edges thighly. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling.

Cooking the Potsticker :

  • heat the oil in a large nonstick skillet with a lid over medium heat.
  • place pot stickers into the hot oil, flat sides down without crowding it,
  • let fry until the bottoms are golden brown, 1 to 2 minutes.
  • turn the dumplings over, and pour the water over them. Cover the pan with a lid
  • let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes.
  • remove the skillet cover, let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling another 2 to 3 minutes.

Serving:

  • Serve the potsticker dumpling with chopped toasted peanut, drizzle the spicy sweet and sour sauce  all over
  • add some chopped corriander leaves