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).

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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.

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Smoke roasting or smoke baking refers to any process that has the attributes of smoking combined with either roasting or baking. This smoking method is sometimes referred to as “barbecuing”, “pit baking”, or “pit roasting”. It may be done in a smoke roaster, closed wood-fired oven or barbecue pit, any smoker that can reach above 250 °F (121 °C), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so the chips burned and produce a smokebath, just make sure you had a well ventillation

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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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