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

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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.

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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

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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

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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

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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

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