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

Resep Angsio Hipio

stew fish maw stuffed minced meat recipe chinese hipio

Stewed Fish Maw with Minced Meat, Mushrooms and Superior Sauce

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

fish maw pork meat chicken recipe stew fish maw soup oyster sauce

Recipe Braised Fish Maw with Meat Stuffing : Super Delicacy!

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

resep angsio hipio hipiaw perut ikan chinese food

Angsio Hipio dengan Jamur Enoki dan Jamur Kuping dalam Saus Superior

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

fish maw hipio soup recipe with mince pork chicken meat stew fish maw oyster sauce

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

Ingredients :

fish maw fish bladder hipio perut ikan goreng hipiaw

Deep Fried Fish Maw: Perfectly Puffed!

Stuffed Fish Maw/ Hipio/Hipiaw Recipe :

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

Fish Maw/ Hipio Meat Stuffing Recipe :

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

Preparation

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

Rendam Hpio Dalam Air Dingin Sampai Empuk

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

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

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

Forked the Stuffing to the Fish Maw!

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

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

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

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

stir fry long bean minced meat chicken beef pork sauce

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

stir fry long bean ground meat pork chicken beef meat recipe chinese long bean

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

resep tumis kacang panjang daging cincang ayam sapi

Resep Kacang Panjang tumis daging sapi dan ayam ala resto!

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

Ingredients

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

Preparation

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

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

how to make long bean garnish

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

how to stir fry long bean chinese recipe meat with gree bean

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

resep tumis kacang panjang ala resto daging cincangresep tumis kacang panjang ala sichuan daging sapi pedas

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

how to stir fry minced pork with long bean chinese restaurantrolled long bean garnish

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

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

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

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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

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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.

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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.

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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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