Buddha Jump Over The Wall Soup Recipe (Shark Fin Soup with Abalone, Dried Scallops, Fish Maw, Ham, Fat Cai & Sea Cucumber)

buddha jump ovet the wall soup shark fin abalome sea cucumber

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe. Buddha Jumps Over the Wall,佛跳墙? or fó tiào qiáng, is an ancient Fujian originally variety of shark fin soup that created during the Qing Dynasty (1644 – 1912). This soup is well known as a chinese delicacy for its rich savoury taste with various high-end quality ingredients and specially prepared within 2-3 days prior to serving. Sinsfully non-vegetarian Buddha Jump Over The Wall Soup aromas even made a meditated Buddha Monk jump off  the Buddhist monastery wall once they smells the festive soup even they were vegetarian and prohibited to eat meat. That’s the phillosophy behind Buddha Jump Over The Wall Soup name. The cheap version called as Poor’s Man Buddha Jump Over The Wall Soup, usually without addition of abalone and shark fin.

Recipe Buddha Jump Over The Wall Soup Shark Fin Abalone Sea Cucumber

Fully Loaded Buddha Jump Over The Wall Soup with Shark Fin, Abalone, Sea Cucumber,  Scallops, Fish Maw, Fat Chay, Dried Oyster and Ginseng

Buddha jump over the wall soup is fully loaded with several high quality product such shark fin, abalone (Pau Hi), dried scallops (Conpoy), sea cucumber (Haisom), fish maw (Hipiaw), hair vegetables (Fat chay), bamboo shoots, beef tendon, ginseng root, Chinese Huan ham, chicken, pork ribs, pork feet and chinese flower mushroom. Sometimes it even extended with more than 30 ingredients including quail egg, taro,cordycepts, ginkgo biloba nuts, lotus seed, lotus root, chicken and many more. You can replace it with beef instead of pork for a kosher or halal version of Buddha Jump Over The Wall Soup

recipe soup buddha jump over the wall shark fin abalone sea cucumber

Buddha Jump Over The Wall Soup, High-end Chinese Delicacy

Buddha Jump Over The Wall Soup is a high end delicacy soup that represent the wealth and status of the Chinese descent family during a special occations like wedding, birthday or Chinese New Year dinner. Some fancy chinese restaurant even tagged fully loaded  Buddha Jump Over The Wall Soup over 150 USD for a single bowl. Even Guinnes world record rewared Buddha Jump Over The Wall Soup as The World Most Expensive Soup. I guess this soup is just perfect to impressed your chinese descent Mother in Law gonna be.

shark fin soup recipe buddha jump over the wall expensive soup

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

Shark Fin Soup Recipe Buddha Jump Over The Wall

Slurrping the Stringy, Chewy and Crunchy Shark Fin on Buddha Jump Over The Wall Soup…..

The using of shark fin and abalone in Buddha Jump Over The Wall Soup implicated in destructive fishing practices, are controversial for both environmental and ethical reasons. Indonesia is one of the coutry that legaly the ethical shark finning practice, ethical shark finning (actually it’s not a cruelty shark finning) means the entire shark body must be landed first with the fins attacheed, which means shark finning with removing the shark’s fin and discarded the carcass to the ocean directly after catched is banned. Instead of discarded to the ocean. the shark fillet is used for making a fish paste, cracker or fish satay (shark fillet kebab) that famous in Bali Island.

homemade buddha jump over the wall soup recipe shark fin double boiled

Homemade Buddha Jump Over The Wall Soup recipe

Making Buddha Jump Over The Wall Soup is actually easy, but i guess it’s require time and energy (LPG or Electric Power) effort  for waiting it done. If you using the dried ingredients, you should rehydrate the dried ingredients first before using it, started with Soaking and preparing dried sea cucumber and then followed by Soaking and preparing the dried abalone. Don’t forget to Deep frying, soaking and preparing the fish maw. Some ingredients need to be soaked hours or minutes before cooking, just counting your  estimated dinner time. One of the most important things is DO NOT DISCARD THE SOAKING LIQUID !!!, except the tasteless liquid for soaking sea cucumber  and shark’s fins. The soaking liquid of dried abalone, dried scallops, dried oyster and dried squid is tasty, make sure you save it for the soup. I guess it’s better be budgeting the ready to use products, either frozen or canned shark fin, sea cucumber and abalone if you don’t want to wasting your time to prepare it from scracth.

shark fin soup sea cucumber abalone soup recipe

Double Boiled Buddha Jump Over The Wall Soup with Abalone, Sea Cucumber, Fish Maw and Dried Scallops

Basic recipe how to make Buddha Jump Over The Wall Soup is simple, the soup is boiled with the roasted bone broth or superior stock first and then transferred into a heat proof porcelaine jar or pot and then the prescious parcell were boiled or steamed in a larger metal container. It’s sounds pretty simple, just like covered au bain marrie; but Buddha Jump Over The Wall Soup required 12 HOURS to mantain the constant low heat. This process called double boiling or double boiled Buddha Jump Over The Wall Soup, just make sure you won’t run out of the LPG once you made it. Don’t forget to check the doness of your soup every 1 hour if it’s  after first 6 hours, mine was ready for about 9 hours, DO NOT OVERCOOKED it!!!.The extensive long simmerring made all the flavour extracted and the ingredients tenderized. Here the picture of the ingredients of Buddha Jump Over The Wall Soup, but before that:

Happy Chinese New Year!!! Xin Nian Kuai Le!!!

Gong Xi Fa Cai, Wan Shi Ru Yi…

shark fin recipe dried processed shark fin

Dried Processed Shark Fin (Sirip Hiu/Hisit)

dried abalone soup recipe buddha jump over the wall

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

dried scallops recipe soup conpoy

Dried Scallops (Conpoy)

sea cucumber ready to cook soaked haisom

Ready to Use Sea Cucumber (Teripang/Haisom)

dried fish maw soup hipio recipe

Dried Fish Maw (Hipio “Malong” & “Manyung”

dried oyster chinese ingredients

Dried Oyster with Smokey Flavour

fat coi fat chay black moss hair vegetables

Fat Coi, Fat Chay Black Moss or Hair Vegetables

pig tail recipe pork tail oxtail

Pig or Pork Tail

Buddha jump over the wall soup sea cucumber shark fin abalone mushrooms pork dried oyster

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

  • 300 gr Dried Shark Fin, soaked 6-12 hours and steamed 30 minutes
  • 12 piece Dried Abalone, soaked 2-3 days
  • 3 piece of dried Sea Cucumber, How to Soaking and Prepare Sea Cucumber
  • 100 gr Dried Scallop (Conpoy), soaked 6-12 hours
  • 50 gr Dried Oyster, soaked 30 minutes
  • 100 gr Beef Tendon
  • 1 Ginseng Root, soaked 30 minutes (use a tiny ginseng root or it’s overpowering the soup)
  • 50 gr Chinese Mushrooms, soaked 20-30 minutes
  • 1 medium size Dried Cuttlefish, soaked 20-30 minutes
  • 1 medium size Bamboo Shoots, cut into pieces
  • 1 medium size Lotus Root, thinly slice
  • 30 gr lotus seed
  • 100 gr Ginkgo Biloba Nuts
  • 100 gr Beef Tendon
  • 10 gr Black Moss(Fat Choy/ Fat Cai)
  • 500 gr Pork Ribs 0r Oxtail (you can replace with chicken)
  • 10 gr Dried Goji Berry (Keichi)
  • 10 Dried Jujube (Angcho)
  • 2 L Roasted Bone Broth or Homemade Superior Stock

How to Make Double Boiled Buddha Jump Over The Wall Soup Recipe:

  • Put all the  Buddha Jump Over The Wall Soup ingredients (plus the soaking liquid) and the roasted bone broth to a large pot, bring it to boil
  • Once it boil, turn off the heat
  • Transfer the Buddha Jump Over The Wall Soup to heat proof pocelain pot or jar, put the cover on
  • Wrap the entire porcelaine jar with aluminium foil
  • Put the prescious Buddha Jump Over The Wall Soup parcell to a larger metal pan or steamer
  • Boil or steam with low heat the parcell for about 8-12 hours, depend on the size of your Buddha Jump Over The Wall Soup ingredients
  • Adjust the level of water during the double boiling  Buddha Jump Over The Wall Soup
  • Check the doness of your Buddha Jump Over The Wall Soup within every 1 hours after first 6 hours, DO NOT OVERCOOKED IT!!!
recipe homemade bone broth roasted bone stock

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

  • 2 Beef Bones, crack in the middle
  • 500 gr beef oxtail (i’m using pork tail)
  • 6 cloves garlic, bruised
  • 3 shallots, cut into big chunck
  • 1 thumb size piece of ginger, thinly slice
  • 2 scallions. cut into 3 inches
  • 1 lemongrass*optional, bruised
  • 1/2 nutmeg, bruised
  • 3 green cardamon
  • 2 inches cinnamon
  • 3 cloves
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 L water

How to make Homemade Roasted Bone Broth Recipe:

  • Preheat oven in 250 C
  • Put all ingredients in a baking tray, season with salt and pepper
  • Drizzle olive oil over it
  • Roasted for about 30-45 minutes until the bone is charred and browned
homemade bone broth recipe roasted bone stock

Roasted Bone for Making the Buddha Jump Over The Wall Soup

  • Put all the roasted bone mixture and water to the sauce pan, don’t forget to scrapped the bottom of the baking tray with wooden spoon
  • Bring it to boil and simmer until the liquid is reduced into half amount, it’s requires about 4 hour or more
  • Sieve the liquid through a fine cheese cloth and save the oxtail
  • Now you can use the homemade bone broth

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Beer Batter Calamari (Deep Fried Squid Ring/ Cumi Goreng Crispy) with Mint-Chilli Mayonaise

beer batter squid calamari deep fried crispy calamari recipe

Beer batter ot beer batterred is common dish preparation to fish, squid and any seafoods. From a street vendor’s fish and chips to  a fancy batterred sliced abalone.  Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the CO2 bubbles in the beer will add body and lightness to the batter. Depending on the type and quality of the beer, beer may also add colour or some flavour to the batter. The practice of beer battering is popular in western cuisine. Intead using only beer, i used to  add some rice wine to the batter to to give a little sweet hint. Besides, you can use a soda water too to replace the alcoholic beverages, but the texture of the batter would be firmer and not as light as using the beer.

resep cumi goreng tepung crispy adonan bir

Cumi goreng tepung crispy ala resto

Just make sure you use a very cold or nearly frozen beer to get a potent gasses. Mix all dry ingredient and heat up the oil for deep frying before pouring the beer. I love to add a pinch of curry powder to the dish for flavour and aromas. To serve the calamari, i made a mint and chilli mayonaise to make a spicy, creamy and yet a refreshing burst.

crispy deep fried squid beer batter calamari recipe fish and chips

Ingredients:

Deep Fried Calamari/ Squid Ring Recipe :

  • 500 gr fresh squid bodies
  • 2 tsp garlic powder
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2  cup all-purpose flour for dipping the squid before batterred

Beer Batter Recipe:

  • 1/2 can VERY COLD beer
  • 1 egg white
  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour
  •  2 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry  powder
  • 1/4 teaspoon freshly ground black pepper to taste
  • Vegetable oil for deep frying
mayonaise mint chilli garlic onion mayo

Mint and Chilli Mayonaise

Mint-Chilli Mayonnaise Recipe:

  • 1 cup mayonnaise
  • 1 clove garlic, peeled, finely chopped
  • 1/2 onion, diced
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon chopped deseeded chillies
  • Salt and black pepper to taste

Mix all ingredients and refrigerate ntil serve !

Instruction :

  • Peel off the squid skin then throughly rinse and clean squid; pat dry
  • Cut into 1/4-inch rings, season with salt, garlic powder and lime juice, marinade 30 minutes in the fridge
  • Put all dry batter ingredients in a glass bowl, stir occationally, meanwhile, heat up the oil for deep frying
  • If the oil ir ready for deep frying, slowly add beer and egg white, stirring gently until batter is smooth.
  • In shallow bowl, place remaining 1/2 cup flour. Dip squid rings in flour, shaking off excess
  • Coat the squid ring completely with beer batter.
  • Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
  • Serve with mint-chilli mayo

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Squid Ink Sauce Spaghetti or Pasta Nera/Negro (Pasta Tinta Cumi) ala Dentist Chef

squid ink sauce spaghetti pasta with blackened salmon pan fried

Squid Ink Sauce Spaghetti or Pasta Nera/Negro

Squid ink pasta sauce is popular Italian cuisine. The squid ink pasta is called Pasta Nera or Pasta al nero di seppia in Italian,  Negro Pasta or Negre Pasta in Spanish. It’s have a very fresh sea aromas with a nice savoury hint. Just make sure u use a very fresh squid for this recipe. You can harvest squid ink by gently pulling the squid head then collect the ink sack from the squid. Squezze the black ink from the sack and it’s ready to use. Squid ink has been popular to coloring food, include famous  black homemade squid ink infused pasta or arroz negro, squid ink risotto.

negro pasta squid ink black pasta recipe

Squid Ink Sauce Spaghetti or Pasta Nera/Negro

The basic recipe for squid ink sauce is onion, garlic, tomato and squid ink.  You dan use sun dried tomato to for more deep flavour.For the quid ink, you can use freshly squezzed squid ink or the jarred quid ink for this recipe. My fried told me that squid ink is needed to sauteed or evaporated first while cooking to release the “sea” aromas. That’s why i pour the squid ink before adding the sun dried tomatoes. Season with a  good italian herbs and some chilli flakes to make some kick to the dish. I served the pasta with BLACKENED SALMON FILLET

blackened salmon fillet recipe pan fried salmon

Blackened Salmon Fillet with Squid Ink Sauce Pasta

Squid Ink Sauce Spaghetti or Pasta Negro Recipe:

Ingredient:

  • 125 grspaghtti pasta, cook with package instruction
  • 2 tbsp olive oil or truffle oil for drizzling
  • spinach salad for garnishing
  • diced yellow, red plum tomato and bird eye chillies for garnishing

Sun Dried Tomato and Roasted Pepper Sauce Recipe:

  • 1 tbsp squid ink (from 4-5 medium size squid)
  • 50 gr HOMEMADE SUN DRIED TOMATOES, soaked  with boiling water for 10 minutes, drained and finely chopped, reserve the liqid
  • *2 fresh tomato if you don’t have sun dried tomato*
  • 3 cloves garlic, finely chopped
  • 1/2 onion, finely chopped
  • 2 tbsp  grated parmesan cheese
  • a pinch of oregano
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil

Instruction:

How to Make Squid Ink Sauce:

  • Heat up the olive oil in a sauce pan, saute the onion and garlic until fragrance and slightly browned
  • Add the squid ink and let it evaporate a lil bit
  • Add the sun dried tomato and saute another minute
  • Pour the liquid from soaking sun dried tomato, season with salt, pepper, cheese and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Mix and toss the pasta to the sauce
  • Serve with BLACKENED SALMON FILLET

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Arroz (Arròs) Negre: Squid Ink Paella/ Italian Seafood Rice

Resep Nasi Italia dengan Tinta Cumi

arroz negre italian squid ink rice paella risotto

Arròs Negro or Arroz Negre Recipe. Arròs negre (Valencian pronunciation: [aˈrɔz ˈneɣɾe], Spanish: arroz negro) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some mistakenly call it paella negra (black paella in Spanish), however it is traditionally not called a paella even though it is prepared in the same manner. Arròs negre should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color.

how make arroz negro arros nigra negre step by step italian rice recipe paella black squid ink

The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp, as the photo to the right suggests. The dish’s dark color comes from squid ink which also enhances its seafood flavor.In addition to Valencia and Catalonia, this dish is popular in Cuba and Puerto Rico where on both islands it is known as arroz con calamares (rice with squid in Spanish). I like to add some smoked paprika powder instead of regular paprika powder as my personal touch to the arroz negre. The deep smokey flavour suits with the smells of squid ink and bring some brown color to the dish.

Arròz Negro Recipe (Black Squid Ink Italian Paella):

Ingredient:

  • 150 gr short grain rice, soaked 30 minutes before cooking time, drained
  • 200 gr squid/cuttlefish (2 medium cuttlefish), peeled, sliced
  • 2-3  squid ink sack
  • 1/2 cup of dry white wine
  • 2 cloves garlic, finely chopped
  • 1 small tomato, chopped
  • 1 tbsp smoked paprika powder
  • 3 tbsp parmagianno-reggiano cheese, plus more for garnish
  • 1 small onion, finely chopped
  • 1 small spring onion, chopped
  • 1 small size carrot, chopped
  • 2 chillies/cayenne pepper, finely chopped
  • 1.5 liter of fish broth
  • 2 tbs of finely chopped parsley
  • Salt and Black pepper to taste

Preparation:

  • Heat uphe oil in a frying pan, saute the garlic,onion and spring onion until slighly browned.

arroz negro negre recipe step by step

  • Add the carrot and cayenne pepper, saute another minutes.

arroz negro negre squid ink italian rice

  • Add the rice and saute another 2 minutes and then pour the white wine, let it absorbed.

italian rice recipe arroz negro black paella suid cuttlefish recipe

  • Add the squid ink, stir throughly

italian rice paella negro nigra black paella recipe step by step

  • Add the squid, saute about 1 minutes then add the broth, smoked paprika powder, salt and pepper then bring it to boil

resep nasi italia olahan cumi tinta hitam

  • Add the chopped tomato.
  • Valencia recipe italian paella recipe how make arroz negroDrained the squid and set aside.

squid paella black arroz negre nigra recipe

  • Add the parmaggiano-reggiano cheese

step by step arroz arros negro gigra negre recipe

  • Continue simmer the rice without the lid until the rice is nearly done
  • Put the squid back to the pan and cover with lid, simmer another 2 minutes.
  • Let it stand for 5 minutes, serve hot with springkled parsley and parmaggiano-reggianno cheese

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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

Resep Sate Udang Madu Asam Manis ( Asian Sweet and Sour Grilled Shrimp Skewer)

grill shrimp prawn honey sweet sour asian

This is a super duper easy recipes to cook a shrimp, but don’t under estimate the dish very soon. This dish wold bring the asian taste to your table. Gathering is the best moment to make thish lovely dish.

Shrimp in asian style barbeque is the best capture to describe the shrimp skewer……

Ingredients:

  • 1 kg udang/shrimp, cleaned well
  • 1 jeruk purut/ kaffir lime juice
  • salt and pepper to taste
  • Asian sweet and sour barbeque sauce :
  • 1 cup tomato sauce
  • 1/4 cup chili sauce
  • 50 ml madu/honey
  • 30 ml saus tiram/oyster sauce
  • 2 sdm/tbsp kecap ikan/fish sauce
  • 1 sdt/tsp andaliman/szechuan pepercorn
  • 1/2 kaffir lime juice, becareful to use kaffir lime juice, it’s twice more sour than regular lemon
  • Mix all sauce ingredient, set aside

Instruction:

  • drizzle the shrimp with lime juice, salt and pepper evenly, marinade half and hour before grilling, drain well
  • coat the shrimp with the sauce, grill until half done
  • brush the shrimp all over with the barbeque sauce, ang grill nother minute until done

resep sate udang madu asam manis bakar

Note: becareful about cross contamination, don’t forget to NOT to LET THE UNCOOKED shrimp make a CONTACT with the COOKED ones, boil the leftover sauce that  contact with the uncooked shrimp before serving !

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