Samgyetang Recipe (Korean Chicken Soup with Ginseng & Sticky Rice Stuffing)

recipe samgyetang korean chicken ginseng soup recipe sweet rice stuffing

Samgyetang Soup (Korean Chicken Soup with Ginseng & Sticky Rice Stuffing)

Korean Chicken and Ginseng Soup Samgyetang Recipe. Samgyetang is an ancient Korean variety of  soup, that  consists of a whole junvenile chicken and ginseng root. Samgyetang soup is special even more because the chicken cavity filled with a mixture of sticky rice or sweet glutinous rice along with other korean medicinal herbs. The sweet rice stuffed baby chicken then boiled in broth containing extra ginseng root, bulb of garlic and traditional herbs. Samgyetang itself literally translates as “‘ginseng chicken soup” in English. Samgyetang is traditionally served in the summer and considered as a body tonic which replace the body liquid due to excessive sweating during  hot summers in Korea, beside it’s provide nutritional and medicinal values.

samgyetang recipe korean ginseng baby chicken soup stuffed with sweet rice

Korean Samgyetang Chicken Soup with Ginseng & Stuffed with Sticky Rice

I love samgyetang, my first and only experienced eaten samgyetang soup is on Bibigo Korean restaurant, Pacific Place Jakarta. My friend told me that Bibigo Restaurant is quite authentic within the acquired korean taste. The samgyetang soup was tagged for about 15 USD exclude the taxes and service charges. The presentation is pretty simple, the stuffed chicken sinking in round metal bowl and then topped with chopped scallion. Samgyetang broth is still boiling hot, and what’s surprise me is they using young ginseng root instead of old ginseng that used to be added in chinese herbal soup.

korean samgyetang soup baby chicken ginseng recipe stuffed sweet rice

Korean Chicken with Ginseng Soup (Samgyetang)

Authentic Korean samgyetang soup got intens ginseng root flavour, which is resemble of bitter parnish or green mustard. My friend also told me that Korean people even used to eaten the young ginseng root as a vegetable. Well, actually i personally didn’t really like the bitter after taste of ginseng root that overpowering the natural sweetness of the chicken meat, that’s why i use a tiny little  ginseng for my samgyetang soup. A little bitter hint of ginseng root on chicken soup will be pleasant for my licking.

ginseng root soup recipe

Ginseng Root for Making Samgyetang

baby chicken soup recipe samgyetang

Baby Kampong Chicken

Best Korean samgyetang sup using a young baby chicken or cornish hen, but i’m using junvenile kampong chicken weighed about 300 grams. Kampong chicken or Malay Chicken is a tougher meat than many other breeds, but kampong chicken considered a premium by people living in urban areas and costs more in supermarkets and wet markets than conventionally raised broiler chickens, due to its supposedly better flavour. Young kampung chicken needed longer time to tenderized compare to the cornish hen, this provide a sufficent time to cooked throught the sweet rice stuffing without overcooked the chicken.

Sticky rice stuffed chicken recipe samgyetang korean ginseng chicken herbal soup

Sticky Rice Stuffed Baby Chicken Soup with Ginger Root, Jujubes and Goji Beries

korean chicken ginseng soup samgyetang sticky rice stuffed glutinous rice ginseng red dates

Korean Samgyetang Stuffing: Sticky Rice, Ginseng Root, Garlic, Ginger, Red Dates, Sliced Abalone*optional

Samgyetang or Korean baby chicken and ginseng soup is stuffed with glutinous or sweet sticky rice. Actually it’s not only using sweet rice, but its a mixture of whole cloves of garlic, sliced ginger, and dried seeded red dates or red jujube. Depending on the recipe, other medicinal herbs such as Astragalus propinquus (hwanggi), wolfberry or goji berry (gugija), Codonopsis pilosula (dangsam), and Angelica sinensis (danggwi) may also be added. I also add some thinly sliced Rehydrated Dried Abalone within the sweet stuffing. The abalone is actually almost forgotton rehydrated abalone in my freezer that supposed to be added into my Buddha Jump Over The Wall Soup. Another important tips for making samgyetang is Do Not Over Stuffing  the chicken cavity because the sweet rice is tend to be expanded once it cooked and it’s will explode if you overfilled the chicken cavity.

recipe korean ginseng chicken soup samgyetang stuffed sweet sticky rice

Korean Ginseng and Chicken Soup,  Stuffed with Sweet Sticky Rice

Best sticky rice stuffed chicken and ginseng soup or Korean samgyetang soup recipe need tasty and delicious broth for making it. Even the autentic samgyetang recipe using nothing flavoured stock but tab water for boiling the stuffed chicken. Well, actually i prefer healthy and tasty  into my daily dish term. You know, healthy food is sometimes didn’t take place in our society simply because it’s mostly taste like a crap. I recommended using Homemade Superior Stock or Homemade Roasted Bone Stock for making samgyetang, then you didn’t need to add any artifisial flavoured into it. Beside the broth, I also add two  3×3 inches pieces if konbu or japanese seaweed that used to make dashi or japanese stock. Konbu brings umami hint that blended well with dripping juices from the kampong chicken along the bitter hint of ginseng root.

samgyetang korean baby chicken ginseng soup

Samgyetang Korean Baby Chicken Soup with Ginseng Root

recipe samgyetang sweet rice stuffed chicken soup with ginseng red dates jujube herbs

Korean Samgyetang Soup

Samgyetang soup is a very healthy meals, if you want to trimmed some of your belly fat, i guess this is the perfect recipe for your diet. Samgyetang is high in nutritional values, the lean chicken is rich in protein and essential amino acids but it’s low in calories.  It is no wonder that samgyetang is an unrivaled healthy food, but i didn’t have any reason why it’s usually consumed during the hottest day of summer and once the person is sick, but n0t in the coldy winter. Not very scientific reason but Korean people belive that  blood flow increases near the skin and decreases in the internal organs during the hotters days of summer. This condition leading to cooling of the internal organs and reducing appetite and energy. Incontrary to common believes, eating a hot dish like samgyetang can facilitate blood flow in the internal organs and recovering the appetite and energy. Samgyetang soup and ginseng also lowers body heat by emitting sweat.

Samgyetang Korean Chicken and Ginseng Soup Recipe

Samgyetang Korean Chicken and Ginseng Soup Recipe

Samgyetang Korean Chicken and Ginseng Soup Recipe :

Ingredients :

  • 1 small chicken (baby chicken or cornish hen)
  • 1/4 cup of sweet glutinous rice
  • 2 small ginseng roots (1 for broth , 1 for stuffing)
  • 2 cloves of garlic for stuffing +1 bulb for broth
  • 1 stalk of scallion or green onions
  • 6 red dates or red jujubes
  • 1 tbsp wolf berries or goji berries
  • 1 dried chinese mushrooms, sliced
  • 1 abalone for stuffing, thinly slice*optional
  • 2 pieces (3×3″) of konbu/seaweed*optional
  • salt and pepper to taste
  • 6 cups of water (Homemade Superior Stock or Homemade Roasted Bone Stock)

How to Make Korean Samgyetang Soup Recipe:

  • In a large metal pot, bring 6 cups of water or stock to boil
  • Add the konbu, scallion, chinese mushrooms, 1/2 tbsp wolf berries,1 bulb of garlic plus 1 ginseng root into the pot
  • Simmer the broth for about 30 minutes, set aside
  • Wash and rinse your chicken in cold running water
  • Season and rub the chicken all over with salt and pepper, set aside
  • Soak 1/4 cup of sweet rice for about 1 hour, drained
  • In a glass bowl, combine the sweet sticky rice, 3 jujubes, 2 cloves garlic, 1/2 tbsp goji berries and thinly sliced abalone
  • Stuff the chicken cavity with the sweet rice mixture, DO NOT OVER STUFFING IT!!!
Samgyetang recipe korean chicken soup ginseng stuffed sticky rice red dates

Stuffed Chicken with Sticky Rice Mixture

  • Secure the chicken cavity with 2 bamboo skewer or kitchen twines to prevent the stuffing submerged in the broth during cooking.
Recipe Stuffed chicken soup sticky rice grutinous sweet rice samgyetang soup

Secure the Stuffed Chicken Cavity with Bamboo Skewer

  • Place the stuffed chicken it in a pot. Pour water into the pot until the chicken cavity is completely submerged in broth, boil it over high heat for 20 minutes.
korean chicken ginseng soup samgyetang recipe

Boil Submerged Stuffed Baby Chicken

  • When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes.
chicken ginseng soup herbal korean samgyetang recipe

Discard The Floating Foam from the Samgyetang Broth

  • The samgyetang is done when the chicken will be easily pulled apart by chopsticks and the sticky rice is throughy cooked.
  • Serve the samgyetang Soup immediately

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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)

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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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Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried scallop porridge or conpoy congee is one of the most earthy and comforting chinese dry seafood delicacy. Just like my JEONBOKJUK or Korean Abalone Porridge, this scallop porridge or conpoy congee is considered as a immune system booster for elderly people, newly giving birth mother and also post sickness patients. In chinese descent culinary, dried scallop is one of luxury items. Luxurious ingredients deserved to be paired with my Homemade Superior Stock/Broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms and conpoy soaking liquid. Actually, i used to made a superior stock with crumbled dried scallop/conpoy, but fot this recipe i let the scallop whole.

Dried Scallops Conpoy

Dried Scallops Conpoy

Dried Scallops (Daging Kerang Kampak Kering)

Dried Scallops (Daging Kerang Kampak Kering)

Conpoy is actually dried scallop that made of the adductor muscle of scallops or shell clams that preboiled and then dried with under the sun ray or electric oven. Once the liquid content reduced, the flavour is contentrated, that’s what made the smell of dried scallop or conpoy is pungent, oceanic and reminiscent of certain salt-cured meats. Dried scallop got a concentrated rich and umami  taste due to its high content of  amino acids, such as glycine, alanine, and glutamic acid that easily blown your taste buds.

conpoy porridge recipe dried scallops rice porridge

Chinese Conpoy Porridge Recipe Dried Scallops Rice Congee

I’m using an kerang kampak (axe clams) dried scallop for this poriddge  recipe. This scallop also called kerang kapak in Indonesia or callo de hacha Scallops in Mexico. The shape and the size of the kerang kampak scallops is a sort of kidney. This scallop is much more bigger than common scallop, as you seen the comparison beetween the axe clams scallop with  the medium size common scallop on photograph above.The shell of kerang kampak could reach more than 30 cm and the size of the scallop (abductor muscle) could reach 10 cm. Since finding dried scallop is not that easy in Indonesia, i dried it for myself, beside i can make sure there’s no additive and also preservatives on my dried scallop.  The medium size of regular scallop on the second photograph cost me about 22 USD for only a 100 grams, pretty damn pricey!.
Soaking and Preparing Dry Scallops before Cooking

Soaking and Preparing Dry Scallops before Cooking

How to soaking and preparing dried scallop before cooking is another following step that actually a key for making a delicious porridge. I like to soaked the scallop in the fridge overnight, you can add some ginger and also rice wine on this step to reduce the fishy smells. Once the dried scallop is soften you can shredded it or cooked it whole. NEVER WASTE THE DRIED SCALLOP SOAKING LIQUID! make sure you retain the soaking water as it will be highly flavored and can be added to whatever you are cooking. For preparing the rice for making the porriddge, mix the rinsed rice with a bit of oil and salt before boiling it. The rice will be broken down very quickly and produce a very nice starchy texture.
Recipe Dried Scallops Rice Porridge Conpoy Congee

Recipe Homemade Dried Scallops Rice Porridge Conpoy Congee

Rice porridge with dried scallop or conpoy congee is called bubur kerang scalop in Bahasa Indonesia. You could find this menu on several kopitiam or chinese cofee shop in your town. Conpoy rice porridge is usually served as a morning supper. Common condiment fot it is sambal (chilli sauce), runny poached egg, cakweh (deep fried savoury buns) and garnished with chopped  chillies, bawang goreng (deep fried shallots), garlic chieves and scallion. A dash of white peppercorn and also sesame oil as a last touch made it just perfect.

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried scallop or conpoy
  • 100 gr rice, cleaned in running water until the water is clean, soaked 30 minutes and drained, rub with 1 tsp salt and 1 tbsp oil, set aside
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 3 chinese mushrooms, soaked 30 minutes before cooking, thinly slice
  • 2 bulbs or garlic (yes, you it’s BULBS, not cloves!)
  • 3 shallot, finely chopped
  • 3 cm ginger, bruised
  • 2 tsp sesame oil
  • 1 tbsp shaoxine rice wine
  • 1 tbsp light soy sauce
  • 8 cups SUPERIOR STOCK
  • salt and pepper to taste

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the mushrooms and chicken breast , continue saute for about 2 minutes, set aside
conpoy dried scallop rice porridge recipe

Step By Step Chinese Style Dried Scallops Rice Porridge Recipe

  • Meanwhile, put the soaked rice, SUPERIOR STOCK,  garlic bulbs, prepared dried scallop, and the soaking liquid into a crockpot or heavy bottom pan, bring it to boil
  • Put the sauteed chicken breast mixture into the pot
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • poached  egg
  • sambal
  • chopped bird’s eye chillies
  • chopped garlic chieves

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Braised Shark Fin & Fish Maw Soup in Superior Stock Recipe

braised shark fin soup chinese shark fin fish maw fish stomach

Braised Shark Fin & Fish Maw Soup in Superior Stock

Shark fin is one of the most luxurious ancient chinese culture delicacy, even the shark fins itself had a bland taste. Properly cooked whole shark fin had a nice texture, a combination of slippery, crunchy and smooth. Shark fin cooked in double boiler; the shark fin and another soup ingredients placed in a porcelaine jar and thighly closed to seal the moisture, alumunium foil will help for this purpose. T presciouse parcell then either steamed or boiled for several hours. The indirect heat make sure the gelatin and another protein slowly releares and intens the nice umami flavour. Living in indonesia is kinda hillarious, Contrary to the fact that Indonesia is one of the biggest exporting country of shark fin, finding a fine quality of dried whole prepared shark fin is not that easy. In Jakarta, you can purchase it in Glodok, pecinan or china town of Jakarta. I purchased this little piece of shark fin for about 20 USD for 3 pieces of medium size whole processed shark fin.

shark fin recipe braised soup fish maw oyster sauce

Braised Whole Shark Fin and Fish Maw Soup in Superior Stock

In shark fin soup, the fins themselves are virtually tasteless, it can absorb the flavour from the surrounding. Thats why usually shark fin cooked with superior stock containing, chicken, pork, ham, dried scallop and mushrooms to intense the flavour. The taste comes from the soup. snappy, gelatinous texture”. Most westerners’ reaction to eating shark fin for the first time is that it has almost no taste. However, texture is prized as much as taste in Asian cuisine. I choose trusted and ‘green’ shark trader, they use all parts of the shark, not just finning it and discard the entire carcass to the sea. The shark skin and the liver sold to a cosmetic manufactors for it’s collagen and essential oil extraction. The flesh used  for making siew may, fish balls and another fish paste product. Good quality shark fin did’t smells peroxide or other chemical, but it’s still normally fishy. The color is usually pale yellowish, never choose the purely white color because it’s blanched with high consentration of hidrogen peroxide.

resep hisit sirip hiu sup sirip ikan hiu shark fin soup

Angsio Sup Hisit (Sirip Ikan Hiu) dengan Hipio (Perut Ikan)

Angsio Hisit (Sirip Hiu) dan Hipio ikan Malong is the indonesian name for this recipe. Slightly different from making shark fin soup, braised shark fin is usually thicken right after double boiled for few hours. Beside, i usually use premium soy sauce, oyster sauce and mushrooms sauce too to the broth for double boiling. Before cooked  the dried processed shark fin, i used to soak it overnight in a fridge. I dis the same manner for the fish maw. I use the malong (Gnathophis mystrom) fish maw/stomach, this pricey fish maw did’t require deep frying prior to cooking.

braised shark fin soup fish maw hipio soup

Double Boiled Braised Shark Fin and Fish Maw 

Braised Whole Shark Fin with Fish Maw Recipe :

Ingredients :

  • 2 medium size whole processed shark fin, soaked overnight in the fridge, drained
  • 1 malong fish maw, soaked overnight in the fridge, drained
  • 3 cloves garlic, bruished
  • 3 dried hioko/ chinese mushroom, soaked, drained, thinly slice
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp premium mushrooms sauce
  • 1 tsp premium soy sauce
  • 2 cm ginger,  bruised
  • 1 stalk spring onion
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine
  • 1,5 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

  • Heat up the 1 tbsp sesame oil in a heavy bottom sauce pan, let it browned a little bit
  • Put the sliced mushrooms, spring onion and ginger, saute about 2 minutes
  • Pour the superior stock,  Add the soy sauce, mushrooms sauce, oyster sauce , cooking wine, soaked shark fin and fish maw, bring it to boil
  • Pour all ingredient is a porcelaine jar and seal it with the cover
  • Put the covered porcelaine jar in a steamer, steam it for about 2-3 hours untill the fish maw is tender (or you can put the covered jar in partiallly boiling water)
  • Carefully strain the solid ingredient, discard the mushrooms, garlic and ginger
  • In a clean heavy bottom sauce pan, boil the liquid until reduced into quarter
  • Add the shark fin and fish maw
  • Nearly done, thicken the gravy with dissolved corn starch
  • Served it immediately

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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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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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Steamed Glutinous/Sticky Rice Dimsum with Chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(Lo Mai Gai/nuòmǐ jī)

steamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsum

Lo Mai Gai Steamed Glutinous Rice in Lotus Leaf Recipe

Lo mai gai (Cantonese), nuòmǐ jī in (Mandarin) is a one of the chinese dim sum fest. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, abalone, dried scallop or conpoy, mushrooms, and finely chopped dried shrimp. The dried lotus leaf is sumberged in hot water first to get soften,  patted dry and then applied some oil on the surface to prevent the glutinous rice is sticking.

lotus leaf wrap steamed sticky rice chicken recipe chinese dim sum

Lotus Leaf Wrapped Sticky Glutinous Rice Recipe (Lo Mai Gai)

In Indonesia, we used to called lo mak gai as lomak kai. Typical stuffing for lo mai gai in Indonesia is actually the same with the general type, but we used to add roasted pork chunk and salted egg yolk. Fot a speciall occasion, some restaurant added some rehydrated dried abalone and sea cucumber too. The stuffing is generally sauteed first, but because my grandmother ask me to not sauteed it first then i did’t. She insist that the juice of the chicken that driven off while steaming is watering the glutinous rice and given the nice flavour too. For a pregnant or newly giving birth mother, local chinese descent pour the Brand’s Essence of Chicken before steaming to give a nutrition and gaining their appetite.

lo mak gai recipe chinese dim sum sticky rice lotus wrap chicken stuffing steamed

Recipe Chinese Lo Mai Gai Sticky Glutinous Rice in Lotys Leaves Wrap Racipe

steamed chicken wrap lotus leaf sticky rice abalone mushrooms recipe

My own plates of lo mai gai dimsum fest !

Lo mai gai is not as popular as Kuo Tie/Jiaozi/Gyoza or siu may in Indonesia since lotus leaf is not common ingredient in Indonesian kitchen. We used to use banana leaf insead lotus leaf. You can got this totus leaf in chinese grocelries nearby for about 1- 1,5 $ each. Lotus leaf give a nice aromas to any rice and savory dishes that;s why this is suits for wrapping steamed chicken and sticky rice. In the other hand, banana leaves give a sweet hint aromas and i think this is suits for wrapping any seafood and sweet bites. But actually you can used the banana leaf or even taro leaf to substitude the lotus leaf.

lo mai gai stuffed steamed sticky rice with chicken abalone salted egg yolk lotus seed

lo mai gai (steamed sticky rice) dim sum stuffing: chicken, abalone, mushrooms, sausage, lotus seed, salted egg yolk and dried shrimp

Ingredients:

  • 1 lotus leaf, cut in half (mine is too small to wrap in half), soaked in
  • 1  cup glutinous rice or sticky rice
  • 1 boneless kampong/malay chicken breast
  • 1 tbsp dried shrimp, soaked, finely chopped
  • 2 dried hioko/chinese mushrooms, soaked, chopped
  • 1 dried woodear mushroom, soaked, chopped
  • 1 salted duck egg yolk
  • 3 salted quail egg yolk
  • 30 gr dried lotus seed, soaked
  • 1 chinese sausage/ lap cheung( i use 3 tiny Meica turkey sausage)
  • 2 small processed / rehydrated dried abalone, cut in half
  • 1 tbsp angciu/ chinese rice wine
  • 6 cloves garlic, peeled and finely chopped ( half for marinade and the rest for the stuffing)
  • 1/2 tsp szechuan peppercorn, toasted, finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp oil
  • 1 tsp sesame oil
  • salt to taste
  • freshly grounded black pepper, to taste
  • 1 1/2 cup water for boiling the sticky rice
  • 1/4 cup coconut milk for boiling the sticky rice (my personal touch)
  • 1/4 cup water/chicken stock/ Brand’s essence of chicken for pouring the sticky rice

Preparation:

  • Mix the chicken with oyter sauce, szechuan peppercorn, soy sauce, salt, pepper and rice wine, salt, pepper and sesame oil, let it marinade overnight.
  • Firstly in the next morning, toasted the sticky rice until pale brown, washed in running tab water and soaked about 30 minutes, drain
  • In heavy bottom sauce pan, boil the water and coconut milk, season with salt and peppe and put the rice into the pan
  • Stir occationally, let it boil again and simmer until the liquid evaporated with medium flame and DO NOT STIR the mixture
  • Turn off the heat and set aside
  • Sauteed 1 tbsp chopped garlic and dried shrip until browned, set aside
  • Mix the marinated chicken breast with sauteed garlic, mushrooms and lotus seed
  • Meanwhile, pat dry the lotus leaf and apply some oil to the surface
  • Put half amount of the sticky rice, make a circle hole in the middle
  • Put the salted duck yolk in the middle hole and arrange the sausage and the abalone surrond it
  • Put the marinated chicken mixture in the middle until covering the salted egg yolk

how to make steamed  sticky rice chicken dim sum chinese recipe

  • Add the remining glutinous or sticky rice to cover the stuffing

step by step making lo mak gai steamed sticky rice wrpped in lotus leaf

  • Pour the chicken stock/Brand’s essence of chicken over the sticky rice
  • Wrap the lotus leaves just like you make an envelope

glutinous rice steamed dim sum wrap lotus leaves chicken recipestep by step lo mak gai recipe steam chicken sticky rice in lotus wrappedresep dim sum ayam ketan bungkus daun teratai

  • Tide up the lotus parcell with butcher twines

lotus wrap sticky rice chicken glutinous rice chicken abalone recipe

  • Steam over heat heat for about 40 minutes, adjust the water for boiling the lo mk gai

steamed chicken with sticky rice glutinous rice recipe

  • Open the lotus wrapper and add chopped chilli, scallion and garlic chives

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Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef

abalone porridge recipe korea rice porridge  abalone

Jeonbokjuk: Korean abalone porridge recipe

Jeonbokjuk or jun bokjuk is literary a ‘juk’ or rice porridge with abalone. Authentic version use whole abalone, the muscle and the internal organ of the abalone. This abalone porridge usually served for the patient  that suffreing from illness, elderly, pregnant and especially thr nearly giving birth mom. Instead using the freshor canned abalone that i can’t acess nearby, i using the dried abalone because rice porridge is need a slowcooking method. The dried abalone is stewing in a hot boiling rice until it turns into a soft and smooth rice porridge. When using a dried abalone, you have to prepare or rehydrate the dried abalone first. You can read how to prepare or rehydrate dried abalone from mf previous post Braised Abalone in Superior Stock and Oyster Sauce.

rice porridge with slice abalone recipe dried abalone porridge

Korean abalone porridge : sliced abalone, chicken, pigeon egg and crispy rice cracker

Korean aballone porridge or dried abalone congee is a earty korean rice-based recipe. This rice porridge taste really good is simply because the dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

Jeonbokjuk recipe abalone rice porridge korean recipe

Recipe Jeonbokjuk Korean Abalone Porridge with Dried Abalone

Rice congee with abalone recipe considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish.

sliced abalone rice porridge recipe korean Jeonbokjuk

Recipe Abalone Porridge: just diggin your spoon into it and slurpp your abalone porridge goodness !

Making abalone porridge is so easy, all the effort is waiting. The slow cooking made the abalone savoury and umami flavour released. The flavour of the dried abalone is superior than the fresh abalone, but the texture is not as crisp as the fresh abalone. I had the fresh abalone before in Jakarta, it cost me around 8 US$  for a tiny lil bowl of rice porridge and 3 thinly sliced abalone. Preety damn expensive for me, but i think it’s worth because the sliced abalone (i guess it’s from fresh) is tender and crisp, like a chicken gizzard. But unfortunately the aromas and the flavour pf the rice porridge is not as good as my jeonbokjuk/ korean rice porridge with sliced abalone

resep abalone bubur abalone korea

For a photo session, i “washed” the sliced abalone with chicken broth !
I guess every restaurand do that too..

Korean Abalone Porridge Jeonbokjuk Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried abalone (you can make this from 70-80 gr dried abalone), slice thinly
  • 150 gr rice, soaked 30 minutes and drained
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 6 cloves  garlic, bruised, finely chopped
  • 3 cloves shallot, finely chopped
  • 3 cm red ginger, bruised
  • 2 tbsp olive oil
  • 2 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp, maekgoli/ cloudy korean rice wine (Bataknese descent used to called this tuak in Indonesia)
  • 1 tbsp ganjang/ korean soy sauce( this is very fragrant ingredient, can be substitude with kikkoman)
  • 8 cups chicken/ fish stock
  • salt and pepper to taste

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the  prepared dried abalone and chicken breast , continue saute for about 2 minutes
  • Add the rice and continue saute another 3 minutes
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • pigeon egg (chicken or quail egg can be the substitude)
  • chopped bird’s eye chillies
  • chopped garlic chieves
  • peyek, indonesian rice fluor cracker with salted anchovies
  • crispy seaweed (couldn’t find this lately)

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Pan Fried Scallop with Black Garlic (Fermented) ala Dentist Chef

pan seared scallop blackgarlic chilli oil how seared scallop

Recipe Pan Seared Scallop with Black Garlic and Chilli Oil

Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine, especially Korean. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind.Black garlic’s popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. But now, you can make your homemade fermanted black garlic easily if you following my instruction.

black garlic recipe how to cook scallop seared asian korean style

Pan Seared Scallop Recipe with Black Garlic and Chilli

In Korea, black garlic was introduced as a health product and it is still perceived as health supplementary food. Black Garlic is prized as a food rich in antioxidants and added to energy drinks, and in Thailand is claimed to increase the consumer’s longevity. It is also used to make black garlic chocolate.

It was written up in the Spring 2008 “Design and Living” special section of The New York Times as a “new staple” of modern cuisine (and incorporated into a recipe, “Black Garlic Roast Chicken”); the NYT author, Merrill Stubbs, noted it was being used by chef Bruce Hill of Bix Restaurant, San Francisco.Matthias Merges, executive chef at Charlie Trotter’s in Chicago, listed black garlic as one of his top five food finds in Restaurant News in December 2008. The rise of black garlic in the US was called “sensational,” and other trade publications besides Restaurant News have noticed the trend.

Many people acceptence is commonly known because fermented  black garlic is far away from the  the raw state. The taste is so light and the texture is buttery. When tou used to eat a pleasant slow roasted garlic, the fermented garlic is lighter even more. You can easily spread the black garlic over a tosted bread since it so soft in texture. Since i can access any ready made fermented black garlic, i search for how to make homemade black garlic in your kitchen. Ok, Then i though that i can cross my finger when i know the secret is to sealed it  vaccumly and let it fermented n relative high heat. The other principal is don’t let any humidity lefted the garlic. I made it by myself now, simple sealed any air by partially submerged the plactic containing garlic  in water and then twisted it and and make a thigh. From 20 cloves garlic, i submerged  1o garlic in water and drained  then thighly sealed. After that i put the garlic in the bottom space of my rice warmer. let it fermented for 40 days.

fermented black garlic recipe how  to cook black garlic

Recipe Pn Seared Scallop with Korean Fermented Black Garlic and Chilli

homemade fermented black garlic

Homemade Korean Fermented Black Garlic Recipe

black garlic fermented homemade how make black garlic korean food

Fermented Black Garlic (Homemade Korean Super Food!)

fermented black garlic, berfore and after peeled !

From 20 cloves, the succesed fermented black garlic is just 6 of them. OK, i’m fine with it, that’s why i know that why black garlic is pricey. From my investigation, i found that any lekeage in the plastic can driven away the water content and transform the garlic into a brownish dried garlic, while the thighly sealed transform into black garlic.

black garlic how make homemade failed

How to make Homemade Fermented Korean Black Garlic

can you note the diffrence between fermented black garlic and the failed ones ?

Pan Seared Scallop with Korean Fermented Black Garlic and Chilli Recipe:

Ingredient:

  • 12 medium size Canadian scallop, pat dry properly
  • 2 black garlic, thinly sliced
  • 1 bird eye chili, deseeded, finely chopped
  • salt and black peppercorn to taste
  • 1 tbsp oil
  • 1/2 tbsp butter
  • 1/2 tsp lime juice

Instruction:

  1. Drizzle the scallop with salt, pepper and lime juice, set aside
  2. Heat up 1/2 tbsp oil in a saucepan, add garlic and turn off the heat, seasoning with salt and pepper
  3. Heat up 1/2 tbsp oil and butter in a grill pan until smoking hot.
  4. Pat dry the scallop  and seared it 1 minutes each side.
  5. Transfer into serving plate and put the sliced black garlic and chili oil above it.
  6. Voila, you’ve got an exotic elegant starter now…

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