Recipe Tonkotsu Ramen (Japanese Pork Bone Noodle Soup) with Chashu Pork Belly & Shoyu Tamago Soy Sauce Marinated Soft Boiled Egg

recipe tonkotsu ramen pork bone broth soup homemade chashu pork belly shoyu soft boiled egg

Homemade Tontkotsu Ramen Recipe

Japanese Tonkotsu Ramen Soup Recipe. Tonkotsu ramen soup is made from stock based on pork bone, combined with a variety of seasoning  such as garlic, onion, shiitake mushrooms stalk and sometimes kombu (kelp/seaweed) and then flavored with salt, miso, or soy sauce. Ramen itself is the Japanese pronunciation of the Chinese noodle called lamian. Tonkotsu ramen was probably the most earthy and well known Japanese pork noodle soup around the world.

recipe tonkotsu ramen

Japanese Tonkotsu Ramen with Sliced Chashu Pork Belly and Shoyu Tamago

Tonkotsu is (豚骨, “pork bones) while ramen is a thin wheat flour and egg noodle.  Tonkotsu ramen noodle soup usually has a cloudy white colored with a thick gooey broth consistency. The taste of many many hours of boiled pork bones it’s too obviously taste slurping delicious. The tonkotsu soup made of colagenous and cartilageous pork parts that boiled slowly and gently until it’s transform it’s colagen into gelatin. Gelatin is the thickening agent for the tonkotsu broth while the bone marrow, caltilageous bone, soft tissue and meat is the flavour sources. Most people adore gelatinous hearthy soup, especially asian. The gooey gelatin texture is what high end and expensive Chinese Budha Jump Over The Wall, Braised Shark Fin Soup Recipe, Braised Fish Maw Recipe and Braised Sea Cucumber Recipe all about

tonkotsu ramen with chashu recipe japanese pork bone noodle with braised pork belly soy sauce egg soft boiled

Perfect Bowl of Tonkotsu Ramen with Chashu, Char Siew and Shoyu Tamago and Sweet Corn

I want to share how i made my perfect bowl of tonkotsu ramen. The basic recipe for making a delicious Japanese tonkotsu ramen soup is PATIENCE, lots and lots of it, not to mention you should be a generous with your gas or electric bills too. I can asure you all the effort for making this homemade tonkotsu ramen will be paid off  when you slurrping the ramen noodle within the broth. You can called me a cheap person,  but i kinda tricked my pregnant oldest sister to made this in her kitchen. She just a lil bit a shocker once i said i want to made a tonkotsu ramen or Japanese style pork bone noodle soup, “i thought you’ll gonna made something fancy recipe like Peanut Crusted Roasted Whole Beef Tenderloin with Gorgonzola and Spinach Stuffing“she replied. “Well,  what made it’s special then ?” she asked me again, it’s gonna take 16 hours all the way to break the pork colagen into gelatin and it’s for real damn 16 hours i replied. “You better be made the tonkotsu pork bone soup right “” she made her final statement.

Recipe Tonkotsu Ramen DIY Homemade pork bone soup japanese pork ramen noodle

Homemade Tonkotsu Ramen Recipe From Scratch

Homemade tonkotsu ramen recipe is a foolproof recipe, no need to fancy all the professional ramen kitchen steps if you didn’t bother about how your tonkotsu broth look a like. Tonkotsu ramen gonna be taste SLURRPING DELICIOUS, by throw all the ingredients into the pot and add lots of water, boil and let’s the time do the magic. If you gor a little bit more patience and passionate about making a perfect and authentic tonkotsu soup with it’s all  thick, whitish creamy, slurrpy, and flavoursome distinct characteristics, you should following my of easy tips and tricks for making tonkotsu ramen soup. This are the three basic component of tonkotsu Ramen:

Part 1: The Tonkotsu Ramen Broth or Pork Bone Soup

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Pork Bone (Ham/Leg Bone and Back Bone), Wild Boar Meaty Ribs for Delicious Tonkotsu Ramen

First you should choose the best quality of pork bone for making your homemade tonkotsu ramen broth. I’m using a combination of a very meaty wild boar ribs and backbone and also farmed raised pig leg bone for this recipe. Wild boar or wild pork leg bone is more preferred for tonkotsu broth because it’s got more rich and complex flavour and also less fat than the regular pork. But my batch of pork leg is made me happy thou, simply because the butcher is too generous to let a lot of meat attached to the bone. I replace the pig trotter with chicken feet because the butcher already run out of it even i’m stopping by at 10 a.m. Beside, you can use other  collagenous and cartilageous parts of the pig like skin and any pork bones including the compact and the flat bone. The bone marrow would be dissolved and released it’s natural umami glutamic flavour. Authentic japanese style pork broth using pork back fat, but  i think this “lean” version is sinsfully delicious enought, instead  i reduce the floated rendered fat on the tonkotsu ramen broth later on.

step by step recipe tonkotsu ramen broth pork bone stock japanese style

Boiled Pork Bone for Tonkotsu Ramen Broth

Once you had the pork pone, now you ready to making tonkotsu ramen broth. Plenty of cold water poured into a large pot, and bring  to boiled.  All the bone (pork bone, wild boar ribs, and chicken feet) throwed into the hot boiling water then cook for 1 minute. The heat was turned off and  the pork bone and chicken feet drained. The water discarded and the pot was cleaned.  Any bloody stain and black vein in the pork bone trimmed off then rinsed under cold running water. The  pork bone, chicken feet, few bulbs of garlic, white part of spring onion quartered onions and sliced ginger into the pot then plenty of clean water  poured and the mixture  boiled with high heat.

how to make tonkotsu ramen broth pork bone stock recipe

Skimmed Off Tonkotsu Ramen Broth Soup from Scum and Foam

The tonkotsu ramen broth needed to simmer into a low heat once it boiled. All the floating scum and foam gently skimmed off from the both surface with a soup ladle. If you skipped this step the final tonkotsu broth gonna be dirty. Just look at the photograph, the scum looks really gross eventhough it didn’t much effect the taste of the broth. The best way to observed that you boiled your tonkotsu broth correctly is to only few bubble comes out once in a time from the broth. The boiled pork bone broth stop bubbled gas out after you open the lid for about 1 minutes.

tonkotsu ramen broth 2 hours pork bone soup chicken feet stock

Tonkotsu Ramen Soup Broth: 2 hours boiled (thin and translucent)

After 2 hours boiled in a very low heat, the tonkotsu ramen broth already look like a broth. The texture and the consistency  didn’t changed much and there’s a noticeable floated fat on it. The 2 hours wild boar tonkotsu ramen broth color is still translucent and very pale whitish creamy.

recipe pork bone soup tonkotsu ramen 4 hours broth homemade pig ribs stock

Tonkotsu Ramen Soup Broth: 4 hours boiled (slighly thick and opaque)

The tonkotsu ramen broth with wild boar ribs, regular pork bone and chicken feet got a slighly thicker consistency and a little bit opaque right after boiled for about 4 hours. Almost all the surface of the tonkotsu ramen broth covered with rendered fat.

recipe tonkotsu ramen soup boiled 6 hours pork bone ribs broth chicken feet

Tonkotsu Ramen Soup Broth: 6 hours boiled ( thicker and opaque)

After 6 hours boiled, the homemade tonkotsu ramen broth from scratch now looks much more opaque and the gelatine was partially released from the pork bone and chicken feet. I you want to continue to boil the tonkotsu broth, you definitely need to add more water to replace the evaporated water. The smells of pork bone the broth is  now really heavenly and the texture of the dissolved gelatin made the consistency even thicker. I stop boiling the tonkotsu ramen broth because it’s already 1 a.m and then 1 put the broth in the fridge.

homemade tonkotsu ramen broth pork bone from scratch boiled 12 hours

Chilled Tonkotsu Ramen Broth, Remove the Solid fat!

The 6 hours of boiled tonkotsu ramen broth taken out from fridge firstly in the morning. The chilled broth looks like a firm jelly and covered with white fat.  The fat is really easy to be removed from the pork bone broth because it’s still very firm solid.

recipe tonkotsu ramen pork bone broth boil for 16 hours

Clear 6 Hours Gently Boiled or Simmered Tonkotsu Ramen Broth

This is what you got from 6 hours boiled tonkotsu pork bone soup. The  tonkotsu broth jelly looks really clear because i boiled it gently, istead it’s gonna be more opaque. I was very careful to maintain the tonkotsu broth heat simmer so low that only a few bubbles at a time would break the surface.

recipe pork bone broth tonkotsu ramen homemade stock pork chicken feet

Crack Open Pork Leg Bone to Expose the Bone Marrow for Rich and Creamy Tonkotsu Ramen

I craked open the pork bone leg to expose the bone marrow to make sure all the goodness flavour of the pork infused into the tonkotsu ramen broth. I think i’m glad that i previously removed the fat from the broth because it already got more delicious fat once the bone marrow fat rendered. i using a stone pestle to crack open the compact pork leg bone and i guess you should really put your back into it, thinking about my ex-girlfriend really helped too! lol

recipe tonkotsu ramen soup 10 hours broth homemade pork bone stock

Tonkotsu Ramen Soup Broth: 10 hours boiled (thick and opaque, the meat still attached to the bone)

This is 10 hours boiled tonkotsu ramen pork bone stock look a like. The texture and the consistency  is very thick and there’s a renderred bone marrow fat on top of it. The chicken feet was very tender and few of the meat still attached in the pork bone. Please Be carefull when you handle the boiling tonkotsu ramen broth because it’s really freaking hot.  The dissoved gelatin is non-volatile substance that made fewer water molecules at the broth surface which made fewer amount of water can escape.  This effect is called reducing the vapor pressure and increasing the boiling point of the broth,  you know actually i can’t even believe that i still remember the high schools chemistry class lesson.

Tonkotsu ramen broth 12 hours boiled pork bone broth recipe

Tonkotsu Ramen Soup Broth: 12 hours boiled (thick and opaque, the meat is compeletely fallen off the bone)

The 12 hours tonkotsu ramen broth even more opaque  and very-verythick. All the meat is fall off fhom the pork bone and i can even recognize the garlic, onion and chicken feet. I also add about one  and half of water and bring it to boil and simmer for another 4 hours.

tonkotru ramen broth recipe 16 hours japanese pork bone soup noodle recipe

Done Tonkotsu Ramen Soup Broth: 16 hours boiled (rich, creamy and slurrping delicious)

The final 16 hours  tonkotsu broth  is done now. It’s really a devine and superb whitish tonkotsu stock got rich, creamy, and all the savoury goodness on it. I drained and sived the broth from the solid ingredients and literrary cross my finger above my head. Two things i really happy about my tonkotsu broth, first i done it right and the second fact that  i didn’t paid for the gas bill, lol

recipe tonkotsu ramen broth recipe 16 hours homemade pork bone soup noodle stock

The Remaining Bone and Meat from Making Tonkotsu Ramen Broth: Soft Enough to Crushed with finger

After 16 hour boiled gently the pork bone is literrary soft and crushable with fingers. All the meat was falen off the bone and i can barely seen any chicken feet on it. The tonkotsu broth was sieved with cheese cloth and then i enjoyed the remaining solid ingredients. The remaining meat can be added to flavoured savoury fritter  or pancake like my Homemade Zuchinni Pancake Recipe istead of thrown out into the garbage can.

how to make thick tonkotsu ramen broth recipe japanese pork bone noodle with chashu pork belly gelatin soup

Thick and Perfect Tonkotsu Ramen with Distict Gelatin Film on the Surface of the Broth

The perfect consistency of tonkotsu ramen is thick and slighly gooey. The boiling hot tonkotsu ramen soup form a very thin gelatin once you poured it into a serving bowl. This thin film is dissolved right away once i stirred it and it’s the guaranty of slurrping delicious tonkotsu ramen Japanese pork bone noodle soup.

tonkotsu ramen topping recipe tamago soft boiled egg soy sauce pork belly chashu japanese noodle pork soup

Tonkotsu Ramen Topping Chashu Pork Belly, Barbequed Char Siew Pork, Soy Marinated Soft Boiled Egg, Pork Intestine, Sweet Corn, Mayu Oil, and Spring Onion

Part 2: Tonkotsu Ramen Topping

The tonkotsu pork topping is the generally chashu pork belly, shoyu tamago or soy sauce soft boiled egg, Chinese Style Char Siew Barbequed Pork, mayu oil or blackened garlic infused sesame oil, chopped spring onion and sweet corn.. Beside that i also add some thousand layer pork intestine because i had leftover pork intestine from making Homemade Chinese Sausage or lap Cheung. If you interesting to made your own chinese thousand layer braised pork intestine, you can prepare it with Annielicious Pork Intestine Recipe. The shoyu tamago made the soft boiled egg by boilling egg in 5-6 minutes and then put it into ice water to stop the cooking process. The soft boiled egg then soaked in dark soy sauce until used as tonkotsu ramen topping.

recipe chashu braised pork belly soy sauce shoyu tonkotsu ramen topping

Chashu Japanese Braised Pork Belly Roll

The recipe of chashu pork for tonkotsu ramen broth is really simple. The pork belly is rolled into a cylindrical tube and then tide up with sewing twines. Choose the same thickness of pork belly to make a really fine rolled chashu pork. The rolled chashu pork belly than braised slowly in a shoyu or Japanese soy sauce broth, mirin and sake. I also seasone the chashu pork with chili, five spice powder, ginger and garlic. I also braised my thousant layered pork intestine on it too

Part 3: The Tonkotsu Ramen Noodle

tonkotsu ramen with chashu and tamago soft boiled egg japanese pork broth noodle

Tonkotsu Ramen with Less Calories Egg Noodle

Any kind of ramen noodle is suits for this tonkotsu ramen recipe. Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled, so be creative! I using a think less calories fresh organic egg noodle in the supermarket, this made me feeling less guiil for slurring this fatty tonkotsu ramen.

recipe tonkotsu ramen with pork chashu shoyu tamago soft boiled egg and red roasted pork char siu

Tonkotsu Ramen Recipe

Tonkotsu Ramen Recipe:

A. Recipe  Homemade 16 Hours Tonkotsu Ramen Broth:

  • 1.5 kg pork leg bone
  • 1.5 kg wild boar or pork ribs (choose the meaty one)
  • 500 gr chicken feet
  • about 8 L water (and extra)
  • 50 gr dried  shiitake mushrooms stalk, sliced *optional
  • 1 onion, quartered
  • 2 whole bulbs garlic
  • thumb size ginger, bruised
  • Salt and pepper to taste

How to Make 16 Hours Tonkotsu Ramen Broth :

  •  Clean the pork bones and chicken feet thoroughly to get rid of the extra blood.
  • Put plenty of water, just enough to cover the pork bones and bring it to boil for about 2 minutes.
  • Throw this water completely and clean all the cooked bones under running water once again, remove any bloody stain and blackish vein from the bone.
  • Add the cleaned pork bones, chicken feet, onions, bulbs of garlic and ginger and add  to 8 L of water and boil under high heat, turn the heat into simmer once it boiled.
  • Skim off the foam scum from the surface with soup ladle.
  • Simmer and boil the tonkotsu broth for about 6 hours with lid cover, stirring once every 30 minutes.
  • After 6 hours, transfer the tonkotsu broth to chilled in the fridge until firm, removed the fat from the broth.
  • Cracked open the pork leg bone with stone pestle to expose the bone marrow.
  • Boiled the tonkotsu broth with low heat for another 10 hours
  • Adjust the amount of water until the finish soup volume is about 5 Litre
  • Strained the tonkotsu soup with cheese cloth to separate the tonkotsu broth from the solid ingredients.

B. Recipe Chashu (Japanese Style Rolled Braised Pork Belly):

  • 1 kg skin-on pork belly (choose the same thickness)
  • ½ cup shoyu/Japanese Soy sauce
  • ½ cup sake
  • ½ cup mirin
  • 2 tbsp brown Sugar
  • Spring onion greens (white part only)
  • 5 cm ginger, thinly sliced
  • 6 cloves of garlic, bruised
  • 1/2 tbsp chinese five spice
  • 6 chillies, roughly choppped
  • about 2 cup of water
  • salt and pepper to taste

How to Make Chashu Japanese Style Braised Pork Belly:

  • Roll the pork belly and tie it properly with sewing twines, so that the roll doesn’t open up.
  • Put all the chashu pork belly ingredients in a pot.
  • Bring it to boil and braised it until tender for Bout 45 minutes.
  • Remove the chashu from the pot and let it cool at room temperature.
  • Remove the twines and cut the roll into circles of desired thickness.

C. Shoyu Tamago Recipe (Japanese Soy Sauce Marinated Soft Boiled Egg)

  • 10 eggs, room temperature
  • water
  • ice water
  • 1 cup light soy sauce
  • 1/4 cup dark soy sauce

How to make Shoyu Tamago Japanese Soy Sauce Marinated Soft Boiled Egg:

  • Bring the water to boil with high heat
  • Turn the heat into low and then put the egg
  • Boil the egg for about 5-6 minutes for gooey soft boiled egg and more for firmer boiled egg< turn the egg around every minutes to make sure the egg cooked evenly
  • Put the soft boiled egg in ice water to stop the cooking process
  • Peel the egg then put it in a shoyu soy sauce mixture
  • Incase the egg didn’t compeletely submerged, add some cloth to cover the egg to made the shoyu absorbed to the cloth and all the unsubmerged  egg surface.

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Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

roasted garlic sauce pasta spaghetti spicy tomato garlic pan seared baby scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Scallops recipe is one of my favourite meals al the time. The roasted garlic tomato for pasta is actually tomato based sauce with tons of roasted garlic. Instead of fresh tomato that usually used on roasted garlic sauce, i’m using my leftover roasted garlic from making Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe. Then you know what, i guess this must be the reason why my niece can’t stop diggin into the rosted garlic spaghetti.

Pasta roasted garlic recipe scallops spicy tomato sauce

Spaghetti with Roasted Garlic Sauce and Pan Seared Baby Scallop

Don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato. Pan seared scallops with perfectly charred outside and bounchy, juicy and also crunchy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop”instean the ” wet scallop”. Scallops which threated with sodium tripolyphosphate (STPP)  called “wet scallop” while the “dry scallops” didn’t.  STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciated dry and wet scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color.

pasta with roasted garlic recipe spicy tomato sauce pasta seared scallops

Roasted Garlic and Tomato Spaghetti with Pan Seared Baby Scallop & Romaine Lettuce

recipe pasta scallops spaghetti roasted garlic tomato sauce

Slurpping Delicious  Roasted Garlic Sauce Spaghetti Perfectly Seared Baby Scallop!!

I had my first roasted garlic pasta at Mad for Garlic restaurant in Grand Indonesia  Mall, Jakarta. Mad for Garlic was a garlic themed restaurant from Korea. As i expected before, vibrant of garlicky dishes was oferred with hillarious name on it. Beside the roasted garlic pasta, 1 had vampire (or dracula) killer which is a toasted bread with garlicky dip, caprese salad (standart) and also rib eye steak with various kind of garlic. Thougt  i’m  really enjoying the roasted garlic pasta, i guess i’m not gonna spend more than 10 bucks for that simple roasted garlic pasta in Mad for Garlic restaurant no more, i got a fully bowl if it’s homemade.

recipe pasta roasted garlic tomato sauce spaghetty scallops pan seared

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

recipe pasta scallops spaghetti roasted tomato garlic sauce

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

Roasted Garlic Pasta Spaghetti Recipe:

  • 125 gr pasta (i’m using angel hair spaghetti), cook with package instruction
  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • 1/4 cup  grated parmesan cheese
  • a pinch of oregano
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

Instruction:

How to Make Roasted Garlic Pasta Sauce Spaghetti :

  • Put the roasted  tomato, roasted garlic  and cheese in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Served it with pan seared baby scallops and romaine lettuce greens
pasta roasted garlic tomato sauce seared sea scallops

Pan Seared Scallops Over Roasted Garlic Sauce Spaghetti

 

Pan Seared Baby Scallop Recipe :

  • 200 gr baby scallops (1 small package)
  • salt and pepper to taste
  • 2 tbsp olive oil

How to Perfectly Pan Seared Scallops”

  • Drain the scallops from the remaining dripping (use kitchen towel or shiever)

dry scallops how to perfect seared scallops

  • Season the scallops with salt and pepper evenly
  • Heat up the skillet  and swirl the olive oil to coating it well, wait until the skillet is smoking hot
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared

pan seared scallops how to crispy seared baby scallops

  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too (mine was about 1 minutes each side)

how to perfect seared scallops recipe

  • Serve the pan seared baby scallops with roasted garlic spaghetti

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Fish Head Asam Laksa Recipe: Malaysian Spicy and Sour Noodle Soup with Grouper Fish Head

Asam Laksa Fish Head Recipe Malaysian Spicy Noodle Soup

Malaysian Asam Laksa Recipe: Spicy Noodle Soup with Grouper Fish Head

Asam laksa  from Malaysia is a sour, fish-based noodle soup. While Indonesian Beef Rendang is the World’s  most delicious foods complied by CNN Go in 2011, Malaysian  asam laksa is listed number 7  from 50 dish. Tamarind or asam (or asam jawa) which is commonly used to give the stock its sour flavor. Besides,  asam keping (also known as asam gelugur), dried slices of sour mangosteen, for added sourness. The modern Malay spelling is asam, though the spelling assam is still frequently used. This asam laksa tamarin-based broth soup  is similiar with Indonesia Pindang Tulang  from Palembang and Chinese  Hot and Sour Beef Soup  .

laksa asam fish head spicy noodle soup

Laksa is a spicy rice noodle soup from the Peranakan culinary, fusion of of Chinese and Malay (Melayu) descent found in Indonesia, Malaysia and also Singapore. Laksa derived from the Sanskrit lakshas (लकशस्) meaning “one hundred thousand” (lakh) and Hokkien Chinese word 辣沙 (Cantonese: [lɐ̀t.sáː]) as “dirty”  and “spicy sand” from the appearance and  the texture of the grounded dried prawns.

fish head asam laksa penang malaysia recipe

Fish Head Asam Laksa Recipe from Penang Malaysia

The main ingredients for asam laksa include shredded fish, usually ikan kembung or mackerel fish,but you can use any kind and also any part of the fish that you like. I’m using a giant grouper fish head, i’m using half of it for making  Woku Belanga Kepala Ikan Kerapu khas ManadoThe laksa asam topping and condiment is quite many, diced cucumber, finely sliced red onion, chopped red bird eye chillies, diced pineapple, lettuce, mint leaves, Vietnamese mint or daun laksa/daun kesum and pink torch gingerblossom(bunga kantan/kecombrang/honje). Authentic version always use daun laksa, either it won’t be laksa for my licking. Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli), but i’m using a low calories egg noodle for this recipe.

laksa leaves daun kesum vietnamese corriander leaves

Laksa Leaves,Daun Kesum, Vietnamese Corriander Leaves, Cambodian Mint from Kem Chick Supermarket

fish head asam laksa recipe malaysia

Resepi  Laksa Asam Pedas Kepala Ikan (Grouper Fish Head Asam Laksa Recipe)

There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Beside fish laksa curry, i love Laksa Ketam or Rice Noodle in Rich & Spicy Crab Curry Soup. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.

resep laksa malaysia fish head spicy soupSup kepala ikan asam pedas dengan mie beras maybe the best fish head laksa in Bahasa Indonesia translation. This kind of spicy, hot and also sour with a little touch of natural savoury and sweetness from the broth basic ingredients is a common preparation in Asia. I love everything if it’s got that trio flavour within one dish. Since everybody need and love carbs either it pasta or even noodle, i guess you should mix-match the ingredients. Instead of tamarind paste, you could replace it with vinegar or even lemon juice. You can experiment with the broth basic-flavour with chicken, beef, squid, shrimp or crab, what ever you like then. Beside using noodle, i love asam laksa served with japanese udon too.

Asam Laksa Fish Head Recipe :

Ingredients:

  • 1 Garoupa/grouper  fish head (you can substitude with red snapper or any large fish head), cut into pieces
  • 1 pack rice noodle (i’m using low calories noodle), about 250 gr for 4 serving
  • 1 kaffir lime, juiced
  • 3 L water
  • 4 tbsp tamarind paste
  • 2 tbsp oil
  • salt and pepper to taste

Asam Laksa Spice Paste:

  • 12 shallots(bawang merah)
  • 6 cloves garlic(bawang putih)
  • 12 red chilli/ cayenne pepper(cabe merah)
  • 6 or more bird eye chili (cabe rawit)
  • 3 candlenuts (kemiri/buah keras)
  • 5 cm galagal (lengkuas)
  • 5 cm ginger (jahe)
  • 5 cm fresh turmeric (kunyit)
  • 4 stalks lemongrass, use only the soft white inner part (sereh/serai)
  • 1 tbsp shrimp paste (terasi/belacan)
  • 2 tbsp dried shrimp, soaked with warm water, toasted

Garnish:

  • Vietnamese mint leaves (daun laksa/daun kesum), roughly chopped
  • Mint leaves, roughly chopped
  • Red chilli pepper, finely chopped
  • 10 cherry tomato, halved
  • Torch ginger blossom (bunga kantan/ kecombrang/honje), thinly sliced

diced cucumber

  • 1/2 red onion, thinly sliced
  • Calamansi lime, halved

Instruction:

  • Season the fish head with lime juice, salt and pepper, set aside

fish head for making laksa asam broth grouper

  • Heat up the oil in a sauce pan, saute the spice paste and the shrimp paste until throughtl cooked and fragrance
  • Pour the water and throw the tamarind paste, bring to boil
step by step asam laksa recipe how to make broth

step by step asam laksa recipe : boil the hot, sour and spicy broth

  • Add the fish head and bring it to boil again
how to make laksa asam penang fish head

step by step asam laksa recipe : boil the fish head and then simmer

  • Once it boil, discard any scum and foam that risen up above the broth
  • When the foam is not present, simmer the broth until the fish is completely cooked and the collagen is released for about 30- 45 minutes
  • Season the broth and adjust the taste
  • For serving, put the noodle in the bottom of the bowl, put the fish head above it and pour the broth.
  • Serve it with the garnish and condiments

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Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream

black chanterelle pasta mushrooms pasta creamy black trumphet mushrooms

Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream

Black Chanterelle mushrooms pasta recipe with  addition of sun dried tomato and cream is an easy, healty and yet tasty dish. Black Chanterelle mushrooms made it fancy even more.  Black Chanterelle mushrooms (Craterellus cornucopioides) is an edible mushroom, the horn of plenty, also known as black trumpet, trompette de la mort or trumpet of the dead. The idea of the name “trumpet of the dead” is that the growing mushrooms are being played as trumpets by people under the ground.

dried black chanterelle mushrooms horn of plenty, black trumpet mushrooms

Dried Black Chanterelle Mushrooms, Trumpet des Maures, Horn of Plenty, Black Trumpet

The dried black chanterelel mushroom’s flavour even improves than the fresh, but the texture is slightly tougher and more rubberry. That’s why i suggested that dried chanterelles reconstituted or soaked in water overnight to soften it. To retain more flavor, you should not discarded the soaking water and using it to the dish when they are cooked. Chanterelles mushroomare especially prized for their culinary value and are favorites of mushroom hunters.

pasta black trumphet mushroom black chanterelle pasta

Black Chanterelle Mushrooms Pasta Recipe

This mushrooms is found in woods in North America, Europe, Japan and Korea. Mainly it grows under beech, oak or other broad-leaved trees, especially in moss in moist spots on heavy calcareous soil. The mushroom is usually almost black.  Hunters of this mushroom say it is like looking for black holes in the ground. The Horn of Plenty looks rather unattractive, but has a very good flavour. Humans have eaten mushrooms for thousands of years. Chanterelles like this one are especially prized for their culinary value and are favorites of mushroom hunters. Mushroom hunting is an exciting, fun, and rewarding hobby.

borde dried black trumphet chanterelle mushrooms

Borde Dried Black Trumpet Chanterelle Mushrooms

dried black trumphet mushrooms chanterelle soak water

Soaked dried black chanterelle mushrooms before cooking

I purchased  a couple pack of  Borde Trompetttes des Maures or dried black chanterelle mushrooms in Carrefour supermarket for about 5 USD for tiny 28 gr package. Pretty pricey, but i guess it’s worht for the price, besides, it’s not easy to find a gourmet mushrooms in Indonesia, even in Jakarta. I guess this black chanterelle is away cheaper than porcini mushrooms that i’m use fo making Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing.

black chanterelle mushrooms pasta black trumpet

Spaghetty Pasta with Dried Chanterelle Mushrooms, Sun Dried Tomato and Cream

Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream Recipe :

Ingredients:

  • 1 package of dried Black Trumpet mushrooms (28 gr)
  • 125 gr dried pasta ( i use angel hair pasta), cook according to package instruction
  • 1/4 cup Homemade Sun Dried Cherry Tomato , soaked 10 minutes, drain, roughly chopped (you can replace with 1/2 cup fresh cherry tomato)
  • 1/2 cup  heavy cream
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • salt and pepper to taste
  • a pinch of mix italian herbs

Instruction:

  • Wash the dried black chanterelle mushrooms to remove any dirt in running water
  • Soaked it overnight in the fridge
  • Drain, shredded of roughly chopped it, reserve the liquid
  • Heat up the butter and olive oil, saute the shallot and garlic until slightly brown
  • Add the chanterelle mushrooms and sundried tomato, saute another 3 minutes
  • Pour the soaking liquid and heavy cream, bring to boil, simmer until thicken
  • Add the salt and pepper with mix italian herbs
  • Add the pasta and cook it until it mixed well
  • Serve it immediately

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Resep Laksa Ketam/Kepiting, Rice Noodle in Rich & Spicy Crab Curry Soup

resepi laksa ketam crab curry rice noodle soup malaysian

Laksa Ketam or Rice Noodle in Rich Crab and Coconut Milk Curry

Laksa is a spicy rice noodle soup from the Peranakan culinary, fusion of of Chinese and Malay (Melayu) descent found in Indonesia, Malaysia and also Singapore. Laksa derived from the Sanskrit lakshas (लकशस्) meaning “one hundred thousand” (lakh) and Hokkien Chinese word 沙 (Cantonese: [lɐ̀t.sáː]) as “dirty”  and “spicy sand” from the appearance and  the texture of the grounded dried prawns.

recipe crab curry laksa noodle soup crab spicy crab soup

Live Blue Crab Made the Laksa Had a Very Kick’in and Superior Crabby Broth

I was  so lucky to found live blue crab at Grand Lucky Supermarket in Jakarta (nearby Pacific Place Mall) and it’s not tagged as silly expensive as a seafood restauran. The live blue crab cost me about 9.99 USD for a kilo and i brought home about one and a half kilos. No more pale canned crab meat that cost me about 2.85 USD for 125 gr drained crab meat weight. Foraging over a gourmet store in Jakarta driven me to Kem Chick Supermarket and i found a very small bundle of daun laksa or daun kesum or laksa leaves for about 0.5 USD. Daun laksa had a stong aromatic aromas and pleasant spicy and a little bit tangy after taste. but since i using live blue crab for this recipe, i use only a pinch. I think daun laksa is more suits with asam or sour laksa instead of curry laksa for my personal licking.

live blue crab in aquarium grand lucky supermarket

Live Blue Crab in Aquarium @ Grand Lucky Supermarket

laksa leaves daun kesum vietnamese corriander leaves

Laksa Leaves,Daun Kesum, Vietnamese Corriander Leaves, Cambodian Mint from Kem Chick

recipe crab laksa noodle soup crab coconut curry spicy malaysian noodle soup

Spicy Crab Coconut Curry Soup with Rice Noodle/Vermicelly a.k.a Laksa Kari Ketam

There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.

crab spicy curry noodle crab laksa ketam mie kepiting

Crab Curry Laksa Recipe:

  • 1 kg live or fresh blue crab,
  • 2 pcs tamarind peel (asam keping/asam potong)
  • 1/4 tsp tamarind paste
  • 5 fresh shiitake mushrooms, thinly slice*optional
  • 1500 ml chicken stock
  • 1 cup coconut milk
  • Cooking oil
  • Rice vermicelly or rice noodle, boiled according to package instruction
  • Salt, sugar and fish sauce to taste

Laksa Spice Paste Recipe:

  • 20 fresh red chillies (cabe merah)
  • 12 shallots (bawang merah)
  • 8 cloves garlic (bawang putih)
  • 3 cm turmeric (kunyit)
  • 3 cm ginger (jahe)
  • 1 tbsp shrimp paste (terasi/belacan)
  • 3 candlenuts (kemiri)
  • 2 lemongrass (sereh)
  • 1 tsp coriander (ketumbar)
  • 1/4 tsp pepper
  • 30gr dried prawns, soak for 10 mins, drained

Garnish and Condiment:

  • Corriander leaves
  • Daun kesum or laksa leaves or vietnamese corriander leaves
  • Bean sprout
  • Chopped tomatoes
  • Chopped chillies
  • Deep fried shallots
  • lemon wedges

Instruction:

  • Clean the blue crab and remove the gills,steamed for about 15 minutes, carefully remove the meat from the shell, drain and set asida the crab meat, retain the liquid for the laksa broth
  • Heat up the oil in a wokpan, saute the spice paste until fragrant and had more vivid color
  • Pour the chicken stock, coconut milk and the liquid from steaming the blue crab
  • Add the tamarind peel and the tamarind paste, bring to boil
  • Put the shiitake mushrooms and season to your preference taste

How to serve the crab curry laksa:

  • Put the rice vermicelli/rice noodle in the bottom of the serving bowl, add the crab meat and pout the laksa broth, serve with the garnishes and condiments

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Homemade Sweet Potato Gnocchi Pasta salad with Amaranth, Roasted Aubergine and Kalamata Olives

sweet potato gnocchi recipe homemade purple gnocchi

Homemade Sweet Potato Gnocchi Pasta Recipe. Gnocchi ia a thick and soft  Italian  pasta that consist of semolina flour, potato and egg yolk. Instead of potato, you can substitude with , pumpkin, or any rooted veggies like sweet potato, carrrot or beet roots etc. You can made it with various sauce, you can served it with tomato base sauce like sun dried tomato pesto, spicy tuna and tomato sauce or spicy chilli tomato sauce; or peanut pesto sauce. Gnocchi is usually served as appetizer, thats why i like to served purple sweet potato gnocchi as  a simple and refreshing salad with a springkled sumac and a lil drizzled of truffle oil.

HOMEMADE GNOCCHI RECIPE SWEET POTATO GNOCCHI SALAD

Today i made a homemade purple sweet  potato from scrath.  The purple sweet potato tagged as japanese purple sweet potato, googling search end up as Okinawan purple potato. This sweet potato is really sweet in taste and had a dark purple color. I’ve try many times made a mashed purple sweet potato fo my Confit d’Oie /Goose Confit Recipe Serve with Cherry Tomato & Musrooms Confit, and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing.  The Okinawan purple potato made a very impressive purple coloring for many dish like pasta, cake or even bread.

sweet potato gnocchi recipe purple sweet potato gnocchi

Forget the store brought gnocchi since homemade gnocchi is preety easy to made and it taste far away greater than the the instant gnocchi. In rush hours meals, i like to made the gnocchi  into a tiny long tubular and simply cut it 1 1/2 inchs and directly boiled it. But when my niece is in town, she always did the fork  pressing to make a fork punch pattern in the gnocchi.

Ingredient:

  • 250 gr purple potato, peeled
  • 100 gr semolina or all purpose flour plus more for dusting
  • 1 tbsp cheese powder
  • 1 tbsp olive oil
  • salt and pepper to taste

Gnocchi Pasta Salad Recipe :

  • 1 aubergine or eggplant, cui tinto bite sice and roasted until cooked and had a  nice charred golden brown surface
  • 1 cup amaranth( we used to called this as spinach in Indonesia)
  • 2 hard boiled egg, quartered
  • 1/2 cup kalamata / black olives, halved
  • grated cheese
  • a pinch of SUMAC
  • black truffle oil
  • salt and pepper to taste

Instruction:

  • To make the pasta, cut the sweet potatoes an wrap with alumunium foil and bake until fork tender for about 20 minutes.
  • Remove the potatoes and let it cool, place into a bowl and mashed  the flesh through a fine sieve metal strainer.

homemade gnocchi from scratch recipe

  • Add the cheese, salt , pepper and all purpose flour and olive oil and mix until dough forms.

how to make sweet potato gnocchi recipe purple gnocchi

  • Place the dough on a lightly floured surface and knead until smooth and elastic, about 6 minutes.
  • Add additional flour if the dough is still sticky. Then, quartered
  • Roll each section with a floured rolling pin into a long tube like roll.

step by step making sweet potato gnocchi homemade gnocchi recipe

  • Cut each section into 1 inch bite-size sections.

easy gnocchi step by step recipe sweet potato gnocchi

  • Gently press the gnocchi section with fork

how to make gnocchi with fork

  • Roll a fork over the top to get the ridges.

purple sweet potoato gnocchi homemade recipe from scrathc

  • Bring a large pot of salted water to a boil and cook until the gnocchi starts to float.
  • Remove the gnocchi from the cooking water and drained
  • Your purple sweet potato gnocchi is ready to serve with your own preference sauce

How to Make a Gnocchi Pasta Salad:

  • Mix all ingredient and served cold as appetizer

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