Recipe Ebi Sashimi (Japanese Sliced Raw Live Shrimp or Prawn, Served with Soy Sauce Dip)

recipe raw prawn sashimi live shrimp japanese ebi sashimi

Ebi Sashimi ( Japanese Style Sliced Raw Prawn or Shrimp)

Homemade Ebi Sashimi is a Japanese simple dish consisting thinly sliced of very fresh raw flesh from live shrimp or prawn.  Sashimi lloterrary means “pierced meat”,. The preparation of ebi or prawn sashimi is quite simple, no need of cooking, just a chef’s knive skills involved. The live shrimp or prawn used to be prepared just before serving, even it’s ususally prepared by sushi chef right infront of the hungry customers. The chef twist the body of the prawn to separate it from the head, devein, cleaned, sliced  and then served, that’s it!. Most of you may think it’s sounds icky, but i’m pretty sure that i had a pretty high standard of taste buds,  you should try give it a try first!, don’t overthink and then you’ll gonna love it. I love eating raw prawn, shrimp or lobster, if you want to introduced yourself with eating  raw seafood, i think my spicy and tasty Live Lobster Ceviche Recipe will be a great starter, just adjust the ingredients with prawn, shrimp, scallops or any fish fillets you’ve got.

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Raw Prawn Sashimi

Prawn sashimi used to be served ikizukuri style; the prawn or shrimp flesh is thinly sliced while the head laying beside is still crawling, twitching, and moving. If you didn’t had a stoneheart like mine and consider it’s over than too fresh, ask nicely to the chef to remove the head from the serving plate. Instead of discarding the prawn or shrimp head, the sushi chef used to deep fried or grill it to made a little side snacks. But i think i’m not gonna do that, i’m gonna made a shrimp or prawn head miso soup using my Japanese Lobster Miso Soup Recipe.

live prawn swimming in tank recipe making ebi sashimi tiger black prawn

Live Giant Tiger Prawn Swimming in a Tank, Ready to Catch for Making Ebi Sashimi

I’m using live giant black tiger prawn for making this prawn sashimi. The giant tiger prawn was pretty huge, weight about 150-200 grams each and about 25-30 cm long, only six of seven of giant tiger prawn for a kilo. Tiger prawn flesh got a bluish translucent color when it’s raw. Live giant tiger prawn is not available at all market here in Indonesia, you can go to trusted supplier of live prawn. In jakarta there  several live prawn supplier; Iane fish market, Everfresh fish market, Bandar Djakarta Fish Market or in Grand Lucky Supermarket. If you can’t access the live prawn or shrimp, purchase the vaccum packed ones with certified sashimi grade.

live giant tiger prawn for sashimi ebi japanese raw shrimp suchi

Live Tiger Prawn Compeletely Sedated in Ice Cold Water on a 12 Inches Shallow Porcelaine Bowl

Killing live giant tiger prawn for making sashimi is another tricky problems. My palm is almost injured once i try to grab it with my bare hands. I was trying to handle it with my hands and taking it’s photograph, but it’s keep jumping all over and made a hillarious kitchen mess.  My sister told me that she used to sedate the lobster or catfish with ice cold water and lucklily once i try it, it’s works. The ice cold water made the prawns sedated without killing them.  I put one of the live giant tiger prawn in a 12 inches (30 cm diameter) bowl filled with ice cold water to compare the  prawn size. The freshness of the ingredients is the key of delicious sashimi. Never buy raw shrimps or prawn from market stalls to make shrimp sashimi, even it’s freshly caught, the fluctuative temperature during the transportation may degraded it’s qualities. So, i personally only eat sashimi once it’s only from a live prawn or shrimp.

raw shrimp sashimi recipe prawn sashimi with soy sauce ginger wasabi rice vermicelly japanese food

Fresh Raw Prawn Meat with Bluish Translucent Color

Before you thinking to made your own prawn sashimi, you should know there’s several rules to follow for making a delicious, edible and SAVETY prawn sashimi.  Prawn sashimi is eaten raw,  any improper preparation and excessive intake can lead to food poisoning.  Any raw animal product like raw prawn flesh is a high risk food. Marine prawn or shrimp are commonly used in prawn  sashimi.  Their shells are easily contaminated by pathogens, like Vibrio parahaemolyticus and Vibrio cholera, the risk even higher with eating raw freshwater prawn or shrimp. In order to reduce the risk, you should pay extra attention on the following tips to make prawn or shrimp sashimi at home :

  • If you had live shrimp or prawn, keep it  alive as long as posible, kill it just before served as sashimi,
  • If you had a vaccum packed prawn or shrimp with cerrtified sashimi grade, thaw it in the fridge overnight or submerged the whole package in a cold water before making sashimi, never thawing it in room temperature or your sashimi prawn or shrimp gonna be spoiled.
  • Keep all the tools clean and properly desinfected for making sashimi, stop handling sashimi if there are accidentally wounds / cuts on your hands.Cleanliness is the law for the sushi chef!!!
  • Keep the shrimp or prawn cold, right after you dressed the live shrimp or prawn, put some ice to kept it cold, it’s better you served prawn or shrimp sashimi over a bed of ice.
  • Keep it fast and moving, dress your prawn or shrimp quickly and served it immediately, it’s better to served raw prawn or shrimp sashimi within 2 hours after the prawn or shrimp killed and dressed.
  • Incase your sashimi is not fresh or with a strange taste (usually from the frozen vaccum pack), stop eating it.
  • Consult the doctor  if gastrointestinal symptoms appear after eating raw shrimp or prawn sashimi
ebi sashimi how to make raw shrimp sashimi live tiger black prawn sashimi

Prawn Sashimi Served Over Rice Vermicelli

Prawn sashimi  is typically draped over a garnish. The typical garnish for serving sashimi is shredded or grated daikon white radish, sisho or perilla leaf, sliced lime or lemon, and boiled rice vermicelly. Sashimi is normally served only with a dipping soy sauce, wasabi paste, and  thinly jullienned fresh ginger. I used to add some chopped birs eye chillies and chinese black vinegar. Chilli and vinegar may overpowering the natural sweetness of the raw prawn or shrimp flesh, but a splash made the sashimi tasty even more. Wasabi paste give extra hotness flavor and it’s  also killing harmful bacteria and parasites that could be present in raw seafood

raw prawn sashimi ebi amaebi shrimp sashimi tiger prawn sashimi succulent sweet flesh

Raw Live Prawn Sashimi with Savoury , Sweet, Succulent, Bounchy and Crisp Flesh

How does raw prawn or shrimp flesh taste like ?? well to answer that question, at least you’ve gotta try once. Raw prawn or shrimp meat taste savoury and umami sweet with a hint of the sea, live prawn or shrimp meat  isn’t fishy at all . The texture is succulent and bounchy with a tone of crisp, just like a cross combination of konyaku jelly and agar with a little bit of crisp when you chew it. Giant tiger prawn flesh got a pretty nice flavour, eventhough the meat isn’t as sweet as Amaebi shrimp that used to be served as ebi sashimi in Japan.

Ebi Sashimi Recipe ( Live Prawn or Shrimp Thinly Raw Sliced Meat):

  • 1 kg of live giant tiger prawn or shrimp
  • ice box with crushed ice block
  • ice cold freshwater
  • 1 medium size daikon radish, peeled
  • 1 lemon or lime, thinly slice
  • 1 pack rice vermicelly, cooked with package instruction, set aside
  • sisho or perilla leaves
  • Sesame Seed, toasted

Ebi Sashimi Prawn or Shrimp Sashimi Dipping Sauce Recipe:

  • Kikkoman (Japanese sauceapanese soy sauce)
  • Wasabi Paste
  • Thumb size fresh ginger, thinly jullienned*optional
  • Chinese black vinegar*optional
  • Bird eye chillies, finely chopped*optional

 How to Make Ebi Sashimi (Thinly Sliced Raw Prawn or Shrimp Meat):

A. How to humanely killed live shrimp or prawn:

  • Add about 3 -4 cups crushed ice in 1 litre water, put the live shrimp or prawn on it, close the bown with lid incase the shrimp trying to jumped out
  • Wait until 2-3 minutes until the shrimp or the prawn  is totally onconcious but still alive
  • Hold the live shrimp or prawn with both of your hand, twist the body againds the head to compeletely seperate it
  • Washed the head and also the body under running ice cold water and put the cleaned shrimp or prawn on ice box
  • Repeat this step one by one until all your shrimp or prawn is cleaned
  • REMEMBER TO KEEP THE SHRIMP OR PRAWN COLD

B. How to Prepare or Dress Shrimp for Sahimi:

  • First you have to devein the prawn or shrimp, using a sharp tiny scissor, cut the back of the shrimp and pierce the middle side of the back longitudinally
  • Discard the entire vein
  • Peel off the shrimp or prawn meat from the shell
  • Washed it with running ice cold water from any debris or shell fragment and put it in the ice clean box
  • Repeat this steps until all the shrimp or prawn meat is compeletely peeled
  • You can thinly slice, or butterflied  the meat first, but i like to split it in half and then cut into bite size
how to slice live prawn sashimi japanese raw shrimp ebi sashimi serve over rice vermicelly

Raw Giant Prawn Sashimi, Deveined and split into two, ready to cut into bite size

  • Keep the sliced raw prawn or shrimp meat for sashimi in ice box before serving
  • REMEMBER TO KEEP THE SHRIMP OR PRAWN COLD

C. How to Arrange Prawn or Shrimp Sashimi Platter:

  • The simple platter of prawn or shrimp sashimi may vary a lot, but i like to put mine in a shallow plate
  • Put the grated daikon and sisho leaf side by side
  • Lay the rice vermicelly and arrange the sliced raw prawn or shrimp sashimi over it
  • Put few slice of lemon or lime as a garnish
  • Served the raw prawn or shrimp sashimi aside with the dipping sauce
  • I like to hold the sliced raw prawn or shrimp sashimi and the rice vermicelly with chopstick and then dip it into the dipping soy sauce, then eat and enjoy it!!!

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Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes

recipe lobster ceviche with tomato lemon lobster recipe

Recipe Lobster Ceviche with Cherry Tomatoes and Kaffir Limes

Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes. Ceviche, also called cebiche, or seviche a  dish made of fresh diced raw seafood that pickled or cured in a citrus juices with addition of chopped chillies, onions and among other seasoning. Ceviche is popular appetizer in Central and South America region and considered as Peru national herrittage dish. Ceviche is mostly made of raw fish fillet like tuna, salmon, Chilean seabass or other white flesh fishes, but it’s can also be substitude with any kind of seafood like shrimp, squid, scallops and also lobster tail meat. I’m such a fanatic fans of lobster, i’ve made French Style Lobster Thermidor Recipe, Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe, Chinese Style Lobster with Sweet and Sour Chili Sauce Recipe, Japanese Style Lobster Miso Soup Recipe, French Style Butter Poached Lobster with Fennel & HerbsItalian Style Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens, and  Balinese Style Grilled Lobster with Spicy Chilli Sauce Recipe; none of the list of lobster recipe using raw lobster meat, i guess this lobster ceviche is worth to try.

recipe lobster ceviche spicy tomato cilantro chilli

Homemade Lobster Ceviche with Tricolor Cherry Tomatoes, Kaffir Limes Juice and Pulp and Cilantro Leaves

Lobster  ceviche  with cherry tomatoes recipe is pretty American style since i add some chillies, finely chopped onions and served it with corriander leaves. Instead of using cooked lobster like commonly lobster ceviche recipe on the internet, i just blanched my lobster on a boiling Homemade Bouquet Garni infused water. I’m not attemt to cooked the lobster, but i guess i had to do this since peeling lobster tail meat without prior blancing could be such  a big mess and not that easy to do, beside that, blanching could sterilized the lobster shells. To prevent the remaining blanching heat cooked the lobster meat, i dip the blanced lobster in a large ice bath to suddently lower the temperature and stop the cooking process, remember that warm uncooked meat is the best inviroment for bacteria to growth too.

lobster ceviche recipe raw lobster meat lemon juice salad

Live Lobster Ceviche with Red, Green and Yello Cherry Tomatoes

Making lobster ceviche and any other uncooked raw seafood dish is sounds intimidating to almost amateur cook, not exception for myself. I guess it’s slightly challanging; but first, you should really know how to handle the raw lobster tail meat properly. The first and the key of the safe and also delicious lobster ceviche is the freshness of the lobster meat. I guess it’s preferred the live lobster rather than the frozen, but if you can access the live lobster at least choose the ‘sashimi grade’ which is usually vaccum packed frozen lobster tail meat in a gourmet store. Freshly cought lobster for making ceviche is quite bargaining, as long as you make sure it’s really fresh. Never even thought to use the died lobster in a traditional or even worst in a supermarket that probably laying there more than hours. Once you’ve got the lobster, you need to clean and wash all the equipments to making the lobster ceviche, including your hands. Keep all the ingredients in a cold temerature between 0° C to 4° C, which means refrigerate right after you cut the lobster meat. For savety reason, i didn’t recommend raw lobster ceviche for a pregnant woman because her fetus (unborn baby) are at risk if she eats raw or undercooked seafood, considering that raw seafoods are possibly and more likely contain parasites or bacteria than foods made from cooked seafood.

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Live Spinny Lobster for Making Lobster Ceviche

I’m making my homemade lobster ceviche and cherry tomatoes with a relatively medium size spinny lobster weighed about 350 grams. I purchased the live spinny lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. Iane fish market is a trusted live seafood distributor that provide many kinds of seafood, including many kinds of lobster, slipper lobster, coral trout, mouse grouper, mud grouper and many more. One thing for sure, they provide it with much more  bargain price tag rather than fancy seafood restaurant. For the cherry tomatoes, i use tri color cherry tomatoes; green, red and yellow cherry tomatoes that quite pleasant for eyes. I didn’t sure if it’s from different species but i guess the green ones is the raw state of either of the red nor the yellow cherry tomatoes.

Asam Jungga Jeruk Jungga Batak Kaffir Lime

Jeruk Jungga, Asam Jungga or Jeruk Batak

Jeruk Jungga Asam Jungga Jeruk Batak

Asam Jungga (Thin Skin Kaffir Limes from North Sumatra)

To made my lobster ceviche special even more, i’m using local kaffir limes called jeruk junggaor asam jungga, an endemic Varieties of kaffir limes that grown in North Sumatra and you know what, i’m feeling so damn lucky since my causin flow it away with her from our Bataknese descent land. For the record, asam jungga or jeruk jungga is pretty damn pricey in Jakarta, especially for the bataknese people since authentic Arsik or Naniura using it. Jeruk jungga or asam jungga could be worth about IDR 7.000-15.000 (70¢- 1.50¢ USD) for each of it. The distict different of jeruk jungga and common kaffir limes is the thickness of the skin; jeruk jungga got much more thinner than kaffir limes. The limes pulp within the ceviche is a great touch too, bursting sourness when you blast the pulp out while chewing the succulent lobster meat.

recipe lobster ceviche with lemon tomato onion cilantro

Succulent and Sweet Raw Lobster Tail Meat Ceviche

The authentic lobster ceviche made of raw lobster tail meat, but i guess the term raw is not fully truth since the meat protein is denaturated with the additional of acid liquid which is lime juice.  Lime juice is  actually citric acid could break the bridge or chain of protein amino acid in the lobster meat and turn it out into opaque, just like a process of denaturation by heat or cooking. Beside that crappy chemistry, citric acid or low Ph liquid could kill several kind of bacteria and parisites, not all but i guess it’s fine because many people didn’t get died of it anyway. Traditionaly, lobster ceviche was marinated for about three to five hours, but i gess some restaurant just made it after the order comes. Lobster ceviche usually served with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta.

raw lobster ceviche recipe salad lobster meat tomato

Lobster Ceviche Recipe with Cherry Tomato and kaffir Lime


Lobster Ceviche Recipe with Cherry Tomato and  kaffir Lime:

  • 1 medium size live lobster (about 300-500 grams)
  • 150 grams cherry tomatoes (green, yellow and red cherry tomatoes), thinly slice
  • 2 Jeruk Jungga or Asam Jungga (Kaffir Limes), juiced one and a half of it and carefully pulped the rest of it
  • 1 shallot, finely chopped
  • 1/2 tbsp light olive oil
  • 1 tsp salt
  • 1/4 tsp sugar or honey
  • 1/2 tsp freshly ground black peppercorn
  • 2 tbsp minced cilantro or flat leaf parsley leaves
  • 2 bird eye chillies #optional
  • 1 Homemade Bouquet Garni

How to Make Lobster Ceviche with Cherry Tomatoes:

  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and blanch it until the shell turning red  for about 1 minute. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, twist the tail and away from the head to seperate them. 
  • Remove the lobster meat from the tail, remove the middle vein and thinly slice the lobster meat into bite size. Put it in a clean airthight container and put it directly to freezer.
  • I recommended to freeze it for about 1 hour before adding the rest of the ingredients.
  • Combine the lobster tails with lime and the rest of the ingredients, chill it for up to 5 hours.
  • Serve the lobster ceviche with cherry tomatoes chilled with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta

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Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

resep tinutuan bubur manado vegetable rice porridge

Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

Resep Tinutuan, bubur khas Manado. Tinutuan or bubur manado, a Manadonese or Minahasan rice-based porridge  with various kinds of vegetables. Common carbohidrate for making tinutuan is corn, cassava or yuca, pumpkin, potato, sweet potato, but some ‘ people also love to add carrot, taro root, beet root and many more. While the common green leafy vegetables for tinutuan is amaranth that usually missed known as spinach, melinjo leaves (Gnetum gnemon), kangkoong or water spinach, cassava leaves, daun gedi (Hibiscus Manihot L) and daun leliem (Clerodendrum minahassae L). Those plenty of vegetables were packed with  fragrance herbs called daun kemangi or lemon basil leaves.  Etimology of the word tinutuan is still uncear, but some of my Minahasan descent friends told me that tinutuan refers as combo or mixed all together meals. Tinutuan porridge is well known as one of the Manado city iconic signature dish.

resep bubur manado tinutuan masakan menado sulawesi utara

Bubur Manado or Tinutuan: The healtiest Morning Supper Porridge

daun gedi resep bubur menado tinutuan

Daun Gedi or Sayur Yondok, Natural Thickening Agent for Authentic Tinutuan or Bubur Manad0

Authentic tinutuan or bubur Manado contain daun gedi (Hibiscus Manihot L) or locally known as sayur yondok in Minahasan language. This plants well known as edible hibiscus in most western country, lagikuway in Philliphine, and po fai  in Thailand. Daun gedi or edible hibiscus leaves may look like a cassava leaves, but daun gedi got  narrower in the base of the leaves, but it’s broader  and resembles as an arrow in  the end. What makes this common looks leaves special is simply because daun gedi got pectin polysaccharides, which is a natural gelling agent that could thickening the vegetables porridge broth, just like what commoly found on  lady fingers or okra.  i was lucky enought found daun gedi plants planted in a side yard of a tiny authentic Menadonese restaurant nearby Hermina Hospital Jatinegara with a tiny signboard “Rumah Makan Masakan Manado”. This authentic Menadonese or Minahasan restaurant served Ikan Woku Belanga (Manadonese Spicy Fish Curry Soup), Garo Bunga Pepaya (Papaya Blossom with Smoked Skipjack Tuna Fish)  and many more, beside they got rica-rica rw (pronounced erwe) or spicy stewed dog meat, yup you didn’t miss readed it, dog meat is a part of Minahasan ethnic cuisine.

tinutuan bubur manado resep bubur sayuran

Complete Set of Tinutuan or Bubur Manado with Sambal Dabu-Dabu and Deep Fried Salted Fish

Tinutuan or Bubur Manado is usually served as a morning supper, with additional side and condiments such as ikan asin goreng (deep fried salted fish), sambal terasi (fermented shrimp chilli sauce), and bawang goreng (deep fried red shallots). Beside, in Manado they used to served tinutuan with Sambal Dabu-Dabu (Manadonese Raw Chilli Salsa), shredded ikan cakalang fufu (smoked skipjack tuna), and sambal roa (smoked garfish sambal). But i guess the must have condiment for tinutuan is deep fried salted fish and Sambal Dabu-Dabu.

sambal dabu dabu ikan asin bubur manado

Sambal Dabu-Dabu with Ikan Asin, Duo Killer Companion for Menadonese Rice Porridge

I’m using short grain brown rice that i’m soaked 30 minutes prior to cooking for making this tinutuan or bubur manado,. Contrary to the commonly tinutuan with pale yellowish green color, i love to brighter my porridge with reddish color by adding peruvian purple sweet potato and also purple sticky sweet corn. Sticky sweet corn itself didn’t had intens sweet  flavour like commonly yellow sweet corn, but it’s pretty glutinous. Both brown rice and sticky sweet corn needed more time to cook compare to all of the ingredients, that’s why those ingredients must be boiled first and then follow with other root vegetables and yellow sweet corn. Five minutes before the porridge is done, throw away all the green leaves and turn off the heat and let the remaining heat cook the leaves. Since i love to taste every single ingredients, i used to cut my ingredients into a chucky bits.

resep tinutuan bubur menado

Tinutuan Ingredients: Healthy Vegetarian Vegetables Rice Porridge

Tinutuan or Bubur Manado is a very healthy vegetarian porridge,  just look at the enermous ammount of vegetables for serving about 4 portion of  Bubur Manado in the photograph above. You can apply the recipe at your home for sure, you can made it in your slow cooker or your rice cooker. Just put the root ingredients into the rice cooker on the night before,  mixed the green vegetabes firstly in the morning and then served it as a healty and tasty breakfast, does it sounds pretty easy??? but if you insist to cooked it above the stove like me, you must carefully stir it constantly to prevent the rice singking in the bottom of the pan and got burned. Heavy bottom non-sticky sauce pan would be the best options for making rice porridge.

porridge vegetable congee indonesian recipe tinutuan bubur manado

Resep Tinutuan or Bubur Manado, Vegetarian Vegetables Rice Porridge Recipe

Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge Recipe) :

Ingredients:

  • 1 cup of rice (i’m using short grain brown rice, soaked 30 minutes prior to cooking, drained)
  • 1 cup yellow sweet corn (Jagung Manis)
  • 1 cup purple sticky sweet corn (Jagung Ungu)
  • 1 cup diced purple sweet potatoes (Ubi Ungu)
  • 1 cup diced cassava or yuca root (Singkong)
  • 1 cup diced sweet potato (Ubi Kuning)
  • 1 cup diced pumpkin (Labu Kuning)
  • 1 cup diced carrot (Wortel)
  • 1 cup roughly chopped daun gedi (you can replace this with okra or okra leaves)
  • 2 cup roughly chopped amaranth or spinach leaves (Daun Bayam)
  • 1 cup roughly chopped kangkoong or water spinach leaves (Daun Kangkung)
  • 1/2 cup roughly chopped cassava leaves (Daun Singkong)
  • 1/2 cup roughly chopped melinjo leaves (Daun Melinjo)
  • 1/2 cup roughly chopped sweet potato leaves (Daun Ubi Rambat)
  • 1/2 cup lemon basil leaves (Daun Kemangi)
  • 2 bay leaves (Daun Salam)
  • 1/2 tsp Homemade Garam Masala (Bumbu Kari)
  • Salt and pepper to taste

Cara membuat Bubur Manado atau Tinutuan (Instruction):

  • Put the water or Roasted Bone Stock, rice and purple sticky corn and bay leaves into a heavy bottom sauce pan, bring it to boil
  • Once it boil, simmer and cover the pan with lid for about 10-15 minutes
  • Add the sweet corn, cassava, sweet potato, pumpkin and carrot. bring it to boil and lower the heat into simmer, gently and constatly stir the porridge with wooden spatula to prevent the ingredients singking in the bottom of the pan and burned out
resep cara membuat bubur manado tinutuan

Resep Cara Membuat Bubur Manado: Rebus Beras and Semua Bahan

  • Season the bubur manado with salt and pepper and continue to stir it
  • Once the rice and all the ingredients is tender enought, put all the greens leafy vegetables, bring the porridge to boil again
resep tinutuan bubur manado sayuran

Resep Cara Membuat Bubur Manado: Masukkan Sayuran!

  • Turn off the heat and let the remaining heat cooked the vegetables
  • Serve it warm with ikan asin and Sambal Dabu-Dabu

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Recipe Bruschetta with Venison Bresaola, Cherry Tomato, Avocado Mayonaise and Brazilian Nuts Pesto

bruschetta venison avocado pesto recipe

Recipe Bruschetta with Venison Bresaola, Tomato, Avocado Mayonaise and Brazilian Nuts Pesto

Bruschetta with Venison Bresaola,dressed with Avocado Mayonaise and Brazilian Nuts Pesto, Garnish and topped with Pomegranate, Cherry Tomato, Manggo and Fresh Garden Greens. I guess you didn’t need any recipe since the listed  ingredients is descrribed in the tittle.  Bruschetta is an  Italian appetizer  or antipasto consisting of crispy grilled bread that topped with  garlic, herbs, margarine or butter , salt and pepper. Several common toppings Variations may include tomato, greens, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella cheese. I’m using my Homemade Venison Bresaola for this bruschetta, but you can also replace it with Tea Smoked Salmon, Homemade Smoked Beef or Homemade Duck Prosciutto

bresaola bruschetta recipe avocado mayonaise pesto

Recipe Italian Bruschetta with Bresaola, Tomato, Greens, Pomegranate seed, Avocado Mayonaise, and Brazillian Nuts Pesto

How to make Italian bruschetta recipe is pretty easy, everybody seems nailed it. First you slice the baguette diagonally about 1 inch thick slices. Coat one side of each slice with garlic and herbs infused margarine, butter or olive oil tost dressing using a pastry brush. Place on metal baking tray then toast them with buttered side up in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 180°C, place a tray of bread slices in the oven on the top rack. Toast for 3-4 minutes, until the bread just begins to turn golden brown. After that, flip it over and brush with remaining butter mixture, toast another 2-3 minutes. Right after the bread is in room temperature, line the bruschetta in a serving platter and put the dressing above it. For prevent the bruschetta become soggy before eaten, you should put the cream or oil based dressing first  like mayounaise then put the watery ingredients like tomato. But the best option is place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.

venison bresaola bruschetta avacado brazilian nuts pesto recipe

Recipe Bruschetta with Avocado Mayonaise and Brazillian Nuts Pesto, topped with Venison Bresaola, Tomato, Manggo and Pomegranate Seed

Bruschetta with avocado or mayonaise sounds boring, then i add some blue cheese into the dressing. The combo of those ingredients bring an acidic, creamy and yet cheesy and savoury hint. The avocado is processed into smooth cream and then  mixed with mayonaise with equal portion, right after that i adjust the amount of the blue cheese. I’m using Castello blue cheese, for making about 1 cup of the bruschetta dressing (1/2 cup avocado+ 1/2 cup mayonaise) i need about 1 tbsp of blue cheese. Becarefull when you using blue cheese, since it’s a very potent cheese. Blue cheese can easily overpowering, then you should add it little by little unti you’ve got your preferrence taste. For making the avocado mayonaise got more refreshing and kicking burst of flavour, i add some freshly grounded green peppercorn into it.

brazillian nuts

Brazilian Nuts or Brazil Nuts, Kacang Brazil

brazilian nuts pesto

Brazilian Nuts Pesto Recipe

Brazilian Nuts Pesto recipe is an easy dressing for the bruschetta. The basic ingredients is brazilian nuts, basil leaves, roasted garlic, cheese and canola oil along with salt and pepper for taste. The recipe and istruction for making brazilian nuts pesto is actually same with my Peanut Pesto, but of course you need to replace the ingredients with brazillian nuts. Brazilian nuts or Brazil Nuts is a seed from Bertholletia Excelsa plants. The deshelled brazilian nuts is look a like a peelled jackfruit seed for me. It taste very nutty and creamy, a perfect candidade for making pesto dressing,  but actually i used to chopped it out before toasted into oven. Brazilian nuts is relatively larger than another nuts, it require twice longer time than peanut if you didn’t chop it out into smaller chunck before oven roast it. Brazilian nuts pesto is not only suits for bruschetta dressing, but also for pasta.

bruschetta recipe bresaola avocado tomato pesto brusceta

Recipe Bruschetta with Tomato and Venison Bresaola, dressed with Avocado Mayonaise and Brazillian Nuts Pesto

Recipe Bruschetta with Tomato and Venison Bresaola, dressed with  Avocado Mayonaise and Brazillian Nuts Pesto :

Bruschetta Recipe:

  • 2 bagguets (whole wheat), crosswisely cut about 1 inch thick
  • For oven toast dressing (1/4 cup margarine + 1/4 cup butter + 1 tbsp finely chopped garlic +1 tbsp mixed italian herbs)
  • 100 gr homemade bresaola, thinly sliced
  • Cherry tomato, thinly sliced
  • Manggo, cubed
  • Pomegranate seed
  • Micro garden greens

Avocado Mayonaise Recipe:

  • 1 cup processed avocado
  • 1 cup mayonaise
  • 2 tbsp blue cheese
  • 1/4 tbsp freshly ground green peppercorn
  • Salt  for taste

Brazillian Nuts Pesto;

  • 1 cup Brazillian Nuts, chopped ,toasted
  • 1 cup basil leaves
  • 6 cloves garlic, roasted
  • 1/2 cup canola oil
  • 2 tbsp cheddar cheese
  • Salt and pepper to taste

Instruction:

How to Make Avocado Mayonaise:

  • Mix the avocado with mayonaise, season with salt and green peppercorn
  • Add the blue cheese and stir it evenly, set aside and keep refrigerated until use

How to Make Avocado Pesto:

  • Process all ingredients in blender
  • Sautee the brazillian nuts pesto until it throughly cooked and the oil is dripped out
  • Set aside

How to Make Bruschetta:

  • Brush 1 side the bread with the toast butter dressing mixture
  • Put it into oven with the butter side up and toast about 2-3 minutes until golden brown
  • Brush another side with remaining butter mixture  and toast it another 2 minutes until golden brown
  • Once the bread is got room temperature, line  it in a serving place
  • Spread the avocado mayonaise above it and followed with brazillian nuts pesto
  • Arrange another toppings and serve immediately

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Deep Fried Marble Goby Soon Hock with Vietnamese Chilli and Lemongrass Sauce Recipe

deep fried fish chilli sauce lemongrass vietmanese spicy sauce

Deep Fried Marble Goby Soon Hock with Vietnamese Chilli and Lemongrass Sauce

Spicy chilli and lemongrass sauce or Tuong Ot Xa is popular condiment in Vietnamese cuisine. Even the name is chilli and lemongrass, this kickin sauce consist a lot of ingredients. Basic vietnamese style consist chilli, lemongrass, garlic, and shallots. Beside, rice vinegar, fish sauce, palm sugar and sometimes dried prawn added to enhanced the flavour. For making a pleasant chilli and lemongrass sauce texture, i use only the soft white inner part of the lemongrass. Tuong Ot Xa can be served as a condiment for noodle, grilled protein, or even steamed fish. I like to make a couple jar of this chilli and lemongrass sauce and using it for quicky chicken stir fry, mushrooms stir fry or nasi goreng (fried rice).

vietnamese lemongrass chilli sauce fish recipe

Vietnamese Lemongrass & Chilli Sauce served with Deep Fried Soon Hock Marble Goby Fish and Pickled Shredded Cucumber & Carrot

Marble Goby Fish or Oxyeleotris marmorata, the marbled sleeper, marbled gudgeon, or Soon Hock in Cantonese. Betutu, ketutu, betutu, bakut, bakutut, belosoh , boso, boboso, bodobodo, ikan bodoh, gabus bodoh, ikan sioto, ketutuk, ikan malas, ikan hantu or ghost fish in Indonesian lives in the Mekong and Chao Praya basins, rivers and other water bodies in Malaysia, Singapore, Indochina, Philippines and Indonesia. Marble goby fish is famous among indonesia chinese descent for it’s pricey succulent meat. This largest freshwater goby can reach 10 kg in suitable inviroment. Though it’s had some scarry looks, it so delicacy hand the high ratio of albumin protein can help u healing your wound. Steaming it’s the best way to preserve the natural flavour of this fish, yet it’s so simple, healty and delicacy. But since my sister not really like steamed fish, she asked me to deep fried it. Make sure you set the fire at the highest and put the fish right after the oil reach smoking hot. This technique make the fish skin is crispy and the flessh is still moist and succulent.

deep fried soon hock fish spicy chilli sauce vietnamese marble goby

Deep Fried Fish with Spicy Vietnamese Style Chilli and Lemongrass Sauce

This species is an economically important fish in Southeast Asia, especially in Malaysia, Singapore, Thailand and Indonesia. It is highly popular among the Chinese community due to its fine texture, tasty white flesh and is believed to have healing properties. It is said, best eaten after surgeries or childbirths. In Malaysia, commercialization of this type of fish is not widely established. Demands are largely dependent on wild populations thus fetching high prices in the market. Marble goby derived from the marble stone colored skin. This fish is ultimately pricey because it’s white and succulent meat and rarely farm raised because the fish neglect a commercial pellet. Marble goby like live catch for their prey and it’s become a cost production problems.

fried fish vietmanese spicy lemongrass chilli sauce

Vietnamese Spicy Chili and Lemongrass Sauce with Deep Fried Fish (Sun Hock or Marble Goby)

ikan betutu hidup live marble goby sun hock fish

Live Marble Goby Fish, Ikan Betutu or Ikan Ketutu

marble goby soon hock ikan  betutu malas

Angry looks of Marble Goby Fish, Soon Hock, Sun Hok, Ikan Betutu or Ikan Malas

ikan betutu ikan malas mahal

Expensive Marble Goby Fish Rp.320.000 (32 USD ) per Kg

Deep Fried Marble Goby or Soon Hock Fish Recipe:

  • 1 Medium size marble goby or soon hock fish, scaled, gutted, buterflied
  • 1/2 kafir lime juice
  • a pinch of turmeric powder
  • salt and pepper to taste

How to Make Deep Fried Marble Goby or Soon Hock Fish :

  • Season the fish with salt, pepper, kaffir lime juice and turmeric powder
  • Let it marinated for about 30 minutes in the fridge
  • Drain the fish well
  • Heat up enought oil for deep frying in a deep fryer until smoking hot
  • Put the fish into the deep fryer and deep fried it for about 7-8 minutes until the skin is nice golden brown
  • Drain the fish from the oil

Vietnamese Chilli and Lemongrass Sauce Recipe :

  • 1/2 cup red cayenne chili peppers
  • 1/2 cup red bird eyes chili peppers
  • 6 lemongrass stalks, use the soft white part only
  • 6 cloves of garlic
  • 6 shallots
  • 1 tbsp dried prawn*optional
  • 1 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 4 tbsp or more vegetable oil
  • Salt, pepper and palm sugar for taste
  • 1 cup Water

How to make Spicy Vietnamese Chilli and Lemongrass Sauce:

  • Soak the dried dried prawn, drain and process it until formed fine paste, set aside
  • Process the all the chilli, lemongrass, garlic, and shallots until formed a fine paste, set aside
  • Heat up the oil in a heavy bottom sauce pan until fragrant
  • add the chilli paste and saute another 3 minutes
  • Add the vinegar, fish sauce and season with salt, pepper and palm sugar
  • Add the water and bring it to boil, simmer it until the liquid evaporates and the sauce thicken.

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Resep Garo Bunga Pepaya & Ikan Cakalang Fufu Khas Manado, Manadonese Papaya Blossom with Shredded Smoked Skipjack Tuna

resep tumis bunga pepaya ikan cakalang fufu asap

Garo Bunga Pepaya dan Ikan Cakalang Fufu khas Manado

Garo Bunga Pepaya is a traditional vegetable dish from Manadonese or  Minahasa descent people in North Sulawesi Province, Indonesia. Garo Bunga Pepaya derived from the word garo which means mixed or stirred and bunga for flower or blosssom, while pepaya is Indonesian word for papaya or papaw. Literrary, garo bunga pepaya means stir fry papaya blossom or flower. Papaya blossom is actually a unmatured buds of male papaya flower. Bunga pepaya had a bitter taste, that’s why this ethnic tropical edible flower requires a proper treatment prior too cooking. Several known  methods are boiling the papaya blossom with salted water and/or kapur sirih or calcium hydroxide,  besides, you can simply add  daun jambu or guava leaves while you boiling it. This methods can be used to treat the papaya leaves for making  tumis bunga dan daun pepaya,but this treatments is not necessary if you want to cook the young papaya fruit.

resep garo bunga pepaya tumis pedas menado cakalang fufu

Resep Tumis Bunga Pepaya dan Ikan Cakalang Fufu

Originally, garo or tumis bunga pepaya from Manado is typically hot and spicy dish with a pleasant bitter after taste. Generous ammount use of bird eye chilli is a common preparation for masakan Manado or Manadonese dish. Different from my stir fry papaya blossom and  leaves, garo bunga pepaya did’t use the any papaya leaves but daun melinjo or gnetum gnemon plant leaves to reduce the bitter taste of the dish. Garo bunga pepaya is usually accompanion with cakalang fufu or smoked skipjack tuna. The shredded smoked skipjack tuna give a savoury flavour and smokey aromas to the dish.  Since i can’t access any cakalang fufu nearby my place, then i purchased the fresh skipjack tuna and try to smoking fish without smokers. Even this is not the autentic cakakalang fufu, but i think it’s stilll had a nice smokey flavor.

resep garo bunga pepaya tumis cakalang fufu menado pedas

Stir Fry Papaya Blossom/Flower with Shredded Smoked Fish

Garo bunga pepaya is contains pandan leaves. Pandan leaves is a potent fragrance leaves thats very common add to Manadonese cuisine like iga sapi bakar bumbu rica-rica or grilled ribs with hot chilli sauce. You can tide up or thinly slice the pandan leaves before using it. Remember to watch the amount of the pandan leaves because it can easily overpowering the dish. Other fragrance ingredient that usually used in Manadonese cuisines is kaffir lime leaves, daun kemangi (lemon basil)  and lemongrass, diffrent from Padangnese cuisines like rendang, kalio or gulai, the kaffir lime leaves and the lemongrass is not discarded because it’s thinly sliced. Thats why you use  only the soft  white part of the lemongrass  into almost Manadonese cuisines recipe.

resep sayur bunga pepaya tumis menado pedas garo

Resep Tumis Garo Bunga Pepaya Khas Manado:

Ingredients :

  • 250 gr papaya flower/blossom (bunga pepaya)
  • 50 gr daun melinjo, you can replace ot with endives or cabbage, roughly chopped
  • 100 gr ikan cakalang fufu, you can replace with smoked ell, anchovies, salmon or other smoked fish, sheddered
  • 4 cloves garlic (bawang putih), thinly sliced
  • 6 shalots (bawang merah), thinly sliced
  • 12 or more bird eye chillies (cabe rawit hijau dan merah) , crosswisely sliced
  • 1/2 cup lemon basil leaves (daun kemangi), finely chopped
  • 3 cm pandan leaves (daun pandan), thinly sliced
  • 1 cm ginger (jahe), finely chopped
  • 2 kaffir lime leaves (daun jeruk purut), deveined and thinly sliced
  • 2 lemongrass (sereh), peeled and use the soft while part only, crosswisely sliced
  • Salt and pepper to taste
  • 1/2 cup water
  • 2 tbsp oil

Instruction:

  1. Heat up oil in a wok pan, saute garlic and shallot until slightly browned
  2. Add the pandan leaves, kaffir lime leaves, lemongrass and chilli, saute aother 2 minutes
  3. Add the smoked fish,  papaya blossom and saute another 3 minutes
  4. Pour 1/2 cup of water, bring to boil and season with salt and pepper evenly
  5. Nearly done, add the daun kemangi or lemon basil, turn off the heat and serve immediately

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