Recipe Sambal Stingray (Grilled Stingray-Skate with Chili Barbeque Sauce) Ikan Pari Bakar Bumbu SambalPedas

sambal stingray recipe grilled ikan pari bakar spicy chili sauce barbequed skate wing

Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

Sambal stingray is grilled stingray or skate fish with spicy chili sambal barbeque sauce over banana leaf. Sambal stingray claimed as Singaporean dish, it’s also popular across South East Asia including Indonesia and Malaysia. The stingray or skate wings , marinated with salt and lime or kalamansi juice, wrapped with banana leaf then barbequed with lots of chili sambal over charcoal until the fish throughly cookeand , the spices and also dripping liquid evaporated and slighly charred. Sambal stingray is no.7 of the list of CNN 40 Singaporean foods we can’t live without.

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Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

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Ikan Pari Bakar dengan Sambal Terasi

Sambal stingray is called ikan pari bakar here in Indonesia. Sambal is  chili sauce in Bahasa Indonesia, while ikan pari means stingray, the word bakar is describe the grilling or barbequing process.  Fresh Stingray or ikan pari used to be abandoned and unpopular source of seafood protein here in Indonesia. Stingray used to be  salted and dried first and locally known as ikan pari asin. Other well known Indonesian dish from stringray is mangut iwak pe, a thick and spicy curry of hot smoked stingray. Banana leaves wrapped fish is a very popular way to cook fish here in Indonesia, i even made japanese style fish Grilled Sanma Fish with Spicy Miso and Chilli Sauce in Banana Leaf Recipe. If you can’t find any stingray or skate, just use other flatfish like sole or flounder, or even dory fish fillet for this recipe.

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Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

sambal stingray grilled skate fish ikan pari bakar

Flaky, Succulent and Tender Stingray Flesh with Spicy and Hot Chili Sambal Barbeque Sauce

Sambal stingray is one of my favourite dish, my grandma used to grilled it over charcoal, but eversince i live in a very populated areas i guess barbequeing and sort of  cooking that induced smoke is not the best choice unless my neighbor gonna complain about it. But then i found about making sambal stingray with wokpan and i guess it’s worth to give it a shoots. I love the cartilagous and meaty texture of stingray or skate wings, the smokey, spicy and hot kicking chili sambal made the flaky, meaty and succulent stingray meat hearthy even more.

sambal stingray recipe grilled skate fish with chili barbeque sauce ikan pari bakar

Sambal Stingray with Lots of Spicy and Hot Chili Barbeque Sauce over Fragrant Banana Leaf

The chili sambal barbeque sauce for grilling the sambal stingray made of lots of chilies. Bird eye chili pepper and cayenne pepper mashed with shallots, garlic, and then sauteed with oil until throughly cooked and the oil separated or driven of from chili sambal paste. Chili sambal for grilling fish also contain terasi or belachan (solid fermented shrimp paste), tamarind paste, tomato or cherry tomatoes. Palm sugar added to balanced the spicy and hot tone and bring the umamai flavour instead using any mono sodium glutamat or flavour enhancement.

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Fresh Stingray Wing Filllet

To make sambal stingray, first you should choose very-very fresh  stingray with firm, bounchy and slighly translucent flesh. Choose the meaty stingray wings from the female stingray rather than the male, ask your butcher about it. The male stingray fish got a very fishy, stringy, dried and hard flesh. Make sure you SMELL the stingray, sometimes the stingray fillet got a ammoniak  or urine smells when it not handled properly and  not stored in a cold storage. I once purchased a very fresh stingray in the  moring market, then i had a rice breakfast in a restaurant before going home for about 2 hours, unfortunately i forgot ask the fish monger add some ice on it; the heat in my trunk iniciate the fermentation of urea become amonia and made a very unpleasant piss or urine smells that made me had to discarded it. So, it’s very important to keep your stingray cold as possible from the freshmarket to your own kitchen, ask the fish monger to put some ice on the shopping bag.

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Ingredients to Make Sambal Stingray

Beside the sambal terasi or belachan chili barbeque sauce, i add thinly sliced onion, lemongrass, ginger and cherry tomato to the sambal stingray. The spices gives more bursting refreshing flavour into the grilled stingray.  The banana leaf gives a nice aroma and i guess it’s very essential ingredients for unthentic sambal stingray. You can use heavy duty alumunium foil only instead of any banana leaf for making sambal stingray actually, but you’ll gonna missed authentic asian banana leafy aromas.

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Put the Alumunium Foil, Banana Leaf, Sambal and Other Spices

This is how you make sambal pari, it’s actually so easy to grilled stingray with chili barbeque sauce on banana leaf with wok pan and kitchen stove. Firstly once you got back from market is to clean your stingray fillet and then marinated it with salt and kaffir lime or kalamansi juice 30 minutes priorly to cooked. Lay heavy duty alumunium foil over skillet or wok pan,  you need to dis this if you didn’t want to deal with the sticky mess after you cooked the sambal stingray. Put two layer of banana leaf over the alumunium foil and then spread the thinly sliced lemongrass, onion, ginger and cherry tomatoes over the banana leaf and then pour the chili sambal all over it. Spread it evenly and do not overfilled the banana leaf.

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Put Generous Ammount of Chili Sambal Over the Stingray Fillet

Turn on the stove into medium high heat then put the stingray fillet then over the chili sambal that you’ve spreaded before. Added more chili sambal barbeque sauce generously to cover the stingray fillet entirely. Put some metal lid to cover the wok and let the magic happen

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Cover with Lid and let the Dripping Liquid Evaporated

This is how what you’ve got sfter you cooke whe sambal stingray with the lid cover on and Itake a brief shoots into the sambal stingray, you’ll seen a lot of the liquid driven off from the stingray fish meat and cherry tomato. make sure you let this liquid evaporated before you flipped it over to cooked another side.

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Flipped the Sambal Stingray with a Help of a Plate

Ater the sambal stingray spices and dripping liquid evaporated, put some banan leaf and another heavy duty alumunium foil and then flipped it over upside down with a help of big flat plates. Let the other side of the sambal stingray cooked until ste spices and fish charred a lil bit.

grilled stingray sambal barbequed skate fish spicy chili sauce lemongrass

The moment of truth! TAA..DAAH your Sambal Stingray is Done!

This is how the sambal stingray looked a like once t done and i flip it over from a wok pan to a flat plate. The sambal stingray or grilled stingray with chili barbeque sauce is done and ready to served. Scrapped some of the burnt a little bit of you like, but i like it very much jst like a soccarat or charred and slighly burnt rice on my Rabbit and Snail Paella ala Valenciana Recipe

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Sambal Stingray with Smoking Hot Rice

recipe sambal stingray grilled flat fish with chili sauce ikan pari bakar sambal terasi belacan

SAMBAL STINGRAY RECIPE (Grilled Stingray with Chili Sambal Barbeque Sauce)

SAMBAL STINGRAY RECIPE (Grilled Stingray with Chili Sambal Barbeque Sauce):

Ingredients:

  • 1 kg stingray or skate wing, cut into individual portion
  • 1 kaffir lime juice to marinate the stingray
  • banana leaf
  • heavy duty alumunium foil
  • 50 gr ripe cherry tomato, thinly sliced
  • 3 lemongrass, use the tender white part only
  • 1/2 onion, julienned
  • thumb size ginger, peeled, julienned
  • Chili Sambal Barbeque Sauce

Garnish:

  • Chopped tomato
  • Sliced Chilies
  • Sliced Scallion

How To Grilled Stingray with Chili Sambal Barbeque Sauce:

  • Marinade the stingray fish with kaffir lime juice and salt, keep it in the fridge
  • Lay some heavy duty alumunium foil over wok pan, then add 2 pieces of banana leaf sheet over it
  • Spread the sliced chery tomato and lemongrass and the julienned ginger and onion
  • Spread some of the chili sambal barbeque sauce and put the stingray over it
  • Put chili sambal barbeque sauce over the stingray fillet generously to cover it entirely and then turn on the stove to medium high heat
  • Cover the wokpan with lid and wat for about 10-15 minutes until all the spices and the dripping juices evaporated
  • Put another sheet of banan laf and alumunium foil and then flipped the stingray with a help of a plate
  • Slide the sambal stingray back into the wok pan and then let the other side of the stingray charred and done
  • Flipped the sambal stingray again with the help of the serving plate, peel of the banan leaf and pur some more chili sambal barbeque sauce
  • Garnish and serve immediately.
  • Slide foil, leaf and fish onto serving plate. Pull foil from underneath banana leaf and discard.Garnish and serve immediately.

Chili Sambal Barbeque Sauce Recipe for Grilling the Stingray or Skate Fish:

  • 100 gr cayenne chili pepper
  • 50 gr bird eye chili pepper
  • 100 gr ripe cherry tomato, finely diced
  • 100 g shallots
  • 50 g garlic
  • 15 g ginger
  • 2 lemongrass, use the tender white part only
  • 1 tbsp tamarind paste
  • 15 g terasi or belacan (fermented shrimp paste)
  • 30 g palm sugar, roughly chopped
  • 1/2 cup olive oil
  • salt and pepper to taste

How To Make Chili Sambal Barbeque Sauce Recipe

  • Put all the chili pepper, shallots, garlic, ginger, lemongrass, shrimp paste and red chillies in a processor and  grind it into a fine paste
  • Stir-fry sambal paste with vegetable oil over medium heat untill fragrant, the oil is separated from the chili paste and the colour is darkens, about 15 minutes .
  • Add palm sugar, tamarind and season it with salt and pepper, adjust the seasoning if necessary.
  • Turn off the heat and your homemade  chili sambal barbeque sauce is ready to use.

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Recipe Unagi Kabayaki Japanese Style Grilled Eel with Sweet Soy Sauce

recipe unagi kabayaki japanese style broiled eel bamboo skewer grilled freshwater eel

Unagi Kabayaki

Unagi Kabayaki Recipe.Unagi means japanese freshwater eel, and kabayaki refers broiled unagi fillet. Kabayaki is a japanese style cooking, the eel butterflied from the back side, gutted, deboned, drenched with sweetened soy sauce, skewerred with bamboo skewer then broiled in a charcoal grill until the unagi eel filet cooked. Kabayaki is not only for cooking eel but also several kind of fish like my Sanma Kabayaki or Broiled Pacific Saury in Japanese Sweet Soy Sauce Recipe

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Unagi Kabayaki from Raw Unagi Eel Fillet

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Store Brought and Ready to Eat Unagi Kabayaki

Unagi or Japanese freshwater eel is usually available in a Japanese supermarket. Unagi kabayaki is also available ready to eat, usually vaccum packed and frozen, all you need to do is reheated is in a microwave or simply pan fried  it in a skillet. A small pack of unagi kabayaki cost me about 14 USD, i love the umami flavour but not the texture,  the unagi eel meat texture is spongy and flaky instead of moist and succulent. You may seen the frozen japanese eel or unagi, never choose unvaccum sealed eel or any kind of fish fillet, choose only vaccum packed unagi eel fillet otherwise you purchased for tasteless and spongy eel meat.  So i personally i prefer the raw unagi fillet better than then cooked it kabayaki style myself, because the properly vaccum sealed raw unagi eel fillet is still moist and succulent ofter cooked.

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Skewered Broiled Eel or Unagi Kabayaki

Kabayaki style grilled unagi eel usually skewered with bamboo skewer before glazed with swetened soy sauce and broiled over charcoal grill. Asian really depend on bamboo skewer, we used it to made Chicken Satay with Peanut Sauce or Chinese Honey Grilled Pork Belly Charsiew. Remember to soak the bamboo skewer  in a cold tab water overnight or simply boiling it for ten minutes before you using it, otherwise the bamboo skewer is easily burned out over the grill.

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Unagi Kabayaki with Sweet and Sticky Swetened Soy Sauce Glaze

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Unagi Kabayaki: Finger Licking Good!

Homemade kabayaki sauce for glazing the gilled unagi or freshwater eel is usually made of 3 parts light soy sauce, 1 part mirin, 1 part sake, and  2 parts white caster sugar by volume.  This is the basic kabayaki sauce recipe and the ratio used to be different for each licking, beside, whole cloves garlic, cinnamon, star anise and sliced ginger added when the kabayaki sauce is simmerred until thickened into half amount. Kabayaki sauce taste sweet because the addition of sugar and mirin (sweet rice wine), so i guess kabayaki sauce should be called swetened soy sauce, do not confuse with kecap manis or Indonesian sweet soy sauce.Making your own unagi kabayaki with store brought kabayaki sauce made your life easier. Store brought kabayaki sauce usually using molases instead of sugar as a swetened agent, this made the store brought kabayaki sauce is not easily burn during the grilling process. That’s why molasses is more preferred than sugar for any glazing barbeque sauce, including kabayaki sauce. Homemade kabayaki sauce is not only suits for grilling fish, but also for chicken fillet, shrimp or any kind of seafoods.

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Homemade Unagi Kabayaki

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Unagi Kabayaki

In Indonesia, we familiar with swamp eel, with many kind of names: asian eel, rice field eel, padi field eel. Slightly different with unagi, swamp eel is finless. The taste is quite similiar, but i guess the  unagi is fattier and meatier than swamp eel. The basic preparation of swamp eel for making kabayaki is also similiar with unagi. You can watch how to do it in how to butterfly eel for kabayaki

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Unagi Kabayaki

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Deep Fried Eel Bone

I love nose to tail concept of eating, nothing edible part of the animal left behind and discarded. This is the best way to honour the sacrifation of the aniwal live. I love to eat the eel bone, it’s crunchy and crispy. The unagi or japanese eel bone is marinated with salt, pepper and lime juice then deep fried in a medium heat flame uti it’s crisp up, totally scrumptious.  I even ever had a fish bone crusted fish steak in a restaurant, the fish ribs bone deep fried and then crumbled on top of halibut fillet.

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Belut Bakar Bumbu Kecap ala Jepang

Growing up in Indonesia is made me familiar with swamp eel, especially in my childhood. Beside the fact that eel is a brain food within it’s essential omega 3 and omega 6 fatty acid that help to improve a chind brain’s neurotransmitter capability that basically made you think faster. In indonesia we used to called griled eel as belut bakar kecap manis  or simply belut panggang kecap. We didn’t use kabayaki sauce for making belut bakar kecap, but it’s using kecap manis or or Indonesia sweet soy sauce, just like my Balinese Style Barbequed Baby Back Ribs sauce. Large swamp eel about 300-400 grams each suits for making kabayaki style grilled eel, but the smaller is usually batterred and deep fried just like my Deep Fried Beer Batter Calamary or Squid Ring.

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Unagi Kabayaki Recipe( Japanese Style Grilled Freshwater Eel with Sweetened Soy Sauce)

Unagi Kabayaki Recipe( Japanese Style Grilled Freshwater Eel with Sweetened Soy Sauce):

  • 2 large unagi or Japanese eel  about 200-300 grams each (You can replace with swamp eel or conger ell or any kind of eel you’ve got)
  • 1 lime juice
  • salt and pepper to taste
  • 1 cup kabayaki sauce and more for glazing the grilled eel
  • Bamboo skewer, soaked in a water overnight to prevent it burning over the grill

How to Make Unagi Kabayaki:

  • You can watch how to preparing live unagi eel for kabayaki here
  • Kill the unagi eel by made incision in the back of the head until the eel died bleeding
  • Cut open the unagi eel from the backside by running a very sharp boning knive alongside the backbone
  • Take out the unagi eel  guts
  • Wash the unagi eel  under a cold  running water, rub  and clean the reddish black part in the center of the cavity  below the back bone
  • Remove the unagi eel back bone by running the sharp boning knive within the backbone from the head to the tail
  • Cut the unagi eel into bite pieces
  • Pat dry the excess moisture using kitchen paper
  • Put the unagi eel fillet in a bambo skewer
  • Apply the  homemade kabayaki sauce all over the unagi eel
  • Broil the kabayaki sauce glazed unagi eel until the kabayaki sauce is caramelised and the unagi eel is cooked through, flip it over to prevent the kabayaki sauce burned out.
  • Apply more kabayaki sauce  in the unagi eel meat side twice during the broiling process
  • Served the unagi kabayaki immediately with steaming hot rice.

Homemade Kabayaki Sauce Recipe for Grilling Unagi or Eel:

  • 300 ml light soy sauce
  • 100 ml mirin
  • 10o ml sake
  • 200 ml molases or sugar (i’m using palm sugar)

How to Make Kabayaki Sauce :

  • Mix all ingredients in a heavy bottom non stick sauce pan, bring it to boil
  • Simmer the kabayaki sauce over low heat until thicken into half

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Chinese Style Steamed Live Lobster with Garlic, Ginger, Scallion and Soy Sauce

steamed lobster with superior soy sauce chinese style

Chinese Style Steamed Lobster with Superior Soy Sauce

Steamed live lobster in Chinese Style with Garlic, Ginger, Scallion and Superior Soy Sauce Recipe. Cantonese style steamed lobster is less popular compare to the stir fried, but i assured you this simple steaming version is delicious too. Live or very fresh lobster steamed and then served with it’s very own natural sweetness and a hint of garlic, scallion and ginger infused in a superior soy sauce mixture. Steamed lobster is a very easy,  simple and yet elegant dish that would impressed everybody.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Chinese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

The chinese style steamed lobster recipe is an alternative quicky dish. Beside the fact that steaming is one of the healtiest way of cooking, the result is surprisingly superb. Lobster is lobster right, it must be succulent and delicious even if you simply eat the raw lobster straight away after you freshly killed and shuck the meat of the live lobster. I’ve try lobster in very different way but none of steaming method before,  so you should give it a try sometimes. Here’s the list of of lobster recipes;

steamed lobster recipe chinese style soy sauce mushrooms ginger garlic bamboo lobster

Cantonese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

Cantonese style steamed lobster recipe is a very easy and quick to prepare. The live lobster killed and cleaned first, since I love the lobster tomaley and all the goodness in the head so i let it steamed whole. If you didn’t want that part you can halved the shell then removed the tomaley under running water first. The cleaned lobster then laid in a heatproof glass bowl, meanwhile the chopped  garlic, ginger and white part of the scallion stir fried until charred and caramelized in a smoking hot wok pan with a little ammount of lard or oil first. The garlic mixture then boiled slowly with superior soy sauce for about 10 minutes until the garlic, ginger and scallion flavour infused to the soy sauce. After the soy sauce coolled down a little bit, i sieved the soy sauce with cheese cloth first before used for unecessary good looking presentation.

how to steamed live lobster recipe with garlic ginger scallion soy sauce

The Lobster Anthena Sneaking Out from the Steamed

How to steamed the whole lobster is one the hell of hillarious steps, once again for unnecessary presentation i insist to kept the spiny lobster long anthena, it’s even sneaking out from the steamer. The cleaned lobster dredged with the garlic, scallion and ginger infused soy sauce then the entire bowl wrapped goodly with aluminium foil to lock the moisture while the steaming process. No need to discard the steamed lobster drippping liquid first before put the soy sauce, simply mix it all the way. Steamed lobster dripping is sweet without fishy odor at all unlike the Cantonese Style Steamed Live Grouper Fish dripping that really smells muddy and fishy. Hot sesame oil poured to the steamed lobster and then garnished with chopped cilantro and julienned ginger just before serving.

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Live Bamboo Lobster

I purchased the live bamboo lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. The live bamboo lobster in this recipe weighed about 350 grams and cost me about 14 $ (40 USD/kg). Iane fish market is a trusted live seafood distributor that provide many kinds of farmed live seafood, including many kinds of groupers; mouse grouper, coral trout, mud grouper. Beside, they provide several variant of lobster, including slipper lobster, bamboo lobster, and sand lobster. One thing for sure, they provide it with much more afforable price tag rather than fancy live seafood restaurant all over Jakarta. Handling live lobster is really pissing me off,  the lobster can’t stand still and kept cracling all over once i tried to photograph it, so i sedated the lobster by put in in ice bath first.

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Chinese Style Steamed Live Lobster


Spinny lobster is the only lobster available here in Indonesia, it’s easily noticed for it’s spiny head, clawless body with a very long anthenas. Tropical ocean didn’t suits any clawned lobster like Maine lobster. I’m using live bamboo lobster for this recipe, the shell isn’t as hard as the clawned lobster and it’s made easier to crack open. The meat and shell weight ratio of spiny lobster is less compare to the clawned lobster once it cooked, but it much more succulent and sweeeter than the clawned lobster. So made your own choices, you can use the Maine lobster or even prawn instead of spiny lobster for this recipe.

recipe lobster steamed with garlic ginger soy sauce chinese style cantonese bamboo lobster

Chinese Style Steamed Whole Bamboo Lobster

Steaming whole lobster is tricky, timing is the key of any steaming seafood. DO NOT OVERCOOKED lobster because the lobster meat  gonna be tough and rubberry. Trust me, you won’t ever wanted to overcooked your pricey steamed live lobster. You should steamed the lobster until nearly done, the remaining heat will throughly cooked the lobster meat. When you throughly cooked  the lobster, it will be overcooked once you serving it in the dinner table. 7 to 10 minutes is what needed to steamed whole lobster in  medium size (about 300-500 grams).

recipe steamed live lobster chinese style with ginger garlic superior soy sauce

Steamed Live Lobster with Superior Soy Sauce

The steamed lobster served with a dip of black vinegar, ginger and chopped bird eye chillies. Sounds boring, but trust me, your taste buds will apreciate the sweetness and the soft texture of the steamed live lobster. The steamed lobster with garlic, ginger, scallion and soy sauce is already delicious without any dipping actually, but it’s too obvious that anything taste better with chilies for my Indonesian licking.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Ingredients

  • 1 medium size live bamboo lobster (you can replace with any kind of lobster or prawn)
  • 1 tbsp lemon juice 
  • 1 tbsp of brown sugar (or rock sugar)
  • 2 tbsp of premium light soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 cup water
  • 1/2 tsp of sesame oil
  • 1 tbsp olive oil for stir frying
  • 2 tbsp  of  angciu /chinese cooking wine
  • 1/2 tbsp oyster sauce
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped
  • 1 scallion (white part only), finely chopped

How to Make Chinese Style Steamed Lobster:

  • Mix all liquid ingredients and dissolved the rock sugar on it prior to steaming the lobster, set aside
  • Rub the lobster lighly with salt and lemon juice, set aside
  • Heat the olive oil in a wok until smoking hot, then stir fry the garlic, ginger and scallion until fragrant, charred and completely caramelized
  • Pour the soy sauce mixture and bring it to boil, simmer for about 10 minutes, turn off the heat then set aside (i sieved it with cheese cloth before use),
  • Put the lobster in heatproof steaming pyrex bowl, cover the bowl with alumunium foil
  • Steam the lobster about 5- 7  minutes until done depending of the lobster size
  • DO NOT OVERCOOKED, so check the steamed lobster in the  couple of last minutes
  • Put the fish in a serving plate, garnish with chopped cilantro then pour the sesame oil

Garnish: Chopped cilantro

Dipping sauce *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies

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Resep Pampis Ikan Cakalang Fufu Khas Manado (Menadonese Spicy Shredded Smoked Skipjack Tuna)

Resep Pampis Ikan Cakalang Fufu Khas Manado ikan tongkol asap pedas cabe rica ricaPampis Ikan Cakalang Fufu khas Manado, Pampis is a  stir fry shredded fish in a spicy chili seasoning, while ikan means fish and cakalang is a local name of skipjack tuna. Cakalang Fufu is a Menadonese word for ikan asap or smoked fish. Ikan cakalang fufu made of fresh skipjack tuna, slightly different from my Homemade Smoked Salmon recipe, cakalang fufu is hot smoked without priorly being cured. This made the cakalang fufu texture is as hard as a fucking rock, similiar to Japanese katsuobushi fish. Cakalang fufu it’s uncommon to consume directly unless it’s cooked before, pampis is one of the populer dish made of it. Pampis ikan cakalang fufu is a similiar dish with  Indian fish puttu, a drier version  of pampis is called abon ikan or fish floss, it’s also called fish rousong in China or serunding ikan in Malaysia.

recipe spicy shredded fish stir fry chilli pampis ikan fish rousong serunding ikanResep Pampis Ikan Cakalang Fufu is a very popular and hearthy menu from North Sulawesi Province, Indonesia. Pampis is  another popular halal dish from Menadonese Cuisine, beside Iga Bakar Rica-Ric(Barbequed Short Ribs), Ikan Baronang Bakar Rica-Rica(Grilled Fish) and also Garo Rica Bunga Pepaya(Stir Fry Papaya Blossoms with Chilli and Smoked Skipjack). Pampis ikan cakalang fufu usually eaten as a side dish of Tinutuan or Bubur Manado (Manadonese Vegetable Porridge), as a stuffing for panada bread, similiar stuffed deep fried bread like empanada. But for me, i actually lovin it with bread sandwich or steaming hot rice, quicky kicking dish for breakfast supper.

resep pampis ikan pedas khas Manado cakalang fufu tongkol asap tumis pedas

resep pampis pedas ikan cakalang asap masakan menado spicy shredded fish rousong

It’s too obvious that Indonesin food taste mostly hot and spicy. Generous ammount of bird eye chilli is a commonly used in masakan Manado or Manadonese cuisine, that’s why most of Manadonese recipe above named after rica or chilli.  Pampis ikan cakalang contains variant of fragrance leaves; pandan leaves, kaffir lime leaves, scallion, turmeric leaves,  and daun kemangi (lemon basil). 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. Instead of thinly sliced, you can tide up the pandan and turmeric leaves before using it if you din’t much appreciate the flavour. Pandan leaves got a very potent aromas, you need only a little of that because it can easily overpowering the savoury dish. Other fragrance ingredient that usually used in Manadonese cuisines is  and lemongrass, diffrent from Padangnese cuisines like  Indonesian Beef Rendang, Kalio Sapi (Wet Rendang) or Beef Gulai, the kaffir lime leaves and the lemongrass in Manadonese dish is not discarded after cooking, instead it’s thinly sliced. Thats why you use  only the soft  white part of the lemongrass  into it.

resep pampis khas manado ikan cakalang fufu asap pedas tumis shredded spicy fish

cakalang fufu ikan tongkol asap smoked skipjack tuna fish resep pampis pedas

Authentic pampis recipe using ikan cakalang fufu or smoked skipjack tuna, i’m lucky enough to find the vaccum packed cakalang fufu fron Careffour Supermarket. Many of pampis recipes across the internet using fresh skipjack tuna or other white fleshes fish. The whole fresh fish or fish fillets steamed and then shredded before stir fried with the spices. This version is good enought, but you’ll missed the distinct smokey flavour, so i guess the fresh fish fillets is better be grilled irahter than steamed before shredded. The fish fillet is slowly grilled over medium high heat wood charcoal to made the smoke penetrated better into the fish flesh and made the fish fillets firmer and drier. The grilled fish give a savoury flavour and smokey aromas to the dish. Any hot smoked fish will suitable for making pampis, even the rock hard smoked fish like katsuobushi (Japanese smoked skipjack tuna), you can steamed it first to soften it a little bit and made it’s easier to shredded.

pampis ikan cakalang asap manado resep tongkol tumis pedas rica rica sulawesi utara

Resep Pampis Cakalang Fufu Pedas Khas Manado:

Stir Fry Shredded Fish in Manadonese Spicy and Hot Style

Ingredients :

  • 500 gr ikan cakalang fufu, you can replace with smoked or grilled whole ell, halibut, dori, salmon or other white fleshes fish, sheddered
  • 6 cloves garlic (Bawang Putih), thinly sliced
  • 12 shalots (Bawang Merah), thinly sliced
  • 50 gr or more bird eye chillies (Cabe Rawit Hijau dan Merah), roughly chopped
  • 2 scallions (Daun Bawang), thinly sliced
  • 1/2 cup lemon basil leaves (Daun Kemangi), finely chopped
  • 5 cm pandan leaves (Daun Pandan), thinly sliced
  • 3 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
  • 1 medium size turmeric leaves (Daun Kunyit), deveined and thinly sliced
  • 1 tsp turmeric powder (Bubuk Kunyit)
  • 1 medium size carrot (Wortel), jullienned*optional
  • Salt and pepper to taste
  • 1/2 cup water
  • 2 tbsp oil for stir frying

Instruction:

  1. Heat up oil in a wok pan, saute garlic, sliced scallions, ginger and shallots until slightly browned
  2. Add the pandan leaves,turmeric leaves, kaffir lime leaves, lemongrass and chili, saute another 2 minutes
  3. Add the shredded smoked fish or grilled fresh fish and the carrot
  4. Pour 1/2 cup of water, bring to boil and season with salt, turmeric powder and pepper evenly
  5. Nearly done, add the daun kemangi or lemon basil leaves, turn off the heat and serve immediately with steaming hot rice or Manadonese Vegetables Rice Porridge/Congee
  6. You can continue to cook the pampis to made a fish floss (if only without carrot additio ), keep stir fry it in a low heat until all the ingredients completely dry and it could last longer without refrigeration.

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Thai Style Steamed Fish Recipe (Mouse Grouper Fish with Chilli, Torch Ginger, Tamarind & Mushrooms)

Thai style steamed fish mouse grouper steamed with chilli tamarind mushrooms black bean humpback grouper recipe

Thai Style Steamed Mouse Grouper Fish

Thai style steamed fish with chillies and tamarind is a break from a serial of  luscious and meaty fest lately. I guess i’ve got to many pork intake from Balinese Style Grilled Baby Back Ribs Recipe, Schweinshaxe Recipe (Bavarian Crispy Roasted Pork Hock) and also Coffee Glazed Barbequed Pork Belly Recipe. I need some spicy, hot and sourish less calories dish for my lunch, and there you go for steaming fish in Thai style. Steamed fish a very easy and quick to prepare, whole mouse grouper fish that butterflied and then steamed with incredible thai style seasoning with a tangy, spicy hot and also burst with aromatic ingredients. The hotness derived from chillies, lots of them, chopped into fine to make sure all the spicy goodness released. I’m not using any salt for my steamed fish, the savoury and salty comes from the using of fish sauce and a little bit of tausi or salted black bean.Topped with frangrance chopped cilantro and also jullienned pink torch ginger or bunga kecombrang made the dish smells complex even more.

Spicy thai style steamed fish chili tamarind ginger live mouse grouper humpback recipe

Steamed Mouse Grouper Fish with Chilli, Garlic, Tamarind, Torch Ginger and Cilantro

This Thai style steamed mouse grouper fish seasoning inspired by a spicy sour tom khlong soup, a cousin of famous Thai tom yum goong soup. Instead using lime juice for the sourness as tom yum goongtom khlong using tamarind paste. My version of Thai style steamed fish using both tamarind and lime actually, i using kaffir lime juice to marinade the whole grouper fish to remove the fishy and slighly muddy odor before steaming and then using the tamarind paste for seasoning the fish while being steamed. Different from my other sour and spicy Steamed Live Seven Star Grouper in Teochew Style that using raw thinly sliced spices, the ingredients of this Thai style steamed fish is chopped and sauteed first. The spices sauteed in a little ammount of oil made some sort of caramelization process and remove the aroma langu or the strong odor of raw garlic, chillies and ginger into a pleasant flavour.

steamed fish thai style recipe steamed mouse grouper chili tamarind sambal spicy fish torch flower ginger resep ikan kerapu kukus

Thai Style Steamed Whole Humpback Grouper Fish

 Humpback grouper for this Thai style steamed fish recipe it’s famous high end expensive food for steaming fish in Hongkong, Malaysia, Indonesia and also Singapore. Humpback grouper or mouse grouper is usually steamed in Cantonese Style Steamed Live Humpback Grouper Recipe with a minimum additional flavour of light soy sauce to enlighted the natural taste of the fish itself.  Eventhough the  flesh texture of the mouse grouper is not as firm and succulent as chinese silver pomfret which is commonly used in Steamed Fish with Fermented Black Bean Sauce or Tausi, nothing compare mouse grouper natural sweetness. The secret recipe for a fine taste of simple chinese style steaming fish is within the ingredients and the whole processes. The fish must be fresh and preferred alive, cooking timing on steaming fish is crucial; then you better be checked the doneness of the fish every minute in the last 5 minutes. Overcooked expensive fish like humpback grouper will ruin your day for sure.

Recipe Thai style steamed fish mouse grouper steam with tamarind chillies mushrooms torch ginger spicy sambal

Steamed Mouse Grouper Fish Cheeck, The Best Part!!!

Mouse grouper is pricey not only for the taste and texture but also as a symbol of status among chinese descent people. Serving live fish especially the rare ones like mouse grouper. Steamed humpbak grouper is a real threat in a festive occations like wedding, birthday or hosting a relatives dinner is a statement as a wealthy family. Luckily, i found this very-very fresh humpback grouper in Muara Angke fish market Jakarta with only cost me about IDR 40.000 (4 USD) for about 600 grams of it. The fish monger told me that this humpback grouper is really rare, he even only sold this fish about ten times eversince he started selling fish for almost 30 years ago. His info drives me into a dillemas, either i’m a very lucky bastard but i’m also the ignorant person who kept purchasing high risk endagered wild species, well, i guess my culinary instinct beat the heck of my inner voices then.lol

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Humpback Grouper, Mouse Graoupe, Dotted Barramundi Cod, Kerapu Tikus, Kerapu Bebek

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Spicy, Hot and Sour Steamed Fish in Thai Style with Chilles, Tamarind and Torch Ginger Flower

Since 2007, Humpback or Mouse Grouper is listed as vulnerable or high risk of endangerment in the wild on the IUCN Red List of  Threatened Species, because the species is naturally rare, so is sensitive to overharvesting due to its high value in the live food fish trade and to habitat degradation. Commercialy hatchery production is not intended for reintroduction, but instead for the aquarium trade, so does not result in an increase in the natural population or a decrease in demand as food. So, we should be responsible to not let our future generation only know mouse grouper from picture unless we stop eating mouse grouper. But forgive me, my taste buds really love mouse grouper for it’s natural sweetness.

recipe steamed mouse grouper fish thai style with tamarind chilli mushrooms torch ginger spicy hot sour humpback grouper

Thai Style Steamed Fish Recipe with Chili, Tamarind, and Torch Ginger Flower

Thai Style Steamed  Fish Recipe (Humpback/Mouse Grouper)

Ingredients:

  • 1 medium-sized very fresh or live humpback grouper (600-700 gr), you can substitute it with other white flesh fish that suitable for steaming
  • 1 pack button mushrooms (about 125 gr), thinly slice
  • 1 bunga kecombrang/honje or torch ginger flower, jullienned
  • abunch of chopped cilantro
  • Garnish: Julienned Torch Ginger
  • 1 small kaffir lime, juiced

Hot and Spicy Thai Style Seasoning Paste fir Steaming Fish Recipe:

  • 6 red chilli pepper ( or more for kicking hot), finely chopped
  • 6 bird eye chilli pepper, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 thump size ginger, finely chopped
  • 1 red shallots, finely chopped
  • 1 tbsp light fish sauce
  • 1 tbsp salted black bean sauce
  • 1 tsp Chinese rice wine
  • 2 stalks scallions (white part ony) thinly slices
  • 2 cayenne chilli pepper, deseeded, jullienned
  • 2 bird’s eye chilli peppers, chopped
  • 2 tbsp tamarind paste
  • 1tbsp palm sugar
  • 1/2 cup water
  • 1 tbsp vegetable oil for sauteeing

How to Make Thai Style Steamed  Fish Recipe :

  • Remove the scales from the mouse grouper fish
  • Gutted and remove the fish gills, rub and discard the blackish dark red part in the fish upper ribs area (below the back bone)
  • Wash and clean the fish under running water
  • Pat dry the excess moisture using kitchen paper, set aside
  • Butterfly the fish from the belly and remove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly fish from the belly side
  • Season the fish with salt, pepper and kaffir lime juice, set aside
  • In a wok pan, heat the oil and saute garlic, shallots, chillies, scallions and ginger for a couple of minute until the spices changing color into slightly browned and got a really nice fragrance
  • Add the rice wine, fish sauce, tamarind, palm sugar, salted black bean and water, bring to boil and remove from the heat, set aside
  • Place the fish bottom of the heat proof bowl, put the butterflied fish on top of it
  • Put the sauteed thai style spice over the fish and then put some julienned torch ginger flower
how to steam whole fish using wok pan steaming whole fish without steamer

My steamer is too small for whole fish, so i made this reversed double boiler or steaming fish using my wok pan

  • Steam the Thai style mouse grouper fish for about 10-12 minutes, according to the size of your fish
  • Served it with steaming hot rice

FUN DENTISTRY FACTS:

Your first permanent molar erupt when you 0nly 6-7 YEARS OLD, kids this age usually pretty much didn’t concern about oral hygene, so you as parents is the one who responsible to watch and manage your childrens oral gygene and supervise how they brushed their teeth, don’t forget to visit your dentist at least twice a year even without any oral symptoms !

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Seared Scallops in Herbs Brown Butter with Balsamic Vinegar and Mushroom Soy Sauce Reduction

seared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallops

Seared Hokkaido scallops recipe in herbs infused brown butter, then served with balsamic reduction that mixed with mushrooms infused light soy sauce. The scallops outside is charred and crusted with remaining tender and moist meat inside, the natural sweetness of Hokkaido scallops  meat packed with nutty and fragrant herbs brown butter. The balsamic vinegar and mushrooms infused soy sauce reduction got a salty, sweet, tangy and mushroom umami flavour. Damn delicious fusion scallops dish!!!

seared scallops hokkaido balsamic reduction brown butter mushrooms soy sauce

Pan seared scallops with perfectly golden brown charred and crunchy outside, bounchy and juicy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop” instead the ”wet scallop” for this recipe. 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 diffrenciate the “dry” and “wet” scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color. Fresh scallops suit for every recipe, you can make Steamed Scallops with Garlic and Ginger Recipe, Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli, Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe, or  Baked Scallop with melted Cheese And Herbs (Scallop Morney) Recipe.

hokkaido scallops recipe how to seared scllops with brown butter perfect crustI’m using a Japanese Hokkaido scallops for this seared scallops recipe, the most popular pricey gourmet scallops from Hokkaido Island  in northen Japan. The Hokkaido scallops is tender, sweet, and less stringy compare to USA scallops or Callo de Hatcha scallops that i dehydrated and use for making Chinese Dried Scallops or Conpoy Rice Porridge Recipe.  I’m buying vaccum packed Hokkaido scallops with sashimi grade, which is ideal too for making scallops sashimi (raw sliced scallops). There are approximately 15 of these Japanese scallops in a 500 grams package, these Hokkaido scallops are the bigggest scallops i ever seen. I thawed the frozen scallops by put  the package in fridge overnight asthe package instruction. Raw Hokkaido scallops got white creamy beige or light blonde color and all the scallops meats color become white when cooked.

seared scallops recipe balsamic reduction sauce mushrooms sauce recipe pan fried hokkaido scal;ops

Pan seared scallops with brown butter and herbs in this recipe got all savoury goodneess. The herbs infused brown butter for searing the Hokkaido scallops got nutty aromas with herbs burst of refreshing flavour. I love brown butter, no one could ever regret the brown butter in any dish, especially when it’s using for cooking seafood like my recently Roasted Spinny Lobster with Garlic Brown Butter Recipe. Making brown butter is a little bit tricky, you should know that brown butter made from regular butter that heated until the butter’s milk content solidified and browned, a little longer cooking made the brown butter turn into black burn butter.  To making the herbs brown butter, cut up the butter into pieces and place in a heavy bottom skillet. Melt the butter on medium low heat and swirl it goodly, allow the butter to foam up and recede. Watch carefully. After a few minutes, the milk solids will form and sink to the bottom. Once the milk solids begin to turn brown caramel-colored, the butter will have a lovely nutty aroma and then you need to add herbs and olive oil to slow the cooking process a little bit and prevent the brown butter got burn.  Add your patted dry Hokkaido to herbs brown  butter sauce.  To perfectly seared the scallops,  do not overfilled the skillet to let some space beetween the scallops to let the steam escape. Flip the scallops once after the bottom side of the Hokkaido scallops turn brown and crusty, then let the other side browned too. You want the inside of your seared Hokkaido scallops medium rare when you remove it from the pan, the remaining heat continue to cooking it untill medium done.

seared scallops with balsamic vinegar reduction mushrooms soy sauce recipe

I served my seared Hokkaido scallops with herbs brown butter with balsamic reduction sauce, but not a  regular balsamic reduction. I add infused the balsamic reduction with flavour of caramelized onion and deglazed with mushooms light soy sauce. I found  a small bottle of ready to use mushrooms infused light soy sauce for steaming fish in chinese grogeries. To made balsamic and mushrooms soy sauce reduction add a tablespoon of oil in a sauce pan, sautee chopped onion until caramelized, then pour a half cup of balsamic vinegar and a half cup of mushrooms infused soy sauce, bring it to boil over medium heat then add half teaspoonfull of sugar.. Once the sauce boil, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar and the soy sauce has reduced by at least half (thin consistency reduction) or more (thick syrupy consistency). Never increase the heat to fasten the reduction process, unless you want to be left with a stiff, hardened candy mess. I like my balsamic reduction very thin, so i can mix it with the remaining herbs brown butter for searing the Hokkaido scallops.

scallops recipe pan seared balsamic reduction sauce with mushrooms soy sauce brown butter

 Seared Scallop with Herb Brown Butter Recipe :

  • 500 gr scallops (about 15 scallops)
  • salt and pepper to taste
  • 1 stick butter (125 gr), cut itu cubed
  • 1 tablespoon of chopped mix fresh herbs (rosemarry, thyme, parsley and sage)
  • 2 tbsp olive oil

How to Perfectly Pan Seared Scallops:

  • Drain the scallops from the remaining dripping using kitchen towel
  • Season the scallops with salt and pepper evenly

how to perfectly seared scallops brown crust outside soft juicy inside scallop recipe brown butter scallops

  • Heat up the skillet  and swirl the butter to coating it well, allow the butter to foam up and recede
  • Watch carefully, after a few minutes, the milk solids will form and sink to the bottom.
  • Once the milk solids begin to turn brown caramel-colored, the butter will have a lovely nutty aroma and then you need to add herbs and olive oil to slow the cooking process a little bit and prevent the brown butter got burn
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared
  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too
  • Wrap the seared Hokkaido scallops with herbs brown butter in alumunium foil to keep it warm before serving it with Balsamic vinegar and mushrooms soy sauce reduction

Balsamic Vineger and Mushrooms Soy Sauce  Reduction Recipe:

  • 1 cup balsamic vinegar
  • 1 cup mushrooms soy sauce (or 1 cup regular light soy sauce plus 1/2 cup chopped mushrooms)
  • 1 teaspoon sugar
  • 1/4 onion, finely chopped
  • 1 tablespoon olive oil

How to make Balsamic Reduction Infused with Mushrooms Soy Sauce:

  1. Heat up the olive oil in heavy bottom sauce pan over medium high heat
  2. Sautee the onion (and mushroms if using fresh mushrooms) until brown and perfectly caramelized
  3. Pour the balsamic vinegar  and the mushrooms soy sauce, bring it boil without reducing the heat on the stove.
  4. Once it boil, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half,
  5. Served the balsamic vinegar reduction with the seared Hokkaido scallops with herbs brown buttter.
  6. I like to mixed the remaining herbs brown butter with the balsamic reduction before serving it with the seared Hokkaido scallops

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