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

humpback grouper mouse grouper ikan kerapu tikus steam thai style dotted grouper cod fish

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

steamed fish eggs sack recipe thai style steamed fish spicy sour mouse grouper

Bonus Fish Eggs for Spicy Thai Style Steamed Fish

steamed fish tamarind chili recipe thsi style steamed mouse grouper with black bean mushrooms torch ginger

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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Steamed Scallops with Garlic and Ginger Recipe (Resep Kerang Kampak Tim Bawang Putih)

steamed scallops garlic ginger recipe turmeric steamed clams rice vermicelli

Steamed Scallops with Garlic and Ginger Recipe

Steamed Scallop with Sauteed Garlic and Ginger and Served with Rice Glass Vermicelli/Bihoon is a popular preparation for scallops in chinese cuisine. Scallops is a marine bivalve mollusk, the scallop itself is refers to the white abductor muscle of it.  Many scallops are highly prized as a food source. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. Beehon is used within this steamed scallop recipe to absorb the scallop dripping while steaming process to infused the natural juice into it and it’s superbly delicious. Steamed scallops and served with rice vermicelly is commonly appetizer in chinese seafood restaurant menu, for example Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli

resep kerang kampak tim bawang putih steam scallop garlic ginger

Kerang Kampak Tim Bawang Putih dan Jahe

Resep Kerang Kampak Tim Bawang Putih dan Jahe was the Indonesian translation for steamed sea scallop with garlic and ginger. This is really simple and easy to replicate at home. It’s preferred to use the live scallop for this recipe.  If you can’t find the live scallops, at least you choose the fresh ‘dry scallop”, dry scallops is  scallop without any additives, while scallops that are treated with sodium tripolyphosphate (STPP) are called “wet scallop”. 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 dry and wet scallop, the dry scallop is usually got whitish creamy translucent color, while the wet scallop is usually got white opaque  color.

Recipe Steamed Scallops Garlic Ginger Chinese Style with Rice vermicelly kerang tim bawang putih

Steamed Scallops with Sauteed Garlic and Ginger

Steamed scallops with sauteed garlic and ginger recipe is easy but quite tricky, it’s all about time of cooking. Never undercooked or overcooked the scallops. Perfecly cooked steamed sea scallop texture is superb, a combination of  bounchy, crunchy and yet easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the dry scallop for steaming, the wet scallop will be ruined the whole dish with totally chewy and rubbery scallop meat and  the juices dripping is tasteless. Trust me, since i had to try that.

kerang kampak scallops sea soft shell clams

Kerang Kampak,Axe Clams or Callo de Hacha Scallops 

kerang kampak axe scallops callo de hacha scallop

Kerang Kampak or Axe Scallops with It’s Roe and Internal Organ

I’m using kerang kampak or kerang kapak (Atrina maura), commonly called as giant scallops. Kerang kampak literary translated as axe clams in English because it’s shells resemble of the shape of ancient old axe. This axe clams scallop also called callo de hacha Scallops in Mexico. The shape and the size of the kerang kampak scallops is similiar with kidney. This scallop is much more bigger than common scallop, the shell of kerang kampak could reach more than 30 cm and the size of the scallop (abductor muscle) could reach 10 cm. The medium size of kerang kapak scallop on the photograph cost me about 2.2 USD for each of it, pretty damn pricey but worth for every single cent.

 

ginger garlic steamed scallops recipe with vermicelli scallop

Steamed Scallops with Sauteed  Garlic & Ginger over Rice Vermicelli

ginger garlic steamed scallops recipe with vermicelli scallop

Steamed Scallops with Garlic and Ginger

All part of the scallops are edible, including the yellowish part surround the white muscles that used to be called the scallops roe. I like to eat all of it, but don’t forget to get rid the blakish sack digestive organ that contain sand and debris unless your scallops roe became gritty.You can shuck the scallop and discard the  scallops roe, but you can use the scallops roe too because it was edible. Wash the scallop properly first because there is a tendency to have sand trapped in small places.

steamed sea scallop with garlic ginger chinese style

Recipe Steamed Live Scallop with Sauteed Garlic and Ginger

Recipe Steamed Live Scallop with Sauteed Garlic and Ginger:

Ingredient :

  • 10 live scallops, washed and cleaned throughly
  • 30 gr rice glass noodle boil until cooked through, drained.
  • 4 cm (thumb size) ginger,  finely chopped
  • 6 cloves garlic,finely chopped
  • 1 shallots, finely chopped*optional
  • 1/4 cup chicken broth
  • a pinch of turmeric powder
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 2 tbsp  chinese cooking wine
  • shaved spring onion for serving
  • chopped cilantro or flat leaf parsley for serving
  • 1 tbsp olive oil
  • salt and pepper for taste

Instruction :

  • Preheat the steamer in medium high heat
  • Heat up the olive oil in a pan, saute the shallota, garlic and ginger in a medium low heat until slightly browned
  • Add the cooking rice wine, chicken broth, turmeric powder, soy sauce and sesame oil, season with salt and pepper
  • Turn off the heat and add the scallops and rice vermiceli, stir throughtly
  • Put the rice vermicelly into the scallops shells and put the scallops and the roe above it
  • Put the scallop shell in a heatproof pyrex bowl, steam the scallops until done for about 3-5 minutes. Do Not Overcooked It!
  • Served it with chopped cilantro and shaved spring onion.

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Baked Salmon Meatball with Cheese Stuffing Italian Spicy Tomato Basil Sauce, Ultimate Uncle Dentist Chef Recipe

salmon meatball recipe cheese stuffed salmon fish

Baked Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

Baked Salmon Meatball with Cheese Stuffing and Spicy Tomato and Basil Sauce Recipe.  Cheese stuffed salmon meatball is ultimate uncle Dentist Chef recipe. Beside the fact this recipe is low in calories and contain tons of protein and nutritional value, salmon meatball is so easy to made and mostly become kids favourite, especially if you made it with the kids too.  I love making homemade “fast food” with my nieces and nephews once we meet, beside salmon meatball, you can try this easy and kid’s friendly recipe; Homemade Salmon Nugget, Homemade Yong Taufo0(Fish Stuffed Tofu and Vegetables Soup) or Cauliflower or Broccoli Crust Pizza Recipe.

dedy oktavianus pardede family

Me (middle), Clesya, David, Racheal, My Sisters and My Brothers in Law

calvin matthew sihombing1

Calvin Matthew Sihombing, My Youngest Nephews

Having two pairs or niece and nephew was one of the best moment in my existence now, i think i really love them. I can’t described it but i think i love them much more than both of my sisters now. My oldest sister delivered my oldest niece  Clesya Sihombing and Calvin Matthew Sihombing as the youngest niece, both was aged 4 and almost 1 year now. My second older sister delivered my unidentical twins named Racheal and David Rosevelt Silaban 2 years ago. They are too georgeos and become my inspiration, nothing better to spend time rathen than messing the house and especially the kicthen with them. Even my sisters insist of consistance in diciplines parenting, i guess i still working on it, you know; good uncle wouln’t say no to his niece and nephew.

salmon meatball recipe homemade cheese stuffed baked salmon

Cheese Stuffed Salmon Meatball, Cheery Tomato and Italian Spicy Tomato Basil Sauce

My mother is a very succesfull and also powerfull career woman, she told us and shown us a true mean of disciplines. Guess what, we used to wake up, tide up and take a shower in the morning even it’s sunday or holliday when we were kids. As the youngest and the only son, guess what, i’m become the sweet hearth in the house. She always look in me with judge about my looks, don’t get me wrong, i mean she always love and literray risked her own liive for me and it’s period. I’m just saying that mothers used to look to their childrent with, judge as ‘your hair is not tide enough’, ‘zip your pants’ or  ‘your tie is not pointing to the ground ‘. My moms used to be prescise with the recipe too (especially for dessert) in the kitchen, contrary with me and my old man who used to be  adjust a litttle bit of this and a little bit of that.

easy salmon meatball recipe cheese stuffed salmon meatball

Simply Elegant Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

My mother love represent the way she want me to be perfect through her eyes. Even when i’m a 23 years old dentistry students and my mom still not bother to tide up my shirt in public and it’s sometimes drives me crazy. She want me to the best i can be, i can read when i was 3.5 years and i’m mostly the top three of my class when i was in school. Being always perfect is not that kind of fun for me and it’s sometimes made me not very a public person.

This kind of “disciplines’ was totally inprinted to both of my sisters and i won’t even let this judgemental issues gonna happen to my nieces and nephews especially if it’s in the kitchen. I realize the disciplines made me became a dentistry students and both of my sister graduated from university with honour, but i argued with my sister “come on, both of you going to work while they not totally awake and coming back when they sleepy” . My older sister replied me “children of working mom used to be unbehaved well because their mother used to pampered them and always be ‘yes’ as a bargain about lack of quantity time, it’s all about quality not quantity time actualy”. Well, i think there’s none such a quality time without building it with quantity. My sister told me “my childrents willl understand that later on”, i responds “well then, this is my house and my rules is no rules, the kids can floading the floor if they wanted too”. The key of fun cooking with kids is “NO JUDGMENT INSTEAD OF COMPLIMENT” .  Clesya just smiled at me and we start to making the baked cheese stuffed salmon meatball with laught because she didn’t had any idea what just happened.

recipe salmon meatball baked cheese stuffed salmon recipe

Baked Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

When cooking the salmon meatball with kids begin, we made a hilarious joke about it. My sister interupting when she noticed the salmon meatball which made by Clesya formed not in the same size and she explained that it could made the samon meatball overcoked while the other is not cooked throught.  I read some guilty accent in Clesya eyes and i said ” this is Uncle Dentist Chef ultimate salmon meatball and the recipe specified with not same size”. My oldest sister then kissed me deeply and smack my head off a little bit then smiled at me, she replied “okey then pampering uncle dentist chef, grown up !!!”. I guess i’m a good uncle with no doubd, at least according to my nieces and mephews and i think i”ll gonna working on it once i had my own kids. LoL

bakso ikan salmon pangang isi keju saus tomat kemangi pedas

Resep Bakso Ikan Salmon Panggang Saus Tomat

Resep Bakso Ikan Salmon Panggang Isi Keju is the translation of baked salmon meatball with cheese stuffing in Bahasa Indonesia. Bakso salmontonyain tons of unsaturated Omega-3 and Omega-6 fatty acid considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. Bakso salmon or meatball is a good deal as a brain food for your childrens, i guess it’s better be increased  fish  intake in your daily life from now on.

cheese stuffed salmon meatball recipe

Melted Camembert Cheese Stuffed Salmon Meatball with Spicy Tomato Sauce

salmon meatball pasta spaghetti tomato salmon recipe

Salmon Meatball in Tomato Basil Sauce with Spaghetti Pasta

Cheese stuffed salmon meatball can be eated with the Italian style tomato and basil sauce or tossed with pasta like what i did. I served the salmon meatball in tomato sauce with angel hair spaghetti pasta. The salmon meatball can be boiled or deep fried too, but personally i love the texture of baked salmon meatball because it’s got some charred and crisp  layer in the outside just like the deep fried ones, but with less calories.

Now, have you ever cooking with your kids???

Will you still looking at them with judge then ???

Cheese Stuffed Salmon Meatball Recipe:

  • 500 grams skinless salmon fillet
  • 100 gr camembert cheese (you can use any soft easily melted cheese like mozarella), cubed 1×1 cm
  • 3 eggs, beaten
  • 1 cup or more bread crumbs
  • 1/2 medium size onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 shallots, finely chopped
  • 2 tbsp all purpose flour
  • 1 tbsp mix italian herbs (oregano, thyme, marojam and rosemarry)
  • 1 tbsp tapioca flour
  • salt and pepper to taste
  • 1 tbsp oil for stir frying

Instruction:

  • Preheat oven in 180°C and lay alumunium foil over the baking tray, spray the alumunium foil with oil
  • Heat up 1 tbsp oil in a pan, saute the onion, shallots and garlic until browned and caramelized, set aside
  • Put the salmon fillet, egg yolk, salt and pepper in the food processor, process until nearly smooth
  • Put the processed salmon mixture in a bowl, add the sauteed onion mixture, all flour and breadcrumb
  • Season with salt and pepper and mix it well
  • Spoon 1 tbsp of the salmon mixture and put the cubed cheese in the middle
  • Using 2 table spoons, shaped the salmon mixture into ball and the cheese is totally covered with the salmon meat mixture
  • Carefully put the the salmon meatball in the baking pan
homemade salmon meatball recipe with cheese

Homemade Salmon Meatball

  • Baked the cheese stuffed salmon meatball for about 15-20 minutes until throughly cooked
homemade salmon meatball cheese stuffed with tomato sauce

Baked Salmon Meatball

Italian Tomato and Basil Sauce Recipe:

  • 300 gr ripe tomato (about 5 medium size), diced
  • 1/2 cup water
  • 1/2 cup basil, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 shallot, fimely chopped
  • 3 tbsp olive oil, or more for drizzling the tomato
  • salt and pepper to taste
  • 1 tbsp mix Italian herbs (rosemarry, oregano, thyme, sage and marojam)
  • 1/2 cup water

How to Make Oven Roasted Tomato Sauce:

  • Heat up 2 tbsp olive oil in heavy bottom sauce pan, saute the onion for about 8 minutes over medium heat until it’s changing into translucent and fragrance
  • Add the Garlic and saute another 2 minutes
  • Add the diced tomato and let it soften for about 5 minutes, pour the water
easy tomato basil sauce recipe

Italian Style Tomato and Basil Sauce

  • Season with salt, pepper and herbs
  • Let it boil and simmer it until thicken, nearly done add the chopped basil leaves
  • Served the Italian tomato and basil sauce with the baked salmon meatball

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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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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.

live lobster ceviche recipe raw rock lobster

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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