Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

roasted lobster butter garlic ginger soy sauce recipe

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Roasted lobster with brown butter, garlic, ginger and soy sauce is an fusion of western and asian flavour. Instead of using common herbs like rosemarry, thyme, sage, and  tarragon for the brown butter partner, i’m using garlic, ginger and soy sauce for the glaze. Brown butter is actually caramelized regular butter, but it’s needed prolonged heat to let the butter passed the melting point and made it’s milk content denaturated and browned. Brown butter slightly losen it’s milky taste but had a nice nutty flavour. For the garlic and ginger, i grated it first and then squizzed out the juice and using the juice only. You can save the remaining pulp fo making another dish.

roasted lobster garlic ginger soy sauce butter

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Making a brown butter for glazing the lobster prior to roasing is actually kinda tricky. You need to carefully watch over your pan closely unless you get your prescious butter burn. First you need to melt the butter on the HEAVY BOTTOM PAN, Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. That’s why i pour the mixture of ginger juice, garlic juice and  soy sauce for the roasted lobster glaze right after i turn off the heat.

recipe lobster roasted garlic ginger soy sauce chinese style lobster recipe

Recipe Roast Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Brown butter or beurre noisette in France is the main key for the roasted lobster flavour. Unsalted butter is melted over low heat and allowed to separate into butterfat and denaturated milk solids. The milk solids agglomerated and sinking in the bottom of the pan and, if left over gentle heat, will begin to brown. When the milk solids turn into toasted peanut color, the pan is removed from the heat, i like to exposed the bottom of the pan with running cold water to  make the cooking process suddently stopped.

lobster roasted recipe garlic, ginger soy sauce brown butter

Recipe Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Roasting a lobster is tricky too, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the following cooking process. Just like my Lobster with Sweet and Sour Chili Sauce, the pan searing prior to cooking it within the sauce made the lobster meat still tender and moist. Another tips for cooking lobster is you should seasoned  the lobster with salt just before cooking it because salt is hygroscopic . It makes the water is dripped off from the lobster meat and made it easily dried when cooked. One most important thing i learned from making this dish, DO NOT USING DARK SOY SAUCE!, instead you got dark colored lobster meat like mine.

resep lobster panggang bumbu kecap, jahe, bawang

Lobster Panggang dengan Bumbu Kecap, Jahe, dan Bawang Putih

Roasted Lobster with Ginger, Garlic, and Soy Sauce Glaze Recipe:

Ingredients:

  • 1 medium size lobster (about 500 gr)
  • 50 gr (1 stick) unsalted butter
  • 6 cm ginger, grated, juiced
  • 6 cloves garlic, grated, juiced
  • 2 tbsp light soy sauce
  • 1 tbsp mushrooms sauce*optional
  • 2 tbsp lemon juice (1 tbsp for season the lobster and the rest for the glaze)
  •  salt and pepper to taste
  • 1 tbsp olive oil for coating the pan

Instruction:

  • Preheat oven at 200°C
  • In a small glass bowl, mix the ginger juice, garlic juice, lime juice and soy sauce, set aside
  • MAKING THE BROWN BUTTER : heat up the butter in a heavy bottom pan until melted, watch over the butter when you continue the cooking process until the solid part sink in the bottom of the pan and get browned. Turn off the heat
  • Pour the ginger juice mixture , turn on the heat and bring to boil, let it simmer until thicken, set aside
  • Brush and wash your lobster shell evenly
  • Crack open the lobster right in the middle with  knive, protect your hand with kitchen towel while handling the head
  • Discard the tomalley,the vein and any debris, wash under running water, drain it well
  • Heat up 1 tbsp  olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
  • Sear the lobster meat for about 1 minute, flip it once and sear another 30 seconds, set aside
  • Brush the ginger glaze all over the lobster meat, roast it until done for about 20 minutes (needed more time for larger lobster)
  • Serve it immediately, brush the remaining glaze and garnish with chopped garlic chives just before serving

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Resep Pepes Ikan Tempoyak (Banana Leaf Wrapped Spiced Fish with Fermented Durian Paste)

resep pepes tempoyak ikan pedas brengkes durian palembang

Pepes ikan tempoyak is a popular dish in across southern Sumatra. Pepes is an indonesian spiced dish that usually wrapped  with banana leaf. It possibly consist of chicken, fish, shrimp, tempeh, egg, frog or even tofu.  Pepes called Pais in West Java, Brengkesan in Center Java, Pelasan in West Java (Banyuwangi), Brengkes in South Sumatra.  Palai in West Sumatra, and Payeh in Aceh. Pepes can be steamed, broiled, grilled, or even baked, sometimes people like to steaming it first until throughly cooked and then drained and infused some smokey aromas by following grilling or broilling. The banana leaf wrapper remain the food moisture inside while giving some nice leafy scent too. Today i’m making pepes using ikan tapah (Wallago attu), a rather rare freshwater giant predatory catfish with some tangy fermented durian called tempoyak.

resep ikan tapah pepes tempoyak palembang

Pepes Ikan Tempoyak khas Palembang

ikan tapah wallago attu fish

Ikan Tapah (Wallago Attu)

ikan tapah gigi wallago attu fish teeth

Gigi Ikan Tapah (Walago Attu Teeth)

Ikan tapah (Wallago attu) got many name around the world, it is known as Boal and Borali in Bengal. Sareng in Manipur,  Valah in Malayalam, Mali In Pakistan, Nim Yue in China (Cantonese). Ikan Tapah is common called for wallago fish in  Indonesia and Malaysia, it’s originnaly from athe name of a Malaysian town, Tapah, where wallago fish is easily catch. Other known name of wallago fish is  Boal Fish, Mully Catfish, and Freshwater Shark due to its ferocity. This catfish can reached 2.4 meters long and weighted more than 50 kilos. The mouth of ikan tapah is fullfilled with several colonnade of gillette sharp teeth. Contrary to the ugly and scally looking, ikan tapah got a very sweet,  white and succulent meat. The best part of ikan tapah is actually the head because it’s mostly consist of collagen tissue and carlilageous-like bone.

pepes ikan tempoyak palembang banana leaf wrap fish

Resep Pepes Ikan Tempoyak, Banana Leaf Wrap Spiced Fish with Fermented Durian Paste

tempoyak duren fermented durian paste

Tempoyak Durian (Fermented Durian)

Tempoyak is a salted and fermented durian. It usually made from over ripe durian that is unsuitable for direct consumption. You can  made tempoyak by yourself, simply add about 3 tbsp coarsed salt to  about 500 grams over ripe durian flesh, then put it in a sterilized glass jar and let it fermented in a dark and cold place for about 7 days until it got a nice tangy flavour. Some local descent people like to eat tempoyak either cooked or uncooked. Tempoyak  eaten with rice, and can also be used for making gulai (curry), usually fish curry like my Gulai Tempoyak Ikan Belido. Tempoyak is usually served as Sambal Tempoyak, it’s a Sumatran dish made from the mixture of tempoyak, shallots and chilli pepper. Once you using tempoyak to flavouring your dish, don’t forget to watch over the saltiness level, you probably didn’t need any salt addition due the salt content of the tempoyak.

Resep Pepes Ikan Tempoyak :

Ingredients:

  • 1 kg Ikan Tapah (You can substitude with tilapia, red snapper,mekong catfish, grass carp or any kind of fish), cut into single portion
  • banana leaf for wrapping the spiced fish, heated in direct flame to soften it
  • butcher twines for tide up the pepes ikan (i’m using the banana leaf fiber)
  • 100 gr Tempoyak (Fermented Durian Paste), you can replace with 100 gr fresh durian flesh and 2 tbsp lime juice
  • alumunium foil for wrapping the pepes ikan
  • 10 cherry tomato, halves
  • 1/2 tsp sugar
  • salt for taste
resep bumbu pepes tempoyak ikan palembang

Resep Bumbu Pepes Tempoyak khas Palembang

Bumbu pepes/ spice paste:

  • 50 gr red cayenne/chilli pepper (adjust the amount for your preference hotness)
  • 10 shallots
  • 6 cloves garlic
  • 5 cm turmeric
  • 4 lemongrass, use  the soft white part only
  • 3 cm ginger
  • 3 cm  galagal

Instruction:

  • Preheat oven on 175 C
  • Season the fish with salt and lime juice, le it marinate for about 30 minutes on fridge
  • Mix the spice paste with tempoyak, cherry tomato, salt and sugar. (i add some turmeric powder too)

resep tempoyak duren pepes ikan pedas

  • Drain the fish and  mix it with the spice paste mixture until the fish is well coated

resep ikan tapah pepes tempoyak

  • Wrap the pepes ikan mixture with banana leaf
  • Tide the banana leaf  pepes ikan parcell with the butcher twine (or the banana leaf fiber)

resep pepes ikan tempoyak palembang

  • Wrap it with alumunium foil and bake it for about 45 minutes

resep ikan tapah pepes bumbu pedas

  • Keep it warm in the oven
  • Grill or broil it for about 5 minutes, open the peppes ikan banana parcel and served it immediately

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Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

crispy soft shell crab salted egg yolk batte friedr

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter is one of popular chinese style crab cooking recipe. Instead making a salted egg yolk sauce, i prefer to add the salted egg yolk to the dry batter. The soft shell crab is mixed with thick liquid beer batter first, then dredge in a dried batter mixture consist tapioca starch, rice flour and salted egg yolk. Tapioca starch bring the lightness and the rice flour made the crispy texture last longer, while the salted egg yolk give a sandy texture, savoury taste and a nice yellow color.

soft shell crab crispy salted egg deep fried batter recipe

Crispy Soft Shell Crab with Salted Egg Battered Recipe

Soft shell crab with salted egg yolk batter recipe is a seasonal dish since you can get it fresh all the year, but frozen. Soft-shell crab is  molted crab that harvested when the  new  crab exoskeleton (shell) and are still soft. It means almost of the entire animal can be eaten, rather than having to shell the animal to reach the meat. Since the soft shell crab  used rather small size crab, it made the soft shell crab double or more price-value compared to ordinary ones. Crab shell periodically becomes soft during natural molting process and it happens in a short period, thats why the fisherman should harvest it because delay period make the crab shell hardens back quickly.

soft shell crab recipe kepiting asoka

Soft Shell Crab, Kepiting Cangkang Lunak,Kepiting Soka/Lemburi

Common method to profoked the crab molting process, fisherman usually mutilated the crab claws and all the walking leg. The swimmer leg is left behind to keep the crab alive. This cruelt method is still applied nowdays but some fisherman used the humanely molting process with crab molting enzim from spinach extract found by Prof.Yushinta Fujaya, a Indonesian professor from Hasanuddin University. The application of spinach extract can induce molting process in crabs, thus helps the crab farmers to produce soft shelled mud crabs simultaneously on desirable schedule.

resep kepiting soka telur asin kepiting lemburi goreng

Resep Kepiting Soka/ Lemburi Telur Asin

Kepiting Cangkang Lunak or Kepiting Soka /Lemburi telur asin goreng garing is crispy deep fried soft shell crab with salted egg batter in Bahasa. This kick’in savoury appetizer can be eaten alone or dip in spicy sauce; Vietnamese Chilli and lemongrass Sauce, Salsa Verde, Sambal Dabu-Dabu (Raw Chili Salsa) or Chilli Mint Mayonaise, it’s your own preference. Since crab and salted egg yolk itself contain a lot of cholesterol, i used to served it with veggies like watercress or cabbage coleslaw to make me not feeling guilty about it. Besid,  i like to springkel it with shichimi togarashi or japanese seven flavor chili pepper for serving any battereed deep fried dish .

salted egg deep fried soft shell crab

Salted Egg Yolk Battered Soft Shell Crab Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe:

  • 500 gr (4 Pieces) fresh soft shell crab
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste

Beer Batter Soft Shell Crab Recipe:

  • 1/4 can VERY COLD beer
  • 1 small egg white
  • 3 tablespoons tapioca flour
  • 1 tablespoon melted butter 
  • salt and pepper to taste

Salted Egg Yolk Batter Soft Shell Crab Recipe:

  • 6 cooked salted egg yolk, mashed
  • 4 tablespoons tapioca starch flour (you can replace with all purpose or corn starch)
  • 4 tablespoons rice flour
  • salt and pepper to taste

Instruction :

  • Wash the soft shell crab in running water, you can remove the mouth and gills part, but i didn’t anyway
  • Season the soft shell crab with lime juice, salt and pepper  and let it marinade for about 10 minutes in the fridge, drain well
  • Mix all the salted egg yolk batter, set aside
  • Mix the beer batter ingredients in separated bowl
  • Dip the soft shell crab in the liquid beer batter mixture
  • Dredge the soft shell crab in the salted egg yolk batter mixture, rub evenly to coat it well, shake off the excess dried batter
  • Deep fried the battered soft shell crab until reach nice golden brown color
  • Drain and serve it immediately

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

deep fried fish chilli sauce lemongrass vietmanese spicy sauce

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

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

vietnamese lemongrass chilli sauce fish recipe

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

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

deep fried soon hock fish spicy chilli sauce vietnamese marble goby

Deep Fried Fish with Spicy Vietnamese Style Chilli and Lemongrass Sauce

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

fried fish vietmanese spicy lemongrass chilli sauce

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

ikan betutu hidup live marble goby sun hock fish

Live Marble Goby Fish, Ikan Betutu or Ikan Ketutu

marble goby soon hock ikan  betutu malas

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

ikan betutu ikan malas mahal

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

Deep Fried Marble Goby or Soon Hock Fish Recipe:

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

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

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

Vietnamese Chilli and Lemongrass Sauce Recipe :

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

How to make Spicy Vietnamese Chilli and Lemongrass Sauce:

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

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Braised Shark Fin & Fish Maw Soup in Superior Stock Recipe

braised shark fin soup chinese shark fin fish maw fish stomach

Braised Shark Fin & Fish Maw Soup in Superior Stock

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

shark fin recipe braised soup fish maw oyster sauce

Braised Whole Shark Fin and Fish Maw Soup in Superior Stock

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

resep hisit sirip hiu sup sirip ikan hiu shark fin soup

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

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

braised shark fin soup fish maw hipio soup

Double Boiled Braised Shark Fin and Fish Maw 

Braised Whole Shark Fin with Fish Maw Recipe :

Ingredients :

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

How to Cook Braised Dried Abalone in Superior Stock :

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

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Deep Fried Fish Scales Recipe, Crispy and Crunchy Snack!

recipe fish scales deep fried

Deep Fried Fish Scales Recipe

Deep fried fish scales anyone ??? it’s sounds odd and gross actually, but i guarantee it’s got a nice taste and texture. Crispy Deep fried battered fish scales taste  not as bizzare as it’s sounds. The skin of most bony and cartilaginous fishes is covered by scales, and you know what; the FISH SCALES ARE EDIBLE.  In Indonesia, cooking fish with it’s scales are common, actually in my Batak decent, Ikan Mas Arsik (Spiced Grass Carp Fish with Torch Ginger and Szechuan Peppercorn)  and Ikan Mas Bakar Sambal Rawit (Grilled Grass Carp Fish With Bird Eye Chilli Sauce) is usually served with it’s scales to keep the moistures of the fish.  Since the fish scales vary enormously in size, shape, structure, and extent, thats why i recommended you to use the large fish scales for this recipe. The best candidate for the fish scales ingredients is Ikan Batak/Sapan/Semah/Mahseer Fish that i’m using for my Gulai Ikan (Indonesian Fish Curry) recipe, but you can easily use any large fish scales like grass carp (ikan mas),  tilapia (ikan nila), or parrot fish (ikan kakak tua). Smaller fish scales like salmon, snapper or even grouper fish can be use but not that easy to handle, make sure it’s preety dry before you dredge it in flour to prevent it’s sticked each others into a lumpy dough.

deep fried fish scale recipe crispy

Crispy and Crunchy Deep Fried Fish Scales

Despite the fish scales is commonlly considered a grossy thing, fish scales are a surprisingly nutritional food source. It’s containing layers of keratin and enamel, as well as a dermal portion and a layer of protein-rich mucus. Fish scales are said to be rich in calcium, phosphorus, collagen and a host of other nutrients which help prevent osteoporosis. Fish scales are also a raw material in collagen-based products such as skin moisturizers, anti-aging creams, wrinkle removers, hand creams, cleansing gels, and eyelid miracle cures. Collagen is the group of proteins that responsibility to your skins nice texture and health. Deep fried fish scales maybe not really in preserve the healthy colllagen because the high heat break the collagen protein, that’s why some people even made a fish scales jelly.

fish scales deep fried recipe

Deep Fried Fish Scales Recipe

Deep Fried Fish Scale Recipe:

Ingredients:

  • 500 gr  fish scales ( sisik ikan)
  • 2 tbsp lemon juice or vinegar (i’m using kaffir lime juice/air jeruk purut)
  • 1/2 tbsp chicken stock powder (kaldu bubuk instan)
  • 2 cups or more all purpose flour (tepung terigu)
  • 1 cup rice  flour (tepung beras)
  • 1/2 tsp  Homemade Garam Masala (bubuk kari india)
  • 1/2 tsp turmeric powder (kunyit bubuk)
  • Salt and peper to taste (lada dan garam)
  • vegetable oil (minyak goreng) for deep frying

Instruction:

  • Wash your fish scale evenly in running water, rub it gently (Don’t over do this step since the mucus/slime is nutritious)
  • Put the fish scale in a glass bowl, season it with lime juice, chicken stock powder, turmeric powder, garam masala powder salt and pepper, mx it well and tei it marinade 30 munutes in the fridge
  • Meanwhile, mix the all purpose flour and rice flour
  • Take the fish scale and drain it well from the dripping liquid
  • Dredge the fish scale into the flour, rub and mix it well until all the single “coin” of the fish scale are covered with the flour
fish scales sisik ikan

seasoned and batterred fish scales, ready for deep frying

  • Heat up the oil, deep fried the battered fish scales until got nice golden brown color with medium low heat (It may curled and shrink a little bit, bot it’s ok)
  • Drain the deep fried fish scale well
  • Serve it immediately as a snack

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Lobster with Sweet and Sour Chili Sauce Recipe (Resep Lobster Saus Asam Manis ala Singapura)

sweet sour lobster chilli tomato sauce spicy singapore sauce

Lobster with Sweet and Sour Chili Sauce

Lobster with Sweet and Sour Chilli Sauce is actually a fussion of two different sauce; Chinese sweet and sour sauce and Singapore style chilli sauce. Both of this sauces is actually a tomato based sauce, that’s why i thought combining it will make a great sauce for lobster. Chinese sweet and sour sauce usually got a pleasant tangy or sour flavour derived from vinegar or lemon juice. But you can easily replace it with tamarind paste or any sour citrus juice. Sligthly different from my Saus Padang or Padangnese Hot and Spicy Chilli Sauce that contains coconut milk and spices, this number 35 on World’s 50 most delicious foods; Singapore style chilli sauce contains less ingredients. I guess that’s why my Indonesian Beef Rendang is always be the Number ONE. This popular Singaporean gooey chilli sauce contains shrimp paste, beaten egg dripping and some dissolved starch to made the sauce thicken. Even this sauce tagged as “chilli” sauce, the taste is likely not really hot and spicy.

lobster sweet sour sauce recipe chilli lobster

Sweet and Sour Chili Sauce Lobster

Cooking whole lobster is a little bit tricky. Thanks to chilli lobster recipe on fimela.com, i know that you should cracked cut and split open the lobster in the middle to make the sauce penetrated the lobster meat because it’s got a very hard shell. There are several rules for cooking lobster. First you should discard the tomaley or hepatopancreas, the yelowish green or gray substance found in the head cavity of lobsters. Even the tomalley is considered as delicacy, i think you should discarded it because it may contains high levels accumulation of toxins, mercury and other pollutants. Second, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the cooking. Third, you should handle the spinny lobster with kitchen towel to protect your hand because it’s head had several sharp spines that could harmed your hand. Fourth, you should seasoned  the lobster with salt just before cooking it because salt is hygroscopic and it makes the water is dripped off from the lobster meat and made it easily dried when cooked.

lobster sweet and sour chilli singapore sauce recipe

Chilli Lobster Recipe with Sweet and Sour Taste

resep lobster asam manis saus singapore

Sweet and Sour Lobster Recipe with Chilli and Tomato: Closer Look!

For making Sweet and Sour Chili Sauce lobster,  you should cooked the lobster twice; first you need to seared it and then you cooked it with the sauce.  Diffrent from many restaurant that usually only pouring the sauce over the separately oven-cooked lobster like Chef Adit, the owner of Loobie Restaurant did in the recipe video above, i prefer to cooked it in the boiling sauce to infused more sauce flavour to the lobster right after searing it. Remember to watch over the doness of your lobster, you absolutely did’t want end up your prescious lobster with tought and rubbery overcooked meat.

pan seared lobster making chilli lobster recipe

Pan Seared Lobster: Seal The Meat Juice!

Sweet and Sour Chili Sauce Lobster is called Lobster Saus Asam Manis or Lobster Saus Singapura in Indonesia. For making this lips smacking delicious lobster, it’s not all about techniques. The ingredients is the most important factor. Choos the live lobster if it’s available, or at least pick the fresh lobster. Fot making the sauce, i choose to use deseede red chilli within the spice paste to make a brighly red color for a better presentation purpose. If you wanted a hotter version, keep the seed or simply add the chilli when you making the spice paste.

resep lobster saus asam manis lobster saus singapura

Lobster Saus Asam Manis atau Lobster Saus Singapura ???

Recipe Lobster with Sweet and Sour Chili Sauce :

Ingredients:

  • 1 medium size lobster (about 500 gr)
  • 1 tbsp lemon juice for season the lobster
  •  salt and pepper to taste
  • 1 tbsp olive oil for coating the pan

Sweet and Sour Chili Lobster Sauce Recipe:

  • 4 tbsp  tomato ketchup (saus tomat)
  • 3 tbsp chilli sauce (saus cabe)
  • 2 tbsp tomato paste (pasta tomat)
  • 2 tbsp lemon juice (air jeruk), you can replace it with 2 tbsp vinegar or 1 tbsp tamarind paste
  • 2 tbsp honey (madu)
  • 1 tbsp oyster sauce (saus tiram)
  • 1 tbsp fish sauce (kecap ikan)
  • 1 egg (telur), beaten
  • 1 tsp corn starch (maizena), dissolved in 1 tbsp water
  • 1 cup water (air)
  • 1 tsp sesame oil
  • 2 tbsp oil

Spice paste:

  • 6 red chilli pepper (cabe), deseeded
  • 4 shallots (bawang merah)
  • 3 cloves garlic (bawang putih)
  • 2 ripe tomatoes (tomat), deseeded
  • 1 tsp shrimp paste (terasi)

Instruction:

  • Brush and wash your lobster shell evenly
  • Crack open the lobster right in the middle with  knive, protect your hand with kitchen towel while handling the head
  • Discard the tomalley,the vein and any debris, wash under running water, drain it well
  • Heat up 1 tbsp  olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
  • Sear the lobster meat for about 30 seconds, flip it once and sear another 30 seconds, set aside
  • Heat up 2 tbsp oil in another wok pan, saute the spice paste until it’s canging color into brighly red and the oil is separated in the edge of the wok pan
  • Add the water and all ingedients (except the beaten egg and disssloved corn starch), bring to boil
  • Add the lobster and  close it with lid fot about 3 minutes too fully cooked the lobster
  • Slowly pour the beaten egg and then add the dissolved corn starch, adjust the taste (if needed,  add more water)

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Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeal

Salt and Pepper Mantis Shrimp with Crispy & Buttery Cereal or Oats

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeal Recipe

Salt and pepper mantis shrimp with crispy butter cereal or oast is actually a fusion of salt and pepper mantis shrimp recipe with butter garlic and cereal mantis shrimp recipe.  Salt and pepper recipe is a popular Cantonese style seafood preparation for shrimp, soft shell crab or mantis shrimp. Salt and pepper shrimp is  not only popular  in China and Taiwan, but also in Singapore, Malaysia and  Indonesia. The mantis shrimp is usually batterred and then deep fried until golden brown. Right after the oil is spilled out from the wok pan and remind some of the oil, the minced garlic is slowly stir fried with low heat until it’s got crispy and nice golden brown to enhance the flavour. Freshly grounded black peppercorn added to the wok pan and then a pinch of salt springkled  for the taste. This is the basic recipe for making salt and pepper mantis shrimp. But actually i’ve never seen any of this kind of simple preparation, the chef is usually added chopped chilli, ginger, spring onion and chinese five spice  or ngo-hiang powder to make it fragrance  and taste rich even more.

mantis prawn with salt and pepper butter garlic recipe

Mantis Shrimp with Salt, Garlic, Chilli, Pepper and Crispy Butter Cereal Recipe

Butter cereal mantis shrimp or prawn is also cantonese style seafood preparation. The basic ingredients is butter, cereal or oatmeal or havermout, garlic, chilli and one of the most important ingredients is curry leaves. Yes, you’re right, i think this dish won’t be authentic without the fragrance of curry leaves. Since, both salt and pepper and butter cereal recipe is got the same cooking technique; slowly stir fried with a low heat until all ingredients got crispy, i think why didn’t i put alll of them into one plate. This is absolutely a must try recipe, i put my reputation for the guarantee.

mantis prawn shrimp deep fried with butter garlic cereal salt and pepper

Butter Garlic Cereal Mantis Shrimp with Salt, Chilli and Pepper

I put my personal licking twist too to the recipe. Instead of using only black peppercorn, i use szechuan peppercorn to make some kick’in to the dish. Both black and white sesame seed that i added  to this mantis shrimp or mantis prawn recipe make some nutty flavour. For making a hillarious and hectic aromas, i add a thinly slice of lemongrass. I guess that your kitchen will be smells like heaven when you making this dish.

butter garlic mantis shrimp salt pepper mantis prawn

Butter Cereal Deep Fried Mantis Shrimp with Salt, Chilli, Pepper and Curry Leaves Recipe

How to preparing  and cleaning the mantis shrimp or mantis prawn???. This may be your first question when you handle this unusual sea creatures. Just like a shrimp, you should discard the vein in the back, you could simply cut the back shell to expose the meat and then make a tiny incission along the back or the tail and then pull out the vein easily. Some people like to cut the swimming leg on the tail, but i prefer did’t since it’s would be taste great and crispy after deep fried. After springkled with salt and pepper, you can dredge it with a little bit of flour to seal the exposed mantis shrimp tail meat. This is needed to prevent the meat got overcooked after the cooking processes.

resep udang ronggeng lada garam udang lipan cereal butter  sauce

Udang Ronggeng Goreng Gandum Mentega dengan Lada Garam

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal is called Udang Lipan or Udang Ronggeng Goreng Gandum Mentega dengan Lada Garam in Indonesia. This dish is best served immediately and eaten when the cereal is still crispy. You can simply reheat it in a wok pan with low heat until the  cereal is got crispy again. But usually this dish gonna be gone as quick as flicking your finger.

Salt and Pepper Mantis Shrimp with Crispy Butter Cereal or Oatmeals Recipe:

mantis shrimp salt pepper mantis prawn butter garlic

Salt and Pepper Shrimp with Crispy Butter Cereal Ingredients

Ingredients :

  • 1 large (about 500 gr) mantis shrimp (Udang Ronggeng/Udang Lipan)
  • 1/2 cup oatmeals or cereal (Havermut/Gandum)
  • 2 tbsp butter (Mentega)
  • 3 cloves garlic (Bawang Putih), finely chopped
  • 1 sprig curry leaves (Daun Kari/Temurui)
  • 6 or more bird eye chilli pepper (Cabe Rawit Merah), deseeded, chopped
  • 3 or more green chilli pepper (Cabe Hijau), deseeded, chopped
  • 2 cm ginger (Jahe), finely chopped
  • 1 lemon grass (Sereh), thinly slice
  • 1/4 tsp freshly ground black pepper (Lada Hitam)
  • 1/4 tsp freshly ground szechuan peppercorn (Lada Sicuan)
  • 1/2 tbsp black sesame seed (Wijen Hitam)
  • 1/2 tbsp white sesame seed (Wijen Putih)
  • ½ tsp chinese five-spice powder (Bumbu Ngo-Hiang)
  • Sea salt (Garam) to taste
  • Tapioca Flour (Tepung Tapioka/Sagu) for dredging the mantis shrimp
  • 1 tsp lemon juice (Sari Jeruk Lemon) for marinating the mantis shrimp
  • Vegetable oil (minyak Goreng) for deep frying and stir frying

Instruction:

  • Clean and prepare the mantis shrimp * following the descriptios above 
  • Season with a pinch of seasalt, black peppercorn and lemon juice, let it marinade for 10 minutes
resep udang ronggeng udang lipan

How to Cook Mantis Shrimp: Marinade with Lemon Juice, Salt and Pepper

  • Drain the mantis shrimp and gently dredge it with tapioca flour, make sure the exposed mantis shrimp tail meat ic fully covered.

    mantis prawn shrimp recipe

    How to Cook Mantis Shrimp: Coat with Flour

  • Deep fried the mantis shrimp until it’s got nice golden brown color
deep fried mantis shrimp prawn crispy

Deep Fried The Mantis Shrimp

  • Drain the mantis shrimp and spill out the oil and remain it about 1 tbsp for stir frying
  • Heat up the remaining oil, add the butter and let it completely melted
  • Stir fry the garlic, ginger and lemongrass with low heat until nice golden brown
  • Add the chillies, sesame seed, cereal and curry leaves, continue to saute until the curry leaves got crispy
  • Add the deep fried mantis shrimp, season with black peppercorn, szechuan peppercorn and seasalt
  • Tossed it until all the ingredients mixed well and the cereal is got nice golden brown color
  • Just before serving, turn off the heat and add the five spice powder
  • Serve it immediately

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Lobster Miso Soup: Earthy Japanese Fermented Bean Lobster Soup Recipe

lobster miso soup recipe

Lobster Miso Soup Recipe

Lobster miso soup was a popular japanese  savoury appetizer. Miso it’s a fermented bean with a pleasant aromas and some kick’in savoury hint.  The soybean is fermented with salt and special fungus. Miso is widely used in japanese style cooking, both in traditional and modern, and has been gaining world-wide interest. In Indonesia, miso is similiar to tauco. The diffrence is miso usually processed into fine paste while tauco bean is usually still in a whole form. The taste, aroma, texture, and appearance of miso all vary by region and season, but mostly there are three types of miso; white, red and a combination miso. I used the white miso paste for this lobster soup. I like using it too for making Steamed Fish with Miso Paste.

Lobster soup recipe miso paste japan lobster

Lobster Miso Soup Recipe

Using miso paste on lobster soup is a little bit tricky, make sure that you watch the saltiness of your miso paste. I like the low sodium miso paste or less salty miso is simply because i can used it much larger amount to ge the umami, nutty and savoury taste of the miso. Some miso paste got a very pungent and strong aromas, especially the red miso paste, use that carefully to prevent it’s over powering the lobster soup flavour.

lobster soup miso paste recipe japanese

Recipe Lobster Japanese Miso Paste Soup

My first lobster soup with miso paste seasoning is Plaza Indonesia’s Sushi Tei , Jakarta. Sushi Tei is an upscale japanese restaurant with authentic and also fusion japanese cuisine. Actually i offered a lobster sashimi with about 65 USD (don’t forget the 6.5 extra tax) price tag, it’s came with an hectic presentation; the head and tail is served as a garnish and the meat is thinly slice along side with rice vermicelly and tiny caviar. I only finished about 3-4 thinly slice lobster’s meat since it’s TOO FRESH for me. It’s twiching when i dipped into the soy sauce and wasabi paste, that’s exactly what i mean for too fresh. Eating the lobster’s meat while the head is almost  crawling is really made me losing my appetite. I’m okay with shark fin, snake meat, or soft shell turtle meat, but this lobster sashimi presentation is kinda tortune for me. For the verdict, live lobster’s tail meat is nothing diffrent from live shrimp that i’ve taste before, infact i like the shrimp sashimi more than lobster sashimi because the lobster sahimi is rather bland. I was planned to take home the remaining lobster, but then the waitress ask me weather i want to had them making a miso soup with it, i directly agree considering my sister’s house is quite far away. The lobster soup was superb, maybe because the ingredient is very fresh, but i hope the add more miso paste in the broth.  I guess i just pretent it’s sspecial since i’m saving a budged for that dish.

miso paste lobster soup recipe japanese lobster

Recipe Japanese Lobster Miso Soup

For making japanese style lobster miso soup, you can use raw or cooked lobster, but i prefer the raw since it’s contain much more flavour to be extracted.  I also suggest you to boil the lobster and take the meat after boiling it until cooked, it’s needed to prevent it get overcooked. For the garnish, i use shaved bonito fish  flakes (katsuiboshi) and crispy seasoned seaweed.  For serving, this lobster soup is quite good to served with nice and warm udon, ramen or even noodle. I guess lobster is almost fit with any pasta or noodle dish, just like my Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens.

Lobster Miso Soup Recipe :

Ingredient:

  • 1 medium size (about 500 gr) Spinny Lobster
  • 1-2 tbsp miso paste (watch over the saltiness level!)
  • 2 pieces konbu (seaweed for making dashi/broth)
  • 3 cm ginger, bruised
  • 3 cloves garlic, finely chopped
  • 2 tbsp soy sauce (you didn’t need this if the misso paste is quite salty)
  • 1 tbsp mirin (rice cooking wine)
  • 1 scallion, roughly chopped
  • 4 cups water
  • chilli oil for garnish
  • konbu fish flakes  for garnish
  • crispy seasoned seaweed for garnish

Instruction:

  • Put the water in a large pot, add the konbu and garlic, bring it to boil and simmer it until the liquid is reduce in half,
  • Strain the broth and discard the konbu and the garlic.
  • Bring the broth to boil again, put the lobster and boil it for about 2 minutes, drain and take the lobster tail meat, drain and set aside the tail meat
  • Put the lobster head back into the broth, add the miso paste, scallion, soy sauce, mirin and boil for about 5 minutes and turn off the heatd.
  • Put the lobster meat in a serving bowl, pour the broth and garnish with chilli oil, seaweed and bonito flakes.

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Butter Poached Lobster with Fennel & Herbs

butter poached lobster recipe poach herbs fennel

Butter Poached Lobster with Fenel and Herbs

Butter Poaching (lobster) was a popular French cooking technique to preserve and retain the flavour and the texture of the meat and the veggies. The basic technique of butter poaching is to slow-cook the ingredients in a large batch of butter with low heat. You should keep an eye on the flame to keep the batch  NOT get BOILED. The temperature of the mixture should between 160-190F (71-88 Celcius). The correct poaching of lobster meat will make the texture is very crunchy.

poached lobster butter herbs poach lobster

Poached Lobster with Butter, Fennel and Herbs

Butter poached lobster usually served in a fine dining restaurant.  Even the dish is sounds fancy, the process of poaching lobster with butter is so easy to do in the regular kitchen. You just need butter to making this fancy lobster dish. The only problem is,mostly homecooking stlyle can’t apply the generous amount of butter that were used for poaching lobster meat just like in a restaurant (actually this is mostly my dilemma). The lobster meat should be completely drowned with the liquid butter for perfect poaching process.

lobster butter poached recipe lobster mentega

Resep Lobster Mentega (Rebus), Poached Lobster meat with Butter

Many ingredients could be infused within the butter poaching lobster. Basically garlic, shallot and herbs. Today i add some fennel that i’ve purchased on Kem Chick Supermarket. This imported veggies are preety damn expensive, mine was about 300 grams and cost me about 6 USD, it’s tagged with almost twice of the local beef price. Fennel got incredibly crisp texture with a refreshing liquorice like flavour, this just perfect for butter poached lobster!. I add some crushed pink peppercorn too to the poached lobster mixture because pink peppercorn is always fit with seafood. It’s better if you using a salted butter and this make you need to watch the saltiness of the dish, weather you needed to adjust the amount of the salt.

lobster poached butter recipe

Butter Poached Lobster Recipe

Another important steps for poaching the lobster meat is the preboiled lobster step. Don’t overcooked the lobster meat ! You didn’t want wasting your money for tought and rubbery lobster meat. After boiling the lobster, you MUST drawned the lobster on FREEZE COLD ICY WATER to remove the remaining heat and  stop the cooking process. Cut the lobster tail meat into large bite size chunks to preserve te lobster flavour into the table.

fennel recipe adas

Fennel, Crispy and Refreshing !

pink peppercorn recipe

Pink Pepercorn: Perfect for Seafood !

Butter Poached Lobster with Fennel and Herbs Recipe:

Ingredients :

  • 1 medium size of lobster (mine was about 300 gr spinny lobster)
  • 1/2 block of salted butter (1 stick), about 100 gr
  • 1 tbsp olive oil (this is needed to prevent the butter burned out)
  • 2 cloves garlic, finely chopped
  • 1 bird eye chilli, deseeded, finely chopped
  • 1/4 cup diced fennel (about 30gr)
  • Herbs: fresh thyme, sage and tarragon, finely chopped (i use 1 sprig thyme, 1 sprig tarragon and 2 leaves sage)
  • 1 tsp dry cooking wine
  • 1/2 tsp lemon juice or rice vinegar
  • A pinch of pink peppercorn
  • Diced giant sweet pepper and chopped dill weed for garnish

Instruction:

  • First you should ‘silent’ your lobster if you dealing with  alive lobster, simply insert throughly your knive between the eyes of your lobster or you can put it in icy water for about 5 minutes
  • Bring a large pot of water to boil. Simmer the heat and put the lobster. Cover with lid and let it cook for 2-3 minutes.
  • Drawn your cooked lobster in icy water to stop the cooking and drained
  • Twist your lobster tail and rremove all lobster meat from shell and cut into bite size chunks.
  • In a sauce pan, heat up the olive oil into simmer over medium-low heat.
  • Whisk in the butter into the pan, add the vinegar and cooking wine, make sure the mixture DID NOT BOILED, otherwise the butter will separate.
  • Add the lobster pieces garlic, fennel, chilli, shallot and herbs and pink peppercorn, cook and poached it for 7 minutes, again watch your butter mixture and make sure the mixture DID NOT BOILED
  • In case your butter poached lobster mixture come to small boil, just simply remove the sauce pan from the heat and let it cool down and put it back to the stove after that.
  • Serve immediately the butter and herbs poached lobster and garnish with dill weed and dice giant sweet pepper.

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Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens

spicy lobster pasta recipe noodle lobster

Spicy Lobster Pasta

Spicy Lobster Pasta is one of the result from my foraging on Jakarta’s traditional fish market, Muara Angke. This wet, crowded and damn smelly fish market provide many range of seafood product; many kinds of fish, clams, crabs, lobsters and rare seafood like mantis shrimp with incredibly less expensive price compare to the modern fish market and seafood restaurant. Just make sure that you’ve understand about seafood product, since there’s also sold unfresh and fake product like red snapper and clams that had been fortified with non-food coloring to attract the customers.

lobster pasta angel hair tomato

Pasta with Lobster in Spicy Seasoning

I purchased 8 spinny lobster with totally 3.7 kilos weight (doubt this is the correct weight) for about 13 USD for a single kilo. Make sure you’ve giving your best shoots on bargain in Muara Angke traditional fish market sice the fish monger used to upscale their price for tourist.  Ask the cheaper price when you buying a large amount, if you only buy a kilo or two, the fish monger give it on 15-17 USD a kilo, but he’ll give you 13-14 USD a kilo for purchasing more than two kilos.

resep lobster pasta mie lobster

Lobster Noodle, Mie Lobster

Spicy lobster pasta with cherry tomato, chilli and garlic green was a simple lobster recipe that won’t failed in your special occation. Tangy cherry tomato with a savoury touch from slightly browned garlic green and a little kick’in from cayenne pepper is just what all needed to present the natural sweetness of the lobster. If you like, you can simmer the lobster head first to extract the flavour and using it to the pasta. Some people like to completely peel off the meat out of the shell, but i choose to serve it within the shell.

spinny lobster, rock lobster, lobster batu

Spinny Lobster, Lobster Batu

recipe lobster pasta spicy recipe lobster noodle

Lobster with Angel Hair Pasta, Cherry Tomato, Garlic Green and Chilli

Spicy Lobster Pasta Recipe:

 

Ingredient:

angel hair pasta cherry tomato garlic green recipe lobster

  • 1 Medium size Lobster (about 500 gr), cleaned , cut into pieces
  • 250 gr angel hair pasta, cook with package instruction
  • 3 garlic green , finely chopped the bulb and crosswise cut the spring leaf
  • 2 chilli/cayenne pepper (cabe merah), finely chopped
  • 10 cherry tomato,  sliced
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • a pinch of mix italian herbs
  • salt and pepper to taste
  • 1/2 cup water
  • 1/2 cup white wine or cooking wine

Instruction:

  • Heat up olive oil in a  large wok pan, saute the chopped garlic green bulb until slightly brown
  • Add the lobster and continue to saute another 2 minutes
  • Add the tomato and cayenne pepper, saute for about 5 minutes until the cherry tomato got soften
  • Add the wine, water, soy sauce and bring it to boil, simmer for about 5 minutes
  • Add the pasta and season with salt, pepper and mix italian herbs
  • Let the liquid evaporated and stir it adequately
  • Serve the spicy lobster pasta immediately

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Mantis Shrimp with Black Pepper Sauce Recipe (Resep Udang Ronggeng Saus Lada Hitam)

mantis shrimp recipe black pepper mantis prawn

Mantis Shrimp with Black Pepper Sauce Recipe

Mantis shrimp or mantis prawn is exotic edible sea creatures that rarely seen on my daily menu. Mantis shrimp had several name around the world, it’s called Udang Ronggeng (It moves similiar to Ronggeng dancer) , Udang Sentadu or Udang Lipan (It looks like a centipede) in Indonesia. In Japan, mantis shrimp called shako (蝦蛄),in Italia, it’s called Canocchie, in Vietnamese it’s known as tôm tít or tôm tích, (攋尿蝦, Mandarin pinyin: lài niào xiā, modern Cantonese: laaih niu hā)”pissing shrimp” and in Philippines, the mantis shrimp is known as tatampal, hipong-dapa or alupihang-da ga.

mantis shrimp mantis prawn

Mantis Shrimp, Mantis Prawn

udang ronggeng udang lipan alupihang daga

Udang Ronggeng, Udang Lipan, Udang Kertak, Alupihang Daga, Shako

Foraging over Jakarta’s Muara Angke fish market driven me to a mantis shrimp on a large icy batch that looks like a giant bugs for me. The seller convinced me that the mantis shrimp are as fresh as possible by picking one of the mantist shrimps arm, squeese out the meat and eat it like a sashimi. Well, the tricks works for me. Since my nephew told me to bargain it radically due to the sellers incorrect weight scale, i can take it home for about 5 USD a kilo (not true weight though) from the first 7 USD offer.

udang ronggeng muara angke udang lipan

Udang Ronggeng at Muara Angke Fish Market

resep udang ronggeng saus lada hitam masak udang lipan

Resep Udang Ronggeng Saus Lada Hitam

How to cook mantis shrimp ??? thats’s what i thought right away when i purchased it in Muara Angke Seafood Market, Jakarta. Internet search calls for either boiled, roasted, deep fried, stir fried or even eaten raw as sashimi. I choose too stir fry the mantis shrimp with humbe black pepper sauce to let the sea bugs introduced to my taste buds. How does mantist shrimp taste like ??? i think it’s similiar to lobster and prawn, but the texture is more like a crab since it fleshy and  stick’in to the shell.

RECIPE MANTISH SHRIMP MANTIS PRAWN PEPPER SAUCE

Mantis shrimp meat taste almost like a lobster ! Sweet, Firm and Succulent !

how to cook mantis shrimp prawn

Tiny Mantis Shrimp Clawn Meat

You can deep fried the shrimp for about one minute or even two, before tossing is with the sauce, but i did’t since i like to simply stir fry it first with a little of oil and cooked it in the blackpepper sauce. This is the secret how to cook mantis shrimp to prevent it got overcooked.

RESEP UDANG RONGGENG UDANG LIPAN

Resep Udang Ronggeng Saus Lada Hitam (Recipe Mantis Shrimp in Black Pepper Sauce)

Mantis Shrimp in Black Pepper Sauce Recipe :

  • 3 udang rongeng/mantis shrimp (about 1 kg),cut into 3 segment,  cleaned throughly, drizzle with a little of lime juice, drained
  • 1/2 bell pepper, jullienned
  • 1/3 tsp freshly grounded  black peppercorn
  • 1/4 small onion, thinly sliced
  • 2 tsp of oyster sauce, i use Lee Kum Kee Brand
  • 3 cloves garlic , chopped
  • 2 cm ginger, finelly chopped
  • a pinch of salt and sugar to taste
  • 2 tbs of premium light soy sauce
  • 1 tsp of chinese cooking wine
  • 1 tsp kecap manis/sweet soy sauce
  • 1/2 tsp corn flour, dissolve with 1 tbsp water
  • 1 tsp of sesame oil
  • 2 tbsp vegetable oil for stir frying
  • 1/2 cup water
  • shaved spring onion for serving

Instruction How to Cook Mantis Shrimp on Black Pepper Sauce :

  • Heat up the vegetable oil in a large wok pan, saute the garlic, ginger and the onion until slightly brown
  • Add the grounded black peppercorn and mantis shrimp, stir fry another 2 minutes
  • Add the oyster sauce, cooking wine, light soy sauce, sweet soy sauce and water to deglaze the bottom, stir well and close with glass lid and bring it to boil
  • Nearly done, add the sesame oil and dissolved corn flour to thicken the sauce
  • Serve black pepper sauce mantis shrimp with shaved spring onion

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

resepi laksa ketam crab curry rice noodle soup malaysian

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

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

recipe crab curry laksa noodle soup crab spicy crab soup

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

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

live blue crab in aquarium grand lucky supermarket

Live Blue Crab in Aquarium @ Grand Lucky Supermarket

laksa leaves daun kesum vietnamese corriander leaves

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

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

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

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

crab spicy curry noodle crab laksa ketam mie kepiting

Crab Curry Laksa Recipe:

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

Laksa Spice Paste Recipe:

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

Garnish and Condiment:

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

Instruction:

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

How to serve the crab curry laksa:

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

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Octopus Recipe: Spicy Octopus with Chilli and Garlic Recipe

Octopus chilli garlic spicy recipe

Spicy Octopus with Chilli and garlic Sauce

Octopus with spicy chilli and garlic sauce is one of easy and tasty octopus recipe. Octopus  had been a used for human consumtions from centuries ago in many cultures.  Whole octopus are edible, but the leg  parts are mostly used. Octopus is a common ingredient in Japanese cuisine, like  takoyaki, and akashiyaki. In Korea, baby octopus are eaten alive as a novelty food. A live octopus is usually sliced up, and it is eaten while still squirming and moving. Octopus is considered as a good source of food for according to the USDA Nutrient Database (2007), cooked octopus contains about 139 Calories per three-ounce portion, and it’s a good source of vitamin B3, B12, potassium, phosphorus, and selenium too.

Hot and spicy octopus recipe sour sweet octopus recipe

Hot and Spicy Octopus Over Steaming Hot Rice

How to cook octopus technique is a little bit tricky, i thought the octopus should be cook quickly to prevent overcooking like squid, shrimp and mostly other seafoods. Internet searching lead me know that i’m totally wrong about it. Octopus should be cook slowly with a low heat to make it tender but the texture is still chewy and slightly crunchy. Simply quick stir fry will make the octopus rubbery even more, but when you deglaze it with water or stock and continue to cook it slowly  or simmering, the dish could  possibly impressed you.

spicy octopus recipe chilli garlic stew octopus

SpicyStewed Octopus Recipe with Chilli and Garlic

The other important things is how you clean and prepare the fresh octopus before cooking it.  First you should inspect the octopus head, weather it alrealy got insicion or not;  look for the ink sack weather it’s already removed or not. If you’ve hold the unprepared octopus, you should remove the ink sack in the head first by making an insicion under the eye carefully to prevent puncture the ink sack. After that, you can clean it with running water to remove the slime and then cut it. The head also got a hard part  surround the eye and it should be removed too.
resep gurita pedas masakan gurita cabe octopus recipe
Actually i’ve never seen any fresh octopus in Palembang before. I’ve actually had a pickled baby octopus before, but never even had a chance to cook it.  Even the octopus taste nothing special but similiar to cuttlefish,  i’m so tempting to cook it, so then  i go some reseach and found the octopus online shop and purchased it here. Since i’m not quite understand about quarantine and so many customs regulation and other following procedure when i want to bring it to palembang alive. The seller humbly ask weather i want to purchase it semi dried to make it possibly send in one day without being ruined. Lucky me, i can hold the semi dried octopus now and cook it with spicy chilli and garlic sauce. Btw, i continue  to sun dried the rest of the semi dried octopus to make it last longer and try another recipe with octopus.

fresh octopus leg kaki gurita

Ingredients:

Spicy Chilli Garlic Octopus Recipe:

  • 250 gr gurita (octopus)
  • 6 bawang putih (garlic), finelly chopped
  • 6 cabe merah (red chillies/ cayenne pepper), fenely chopped
  • 3 cabe rawit (bird eye chillies) or more for hotter taste, finely chopped
  • 1 sdm saus tomat (tomato ketchup)
  • 1 cm jahe (ginger), finely chopped
  • 1 sdm saus tiram (tbsp oyster sauce)
  • 1  sdt air jeruk nipis (tsp lime juice)
  • salt and pepper to taste
  • a pinch of  sugar
  • 1 cup water
  • 2 tbsp olive oil

Instruction :

How To Make Spicy Octopus with Garlic and Chilies :

  • Heat up the oil in a heavy bottom satesuce pan or skillet, saute the garlic and ginger until fragrant
  • Add the octopus and saute another 2 minutes until the liquid dripped out from the octopus is totally evaporated
stir fry octopus with garlic and chilli

Stir fry the octopus with garlic and ginger in a skillet

  • Add all the chillies and saute for about 3 minutes
  • Add the water and bring to boil, season with lime juice, tomato ketchup,oyster sauce, salt, pepper and sugar, bring it to boil
  • Reduce and simmer for about 30 minutes or until the octopus got tender and the chilli garlic sauce is thicken

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Baked Scallop with Cheese And Herbs (Scallop Morney) ala Dentist Chef

baked scallop cheese herbs recipe

Baked Scallop with Cheese And Herbs

Baked Scallop with Cheese and Herbs  on it’s  shell or scallop mornay will be a great appetizer on your party. Well, i think the this baked scallop won’t be last longer than other savoury apptizer. Simple baked scallop with cheese and fragrance herbs with a little touch of tomato ketchup will be an impressive looking dish. Check out the other scallop appetizer that i’ve been posted before, Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/ Bihoon, Pan Fried Scallop with Black Garlic, and Grilled Scallop with Roasted Bell Pepper Sauce.

roasted scalllop melted cheese recipe

Scallop Morney

For making scallops mornay, choose the meaty scallops. Actually i purchase 12 live scallop for about 2 USD for each of it with a good expectation of meaty scallop muscle underneath the shell. Unfortunately i’ve got 1 ruined or dead scallop and rather small meat and shell ratio for the rest of it. . That’s why i use 2 scallops on each shell. You can see there’s  2 bulging scallop under the melted cheese on the photograph. Btw, if you like, you should keep the yellowish scallop roe becauce it’s edible too.

Recipe baked scallop with cheese and herbs

Succulent Scallop with Melted Mozarella Cheese and Fragrant Herbs

Homemade scallop mornay can use any cheese within the recipe, but i suggest you to use young cheese because it can melt easily during the baking process. Instead of using an oven, you can cooked the dish using a torch flame too. Just make sure you torched the scallop first, then add the  mozarella cheese  and torched it again to melt the cheese. Always boil the scallop shell prior to flame torching first to desinfected it whenever you’re not baked it

scallop morney recipe mozarella cheese scallop bake

Tiny succulent scallop meat

Ingredients:

Baked Scallop with Cheese And Herbs (Scallop Mornay) Recipe :

  • 12 half-shelled scallops
  • 100 gr mozerella cheese
  • 3 cloves garlic, finely chopped
  • 2 tbsp tomato ketchup or spicy tomato sauce
  • 1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry)
  • a pinch of salt and pepper to taste
  • 2 tbsp chopped garlic chives

Instructions:

How to Make Baked Scallop with Cheese And Herbs (Scallop Mornay Recipe) :

  1. Scrub the scallop shell throughly with a plastic brush
  2. Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any  dirt and impurities
  3. Discard the innard and keep the roe
  4. Rinse the meat thoroughl and return it to the shell, put all ingredient on top of the scallop
  5. Bake scallops in pre-heated oven of 250°C for 3-5 minutes until the scallop liquid evaporated
scallop morney recipe  baked cheese scallop

Scallop morney before baked

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