Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

wagyu beef steak creamy mushrooms sauce

Kobe Style Beef Ribeye Steak with Creamy Mushrooms

Perfectly Seared Kobe Style Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method. I love beef steak all the way, the best ever beef steak for my licking must be flavoursome, juicy and yet tender, especially when it’s melt in my mouth. My searching of perfection about  how to seared beef steak driven me to Heston Blumenthal Method that combine an easy and  home friendly fridge dry aging method and scientific maillard reaction. When i post my last Grilled Wagyu Beef Steak with Roasted Pepper Sauce Recipe, my friend Eva Taylor from Kitchen Inspirations suggest me about The Perfect Steak- Heston Blumentha Video. Browsing along in the internet driven me to How To Cook The Perfect Steak by Lorraine Elliott from Not Quite Nigella, after reading and watching the video, i think this Heston’s Blumenthal Perfect Seared Steak Method is worth to try.

wagyu ribeye recipe usa kobe style beef steak recipe

16 USD for almost 200 gr USA Kobe-style Wagyu Ribeye Steak, freaking expensive!!!

I’m using Kobe Style USA Wagyu Ribeye from Food Hall Supermarket. This wagyu steak was tagged 16 USD (IDR 162.580= 3 pounds of regular beef) for about ONLY almost 200 gr (83 USD per kilo) of it, sounds incredibly pricey and i though this Heston’s Blumenthal method has to be works unless i’m gonna damn him for ruined my pricey wagyu ribeye . The Kobe-style ribeye beef steak itself was intensly marbled and for sure it’s gonna be tender, how juicy the meat  and how crusted the seared outer layer is all about i’m gonna to prove with Heston’s method.

wagyu steak USA Kobe beef recipe

Heston’s 2 Days Dry Aged Ribeye Steak in My Fridge, Note the Waxy Outer Layer with Intensely Marbled Fat

To make a perfect seared steak, you should follow the steps:

Step 1- First step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it

Recipe beef steak mushrooms cream sauce wagyu ribeye steak creamy mughrooms

Perfectly Seared Ribeye Steak with Crusted Outer Layer

Step 2 – Second step was the searing the beef steak.  Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. Heston even warns that it will feel like you might burn your house down but you won’t. My aunty who lives next to me even asked what i’m doing and i just replied “it’s okey Tante (aunty), i just made steak”. I sprinkle some salt and black pepper (the original recipe didn’t add the black pepeprcorn) on the steak and add a layer of oil to the pan. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds for totally about  2 minutes for my 1  3/4  inches thick (200gr) wagyu ribeye steak.

dry aged beef steak medium rare wagyu with creamy mushrooms steak

Perfectly Medium Rare Seared Kobe Sty;e USA Wagyu Ribeye

Step 3- The third steps was resting the meat. Once you’ve removed the steak from the pan, stick your meat with meat termometer in the thickest part of the stek,  rare should be 45C/113F, medium 55C/131F and well done 65C/149F.  Mine was 49C and i guess it’s perfectly medium rare and exactly what i wanted to. Let the meat rest for 5 minutes before serving. Just look at my perfectly seared Kobe-Style USA wagyu ribeye photograph and you’ll know it was perfectly medium rare steak and don’t forget to notice the melted fat all over the meat and it’s made the damn hell pricey wagyu steak as tender and melted as heaven.

medium rare wagyu beef steak with creamy mushrooms sauce

Perfectly Seared Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

The verdict of the steak with Heston’s Blumenthal method it’s pretty damn works with my US Kobe-style wagyu ribeye. The Maillard reaction or simply caramelization of  amino acids (protein) and reducing sugars that gives browned color and crusted layer on the outer steak produce a desirable umami flavor. The flipping process turn down the heat from the steak outer layer quickly and it’s prevent the inside of the steak get overcooked while the outer layer got properly seared. The meat is totally juicy as i expected because the seared outer layer seal the juice inside the meat.  I’ve try the insanely expensive dry aged beef for my Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe, and i guess this Heston’s blumenthal of home friendly fridge dry aging beef works pretty good too since the beef steak got almost the same beefy flavoursome with the pricey 30 days dry aged beef. I wonder my next project is about blind tasting of comercialized dry anged steak vs Heston’s dry aging method, i hope one of my sisters will be the sponsors, lol

recipe creamy mushrooms sauce cream with beef ribeye steak wagyu

Perfectly Seared Steak with Juicy, Tender and Beefy Flavoursome with Creamy Umami Mushrooms Sauce

recipe ribeye beef steak with creamy mushrooms sauce

Creamy Mushrooms Sauce with Perfectly Seared Ribeye Steak

Creamy mushrooms sauce was the perfectly accompanion for my perfectly seared ribeye steak with Heston’s method. I’m using japanese shimeji mushrooms or Brown Beech Mushroom for this recipe, but you can use any kind of mushrooms that you’re like. I recommended button mushrooms or shiitake mushrooms for making steak sauce. I also served the steak with deep fried sweet potato that i cook according to my Spicy Seasoned Deep Fried Cassava or Yuca Root and some Homemade Roasted Garlic Bulb. Instead of creamy mushrooms sauce, you can choose any kind of my favourite selection of sauces for steak; Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce, Italian Salsa Verde Sauce or Roasted Garlic Sauce

Perfectly Seared Beef Steak Recipe with Heston's Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 2 @ 200 gr beef steak (i’m using Kobe-style USA wagyu ribeye)
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

  1. Unwrap your beef steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  2. Take the steaks out of the fridge for a couple of hours and reach the room temperature
  3. Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  4. Heat up your skillet until as hot as it could be
  5. Set your stopwatch to countdoen the time
  6. Just before searing, pour the  olive oil and melted butter to the pan
  7. Put the kobe wagyu steak to the pan and cook it for 15 seconds.
  8. Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  9. Check the wagyu beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 5 minutes
  10. Served the perfectly seared kobe wagyu ribeye steak with the creamy mushrooms sauce
creamy mushrooms sauce for steak recipe

Creamy Mushrooms Sauce For Perfectly Seared Ribeye Steak

Creamy Mushrooms Sauce Recipe :

Ingredients:
  • 1 tbsp  butter
  • 1 tbsp olive oil
  • 150 g  shimeji mushrooms (button mushrooms or shiitake mushrooms would be lovely too)
  • 150 ml heavy cream
  • 1 tbsp chopped garlic*optional
  • 1 tbsp chopped onion*optional
  • 1 tbsp chopped shallots*optional
  • Salt and pepper to taste

How To Make Creamy Mushrooms Sauce Recipe

  1. Heat oil and butter a medium saucepan over medium-high heat.
  2. Add the onion, garlic and shalots and cook for about 1 minute until the mixture  fragrant but not browned
  3. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
  4. Add cream, salt and pepper and bring to a boil.
  5. Simmer until the sauce has reduced by half
  6. Remove from heat and serve over your favourite Perfectly seared Kobe-style ribeye steak.

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Sakana Ochazuke Recipe, Green Tea Broth with Rice and Miso Marinated Grilled Fish Fillet)

ochazuke recipe fish over rice with green tea broth matcha konbu dashi bonito stock

Sakana Ochazuke (Green Tea Broth with Rice and Miso Marinated Grilled Fish)

Sakana Ochazuke Recipe. Ochazuke () or sometimes caled  chazuke  (, ちゃづけ) is a quicky Japanese dish consist of rice and savoury topping and then poured with green tea, broth/stock (dashi), or boiling hot water. The amount of green tea broth and rice ratio is similiar with milk for breakfast cereal. I guess ochazuke resembles of hard work ethic of Japanese people who want to finish their lunch or breakfast  meal as quick as possible and they could came back to work, as you know; liquid simplified our swallowing process.

recipe sakana ochasuke japanese rice tea with grouper fish topping nori

Recipe Sakana Ochazuke (Red Rice with Miso Marinated Grilled Fish FIillet & Green Tea Broth)

Japanese Sakana Ochazuke derived from sakana means fish, while ocha is tea and  tsuke for submerged in English.  Sakana Ochazuke means rice with  tea broth and savoury  fish topping, since i’m using matcha or green tea, i guess this dish can be called Sakana Matchazuke Recipe. Okey then, what the heck with the the names, common savoury toppings used for ochazuke is nori (seaweed), furikake (seasoned fish floss), sesame seeds, tarako (salted fish roe), salted salmon, Tea Smoked Salmon,  scallions and assorted fish cakes or any processed seafood. Beside that, tangy pickled such as tsukemono (pickled vegetables), and umeboshi (pickled sour plum) commonly used too.

sakana ochazuke recipe japanese tea rice fish

Red Rice, Topped with Miso Marinated Fish Fillet, Nori, Scallion, Edamame and Served with Green Tea Dashi

Never judge the book by it’s cover, i learned my lesson once i had my first chazuke back  in the early of new millenium. I was in the junior high school when my friend celebrated his birthday in a Japanese restaurant in Palembang. The description of ochazuke within the menu sound a little bit bizzare for my Indonesian mindset; miso glazed grilled salmon over rice and served with light green tea broth. Since i had no idea what i’m gonna ordered, i just replied idem once my friend order the salmon ochazuke. Eversince i eat my first salmon ochazuke, it’s become one of my favourite japanese dish. Unfortunately, none of the Japanese restaurant in Palembang had this menu today. My last ochazuke was about 2 years ago during my visit to Jakarta and i’m intruguing to made  it once i read the the Unagi Chazuke Recipe from Justonecookbook.Com.

fish ochazuke recipe red rice green tea stock matcha dashi grouper fillet

Sakana Ochazuke recipe with Miso Marinated Grilled Giant Grouper Fish and Green tea Broth

Japanese Ochazuke recipe is a very clever and flexible,  i mean beside ochazuke is made as quick as you snapping your finger, you can use any kind of your preference topping too.  You can even use any leftover rice in your fridge, which is quite not comforting to eat instead of eaten as Nasi Bakar Recipe (Grilled Rice) or Nasi Goreng Recipe (Fried Rice). Eversince i’m on low calories and high fibers diet, i choose red rice instead of white rice to increased my daily fibers intake. For my ochazuke main topping,  i made miso marinated grilled fish which is similiar with my previously Pan Seared Grouper Fish Fillet Recipe, but i marinated it first with miso or fermented soybean paste before i pan grilled it.  Beside,  i served my ochazuke with edamame (soybean), thinly sliced scallion and crispy roasted nori (seasoned seaweed).

ochazuke recipe green tea broth dashi katsuobushi konbu shiitake mushrooms

Green Tea Broth (Matcha Dashi) Ingredients: Matcha (Green Tea), Katsuobushi (Smoked Fish Flakes), Dried Shiitake Mushrooms, Kombu (Salted Seaweed)

Best Japanese ochazuke recipe determined by the tea or the broth for dredging the rice. My friend told me that the best tea for ochazuke is the roasted green tea leaves that packed with roasted rice. Since i can’t found any of that kind of green tea here in Palembang, i’m using powdered Korean matcha or green tea, but you can use any kind of your favourite flavoured tea too. Instead using green tea only, i made my ochazuke special with serving it with my homemade green tea flavoured dashi. Dashi is Japanese broth that contains katsuobushi (smoked skipjack fish flakes), kombu or konbu (salted seaweed) and dried shiitake mushrooms. All the ingredients is chopped, mixed with water and simmerred for hours to extract all the flavour. I guess my green tea dashi broth needed no sort of cubed bouillon stock or addictive flavour because it’s super umami naturally. The pleasant bitterness of matcha or green tea blended well with the savoury hint of basic Japanese dashi stock.

ochazuke recipe japanese rice green tea broth pan seared grouper

Sakana Ochazuke Recipe (Green Tea with Rice and Miso Marinate Fish)

Sakana Ochazuke Recipe (Green Tea with Rice and Miso Marinate Fish)

Ingredients:

  • 1 cup leftover rice (i’m using red rice), if  it’s cold,bring it to warm or at least room temperature first
  • 1 cup Matcha Dashi or Green Tea Broth (recipe below)
  • 1 Miso Marinated Grilled Fish
  • Topping: nori, edamame, sesame oil, and thinly sliced scallion

How To Make Sakana Ochazuke :

  • Put the leftover rice i n the bottom on the plating bowl
  • Arrange the Miso Marinated Grilled Fish and the topping over the rice
  • Just before serving, pour the green tea broth

Green Tea Broth Recipe (Matcha Dashi) :

  • 1 piece of konbu (4″x8″)
  • 1/2 cup katsuobushi
  • 3 dried shiitake mushrooms, thinly sliced
  • 1 tbsp green tea powder (2 tbsp if you using coarsed green tea)
  • 4 cups of water

How To Make Green Tea Broth (Matcha Dashi):

  • Put all ingredients in a sauce pan
  • Bring it to boil, carefully spoon and discard the floating foam
  • Cover the pan with lid and simmer until the liquid reduced into half
  • Strain the green tea broth with metal strainer or cheese cloth

Miso Marinated Grilled Fish Fillet:

  • 200 grams fish fillet (i’m using giant grouper fillet)
  • 1 tbsp lemon juice
  • 1 tbsp miso paste
  • 1 tbsp olive oil
  • salt and pepper to taste

How to Make Miso Marinated Grilled Fish Fillet:

  • Put fish fillet, miso paste, lemon juice, salt and pepper in  a glass bowl
  • Mix and make sure all fish fillet surface is covered, marinated it in the fridge for 30 minutes(overnight will be preferred)
  • Drain the fish fillet and scrapped the remaining marinate from the fillet to prevent it burned out and sticked to the skillet during the grilling process
  • Heat up 1 tbsp olive oil in a skillet, grilled the fish fillet for about 2-3 minutes for each side until throughly cooked (you can check by inserting fork to the fillet and the fork inserted easily without any barrier)
  • Served it immediately

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Grilled Wagyu Beef Steak with Roasted Pepper Sauce ala Dentist Chef

recipe wagyu beef steak roasted pepper sauce

Recipe Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak with Roasted Pepper Sauce is the second recipe that i’ve made beside my Slow Roasted Lamb Leg Steak with Barbecue Sauce once i meet up with my fellow foodblogger Tintin Samsyudin from Tinsyam.  She purchased  Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is commonly intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.

dedy oktavianus pardede dentist chef tintin syamsyudin tinsyam

Me and Tintin Syamsyudin, Ph.D graduate food blogger who put 2 fingers above my head to made a bunny ear, LoL

resep wagyu steak daging wagyu topside steak recipe

Tokusen Wagyu Topside

Wagyu beef  topside steak is quite lean, i mean the marble point is 4-5 out of 12.  Wagyu beef steak is considered as a second grade beef cut instead of premium cut like tenderloin, sirloin or ribeye cut. Wagyu topside steak must be cooked medium done or below if you want it quite tender because it’s lack of distributed softer fat or marbled fat within the flesh. That’s why wagyu topside is usually cooked whole or in a very large chuck with slow oven roast technique until reached 60–65 °C or medium done in the middle or in the thickest part of the wagyu topside.

recipe grilled wagyu beef steak pepper sauce

Recipe Grilled Wagyu Beef Steak with Roasted Pepper Sauce

Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. Even it’s not melted like my wagyu tenderloin with 8-9 marble point for my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce, but i didn’t found any difficulties for slice it and chew it. I even cook the other piece of wagyu topside until well done as it’s requested, the flesh is chewable but the texture slighly dry for my licking.

wagyu beef steak recipe spicy roasted pepper sauce

Medium Well Done Wagyu Topside Steak with Roasted Pepper Sauce

Roasted pepper sauce for the grilled wagyu beef  made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper.  I love the charred and caramelized roasted pepper all the way, i like to using it for making Roasted Pepper Pesto Sauce with addition of my Homemade Sun Dried Tomato. Beside the roasted pepper sauce, i add some pickled fresh green peppercorn to give some bursting sensation when we chew on it. I also serving the wagyu steak with Mashed Sweet Potato that i mixed with steamed russet potato, but this time my mashed sweet potato contain no cream on it. We also had 2007 Rosemount Grenache Shiraz red wine, slighly tangy and sourish hint but it’s still a nice accompany.

grilled wagyu beef steak recipe roasted red pepper sauce

Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak Recipe:

Ingredients :

  • 2 @300 gr wagyu topside steak (use premium cut would be more lovely)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn

How to Make Wagyu Topside Steak:

  • Preheat your grill pan or barbeque grill
  • Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  • Wrap the seasoned wagyu topside with cling plastic and let it marinate for about 30 minutes
  • Just before pan searing, pour the  olive oil and melted butter to the seasoned wagyu topside steak
  • Grilled the wagyu steak on cast iron pan or barbeque  until got a nice charred and crusted surface for about 1.5-2 minute each side
  • Check the wagyu beef steak doness (medium rare is preferred) and served it with roasted pepper sauce

Roasted Pepper Sauce Recipe

Ingredients:

  • 2 large red bell pepper
  • 2 large green bell pepper
  • 6 cloves garlic
  • 1 large onion, peeled,diced
  • 4 tbsp olive oil
  • 1/2 cup water
  • salt and pepper to  taste

How to Make Roasted Bell Pepper Sauce Recipe :

  • Preheat your oven to 500F (260°C)
  • Cut the bell pepper in half
  • Place the bell pepper, onion and the garlic in the oven, drizzle 1 tbsp olive oil over it
  • Roast for 20 to 30 minutes until the bell pepper skins are completely wrinkled and the peppers are charred, turning them twice during roasting. (Don’t forget to remove the garlic from the oven until 5-10 minutes!!!)
  • Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle
  • Discard the stems, peels(skin), and seeds of the bell pepper, set aside
  • Put the roasted  red bellpepper, 3 cloves roasted garlic, half part of roasted onion and half part of the water in the food processor, process it until smoothly blended, put it in a glass bowl, set aside
  • Blend the roasted green bellpepper and the remaining ingredients in a food processor, set aside
  • Heat up 1 tbsp olive oil in a heavy bottom sauce pan, simmer the roasted red bell pepper mixture until thicken, season with salt and pepper
  • Cook the green bell pepper mixture in the same way
  • Served the roasted pepper sauce immediately or store it in air thight container and it last for about 3 days

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Slow Roasted Lamb Leg Steak with Barbecue Sauce ala Dentist Chef

recipe slow grilled lamb leg steak barbecue lamb

Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Slow Roasted Lamb Leg Steak with Barbecue Sauce Recipe is the one of the recipe that i’ve made beside my Grilled Wagyu Beef Steak with Roasted Pepper Sauce once i meet up with my fellow foodblogger friend. I was spending my last three weeks on Jakarta, which means i had enought time to foraging for gourmet ingredients and meet up with another foodblogger. Once i was landed on Jakarta, i contact my fellow wordpress blogger, Tintin Samsyudin from Tinsyam.Wordpress.Com, she replied preety quickly then agreed to meet up in Dapur Bollywood, an authentic northen Indian cuisines restaurant on Pasar Festival Plaza, Jakarta.  For my surprised, i thought she was about 25 to 30 years lady and actually she was much older than that. I simply thought that she’s younger because she wrote a hillarious fun post or food review on her  Tinsyam blog. She was a generous and humbly american post-doctoral graduates who could interacted with any person at any ages. While enjoying my lamb biryani and chicken curry at Dapur Bollywood, she invited me to cook into her kitchen and had a wagyu beef fest with  her several Indonesian postcrossing friends.

recipe slow grill lamb leg low heat slow cook lamb barbecue sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Tinsyam prepare a chicken biryani for our meet up lunch, beside she had wagyu topside steak and steak cut fatty lamb leg that already marinated ovenight before on her fridge. She challenged me to roast the lamb leg steak and the wagyu steak into perfection, the wagyu steak will be the next following recipe in Dentist Chef. Back into the lamb job, eversince the lamb leg is quite marbled, i prefer too slow cooked the lamb leg steak. Slow cook means a low heat (flame) with prolonged time for roasting the lamb leg to tenderize and rendered the fat within slowly throughly cook the meat.  The basic technic for roasting meat that marinated with barbecue sauce is cleaned up or wipe out the barbeque sauce from the meat first  before grilling or roasting to prevent the sauce burned out while cooking. Applied the barbecue sauce in the middle of the cooking right after the meat reach medium done, if you insist to appied the sauce from the early roasting, you will got a burned out and bitter barbecued lamb.

recipe grilled lamb leg steak barbecue sauce lamb bbq

Slow Barbequed Lamb Leg Steak with Mashed Purple Sweet potato and Fresh Greens Salad

Roasting American lamb is preety easy, you could use either slow cooking or even rapid cooking. American lamb texture is very tender due to high fat ratio content, but it got a very very mild gamey lamb flavour. Slow roasting made the lamb well done and tender even more while high temperature roasting creates a crusted outer layer and tender medium done meat. I guess American lamb it’s a kinda lamb for the ladies and mostly gourmet meat store recommendation for anyone who didn’t like gameyflavour. As a lamb person, i love my lamb taste like a  lamb with it’s natural gamey flavour. That’s why i prefer New Zealand lamb better than the American lamb because it’s more gamey, even it’s leaner and not as tender as American lamb. American lamb is more suits for dry coooking like roasting, grilling or pan searing because it’s very tender, while New Zealand lamb suits for wet cooking like stewing or braising.

barbecue lamb leg recipe american lamb steak

Slow Roasted Lamb Leg Steak with Barbequed Sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce :

Ingredients:

  • 2 @ 250 gr lamb leg (steak cut)
  • 1/2 cup barbecue sauce
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/2 tbsp freshly grounded black peppercorn
  • salt to taste
  • 1 tbsp red wine (or any liquor you like)

Instruction:

  • Rub the lamb leg steak with salt, black peppercorn, set aside
  • Pour the barbecue sauce and red wine, then prick the lamb leg steak with fork to made the sauce penetrate better into the meat, let it marinated overnight in the fridge
barbecued lamb leg bbq recipe grilled lamb steak

Marinated Steak Cut Lamb Leg

  • In the next morning, preheat the oven at 275 F (130 C)
  • Wipe out the barbeque sauce from the lamb leg steak, pour the melted butter over it, set aside
  • Heat up the olive oil in the skillet until sizzling hot, sear the lamb leg all over
  • Put the lamb leg into the oven and roast it for about 10 minutes
  • Brush out the barbeque sauce all over the lamb leg and roast for another 20 minutes for well done
  • Serve it with mashed purple sweet potato and fresh green salad

Tips:

  1. Pricking the meat made the barbeque sauce penetrate the meat better and made the steak tasty even more
  2. You must boil any sauce that contact with the raw meat before serving the sauce, instead you can get stomachache or worst salmonellosis.

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Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Green Chilli Oil

recipe wagyu ribeye steak green peppercorn cream sauce

Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Greeen Chilli Oil

Pink Peppercorn Crusted Wagyu Ribeye Steak is one of the best premium beef dish i’ve ever taste. Ribeye steak is not as tender as tenderloin, even the wagyu grade ones, but it’s more beeffy and flavoursome than tenderloin steak, beside the price of ribeye is cheaper than tenderloin too. I guess i know that my favourite steak is ribeye now.  Internet search driven me to agree on an article of Seriouseats  that said the rib cap (the tiny layer of meat surround the eye meat) it’s the tastiest steak cut ever. The crusted crushed pink peppercorn  or sometimes called peruvian pepper on the wagyu steak gives a tentative fruity and yet mild spicy, recomended rubs spice for mild  flavour beef steak, chicken or fish.

wagyu ribeye steak recipe green pepeprcorn crusted

Wagyu Beef Ribeye

I’m using Tokusen wagyu ribeye with grade 6-7 marbling point for making this recipe. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. Wagyu ribeye is much more tender than black angus ribeye for my Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad, but the flavour is much more milder. I purchased this wagyu ribeye at Food Mart Gourmet Supermarket Palembang Icon Mall for about 49 US$ for a single kilo and i’m spending almost 27 US$ for 2 pieces wagyu ribeye weighed about 250 gr for each of  it.

pink peppercorn recipe

Pink Peppercorn for Seasoned the Steak

fresh green peppercorn recipe

Fresh Green Peppercorn (Unripe Peppercorn)

green peppercorn pickled vinegar

Pickled Green Peppercorn for Making the Sauce

This wagyu ribeye steak recipe contains three kind of pepper, pink peppercorn (Schinus molle), green peppercorn and green cayenne pepper. Pink peppercornused for rubbing the wagyu ribeye steak, the green peppecorn (pickled) for flavoured the creamy sauce and the green cayenne pepper for dressing the mashed potato. Actually, pink peppercorn is not a true peppercorns (genus Piper), but are the ripe berries of the Brazilian pepper tree. Both pink and green pepeprcorn got a fruity flavour, but the green ones got more acidic and tangy aftertaste while the pink peppercorn got a slighly sweet aftertaste. You can use both if them for flavoured steak, fish, or salad, even i add my pink pepeprcorn for flavoured  Butter Poached Lobster with Fennel & Herbs

recipe ribeye wagyu steak pink peppercorn mashed potato green chilli oil

Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Greeen Chilli Oil

The kicking spicy green chilli or cayenne pepper oil is a nice touch for the mild savoury taste of the wagyu ribeye steak and mashed potato. The basic recipe for green chilli oil is using fresh deseeded green chilies or unripe cayenne pepper, garlic, shallots and good quality oil. Some people like to add pureed green tomatoes or unripe tomatoes to give some refreshing tangy after taste. The green chilli  oil recipe is similiar with my Grilled Beef Ribs in Spicy Green Chilli Sauce, but you need to add much more oil to infused then.

recipe wagyu steak ribeye green peppercorn cream sauce chilli oil mashed potato

Recipe Wagyu Ribeye Steak with Pink Pepeprcorn Crusted, Mashed Potato, Green Peppercorn Cream Sauce and Green Chilli Oil

Making wagyu ribeye steak is is a litle bit tricky. The steaks are about 2 1/2″ thick and quite marbled. The tentative plan is to seasoned it, let it come up to room temperature, then cook them on a very, very hot cast iron griddle or skiller.  Basically, what how i cook this wagyu ribeye is simply generously seasoned and rubbed with salt and freshly crushed pink pepercorn, wrapped with cling plastic and let marinated for about 30 minutes prior to cooking then pan seared or grilled on a sizzling hot skillet, oven baked is several minutes and then served with the green peppercorn and cream sauce. The searing process sealed the meat liquid and keep the flesh moist even when you continue to cook the ribeye in the oven until you got your preference doness.

pink peppercorn crusted steak wagyu ribeye cream sauce

Wagyu Ribeye Steak with Pink Peppercorn Crusted Recipe

This Wagyu Ribeye Steak maybe the last post on 2013,

Happy New Year and See You on 2014!!!!

Wagyu Ribeye Steak  with Pink Peppercorn Crusted Recipe:

Ingredients :

  • 2 @250 gr wagyu ribeye
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 3 Tbsp freshly grounded pink peppercorn

How to Make Wagyu Ribeye Steak:

  • Preheat oven on 350–375 °F (180–190 °C)
  • Rub all the wagyu ribeye with salt and pink peppercorn evenly  and make sure it coated evenly
  • Wrap the seasoned wagyu ribeye with cling plastic and let it marinate for about 30 minutes
  • Just before pan searing, pour the  olive oil and melted butter to the seasoned wagyu ribye
  • Heat up the cast iron pan and sear the wagyu ribeye steak all over  the surface until got a nice  brown crusted surface for about 2 minute each side
  • Transfer the skillet into the oven and cook it until your preference doness, for medium rare it’s need only about 4-5 minutes and 8-10 minutes for well done
  • Served the pink peppercorn crusted wagyu ribye with mashed potato, creamy green peppercorn sauce and green chilli oil.

Green Chilli Oil Recipe :

Ingredients :

  •  7 green chillies/cabe hijau, deseeded
  • 1 Shallot/ Bawang merah
  • 3 cloves Garlic/ Bawang putih
  • 1/2 green tomato/tomat hijau
  • white Peppercorn, salt and sugar for taste
  • 1/2 cup Olive  or Canola Oil
  • 1/4 cup water

Instruction :

How to make Green Chili Oil :

  • Grind all ingredient into a fine paste
  • Heat 3 tbsp oil, saute 2-3 minutes until fragrance
  • Add 1/2 cup water, let it boil and completely evaporated
  • Add the remaining oil and season with salt, pepper and  sugar
  • Simmer about 10 minutes until the green chilli oil is done, you can strain and discard the green chilli mixture pulp, but i prefer not

Creamy Green Peppercorn Sauce Recipe HERE

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Filet Mignon Recipe with Wagyu Tenderloin Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

filet mignon recipe tenderloin wagyu bacon wrapped

Wagyu Tenderloin Filet Mignon Recipe with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Filet mignon  or  filet de bœuf in France is a steak cut of beef  from the smaller end of the tenderloin or medallion of psoas mayor muscle of the beef carcass, but it sometimes also refers to any cut from the whole tenderloin. The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore expensive cut. Eversince the filet mignon is only the smaller end tenderloin muscle that not weight-bearing and contains less connective tissue, which makes it probably the most tender cut parts of the tenderloin and weighin not more than 500 grams for every cattle, fillet mignon is the most expensive cut of beef.

wagyu tenderloin filet mignon medalion steak

Wagyu Tenderloin Filet Mignon

I’m using Tokusen 8-9 marbling grade wagyu tenderloin for making this filet mignon, i guess it’s worth to be a little bit generous since this is just a perfect dish for a special occasions like romantic candle light dinner or christmas eve dinner. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. You can replace the wagyu tenderloin with regular cattle, veal or even venison loin.

Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf
Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf
Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf
recipe filet mignon beef wagyu tenderloin bacon wrap medalion

Recipe Bacon Wrapped  Filet Mignon Wagyu Tenderloin with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Bacon wrapped filet mignon is a great way to preserved moist from the prescious steak. Store brought filet mignon usually already cut into 2 inch-thick portions. Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking proces. Even i’m using wagyu breed, the butcher still suggest me to using bacon for wrapping it.

filet mignon wagyu tenderloin bacon wrapped recipe

Recipe Filet Mignon with Bacon Wrap,Truffle Mashed Potato and Red Wine Demi Glace Sauce

Filet mignon cooking method is a litle bit tricky, basically the the filet mignon tenderloin is generously seasoned, wrapped in bacon then pan fried or grilled and served with sauce. The basic technique for cooking filet mignon is quicky seared on each side of the tenderloin using intense heat and then transferred to a lower heat like oven to cook the meat all the way through. The searing process sealed the meat liquid and keep the flesh moist. Traditionally in European and American restaurants, fillets are most often served with red wine reduction demi glace sauce, a cognac cream sauce, or au poivre with peppercorns.

filet mignon recipe wagyu tenderloin medallion bacon wrapped

Medium Rare Wagyu Tenderloin Filet Mignon

Filet mignon is often served rarer than other meats, my personal choice is medium rare. You may notice that my previously steaks recipe is well done simply because it’s my sisters preference. This filet mignon is oficially not my sister-sponsorship steak like my previous Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam, Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde and Grilled Angus Ribeye Beef Steak. If you like the well done filet mignon steak, you could  butterflied the tenderloin filet to expose it more to the heat during the cooking process.

truffle mashed potato dill parsley recipe

Truffle Mushrooms Mashed Potato with Black Truffle Oil

Truffle mashed potato with black truffle oil is the best pairing for serving the filet mignon.I’m add some dill weed and chopped parsley and cilantro too to the the mashed potato. I’m not add any cream on it just like what i’m used to and replace it with the truffle oil and powdered parmesan cheese. For the sauce i choose reduce red wine demi glaze sauce, but i’m not using any roux on it. Beside, i add some slice plum and homemade cherry tomato confit to give tangy and refreshing flavour for balancing the creamy and savoury filet mignon and truffle mashed potato.

recipe filet mignon tenderloin wagyu premium beef medalion fillet

Recipe Filet Mignon Wagyu Tenderloin in Bacon Wrapped with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Well, Merry christmas to you all Dentist Chef reader. Christmas is not a season, cherish peace and good willing to be plenteous in mercy, is to have the real spirit of Christmas. Since you’ve been blessed within the born of the Savior Christ, you’ve must be a blessing for another then. Christmas is not all about the fancy gift, toys, gagget and expensive food for me, but my truelly christmas warmth is the hillarious chaos preparation right before me and my entire family gooing to the church in the christmas morning. I guess i missed the moment when both of my sisters were not yet married and had their own family, we can spent all the time in christmas. Unfortunately,   now they only could joining me on our parents house for new years, but i guess it’s even better nowbecause there’s my little nieces and nephews that bringging joice with their cute fighting.
Filet Mignon for Christmast Eve Dinner

Filet Mignon for Christmast Eve Dinner

Merry Christmas, for all Dentist Chef readers!!!!!!

Filet Mignon with Wagyu Tenderloin Recipe :

Ingredients :

  • 2 @150 gr wagyu tenderloin (filet mignon)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn
  • 2 pieces of bacon

How to Make Filet Mignon with Wagyu Tenderloin :

  • Preheat oven on 350–375 °F (180–190 °C)
  • Rub all the wagyu tenderloin with salt and black peppercorn evenly  and make sure it coated evenly
  • Wrapped the outer side of the filet mignon with bacon and secured it with some tiny toothpick
  • Just before pan searing, pour the  olive oil and melted butter to the wagyu tenderloin
how make filet mignon bacon wrapped tenderloin recipe step by step

Seared the Bacon Wrapped Filet Mignon Evenly

  • Heat up the cast iron pan and sear the steak all over  the surface until got a nice  brown crusted surface for about 1 minute each side
  • Transfer the skillet into the oven and cook it until your preference doness, for medium rare it’s need only about 4-5 minutes and 8-10 minutes for well done
  • Served the filet mignon with Truffle Mashed potato and Reduced Red Wine Demi Glaze Sauce

Red Wine Demi Glaze Sauce Recipe:

  • 1 tablespoon butter
  • 1 large shallots, finely chopped
  • 1 cloves garlic, finely chopped
  • 1/2 cup red wine
  • 1/2 cup beef stock (veal is preferred)
  • 1/2 tablespoons brown sugar
  • Salt and freshly ground  blackpeppercorn to taste

How to Make Red Wine Demi Glaze Sauce Recipe:

  • Heat up and melt the butter in a previously skillet for cooking the filet mignon
  • Saute the shallots and garlic, cook over moderate heat , stirring, until softened and browned for about 5 minutes.
  • Pour the red wine, beef stock and bring to boil, season with salt, pepepr and brown sugar
  • Simmer until the sauce thickened

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Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe

dry aged sirloin steak with shallots jam balsamic vinegar

Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam

Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks in a cold enviroment nearly freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of that, dry aged beef is only availabled on high rated upscale restaurant or special gourmet supermarket.

recipe dry aged beef steak shallots jam balsamic reduction

Recipe Dry Aged Beef Striploin Steak with Shallots Balsamic Vinegar Jam

Basically, dry aged made two basic changes within the meat. First, the moisture content is evaporated from the meat and concentrated the beef flavour and taste. Second, the meat natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Dry-aging usually also induced growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but actually forms an external “crust” on the meat’s surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat.

dry aged striploin black angus beef

Dry Aged Black Angus Striploin/Sirloin Steak Recipe

I’m brought this 250 gr of 30 days dry aged black angus sirloin or striploin in Kem Chick Supermarket, Jakarta. Don’t ask me about the price, it’s kinda pissed me off. This prized black angus steak could be barterred for about 2 kilos of regular beef. The flavour of dry aged beef is sctually like a concentrate of beef flavour. If you familiar with dried seafood like shrimp or scallop, the flavour is much more potent than the fresh ones. The texture is slighly more tender than regular beef, but it’s got a firmer meat. When you put it in a sizzling hot pan, there’s no any juice driven off from the steak, but the fat is more quickly melted.

recipe dry aged striploin steak shallots jam balsamic vinegar

Recipe Dry Aged Striploin Steak with Spicy Shallots Jam with Balsamic Vinegar

When i brought the dry aged black angus steak home, my sister asked me “why did u brough the ruined meat with insanely pricey price tag???” “It’s dry age!” i replied. Damn, i guess black angus cattle itself is a prime cattle beef, then the dry aging process reduce it’s weight, that’s why the prize is rise up high. If it’s about the concentrate flavour, my sister said: “Why don’t you brought the regular beef and marinated or even cured it with concentrated beef stock”, Oh, “it’s called a wet aging” i replied again. Let’s do it later on!

shallot jam steak dry aged black angus recipe

Shallots Jam Recipe with Dry Aged Black Angus Sirloin/Striploin Steak

Called me a carnivour, i love beef all the way. Even this is the most expensive cut of beef  in my kitchen, compared with my Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde, Grilled Angus Ribeye Beef Steak or Barbeque Sirloin Steak with Saffron Mashed Potatoes, this dry aged black angus beef is worth for the price. This dry aged black angus beef id the most beefy beef  i ever taste, but my sister said that the beef flavour is overpowering the taste buds. For the best pairing sauce, i choose spicy, savoury, sweet and tangy  shallots jam. The shallots is sauteed until caramelized and then simmered with balsamic vinegar, beef stock and some chilli flakes for some hot kick’in flavour.

Dry Aged Black Angus Striploin Steak Recipe:

  • 2 @250 gr Dry Aged Black Angus Striploin Steak
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn  :

How to Make Dry Aged Black Angus Sirloin Steak Recipe:

  • Rub all the dry aged black angus sirloin with salt and blackpeppercorn evenly  and make sure it coated evenly
  • Just before pan searing, pour the  olive oil and melted butter to the dry aged black angus sirloin
  • Heat up the cast iron pan and sear the steak all over  the surface until got a nice golden brown crusted surface
  • Cook until your preference doness
  • Served with spicy shallots jam

Spicy Shallots Jam Recipe:

  • 1 tablespoon vegetable oil
  • 4 large shallots, thinly sliced
  • 1/2 teaspoon chilli flakes
  • 1/4 cup balsamic vinegar
  • 1/4 beef stock
  • 2 tablespoons brown sugar
  • Salt and freshly ground  blackpeppercorn to taste

How to Make Spicy Shallots Jam Recipe:

  • In a skillet, heat the vegetable oil.
  • Saute the shallots and cook over moderate heat , stirring, until softened and browned for about 10 minutes.
  • Add the chilli pepper flakes and brown sugar
  • Pour the balsamic vinegar, beef stock and bring to boil.
  • Simmer until thick and jam-like texture for about 5 minutes.
  • Season with salt and peper.

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Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde

tomahawk steak salsa verde recipe

Tomahawk Steak (Bone-in Rib Eye) with Salsa Verse Recipe

Tomahawk Steak anybodies ??? This huge cut of beef may not sounds familiar for you! yes, me too! Tomahawk steak is actualy a bone-in rib steak with the entire rib bone intact. The long ribs bone is usually frenched (trimmed from meat and fat) for elegant presentation purpose.  Contrary to the regular tomahawk steak cut, i prefer to let the ribs bone meat still intact because it’s actually tasty part. The term of tomahawk steak simply because of its resemblance to a Tomahawk or large destroyer missile. Tomahawk steak weight usually depends on how big is the cow because the thickness  of the steak depends on wideness of the ribs bone. My unfrenched tomahawk steak weighted almost 2.2 pounds, this gigantic piece of steak could feed for 3-4 people.

rib eye steak tomahawk steak Scotch fillet salsa verde green sauce

Recipe Tomahawk (Bone-in Rib Eye) Steak with Italian Salsa Verde Sauce

Tomahawk steak are tasty and tender piece of steak because it’s mostly composed of the longissimus dorsi, complexus and spinalis muscles which a lazy musscle. Those musscles did not support much of the cow’s weight, nor did it had to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. Since rainy days in Palembang lately, i choose to pan seared it and roasted in hight heat to cooked it into medium well done. Due to the large size and also the long rib bone of the tomahawk steak, i suggest to seared it in a flat cast iron pan, if you don’t have any of it, simply use your wok pan! but you should make sure all surface was perfectly seared before roasted if you don’t want to get a dried out steak. That’s why i seared the gigantic tomahawk steak partially in the edge side of the wokpan . After that, i roasted it in 200°C with  preheated oven for about 15-20 minutes.

rib eye steak tomahawk steak recipe salsa verde

Recipe Tomahawk Steak (Bone-in Rib Eye) with Salsa Verde

For serving the tomahawk steak, i choose salsa verde or Italian green sauce (Spanish called this salsa verde too!). Basically, salsa verde consist  parsley, lemon zest, vinegar, capers, garlic, onion,  and olive oil. Instead of using lemon zest, i use kaffir lime leaves for giving an asian flavour burst to the salsa verde sauce. Beside parsley, i add a little bit of cilantro or flat leaves parsley and lemon basil leaves or daun kemangi to make it fragrant and refreshing even more. I also mixed the salsa verde with rice for the carbs, my oldest sister said it’s a little bit weird for it’s oily texture, but i still preety like it though.

ribeye steak recipe tomahawk steak salsa verde

Giant Bone-in Ribeye Steak (Tomahawk Steak) with Salsa Verde

Roasted Tomahawk Steak (Bone-in Rib Eye) Recipe:

  • Tomahawk Steak (about 2 pounds)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn

How to Make Roasted Tomahawk Steak:

  • Preheat oven at 200°C with lower and upper fire
  • Rub all the tomahawk steak with salt and blackpeppercorn evenly  and make sure it coated evenly
  • Just before pan searing, pour the  olive oil and melted butter to the tomahawk steak
  • Heat up the cast iron pan and sear the steak all over  the surface until got a nice golden brown crusted surface
  • Drizzle 1 tbsp olive oil to the roasting pan, roast the steak for about 15-20 minutes, depends on your doness preference
  • Serve with salsa verde and Balsamic Reduction

Salsa Verde (Sauce) Recipe :

  • 1/2 cup parsley leaves
  • 1/2 cup cilantro or flat-leaf parsley leaves
  • 1/4 cup daun kemangi or lemon basil leaves
  • 1 clove garlic 
  • 2 teaspoons capers, drained
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp lemon juice or 1/2 tbsp vinegar
  • a pinch of kaffir lime zest
  • sea salt

How to Make Salsa Verde (Sauce) Recipe :

  • Place all ingredients (except the olive oil and lemon juice) in a food processor
  • Process it until finely chopped
  • With the motor running, add oil and  lemon juice to salsa verde mixture.
  • Process until well combined. Season with sea salt and pepper.
  • Serve with Tomahawk Steak

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Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad

grilled ribeye steak with peppercorn crust  salad

Grilled Angus Ribeye Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad

Grilled prime ribeye steak with green peppercorn crust could introgued you to salivating. Especially when  it’s served as a refreshing salad with a fusion of asian and western veggies. The green peppercorn marinated ribeye beef is grilled a well done, kinda shame effort to cook a prime beef, but my sister won’t eat any steak except well done. Fortunately, this US prime beef steak is worth for the price, it’s still tender and melt in the mouth even when it’s well done. I guess my 20US$ for about 220 gr of it just paid off. If you lived in Jakarta, you can purchase this kind of prime beef on Kem Chick or Food Hall, they even got the dry aged prime meat too.

ribeye steak green pepppercorn salad

Green Peppercorn Crusted Beef Steak Salad

This grilled beef salad got a kinda exotic ingredients that actually new for my asian licking;  Jerussalem artichoke root, radicchio cabbage and Fennel. Actually the last item is not really new for me since i  had Butter Poached Lobster with Fennel before. Jerussalem artichoke also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America that planted for it’s edible ginger-like tuber root. Jerussalem articoke is got crispy and chestnut like taste. While radicchio is nothing diffrent with regular cabbage but it’s color and slightly bitter taste.

Jerussalem artichoke root salad

Jerussalem Artichoke Root for Salad

radicchio recipe cabbbage kol merah

Radicchio for Salad

fennel recipe adas

Fennel for Salad

Well, my fellow friend said that do i need the recipe for this post ??? Yeah, i guess i nned it because i use a green pepercorn for seasoning the prescious prime beef. She asked me again, why don’t you just put the “green peppercorn crusted” in the tittle, i simply answer that the tittle would be too hectic. I guess it’s actually my kinda self defense.

grilled angus beef rib eye recipe salad radicchio artichike root fennel

US Prime Black Angus Ribeye Steak with Green Peppercorn Crusted onJerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad

green peppercorn recipe

Green Peppercorn for Beef Steak

Griling prime US black angus ribeye beef is kinda tricky, i was surprise how quick it’s done. The generous white fat melted down easily.  Gosh, the greeen peppercorn crusted on ribeye is smell almost like a heaven when i put it into the sizzling hot grilling pan. Actually i was planned to photograph an ribeye steak, but sinsfully we almost finished it rightaway from the grill pan. Fortunately i can save the remaining  three slice of it and changing the dish into salad.

green peppercorn crusted steak ribeye salad

Green Peppercorn Crusted Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad

Green Peppercorn Crusted Steak Recipe:

  • 220 gr US Prime Angus Ribeye
  • 1/2 tsp whole green peppercorn, grounded
  • salt to taste
  • 1 tbsp olive oil

How to make green peppercorn crusted steak:

  •  Season the ribeye with green peppercorn and salt, let it marinade overnight i the fridge
  • Heat op the grill pan until sizzling hot
  • Pour the olive oil to the ribeye steak, NOT to the grilling pan
  • Grill the steak into your prefence doness (mine was 200 gr and need about 8 minutes each side for well done)
  • Slice into bite size

Pan Fried Marinated Tofu Recipe:

  • 1 block silken tofu
  • 2 tbsp premium soy sauce
  • 1 tbsp olive oil for pan fried

How to make pan fried marinated tofu:

  • Season the tofu with soy sauce, let it marinade overnight in the fridge
  • Drain and cut into bite size
  • Heat uo the olive oil in cast iron skillet
  • Pan fried and sear the tofu into nice brown color in both side

Radicchio, Jerussalem Artichoke and  Fennel Salad Recipe:

  • 50 gr finely sliced radicchio
  • 50 gr jerussalem artichoke root, peeled, jullienned
  • 50 gr fennel, jullienned
  • 1 tbsp tarragon vinegar
  • salt and pepper to taste
  • 1 tbsp truffle infused olive oil
  • Dill weed for garnish
  • a pinch of mix italian herbs

Instruction :

  • Mix radicchio, jerussalem artichoke root, fennel and pan fried marinated tofu in a bowl
  • Season with tarragon vinegar, salt, pepper and truffle oil, mix it into well coated
  • Put the salad into a serving plate and arrange the slice ribeye steak with green peppercorn crusten on top of the salad
  • Garnish with  dill weed, mix italian herbs and more truffle oil

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Blackened Salmon Fillet Recipe ala Dentist Chef

blackened salmon recipe how to blackened salmon fillet

Blackening or Blakened  is a cooking technique term to blakening or crusting a spice mixture in fish skin.  Blakening used in the preparation of fish and other foods. This is one of famous cajun cuisine.  The fish fillet dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. After that the fish drizzled in a mixture of olive oil and melted butter then pan seared in a very hot cast-iron skillet to make a perfect crusted layer. Well, this blakened salmon taste more kick’in spice than my Cajun Style Grilled Tuna Steak. If you like cajun seasoning, i think you would like blackened salmon even more because it use chilli or cayenne powder instead just paprika powder.

blackened salmon fillet recipe pan fried salmon

Blackened salmon fillet

The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. This  recipe  can be applied to any types of fish and other protein sources, such as steak or chicken cutlets but i think salmon is the most used protein in blakening technique.

Ingredients:

  • 2 @ 200 gr  salmon fillet, skin-on
  • 1 tsp chilli powder
  • 1 tsp paprika powder
  • 1/2 tsp thyme, finely chopped
  • 1 tsp oregano flakes
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 100 gr butter, melted

Instruction:

How to make Blackened Salmon Fillet:

  • Pat dry the salmon fillet
  • Season with all ingredient, let it marinade about 20-30 minutes
  • Heat up a stainless still skillet until sizzling hot
  • Seared the salmon fillet (the skin side must be seared first) about 2 minutes each side, depends on how thick is your salmon fillet
  • Seved it with your preference sauce or salsa, i recommend for Balinese Sambal Matah or Dabu-Dabu Salsa
  • I served with Squid Ink Sauce Pasta Spaghetti

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Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

grilled lamb leg recipe with spicy sauce salsa balinese sambal matah

Grilled lamb Leg with Balinese Sambal Matah

Grilled lamb leg with Balinese Sambal Matah (Raw Chilli and Shallots Spicy Salsa) is one of my signature dish. I served it many ways: rice, noodle, mashed potatomashed sweet potato, saffron polenta or  spicy roasted cassava. I’ve try to cook baby lamb rack before, i made a Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing and it turned out very good. Even my sister who not really like lamb told me that it’s quite tasty. If  you can’t finished the grilled lamb leg, you can make over it with stir fry it into Stir Fry Lotus Root, Broccoli and Leftover Roast. Today i use the lamb leg cut from a 2 months old baby sheep and it only fed with milk. It’s weighed  only about 3 pounds, such a tiny lil leg. Baby lamb leg is very tender and mild in gamey flavour. Trimming as much silver skin and excess fat as possible because it’s contain so strong gamey aromas when cook. But keep a lil bit of it to prevent the meat drain out during grilling.

grilled baby lamb leg recipe how to cook lamb leg

Barbeque Grilled Baby Lamb Leg Recipe with Balinese Sambal Matah (Raw Chilli, Shallots and Lemongrass Salsa)

Making grilled baby lamb leg is so easy, first you should know how to choose  baby lamb leg. Don’t get hesitate when your baby lamb meat had a pale pink color since it’s the natural color of baby lamb meat. Roasting or grilling baby lamb cuts is a little bit tricky, i’ve been told that baby lamb rack is more easily throughly cooked due to high water content with low fat content, even it’s sounds healtier, but this make the baby lamb rack easily dry out. Thats why you need to keep your attention on temperature when dealing with baby lamb meat. Properly cooked baby lamb leg could be turn out into a very tender and juicy with a very mild lamb flavour on it!

resep kambing bakar dengan sambal cabe mentah

Paha Kambing Muda Bakar dengan Sambal Matah Bali ( Grilled Baby Lamb leg with Raw Chili Sambal)

Grilled baby lamb leg  or  Paha Kambing Muda Bakar in Bahasa Indonesia is sounds boring without a touch of spicy and refreshing sauce or salsa. That’s why i paired this barbeque grilled lamb leg with Balinese sambal matah. Sambal matah is literrary a raw shallot, chilli and  lemongrass salsa/sambal from Bali Island , Indonesia. It contains a lot of finely sliced shallots, chopped bird’s eye chili, terasi or shrimp paste, with a dash of kaffir  lime juice. Sambal matah is suits for any seafood, especialy barrbequed dish. I guess the samabal matah is also suits with grilled gamey meat. The authentic sambal matah use a finely chopped ingredients but i prefer it in a chunk like salsa.

grilled lamb leg tender moist recipe baby lamb leg

Tender and moist grilled baby lamb leg (Paha Kambing Muda Bakar yag=ng Empuk)

Grilled Baby Lamb Leg Recipe (Resep Paha Kambing Muda Bakar):

Ingredient:

  • 1 baby lamb leg (about 3 pounds)
  • 3 tbsp olive oil
baby lamb leg pink meat

Baby lamb leg meat had a pale pink color!

Grilled Lamb Spicy Rubs:

  • 12 cloves garlic
  • 6 shallots
  • 6 cloves garlic
  • 1/2 tsp black peppercorn
  • 1/4 juniper berries
  • 3 dried bird eye chillies
  • salt to taste
spicy marinade rub for grilling lamb leg

Spicy Marinade for grilling baby lamb leg

Sambal Matah Recipe:

  • 7 shallots, thinly sliced
  • 7 bird’s eye chilies, roughly choped
  • 4 cherry tomato, quartered
  • 4 cloves garlic, finely chopped
  • 1/4 tsp terasi (dried shrimp paste), roasted , mashed
  • 2 stalks lemon grass, peel off and use the tender part only, finely sliced
  • 1 tbsp kaffir lime juice
  • 30  ml coconut oil

Instruction:

How To Make Grilled Lamb Leg :

  • Proccessed all spicy lamb leg rubs ingredients into a fine paste
  • Pat dry the lamb leg evenly, no need to washed lamb leg before cooking
  • Trim as many silver skin and excess fat as possible, score the meat to make the seasoning penetrate better
  • Rubs and massage the lamb leg evenly with she spicy marinade rubs mixture
lamb leg marinade grill barbeque recipe

Rub the lamb leg with spicy marinade evenly like you really mean it!

  • Drizzle with 3 tbsp olive oil and let it marinade overnight in the fridge
  • Firstly in the next day morning,  discard the excess liquid from the marinated lamb leg
  • Set your charcoal gilling/ barbeque pot
  • Grill the lamb leg over charcoal for about 25- 30 minutes
  • Stab the thickest part of the lamb leg with a meat thermometer and your lamb leg is well done when it reach 75 degree Celcius and keep it below that  if your want your grilled lamb medium done.

How To Make Sambal Matah :

  • Mix all ingredient except the coconut oil and shrimp paste
  • Heat up the coconut oil and the shrimp paste until slightly boil, pour onto the sambal mixture and mix well

Serve the grilled lamb leg with sambal matah and SPICY ROASTED SWEET POTATO or CASSAVA

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Tea Smoked Salmon Recipe, Herbs Butter Rice and Dragon Fruit Salad

Homemade smoked salmon how to cook make hot smoked salmon

Smoking is the method of cooking to  preserving food (meat, seafood, veggies,egg, tofu, etc)  and flavouring food with  smoke that produced by burning wood, rice, tea and any carbon containing materials. There are  two major tipes of smoking: cold and hot smoking.

  • Cold smoking can be done with smoking the food in low temperature, between 20 to 30 °C . This method is actually not cook  the food, that’s why the food must be throughly cured first. The smoking flavour is penetrate the skin slowly and takes longer time.
  • Hot smoking can be done with smoking the food in high temperature, between 50 to 80 °C . This method is cook  the food, that’s why the food must hang or dried a little bit to form a pellicle first to prevent the food drained out. The smoking flavour is penetrate the food directly and takes less longer time.

Smoke Salmon recipe how smoking salmon make smoked salmon

Salmon is quite expensive seasoned  fish, that’s why people want to smoking  salmon fish to prevent it get ruined. Luckily, salmon had tons of fat on it, that’s make salmon is one of the best candidate to smoking technique. Smoke flavour is actually penetrate well in the fat rather than in the protein (flesh).

tea smoked salmon recipe cured smoked salmon recipe

Today i’m gonna make homemade hot tea smoked salmon. Tea smoked salmon is actually the same preparation with Homemade Smoked Beef that i’ve made earlier, but i just changed the smoking flavour. Basic tea smoked salmon recipe is using tea for produced the smoke, not in the brining proccess. The best tea that suits for my licking is chinese black tea, but you can use any tea actually. Besides, i  used szechuan peppercorn and delicated smells spice like star anise and cinnamon to enrich the smoke flavour.

tea smoke salmo fish hot smoked salmon how to make tea smoke salmon

Tea smoking Ingredient : tea, rice, sugar, cinnamon, szechuan peppercorn, star anise

For brining the salmon, i use honey, szechuan peppercorn, salt and soy sauce. Honey and salt function on brining is to reduce the moisture from the meat and penetrate the meat to give a nice flavouring like all szechuan peppercorn, chinese five spice and oyster sauce did. One of the most important step in hot smoking salmon is to make a pellicle/thin dried layer on the salmon to prevent any fat melted and moisture totally drained out on smoking. I choose to make this pellicle formed with putting the salmon on metal rack and set the air conditioner or fan in the higest winds as possible to expose the salmon sulface to drained the surface and make a perfect pellicle layer. Don’t forget to flip out the salmon and this process takes about 10= 15 minutes.

salt curing salmon smoked salmon smoking recipe

Ingredient:

  • 2 @250 gr salmon fish ( you can use fillet or steak cuts)

Tea Smoked  agent:

  • 2-3 tbsp chinese tea leaves
  • a handfull of uncooked rice
  • cinnamon, break into small pieces
  • star anise, break into smal pieces
  • 1 tbsp szechuan peppercorn
  • 1 tbsp sugar
salt curing salmon honey cure salmon cured brine recipe

Curing the salmon with salt, honey, szechuan peppercorn, chinese fie spice and oyster sauce

Homemade Smoked Salmon Curing Recipe:

  • 1 tbsp ground salt
  • 6 tbsp honey
  • 1 tsp szechuan peppercorn, toasted, finely chopped
  • 1/2 tsp ngo hiang  (chinese five spice) powder
  • 1 tbsp oyster sauce

Instruction:

How to Make Smoked Salmon :

  • Aplied all curing ingredient to the salmon fish, put in the fridge, cure for about 12 hours, flip it over every 2 hours.
  • Pat dry the salmon, some people like to gently washed it with slow running water, but i prefer not to do it
  • Put salmon into a metal rack.
  • Set your fan or air conditioner into the higest and expose the fish directly to the winds for about 10 minute until the surface had a perfect dried pellicle layer
  • Flip it once and expose it with the winds another 10 minutes.
  • Wrap the salmon with alumuniun foil and  freezer and let it rest to half frozen*optional
  • Meanwhile, scatter the tea smoking angent in the bottom of the pot
  • Set your stove to the highest flame until the smoke released  from the pot, set it into the lower flame again
  • Put a porcelain bowl/cup that filled with ice rock ( i made this the day before, this is to needed to lower the temperature a lil bit, then put in in the center of the pot
  • Take a wire rack ( i lost mine, so i use a metal plate) then stage it above the frozen cup and close it with the glass cover.

smoking salmon crockpor without smokerhot smoking salmon homemade smoked salmon recipe

  • Let the salmon smoked for about 20 minutes, it depends on the thickness of your salmon
  • Serve with herbs butter rice* and dragon fruit salad**
butter rice recipe herbs butter rice

Butterred rice with herbs, just perfect with tea smoked salmon!

*Herbs Butterred Rice Recipe :

  • 3 tbsp butter
  • 1/2 tsp mixed italian herbs
  • 300 gr freshly steamed rice

How to make herbs butterred rice:

  • melt the butter in a heavy bottom pan, add the mixed italian herbs
  • let is slightly boil, turn of the heat
  • Mixed the herbs butter with the rice.
  • keep warm before serving
dragon fruit salad red dragon fruit spinach salad

Dragon fruit and spinach salad with white wine vinegar and truffle oil

**Dragon Fruit and Spinach Salad Recipe :

  • 1/2 red dragon fruit, cut into pieces
  • 1/2 white gragon fruit, cut into pieces
  • 1/4 red onion, slice thinly
  • 1 1/2 cup micro greens (combine peugaga, red and green spinach)
  • edible flower
  • white wine vinegar
  • truffle oil
  • salt and pepper to taste

How to make Dragon Fruit and Spinach Salad :

  • Mix all ingredient in a glass bowl, toss all ingredient well

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French Style Frog Leg with Sweet Potato Crusted, Creamy Chilli Saffron Sauce and Wasabi Mayonaise

frog leg french style recipe pan fried cream sauce

Frog legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Thailand, Vietnam, Indonesia, the region of Alentejo in Portugal, Spain, Slovenia, northwest Greece, and Northern Italy, as well as the Southern regions of the United States. Currently the world’s largest exporter of frogs is Indonesia, also a large consumer. In regions such as Brazil, Mexico and the Caribbean many frogs are still caught wild. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium.They are often said to taste like chicken, because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat approximately between chicken and fish.Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.The term “Frenched” of any bony or bone-in  meat means to exposing the bone for easy and fine serving.

resep kodok frog leg recipe french fried frog

Resep paha kodok ala Perancis dengan saus saffron pedas dan mayones wasabi

In the English-speaking world this dish is most often associated with French cuisine, and hence a commonly used insult for the French is the Frogs.Frogs legs or cuisses de grenouille are particularly traditional in the region of the Dombes (département of Ain). Widespread consumption is relatively recent occurring within two hundred years.

pan fried frog leg recipe saffron sauce  french frog recipe

In Indonesian cuisine, frog-leg soup is known as swikee or swike, most probably brought by the Chinese community in Indonesia and popular in Chinese Indonesian cuisine. Swikee is mainly frog-leg soup with strong taste of garlic, gingers, and fermented soya beans (tauco), accompanied with celery or parsley leaves. Swikee is a typical dish from Purwodadi Grobogan, in Central Java province. There is also fried frog-legs in margarine and sweet soy sauce or tomato sauce, battered deep fried, grilled frog-legs or frog eggs in banana leaves (pepes telur kodok). The Javanese also eat the dried and crispily fried frog skin. The taste is close to the fried fish skin. Indonesia is the world’s largest exporter of frog meat, exporting more than 5000 tonnes of frog meat each year, mostly to France, Belgium and Luxemburg.Most of the supply in western Europe comes from frog farms in Indonesia, however there is concern that the frog legs from Indonesia were poached from wild frog populations that may be endangering wild amphibians.

how to cook frog leg recipe french frog leg step by step frenched frog leg

French style plating and garnishing crime scenes reconstruction!

Ingredient :

French Style Frog Leg Recipe:

  • 6 pairs of frog leg, frenched (cut the bone and meat juction in the bone end/joint then pulled the meat to another side)
  • 1 tsp cajun seasoning (Mc Cormic)
  • 1/2 tsp freshly grounded black peppercorn
  • 1 tsp white wine vinegar
  • 1 tsp olive oil (for spraying)
  • 1/2 cup roasted purple potato, peeled, grated (for crusted layer)
  • 2 tbsp butter
  • 1 egg white
  • salt and pepper to taste
  • 1 tsp flour

Wasabi Mayonaise Recipe:

  • 3 tbsp mayonaise
  • 1/4 tsp wasabi paste
  • 1/4 tsp mirin/ rice wine
  • 1/2 tsp chopped garlic chives*optional

Creamy Chilli Saffron Sauce Recipe:

  • a pinch of saffron thread
  • 1/4 cup heavy cream
  • 1/2 tsp chilli/cayyene pepper powder
  • 1/2 cup white wine
  • 1 tbsp butter
  • 1 tsp olive oil
  • 2 cloves garlic, pureed
  • 2 cloves shallot, pureed
  • salt and pepper to taste

French Style Plating Garnish:

  • Poached baby carrot
  • Roasted baby onion
  • Poached spring onion
  • Shaved cherry belle radish
  • shaved cucumber
  • Wasabi paste
  • Edible micro greens
  • Saffron thread
  • Roasted frog feet

Instruction:

How to make wasabi mayonaise :

  • Mix all ingredient in a glass bowl, set aside
  • Refrigerate until serve

How to make creamy chilli saffron sauce:

  • Add the saffron to the heavy cream, stirr well and let in infused into bright yellow color about 20 minutes
  • Heat up butter and olive oil in a heavy bottom sauce pan, saute garlic and shallot puree until fragrant but not yet browned.
  • Pour the white wine and add the chilli powderand , bring to boil
  • Simmer until half amount, add the saffron infused heavy cream and season with salt and pepper, bring to boil
  • Simmer until became a thick sauce

How to make french Style Frog Leg:

  • Preheat oven to 200 degree Celcius.
  • Pat dry the frenched frog leg, season with cajun seasoning, black peppercorn and drizzle with vinegar, set aside.

frenched frog leg french style

  • Meanwhile, mix the butter and the grated sweet potato, set aside
  • In another bowl, make a batter by mix egg white, flour, salt and pepper, set aside
  • Pat dry the frenched frog leg, dip a half of the frog leg into the batter then dip into grated sweet potato mixture

roasted frog leg recipe french style frog

  • Arrange the frog leg in a oven rack, spray all over with olive oil
  • Put into oven and roast the frog leg about 10 minutes, flip over and oven another 2 minutes

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Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato (Resep Kakap Putih & Saus Lada Hijau)

Resep Fillet Ikan Kakap Putih Saus Lada Hijau

barramundi fish fillet green peppercorn sauce barramundi recipe

Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato

Pan fried barramundi fillet with green peppercorn and cream sauce and mashed sweet potato in an elegant dish with a burst of flavour. The barramundi Fish (Lates calcarifer), also known as Asian seabass, is a species of catadromous fish in family Latidae of order Perciformes. The native species is widely distributed in the Indo-West Pacific region from the Persian Gulf, through Southeast Asia to Papua New Guinea and Northern Australia. Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland meaning “large-scaled river fish”. Originally, the name barramundi referred to saratoga and Gulf saratogaKnown in Thai language as pla kapong (Thai: ปลากะพง), it is very popular in Thai cuisine. It is known as koduva in the Tamil language, kalaanji in Malayalam language, pandugappa in the Telugu language in India, bhetki in the Bengali language in eastern India and Chonak in the Konkani language in Goa in western India. Indonesian used to called barramundi fish as kakap putih or white snapper or freshwater snapper.

pan fried barramundi filllet green peppercorn sauce cream mashed sweet potato

Recipe Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato

Cream with a “bomb” of pickled green peppercorn and pan fried barramundi fillet.

Highly prized by anglers for their good fighting ability, barramundi are reputed to be good at avoiding fixed nets and are best caught on lines and with fishing lures. In Australia, the barramundi is used to stock freshwater reservoirs for recreational fishing. These “impoundment barramundi”, as they are known by anglers, have grown in popularity as a “catch and release” fish.The flesh of the wild species has a ‘fresh’ taste due to the barramundi spending all of its life in silty, freshwater environments. Although there are recipes which claim to remove or mask the muddy taste, this is difficult in practice. Smoking the fish will bring best results.The saltwater barramundi, have a much better taste, as the fish are cleaner.Barramundi have a mild flavor and a white, flaky flesh, with varying amount of body fat.

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Recipe Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato

Pickled green peppercorn is a great acompanion for any seafood dish. Fresh green peppercorn that brined in vinegar and salt had a tangy, fuity and spicy tingling taste. Cooking cream can slightly reduce the peppery taste into a nice flavour for our taste buds. Since the green peppercorn can easily oxidize and transform into black peppercorn, the freah green peppercorn is need to pickled straight away from harvest. The green peppercorn is available dried, freeze-dried as well as preserved in brine. Brine packed green peppercorns should be stored in the refrigerator after they are opened, where they will keep for several weeks

Ingredient :

Pan Fried Barramundi Fish Recipe:

  • 2@125 gr Barramundi Fillet
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil

Creamy Green Peppercorn Sauce:

  • 1 tsp olive oil
  • 2 cloves garlic, pureed
  • 2 cloves shallots, pureed
  • 50 ml white wine
  • 100ml beef stock
  • 2 tsp green peppercorns in brine, drained (you can use the fresh gren peppercorn instead)
  • 3 tbsp (1/4 cup) thickened cream

Mashed Sweet Potato Recipe :

  • 1 large roasted sweet potato( i use japanes purple sweet potato), keep it warm in a rice warmer
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • salt and pepper to taste

Garnish ;

  • Chopped deseeded chillies
  • micro greens
  • cubed avocado
  • grated purple sweet potato

Instruction :

How to make mashed sweet potato:

  • Combine all ingredient in aglass bowl, mashed into snooth paste
  • Keep it warm untill serve

How to make creamy green peppercorn sauce :

  • Heat up the olive oil, saute the garlic and shallot until fragrance but not browned
  • Add the pickled green peppercorn,white wine and stock, bring to boil, simmer until thicken
  • pur the cream and bring to boil again
  • Keep warm until serve

How to pan fried Barramundi fillet :

  • Season the barramundi fish fillet with salt, pepper, and drizzle the lemon juice, set aside
  • Marinade about 30 minutes in the fridge. Drain before cooking
  • Heat up the oil and butter, Sear the fish about 2-3 minutes in all side
  • Drain from the oil, set aside and keep warm.

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pan fried fish black cod recipe pesto balsamic reduction sweet potato mashed

Pan Fried Fish with Mashed Sweet Potato, Pesto Sauce and Balsamic Reduction

The Black Cod/Sable fish, Anoplopoma fimbria, is one of two members of the fish family Anoplopomatidae and the only species in the Anoplopoma genus. In English, common names for it include sable (USA), black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), coalfish (Canada), beshow, skil(fish) (Canada) and Gindara (Japan, Indonesia) although many of these names also refer to other, unrelated, species.Of these, only “sablefish” and “black cod” are Acceptable Market Names in the U.S. The sable fish is found in muddy sea beds in the North Pacific at depths of 300 to 2,700 m (1000 to 9000 ft) and is commercially important to Japan.

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Pan Fried Cod with Lemon Basil Pesto and Mashed Sweet Potato

The white flesh of the sablefish is soft-textured and mild flavored. It is considered a delicacy in many countries. When cooked its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways including baking, broiling, grilling, smoking, frying or served as sushi.Sablefish are very high in long-chain omega 3 fatty acids, EPA and DHA. It contains approximately as much as wild salmon

Ingredient :

Pan Fried Black Cod/ Gindara Fish Recipe:

  • 2 Black Cod/Gindara steaks
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 1 tsp miso paste,*optional
  • 1 tbsp butter
  • 1 tbsp olive oil

Peanut Pesto Recipe :

  • 1/2 cup toasted peanut (you can use another nuts)
  • 1/2 cup basil leaves, i use thai basil, blanched
  • 1/4 cup parmiggianno-reggiano cheese
  • 3 roasted garlic or fresh garlic
  • 1/4 cup olive oil

peanut pesto recipe make pesto sauceBalsamic Reduction Recipe :

  • 1/4 cup aged balsamic vinegar
  • 1/2 tbsp honey

Mashed Sweet Potato Recipe :

  • 1 large roasted sweet potato, keep it warm in a rice warmer
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • salt and pepper to taste

Instruction :

How to make balsamic vinegar reduction :

  • Mix balsamic vinegar and honey on a heavy bottom non stick  sauce pan,
  • bring to boil, reduce with a very low heat until thicken into half amount, set aside

how to make balsamic reduction sauce

How to make peanut pesto sauce:

  • Combine the basil, garlic, and peanuts in a food processor and pulse until coarsely chopped.
  • Add the oil and process until fully incorporated and smooth.
  • Season with salt and pepper.
  • You can serve it immediately or heated first in heavy saucepan until nearly boiling

pesto sauce recipe how make pesto

How to make mashed sweet potato:

  • Combine all ingredient in aglass bowl, mashed into snooth paste
  • Keep it warm untill serve

How to pan seared Black Cod/ Gindara Fish :

  • Season the fish steak with salt, pepper, miso paste and drizzle the lemon juice, set aside
  • Marinade about 30 minutes in the fridge. Drain before cooking
  • Heat up the oil and butter, Sear the fish about 2-3 minutes in all side
  • Drain from the oil, set aside and keep warm

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