Teochew Style Steamed Fish Recipe with Seven Star Grouper

teochew style steamed fish recipe seven star grouper steamed coral trout

Teochew Style Steamed Fish Recipe with Seven Star Grouper

Teochew style steamed fish recipe or Resep Tim Ikan Ala Tio Ciu in Bahasa is so easy to replicate in your home, the freshness of the fish is the key of slurrping delicious steaming fish. Teochew style steamed fish is a very tasty and refreshing dish compare to the cantonese style steamed fish. Teochew style steamed fish usually seasoned with garlic, ginger, scallion and light soy sauce, it’s sounds like almost the same with the cantonese, but wait a minute, the starlight of the seasoning is the salted vegetables (preserved mustard green or radish), tomato and also salted plum.

teochew steamed fish recipe tomato chilli chinese mushrooms steamed fish

Teochew or Chiuchow Style Steamed Seven Star Grouper Fish Recipe

Teochew or Chiuchow style steamed fish got a kicking broth because the salted plum and tomato give a tangy sensation to the broth and it’s blended with the savoury and salty preserved and salted vegetables. Thinly sliced chillies enrich dripping liquid with a touch of spicy flavour. I guess most of Indonesia descent like me would love any kind of spicy, sour and salty fish. Some people like to add thinly sliced lard, bacon or pork belly which is rendered before steaming, but since i wanna my chinese style steamed fish lean, healthy and low in calories, i omit this ingredients and replace it with chinese sausage or lap cheung.

recipe teochew steamed fish seven star grouper leopard coral trout

Steamed Leopard Coral Trout or Seven Star Grouper in Teochew Style

I’m using seven star grouper for making this Teochew or Chaozhou style steamed fish Seven star grouper got many names, it’s called as coral trout or leopard coral grouper in Australia and mostly Wastern Country, Seven star grouper it’s famous high end for steaming fish name in Hongkong, Malaysia and also Singapore. We used to called this vividly red beautifull fish as kerapu lodi or kerapu merah in Indonesia, which is translated as red grouper in Bahasa. Even the  flesh of the seven star grouper is not as firm and succulent as chinese silver pomfret which is commonly used to be steamed in teochew style, nothing compare seven star grouper natural sweetness.I purchased this live red coral trout or seven star grouper fo about 18 USD for about 400 grams (42 USD/Kg) in Grand Lucky Supermarket, Jakarta.

salted vegetables preserved green mustard chinese dried vegetables

Preserved Salted Vegetables (Chinese Radish)

coral trout white flesh steamed grouper fish recipe

White, Sweet and Succulent Red Seven Star Grouper with Tangy and Salty Broth Teochew Style

The freshness of the fish is the key for making a delicious steaming fish without any muddy aromas.  First, you should choose the freshly catch fish or live fish that swimming in the tank is preferred. Rub and also brush throughly the fish upper cavity ribs area, below the fish back bone, there’s a blackish dark red organ which is actually the fish kidney that should be fully removed or your steamed fish gonna be muddy and fishy. Some people like to steamed the fish twice. Firstly, the fish was steamed until half done, and then the dripping liquid is discarded, after that  the rest of the ingredients added and the fish is steamed until done. I’ve never discard the liquid once i handle a live fish (except freshwater fish) because you just discarded the nutritional juice from the fish, what a waste.

steamed fish recipe teochew chinese style salted plum tomato

Steamed Fish with Salted Plum, Preserved Vegetables, Chilli, Ginger, Mushrooms, Tofu and Tomatoes (Teochew Style)

Eating steamed fish or steaming food diet it’s a part of a healty living. Steaming food preserved it’s natural taste and most of it’s nutrients  withoud adding enormous ammount of unnecessary calories. Don’t you know that deep frying fish can triple it’s calories??? Don’t be shock that deep fried fish infact left only half amount of it’s proteins and vitamins due to high heating that can reach about 180C compare to 100 C of steaming process. Beside, the natural unsaturated fatty acid mostly retain in steaming process. Unsaturated Omega-3 and Omega-6 fatty acid  considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. I guess it’s better be increased  steaming food intake in your daily life from now on. Boring taste of steamed fish it’s not an excuse now, it’s before you try thi s teochew or Chiuchow style steamed fish (grouper)

steamed fish teocew tyle recipe seven star grouper coral trout

Teochew Style Steamed Fish Recipe with Seven Star Grouper Fish

Teochew  Style Steamed Fish (Seven Star Grouper) Recipe:

steamed fish teochew recipe salted plum sour chinese preserved mustard green tomato

Teochew Style Steamed Fish Seasoning Ingredients

Ingredients:

  • 1 medium-sized live seven star grouper (400-500 gr), you can substitute it with other white flesh fish that suitable for steaming
  • 1 pack silken tofu, cubed
  • 2 dried chinese mushrooms, soaked 1o minutes, drained, thinly slices
  • 50 gr lotus root, thinly slices *optional
  • 2 slice of bacon or pork belly, renderred the fat with low heat skillet (i’m using 1 chinese sausage instead)
  • 3 cloves garlic, finely chopped
  • 1 tomatoes, halved and then sliced each half into quarters
  • 6 cherry tomatoes, halved
  • 1 slice salted apreserved vegetables (about 50 gr), rinsed and soaked for about 10 minutes, drained
  • 2 salted plums, rinsed (usually available in Asian grocery stored, sold in jars)
  • 4 cm (tiny thumb size) ginger, thinly slices
  • 2 stalks scallions, thinly slices
  • 2 cayenne chilli pepper, deseeded, jullienned
  • 2 bird’s eye chilli peppers, chopped
  • 4 tbsps water
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp Chinese rice wine
  • 1 tbsp light fish sauce
  • 1 tbsp lemon juice
  • Garnish: thinly sliced chilli and scallion, soaked in cold water until curled and patted dry before use

How to Make Teochew Style Steamed Fish (Seven Star Grouper):

  • Gutted, scalled and remove the fish gills, rub and discard the blackish dark red part in the fish upper ribs area (below the back bone)
  • Wash and clean the fish under running water
  • Pat dry the excess moisture using kitchen paper, set aside
  • Butterfly the fish from the belly and revove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly the roundfish from the belly side
  • Season the fish with salt, pepper and lemon juice, set aside
  • Place the cubed tofu in the bottom of the heat proof pyrex bowl, put the butterflied fish on top of it
  • Put the remaining teochew style steamed fish ingredients over it
steamed fish teochew recipe seven star grouper

Fully Loaded Steamed Fish in Teochew Style with Lots and Lots of Tomatoes, i’m Feeling Slimmer Already!!!

  • Steamed it for about 10-12 minutes, according to the size of your fish
  • Put the teochew style steamed fish in a serving bowl and garnish
  • Served it with steaming hot rice

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Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipe

Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

Claypot chicken and sea cucumber is one of popular health booster dish for chinese descent in my hometown. The chicken is simmered for couple of hours to make an earthy broth. Since my sister is  still relieving from delivering a baby, i made this kinda food everydaysw with diffrent ingredient that contains tons of collagen and also albumin protein. Instead of chicken and sea cucumber, you can use a beef or pork tendon, knuckle for collagen source and marble goby fsh,  snake head fish fillet or even white egg for albumin sources. Collagen and albumin is a protein that responsible for wound healing, in this case the would from delivering a baby or newly giving birth mother. Here several recipe for health and  lactating or early giving birth mother that i’ve been posted before:

  1. Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock
  2. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
  3. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
  4. Steamed Chicken with Fermented Black Bean & Mushroom
  5. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
  6. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
  7. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef
recipe chicken claypot tofu sea cucumber mushrooms chinese claypot

Chicken claypot with sea cucumber, tofu and mushrooms

If you purchased the dried sea cucumber, you must to rehydrate or soaking it first. You can read the instruction How to Soaking and Preparing Dried Sea Cucumber or Haisom (Cara Mengolah Teripang / Haisom Kering from my previous post. They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.For the stock, you can use a homemade superior stock. You should deep fried the egg tofu until the skin is crisp before put it to the claypot, this would made the tofu skin is absorb the superior broth flavour. In Indonesia, we used to called this as sapo tahu ayam dan haisom.

resep sapo tahu ayam jamur haisom resep haisom teripang ayam tahu

Sapo tahu dengan ayam, haisom dan jamur

Eversince my sister delivering my lovely nephew, my mom cook a thin broth soup or consomme every single day. This made my sister literrary tired of it. She ask me then to make a thick and rich in flavour soup. This sapo tahu or claypot tofu is contains kampung or malay chicken chunck, sliced sea cucumber, egg tofu, veggies and chinese dried sausage or lap chiong. Well, actually the cured meat like dried chinese sausage is not a good option for my sister, but she forced me to addded that for the broth  flavour.

tofu claypot recipe braised chicken with tofu mushrooms

Braised chicken with mushrooms in a claypot

INGREDIENT:

Claypot of chicken, tofu, sea cucumber and mushrooms recipe:

  • 1 whole kampung or malay chicken, cut into bite size
  • 2  @ 200 gr Rehydrated/Prepared Dried Sea Cucumber, cut into a bite size chunck
  • 2 pack @ 200 gr egg tofu, cut into bite size, deep fried, drained (my sister prefer not deep fried)
  • 6 cloves garlic, bruished, coarsely chopped
  • 1 dried chillies, deseeded, coarsely chopped
  • 1 dried chinese sausage/ lap chiong(cheung), thinly sliced
  • 2 large dried chinese mushrooms/ shiitake mushrooms, soaked, cut into bite size
  • 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
  • 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
  • Veggies(cauliflower, carrot etc), blanched, drained
  • 1 1/2 tbsp premium oyster sauce
  • 1/2 tsp corn starch, dissolved with 1 tbsp water
  • 1/2 tsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine
  • 3 L Superior Stock

garnish: mung bean sprout, chopped chieves,spring onion and chilies

How to Cook Chicken, Tofu and Sea Cucumber Claypot:

  • Heat up the 1 tbsp oil in a claypot, add the garlic and chicken chunck and let it browned a little bit
  • Add the chinese sausage, mushrooms and chopped chilli, saute another 2 minutes
  • Add the prepared sea cucumber, pour the superior stock and rice wine, bring it to boil
  • Add the tofu and simmer with your lowest flame for about 2-3 hours until the stock is reduced and the chicken is tender.
  • Nearly done, add the veggies, sesame oil
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Served with the garnish
tender and moist claypot chicken braised soup

Tender braised chicken in a claypot

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Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

yong tou foo recipe tofu stuffed  fish paste recipe

Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong tau foo , yong tofu, yong tao foo, yong tau fu, yong tau hu, or yen tafo in Thailand is popular street vendor soup that consist fish ball, soft tofu and veggies  that stuffed with fish paste. This is originally from Chinese Hakka that  popular in China, Singapore, Malaysia, Indonesia and Thailand. The general stuffing for young tao foo is minced fish and/or chicken or pork that mixed with egg white and starch onto  a smooth paste. Yong tao foo is usually served in a clear broth. The yong tou foo is cut up to a bite size  just before serving.

how to make yong tofu yong tau fu recipe homemade stuffed tofu

Yong Tau Foo Recipe Fish Paste Stuffed Tofu

Various veggies can be stuffed with fish paste, commonly bittergourd, mushrooms, chillies, eggplant, radish and eggplant. The bitter gourd and chillies must be soaked with salt water first to reduce the langu or strong bitter and hot taste. The Hakka style yong tou fu is usually deep fried or pan fred first to get nice browned color. Instead of serving in a aclear broth, the Hakka style is usually braised with fermented yellow  bean or tauco and a minced meat.

resep tahu isi ikan daging ayam isi tahu

Resep Sup Siomay Tahu Isi Adonan Ikan

Yong tau fu is called tahu isi ikan or fish paste stuffed  tofu in Indonesia.The other tofu and veggies stuffed with fish paste is called siomay. Siomay is usually served with peanut sauce and kecap manis or  sweet soy sauce. In  Palembang, one of the largest city in Indonesia, we used to called a fish meat ball soup as tekwan. Tekwan is fish ball soup in a clear broth with  jullienned earwood mushrooms. I like to add some heavy cream or thick coconut cream to the fish paste to make it not too chewy when cooked. The coconut cream made the filling easily chewed but the texture is still slightly crunchy. Instead serving with hot and  sour dip, i like to serve the yong tofu with sambal tauco or spicy fermented bean sauce.

homemade yong tau fu yong tofu stuffed fish tofu

Recipe HomemadeYong Tau Foo (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Ingredient:

Yong Tau Foo recipe:

  • 4 large tofu block, cut in half into 2 triangle, poke a hole in the center to tuck the stuffing
  • 1 bitter gourd, deseeded cut 1 inch, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 red chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 green chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 shiitake mushrooms, cut the stem
  • 1 radish, cut in half longwise, poke a hole in the center to tuck the stuffing
  • 1 oyong or young chinese gourd, cut 5 cm and discard the soft core
  • 6 baby japanese eggplant, discard the core and poke a hole in the center to tuck the stuffing
soak bitter goud with water get rid the bitter taste

Soak the bitter gourrd and the chillies to reduce the bitter and hot taste

Yong Tau Foo Fish Filling Recipe :

  • 700 gr fish paste( i use 1 kg fish paste)
  • 300 gr minced chicken/pork (you can replace with fish paste too)
  • 12 cloves garlic
  • 2  egg white
  • 2 scallion, finely chopped
  • 3 red chillies, finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 cube chicken buillion
  • salt and pepper to taste
  • 1/2 tbsp sesame oil
  • 2 tbsp cornflour
  • 4 tbsp heavy cream/ coconut cream*optional

Instruction:

How to Make Yong Tau Foo:

  • Mix all stuffing ingredients (except the chopped scallion and chillies)
  • Set aside about 300 gr of the filling mixture to make a fish ball
  • Mix the rest of it with the chopped  scallion and chillies for the filling
  • Pat dry all veggies, dip or apply the tapioca  flour in the stuffing surface
step by step making yong tau foo stuffed tofu with fish paste

Dip the bitter gourd in a tapioca starch before stuffed with fish paste

  • Drag the access flour
  • Stuffed the filling with a teaspoon, don’t overfilling
bitter gourd stuffed with fish paste

Stuffed bitter gourd with fish paste

  • Put all stuffed veggies in oil coated  pirex bowl
steamed tofu stuffed fish paste

Yong tau foo before steamed

  • Steam over high heat for about 10 minutes
  • Let it get to room temperature
  • Pan fried with a little of oil to browned it just before serving
fried yong tau foo recipe homemade stuffed tofu

Fried Yong Tau Foo

 Fish Ball and Broth Recipe:

  • Bring 4 L water to boil
  • Add the fish head, fish bone and chicken bone and season with salt and pepper
  • Add 1 bulb garlic and 1 cut onion, bring to boil
  • Simmer for about 30 minutes
  • Strain the liquid with fine sieve cheese choth and discard the solid ingredients
  • Keep the broth warm and not get boiled
  • Make a fish ball with 2 tablespoons and put it into the broth
  • Your fishball is ready when it floated.
  • Served it with fish paste stuffed veggies and #SAMBAL TAUCO
resep saus tauco sambal tauco

Sambal Tauco

Resep Sambal Tauco or Fermented Bean Sauce Recipe :

  • 2 tbsp taucho or fermented bean paste
  • 3 cloves garlic, roughly chopped
  • 1 tbsp fried peanut (i use instant gado-gado or peanut sauce)
  • 3 shallot, roughly chopped
  • 30 bird eye chillies
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp oil
  • 1/2 cup stock

How to Make Spicy Tauco Sambal:

  • Heat up the oil in a saucepan and browned the garlic, shallot and bird eye chillies, let it slighly cool
  • Process all ingredient except the stock in a blender untol smooth
  • Saute the mixture until fragrant
  • Add the stock, bring to boil
  • Simmer to reduce the fermented bean sauce until thicken

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Resep Tofu Omelette (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Resep tahu telur bumbu kacang abon ayam tofu omelette recipe

Recipe Tofu Omelette (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Omelette or omelet is a made of beaten eggs that cooked in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapor trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette.

tofu pancake tofu omelette recipe breakfast easy recipe

Tofu Omelette Recipe (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Tofu omelette or Tahu Telur in Bahasa Indonesia ia common street food originally from East Java. Authentic version of tahu telur is made of tofu omelette that served with blanched bean sprout, chopped garlic chives, sweet soy sauce and ground toasted peanut. Since i couldn’t found any bean sprout in supermarket the the before, i improvised with my new kitchen ingredient: Sichimi Togarashi (Nanami Togarashi). Shichimi tōgarashi (Japanese: 七味唐辛子, “seven flavor chili pepper”), also known as nana-iro tōgarashi (七色唐辛子?), and simply shichimi, is a common Japanese spice mixture containing seven ingredients. A typical blend may contain coarsely ground red chili pepper (the main ingredient), ground sansho (Sichuan pepper), roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger,nori or aonori.

shinichi togarashi nanami togarashi bumbu jepang

S&B Shichimi Nanami Togarashi

Ingredients:

resep tahu telur olahan masakan tahu telur enak

Resep Tahu Telur (Omelet Tahu)

Tofu omelette recipe :

  • 1 silken tofu, chopped
  • 2 medium size egg, beaten
  • 1/2 spanish/ red onion, finely chopped
  • 6 bird  eyes chilies, finely chopped
  • 2 medium size dried shrimp, soaked, finely chopped
  • salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil

Tofu Omelet Topping :

  • peanut sauce, recipe here
  • chopped garlic chives
  • peanut sauce
  • chicken floss
  • sweet soy sauce
  • Shichimi Togarashi

How to make tofu omelette :

  • Mix all the tofu omelette ingredient except the butter and olive oil
  • Heat up the butter and olive oil in non stick pan, pour the omelette mixture

tahu telur goreng resep masakan jawa timur surabaya enak mudah

  • Once the bottom side is golden brown, carefully flip the tofu omelette, wait another minutes until nice brown color

masakan tahu telur surabaya resep masakan jawa timur

  • Drained and serve with the topping ingredient

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Steamed Tiger Garoupa/Grouper with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi)

recipe steamed grouper fish chinese black bean sauce

Recipe Steamed Grouper Fish with Chinese Black Bean Sauce

Steamed tiger grouper or garoupa is one of most popular menu on chinese  seafood restaurant. Tiger grouper/ garoupa, Kerapu Macan, Lapu-lapu or 棕点石斑鱼  (Mycteroperca tigris) is a species of fish in the Serranidae family. This grouper has a tapered body, often reddish, with vertical stripes on its sides. It also may have, darker, dusky lines on the sides of its body. Young individuals have a yellow colour. Live tiger grouper fish is commonly displayed swimming freely in a  glass aquarium in front of the restaurant, then the customers can easily pick one to cooked it right away.

steamed tiger grouper garoupa tausi black bean tofu

Steamed Tiger Grouper with Fermented Black Bean Sauce (Ikan Kerapu Malas Tim Tahu Tausi)

Steamed Tiger Grouper with Chinese Black Bean Sauce and Egg Tofu called Ikan Malas Tim Tahu Tausi in Bahasa. It’s a popular dish in chinese descent community. The fermented black bean sauce basic recipe is similiar with my Steamed Sea Scallop with Black Bean Sauce and Steamed Crab in Lotus Leaf with Chinese Black Bean Sauce. The ingredients of black bean sauce for steaming this crab is fermented black bean paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce. All the spice paste ingredients processed into a fine paste then chopped chili added to give a nice hot kicking flavour. Besides, you can enrich the flavour the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients. Watch over the saltiness level of the black bean paste since it could be very salty and it’s not necessary to add any salt anymore. This black bean recipe is suits as a dressing  for rice porridge, steamed eeg, tofu, or even aubergines. Black bean sauce is actually made of salted and fermented black bean called doucitausi or tauco hitam in Bahasa. Black bean paste is ready to use, it’s available in a glass jar on most asian groceries in your town, my recommended  favourite  fermented black bean paste is Lee Kum Kee Brand.

tiger garoupa grupper fish ikan kerapu macan

Tiger Grouper (Ikan Kerapu Macan, Ikan Malas)

Steaming  live grouper fish is one of the best way to cook it since steaming can preserved the natural sweetness and the texture of the succulent meat of it.  I need some healty dietary option either since i got some cholesterol issues. Slightly brave seasoning would enhance the natural smooth and succulent meat, Today i cook the fish with chinese black bean and add some deep fried egg tofu as a side. Becareful not to overcooked or overseasone the fish, it would destroy the whole dish.

tiger grouper garoupa fillet meat succulent flesh

Steamed Live Grouper Fish with Black Bean Sauce Chinese Recipe

Steamed Live Grouper Fish with Black Bean Sauce Chinese Recipe

Steamed Tiger Grouper Fish Chinese Black Bean Sauce Recipe :

Ingredient:

  • 1 tiger grouper/garoupa, kerapu macan, about 700 gr, cleaned, buterflied from the bottom
  • Marinade : 1 tbsp lemon juice + 1 tbsp chopped ginger+ 1 tbsp chopped garlic
  • 6 cherry tomatoes, halved
  • 6 eye bird chili, halved
  • 1 pack egg tofu, sliced, deep fried until golden brown, set aside
  • 1 tbs of fermented black bean sauce
  • 1 lemongrass, use onlt the soft white part, thinly slice
  • 1 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 2 tbsp  of  angciu /Chinese cooking wine
  • 1 tbsp oyster sauce
  • 3 garlic cloves, finely chopped
  • 3 cm knob of ginger, finely chopped
  • Garnish: spring onion, Julienned, soaked in ice water until it become to curl.

Instruction :

  1.  Rub the fish lighly with marinade, set aside
  2. Saute ginger, garlic, chilies and the rest ingredient until fragrant, set aside
  3. Put the fish in steaming pyrex bowl, steam the fish about 2 minutes until half done, discard the liquid
  4. Add the tofu and the sauteed mixture.
  5. Steam the bowl in your highest fire for about 5 minutes
  6. Put the fish in a serving plate, garnish with spring onion

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Resep Ayam Kampung Tim Tahu & Jamur Tausi (Steamed Chicken with Fermented Black Bean & Mushroom)

Resep Ayam Steam/ Tim Tahu Jamur Tausi

resep ayam tim tausi jamur chinese style

Kampung Chicken or ‘Village Chicken’ or The Malay is a breed of chicken originating in Asia, most likely in northern Pakistan. These birds are cousins of Asil. It is unknown why they were called Malay, but perhaps because of a mistake by the former East India Company, when they introduced that exotic new breed around.In Asia, the Malay chicken is usually found only in rural areas and villages. It is sometimes referred to as “kampung” chicken (kampung means “village” in Malay). In the Borneo region of Sabah, Sarawak and Brunei, the Malay chicken is called Sigun. In north West Pakistan these are called Sadalay meaning big docile or gentle giants. The Malay Chicken is sometimes used as fighting cocks in cockfighting.

steamed chicken recipe blackbean tausi tofu

In Indonesia, kampung chicken is considered a premium by people living in urban areas and costs more in supermarkets and wet markets than conventionally-raised broiler chickens, due to its supposedly better flavour.Malay chickenis a tougher meat than many other breeds. Because of this, the Malay chicken is often double boiled in herbs or is stewed, and recipes often call for curry, garlic, cumin, turmeric, etc. But today i’m gonna steamed it to make a tonic becouse the rain is come all over and i need a super dish to strenghten imune system. I prefer to slurpp the steamed chicken with a bowl of rice porridge. Trust me !, literrary your in heaven phal!

chicken rice porridge tausi black bean bubur ayam tausi

Rice porridge and steamed chicken, nice accompanion!

Ingredient:

steamed chicken ingredient

1 large  “kampung”/ free range chicken breast, cubed
1 egg tofu, cut ito 3 cm silinder segment
25 gr dried earwood mushroom, soaked overnight,drained sliced
25 gr dried shitake mushroom, soaked overnight, drained, sliced
1 tbsp of fermented black beans
1 tbsp szechuan peppercorn
3 garlic cloves, chopped
3 cm knob of ginger, chopped
3 cloves shallot, chopped
1 tbsp dried chili flakes
1 tbs of rock sugar
2 tbs of premium light soysauce
1/2 tsp of sesame oil
1/3 cup of Chinese cooking wine
3 garlic cloves, chopped
3 cm knob of ginger, chopped

Instruction:

  1. Mixed chicken, mushrooms and all ingredient except egg tofu.
  2. Marinade 1 hour or overnight in the fridge.
  3. Set your steamer as hot as possible
  4. Arrange the tofu in the bottom of heat proof pirex bowl and put the kampung chicken mixture on top of it.
  5. Steamed for about 30 minutes until the chicken is tender enough.
  6. Serve with chopped spring onion and rice porridge

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Resep Dimsum Kembang Tahu (Douhua/Beancurd Flower) ala Dentist Chef

Kembang Thau adalah salah satu makanan penutup atau dessert khas peranakan / chinese food.Berbeda dengan kembang tahu tang sering dipakai untuk sup atau tumisan,kembang tahu ini merupakan susu kedelai yang digumpalkan dan disajikan dengan sirup jahe.

Bahan membuat kembang tahu:
500 gr Kedelai, rendam semalaman dalam kulkas
2 lt air
1 sdt GDL (Glucono Delta Lactone)
2 sdm air untuk melarutkan GDL

Cara membuat kembang tahu :
1. Blender kacang kedelai dan air sampai halus, lalu saring dengan kain.
2.Masak sari kedelai sampai mendidih.
3. Larutkan GDL dengan 2 sdm air matang dalam panci stainless
4. Masukkan sari kedelai panas-panas ke dalam larutan GDL.
5. Tutup pancinya (tutup dilapisi dengan kain supaya uap tidak menetes).
6. Diamkan sebentar
7. Setelah mengeras, siap untuk disajikan

Bahan Sirup Jahe :
1 Lt Air
500 gr Gula Merah
250 gr Jahe merah

Cara Membuat Sirup Jahe:

didihkan sembua bahan, saring

Penyelesaian:

# Potong kembang tahu dan masukkan mangkuk saji

# siram dengan sirup jahe

Resep Ikan Gurame Cabe Hijau ala Dentist Chef

Resep Ikan Gurame Saus Cabe Ijo

Bahan:
1 ekor ikan gurame, bersihkan, lumuri air lemon dan garam secukupnya
1 buah tahu telur, potong2 dan goreng sampai berkulit
50 gr cabe ijo, iris serong
5cm jahe, iris tipis
3 cm lengkuas, geprek
3 buah sereh, ambil putihnya, cincang
6 siung bawang merah, iris tipis
3 siung bawang putih, iris tipis
1/2 bawang bombay, iris tipis memanjang
50 ml santan *optional
1 sdm kecap manis
Lada, garam dan gula secukupnya

Cara Membuat Ikan Gurame Cabe Ijo:
* tiriskan ikan dari bahan perenda,. Goreng dengan minyak banyak sampai kuning keemasan, tiriskan
* panaskan 3 sdm minyak sisa menggoreng, tumis bawang putih dan merah sampai kecoklatan
* masukkan jahe, lengkuas, cabe hijau, dan sereh, tambahkan air
* setelah mendidih, masukkan tahu dan semua sisa bahan
* masukkan ikan gurame goreng, setelah kuah mengental, sajikan segera

Resep Bento Cabe Isi (Stuffed Chilli Bento) ala Dentist Chef

Resep Bento Cabe Isi Ayam, Udang & Tahu

Cabe Merah Ukuran besar diisi dengan adonan campuran adntara ayam, udang dan tahu yang dihaluskan. Tekstur isian cabe ini renyah tp cukup lembut dan berpadu dengan cabe merah yang sedikit pedas menimbulkan sensasi tersendiri ketika dimakan. Pedas2 gimana gitu…..
Cabe isi ini adalah salah satu sajian bento ala Jepang, tp jangan heran kalau sajian ini dihidangkan saat anda menikmati sajian dimsum di resto chinese food…..

Bahan:
5 buah cabe merah besar, belah pada satu sisi, keluarkan bijinya
1 buah tahu cina ukuran sedang
50 gr udang kupas
50 gr dada ayam
1 sdm krim kental
1 butir telur
1 sdm tepung terigu
2 sdm tepung sagu
3 siung bawang putih
garam, gula, lada secukupnya
1 sdt minyak wijen
1 sdt kikoman
1 sdt mirin

Adonan Pencelup:
100 gr tepung bumbu + 70 ml mirin/minuman beralkohol, aduk rata

Saus pencelup ala Jepang:
1,5 sdm kikkoman + 1 sdm mirin + 1 sdt air lemon +1/2 sdt cincangan cabe rawit

Cara Membuat Bento Cabe Isi :
# Masukkan semua bahan kecuai cabe pada blender, proses sampai benar2 halus
# masukkan adonan pada piping bag/ plastik kiloan, potong ujungnya untuk mengeluarkan adonan


# isikan adonan pada rongga cabe sampai penuh dan padat,
# kukus sampai matang sekitar 5 menit,rendam air es sebentar, tiriskan


# Celupkan dalam adonan dalan adonan pencelup
# goreng sampai kulitnya coklat keemasan
# sajikan dengan saus pencelup

Resep Tofu Cah Sapi Paprika ala Dentist Chef


Tumisan silken tofu atau tahu sutera dengan paprikan dan potongan sapi has dalam adalah salah satu sajian favoritku untuk sarapan karena mudah membuatnya. Potong2 semua bahan dimalam hari  dan simpan di lemari es, terus paginya tinggal ditumis deh….
Bahan:
1 buat silken tofu, potong2
1 buah paprika, potong memanjang agak tebal
200 gr daging has dalam, potong memanjang agak tebal
2 sendok makan minyak sayur
2 siung bawang putih, cincang kasar
1/2 buah bawang bombay, iris tipis
1 ruas jari jahe, memarkan
1 sendok makan kecap manis
1 sdmsaus tiram
1/2 sdt tausi, haluskan
1 sdt minyak wijen
50 ml air
larutan maizena
merica, gula, garam secukupnya

CARA MEMBUAT:

#  Panaskan minyak, tumis bawang putih, bawang bombay, dan jahe hingga harum. masukkan sapi sampai berubah warna
#  Masukkan saus tiram, tausi, kecap manis, aduk rata.Masukkan air,,merica, gula, dan garam.
# Tambahkan tofu dan paprika, tambahkan minyak wijen dan larutan maizena, aduk perlahan lalu angkat dan sajikan.

Resep Bitterballen Tahu Keju dan Daging Asap ala Dentist Chef

Ponakanku lagi berkunjung ke Palembang, Clesya Shaqinatalie Princess Sihombing namanya.

Buat cemilannya sore2 aku buatin bitterballen, bitterballen adalah kroket bulet peninggalan zaman kolonial dulu, biasanya berisi adonan tepung, susu dan daging giling yang dilapisi tepung roti. Tapi kali ini aku mencoba berkreasi dengan membuat bitterballen tahu  keju dan daging asap karena dia suka banget ama tahu . Praise God dia suka, mamanya sampe minta ajarin cara bikinnya loh…

Bahan:

3 lembar daging asap  Bernardi, potong kotak2 kecil

2 butir tahu, hancurkan

1/2 paprika merah, cincang kasar

1 buah bawang bombay merah besar, cincang kasar

4 siung bawang putih, cincang kasar

75 gr keju cheddar, parut

75 gr terigu

30 gr kucai, iris kecil2

20 gr  peterseli, cincang kasar

100 ml susu plain

1 sdt garam

1/4 sdt lada halus

1/4 sdt kunyit bubuk

1/2 sdt kaldu bubuk

3 sdm margarin

Kulit:

2 butir telur, kocok lepas, bumbui garam dan lada

tepung roti mama suka secukupnya

Cara membuat:

# panaskan margarin, tumis bawang pitih dan bawang merah

# masukkan daging asap, tahu dan paprika, tumis sebentar saja

# masukkan tepung terugi, aduk rata jangan sampai menggumpal

# kecilkan api, masukkan susu dan semua sisa bahan

# aduk dan masak terus sampai adonan cukup padat, dinginkan sebentar

# bulat2kan adonan dengan sendok

# celupkan adonan yang sudah dibulatkan ke kocokan telur dan tepung roti

# goreng dalam minyak yang banyak dengan api sedang sampai kuning kecoklatan


Resep Sup Asparagus Tahu Seafood ala Dentist Chef

Asparagus hijau biasanya  dimasak dengan ditumis,tapi ternyata dimasukin kedalam sup seafood dan tahu encer juga enak loh. Biasanya dalam sup asparagus yang dipakai adalah asparagus putih kalengan, tapi karena aku kurang begitu suka dengan asparagus putih aku makanyaaku  pakai asparagus hijau.

Bahan:
150 gr fillet ikan kakap/kerapu/tenggiri, iris tipis
150 gr kerang bambu
150 gr cumi, iris cincingr
50 gr asparagus, potong2
5 buah bakso udang, potong2
1/2 buah wortel, iris tipis
1 sdm teri nasi/medan goreng
3 buah tomat hijau, belah 6
1 buah tahu sutra, potong kotak2
1 Lt kaldu seafood
1/2 sdt terasi

Bumbu halus:

3 cm jahe, 3 siung bawang putih,  siung bawang  merah, 3 buah cabe merah

Cara membuat:
# panaskan 1 sdm minyak, tumis bumbu halus sampai harum,  tuang dan didihkan kaldu seafood
# masukkan teri, wortel  dan tahu
# masukkan semua fillet ikan, kerang, bakso udang dan cumi, didihkan 2 menit, masukkan asparagus
# matikan api dan masukkan tomat hijau
# sajikan segera

Resep Ikan Asin Jambal Roti Masak Tauco Cabe Hijau ala Dentist Chef

Punya stok ikan asin jambal roti di kulkas yang udah lama belum disentuh2 soalnya ditaruh ditempat yang agak tersembunyi. Ikan asin jambal roti ini oleh2 dari Amangtuaku dari Papua. cari2 ide mau dimasak apa, aku teringat pernah makan ikan jambal roti cabe ijo di sebuah restoran sunda, ya udah aku masak ikannya dengan cabe hijau. Sajian ini merupakan ikan asin jambal roti yang dimasak dengan cabe hijau dan tauco memang terasa sangat nikmat, apalagi kuahnya ditambahkan santan yang gurih, pedes2 gurih gimana gitu…….
Bikin sekarang yuk,
Bahan:
200 gr ikan asin jambal roti, potong2, goreng sampai garing dan kecoklatan
4 buah tahu, potong dua, goreng
7 buah cabe hijau, iris serong
3/4 lt santan dari 1/2 butir kelapa
3 siung bawang putih, iris tipis
5 siung bawang merah, iris tipis
3 cm jahe, iris tipis
1/2 sdt garam
1 sdm tauco medan
1 sdm minyak goreng
Cara membuat :
# panaskan minyak goreng, tumis bawang merah dan bawang putih sampai harum
# tambahkan cabe hijau dan tauco
# tambahkan santan, didihkan
# masukkan ikan asin jambal roti, tahu dan tomat, bumbui dengan garam
# matikan api dan taburi dengan bawang merah goreng
# sajikan segera

Resep Kreasi Tahu Koin ala Dentist Chef

Tahu diisi adonan ayam dan tahu

Terinspirasi dari Rachel Ray rolled ofer food yang intinya adalah membuat kreasi baru dari left over food.
Aku membuat kreasi tahu isi tahu yang dibuat dati tahu sumedang yang diisi tahu dan cincangn daging ayam dari sisa soto ayam ketering syukuran kakaku semalam. Pakai daging dada ayam rebus juga bisa, tinggal ditambahkan bumbi secukupnya


Bahan:
12 buah tahu sumedang, belah dua, keruk isinya, sisihkan
100 gr daging ayam rebus, cincang
2 buah tahu cina
1 butir telur
1 cabe merah, cincang
1 batang daun bawang, iris tipis
Garam, gula, lada secukupnya
Cara membuat:
# Blender tahu cina, telur, isi tahu sumedang sampai cukup halus
# tuang dalam wadah, campurkan dengan cabe merah, ayam cincang dan daun bawang, aduk rata
# bumbui sampai rasanya pas dilidah
# isikan ke kulit tahu sumedang


# kukus 10 menit sampai matang


# goreng dalam minyak panas sampai kecoklatan, tiriskan


# sajikan dengan saus sambal sebagai camilan ataupun lauk makan

Resep Sup Kelapa Seafood Thailand ala Dentist Chef

Resep Sup Kelapa Thailand ala Dentist Chef

Apa jadinya kalau kelapa muda dimasak bersama seafood dan sayuran ?
Pastinya enak dong, silahkan dicoba…
Bahan:
1 buah kelapa muda, ambik air dan keruk dagingnya potong2
100 gr udang, kupas,sisakan ekor dan belah punggungnya
100 gr cumi, kupas, potong cincin
100 gr fillet ikan kakap, potong kotak
100 gr crab stick, potong dua
1 buah tahu telur rasa udang, potong dan goreng sampai kulitnya garing
1 buah bengkoang, potong memanjang
1 buah labu siam kecil, potong memanjang
1 ikat kecil baby bokcoy, cuci bersih
1 ltr kaldu ikan
1 buahh sereh, geprek
1 sdm kecap ikan
1 sdt air lemon
1 sdt garlic powder
Cara Membuat:
# Didihkan campuran kaldu ikan dan air kelapa, masukkan sereh, air lemon, garlic powder dan kecap ikan
# Masukkan cumi, udang dan daging ikan, tunggu sampai mendidih kembali
# Masukkan semua sisa bahan
# Sajikan segera