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

salmon meatball recipe cheese stuffed salmon fish

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

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

dedy oktavianus pardede family

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

calvin matthew sihombing1

Calvin Matthew Sihombing, My Youngest Nephews

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

salmon meatball recipe homemade cheese stuffed baked salmon

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

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

easy salmon meatball recipe cheese stuffed salmon meatball

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

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

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

recipe salmon meatball baked cheese stuffed salmon recipe

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

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

bakso ikan salmon pangang isi keju saus tomat kemangi pedas

Resep Bakso Ikan Salmon Panggang Saus Tomat

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

cheese stuffed salmon meatball recipe

Melted Camembert Cheese Stuffed Salmon Meatball with Spicy Tomato Sauce

salmon meatball pasta spaghetti tomato salmon recipe

Salmon Meatball in Tomato Basil Sauce with Spaghetti Pasta

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

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

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

Cheese Stuffed Salmon Meatball Recipe:

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

Instruction:

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

Homemade Salmon Meatball

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

Baked Salmon Meatball

Italian Tomato and Basil Sauce Recipe:

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

How to Make Oven Roasted Tomato Sauce:

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

Italian Style Tomato and Basil Sauce

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

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Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

roasted garlic sauce pasta spaghetti spicy tomato garlic pan seared baby scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Scallops recipe is one of my favourite meals al the time. The roasted garlic tomato for pasta is actually tomato based sauce with tons of roasted garlic. Instead of fresh tomato that usually used on roasted garlic sauce, i’m using my leftover roasted garlic from making Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe. Then you know what, i guess this must be the reason why my niece can’t stop diggin into the rosted garlic spaghetti.

Pasta roasted garlic recipe scallops spicy tomato sauce

Spaghetti with Roasted Garlic Sauce and Pan Seared Baby Scallop

Don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato. Pan seared scallops with perfectly charred outside and bounchy, juicy and also crunchy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop”instean the ” wet scallop”. Scallops which threated with sodium tripolyphosphate (STPP)  called “wet scallop” while the “dry scallops” didn’t.  STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciated dry and wet scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color.

pasta with roasted garlic recipe spicy tomato sauce pasta seared scallops

Roasted Garlic and Tomato Spaghetti with Pan Seared Baby Scallop & Romaine Lettuce

recipe pasta scallops spaghetti roasted garlic tomato sauce

Slurpping Delicious  Roasted Garlic Sauce Spaghetti Perfectly Seared Baby Scallop!!

I had my first roasted garlic pasta at Mad for Garlic restaurant in Grand Indonesia  Mall, Jakarta. Mad for Garlic was a garlic themed restaurant from Korea. As i expected before, vibrant of garlicky dishes was oferred with hillarious name on it. Beside the roasted garlic pasta, 1 had vampire (or dracula) killer which is a toasted bread with garlicky dip, caprese salad (standart) and also rib eye steak with various kind of garlic. Thougt  i’m  really enjoying the roasted garlic pasta, i guess i’m not gonna spend more than 10 bucks for that simple roasted garlic pasta in Mad for Garlic restaurant no more, i got a fully bowl if it’s homemade.

recipe pasta roasted garlic tomato sauce spaghetty scallops pan seared

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

recipe pasta scallops spaghetti roasted tomato garlic sauce

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

Roasted Garlic Pasta Spaghetti Recipe:

  • 125 gr pasta (i’m using angel hair spaghetti), cook with package instruction
  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • 1/4 cup  grated parmesan cheese
  • a pinch of oregano
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

Instruction:

How to Make Roasted Garlic Pasta Sauce Spaghetti :

  • Put the roasted  tomato, roasted garlic  and cheese in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Served it with pan seared baby scallops and romaine lettuce greens
pasta roasted garlic tomato sauce seared sea scallops

Pan Seared Scallops Over Roasted Garlic Sauce Spaghetti

 

Pan Seared Baby Scallop Recipe :

  • 200 gr baby scallops (1 small package)
  • salt and pepper to taste
  • 2 tbsp olive oil

How to Perfectly Pan Seared Scallops”

  • Drain the scallops from the remaining dripping (use kitchen towel or shiever)

dry scallops how to perfect seared scallops

  • Season the scallops with salt and pepper evenly
  • Heat up the skillet  and swirl the olive oil to coating it well, wait until the skillet is smoking hot
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared

pan seared scallops how to crispy seared baby scallops

  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too (mine was about 1 minutes each side)

how to perfect seared scallops recipe

  • Serve the pan seared baby scallops with roasted garlic spaghetti

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Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

wine braised turkey leg recipe roasted summer vegetables

Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

Wine Braised Turkey Leg Recipe is a very simple and easy to follow in your kitchen, the only effort is about waiting. USA turkey leg braised until tender and definitely suckable instead of just fall off from the bone. The large turkey leg pan seared first until charred and crisp out a little bit and then braised with shallots, onion, scallions, garlic and carrot that browned first. The skillet then poured with wine and stock, right after the mixture boiled, the tukey leg mixture transferred into a heatproof  bowl (or not), wrap in alumunium foil and oven braised in 150 C for about 2-3 hours until tender. The braising liquid pureed with all of the ingredients and then mixed with roux to made a  thick and rich brown sauce for serving the white wine braised turkey leg. Just before serving, i used to pan fried and seared the turkey leg until nice and crispy.

wine braised turkey leg recipe roasted vegetables

Braised Turkey Leg with White Wine, Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Braised turkey in heavy spice instead just roasting it maybe a good choice for any of you who got dominant asian licking. I had taste roasted turkey three times and i always got the sliced breast, you know what, i think with clearly pretty sure that roasted turkey itself is such a boring dish. Thanks God the roasted turkey breast was once served with cranberry sauce and the other served with heavy creamy brown sauce which i think  made of the roasted turkey gravy. Learn from that culinary experienced, i want to spiced up my turkey leg,  that’s why i rub my turkey leg with Homemade Garam Masala Spice along with crushed thyme, rosemarry, sage and freshly grounded juniper berries.

Turkey Leg Recipe Braised

USA Turkey Leg

seasoned turkey leg braised

Seasoned Turkey Leg

For making braised turkey leg with white wine, i’m using USA turkey leg that i’ve purchased from Ranch Market Supermarket at Pacific Place Mall Jakarta. I think i’m lucky enough found out the turkey leg since turkey is not popular protein sources for native Indonesian people. Turkey leg was pretty massive compare to my goose leg that i used to made Goose Leg Confit (Confit de’Oie), that’s why i decided to seperated the cojoined turkey leg from it’s thight after i marinade it with the spices and herbs. I made turkey confit with the remaining turkey thight.

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Roasted Summer Vegetables with Thyme and Rosemarry

Roasted Summer Vegetables with thyme and rosemarry was the best accompanion ever for braised turkey with wine. I’m using corn in the cob, green tomatoes, baby onion, baby potato, baby parnisp, butternut pumpkin and also carrot. The roasted summer vegetables recipe is quite simple, i just diced the vegetables into bite size piece, season with salt and pepper and then tossed with olive oil and crushed thyme and rosemarry. I roast the vegetables in 180°C oven, covered in alumunium foil for about 10-15 minutes until the vegetables quite tender and then broiled in 250°C for another 10 minutes until got a nice charred caramelized layer in the surface.

recipe braised turkey leg wine sauce brown roasted vegetables

White Wine Braised Turkey Leg with Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Wine braised turkey leg was originally only use white wine or red wine with some broth as a liquid, but since i almost run out of white wine (which is left only 1/2 cup), i also add some light beer and mirin (japanese sweet cooking wine). The mixture of wine, beer and mirin liquid for braising and tenderized the turkey leg turn into unusual combination, but fortunately it was quite in pleasant term. The slighly bitter beer after taste balanced with the sweetness of mirin and both can represent of slighly tangy white wine.

braised turkey leg brown sauce roasted spring vegetables

Large Turkey Drum Stick!

tender braised turkey leg recipe fall off the bone meat

Tender Wine Braised Turkey Leg: Scrumption!!!

How does turkey leg taste like ?, well i think it’s almost like chicken, pork,  rabbit, or other white fleshes animal. The turkey meat is much more firm and also flakier than chicken meat. Overall, i think i lovin braised turkey leg rather than roasted turkey breast. I guess maybe  turkey leg was taste nice too to be roasted because it’s contain much more fat and collagen rathen than lean breast meat. You know what, the tasties used to be the most sinsfully, simply because that’s the way it is.

braised turkey leg recipe with white wine and roasted spring vegetables

Wine Braised Turkey Leg Recipe

Wine Braised Turkey Leg Recipe:

Ingredients:

  • 4 Turkey legs (about 3-4 pounds)
  • 2 cups white wine (you can replace with red wine too)
  • 6 cloves garlic
  • 2 shallots, diced
  • 1/2 cup diced carrot
  • 1/4 cup diced scallion
  • 1 cup diced onion
  • 6 cherry tomatoes*optional
  • 1 tbsp Homemade Garam Masala
  • Herbs ( chopped thyme, rosemarry & sage), about 1 tbsp
  • 1/2 tbsp juniper berries
  • 4 tbsp olive oil
  • Salt and peper to taste

How To Make Braised Turley Leg with White Wine:

  • Pat dry the turkey leg, rub with thyme, rosemarry, sage, juniper berry, salt and pepper and drizzle with 2 tbsp olive oil, put the marinated turley leg in some ziplock plastic bag and refrigerate it overnight
  • Firstly in the morning, preheat oven at 160 C
  • Heat up 2 tbsp olive oil in the skillet, seared the turkey leg all over until all the surfaces properly browned
  • Throw in the garlic, shallots, onion, carrot and scallion into th skillet and let it browned and charred for another 10 minutes
  • Pour the wine, deglaze the skillet and bring the mixture to boil
  • Turn off the heat and cover the pan with some alumunium foil
  • Put the entire pan in the oven (or transfer the mixture to heat proof glass bowl) and roast for about 2-3 hours until the turkey leg is fork tender (otherwise you can simmer the pan until the turkey leg is tender, adjust the liquid if necessary)
  • Pan fried the white wine braised turkey leg before served with roasted summer vegetables and Turkey Gravy Brown Sauce

Turkey Gravy Brown Sauce Recipe

Ingredients:

  • Turkey gravy with the braising solid ingredients or ‘pulp’
  • 1 tbsp butter
  • 1/2 tbsp all purpose flour

How to Make Turkey Gravy Brown Sauce:

  • Reserve the liquid and strain the ‘pulp’ or solid ingredients from the braising liquid
  • Process the braising ‘pulp’ in a blender until smooth
  • Heat up 1 tbsp butter in the heavy botton non sticky sauce pan with medium low heat
  • Add the flour and stir it immediately until all the flour dredged with the butter
  • Wait until the mixture start bubbly an floury, add the braising liquid and stir it evenly
  • Add the pureed ‘pulp’ and bring it to boil
  • Keep stirring and simmer until the turkey gravy brown sauce is thicken and done.

Roasted Summer Vegetables with Rosemarry and Thyme Recipe:

Ingredients:

  • 4 cups Vegetables (I’m using corn, chayote, b utternut pumpkin, parnisp, baby potato, green tomato, baby onion and also cherry tomato), cut into bite pieces
  • Olive oil
  • 1 tbsp of chopped rosemarry
  • 1 tbsp crushed thyme
  • Salt and pepper to taste

How to Make Roasted Summer Vegetables with Rosemarry and Thyme:

  • Preheat the oven in 200°C
  • Miz the vegetables with rosemarry, thyme, salt and pepper, drizzle with olive oil and toss it well
  • Lay the vegetables in the roasting pan, cover the entire roasting pan with alumunium foil
  • Roast the vegetables for about 10-15 minutes until the vegetables quite tende
  • Uncovered the roasted summer vegetables
  • Increase  the oven temperature to in 250°C broil for another 10 minutes until the summer vegetables got a nice charred caramelized layer in the surface
  • Served it with the wine braised turkey leg

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Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes

recipe lobster ceviche with tomato lemon lobster recipe

Recipe Lobster Ceviche with Cherry Tomatoes and Kaffir Limes

Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes. Ceviche, also called cebiche, or seviche a  dish made of fresh diced raw seafood that pickled or cured in a citrus juices with addition of chopped chillies, onions and among other seasoning. Ceviche is popular appetizer in Central and South America region and considered as Peru national herrittage dish. Ceviche is mostly made of raw fish fillet like tuna, salmon, Chilean seabass or other white flesh fishes, but it’s can also be substitude with any kind of seafood like shrimp, squid, scallops and also lobster tail meat. I’m such a fanatic fans of lobster, i’ve made French Style Lobster Thermidor Recipe, Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe, Chinese Style Lobster with Sweet and Sour Chili Sauce Recipe, Japanese Style Lobster Miso Soup Recipe, French Style Butter Poached Lobster with Fennel & HerbsItalian Style Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens, and  Balinese Style Grilled Lobster with Spicy Chilli Sauce Recipe; none of the list of lobster recipe using raw lobster meat, i guess this lobster ceviche is worth to try.

recipe lobster ceviche spicy tomato cilantro chilli

Homemade Lobster Ceviche with Tricolor Cherry Tomatoes, Kaffir Limes Juice and Pulp and Cilantro Leaves

Lobster  ceviche  with cherry tomatoes recipe is pretty American style since i add some chillies, finely chopped onions and served it with corriander leaves. Instead of using cooked lobster like commonly lobster ceviche recipe on the internet, i just blanched my lobster on a boiling Homemade Bouquet Garni infused water. I’m not attemt to cooked the lobster, but i guess i had to do this since peeling lobster tail meat without prior blancing could be such  a big mess and not that easy to do, beside that, blanching could sterilized the lobster shells. To prevent the remaining blanching heat cooked the lobster meat, i dip the blanced lobster in a large ice bath to suddently lower the temperature and stop the cooking process, remember that warm uncooked meat is the best inviroment for bacteria to growth too.

lobster ceviche recipe raw lobster meat lemon juice salad

Live Lobster Ceviche with Red, Green and Yello Cherry Tomatoes

Making lobster ceviche and any other uncooked raw seafood dish is sounds intimidating to almost amateur cook, not exception for myself. I guess it’s slightly challanging; but first, you should really know how to handle the raw lobster tail meat properly. The first and the key of the safe and also delicious lobster ceviche is the freshness of the lobster meat. I guess it’s preferred the live lobster rather than the frozen, but if you can access the live lobster at least choose the ‘sashimi grade’ which is usually vaccum packed frozen lobster tail meat in a gourmet store. Freshly cought lobster for making ceviche is quite bargaining, as long as you make sure it’s really fresh. Never even thought to use the died lobster in a traditional or even worst in a supermarket that probably laying there more than hours. Once you’ve got the lobster, you need to clean and wash all the equipments to making the lobster ceviche, including your hands. Keep all the ingredients in a cold temerature between 0° C to 4° C, which means refrigerate right after you cut the lobster meat. For savety reason, i didn’t recommend raw lobster ceviche for a pregnant woman because her fetus (unborn baby) are at risk if she eats raw or undercooked seafood, considering that raw seafoods are possibly and more likely contain parasites or bacteria than foods made from cooked seafood.

live lobster ceviche recipe raw rock lobster

Live Spinny Lobster for Making Lobster Ceviche

I’m making my homemade lobster ceviche and cherry tomatoes with a relatively medium size spinny lobster weighed about 350 grams. I purchased the live spinny lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. Iane fish market is a trusted live seafood distributor that provide many kinds of seafood, including many kinds of lobster, slipper lobster, coral trout, mouse grouper, mud grouper and many more. One thing for sure, they provide it with much more  bargain price tag rather than fancy seafood restaurant. For the cherry tomatoes, i use tri color cherry tomatoes; green, red and yellow cherry tomatoes that quite pleasant for eyes. I didn’t sure if it’s from different species but i guess the green ones is the raw state of either of the red nor the yellow cherry tomatoes.

Asam Jungga Jeruk Jungga Batak Kaffir Lime

Jeruk Jungga, Asam Jungga or Jeruk Batak

Jeruk Jungga Asam Jungga Jeruk Batak

Asam Jungga (Thin Skin Kaffir Limes from North Sumatra)

To made my lobster ceviche special even more, i’m using local kaffir limes called jeruk junggaor asam jungga, an endemic Varieties of kaffir limes that grown in North Sumatra and you know what, i’m feeling so damn lucky since my causin flow it away with her from our Bataknese descent land. For the record, asam jungga or jeruk jungga is pretty damn pricey in Jakarta, especially for the bataknese people since authentic Arsik or Naniura using it. Jeruk jungga or asam jungga could be worth about IDR 7.000-15.000 (70¢- 1.50¢ USD) for each of it. The distict different of jeruk jungga and common kaffir limes is the thickness of the skin; jeruk jungga got much more thinner than kaffir limes. The limes pulp within the ceviche is a great touch too, bursting sourness when you blast the pulp out while chewing the succulent lobster meat.

recipe lobster ceviche with lemon tomato onion cilantro

Succulent and Sweet Raw Lobster Tail Meat Ceviche

The authentic lobster ceviche made of raw lobster tail meat, but i guess the term raw is not fully truth since the meat protein is denaturated with the additional of acid liquid which is lime juice.  Lime juice is  actually citric acid could break the bridge or chain of protein amino acid in the lobster meat and turn it out into opaque, just like a process of denaturation by heat or cooking. Beside that crappy chemistry, citric acid or low Ph liquid could kill several kind of bacteria and parisites, not all but i guess it’s fine because many people didn’t get died of it anyway. Traditionaly, lobster ceviche was marinated for about three to five hours, but i gess some restaurant just made it after the order comes. Lobster ceviche usually served with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta.

raw lobster ceviche recipe salad lobster meat tomato

Lobster Ceviche Recipe with Cherry Tomato and kaffir Lime


Lobster Ceviche Recipe with Cherry Tomato and  kaffir Lime:

  • 1 medium size live lobster (about 300-500 grams)
  • 150 grams cherry tomatoes (green, yellow and red cherry tomatoes), thinly slice
  • 2 Jeruk Jungga or Asam Jungga (Kaffir Limes), juiced one and a half of it and carefully pulped the rest of it
  • 1 shallot, finely chopped
  • 1/2 tbsp light olive oil
  • 1 tsp salt
  • 1/4 tsp sugar or honey
  • 1/2 tsp freshly ground black peppercorn
  • 2 tbsp minced cilantro or flat leaf parsley leaves
  • 2 bird eye chillies #optional
  • 1 Homemade Bouquet Garni

How to Make Lobster Ceviche with Cherry Tomatoes:

  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and blanch it until the shell turning red  for about 1 minute. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, twist the tail and away from the head to seperate them. 
  • Remove the lobster meat from the tail, remove the middle vein and thinly slice the lobster meat into bite size. Put it in a clean airthight container and put it directly to freezer.
  • I recommended to freeze it for about 1 hour before adding the rest of the ingredients.
  • Combine the lobster tails with lime and the rest of the ingredients, chill it for up to 5 hours.
  • Serve the lobster ceviche with cherry tomatoes chilled with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta

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Homemade Salmon Gravlax Recipe (Easy Cured Salmon Fillet with Dill Weed and Herbs)

salmon gravlax homemade recipe cured salmon dill weed

Homemade Salmon Gravlax

HOMEMADE SALMON GRAVLAX RECIPE. Gravlax is a raw salmon fillet that cured with salt, sugar, dill weed and  herbs that popular in nothern Europe countries. Gravlax is usually served as an appetizer, sliced thinly and served along  finely chopped dill weed and mustard sauce, either over somekind of toasted bread, biscuits, chips or even boiled potatoes. Gravlax derived from the Scandinavian word grav, which literally means “grave” (in Swedish, Norwegian, Danish), and lax (or laks), which means “salmon”, thus gravlax means “buried salmon”. In the ancient times, fisherman used to save their salmon catch by burried them in the salt-containing sand above the high-tide line.

homemade salmon gravlax recipe step by step make gravlax cured salmon fillet

Gravlax: Homemade Cured Salmon Fillet with Juniper Berries, Szechuan peppercorn and Dill Weed

Eversince i’ve cured my duck breast and venison loin and made myself Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), and Homemade Bresaola di Cervo (Air Dry-Cured Venison Tenderloin), i’m obsessed with making homemade cured meat or charcuterie. Homemade version of gravlax is away cheaper than the gourmet deli store price tag. Making salmon gravlax is actualy effordless since you let the time doing it’s ‘drying’ by osmosis process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my salmon gravlax to satisfied my asian descent taste buds and you won’t get that anywhere in the store. A splash or liquor on the salmon filet will made your homemade salmon gravlax lovely even more, i recommended citrusy liquor like citrus vodca or cointreau.

homamade gravlax recipe step by step cured salmon

Homemade Gravlax Before Thinly Sliced and Served

When you made  your homemade salmon Gravlax, there’s a plenty of way of serving suggestion. You can served it with toasted bread like my Bruschetta with Venison Bresaola, Cherry Tomato, Avocado Mayonaise and Brazilian Nuts Pesto or with Crispy Spiced Tortilla Bread Recipe. Beside soft cheese and mustard sauce variant of dipping sauce will be suits, you can try Tomato and Mint Salsa Recipe, Roasted Pepper Sauce Recipe, Italian Salsa Verde Recipe, Balinese Sambal Matah (Raw Shallot and Chillies Spicy Salsa), Resep Sambal Dabu-Dabu Khas Manado (Manadonese Raw Chilli Salsa). If you want to, you could add your gravlax to your salad and drizle it with Mint-Chilli Mayonaise.

juniper berry recipe

Juniper Berries

Making homemade salmon gravlax is quite easy, even for an amateur like me. The salmon is “buried” in a dry mixture marinade of salt, sugar, juniper berries, szechuan peppercorn and dill weed. The salmon cured for a few days in the curing mixture. As you can see, the dry curing mixture later be liquidfied because the moisture content on the salmon dripping out and the curing mixture penetrated the salmon meat. No rocket science here, but the osmosis happen when high consentration seperated from the lower consentration by tissues or membrant,  which is the salmon fish flesh, the higher consentration will be dripped into the lower consentration until they got equally consentration. Salmon gravlax is done within the curing process without following smoking like my Homemade Tea Smoked Salmon Recipe. You can use any herb you like and/or add a wide variety of crushed spices to your cure, different kind of peppercorns, star anise, caraway or fennel seeds, but my favourite spice  for homemade salmon gravlax or any kind of my homemade charcuterie is szechuan peppercorn and also juniper berries.

homamade salmon gravlax recipe

Easy Homemade Salmon Gravlax Recipe

Preparing the homemade salmon gravlax seems so easy and quicky, but curing takes several days so plan ahead before you serving it at your party. Salt and sugar bring somekind of pleasant umami and  balanced flavour. If you made your gravlax made without sugar, it can easily become too dry and rubberry, and for sure it’s taste terribly salty. The ratio of salt and sugar used in gravlax recipes varies widely, due more to personal preference than food safety. As this recipe proves, large amounts of salt and sugar aren’t really necessary. Experiment and find your own favorite ratio of the two, keeping in mind that not enough salt will result in mushy, under-cured fish and too much (without any sugar to balance it out) will make the fish tough and super-salty.  Wll cured homemade gravlax should have a fresh but bold salmon flavor with some tingling spicy flavour of herbs and peppercorns. The texture will be slightly firmer than raw salmon, but should never be tough or chewy.

salmon gravlax recipe homamade cured salmon

Easy Homemade Salmon Gravlax

Easy Homemade Salmon Gravlax Recipe:

Ingredients:

  • 1 pound salmon fillet (skin attached)
  • 5 tbsp sugar
  • 3 tbsp salt
  • 1/2 tbsp freshly ground juniper berries #optional
  • 1/4 tbsp freshly ground szechuan peppercorn #optional
  • 1/4 teaspoons freshly ground black peppercorns
  • 1/2  cup fresh chopped dill weed
  • 2 tbsp cointreau or citrus vodca#optional

How To Make Homemade Salmon Gravlax Recipe:

  • In a glass bowl, mix all the rest of ingredients (except the salmon fillet), set aside
  • Line a large plate with enough plastic wrap to cover the bottom completely and with enough to overhang the edges.
  • Place some of curing mixture above the cling wrap. lace the salmon fillet skin side down and then put the remining curing mixture above it, drizzle with cointreau or citrus vodca
how to make salmon gravlax recipe cured salmon step by step

Put the Curing Mixture All Over The Salmon Fillet

  • Wrap the plastic up and cover the fish. Place a pan or plate that fits inside the baking dish over the fish. Weigh down the fish by placing heavy canned goods on top of the pan or plate.

recipe homemade gravlax step by step cured salmon dill weed

Cling Plastic Wrapped Salmon Gravlax

  • Place in your refrigerator for three days, flip it twice a day.
  • Unwrap the fish and scrape off the curing mixture. Slice the salmon thinly on the bias, leaving the skin behind. Voila, your homemade gravlax is done and served it immediately!
salmon gravlax recipe homamade cured salmon

Thinly Sliced Homemade Salmon Gravlax

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Lobster Thermidor Recipe (Roasted Spinny Lobster with Creamy Bechamel Sauce and Melted Cheese Topping)

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe. Lobster Thermidor is a classic French lobster dish consisting of cooked lobster meat with a mixture of white bechamel sauce, cognac or brandy, tarragon, mustard and any other ingredients that stuffed into a splitted lobster shell and then topped with cheese and broiled until the cheese is melted and charred. Typically cheese for lobster thermidor topping was gruyère or emmenthal, but you can also be using any easy-melt cheese like mozarella or young parmesan.

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Basic lobster thermidor sauce is a white bechamel sauce, which is composed of a lightly sauteed roux and poured with milk and heavy cream. Chopped button mushrooms also added within the sauce to give an extra bites. Making a smooth and light bechamel sauce it’s the key of delicious lobster thermidor, because too heavy bechamel sauce can overpowering the natural sweetness of the lbster meat. Once you melted the butter in the heavy bottom sauce pan, swirl it to coat the pan and then lower the heat into medium low. After that put the flour into the pan and stir it vigorously, it will first turn creamy looking, then start to look a little grainy. Once the roux is gariny, this means that the flour granules have absorbed the butter, stop the cooking right here and take the pan off the heat before it starts to turn brown.
Lobster Thermidor with Tarragon and Mustard Powder

Lobster Thermidor with Tarragon leaves and Mustard Powder

The best lobster thermidor recipe need a smooth bechamel sauce, the trick is never overcooked or undercook the roux (mixture of butter and flour) for the bechamel sauce. Undercook roux made a floury smells bechamel, while overcooked roux made a burn hint to the bechamel sauce. After you turn off the heat, pour the milk slowly and stir the mixture until smooth and no remaining roux lump on it. Then you turn on the heat again and bring it to boil and simmer it until the bechamel sauce is done. You can mix the diced lobster meat at this point and season it properly.
Tarragon Leaves

Tarragon Leaves

Authentic lobster thermidor got mustard and also tarragon leaves on the sauce. Those two ingredients was a must ingredients within the lobster thermidor sauce. I was so lucky to get fresh tarragon in Jakarta, i purchased it from Ranch Market Supermarket. Tarragon bring a hint of sweet anise-like flavour while  the mustard give a pleasant spicy and lightly bitter aftertaste, both were blended into a very great combination. Mustard is a very potent spice, if you freshly grounded the seed, i think you need a pinch of it or you’ll gonna overpowering the entire dish. If you found a recipe with 1 tbsp of mustard powder for only 1 pound lobster, i guess it’s a little bit crazy.
Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster thermidor recipe using the it’s lobster shells for a serving plate. You can split it down into two separated shells or butterflied it like mine. The lobster shells is crack open with sharp knive in the belly or in the back and let the opposide (which is the back or the belly) still remaining attached. Make sure you keep the tail and head portions of the shell intact while removing the meat, as the large half shells make an impressive presentation when stuffed. Butterflied lobster shell is better than splitted down lobster shell for a presentation purpose, beside it made a bigger space for the lobster thermidor mixture.
Homemade Cheese Baked Lobster Thermidor

Homemade Cheese Baked Lobster Thermidor

Making lobster thermidor  is quite an effort. First you need brush and clean the lobster under running water to get rid any dirt and debris from the lobster shells. After that you poached the lobster in a herbs infused boiling water that called  bouquet garni, which is a small cheesecloth bag filled with herbs and seasonings that is used to flavor poaching liquids and broths. You need to poached the lobster for about 2-3 minutes depend on the size of your lobster, you not want to cooked through the lobster meat, this steps is needed to made the lobster meat is easily extracted from the shells. To prevent the remaining heat continue cook the lobster meat, i suggest you to plunged the lobster into a bowl of ice cold water. After that you butterflied the shell by cracking it from the back (or the belly). After you extracted the lobster tail meat carefully and diced it into bite size, mix it with the bechamel sauce and mushrooms mixture and then stuffed it again to the lobster shells. Topped with cheese and then broiled until the cheese is melted. Lobster thermidor usually served alone with lemon wedges as a appetizer or alongside salad and toasted bread as a main course

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe:

Ingredients

  • 1 medium size lobsters ( 1-11/2 pounds live spinny lobster)
  • 1/2 cup button mushrooms, diced
  • 1 lemon, juiced (i’m using kaffir lime)
  • 1/2 onion, diced
  • 1 shallots, miced
  • 2 tbsp unsalted butter(i’m using 1 tbsp butter+ 1 tbsp margarine)
  • 2 cloves garlic, finely chopped
  • 1 tbsp all-purpose flour
  • 1 tbsp cognac or brandy (i’m using dry white wine)
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup finely grated gruyere cheese (i’m using mozarella cheese)
  • 1/4 tbsp mustard powder
  • 1/2 tbsp finely chopped fresh tarragon leaves
  • 1/2 bsp finely chopped parsley
  • cilantro or flat leaf parsley for garnish

How to Make Lobster Thermidor Recipe:

  • Preheat the oven to 375 F.
  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and poaced it until the shell turning red  for about 2-3 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, cut the back  in half lengthwise with a heavy sharp knife, pull apart the shell  to open it and carefully extract the tail meat. Dice the tail meat and claw meat and set aside.
step by step recipe lobster thermidor homemade

Step by Step Lobster Thermidor Recipe: Butterflied the Lobster Shells

  • Melt the butter and margarine in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the diced button mushrooms and stir gentry until the mushrooms soften. Turn off the heat
lobster thermidor recipe step by step making roux button mushrooms

Step by Step Lobster Thermidor Recipe: Saute the Roux evenly and Mix It with Button Mushrooms!

  • Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Add the cognac (dry white wine) and cook, stirring, for 10 seconds. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
lobster thermidor recipe bechamel sauce mushrooms roux cream cognac

Step by Step Lobster Thermidor Recipe: Pour the Milk Slowly and Stir Evenly!

  • Remove from the heat, add the mustard, tarragon, and parsley. Fold in the lobster meat. Put the mixture in the lobster shells.
lobster thermidor steap by step recipe making lobster thermidor

Step by Step Lobster Thermidor Recipe: Stuff the mixture in the lobster shell

  • Sprinkle the top with grated mozarella cheese.
lobster thermidor recipe make roasted lobster cheese sauce mushrooms

Step by Step Lobster Thermidor Recipe: Springkle with Mozarella Cheese!

  • Broil until the top is golden brown for about 10-25 minutes. Served it immediately and garnish with flat leaf parsley

Bouquet Garni Recipe:

  • 1 bay leaf
  • 1 small sprig fresh thyme
  • 3 sprigs fresh parsley
  • 4 sage
  • 1/2 teaspoon black peppercorns

Instruction:

  • Place the bay leaf, thyme, parsley sprigs, sage, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine.

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