Resep Gulai Ikan Belido Tempoyak Khas Palembang ala dentist Chef

Resep Gulai Ikan Baung Tempoyak Durian

resep ikan belido belida gulai tempoyak

Tempoyak adalah hasil fermentasi dari buah durian dan merupakan makanan khas dari rumpun melayu, termasuk Malaysia, Riau, Sumatera dan Kalimantan. Cita rasa asam dari buah durian yang difermentasi akan sangat cocok dimasak dengan seafood, baik ikan, udang ataupun cumi-cumi. Selain itu tempoyak biasa dijadikan sambal untuk menemani ikan goreng dengan nasi hangat, hmm….lemaknyo…

Gulai tempoyak durian biasanya menggunakan ikan patin, ikan baung ataupun udang galah, tergantung musimnya…..

kali ini aku menggunakan ikan belido yang memiliki daging putih bersih dan bercitarasa lebih gurih dan lebih bertekstur padat dibandingkan ikan patin….Walaupun sedikit merasa berdosa karena sekarang ikan belido sudah langka dan jarang ditemukan di pasaran sehingga kalaupun ada biasanya harganya melonja menjadi sangat mahal. Sekilo ikan belido berukuran sedang di pasar Cinde Palembang harganya sekitar Rp.120-150 ribu, tergantung ukuran dan musim…

ikan belida belido pipih

Ikan Belido Sungai Musi

RESEP GULAI IKAN TEMPOYAK DURIAN
Bahan :
700 gr ikan, baung/ patin/ belido, potong2, lumuri air lemon dan garam secukupnya
15o g tempoyak
800 ml air
2 sdm minyak goreng
4 lembar daun jeruk purut
1 buah jeruk, ambil airnya
2 batang serai, geprak
2 buah tomat, masing belah 8
Bumbu Halus gulai
12 buah cabai merah
8 buah bawang merah
6 siung bawang putih
3 butir kemiri
2 sdt garam
1 sdm gula pasir
1 cm lengkuas
2 cm kunyit
Cara membuat gulai ikan tempoyak:

  • Tumis bumbu halus, daun jeruk, dan serai hingga harum.
  • Masukkan tempoyak dan air, masak hingga mendidih, lalu masukkan tomat.
  • Masukkan ikan belido, masak hingga ikan matang dan bumbu meresap, matikan api dan lumuri air lemon
  • Angkat , sajikan.

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Squid Ink Black Fettuccine with Mussle, Spicy Tomato Sauce & Black Olives ala Dentist Chef

squid ink pasta mussle tomato sauce recipe

Squid Ink Black Fettuccine with Mussle, Spicy Tomato Sauce & Black Olives Recipe

Resep Pasta Kerang Hijau Saus Tomat Pedas

Squid ink pasta mussle recipe tomato sauce

Squid Ink Pastawith Mussle in Tomato Sauce Recipe

Blame on me, i think that black pasta is totally sexy for romantic dinner, well that’s what i thought. The black colour comes from a squid ink that generously added to the pasta dough and bring the seafood savory hint to the dish. I’m actually add the blended squid head to the dough to make it the “real” seafood pasta enough. I use kerang hijau or mussles in spicy tomato sauce as a partner of crime of this delicacy sinfull dish

resep Kerang Hijau Pedas pasta hitam

Recipe Squid Ink Pasta with Mussle and Spicy Tomato Sauce

I use my HOMEMADE SQUID INK BLACK PASTA, but u can find the instant in supermarket or use regular pasta aswell…

Ingredient:

  • 125 gr Squid ink pasta or regular pasta, cooked until al dente, drain, drizzle with a little olive oil.
  • 200 gr mussles/ kerang hijau, clean throughly
  • 100 gr canned black olives, sliced
  • 1 medium (125 gr) canned tomato, chopped
  • 50 gr cherry tomato, pureed
  • 1 tbsp chilli flake/ cabe kering bubuk kasar or 30 gr chopped freah chillies
  • 2 tbsp olives oil
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • a pinch of mixed italian herbs
  • 100 ml dry white wine
  • salt n pepper to taste

Instruction:

  • Heat the olive oil, saute onion and garlic until soften an slighly browned
  • Add the chilli flake, cherry tomato puree and canned tomato, simmer until the sauce is thicken n reduce
  • Add the mixed italian herbs, black olives, mussles and dry white wine and seasoned with salt n pepper
  • Cover the sauce pan until the mussle is open and cooked, take the mussle and set aside, continue simmme the sauce
  • Add the pasta and stir well to coated the sauce all over  the pasta.
  • Put the pasta with mussle in serving plate and enjoy your meal….
Black Pasta squid ink tomato sauce

Squid Ink Fetuccine Pasta with Mussle and Tomato Recipe

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Resep Kepiting / Rajungan Cabe Hijau (Steamed Blue Crab in Green Chili Sauce)

Kepiting Rajungan Steam Saus Cabe Hijau

resep kepiting cabe hijau ijo rajungan

Resep Kepiting Rajungan Saus Cabe Hijau Ijo

Kepiting Rajungan or Portunus pelagicus, also knownas the flower crab, blue crab, blue swimmer crab, blue manna crab or sand crab, is a large crab found in the intertidal estuaries of the Indian and Pacific Oceans (Asian coasts) and the Middle-Eastern coast of the Mediterranean Sea. The name “flower crab” is used in east Asian countries while the latter names are used in Australia.

telur kepiting blue crab roe

Recipe Steamed Blue Crab with Green Chilli Sauce

Look at the orange blue crab roe, so delicacy…

This baby had a very succulent, sweet and tasty flesh compares to regular mud crab thats why like it much more than mud crab. I used to  steam the blue crab with minim additional seasoning, just soy sauce, lime juice, and chopped bird eye cillies. But today i seasoned the blue crab with saus cabe hijau or green chillie sauce. Green chilli sauce is considered as Indonesia or Thailand sauce, u an easily find this kind of sauce in both country and it goes perfectly blend with any kind of seafood.

how cook blue crab recipe steam

Steamed Blue Crab with Hot and Spicy Chilli Sauce

Ingredient:

blue crab rajungan kepiting

Blue Crab Roe (Egg)

Fresh blue crab with roe

  • 1/2 kg fresh raw blue crab/ kepiting rajungan
  • 1 tbsp lime juice
  • salt and peper to taste

For green chillies sauce/ saus cabe hijau

  • 50 gr geen chillies/ cabe hijau
  • 6 garlic cloves / bawang putih
  • 6 shallot/ bawang merah
  • 3 lemon grass, peel to the soft white heart/ sereh, kupas sampai bagian putih
  • 3 cm   ginger/jahe
  • 6 tablespoons angciu / shao hsing wine or dry sherry
  • 1 tablespoons  sugar
  • 6 tablespoons light soy sauce
  • 1  chicken buillion cube

Instruction:

  • Place crab on chopping board, top-shell side down, pull the triangle part and discard it, pull the shell vertically and remove the  hairy bits or the gills, wash with running water
  • Springke with salt, pepper and lime juice, set aside
  • Make the green chillies sauce : Mashed the green chilli, garlic, shallot, ginger and lemon grass in a mortar, heat the oil, saute the mixture until soften and fragrance. add the ang ciu, suger, light soy sauce and chicken buillion, simmer until the sauce is reduce
  • Drain the blue crab then put into a heatproof bowl, spread the green chilli sauce all over the blue crab.
cara membuat kepiting saus cabe hijau ijo

How to Steamed Blue Crab Recipe: Marinade with Green Chili Sauce

  • Cover with alumunium foil to prevent any liquid comes from steaming
blue crab recipe steam

How to Steamed Blue Crab Recipe: Cover with Amulunium Foil to Avoid Any Dripping from Steaming Process

  • Now is the trickiest part, steam the cram in a higest flame that possible for about 7 minutes, don’t over cooked it
  • Serve with warm rice, glass noodle or porridge

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Pan Seared Lamb Chop with Cumin Crusted Recipe,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che

pan seared lamb chop tomato concase butteren couscous recipe

Pan Seared Lamb Chop Recipe with Tomato Concase and Butter Garlic Couscous

Resep Lamb Chop dengan Saus Tomat dan Kuskus

Lamb Chop Pan Grilled with tomato concase and buttered Couscous

Cumin Crusted Pan Seared Lamb Chop Recipe with Butterred Couscous and Tomato Concase

Lamb chop is one of my favourite meat selection, even simple pan fried or grilled with butter, salt and pepper can make me drooling. Todays menu is pan griled lamb chop with black cumi crusted marinade. The smells of  crusted black cumin is perfectly  blend with the smokey hind of the lamb chop.

lamb chop recipe black cumin crusted

Recipe Pan Seared Lamb Chop with Butter Garlic Couscous and Tomato Concase

Pan Seared Lamb Chop with Cumin Crusted Recipe:

Ingredient

  • 2 lamb chops
  • 2 tablespoons olive oil
  • 1 tablespoonblack cumin, toasted in a skillet, grond the half amount for marinade
  • 2 cloves of garlic, minced fine
  • 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried rosemary, minced
  • 1/2 teaspoon kosher salt and fresh grounded black peppercorn

Tomato concase recipe HERE

Butter Garlic Couscous Recipe :

  • 50 gr Couscous
  • 1 tsp Mc Cormic garlic powder
  • 2 tablespoon butter
  • 1/2 teaspoon kosher salt4 lamb chops
  • 75-100 ml water

Instruction:

Black Cumin Crusted Lamb Chop:

  • Trim off any excess fat from the lamb chops, and set aside as you make your marinade.
  • Mix olive oil minced garlic, rosemary, grounded black cumin, and black pepercorn, Spread the marinade all over the lamb chops, you should let the lamb chops marinade in this sauce for 30 minutes in the fridge
  • Cover the lamb chop with remaining toasted whole black cumin just before grilling,
  • Heat a pan to medium-high heat, check to make sure the pan is hot and sizzling when u put the lamb chop
  • Grill about 3 minutes per side for medium done or your desired doneness

Butter Garlic couscous:

  • Pour water, garlic powder, salt and butter in a heavy bottom sauce pan
  • boil the mixture, pour the cous cous, cover the sauce pan
  • Set your fire to the lowest flame that possible
  • when the couscous is pluff up, take it from the stove and let it rest about 2 minutes, stir soffly with a fork to make it more fluffy.

Serve the black cumin crusted lamb chop with butter garlic couscous and tomato concase

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Resep Bakso Ayam & Jamur Kuping ( Woodear Mushroom Chicken Meatball)

Resep Bakso Jamur Kuping

woodear mushroom meatball

Bakso or meatbal are related to all kind of asian descent communnity, from top to bottom, young to adolence, even the US President Mr.Obama loves bakso.  There’s once a time when i grew up with meatball as literary  became my staple food during my childhoo. The streeet verdor nearly my elementary school sell many kind of meatball, chicken, beef, fish or even shrimp ball.  Day by day until i’ve got a meatball overdose when i entering my high school, no more meatball since, just one a mont or even two,

bakso ayam jamur kuping

Today i’m coming back with meatball recipe, chicken meatball everyone…..

i’m a big fan of earwood mushroom, tou can buy it fresh or dried, but u need to soaked it first to soften and don’t forget to washed it over and over again to get rid the woody smells. Today i’m wake up with a question mark stumblled my forehead, so then why did’t i combine a meatball with woodear mushroom ??? it’s great option, protein and fibers comes in one dish, an d then slurppping suddenly hear in my table since….

 

how make chicken meatball

fibers and protein comes in one


Ingredient:

  • 250 grdeboned chicken breast/ dada ayam tanpa tulang
  • 50 grams of cassava starch/ tepung kanji
  • 150 gr woodear mushroom/jamur kuping, julienned
  • 2 egg whites
  • 1 / 4 teaspoon baking soda*optional for cruncy texture
  • 1 tsp garlic powder/ bubuk bawang putih
  • 1 tsp chilli flake/ cabe bubuk kasar
  • salt and pepper to taste

To make the broth :

  • 250 grams of chicken wings
  • 1 / 2 teaspoon pepper
  • 3 cloves garlic, crushed and fried
  • 1 stalk celery, finely chopped
  • 1 leek, finely chopped
  • Salt to taste
  • 750 ml water

Instruction:

  • Mix chicken, baking soda, egg whites, salt, peper and grind them in a food processor until it is sticky.
  • Mixed the chicken mixture with chilli, garlic powder and woodear muahroom. Then put in freezer for 45 minutes to an hour. Meanwhile, boil water to cook the meatballs.

bahan cara membuat bakso ayamadonan bakso ayam

  • Scoop with 2 tablespoons and make round balls and put the meatballs into the NEARLY boiling water. When it floats, it means it’s done. Set aside.

resep bakso rebus

  • Make broth:  boiled in the wings with 750 ml of water, add salt, pepper and remaining ingredients. Cook until it boils. Then add the meatballs in it.
  • Serve meatballs ibowl with the broth, slurrrpppp……….

resep bakso ayam enak


 

Female Roe/Egg Crab in Fragrance Kam Heong Blackpepper Sauce ala Dentist Chef

Resep Kepiting Betina Telur  Saus Lada Hitam Beraroma

Kam Heong Crab with Fragrant Curry Leaves

Kam Heong Crab with Fragrant Curry Leaves

Kam heong crab was popular peranakan cuisine, kam heong had a very savoury taste and aromatic flavour. Basic kam heong crab consist of curry leaves, ngo-hiang powder or five spice powder and processed dried shrimp. I’m sorry Mister and Madam Crabby, i couldn’t resist my self to give a try  of your egg. Crab  Egg or roe is one of the most delicacy seafood i’ve been try. It’s crunch and so sweet. female crab is highly price in seafood restourant. Crab roe is usually became a siew may dumpling topping in fancy chinese resto instead the immitation form from colored crumbled egg.

female crab egg roe

Crab Roe: Delicius !!!

Absolutely Yummylicious !!!!

kepiting betina telurlook at that huge mud crab roe

I like quick stir fry crab with fragrance sauce that infused with curry leaves and kaffir lime leaves and ngohiang powder of chinese five spice. Savory flavour hint comes from ebi or dried shrimp, oyster sauce and butter, last but not least is the  kick of black pepper and dried chillies flake

recipe Kam Heong female Crab

Kam heong crab with savoury and fragrant sauce !

Ingredient:

Kam Heong Crab Recipe :

  • 2 female crab with roe
  • 30  gr ebi/dried shrimp, soaked, finely chopped
  • 20 gr dried chilles, crushed
  • 30 ml oyster sauce
  • 1 tsp black peppercorn, crushed
  • 7 curry leaves/daun kari
  • 7 kaffir lime leaves/ daun jeruk purut
  • 1 tsp ngohiang powder/ chinese five spice
  • 30 gr butter
  • 10 ml oil
  • 30 ml rice wine/ ang ciu
  • 6 cloves garlic, finely chopped
  • 3 shallot, finely chopped

Instruction:

How to Make Kam Heong Crab :

  1. clean and brush throughly the crab with unused toothbrush, cut, drizzle with some lemon juices.
  2. Heat the oil and butter in woking pan, saute the garlic, dried shrimp and shallot until browned.
  3. Add dried chilles, black peppercorn, curry leaves, kaffir lime leaves, ngohiang powder and oyster sauce, stir throughly.
  4. Add the crab, drizzle the rice wine and cover the wok until the crab is cooked
  5. Serve with rice or noodles.

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