Spicy Venison Deer Meat with Curry Leaves ala Dentist Chef

Resep Daging Rusa Peda Masak Daun Kari/Temurui/Salam Koja

dear meat recipe spicy how cook venison deer

Spicy Venison Deer Meat with Chili and Curry Leaves ala Dentist Chef

The curry  leaves tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go by the name “curry leaves”, though they are also translated as “sweet neem leaves” in most Indian languages (as opposed to ordinary neem leaves which are bitter).The curry leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator. They are also available dried, though the aroma is largely inferior

resep rusa venison deer recipe game meat dentist chef

Recipe Spicy Venison with Chilli and Curry Leaves ala Dentist Chef

I love to make a spicy venison deer meat with tons of chilli, garlic and also shallots. The chilli and curry leaves with venison inspired by indian cuisine. Venison is the meat of a game animal, especially a deer.  The term is now almost entirely restricted to the flesh of various species of deer. Venison has enjoyed a rise in popularity in recent years, owing to the meat’s lower fat content. Deer meat actually had sweeter taste and smaller flesh fibres. Since mostly deer meat available from hunting instead of farming, the flavour is directly derived from the food.  Curry leaves is needed to get rid any gamey flavours and aromas from the venison.

Recipe Spicy Venison Deer with Chilli and Curry Leaves :


  • 500 gr deer/venison meat/ daging rusa, cut into 3 cm thick meat, you can use beef or chicken instead…
  • 3 sprig of curry leaves
  • 1o bird eye chilli and more, crushed
  • 10 red chilli, crushed
  • 5 tbsp vegetable oil
  • 2 cup water


  • 1/2 tbsp garam masala
  • 6 cloves garlic
  • 10 cloves shallot
  • 3 cm ginger
  • 3 cm galagal
  • 1 cm turmeric
  • 1 small sand ginger
  • 1/2 long peppercorn
  • blend all the ingredient into a very fine paste

Instrution :

  1. Mix the deer meat with the marimade paste, let it rest about 1 hour in the fridge,overnight  preffered
  2. heat up oil in the heavy bottom pan, add the curry leaves and stir constantly until it dried and crispy, drain, set aside
  3. With the remaining oil, saute the deer meat mixture and the chillies until fragrant and the meat turn opaque with a very low flame.
  4. Add water, bring to boil, simmer until the sauce is thicken and the meat is fork tender
  5. Nearly serve, add the fried curry leaves.
  6. Serve with steaming hot rice.

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Grilled Cajun Style Tuna Steak with Creamy Dill Sauce ala Dentist Chef

grilled tuna cajun style dill cream sauce

Grilled Tuna Steak Cajun Style with Creamy Dill Sauce

Resep Sreak Tuna Bumbu Cajun dengan Saud Krim Daun Dill

grilled Tuna Steak creamy dill sauce recipe

Grilled Cajun Style Tuna Steak with Creamy Dill Sauce Recipe. Cajun cuisine (French): Cuisine Acadienne [kɥizin akadjɛn]) is the style of cooking named for the French-speaking Acadian or “Cajun” immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple.

resep steak tuna ikan enak masakan olahan tuna

Cajun style seasoning grilled tuna fillet is sounds delish and spicy that blown your mind away once you’ve try it. There are many Cajun seasoning blends on the market today, all with their own distinct characteristics. Most are boldly flavored and sassy and representative of cajun cooking. In general, a Cajun seasoning blend might include garlic, onion, chiles,thyme, black pepper, mustard and celery. However, you can count on the fact that each Cajun seasoning blend on the market will be a little different from another. My favourite brand for cajun seasoning is Mc Cormic. Since it commonly in western cuisine, when you find it in asian groceriesor supermarket the price tag is gonna be bumped up.

cajun seasoning tuna steak recipe

Mc Cormic Cajun Seasoning with tuna steak fillet, perfect !!!
how grill tuna recipe step seared tuna steak
Tuna steak on grilling net, smell’s all over the kitchen !

Cajun seasoning will fit wit any kind of seafood, poultry or even with gamey meat such a duck, venison or wild boar. I also using it to season potato, corn and cassava. You can baking, grilling, roasting, boiing and deep frying with it. I called it all purpose seasoning. I like to mixed cajun seasoning with oil before applied to marinade the meat.
grilled tuna cajun seasoningIngredient:
1 tuna steak
1/2  tsp cajun seasoning
1 tbsp olive oil
1 tsp lime juice
3 tbsp heavy cream
1 tsp flour
1/2 tbsp garlic
1/2 tsp dill
1 tbsp butter
Salt & Pepper to taste
1/3 cup water
baby carrot, blanchedbaby cornbroccoli
1/2 tsp cajun seasoning1 tsp olive oil



  1. Mixed olive oil, cajun seasoning and lime juice, spread all over the tuna and marinade about 30 minutes.
  1. Grill each side about 2-3 minutes, don’t overcooked. I like it well done with slightly pinkish in the middle.


  1. Melt butter and add garlic, don’t make it browned
  2. Add flour, stir evenly
  3. Set the flame into the lowest, add heavy cream, dill, water and all seasoning.
  4. simmer until the sauce is thicken


  1. Mixed olive oil and cajun seasoning  spread all over the vegies
  2. Grill each side about 1 minutes, don’t overcooked.

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Poor’s Man Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef

buddha jump over the wall soup chinese new year recipe

Buddha Jump Over The Wall Soup Recipe

Resep Sup Hisit Buddha Jump Over The Wall/ Buddha Delight

budda jump mover the wall soup recipe buddha delight homemade

Buddha’s Delight or Buddha Jump Over The Wall Soup

Buddha Jumps Over the Wall, or fó tiào qiáng, is a variety of shark fin soup in Cantonese and Fujian cuisine.Since its creation during the Qing Dynasty (1644 – 1912),the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish.It is high in protein and calcium.

resep sup hisit sirip hiu buddha jump over the wall

Recipe Buddha Jump Over The Wall Soup

There are many stories on the origin of the dish. A common one is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks, tempted, jumped over the wall. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.

The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare.A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.


resep sum sirip hiu hisit enak mudah

Basic ingredient !

shark fin hisit sirip iksn hiu

Artificial Shark Fin/ Hisit/ Sirip ikan hiu

marble goby fish fillet

marble goby fisf fillet/ daging ikan malas/betutu

fish maw hipio perut ikan resep

Fish Maw/ Hipio/ Perut ikan

sea cucumber haisom resep sapo

sea cucumber/haisom/ timun laut/gamat

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Ginkgo biloba nuts/ Kacang ginkgo biloba

lotus root akar umbi teratai resep

Lotus root /akar teratai

chinese mushroom jamur shitake resep

Chinese mushroom/ Jamur shitake


  1. Heat up 2 tbsp oil in a big sauce pan, saute 2 tbsp chopped garlic and 2 tbsp ginger until fragrance.
  2. Add all ingredient except marble goby fillet,add whole bulb garlic, saute another 5 minutes
  3. Add 2 tbsp oyster sauce, 2 tbsp mushroom sauce, 1tsp sweet soy sauce and 3 cups water, bring to boil
  4. Simmmer for couples hour until the sauce thicken by the collagen, nearly done, add marble goby filllet and 1 tbsp sesame oil
  5. Serve with steaming hot rice

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My Breakfast Supper: Oven Toasted Bread with Bacon, Sunny Side Up Egg and Parmigiano Reggiano Cheese

Resep Roti Panggang Daging Asap, Telur dan Keju

toasted bread with bacon egg and cheese breakfast recipe

Nutritional experts have referred that breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight. Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee or fruit juice. Coffee, tea, juice, breakfast cereals, pancakes, sausages, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.


Sliced bread, preferred whole wheat bread



Parmigiano-Reggiano cheese/ parmesan cheese, grated


salt and black peppercorn

mixed italian herbs


  1. Spread butter in the bread evenly.
  2. Arrange the bread in the oven pan, put bacon in the edge of the bread and put the egg in the middle of the bread
  3. Springkled with salt, cheese and herbs.
  4. Put into the oven and set it on 180 degree Celcius for about 5-7 minutes.
  5. Serve with hot milk, tea or coffee

Braised Mushrooms, Eggplan and Fish Maw in Oriental Style ala Dentist Chef

Resep Sapo Jamur, Terung dan Hipio

Braised Mushroom recipe eggplant fish maw

Fish maw, swim bladder, gas bladder or air bladder is an internal gas-filled organ that contributes to the ability of a fish to control its buoyancy, and thus to stay at the current water depth without having to waste energy in swimming. The swim bladder is also of use as a stabilizing agent because in the upright position the center of mass is below the center of volume due to the dorsal position of the swim bladder. Another function of the swim bladder is the use as a resonating chamber to produce or receive sound.

In some Asian cultures, the swim bladder of certain large fishes are considered a food delicacy. In China they are known as fish maw, 花膠/鱼鳔,and are served in soups or stews. Swim bladders are also used in the food industry as a source of collagen. They can be made into a strong, water-resistant glue, or used to make isinglass for the clarification of beer.

Indonesia chinese descent called fish maw  hipio. The fish maw is dried and then deep fried until crincled cracker. Before readily to cooked, the f ish maw is soaked in water to soften  it or even boiled with a little of lime juice to remove any fissyness smell from the fish maw.  Prefried or readily fried fish maw is common in asian groceries,


1  precooked fish maw/ hipio, yg telah digoreng, soaked/rendam, cut into bite size

1 medium size  eggplan/terung, cut into bite size, deep fried, drained

1/2 cup straw mushroom, cut into half

4 dried shiitake mushroom, soaked, drined, sliced

5 dried chillies, cut into 3 cm long

1/2 onion, cut into square

6 cloves garlic, finely chopped

2 tbsp oyster sauce

1 tbsp worchestershire sauce

1tbsp mushroom sauce

1 tsp sesame oil

2 cups water


  1. Heat up 1 tbsp vegetable oil in a wok pan, saute garli until slightly browned.
  2. Add Onion and keep stirring until fragrance
  3. Add all mushrooms, fishmau and continue stir obout 5 minutes
  4. Add dried chillies, mushroom sauce, oyster sauce, worchestershire sauce and water, bring to boil
  5. Add eggplant and simmer until the sauce is thicken.
  6. Add sesame oil just before you served it.
  7. Served with steaming hot rice.

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Recipe : French Style ESCARGOT Wannabe (Giant African Land Snail)

Recipe Escargot French Snail Butter Garlic Herbs Basil

Resep Bekicot ala Perancis

escargot recipe french style giant land snail

When i done my weekend jog rituals, i found a very big land snail is sneaking in my garden cerry tomato plan. The giant land snail shell is about 15 centimeters long and make a white trace with it’s slime all over my plants pots. Suddenly i think who the hell messed up with my plant is gon\na end up in my plate, hahaha.  I’m not that mean actually, i just curious about the taste since i had some SATE BEKICOT of land snail in skewer dish before when i going to Jakarta. Sate bekicot is a very popular dish in Kediri, Middle Java Province. I’m thinking about make the giant land snail into french style escargot. Then  i threated the snail in a pets cage without any for for 2 days to clean up the guts.

Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word is also sometimes applied to the living snails of those species which are commonly eaten in this way. In France, the species Helix pomatia is most often eaten. In French culture, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided, and they are served on indented metal trays with places for six or 12 snails.

The East African land snail, or giant African land snail, scientific name Achatina fulica, is a species of large, air-breathing land snail, a terrestrial pulmonate gastropod mollusk in the family Achatinidae.

resep escargot bekicot ala perancis

As they develop rapidly and produce large numbers of offspring, this mollusc is now listed as one of the top 100 invasive species in the world. It is a voracious feeder, and recognized as a serious pest organism affecting agriculture, natural ecosystems, commerce, and also human health. Because of these threats, this snail species has been given top national quarantine significance in the United States.In the past, quarantine officials have been able to successfully intercept and eradicate incipient invasions on the mainland USA.

resep bekicot olahan bekicot enak

isn’t that huge ?

french style escargot land snail how to make recipe

ready to oven !

In the wild, this species often harbors the parasitic nematode Angiostrongylus cantonensis, which can cause a very serious meningitis in humans. Human cases of this meningitis usually result from a person having eaten the raw or undercooked snail, but even handling live wild snails of this species can infect a person with the nematode and cause a life-threatening infection. So make sure you cooked the giant african snail throughly to eliminate the threat of the parasites.

resep olahan bekicot enak how cook land snail escargotIf you ask me about the taste, i think the taste is delicious, similiar to a shellfish. The giant african snail meat texture si similiar to a chicken gizzard, crunchy and tender in the same time.

Recipe French Style ESCARGOT with Butter, Garlic and Herbs:


  • 1  Bekicot / Giant African land snail
  • 1 tbsp butter
  • a pinch of thyme
  • 1 tsp finely copped garlic
  • 1/2 tsp chopped cellery
  • a pinch of rosemary for boiling
  • salt and pepper to taste
  • slice of lime to serve


  1. Boil enough water to submerged the land snail, put the snail into the boiling water let it boil about 5-7 minutes or until there’s no more bubble apears in the water surface.
  2. Remove the snail from the pan, put it into cold water and prick the meat with a fork and remove  any messy entrail from it, you only want to eat the foot. The internal organs are not tasty. Washed it throughly once again under running water.
  3. Boil enough water to submerge unshelled land snail, season with rosemarry and salt. Simmer it until the flesh is fork tender, drain.
  4. Put the meat into the shell, meanwhile, mixed thyme, cellery, garlic, salt and pepper, put the mixture into the shell and add the buttter above it.
  5. Put the shell into the oven, set roast menu and 200 degree Celcius for about 15 minutes
  6. Enjoy your ESCARGOTwannabe with a drizzle of lime juice and toasted bread. I like  to dip the bread on the melted butter in the shell.

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