Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon Recipe

Resep Kerang Kukus Masak Tausi & Bihun Beras

scallop steamed scallop blackbean tausi sauce glass noodle vermicelli recipe

Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon

Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon is a popular preparation for scallop in chinese cuisine. Scallop is a marine bivalve mollusk, the scallop itself is refers to the white abductor muscle of it.  Many scallops are highly prized as a food source. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. The beehon is used within this steamed scallop recipe to absorb the scallop dripping while steaming process to infused the natural juice into it.

recipe sea scallop steam blackbean sauce how cook sea scallop

Recipe Steamed Sea Scallop with Tausi or Fermented Black Bean and Beehoon/ Glass Vermicelli

Steamed Sea Scallop with Black Bean Sauce is really simple and easy to replicate at home. It’s preferred to use the live scallop for this recipe, you can shuck the scallop and discard the yellowish intenal organ, but you can use the fresh scallop too. First you choose the ‘dry scallop”, dry scallops is  scallop without any additives, while scallops that are treated with sodium tripolyphosphate (STPP) are called “wet scallop”. 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 diffrenciate dry and wet scallop, the dry scallop is usually got whitish creamy translucent, while the wet scallop is usually got white opaque  color.

steamed sea scallop black bean how to steaming sea scallop chinese style glass noodle

Recipe Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/ Bihoon Recipe

The ingredients of black bean sauce for steaming sea scallop is similiar to my Steamed Crab or Steamed Tiger Grouper Fish with Tofu. Basic ingredients for plack bean sauce is  fermented black beans paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce.  Chopped chili added to give a nice hot kicking flavour, besides, you can improved the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients to enrich the flavour. 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 eeg, tofu, rice porridge 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 favourite  fermented black bean paste is Lee Kum Kee Brand

 Perfecly cooked steamed sea scallop texture is superb, a combination of  bounchy, crunchy and yet easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the dry scallop for steaming, the wet scallop will be ruined the whole dish with totally chewy and rubbery scallop and  the juice is tasteless. Trust me, since i had to try that.

Recipe Steamed Sea Scallop with Black Bean Sauce and Rice Vermicelli:

Ingredient :

  • 200 gr scallop, cleaned throughly, drizzle with a little of lime juice, drained
  • 100 gr rice glass noodle boil until cooked through, drained.
  • 2 tsp of fermented black beans sauce/ tausi, i use Lee Kum Kee Brand
  • 2 shallots, finely chopped
  • 2 lemongrass, thinly sliced
  • a pinch of finely chopped szechuan peppercorn
  • 3 garlic cloves, chopped
  • 2 cm ginger, chopped
  • 1/4 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 1/3 cup of chinese cooking wine
  • 1/2 tsp chopped red chillies for serving
  • 1/2 tsp chopped garlic chieves fpr serving
  • 1/2 tsp

Instruction :

  • Mix blackbean sauce, lemongrass, szechuan peppercorn, garlic,ginger, rock sugar, soy sauce, sesame oil and rice wine in a glass bowl
  • Put the scallop in a heatproof pyrex bowl, drizzle the seasoning mixture.
  • marinade about 10 minutes, meanwhile set your steamer in a highest flame as possible.
  • Put the marinated scallop in the steamer, steam about 5-7 minutes, Do Not Overcooked It!
  • Put the steamed scallop over the rice glass vermicelli, pour the broth and springkle with chopped red chilli and garlic chieves

Tips :

  • Use the dry scallop only !
  • It’s better check the donnest of the scallop every 2 minutes to prevent overcooked

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Crispy Enoki Mushrooms Tempura with Teriyaki Sauce: Meatless Monday Recipes

Crispy enoki mushrooms recipe tempura mushroom enokitake

Enokitake (榎茸, エノキタケ, [enokitake], /ɨˌnoʊkiˈtɑːkiː/), also Enokidake (榎茸, エノキダケ,  [enokidake], /ɨˌnoʊkiˈdɑːkiː/) or Enoki (榎, エノキ, [enoki], /ɨˈnoʊki/) is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan and Korea). These mushrooms are cultivars of Flammulina velutipes, also known by the name, “golden needle mushroom”. Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot or velvet stem, amongst other names. This mushroom is available fresh or canned, with experts recommending fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. It is traditionally used for soups, but can also be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week

The mushroom naturally grows on the stumps of the Chinese Hackberry tree (“enoki” in Japanese), but also on other trees, such as mulberry and persimmon trees. There is a significant difference in appearance between the wild and cultivated types of the mushroom. Cultivated mushrooms have not been exposed to light, resulting in a white color, whereas wild mushrooms usually display a dark brown color. Cultivated mushrooms are grown in a carbon dioxide (CO2)-rich environment to nurture the development of long thin stems, whilst wild mushrooms produce a much shorter and thicker stem.

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Enokitake mushrooms contain antioxidants,like ergothioneine. Animal testing has indicated possible applications in the development of vaccines and cancer immunotherapy.Research at the National University of Singapore, first published in 2005, stated that the stalk of the golden needle mushroom contains a large quantity of a protein, named “Five” by the researchers, that helps in the regulation of the immune system. The mushroom also contains flammutoxin, a cytolytic and cardiotoxic proteinthat has proven to be non-toxic when absorbed orally.

enoki mushrooms tempura recipe crispy batterred mushrooms fritter

Enoki mushrooms cam prepared may ways, deep fried battered,Stir fried, stewed, braised or even grilled. Add the enoki mushrooms to the dish. These mushrooms are great in pasta, with vegetable medleys or in Asian dishes. Whatever dish you are adding them to, make sure that the meal is almost done. To retain the original and delicate flavor of the mushroom, you need to add it to the dish on low heat at the end of the cooking process. Do not let the mushrooms cook for more than 5 minutes.

recipe crispy tempura mushroom beer batter tempura deep fried mushrooms


  • 1 pack enokitake/enoki mushrooms.
  • 2 tbsp store brought teriyaki sauce, add some water if it is to thick
  • oil for deep frying

Topping :

  • toasted sesame
  • toasted b;ack sesame
  • chopped red chilli
  • chopped green chilli
  • chopped garlic chieves/kucai

Beer Batter:

  • 3 tbsp  rice flour
  • 3tbsp gr tapioca flour
  • 3 tbsp all-purpose wheat flour
  • 6 tbsp beer/ rice wine / white wine
  • 2 tbsp finely chopped garlic chieves/kucai
  •  a pich of turmeric powder
  • salt and pepper to taste

Instruction :

  • combine the batter consistency until smooth, set aside
  • cut the lower part of the stem, sheddered the enoki mushroom
  • heat up the oil
  • coat the enoki mushrooms with the beer  batter, put the sheddered enoki mushroom in the oil one by one to prevent sticking each other
  • drain the oil well
  • serve with steaming warm rice, teriyaki sauce and topping

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Add the enoki mushrooms to the dish. These mushrooms are great in pasta, with vegetable medleys or in Asian dishes. Whatever dish you are adding them to, make sure that the meal is almost done. To retain the original and delicate flavor of the mushroom, you need to add it to the dish on low heat at the end of the cooking process. Do not let the mushrooms cook for more than 5 minutes.

Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef

Resep Nasi Biryani Arab & India
biryani lamb rice recipe resep nasi biryani arab enak
Biryani, biriani, buriyani, beryani or beriani (Urdu: بریانی, Hindi: बिरयानी, Punjabi: ਬਿਰਯਾਨੀ, Malayalam: ബിരിയാണി, Tamil: பிரியாணி, Bengali: বিরিয়ানি, Telugu: బిర్యాని, Sinhala: බුරියානි) is a set of rice-based foods made with spices, rice (usually basmati) and Chicken, mutton, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means “fried” or “roasted”.Biryani was invented in the kitchen of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad and Delhi/Agra are the main centres of biryani cuisine.

The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves,cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.

resep nasi biryani kambing enak mudah masakan arab india

Smells the fragrant spice on the rice !

The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, and then a final.slow steaming until fully done: this approach allows the flavors to blend somewhat.

biryani rice recipe lam mutton vegetable arabian recipe indian recipe rice dish


  • 300 gr lamb meat, cut into bite size, you can use chicken, pork or seafood  instead
  • 2 cups long grain rice like basmati, i use thai long grain rice, soaked 30 minutes, drained
  • 1 bell pepper, cubed
  • 1 broccoli, cut into florset
  • 1/4 cup pistachio nuts
  • 1/4 cup raisin
  • 1 spring curry leaves
  • 4 tablespoons  oil
  • 1 medium onions, finely chopped
  • 1 pinch of saffron
  • 2 tsp garam masala, half for marinade and the rest for saute yhe rice
  • 6 garlic, finely chopped
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 tsp chili/cayenne pepper powder
  • 4 whole cloves
  • 4 green cardamom pods
  • 1/2 tsp black peppercorns
  • 1/2 teaspoons coriander powder
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/4 cup yogurt
  • 1/4 cup milk
  • 3 cups stock
Instruction :
  • Preheat large batch of steamer,cover the top with a cloth to prevent the water steam dropped out and ruined the briyani rice.
  • Marinate lamb with 1 tsp garam masala, salt and pepper for about 2 hours
  • Heat up the oil, fry the onion and garlic until slightly browned, add the lamb meat, stir until the meat changing the colour.
  • Add yoghurt, milk, saffron and stock, bring to boil, set aside
  • Heat up  2 tbsp oil in another wokpan, stir cloves, cardamon, cinnamon, bay leaves and curry leaves until fragrant and crisp
  • Add rice, saute another 2 minutes.
  • Add bell pepper, broccoly, the rest of garam masala, corriander, cayenne pepper, pistachio and raisin, stir occasionally
  • Pour the lamb mixture and stir with the rice mixture, bring to boil
  • Do not stir it ! wait until liquid content evaporates,
  • Put the briyani mixture in a heatproof pyrex casserol, stir it occationally
  • Steam until the biryani rice done
  • Serve with springkled deep fried shallot over it

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Braised Beef Short Ribs in Red Curry (Resep Iga Sapi Kuah Kari)

Resep Iga Sapi Empuk Bumbu Kari

How Recipe braised beef ribs red curry coconut milk

Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added

Braising relies on heat, time, and moisture to break down the tough connective tissue collagen in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as coq au vin are highly evolved methods of cooking tough and otherwise unpalatable foods. Pressure cooking and slow cooking (e.g., crockpots) are forms of braising

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Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared to brown its surface and enhance its flavor (through a process known as the Maillard reaction). If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. Classically a braise is done with a relatively whole cut of meat, and the braising liquid will cover 2/3 of the product. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.

Braised ribs beef recipe how to braised beef curry red spicy easy potato braised beef

It is possible to braise meat and vegetables in a pot on top of a grill. A gas or electric grill would be the best choice for what is known as barbecue-braising, or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft-textured product that is very tender.

When i saw a big slab of beef short ribs in the meat section during my groceries shopping, i know exactly that i need to braised it. The dark mear is actually less marbled and leaner than regular beef ribs. The less fat content means this ribs is needed to break down in a low cooking.Grilling is not a good option because lean meat is tent to over dry easily.


1 kg of beef ribs
1 tbsp sesame seed for garnish, toasted
salt and pepper to taste
2 large potato, cubed
a pinch of saffron, i’m quite generouse with this pricey spice
2 big red cayenne pepper,crosswisely sliced
2 big green cayenne pepper,crosswisely sliced
3 kaffir lime leaves, deveined
4 lemongrass, bruised
1oo ml coconut milk
3 ripe tomatoes, deseeded, chopped
3 cups stock
2 tbsp vegetable oil

Spice Paste :
10 shallot
6 garlic
6 red cayenne pepper
4 cm ginger
3 cm galagal
3 cm turmeric
4 candlenuts
salt to taste

Instruction :

  • Season the beef ribs with garam masala, salt and pepper, marinade overnight in the fridge.
  • Heat up 1 tbsp oil  until sizzling hot, sear the ribs al over, make sure all surface are throughly seared. set aside
  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
  • Add lemongrass, kaffir lime leaves, potato, tomato and the seared beef ribs. Stir another minute.
  • Pour the coconut oil and stock, bring to boil.
  • Reduce the heat and simmer until the curry broth is thicken about 1-2 hours.
  • Springkle with toasted sesame seed and serve with steaming hot rice

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Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)

resep sate kambing bumbu kacang szechuan lamb skewer peanut satay indonesia

Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

szechuan peppercorn lamb skewer resep sate kambing

Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish.  It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony.

szechuan chili peppercorn sauce  barbeque seasoning

Basic Szechuan Chili Seasoning !

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary arts have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa.

Sate Madura , originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe’s main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or “javanese sugar” in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments.

Instead of soy sauce and peanut sauce as a regular marinade for indonesian satay, i fusioned the lamb skewer with the szechuan style seasoning. Lamb meat got a relatively strong gamey flavour, szechuan peppercorn in the marinade get rid the unpleasant aromas. insstead, the numbing sensation when you eat the szechuan peppercorn giving some refreshing burst of flavour within the dish.

Ingredient :

Lamb Skewer with Indonesian Szechuan Peppercorn/ Andaliman  :

  • 20 bamboo skewer, submerge in water for about 2 hours, drained
  • 200 gr lamb tenderloin, cubed 2 cm
  • 1  onion, cubed 3 cm

Szechuan  peppercorn lamb marinade seasoning:

  • 1 tsp andaliman/ indonesian szechuan peppercorn
  • 8 cloves garlic
  • 3 cm ginger
  • 1/2 tbsp chilli/cayenne pepper flakes
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 1 tbsp olive oil

szechuan style lamb skewer seasoning

grilled lamb loin tenderloin recipe how to cook lamb loin

The Marinade had a very strong aromas!

Satay Sauce(Peanut Sauce)/Bumbu Sate:

  • 2 tbsp vegetable oil
  • 100 gr peanuts, fried until done, drained
  • 6 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tsp dry shrimp paste (terasi)
  • 6 red chilli, chopped
  • 1 tbsp brown sugar
  • 1 tsp tamarind paste
  • 1 tbsp dark soy sauce
  • 2 cup water
  • salt n pepper to taste
Raw Chili Sambal:

  • 1 tbsp chopped green bird eye chili
  • 1 tbsp chopped red bird eye chil
  • 4 tbsp chopped shallot/onion
  • 1 tsp chopped garlic
  • 1 tbsp kaffir lime juice
  • 3 tbsp coconut oil
  • salt, pepper and sugar to taste

Instruction :

How to make grilled lamb skewer:

  • Blend all Szechuan  peppercorn lamb seasoning into fine paste, set aside.
  • Mixed lamb loin and szechuan  peppercorn lamb seasoning, set aside and marinated about 1 hour in fridge.
  • Put the szechuan seasoned lamb and cubed onion  in bamboo or metal skewers.
  • Grilled until done within about 2 minutes each side, dipending on your cubed lamb thickness. make sure it’s well done to prevent salmonellosis

resep sate kambing bumbu kacang madura enak mudah szechuan lamb skewer step by stepsate kambing resep cara membuat saus kacang madura

Smells the goodness !

How to make Indonesian peanut satay :

  • Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
  • Process peanut and the sauteed ingredient into a  paste( don’t over do this, a little peanut chunck is taste great)
  • Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
  • Reduce the heat and simmer until thicken.

How to make Raw Chili Sambal :

  • Mixed all ingredient in a glass bowl.
  • Served in room temperature.


  1. When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
  2. Keep the cooked lamb on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
  3. Add oil in the marinade mixture instead on the grilling pan or grilling net.
  4. Don’t flip over the lamb skewer when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net

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Goat Head Curry/ Gulai Kepala Kambing ala Dentist Chef

Resep Gulai Kepala Kambing

resep gulai kambing kepala kambing goat head curry

Goat Mutton Head Curry (Gulai Kepala Kambing)

Can you believe the fact that goat meat is the most common meat that eaten by 63 percent world’s population ???? i’m a kind of person that doub  it. Goat meat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines.The cuisines best known for their use of goat include Middle Eastern, North African, Indian, Pakistani, Mexican, and Caribbean.Cabrito or baby goat, is the typical food of Monterrey, Nuevo León, Mexico.Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared.Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef;therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.

resep kari kambing gulai kepala kambing mutton curry goat curry recipe indian

Recipe Goat Mutto Head Curry (Gulai Kari Kepala Kambing)

Goat Head Curry Recipe or Mutton Curry, Indonesian Gulai Kepala Kambing. Goat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi. In India, the rice dish Lamb or Mutton Biryani Recipe uses goat meat as a primary ingredient to produce a rich taste. “Curry goat” is a common traditional Indo-Caribbean dish. In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a Khashi, a castrated goat with a meat that has richer taste and a milder, less gamy flavor. Cabrito, a specialty especially common in Latin cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. Southern Italian and Greek cuisines are also both known for serving roast goat in celebration of Easter;goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).

goat head resep kepala kambing

Goat Head (Kepala Kambing) for Spicy Curry

Whole goat head / Kepala kambing

When i did my weekly groceries, i saw this unusual threat (in my kitchen), my first though is my friend’s quotes “out of your comfort zone’. Ok this is tempting; Goat Head peole !. I ask the butcher to peel of the skin off and she doing that so quickly and skillfully, even compares to a professional surgeon. First of all, don’t judge the nasty looking bits GOAT/MUTTON HEAD straigh away when you had never give it a try. I had eaten goat head in thin coconut curry called tongseng kepala kambing and it quite tasty actually. My favourite parts  is the goat tongue, it’s slighly diffrent with beef tongue. But when you actually buy the mutton head for the first time, what you gonna do with it ??? Spicy curry if course !

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Boiled goat/ mutton head

My grandma ain’t to eat the goat/mutton head meat instead of preboiled and deboned it first. She insist to did that to make sure that the gamey aromas is get rid away from the goat head meat and it’s more plateable too. So i removed the eye and preboiled it with so many herbs and spice: curry leaves, green cardamon, kaffir lime leaves, lemongrass, ginger, you name it ! Boiled it until half done and deboned it and like peel of the tongue, cut it out and it’s ready to cook.

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Deboned preboiled goat head

Resep Gulai Kepala Kambing (Goat Head Curry Recipe:)


  • Goat head, preboiled with spice and herbs, drained, deboned and cleaned the nasty part (i save the brain for my next project)
  • a pinch of saffron, i’m quite generouse with this pricey spice
  • 2 stems curry leaves
  • 2 kaffir lime leaves, deveined
  • 4 lemongrass, bruised
  • 1 cup coconut milk
  • 1 cup water
  • 1 tomato, sliced
  • 2 tbsp vegetable oil

Spice Paste (Bumbu Gulai Kambing):

How To Make Goat Head Mutton Curry:

  • Heat up the oil, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.
  • Add lemongrass, kaffir lime leaves, curry leaves and the goat head meat. Stir another minute.
  • Pour the coconut oil and water, bring to boil and simmer until the curry broth is thicken.
  • Add the tomatoes in the last minutes of cooking
  • Serve with steaming hot rice

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