Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze

Resep Burung Dara Merpati Panggang ala Sichuan

Recipe Roasted Pigeon Squab with Spicy Szecuan Spice

Squab is a junvenile domestic pigeon or its meat.  Literary, the Swedish word skvabb means “loose, fat flesh” It formerly applied to all dove and pigeon species and their meat. Nowdays, squab meat derived from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab

Usually considered a delicacy, squab is tender, moist and richer in taste than many commonly-consumed poultry meats, but there is relatively little meat per bird, the meat being concentrated in the breast.Squab is above the hype cycle. Squab is dark meat, and the skin is fatty, like that of duck. The meat is very lean, easily digestible, and “rich in proteins, minerals, and vitamins”.It has been described as having a “silky” texture, as it is very tender and fine-grained.

Recipe Roasted Pigeon Spicy Szechuan Spice

Commercially raised birds “take only half as long to cook” as traditionally raised birds, and are suitable for roasting, grilling, or searing, whereas the traditionally raised birds are better suited to casseroles and slow-cooked stews.The meat from older and wild pigeons is tougher than squab, and requires a long period of stewing or roasting to tenderize. The consumption of squab probably stems from the relative ease of catching birds which have not yet fledged, or that unfledged birds have more tender meat.Once a squab has fledged, its weight decreases significantly.

Squab or Young Pigeon, Daging Burung Dara

In Chinese cuisine, squab is a part of celebratory banquets for holidays such as Chinese New Year, usually served deep-fried. Cantonese-style pigeon is typically braised in soy sauce, rice wine and star anise then roasted with crispy skin and tender meat^. Squabs are sold live in Chinese marketplaces to assure freshness, but they can also be dressed in two styles. “Chinese-style” (Buddhist slaughter) birds retain their head and feet, whereas “New York-dressed” (Confucian slaughter) birds retain their entrails, head and feet.

In Indonesian cuisine, especially Sundanese and Javanese, squab is usually seasoned, spiced with coriander, turmeric, garlic and deep fried in a lot of palm oil. It is served with sambal chilli sauce, tempeh, tofu, vegetables, and nasi timbel (rice wrapped in banana leaf). The other famous preparation among Indonesian chinese descent called Burung Dara Goreng Mentega or buttered squab. The Squab is marinated with lemon lime. worchestershire sauce then deep fried, drained and tossed with sauteed garlic with butter and the rest of the marinade ingredient.

Ingredients:

Roast Pigeon Recipe :

1 squab/ junvenile pigeon, drain well

Roast Pigeon Marinade:

• 1/2 tsp salt
• 1/2 tsp chinese five spice/ ngohiang seasoning
• 2 tbsp chinese light soy sauce
• 3 tbsp shaoxing (Chinese cooking wine)
• 2 cm knob rock sugar
• 3 cmlarge knob ginger root, sliced
• 3 garlic cloves, bruised, roughly sliced
• 1 star anise, crushed

Szechuan Sauce Recipe:

• 3 cm large knob ginger root, finely chopped
• 3 garlic cloves, bruised, finely chopped
• 1 tbsp oil
• 1/2 tsp szechuan peppercorn, finely choped
• 1 tsp chili flakes
• 1 tsp oyster sauce
• 1 tsp honey
• 1/2 cup chicken stock
• salt n pepper to taste
• 1 tsp honey

Instruction :

How to make Spicy Szechuan Sauce:

• Heat up oil in a wokpan, saute the gingr and garlic until slightly browned.
• Pour the chicken stock and the rest of ingredient, bring to boil
• Reduce the heat into simmer, let it thicken into quartered the original amount.

How to make Roast Pigeon Squab :

• Mix the squab with the marinade, let it refrigerate overnight,
• Preheat oven 180 degree celcius, meanwhile, drain and pat dry the squab.
• Put the squab into the rottiserie oven, let it roast about 10 minutes until half done.
• Smear the spicy szechuan sauce all over the pigeon , roast another 5 minutes.
• Reply to smear the pigeon squab over and over again until done.

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Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef

Homemade Tea Smoked Duck Recipe. Eversince i’ve made my homemade Smoked beef, i was tempting to try smoking any kind of food. I ever heard about tea smoked salmon before but none for duck or a goose. Zhangcha duck, tea-smoked duck, or simply smoked duck, (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck), is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.

Making tea smoked duck or tea smoked goose is quite simple. The duck or goose is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called gebao.

Tea Smoked Duck Recipe:

Ingredient:

• 1 duck/ goose breast (about 500 gr), deboned
• heavy duty alumunium foil( the thick ones)

Homemade Smoked Goose/ Duck Curing Recipe:

• 1/4 tsp *sendawa/ salt peter/ curing salt
• 1/2 tbsp salt
• 1 tsp brown sugar
• 1/4 tsp szechuan peppercorn
• 1/4 tsp chinese five spice/ ngo hiang
• 1/2 tsp honey
• 1 tbsp Shaoxing rice wing/angciu
• 1/2 tsp freshly ground black peppercorn
• 1 star anise
• process into a fine paste

How to Tea Smoking Duck Mixture :

• 1/3 cup chinese tea leaves
• 1/3 cup rice
• 3 tbsp brown sugar
• 1 cinnamon stick, crushed
• 12 star anise, crushed

Homemade plum sauce recipe:

• 1/2 cup plum jam or plum preserves ( you can use 5-6 pitted, processed fresh plums instead)
• 1 tbsp rice wine vinegar
• 1 tsp honey
• 3 strawberries, pureed( the plum jam is too sweet for my licking, so i use some  pureed srawberries to balanced the taste)
• 1 garlic clove, pureed
• Pinch of cayenne pepper
• Pinch of salt

Instruction:

How to make smoked duck recipe:

• Mix the duck/ goose breast with the curing ingredient, let it rest in fridge overnight
• Remove the curing ingredient by washing in running water, drained well, the meat should be firmer.
• Add more freshly ground black peppercorn
• Put into freezer and let it rest to half frozen
• For the step by step ilustration of tea smoked duck, you can see the photograph in my Homemade Smoked Beef Recipe
• Put a layer or two of aluminum foil on the bottom of your sauce pot, large pot or rectangular baking pan.
• Scatter smoking mixture.
• Take a wire rack and put it at least 2 inches above the sawdust. If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
• Set the stove to the highest setting until the smoke begin to release
• Put the half frozen curing duck/ goose in the center of the wire rack.
• Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
• If you are using a lid, you can line it with aluminum foil as well to make the clean up easier. I use the bottom side of heavy bottom wokpan with some water to make the temperature lower
• Turn the heat  low . Cook until meat is done.

How to make homemade Plum Sauce :

• Combine all of the ingredients in a small saucepan and bring to a boil over medium heat.
• Reduce the heat to simmer, stir well to melt the jam, and simmer 5 minutes.
• Let cool to room temperature before serving.

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9. Resep Lamb Chop: Pan Grilled,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che
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11. Resep Iga Sapi Bakar Bumbu Rica-Rica ( Grilled Beef Ribs with Indonesian Spicy Rica-Rica Sauce)
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Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit

Confit (French, pronounced [kɔ̃fi] or in English “con-fee”) means a method of French culinary cooking for various kinds of food that have been immersed in a substance for both flavour and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.

Confit of goose (confit d’oie) and duck confit (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly. Meat confits are a specialty of the southwest of France (Toulouse, Dordogne, etc.) and are used in dishes such as cassoulet. Confit preparations originated as a means of preserving meats without refrigeration.

Goose Confit Recipe with Tomato Confit and Mashed Sweet Potato

To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.

The meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximise preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit.

Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust paste for tarts and quiches.

Crispy goose skin and tender meat , that’s confit all about !

Crispy Confit Skin with Melted and Tender Meat

Heavently packed : crispy n savory confit+ sweet n sour tomato confit + creamy n smooth mashed sweet potato !

A classic recipe is to fry or grill the legs in a bit of the fat or simply roasting then in the oven until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes de terre à la sarladaise. Another accompaniment is red cabbage slow-braised with apples and red wine.

Goose Meat, Daging Angsa

tips making confit : Make a Circle Cut to Make a Dramatic Shaped Goose Leg Confit!

Ingredient :

French Goose Confit Recipe:

• 1 large goose, cut into 4 section
• 4-6 cups Goose fat ( I use coconut oil)
• 1/4 cup  salt
• 4 Bay leaves broken
• 2 tsp dried thyme leaves
• 1 tsp dried rosemarry eaves
• 1 tsp freshly ground pepper
• 1/4  tsp freshly grated nutmeg
• 1o garlic cloves, roughy chopped

Mashed Purple Sweet Potato Recipe:

• 1 large roasted sweet potato, keep it warm in a rice warmer
• 2 tbsp heavy cream
• 1 tbsp butter
• salt and pepper to taste

Tomato and mushrooms Confit Recipe :

• 1/2 cup ripe cherry tomato
• 1/2 cup Shimeji mushroom, discard the root
• 1 cup oil( from confit d’oie)
• salt n pepper to taste

Garnish :

• sliced star fruit
• edible micro greens
• meat floss
• shaved cucumber

INSTRUCTION:

How to make goose confit :

• Pat dry the goose leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours

• Discard any liquid that derived from the goose meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry

• Rub the goose with another 1 tsp ground black pepper and 2 tbsp chopped garlic
• Put the goose  on the heavy boottom crock pot and pour the coconut oil until the goose is totally submerge about 1 inch.

• Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal off the bone
• Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
• Just before serving, fry or simply roasted the confit until crisp up.

How to make mashed sweet potato:

• Combine all ingredient in aglass bowl, mashed into snooth paste
• Keep it warm untill serve

How to make Tomato and Shimeji Mushrooms Confit :

• Season the tomato and mushroom with salt and pepper.
• Put the tomato and the mushrooms  on the heavy bottom crock pot and pour the oil from making confit until  totally submerge about 1 inch.
• Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 1 hour
• Drain well, keep warm until serve

the rest off the confit goodness…..

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4. Avocado and Feta Cheese Salad with Pickled Green Olives, Shaved Daikon Radish, Cerry Tomato and Spicy Cassava
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Avocado and Feta Cheese Salad with Pickled Green Olives, Shaved Daikon Radish, Cerry Tomato and Spicy Cassava

Feta Cheese(Greek: φέτα, féta, “slice”) is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g. the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”), or served with some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes. Since 2002, feta has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesbos), and made from sheep milk, or from a mixture of sheep and goats’ milk (up to 30%) of the same area, may bear the name “feta”

I just planned to make greek salad actually, but i run out cucumber and oregano. Since i never give up on trying a new  fusion dish, i just collect any greens ingredient in my fridge and voila, anything set into a large batch of salad. Since it salad, the Spicy Seasoned Cassava/ Yuca Root that i’ve made before is not being deep fried but oven roasted with olive oil sprayed over it.

Ingredient:

• 1 riped avocado, wedged cut
• 100 gr feta cheese/ goat cheese, soak in milk first if to decrease the over saltiness (i use YUMMY FETAH CHEESE)
• 1/2 cup Spicy Seasoned Cassava/ Yuca Root
• 1/4 daikon radish, thinly sliced
• 1/2 cup radish sprout
• 1/2 cup green olives
• 1/4 cup cherry tomato, cut in quarter
• 1/s cup sheddered lettuce green
• 1 carrot, grated into long noodle shape

Salad Dressing:

• 1/4 cup balsamic vinegar
• 1/2 tsp honey
• 1/2 tsp mustard powder
• salt and peper to taste
• 2 tbsp truffle oil

Instruction:

• Mix all dressing ingredient in a glass bowl, refrigerate
• Mix and toss al inredient and serve chilled

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Cassava Recipe: Deep Fried Spicy Seasoned Cassava for Morning Carbs Super SuPPer (Resep Singkong Goreng Berbumbu)

Cassava (Manihot esculenta), also called manioc, yuca, balinghoy, mogo, mandioca, kamoteng kahoy, and manioc root, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates.

The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the root’s axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the amino acid methionine and possibly tryptophan.

In Indonesia, Singkong or Ketela (cassava) is an important food. It can be cooked by frying or boiling, or processed by fermentation to make tapai and getuk cake, while the starch is made into krupuk crackers. In time of famine or food shortage, cassava is used to replace rice. In 2011, modified cassava flour became common, and some instant noodle producers have used it silently, especially for low-end instant noodles as a part substitute of pricy flour. The flour is often added to pastry flour although the result is a pastry that a little stif.

Cassava root is essentially a carbohydrate source.Its composition shows 60–65 percent moisture, 20–31 percent carbohydrate, 1–2 percent crude protein and a comparatively low content of vitamins and minerals. However, the roots are rich in calcium and vitamin C and contain a nutritionally significant quantity of thiamine, riboflavin and nicotinic acid. Cassava starch contains 70 percent amylopectin and 20 percent amylose. Cooked cassava starch has a digestibility of over 75 percent. Cassava root is a poor source of protein. Despite the very low quantity, the quality of cassava root protein is fairly good in terms of essential amino acids. Methionine, cysteine and cystine are, however, limiting amino acids.Cassava roots and leaves should not be consumed raw because they contain two cyanogenic glucosides, linamarin and lotaustralin.in cassava root.

Ingredient :

• 1 kg cassava,
• Salt n pepper to taste
• oil for deep frying
• Spice paste:
• 6 shallot
• 12 garlic
• 3 cayyenne pepper/chili, deseeded
• 1tsp corriander
• a pinch of saffron or 3 cm turmeric
• 1/2 stp homemade garam masala
• 1-2 cup of water

Instruction :

• Peel of the cassava, cut about 7 cm long tube, washed over in running water until cleand anf free from any debris and dirt, drain well
  

• Put the cassava in a crock pot and add the spice paste and water into it, season with salt and pepper, mix well

• Bring to boil and simmer until throughly cooked and fork tender

• Deep fried until golden brown and drained well

• Serve with hot tea of coffee

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Braised Lamb Shank with Baked White/ Navy Bean and Red Kidney Bean

Braised Lamb Shank with Beans Recipe

Braised lamb shank is a popular recipe in western cuisine. The tought and lean lamb shank meat is slowly rendered into fork tender.  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.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.

Recipe Braised Lamb Shank with Red Beans And White Navy Beans

Braised lamb shank with baked beans recipe is an earthy combination of gamey lamb meat with nutty beans.  Baked beans, despite the name, usually stewed, in a sauce. Most commercial canned baked beans are made from haricot beans, also known as navy beans – a variety of Phaseolus vulgaris in a sauce. In Ireland and the United Kingdom, a tomato and sugar sauce is most commonly used. They are commonly eaten on toast or as part of a full English breakfast.

Recipe Braised Lamb Shank with Baked Beans (Red Bean and Navy Bean)

Braised lamb shank and beans is an easy recipe to replicate in your home, all the effort is witing the braising process. If you want the cheat version, you can using pressure cooking to cut of the period of stewing, beside, you can use the tender canned baked beans instead using the raw beans. In the United States there are multiple styles of baked beans. Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city being nicknamed “Beantown”. Beans in a tomato and brown sugar, sugar or corn syrup sauce are a widely available type throughout the US. Maine and Quebec-style beans often use maple syrup. Canned baked beans are used as a convenience food, shortening cooking times for a meal, or may be eaten straight from the can, in camping or emergency settings, as they are fully cooked. They are sometimes served with chips, waffles, or the like.

Ingredients:

Braised Lamb Shank and Beans Recipe :

• 500 gr lamb shank
• 1/2 can canned baked red bean
• 1/2 can canned white bean
• a pinch of saffron,
• 1/2 tsp white pepper powder
• 1 tbsp paprika powder
• 3 kaffir lime leaves, deveined
• 2 cups stock
• 1 cup white wine or rice wine
• 2 tbsp vegetable oil
• salt to taste

Lamb shank marinade :

• 1 tbsp lemon juice
• 1 tsp HOMEMADE GARAM MASALA SPICE MIXTURE
• a pinch o rosemarry, thyme and black peppercorn

Spice Paste :

• 3 shallot
• 6 garlic
• 4 cm ginger
• salt to taste

Instruction :

How to make braised lamb shank with tomato, chili and wine :

• Season the lamb shank with marinade ingredients, marinade  overnight in the fridge.

• Heat up 1 tbsp oil  until sizzling hot, sear the lamb shank 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 the baked bean, saffron, white pepper powder, paprika powder and the seared lamb shank. Stir another minute.
• Pour the white wine and stock ,bring to boil.
• Reduce the heat and simmer until the curry broth is thicken about 1-2 hours.

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