Resep Burung Dara Merpati Panggang ala Sichuan
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.
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.
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.
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
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.