Braised Abalone in Superior Stock and Oyster Sauce Recipe

Resep Angsio Kerang Abalone: Resep Khas Imlek!

Braised Abalone in Superior Stock and Oyster Sauce

Braised abalone in Superior Stock and Premium Oyster Sauce Abalone, one of the most prestigeous proteins as food ingredient in the world.  Abalone also called ear-shellfish , kerang mata tujuh in Indonesia, perlemoen in South Africa, and pāua in New Zealand and bao yu in China. Abalone had an donkey ear shaped shell with four, five or seven holes for breath and reproduction. The meat of this shellfish is thought to be delicious in some parts of Latin America , South East Asia, and East Asia (especially in China, Japan, and Korea). The abalone shells are used as accessorise as a jewelery or even become a pearl mother implant in pearl industry. Haliotis asinina or ass’s-ear abalone is common species that found in eastern Indonesia archipelago. This species is rather small compares another abalone species, the maximum lenght of the shell is about 10-15 cm. Locals fisherman mostly catch the abalone  and deliver it directly to an seafood exportir company. I can said that fresh or even dried abalone that literary comes from indonesia is rarely seen in the local or chinese town market. Those pricey stuffs is actually prepared to be exported to Japan, Korea or China. The abalone is cleaned, boiled with salt  and then removed from the shell trimmed from the innard.  Some company like so smoked it prior to final dehydration with sun or oven drier. The funny thing is i can get this prescious abalone  as a “gift”(read: intensly begging and pushing to bring it for me) from my friend that comes from a vacation in Hong Kong, while the dried abalone itself  actually product of Indonesia, what a shame!

Braised Abalone with Superior Stock: Recipe for Chinese New Year

Making braised abalone in premium superior stock and oyster sauce is not that hard to prepare, first you must purchased the abalone. Abalone available in live, fresh, frozen, canned and dried form. Live and fresh abalone usually serve as sashimi, simply dipping in soy sauce and wasabi and accompanie with sake or rice wine. Frozen and canned abalone usually prepared in steamed, stir fried or grilled.  Timing is the key of cooking the abalone, just like any other seafood. Overcooking fresh abalone make the muscle became though, dried and very rubbery. Dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

Dried ABALONE : Good cooking preparation will turn out great meals !

When i hold the dried abalone in my hand, i  just take a picture and my first though was  genitalia femina externa anatomy. Then when my grandma seen the dried abalone for the first time, she said ” what is that??? it’s looks like a vagina!!!“. Well, my grandma just saved me from such a shame and guilty situation. LoL

Angsio Abalone / Resep Kerang Mata Tujuh

Braised Abalone or Angsio Kerang Mata Tujuh in Bahasa is a popular dish in Chinese descent and most asian people. The abalone muscle or meat considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish. Since it pricey, i will paired the abalone with superior stock/ broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms.

INGREDIENT:

Braised Abalone Recipe :

• 250 gr dried abalone
• 1/2 pack enoki mushrooms
• 1 pack baby bok choy/chinese chard, blanched
• 1 small broccoli, blanched
• 5 small dried hioko mushroom
• 1 1/2 tbsp premium oyster sauce
• 1 tsp corn starch, dissolved with 1 tbsp water
• 1/2 tsp sesame oil
• 1 tbsp ang ciu/rice cooking wine

Superior Stock Recipe:

• 250 gr beef bone with marrow
• 500 gr kampung/ malay chicken
• 6 small size dried scalllop
• 2 slices  chinese ham*optional
• 6 cloves garlic
• 1 medium size onion
• 1 carrot, roughly cut
• 1/2 tomato, deseeded
• 2 celery stalk
• salt and pepper to taste
• 8 cups water

INSTRUCTION:

How to Rehydrate Dried Abalone :

• Soak dried abalone in water until soften , put it in your fridge and change the water daily.( Soaking abalone process time is depending on your abalone size, 20=30 gram Abalone takes about 2-3 days)
• Brush all dirt from the abalome, discard the head part(with tentacle)
• Boil with water, salt, ginger and rice  cooking wine for about 15 minutes, drained well and ready for next cookinh process.

How to Make Superior Stock:

• Bring water to boil, add all ingredient and the dried hioko mushrooms and let it boil agail
• Simmer with your lowest flame for about 4-6 hours until the stock is reduced into 2 cups
• Save the hioko mushroom and strain the stock with fine mesh cheese cloth
• Chilled overnight, discard the fat layer in the top surface

How to Cook Braised Dried Abalone in Superior Stock :

• Put the rehydrate abalone and the superior stock in a heavy bottom sauce pan
• Add 6 cups water, rice wine and oyster sauce, bring to boil
• Simmer with your lowest flame for about 6-10 hours until the stock is reduced
• Nearly done, add the hioko and enoki mushrooms
• Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
• Plate the braised abalone, bok choy and broccoli in your serving plate
• Voila your fancy braised dried abalone is ready to serve in your special celebration!

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Lamb Tikka Masala with Spicy Yoghurt Dipping Sauce and Indian Bread (Roti) ala Dentist Chef

Lamb ṭikka masālā is roasted “Tikka” lamb with Spicy Seasoning”Masala”. The tikka masala seasoning sauce is usually had a reddish orange colour with creamy, spiced and sourish taste.  Chicken tikka masala is one of the most popular indian dish around the world. Tikka masala paste is made of yoghurt, homemade garam masala, tomatoes puree, coconut cream and various spices. The sauce had vibrant orange coloured derived using  saffron, turmeric powder, paprika powder . The reddish color comes from cayyenne pepper or chillies  powder and tomato puree.

Lamb Tikka Masala, It’s tender, hot and kick’in spicy!

I’m a lamb person, can’t believe that i’ve missed a month without any lamb dish. The last lamb dish that i’ve had is lamb curry with roti canai (pratha bread) in indian restaurant. Today’s project is grilled lamb with homemade tikka masala. Make sure that you’ve using a thick youghurt to the paste. No need to add tenderizer since yoghurt had lactic acid that can break the meat collagen protein and turned into a very tender piece of meat. You can marinade the lamb meat or chicken in the tikka masala paste for about 6 hours prior to overnight and no more than that because the meat will  dry off while grilling. i use lamb loin for this recipe, but you can use chicken or even goat to this recipe.

Spicy Yoghurt Dip with Chilli, Onion, Tomato, Basil and Turmeric Flower/Blossoms

Indian Flat Bread with Turmeric Flower/Blossom

I like to serve lamb or other gamey meat with someting refreshing relish or dipping sauce. Since i had left over youghurt from making a tikka masala, i turned it into nice and creamy dippind sauce with spicy and kicking taste. Nothing better than aromatic basil, chilli and turmeric flower. i brought this turmeric flower the day before, and chopped just before serving. Turmeric flower or blossom is usually eaten raw here as lalapan as accompanion for sambal in indonesia. Turmeric blossom had a greeny white color with mild scent of turmeric and had a tangy spicy and sour aftertaste. Another thing i like from turmeric blossom is the texture is crunchy while it still fresh. Besides the yoghurt dip, i serve the tikka masala lamb loin with indian flat bread. You can wrap the lamb tikka masala with indian flat bread and dipped into the spicy yoghurt sauce before eat it out.

Daging Kambing/Domba Bakar dengan Bumbu Tikka Masala ala India

INGREDIENT :

Tikka Masala Paste Recipe :

• 3 tbsp Homemade Garam Masala
• 2/3 cup Thick Plain Yogurt
• Salt
• 1 Onion
• 6 cloves Garlic
• 1 can Diced Tomatoes( or using 3 large tomato, pureed)
• a pinch of Saffron
• 1 tbsp Paprika Powder
• 2 tbsp Cayenne Pepper Powder (bubuk cabe)
• 1 tsp Coriander Powder
• 3 cm Ginger, pureed

Lamb/ Mutton Tikka Masala Recipe:

• 500 gr lamb loin, cut into thick strip (2x2x6 cm)
• 1 cup tikka masala paste
• 3 Tbsp melted Ghee/ Butter
• Salt and pepper to taste

Indian Flat Bread Recipe :

• 1 cup all-purpose flour 1/2 teaspoon sugar
• 1 tsp coarse salt
• 1/4 tsp  homemade garam masala
• 3/4 cup water (might need more)
• 1 tsp oil

Spicy Yoghurt Dipping Sauce Recipe:

• 1/2 cup yoghurt
• 1/2 red onion, coarsedly chopped (save the inner  little ring for presentation)
• 1/4 cup basil leafes, coarsedly chopped
• 1/2 large ripe tomato, deseeded and coarsedly chopped
• 6 or more bird eye chillies coarsedly chopped
• 1 turmeric blossom/ flower, finely chopped
• salt and pepper to taste

INSTRUCTION:

How To Make Indian Flat Bread Recipe:

• In the food processor combine the yeast, sugar, flour, salt and garam masla. Pulse to combine.
• Add the water in  until the dough begins to form a ball.
• Turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
• Put in a warm place to rise until double in size, about 1 hour.
• Punch out the dough, knead it into a smooth ball.
• Devided into 10 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
• Preheat teflon pan over medium high. Cook without touching it until bubbles appearence, about 1 to 2 minutes.
• Flip it over and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

How To Make Spicy Yoghurt Dipping Sauce Recipe:

• Combine all ingredient, mix well
• Chilled before serving

How To Make Lamb Tikka Masala:

• Combine the lamb loin meat with tikka masala paste, combine well
• Drizzle with melted butter, marinade overnight in the the fridge
• Set your grilling into  hottest as possible, meanwhile put the marinated meat on a skewer
• Grill the tikka masala marinated lamb loin about 2-3 minutes each side to your preference doness.

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Grilled Prawn in Thai Green Curry Recipe ala Dentist Chef

Grilled Prawn with Thai Green Curry Recipe

Grilled Prawn with Thai Gren Curry is one of my all time favourite dish. Thai Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is an savuory curry originally from Thai cuisine. The velvety  “green” curry color derives from the color of processed thai lemon basil (kemangi) and green chillies. The “sweet” in the Thai language refers to the nice green color of it and nothing related with the taste. The additoon of  coconut milk made the curry broth got mild green color.  There’s similiar green curry in Indonesia called gulai lado ijo. This spicy Padangnese curry spice paste contains no shrimp paste on it, beside there’s none fish sauce and lemon basil leaves added (except for seafood), but gulai lado ijo got more spice and chilli on the spice paste and that made the broth is hotter and more spicy.

Fresh and Succulent Grilled Prawn with Thai Green Curry Paste

Grilled prawn or shrimp with Thai green curry recipe is so easy to replicate in your kitchen if you got the green curry paste. It can be found in most asian supermarket nearby your place, but if you want to made it from scratch, the result must be superb than the instant green curry paste. The main ingredients for the Thai green currys a broth consist of green curry paste, coconut milk, sugar, fish sauce, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made of green chillies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, white peppercorns, shrimp paste and salt. The paste is sauteed with the cthick coconut milk (or with vegetalble oil) until the oil is dripping is seen on the sauteed spice paste. Once the curry paste is throughly cooked over medium high heat, plenty of coconut milk and then the protein (meat, fish or prawn) and vegetables added. Then right after the broth is boiled, a pinch of palm sugar, dash or fish sauce added to adjust the taste. Finally, Thai basil are added just at the end of cooking for fragrance, but i love to add the lemon basil leaves on the spice paste too to enhanced the flavour.

Resep Udang Galah Bakar dengan Kari Hijau Thailand

I’m using  udang galah or giant freshwater prawn for this recipe, but you can replace it with any kind of prawn or shrimp. Beside, Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken. The green curry is usually eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. You can even make a nasi goreng or fried rice too with green curry paste.

Grilled Shrimp or Prawn with Thai Green Curry Paste

IINGREDIENTS :

Thai Green Curry Paste recipe :

• 12 green chilies (Thai green chilies), deseeded
• 6 bird eye chillies, or more for preference hotness
• 6 shallots
• 4 cloves garlic
• 3 cm galangal root
• 3 cm ginger root
• 2 cm turmeric root
• 4 stalk lemongrass, use the soft white inner part only
• 6 corriander ROOTS (Yes, u read it well, THE ROOT OF CORRIANDER!)
• 1/2 cup fresh thai lemon basil leaves
• 1/2 tsp white pepper
• 1/4 tsp. coriandersed
• 3 Tbsp. fish sauce
• 1 tsp. shrimp paste
• 2 tsp.kaffir lime juice
• 1 tsp. brown sugar
• 100 ml thick coconut milk

Grilled Prawn/Shrimp recipe :

• 6 @200-300 grams udang galah (Freshwater Giant Head Prawn)
• 1  tbsp kaffir lime juice
• salt and pepper to taste
• 6 tbsp green curry paste for marinade
• 2 tbsp melted margarine

INSTRUCTION:

How to make thai green curry paste :

1. Place all ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice.
3. Heat up 1 2 tbsp oil in a heavy botton pan, saute all ingredient until done and the oil is separated from the green curry paste
4. Add the coconut oil and bring to boil, reduce the heat and simmer about 10 minutes.
5.  Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze there after.

How to make grilled prawn/ shrimp with thai green curry paste

1. Mix prawn with salt, pepper and lime juice, marinade about 15 minutes in the fridge
2. Draine and pat dry the prawn, add the thai green curry paste and melted margarine
3. Grilled until the prawn is done.
4. Serve with thai green cury paste

Garnish :

• Veggies bundle (enoki mushroom, carrot and cucumber)
• Curled spring onion
• curled chillies
• Prawn tail, stuffed with rice mixed with thai green curry paste.

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Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushroon

Resep Angsio Hipio

Stewed Fish Maw with Minced Meat, Mushrooms and Superior Sauce

The 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 to stay at the current water depth without having to waste energy in swimming. This fish maw function principles is applied on submarine ship.  In some Asian cultures, the swim bladders of certain large fishes are considered a food delicacy. In China they are known as fish maw, 花膠/鱼鳔, Hipio or Hipiaw and are served in soups or stews.

Recipe Braised Fish Maw with Meat Stuffing : Super Delicacy!

In Chinese Tradition, fish maw considered  as a luxury and pricey item and served on special occation like Chinese New Year or Wedding Ceremony. Fishmaw itself actually testeless but when cooked properly, fish maw takes on the flavour of the surrounding ingredients and release the collagen to make a superb broth.  It is an excellent source of collagen, when purchased dried, it comes as a hard, solid, hollow, translucent  tube or flatened and must be deep fried then soaked to soften before use.  When it is cooked, it has a soft, slippery texture. Due to the tons of collagen on fish maw soup, it is belived that  eating fish maw will improve and repair skin and, for pregnant women, the skin of their infant/children.  Some also believe fish maw can help with fertility and will drink and eat fish maw when attempting to become pregnant.

Angsio Hipio dengan Jamur Enoki dan Jamur Kuping dalam Saus Superior

Fish maws are sold dried in two forms,  pre-deep fried or non-deep dried. Deep fried fish maws are puffy, light and look like a yellow sponge or pork/beef rind or ” Krecek” or beef skin rind in Indonesia.  Non-deep dried fish maw is in poor translucent, stiff, and pale yellowish cream-colored sheets. Most recipes that require fish maw will tell you how to prepare it and they may vary. Some requires you to simmer it while others simply soak it using cold water. Basically, all fish maw should be deep-fried before anything else. If you bought the non-deep fried one, deep fry it in moderately hot oil until it puffs up and become white. Then soak it until pliable, rinse and scrub clean. Squeeze out the excess water after the soak to remove the oil. Repeat the soaking and squeezing process until you are comfortable with the level of its greasiness. Lastly, cut them into slices of desired size and they are good to go. If the fish maw smells fishy, you may want to deep fry it again so that it becomes fluffy and free from odor again. Alternatively, boil for 5 to 10 minutes with a stalk of scallion (spring onion) and a slice of ginger.  Like the sea cucumber, it takes on the flavor of surrounding ingredients it is cooked with like a sponge. Fish maw is mostly used in soups and the delicious fish maw soup is often served in the Chinese households during their New Year Celebration.

Recipe Braised Fish Maw for a Healty and Beauty Skin: Collagen Overload !

Ingredients :

Deep Fried Fish Maw: Perfectly Puffed!

Stuffed Fish Maw/ Hipio/Hipiaw Recipe :

• 50 gr pre-deep fried fish maw
• 50 gr fresh enoki mushroom
• 50 gr fresh woodear mushroom
• 1 tbsp oil
• 1/2 onion, slice thinly
• 3 cloves garlic, finely chopped
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp mushroom sauce
• 3 cups beef stock
• 1/2 tsp maizena, dissolved with 1 tsp water

Fish Maw/ Hipio Meat Stuffing Recipe :

• 100 gr minced chicken/pork
• 100 gr mince beef
• 3 cloves garlic, finely chopped
• 1 cm ginger, finely chopped
• 1/2 tsp chili flake
• 1/4 tsp crushed szechuan peppercorn
• 1 tsp oyster sauce
• 1/2 tsp sesame oil
• 1/2 tsp maizena
• salt and pepper to taste

Preparation

• Soak the fish maw till soft and blanch with hot boiling water.  Drain, squeeze out the water

Rendam Hpio Dalam Air Dingin Sampai Empuk

• Combine all stuffing ingredient, set aside
• Applied and stuffed the curled surface of the fish maw with stuffing mixture

Spread it Fish Maw Stuffing evenly ! Like you really MEAN it……

• Stabbed the stuffing mixture to the fish maw with fork to make sure the suffing is sticked into the fish maw.

Forked the Stuffing to the Fish Maw!

• Put the stuffed fish maw on a heatproof plate, steam over high heat until done about 12 minutes.

• Drained, cut the fish stuffed fish maw into pieces.
• Heat up oil in a sauce pan, sauce the onion and garlic until slightly browned.
• Put the enoki and wood ear muahrooms, saute another minute.
• Put  all ingredients except the dissolved maizena, bring to boil, simmer until thicken
• Just before done, pur the maizena and stir until the sauce is thicker.

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French Style Frog Leg with Sweet Potato Crusted, Creamy Chilli Saffron Sauce and Wasabi Mayonaise

Frog legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Thailand, Vietnam, Indonesia, the region of Alentejo in Portugal, Spain, Slovenia, northwest Greece, and Northern Italy, as well as the Southern regions of the United States. Currently the world’s largest exporter of frogs is Indonesia, also a large consumer. In regions such as Brazil, Mexico and the Caribbean many frogs are still caught wild. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium.They are often said to taste like chicken^, because of their mild flavor, with a texture most similar to chicken wings^. The taste and texture of frog meat approximately between chicken and fish.Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.The term “Frenched” of any bony or bone-in  meat means to exposing the bone for easy and fine serving.

Resep paha kodok ala Perancis dengan saus saffron pedas dan mayones wasabi

In the English-speaking world this dish is most often associated with French cuisine, and hence a commonly used insult for the French is the Frogs.Frogs legs or cuisses de grenouille are particularly traditional in the region of the Dombes (département of Ain). Widespread consumption is relatively recent occurring within two hundred years.

In Indonesian cuisine, frog-leg soup is known as swikee or swike, most probably brought by the Chinese community in Indonesia and popular in Chinese Indonesian cuisine. Swikee is mainly frog-leg soup with strong taste of garlic, gingers, and fermented soya beans (tauco), accompanied with celery or parsley leaves. Swikee is a typical dish from Purwodadi Grobogan, in Central Java province. There is also fried frog-legs in margarine and sweet soy sauce or tomato sauce, battered deep fried, grilled frog-legs or frog eggs in banana leaves (pepes telur kodok). The Javanese also eat the dried and crispily fried frog skin. The taste is close to the fried fish skin. Indonesia is the world’s largest exporter of frog meat, exporting more than 5000 tonnes of frog meat each year, mostly to France, Belgium and Luxemburg.Most of the supply in western Europe comes from frog farms in Indonesia, however there is concern that the frog legs from Indonesia were poached from wild frog populations that may be endangering wild amphibians.

French style plating and garnishing crime scenes reconstruction!

Ingredient :

French Style Frog Leg Recipe:

• 6 pairs of frog leg, frenched (cut the bone and meat juction in the bone end/joint then pulled the meat to another side)
• 1 tsp cajun seasoning (Mc Cormic)
• 1/2 tsp freshly grounded black peppercorn
• 1 tsp white wine vinegar
• 1 tsp olive oil (for spraying)
• 1/2 cup roasted purple potato, peeled, grated (for crusted layer)
• 2 tbsp butter
• 1 egg white
• salt and pepper to taste
• 1 tsp flour

Wasabi Mayonaise Recipe:

• 3 tbsp mayonaise
• 1/4 tsp wasabi paste
• 1/4 tsp mirin/ rice wine
• 1/2 tsp chopped garlic chives*optional

Creamy Chilli Saffron Sauce Recipe:

• a pinch of saffron thread
• 1/4 cup heavy cream
• 1/2 tsp chilli/cayyene pepper powder
• 1/2 cup white wine
• 1 tbsp butter
• 1 tsp olive oil
• 2 cloves garlic, pureed
• 2 cloves shallot, pureed
• salt and pepper to taste

French Style Plating Garnish:

• Poached baby carrot
• Roasted baby onion
• Poached spring onion
• Shaved cherry belle radish
• shaved cucumber
• Wasabi paste
• Edible micro greens
• Saffron thread
• Roasted frog feet

Instruction:

How to make wasabi mayonaise :

• Mix all ingredient in a glass bowl, set aside
• Refrigerate until serve

How to make creamy chilli saffron sauce:

• Add the saffron to the heavy cream, stirr well and let in infused into bright yellow color about 20 minutes
• Heat up butter and olive oil in a heavy bottom sauce pan, saute garlic and shallot puree until fragrant but not yet browned.
• Pour the white wine and add the chilli powderand , bring to boil
• Simmer until half amount, add the saffron infused heavy cream and season with salt and pepper, bring to boil
• Simmer until became a thick sauce

How to make french Style Frog Leg:

• Preheat oven to 200 degree Celcius.
• Pat dry the frenched frog leg, season with cajun seasoning, black peppercorn and drizzle with vinegar, set aside.

• Meanwhile, mix the butter and the grated sweet potato, set aside
• In another bowl, make a batter by mix egg white, flour, salt and pepper, set aside
• Pat dry the frenched frog leg, dip a half of the frog leg into the batter then dip into grated sweet potato mixture

• Arrange the frog leg in a oven rack, spray all over with olive oil
• Put into oven and roast the frog leg about 10 minutes, flip over and oven another 2 minutes

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12. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef

Stir Fried Long Bean (Rolled) with Minced Chicken and Beef Meat ala Dentist Chef

Long Bean or Vigna unguiculata subsp. sesquipedalis is a legume cultivated to be eaten as green pods. It is known as the yardlong bean, bora, long-podded cowpea, asparagus bean, snake bean, Chinese long bean or Kacang Panjang The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China. A variety of the cowpea, it is grown primarily for its strikingly long (35-75 cm) immature pods and has uses very similar to that of the green bean.They are best for vegetable use if picked before they reach full maturity; however, overlooked pods can be used like dry beans in soups. When harvesting, it is important not to pick the buds which are above the beans; since the plant will set many more beans on the same stem.

The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. As a West Indian dish, they are often stir-fried with potatoes and shrimp. They are also used in stir-fries in Chinese cuisine. In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (sambal) or used in cooked salads (kerabu). Another popular option is to chop them into very short sections and fry them in an omelette. In indonesia, locals used to make a hot and spicy thin curry with long bean and chicken innard like liver and heart, beef nnard are commond too.

Resep Kacang Panjang tumis daging sapi dan ayam ala resto!

Instead of cutting into pieces, i like to make a rolled long bean before stir fry. One of my friend  ask me about it when i put it in my Roasted Pigeon (Squab) with Spicy Szechuan Style Seasoning. You can use this rolled long bean on salad or side dish aswell, keep it in tight plasic box and last for about 3 days in a fridge.

Ingredients

• 1 pack long beans (250 gr), trimmed
• 4 cloves garlic, finely chopped
• 3 cloves shallot, finely chopped
• 1 onion, thinly sliced
• 2 cm ginger , finely chopped
• 1 1/2 tsp chili flakes/ 1 tbsp finely chopped fresh deseeded chili
• 1 tsp  cornstarch, dissolved with 1 tbsp water
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 2 tbsp oil
• 100 gr regular minced/ground beef
• 100 gr regular minced/ground chicken

Preparation

How to make Curled Green Bean (Long Bean Garnish) :

• In saucepan of boiling water, blanch green beans for 2 minutes. Put into ice water to retain the green color.  Drain and pat dry. Set aside.
• Fold the long bean about 10 cm from the bean end

• slip over the bean from the bottom of the long bean end

• Rolled out the long bean until 1 cm from the folded end

• Slip the long bean end to the folded end, stretch  al lil bit the bean end  to thighten the curled long bean

• Voila, Your curled long bean can be used as garnish or stir fried

How to make Stir Fry Long Bean With Minced Meat :

• In wok or large skillet, heat up oil over high heat, saute the garlic, shallot and ginger until slightly browned
• Add the minced chicken and meat, stir-fry the beef  and chicken until discolored about 4 minutes.
• Add onion and chili, stir-fry until onion is softened, about 3 minutes.
• Add green beans and the rest of ingredient, stir-fry until beans are tender-crisp, about 3 minutes, adding up to  water to prevent sticking, if necessary.

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