Resep Angsio Kerang Abalone: Resep Khas Imlek!
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!
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.
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
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!
Looks impressive!
🙂
Wow, I have not had abalone for a while, you got my mouth watering just by looking at the pictures….looks delicious and nicely presented.
Have a great week 🙂
If i were lived in Japan, i’ll buy the live abalone everytimes,,,
this is preety rare stuffs here Juliana,,,
Thank you for all of the time you spent educating your readers on abalone. I’ve learned so much from your post. Your photos are just beautiful!
what a pleasure and honoured for me….
I have never tried abalone, but you’ve made me want to soon! Very informative post.
With a proper treatment. you won’t regret to try on abalone
ada gitu abalon kering? ga alot?
ada mbak, tp biasanya di jadiin sup atau angsio yg dimasak berjam2 dgn slow cooking…..
hasilnya tergantung pengolahan abalone itu sendiri, abalone kering yg sudah diolah dgn perendaman n dimasak dlm waktu lama bs empuk n gak alot….
mungkin tdk se-crunchy abalone segar atau kalengan, tp rasanya lbh intens….
We love abalone and they look so good in your oyster sauce! 🙂
Thx Nami, i’ve never seen anyone who regret abalone actually…
Ada kepiting di foto, bikin ngilerrrr
🙂
I’ve not had abalone for quite some time and your pictures sure do make it look appealing, Dedy. Well done.
Abalone is always being remembered dish, weather for it’s taste, texture and flavour or for the price tag..hehehe
have your own festive John…
So gourmet and wonderful 😀
Cheers
CCU
Thx CCU
Laparr deh kalau masuk ke blog dentistvschef :).
hehehe, makanya ksini kak..
biar tak masakin….
gw suka sirik ama orang yg jago masak 😦 hebat keahlian nya. Karena gw cuman jago makan dan bikin badan melar 🙂
oh….
jd inget ttg lumba2 pake payung ya…
hehehehe
*gubrak
Never imagined abalone to look like that! Looks delicious! Thank you for the educational post on abalone! 🙂
thx, welcome aboard my friend…
Sounds delicious! Thanks for sharing!
You should have some….
Beautiful dish! All the chefs in Hong Kong would be quite impressed with your culinary skills. I quite like your superior stock and the beautiful sauce on your abalone. Abalone are quite expensive and rich tasting so most generally reserved for special occasions.
That’s too kind of you Bam….
Unluckyly, this dried abalone is product of Indonesia but can even find it around here,
Chinese descent save this mostly for Chinese new year festive,,,
Wow your Abalone look so supremely delicious. Great photos and a luxurious idea
GIve it a try, worthed….
We have lots of fresh abalones here do you think I can use those instead? This recipe looks delicious
Yes of course you are,
Lucky you, no need to rehydrate the abalone..
you can cut off the cooking timing to prevent overcooking..
LOL, funny story about your grandmother. 🙂 I will have to track down some abalone and make this. Everything looks and sounds delicious. I like how you paired the sauces and the mushrooms with the abalone.
Sometimes the elder give a surprise comment….
gibe it a try, you won’t regret it, Guaranteed!
Halo…mau nanya kalau utk ngrebus kaldu atau istilahnya simmering, pancinya hrs ditutup ga ya? Kalau hrs rebus selama 4-6 jam tnp ditutup pasti airnya cepat habis. Tp kata org kalau mau menghasilkan kaldu yg jernih, tutup panci hrs dibuka. Mana yg benar ya? Thks seblumnya. Oh ya..kreasi masakannya luar biasa…ga kalah dgn chef hotel bintang lima 🙂
halo juga mbak, klo braised biasanya pancinya ditutup, ada bbrp metode sebenernya, bisa dgn api kecil sekali yg langsung atau panci bertutupnya dimasukkan ke kalam oven, tinggal ilih aja yg mana yg lbh gampang..
makasih dah berkunjung ya….
Berarti panci tetap ditutup ya? Baik diatas kompor maupun dalam oven? Oke deh makasih banyak. Saya mau coba praktek. Mudah2an sukses. Thanks ya…
Dear Mr. Pardede,
I saw your tasty photo of Abalone on the internet. I am a biologist and am writing a paper about Abalone hybrids entitled “The Genetic family of the Haliotidea” for the German science journal “Studium Integrale”. It is a non-profit science journal so I get paid nothing for publishing the article. I would like to show at least one photograph of tasty, well prepared abalone. Please may I have permission to use your lovely photograph. Please also let me know how you would like me to credit you for the photo. Thank you so much for considering this request and best regards,
Nigel Crompton, Ph.D.
The article is really awesome…keep posting these blogs
Thanks