Resep Kalio (Indonesian Brown Rendang or Stewed Beef in Spicy Coconut Curry)

Resep kalio daging sapi rendang padang indonesian beef rendang brown color
Rendang along with Nasi Goreng in one of the most popular Indonesian dish through out the world. CNN even established rendang as number one of from World’s 50 Most Delicious Foods’ list.  You may know about rendang but none with KALIO. KALIO is a type of rendang that cooked in shorter period, where the coconut milk has not completely evaporated and caramelized onto  a dark brown or almost black color. Some people like to add kelapa sangrai tumbuk or toasted grated coconut to the rendang but  rarely to the KALIO. Kalio or Gulai is one of the characteristic foods of Minangkabau and Sumatra culture, it is served at ceremonial occasions and to honour guest. Even we celebrate christmas with rendang and lontong or rice cake in thin coconut curry as a influenced from moslem comunities. Just like blackforest and even christmas log cake that served during the Ied.
beef rendang recipe indonesian food kalio sapi resep
KALIO is a dry version of gulai or stewed beef  or any meat  in heavy coconut curry, but not yet caramelized like RENDANGKalio is actually well known as RENDANG in abroad. This dish is also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Malaysian and Singaporean rendang is more like KALIO which is lighter in color and taste compared to its Minang counterpart. In Minangkabau culinary tradition, there are stages on cooking meat in spicy coconut milk. Its category is according to the liquid content in cooked coconut milk, ranges from the soupy most wet to the most dry: Gulai Kalio Rendang.The ingredients of gulai, kalio and rendang is almost identical with the exceptions that gulai usually uses less red chilli pepper and got more turmeric, while rendang uses richer spices. If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, you have gulai. If the process continues well until the coconut milk is partly evaporated with brownish colored meats, then you have kalio. When the process continued hours more until the liquid completely evaporated and the color turns to dark brown almost black in color, then you have rendang. According to this notions, the real rendang is those with less liquid contents. The colors also indicate the differences; gulai have light yellow color, kalio is brown, and rendang is dark brown. However, today there are two kinds of rendangs commonly found: dried and wet

indonesian beef curry recipe stew beef in coconut curryKalio is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices. This spice mixture is called pemasak in Minangkabau. Traditional Padangnese kalio takes hours to cook (usually two hours), not like rendang that requires  twice times longer. The meat pieces are slowly cooked in coconut milk and spices at precisely the right temperature until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. During the process, the meat should be slowly and carefully stirred in the spicy coconut milk mixture and turned over without burning or ruining the meat well until all the liquids have evaporated but not yet caramelized.indonesian rendang recipe beef rendang from indonesia authentic kalioresep kalio pedas gulai sapi padang

Resep Kalio Daging Sapi Pedas Khas Padang:

Ingredients:

Beef Rendang Recipe:

daging sapi potong memanjang untuk rendang

  • 1 kg daging gandik sapi or beef silver side or chuck, cut 4x4x2 cm following the meat fibers
  • 2 stems  daun salam or Indonesian bay leaves
  • 2 kaffir lime leaves, deveined
  • 4 lemongrass, bruised
  • 4 cup coconut milk from 2,5 matured coconut
  • 2 cup water
  • 4 tbsp vegetable oil

Spice Paste :

Instruction :

How to make beef rendang:

  • 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.

step by step making beef rendang daging sapi cara membuat rendang

  • Pour 1 cup coconut milk, add lemongrass, kaffir lime leaves, bay leave, let it boil and slightly evaporated

step by step cara membuat rendang daging sapi

  • Continue stirring the mixture until the oil is separated or driven off from the mixture

beef rendang recipe step by step recipe photos

  • Add beef meat. Stir another 15 minutes until the meat is throughly cooked

resep kalio daging sapi gulai sapi rendang sapi

  • Pour the remaining coconut oil and water, bring to boil

kalio beef indonesian brown curry recipe

  • Simmer  and continue to stir it gently until the kalio broth is thicken.
  • You may see theat the oil id driven out fron the seasoning, after 2 hours your kalio is ready
  • Serve with steaming hot rice

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Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

braised sea cucumber abalone duck feet web recipe braised duck with haisom

Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Sea cucumbers are  considered as delicacy and used for human consumption from ancient times. The harvested product is variously referred to as Teripang in Indonesia, Gamat in Malaysia and Haisom, Hoisom (Haysem) in Mandarine. Hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community.  Dont get hesitate to purchase the dried sea cucumber in chinese store because this ugly looking creatures is can shocked you for it’s price. Mine was about 200 USD for a kilos of gamma (prickly sea cucumber).

Dried  sea cucumber must be prepared  or soaked several days prior to cooking, thats why i suggest you soaked the sea cuucmber in a large batch and save it in the freezer.In my previously post about How to Preparing and Soaking Dried Sea Cucumber, you should follow the instruction carefully because actually you won’t to ruined this pricey chinese ingredient.

braised sea cucumber duck feet goose web with oyster sauce superior stock abalone recipe

Recipe Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Despite the pricey price tag, sea cucumber or haisom is actually taste bland and had a chewy and jelly like texture. Ths is pricey due to health benefits and i guess you’ll gonna dissapointed if you espected such a gourmet ingredients.Even sea cucumber is sctually taste bland, but it can well absorb the  flavour and seasoning surround it. That’s why sea cucumber is usually cooked in superior stock/broth.

resep angsio haisom dengan abalone dan jamur

Resep Angsio Haisom dengan Abalone dan Jamur Hioko

They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.

resep angsio haisom abalone jamur dan kaki bebek

Since my sister just give birth of my lovely nephew, Calvin Matthew Sihombing, i’ve made a collagenous and replenish food for newly giving birth mother fot this following weeks. My little hero was born with 50 cm lenght and weighted 3,6 kilos with literary half weight on his chubby cheek :). Here several recipe for early giving birth mother that i’ve been posted before:

  1. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
  2. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
  3. Steamed Chicken with Fermented Black Bean & Mushroom
  4. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
  5. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
  6. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

calvin matthew sihombing

INGREDIENT:

Braised Abalone Recipe :

  • 2  @ 300 gr Rehydrated/Prepared Dried Sea Cucumber
  • 6 pairs of duck/ goose feet/web, blanched, peeled
  • 5 medium Rehydrated/ Prepared Dried Abalone
  • 6 cloves garlic, bruished
  • 1/2 pack enoki mushrooms
  • 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
  • 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
  • 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
  • 2 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

  • Heat up the 1 tbsp oil in a heavy bottom sauce pan, let it browned a little bit
  • Put the prepared sea cucumber, prepared abalone, duck/goose feet, and mushrooms, saute about 2 minutes
  • Pour the superior stock, bring it to boil
  • Simmer with your lowest flame for about 2-3 hours until the stock is reduced
  • Nearly done, add the  enoki mushrooms
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Voila your braised sea cucumber is ready to serve in your special celebration

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Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts

steamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fish

Steamed fish with egg white, mushrooms and ginkgo nuts

Marble Goby Fish or Oxyeleotris marmorata, the marbled sleeper or marbled gudgeon, or Soon Hock orin Cantonese, betutu or ketutu fish, ikan betutu, ikan malas, bloso, bodo-bodo, ketutu, ikan hantu in Indonesian is a widely distributed species of freshwater fish in the family Eleotridae. This species is an economically important fish in Southeast Asia, especially in Malaysia, Singapore, Thailand and Indonesia. It is highly popular among the Chinese community due to its fine texture, tasty white flesh. In Malaysia, commercialization of this type of fish is not widely established. Demands are largely dependent on wild populations thus fetching high prices in the market. You can cook this fish many ways, Steamed “Sun Hock” Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste, or Steamed Fish with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi).

recipe steamed fish egg mushroom ikan steam kukus ikan malas

Hongkong Style Steamed Sun Hock Fish

Marble Goby or  is famous among indonesia chinese descent for it’s pricey succulent meat. This largest freshwater goby can reach 10 kg in suitable inviroment. Though it’s had some scarry looks, it so delicacy hand the high ratio of albumin protein can help u healing your wound. Steaming it’s the best way to preserve the natural flavour of this fish, yet so simple, healty and delicacy.

steamed fish sun hock fish mushroom egg ginkgo nuts

Ginkgo nuts with fish, mushrooms and egg white: super food for brain!

Steamed fish with egg white and ginkgo nuts it’s  believed to have healing properties. The steamed fish and egg white contains tons of albumin protein. It is said, best eaten after surgeries or giving childbirths. The ginkgo nuts is a good source of nutrition for brain. Some says the white fish flesh, egg white and ginkgo biloba nuts can lead to prolonged life for elderly. Another type of steamed called “drungken” fish, which contains  strong rice wine or liquor infused to the egg white before steaming. It’s believed to increased libidos. Instead using marble goby, you can use any type of fish, but i recomended using tiger grouper or  chinese silver pomfret for this steamed fish.

Ingredient:

  • 1 small marble goby/ ikan betutu, about 400 gr, cleaned, buterflied from the back, deboned
butterfly fish brom back

Butterfly the fish from the back and debone the fillet

  • Marinade : 1 tbsp lemon juice + 1 tbsp chopped ginger+ 1 tbsp chopped garlic
  • 1 large dried shiitake/hioko, soaked, jullienned
  • 2-3 egg white
  • 1 tbsp deep fried ginger
  • 1 bird eyechili, finely chopped
  • 1 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 2 tbsp  of  angciu /chinese cooking wine
  • 1 tbsp oyster sauce
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped

Garnish: spring onion, Julienned, soaked in ice water until it become to curl.

Instruction :

  • Rub the fish lighly with marinade, set aside
  • Mix the egg white,  rice wine, oyster sauce and the mushrooms
  • Put the fish in steaming pyrex bowl, pour the egg white mixture and put the ginkgo nuts
recipe steamed fish with egg white mushroom

The Fish before steamed, should i called this whole fish chawan mushi ???

  • Steam the fish about 2 minutes until half done
hongkong style steam sun hock soon hock marble goby ketutu steam betutu

Steam fish with hight heat !

  • Put the rest ingredients except the garnish
  • Steam the bowl in your highest fire for about 5 minutes
  • Put the fish in a serving plate, garnish with spring onion

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Squid Ink Sauce Spaghetti or Pasta Nera/Negro (Pasta Tinta Cumi) ala Dentist Chef

squid ink sauce spaghetti pasta with blackened salmon pan fried

Squid Ink Sauce Spaghetti or Pasta Nera/Negro

Squid ink pasta sauce is popular Italian cuisine. The squid ink pasta is called Pasta Nera or Pasta al nero di seppia in Italian,  Negro Pasta or Negre Pasta in Spanish. It’s have a very fresh sea aromas with a nice savoury hint. Just make sure u use a very fresh squid for this recipe. You can harvest squid ink by gently pulling the squid head then collect the ink sack from the squid. Squezze the black ink from the sack and it’s ready to use. Squid ink has been popular to coloring food, include famous  black homemade squid ink infused pasta or arroz negro, squid ink risotto.

negro pasta squid ink black pasta recipe

Squid Ink Sauce Spaghetti or Pasta Nera/Negro

The basic recipe for squid ink sauce is onion, garlic, tomato and squid ink.  You dan use sun dried tomato to for more deep flavour.For the quid ink, you can use freshly squezzed squid ink or the jarred quid ink for this recipe. My fried told me that squid ink is needed to sauteed or evaporated first while cooking to release the “sea” aromas. That’s why i pour the squid ink before adding the sun dried tomatoes. Season with a  good italian herbs and some chilli flakes to make some kick to the dish. I served the pasta with BLACKENED SALMON FILLET

blackened salmon fillet recipe pan fried salmon

Blackened Salmon Fillet with Squid Ink Sauce Pasta

Squid Ink Sauce Spaghetti or Pasta Negro Recipe:

Ingredient:

  • 125 grspaghtti pasta, cook with package instruction
  • 2 tbsp olive oil or truffle oil for drizzling
  • spinach salad for garnishing
  • diced yellow, red plum tomato and bird eye chillies for garnishing

Sun Dried Tomato and Roasted Pepper Sauce Recipe:

  • 1 tbsp squid ink (from 4-5 medium size squid)
  • 50 gr HOMEMADE SUN DRIED TOMATOES, soaked  with boiling water for 10 minutes, drained and finely chopped, reserve the liqid
  • *2 fresh tomato if you don’t have sun dried tomato*
  • 3 cloves garlic, finely chopped
  • 1/2 onion, finely chopped
  • 2 tbsp  grated parmesan cheese
  • a pinch of oregano
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil

Instruction:

How to Make Squid Ink Sauce:

  • Heat up the olive oil in a sauce pan, saute the onion and garlic until fragrance and slightly browned
  • Add the squid ink and let it evaporate a lil bit
  • Add the sun dried tomato and saute another minute
  • Pour the liquid from soaking sun dried tomato, season with salt, pepper, cheese and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Mix and toss the pasta to the sauce
  • Serve with BLACKENED SALMON FILLET

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Blackened Salmon Fillet Recipe ala Dentist Chef

blackened salmon recipe how to blackened salmon fillet

Blackening or Blakened  is a cooking technique term to blakening or crusting a spice mixture in fish skin.  Blakening used in the preparation of fish and other foods. This is one of famous cajun cuisine.  The fish fillet dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. After that the fish drizzled in a mixture of olive oil and melted butter then pan seared in a very hot cast-iron skillet to make a perfect crusted layer. Well, this blakened salmon taste more kick’in spice than my Cajun Style Grilled Tuna Steak. If you like cajun seasoning, i think you would like blackened salmon even more because it use chilli or cayenne powder instead just paprika powder.

blackened salmon fillet recipe pan fried salmon

Blackened salmon fillet

The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. This  recipe  can be applied to any types of fish and other protein sources, such as steak or chicken cutlets but i think salmon is the most used protein in blakening technique.

Ingredients:

  • 2 @ 200 gr  salmon fillet, skin-on
  • 1 tsp chilli powder
  • 1 tsp paprika powder
  • 1/2 tsp thyme, finely chopped
  • 1 tsp oregano flakes
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 100 gr butter, melted

Instruction:

How to make Blackened Salmon Fillet:

  • Pat dry the salmon fillet
  • Season with all ingredient, let it marinade about 20-30 minutes
  • Heat up a stainless still skillet until sizzling hot
  • Seared the salmon fillet (the skin side must be seared first) about 2 minutes each side, depends on how thick is your salmon fillet
  • Seved it with your preference sauce or salsa, i recommend for Balinese Sambal Matah or Dabu-Dabu Salsa
  • I served with Squid Ink Sauce Pasta Spaghetti

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Smoke-Roasted Chicken with Honey and Chilli Glazed ala Dentist Chef

smoke roasted chicken recipe roasted chicken honey glaze spicy

Roasted Chicken with Honey Glazed

Roasted chicken is sounds familiar to you, but not smoke-roasting. Smoke-roasting is similiar to hard smoking, but the temperature reached 121 Celcius.  Everince i’ve try to made a smoked fish, smoked lamb, smoked beef, and smoked goose, i’m tempted to try smoking some other meat. Actuallly i’ve try to smoke chicken breast several times. Today i’m try to smoke-roasting baby chicken, i just marinade the chicken without curing it. Baby chicken is very tender and moist and it must handle properly. Try to purchase baby chicken weighted not more than 500 grams since it’s still meaty and not too fatty. I’ve try to cook the baby chicken into Roasted Baby Chicken Stuffed with Ricotta Cheese and Long Pepper Rubs.

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Smoke-Roasted Baby Chicken with Sambal Matah and Sweet Potato Fries

Smoke roasting or smoke baking refers to any process that has the attributes of smoking combined with either roasting or baking. This smoking method is sometimes referred to as “barbecuing”, “pit baking”, or “pit roasting”. It may be done in a smoke roaster, closed wood-fired oven or barbecue pit, any smoker that can reach above 250 °F (121 °C), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so the chips burned and produce a smokebath, just make sure you had a well ventillation

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Carved Smoke Roasted Baby Chicken

For marinade the chicken, i use garlic, ginger, white peppercorn, and seasalt.   One of the most important step in hot smoking salmon is to make a pellicle/thin dried layer on the chicken to prevent the  fat melted and the moisture totally drained out on smoking. I choose to make this pellicle formed with putting the chicken on metal rack and set the air conditioner or fan in the higest winds as possible to expose the chicken skin to drained the surface and make a perfect pellicle layer. Don’t forget to flip out the chicken to make a pellicle all over. For glazing the chicken, i use honey, black bean and fine chilli powder.

roasted baby chicken honey glaze

Very small roasted baby chicken leg

crispy roasted baby chicken recipe

looks at the the remaining marinade and how moist the smoke-roasted baby chicken

Ingredients:

Roasted Baby Chicken Recipe :

1 baby chicken, mine was 495 gr

Roasted Baby Chicken Marinade:

  • 1/2 tsp salt
  • 6 cloves garlic
  • 2 tbsp chinese light soy sauce
  • 1 tbsp shaoxing (Chinese cooking wine)
  • 2 cm knob rock sugar
  • 3 cm  ginger root
  • 1 tsp white peppercorn
  • process all ingredienst onto a fine paste

For Baby Chicken Glazing:

  • 2 tbsp honey
  • 1 tbsp garlic powder
  • 1 tbsp oil
  • 1/4 tsp szechuan peppercorn powder
  • 1 tsp chili powder
  • 1/2 tsp oyster sauce
  • 1 tbsp rice vinegar
  • salt n pepper to taste
  • mix all ingredient, set aside

Instruction :

How to make a Smoke-Roasted Baby Chicken:

  • Clean and pat dry the chicken all over.
  • Rub and massage the marinade all over the chicken, let it marinade overnight in the fridge
  • Discard the marinade from the chicken and pat dry the skin, dont discard the marinade from the cavity
  • Smoke the baby chicken with high heat ( the step by step smoking  process)
  • Nearly done, apply the glazing mixture in the chicken skin
  • Let it dry a lil bit by exposing with a fan
  • Meanwhile, preheat the oven in 250 C
  • Roast the smoked baby chicken to let the glazing mixture caramelized
  • Make sure you watched the chicken closely since it can easily burned
  • Serve with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

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