Jellyfish Salad Recipe (Resep Salad Ubur-Ubur) ala Dentist Chef

jellyfish salad recipe salad ubur ubur resep korea

Jellyfish consedered as delicacy seafoood produck in Asia, especially Korea, Japan and China. Nowdays, jelly fish is popular through out the world due to japanese and korean food invention. The jellyfish is salted  right after harvesting to prevent it ruined and discarded it’s poison. The salting process takes several times, then the jellyfish is ready to dried. If not dried they can spoil within a matter of hours. Once dried, they can be stored for a long period.

jelly fish recipe ubur ubur salad
Jellyfish is available in dried or ready to eat form. If you purchase the ready to eat jellyfish, you should to washed it with boilling hot water first to get rid the alum and sometimes the blanching agent like peroxide. If you had a dried jellyfish, choose the thick and flexible ones since it gonna tate better after cooking. The thin shredded  jellyfish is soften easilyand tend to be a gooey. The dried jellyfish is usually taste salty, you should washed it gently in running water before rehydrate ot soaking it overnight prior to cooking.
spicy jellyfish salad recipe soy jellyfish salad

Jellyfish salad is the most popular dish using jellyfish. Simple sesame dressing or dipping sauce is usually served with the jellyfish salad. Since the jellyfish is had a strong fishy aromas, i boiled it twice time. The first boil is actually just blancing to reduce the aromas and the second boil is infused with fragrance spice to make the dish even better. I like to make a hot, sour and spicy dressing with sea cucumber salad. usually i use shaved zucchini within the salad, but today the supermarket rearby my place is run out of it.

cold jellyfish salad recipe korean jellyfish salad japanese

Salad Ubur-Ubur

If try jellyfish salad in korean restaurant before. It’s ridiculously bland and dressed with too damned simple dressing. The sesame seed even not toasted and when i complained it to the manager, she appollogize for such unpleasant dish. They made another jellyfish salad and this time the salad is dressed well and served twice amount from the previous dish.

japanese jellyfish salad spicy salad ubur-ubur

Ingredients:

Jellyfish Salad Recipe:

  • 250 gr dried jellyfish, washed, soaked overnight, drained
  • 4 cups water
  • spice for boiling jellyfish :ginger, garlic, lemongrass, cracked black peppercorn,green cardamond, scallion

Jellyfish Salad Spicy Dressing Recipe:

  • 1 spring onions, thiny sliced
  • 1/2 tbsp rice vinegar or 1 tbsp leon juice
  • 3 cloves garlic, finely chopped
  • 1 bird eye chillies, finely chopped
  • 1  tbsp sesame oil
  • 1/4 tsp soy sauce
  • 1 tsp SAMBAL RICA-RICA
  • 1/4  tsp  szechuan peppercorns, toasted and grounded
  • 1/2 tsp toasted black sesame
  • 1/2 tsp toasted  sesame
  • salt to taste

Instructions:

How to Prepare and Cook  Jellyfish:

  • Fill a large  metal pan with 2 cups of water let it boil, put the jellyfish, bring to boil again and turn off the heat

resep salad ubur ubur cara mengolah masakan ubur ubur

  • Drain the jellyfish and set aside
  • Pour the other 2 cups of water and spice for boiling the jellyfish, let it boil 10 minutes.

step by step make jellyfish salad

  • Simmer the jellyfish for another 10 minutes, drained, set aside and refrigerate

boiled jellyfish salad recipe

How to Make Jellyfish Salad Spicy Dressing:

  • Heat up the sesame oil in a sauce pan, saute the chopped garlic until slightly browned, set aside and let it cooled to room temperature
  • Mix all dressing ingredients, chilled

How to Make Jellyfish Salad:

  • Mix the chilled boiled jellyfish with salad dressing, served cold as appetizer

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How to Soaking and Preparing Dried Sea Cucumber or Haisom (Cara Mengolah Teripang / Haisom Kering)

How to soak sea cucumber hoisom teripang kering rendam

Soaked and ready to use sea cucumber

First thing first, Don’t judge the book by it’s cover. If you’re not asian or especially chinese descent, you would say What the fu*k is that “familiar” thing???, well it’s a sea cucumber. Sea cucumbers are  marine echinoderms . Sea cucumber is 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). 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.But the sea cucumber can well absorb the  flavour and seasoning surround it. That’s why sea cucumber is usually cooked in superior stock/broth.

dried pricky sea cucumber

Dried Prickly Sea Cucumber

Sea cucumbers are made by drying fresh sea cucumbers. It can be divided into 3 major categories : Prickly sea cucumber), bald Sea cucumber and White teat sea cucumber.  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.

How to cook dried sea cucumber haisom soaking soft sea cucumber

Note the dried sea cucumber weight

Preparing dried sea cucumber need a little patient since it takes several steps. You mave to make sure that the container for soaking and boiling sea cucumber is free from debris, especially oil and rice. Oil and rice that contaminate the sea cucumber will make it dissolved in the brining water. Do not add salt when you prepare dried sea cucumber and make sure that your hand is clean hen handling this pricey stuff. When you cut open the stomach or peritoneum, make sure you did’t break the peritoneum too or it will be ruined too. Cut open the sea cucumber stomach after soaked for about 1-2 days depent on your sea cucumber size. Discard any internal organ and  brushed any sand and debris from the cavity. After boiled then simmered few minutes, the sea cucumber let cooled n the water and then refrigerate overnight. This process is repeated several days until the sea cucumber is soft enought to cook. Dried sea cucumber is usually can enlarged about 4-6 times it’s dried weight.

sea cucumber ready to cook soaked haisom

Soaked or rehydrated prickly sea cucumber

Instruction:

How to prepare, soak and clean dried sea cucumber:

  • Soak the sea cucumbers in water for about 1-2 days until soften (depending on their sizes) and changes the water daily
  • Put the sea cucumber  in boiling water and boil for about 10 minutes , simmer for about 30 minutes.
  • Turn off the heat, cover the pan, and allow the water to cool down.
  • Put the sea cucumber in a container with fully submerged  in the water and  refrigerated
how to soak sea cucumber water soft haisom

Make sure the sea cucumber is fully submerged in water!

  • In the next day, remove the sea cucumbers from the water and cut them open to remove internal organs and impurities( sand, rock etc).
  • Rinse them in running water and boil again  for about 10 minutes ,then  simmer for about 30 minutes.
  • Repeat this proccess several days later until the sea cucumber is soft enought to cook
  • If you not use the sea cucumber directly, seal the soaked haisom or rehydrated sea cucumber and put it in the freezer.

You can use the soaked sea cucumber in Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef

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Ikan Baronang Bakar Bumbu Rica-Rica & Sambal Dabu-Dabu (Grilled Rabbit Fish with Spicy Rica-Rica & Dabu-Dabu Salsa)

resep ikan baronang bakar rica rica sambal dabu dabu enak

Resep Ikan Baronang Bakar Rica-Rica

Sambal Dabu-Dabu is traditional hot, sour and spicy salsa from Manado, Indonesia. Sambal dabu-dabu is similiar to Mexican salsa for tacos. It’s consists  chopped tomatoes, freshly squeese calamansi limes or known as lemon cui or jeruk kesturi/kunci, shallots, chopped bird’s eye chili, lemon basil leaves, vegetable oil or coconut oil, and salt.  Sambal Dabu-Dabu is related to Sambal Matah from Bali which consist of finely sliced shallots, chopped bird’s eye chili, terasi or shrimp paste, with a dash of kaffir  lime juice. Both Sambal Dabu-Dabu and Sambal Matah is suits for any seafood, especialy barrbequed dish.
ikan rica rica bumbu sambal dabu dabu resep masakan manado
For the grilling or  barbequing seasoning, i use Sambal Rica-Rica. Another spicy and hot sambal from Manado, it uses ginger, chili, lemon and spices. Suitable for barbecue meats and seafoods. I’ve posted Grilled Beef Ribs with Indonesian Spicy Rica-Rica Sauce or  Resep Iga Sapi Bakar Bumbu Rica-Rica. For todays lunch, i use ikan baronang or rabbit fish, species from family Siganidae.  Common baronang in Indonesia is Baronang Susu (Siganus canaliculatus). This fish ir rather seasonal fish with a white, sweet and succulent meat. Ikan baronang is usually grilled, deep fried or even pepes (steamed with banana leaves wrap).

resep ikan bakar rica sambal dabu-dabu mentah grill fish

Since i’m starving and literrary can wait longer to cooked through the fish with grilling, i deep fried the fish first to cheated the cooking duration. Well, some of the restaurant did this too. The fish is usually seasoned, deep fried until half done than grilled with  some seasoning applied. The fish is grilled just to infused the smokey aromas and this can get rid  the fishy smells.

Ingredient:

Grilled rabbit fish (ikan baronang bakar) recipe:

  • 1 (600 gr) ikan baronang or rabbit fish, cleaned
  • 2 tbsp lemon juice
  • 3 cloves garlic, mashed
  • 3 cm ginger, grated, juiced
  • salt and peper to taste
  • 3 tbsp SAMBAL RICA-RICA
  • oil for deep friying
  • SAMBAL DABU-DABU

Instruction:

How to make grilled rabbit fish :

  • Marinade the rabbit fish with garlic, ginger juice, lemon juice and salt, let it refrigerate for 30 minutes
  • Meanwhile, set your barbeque charcoal
  • Deep fried the rabbit fish until half done#optional
  • Spread SAMBAL RICA-RICA all over the rabbit fish
  • Grill until the fish is cooked through
  • Served with SAMBAL DABU-DABU

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Resep Sambal Dabu-Dabu Khas Manado (Manadonese Raw Chilli Salsa)

resep sambal dabu dabu ikan bakar

Sambal Dabi-Dabu Khas Menado

Sambal dabu-dabu is traditional hot, sour and spicy salsa from Manado, Indonesia. Sambal is a hot  chili-based sauce. Sambals are popular in Southeast Asia.  Typically made from a variety of chili peppers, it is sometimes a substitute for fresh chilis and can be extremely spicy for the uninitiated. Sambal dabu-dabu is similiar to Mexican salsa for tacos. Its  consists  chopped tomatoes, freshly squeese calamansi limes or known as lemon cui or jeruk kesturi/kunci, shallots, chopped bird’s eye chili, lemon basil leaves, vegetable oil or coconut oil, and salt. Sambal dabu-dabu along with ikan asin goreng ( crispy deep fried salted fish) is a common condiment with Tinutuan or Bubur Manado (Menadonese Vegetables Porridge)

resep masakan menado sambal dabu dabu

Sambal Dabu-Dabu Over Grilled Fish

Sambal rica-rica is related to SAMBAL MATAH from Bali which consist of finely sliced shallots, chopped bird’s eye chili, terasi or shrimp paste, with a dash of kaffir  lime juice.  Both Sambal Dabu-Dabu  and Sambal Matah is suits for any seafood, especially barbequed dish.Besede both raw sambal, i used to served any seafood with SAMBAL RAWIT or bird’s eye chillies sambal. Another Manadonese popular sambal is SAMBAL RICA_RICA. Rica-rica uses ginger, chili, lemon and spices, its suitable for barbecue meats like my Resep Iga Sapi Bakar Bumbu Rica-Rica ( Grilled Beef Ribs with Indonesian Spicy Rica-Rica Sauce)

Sambal Dabu-Dabu with Tinutuan (Bubur Manado)

Sambal Dabu-Dabu & Ikan Asin (Salted Fish)  with Tinutuan (Bubur Manado)

 

Resep Sambal Dabu-Dabu Khas Manado (Manadonese Raw Chilli Salsa recipe)

Ingredient:

Sambal dabu-dabu recipe:

  • 6 red bird’s eye chillies, thinly sliced
  • 6 green bird’s eye chillies, thinly sliced
  • 8 shallots, thinly sliced
  • 2 riped tomatoes, deseeded, diced
  • 6 jeruk kunci/lemon cui or kalamansi lime, squeezed
  • 2 tablespoon coconut  oil
  • 2 tbsp chopped daun kemangi or lemon basil leaves
  • salt and pepper to taste

Instruction:

How to make sambal dabu-dabu:

  • Mix all ingredient in a glass bowl, set aside and refrigerated

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Homemade Sweet Potato Gnocchi Pasta salad with Amaranth, Roasted Aubergine and Kalamata Olives

sweet potato gnocchi recipe homemade purple gnocchi

Homemade Sweet Potato Gnocchi Pasta Recipe. Gnocchi ia a thick and soft  Italian  pasta that consist of semolina flour, potato and egg yolk. Instead of potato, you can substitude with , pumpkin, or any rooted veggies like sweet potato, carrrot or beet roots etc. You can made it with various sauce, you can served it with tomato base sauce like sun dried tomato pesto, spicy tuna and tomato sauce or spicy chilli tomato sauce; or peanut pesto sauce. Gnocchi is usually served as appetizer, thats why i like to served purple sweet potato gnocchi as  a simple and refreshing salad with a springkled sumac and a lil drizzled of truffle oil.

HOMEMADE GNOCCHI RECIPE SWEET POTATO GNOCCHI SALAD

Today i made a homemade purple sweet  potato from scrath.  The purple sweet potato tagged as japanese purple sweet potato, googling search end up as Okinawan purple potato. This sweet potato is really sweet in taste and had a dark purple color. I’ve try many times made a mashed purple sweet potato fo my Confit d’Oie /Goose Confit Recipe Serve with Cherry Tomato & Musrooms Confit, and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing.  The Okinawan purple potato made a very impressive purple coloring for many dish like pasta, cake or even bread.

sweet potato gnocchi recipe purple sweet potato gnocchi

Forget the store brought gnocchi since homemade gnocchi is preety easy to made and it taste far away greater than the the instant gnocchi. In rush hours meals, i like to made the gnocchi  into a tiny long tubular and simply cut it 1 1/2 inchs and directly boiled it. But when my niece is in town, she always did the fork  pressing to make a fork punch pattern in the gnocchi.

Ingredient:

  • 250 gr purple potato, peeled
  • 100 gr semolina or all purpose flour plus more for dusting
  • 1 tbsp cheese powder
  • 1 tbsp olive oil
  • salt and pepper to taste

Gnocchi Pasta Salad Recipe :

  • 1 aubergine or eggplant, cui tinto bite sice and roasted until cooked and had a  nice charred golden brown surface
  • 1 cup amaranth( we used to called this as spinach in Indonesia)
  • 2 hard boiled egg, quartered
  • 1/2 cup kalamata / black olives, halved
  • grated cheese
  • a pinch of SUMAC
  • black truffle oil
  • salt and pepper to taste

Instruction:

  • To make the pasta, cut the sweet potatoes an wrap with alumunium foil and bake until fork tender for about 20 minutes.
  • Remove the potatoes and let it cool, place into a bowl and mashed  the flesh through a fine sieve metal strainer.

homemade gnocchi from scratch recipe

  • Add the cheese, salt , pepper and all purpose flour and olive oil and mix until dough forms.

how to make sweet potato gnocchi recipe purple gnocchi

  • Place the dough on a lightly floured surface and knead until smooth and elastic, about 6 minutes.
  • Add additional flour if the dough is still sticky. Then, quartered
  • Roll each section with a floured rolling pin into a long tube like roll.

step by step making sweet potato gnocchi homemade gnocchi recipe

  • Cut each section into 1 inch bite-size sections.

easy gnocchi step by step recipe sweet potato gnocchi

  • Gently press the gnocchi section with fork

how to make gnocchi with fork

  • Roll a fork over the top to get the ridges.

purple sweet potoato gnocchi homemade recipe from scrathc

  • Bring a large pot of salted water to a boil and cook until the gnocchi starts to float.
  • Remove the gnocchi from the cooking water and drained
  • Your purple sweet potato gnocchi is ready to serve with your own preference sauce

How to Make a Gnocchi Pasta Salad:

  • Mix all ingredient and served cold as appetizer

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Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

yong tou foo recipe tofu stuffed  fish paste recipe

Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong tau foo , yong tofu, yong tao foo, yong tau fu, yong tau hu, or yen tafo in Thailand is popular street vendor soup that consist fish ball, soft tofu and veggies  that stuffed with fish paste. This is originally from Chinese Hakka that  popular in China, Singapore, Malaysia, Indonesia and Thailand. The general stuffing for young tao foo is minced fish and/or chicken or pork that mixed with egg white and starch onto  a smooth paste. Yong tao foo is usually served in a clear broth. The yong tou foo is cut up to a bite size  just before serving.

how to make yong tofu yong tau fu recipe homemade stuffed tofu

Yong Tau Foo Recipe Fish Paste Stuffed Tofu

Various veggies can be stuffed with fish paste, commonly bittergourd, mushrooms, chillies, eggplant, radish and eggplant. The bitter gourd and chillies must be soaked with salt water first to reduce the langu or strong bitter and hot taste. The Hakka style yong tou fu is usually deep fried or pan fred first to get nice browned color. Instead of serving in a aclear broth, the Hakka style is usually braised with fermented yellow  bean or tauco and a minced meat.

resep tahu isi ikan daging ayam isi tahu

Resep Sup Siomay Tahu Isi Adonan Ikan

Yong tau fu is called tahu isi ikan or fish paste stuffed  tofu in Indonesia.The other tofu and veggies stuffed with fish paste is called siomay. Siomay is usually served with peanut sauce and kecap manis or  sweet soy sauce. In  Palembang, one of the largest city in Indonesia, we used to called a fish meat ball soup as tekwan. Tekwan is fish ball soup in a clear broth with  jullienned earwood mushrooms. I like to add some heavy cream or thick coconut cream to the fish paste to make it not too chewy when cooked. The coconut cream made the filling easily chewed but the texture is still slightly crunchy. Instead serving with hot and  sour dip, i like to serve the yong tofu with sambal tauco or spicy fermented bean sauce.

homemade yong tau fu yong tofu stuffed fish tofu

Recipe HomemadeYong Tau Foo (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Ingredient:

Yong Tau Foo recipe:

  • 4 large tofu block, cut in half into 2 triangle, poke a hole in the center to tuck the stuffing
  • 1 bitter gourd, deseeded cut 1 inch, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 red chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 green chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
  • 10 shiitake mushrooms, cut the stem
  • 1 radish, cut in half longwise, poke a hole in the center to tuck the stuffing
  • 1 oyong or young chinese gourd, cut 5 cm and discard the soft core
  • 6 baby japanese eggplant, discard the core and poke a hole in the center to tuck the stuffing
soak bitter goud with water get rid the bitter taste

Soak the bitter gourrd and the chillies to reduce the bitter and hot taste

Yong Tau Foo Fish Filling Recipe :

  • 700 gr fish paste( i use 1 kg fish paste)
  • 300 gr minced chicken/pork (you can replace with fish paste too)
  • 12 cloves garlic
  • 2  egg white
  • 2 scallion, finely chopped
  • 3 red chillies, finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 cube chicken buillion
  • salt and pepper to taste
  • 1/2 tbsp sesame oil
  • 2 tbsp cornflour
  • 4 tbsp heavy cream/ coconut cream*optional

Instruction:

How to Make Yong Tau Foo:

  • Mix all stuffing ingredients (except the chopped scallion and chillies)
  • Set aside about 300 gr of the filling mixture to make a fish ball
  • Mix the rest of it with the chopped  scallion and chillies for the filling
  • Pat dry all veggies, dip or apply the tapioca  flour in the stuffing surface
step by step making yong tau foo stuffed tofu with fish paste

Dip the bitter gourd in a tapioca starch before stuffed with fish paste

  • Drag the access flour
  • Stuffed the filling with a teaspoon, don’t overfilling
bitter gourd stuffed with fish paste

Stuffed bitter gourd with fish paste

  • Put all stuffed veggies in oil coated  pirex bowl
steamed tofu stuffed fish paste

Yong tau foo before steamed

  • Steam over high heat for about 10 minutes
  • Let it get to room temperature
  • Pan fried with a little of oil to browned it just before serving
fried yong tau foo recipe homemade stuffed tofu

Fried Yong Tau Foo

 Fish Ball and Broth Recipe:

  • Bring 4 L water to boil
  • Add the fish head, fish bone and chicken bone and season with salt and pepper
  • Add 1 bulb garlic and 1 cut onion, bring to boil
  • Simmer for about 30 minutes
  • Strain the liquid with fine sieve cheese choth and discard the solid ingredients
  • Keep the broth warm and not get boiled
  • Make a fish ball with 2 tablespoons and put it into the broth
  • Your fishball is ready when it floated.
  • Served it with fish paste stuffed veggies and #SAMBAL TAUCO
resep saus tauco sambal tauco

Sambal Tauco

Resep Sambal Tauco or Fermented Bean Sauce Recipe :

  • 2 tbsp taucho or fermented bean paste
  • 3 cloves garlic, roughly chopped
  • 1 tbsp fried peanut (i use instant gado-gado or peanut sauce)
  • 3 shallot, roughly chopped
  • 30 bird eye chillies
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp oil
  • 1/2 cup stock

How to Make Spicy Tauco Sambal:

  • Heat up the oil in a saucepan and browned the garlic, shallot and bird eye chillies, let it slighly cool
  • Process all ingredient except the stock in a blender untol smooth
  • Saute the mixture until fragrant
  • Add the stock, bring to boil
  • Simmer to reduce the fermented bean sauce until thicken

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