Octopus Recipe: Spicy Octopus with Chilli and Garlic Recipe

Spicy Octopus with Chilli and garlic Sauce

Octopus with spicy chilli and garlic sauce is one of easy and tasty octopus recipe. Octopus  had been a used for human consumtions from centuries ago in many cultures.  Whole octopus are edible, but the leg  parts are mostly used. Octopus is a common ingredient in Japanese cuisine, like  takoyaki, and akashiyaki. In Korea, baby octopus are eaten alive as a novelty food. A live octopus is usually sliced up, and it is eaten while still squirming and moving. Octopus is considered as a good source of food for according to the USDA Nutrient Database (2007), cooked octopus contains about 139 Calories per three-ounce portion, and it’s a good source of vitamin B₃, B₁₂, potassium, phosphorus, and selenium too.

Hot and Spicy Octopus Over Steaming Hot Rice

How to cook octopus technique is a little bit tricky, i thought the octopus should be cook quickly to prevent overcooking like squid, shrimp and mostly other seafoods. Internet searching lead me know that i’m totally wrong about it. Octopus should be cook slowly with a low heat to make it tender but the texture is still chewy and slightly crunchy. Simply quick stir fry will make the octopus rubbery even more, but when you deglaze it with water or stock and continue to cook it slowly  or simmering, the dish could  possibly impressed you.

SpicyStewed Octopus Recipe with Chilli and Garlic

The other important things is how you clean and prepare the fresh octopus before cooking it.  First you should inspect the octopus head, weather it alrealy got insicion or not;  look for the ink sack weather it’s already removed or not. If you’ve hold the unprepared octopus, you should remove the ink sack in the head first by making an insicion under the eye carefully to prevent puncture the ink sack. After that, you can clean it with running water to remove the slime and then cut it. The head also got a hard part  surround the eye and it should be removed too.

Actually i’ve never seen any fresh octopus in Palembang before. I’ve actually had a pickled baby octopus before, but never even had a chance to cook it.  Even the octopus taste nothing special but similiar to cuttlefish,  i’m so tempting to cook it, so then  i go some reseach and found the octopus online shop and purchased it here. Since i’m not quite understand about quarantine and so many customs regulation and other following procedure when i want to bring it to palembang alive. The seller humbly ask weather i want to purchase it semi dried to make it possibly send in one day without being ruined. Lucky me, i can hold the semi dried octopus now and cook it with spicy chilli and garlic sauce. Btw, i continue  to sun dried the rest of the semi dried octopus to make it last longer and try another recipe with octopus.

Ingredients:

Spicy Chilli Garlic Octopus Recipe:

• 250 gr gurita (octopus)
• 6 bawang putih (garlic), finelly chopped
• 6 cabe merah (red chillies/ cayenne pepper), fenely chopped
• 3 cabe rawit (bird eye chillies) or more for hotter taste, finely chopped
• 1 sdm saus tomat (tomato ketchup)
• 1 cm jahe (ginger), finely chopped
• 1 sdm saus tiram (tbsp oyster sauce)
• 1  sdt air jeruk nipis (tsp lime juice)
• salt and pepper to taste
• a pinch of  sugar
• 1 cup water
• 2 tbsp olive oil

Instruction :

How To Make Spicy Octopus with Garlic and Chilies :

• Heat up the oil in a heavy bottom satesuce pan or skillet, saute the garlic and ginger until fragrant
• Add the octopus and saute another 2 minutes until the liquid dripped out from the octopus is totally evaporated

Stir fry the octopus with garlic and ginger in a skillet

• Add all the chillies and saute for about 3 minutes
• Add the water and bring to boil, season with lime juice, tomato ketchup,oyster sauce, salt, pepper and sugar, bring it to boil
• Reduce and simmer for about 30 minutes or until the octopus got tender and the chilli garlic sauce is thicken

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Sweet & Tangy Chicken Curry (Malbi Ayam) ala Dentist Chef

Sweet and Tangy Chicken Curry

Malbi is a sweet curry stew that consist a rich spice with a sweet and slighly tangy after taste.  Malbi is a herrtitage recipe from Palembang, South Sumatra Province in Indonesia. Malbi is similiar to Smoor (Dutch) or Semur (Indonesian) that usually made of beef. Slightly different with my Semur Daging Sapi (Indonesian Braised Beef Shank in Sweet Soy Sauce), Malbi contains  coconut milk and much more richer spice, while Semur is more peppery. Despite the common taste of malbi, i like it even more with rather peppery and tangy  aftertaste. The sweet taste comes from kecap manis or sweet soy sauce and palm sugar while the tangy or polite sour after taste comes from asam gelulur or dried sliced Garcinia atroviridis. You can replace the asam gelugur with tamarind paste or lime juice.

Sweet Chicken Curry in Thick and Rich Coconut Milk & Spices

Malbi ayam or chicken sweet and tangy curry cooking technique is similiar to Kalio (Brown Rendang or Stewed Beef in Spicy Brown Coconut Curry). The chicken is stewed or slow cooked with a constant gently stirring to prevent the spices burned out. Gently heat is needed to make the coconut milk got caramelized and formed a thick and oily broth. Just like other typical Indonesian dish, this sweet chicken curry is usually serve with a lot of deep fried sliced shallot and chopped spring onion.

Malbi Ayam Khas Palembang

I like to make sweet chicken curry with ayam kampung or malay chicken.  I like to cut the kampung chicken into  a bite size to reduce the cooking time.  Since the kampung chicken is leaner and rather though, you need about 1- 1.5 hours to make it tender and needed more if you cut it into regular size. If you using the regular chicken, it takes nothing more than 40 minutes.

Sweet and Tangy Chicken Curry fron Indonesia

Ingredients:

Sweet and tangy Chicken Recipe:

• 1 kampung chicken (about 1 kg), cut into 20 section (bite size)
• 2 daun salam (Indonesian bay leaves)
• 2 sereh (lemongrass), bruised
• 2 tbsp kecap manis (sweet soy sauce)
• 2 tbsp gula merah (palm sugar)
• 300 ml santan kelapa kental (thick coconut milk)
• 2 slice asam gelugur *optional*
• 1 tbsp kelapa sangrai (toasted and grounded coconut pulp) *optional*
•  3 cm cinnamon stick
• 1 star anise
• 2 tbsp oil
• 2 cup  water
• salt to taste

Sweet Chicken Curry Spice Paste Recipe:

• 12 bawang merah (shallots)
• 8 bawang putih (garlic)
• 3 cabe merah (chillies) *optional*
• 1 tbsp lada (white peppercorn)
• 3 cm ginger
• a pinch of fennel seed
• a pinch of caraway seed

Garnish:

• deep fried shallot
•  chopped spring onion
• cilantro leaves or flat leaves parsley

Instruction:

How to make sweet chicken curry :

• Heat op oil in a heavy bottom sauce pan, saute the spice paste until fragrant
• Add the bay leaves, cinnamon stick, star anise and coconut milk, continue to saute another 5 minutes
• Add the chicken and the rest of ingredients, bring to boil
• Simmer and continue stirring until the chicken is tender
• Serve with garnish and steaming hot rice

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Baked Scallop with Cheese And Herbs (Scallop Morney) ala Dentist Chef

Baked Scallop with Cheese And Herbs

Baked Scallop with Cheese and Herbs  on it’s  shell or scallop mornay will be a great appetizer on your party. Well, i think the this baked scallop won’t be last longer than other savoury apptizer. Simple baked scallop with cheese and fragrance herbs with a little touch of tomato ketchup will be an impressive looking dish. Check out the other scallop appetizer that i’ve been posted before, Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/ Bihoon, Pan Fried Scallop with Black Garlic, and Grilled Scallop with Roasted Bell Pepper Sauce.

Scallop Morney

For making scallops mornay, choose the meaty scallops. Actually i purchase 12 live scallop for about 2 USD for each of it with a good expectation of meaty scallop muscle underneath the shell. Unfortunately i’ve got 1 ruined or dead scallop and rather small meat and shell ratio for the rest of it. . That’s why i use 2 scallops on each shell. You can see there’s  2 bulging scallop under the melted cheese on the photograph. Btw, if you like, you should keep the yellowish scallop roe becauce it’s edible too.

Succulent Scallop with Melted Mozarella Cheese and Fragrant Herbs

Homemade scallop mornay can use any cheese within the recipe, but i suggest you to use young cheese because it can melt easily during the baking process. Instead of using an oven, you can cooked the dish using a torch flame too. Just make sure you torched the scallop first, then add the  mozarella cheese  and torched it again to melt the cheese. Always boil the scallop shell prior to flame torching first to desinfected it whenever you’re not baked it

Tiny succulent scallop meat

Ingredients:

Baked Scallop with Cheese And Herbs (Scallop Mornay) Recipe :

• 12 half-shelled scallops
• 100 gr mozerella cheese
• 3 cloves garlic, finely chopped
• 2 tbsp tomato ketchup or spicy tomato sauce
• 1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry)
• a pinch of salt and pepper to taste
  
• 2 tbsp chopped garlic chives

Instructions:

How to Make Baked Scallop with Cheese And Herbs (Scallop Mornay Recipe) :

1. Scrub the scallop shell throughly with a plastic brush
2. Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any  dirt and impurities
3. Discard the innard and keep the roe
4. Rinse the meat thoroughl and return it to the shell, put all ingredient on top of the scallop
5. Bake scallops in pre-heated oven of 250°C for 3-5 minutes until the scallop liquid evaporated

Scallop morney before baked

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Hot and Spicy Chilli Crab Recipe (Resep Kepiting Saus Padang)

Hot and Spicy Chilli Crab Recipe

Chilli crab is a popular  dish preparation for crab . This hot and spicy chili crab are considered as Padangnese or Minangkabau descent style for it’s kick’in spicy and hot taste. Just like BEEF RENDANG, the chilli crab spice paste contains a dominant chilli flavour. Mud crabs are commonly used and are stir-fried in a semi-thick, creamy, hot and savoury tomato and chilli based sauce. Padangnese chilli crab are slightly different with the relatives, a Singapore style chilli crab.  Despite its name ‘chilli’, Singapore style chilli crab is not a very hot and spicy dish.  The other difference is the Padangnese style chilli not contain  shrimp paste but turmeric, candle nuts and chilli paste.

Hot and Spicy Chilli Crab Recipe (Resep Kepiting Saus Padang)

Kepiting Saus Padang or Padangnese Style Chilli Crab is a very popular dish among seafood restaurant through out Indonesia, especially chinese restaurant. The chef usually boiled the crab with ginger and lemongrass or deep fried it before tossed with the spicy sauce.  Don’t you ever espect to order kepiting saus padang in a Padangnese Restaurant since it’s won’t be available. To make it even more fragrant, i love to add some  curry powder to the dish. A little touch of thick coconut milk added to make a creamy sauce. Instead serving with a deep fried mantau or buns, the Kepiting Saus Padang is served with steamed rice.

Recipe Hot Spicy Chilli Crab in Padangnese Style

This  Indonesia chilli crab got a little of my personal twist. I use a sliced tomato and green chillies to make it refreshing even more. Beside tomato puree, i use a ripe torch gingger pods that called as buah cekala, kecombrang, kincuang or sambuang in Minangkabau or Padangnese descent language. You should crack open the torch ginger pod and mashed the black seed innard with water, then strain it through a fine sieve. The torch ginger pods and flower are essential ingredients to to make a Arsik Ikan or Indonesian (Batakness) Spiced Fish with Torch Ginger and Szechuan Peppercorn.

Recipe Crab in Hot and Spicy Chilli Sauce

I was so damn lucky to had the blue crab or flower crab since this is the last stock in the market this weeks. I like this crab for it sweet and succulent meat eversince i made Seafood Paella and Steamed Blue Crab in Green Chillies. This crab is worth for the price since literrary i had to struggling around a bunch of  jolly mommy with the same interest to purchasing the flower crab. This blue crab is the biggest i ever seen, about 2-3 for a kilo and it’s very cheep too. I purchased 3 blue or flower crab weighted around 1,4 kilos for about 6 USD.

Ingredients:

Chilli Crab Recipe :

• 2@500 gr crab, cleaned, remove the gills
• 1 large tomatoes, deseeded, roughly chopped
• 1 large tomatoes, pureed
• 3 green chillies, crosswisely slice
• 1/4 cup coconut milk
• 1/4 cup tomato ketchup
• 4 tbsp hot chilli sauce
• salt and pepper to taste
• 2 kaffir lime leaves
• 6 torch ginger pod or buah asam cekala, cracked, dissolve with water and strained
• 1 tsp curry powder
• 3 tbsp oil

Chilli Crab Spice Paste :

• 6 red cayenne pepper or chillies
• 6 bird eye chillies (or more for more hot taste)
• 8 shallots
• 6 cloves garlic
• 3 cm turmeric, grilled, peeled
• 4 candle nuts, toasted

Instruction :

How to Make Chilli Crab:

• Season the crab with salt and lime juice, deep fried for two minutes with large flame ( i prefer not doing this for a less calories)
• In a large skillet , heat up the oil over medium-high heat. Saute the spice paste until the oil separated int he edge of the skillet.
• Add the green chillies, tomato puree, kaffir lime leaves, curry powder, coconut milk, tomato ketchup, and chilli sauce.
• Add the crabs and the torch ginger infused water , bring to boil in a large flame.
• Adjust the taste with salt and pepper
• Just before finished cooking, add the chopped tomato
• Serve with hot steamed rice.

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Braised Beef Oxtail with Red Wine, Tomatoes and Carrot

Braised oxtail with red wine, tomato and baby carrot!

Braised oxtail in a kick’in tomato soup! the answer that i said once my mom asked what i’m craved before my thesis examination. Braised beef always comfort my days. Melted and tender meat with a rich broth can save me from my nervous and forgot a little about the exam that  i’m gonna facing up that days.My family is a big oxtail lover and we used to had a clear oxtail soup or semur buntut (oxtail soup with sweet soy sauce). We usually cut  it one and a half inches thick and slow cooked it until the meat is suckable instead of chewable.

 

Well, actually the braised oxtail in rick tomato broth or sup buntut bumbu tomat are really works for me. Thanks God that i passed the test with honour. I’m officially become a dentist co-assistant and need to catch up my clinical requirement for next two years to become a professional dentist. Wish me luck within my dental college clinical courses program.

Sup buntut sapi dengan bumbu tomat

I you want to make a rich and a deep tomato broth, you should use sun dried tomato. I use my unblanched homemade sun dried tomato, that’s why the broth got rather dark color. Becarefull when you pour the dark soy sauce into the soup since i pour it without spoon.  This made the broth ever darker.

Braised Oxtail Recipe :

Ingredients:

• 1,5 kg oxtails
• 1 pack baby carrot (about 250 gr)
• 2 large tomato, deseeded, pureed
• 50 gr homemade sun dried tomato, soaked in hot water, processed
• 1/2 cup canned  tomato pasta
• 5 cloves garlic roughly chopped
• 1/2 cup shiitake mushrooms, cut in half
• 1 cup red wine
• 1 tsp dark soy sauce
• 4 cups water
• 4 Tb dark brown sugar
• 1 Star Anise
• 4 cm ginger, bruised
• 5 cloves garlic roughly chopped
• Salt and black pepper to taste
• 2-3 dried chilies (optional)

Instruction:

• Heat up 1 tbsp oil in a heavy-bottom braiser over medium-high heat, brown both sides of oxtail, drain excess oil and set aside
• Saute the garlic, ginger, star anise until slightly browned
• Put the seared oxtail back in the skillet and add the dried chillies andthe shiitake mushrooms, continue saute another two minutes
• Pour the tomato puree, sun dried tomato and tomato pasta until the water content are reduced
• Pour the red wine, water and the rest of ingredients, bring to boil
• Set your stove into a lowest and simmer until oxtails are tender for about 2 hours
• Add the carrot 30 minutes before finish cooking
• Check to see if additional water is needed during braising process
• Seasoning with more salt is recommended when finished
• Serve with deep fried shallot

i served the braised oxtail with couscous

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Resep Gabus Pucung Khas Betawi, a Jakarta’s Herritage Spicy Snakehead Fish Stew

Resep Gabus Pucung Khas Betaw

Gabus pucung is a popular Betawi descent dish that consedered as a herritage dish from Jakarta. Gabus Pucung derived from the word gabus or common snakehead and pucung or kluwak or Pangium Edule.Gabus pucung is rich in flavour since it contains so many ingredient like chillies, corriander, turmeric, ginger, garlic, ginger and a candle nut. The black color may not looks  appetizing, but the broth taste very rich, nutty and savoury. Gabus pucung is not commonly seen in a daily menu this days but served during a festive ceremonial like wedding or Jakarta Fair. Gabus pucung can be made with sliced fish instead of whole fish like mine. Gabus pucung is usually paired with Sayur Besan, Jakarta’s Herritage Sugar Cane Blossom Curry

Ikan Gabus Pucung with Kluwak Khas Betawi

Spicy Stewed Snake head fish with Black nuts: Gabus Pucung

Pucung or black nut, kepayang, kluwek, keluwek, keluak,  kluak is a wild mangrove tree. The fresh fruit and seeds contain hydrogen cyanide and are deadly poisonous if consumed without prior preparation. The seeds are first boiled and then buried in ash, banana leaves and earth for forty days, during which time, they turn from a creamy white colour to dark brown or black. The method relies on the fact that the hydrogen cyanide released by the boiling and fermentation is water soluble and easily washed out. Keluak seed had a hard, pale brown shell with black and soft innard. Choose the keluak with black innard and i suggest you to taste it one by one since sometimes it had a bitter taste that can ruined the whole dish.

Kluwak, Keluak, kluwek, Bij Kepayang

In Singapore and Malaysia, the seeds are best known as an essential ingredient in ayam (chicken) or babi (pork) buah keluak,a mainstay of Peranakan cuisine. Alternatively, the kernels may be ground up to form a thick black gravy called rawon (or rawan in parts of Indonesia): popular dishes include nasi rawonand sambal rawon. A stew made with beef or chicken also exists in East Java. The Toraja dish pammarrasan (black spice with fish or meat, also sometimes with vegetables) uses the black keluak powder.

Resep Gabus Pucung Khas Jakarta

Ingredients:

• 700 gr snakehead fish, gutted, cleaned
• ½ lemon, juiced
• 1 tsp sea salt
• 3 cloves garlic (bawang putih), thinly slice
• 2 L  water
• 2  lemongrass (sereh), bruised
• 2 kaffir lime leaves (daun jeruk purut)
• 2 Indonesian bay leaves (daun salam)
• 3 cm galagal (laos) , bruised
• ½ tea spoon sugar
• 2 tbsp oil
• 2 small tomato,quartered
• 6 red chillies, crosswisely sliced
• 1 tablespoon deep fried shallots for garnish

Gabus Pucung Spices Paste:

• 12 shallots (bawang merah)
• 8 cloves garlic(bawang putih)
• 1 tsp corriander seed (ketumbar), toasted
• 4 candle nuts (kemiri), toasted
• 10 kluwak, spooned the black innard, soaked in warm water
• 3 cm ginger (jahe)
• 3 cm turmeric (kunyit)
• 6 or more red chillies (cabe merah)

Instruction:

• Season the snakehed fish fish salt and lemon juice, marinade about 30 minutes, deep fried until golden brown, set aside

Deep Fried Snake head Fish, Ikan Gabus Goreng

• Process the fish paste until smooth consistency, set aside.
• Heat up 2 tbsp oil in a wok, stir fry the sliced garlic, sliced red chillies, galagal and lemongrass until fragrant and slightly browned
• Put the spice paste and continue to saute another 2 minutes, add the kaffir lime  and bay leaves.
• Pour the water and bring to boil, season with alt and sugar, adjust the taste
• Add the deep fried  snakehead fish, simmer for about 20 minutes
• Nearly done, add the tomato and serve with deep fried shallot

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