Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe

Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam

Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks in a cold enviroment nearly freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of that, dry aged beef is only availabled on high rated upscale restaurant or special gourmet supermarket.

Recipe Dry Aged Beef Striploin Steak with Shallots Balsamic Vinegar Jam

Basically, dry aged made two basic changes within the meat. First, the moisture content is evaporated from the meat and concentrated the beef flavour and taste. Second, the meat natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. Dry-aging usually also induced growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but actually forms an external “crust” on the meat’s surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat.

Dry Aged Black Angus Striploin/Sirloin Steak Recipe

I’m brought this 250 gr of 30 days dry aged black angus sirloin or striploin in Kem Chick Supermarket, Jakarta. Don’t ask me about the price, it’s kinda pissed me off. This prized black angus steak could be barterred for about 2 kilos of regular beef. The flavour of dry aged beef is sctually like a concentrate of beef flavour. If you familiar with dried seafood like shrimp or scallop, the flavour is much more potent than the fresh ones. The texture is slighly more tender than regular beef, but it’s got a firmer meat. When you put it in a sizzling hot pan, there’s no any juice driven off from the steak, but the fat is more quickly melted.

Recipe Dry Aged Striploin Steak with Spicy Shallots Jam with Balsamic Vinegar

When i brought the dry aged black angus steak home, my sister asked me “why did u brough the ruined meat with insanely pricey price tag???” “It’s dry age!” i replied. Damn, i guess black angus cattle itself is a prime cattle beef, then the dry aging process reduce it’s weight, that’s why the prize is rise up high. If it’s about the concentrate flavour, my sister said: “Why don’t you brought the regular beef and marinated or even cured it with concentrated beef stock”, Oh, “it’s called a wet aging” i replied again. Let’s do it later on!

Shallots Jam Recipe with Dry Aged Black Angus Sirloin/Striploin Steak

Called me a carnivour, i love beef all the way. Even this is the most expensive cut of beef  in my kitchen, compared with my Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde, Grilled Angus Ribeye Beef Steak or Barbeque Sirloin Steak with Saffron Mashed Potatoes, this dry aged black angus beef is worth for the price. This dry aged black angus beef id the most beefy beef  i ever taste, but my sister said that the beef flavour is overpowering the taste buds. For the best pairing sauce, i choose spicy, savoury, sweet and tangy  shallots jam. The shallots is sauteed until caramelized and then simmered with balsamic vinegar, beef stock and some chilli flakes for some hot kick’in flavour.

Dry Aged Black Angus Striploin Steak Recipe:

• 2 @250 gr Dry Aged Black Angus Striploin Steak
• 2 Tbsp olive oil
• 1 Tbsp melted butter
• 1 Tbsp coarsed seasalt
• 2 Tbsp freshly grounded black peppercorn  :

How to Make Dry Aged Black Angus Sirloin Steak Recipe:

• Rub all the dry aged black angus sirloin with salt and blackpeppercorn evenly  and make sure it coated evenly
• Just before pan searing, pour the  olive oil and melted butter to the dry aged black angus sirloin
• Heat up the cast iron pan and sear the steak all over  the surface until got a nice golden brown crusted surface
• Cook until your preference doness
• Served with spicy shallots jam

Spicy Shallots Jam Recipe:

• 1 tablespoon vegetable oil
• 4 large shallots, thinly sliced
• 1/2 teaspoon chilli flakes
• 1/4 cup balsamic vinegar
• 1/4 beef stock
• 2 tablespoons brown sugar
• Salt and freshly ground  blackpeppercorn to taste

How to Make Spicy Shallots Jam Recipe:

• In a skillet, heat the vegetable oil.
• Saute the shallots and cook over moderate heat , stirring, until softened and browned for about 10 minutes.
• Add the chilli pepper flakes and brown sugar
• Pour the balsamic vinegar, beef stock and bring to boil.
• Simmer until thick and jam-like texture for about 5 minutes.
• Season with salt and peper.

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Fish Head Asam Laksa Recipe: Malaysian Spicy and Sour Noodle Soup with Grouper Fish Head

Malaysian Asam Laksa Recipe: Spicy Noodle Soup with Grouper Fish Head

Asam laksa  from Malaysia is a sour, fish-based noodle soup. While Indonesian Beef Rendang is the World’s  most delicious foods complied by CNN Go in 2011, Malaysian  asam laksa is listed number 7  from 50 dish. Tamarind or asam (or asam jawa) which is commonly used to give the stock its sour flavor. Besides,  asam keping (also known as asam gelugur), dried slices of sour mangosteen, for added sourness. The modern Malay spelling is asam, though the spelling assam is still frequently used. This asam laksa tamarin-based broth soup  is similiar with Indonesia Pindang Tulang  from Palembang and Chinese  Hot and Sour Beef Soup  .

Laksa is a spicy rice noodle soup from the Peranakan culinary, fusion of of Chinese and Malay (Melayu) descent found in Indonesia, Malaysia and also Singapore. Laksa derived from the Sanskrit lakshas (लकशस्) meaning “one hundred thousand” (lakh) and Hokkien Chinese word 辣沙 (Cantonese: [lɐ̀t.sáː]) as “dirty”  and “spicy sand” from the appearance and  the texture of the grounded dried prawns.

Fish Head Asam Laksa Recipe from Penang Malaysia

The main ingredients for asam laksa include shredded fish, usually ikan kembung or mackerel fish,but you can use any kind and also any part of the fish that you like. I’m using a giant grouper fish head, i’m using half of it for making  Woku Belanga Kepala Ikan Kerapu khas Manado.  The laksa asam topping and condiment is quite many, diced cucumber, finely sliced red onion, chopped red bird eye chillies, diced pineapple, lettuce, mint leaves, Vietnamese mint or daun laksa/daun kesum and pink torch gingerblossom(bunga kantan/kecombrang/honje). Authentic version always use daun laksa, either it won’t be laksa for my licking. Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli), but i’m using a low calories egg noodle for this recipe.

Laksa Leaves,Daun Kesum, Vietnamese Corriander Leaves, Cambodian Mint from Kem Chick Supermarket

Resepi  Laksa Asam Pedas Kepala Ikan (Grouper Fish Head Asam Laksa Recipe)

There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Beside fish laksa curry, i love Laksa Ketam or Rice Noodle in Rich & Spicy Crab Curry Soup. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.

Sup kepala ikan asam pedas dengan mie beras maybe the best fish head laksa in Bahasa Indonesia translation. This kind of spicy, hot and also sour with a little touch of natural savoury and sweetness from the broth basic ingredients is a common preparation in Asia. I love everything if it’s got that trio flavour within one dish. Since everybody need and love carbs either it pasta or even noodle, i guess you should mix-match the ingredients. Instead of tamarind paste, you could replace it with vinegar or even lemon juice. You can experiment with the broth basic-flavour with chicken, beef, squid, shrimp or crab, what ever you like then. Beside using noodle, i love asam laksa served with japanese udon too.

Asam Laksa Fish Head Recipe :

Ingredients:

• 1 Garoupa/grouper  fish head (you can substitude with red snapper or any large fish head), cut into pieces
• 1 pack rice noodle (i’m using low calories noodle), about 250 gr for 4 serving
• 1 kaffir lime, juiced
• 3 L water
• 4 tbsp tamarind paste
• 2 tbsp oil
• salt and pepper to taste

Asam Laksa Spice Paste:

• 12 shallots(bawang merah)
• 6 cloves garlic(bawang putih)
• 12 red chilli/ cayenne pepper(cabe merah)
• 6 or more bird eye chili (cabe rawit)
• 3 candlenuts (kemiri/buah keras)
• 5 cm galagal (lengkuas)
• 5 cm ginger (jahe)
• 5 cm fresh turmeric (kunyit)
• 4 stalks lemongrass, use only the soft white inner part (sereh/serai)
• 1 tbsp shrimp paste (terasi/belacan)
• 2 tbsp dried shrimp, soaked with warm water, toasted

Garnish:

• Vietnamese mint leaves (daun laksa/daun kesum), roughly chopped
• Mint leaves, roughly chopped
• Red chilli pepper, finely chopped
• 10 cherry tomato, halved
• Torch ginger blossom (bunga kantan/ kecombrang/honje), thinly sliced

diced cucumber

• 1/2 red onion, thinly sliced
• Calamansi lime, halved

Instruction:

• Season the fish head with lime juice, salt and pepper, set aside

• Heat up the oil in a sauce pan, saute the spice paste and the shrimp paste until throughtl cooked and fragrance
• Pour the water and throw the tamarind paste, bring to boil

step by step asam laksa recipe : boil the hot, sour and spicy broth

• Add the fish head and bring it to boil again

step by step asam laksa recipe : boil the fish head and then simmer

• Once it boil, discard any scum and foam that risen up above the broth
• When the foam is not present, simmer the broth until the fish is completely cooked and the collagen is released for about 30- 45 minutes
• Season the broth and adjust the taste
• For serving, put the noodle in the bottom of the bowl, put the fish head above it and pour the broth.
• Serve it with the garnish and condiments

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Porcini Mushrooms and Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

Porcini Mushrooms Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

Porcini mushrooms risotto is one of my favourite Italian rice-based dish since it got a earthy porcini fragrance.  Porcini mushrooms or Boletus edulis, commonly known as penny bun or cepes. Considered as a pricey gourmet mushrooms in many western cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. Porcini mushrooms most often dried, packaged and distributed worldwide. Drying keeping its flavour and it is then reconstituted by soaking in water and used in cooking. Porcini mushrooms got  meaty texture, with a smooth and creamy nutty flavour, and also earthy pleasant aroma.

Dried Porcini Mushrooms for Risotto

I purchased  a couple pack of  Borde Cepes-Extra Porcini Mushrooms or dried porcini/cepes mushrooms in Grand Lucky Supermarket, Jakarta,  for about 5 USD for tiny 28 gr package. Pretty pricey, but i guess it’s worht for the price, besides, it’s not easy to find a gourmet mushrooms in Indonesia, even in Jakarta. I guess this is away cheaper than porcini mushrooms that i’m use fo making Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing that i’m brought from Ebay.

Brown Rice Risotto Recipe with Porcini Mushrooms and Smoked Chicken Breast

Brown Rice, Beras Coklat

I’m using short grain brown rise because i’m concern about my weight lately. Brown rice is got it’s outer hull removed, but the underlying bran and germ layers are left on the grain. This made brown rice is more nutritious than white rice because the bran contains vitamins, minerals and oils. It also has more fiber than white rice.  The glycemic index of brown rice slightly lowerthen white rice, but since the brown rice got additional fiber and nutrients contains, you may eat less and your stomach is fullfilled longer within and thus have a lower glycemic load from brown rice. Brown rice more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. Brown rice should be placed in dark, airthight and cold place because it can easily oxidized and ruined in a room temperature, that’s why you should refrigerate it in a tupperware or another airthight box if you lived in tropical country like Indonesia.

Porcini Mushrooms Risotto with Brown Rice and Crispy Smoked Chicken Breast

For the crispy smoked chicken breast topping, i made it from scratch. The recipe and process similiar to my Homemade Smoked Beef and Tea Smoked Salmon. The chicken breast is cured with salt and spices for about 3 days and then smoked in a wok with a mixture of rice, tea and some wood chips as a smoke agent. Right after the smoking process was completed, i sliced it thinly and sprayed it with some EVOO and let it oven baked in 180°C for about 10 minutes until crispy.

Soaked Brown Rice 30 Minutes Prior to Cooking Risotto

Soaked Dried Porcini Mushrooms Overnightin Fridge Prior to Cooking Risotto

Brown Rice & Porcini Mushrooms Rosotto Recipe:

• 1 cups Brown Rice (any short grain rice), soaked 30 minutes before cooking
  
• 1 pack dried porcini mushrooms (28 gr), soaked overnight with 1 cup water (DO NOT discard the soaking liquid)
  
• 3 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 2 cups chicken or vegetable broth
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup dry white wine
• 50 gr blue cheese (about 4 tbsp), or any kind of cheee
• salt and pepper to taste

Instruction:

1. In a medium saucepan bring the broth and soaking liquid to a boil. Reduce heat to maintain a gentle simmer.
2. In another medium saucepan, heat up the butter and olive oil.
3. Add the chopped onion and garlic,  stirring occasionally, until tender, for about 3 minutes.
4. Add the porcini mushrooms and and stirring occasionally, until wilted and tender, about 5 minutes.
5. Add the brown rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
6. Add the wine and cook, stirring, until the liquid is absorbed.
7. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
8. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25 minutes total.
9. Stir in the blue cheese
   
10. Serve the brown rice and porcini mushrooms risotto immediately with crispy smoked chicken breast
    

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Tinola Manok Soup Recipe: Earthy Philippines Ginger Flavoured Chicken Soup with Chilli Pepper Leaves and Green Papaya

Chicken Tinola Manok Soup Recipe

Tinola manok in Tagalog, or la uya in Ilocano is a chicken soup originally from Philippines cuisine. Traditionally, tinola manok is cooked with chicken, wedges of green papaya, and chilli pepper leaves. The basic tinola soup broth flavored comes from ginger, garlic, onions and fish sauce. This earthy and comfort chicken soup recipe  usually served in rainy season. Tinola manok or chicken tinola is usually served as an appetizer soup in Phillipines restaurant.

Chicken Tinola Soup (Tinolang Manok) Recipe

Tinola manok is  actually a flexible dish, you can substitude with available ingredients nearby. Chicken can be substitude with pork or even frog.  Green papaya or unmatured/young and unripe papaya can be substitute with chayote squash. The chili leaves can be substiture either with spinach or moringa leaves or known as marungay in Cebuano or daun kelor in Bahasa Indonesia.  I’m using ayam kampung or malay chicken, this chicken similiar to free ranged chicken that got leaner and thoughter meat than regular chicken. The flavour is much more superb than the regular chicken, but it takes much more longer cooking period to release all the collagen the flavour, that’s made this soup is taste so special.

Green Papaya

How does chilli leaves taste, that’s my first question when i firstly known about tinola soup. First you should know that the leaves of any chili pepper plant are edible. The chilli pepper leaves got mildly bitter taste and nothing hot like the fruit, but i can taste the very mild peppery when you bite the matured leaves. Chilli pepper leaves can be used as a regular green veggies like stir fry or even veggies fritter. Chilli leaf is also used in korea as a ingredient for making kimchi.

Chilli Pepper Plant

Chili Pepper Leaves for making Chicken Tinola Soup (Tinolang Manok)

Tinola manok or sometimes pronounced as tinolang manuk is usually got a clear broth. The chicken is usually boiled in separated pan and don’t forget to put the chicken pieces right after the water boiling. Once  the chicken is boiled, some dirty scum and also foam wil be floating  on the top of the broth. Skim off all of it  with a large spoon. When the foam stops (about 15 minutes), reduce heat, cover the soup and let it simmer for another 10 minutes. The chicken tinola soup broth got light ginger and garlic flavour, that’s why usually i just stir fry the garlic, onion and ginger just until fragrance and not even slightly browned and than pouring water for boiling the chicken. This following technique made a tasty chicken tinola soup with pleasant clear broth.

Chicken Tinola Soup (Tinolang Manok) Recipe

Chicken Tinola Soup (Tinolang Manok) Recipe:

• 1 Chicken, cut into bite size
• 1 small green papaya, sliced into small pieces (about 2 cups)
• 2 cups chilli pepper leaves
• 3 cloves garlic, bruised
• 6 cm ginger,  thinly sliced
• ½ onion, roughtly chopped
• 2 tbsp fish sauce
• 1.5 L water
• salt and pepper to taste

Instruction:

• Heat up oil in a wok pan, saute the onion, garlic and ginger until fragrance, DO NOT let it BROWNED
• Add the water, bring it to boil
• Put the chicken pieces, season with salt, peper and fish sauce, let it boil once again
• Skim off and discard any scum and foad that floating on top of the broth
• Once the foam is not shown, reduce the heat and put the lid cover, let it simmer for almost tender enought
• You can strain the broth and keep the chicken pieces, discard the ginger, garlic and onion *optional
• Put it the chicken piece into the broth again, put the green papaya and bring it to boil until the green papaya is tender enought
• Nearly done, add the chilli pepper leaves and bring it to boil once again
• Turn off the heat and serve immediately

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Resep Woku Ikan Belanga Khas Manado (Manadonese Spicy Fish Curry Soup)

Resep Ikan Woku Belanga Khas Manado

Ikan woku belanga is a popular Menadonese dish from Minahasa descent people in Menado, North Sulawesi, Indonesia. Ikan means fish in bahasa, while  woku belanga means caypot cooked. There are two types of woku, woku daun and woku belanga. Woku daun or leaf woku is similiar to pepes ikan or leaf wrapped spiced  fish, while woku belanga is claypot cooked spiced fish that usually contain more liquid.  Woku belanga is not only made with fish, but also chicken, or even beef. Common fish for woku belanga is grass carp, tilapia, red snapper, skipjack tuna, grouper or goropa in Minahasanese language. The best ikan woku belanga using grouper fish called Ikang goropa woku belanga. Even mine was cooked in a wok-pan, but the simmering process may be the same in the claypot if you put the lid to cover up the fish.

Kepala Ikan Kerapu Woku Belanga Khas Manado

Ikan woku belanga can be with or without addition of coconut milk, but if don’t just adjust the amount of the candlenut within your spice paste to get the same creamy taste. Ikan woku belanga is similiar to gulai ikan, but it contain less coconut milk. The other diffrence beetween ikan woku belanga and gulai ikan is the addion of pandan leaves and also lemon basil leaves on woku. Ikan woku belanga is using lemon cui/jeruk limau or calamansi limes, kaffir lime leaves and daun kemangi (balakama)  while gulai using kafir lime juice and also the leaves.

Resep Ikan Woku Belanga Khas Menado

Manadonese food is typically  hot and spicy, lots of spice and chilli added, along with fragrance leaves and spice like turmeric leaves, ginger, spring onion and pandang leaves. Pandan leaves is a potent fragrance leaves that commonly added to Menadonese cuisine like Garo bunga pepaya(Stir Fry Smoked Skipjack Tuna withPapaya Blossom),  iga sapi bakar bumbu rica-rica (grilled ribs with hot chilli sauce). You can tide up or thinly slice the pandan leaves before using it. Remember to watch the amount of the pandan leaves because it can easily overpowering the dish. Other fragrance ingredient that usually used in Menadonese cuisines is kaffir lime leaves, daun kemangi (lemon basil)  and lemongrass, diffrent from Padangnese cuisines like rendang, kalio or gulai, the kaffir lime leaves and the lemongrass is not discarded because it’s thinly sliced. Thats why you use  only the soft  white part of the lemongrass  into almost Menadonese cuisines recipe.

Kepala Ikan Kerapu or grouper fish head from Food Hall Supermarket

For this woku belanga, i’m using a giant grouper fish head thats why i should called this as Woku Belanga Kepala Ikan Kerapu. The fish head it was weighted about 2.6 kg and I1was so damn lucky to buy this fresh and meaty fish head on Food Hall Supermarket. It was tagged about 1 USD for a kilo, this is insanely cheap and possibly five times cheaper than the traditional fresh market price tag. I’m using only half of it and make Malaysian fish head assam laksa with the remaining.

Resep Ikan Woku Belanga khas Manado:

• 1 kg grouper fish head or whole grouper fish (Ikan kerapu, you can replace with red snapper/ ikan kakap merah, ikan mas/grass carp fish or ikan mujair/tilapia)
• 2 tbsp calamansi lime juice (you can replace with lemon juice)
• 1 kaffir lime leaves (daun jeruk purut), deveined
• 1 cup lemon basil leaf (daun kemangi)
• 4 lemongrass (sereh),  take the soft white part only, thinly slice
• 7 cm pandan leaf (daun pandan), tide up
• 1/2 turmeric leaf (daun kunyit), tide up
• 1 cup coconut milk (santan)
• 2 cups water (air)
• 1 tomato (tomat), diced
• 2 tbsp vegetable oil(minyak sayur)
• salt  and pepper to taste
• a pinch of sugar (gula)*optional

Resep Bumbu Ikan Woku Belanga Spice Paste Recipe:

• 12 shallots (bawang merah)
• 6 cloves garlic (bawang putih)
• 6 cayenne pepper (cabe merah)
• 6 or more bird eye chilli (cabe rawit)
• 1 tsp HOMEMADE GARAM MASALA SPICE MIXTURE (bubuk kari)
• 4 cm ginger (jahe)
• 3 cm galagal (lengkuas)
• 4 cm turmeric (kunyit)
• 4 candlenuts (kemiri)

Instruction:

• season the fish head with kalamansi limes juice, salt ang pepper, set aside
• Heat up the 2 tbsp oil in a heavy bottom sauce pan, 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 when it throughly cooked.
• Add lemongrass, pandan leaves, turmeric leaves, kaffir lime leaves,  asam gelugur, tomato . Stir another minutes.
• Pour the coconut oil and water, bring to boil.
• Reduce the heat and cook until the coconut milk is throughly cook and adjust the taste, keep stirring

Masukkan ikan kerapu ke dalam kuah bumbu woku belanga yg telah matang (Put the fish into the woku broth right after the seasoning throughly cooked)

• Add the grouper fish hesd and simmer unti the fish is cooked, keep gently pouring the woku broth over and over again to the fish head to make it properly cooked and the spice is properly penetrated to the fish flesh.
• Turn off the heat and put the lemon basil leaves

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