Sanma Kabayaki Recipe Japanese Style Broiled Pacific Saury Fish in Sweet Soy Sauce

Sanma Kabayaki Recipe: Grilled Pacific Saury or Pike Mackarel with Sweetened Soy Sauce

Sanma Kabayaki Recipe i quite easy to follow in your kitchen.  Sanma is a Japanese name of pike mackerel or pacific saury fish, while   Kabayaki is a sweetened soy sauce mixture that usually use for grilling unagi or Japanese freshwater eel. Sanma kabayaki is a preparation of grilled sanma fish that splited down in the the back or in the belly, gutted and boned, butterflied, filletted, skewered, dipped in the kabayaki sauce before being broiled on a grilled. Sanma kabayaki is a very special seasonal dish, but thanks God there’s such a frozen section in supermarket that save the vaccum packed frozen sanma fish through all the years. Sanma fish is rich in unsaturated fatty acids such as EPA and DHA, a “good fats” that clinically proven to prevent  heart an coronary disease. Nutritional fact in 100 gr Sanma (dry heat cooked, grilled/baked) contains 1400 mg DHA, while in the same amount of grilled farmed atlantic salmon contains about 1500 mg DHA. Sanma is the best option for baby food for brain and nerve tissues development. Sanma fish  it’s much more cheaper than regular salmon while the DHA is slighly lower than the salmon. Sanma fish is a very good choice for feeding the adolesences and toddlers.

Japanese Style Grilled Sanma Kabayaki

Homemade Kabayaki Sauce is usually contain 3 parts light soy sauce, 1 part mirin, 1 part sake, and  2 parts white caster sugar by volume. This is the basic kabayaki sauce recipe and the ratio used to be different for each licking, beside, whole cloves garlic, cinnamon, star anise and sliced ginger added when the kabayaki sauce is simmerred until thickened into half amount. You can purchased a quite pricey ready to use store brought kabayaki sauce that usually using molases instead of sugar  as a swetened agent, this made the store brought kabayaki sauce is not easily burn during the grilling process. That’s why it’s better be using molases on kabayaki sauce instead of sugar. Kabayaki sauce is not only suits for grilling fish, but also for chicken fillet, shrimp or squid.

Homemade Sanma Kabayaki Recipe

Homemade sanma kabayaki recipe usually refers to a braised sanma in kabayaki-style soy sauce instead of broiled or grilled. The Sanma fillet is dipped in a cornstarch flour and then pan fried until the outside got a nice golden brown and crusted layer. Right after the pan is cleaned from the rest of the pan frying, the kabayaki style soy sauce is boiled and then the fried sanma fillet is dipped into the sauce and then simmerred until the sauce is thicken. Braised sanma kabayaki losen the smokey flavour, a keys of enjoying a delicious fatty sanma fish. The sauce is usually too thicken for my licking, it’s due to the dissolved corn starch for pan frying the sanma fillet in the kabayaki sauce. That’s why i choose the oven broiled sanma kabayaki or oven grilled sanma kabayaki, i love it even more if the barbeque charcoal grill is available, unfortunately the  densely populated area surrounded my sister’s residence in Jakarta won’t made it possible to make  smoke without a complain.

Oven Broiled Sanma Kabayaki Recipe

Grilling sanma kabayaki should not be rushed, take your time, brush as often as you like with the sauce, but since i use oven to broil the sanma kabayaki, i applied the sauce twice for every  5 minutes. I like to do it several times on the flesh side to make sure the skin is nice and crispy and plenty of the fat has rendered off if i using the berbeque grill. Just before serving,  glaze the flesh with the sauce as a final lacquering before cutting into bite sized pieces. That’s it, i told you it was easy. Just serve over a mound of tender Japanese rice and drizzled it with remaing kabayaki sauce over it. Some fancy Japanese restaurant even used to served the grillled sanma kabayaki with a tiny  charcoal grill pot in your table to make you easy to slightly heated it before you pop it into your mouth. I love sanma fish all the way, i like to Grilled Sanma Fish in Banana Leaf and served it with Spicy Chili & Miso Sauce.

Sanma Kabayaki Recipe

Sanma Kabayaki Recipe:

• 2 large Sanma or Pacific Saury Fish, gutted, cleaned, patted dry, set aside
  
• 1 tbsp lime juice
• salt and pepper to taste
• 4 tbsp kabayaki sauce and more for glazing the grilled fish

How to Make Sanma Kabayaki:

• Cut open the sanma fish stomach and take out the guts

Gutted Sanma Fish

• Wash the sanma fish under a cold  running water, rub  and clean the reddish black part in the center of the cavity  below the back bone
• Season the fish skin with salt, lime juice and pepper, set aside and marinade for about 15 minutes in the fridge
• Pat dry the excess moisture using kitchen paper
• Butterfly the fish from the belly and revove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly the roundfish from the belly side

Butterflied Sanma Fish Fillet

• Apply about 2 tbsp or homemade kabayaki sauce for each flesh side of the butterflied sanma fish

Oven Broiled Sanma Kabayaki

• Broil the sanma kabayaki in 180°C preheated oven for about 15-20 minutes until the kabayaki sauce is caramelised and the fish is cooked through
• Apply more kabayaki sauce  in the sanma meat side twice during the broiling process
• Cut the sanma kabayaki and serve it over hot steaming rice, drizzle the sanma kabayaki with sauce before serving.

Homemade Kabayaki Sauce Recipe:

• 30 ml light soy sauce
• 10 ml mirin
• 10 ml sake
• 20 ml molases or sugar (i’m using palm sugar)

How to Make Kabayaki Sauce :

• Mix all sauce ingredients in a heavy bottom non stick sauce pan, bring it to boil
• Simmer the kabayaki sauce over low heat until thicken into half

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Resep Nasi Bakar Isi Jamur Beras Merah(Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom)

Resep Nasi Bakar Beras Merah Isi Jamur

Nasi bakar or literrary translated as grilled (burned) rice is an Indonesian rice dish which is sounds impossible to do without any wrapper. Traditionally, nasi bakar usually wrapped in banana leaf before grilled over arang batok kelapa or coconut shell charcoal.  The wrapped nasi bakar mixture is secured with lidi or coconut leaf wooden stick, then finished by grilling until the banana leaf is browned and blistered. Eversince the nasi bakar mixture is throughly cooked, grilling prior serving mainly to enhanced the smoke flavour and to heat up the nasi bakar. The charred and toasted rice layer underneath the banana leaf was the best part of nasi bakar, similiar to socarrat of my Paella alla Valenciana, Spanish (Valencian) Paella with Chicken, Rabbit, Snail and Vegetables.

Nasi Bakar Beras Merah Isi Jamur

Nasi bakar derived from nasi timbel, a Sundanese descent (West Java) simple hot steamed rice that wrapped in banana leaf. Nasi bakar got a nice scent of banana leaf and also smoky flavour due to the prior grilling. Nasi bakar usually lightly seasoned with garlic, red shallots and some kencur or sand ginger that traditionally mortarred in cobek or shaved stoneware from basalt stone. Nasi bakar loaded with dry seafoods, meats and also coconut milk to give a savoury hint into it. Common stuffing for nasi bakar is ikan teri or dried anchovies, telur bebek asin or salted duck egg, ikan asin or salted fish,  juhi or dried squid, chuncky sauteed and seasoned chicken, beef, tempeh, tofu or mushrooms. Nasi bakar parcels usually opened just before serving and topped with sambal terasi or shrimp paste chilli sauce.

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PUREGREEN Red Rice: Nice Soft, Fluffy, Moist and Fragrant

 

Spiced Red Rice with Oyster Mushrooms Wrapped In Banana Leaf and then Grilled, Served with Sambal Terasi

Resep Nasi Bakar Beras Merah Isi Jamur (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom):

Ingredients:

• 2 cups cooked red rice, read the package instruction to cook it (200 gr nasi beras merah   matang)
• 1/5 cup coconut milk (50 ml santan encer )
• 1 cup  fresh oyster mushrooms (100 gr jamur tiram segar)
• 1 spring onion, thinly slice (daun bawang)
• 2 salted eggs, diced (2 buah telur asin)
• 1/2 cup diced carrot (50 gr cincangan wortel)
• 1/2 cup meat floss (30 gr abon)
• 1 dry sausage, thinly sliced, can be replace with beef jerky or dendeng daging, thinly sliced
• 2 cayenne chilli pepper, thinly sliced (cabe merah)
• 1 large tomato, deseeded, diced (tomat)
• 1 tbsp olive oil for stir frying (minyak zaitun)
• salt and pepper to taste
• banana leaf for wrapping
• coconut leaf wooden stick (lidi) for securing the banana leaf parcell

Nasi Bakar Ingredients

Spice Paste (Bumbu Halus):

• 3 cloves garlic (bawang putih)
• 6 red shallots (bawang merah)
• 1 cm sand ginger (kencur)
• 1/4 tsp Homemade Garam Masala (bumbu kari bubuk)

Instruction:

• Heat up 1 tbsp olive oil in a wok pan, saute the spice paste until fragrance
• Add the sliced chilli ,oyster mushrooms and carrot, stir occationally
• Pour the coconut milk, bring to boil and season with salt and peper
• Add the cooked PUREGREEN organic red rice, stir occationally, lower the heat and cover the pan with lid until the liquid evaporated
• Add the salted egg, tomato, beef floss, dry sausage, and sping onion, mix it evenly, set aside
• Clean the banana leaf and exposed with flame to made it flexible and and workable, set aside
• Place a banana leaf with the shiny side up,  Put 2/3 cup of red rice mixture in the middle of the leaf.
• Mold the red rice mixture, take the leaf edge closest to you and fold it over rice.
• Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely.
• Roll it as tightly as possible into a compact cylinder.
• With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a nice packet
• Secure both end with lidi or you can using staples for doing this, set aside
• Do this until all red rice mixture is wrapped in banana leaf

Nasi Bakar Parcell, Ready for Grilling

• Heat up the metal grill pan, grill the nasi bakar until the banana leaf is charred and browned

Grilled Banana Wraped Spiced Red Rice with Oyster Mushrooms a.k.a Nasi Bakar

• Open the nasi bakar banana leaf parcell and served it with sambal terasi

TIPS:

• If you didn’t directly grilled the nasi bakar, you can steamed it first before grillling to make the inner part of nasi bakar is throughly heated
• If you had left over nasi bakar, wrap it in alumunium foil, it could last for about 3 days in the fridge,  steamed it throughly before grilling and serving
• Nasi bakar parcell last for about 1 month in a freezer, thaw it completely and steamed it throughly before grilling and serving.

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Grilled Wagyu Beef Steak with Roasted Pepper Sauce ala Dentist Chef

Recipe Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak with Roasted Pepper Sauce is the second recipe that i’ve made beside my Slow Roasted Lamb Leg Steak with Barbecue Sauce once i meet up with my fellow foodblogger Tintin Samsyudin from Tinsyam.  She purchased  Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is commonly intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.

Me and Tintin Syamsyudin, Ph.D graduate food blogger who put 2 fingers above my head to made a bunny ear, LoL

Tokusen Wagyu Topside

Wagyu beef  topside steak is quite lean, i mean the marble point is 4-5 out of 12.  Wagyu beef steak is considered as a second grade beef cut instead of premium cut like tenderloin, sirloin or ribeye cut. Wagyu topside steak must be cooked medium done or below if you want it quite tender because it’s lack of distributed softer fat or marbled fat within the flesh. That’s why wagyu topside is usually cooked whole or in a very large chuck with slow oven roast technique until reached 60–65 °C or medium done in the middle or in the thickest part of the wagyu topside.

Recipe Grilled Wagyu Beef Steak with Roasted Pepper Sauce

Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. Even it’s not melted like my wagyu tenderloin with 8-9 marble point for my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce, but i didn’t found any difficulties for slice it and chew it. I even cook the other piece of wagyu topside until well done as it’s requested, the flesh is chewable but the texture slighly dry for my licking.

Medium Well Done Wagyu Topside Steak with Roasted Pepper Sauce

Roasted pepper sauce for the grilled wagyu beef  made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper.  I love the charred and caramelized roasted pepper all the way, i like to using it for making Roasted Pepper Pesto Sauce with addition of my Homemade Sun Dried Tomato. Beside the roasted pepper sauce, i add some pickled fresh green peppercorn to give some bursting sensation when we chew on it. I also serving the wagyu steak with Mashed Sweet Potato that i mixed with steamed russet potato, but this time my mashed sweet potato contain no cream on it. We also had 2007 Rosemount Grenache Shiraz red wine, slighly tangy and sourish hint but it’s still a nice accompany.

Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak Recipe:

Ingredients :

• 2 @300 gr wagyu topside steak (use premium cut would be more lovely)
  
• 2 Tbsp olive oil
• 1 Tbsp melted butter
• 1 Tbsp coarsed seasalt
• 2 Tbsp freshly grounded black peppercorn

How to Make Wagyu Topside Steak:

• Preheat your grill pan or barbeque grill
  
• Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
• Wrap the seasoned wagyu topside with cling plastic and let it marinate for about 30 minutes
• Just before pan searing, pour the  olive oil and melted butter to the seasoned wagyu topside steak
  
• Grilled the wagyu steak on cast iron pan or barbeque  until got a nice charred and crusted surface for about 1.5-2 minute each side
  
• Check the wagyu beef steak doness (medium rare is preferred) and served it with roasted pepper sauce

Roasted Pepper Sauce Recipe

Ingredients:

• 2 large red bell pepper
• 2 large green bell pepper
• 6 cloves garlic
• 1 large onion, peeled,diced
• 4 tbsp olive oil
• 1/2 cup water
• salt and pepper to  taste

How to Make Roasted Bell Pepper Sauce Recipe :

• Preheat your oven to 500F (260°C)
• Cut the bell pepper in half
• Place the bell pepper, onion and the garlic in the oven, drizzle 1 tbsp olive oil over it
• Roast for 20 to 30 minutes until the bell pepper skins are completely wrinkled and the peppers are charred, turning them twice during roasting. (Don’t forget to remove the garlic from the oven until 5-10 minutes!!!)
• Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle
• Discard the stems, peels(skin), and seeds of the bell pepper, set aside
• Put the roasted  red bellpepper, 3 cloves roasted garlic, half part of roasted onion and half part of the water in the food processor, process it until smoothly blended, put it in a glass bowl, set aside
• Blend the roasted green bellpepper and the remaining ingredients in a food processor, set aside
• Heat up 1 tbsp olive oil in a heavy bottom sauce pan, simmer the roasted red bell pepper mixture until thicken, season with salt and pepper
• Cook the green bell pepper mixture in the same way
• Served the roasted pepper sauce immediately or store it in air thight container and it last for about 3 days

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Homemade Salmon Nugget Step by Step Recipe ala Dentist Chef

Homemade Salmon Nugget

Homemade salmon nugget is an easy and healty snack. Homemade salmon nugget is much more cheaper than the store brought that loads with many preservatives, food coloring and also tons of mono sodium glutamat (MSG). Frozen salmon nugget with ‘no preservatives & additives’ label usually tagged pretty pricey, while the cheaper ones must be fulled of filler, either flour or another chemical agents. The cheapy store brought frozen salmon nugget is actually packed with lots of calories with only a little nutritional value, this provoked early age obesity.  Eversince almost toddler love nuggets all the way, my sister asked me to made nuggets for my twins niece and nephew  once i visiting her house in Jakarta. The frozen nuggets a quicky snack and also main dish that she could prepare before going to work. My sister said that my niece is pretty sick of chicken nugget, then i thought that i’m going to make salmon nuggets once i checked the freezer and found three pieces of salmon fillet.

Homemade Salmon Nugget, Soft and Bounchy Inside with Crispy Crusted Outside

Making salmon nugget recipe is actually easy, but quite an effort to following. There are several steps; making the nugget, breaded  and then deep frying. When you making salmon nugget as a finger food or apptizer at your party, trust me that all the efforts will be paid off once the juicy and meaty salmon nugget will be swifted as fast as snapping your finger. That’s why i used to made salmon nugget in a large quantity and freeze it in a portioning vaccum plastic bag. I used to baked or deep fry it in the morning  as a breakfast supper before going to my clinic.

Crispy and Crunchy Homemade Salmon Nugget

There are several method making salmon nugget, the simplest method is breaded chuncky salmon fillet just like salmon tempura, but i didn’t like it because the i can’t spiced the salmon goodly, beside my niece and nephew did’t like the flaky salmon meat texture.  They love the salmon nugget texture like a meatball, soft but bounchy. The salmon nugget batter used to steamed first until firm to make it easier to cut and breadede, but you can directly shaped the salmon nugget batter with two spoons and then rolled into the breadcrumbs. The unsteamed salmon nugget or sometimes called salmon cake is better be for direct consumption. The frozen raw salmon nugget batter is not cruncy but soggy once you deep fried it, beside  the inner side of the nugget possibly still raw.

Nugget  Ikan Salmon

You can replace the breadcrums with cornflakes, rolled oats or even thinly sliced almond or another nuts to made a salmon nugget variation. Another version is using finely chopped or grated veggies that mixed into the salmon nugget batter. I like to add grated carrot, cauliflower, broccoli and sometimes bell pepper, beside you can add cheese and any herbs & spice that you like.  Nothing more comforting than your homemade nugget since you can add a little of this and that to suits your own personal licking. One most important thing is you know exactly the ingredients inside yours salmon nugget.

Homemade Salmon Nugget Recipe

Homemade Salmon Nugget Recipe:

Ingredients:

• 500 grams skinless salmon fillet
• 3 eggs(seperate the white and the yolk)
• 2 cups or more bread crumbs
• 1/2 medium size onion, finely chopped
• 6 cloves garlic, finely chopped
• 1 shallots, finely chopped
• 2 tbsp all purpose flour
• 1 tbsp tapioca flour
• salt and pepper to taste
• 1 tbsp oil for stir frying
• Vegetable oil for deep frying

Instruction:

• Heat up 1 tbsp oil in a pan, saute the onion, shallots and garlic until browned and caramelized, set aside
• Put the salmon fillet, egg yolk, salt and pepper in the food processor, process until nearly smooth
• Put the processed salmon mixture in a bowl, add the sauteed onion mixture and all flour

Step by step salmon nugget recipe: mix all ingredients

• Season with salt and pepper and mix it well
• Put the salmon nugget mixture in a plastic bag or baking tray, spread it evenly

Step by step salmon nugget recipe: ready to steamed

• Steam the salmon nugget batter until firm and throughly cooked
• Cut the salmon nugget into bite size

Step by step salmon nugget recipe: cut into bite size

• Dredge the salmon nugget into  beaten white egg

Step by step salmon nugget recipe: Dip into beaten egg

• Dip and toss the nugget with the bread crumbs until all side is covered

Step by step salmon nugget recipe: Breaded all over the surface

• Set aside the breaded salmon nugget and shake to losen the excess breadcrumbs

Step by step salmon nugget recipe: breaded salmon nugget, discrd the excess breadcrumbs

• Deep fried  or baked the salmon nugget until golden brown

Step by step salmon nugget recipe: deep fried just before serving

• You can freeze the breaded salmon nugget in an airthight container

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Slow Roasted Lamb Leg Steak with Barbecue Sauce ala Dentist Chef

Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Slow Roasted Lamb Leg Steak with Barbecue Sauce Recipe is the one of the recipe that i’ve made beside my Grilled Wagyu Beef Steak with Roasted Pepper Sauce once i meet up with my fellow foodblogger friend. I was spending my last three weeks on Jakarta, which means i had enought time to foraging for gourmet ingredients and meet up with another foodblogger. Once i was landed on Jakarta, i contact my fellow wordpress blogger, Tintin Samsyudin from Tinsyam.Wordpress.Com, she replied preety quickly then agreed to meet up in Dapur Bollywood, an authentic northen Indian cuisines restaurant on Pasar Festival Plaza, Jakarta.  For my surprised, i thought she was about 25 to 30 years lady and actually she was much older than that. I simply thought that she’s younger because she wrote a hillarious fun post or food review on her  Tinsyam blog. She was a generous and humbly american post-doctoral graduates who could interacted with any person at any ages. While enjoying my lamb biryani and chicken curry at Dapur Bollywood, she invited me to cook into her kitchen and had a wagyu beef fest with  her several Indonesian postcrossing friends.

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Tinsyam prepare a chicken biryani for our meet up lunch, beside she had wagyu topside steak and steak cut fatty lamb leg that already marinated ovenight before on her fridge. She challenged me to roast the lamb leg steak and the wagyu steak into perfection, the wagyu steak will be the next following recipe in Dentist Chef. Back into the lamb job, eversince the lamb leg is quite marbled, i prefer too slow cooked the lamb leg steak. Slow cook means a low heat (flame) with prolonged time for roasting the lamb leg to tenderize and rendered the fat within slowly throughly cook the meat.  The basic technic for roasting meat that marinated with barbecue sauce is cleaned up or wipe out the barbeque sauce from the meat first  before grilling or roasting to prevent the sauce burned out while cooking. Applied the barbecue sauce in the middle of the cooking right after the meat reach medium done, if you insist to appied the sauce from the early roasting, you will got a burned out and bitter barbecued lamb.

Slow Barbequed Lamb Leg Steak with Mashed Purple Sweet potato and Fresh Greens Salad

Roasting American lamb is preety easy, you could use either slow cooking or even rapid cooking. American lamb texture is very tender due to high fat ratio content, but it got a very very mild gamey lamb flavour. Slow roasting made the lamb well done and tender even more while high temperature roasting creates a crusted outer layer and tender medium done meat. I guess American lamb it’s a kinda lamb for the ladies and mostly gourmet meat store recommendation for anyone who didn’t like gameyflavour. As a lamb person, i love my lamb taste like a  lamb with it’s natural gamey flavour. That’s why i prefer New Zealand lamb better than the American lamb because it’s more gamey, even it’s leaner and not as tender as American lamb. American lamb is more suits for dry coooking like roasting, grilling or pan searing because it’s very tender, while New Zealand lamb suits for wet cooking like stewing or braising.

Slow Roasted Lamb Leg Steak with Barbequed Sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce :

Ingredients:

• 2 @ 250 gr lamb leg (steak cut)
• 1/2 cup barbecue sauce
• 1 tbsp melted butter
• 1 tbsp olive oil
• 1/2 tbsp freshly grounded black peppercorn
• salt to taste
• 1 tbsp red wine (or any liquor you like)

Instruction:

• Rub the lamb leg steak with salt, black peppercorn, set aside
• Pour the barbecue sauce and red wine, then prick the lamb leg steak with fork to made the sauce penetrate better into the meat, let it marinated overnight in the fridge

Marinated Steak Cut Lamb Leg

• In the next morning, preheat the oven at 275 F (130 C)
• Wipe out the barbeque sauce from the lamb leg steak, pour the melted butter over it, set aside
• Heat up the olive oil in the skillet until sizzling hot, sear the lamb leg all over
• Put the lamb leg into the oven and roast it for about 10 minutes
• Brush out the barbeque sauce all over the lamb leg and roast for another 20 minutes for well done
• Serve it with mashed purple sweet potato and fresh green salad

Tips:

1. Pricking the meat made the barbeque sauce penetrate the meat better and made the steak tasty even more
2. You must boil any sauce that contact with the raw meat before serving the sauce, instead you can get stomachache or worst salmonellosis.

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Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce (Chinese Style Steamed Clam Recipe)

Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce Recipe

Steamed clams with garlic, ginger, chilli and soy sauce recipe  is a very simple and easy classic chinese recipe. Steaming clams is a classic Cantonese preparation for live clams to preserved it’s natural flesh sweetness. Eversince my asian licking didn’t much appreciate bland and mild taste, then i decide to steaming my clams with spicy seasoning. I’m using garlic, ginger, and chilli with a splash of lime juice, light soy sauce and sesame oil for slighly drench the clams meat.

Recipe Chinese Style Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce

Spicy steamed clams with lots of chillies a quicky and too easy recipe that can be prepared a few minutes before the dinner, but i guess this must be a foolproof recipe. My mom use to made the seasoning separately and then place it in the clams and then steaming it just before serving it. The clams must be pre-steamed or preboiled  to pop out the shell and allowed us to season the meat, but i recommend to steam it to prevent the natural juices and flavours dissolved if it’s boiled first.

Cantonese Style Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce

Perfecly cooked steamed sea scallop texture is superb, a combination of  bounchy, slightly rubberry but easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the live clams for steaming, the frozen or dead clams will be ruined the whole dish, trust me for that.Live clams should be plump, smell fresh, and feel heavy for their size, avoid those with strange odor, escecially with ammonia odor. The clam juice should be clear with no shell fragments.

Kerang Madu, Giant Clams

I’m using kerang madu, a rather large local clams with good meat and shell ratio. Kerang madu or literrary means honey clams in english because it had a sweet squid-like flesh taste. Kerang madu can reach up  500 grams and i’m using about 300 grams weighed clams. Kerang madu usually tagged about 1-2 US$ (10.000-20.000 IDR) for each of it on the seafood restaurant, but since i purchased it directly from the  fisherman in Muara Angke fishmarket, North Jakarta, it only cost me about 50 cents (IDR 5000) for each of it. If you have no cloth bags, store the clams in a bowl covered with a wet cloth in the bottom of the refrigerator, not on ice. Never store them in sealed plastic or submerged in water because they will die from lack of oxygen. Inspect the shell. If the shells of the clams or mussels are slightly open, tap them lightly. They should slowly close. If they do not close when tapped, they may not be alive and should be avoided. Never purchasing clams and mussels that have already been unshelled, even this is sometimes easier, the clams or mussels may not be very fresh.

I usually served steamed shellfish or clams  with rice vermicelly or beehoon, just like my Steamed Sea Scallop with Black Bean Sauce. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. The beehon is used within the steamed scallop or clams recipe to absorb the shellfish dripping while steaming process to infused the natural juice into it. Unfortunately i run out the beehoon and i’m too lazy to move round to purchased it for this recipe.

Recipe Spicy Steamed Clams with Garlic, Ginger, Chilli and Soy Sauce (Chinese Style Steamed Clam Recipe):

Recipe Spicy Steamed Clams with Garlic, Ginger, Chilli  and Soy Sauce (Chinese Style Steamed Clam Recipe):

Ingredient :

• 1 kg clams
• 3 cm ginger, finely chopped
• 6 cloves garlic, finely chopped
• 2 chilli pepper (or bird eye chilli pepper), finely chopped
• 1 shallots, finely chopped
• 2 tbsp kaffir lime juice
• 2 tbs of premium light soy sauce
• 1/2 tsp of sesame oil
• 1/3 cup of chinese cooking wine
• shaved spring onion for garnish
• 1 tbsp oil for stir frying

Instruction :

• Brush and clean the clams throughly under running water, pat dry
• Preheat the steamer, set aside
• Heat up 1 tbsp oil in the wok pan, saute the shallots, garlic and ginger util slighly browned and fragrance
• Mix the sauteed mixture with lime juice, soy sauce, sesame oil and rice wine in a glass bowl, set aside
  
• Put the clams in a heatproof pyrex bowl,stem it in high flame for about 30 seconds until the clams shell opened
  
• Put the opened clams out,  then continue to steam it untill all the clams shells opened, discard the clams that won’t opened until steamed for more than 2 minutes
• Discard the juice that running out from the clams, put the seasoning mixture above the clams meat

• Put it back in the steamer, steam for another about 3-5 minutes, depend on the size of your clams. Do Not Overcooked It!
• Garnish with shaved spring onion and serve immediately
  

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