Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes

recipe lobster ceviche with tomato lemon lobster recipe

Recipe Lobster Ceviche with Cherry Tomatoes and Kaffir Limes

Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes. Ceviche, also called cebiche, or seviche a  dish made of fresh diced raw seafood that pickled or cured in a citrus juices with addition of chopped chillies, onions and among other seasoning. Ceviche is popular appetizer in Central and South America region and considered as Peru national herrittage dish. Ceviche is mostly made of raw fish fillet like tuna, salmon, Chilean seabass or other white flesh fishes, but it’s can also be substitude with any kind of seafood like shrimp, squid, scallops and also lobster tail meat. I’m such a fanatic fans of lobster, i’ve made French Style Lobster Thermidor Recipe, Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe, Chinese Style Lobster with Sweet and Sour Chili Sauce Recipe, Japanese Style Lobster Miso Soup Recipe, French Style Butter Poached Lobster with Fennel & HerbsItalian Style Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens, and  Balinese Style Grilled Lobster with Spicy Chilli Sauce Recipe; none of the list of lobster recipe using raw lobster meat, i guess this lobster ceviche is worth to try.

recipe lobster ceviche spicy tomato cilantro chilli

Homemade Lobster Ceviche with Tricolor Cherry Tomatoes, Kaffir Limes Juice and Pulp and Cilantro Leaves

Lobster  ceviche  with cherry tomatoes recipe is pretty American style since i add some chillies, finely chopped onions and served it with corriander leaves. Instead of using cooked lobster like commonly lobster ceviche recipe on the internet, i just blanched my lobster on a boiling Homemade Bouquet Garni infused water. I’m not attemt to cooked the lobster, but i guess i had to do this since peeling lobster tail meat without prior blancing could be such  a big mess and not that easy to do, beside that, blanching could sterilized the lobster shells. To prevent the remaining blanching heat cooked the lobster meat, i dip the blanced lobster in a large ice bath to suddently lower the temperature and stop the cooking process, remember that warm uncooked meat is the best inviroment for bacteria to growth too.

lobster ceviche recipe raw lobster meat lemon juice salad

Live Lobster Ceviche with Red, Green and Yello Cherry Tomatoes

Making lobster ceviche and any other uncooked raw seafood dish is sounds intimidating to almost amateur cook, not exception for myself. I guess it’s slightly challanging; but first, you should really know how to handle the raw lobster tail meat properly. The first and the key of the safe and also delicious lobster ceviche is the freshness of the lobster meat. I guess it’s preferred the live lobster rather than the frozen, but if you can access the live lobster at least choose the ‘sashimi grade’ which is usually vaccum packed frozen lobster tail meat in a gourmet store. Freshly cought lobster for making ceviche is quite bargaining, as long as you make sure it’s really fresh. Never even thought to use the died lobster in a traditional or even worst in a supermarket that probably laying there more than hours. Once you’ve got the lobster, you need to clean and wash all the equipments to making the lobster ceviche, including your hands. Keep all the ingredients in a cold temerature between 0° C to 4° C, which means refrigerate right after you cut the lobster meat. For savety reason, i didn’t recommend raw lobster ceviche for a pregnant woman because her fetus (unborn baby) are at risk if she eats raw or undercooked seafood, considering that raw seafoods are possibly and more likely contain parasites or bacteria than foods made from cooked seafood.

live lobster ceviche recipe raw rock lobster

Live Spinny Lobster for Making Lobster Ceviche

I’m making my homemade lobster ceviche and cherry tomatoes with a relatively medium size spinny lobster weighed about 350 grams. I purchased the live spinny lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. Iane fish market is a trusted live seafood distributor that provide many kinds of seafood, including many kinds of lobster, slipper lobster, coral trout, mouse grouper, mud grouper and many more. One thing for sure, they provide it with much more  bargain price tag rather than fancy seafood restaurant. For the cherry tomatoes, i use tri color cherry tomatoes; green, red and yellow cherry tomatoes that quite pleasant for eyes. I didn’t sure if it’s from different species but i guess the green ones is the raw state of either of the red nor the yellow cherry tomatoes.

Asam Jungga Jeruk Jungga Batak Kaffir Lime

Jeruk Jungga, Asam Jungga or Jeruk Batak

Jeruk Jungga Asam Jungga Jeruk Batak

Asam Jungga (Thin Skin Kaffir Limes from North Sumatra)

To made my lobster ceviche special even more, i’m using local kaffir limes called jeruk junggaor asam jungga, an endemic Varieties of kaffir limes that grown in North Sumatra and you know what, i’m feeling so damn lucky since my causin flow it away with her from our Bataknese descent land. For the record, asam jungga or jeruk jungga is pretty damn pricey in Jakarta, especially for the bataknese people since authentic Arsik or Naniura using it. Jeruk jungga or asam jungga could be worth about IDR 7.000-15.000 (70¢- 1.50¢ USD) for each of it. The distict different of jeruk jungga and common kaffir limes is the thickness of the skin; jeruk jungga got much more thinner than kaffir limes. The limes pulp within the ceviche is a great touch too, bursting sourness when you blast the pulp out while chewing the succulent lobster meat.

recipe lobster ceviche with lemon tomato onion cilantro

Succulent and Sweet Raw Lobster Tail Meat Ceviche

The authentic lobster ceviche made of raw lobster tail meat, but i guess the term raw is not fully truth since the meat protein is denaturated with the additional of acid liquid which is lime juice.  Lime juice is  actually citric acid could break the bridge or chain of protein amino acid in the lobster meat and turn it out into opaque, just like a process of denaturation by heat or cooking. Beside that crappy chemistry, citric acid or low Ph liquid could kill several kind of bacteria and parisites, not all but i guess it’s fine because many people didn’t get died of it anyway. Traditionaly, lobster ceviche was marinated for about three to five hours, but i gess some restaurant just made it after the order comes. Lobster ceviche usually served with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta.

raw lobster ceviche recipe salad lobster meat tomato

Lobster Ceviche Recipe with Cherry Tomato and kaffir Lime

Lobster Ceviche Recipe with Cherry Tomato and  kaffir Lime:

  • 1 medium size live lobster (about 300-500 grams)
  • 150 grams cherry tomatoes (green, yellow and red cherry tomatoes), thinly slice
  • 2 Jeruk Jungga or Asam Jungga (Kaffir Limes), juiced one and a half of it and carefully pulped the rest of it
  • 1 shallot, finely chopped
  • 1/2 tbsp light olive oil
  • 1 tsp salt
  • 1/4 tsp sugar or honey
  • 1/2 tsp freshly ground black peppercorn
  • 2 tbsp minced cilantro or flat leaf parsley leaves
  • 2 bird eye chillies #optional
  • 1 Homemade Bouquet Garni

How to Make Lobster Ceviche with Cherry Tomatoes:

  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and blanch it until the shell turning red  for about 1 minute. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, twist the tail and away from the head to seperate them. 
  • Remove the lobster meat from the tail, remove the middle vein and thinly slice the lobster meat into bite size. Put it in a clean airthight container and put it directly to freezer.
  • I recommended to freeze it for about 1 hour before adding the rest of the ingredients.
  • Combine the lobster tails with lime and the rest of the ingredients, chill it for up to 5 hours.
  • Serve the lobster ceviche with cherry tomatoes chilled with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta

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Homemade Salmon Gravlax Recipe (Easy Cured Salmon Fillet with Dill Weed and Herbs)

salmon gravlax homemade recipe cured salmon dill weed

Homemade Salmon Gravlax

HOMEMADE SALMON GRAVLAX RECIPE. Gravlax is a raw salmon fillet that cured with salt, sugar, dill weed and  herbs that popular in nothern Europe countries. Gravlax is usually served as an appetizer, sliced thinly and served along  finely chopped dill weed and mustard sauce, either over somekind of toasted bread, biscuits, chips or even boiled potatoes. Gravlax derived from the Scandinavian word grav, which literally means “grave” (in Swedish, Norwegian, Danish), and lax (or laks), which means “salmon”, thus gravlax means “buried salmon”. In the ancient times, fisherman used to save their salmon catch by burried them in the salt-containing sand above the high-tide line.

homemade salmon gravlax recipe step by step make gravlax cured salmon fillet

Gravlax: Homemade Cured Salmon Fillet with Juniper Berries, Szechuan peppercorn and Dill Weed

Eversince i’ve cured my duck breast and venison loin and made myself Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), and Homemade Bresaola di Cervo (Air Dry-Cured Venison Tenderloin), i’m obsessed with making homemade cured meat or charcuterie. Homemade version of gravlax is away cheaper than the gourmet deli store price tag. Making salmon gravlax is actualy effordless since you let the time doing it’s ‘drying’ by osmosis process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my salmon gravlax to satisfied my asian descent taste buds and you won’t get that anywhere in the store. A splash or liquor on the salmon filet will made your homemade salmon gravlax lovely even more, i recommended citrusy liquor like citrus vodca or cointreau.

homamade gravlax recipe step by step cured salmon

Homemade Gravlax Before Thinly Sliced and Served

When you made  your homemade salmon Gravlax, there’s a plenty of way of serving suggestion. You can served it with toasted bread like my Bruschetta with Venison Bresaola, Cherry Tomato, Avocado Mayonaise and Brazilian Nuts Pesto or with Crispy Spiced Tortilla Bread Recipe. Beside soft cheese and mustard sauce variant of dipping sauce will be suits, you can try Tomato and Mint Salsa Recipe, Roasted Pepper Sauce Recipe, Italian Salsa Verde Recipe, Balinese Sambal Matah (Raw Shallot and Chillies Spicy Salsa), Resep Sambal Dabu-Dabu Khas Manado (Manadonese Raw Chilli Salsa). If you want to, you could add your gravlax to your salad and drizle it with Mint-Chilli Mayonaise.

juniper berry recipe

Juniper Berries

Making homemade salmon gravlax is quite easy, even for an amateur like me. The salmon is “buried” in a dry mixture marinade of salt, sugar, juniper berries, szechuan peppercorn and dill weed. The salmon cured for a few days in the curing mixture. As you can see, the dry curing mixture later be liquidfied because the moisture content on the salmon dripping out and the curing mixture penetrated the salmon meat. No rocket science here, but the osmosis happen when high consentration seperated from the lower consentration by tissues or membrant,  which is the salmon fish flesh, the higher consentration will be dripped into the lower consentration until they got equally consentration. Salmon gravlax is done within the curing process without following smoking like my Homemade Tea Smoked Salmon Recipe. You can use any herb you like and/or add a wide variety of crushed spices to your cure, different kind of peppercorns, star anise, caraway or fennel seeds, but my favourite spice  for homemade salmon gravlax or any kind of my homemade charcuterie is szechuan peppercorn and also juniper berries.

homamade salmon gravlax recipe

Easy Homemade Salmon Gravlax Recipe

Preparing the homemade salmon gravlax seems so easy and quicky, but curing takes several days so plan ahead before you serving it at your party. Salt and sugar bring somekind of pleasant umami and  balanced flavour. If you made your gravlax made without sugar, it can easily become too dry and rubberry, and for sure it’s taste terribly salty. The ratio of salt and sugar used in gravlax recipes varies widely, due more to personal preference than food safety. As this recipe proves, large amounts of salt and sugar aren’t really necessary. Experiment and find your own favorite ratio of the two, keeping in mind that not enough salt will result in mushy, under-cured fish and too much (without any sugar to balance it out) will make the fish tough and super-salty.  Wll cured homemade gravlax should have a fresh but bold salmon flavor with some tingling spicy flavour of herbs and peppercorns. The texture will be slightly firmer than raw salmon, but should never be tough or chewy.

salmon gravlax recipe homamade cured salmon

Easy Homemade Salmon Gravlax

Easy Homemade Salmon Gravlax Recipe:


  • 1 pound salmon fillet (skin attached)
  • 5 tbsp sugar
  • 3 tbsp salt
  • 1/2 tbsp freshly ground juniper berries #optional
  • 1/4 tbsp freshly ground szechuan peppercorn #optional
  • 1/4 teaspoons freshly ground black peppercorns
  • 1/2  cup fresh chopped dill weed
  • 2 tbsp cointreau or citrus vodca#optional

How To Make Homemade Salmon Gravlax Recipe:

  • In a glass bowl, mix all the rest of ingredients (except the salmon fillet), set aside
  • Line a large plate with enough plastic wrap to cover the bottom completely and with enough to overhang the edges.
  • Place some of curing mixture above the cling wrap. lace the salmon fillet skin side down and then put the remining curing mixture above it, drizzle with cointreau or citrus vodca
how to make salmon gravlax recipe cured salmon step by step

Put the Curing Mixture All Over The Salmon Fillet

  • Wrap the plastic up and cover the fish. Place a pan or plate that fits inside the baking dish over the fish. Weigh down the fish by placing heavy canned goods on top of the pan or plate.

recipe homemade gravlax step by step cured salmon dill weed

Cling Plastic Wrapped Salmon Gravlax

  • Place in your refrigerator for three days, flip it twice a day.
  • Unwrap the fish and scrape off the curing mixture. Slice the salmon thinly on the bias, leaving the skin behind. Voila, your homemade gravlax is done and served it immediately!
salmon gravlax recipe homamade cured salmon

Thinly Sliced Homemade Salmon Gravlax

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Sakana Ochazuke Recipe, Green Tea Broth with Rice and Miso Marinated Grilled Fish Fillet)

ochazuke recipe fish over rice with green tea broth matcha konbu dashi bonito stock

Sakana Ochazuke (Green Tea Broth with Rice and Miso Marinated Grilled Fish)

Sakana Ochazuke Recipe. Ochazuke () or sometimes caled  chazuke  (, ちゃづけ) is a quicky Japanese dish consist of rice and savoury topping and then poured with green tea, broth/stock (dashi), or boiling hot water. The amount of green tea broth and rice ratio is similiar with milk for breakfast cereal. I guess ochazuke resembles of hard work ethic of Japanese people who want to finish their lunch or breakfast  meal as quick as possible and they could came back to work, as you know; liquid simplified our swallowing process.

recipe sakana ochasuke japanese rice tea with grouper fish topping nori

Recipe Sakana Ochazuke (Red Rice with Miso Marinated Grilled Fish FIillet & Green Tea Broth)

Japanese Sakana Ochazuke derived from sakana means fish, while ocha is tea and  tsuke for submerged in English.  Sakana Ochazuke means rice with  tea broth and savoury  fish topping, since i’m using matcha or green tea, i guess this dish can be called Sakana Matchazuke Recipe. Okey then, what the heck with the the names, common savoury toppings used for ochazuke is nori (seaweed), furikake (seasoned fish floss), sesame seeds, tarako (salted fish roe), salted salmon, Tea Smoked Salmon,  scallions and assorted fish cakes or any processed seafood. Beside that, tangy pickled such as tsukemono (pickled vegetables), and umeboshi (pickled sour plum) commonly used too.

sakana ochazuke recipe japanese tea rice fish

Red Rice, Topped with Miso Marinated Fish Fillet, Nori, Scallion, Edamame and Served with Green Tea Dashi

Never judge the book by it’s cover, i learned my lesson once i had my first chazuke back  in the early of new millenium. I was in the junior high school when my friend celebrated his birthday in a Japanese restaurant in Palembang. The description of ochazuke within the menu sound a little bit bizzare for my Indonesian mindset; miso glazed grilled salmon over rice and served with light green tea broth. Since i had no idea what i’m gonna ordered, i just replied idem once my friend order the salmon ochazuke. Eversince i eat my first salmon ochazuke, it’s become one of my favourite japanese dish. Unfortunately, none of the Japanese restaurant in Palembang had this menu today. My last ochazuke was about 2 years ago during my visit to Jakarta and i’m intruguing to made  it once i read the the Unagi Chazuke Recipe from Justonecookbook.Com.

Sakana Ochazuke recipe with Miso Marinated Grilled Giant Grouper Fish and Green tea Broth

Japanese Ochazuke recipe is a very clever and flexible,  i mean beside ochazuke is made as quick as you snapping your finger, you can use any kind of your preference topping too.  You can even use any leftover rice in your fridge, which is quite not comforting to eat instead of eaten as Nasi Bakar Recipe (Grilled Rice) or Nasi Goreng Recipe (Fried Rice). Eversince i’m on low calories and high fibers diet, i choose red rice instead of white rice to increased my daily fibers intake. For my ochazuke main topping,  i made miso marinated grilled fish which is similiar with my previously Pan Seared Grouper Fish Fillet Recipe, but i marinated it first with miso or fermented soybean paste before i pan grilled it.  Beside,  i served my ochazuke with edamame (soybean), thinly sliced scallion and crispy roasted nori (seasoned seaweed).

ochazuke recipe green tea broth dashi katsuobushi konbu shiitake mushrooms

Green Tea Broth (Matcha Dashi) Ingredients: Matcha (Green Tea), Katsuobushi (Smoked Fish Flakes), Dried Shiitake Mushrooms, Kombu (Salted Seaweed)

Best Japanese ochazuke recipe determined by the tea or the broth for dredging the rice. My friend told me that the best tea for ochazuke is the roasted green tea leaves that packed with roasted rice. Since i can’t found any of that kind of green tea here in Palembang, i’m using powdered Korean matcha or green tea, but you can use any kind of your favourite flavoured tea too. Instead using green tea only, i made my ochazuke special with serving it with my homemade green tea flavoured dashi. Dashi is Japanese broth that contains katsuobushi (smoked skipjack fish flakes), kombu or konbu (salted seaweed) and dried shiitake mushrooms. All the ingredients is chopped, mixed with water and simmerred for hours to extract all the flavour. I guess my green tea dashi broth needed no sort of cubed bouillon stock or addictive flavour because it’s super umami naturally. The pleasant bitterness of matcha or green tea blended well with the savoury hint of basic Japanese dashi stock.

ochazuke recipe japanese rice green tea broth pan seared grouper

Sakana Ochazuke Recipe (Green Tea with Rice and Miso Marinate Fish)

Sakana Ochazuke Recipe (Green Tea with Rice and Miso Marinate Fish)


  • 1 cup leftover rice (i’m using red rice), if  it’s cold,bring it to warm or at least room temperature first
  • 1 cup Matcha Dashi or Green Tea Broth (recipe below)
  • 1 Miso Marinated Grilled Fish
  • Topping: nori, edamame, sesame oil, and thinly sliced scallion

How To Make Sakana Ochazuke :

  • Put the leftover rice i n the bottom on the plating bowl
  • Arrange the Miso Marinated Grilled Fish and the topping over the rice
  • Just before serving, pour the green tea broth

Green Tea Broth Recipe (Matcha Dashi) :

  • 1 piece of konbu (4″x8″)
  • 1/2 cup katsuobushi
  • 3 dried shiitake mushrooms, thinly sliced
  • 1 tbsp green tea powder (2 tbsp if you using coarsed green tea)
  • 4 cups of water

How To Make Green Tea Broth (Matcha Dashi):

  • Put all ingredients in a sauce pan
  • Bring it to boil, carefully spoon and discard the floating foam
  • Cover the pan with lid and simmer until the liquid reduced into half
  • Strain the green tea broth with metal strainer or cheese cloth

Miso Marinated Grilled Fish Fillet:

  • 200 grams fish fillet (i’m using giant grouper fillet)
  • 1 tbsp lemon juice
  • 1 tbsp miso paste
  • 1 tbsp olive oil
  • salt and pepper to taste

How to Make Miso Marinated Grilled Fish Fillet:

  • Put fish fillet, miso paste, lemon juice, salt and pepper in  a glass bowl
  • Mix and make sure all fish fillet surface is covered, marinated it in the fridge for 30 minutes(overnight will be preferred)
  • Drain the fish fillet and scrapped the remaining marinate from the fillet to prevent it burned out and sticked to the skillet during the grilling process
  • Heat up 1 tbsp olive oil in a skillet, grilled the fish fillet for about 2-3 minutes for each side until throughly cooked (you can check by inserting fork to the fillet and the fork inserted easily without any barrier)
  • Served it immediately

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Samgyetang Recipe (Korean Chicken Soup with Ginseng & Sticky Rice Stuffing)

recipe samgyetang korean chicken ginseng soup recipe sweet rice stuffing

Samgyetang Soup (Korean Chicken Soup with Ginseng & Sticky Rice Stuffing)

Korean Chicken and Ginseng Soup Samgyetang Recipe. Samgyetang is an ancient Korean variety of  soup, that  consists of a whole junvenile chicken and ginseng root. Samgyetang soup is special even more because the chicken cavity filled with a mixture of sticky rice or sweet glutinous rice along with other korean medicinal herbs. The sweet rice stuffed baby chicken then boiled in broth containing extra ginseng root, bulb of garlic and traditional herbs. Samgyetang itself literally translates as “‘ginseng chicken soup” in English. Samgyetang is traditionally served in the summer and considered as a body tonic which replace the body liquid due to excessive sweating during  hot summers in Korea, beside it’s provide nutritional and medicinal values.

samgyetang recipe korean ginseng baby chicken soup stuffed with sweet rice

Korean Samgyetang Chicken Soup with Ginseng & Stuffed with Sticky Rice

I love samgyetang, my first and only experienced eaten samgyetang soup is on Bibigo Korean restaurant, Pacific Place Jakarta. My friend told me that Bibigo Restaurant is quite authentic within the acquired korean taste. The samgyetang soup was tagged for about 15 USD exclude the taxes and service charges. The presentation is pretty simple, the stuffed chicken sinking in round metal bowl and then topped with chopped scallion. Samgyetang broth is still boiling hot, and what’s surprise me is they using young ginseng root instead of old ginseng that used to be added in chinese herbal soup.

korean samgyetang soup baby chicken ginseng recipe stuffed sweet rice

Korean Chicken with Ginseng Soup (Samgyetang)

Authentic Korean samgyetang soup got intens ginseng root flavour, which is resemble of bitter parnish or green mustard. My friend also told me that Korean people even used to eaten the young ginseng root as a vegetable. Well, actually i personally didn’t really like the bitter after taste of ginseng root that overpowering the natural sweetness of the chicken meat, that’s why i use a tiny little  ginseng for my samgyetang soup. A little bitter hint of ginseng root on chicken soup will be pleasant for my licking.

ginseng root soup recipe

Ginseng Root for Making Samgyetang

baby chicken soup recipe samgyetang

Baby Kampong Chicken

Best Korean samgyetang sup using a young baby chicken or cornish hen, but i’m using junvenile kampong chicken weighed about 300 grams. Kampong chicken or Malay Chicken is a tougher meat than many other breeds, but kampong chicken considered a premium by people living in urban areas and costs more in supermarkets and wet markets than conventionally raised broiler chickens, due to its supposedly better flavour. Young kampung chicken needed longer time to tenderized compare to the cornish hen, this provide a sufficent time to cooked throught the sweet rice stuffing without overcooked the chicken.

Sticky rice stuffed chicken recipe samgyetang korean ginseng chicken herbal soup

Sticky Rice Stuffed Baby Chicken Soup with Ginger Root, Jujubes and Goji Beries

korean chicken ginseng soup samgyetang sticky rice stuffed glutinous rice ginseng red dates

Korean Samgyetang Stuffing: Sticky Rice, Ginseng Root, Garlic, Ginger, Red Dates, Sliced Abalone*optional

Samgyetang or Korean baby chicken and ginseng soup is stuffed with glutinous or sweet sticky rice. Actually it’s not only using sweet rice, but its a mixture of whole cloves of garlic, sliced ginger, and dried seeded red dates or red jujube. Depending on the recipe, other medicinal herbs such as Astragalus propinquus (hwanggi), wolfberry or goji berry (gugija), Codonopsis pilosula (dangsam), and Angelica sinensis (danggwi) may also be added. I also add some thinly sliced Rehydrated Dried Abalone within the sweet stuffing. The abalone is actually almost forgotton rehydrated abalone in my freezer that supposed to be added into my Buddha Jump Over The Wall Soup. Another important tips for making samgyetang is Do Not Over Stuffing  the chicken cavity because the sweet rice is tend to be expanded once it cooked and it’s will explode if you overfilled the chicken cavity.

recipe korean ginseng chicken soup samgyetang stuffed sweet sticky rice

Korean Ginseng and Chicken Soup,  Stuffed with Sweet Sticky Rice

Best sticky rice stuffed chicken and ginseng soup or Korean samgyetang soup recipe need tasty and delicious broth for making it. Even the autentic samgyetang recipe using nothing flavoured stock but tab water for boiling the stuffed chicken. Well, actually i prefer healthy and tasty  into my daily dish term. You know, healthy food is sometimes didn’t take place in our society simply because it’s mostly taste like a crap. I recommended using Homemade Superior Stock or Homemade Roasted Bone Stock for making samgyetang, then you didn’t need to add any artifisial flavoured into it. Beside the broth, I also add two  3×3 inches pieces if konbu or japanese seaweed that used to make dashi or japanese stock. Konbu brings umami hint that blended well with dripping juices from the kampong chicken along the bitter hint of ginseng root.

samgyetang korean baby chicken ginseng soup

Samgyetang Korean Baby Chicken Soup with Ginseng Root

recipe samgyetang sweet rice stuffed chicken soup with ginseng red dates jujube herbs

Korean Samgyetang Soup

Samgyetang soup is a very healthy meals, if you want to trimmed some of your belly fat, i guess this is the perfect recipe for your diet. Samgyetang is high in nutritional values, the lean chicken is rich in protein and essential amino acids but it’s low in calories.  It is no wonder that samgyetang is an unrivaled healthy food, but i didn’t have any reason why it’s usually consumed during the hottest day of summer and once the person is sick, but n0t in the coldy winter. Not very scientific reason but Korean people belive that  blood flow increases near the skin and decreases in the internal organs during the hotters days of summer. This condition leading to cooling of the internal organs and reducing appetite and energy. Incontrary to common believes, eating a hot dish like samgyetang can facilitate blood flow in the internal organs and recovering the appetite and energy. Samgyetang soup and ginseng also lowers body heat by emitting sweat.

Samgyetang Korean Chicken and Ginseng Soup Recipe

Samgyetang Korean Chicken and Ginseng Soup Recipe

Samgyetang Korean Chicken and Ginseng Soup Recipe :

Ingredients :

  • 1 small chicken (baby chicken or cornish hen)
  • 1/4 cup of sweet glutinous rice
  • 2 small ginseng roots (1 for broth , 1 for stuffing)
  • 2 cloves of garlic for stuffing +1 bulb for broth
  • 1 stalk of scallion or green onions
  • 6 red dates or red jujubes
  • 1 tbsp wolf berries or goji berries
  • 1 dried chinese mushrooms, sliced
  • 1 abalone for stuffing, thinly slice*optional
  • 2 pieces (3×3″) of konbu/seaweed*optional
  • salt and pepper to taste
  • 6 cups of water (Homemade Superior Stock or Homemade Roasted Bone Stock)

How to Make Korean Samgyetang Soup Recipe:

  • In a large metal pot, bring 6 cups of water or stock to boil
  • Add the konbu, scallion, chinese mushrooms, 1/2 tbsp wolf berries,1 bulb of garlic plus 1 ginseng root into the pot
  • Simmer the broth for about 30 minutes, set aside
  • Wash and rinse your chicken in cold running water
  • Season and rub the chicken all over with salt and pepper, set aside
  • Soak 1/4 cup of sweet rice for about 1 hour, drained
  • In a glass bowl, combine the sweet sticky rice, 3 jujubes, 2 cloves garlic, 1/2 tbsp goji berries and thinly sliced abalone
  • Stuff the chicken cavity with the sweet rice mixture, DO NOT OVER STUFFING IT!!!
Samgyetang recipe korean chicken soup ginseng stuffed sticky rice red dates

Stuffed Chicken with Sticky Rice Mixture

  • Secure the chicken cavity with 2 bamboo skewer or kitchen twines to prevent the stuffing submerged in the broth during cooking.
Recipe Stuffed chicken soup sticky rice grutinous sweet rice samgyetang soup

Secure the Stuffed Chicken Cavity with Bamboo Skewer

  • Place the stuffed chicken it in a pot. Pour water into the pot until the chicken cavity is completely submerged in broth, boil it over high heat for 20 minutes.
korean chicken ginseng soup samgyetang recipe

Boil Submerged Stuffed Baby Chicken

  • When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes.
chicken ginseng soup herbal korean samgyetang recipe

Discard The Floating Foam from the Samgyetang Broth

  • The samgyetang is done when the chicken will be easily pulled apart by chopsticks and the sticky rice is throughy cooked.
  • Serve the samgyetang Soup immediately

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Lobster Thermidor Recipe (Roasted Spinny Lobster with Creamy Bechamel Sauce and Melted Cheese Topping)

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe. Lobster Thermidor is a classic French lobster dish consisting of cooked lobster meat with a mixture of white bechamel sauce, cognac or brandy, tarragon, mustard and any other ingredients that stuffed into a splitted lobster shell and then topped with cheese and broiled until the cheese is melted and charred. Typically cheese for lobster thermidor topping was gruyère or emmenthal, but you can also be using any easy-melt cheese like mozarella or young parmesan.

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Basic lobster thermidor sauce is a white bechamel sauce, which is composed of a lightly sauteed roux and poured with milk and heavy cream. Chopped button mushrooms also added within the sauce to give an extra bites. Making a smooth and light bechamel sauce it’s the key of delicious lobster thermidor, because too heavy bechamel sauce can overpowering the natural sweetness of the lbster meat. Once you melted the butter in the heavy bottom sauce pan, swirl it to coat the pan and then lower the heat into medium low. After that put the flour into the pan and stir it vigorously, it will first turn creamy looking, then start to look a little grainy. Once the roux is gariny, this means that the flour granules have absorbed the butter, stop the cooking right here and take the pan off the heat before it starts to turn brown.
Lobster Thermidor with Tarragon and Mustard Powder

Lobster Thermidor with Tarragon leaves and Mustard Powder

The best lobster thermidor recipe need a smooth bechamel sauce, the trick is never overcooked or undercook the roux (mixture of butter and flour) for the bechamel sauce. Undercook roux made a floury smells bechamel, while overcooked roux made a burn hint to the bechamel sauce. After you turn off the heat, pour the milk slowly and stir the mixture until smooth and no remaining roux lump on it. Then you turn on the heat again and bring it to boil and simmer it until the bechamel sauce is done. You can mix the diced lobster meat at this point and season it properly.
Tarragon Leaves

Tarragon Leaves

Authentic lobster thermidor got mustard and also tarragon leaves on the sauce. Those two ingredients was a must ingredients within the lobster thermidor sauce. I was so lucky to get fresh tarragon in Jakarta, i purchased it from Ranch Market Supermarket. Tarragon bring a hint of sweet anise-like flavour while  the mustard give a pleasant spicy and lightly bitter aftertaste, both were blended into a very great combination. Mustard is a very potent spice, if you freshly grounded the seed, i think you need a pinch of it or you’ll gonna overpowering the entire dish. If you found a recipe with 1 tbsp of mustard powder for only 1 pound lobster, i guess it’s a little bit crazy.
Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster thermidor recipe using the it’s lobster shells for a serving plate. You can split it down into two separated shells or butterflied it like mine. The lobster shells is crack open with sharp knive in the belly or in the back and let the opposide (which is the back or the belly) still remaining attached. Make sure you keep the tail and head portions of the shell intact while removing the meat, as the large half shells make an impressive presentation when stuffed. Butterflied lobster shell is better than splitted down lobster shell for a presentation purpose, beside it made a bigger space for the lobster thermidor mixture.
Homemade Cheese Baked Lobster Thermidor

Homemade Cheese Baked Lobster Thermidor

Making lobster thermidor  is quite an effort. First you need brush and clean the lobster under running water to get rid any dirt and debris from the lobster shells. After that you poached the lobster in a herbs infused boiling water that called  bouquet garni, which is a small cheesecloth bag filled with herbs and seasonings that is used to flavor poaching liquids and broths. You need to poached the lobster for about 2-3 minutes depend on the size of your lobster, you not want to cooked through the lobster meat, this steps is needed to made the lobster meat is easily extracted from the shells. To prevent the remaining heat continue cook the lobster meat, i suggest you to plunged the lobster into a bowl of ice cold water. After that you butterflied the shell by cracking it from the back (or the belly). After you extracted the lobster tail meat carefully and diced it into bite size, mix it with the bechamel sauce and mushrooms mixture and then stuffed it again to the lobster shells. Topped with cheese and then broiled until the cheese is melted. Lobster thermidor usually served alone with lemon wedges as a appetizer or alongside salad and toasted bread as a main course

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe:


  • 1 medium size lobsters ( 1-11/2 pounds live spinny lobster)
  • 1/2 cup button mushrooms, diced
  • 1 lemon, juiced (i’m using kaffir lime)
  • 1/2 onion, diced
  • 1 shallots, miced
  • 2 tbsp unsalted butter(i’m using 1 tbsp butter+ 1 tbsp margarine)
  • 2 cloves garlic, finely chopped
  • 1 tbsp all-purpose flour
  • 1 tbsp cognac or brandy (i’m using dry white wine)
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup finely grated gruyere cheese (i’m using mozarella cheese)
  • 1/4 tbsp mustard powder
  • 1/2 tbsp finely chopped fresh tarragon leaves
  • 1/2 bsp finely chopped parsley
  • cilantro or flat leaf parsley for garnish

How to Make Lobster Thermidor Recipe:

  • Preheat the oven to 375 F.
  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and poaced it until the shell turning red  for about 2-3 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, cut the back  in half lengthwise with a heavy sharp knife, pull apart the shell  to open it and carefully extract the tail meat. Dice the tail meat and claw meat and set aside.
step by step recipe lobster thermidor homemade

Step by Step Lobster Thermidor Recipe: Butterflied the Lobster Shells

  • Melt the butter and margarine in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the diced button mushrooms and stir gentry until the mushrooms soften. Turn off the heat
lobster thermidor recipe step by step making roux button mushrooms

Step by Step Lobster Thermidor Recipe: Saute the Roux evenly and Mix It with Button Mushrooms!

  • Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Add the cognac (dry white wine) and cook, stirring, for 10 seconds. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
lobster thermidor recipe bechamel sauce mushrooms roux cream cognac

Step by Step Lobster Thermidor Recipe: Pour the Milk Slowly and Stir Evenly!

  • Remove from the heat, add the mustard, tarragon, and parsley. Fold in the lobster meat. Put the mixture in the lobster shells.
lobster thermidor steap by step recipe making lobster thermidor

Step by Step Lobster Thermidor Recipe: Stuff the mixture in the lobster shell

  • Sprinkle the top with grated mozarella cheese.
lobster thermidor recipe make roasted lobster cheese sauce mushrooms

Step by Step Lobster Thermidor Recipe: Springkle with Mozarella Cheese!

  • Broil until the top is golden brown for about 10-25 minutes. Served it immediately and garnish with flat leaf parsley

Bouquet Garni Recipe:

  • 1 bay leaf
  • 1 small sprig fresh thyme
  • 3 sprigs fresh parsley
  • 4 sage
  • 1/2 teaspoon black peppercorns


  • Place the bay leaf, thyme, parsley sprigs, sage, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine.

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Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

resep tinutuan bubur manado vegetable rice porridge

Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

Resep Tinutuan, bubur khas Manado. Tinutuan or bubur manado, a Manadonese or Minahasan rice-based porridge  with various kinds of vegetables. Common carbohidrate for making tinutuan is corn, cassava or yuca, pumpkin, potato, sweet potato, but some ‘ people also love to add carrot, taro root, beet root and many more. While the common green leafy vegetables for tinutuan is amaranth that usually missed known as spinach, melinjo leaves (Gnetum gnemon), kangkoong or water spinach, cassava leaves, daun gedi (Hibiscus Manihot L) and daun leliem (Clerodendrum minahassae L). Those plenty of vegetables were packed with  fragrance herbs called daun kemangi or lemon basil leaves.  Etimology of the word tinutuan is still uncear, but some of my Minahasan descent friends told me that tinutuan refers as combo or mixed all together meals. Tinutuan porridge is well known as one of the Manado city iconic signature dish.

resep bubur manado tinutuan masakan menado sulawesi utara

Bubur Manado or Tinutuan: The healtiest Morning Supper Porridge

daun gedi resep bubur menado tinutuan

Daun Gedi or Sayur Yondok, Natural Thickening Agent for Authentic Tinutuan or Bubur Manad0

Authentic tinutuan or bubur Manado contain daun gedi (Hibiscus Manihot L) or locally known as sayur yondok in Minahasan language. This plants well known as edible hibiscus in most western country, lagikuway in Philliphine, and po fai  in Thailand. Daun gedi or edible hibiscus leaves may look like a cassava leaves, but daun gedi got  narrower in the base of the leaves, but it’s broader  and resembles as an arrow in  the end. What makes this common looks leaves special is simply because daun gedi got pectin polysaccharides, which is a natural gelling agent that could thickening the vegetables porridge broth, just like what commoly found on  lady fingers or okra.  i was lucky enought found daun gedi plants planted in a side yard of a tiny authentic Menadonese restaurant nearby Hermina Hospital Jatinegara with a tiny signboard “Rumah Makan Masakan Manado”. This authentic Menadonese or Minahasan restaurant served Ikan Woku Belanga (Manadonese Spicy Fish Curry Soup), Garo Bunga Pepaya (Papaya Blossom with Smoked Skipjack Tuna Fish)  and many more, beside they got rica-rica rw (pronounced erwe) or spicy stewed dog meat, yup you didn’t miss readed it, dog meat is a part of Minahasan ethnic cuisine.

tinutuan bubur manado resep bubur sayuran

Complete Set of Tinutuan or Bubur Manado with Sambal Dabu-Dabu and Deep Fried Salted Fish

Tinutuan or Bubur Manado is usually served as a morning supper, with additional side and condiments such as ikan asin goreng (deep fried salted fish), sambal terasi (fermented shrimp chilli sauce), and bawang goreng (deep fried red shallots). Beside, in Manado they used to served tinutuan with Sambal Dabu-Dabu (Manadonese Raw Chilli Salsa), shredded ikan cakalang fufu (smoked skipjack tuna), and sambal roa (smoked garfish sambal). But i guess the must have condiment for tinutuan is deep fried salted fish and Sambal Dabu-Dabu.

sambal dabu dabu ikan asin bubur manado

Sambal Dabu-Dabu with Ikan Asin, Duo Killer Companion for Menadonese Rice Porridge

I’m using short grain brown rice that i’m soaked 30 minutes prior to cooking for making this tinutuan or bubur manado,. Contrary to the commonly tinutuan with pale yellowish green color, i love to brighter my porridge with reddish color by adding peruvian purple sweet potato and also purple sticky sweet corn. Sticky sweet corn itself didn’t had intens sweet  flavour like commonly yellow sweet corn, but it’s pretty glutinous. Both brown rice and sticky sweet corn needed more time to cook compare to all of the ingredients, that’s why those ingredients must be boiled first and then follow with other root vegetables and yellow sweet corn. Five minutes before the porridge is done, throw away all the green leaves and turn off the heat and let the remaining heat cook the leaves. Since i love to taste every single ingredients, i used to cut my ingredients into a chucky bits.

resep tinutuan bubur menado

Tinutuan Ingredients: Healthy Vegetarian Vegetables Rice Porridge

Tinutuan or Bubur Manado is a very healthy vegetarian porridge,  just look at the enermous ammount of vegetables for serving about 4 portion of  Bubur Manado in the photograph above. You can apply the recipe at your home for sure, you can made it in your slow cooker or your rice cooker. Just put the root ingredients into the rice cooker on the night before,  mixed the green vegetabes firstly in the morning and then served it as a healty and tasty breakfast, does it sounds pretty easy??? but if you insist to cooked it above the stove like me, you must carefully stir it constantly to prevent the rice singking in the bottom of the pan and got burned. Heavy bottom non-sticky sauce pan would be the best options for making rice porridge.

porridge vegetable congee indonesian recipe tinutuan bubur manado

Resep Tinutuan or Bubur Manado, Vegetarian Vegetables Rice Porridge Recipe

Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge Recipe) :


  • 1 cup of rice (i’m using short grain brown rice, soaked 30 minutes prior to cooking, drained)
  • 1 cup yellow sweet corn (Jagung Manis)
  • 1 cup purple sticky sweet corn (Jagung Ungu)
  • 1 cup diced purple sweet potatoes (Ubi Ungu)
  • 1 cup diced cassava or yuca root (Singkong)
  • 1 cup diced sweet potato (Ubi Kuning)
  • 1 cup diced pumpkin (Labu Kuning)
  • 1 cup diced carrot (Wortel)
  • 1 cup roughly chopped daun gedi (you can replace this with okra or okra leaves)
  • 2 cup roughly chopped amaranth or spinach leaves (Daun Bayam)
  • 1 cup roughly chopped kangkoong or water spinach leaves (Daun Kangkung)
  • 1/2 cup roughly chopped cassava leaves (Daun Singkong)
  • 1/2 cup roughly chopped melinjo leaves (Daun Melinjo)
  • 1/2 cup roughly chopped sweet potato leaves (Daun Ubi Rambat)
  • 1/2 cup lemon basil leaves (Daun Kemangi)
  • 2 bay leaves (Daun Salam)
  • 1/2 tsp Homemade Garam Masala (Bumbu Kari)
  • Salt and pepper to taste

Cara membuat Bubur Manado atau Tinutuan (Instruction):

  • Put the water or Roasted Bone Stock, rice and purple sticky corn and bay leaves into a heavy bottom sauce pan, bring it to boil
  • Once it boil, simmer and cover the pan with lid for about 10-15 minutes
  • Add the sweet corn, cassava, sweet potato, pumpkin and carrot. bring it to boil and lower the heat into simmer, gently and constatly stir the porridge with wooden spatula to prevent the ingredients singking in the bottom of the pan and burned out
resep cara membuat bubur manado tinutuan

Resep Cara Membuat Bubur Manado: Rebus Beras and Semua Bahan

  • Season the bubur manado with salt and pepper and continue to stir it
  • Once the rice and all the ingredients is tender enought, put all the greens leafy vegetables, bring the porridge to boil again
resep tinutuan bubur manado sayuran

Resep Cara Membuat Bubur Manado: Masukkan Sayuran!

  • Turn off the heat and let the remaining heat cooked the vegetables
  • Serve it warm with ikan asin and Sambal Dabu-Dabu

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