Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Peanut crusted beef tenderloin stuffed with spinach, chorizo, mozarella cheese and spicy gorgonzola blue cheese butter. This recipe is inspired by a from my friend Liz Berg of  Thatskinnychickcanbake.com recipe, Gorgonzola Mushrooms Stuffed Beef Tenderloin Recipe. Instead using crumbled gorgonzola cheese, i add my homemade spicy gorgonzola butter recipe with basil, chili and caramelized shallots for this recipe. Spinach stuffed tenderloin with peanut and mustard crust is looks so fancy and elegant dish, even sounds quite an effort but actually you can easily apply this recipe in your very own kichen. Try this spinach, cheese and chorizo stuffed roasted whole beef tenderloin with crusted peanut layer to impressed your relatives in a special occations gathering party or even on  romantic candle light dinner with your girlfriend, just make sure that she isn’t some sort of tree-hugging vegan chicks.

Recipe peanut crusted beef tenderloin stuffed spinach mozarella cheese chorizo gorgonzola filled whole tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

peanut crusted tenderloin oven roasted whole beef tenderloin

Crispy and Crunchy Peanut Crusted Roasted Beef Tenderloin

Peanut crusted tenderloin is the first seducing layer on this dish. The peanut is lighly toasted and roughly chopped,  covering all over the whole beef tenderloin. The peanut crusted spinach stuffed beef tenerloin then popped in into the oven and roasted until got a crusted and nice golden brown color. You may combine or adjust the peanut with your favourite nuts for this recipe, instead peanut, you can use walnut, almond, cashew, Macadamian or Brazilian nuts, or any available nuts nearby your place. Just like my Pistachio Nuts Crusted Lamb Rack with Feta Cheese and Spinach Stuffing Recipe, the crusted nuts layer need some bonding agent to made it stick better to covering the beef tenderloin surface. I’m using a mixture of honey mustard and egg yolk as a glue for the peanut crust layer.

Spinach Stuffed Beef tenderloin fillet filled with cheese gorgonzola butter chorizo sausage

Fully Loaded Butterflied Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

Now were talking about the stuffing for the whole beef tenderloin, just look at the photograph and you can tell me all the goodness loaded on the butterflied tenderloin. The stuffing for the whole tenderloin is sauteed spinach with garlic and basil, sliced genuin Spanish chorizo, thick sliced mozarella cheese and sliced gorgonzola blue cheese butter. I spread the ttuffing evenly, but not covering about 1 inch from the edge of the flatened beef tenderloin. I did this to k kept the stuffing inside the denderloin and not burst out when you roast in in the over. DO NOT OVERFILLED the beef tenderloin, too much filling might made the stuffed tenderloin explode out from the tenderloin, eventhough it won’t ruined the taste but it’s won’t be plateable.

spinach stuffed roasted beef tenderloin whole beef filet peanut crusted gorgonzola chorizo stuffing

Spinach and Cheese Stuffed Beef Tenderloin, Totally Seducing!

You can adjust the stuffing for the tenderloin as your licking preference, other delicious veggies stuffing for beef tenderloin could be caramelized onion or cabbage, sauteed kale or swiss chard etc.  Plenty of cheese selection instead of mozarella may loaded in to stuffed the beef tenderloin, soft cheese is preferred becauce it’s easier to melt; goat cheese, feta cheese, camembert, brie etc. Another  savoury kick beside chorizo is bacon, anchovies or other dry cured meat or sausage. A few slice of butter added to kept the beef tenderloin stuffing moist and flavoursome.

recipe beef tenderloin stuffed with spinach mozarella cheese gorgonzola whole tenderloin roasted peanut crust

 Stuffed Whole Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Tenderloin is tenderloin and it’s literrary because tenderloin not much taking effort for the cow’s movement. Beef tenderloin cut is lean and least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey beef tenderloin such as US Black Angus, Wagyu, Kobe etc from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour. For any stuffed beef tenderloin recipe, i suggest you choose the regular tenderloin. Regular beef tenderloin is preferred since we add another flavour into it, while the pricey gourmet tenderloin is already flavoursome, lighly seasoned and seared in a sizzling hot skillet is just perfect to prepare it.

whole beef tenderloin recipe stuffed with spinach cheese

Whole Beef Tenderloin

roasted whole tenderloin recipe stuffed with spinach gorgonzola blue cheese chorizo beef filet

Medium Done Roasted Spinach Stuffed Beef Tenderloin with Peanut Crusted

I like my oven roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served medium done. Medium done whole beef tenderloin means the internal temperature when you put the meat temperature gauge in the middle of the thickest part must reach at least 145-155F or about 63-68°C. This temperature enought to melt the blue cheese butter stuffing and also soften the mozarella cheese and the internal meat slighly pink and lighly firm. Your roasted tenderloin would be a fest with the crunchy peanut crust, gooey melted mozarella cheese with a burst of melted spicy gorgonzola cheese butter flavour and it’s all rolled in a tender and juicy beef tenderloin. Just look into the photograph of sagital section of my spinach and cheese stuffed beef tenderloin above, it’s all perfect if you ignored my lack of knive skills.

Recipe Stuffed Beef tenderloin with Spinach cheese chorizo peanut crusted beef loin

My Plate of Medium Done Roasted Beef Tenderloin

Recipe roasted tenderloin with mozarella cheese melted stuffed beef filet spinach gorgonzola butter chorizo

My sister’s feast: well done Roasted Beef Tenderloin with Spinach Stuffing and More Melted Mozzarella Cheese and Toasted Peanut

My sister is pregnant and i insist that she never ever eaten any soft of medium rare or even medium done meat, including this seducing roasted whole tenderloin with peanut crust and cheesy spinach stuffing. So please, to ya’ll mommy to be, stop bitching about pleasing your taste buds, i’m pretty sure you didn’t want to risk your baby with parasites or food poisoning from unsufficient cooked meat either. I even cooked my Balinese Style Grilled Baby Back Ribs Recipe until well done for her.  So then to served this tenderloin well done for my sister, i put the leftover toasted peanut in the bottom of the pan, then put the sliced spinach stuffed tenderloin on top of it and put extra mozarella cheese to cover it, popped it into the oven and broiled until the cheese melted and slighly charred. I eat a tiny bite of the well done tenderloin and it’s incredibly quite moist and tender, i guess the stuffing really paid an effort on it.

roasted beef tenderloin stuffed with cheese spinach beef filet loin peanut crust

Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter, Served with Roasted Jalapeno Pepper Sauce Recipe

The roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served with roasted jalapeno pepper sauce. The basic recipe is the same with my previously Roasted Bell Pepper Sauce , i just replace the same amount of sweet bell pepper with deseeded jalapeno pepper. You can enjoy it with any carbs, Mashed Potato, Mashed Sweet Potato, Truffle Oil and Dill Mashed Potato, Saffron Infused Mashed Potato, or even Deep Fried Spicy Cassava, but i prefer mine with red rice salad.

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

  • 1 whole beef  tenderloin (about 1-11/2 kg)
  • 1 tbsp mix herbs (rosemarry and thyme)
  • 1 tbsp Homemade Garam Marsala
  • salt and pepper to taste
  • 1 tbsp olive oil for pan searing

Peanut Crusted Roasted Beef Tenderloin Recipe:

  • 200 gr peanut, lightly toasted and coarsly chopped
  • olive oil spray
  • salt and pepper to taste

Mustard Coated Beef Tenderloin Recipe:

  • 1 tbsp dijon mustard
  • 1 egg yolk, mixed well as a glue for the peanut crust layer

Spinach and Cheese Beef Tenderloin Stuffing Recipe:

  • 200 gr spinach, sauteed with oil and basil until all excess moisture evaporated, finely chopped
  • 100 gr mozarella cheese, cut into thick julienne cut
  • 1/2 chorizo, thinly sliced
  • 50 gr Homemade Gorgonzola Blue Cheese Butter

How to Make Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

INSTRUCTION:

  • Clean and then pat dry your whole beef tenderloin, remove the fat and silver skin (thin, pearlescent membrane running along top of tenderloin)
  • Rub half of the spice and herbs to the beef tenderloin, marinade for about 2 hours in the fridge,
  • Preheat oven to 200°C
  • Pat dry the beef tenderloin, carefully butterfly the beef tenderloin and then flatened with meat hammer or use the dull side of your knive.

butterflied beef tenderloin flatened loin stuffed cheese spinach chorizo

  • Season the flatened or butterflied beef tenderloin with the remaining half of the herbs and spices.

recipe beef tenderloin flatened stuffed with herbs spinach cheese blue cheese butter and chorizo rosemarry

  • Spread the sauteed spinach and basil over the butterflied beef tenderloin, and then  arrange the sliced chorizo, mozarella cheese  and Homemade Gorgonzola Blue Cheese Butter over it. let the stuffing didn’t touch about 1 inch from the edge.

Beef Tenderloin Stuffed Spinach Mozarella cheese chorizo blu cheese butter rolled

  • Gently fold and roll the beef tenderloin, make sure all stuffing are sealed with the tenderloin meat

stuffed beef tenderloin with cheese spinach gorgonzola mozarella chorizo rolled whole beef tenderloin

  • Tide the spinach and cheese stuffed beef tenderloin with butcher twine

Tide up stuffed beef tenderloin with string rolled whole tenderloin

  • Meanwhile, heat up the olive oil in the cast iron pan until smoking and sizzling hot
  • Sear the rolled whole beef tenderloin  all over the surface to sealed the juice and fixed the spinach and cheese stuffing

Seared Beef tenderloin stuffed spinach cheese chorizo sausage filled beef loin

  • Let the pan seared whole beef tenderloin rest for about 5 minutes

seared whole beef tenderloin stuffed with spinach mozarella cheese gorgonzola rolled beef loin fillet

  • Discard the butcher twine from the stuffed beef tenderloin and pat dry from the dripping a lil bit more

rolled beef tenderloin remove string stuffed spinach

  • Smear the pan seared whole stuffed beef tenderloin with the mustard coating glue

mustard coated beef tenderloin peanut crusted beef fillet

  • Dip the seared and stuffed beef tenderloin into the lighly toasted peanut mixture

recipe peanut crusted beef tenderloin mustard coated beef fillet

  • Make sure all over the surface of the beef tenderloin covered with toasted beef tenderloin

peanut crusted beef tenderloin recipe mustard coated beef fillet

  • Spray evenly the peanut crusted layer with good quality olive oil, put it into the preheated oven

oven roasted beef tenderloin whole peanut crusted stuffed with spinach cheese chorizo

  • Let the the spinach, cheese and chorizo stuffed beef tenderloin roasted until the internal temperature reach about 65°C for medium done, this take about 30-45 minutes, depend on the size fo your beef tenderloin
  • Take out the pean ut crusted beef tenderloin and stuffed with spinach, cheese and chorizo from the oven, let it reast for about 5 minutes until the meat absorb the dripping evenly
  • Carefully crved the roasted stuffed beef tenderloin and served it with ROASTED JALAPENO PEPPER SAUCE

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Resep Pampis Ikan Cakalang Fufu Khas Manado (Menadonese Spicy Shredded Smoked Skipjack Tuna)

Resep Pampis Ikan Cakalang Fufu Khas Manado ikan tongkol asap pedas cabe rica ricaPampis Ikan Cakalang Fufu khas Manado, Pampis is a  stir fry shredded fish in a spicy chili seasoning, while ikan means fish and cakalang is a local name of skipjack tuna. Cakalang Fufu is a Menadonese word for ikan asap or smoked fish. Ikan cakalang fufu made of fresh skipjack tuna, slightly different from my Homemade Smoked Salmon recipe, cakalang fufu is hot smoked without priorly being cured. This made the cakalang fufu texture is as hard as a fucking rock, similiar to Japanese katsuobushi fish. Cakalang fufu it’s uncommon to consume directly unless it’s cooked before, pampis is one of the populer dish made of it. Pampis ikan cakalang fufu is a similiar dish with  Indian fish puttu, a drier version  of pampis is called abon ikan or fish floss, it’s also called fish rousong in China or serunding ikan in Malaysia.

recipe spicy shredded fish stir fry chilli pampis ikan fish rousong serunding ikanResep Pampis Ikan Cakalang Fufu is a very popular and hearthy menu from North Sulawesi Province, Indonesia. Pampis is  another popular halal dish from Menadonese Cuisine, beside Iga Bakar Rica-Ric(Barbequed Short Ribs), Ikan Baronang Bakar Rica-Rica(Grilled Fish) and also Garo Rica Bunga Pepaya(Stir Fry Papaya Blossoms with Chilli and Smoked Skipjack). Pampis ikan cakalang fufu usually eaten as a side dish of Tinutuan or Bubur Manado (Manadonese Vegetable Porridge), as a stuffing for panada bread, similiar stuffed deep fried bread like empanada. But for me, i actually lovin it with bread sandwich or steaming hot rice, quicky kicking dish for breakfast supper.

resep pampis ikan pedas khas Manado cakalang fufu tongkol asap tumis pedas

resep pampis pedas ikan cakalang asap masakan menado spicy shredded fish rousong

It’s too obvious that Indonesin food taste mostly hot and spicy. Generous ammount of bird eye chilli is a commonly used in masakan Manado or Manadonese cuisine, that’s why most of Manadonese recipe above named after rica or chilli.  Pampis ikan cakalang contains variant of fragrance leaves; pandan leaves, kaffir lime leaves, scallion, turmeric leaves,  and daun kemangi (lemon basil). Pandan leaves is a potent fragrance leaves thats very common add to Manadonese cuisine like iga sapi bakar bumbu rica-rica or grilled ribs with hot chilli sauce. Instead of thinly sliced, you can tide up the pandan and turmeric leaves before using it if you din’t much appreciate the flavour. Pandan leaves got a very potent aromas, you need only a little of that because it can easily overpowering the savoury dish. Other fragrance ingredient that usually used in Manadonese cuisines is  and lemongrass, diffrent from Padangnese cuisines like  Indonesian Beef Rendang, Kalio Sapi (Wet Rendang) or Beef Gulai, the kaffir lime leaves and the lemongrass in Manadonese dish is not discarded after cooking, instead it’s thinly sliced. Thats why you use  only the soft  white part of the lemongrass  into it.

resep pampis khas manado ikan cakalang fufu asap pedas tumis shredded spicy fish

cakalang fufu ikan tongkol asap smoked skipjack tuna fish resep pampis pedas

Authentic pampis recipe using ikan cakalang fufu or smoked skipjack tuna, i’m lucky enough to find the vaccum packed cakalang fufu fron Careffour Supermarket. Many of pampis recipes across the internet using fresh skipjack tuna or other white fleshes fish. The whole fresh fish or fish fillets steamed and then shredded before stir fried with the spices. This version is good enought, but you’ll missed the distinct smokey flavour, so i guess the fresh fish fillets is better be grilled irahter than steamed before shredded. The fish fillet is slowly grilled over medium high heat wood charcoal to made the smoke penetrated better into the fish flesh and made the fish fillets firmer and drier. The grilled fish give a savoury flavour and smokey aromas to the dish. Any hot smoked fish will suitable for making pampis, even the rock hard smoked fish like katsuobushi (Japanese smoked skipjack tuna), you can steamed it first to soften it a little bit and made it’s easier to shredded.

pampis ikan cakalang asap manado resep tongkol tumis pedas rica rica sulawesi utara

Resep Pampis Cakalang Fufu Pedas Khas Manado:

Stir Fry Shredded Fish in Manadonese Spicy and Hot Style

Ingredients :

  • 500 gr ikan cakalang fufu, you can replace with smoked or grilled whole ell, halibut, dori, salmon or other white fleshes fish, sheddered
  • 6 cloves garlic (Bawang Putih), thinly sliced
  • 12 shalots (Bawang Merah), thinly sliced
  • 50 gr or more bird eye chillies (Cabe Rawit Hijau dan Merah), roughly chopped
  • 2 scallions (Daun Bawang), thinly sliced
  • 1/2 cup lemon basil leaves (Daun Kemangi), finely chopped
  • 5 cm pandan leaves (Daun Pandan), thinly sliced
  • 3 cm ginger (Jahe), finely chopped
  • 2 kaffir lime leaves (Daun Jeruk Purut), deveined and thinly sliced
  • 2 lemongrass (Sereh), peeled and use the soft while part only, crosswisely sliced
  • 1 medium size turmeric leaves (Daun Kunyit), deveined and thinly sliced
  • 1 tsp turmeric powder (Bubuk Kunyit)
  • 1 medium size carrot (Wortel), jullienned*optional
  • Salt and pepper to taste
  • 1/2 cup water
  • 2 tbsp oil for stir frying

Instruction:

  1. Heat up oil in a wok pan, saute garlic, sliced scallions, ginger and shallots until slightly browned
  2. Add the pandan leaves,turmeric leaves, kaffir lime leaves, lemongrass and chili, saute another 2 minutes
  3. Add the shredded smoked fish or grilled fresh fish and the carrot
  4. Pour 1/2 cup of water, bring to boil and season with salt, turmeric powder and pepper evenly
  5. Nearly done, add the daun kemangi or lemon basil leaves, turn off the heat and serve immediately with steaming hot rice or Manadonese Vegetables Rice Porridge/Congee
  6. You can continue to cook the pampis to made a fish floss (if only without carrot additio ), keep stir fry it in a low heat until all the ingredients completely dry and it could last longer without refrigeration.

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Recipe Beef Tenderloin Steak Blue Cheese Butter with Chili Basil Caramelized Shallots Butter Recipe

 

tenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallots

Dry Aged Tenderloin Steak with Spicy Chili Basil Gorgonzola Blue Cheese Butter

Tenderloin steak with spicy gorgonzola blue cheese butter is a hearthy, easy and yet elegant dish for a romantic dinner or other special occation. Sure you can impressed your guess of your love one within, even the preparation is so easy. Take out the tenderloin steak about 30 minutes prior to cooking and let it reach room temperature, meanwhile, prepare the ingredients for the spicy chili and basilblue cheese butter. Obviously, everybody love tenderloin, especially the tips of it that usually called filet mignon in france. I had served tenderloin many ways, Tenderloin Steak with Roasted Garlic Sauce, Tenderloin Filet Mignon with Red Wine Demi Glace Sauce  or even cured it into Homemade Tenderloin Beef Bresaola. This tenderloin with chili basil blue cheese butter is another great option to cook tenderloin steak.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Gorgonzola Blue Cheese Butter over Tenderloin Steak with Pan Fried King Oyster Mushrooms

Tenderloin is a lean muscles or meat which not much taking effort for the cow’s movement. Tenderloin is tender, just like how it’s named. Tenderloin cut is least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey wagyu tenderloin from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour.

tenderloin steak blue cheese butter recipe spicy chili basil butter

Tenderloin Steak with Spicy Chili Basil and Caramelized Shallots Blue Cheese Butter

I love dry aging and curing meats at home, my previously 2 days dry aged Kobe Beef Ribeye with Creamy Mushrooms Sauce using Heston Blumenthal perfect steak method turn out really good. The steak is tender, juice and really beefy, so then i really need to give this home fridge beef aging method to the next level.  Seaching all over the internet for home dry aging beef method made me stumble upon to Seriouseats Complete Guide to Dry-Aging Beef at Home, the author describe that individual steak with a thickness 1 1/2 inches or less that dry aged for a week turn into inedible dried out meat. 7 days dry aged beef at fridge left you about 1 cm thickmess of edible meat after you trimming the hard and moldy layer and this means impossible to cookit lower than well-done.

dry aged beef tenderloin  steak how to trimming dry skin dried aged beef filet loin

14 Days Dry Aged Beef Tenderloin, Trimmed Off, Note the Dark Red Color!

I gotta proved this easy homemade beef aging using fridge theory myself. So then i went to the fresh market and asked the buther to cut 2 tenderloin steaks with about 6-7 cm (2-2 1/2 inches) thickness for each of it. I’m using a regular cattle tenderloin for this project, regular beef tenderloin means the beef even didn’t given any marbling point grading. Nothing to worried about, if the result is compeletely big fat zero i’m not gonna feeling really bad about it anyway. The meat, check! now the fridge must be totally cleaned out from other veggies and herbs, otherwise it’s gonna be ruined the meat. All the fresh ingredients including veggies, potatoes, fruits and herbs is put in a air sealed tupperware. The beef tenderloin got the second rack of my fridge all for itself to let the air surrounding the meat circulates better. I left the beef tenderloin lay in a shallow metal rack for seven days in my fridge without any wrapping and flip it every 2 days. I set the fridge in the “dry mode” and kept the fridge door closed unless i really-really need to get things out of it because to often opening the door made temperature inside the fridge fluctuated and it’s undesireable in dry aging beef.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Dry Aged Beef Tenderloin Steak with Blue Cheese Butter

Right after the tenderloin beef dry aged for 14 days in the fridge, i observed the meat layered by a waxy crust without any spot of white mold in the bottom and it’s pretty normal for dry aged beef. I trimmed the hard waxy layer all over the surfave of the beef tenderloin and left about 4-5 cm (1 1/2-2 inches) thickness of edible meat. The 14 days dry aged tenderloin got a bloody dark red color with a distinct beefy smells. The texture of 14 days dry aged beef tenderloin is more bounchy compare to the fresh ones due to the moisture loss.  The verdict of my dry aged tenderloin according to my taste buds, the steak is really tender and melt in mouth, i really mean it for real. For more complexion of beef flavour on your dry aged tenderloin, you can continue to dry aged beef to 45 or 60 days,  don’t get hesitate that your beef gonna be completely drained out because it wont. Right after the first two weeks of aging, the muscle fibers closely packed and seal the moisture from the inner side meat. In the other hand, the enzyme continued to break down the muscle and developing more complex flavour. The 14 days old and 45 days old dry aged beef  gonna had almost the same thickness of dry waxy layer of meat to be trimmed off.

blue cheese butter recipe gorgonzola chili basil caramelized shallot butter

Spicy Blue Cheese Butter Ingredients

blue cheese  gorgonzola butter how to chili basil butter shallots caramelized recipe

Gorgonzola Blue Cheese Butter with Chilies, Lemon Basil, and Caramelized Red Shallots

The gorgonzola blue cheese butter for my 14 days dry aged tenderloin steak in this recipe is really simple and yet burst with flavour. I mixed roughly chopped basil, sauteed and caramelized chopped  red shallots and chilies, then stir it with gorgonzola blue cheese and clarified butter. The gorgonzola cheese butter got a really complex flavour, sweet from the caramelized shallots, nutty from the clarified butter, spicy hot from the chilies, herbs fragrance of Thai lemon basil and all of that overwhelm with salty and pungent blue cheese. All the ingredients must be chilled before mixed, then after mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping it once more with alumunium foil made it chilled even better in the fridge. The spicy chili and basil blue cheese butter log than cut into a thick coin and place over the tenderloin steak, melt a little bit and there you go to enjoy it.

dry aged tenderloin steak blue cheese butter gorgonzola chilli basil butter caramelized shallots recipe pan fried mushrooms

Dry Aged Tenderloin Steak with Semi Melted Chili Basil Blue Cheese Butter

steak with blue cheese butter recipe tenderloin steak chilli basil butter pan fried mushrooms

Tenderloin Steak with Melted Blue Cheese Butter

This spicy chili and basil gorgonzola butter using clarified butter that really had a lower temperature melting point compare with the regular butter. Blue cheese butter with clarified butter is so easy to melt as you see in the photograph, so i need to keep it chilled before serving instead it’s spreadable rather than plateable. Clarified butter is renderred butter without the milk content, that’s why the clarified butter color is yellow instead of white. Clarified butter got a nutty flavour, a complex combination of almond and peanut. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.

recipe dry aged tenderloin steak blue cheese butter sauce garlic chili basil sauteed mushrooms recipe

Recipe Dry Aged Tenderloin Steak with Spicy Gorgonzola Blue Cheese Butter

Dry Aged Tenderloin Steak Recipe with Spicy Gorgonzola Blue Cheese Butter:

Ingredients :

  • 2 @ 25o gr 14 days dry aged tenderloin stek
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Cook Dry Aged Tenderloin Steak with Heston Blumenthal Method:

  • Take your dry aged tenderloin steaks out of the fridge for a couple of hours until reach the room temperature
  • Rub all the dry aged tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the dry aged tenderloin steak
  • Grill the dry aged tenderloin  steak and let cook it for 15 seconds.
  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 250 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer (135F for medium rare)
  • let it rest for at least 2-3 minutes (i’m using 250 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled dry aged tenderloin steak with the spicy chili basil blue cheese butter.

Gorgonzola Blue Cheese Butter with Chili, Basil and Caramelized Shallots Recipe:

  • 20 gr finely chopped chilies (deseeded first to reduce the hotness)
  • 5o gr finely chopped red shallots
  • 30 gr finely chopped fresh lemon basil leaves
  • 50 gr crumbled gorgonzola blue cheese
  • 100 gr clarified butter
  • lime zest*optional
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • Plastic cling film for wrapping and rolling thegorgonzola butter
  • Alumunium foil for wrapping the gorgonzola butter

How to Make Chili Basil Gorgonzola Butter :

  • Heat up the olive oil in a sauce pan, saute the  red shallots and chilies over medium low heat until browned and  caramelized for about 5 minutes, set aside and chilled in the fridge
  • Lay a  plastic cling film in a table, set aside
  • In a glass bowl, mix all ingredients until well blend
  • Put it in over the cling film and then roll it to made a cylindrical log
  • Wrap it with alumunium foin and let it refrigerate until set
  • Serve the spicy chili basil blue cheese butter  with the dry aged grilled tenderloin steak

 Fun Dentistry Fact:

Cleaning your tonge right after you brush your teeth reduced the amount of bad germs that produce volatil sulphuric compound in your mouth and prevent halitosis or bad breath. You can use tonge scrapper or tonge cleaner and scrapping the rear of your tonge to remove any slimey semi solid saliva.

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Thai Style Steamed Fish Recipe (Mouse Grouper Fish with Chilli, Torch Ginger, Tamarind & Mushrooms)

Thai style steamed fish mouse grouper steamed with chilli tamarind mushrooms black bean humpback grouper recipe

Thai Style Steamed Mouse Grouper Fish

Thai style steamed fish with chillies and tamarind is a break from a serial of  luscious and meaty fest lately. I guess i’ve got to many pork intake from Balinese Style Grilled Baby Back Ribs Recipe, Schweinshaxe Recipe (Bavarian Crispy Roasted Pork Hock) and also Coffee Glazed Barbequed Pork Belly Recipe. I need some spicy, hot and sourish less calories dish for my lunch, and there you go for steaming fish in Thai style. Steamed fish a very easy and quick to prepare, whole mouse grouper fish that butterflied and then steamed with incredible thai style seasoning with a tangy, spicy hot and also burst with aromatic ingredients. The hotness derived from chillies, lots of them, chopped into fine to make sure all the spicy goodness released. I’m not using any salt for my steamed fish, the savoury and salty comes from the using of fish sauce and a little bit of tausi or salted black bean.Topped with frangrance chopped cilantro and also jullienned pink torch ginger or bunga kecombrang made the dish smells complex even more.

Spicy thai style steamed fish chili tamarind ginger live mouse grouper humpback recipe

Steamed Mouse Grouper Fish with Chilli, Garlic, Tamarind, Torch Ginger and Cilantro

This Thai style steamed mouse grouper fish seasoning inspired by a spicy sour tom khlong soup, a cousin of famous Thai tom yum goong soup. Instead using lime juice for the sourness as tom yum goongtom khlong using tamarind paste. My version of Thai style steamed fish using both tamarind and lime actually, i using kaffir lime juice to marinade the whole grouper fish to remove the fishy and slighly muddy odor before steaming and then using the tamarind paste for seasoning the fish while being steamed. Different from my other sour and spicy Steamed Live Seven Star Grouper in Teochew Style that using raw thinly sliced spices, the ingredients of this Thai style steamed fish is chopped and sauteed first. The spices sauteed in a little ammount of oil made some sort of caramelization process and remove the aroma langu or the strong odor of raw garlic, chillies and ginger into a pleasant flavour.

steamed fish thai style recipe steamed mouse grouper chili tamarind sambal spicy fish torch flower ginger resep ikan kerapu kukus

Thai Style Steamed Whole Humpback Grouper Fish

 Humpback grouper for this Thai style steamed fish recipe it’s famous high end expensive food for steaming fish in Hongkong, Malaysia, Indonesia and also Singapore. Humpback grouper or mouse grouper is usually steamed in Cantonese Style Steamed Live Humpback Grouper Recipe with a minimum additional flavour of light soy sauce to enlighted the natural taste of the fish itself.  Eventhough the  flesh texture of the mouse grouper is not as firm and succulent as chinese silver pomfret which is commonly used in Steamed Fish with Fermented Black Bean Sauce or Tausi, nothing compare mouse grouper natural sweetness. The secret recipe for a fine taste of simple chinese style steaming fish is within the ingredients and the whole processes. The fish must be fresh and preferred alive, cooking timing on steaming fish is crucial; then you better be checked the doneness of the fish every minute in the last 5 minutes. Overcooked expensive fish like humpback grouper will ruin your day for sure.

Recipe Thai style steamed fish mouse grouper steam with tamarind chillies mushrooms torch ginger spicy sambal

Steamed Mouse Grouper Fish Cheeck, The Best Part!!!

Mouse grouper is pricey not only for the taste and texture but also as a symbol of status among chinese descent people. Serving live fish especially the rare ones like mouse grouper. Steamed humpbak grouper is a real threat in a festive occations like wedding, birthday or hosting a relatives dinner is a statement as a wealthy family. Luckily, i found this very-very fresh humpback grouper in Muara Angke fish market Jakarta with only cost me about IDR 40.000 (4 USD) for about 600 grams of it. The fish monger told me that this humpback grouper is really rare, he even only sold this fish about ten times eversince he started selling fish for almost 30 years ago. His info drives me into a dillemas, either i’m a very lucky bastard but i’m also the ignorant person who kept purchasing high risk endagered wild species, well, i guess my culinary instinct beat the heck of my inner voices then.lol

humpback grouper mouse grouper ikan kerapu tikus steam thai style dotted grouper cod fish

Humpback Grouper, Mouse Graoupe, Dotted Barramundi Cod, Kerapu Tikus, Kerapu Bebek

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Bonus Fish Eggs for Spicy Thai Style Steamed Fish

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Spicy, Hot and Sour Steamed Fish in Thai Style with Chilles, Tamarind and Torch Ginger Flower

Since 2007, Humpback or Mouse Grouper is listed as vulnerable or high risk of endangerment in the wild on the IUCN Red List of  Threatened Species, because the species is naturally rare, so is sensitive to overharvesting due to its high value in the live food fish trade and to habitat degradation. Commercialy hatchery production is not intended for reintroduction, but instead for the aquarium trade, so does not result in an increase in the natural population or a decrease in demand as food. So, we should be responsible to not let our future generation only know mouse grouper from picture unless we stop eating mouse grouper. But forgive me, my taste buds really love mouse grouper for it’s natural sweetness.

recipe steamed mouse grouper fish thai style with tamarind chilli mushrooms torch ginger spicy hot sour humpback grouper

Thai Style Steamed Fish Recipe with Chili, Tamarind, and Torch Ginger Flower

Thai Style Steamed  Fish Recipe (Humpback/Mouse Grouper)

Ingredients:

  • 1 medium-sized very fresh or live humpback grouper (600-700 gr), you can substitute it with other white flesh fish that suitable for steaming
  • 1 pack button mushrooms (about 125 gr), thinly slice
  • 1 bunga kecombrang/honje or torch ginger flower, jullienned
  • abunch of chopped cilantro
  • Garnish: Julienned Torch Ginger
  • 1 small kaffir lime, juiced

Hot and Spicy Thai Style Seasoning Paste fir Steaming Fish Recipe:

  • 6 red chilli pepper ( or more for kicking hot), finely chopped
  • 6 bird eye chilli pepper, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 thump size ginger, finely chopped
  • 1 red shallots, finely chopped
  • 1 tbsp light fish sauce
  • 1 tbsp salted black bean sauce
  • 1 tsp Chinese rice wine
  • 2 stalks scallions (white part ony) thinly slices
  • 2 cayenne chilli pepper, deseeded, jullienned
  • 2 bird’s eye chilli peppers, chopped
  • 2 tbsp tamarind paste
  • 1tbsp palm sugar
  • 1/2 cup water
  • 1 tbsp vegetable oil for sauteeing

How to Make Thai Style Steamed  Fish Recipe :

  • Remove the scales from the mouse grouper fish
  • Gutted and remove the fish gills, rub and discard the blackish dark red part in the fish upper ribs area (below the back bone)
  • Wash and clean the fish under running water
  • Pat dry the excess moisture using kitchen paper, set aside
  • Butterfly the fish from the belly and remove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly fish from the belly side
  • Season the fish with salt, pepper and kaffir lime juice, set aside
  • In a wok pan, heat the oil and saute garlic, shallots, chillies, scallions and ginger for a couple of minute until the spices changing color into slightly browned and got a really nice fragrance
  • Add the rice wine, fish sauce, tamarind, palm sugar, salted black bean and water, bring to boil and remove from the heat, set aside
  • Place the fish bottom of the heat proof bowl, put the butterflied fish on top of it
  • Put the sauteed thai style spice over the fish and then put some julienned torch ginger flower
how to steam whole fish using wok pan steaming whole fish without steamer

My steamer is too small for whole fish, so i made this reversed double boiler or steaming fish using my wok pan

  • Steam the Thai style mouse grouper fish for about 10-12 minutes, according to the size of your fish
  • Served it with steaming hot rice

FUN DENTISTRY FACTS:

Your first permanent molar erupt when you 0nly 6-7 YEARS OLD, kids this age usually pretty much didn’t concern about oral hygene, so you as parents is the one who responsible to watch and manage your childrens oral gygene and supervise how they brushed their teeth, don’t forget to visit your dentist at least twice a year even without any oral symptoms !

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Balinese Style Barbequed Baby Back Ribs (Indonesian Sweet Soy Sauce Glazed Grilled Pork Ribs/Resep Babi Panggang Bumbu Bali)

balinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manis

Balinese Style Barbequed Baby Back Ribs or Iga Babi Bakar Bumbu Bali

Balinese style barbecued baby back ribs are one of my all-time favourite food. The huge  meaty pork ribs well marinated in a turmeric based marinade with a burst of flavour from toasted spices  and then slowly grilled over a wood charcoal then glazed with kecap manis or Indonesian sweet soy sauce barbeque sauce until the meat is done. Bali style grilled  baby back ribs is totally addictive, the pork ribs are not only fork-tender and succulent in the inside, but they must also be slightly charred on the outside and glazed with sticky barbeque sauce with a pleasant smokey flavour. Definitely finger licking good !!!

moist tender grilled baby back ribs balinese style pork ribs barbeque recipe babi panggang bumbu bali

Moist, Tender, and Succulent Baby Back Ribs with Delicious Balinese Style Barbeque Sauce for my Pregnant Sister

The story behind why the heck i want to light up a wood fire charcoal for grilling my pork ribs is because my future little niece/nephew ask me, not literrary but she ask me through my sister. My oldest sister got her third pregnancy and she really craving for Balinese style baby back ribs from Naughty Nuri’s Warung. We Indonesian called a pregnant mom for constantly and stimultaneusly craving for spesific food as ngidam, she would think about it all the time unless the craving baby disire for the food is fulfilled. You may imagine that she would eat that a lot, sometimes it’s such a pain in the ass when she just lick the seasoning and left the rest of the food that  she ask you to brought for her in 2 p.m. My brother in law was so damn lucky that he got a job meeting outside of the town, then left me dealing with his wife  ngidam. Ngidam is considered a big deal among Indonesian, there’s a myth that the baby would keep drolling all over during his/her childhood, even my medical background really not sure  if it’s true but in the end we still had to deal with it.

boneless baby back ribs spicy balinese barbeque recipe grilled pork ribs bali style babi panggang

Iga Babi Bakar Bumbu Bali dengan Kecap Manis

Balinese style grilled pork ribs or iga babi bakar bumbu Bali in Bahasa got really spicy and flavoursome to the thickest part of the meat because it’s well marinated in balinese style seasoning. Balinese style seasoning for marinating meat called base genep or complete spice paste. base genep spice paste contain red shallot, garlic, ginger, turmeric, galagal, sand ginger, lemongrass, corriander, white peppercorn, candle nuts, dried shrimp paste and lots of chillies and turmeric. You see, i even curl my fingers just by listing the ingredients. Balinese style seasoning or base genep fragrance will definitely  blowing yout mind, especially when you toast the corriander seed, black peppercorn, candle nuts and not forget to charred the dried shrimp paste first before mashed it into a fine paste. Beside that, i used to add kaffir lime leaves or zest too to enhance it with some citrusy flavour. I also add some leftover red yeast rice powder from making Coffee and Char Siu Sauce Glazed Barbequed Pork Belly Recipe to bring a pleasant reddish color into it without adding any flavour.

baby back ribs barbequed recipe balinese style pork ribs sweet soy sauce resep babi panggang kecap mais

Barbequed Baby Back Ribs with Succulent, Tender Meat Inside and Charred Caramelized Sauce Outside

Balinese style baby back ribs barbeque sauce are adapted from Naughty Nuri’s Warung recipe, a famous rbarbeque and grilled staurant in Ubud, Bali. Balinese style pork ribs barbeque sauce contain kecap manis, a thick sweet Indonesian soy sauce that made of black soy bean, palm sugar and spices. Kecap manis is important condiment and cooking ingredients in Indonesian cuisines, it used to flavoured Nasi Goreng or Indonesian Fried Rice and Sate Ayam or Indonesian Skewerred Chicken Satay Peanut Sauce. I also mixed the barbeque sauce with coconut water to keep the  meat moist during the cooking process and added some extra umami flavour. Right after the baby back ribs are well marinated in Balinese style base genep seasoning, the pork ribs grilled, preferably over a charcoal grill for optimal smokiness. The kecap manis-based barbeque sauce is brushed on during the final stages of cooking and immediately flavors the ribs with all of its sweet salty goodness. The sugary glaze coats the ribs in a crusty lacquer, sealing in all of the porky juices and giving the ribs a shatteringly crisp coating.

recipe barbequed baby back ribs with balinese style barbeque sauce with sweet soy sauce resep iga babi bakar bumbu kecap manis

Grilled Boneless Baby Back Ribs with Balinese Style Kecap Manis-Based Barbeque Sauce

I’m using boneless baby back ribs for this recipe. Deboned baby back ribs are more easily to cook compare to the bone-in ones. Beside, i really need to make sure the baby back ribs is throughly cooked because there’s a high risk of food poisoning from worm and others parasites if you consume unsufficiently cooked pork. I don’t wanna risk my pregnant sister, so  then i purchased bone-in pork baby back ribs, trimmed the membrane that cover the sternum and then deboning it. Deboning baby back ribs is easy and fun actually, flip your baby back ribs bone side up, locate the ribs bone with your finger and made incision throughly  until the boning knive tips hit the bone in the middle. After that slip your finger in the incision to seperated the meat from the bone, then the bone comes out easily if you correctly did the incision. Did this until all your baby back ribs bone gone. Voila, you just deboning your baby back ribs, but if you too lazy to do that yourself, simply ask the butcher to did it for you.

bali style grilled baby back ribs recipe spicy barbequed boneless pork ribs resep babi panggang bali

Balinese Style Baby Back Ribs with Sambal Kecap, Penut and Fried Shallots

Balinese style grilled pork ribs usually served with steaming hot rice and some sambal or chilli relish. The barbequed pork ribs itself is really good actually, my sister even eat the entire slab without adiing any condiments, but eversince my Indonesian licking won’t be able to dance without any chillies, i still served it with sambal.  There’s a several selection of sambal  but i choose sambal kecap kacang or a sweet soy sauce sambal with chopped raw chillies, shallots and crushed toasted peanuts. Authentic balinese style condiments for grilled meat usually Sambal Matah or Balinese sambal of  raw slices chillies, lemongrass, shallots and shrimp paste that poured with hot coconut oil), but if you want someting more tangy and refreshing, i bet you choose Sambal Dabu-dabu or Menadonese tomato and chilli salsa. The grilled pork ribs cut into bite size and then served alongside the sambal and then garnished with bawang goreng or crispy fried red shallots.

Balinese Style Barbequed Pork Baby Back Ribs Recipe:

Ingredients:

  • 2 slabs of pork  baby back ribs (about 2.5 kg), deboned
  • 1/2 cup  coconut oil
  • Salt and pepper to taste
  • Fried shallots to garnish

Balinese Spicy Marinate Spice Paste Recipe Resep Bumbu Base Genep khas Bali:

  • 75 g     Red chili (Cabe Merah)
  • 10         Bird’s eye chilies (Cabe Rawit)
  • 50 g     Red Shallot (Bawang Merah)
  • 30 g     Garlic (Bawang Putih)
  • 25 g      Galangal (Laos)
  • 25 g      Ginger (Jahe)
  • 25 g      Lesser galangal or Sand Ginger (Kencur)
  • 35 g      Turmeric (Kunyit)
  • 20 g      Candlenut (Kemiri)
  • ½ tsp   Dried shrimp paste (Terasi) roasted until charred
  • ½ tsp   Coriander seed (Ketumbar), toasted
  • ¼ tsp   White pepper corn (Lada Putih)
  • ¼ tsp   Nutmeg (Pala), toasted
  • 2            Cloves (Cengkeh), toasted
  • 2             Lemon grass (Sereh) , using only the soft white inner part
  • ¼ tsp   Kaffir lime zest (Kulit Jeruk Purut Parut)
  • 2 tbsp  Coconut  oil
  • Red food coloring (i’m using  chinese red yeast rice)#optional

Balinese Style Barbeque Sauce with Kecap Manis or Sweet Soy Sauce Recipe:

  • 1/2 cup kecap manis (Indonesian sweet soy sauce)
  • 1/2 cup coconut water (you can use regular water)
  • 2 tbsp oyster sauce
  • 1 kaffir lime (Jeruk Purut), juiced
  • Salt and pepper to taste
  • 2 tbsp melted margarine

How to Make Balinese Style Barbequed Baby Back Ribs:

  • For the Balinese spicy spice paste or base genep , put all ingredients in a food processor and grind into a fine paste.
  • Rub the baby back ribs with the Balinese base genep spice paste, let it marinate overnight in the fridge
barbeque boneless baby back ribs recipe marinated pork ribs tumeric, spice corriander garlic, babi panggang bumbu bali

Marinade the Boneless  Baby Back Ribs with Bumbu Base Genep or Balinese  Spicy Seasoning

 

  • Place the marinated baby back ribs over your wood charcoal,  let it grilled until medium done with slow heat for about 20-30 minutes, flip it twice or three times.
balinese style barbequed baby back ribs resep iga babi panggang bumbu bali

Well Marinated Baby Back Ribs over the Charcoal Grill

  • Brush the baby back ribs with the Balinese style barbeque sauce with kecap manis or sweet soy sauce all over the surfaces several times until the baby back ribs is throughly cooked
recipe Bali style grilled baby back ribs barbeque pork ribs sweet soy sauce  iga babi bumbu bali panggang kecap manis

Brush The Baby Back Ribs with the Barbeque Sauce containing Kecap Manis, Coconut Water, and Kaffir Lime Juice

  • Your Balinese style barbequed baby back ribs is done when the thickest part internal temperature reach at least 160 F or about 72°C
barbequed baby back ribs balinese style  babi panggang kecap mainis sweet soy sauce glazed pork ribs

Finger Licking Good Balinese Style Barbequed Baby Back Ribs

  • Bring to boil the remaining barbeque sauce before you glaze the baby back ribs just before serving
  • Served the Balinese style barbequed baby back ribs  with Sambal Kecap

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Seared Scallops in Herbs Brown Butter with Balsamic Vinegar and Mushroom Soy Sauce Reduction

seared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallops

Seared Hokkaido scallops recipe in herbs infused brown butter, then served with balsamic reduction that mixed with mushrooms infused light soy sauce. The scallops outside is charred and crusted with remaining tender and moist meat inside, the natural sweetness of Hokkaido scallops  meat packed with nutty and fragrant herbs brown butter. The balsamic vinegar and mushrooms infused soy sauce reduction got a salty, sweet, tangy and mushroom umami flavour. Damn delicious fusion scallops dish!!!

seared scallops hokkaido balsamic reduction brown butter mushrooms soy sauce

Pan seared scallops with perfectly golden brown charred and crunchy outside, bounchy and juicy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop” instead the ”wet scallop” for this recipe. Scallops which threated with sodium tripolyphosphate (STPP)  called “wet scallop” while the “dry scallops” didn’t.  STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciate the “dry” and “wet” scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color. Fresh scallops suit for every recipe, you can make Steamed Scallops with Garlic and Ginger Recipe, Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli, Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe, or  Baked Scallop with melted Cheese And Herbs (Scallop Morney) Recipe.

hokkaido scallops recipe how to seared scllops with brown butter perfect crustI’m using a Japanese Hokkaido scallops for this seared scallops recipe, the most popular pricey gourmet scallops from Hokkaido Island  in northen Japan. The Hokkaido scallops is tender, sweet, and less stringy compare to USA scallops or Callo de Hatcha scallops that i dehydrated and use for making Chinese Dried Scallops or Conpoy Rice Porridge Recipe.  I’m buying vaccum packed Hokkaido scallops with sashimi grade, which is ideal too for making scallops sashimi (raw sliced scallops). There are approximately 15 of these Japanese scallops in a 500 grams package, these Hokkaido scallops are the bigggest scallops i ever seen. I thawed the frozen scallops by put  the package in fridge overnight asthe package instruction. Raw Hokkaido scallops got white creamy beige or light blonde color and all the scallops meats color become white when cooked.

seared scallops recipe balsamic reduction sauce mushrooms sauce recipe pan fried hokkaido scal;ops

Pan seared scallops with brown butter and herbs in this recipe got all savoury goodneess. The herbs infused brown butter for searing the Hokkaido scallops got nutty aromas with herbs burst of refreshing flavour. I love brown butter, no one could ever regret the brown butter in any dish, especially when it’s using for cooking seafood like my recently Roasted Spinny Lobster with Garlic Brown Butter Recipe. Making brown butter is a little bit tricky, you should know that brown butter made from regular butter that heated until the butter’s milk content solidified and browned, a little longer cooking made the brown butter turn into black burn butter.  To making the herbs brown butter, cut up the butter into pieces and place in a heavy bottom skillet. Melt the butter on medium low heat and swirl it goodly, allow the butter to foam up and recede. Watch carefully. After a few minutes, the milk solids will form and sink to the bottom. Once the milk solids begin to turn brown caramel-colored, the butter will have a lovely nutty aroma and then you need to add herbs and olive oil to slow the cooking process a little bit and prevent the brown butter got burn.  Add your patted dry Hokkaido to herbs brown  butter sauce.  To perfectly seared the scallops,  do not overfilled the skillet to let some space beetween the scallops to let the steam escape. Flip the scallops once after the bottom side of the Hokkaido scallops turn brown and crusty, then let the other side browned too. You want the inside of your seared Hokkaido scallops medium rare when you remove it from the pan, the remaining heat continue to cooking it untill medium done.

seared scallops with balsamic vinegar reduction mushrooms soy sauce recipe

I served my seared Hokkaido scallops with herbs brown butter with balsamic reduction sauce, but not a  regular balsamic reduction. I add infused the balsamic reduction with flavour of caramelized onion and deglazed with mushooms light soy sauce. I found  a small bottle of ready to use mushrooms infused light soy sauce for steaming fish in chinese grogeries. To made balsamic and mushrooms soy sauce reduction add a tablespoon of oil in a sauce pan, sautee chopped onion until caramelized, then pour a half cup of balsamic vinegar and a half cup of mushrooms infused soy sauce, bring it to boil over medium heat then add half teaspoonfull of sugar.. Once the sauce boil, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar and the soy sauce has reduced by at least half (thin consistency reduction) or more (thick syrupy consistency). Never increase the heat to fasten the reduction process, unless you want to be left with a stiff, hardened candy mess. I like my balsamic reduction very thin, so i can mix it with the remaining herbs brown butter for searing the Hokkaido scallops.

scallops recipe pan seared balsamic reduction sauce with mushrooms soy sauce brown butter

 Seared Scallop with Herb Brown Butter Recipe :

  • 500 gr scallops (about 15 scallops)
  • salt and pepper to taste
  • 1 stick butter (125 gr), cut itu cubed
  • 1 tablespoon of chopped mix fresh herbs (rosemarry, thyme, parsley and sage)
  • 2 tbsp olive oil

How to Perfectly Pan Seared Scallops:

  • Drain the scallops from the remaining dripping using kitchen towel
  • Season the scallops with salt and pepper evenly

how to perfectly seared scallops brown crust outside soft juicy inside scallop recipe brown butter scallops

  • Heat up the skillet  and swirl the butter to coating it well, allow the butter to foam up and recede
  • Watch carefully, after a few minutes, the milk solids will form and sink to the bottom.
  • Once the milk solids begin to turn brown caramel-colored, the butter will have a lovely nutty aroma and then you need to add herbs and olive oil to slow the cooking process a little bit and prevent the brown butter got burn
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared
  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too
  • Wrap the seared Hokkaido scallops with herbs brown butter in alumunium foil to keep it warm before serving it with Balsamic vinegar and mushrooms soy sauce reduction

Balsamic Vineger and Mushrooms Soy Sauce  Reduction Recipe:

  • 1 cup balsamic vinegar
  • 1 cup mushrooms soy sauce (or 1 cup regular light soy sauce plus 1/2 cup chopped mushrooms)
  • 1 teaspoon sugar
  • 1/4 onion, finely chopped
  • 1 tablespoon olive oil

How to make Balsamic Reduction Infused with Mushrooms Soy Sauce:

  1. Heat up the olive oil in heavy bottom sauce pan over medium high heat
  2. Sautee the onion (and mushroms if using fresh mushrooms) until brown and perfectly caramelized
  3. Pour the balsamic vinegar  and the mushrooms soy sauce, bring it boil without reducing the heat on the stove.
  4. Once it boil, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half,
  5. Served the balsamic vinegar reduction with the seared Hokkaido scallops with herbs brown buttter.
  6. I like to mixed the remaining herbs brown butter with the balsamic reduction before serving it with the seared Hokkaido scallops

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