Recipe Stewed Octopus in Spicy Tauco Fermented Soy Bean with Tomato, Chili, Chayote and Coconut Milk (Resep Gurita Bumbu Tauco Pedas)

 Stewed Octopus in Spicy Tauco or Fermented Soy Bean Sauce with Chili, Tomato and Coconut Milk (Resep Gurita Bumbu Tauco Pedas Bersantan) is featured in Indonesian Food Blogger Challenge Tulis Resepmu Bersama Nakami Housewares dan Lazada. This event is a presented by Indonesian Food Blogger, Nakami Houseware and Lazada.co.id. So it’s actually double bet since the dried baby octopus that i using in this recipe is another challenge from my dentistry colleague; weather i can make a delicious and plateable dish with dried and salted baby octopus that she purchased during her vacation in Surabaya, West Java. So wish me luck with this challange competition!

Nakami Houseware is one of the best quality and well known brand of houseware in Indonesia. You can purchase Nakami Houseware on Lazada. Nakami Houseware provide several kind of houseware and kitchenware including variants of; individual serving  platter and dringking glass, catering serving platter (food warmer), glass jars, soup platter, kitchen set knive, candy canister, magic grilling pan, wokpan, sauce pan, metal steamer, single or double holder pan with glass cover lid and also several kind of pastry-baking tools.. My review about Nakami Houseware individal and party porcelaine platter is about it’s elegant and fancy design. The ornamental royal gold yellow detail is really original that made the platter so fancy and representative for the richness of flavour in Indonesian cuisines. Your guess must be overwhelmed within your fancy and elegant individual plattter. My mom had several porcelaine Nakami soup platter warmer and also Nakami food platter warmer, it’s very useable for gathering party, made a very nice and elegant presentation in the table. The porcelaine lid made the food inside the platter clean, hygiene and warm and easily opened just before serving. The metal rack holder made the guess access the food easily. All the kitchen tools is also made of fine stailess steel. so it’s not gonna be rusted by the time. Contrary within the superiority quality, Nakami Huseware is marketed with reasonable and affordable price.  Nakami houseware is made out fine porcelaine that made it tought, handy, easy to clean and save for dishwasher and the ornamental gold detail is not easy peeled off and withered by the time. Beside all that all good reviews, i personally  think  all Nakami Houseware platter is not only good for tableware, but also totally  good property for food photography presentation for my blog.Nakami Houseware adalah brand peralatan rumah dan dapur yang tersohor di Indonesia. Anda dapat dengan mudah mengakses and membeli  Nakami Houseware di Lazada. Nakami Houseware menyediakan berbagai macam varian piring makan individu ataupun tempat lauk yang dilengkapi dengan penghangat dan rak penyangga stainless steel, gelas minum, wadah lauk yang dilengkapi penghangat, gelok kaca, pisau dapu ryang disertai wadah penyimpan, pengukus makanan, wajan pemanggang, wadah permen dan kue kecil, berbagai macam jenis wajan dan panci serta alat-alat untuk membuat kue dan alat2 untuk memasak.  Ulasan saya kali ini adalah mengenai detail, desain, kualitas bahan, kegunaa serta harga Nakami Housewear yang terlihat sangat cantik dan elegan. Detail dan ornamen berwarna kuning keemasan pada beberapa piring dan pemanas makanan Nakami Houseware sangat representatif terhadap kekayaan rasa pada masakan khas Indonesia. Tamu anda akan merasa tersanjung saat disajikan peralatan makan yang indah. Mamaku memiliki beberapa pemanas makanan Nakami Houseware persegi dan bulat serta pemanas sup . Semuanya sangat berguna dan ideal untuk acara2 spesial seperti arisan ataupun acara spesial lainnya, bahkan tidak ada salahnya anda menyajikan makanan pada dengan mewah untuk anak, suami ataupun keluarga setiap saat.  Pemanas makanan Nakami Houseware dilengkapi tutup yang dapat menjaga kebersihan serta tingkat kehangatan makanan didalamnya karena Nakami Houseware terbuat dari bahan porselen yang tebal, dan jika perlu pemanas makanan dibawahnya dapat dihidupkan untuk meyakinkan anda bahwa makanan yang anda sajikan akan selalu hangat. Rak penyangga terbuat dari logam stailess stell yang kokoh dan tidak akan berkarat dimakan usia.  Salah satu keunggulan Nakami Houseware adalah bagian ornamental emas dipermukaanya tidak akan terlepas dan mudah usang dimakan usia, jadi mungkin saja dapat anda mewariskan peralatan dapur anda kepada anak anda nantinya. Nakami Houseware dipasarkan dengan harga yang terjangkau walaupun terbuat dari bahan-bahan berkualitas premium. Kesimpulannya, kualitas bahan, desain, harga Nakami Houseware sangat premium sebagai peralatan rumah dan dapur, dan tentunya sangat berguna untuk kepentingan fotogafi makanan. Menu Rendang Daging Sapi buatanku pasti terlihat sangat mewah pada piring Nakami Houseware.

 Back to the octopus business, octopus is slow cooked until tender in a spicy curry-like seasoning with tauco or fermented soybean with creamy coconut milk. The savoury, salty and ocean flavour octopus is slowly boiled in creamy, rich, hot and spicy seasoning, then fresh tomatoes that added released some pleasant tangy flavur into the pot. Cubed chayote also added to melt down the heat from the chilies and balance it with it’s natural sweetness.

I love octopus for it’s texture and flavour. Braised Octopus with Spicy Chily Sauce is previously featured on Dentist Chef blog. But actually you can use octopus mamy-many ways; grilled, soup, salad, stew, you name it. The same technique it applied before you enjoy octopus; slow cooking. before the  squid is thinly sliced in salad, it’s used to be boiled about 45 minutes in seasoned water to tenderize the meat first. Simply insert some fork to know then tenderness of the octopus meat, i like it tender but with a little resistence when i chew it.

Gurita Bumbu Tauco Pedas Bersantan is one of signature dish of my grandma, even my grandma also used to using dried whole squid for this recipe. I remember that  once i was a kid mygrandma cooked Cumi Asin Tauco or salted squid tauco and it made my gum and my mouth turn into black right after i finished my lucnh,  then once i was going out with my friends; they start to laught when i talking and smiling then i realized someting wrong within my appearance, well, that embarassing moment didn’t made me hate or even traumatize eating squid ink, infack i made Squin Ink Sauce pasta and Squid Ink Risotto, just simly brush my teeth before smiling to my patients, lol

Tauco or Taucho,  Tauchu, or Douji is a  fermented soybean paste that very popular condiment in Indonesia. Tauco usually added in Peranakan or Chinese Indonesian Cuisine, Sundanese and also Javanese cuisine. Tauco is made by fermenting the boiled soybean with salted water in a large clay container that is sun-dried for several weeks to further the fermentation process until the color turned to yellow-reddish. Tauco got a savoury flavour and aromas, very good for stir frying seafood or vegetables, If you can fund any tauco, you can use miso or japanese soybean paste to replace it.

Dried Octopus, lil Davy Jones

This is dried and salted octopus. The fresh small size octopus is cleaned and the internal ink sack inside the head removed, the entire octopus then salted within hours (probably overnight) then sun dried untill loss almost 80 percent of the moisture. In indonesia we called dried and salted octopus as gurita asin that literary translated as salted octopus. The market price of dried and salted octopus here in Indoesian is around 20- 30 USD for a kilo due to the excessive weight loss from the fresh octopus. Y0u probably find dried octopus in Asian market or chinese groceries, don’t hesitate to smell and touch the dried octopus. The good quality dried octopus got a ocean smells without any hint of funny chemical smells. Some white salt crystal is a good sign of dried seafood product, but don’t purchase anything with mold or slime on the surface.

Dried and Salted Dried Octopus, Delicious Ugly Looking Creatures

What do you thing when you looking of my dried octopus??? mine was Davi Jones from The Pirates of the Carribbean. Bizzare looking dried octopus is actually a delicacy in Asian kitchen. You can use dried octopus for making Superior Soup Stock Recipe, Rice Claypot Recipe or even Asian Rice Congee. Dried octopus can be turn into delciousdish  if you cooked it right.

The Dried Octopus Soaked Overnight in Refrigerator to Soften a Little Bit

How to cook the dried octopus, well first think you should do is rehydrate the dried octopus by soaking it in cold tab water for about 2 hours prior to cooking,  but i prefer to soaked my dried octopus in the fridge overnight.  The dried rehydrated octopus should be seems double it’s original size once you drain it.  You can rubbed the skin alittle bit to remove any remaining excess salt crystal on it.

Deep Fried Octopus, Ready for Stew

The rehydrated octopus is usually deep fried or pan fried until slighly charred before added to stew or braised dish, but this is unnecessary steps if tyou want to make soup using dried octopus. The deep fried octopus is actually ready to eat, but it’s still slighly chewy and tough, so it need to be prolonged cooked slowly to tenderize the meat. Yupp, octopus is very unique seafood, not like fish,  prawn or squid, prolonged cooking process made octopus meat tender even more by the additional period.

 (Resep Gurita Bumbu Tauco Pedas)

Recipe Stewed Octopus with Spicy Tauco or Fermented Soybean with Chilies, Chayote and Coconut Milk:

Ingredient:

• 500 grams dried octopus (or 750 grams fresh octopus)
• 3 ripe tomatoes,cubed
• 30 gr bird eyechili, finely chopped
• 2 tbsp tauco/ fermented soybean paste
• 1 tbs of rock sugar
• 2 tbs of premium light soy sauce
• 6 cloves garlic, chopped
• 12 red shallots, chopped
• 5 cm  ginger, chopped
• 1-2 slice of galagal, bruised
• 1 1/2-2 cups coconut milk
• 2 cups water (or more)
• vegetable milk for stif frying and deep frying
• 1 kaffir lime leaves
• 1/2 tsp Andaliman pepper #optional
• 2 cubes of cubed chayote #optional

Garnish: spring onion, julienned, soaked in ice water until it become to curl.

Marinade : 2 tbsp lemon juice or kaffir lime juice

How to Make Stewed Octopus with Spicy Tauco or Fermented Soybean with Chilies, Chayote and Coconut Milk:

 

1.  Soak the dried octopus in cold water overnight in the fridge, drain and discard the soaking water
2. Marinade the octopus with kafffir lime juice for about 5 miutes, drain
3. Deep fried the rehydrated dry squid until slighly crisp for a couple of minutes, drain
4. You can skil the process above iy you using fresh octopus that cleaned and cut into bite size
5. Remove the oil and het the remaining 2 tbsp excess oil for stir frying the seasoning
6. Saute ginger, shallots, garlic, galagal, and chilies until fragrance and slighly charred.
7. Add the tauco and kaffir lime leaves and stir fry another 2 minutes
8. Add the octopus, chayote, and tomato
9. Pour the water and coconut milk, season it with salt, sugar and pepper
10. bring the octopus seasing to boil and reduce the heat into simmer, cover the lid and let it slowly cooked until tender for about 30-45 minutes depending on the size of your octopus
11. Serve the stewed octopus with spicy tauco ot fermented bean sauce with the garnish

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Recipe Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit (Kari Kambing India dengan Kentang dan Nangka Muda)

Mutton Vindaloo Curry Recipe. Vindaloo is an spicy Indian curry, originally from Goa or Goan people.Vindaloo got a very rich flavour, hot, sweet, sour and spicy.  The tangy flavour on mutton vindaloo curry comes from the addition of vinegar and also ppureed tomato. Authentic vindaloo usually didn’t got much chili or cayenne pepper on it, that’s made the curry mildly hot and spicy. Instead of mutton (lamb or goat), vindaloo curry usually made if chicken, fish, prawn ot even eggplant or tofu for a vegan version.

Vindaloo  derived from the Portuguese dish called carne de vinha d’alhos or braised meat  (usually pork), with wine and garlic. In India, people adjust the dish with palm vinegar instead of  red wine and add  chillies on the curry broth, alongside other spices and then called it Vindaloo. Vindaloo used to called vindalho or vindallo too.

Gulai kambing or kari kambing is the Indonesia names for mutton curry. Previously, i made my Gulai Kepala Kambing or Goat Head Curry, the basic spice paste ingredients is the same with Indonesian Beef Rendang and also Kalio (Indonesian Thick Beef  Curry) but the broth in kalio is thicker due to the longer cooking process than gulai and once the cooking process is continued until the coconut broth caramelized then it’s become rendang.  The difference beetween Indonesian kari kambing mutton curry with Indian vindaloo curry is lots and lots of cayenne chilli pepper on the kari kambing spice paste. In Indian mutton vindaloo the sourness comes from the tomato puree and vinegar, while in the kari or gulai kambing we used asam gelugur or asam kandis Garcinia xanthochymus fruit instead.

Vindaloo curry has gained popularity outside of India, where it is almost served on every Indian restaurant menus around the world. Vindaloo curry spiciness and hotness usually refers to the people;s preference in that courtry. In the wester country, vindaloo curry usually using chicken or pork with less chili or cayenne pepper, while here in Indonesia, we prefer it’s kicking spicy and hot with goat or lamb meat.

Mutton vindaloo curry usually contain cubed potato or whole baby potato on it.  maybe it’s related to the name “aloo” which means potato in Hindi or Indian languanges. I also add some cubed unripe jackfruit or nangka muda, which is a common accompanion for meat curry here in Indonesia. In contrast, originally vindaloo curry do not include potatoes on it.

Indonesian style vindaloo curry maybe more similiar with bangladeshi tindaloo curry and phall because it’s contain more chilies. These two kind of vindaloo is considered too hot and spicy for western people, you know; asian can beat the heat of the chilies or cayenne pepepr but not with peppercorn, while the westerd do the opposite. So, you’ll find a mild vindaloo curry in Indian restaurant unless you ask for more spiciness and hotness by special reques tpriorly dinner.

Making homemade mutton vindaloo curry is so easy, first you should choose your favourite cut of lamb or goat. If you prefer more gamey, choose goat and lamb for less gamey flavour. All part of the mutton can be use for making vindaloo curry, the meat, the bone, even the internal organs, but i prefer the shank for my vindaloo curry. I personally considered myself as a goat person, while my sister prefer it’s less gamey, so i use two lamb shank and two goat shank. The size  of lamb shank is much more bigger than the goat shank, so you should remove the goat shank first from the broth because it’s smaler and made it more faster to tenderize than the lerger lamb shank.

Indian Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit Recipe:

Ingredients:

• 4 mutton shank (i’m using 2 lamb shank and 2 goat shank)
• a pinch of saffron, i’m quite generouse with this pricey spice
• 1 stems curry leaves
• 2 kaffir lime leaves, deveined
• 1 can tomato, pureed
• 2 tbsp palm vinegar
• 1 lemongrass, bruised
• 2 cups coconut milk
• 4 cups water
• 1 large ripe tomato, diced
• 2 tbsp vegetable oil
• 2 large potato, cubed
• 300 gr unripe jackfruit, cubed

Vindaloo Curry Spice Paste (Bumbu Gulai Kambing):

• 12 shallot
• 6 garlic
• 2 cloves garlic
• 6 cayenne pepper
• 2 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE
• 4 cm ginger
• 3 cm galagal
• 3 cm turmeric
• 4 candlenuts
• salt to taste

How To Make Vindaloo Mutton Curry with Goat and Lamb Shank:

• • Heat up the oil, saute the vindaloo curry spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.

  

  • Pour about  1/2 cup coconut milk, add lemongrass, kaffir lime leaves, bay leaves and turmeric leaves, let the vindaloo curry  boil and slightly evaporated

  

  • Continue stirring the mixture until the oil is separated or driven off from the mixture

  

  • Add the lamb and goat shank, saffron, canned tomato puree, vinegar, potato an jackfruit
    
  • Pour the remaining coconut milk and water, bring to boil
  • Simmer  and continue to stir it gently until the  broth is thicken.
  • You may see  the oil is driven out from the sauce after cooked for 2 hours, remove the goat shank first once it tender and continue to cook it about 30 minutes to one hour until the lerger size lamb shank is tender too
  • Discard the lemongrass, bay leaves and kaffir lime leaves.
  • Serve the Indoan mutton vindaloo curry  with potato and jackfruit with steaming hot rice

 

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Recipe Steamed Prawn with Spicy XO Sauce (Chili, Garlic, Ginger and Chives)

Recipe Steamed Prawn with Spicy XO Sauce

Steamed Prawn with XO Sauce Recipe. Steaming tiger prawn with XO sauce recipe is quick, simple, and easy within elegant and mind blowing delicious result. I love steaming any kind of seafoods, lots of practices made me pretty good at it. I’ve posted several Delicious Steamed Fish Recipe,  two Steamed Scallops Recipe, two Steamed Crab Recipes, Steamed Lobster Recipe and also Steamed  Clams Recipe,  but ain’t any steamed prawn or shrimp recipe here, then boom; here it’s now!!!

Steamed Prawn with Spicy XO Sauce

XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb, that’s the correct definition for my taste buds. Chinese XO sauce made of  several premium dried seafoods, including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Iham, and abalone added too to XO Sauce. The roughly chopped rehydrated dried seafood then cooked  slowly with chili peppers, onions, and garlic then added cognag or other old liquor, this is what XO (extra old) Sauce name comes from. I’m using Lee Kum Kee Brand XO Sauce for this recipe, it’s savoury enought even without any Iham at all (it’s also Halal). Lee Kum Kee penetrated Indonesia with their halal version sauces and condiments because the Indonesian majority population is moslem.

Steamed Prawn with Spicy XO Sauce

Steamed Prawn with Spicy XO Sauce

My fellow friend Conor Bofin on his Steamed Cod Fish with Saffron and lemon Recipe had a very fancy looking photographs because the pricey saffron threads is clearly visible laid over the sliced lemon instead of over the cod fillet for favouring photography session over flavouring function. Got me into a lil bit of dilemma, but then i decided that ain’t gonna did that on this recipe, that’s why you saw the chinese sausage as the main visible topping over my steamed prawn instead of some stringy dried scallops as the main ingredients of  XO sauce. Yup, i put the damn expensive Lee Kum Kee XO  Sauce (16 USD for 80 grams) directly over the prawn meat and  stuffed some of it in the prawn head, the end result made me not feeling regret at all.

Steamed Prawn with Spicy XO Sauce

Steamed Prawn with Spicy XO Sauce

Very fresh tiger prawn or shrimp cleaned, the tail butterflied from the back side and then steamed with spicy chinese XO sauce.The savoury XO sauce acompanied with lots of chopped fresh chilies, garlic, ginger and white part of chinese chives then finelly topped with my Homemade Chinese Sausage or La Chang. Make sure you finely chopped all the spicy topping for steaming prawn to ensure all the spiciness goodness released once the prawn cook in the high heat steam. No need more oil added into the steamed prawn, beside the umami oil from the XO sauce, the chinese sausage fat rendered during the cooking too.

Steamed Prawn with Spicy XO Sauce

Steamed prawn recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! prawn or shrimp because the flesh gonna be tough and rubberry.. You should stop steaming the prawn until nearly done, the remaining heat will throughly cooked the prawn meat in the platter. When you throughly cooked  the prawn in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  prawn or large shrimp that already butterflled need about 3 to 5 minutes to be cooked in the steamer.

Fresh Tiger Prawn in Spicy Xo Sauce with Chili, Garlic, Ginger, Chinese Sausage and Chives

Fresh Prawn with Spicy XO Sauce with Bamboo Skewer on it

The freshness of the prawn or shrimp is the key for making a delicious steamed prawn.  First, you should choose the freshly catch prawn, or even better if you had live prawn that swimming in the tank, just the same whan you want to make  Raw Shrimp or Prawn Sashimi Recipe. The meaty part of the tail butterflies and then the vein removed. I put some bamboo skewer from the body to the tail stighly through out the prawn to prevent the tail curled up once it cooked.

Sweet and Succulent Steamed Tiger Prawn

Steamed Prawn with Spicy XO Sauce, Damn Delicious!!!

The steamed tiger prawn in spicy XO sauce is damn delicious. The tiger prawn is really sweet and succulent with all the savoury and umami flavour of the XO sauce and spicy bursting aromas and flavour of spices blended into an very seductive food porn scene. I love steamed chinese sausage too, it’s soften and the translucent fat give and extra kick into the whole dish.

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Ingredients

• 500 gr, 8-10  medium size tiger prawn (you can replace with any kind of lobster or shrimp)
  
• 1 tbsp lemon juice or lime juice
• 1/2 cup 40 grams XO Sauce (I’m using Lee kum Kee Brand XO Sauce)
• 6 cloves garlic, finely chopped
• 4 or more chili pepper, finely chopped
• 1 thumb size ginger,finely chopped
• 10 chinese chives separate the green and white parts, finely chopped
• 1/2 Homemade Lap Cheong or Chinese Sausage, finely chopped
• salt and pepper to taste
• bamboo skewer

Garnish: chopped chilies and green part of chives

How to Make Steamed Prawn with Spicy XO Sauce:

• Preheat the steamer over high heat
• Butterfly the the prawn tail from the back without cutting the dorsal shells, devein and clean it under running water
• Springkle the salt and drizzle the lemon juice over the prawn, let it sit for 5 minutes and then discard the dripping liquid
• Spread the XO sauce  over the prawn meat and stuffed some in the head
• Put another topping over the prawn and XO sauce
• Insert the bamboo skewer through out the prawn from the head straight to the tail 
• lay the XO sauce prawn over heatproof  and then steam the prawn for about 3 to 5 minute
• DO NOT OVERCOOKED the XO sauce steamed prawn , so check the prawn doness every minute
• Served the XO sauce steamed prawn immediately with the garnish

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Recipe Sambal Stingray (Grilled Stingray-Skate with Chili Barbeque Sauce) Ikan Pari Bakar Bumbu SambalPedas

Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

Sambal stingray is grilled stingray or skate fish with spicy chili sambal barbeque sauce over banana leaf. Sambal stingray claimed as Singaporean dish, it’s also popular across South East Asia including Indonesia and Malaysia. The stingray or skate wings , marinated with salt and lime or kalamansi juice, wrapped with banana leaf then barbequed with lots of chili sambal over charcoal until the fish throughly cookeand , the spices and also dripping liquid evaporated and slighly charred. Sambal stingray is no.7 of the list of CNN 40 Singaporean foods we can’t live without.

Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

Ikan Pari Bakar dengan Sambal Terasi

Sambal stingray is called ikan pari bakar here in Indonesia. Sambal is  chili sauce in Bahasa Indonesia, while ikan pari means stingray, the word bakar is describe the grilling or barbequing process.  Fresh Stingray or ikan pari used to be abandoned and unpopular source of seafood protein here in Indonesia. Stingray used to be  salted and dried first and locally known as ikan pari asin. Other well known Indonesian dish from stringray is mangut iwak pe, a thick and spicy curry of hot smoked stingray. Banana leaves wrapped fish is a very popular way to cook fish here in Indonesia, i even made japanese style fish Grilled Sanma Fish with Spicy Miso and Chilli Sauce in Banana Leaf Recipe. If you can’t find any stingray or skate, just use other flatfish like sole or flounder, or even dory fish fillet for this recipe.

Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

Flaky, Succulent and Tender Stingray Flesh with Spicy and Hot Chili Sambal Barbeque Sauce

Sambal stingray is one of my favourite dish, my grandma used to grilled it over charcoal, but eversince i live in a very populated areas i guess barbequeing and sort of  cooking that induced smoke is not the best choice unless my neighbor gonna complain about it. But then i found about making sambal stingray with wokpan and i guess it’s worth to give it a shoots. I love the cartilagous and meaty texture of stingray or skate wings, the smokey, spicy and hot kicking chili sambal made the flaky, meaty and succulent stingray meat hearthy even more.

Sambal Stingray with Lots of Spicy and Hot Chili Barbeque Sauce over Fragrant Banana Leaf

The chili sambal barbeque sauce for grilling the sambal stingray made of lots of chilies. Bird eye chili pepper and cayenne pepper mashed with shallots, garlic, and then sauteed with oil until throughly cooked and the oil separated or driven of from chili sambal paste. Chili sambal for grilling fish also contain terasi or belachan (solid fermented shrimp paste), tamarind paste, tomato or cherry tomatoes. Palm sugar added to balanced the spicy and hot tone and bring the umamai flavour instead using any mono sodium glutamat or flavour enhancement.

Fresh Stingray Wing Filllet

To make sambal stingray, first you should choose very-very fresh  stingray with firm, bounchy and slighly translucent flesh. Choose the meaty stingray wings from the female stingray rather than the male, ask your butcher about it. The male stingray fish got a very fishy, stringy, dried and hard flesh. Make sure you SMELL the stingray, sometimes the stingray fillet got a ammoniak  or urine smells when it not handled properly and  not stored in a cold storage. I once purchased a very fresh stingray in the  moring market, then i had a rice breakfast in a restaurant before going home for about 2 hours, unfortunately i forgot ask the fish monger add some ice on it; the heat in my trunk iniciate the fermentation of urea become amonia and made a very unpleasant piss or urine smells that made me had to discarded it. So, it’s very important to keep your stingray cold as possible from the freshmarket to your own kitchen, ask the fish monger to put some ice on the shopping bag.

Ingredients to Make Sambal Stingray

Beside the sambal terasi or belachan chili barbeque sauce, i add thinly sliced onion, lemongrass, ginger and cherry tomato to the sambal stingray. The spices gives more bursting refreshing flavour into the grilled stingray.  The banana leaf gives a nice aroma and i guess it’s very essential ingredients for unthentic sambal stingray. You can use heavy duty alumunium foil only instead of any banana leaf for making sambal stingray actually, but you’ll gonna missed authentic asian banana leafy aromas.

Put the Alumunium Foil, Banana Leaf, Sambal and Other Spices

This is how you make sambal pari, it’s actually so easy to grilled stingray with chili barbeque sauce on banana leaf with wok pan and kitchen stove. Firstly once you got back from market is to clean your stingray fillet and then marinated it with salt and kaffir lime or kalamansi juice 30 minutes priorly to cooked. Lay heavy duty alumunium foil over skillet or wok pan,  you need to dis this if you didn’t want to deal with the sticky mess after you cooked the sambal stingray. Put two layer of banana leaf over the alumunium foil and then spread the thinly sliced lemongrass, onion, ginger and cherry tomatoes over the banana leaf and then pour the chili sambal all over it. Spread it evenly and do not overfilled the banana leaf.

Put Generous Ammount of Chili Sambal Over the Stingray Fillet

Turn on the stove into medium high heat then put the stingray fillet then over the chili sambal that you’ve spreaded before. Added more chili sambal barbeque sauce generously to cover the stingray fillet entirely. Put some metal lid to cover the wok and let the magic happen

Cover with Lid and let the Dripping Liquid Evaporated

This is how what you’ve got sfter you cooke whe sambal stingray with the lid cover on and Itake a brief shoots into the sambal stingray, you’ll seen a lot of the liquid driven off from the stingray fish meat and cherry tomato. make sure you let this liquid evaporated before you flipped it over to cooked another side.

Flipped the Sambal Stingray with a Help of a Plate

Ater the sambal stingray spices and dripping liquid evaporated, put some banan leaf and another heavy duty alumunium foil and then flipped it over upside down with a help of big flat plates. Let the other side of the sambal stingray cooked until ste spices and fish charred a lil bit.

The moment of truth! TAA..DAAH your Sambal Stingray is Done!

This is how the sambal stingray looked a like once t done and i flip it over from a wok pan to a flat plate. The sambal stingray or grilled stingray with chili barbeque sauce is done and ready to served. Scrapped some of the burnt a little bit of you like, but i like it very much jst like a soccarat or charred and slighly burnt rice on my Rabbit and Snail Paella ala Valenciana Recipe

Sambal Stingray with Smoking Hot Rice

SAMBAL STINGRAY RECIPE (Grilled Stingray with Chili Sambal Barbeque Sauce)

SAMBAL STINGRAY RECIPE (Grilled Stingray with Chili Sambal Barbeque Sauce):

Ingredients:

• 1 kg stingray or skate wing, cut into individual portion
• 1 kaffir lime juice to marinate the stingray
• banana leaf
• heavy duty alumunium foil
• 50 gr ripe cherry tomato, thinly sliced
• 3 lemongrass, use the tender white part only
• 1/2 onion, julienned
• thumb size ginger, peeled, julienned
• Chili Sambal Barbeque Sauce

Garnish:

• Chopped tomato
• Sliced Chilies
• Sliced Scallion

How To Grilled Stingray with Chili Sambal Barbeque Sauce:

• Marinade the stingray fish with kaffir lime juice and salt, keep it in the fridge
• Lay some heavy duty alumunium foil over wok pan, then add 2 pieces of banana leaf sheet over it
• Spread the sliced chery tomato and lemongrass and the julienned ginger and onion
• Spread some of the chili sambal barbeque sauce and put the stingray over it
• Put chili sambal barbeque sauce over the stingray fillet generously to cover it entirely and then turn on the stove to medium high heat
• Cover the wokpan with lid and wat for about 10-15 minutes until all the spices and the dripping juices evaporated
• Put another sheet of banan laf and alumunium foil and then flipped the stingray with a help of a plate
• Slide the sambal stingray back into the wok pan and then let the other side of the stingray charred and done
• Flipped the sambal stingray again with the help of the serving plate, peel of the banan leaf and pur some more chili sambal barbeque sauce
• Garnish and serve immediately.
• Slide foil, leaf and fish onto serving plate. Pull foil from underneath banana leaf and discard.Garnish and serve immediately.

Chili Sambal Barbeque Sauce Recipe for Grilling the Stingray or Skate Fish:

• 100 gr cayenne chili pepper
• 50 gr bird eye chili pepper
• 100 gr ripe cherry tomato, finely diced
• 100 g shallots
• 50 g garlic
• 15 g ginger
• 2 lemongrass, use the tender white part only
• 1 tbsp tamarind paste
• 15 g terasi or belacan (fermented shrimp paste)
• 30 g palm sugar, roughly chopped
• 1/2 cup olive oil
• salt and pepper to taste

How To Make Chili Sambal Barbeque Sauce Recipe

• Put all the chili pepper, shallots, garlic, ginger, lemongrass, shrimp paste and red chillies in a processor and  grind it into a fine paste
• Stir-fry sambal paste with vegetable oil over medium heat untill fragrant, the oil is separated from the chili paste and the colour is darkens, about 15 minutes .
• Add palm sugar, tamarind and season it with salt and pepper, adjust the seasoning if necessary.
• Turn off the heat and your homemade  chili sambal barbeque sauce is ready to use.

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Resep Sup Konro Bakar Iga Sapi Khas Makassar (Indonesian Spicy Beef Ribs Soup, Barbequed with Peanut Sauce)

Sup Konro Iga Sapi Masakan Khas Makassar

Resep Sup Konro Masakan Khas Makassar. Sup Konro derived from the Indonesian word sup means  soup  and  konro means ribs in Buginese languange. Sup konro is  Indonesian spicy beef rib soup originally from Buginese cuisine, Makassar of South Sulawesi. Sup konro made with quartered whole meaty beef ribs and served within the long ribs bone bent outward from the broth.   The konro soup is spicy, rich, creamy with blackish-brown  color.

Sup Konro Spicy Beef Ribs with Peanut Soup

Resep bumbu  halus sup konro  or spice paste of kondro soup contain garlic, red shallots and red chilies pepper. The  blackish  color broth derived from Kkuwak or keluak (Pangium edule). Keluak or black nut is a common ingrediets to give a nutty and creamy flavour in Indonesian cuicine, just like my Resep gabus Pucung (Spicy Stewed Snake Head Fish with Keluak). Keluak or back nut used to be soaked first in a cold tab water to soften it before mmashed within other spices. The spicy and strong-tasting soup is made from a mixture of various spices, especially toasted coriander, nutmeg, cloves and white peppercorn.

Sop Konro Iga Sapi

Cara membuat sup konro or how to make spicy beef ribs with peanut soup is easy. Select the fresh beef ribs and ask the butcher to cut the whole beef ribs into quarter because  a single portion of sup konro contain two long meaty beef ribs.  The beef ribs boiled with tab water for about 30 minutes until half done, meanwhile the spice paste sauteed until caramelized and fragrant. The sup konro spice paste and other herbs then added into the soup and the heat turned down into simmer for another 30 minutes. The boiled peanut pasted then added into the sop konro and the soup boiled until tender for about 15 minutes. Sop konro usually served with chopped scallion, chilli sambal and drizzled with lime juice. Sup konro usually eaten either with burasa (soft and grainy rice cake) or bite size ketupat (dense rice cake).

Sup Konro Iga Sapi Khas Makassar

Sup konro got a creamy color from the addition of peanut within the broth. The spicy beef ribs soup within peanut on it’s broth bring a special nutty and creamy flavour;  similiar with coconut milk in thin curry soup. The peanut usually boiled and then mashed into paste priorly added into sup konro broth that already boiled with spice paste.

Konro Bakar Saus Kacang 

Authentic and originally sup konro served as spicy rich soup, however today the innovative  version of konro is the grilled or barbequed konro. Konro bakar or barbequed konro is actually a derivatived recipe pf konro; the beef ribs drained from the soup then glazed with special peanut barbeque sauce and then grilled over charcoal grill. The konro bakar or barbequed beef ribs then served with peanut sauce, chili sambal and the konro broth in another bowl.

Konro Bakar & Saus kacang

Peanut Sauce Glazed Barbequed Beef Ribs

The peanut barbeque sauce for glazing the grilled beef ribs or konro bakar is similiar with  satay sauce.  Konro bakar saus kacang got a slighly different taste within the satay sauce because the peanut sauce for the grilled beef ribs din’t contain any kecap manis or Indonesian sweet soy sauce and kencur (Sand ginger or Kaempferia galanga). The peanut sauce  for konro bakar also contain more cillies and  less palm sugar.

Tender Barbequed Bone-in Ribeye with Spicy peanut Sauce, Damn Delicious !!!

Barbequed bone-in beef ribeye is meaty and tender or konro iga sapi bakar with a hint of smokey aromas, even i just grilled it over my gas stove. I guess my barbequed beef ribs or konro bakar got more intense flavour if i grilled it over charcoal flame. Konro bakar or grilled beef ribs with spicy peanut sauce is one of my favourite dish. I’m using bone-in beef ribeye for making konro bakar,it’s obvious the result is stunning!

Resep Sop Konro Iga Sapi Khas Makassar

Resep Sop Konro Iga Sapi Khas Makassar (Spicy Indonesian Beef Ribs Soup with Peanut)  :

Ingredients :

• 3 kg meaty beef ribs  or 2 long bone-in beef ribeye (1/2 iga sapi utuh dibagi 2)
• 6 L air  (water)
• 3 sdm minyak goreng untuk menumis (vegetable oil for stir frying()
• 6 lembar daun jeruk (kaffir lime leaves)
• 4 sereh, memarkan  (lemongrass, bruised)
• 3 cm  lengkuas, memarkan(galagal,bruised)
• 2 lembar daun salam (Indonesian bay leaves)
• 5 cm kayu manis  (cinnamon)
• 50 g kacang tanah mentah, rebus dan haluskan (raw peanut, boiled andmashed)
• salt for taste

Resep Bumbu Halus Sup Konro (Spice Paste):

• 12 butir  bawang merah (red shallots)
• 12 buah cabai merah besar (red chili pepper)
• 8 siung bawang putih (garlic)
• 2 buah keluak, rendam dalam air (black nut, soaked in water)
• 2 1/2 sdm ketumbar (tbsp corriander)
• 1 sdt lada (tsp white peppercorn)
• 1 sdt cengkih (tsp cloves)
• 1 buah pala (whole nutmeg)

Resep Bahan Pelengkap Sop Konro (Garnish):

1. Bawang daun, iris halus (Chopped scallion)
2. Jeruk nipis (limes wedges)
3. Chili Sambal

Cara Membuat Sop Konro Iga Sapi:

1. Rebus iga di dalam air, masak hingga setengah matang.
2. Di tempat terpisah, panaskan minyak di atas wajan. Gunakan api sedang, tumis bumbu halus hingga harum.
3. Tambahkan daun jeruk, serai, lengkuas, daun salam, dan kayu manis, tumis sekitar 5 menit
4. Masukkan bumbu yang telah ditumis ke dalam rebusan iga.
5. Kecilkan api dan masukkan kacang tanah rebus yang telah dihaluskan, rebus sampai iga sapi empuk
6. Sajikan dengan taburan bawang daun,  air jeruk nipis, dan sambal.

How to make Spicy Beef Ribs with Peanut Soup:

1. Boil the bone-in beef ribeye for about 30 minutes until the beef ribs half done
2. Meanwhile, saute the spice pate with medium high heat until fragrance
3. Add the lemongrass, galagal, bay leaves and cinnamon stick, saute another 5 minutes
4. Put the sauteed spice paste into the boiled ribs
5. Lower the heat then add the mashed boiled peanut and simmer until the beef ribs is tender
6. Served the konro soup with chopped scallion, lime wedges and chili sambal.

Resep Konro Bakar Bumbu Kacang

Resep Konro Bakar Bumbu Kacang (Barbequed Beef Ribs with Peanut Sauce):

Ingredients:

• Cooked ribs or sop konro matang
• peanut sauce
• Butter or margarine

Resep Bumbu Kacang (Peanut Sauce):

• 2 tbsp vegetable oil
• 200 gr peanuts, deep fried, drained
• 6 shallots, chopped
• 4 cloves garlic, chopped
• 1 tsp dry shrimp paste (terasi)
• 6 red chilli pepper, chopped
• 1 tbsp palm sugar
• 1 tsp tamarind paste
• 1 tbsp dark soy sauce
• 2 cup water
• salt n pepper to taste

How to make Indonesian peanut sauce :

• Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
• Process peanut and the sauteed ingredient into a  paste( don’t over do this, a little peanut chunck is taste great)
• Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
• Reduce the heat and simmer until the peanut sauce  thicken.

Cara Membuat Konro Bakar:

• Tiriskan daging iga dari sop konro, sisihkan
• Oleskan bubmbu kacang dan margarin
• Bakar diatas bara api sampai iga sapi konro bakar sedikit kering

Grilled Bone-in Ribeye Beef Glazed with Peanut Sauce

How to Make Barbequed Bone-in Ribeye with Peanut Sauce:

• Drain the beef from the broth, set aside
• Drizzle and glaze the cooked bone-in beef ribeye with the peanut sauce
• Grill the bone-in beef ribeye until the peanut sauce slightly charred and the meat smokey.

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Recipe Unagi Kabayaki Japanese Style Grilled Eel with Sweet Soy Sauce

Unagi Kabayaki

Unagi Kabayaki Recipe.Unagi means japanese freshwater eel, and kabayaki refers broiled unagi fillet. Kabayaki is a japanese style cooking, the eel butterflied from the back side, gutted, deboned, drenched with sweetened soy sauce, skewerred with bamboo skewer then broiled in a charcoal grill until the unagi eel filet cooked. Kabayaki is not only for cooking eel but also several kind of fish like my Sanma Kabayaki or Broiled Pacific Saury in Japanese Sweet Soy Sauce Recipe

Unagi Kabayaki from Raw Unagi Eel Fillet

Store Brought and Ready to Eat Unagi Kabayaki

Unagi or Japanese freshwater eel is usually available in a Japanese supermarket. Unagi kabayaki is also available ready to eat, usually vaccum packed and frozen, all you need to do is reheated is in a microwave or simply pan fried  it in a skillet. A small pack of unagi kabayaki cost me about 14 USD, i love the umami flavour but not the texture,  the unagi eel meat texture is spongy and flaky instead of moist and succulent. You may seen the frozen japanese eel or unagi, never choose unvaccum sealed eel or any kind of fish fillet, choose only vaccum packed unagi eel fillet otherwise you purchased for tasteless and spongy eel meat.  So i personally i prefer the raw unagi fillet better than then cooked it kabayaki style myself, because the properly vaccum sealed raw unagi eel fillet is still moist and succulent ofter cooked.

Skewered Broiled Eel or Unagi Kabayaki

Kabayaki style grilled unagi eel usually skewered with bamboo skewer before glazed with swetened soy sauce and broiled over charcoal grill. Asian really depend on bamboo skewer, we used it to made Chicken Satay with Peanut Sauce or Chinese Honey Grilled Pork Belly Charsiew. Remember to soak the bamboo skewer  in a cold tab water overnight or simply boiling it for ten minutes before you using it, otherwise the bamboo skewer is easily burned out over the grill.

Unagi Kabayaki with Sweet and Sticky Swetened Soy Sauce Glaze

Unagi Kabayaki: Finger Licking Good!

Homemade kabayaki sauce for glazing the gilled unagi or freshwater eel is usually made of 3 parts light soy sauce, 1 part mirin, 1 part sake, and  2 parts white caster sugar by volume.  This is the basic kabayaki sauce recipe and the ratio used to be different for each licking, beside, whole cloves garlic, cinnamon, star anise and sliced ginger added when the kabayaki sauce is simmerred until thickened into half amount. Kabayaki sauce taste sweet because the addition of sugar and mirin (sweet rice wine), so i guess kabayaki sauce should be called swetened soy sauce, do not confuse with kecap manis or Indonesian sweet soy sauce.Making your own unagi kabayaki with store brought kabayaki sauce made your life easier. Store brought kabayaki sauce usually using molases instead of sugar as a swetened agent, this made the store brought kabayaki sauce is not easily burn during the grilling process. That’s why molasses is more preferred than sugar for any glazing barbeque sauce, including kabayaki sauce. Homemade kabayaki sauce is not only suits for grilling fish, but also for chicken fillet, shrimp or any kind of seafoods.

Homemade Unagi Kabayaki

Unagi Kabayaki

In Indonesia, we familiar with swamp eel, with many kind of names: asian eel, rice field eel, padi field eel. Slightly different with unagi, swamp eel is finless. The taste is quite similiar, but i guess the  unagi is fattier and meatier than swamp eel. The basic preparation of swamp eel for making kabayaki is also similiar with unagi. You can watch how to do it in how to butterfly eel for kabayaki

Unagi Kabayaki

Deep Fried Eel Bone

I love nose to tail concept of eating, nothing edible part of the animal left behind and discarded. This is the best way to honour the sacrifation of the aniwal live. I love to eat the eel bone, it’s crunchy and crispy. The unagi or japanese eel bone is marinated with salt, pepper and lime juice then deep fried in a medium heat flame uti it’s crisp up, totally scrumptious.  I even ever had a fish bone crusted fish steak in a restaurant, the fish ribs bone deep fried and then crumbled on top of halibut fillet.

Belut Bakar Bumbu Kecap ala Jepang

Growing up in Indonesia is made me familiar with swamp eel, especially in my childhood. Beside the fact that eel is a brain food within it’s essential omega 3 and omega 6 fatty acid that help to improve a chind brain’s neurotransmitter capability that basically made you think faster. In indonesia we used to called griled eel as belut bakar kecap manis  or simply belut panggang kecap. We didn’t use kabayaki sauce for making belut bakar kecap, but it’s using kecap manis or or Indonesia sweet soy sauce, just like my Balinese Style Barbequed Baby Back Ribs sauce. Large swamp eel about 300-400 grams each suits for making kabayaki style grilled eel, but the smaller is usually batterred and deep fried just like my Deep Fried Beer Batter Calamary or Squid Ring.

Unagi Kabayaki Recipe( Japanese Style Grilled Freshwater Eel with Sweetened Soy Sauce)

Unagi Kabayaki Recipe( Japanese Style Grilled Freshwater Eel with Sweetened Soy Sauce):

• 2 large unagi or Japanese eel  about 200-300 grams each (You can replace with swamp eel or conger ell or any kind of eel you’ve got)
  
• 1 lime juice
• salt and pepper to taste
• 1 cup kabayaki sauce and more for glazing the grilled eel
• Bamboo skewer, soaked in a water overnight to prevent it burning over the grill

How to Make Unagi Kabayaki:

• You can watch how to preparing live unagi eel for kabayaki here
• Kill the unagi eel by made incision in the back of the head until the eel died bleeding
• Cut open the unagi eel from the backside by running a very sharp boning knive alongside the backbone
• Take out the unagi eel  guts
• Wash the unagi eel  under a cold  running water, rub  and clean the reddish black part in the center of the cavity  below the back bone
• Remove the unagi eel back bone by running the sharp boning knive within the backbone from the head to the tail
• Cut the unagi eel into bite pieces
• Pat dry the excess moisture using kitchen paper
• Put the unagi eel fillet in a bambo skewer
• Apply the  homemade kabayaki sauce all over the unagi eel
  
• Broil the kabayaki sauce glazed unagi eel until the kabayaki sauce is caramelised and the unagi eel is cooked through, flip it over to prevent the kabayaki sauce burned out.
  
• Apply more kabayaki sauce  in the unagi eel meat side twice during the broiling process
• Served the unagi kabayaki immediately with steaming hot rice.
  

Homemade Kabayaki Sauce Recipe for Grilling Unagi or Eel:

• 300 ml light soy sauce
• 100 ml mirin
• 10o ml sake
• 200 ml molases or sugar (i’m using palm sugar)

How to Make Kabayaki Sauce :

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

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