Recipe Homemade Bratwurst Sausage with Natural Pig Intestine Casing Sausages, Braised in Spicy Balsamic Vinegar

recipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilled

Homemade Bratwurst Sausage Braised in Balsamic Vinegar

Homemade Bratwurst Sausage Recipe. Bratwurst  is a Bavarian/Germany sausage made of ground pork and-or beef (veal). Bratwurst is derived from  German Brätwurst, from brät-, means ground meat and Wurst means sausage.  Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer, but this time i like to braised my homemade bratwurst with sweet and spicy aged balsamic vinegar.

recipe bratwurst humemade sausage pig intestine casing sausages stuffed ground beef pork veal

Braised Homemade Bratwurst Sausage in Spicy Balsamic Vinegar

recipe homemade bratwurst sausage balsamic vinegar glazed brown sugar pork intestine casing sausage

Braised Homemade Sausage in Spicy Balsamic Vinegar

Making my homemade bratwurst sausage in my very humble amateur kitchen is one of my obsession. Eversince i start making Lap Cheoung Air Dry Cured Chinese Sausage, i was curious about homemade fresh sausage. Store brought bratwurst sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. The ratio beetween the emat and filler content is incredibly low, trust mea you won’t eat it if you know what it made of.  I didn’t added any msg on my homemade bratwurst, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel.

recipe braised homemade sausage balsamic vinegar bratwurst pork veal meat in pig intestine sausage

Homemade Bratwurst Sausage Baraised in Spicy Balsamic Vinegar, Fresh Chilies and Celery Leaves

How to make bratwurst sausage without fancy  sausage maker is another question, eversince i din’t really want to investing pretty much $$$ for it, which mean i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily overdo the sausage stuffing grinding, beside the heat possibly melt the fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to finely diced the pork and beef meat and a regular knive to diced the pork back fat, freshly ground meat can made you life easier actually.

braised sausage balsamic vinegar chili sweet sticky homemade bratwurst sausage pig intestine casing

Braised Bratwurst Sausage in Finger Licking Good Sweet, Salty, Tangy and Spicy Balsamic Vinegar Reduction

recipe sausage braised balsamic vinegar homemade bratwurst beef pork pig intestine casing

Homemade Bratwurst Sausage in Sticky Spicy Balsamic Vinegar Reduction

Before making your homemade bratwurst or other fresh sausage, you should know about the savety about handling the ingredients first. All the utensil must be clean and the meat ingredients must be kept cold (about 4°C) to ensure the meat in the prime condition. Improper prepared  fresh bratwurst sausage can be derived to botulism, a serious, potentially fatal and lethaly disease. Botulism is an intoxication usually caused by ingestion of potent neurotoxins in contaminated foods. You should know first that the neurotoxin excrete by Clostridium botulinum bacteria. The  neurotoxin  destroyed by heating  more than 85°C (185 °F) for more than 5 minutes, but the bacteria spores that are heat-resistant. The bacteria usually in a spores (inactive form) and usually germinate, grow and then excrete toxins in the low or absence of oxygen. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely  important because it’s an effective agent agains Clostridium botulinum.  Maybe you heard that nitrate are toxic, infact nitrosamines did. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So, did salpetre or curing salt it essensial for making fresh bratwurst ? it’s a tricky question, If you made a small quantity like mine and cooked it directly in a fresh state without any further dry aging process i guess it’s not really essensial.

recipe homemade bratwurst sausage pork intestine veal beef homemade sausage

Bratwurst Ingredients: Fresh Pig Intestine for Casing and Ground Pork and Beef for Stuffing

I’m made my homemade bratwurst sausage with pork and beef meat,  commercially bratwurst sausage using 20-30 percent of beef but i’m using 1:1 beef and pork ratio for my bratwurst sausage. The seasong for my homemade bratwurst sausage consist of  marjoram, parsley, nutmeg, celery seed, ginger, mace, cardamon and splash with red wine. Most bratwurst sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured sausage using natural pig intestine ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free for you.

how to stuffed homemade sausage manual hand recipe homemade bratwurst sausage lap cheung

Stuffing The Pig Intestine Casing Bratwurst Sausage with Plastic Tunnel

I’m using plasting funnel to stuffed the bratwurst sausage stuffing into the pork intestine, just like my previously Homemade Lap Chong or Dry Cured Waxed Chinese Sausage. Clean hand fingers or even chopstick is much more effective and fungtional toplug the bratwurst sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine.

how to make bratwurst sausage remove air prick

Fresh Bratwurst Sausage with Lots of Air Bubbles

step by step how to make bratwurst sausage homemade bavarian veal pork sausage

Prick The Fresh Pig Intestine Casing Bratwurst Sausage with Metal Pin to Remove The Air Bubbles

homemade bratwurst sausage recipe how to make bavarian pork veal sausage pig intestine

After you stuffed your homemade bratwurst sausage stuffing into your pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh bratwurst sausage

recipe bratwurst homemade sausage germani pork beef pig intestine sausages braised in balsamic vinegar

Braised Bratwurst Sausage in Spicy Balsamic Vinegar

How to braised bratwurst sausage with balsamic vinegar is the easy part. The homemade bratwurst sausage pan fried in a butter until the casing slightly charred, cut into bite pieces and then set aside. The balsamic vinegar infused with spicy caramelized onion, shallots and garlic and chilies. Brown sugar then added to made the balsamic vinegar reduction sweet and sticky and glazed the bratwurst sausage evenly. Just before serving the balsamic vinegar braised bratwurst sausage then garnished with chopped chilies and clery leaves.

homemade bratwurst sausage pig intestine pork veal beef sausage

Recipe Homemade Bratwurst Sausage Recipe

Recipe Homemade Bratwurst Sausage with Pig Intestine Casing

Ingredients: (i’m using half of the recipe)

  • 500 gr pork loin
  • 500 gr beef topside
  • 200 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 2 tbsp salt
  • 1 tbsp freshly ground blackpeppercorn
  • 4 tbsp brown/palm sugar
  • 2 tbsp red wine
  • 2 tbsp of fresh chopped herbs (marjoram, parsley &thyme)
  • 1 tsp Homemade Garam Masala Powder
  • 1/4 tsp ground celery seed
  • 1/4 tsp ground cardamon
  • 1/4 tsp ground nutmeg

How to Make Homemade Bratwurst Sausage :

  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the beef and pork meat and fat with a knife into a very fine diced
  • Combine all the seasoning in a large mixing bowl.
  • Add the meat and fat and mix well
  • Stuffed the bratwurst sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger.
  • Tie off one end of bratwurst sausage casing and then plugged out the stuffing to the tie
  • Tie the casing into 15cm links.
  • Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • You can directly cooked the fresh bratwurst or vaccum packed then freeze it, it last about 1 month in the frezzer
recipe braised bratwurst sausage balsamic vinegar reduction sticky sweet glaze

Braised Fresh Homemade Bratwurst Sausage in SPicy Balsamic Vinegar

Braised Sausage in Balsamic Vinegar Recipe:

  • 1 kg of bratwurst sausage (or any kind of fresh sausage)
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/2 cup white wine/ anggur putih (sunstitude with 2 cups of rice wine)
  • 3 large fresh ripe tomatoes/ Tomat,  deseeded, chopped
  • 1/2 tsp Homemade Garam Masala Powder
  • a pinch of mixed italian herbs
  • 2 tbsp chopped red chilies
  • 1 large onion, diced
  • 6 small red shallots, diced
  • 6 cloves garlic, finely chopped
  • 1/2 cup chicken stock
  • 3 cups stock/kaldu
  • 2 tbsp vegetable oil/minyak
  • salt and pepper to taste
  • Freshly chopped chili and celery leaves for garnish

Instruction :

  • Heat up 1 tbsp oil  until sizzling hot, sear the sausageall over until got a nice golden brown color, set aside and cut into bite pieces
Homemade sausage bratwurst recipe pork beef veal pig intestine sausagean fried butter

Pan Fried Bratwurst Until Golden Brown

  • Heat up the 2 tbsp oil in a heavy bottom sauce pan or a crock pot, saute the onion, red chilies, shallots and garlic with a low heat until slightly brown
  • Add the tomato and saute another 5 minutes
  • Put the bratwurst sausage into the pot
  • Pour the balsamic vinegar, stock and white wine, season with salt,brown sugar, pepper and herbs,
  • Reduce the heat and simmer until the balsamic vinegar is thicken  for about 30 minutes. Add more wine or stock if necessary.
  • Served it immediately with freshly chopped chilies and parsley leaves.

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Resep Dekke Naniura Ikan Mas Masakan Khas Batak (Spicy Hot Pickled Grass Carp) for a Bataknese Descent Dentist 25th Birthday

resep dekke naniura ikan mas masakan khas batak tapanuli utara

Dekke Naniura Masakan Khas Batak Toba

Resep Dekke (Dengke) Naniura Masakan Khas Tapanuli Utara-Batak Toba. Dengke (pronounced: Dekke) naniura deribed from Bataknese descent language dengke meaning fish, Nani refers to a process and ura meaning sour (lime /lemon juice), So Naniura is a spicy pickled fish using grass carp (ikan mas) and jeruk jungga (kaffir lime juice). Dekke Naniura used to  heavily seasoned with chili and  turmeric based seasoning and then marinated for hours until the grass carp fish flesh tender and “cooked” within the acidic lime based pickling marinade and the remaining bone easily separated and removed from the fish flesh.

resep naniura dekke mas ihan batak

Dekke Naniura Masakan Khas Tapanuli Utara

Resep Dekke naniura. Naniura adalah masakan yang berasal dari tanah Tapanuli Utara, leluhur orang Batak Toba. Dekke Naniura adalah masakan yang terbuat dari ikan mas berbumbu yang disajikan tanpa proses memasak menggunakan api, tetapi “dimasak” dalam bumbu air jeruk asam yang berbahan dasar utte jungga atau jeruk jungga (sejenis jeruk purut khas Sumatera Utara). Air asam dalam jeruk jungga dapat memasak atau lebih teptnya mendenaturasi protein pada daging ikan mas sehingga kolagennya terputus dan dagingnya menjadi empuk setelah direndam selama  kurang lebih 4 jam, selain itu pH rendaman naniura yang asam membunuh parasit dan kuman bakteri yang terdapat dalam daging ikan mas. Naniura berbumbu dasar kunyit dengan intensitas kepedasan yang menyengat lidah. Bumbu naniura yang wajib lainnya adalah andaliman atau merica batak, bahan ini dapat ditemukan di penjual makanan khas batak. Andaliman memberikan sensasi getir atau baal pada ujung lidah yang akan membuat nafsu makan semakin bertambah. Dekke Naniura juga ditambahkan batang kecombrang yang menambahka aroma dan rasa asam yang menyegarkan. Selain itu tidak lupa ditambahkan kacang tanah dan kemiri ke dalam bumbu perendam naniura yang sebelumnya disangrai dan kemudian dihaluskan untuk memberikan rasa gurih kedalam masakan ini.

recipe grass carp ceviche spicy chili turmeric kaffir lime fish ceviche recipe ikan mas naniura

Dekke Naniura an Indonesian Style Spicy Fish Ceviche

Naniura is a pickled raw fish, similiar to ceviche (Peru) kinilaw/kilawin(Philiphine) or poke (Hawai/USA). I quite familiar with raw seafood dishes, actually way before i made myself naniura, i made my Raw Live Spiny Lobster Ceviche with Cherry Tomatoes and also Raw Tiger Prawn Sashimi. One thing i know that  before considering made your own raw fish dish, you should know how to deal with it. In order to reduce the risk, you should pay extra attention on the following tips to handle raw fish dish at home :

  • If you had live fish, keep it  alive as long as posible, kill it just before serving or using the raw fish within the recipe,
  • If you had a vaccum packed fish filets with certified sashimi grade, thaw it in the fridge overnight or submerged the whole package in a cold water before serving or using raw fish in the recipe, never thawing it in room temperature or your fish gonna be spoiled.
  • Keep all the tools clean and properly desinfected for serving or using raw fish in the recipe, stop handling the fish if there are accidentally wounds cuts on your hands. Cleanliness is the law for handling raw food!!!
  • Keep the raw fish cold, right after you dressed the live fish, put some ice to kept it cold, it’s better you serving or using raw fish in the recipe over a bed of ice.
  • Keep it fast and moving, dress your fish quickly and served it immediately, it’s better to served raw fish  within 2-4 hours after killed and dressed.
  • Incase your raw fish is not fresh or with a strange taste (usually from the frozen vaccum pack), stop eating it.
  • Consult the doctor  if gastrointestinal symptoms appear after eating raw fish
Resep dekke naniura  ikan mas masakan batak toba tapanuli utara

Dengke Naniura Masakan Khas Batak Toba-Sumeatera Utara

Dengke naniura isn’t much known and served this days, my parent’s generation maybe had a chance to enjoying naniura  once a while their grown up, but for some of the Bataknese descent in my generation didn’t even known anymore about it and thus made naniura less known and apreciated even more. Naniura used to be a festive dish in any Bataknese celebration occations, but now i’ve never seen any naniura served outside North Sumatra land. Countless lapo (bataknese ethnic restaurant) appear across Indonesia, but seldom providing naniura in the menu, unless special order made priorly the day before. I totally understand why i didn’t grown up with naniura, that because my mom comes from the Batak Mandailing (Southern Bataknese) that not used to naniura dish, but luckily my grandma from my father comes from Batak Toba (Northen Bataknese) and she more than happy to share her recipe. The worst thing about naniura is now only several elder know about the authentic recipe of making it. Backthen once there’s no refrigerator and people made their naniura with a humble kitchen tools, but now the refrigerator exist and it’s kinda embarrassed me off for my bataknese descent blood running throught my vein but i didn’t try making dekke naniura once. Now in  the day that i’m turning 25, i celebrate my birthday to share the recipe of Dekke Naniura by my humble  grandmother Opung Nova boru Hutabarat.

Asam Jungga Jeruk Jungga Batak Kaffir Lime

Asam Jungga or Jeruk Jungga

Jeruk Jungga Asam Jungga Jeruk Batak

Diagonal Cut Asam Jungga Show the Very Thin Skin

The basic marinade for pickling dekke naniura is the jeruk jungga or utte jungga, it’s a local name for endemic kaffir lime which had a thinner skin and more sour juice than common kaffir lime. The naniura spice paste made of shallots, garlic, turmeric, ginger that burnt and charred over a gas flame first before mashed alongside chilies and bird eye chilies pepper. Toasted corriander, peanut and candle nuts then added to the spice paste to give a rich and creamy flavour into the tangy kaffir lime marinate

andaliman merica batak lada getir szechuan peppercorn

Andaliman Pepper

Andaliman pepper (Zanthoxylum acanthopodium) or lada batak is an essential ingredients for kicking dekke naniura taste. Andaliman pepper closely related to Sichuan pepper (Zanthoxylum bungeanum) and Sansho pepper (Zanthoxylum piperitum), the husk or seed pericarps are used as spices in cooking and have a tongue-numbing and tingling sensation. Andaliman got a citrusy and tangy fruity flavour on it, but if you living abroad, sichuan pepper and sansho pepper is good enought to substitude it. Andaliman is also used to added to any Bataknese dishes like Arsik Ikan Mas Khas batak (Spicy Fish Stew) and Saksang Ayam (Spicy Chicken with Blood Stew)

batang rias kecombrang honje resep naniura ikan mas arsik

Batang Rias/Kecombrang/Honje

Rias (Etlingera elatior) or torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, kecombrang, bunga kantan, Philippine wax flower, xiang bao jiaing, Indonesian tall ginger, boca de dragón, rose de porcelaine, porcelain rose you name it yourself. The soft whitish inner part of the torch ginger flower used also to the naniura seasoning, this is the lass but not less ingredients. The torch ginger stalk usually exposed to the flame until the outside layer charred and slightly burnt before peeled off and mashed within the naniura spice paste

recipe spicy fish ceviche  tender succulent meat kaffir lime juice peanut chili turmeric

Kicking Delicious Spicy and Tender Dekke Naniura

Naniura dengke that popular nowdays using grass carp or ikan mas/dekke mas or literrary translated in english as golden fish, back then naniura originally used ikan batak, ihan or dekke curong (Toba), or dekke jurung-jurung (Mandailing)(Tor Tombroides). Ikan semah or ikan batak had a plenty names around the world, Ikan Kelah or Ikan Empurau (Malaysia), Mahseer Fish (India). Even in Indonesia, we”ve got several name for this fish from the genera; known as Ikan semah (South Sumatra), Ikan Sapan (Borneo), Ikan dewa/Ikan Kancra Bodas/Ikan Kencara (West Java), Ikan Tambra/ Tombro (Central Java). This ikan batak is quite rare and pricey, that’s why naniura ihan batak used to be a special threat to the wealthy and royalties among Bataknese people. You can use any kind of sashimi grade fish filets if you want to make naniura, but you must using live freshwater fish like grass carp for this recipe.

resep dekke naniura ikan mas khas batakCara membuat naniura. This is how you make dekke naniura; medium size live grass carp (300-500 grams) scalled and  butterflied through out the  back side. The grass carp internal organ and gills removed then the fish cleaned under running cold water to remove the remaining blood and slime. The fish than laid in a shallow glass bowl to made the pickling marinade completely drenched the fish. never use metal or plastic bowl to marinade fish in acid liquid because the contact will conduct unwanted chemical reaction.

resep ikan mas naniura masakan khas batak toba (2)The first lime juice and salt poured over the fish and then flipped around to made sure all the fish fillets drenched with the kafir  lime juice and refrigerate about 10 minutes until the skin not slimey anymore.

resep cara membuat ikan mas naniura dekke na niura khas tapanuli utara batakThe kaffir lime juice and alll the dripping liquid that mixed with the grass carp fish remaining slime then discarded. This is a very important steps to made sure the finished  dekke naniura didn’t taste fishy at all.

 

resep dengke naniura ikan mas jeruk jungga purut masakan khas tapanuli utara batakThe remaining 3 jeruk jungga or kafir lime juice  squeese out and added to the grass carp fish. Never forget to remove the seed before pouring it to the fish unless you had to picked it one by one like i fooly did in the photograph above.

resep naniura ikan mas khas batak spicy ceviche grass carp fishLet the entire glass bowl covered with cling wrap plastic and sitting undisturbly about 30 minutes to one hour in the fridge. Plastic wrapping is necessary because you didn’t want to infused any funny smells within your  raw pickled grass carp fish. Meanwhile, you can prepare the dengke naniura spice paste for pickling-marinating the grass carp fish.

resep ikan mas tulang lunak dekke na niura masakan khas batak tobaThis is how the grass carp fish look a like after soaked about 30 minutes to one hour in the fridge, the flesh is turning from translucent into a withish opaque color. The texture is softer than the raw fish flesh. The grass carp fish back bone now can easily separated from the flesh and removed.

cara membuat ikan mas naniura dekke khas batak tulang lunakThe grass carp ribs bone is also easily separated and removed from the belly flesh. This is the fun part of making dekke naniura. make sure you remove any bony part of the fish except the tail and the head of course.

recipe grass carp fish ceviche ikan mas naniura tulang lembut asam junggaThis is all the grass carp fish bone; back bone, fins and ribs completely removed and discarded from the flesh. This step made the dengke naniura even more easy to consume and let the acid pickling marinade penetrate even better to the fish flesh. The dengke naniura spice paste mixture then added to the fish and mix well until all the surface covered (sorry i forgot to photograph it) then the grass carp fish let marinated-pickled within the spices and kaffir lime juice for another 3 hours in the fridge untill all the fish flest is tender and taste kicking delicious.

dekke naniura ikan mas daging lembut pedas kacang andaliman jeruk jungga

Very Tender Raw Grass Carp Fish Dekke Naniura

This is how the finish product of dekke naniura, the grass carp is totally tender and can be cut using spoon. The raw grass carp fish head and tail bone even tender enough to chew and completely edible because it completely “cooked” or denaturated. The kaffir lime juice and heavy seasoning made this spicy Indonesian style ceviche very delicious. Dekke naniura is a very complex in flavour; sourness from the kaffir lime juice, hotness from the chilies, numbning from the andaliman pepper, nutty from peanut and candlenut, then it’s all blended with garlic, shallot, turmeric, ginger and torch ginger stalk into a heavenly lip smacking delicious combo.  The dekke naniura served with toasted peanut to add little more crisp and crunchy texture.

resep naniura ikan mas jeruk jungga purut kacang tanah rias andaliman khas batak

Resep Dekke Naniura Ikan Mas Khas Batak (Spicy Pickled Grass Carp Fish Recipe)

Resep Dekke Naniura Ikan Mas Khas Batak  (Spicy Pickled Grass Carp Fish Recipe)

Recipe by Opung Nova boru Hutabarat

Ingredients :

  • 500 gram ikan mas (Live grass carp fish)
  • 4 buah Jeruk Jungga/Lemon/Purut (Kaffir lime/lemon, Juiced)
  • 1/2 tbsp garam (Salt)
  • 3 tbsp Kacang Tanah Sangrai (Toasted peanut for garnish)

Naniura Spice Paste (Bumbu halus):

  • 1 tbsp Andaliman pepper (Substituted with Japanese Sansho pepper or Chinese Sichuan pepper)
  • 20 cm batang rias/kecombrang, bakar ( torch ginger stalk, charred over flames, peeled)
  • 1 serai, dimemarkan (lemongrass, bruised)
  • 8 bawang merah, bakar (red shallots, charred over flames, peeled)
  • 2 bawang putih , bakar (garlic, charred over flames, peeled)
  • 12 cabai merah (red chili pepper, toasted)
  • 6 buah cabai rawit (bird eye chili pepper)
  • 3 tbsp kacang tanah sangrai (peanut, toasted)
  • 6 butir kemiri sangrai (candlenuts, toasted)
  • 5 cm kunyit bakar (turmeric, charred over flames, peeled)
  • 2 tsp ketumbar (corriander, toasted)
  • 2 cm jahe, bakar (ginger,charred over flames, peeled)
  • 2 stbsp  garam (Salt)

Cara membuat Dekke Naiura Ikan Mas Masakan Khas Batak:

1. Bersihkan ikan, belah punggungnya, taruh dalam pinggan kaca lalu tambahkan perasan 1 buah air jeruk jungga/ purut/lemon dan garam, diamkan selama 10 menit di kulkas

2. Buang semua cairan yang terdapat dalam pinggan kaca

3. Tambahkan perasan 3 buah air jeruk jungga/ purut/lemon diamkan selama 30 menit di kulkas sampai tulang ikan dapat dipisahkan dari dagingnya dengan mudah

4. Bersihkan ikan dari semua duri dan tulang, kecuali tulang ekor dan kepala sampai bersih

5. Lumuri ikan dengan bumbu halus dan diamkan selama kurang lebih 3 jam dalam kulkas sampai daging ikan menajadi lembut dan bumbu menyerap sempurna ke dalam daging ikan

6. Sajikan dekke naniura dengan kacang tanah sangrai

Recipe Maeuntang Korean Salmon Head with Kimchi Soup in Spicy Sour Chili Broth

kimchi soup salmon fish head recipe maeuntang korean hot chili fish stew broth

Salmon Head with Kimchi Soup in Spicy Sour Chili Broth

Recipe Spicy Salmon Head and Kimchi Soup a.k.a Korean Maeuntang Soup. We used to called it as Sup Kepala Salmon Asam Pedas dengan Sayur Kimchi  Salmon fish head is the best part of it, beside it’s cheap, its very versetile; grilled, boiled, stewed, deep fried, you name it. It’s obviuous that that fish head is way much more appreciated by we all Asian. I even thought i even can be a friend who didn’t like fish head. Salmon is delicious with it’s succulent, fatty, crunchy cartilagous with it’s all gelatinous and slurrpping goodnes, a truelly divine foodgasm. This some sort of Korean salmon fish head and kimchi soup is basically similiar with my Malaysian Asam Laksa Fish Head Noodle Soup, but served without the egg noodle, even it’s possible and would be agreat idea  thou.

recipe korean spicy fish soup kimchi vegetables salmon head chili hot pepper soup enoki mushrooms shilgochu

Korean Kimchi Salmon Head Soup in Spicy Sour Chili Broth

This salmon head with kimchi soup is hearthy for it’s spicy, rich, tangy and hot broth and it’s what my Indonesian licking wanted. The rich broth made of slowly boiled fish head gelatine and it’s all comes with savoury and pungent gochujang (fermented Korean chili, soy bean and glutinous rice paste)  and kelp or edible seaweed. The gochugaru (Korean chili flakes) also added to light up the heat on the broth alongside with kimchi liquid add spicy ,tangy and pleasant sourness a into it.  The kimchi vegetables added just before serving  add the extra crunch and fibers  to your healthy tummmy.

 

recipe korean spicy salmon head soup with kimchi vegetables maeuntang chili thread shilgochu scallion

Hot, Spicy and Sour Chili Korean Salmon Head with Kimchi Soup 

The recipe of Korean kimchi and salmon fish head soup is simple and a very healthy, no need to add extra calories from oil for stif frying because all you need to do is boiling. The gochujang paste dissolved into water, then the chopped garlic, ginger, white part of scallion,  thrown into the pot and then boiled. The salmon fish head then added along with other seasoning; soy sauce, fish sauce, and gochugaru. The hot and spicy salmon head soup mixture then boiled slowly, spoon any ugly foam or scum that floating in the surface of the broth to made the soup more plateable. Once the soup done, you can garnish with chopped scallion and shilgochu (Korean chili strand or chili thread).

recipe maeuntang spicy fish soup vegetables salmon head kimchi soup korean chili strand shilgochu

Maeuntang Korean Salmon Head with Kimchi Soup in Spicy Sour Chili Broth

recipe kimchi soup salmon head spicy maeuntang fish vegetable soup

Store Brought and Ready to Eat Kimchi

I’m using a store brought and ready to eat kimchi, you can find it in the chiller area in the Asian-Korean food section in the supermarket nearby. I guess iy’s better if you have guts to try to made kimchi from scratch. I’m lucky enought to had this “fresh” kimchi, the veggis is crisp, the seaoning is spicy enought but a little bit too sour for my licking, glad that i had to enjoy the kimchi within the salmon head broth. This kimchi had napa cabbage, radish,  and scallion on it, so you can replace it with the fresh ones if you can’t found ready to eat kimchi.

recipe spicy salmon head soup kimchi hot chili Maeuntang fish vegetables soup

Maeuntang Spicy Hot Korean Salmon Head with Kimchi Soup

Let’s say this spicy salmon head and kimchi stew is a cheat version of Korean maeuntang soup. Authentic maeuntang using fresh vegetables and whole fish, but i using salmon head and collar and ready to eat store brought kimchi instead.But this maeuntang-sort of soup is seasoned as good as the original with chili powder, garlic, soy sauce, and gochujang.

Maeuntang recipe spicy fish vegetables soup salmon head kimchi

Easy and Quicky Maeuntang Soup-sort off

Mae-un tang is Korean  hot and  spicy  fish and vegetables soup, seasoned with with gochujang (Korean red chili pepper paste), gochugaru (chili powder). Maeuntang derived from maeun or maepda (맵다), meaning “hot and spicy”; and tang, meaning “soup”. Maeuntang usually using whole  fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish.

spicy salmon fish head soup kimchi korean maeuntang fish soup vegetables chili strand

Maeuntang garnished with shilgochu (Korean chili threads)

I had a new culinary crush now, shilgochu  or Korean chili threads. Shilgochu made everything fancy, looks the vibrantly dark red bright garnish over my spicy and hot salmon kimch soup. Shilgochu is not all about garnish, it’s  fruity, sweet, and mildly spicy make a  delicious garnish on Asian dishes.  One of our favorite spices, we always keep a jar on our kitchen counter to simply add a few threads on top of noodle and rice dishes, so check it in any Asian-Korean supermarket nearby you !

spicy salmon head soup eye balls tasty part hot chili kimchi fish soup maeuntang shilgochu chili thread

Salmon Eye Ball, The Best Part of Salmon Head!

This is the salmon eye balls, the best part of the salmon head. back then when i was a little kid i used to had the eyeball when my mom made a dish with fish head like Woku Ikan Belanga (Indonesian Red Snapper Fish Head Curry Soup) or Palumara Ulu Juku ( Spicy Grouper Fish Head Soup with Turmeric Based Broth)  eversince i used to be “the kid” in the house and it made both of my sisters pissed off. Well, honestly the previlledge as a youngest  and only son it’s more pleasant for me rather than the fish eyeballs itself, you can called me childish, but i really missed that argues even more now once we grown up.

recipe korean maeuntang spicy salmon fish head soup kimchi vegetables chili strand shilgochu soup

Recipe Hot Spicy Salmon Head Kimchi Soup (Korean Maeuntang Soup):

Recipe Hot Spicy Salmon Head Kimchi Soup (Korean Maeuntang Soup):

Ingredients:

  • 2 large salmon fish head, cut in half
  • 1 pack Kimchi (about 250 grams)
  • 1 block firm tofu
  • 1 bunch green onions, thinly sliced
  • 2 tbsp (or more) gochujang (Korean chili-bean paste)
  • 1 tbsp gochugaru (Korean chili powder)
  • 1-2 handfuls of bean sprouts
  • 1 tsp red pepper flakes
  • 2 tbsp fish sauce
  • 2 tbsp soju or cooking wine
  • 6 cloves garlic, finely chopped
  • 1 tsp ginger root, finely chopped
  • 6-8 cups water
  • 1 sheet of kelp
  • shilgochu  or Korean Chili Threads for garnish

How to Make Hot Spicy Salmon Head Kimchi Soup (Korean Maeuntang Soup):

  • Clean the salmon head under running water, remove the gills
  • Marinade with salt and lemon juice to remove the fishy odor
  • Wash the salmon head under running water once more time, drain the excess water
  • Pour the water and the kelp into a deep pot, bring to boil and simmer about 20 minutes, remove the kelp
  • Add all the ingredients  except the shilgochu and green onion, bring to boit and simmer for about 10 minutes
  • Spoon out the floating foam and scum from the soup surface
  • Turn off the heat and add the kimchi into the soup
  • Served the salmon head maeuntang soup with the green onion and shilgochu

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