Recipe Stir Fried Razor Clams with Oyster Sauce (Resep Kerang Bambu Saus Tiram ala Sajian Sedap_)

Kerang Bambu Saus Tiram (Stir Fried Razor Clams with Oyster Sauce)

Resep Kerang Bambu Saus Tiram ala Sajian Sedap (Stir Fried Razor Clams with Oyster Sauce) is featured in IDFB Challange  Kreasi Dapur Bersama Sajian Sedap. This event is a presented by Indonesian Food Blogger incoorpotared with  Sajian Sedap.  Sajian Sedap.Com is a collaboration website of Sedap Megazine and Saji Tabloid which provide many selection of trusted and tested recipe from all over the world including authentic recipe from all of ethnic cuisine throughout Indonesian archipelago; from Sabang to Merauke. You can also download the E-Magazine of Saji/Sedap in  Newsstand like Scoop, Wayang Force, SCANIE, Indobooks, SPEEDUP, or Mahoni.

Kerang Bambu Saus Tiram ala Sajian Sedap

Sajian Sedap is one stop culinary website, it’s provide may selecion of culinary reviews,kitchen dictionary, cooking recipes, tips and tricks. You can even enter all the ingredients you’ve got in your fridge and search the suitable recipes within your ingredients, isn’t that really great ??? I mostly grab my gadget to browsing on Sajian Sedap just before going to slept for the next day menu inspiration. Mostly my Authentic Indonesian Cuisine Recipes refers to Sajian Sedap. I really got to ensure that the recipes that i shared about Indonesian cuisine is as closed as possible to the authentic version. Here several recipes that i refers from Sajian Sedap:

• Indonesian Beef Rendang (Caramelized Spicy Beef Curry)
• Nasi Bakar (Grilled Spiced Rice Wrapped in Banana Leaf Parcel )
• Iga Bakar Rica-Rica (Barbequed Beef Ribs with Spicy Chili Sambal)
• Indonesian Beef Kalio (Thick Coconut Milk Beef Curry)
• Pndang Tulang Iga ( Sour Spicy Beef Ribs Soup with Tamarind Broth)
• Sup Buntut (Indonesia Oxtail Soup)
• Gulai Otak Sapi (Beef Brain Spicy Curry)
• Gabus Pucung (Snake Head Soup in Spicy Keluwak or Black Nut Savoury Broth)
• Gulai Kepala Kambing (Goat Head Curry)
• Kepiting Telur Asin (Crab with Salted Egg Yolk)
• Malbi Ayam Kampung (Chicken in Sweet Soy SauceCurry  Stew)
• Ikan Woku Belanga (Spicy Fish Soup)
• Palumara Ulu Juku (Turmeric Based Fish Soup)
• Semur Daging Sapi (Sweet Soy Sauce Stewed Beef)
• Pindang Ikan Patin (Spicy and Sour Cat Fish Soup)
• Sup Konro Sapi Bakar (Spicy Beef Stew with Penut)
• Arsik (Spicy Stewed Fish with Andaliman Pepper)
• Pampis Cakalang Fufu (Spicy Shredded Fish Rousong)
• Bubur Manado or Tinutuan (Vegetables Porridge)
• Bunga Pepaya Garo Rica (Papaya Blossom Stir Fried) and many more.

Stir Fried Bamboo Clams with Oyster Sauce, Chilies, Garlic and Ginger

Today i’m gonna review one of the recipe that fetured on Sajian Sedap; Resep Kerang Bambu Saus Tiram or Stir Fried Bamboo/Razor Clams with Oyster Sauce and the result is obviously  damn delicous dish!!!

Stir Fried Bamboo Clams with Oyster Sauce ala Sajian Sedap

Eversince all the recipes on Sajian Sedap is already tested, all you’ve got to do is to reference on it. This stir fried bamboo clams in oyster sauce or kerang bambu saus tiram recipe is so easy and straight forward to replicate in my own kitchen. Taste is a about personal preference, it’s not a rocket science, so be creative and adjust the ammount of  ingredient what you’ve like more or what you didn’t like based on the recipe on Sajian Sedap. I love everythings hot and spicy, so i put lotta more chilies and less water that made the sauce os kicking savoury, hot and spicy with a little bit thicker consistency. Seafood is always be great with garlicky and gingery flavour, so the ammount of garlic and ginger just perfect, a little bit more may overpowering the natural sweetness of  the razor clams meat. Thanks to Sajian Sedap now i know that the sesame oil is better be added just before the dish done because heat might ruined it. Well, once again i said that cooking is about a passion to learn more and more, fail once then fail in a better way next times. You won’t realize that you’ve got better and better on your cooking skills. .

Razor Clams in Spicy Oyster Sauce

Asian Razor Clams a.k.a Bamboo Clams, Jackknife Clams, Razor Shell Fish, Kerang Bambu, Kerang Satang, or Lorjuk

This is Asian razor clams (Ensis directus) a.k.a bamboo clams, Atlantic jackknife clams, or razor shell fish. In Indonesia we used to called razor clams as kerang bambu or lorjuk or kerang satang. The shape this shellfish bearing a strong resemblance to an old fashioned straight razor or a segment of bamboo. Kerang bambu considered as delicacy and cooked in many different ways, usually flash high heat cooking to prevent is overcooked simply Deep Fried Battered Razor Clams Tempura (Kerang Bambu Goreng Tepung) is delicious. Beside stir fried in oyster sauce, you can cooked razor clams or bamboo clams into; Kerang Bambu Saus Singapura (Singapore Chili Sauce Razor Clams), Kerang Garang Asem (Sour and Spicy Razor Clams Wrapped in Banana Leaves), or  Woku Kerang Bambu (Spicy Stewed Bamboo Clams).

Remove the Greenish and Yellowish Digestive Parts of Razor Clams

Blanched Razor Clams: Boiled 15 Seconds then Submerged into Icy Bath to Stop The Cooking Precess

This is how to cleaning raxor clams;  clean and brush throughly the outside shells of razor clams to remove any debris and mud staining and let it soaked in freshwater for about 20 minutes and let the siphon spitting water and clean itself. After snipping the tip of the neck (siphon) or the funny looking muscle tissue that look like my 1 years old lil nephew pecker, cut open the body from the base of the foot to the tip of the siphon with scissor. Remove anything that coloured other than creamy white, discard the greenish and yellowish digestive system and scrub it gently followed by rinsed it under running water to remove any excess debris, mud and sand.

Blanched Razor Clams, Seems Like My Little 1 Year Old Nephew Pecker! LoL

This is how you par-boiled or blanced the razor clams before using it in any cooking recipe. This steps made you more easy to clean the razor clams further. Bring enough water to completely submerged the razor clams into hard boil with your largest stove and then put the razor clams on the bubling water. Turn of the heat and let the razor clams sit ther for about 15-30 minutes until wringkled a little bit, put the blanched razor clams in icy water to suddently stop the cooking process otherwise your razor clams will be overcooked and turn into very chewy and rubbery.  Why you should blanched the razor clams before cooking it? it will removes the fishy aromas and then you can easily cleaning it further to remove any remaining stain on it once it blanched. Now you’re razor clams is now clean and ready too cook in any kind of recipes.

This stir fried bamboo clams or Asian razor clams in oyster sauce is easy and quicky, you can prepare it in less then 10 minutes and happily feed about 2-4 person, but honestly i can barely finished it myself. This chinese style wok fried razor clams is one of my big sister ngidam or craving wish while her pregnancy and i’m very happy to fulfilling it unless my future nieces or nephews gonna be drolling all the time.

Razor Clams Stir Fried with oyster sauce, chilies, garlic, ginger is Damn DELICIOUS. Perfectly cooked razor clams texture is tender and sliglly chewy and it’s taste similiar like a big squid or cuttlefish. You can puchased it alive in the seafood stalls, please visit chinese fresh market nearby your town. Asian supermarket usually provide a vaccum packed frozen razor clams is a great deal too to give this recipe a try!

Resep Kerang Bambu Saus Tiram ala SAJIAN SEDAP

Resep Kerang Bambu Saus Tiram ala SAJIAN SEDAP

Stir Fried Razor Clams or Bamboo Clams in Oyster Sauce

Bahan-bahan (Ingredients)

• 400 gram kerang bambu, direbus (Razor Clams or Bamboo Clams, par-boiled)
• 1 sendok teh air jeruk nipis ( teaspoon of lime juice)
• 1 sendok teh garam ( teaspoon of salt)
• 1 buah bawang bombay, dipotong panjang (onion, julienned)
• 2 siung bawang putih, dicincang kasar (cloves of garlic, roughly chopped)
• 1 buah cabai merah, diiris serong (red cayenne chili pepper, croswisely cut)
• 1 buah cabai hijau, diiris serong (green cayenne chili pepper, croswisely cut)
• 2 cm jahe, diiris korek api (ginger, julienned)
• 2 buah cabai kering, dicincang kasar (dried chilies, roughly chopped)
• 2 sendok makan saus tiram (tablespoons of oyster sauce)
• 1/2 sendok teh minyak wijen (teaspoon of sesame oil)
• 1/4 sendok teh garam (teaspoonfull of salt)
• 1/4 sendok teh bubuk merica (teaspoon of white peppercorn powder)
• 100 ml air (water)
• 3 tangkai kucai, dipotong-potong 2 cm (garlic chives, cut into 2 cm long segment)
• 2 sendok makan minyak goreng (tablespoons of vegetables oil)

#scallion or garnish

Cara membuat (Instruction)

1. Lumuri kerang dengan air jeruk nipis dan garam. Diamkan 15 menit. (Drizzle the razor clams with lime juice and salt, let is stand to marinade about 15 minutes)
2. Panaskan minyak, tumis bawang bombay, bawang putih, cabai merah, cabai hijau, jahe, dan cabai kering sampai harum. (Heat up the vegetable oil in the wok pan, stir fried the onion, garlic, red and green cayenne chilies pepper, ginger and dried chilies until fragrance)
3. Tambahkan kerang. Aduk rata. Masukkan saus tiram, garam, merica bubuk. Aduk rata. (Add the razor clams, stir and then seasoned with oyster sauce and white pepper powder, stir it evenly)
4. Tuang air. Masak sampai bumbu meresap. Masukkan minyak wijen. Aduk rata. (Add the water and let it cooked until the seasoning penetrates the razor clams, pour the sesame oil and turn off the heat)
5. Sajikan kerang bersama taburan kucai. (Served the stir fried razor clams with oyster sauce with the garlic chives)

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Recipe Stir Fried Wagyu Beef Char Kway Teow with Chinese XO Sauce (Resep Kwetiau Goreng Sapi Jambi)

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Recipe Wagyu Beef Char Kway Teow with XO Sauce. Char kway teow is a very popular dish in Indonesia, Malaysia, Singapore and available all round the world. Char kway teow itself meaning  stir-fried rice  flat noodle in Chinese. Kway teow called kwetiaw or kuetiaw in Indonesia is flat rice noodles with approximately 1-2 cm width, stir-fried over very high heat with light and dark soy sauce, sliced Homemade Chinese Sausage/Lap Cheung,  chopped chilli, Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal , chicken or pork slices, whole prawns, cockles or clams, bean sprouts and chopped scallion or chinese chives.  The addition of cockle or clams made char kway teow itself called kwetiau kerang or cockle rice  noodle. The dish is commonly stir-fried with egg, slices of chinese sausage or lap cheung and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried with lard or rendered pork fat and used to be served over banana leave on a plate. Char kway teow got many aliases of english spelling, it’s also written as  char kueh teow or char kueh tiao and the most popular version of it is Penang char kway teow that using many kind of seafood and duck egg.

Kwetiau Goreng Sapi Wagyu ala Jambi

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Wagyu Beef  Char Kway Teow with XO sauce is the answer of my collegue silly question; “what kind of dish that made you’ve got chances to get laid?”. My point of interest is my friend is actually already marrried and then i replied,”are you trying to cheating on your wife?” ” NO man!!: he quickly responsed and then he explained that they gonna be celebrating their first year of married and he want to made breakfast in bed surprised for his wife.   “Well i think you’ll gonna get laid anyway! what”s the point of you’re married and i just wondering why the heck that your american salary won’t let you getting laid with your OWN WIFE” i try to making fun of his situation “you know that she’ll made a big deal out ouf it and i want to made something effortless special dish because i simply can’t made fancy and complicated dish such Peanut Crusted Oven Roasted Beef Tenderloin Stuffed with Spinach, Chorizo and Cheese or even what you called simply Bacon Wrapped Filet Mignon with Demi Gace Sauce and  those kind of stuffs”  My answer is STIR FRIED KWAY TEOW, because it’s still taste nice even your cooking skills is big fat zero. It’s a special day so don’t be cheap!, the only way to made some impressive dish with stir fry rice noodle is putting gourmet ingredients on it. I suggest him to purchased thinly sliced wagyu beef and chinese gourmet xo sauce, then  you’ll gonna get DAMN DELICIOUS CHAR KWAY TEOW!!!

Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

XO Sauce (Halal-Lee Kum Kee Brand)

XO Sauce Char Kway Teow with Wagyu Beef recipe  is very easy and quicky to made in your own kitchen. Eversince the Chinese XO sauce is already has a reputation of being a savoury bomb, so i think you need to add a little bit seasoning on it. XO sauce itself made of the best seafood including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Jinhua ham, and abalone that rehydrated, shredded and then fried and mixed into XO Sauce. The roughly chopped rehydrated dried seafood then cooked slowly with chili peppers, onions, and garlic then  cognag or other old liquor added, this is what XO (extra old) Sauce name comes from You can add some Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal to give a little kick of chili hotness on the beef char kway teow. The wagyu beef  is the star, already thinly sliced wagyu beef that used to added to sukiyaki dish made your live easier, but the steak cut of beef will be good too, but you need to thinly sliced it priorly to cook.

Xo Sauce Char Kway Teow with Wagyu Beef

Damn Delicious Wagyu Beef Char Kway Teow with XO Sauce, Smokey and Charred with NOT Oily Texture

I don’t know the term “char kway teow” is  related with the charred and smokey stir fried  rice flat noodle or not, but delicious char kway teow is used to be charred and smokey , so it’s necessary to stir fried the ingredients in a smoking and sizzling hot oil in wokpan.  The chinese restaurant chef used to  had it’s own method to stir fried char kway teow and trnasfer from generation to bgeneration with specific family flavour preverence. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly because the fat it’s easy to rendered and the texture is naturally tender so no need to add water to little “stew” to tenderized the meat like you do on regular beef.

Wagyu Beef Char Kway Teow with Chinese XO Sauce, Homemade Chinese Sausage or Lap Chiong, Bean Sprouts, Chopped Chili and Cilantro

Generous Ammount of Charred Wagyu Beef on Char Kway Teow with XO Sauce

Making delicious beef char kway teow  is easy, if you want to made the char kway teow into perfection you need to follow several steps:

1. Stir Fried The Wagyu Beef Slices

First the wagyu beef, marinade the thinly sliced wagyu beef with dark soy sauce, sesame oil and freshly ground black pepper for 30 minutes in the fridge. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly with other ingredients because the fat it’s easy to rendered. Wagyu beef is naturally tender so no need to add water even to a little bit to “stew” the beef to tenderized the meat like you do on regular beef. Never cooked the wagyu beef within the noodle unless your pricey wagyu beef will be overcooked and all your money is wasted once the wagyu beef delicious marbled fat dissolved and the texture is dried.  The stir fried beef then set aside and then added into the char kway teow just before it’s done.

2. Stir Fried The Kway Teow or Flat Rice Noodle with Duck Eggs

Freshly made flat rice noodle (sometimes also called rice cake strips) is preferred then dried ones because it’s texture and natural rice grain flavour and also more easy to charred without any unpleasant bitter taste. You can get the fresh flat rice noodle in the chiller rack on chinese groceries store. The flat rice noodle then washed with warm water to remove any excess flour on it, then marinated with soy sauce and beaten duck egg, and YES,  duck egg mixed with the fresh rice flat noodle before cooking it. The Mixture poured  on smoking hot oil in wok pan with very high heat and  quicky stirred to separate the rice noodle and make sure each noodle covered with charred egg. This method made the kway teow itself smokey and damn delicious!!!

3. Making the  XO Sauce Beef Char Kway Teow

Using a clean wok pan,  any of your the char kway teow seasoning is sauteed with oil (finely chopped garlic and red shallots).  All other ingredients then added the chicken, pork, shrimp, cockle, fish cake, shrimp or prawn, crab, Homemade Chinese Sausage/Lap Cheung etc. Add the sauces to enhanced the flavour (xo sauce, kecap manis or Indonesian sweet soy sauce, soy sauce and Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal).  Some water added and the lid covered the wok pan  to cooked the meat throughly. The previously charred stir fried rice flat noodle with duck eggs added and stirred to made the seasoning distributes evenly. The fresh vegetables like cabbage and beansprout and stir fried wagyu beef then added just before the char kway teow done.

XO Sauce Char Kway Teow with Thinly Sliced Wagyu Beef

Wagyu Beef Char Kway Teow with Chinese XO Sauce

My family recipe of char kway teow is seems to be complicated, but i guess it’s all woth the efforts. You can simply stir fry all the ingredients directly once but you’ll gonna missed the authentic charred and smokey flavour of char kway teow. Moisture is the  enemies of stir frying cooking method because it’s rather steamed instead of charred the ingredients, just like what you’ve expecting once you seared scallops, beef or fish. You want the char kway teow rice flat strips allowed to be fried and the magic maillard reaction happen and turn the sugar and protein ito awesomeness damn delicious!!!

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Kwetiau Goreng Sapi Wagyu dengan Saus XO

Kwetiau Goreng Sapi was Indonesian name for beef char kway teow. Beef or chicken and seafood is the common ingredients for kwetiau goreng because mostly population in Indonesia is Moslem and pork is considered as haram or forbidden. Lots of chili sambal added within the seasoning and  kecap manis or sweet soy sauce also added to milder the hotness and spicyness of kwetiau goreng. Kwetiau goreng sapi or beef char kway teow is popular dish in Jambi Province. There’s also javanese style char kway teow or kwetiau goreng jawa that usually sweeter due generous addition of kecap manis with minimun amount of chili sambal. Kwetiau goreng jawa also including lots of cabbage that cooked within the flat rice noodle and then served with thinly shredded fresh cabbage too. In Medan, Kwetiau goreng Medan it’s refers to Hokkien Penang style char kway teow with generous ammount of scrambled duck eeg. Even most of restaurant and cafe including halal version of char kway teow in Indonesia,  Chinese restaurants in Indonesia that mainly serve non-Muslim customers might use pork and pork fat on it.

Recipe Wagyu Beef Char kway Teow with XO Sauce

Recipe Wagyu Beef Char kway Teow with XO Sauce:

Ingredients:

• 1 pack (about 350 gr) fresh or dry kway teow/ flat rice noodle/ strips 
• 200 gr thinly sliced Wagyu beef (Marinate: 1/2 tbsp dark soy sauce, 1/1 tsp ground black pepper, and 1 tsp sesame oil)
• 2 Homemade Chinese Sausage/Lap Cheung, thinly sliced (marinate: 1 tbsp dark soy sauce, a pinch of salt and 2 beaten duck egg)
• 50 gr scallion, thinly sliced (optional)
• 200 g bean sprouts
• 4 tablespoons vegetables oil
• 6 cloves garlic, finely chopped
  
• 2 red shallots, finely chopped
• 2 cm ginger, finely chopped
• 1 duck egg, beaten
• salt and pepper to taste
• (Fish cake, shrimp,cockle, chicken) #Optional

XO Sauce Char Kway Teow Seasoning:

• 40 gr Chinese XO sauce (about 1/2 cup)
• 3 tbsp Sambal Belachan or Chili Fermented Shrimp Sambal
• 1 tablespoon kecap manis (Indonesian sweet soy sauce)
• 1  tablespoon soya sauce
• 2 teaspoons Chinese wine
• 1  tablespoons oyster sauce
• 1 tsp sesame oil

Garnish: Chopped Chilied and Chopped Cilantro

How to Stir Fried XO Sauce Char Kway Teow with Wagyu Beef:

1. Mix the wagyu beef with the marinade the ingredients , set aside, leave the wagyu beef to marinated about 30 minutes
2. Heat 1 tablespoon of oil in a wok until smoking hot, pour the marinated wagyu mixture then stir fry the beef until charred for about 2 minutes, set aside.
3. Mix the kway teow or rice strip noodle with the marinade the ingredients, set aside
4. Heat 2 tablespoons of oil in a wok until smoking hot, pour the flat rice noodle and duck egg mixture then quickly stir fry the rice noodle until charred for about 3 to 5 minutes, set aside.
5. Heat 1 tablespoon of oil in a wok pan, sauté the garlic, shallots and ginger untill golden brown, add the chinese sausage and the seasoning mixture (Chinese XO sauce, Sambal Belachan or Chili Fermented Shrimp Sambal, soya sauce, Chinese wine,  oyster sauce, and sesame oil)
6. Add charred rice noodles and stir fry for about 4 minutes till lightly browned
7. Add the stir fried beef, scallion, beansprout, then pour the remaining 1 beated duck egg and then quickly stir fried it for another 2 minutes
8. Served the Stir Fried  Wagyu Beef Char Kway Teow with XO Sauce, garnish with chopped cilantro and chopped chili

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Resep Kidu-Kidu Sosis Batak Karo Saus Gota (Grilled Pig Intestine Casing Sausage with Spicy Blood Sauce)

Kidu-Kidu, Sosis Tradisional Batak Karo dengan Saus Gota

Resep Kidu-Kidu Masakan Khas Batak Karo, Sosis Usus Babi dengan Getah (Saus Darah). Kidu kidu is an Indonesian-Karonese Batak descent traditional grilled pork sausages made of natural pig intestine casing. Kidu kidu usually stuffed with finely minced pork and several kind of spices, gently boiled until throughly cooked and then grilled over charcoal. Cut into bite size pieces and served with getah or gota (spicy blood sauce with andaliman pepper). Kidu-kisu sausage is a festive occation threat, if you lucky enought you can found kidu-kidu sausage in kedai or lapo (Bataknese eateries), one slice of kidu-kidu served with a portion of Babi Panggang Karo (Karonese Styke Grilled Pork). You can ask for a portion of kidu-kidu that usually consist of 6-8 slices if you come earlier for lunch because kidu-kidu usually made only limited portion. Kidu-kidu sausage got  a savoury and smokey flavour with bursting spicy and numbning sensation from the andaliman pepper, DAMN DELICIOUS!!!

Kidu-Kidu Grilled Pig Instestine Pork Sausage with Spicy Blood Sauce

Andaliman Pepper, Essential Batak Cuisine Ingredients with Similiar Numbning Sensation with Szechuan Peppercorn and Sansho Peppercorn

Andaliman pepper (Zanthoxylum acanthopodium native citrusy herbs similiar with Japanese sansho pepper or Chinese szechuan peppercorn that give a refreshing numbning and tangy citrusy flavour. Andaliman pepper or lada batak is an essential ingredients for kicking Bataknese cuisine; Ayam panggang napinadar (Grilled Kampung Chicken with Spicy Blood Sauce), Dengke Naniura  (Raw Spicy Pickled Grass Carp Fish), Arsik Ikan Mas Khas batak (Spicy Fish Stew) and Saksang Ayam (Spicy Chicken with Blood Stew. You can replace the andaliman pepper with zcechuan pepper ot sansho pepper that usually sold in asian-chinese supermarket, it sold as a whole or ground dry herbs.

Homemade Pork Intestine Casing Spicy Sausage with Andaliman Pepper

Making sausage from natural pig intestine as a casing need a little bit patients to process the pig small intestine before using it. I always using pig small intestine for my Homemade Fresh Bratwurst Sausage Recipe and even my Homemade Dry Cured Chinese Sausage or Lap Cheung Recipe. This is How To Clean and Preparing Pig Intestine for making sausage casing, clean the small intestine inside out without trimming any fat membrane in the outside of the intestine. Kidu-kidu sausage usually grilled within the fat membrane still intact within the intestine to keep the sausage moist and tender. The fat also rendered within the direct charcoal grill until the pig intestine wrapper browned and crisped out. No need to cure the natural pig intestine with nitrite for making fresh sausage. You also can use edible artificial casings made of collagen and cellulose for making kidu-kidu sausage, but trust me; a little bit patients to deal with natural pig intestine casing really worth all the efforts.

Kidu-Kidu Homemade Pork Intestine Casing Spicy Sausage

Grilled Fresh Pig Intestine Sausage with Crispy Casing, Smokey and Moist Stuffing

Sosis Karo kidu-kidu or grilled fresh pig intestine sausage stuffing consist of pork meat and fat with 20% or more of pork fat content. The stuffing ingredients minced finely manually with wooden chopping board and knives, that’s why the texture of cooked kidu-kidu sausage stuffing is a little bit coars.  The seasonig for my kidu-kidu sausage consist of  shallot, garlic, ginger, turmeric, corriander seed, nutmeg  and andaliman pepper  that processed until smooth paste. Finely chopped spring onion or scallion and  bunga kincong or patikala (torch ginger flower) also added. Some chopped blanched cassave leaves and chopped cooked pork liver and other offal parts sometimes added within the stuffing, it’s improved the texture and flavour of the authentic kidu-kidu sausage.

Kidu-Kidu Homemade Pork Intestine Casing Spicy Sausage with Blood-Andaliman Pepper Sauce

Kidu-Kidu Indonesian-Karonese Batak Descent Pig Intestine Sausage

Stuffing the pork meat inside the hog intestine is another fun part or making sausage. I’m not willing paid any money for fancy sausage maker made me using plasting funnel to stuffed my kidu-kidu sausage. Clean hand fingers or even chopstick is much more effective and fungtional to plug the 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 tied 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. 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 sausage. Prick the fresh pig intestine casing kidu-kidu sausage with metal pin to remove the air bubbles is very important steps unless your fresh sausage will burst out during the cooking process.. After finished stuffing the kidu0kidu sausage, the pig skin sausage need to be simmered in gently boiling water to cooked it throughly. After that the kidu-kidu sausage grilled over low heat charcoal to render the fat on the pig intestine casing until browned and crispy. The grilling process also infused some smokiness within the kidu-kidu sausage.

Grilled Pig Intestine Sausage Over Charcoal Grill for Infused The Smokey Aromas and Crisped Out The Casing

Gota or Getah Spicy Blood-Chili and Andaliman Pepper Sauce

Now the  gota or getah or spicy blood sauce, it should be rich, tangy, citrusy, spicy and how with bursting flavour of numbning andaliman pepper flavour. The pork blood dripped in a mixture of kaffir lime juice, salt and some water directly once it slaughtered. Mixed the blood gently to prevent it clotted, but if it’s clotted, simply processed it in a blender until the clot blood turn into a thick paste before added it to the sauce. You probably won’t slaughter your own pig, so please visit the chinese-asian market, they usually sold cloted block of pork blood, process it with some water before using it to make blood sauce. The basic  seasoning is red shallots, ginger, galagal, turmeric, toasted corriander seed, bird eye chili pepper and andaliman pepper. All the ingredients of bumbu gota or seasoning is processed info coarsly paste and then sauteed with oil until the spice paste is cooked, fragrance and the oil dripping is separated from the edge of the spice paste. Juice from cracked and squeesed out buah asam tikala (torch ginger flower fruit) also added into the sauce. The heat is turn off and the blood mixture is poured and the bumbu gota  sauce is gently stirred until smooth and then the stove turn on and the sauce is bring to boil and simmerred for about 5 minutes.

Kidu-Kidu Pork Intestine Casing Sausage

Resep Kidu-Kidu Sosis ala Batak Karo

Resep Sosis Kidu-Kidu ala batak Karo (Recipe Grilled Pig Intestine Pork Sausage)

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

• 800 gr daging (babi pork butt meat)
  
• 200 gr lemak punggung babi (pork back fat)
• 2-3 m  usus babi, bersihkan bagian dalam dan luar (2-3 m sausage casing pig small intestine, cleaning inside out)
  
• 1 cup garam untuk membersihkan usus babi (salt for cleaning the pig intestine)
• 5 gr lada hitam bubuk (freshly ground blackpeppercorn)
• 10 gr gula merah (brown/palm sugar)
• 5 gr bumbu kari (Homemade Garam Masala Powder)
• 1 cup daun bawang cincang (finely chopped spring onion )
• 100 gr bawang merah cincang (finely chopped red shallots)
• 30 gr bawang putih cincang (finely chopped cloves garlic)
• 5 gr  lengkuas cincang (finely chopped galangal)
• 10 gr ketumbar sangrai bubuk (toasted corriander seed powder)
• 5 gr jahe cincang (finely chopped ginger)
  
• 3 sereh, ambil bagian putih, cincang (finely chopped lemongrass, take the soft white inner part only)
• 1 tbsp Andaliman pepper powder (you can replace with szechuan peppercorn or sansho peppercorn)
• salt and pepper to taste
• 1 cup hati babi matang cincang (chopped cooked pork liver) #OPTIONAL
• 1 cup daun singkong rebus cincang (chopped blanced cassava leaves) #OPTIONAL

Cara Membuat Kidu-Kidu Sosis ala Karo (How to Make Homemade Kidu-Kidu Sausage) :

• Bersihkan semua peralatan (Clean out and sterilize all of the utensils)
• Bersihkan bagian dalam dan luar usus babi dengan menggunakan garam, diamkan di lemari es selama 24 jam dan bersihkan dibawah air mengalir (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)
• Cincang daging dan lemak babi sampai halus (Meanwhile, dice the pork meat and fat with a knife into a very fine diced)
  
• Campurkan semua bumbu dan cincangan daging pada wadah (Combine all the spice ingredients and chopped meat in a large mixing bowl).
• Ikat salah satu ujung usus babi dan masukkan isian kedalamnya (Tie off one end of pig intestine sausage casing and then plugged out the stuffing )
• Isikan ke dalam usus babi dengan bantuan corong plastik dan sumpit (Stuffed the sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger).
• Ikan sosis kidu-kidu sepanjang 30 cm (Tie the pig intestine casing sausage into 30 cm links).
• Tusuk sosis dengan jarum metal untuk mengeluakan gelembung udara agar sosis tidak pecah saat dimasak (Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage to prevent is bursting out while cooking).

• Rebus sosis kidu-kidu dengan api kecil selama 45 menit (gently boil the pig intestine sausage for about 45 minutes)

• Tiriskan sosis babi kidu-kidu (Drain the liquid from the boiled pig intestine casing sausage)

• Panggang sosis diatas arang bara api sampai kulit kidu-kidu kecoklatan dan garing (grill the pig intestine casing sausage over charcoal grill until the pig intestine browned and crispy)
• sajikan kidu-kidu dengan saus gota (served the pig intestine pork sausage with the spicy blood sauce)

Cara membuat Saus Gotah or Getah Darah Kidu-Kidu DISINI! (Here the Link for Making the Spicy Blood Sauce)

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Steamed Red Grouper or Coral Trout Fish with Spicy XO Sauce

Steamed Red Grouper or Coral Trout Fish with Chinese Spicy XO Sauce

Steamed Fish with Spicy XO Sauce with Blue Dotted Grouper (Cephalopholis argus). Very fresh grouper steamed into perfection with savoury chinese gourmet xo sauce, a simply elegant with a kicking umami flavour. The fresh fish flesh is firm, succulent, and sweet with glutinous smooth texture with a kicking umami flavour of premius quality dried seafood in Chinese XO Sauce , what a heavenly threat.

Chinese Style Steamed Grouper Fish with Spicy XO Sauce

XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb that burst into umami flavour once you put it in your mouth, 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/Jinhua ham, and abalone that rehydrated, shredded and then fried and mixed into XO Sauce. The roughly chopped rehydrated dried seafood then cooked slowly with chili peppers, onions, and garlic then  cognag or other old liquor added, 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. I love using XO Sauce as a condiment or as a flavouring agent, i recently made my own and  hopefully i can share it a.s.a.p.

Steamed Fresh Fish with Premium Quality XO Sauce and Fresh Spices

Steamed live grouper fish with XO Sauce is simply what you’ve served if you want to impressed your future mother in law if you want to married your Chinese descent boyfriend. Simple steaming fish technique is highly appreciated in mostly Asian, especially Chinese descent, but not for Bataknese people like my family tree. Batak people used to spiced up any dish, so light seasoning that present the natural sweetness flavour of the fish such as Hongkong Style Steamed Live Humpback Mouse Grouper that probably cost you a lot of money won’t impress any batak mother in law.  Batak people apreciate the freshness of seafood, we used to pickled fish called Naniura or Spicy Pickled Raw Grass Carp Fish, and again it’s spiced up with with lots of spicy chili and andaliman pepper. My bataknese descent mother used to steamed fish lately due to health issue concern, mostly spicy Thai Style Steamed Whole Fish  Recipe that suits with my family licking that adore spicy food.

Live Grouper Fish a.k.a kerapu lodi/sunu @ Grand Lucky Supermarket Jakarta (42 USD/Kg)

Very Fresh Argus Grouper (Blue Spotted Red Coral Trout or Kerapu Sunu Hitam)

Kerapu Sunu Hitam ot Dark Red Grouper with Small Blue Dotted, Extremely Fresh (7 USD/Kg)

XO sauce fish in this recipe using Blue Dotted Grouper (Cephalopholis argus), it’s also known as red rock cod, seven star grouper or coral trout. In Indonesia, we used to called this fish as kerapu lodi, kerapu sunu hitam or black grouper, the small blue dotted grouper called kerapu tungsin or kerapu tungsen, while the larger blue dotted called kerapu bintang. This fish is highly regarded as a fancy dinner menu and usually cooked once it alive prior to served in the table, the price is dropped once it dead and this is why live grouper fish usually displayed in the aquarium window infront of the high end Chinese restaurant. My grouper was tagged about 42 USD/kg once it alive in Grand Lucky Supermarket, Jakarta, called me a lucky bastard; i got this lil grouper with only 7 USD/Kg tag because the fish section staff told me that this fish is just dead or  about 3 hours before i got there, just a great deal very-very fresh grouper fish for steaming.

Simply Damn Delicious Steamed Fish with XO Sauce!

XO Sauce Steamed Fish; Low Calories, High Protein and DAMN DELICIOUS!!!

Steamed fish diet it’s a part of a healthy living. Steaming food preserved it’s natural taste and most of it’s nutrients  withoud adding enormous ammount of unnecessary calories. Don’t you know that deep frying fish can triple it’s calories??? Don’t be shock that deep fried fish infact left only half amount of it’s proteins and vitamins due to high heating that can reach about 180C compare to 100 C of steaming process. Beside, the natural unsaturated fatty acid mostly retain in steaming process. Unsaturated Omega-3 and Omega-6 fatty acid  considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. I guess it’s better be increased  steaming food intake in your daily life from now on. Boring taste of steamed fish it’s not an excuse now, it’s before you try this kicking savoury steamed fish with XO sauce.

Steamed Red GrouperFish with Fresh Chili, Garlic, Ginger and XO Sauce

Spicy XO Sauce Steamed Red Argus Grouper or Rock Cod

I love steamed fish with XO Sauce, my previously recipe of Steamed Tiger Prawn with Spicy Chinese XO Sauce turn out stunning dish even with very simple preparation. After that, i almost XO sauce anyting, XO Sauce beef steak using a cheap ribeye cut, XO sauce fried rice, noodle and several kind of stir fried veggies  goes with the sauce, obviously turn out delicious. Then i just had an idea to steam whole grouper fish with the XO Sauce.

Fresh Whole Grouper Fish with Firm, Sweet and Succulent Meat

Delicious Steamed Fish with XO Sauce, Can’t Stop Diggin!!!

Delicious steamed whole fish requires freshness as the key to avoid any fishy and muddy aromas. First, you should choose the freshly catch fish or live fish that swimming in the tank is preferred. Rub and also brush throughly the fish upper cavity ribs area, below the fish back bone, there’s a blackish dark red organ which is actually the fish kidney that should be fully removed or your steamed fish gonna be muddy and fishy. Some people like to steamed the fish twice; first, the fish was steamed until half done, and then the dripping liquid is discarded, after that  the rest of the ingredients added and the fish is steamed until done. I’ve never discard the liquid once i handle a live fish or a very-very fresh ones (except freshwater fish) because discarding the dripping liquid means discarded the nutritional juices from the fish, and i think it’s such  a waste, that’s why i simply place the chopped fresh chillies, garlic, Homemade Chinese Sausage/La Chang and XO Sauce over the fish and steam it directly until done

Steamed Whole Grouper Fish with Spicy Chinese XO Sauce, Chili and Garlic

Steamed Grouper Fish with Spicy XO Sauce

Steamed fish recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! fish because the flesh gonna be tough, dried, flaky and rubberry.. You should stop steaming any whole fish until nearly done, the remaining heat will throughly cooked the fish meat in the platter. When you throughly cooked  the fish in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  whole grouper fish need about 7 to 10 minutes to be cooked in the steamer.

Recipe Steamed Whole Fish with XO Sauce, Chili and Garlic (Grouper, Kerapu Sunu Hitam, Coral Trout or Rock Cod)

Recipe Steamed Whole Fish with XO Sauce, Chili and Garlic (Grouper, Kerapu Sunu Hitam,  Coral Trout or Rock Cod)

Ingredients

• 1 medium size whole grouper fish weighed about 500 gr, cleaned, gutted and scalled (you can replace with any white flesh fish, live ones would be preferred)
• 1 tbsp lemon juice
• 40 gr XO Sauce ( I’m using Lee Kum Kee XO Sauce)
• 1 tbs of rock sugar, dissolved in 1 tbsp soy sauce
  
• 1 tsp premium mushroom sauce
• 1/2 tsp of sesame oil
• 3 cloves garlic, finely chopped
• 3 cm knob of ginger, finely chopped
• 1 tbsp chopped chilies
• Sea Salt for taste

Garnish: Chopped chili, garlic chives and shredded spring onion

Dipping *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies

How to Make Steamed Fish with XO Sauce:

• Rub the grouper fish lighly with salt and lemon juice, set aside
• Put the fish in heatproof steaming bowl
• Put half of the chopped  inside the grouper fish belly
• Put the remaining chopped chili, ginger and garlic over the fish, rub the fish gently
• Place the XO sauce over the grouper fish
• Pour the soy sauce and rock sugar mixture and add some extra oil from the XO Sauce

Fresh Whole Grouper Fish, Freshly Chopped Chili, Garlic and Ginger with Generous Ammount of XO Sauce

• Steam the fish about 7-10 minutes until nearly done
• Let is rest about 5 minutes and the remaining heat cooked the fish flesh throughly
• Put the fish in a serving plate, garnish with chopped chili, garlic chives and shredded spring onion

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Resep Ayam Pinadar-Manuk Namargota Masakan Khas Batak (Indonesia Grilled Kampung Chicken with Spicy Blood-Andaliman Pepper)

Resep Manuk Napinadar -Ayam Margota

Resep Manuk Napinadar Ayam Margota Khas Batak. Manuk Napinadar is Indonesian Batak descent cuisine that made of grilled whole chicken and served with hot and spicy blood with andaliman pepper sauce. Manuk napinadar drived from the Batak Toba word manuk means chicken and napinadar which means cooked with blood.  Manuk Napinadar or ayam pinadar made from young or junvenile ayam kampung or malay chicken (native breed of free ranged chicken) than leaner and sweeter than regular chicken. The chicken blood for the sauce colected while the chicken slaughtered by incision through the carotic artery and jugularis vein in the neck. The blood dripping colected over  a mixture of jeruk purut or kaffir lime juice and salt mixture  to prevent the blood clotting.

Manuk Napinadar, Grilled Kampong Chicken with Andaliman Pepper Blood Sauce

Grilled Chicken with Spicy Blood Sauce

Blood is a part of Indonesian cuisines, it’s popular ingredients in non-moslem Indonesian descent like Bataknese, Balinese, Torajanese and Minahasan cuisines. Blood is also well known as a blood tonic in Chinese-Indonesian or peranankan cuisine. Majority of Indonesian is moslem and blood is considered as haram or forbidden in Islam,  so then blood based Indonesian dishes isn’t that popular and i guess it’s my responsibility to share the blood based Indonesian dishes through out the world. So, alternatively for halal version of manuk pinadar, just simply omit the blood or added some chicken liver puree to give the richness and the dark appearence of napinadar sauce.

Manuk Napinadar-Namrgota-Naniatur

Andaliman Pepper, Native Citrusy, Tangy and Numbning Herbs

Manuk napinadar got several name, it’s also known as ayam napinadar, ayam namargota or simply ayam pinadar. It’s similiar with saksang or manok dinuguan from Philippine for it’s spiciness and hotness, but chicken napinadar is superior for my licking for it’s andaliman pepper.  Andaliman pepper (Zanthoxylum acanthopodium native citrusy herbs similiar with Japanese sansho pepper or Chinese szechuan peppercorn that give a refreshing numbning and tangy citrusy flavour. Andaliman pepper or lada batak is an essential ingredients for kicking Bataknese cuisine ; Dengke Naniura  (Raw Spicy Pickled Grass Carp Fish), Arsik Ikan Mas Khas batak (Spicy Fish Stew) and Saksang Ayam (Spicy Chicken with Blood Stew.Ayam panggang napinadar or grilled chicken with pinadar sauce is so easy to made, First you should prefer the young and junvenile chicken with a small spurs. Male ayam kampong or malay chicken got firmer texture and sweet taste while the female got more succulent texture for it’s fattier meat and more sweet flesh compare to the male. I personaly love the female more to the male chicken for dorect grilling or barbequing  because the male tend to be dry and overcoooked. Ayam pinadar usually made from male ayam kampung for special occation or ceremonial, but the female ones likely found in domestic kitchen consumption.

Ayam Panggang Napinadar (Grilled Chicken with Andaliman Pepper)

Ayam Panggang Bumbu Napinadar (Succulent and Tender Grilled Chicken with Spicy Blood-Andaliman Pepper Sauce)

Ayam bakar namargota-pinadar or grilled chicken buterflied and flatened, if you like you spatchcock it to made it evenly cooked ove the griller. The chicken was priorly marinated with salt and pepper and a little dash of kaffir lime juice overnight in the fridge. Eversince the chicken is young, so i guess the collagen is breakdown easily by the acid marinade. My grandmother used to grilled the ayam bakar over  dry coconut husk charcoal for slow and constant heat. Agressive heat made the grilled chicken surface burned out while the inside still undercooked, so steady and low heat it’s preferred. If you using oven, i prefer to roast the chicken in low temperature about 150 C for about 1 to 1 1/2 hours until the chicken is tender and the internal temperature is about 75 C, so you need to stop the cooking if the thickest part of the chicken reach about 60-65 because it’s gonna reach anout 75-80 after taken out from the heat and resting. Temperature gauge is really help, but conventionally you can slice through the thickest part of the chicken, it’s cooked when the meat is white and the dripping juice is clear.

Spicy Blood and Andaliman Pepper Napinadar Sauce Drenched The Grilled Kampung Chicken

Now the ayam napinadar gota or getah or blood sauce, it should be rich, tangy, citrusy, spicy and how with bursting flavour of numbning andaliman pepper flavour. The chicken blood dripped in a mixture of kaffir lime juice, salt and some water directly once it slaughtered. Mixed the blood gently to prevent it clotted, but if it’s clotted, ust simply processed it in a blender before added it to the sauce. The basic  seasoning is red shallots, ginger,galagal, turmeric, toasted corriander seed, bird eye chili pepper and andaliman pepper. All the ingredients od bumbu andaliman is chopped info coarsly paste and then sauteed with oil until the spice paste is cooked, fragrance and the oil dripping is separated from the edge of the spice paste. The heat is turn off and the blood mixture is poured and the bumbu napinadar sauce is gently stirred until smooth and then the stove turn on and the sauce is bring to boil and simmerred for about 2 minutes.

Manuk Napinadar Naniatur- Arranged Chicken

Manuk napinadar also called as Manuk niatur, niatur means arranged because the whole grilled chicken is cut into individual portion and then arranged in a serving plate to assable a whole chicken. The chicken is plated from the beak to the tail for a traditional festive occation then the blood and andaliman pepper sauce is added to drenched the grilled chicken. For birthday party, a whole hardboil egg usually added in the middle on the chicken as a simbolize for wishes and thanks for prosperous and wealth lives ahead. Eversince this is for a casual lunch in my mothers home once i got some time off there during the last weekend, i out some tomato rose garnish on it.

Braised Chicken with Spicy Andaliman Pepper and Blood Sauce

Ayam Napinadar-Manuk Namargota- Stewed Chicken with Spicy Blood Sauce, similiar with Dinuguan Manok from Philippine

This is a stewed or braised chicken with spicy blood sauce, the manuk napinadar grilled chicken is cooked within the chicken blood sauce and simmerred for a couple of minutes. Some wateer added into the pan to soften the added some moisture to cooked through the grilled chicken. This version of manuk napinadar is more popular in Batak Selatan or mandailing Batak descent where my mom’s comes from. It’s  sort of looks like chicken digunuguan or  bigger chunck of chicken saksang.  The spice paste of chicken saksang and napinadar is similiar, but the pinadar cooked  without any coconut milk on it.

Resep Manuk Napinadar or Ayam Gota (Grilled Chicken with Blood Sauce)

Resep Manuk Napinadar or Ayam Gota (Grilled Chicken with Blood Sauce)

• 1  ayam kampung (whole Indonesian native chicken or malay chicken)
• 1 jeruk purut (kaffir lime juice)
• 3 daun jeruk purut  (kaffir lime leaves)
• 2 daun salam (Indonesian bay leaves)
• 40 ml minyak kelapa (coconut oil) for stir frying
  
• garam (sea salt) to taste
• 1 tbsp Andaliman pepper for marinade the chicken

Bumbu Halus Napinadar (Spice Paste)

• 10  gr cabe merah (red cayenne pepper)
• 30 gr cabe rawit (bird eyes chilies)
• 100 gr bawang merah (red shallots)
• 3 bawang putih (cloves garlic)
• 3 cm lengkuas (galangal)
• 2 cm kunyit (turmeric)
• 10 gr ketumbar sangrai (toasted corriander seed)
• 3 cm jahe (ginger)
• 3  sereh, ambul bagian putih (lemongrass, take the soft white inner part only)
• 3 tbsp Andaliman pepper (you can replace with szechuan peppercorn or sancho peppercorn)
• salt and pepper to taste

Resep Gota /Saus Darah (Blood Mixture)

• 50 ml air (water)
• darah ayam atau 2 buah hati ayam segar (blood of chicken or 2 fresh chicken liver)
• 20 ml air jeruk purut (kaffir lime juice)
• 1 tbsp  garam (salt)

*mixed the water, salt and lime juice until well combined and then put the chicken blood dripping over it,  stir gently to prevent the blood clotting.

** if using chicken liver, put all ingredients and puree it just before added to the blood sauce

Cara membuat Saus Gotah or Getah Darah Manuk Napinadar (How to make the Spicy Blood Sauce:

• Panaskan 20 ml minyak kelapa di penggorengan (Heat 20 ml coconut oil in a sauce pan)
• Tumis bumbu ayam napinadar halus sampai matang  dan harum (Saute the spice paste in a middle high heat until the oil dripping is separated in the edge of the spice paste and throughly cooked)

• Matikan api dan masukkan campuran dahar atau hati ayam ke bumbu ayam napinadar (Turn off the heat and then pour the blood mixture, stir it gently)

• Hidupkan kembali kompor, didihkan dan masak diatas api kecil selama 2 menit (Turn on the heat and bring the napinadar blood sauce mixture, bring to boil and simmer for 2 minutes)
• matikan api dan sisihkan saus gota atau getah darah ayam (Remove the sauce from the heat and set aside)

Cara Membuat Ayam Kampung Panggang Manuk Napinadar or Ayam Namargota  (Instruction):

• Lumuri ayam dengan air jeruk purut, garam, 20 ml minyak kelapa dan 1 sdm andaliman . Simpan di lemari es hingga bumbu meresap semalaman. (Marinade the chicken with kaffir lime juice, 20 ml coconut oil and 1 tbsp andaliman pepper, refrigerate overnight)
• Bakar ayam kampung di atas bara api tanpa dikipas. (Grilled the chicken over charcoal with low heat)

• Bolak balik ayam agar ayam kampung panggang matang merata, angkat, sisihkan. (Flip over the chicken to prevent burned out and cooked the grilled chicken throughly)

• Potong ayam menjadi 10 potong, susun diatas piring saji (Cut the chicken into individual pieces, arranged it in a serving plate)
• Siram dengan Saus Gota atau Saus darah napinadar diatas ayam panggang, sajikan (Pour the spicy blood sauce over the grilled chicken)

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Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Spicy Harissa Herbs, Red Potato and Chayote

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and  Herbs, Red Potato, Chayote and Whole Bulb of Garlic. The baby goat or cabrito leg rubbed and marinated overnight with spicy Middle Eastern harissa chili paste, rosemarry, thyme and a little bit of Indian garam masala powder until the spices penetrated well into the meat.  The marinated mutton leg then slowly roasted in the low temperature oven until all the succulent meat breakdown and easily to separate with fork. This is not my first low temperature slow roasted cooking, i’ve made Slow Roasted Beef Ribs with Garam Masala Recipe using a cheap and lean beef ribs then turn it into a very hearthy and lovely tender meat.

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Baby Goat Leg, Cabrito, Kid Mutton with Cubed Red Potato

I’m using baby goat leg on this recipe, baby or young goat also called cabrito, capretto, or kid. The 3 months old baby goat is milk-fed which had a very mild gamey flavour with tender, succulent and also flavourfull meat. In Indonesia, we used to called baby goat as kambing batibul, batibul stand for bawah tiga bulan or literrary translated as under three months old goat. The bone-in baby goat leg  weight is about 1 1/2 pounds, it’s quite tiny lil leg, but i guess it’s good enough to served two hungry tummy or maybe three anorexic diet chicks, infact i can enjoy it myself for dinner. The harissa and herbs marinated roasted kid goat accompanied with cubed red potato and chayote.

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

10 Hours Slow Roasted Baby Goat Leg with Harissa and Herbs

Making oven roasted baby goat leg is so easy. Cabrito or baby goat had a pale pinkish color meat with a mild gamey aromas. Roasting or grilling baby goat is a little bit tricky, i’ve been told that baby goat is more easily throughly cooked due to high water content and low fat content. So, the baby goat or cabrito is a healthy choice of red meat, but the low ratio of fat within the meat made the baby goat leg  easily dry out in high heat cooking technique. That’s why you need to kept attention on temperature when dealing with baby goat meat. The best way to cooking the young goat is slow cooking in low temperature for very long period. Properly cooked baby goat leg could be turn out into a very tender and juicy meat.

Slow Oven Roasted Cabrito Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Slow Oven Roasted Baby Goat Kid Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

This is my first baby goat recipe and i guess i really like it. I already cooked baby lamb leg before and made it into Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa). Baby goat and baby lamb meat is actually quite similliar, but i prefer baby goat because it’s more flavoursome and moist than baby lamb meat.

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The baby goat leag is marinated with spicy harissa and herbs overnight. Harissa is roasted hot chili pepper paste that bleanded with spices and herbs such as garlic paste, coriander seed,cumin and caraway and cooked in vegetable oil. Harissa is a very popular spices and condiments in Middle Eastern (especially Tunisia). You can find it in Middle Eastern groceries store and sometimes in Indian supermarket too, but if you want to made harissa from scratch you can find the easyand simple  recipe here

Tender, Sccculent and Moist Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The harissa and herbs marinated baby goat or cabrito leg seared with a little bit of oil until browned and charred. The remaining harissa spices that stick in the botton of the pan then glazed and scrapped with a litle bit of white wine. The lamb leg than laid in a roasting pan with a bulb of garlic, cubed red potato and chayote, then i poured the deglazed white wine juice and arranged some halved green cayenne pepper over the goat and vegetables. The roasting pan then covered with heavy duty alumunium foil to locked out the moisture. The harissa and herbs marinated baby lamb leg with potato and chayote then roasted for 10 hours in a 120°C oven. After the goat leg slowly roasted for 10 hours, the alumunium foil dicarded and let it roasted uncovered in 250°C for about 20-30 minutes. This is how you slow cooked baby goat or cabrito correctly.

Melt in Mouth Tender Roasted Baby Goat Leg with Spicy Harissa and Herbs

What would you expecting from a 10 hours roasted mild gamey young baby goat or cabrito until melting in mouth tender with spicy and hot roasted chili pepper harissa spice ? it’s simply DAMN DELICIOUS. I even guess it’s a great option for ladies who didn’t like too strong goat flavour and aromas.

Tender Harissa Marinated Roasted Baby Goat Leg

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs for 10 Hours in 120°C Oven

I’m a very mutton person, i mean i can’t kept my mental balance unless i had one portion of mutton every single week. here some of my favourite mutton (lamb and goat) recipes;

• Recipe Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit (Kari Kambing India dengan Kentang dan Nangka Muda)
• Resep Sate Buntel Kambing Solo (Spicy Lamb Kebab Wrapped in Caul Fat Recipe)
• Smoked Lamb Rack with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce
• Lamb & Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice)
• Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)
• Slow Roasted Lamb Leg Steak with Barbecue Sauce
• Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing
• Lamb Tikka Masala with Spicy Yoghurt Dipping Sauce and Indian Bread (Roti)
• Braised Lamb Shank with Baked White/ Navy Bean and Red Kidney Bean
• Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef
• Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab
• Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)
• Goat Head Curry/ Gulai Kepala Kambing
• Pan Seared Lamb Chop with Cumin Crusted Recipe,served with Tomato Concase and Butter Garlic Couscous

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote:

Ingredients:

• 1 baby goat leg or cabrito or kid mutton  (about 1 1/2- 2 pounds)
• 2 tbsp  harissa (Middle East spicy roasted chili pepper paste)
• 1 tbsp mix herbs (rosemarry, thyme, oregano and basil)
• 1 tsp Homemade Garam Masala Spice
• 6 green cayenne chili pepper, halved
• 2 tbsp vegetable oil for searing
• 1 chayote, peeled, cubed
• salt and pepper to taste
• 1/2 cup white wine (or stock) for deglazing
  

How to Slow Roasted baby Goat leg with Harissa and Herbs:

• Coat the baby goat leg generously with the harissa, herbs, salt and pepper on both sides. Place the leg in a shallow bowl pan and refrigerate overnight.

• Take out the harissa and herbs marinated baby goat or kid leg from the fridge and bring it to room temperature, heat up the vegetable oil in a pan and sear the goat leg until browned and charred, set aside

• Pour the white wine to deglaze the remaining harissa spice and scrapped off the sticking part from the bottom of the pan, simmer until the moisture evaporated and let it simmer into half ammount

• Arrange the harissa marinated baby goat or cabrito leg in the middle of the roasting pan and put the potato, bulb of garlic and chayote surround it, seasoned with salt and pepper, pour the reduced white wine and then put the halved green cayenned pepper all over the meat and vegetables

• Cover the roasting pan with heavy duty alumunium foi and roasted it for about 10  hours in 120°C preheated oven.
• Discard the alumunium foil then increased the heat to 250°C for about 20-30 minutes
• Baste the baby goat leg meat with the dripping juices every 10 minutes
• Let the harissa marinated baby goat leg rest for about 10 minutes before carving into it.

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