Recipe Homemade Bottarga di Tonno (Salted Cured Tuna Fish Roe)

Bottarga di Tonno (Salted Cured Tuna Fish Roe)

Homemade Botargo di Tonno. Botargo is a air-dried salt-cured fish egg or roe which considered as  delicacy in Mediterranean cuisine. Botarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. This is one of the seafood charcutteries featured in my blog, you can served this bottarga with my Homemade Hot Smoked Salmon and Homemade Gravlax (Dill and Honey Cured Salmon Fillet).

Bottarga (Salted Cured Fish Roe)

Bottarga is popular name in English and Italian, while it’s popular with other names around the world; karasumi (Japan) butàriga (Sardinian), botarga (Occitan, Spanish, and Catalan), poutargue or boutargue (French), butarga (Portuguese), batarekh or butarkhah (Arabic), tarama or haviar (Turkey) and avgotaraho (Greek). Here in Indonesia bottarga possibly translated as telur ikan tuna asin, while in Malaysia there also salted and cured fish roe called telur terubuk masin made of the roe of  freshwater fish Toli Shad.

Tuna Roe Bottarga

Botargo di Tonno is made from the roe sac of tuna, beside tuna or mullet roe, bottarga can also made of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish egg with sac, so never made it with salmon roe. My fellow blogger friend Merryn of Merry’sMenu even Making Bottarga from Flathead Fish Roe. I’m making mine from tuna, the fishmonger told me that it’s dogtooth tuna fish roe. I actually specially ask my fishmonger to save the tuna’s roe for this fish egg seafoood charcuterie project. The Minangkabau descent fishmonger guy actually used to save the roe and bring it to feed his family and never even though to sell it because it’s considered as delicacy, his wife used to make Gulai telur Ikan (Fish Roe Curry) or Pindang Telur Ikan (Spicy sour Fish Roe Soup) with it.

Fresh Tuna Roe with Whole Attached Sac Membrane

How too choose the egg roe for making homemade bottarga ? first step is make sure you choose the very fresh egg roe with complete and unbroken sac attached and covering the roe. Never used any fish roe broken sac because the salt will penetrated too much into the roe and made it too salty and almost unedible once it cured. FRESHNESS is the KEY of DELICIOUSNESS of bottarga, fresh tuna roe used to be bouchy and not too watery or too dry with natural pleasant sea fragrance, never used if the smell too strong or even slight rotten fishy aromas. Choose the ripe fish roe is one where you can see the eggs in the sac they come in, and that they are uniform in color. The watery fish roe is normal, but will take longer time to cure. Unripe fish roe will not work, you must be able to see the eggs; if they are too small, do something else with the roe.

Salted Fresh Tona Fish Roe

Now we making the homemade tuna fish roe Bottarga di Tonno. The tuna fish roe submerged in a 37 % salt saturated water solution overnight and then patted dry. The tuna fish sacs then individually coated with olive oil  and let it sit for about few hours until the oil absorbed to prevent it dry once cured. The fish roe then coated with salt and then marinated for about 2-3 days depending on the size of the fish roe sac, the bigger sac needed more time. You may see some liqued dripping from the fish roe sac and some of the salt dissolved, hence you need to massaged the outside by hand to eliminate air pockets and add extra salt and  to coated the cured fish roe.  The result is firmer fish roe and it’s need to be air dry cured and let the time changing the salted raw tuna fish roe into Bottarga di Tonno

Firm Salted Tuna FIsh Roe

This is the salted and marinated fresh tuna fish egg roe for two days. The salted tuna fish roe sack then washed under running cold water, rubbed the sack a little bit to removed the excess salt and then patted dry with dry and clean pepper towel.  The salted tuna fish roe much more firmer than than the raw sack.

Bottarga di Tonno, Already Dry Cured for 14 days

This is the Bottarga di Tonno or salted and cured tuna fish roe after air dry cured for about fourteen days in my refrigerator. Bottarga should be firm but not rock hard, the salt should not over power the flavor of the bottarga, there should just be a hint of salt in it’s flavour and it should be gentle on the palate. The bottarga should not be dry but moist an creamy in flavour.

Different Ripeness of Tuna Roe Made Different Texture of Bottarga di Tonno

Nice Moist, Crumbly and Buttery Texture of Bottarga di Tonno

This is homemade Bottarga di Tonno or salted and air dried cured tuna fish roe finished product looked a like once i cut the sac it in half. There’s different color and texture of the bottarga, it’s depent on the ripeness of the roe inside of the sac before it’s salted an cured. The overly ripe tuna fish roe got bigger individual grainy egg and it’s crumbled easily once grated, just perfect for making pasta or fried rice. The sufficiently fully ripe fish turn into a very moist and creamy bottarga, just perfect to almost any bottarga recipe, but i prefer to served it raw without any heating or cooking process.

Grated Bottarga di Tonno

Ready to Use Bottarga di Tonno Powder, Seafood Gold!!!

The salted tuna fish roe or Bottargo di Tonno is now ready to use in any kind of dish you want it to be. Bottarga is briny with a creamy buttery sweetness, smooth  and slighly grainy in texture with a natural savoury sea flavour. If you love caviar, you probably loves bottarga and vice versa, but my friend who doesn’t love caviar lovin the bottarga once it cooked with pasta.

Freshly Grated Tuna Fish Roe Bottarga

Here’s Few Ideas of How to Eat and Enjoy Bottarga:

Tuna Bottarga Appetizer with Flat Bread

1. Sliced or Grated Raw Bottarga

Thin Sliced Bottarga Flatbread with Kalamata Olives Puree, Sliced Red Shallots, Chili, Cherry Tomato, Fresh Micro Green Herbs (Mustard & Lemon Basil),  Edible Black Mustard Blossom, Olive oil & Balsamic Vinegar Reduction

Raw thiny sliced or grated bottarga is used to be served as as an appetizer. The richness of bottarga with it’s naturl briny ts is a great option for appetier because the bold naked savoury flavour  of bottarga is definitely tickle the taste buds. Bottarga also can be eaten with lemon juice on a piece of baquette, pizza, flatbread or any kind of bread which used as you serving anchovy. This is thinnly sliced Tuna Fish Bottarga di Tonno served as topping for Homemade Flat Bread or Tortilla with sliced raw shallots, chopped tomato, black olives puree, chopped chillies, micro greens and edible black mustard blossom. The flat bread tuna fish Bottarga di Tonno also drizzled with olive oil and balsamic vinegar.

Bottarga Pasta (Aglio Olio Style Angel hair Pasta with Confit Crayfish)

2. Bottarga with Pasta

Bottarga with pasta is the most common way to prepare the cured fish roe. The dried salted fish roe grated or finely chopped then sauteed with butter and other ingredients like garlic, chili and shallots until slighly bubbly and cooked. The best quality bottarga made of ripe fish roe will be crumbly well coated evely the pasta that lated added into it. The picture above is Bottarga Angel Hair Pasta aglio olio and served it with crayfish confit.

Bottarga Fried Rice

3. Bottarga with Rice

Bottarga with rice, now my Indonesian taste buds will be satisfied. The Nasi Goreng (fried rice) telur ikan asin or translated as salted  fish roe fried rice is the best way to present the savoury sea flavour of it. The sauteed grated bottarga stir fried with the spicy spice paste and rice and other ingredients until the individual grain of rice is charred and coated well with the cured fish egg. Extra grated bottarga made it delicious even more. In Malaysia especialy in Serawak, the freshwater toli shad fish bottarga or telur ikan terubuk masin used to be steamed with rice and eaten as a morning booster.

Spicy Fried Rice Bottarga

Raw bottarga is got a pleasant sea briny flavour and the delicate sea aromas even stronger once it cooked. This afternoon i made dinner of  Nasi Goreng or fried rice with grated bottarga and my grandma comes curiously to the kitchen by the aromas once i tossed the grated tuna bottarga with butter. The fried rice above is actually bold and very simple, but the spicy chili spice paste and the savoury grated Bottarga di Tonno made it very hearty and delicious, then i said myself this salt cured fish roe is worth all the time the efforts.

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Ingredients:

• whole fish roe or egg sacks (small eggs are best)
• salt
• 37% salt solution brine (10 grams salt per 1 litre of water)
• olive oil

How to Make Bottarga di Tonno (Salt Cured Tuna Fish Roe)

1. Soak the tuna fish roe overnight in 37%  saltwater solution .
2. Remove from the solution and pat dry the tuna fish roe on paper towels.
3. Coat the tuna fish roe with olive oil for about 2-3 hours
4. Lay out fresh paper towel on a tray and liberally sprinkle with salt, place the roe on top and cover with more salt.
5. Place this in the fridge and massage it to remove hte air pocket, replace the paper towels daily.
6. After 2 or 2 days the tuna roes will have firmed up.
7. Washed the tuna roe fish sac under running tab water to removed the excess salt, pat dry
8. Hang or pleace the salted tuna roe in a rack  and place it in a cool dry place (refrigerator) for 10–14 days (or longer, if desired).
9. Remove the roe from its hanging place, wrap and refrigerate.
10. Bottarga is best served freshly sliced or grated onto pasta.

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Recipe Taiwanese Oyster Omelette with Spicy Sweet and Sour Chili Sauce (Resep Dadar Tiram ala Singkawang)

Recipe Crispy Fried Oyster Omelette with Spicy Sweet Sour Chili Sauce. Oyster omelette is a popular Chinese cuisine dish in Taiwan, Hong Kong, Singapore, Malaysia, Indonesia and many parts of Asia for its savory taste. There are several variations of the oyster omelette; differ from the ingredients, the method of making and also the condiments to served compare to the originally Taiwanese version. Oyster Omelette is often sold in night markets and considered as a populer street food.

Oyster omelette got several names around the world; we used to called it dadar tiram or tiram goreng telur in Indonesia. Oyster omelet had  a lot different Chinese names according to the region; the Taiwanese version know as ô-á-chian, in Mandarin language it’s called háo jiān (Fujian, Taiwan),  ézǐ jiān (Malaysia & Singapore), jiān háobǐng (Hong Kong, Macau & Guangdong), mǔlì jiān (mainland China). In Cantonese, oyster omelet known as dzini houa beng or houa zai beng (Hong Kong, Macau & Guangdong).  In Hakka language oyster omelet known as jien hao biang or hao zhai biang, while in Teochew it’s simply called oh-luak. Nuff said with the Chinese names, were moving to Thailand, the oyster omelette got kicking a little bit with chilies and called hoy tod. The Korean version of oyster omelette called gul jeon used to fried one by one with individual gigantic oyster The Japanese style oyster omelette known as kaki tamago, pretty much the same with the Taiwanese version with additional miso on the sauce. In USA, there’s similiar dish as oyster omelette  called hangtown fry with additional of bacon on it.

Dadar tiram or sometimes called tiram goreng telur is also well know dish in Chinese-Indonesian or Tionghoa descent people. Dadar tiram is a signature dish of Singkawang (West Borneo). The oyster the used is the local ones with smaller size but packed with flavours and more plump compare to the common oyster. It’s fry with a little ammount of oil so the outside of the omelette is charred and crisp while the inside remain moist. The other Indonesian oyster omelette is called ote-ote porong from Sidoarjo (West Java). Ote-ote porong  it’s more like a pancake batter stuffed with fresh tiny oyster, pork or chicken and sliced kelp seaweed.

The sauce for serving oyster omelette is different from may many region, but mostly ketchup or chili sauce based. The sauce consistency is thick and gooey with a balance of citrusy, spicy, nutty, tangy, sweet and savoury. The oyster omelette sauce sometimes contain some peanut butter to give it a litte nutty aftertaste without overpowering the sauce. The Japanese version of oyster omelette or kaki tamago sauce also comtain some red miso paste, while the  Korean give their signature gochujang on the sauce, so pretty much the sauce is adjustable as long as it comforts your licking preference.

Fresh oyster is kinda hard to found here in Indonesia, mostly fresh oyster sold in Asian-Chinese fresh market or gourmet supermarket. The best quality live French or Dutch oyster for sure make a delicious oyster omelette, but i prefer to eat the 6 USD worth each live oyster raw, so i prefer the local species for cooked oyster recipe. I only known Petak Sembilan fresh market (Jakarta) and Muara Angke fish market as the place where you can purchased already shucked oyster. It cost you about IDR 35.oo-50.000 (3.5-5 USD) for a package. The fresh oyster i use on this recipe i got from Hero Supermarket Kemang Villa (Jakarta), the same place where i purchased yabby for making Yabby and Saffron Risotto.

There are three major part of oyster omelette; the starch batter, the eggs and the oyster. Delicious oyster omelette need the  best ingredients of those three, balancing them is also quite challenging. I personally like my oyster omelette dry, non-greasy, crisp on the outside and moist in the inside. The taste is not to starchy, while the egg and the oyster can blend together and you still noticed the oyster there. This is the glory of homemade oyster omelette, you can adjust it according to your taste buds because it’s versatile.

This is my favourite texture of oyster omelette; The first list is the dryness, greasy and oily will turn my appetite off. The starch batter and egg ratio must be balanced, since this is omelette so the egg is the highlight, so it’s BIG NO to the street food stall oyster omelette with too much starch batter. The starch batter give a nice plump and bouchy texture to the dish, so in the other hand without any starch batter it won’t be oyster omelette. As usual, it’s too obvious that i add some chillies to kicked up the omelette a little bit, deseeded if you want it milder or even omit it if you had a faint stomach.

The spicy sweet and sous chili sauce for the oyster omelette is pretty much a fusion of all version of it as possible. I add ketchup and lime juice for tanginess, chili sauce and gochujang for some  spiciness. I also add some miso paste for savouriness, then completed it with nutty and peanut butter. No starch added into the sauce since the ketchup and the chili sauce itself already thick

Live and freshly shuck oyster for making  oyster omelette is preferred, but you can use the packed fresh already shucked oyster. Oysters in the shell must be sold live, they should feel heavy and full of water. Live ones will be tightly clamped shut, or will clamp shut when tapped. Dead oysters will have loose shells and must be discarded along with those which have broken shells. If you choose the package of shucked oyster, choose the plump and have a natural creamy color with clear liquid. The fresh shucked oyster liquid color might be slighy brown or yellowish, but never opaque, creamy or cloudy what so ever. Never discard the juice of fresh shucked oyster, you can mix it with the starch to replace the water for giving extra oyster flavour. Once you pop out the shucked oyster from the package, it shouldn’t had any sour or unpleasant odor.

How to make oyster omelette without made it sticking to your pan isquite tricky. Here’s the dilemmas, if you using non sticky pan, the outside layer of the oyster omelette won’t be crispy and it will be ended out into a soggy and rubber chewy hard mess unless it’s burned out if you try to prolonged the cooking process, but in the other hand if you using regular pan, the batter is possibly sticking if the ammount of oil is not sufficient. Eversince adding more oil make your omelette greasy, oily and unappetizing so this is not a great sollution either, but don’t worry i will share you the tricks to make your oyster omelette crispy, non greasy and dry without sticking it to the pan.

To prevent the oyster omelette sticking to the bottom of the wok pan, use preheated wokpan and smoking hot oil. A little bit of oil is more than enough to seal the starch batter of oyster omelette once it properly heated until very-very hot. Pour about half cup of oil into the pan and heat it until smoking hot and swirl it until the oil coating the wokpan. Pour out the oil and keep about one tablespoon of it then add the oyster, wait maillard reaction or caramelization magic happen to brown the oyster then you flip it over. Spread the oyster evenly in the wokpan to assamble a round omelette before you add the starch batter.

The starch batter then poured in a circular swirl movement from the outside to the center, you’ll amazed how quick the starch batter will transform into translucent.. Wait until the half of the batter set and translucent before you adding the eggs.

Once your oyster omelette starch batter turn translucent, put three eggs, break the yolk and spread it evenly, but it’s up to you, you can priorly beaten the eggs if you like but i personally my omelette  this way. If you want to use some green leaf veggies, you can add it on this phase.

Some thinly sliced scallions and chilles added into the oyster omelette before the egg set and then you should put the lid on to fasten the cooking process and wait until all the egg set. You can flip it over with two spatula if you like all surface of your omelette browned, charred and crispy.

Now the oyster omelette is ready, drizzle the spicy sauce ove it and you can enjoy your crispy, non-greasy charred, moist fried oyster omelette.

Recipe Crispy Taiwanese Oyster Omelette.

Ingredients :

• 10 (or more) medium size fresh oysters
• 1/2 cup oil
• 3 eggs
• 1 red cayenne chili pepper, deseeded, thinly sliced
• 1 sping onion, thinly sliced
• salt and peper to taste
• 5 sprigs coriander or flat parsley, to garnish
• 1 spring onion,julienned,  for garnish

For the Starch Batter:

• 4 tbsp potato starch or tapioca
• 6 tbsp water (or using the juice from the oyster)
• Salt and pepper to taste
• Soy sauce #optional

How to Make Crispy Taiwanese Oyster Omelette:

• Mix the potato flour and rice flour together with the water to make a fairly thin batter.
• Heat a large wok pan until very hot and add oil until smoking hot then swirl the oil to coat the wokpan, pour out the oil and let it remain about 1 tablespoon
• Throw the oyster into the pan, let it brown in one side, turn it over and then spread the oyster in the wokpan to resemble the round omelette
• Pour in the batter and cook for about 15 seconds until batter is half set and translucent before adding in the eggs.
• When the eggs are almost set, season with salt and pepper then add the sliced chili and scallion, cover with lid
• turn the oyster omelet over with two spatula and let it cooked until browned and crisp
• Garnish and served the oyster omelette immediately with fresh coriender leaves and spring onions.

Recipe Spicy Sweet- Sour Chilli Sauce for Oyster Omelette:

• 2 tbsp chili sauce
• 1 tbsp ketchup
• 1 tbsp peanut butter
• 1 tsp gochujang
• 1 tsp lime juice
• 1 tsp red miso paste
• 1/2 tsp sugar
• about 1/2 cup water
• Salt to taste

How to Make Spicy Sweet Sour Chili Sauce for Oyster Omelette :

1. Put all ingredients in the sauce pan and stir to dissolved it evenly
2. Turn the heat on and bring it to boil, adjust by adding more water or reduce to thicken until desireable consistency

Recipe Bone Marrow Crusted Steak Beef Sirloin Sous Vide

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Recipe Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef. US prime Black Angus cattle striploin steak, seasoned, vaccum packed in zip lock plastic and cooked slowly in a waterbath (sort of sous-vide) using rice cooker (warmer mode) on 58-59°C for about 45 minutes until medium done, seared in sizzling hot pan, topped with firm bone marrow crust then broiled until the bone marrow crust browned and crisp up, sounds hectic and quite and effort but it’s lotta easier to do then to write actually. Beef bone marrow is the fatty and gelatinous matter inside large beef bones. The marrow becomes soft when roasted, and you can spread it on toast, use it in sauces or use it as a garnish.

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

The Bone marrow crust over the sousvide beef striploin steak consist of finely diced bone marrow, spices, herbs and bread crumbs. The fatty bone marrow extracted from the femur bone of the cattle, refrigerated until firm and then finely diced before mixed with other ingredients. The flated and chilled bone marrow crust then broiled until crisp and browned. The bone marrow fat is act as oil once it rendered and fried up the breadcrumbs mixture. The melted bone marrow fat had a nice beefy umami aromas, it also act as a sauce once the marrow fat broiled and rendered into oil, no need any butter added on it then.

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Bone marrow crust over the sous vide black angus striploin steak is sounds tempting delicious for my taste buds. Beside giving flavour and aromas, the bone marrow also give a health benefit because it’s contains myeloid and lymphoid stem cells. The foundations for red and white blood cells, these cells build immunity, assist with blood clotting and help provide oxygen to cells. Beside, bone marrow also rich of collagen, the protein-rich substance that cooks down to gelatin, can also help repair the body. Collagen deficiency can lead to poor wound healing, easy bruising and bleeding gums. Collagen in bone marrow can help the body repair the wounded tissues.

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

I love bone marrow all the way, i even proudly said that i literrary grown up with it. My mom used to make a hearthy and comforting broth out of it and made it into Pindang Tulang (Hot and Sour Beef Bone Marrow Soup). I think that’s why beef bone marrow is a traditional ingredient in certain cuisines around the world.  Beef bone marrow is high in certain nutrients, but it is also high in fat, so be creative and use it properly because the large ammount of calories on it, so work your butt out  once you consume  it. A single  14 grams serving of beef bone marrow contains 125.59 calories, eversince beef bone marrow is so rich and high in fat, a serving is smaller than a serving of other common protein items such as steak or fish.

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Trust me, you’ll gonna love this spicy bone marrow crusted beef steak because it’s irresistibly delicious. My sister even eat the crust first before digging the tender and moist slow cooked sousvide beef striploin steak. Eversince my sister and i love hot and spicy dish, i put some finely chopped deseeded bird eye chilies on it  too to give a nice kick.

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Enough for the bone marrow crust verdict, now were talking a sous vide beef steak method. Well, actually this is not the real fancy equipped sous vide method with sousvide waterbath circulator and vaccum sealed pack machine involved, instead this sort of sousvide method using amateur kitchen tools, but don;t worry, i take care all the basic principle of sousvide on this recipe. The black angus striploin beef seasoned well and sealed with ziplock bag to ensure no moisture loss out of it. The waterbath only act to transfer heat evenly and slowly to the beef steak. Why the heck of sousvide method??? it’s pricey and require lot’s of energy to do. The glorious of sousvide is about the very minimum ammout of moisture loose during the cooking, it create a very moist and tender steak, trust me, it’s worthed.

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

Submerging the Ziplock Bag Partially in Water to Pushed Out The Air

Since this is sort of-sousvide, the beef sirloin is vaccum packed with ziplock manually without any vaccum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bad. This ziplock bag submerging method is quite efficient to pushed the air from the bag. Choose the heatproof and foodgrade ziplog with a good sealing quality, cheap ziplock bag may burst out while and ruined your entire pricey batch.

Sousvide Beef Sirloin Steak Using Rice Cooker Waterbath

I’m using my old rice cooker (warmer mode) for this sort of-sous vide cooking. As you can see from the photograph, my waterbath temperature was 59.1°C , but it’s actually fluctuated from 58-60°C if i put the lid on it, just perfect temperature for sousvide beef sirloin for medium done. I let the beef steak sit in the rice cooker waterbath for about 2 hours, don’t get hesitate to leave it longer int he waterbath because it’s not a single chance your steak will overcooked. The heat source of my rice cooker is on the bottom of the metal container, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

Sous Vide Black Angus Sirloin Beef in 58°C for 2 Hours

This is what sirloin steak sousvide in 58°C for about 2 hours look a like, it’s definitely not fancy looking at all, but wait until you see what’s happen on the inside. The sous vide beef sirloin fat is tender and the meat part looks pale and greyish, totally unpleasant for my eyes.  The texture of the beef is still medium done bouchy with a little pinkish juice color in the middle. Note the very little ammount of juice running out of the steak, i guess it’s a good sign that not much moisture driven out during the low heat and slow cooking. I set aside the juice from the plastic bag and served it later with the steak.

Pan Seared Sous Vide Black Angus Sirloin Beef

Seared Sous Vide Black Angus Sirloin Beef

The sousvide sirloin steak then seared in a sizzling and smoking hot pan until browned for about 1 and half minutes each side until the  surface had a nice brown color. A little ammount of avocado oil or other high smoke point oil added into the pan heated until smoking hot and then the fat cap of the sirloin steak rendered first before searing the meat side. Now the seared sousvide striploin steak looks delicious, and i also observed that very little ammount of juice running out of it once i  resting it after pan fried. The striploin steak consist of  Longissimus Dorsi  (large part) and Longissimus Costarum (the small part) muscles, i cut the Longissimus Costarum to let you know what’s happen inside of the sous vide steak.

Evenly Cooked Sous Vide Black Angus Sirloin Beef from Edge to Edge

Look out the sagital cut of sousvide steak, it’s evenly cooked from edge to edge of the flesh, to exactly the doneness you want. The sous vide had perfectly throughout doneness, the meat has begun to turn pink and significantly firmer. Moisture loss is still minimal and the marbled  intramuscular fat has began to render, which not only lubricates the meat, making it taste juicier and more tender, but it also delivers fat-soluble flavor compounds to the tongue. My first verdict of it, damn!!! this is the most tender and juicy steak i ever had, cross my finger!!!!

Several Doneness Level on Common Grilled Steak From the Edge into the Middle

Now we should compare the sousvide steak with my previously common grill pan Recipe Wagyu Ribeye Beef Steak with Creamy Green Peppercorn Sauce. Look out the central cut of the common grill pan steak you’re cooking with old school sizzling hot pan. This pricey wagyu ribeye had several level of doneness from the edge to edge, the edge of the steak reach much higher temperature than you ever want your food to reach and turn into overcooked and tough grey mess if you leave it a little bit too long in the pan And, even if you do achieve a medium-rare interior, the high heat environment of traditional cooking creates bands of overcooked areas around the outside. So, please use a slow cooking method from now on!!!

Pat Dry The Lemon Basil Leaves for The Bone Marrow Crust

Now were making the bone marrow and herbs crust for the steak, while the steak is slowly cooked int he rice warmer waterbath, shall we begin to prepare the herbs for the bone marrow crust. The dryness of the ingredients is the key of making perfectly crispy crust. Any remaining moisture can made a diaster and ruined the crust layer and turn it into soggy and mushy disaster. Completely drained and carefully pat dry the fresh green herbs ingredients; the basil and chives, with kitchen towel first after you washed it with running tab water. You can use dried herbs instead, but the color isn’t as favoured as the fresh herbs.

Spicy Herbs & Spices for Bone Marrow Crust; Chilies, Garlic, Shallots, Chives, Lemon Basil & Lemongrass

Pat Dry the Spices and Herbs After Chopped To Remove the Excess Moisture

I infused the crusted layer for the steak with fresh lemongrass, onion, garlic, chilies, lemon basil leaves and garlic chives. All the ingredients is finely chopped, i suggest to pat it dry further more with kitchen towel. Please do it carefully, make sure you absorb the excess moisture of it before mixed with breadcrumbs and bone marrow.

Spicy Bone Marrow Crust Mixture

Flaten Spicy Bone Marrow Crust Mixture

The bone marrow extracted from the bone then put it in the freezer until frozen, finely diced and mixed it quicly with the breadcrumbs and the the chopped mixed herbs. The bone marrow crust mixture then spreaded over a plastic film, rolled until had an even thickness and  sufficient to cover the beef steak. The bone marrow and herbs crust then transfered into freezer once more until firm and ready to use.

Firm Spicy Bone Marrow Crust Mixture over Seared Sousvide Beef Sirloin Steak

Spicy Bone Marrow Crust Mixture Totally Cover The Seared Sousvide Black Angus Beef Striploin

The firm chilled bone marrow crust placed over the seared beef steak and then broiled in the preheated oven using the high heat about 250°C for about 3 minutes and then lower the temperature to 200°C for another 5-7 minutes until the bone marrow crust browned and crispy.  You can adjust the position of the crust in the oven to let the bone marrow crust evenly cooked.

Broiled Bone Marrow Crusted Beef Sirloin Steak, Look the Delicious Rendered Bone Marrow Fat

This is the bone marrow crusted sirloin steak freshly broiled out in the oven, the rendered bone marrow fat dredged the beef steak in the botton of the oven tray. You can scoop it out, mixed it with the juice from the sousvide bag and served is as a sauce for it.

Spicy Bone Marrow Crusted Sousvide Beef StriploinSteak & a Huge Chance to Get Laid!!!!

If you guys ask me the recipe for special occations and what best recipe for winning your lover heart with a chance to get laid, sure this Spicy Herbs Bone Marrow Crusted Sirloin Steak Sousvide because it’s definitely damn delicious. Quite an effort, sure it is but i assure you it’s all worthed when you had your first bite. This recipe is made for celebrating valentines day, so HAPPY VALENTINES DAYS!!!!

Recipe Bone Marrow Crusted Sirloin Steak Sous Vide

Recipe Bone Marrow Crusted Sirloin Steak Sous Vide:

Recipe Sous Vide Beef Sirloin Steak:

• 2 @300 grams Black Angus sirloin beef steak
• Salt and pepper to taste
• 1 sprig of rosemarry and thyme
• 2 tbsp butter
• Ziplock plastic bag

Recipe Spicy Herbs Bone Marrow Crust :

• 50 gr panko bread crumbs
• 50 gr bone marrow,  removed from bone, frozen and finely diced
• 1 tbsp shallots, minced
• 1 tsp garlic, finely chopped
• 1 lemongrass, take the soft white inner part, finely chopped
• 1 tbsp lemon basil leaves, picked from stem, finely chopped
• 1 tsp garlic chives, finely chopped
• 2 red cayenne chili pepper, deseeded, finely chopped
• Salt and pepper to taste

Instruction:

How to Make Sous Vide Black Angus Striploin Steak Using Rice Cooker:

• Season the steak generously with salt and pepper, set aside
• Put the steak in the ziplock bag, then add the butter into it
• Submerged the ziplock bag in the water partially to pushed the air out ouf it
• Secure the ziplock seal once the air removed from the bag
• Place it in the preheated waterbath in 58-60°C for medium rare steak (i’m using my rice cooker with the lid on)
• Let it sit in the waterbath for 2 hours, flip it every 20 minutes and put some weight to let the bag completely submerged.
• Take away the sousvide sirloin bag from the rice cooker waterbath, set aside until it reach room temperature

While the black angus beef sirloin sit in the rice cooker waterbath, you can make the bone marrow crust

How to Make Bone Marrow Crusted Black Angus Sirloin Steak:

• Put the bone marrow in the freezer until frozen,  finely diced it
• Put all ingredients in a chilled glass bowl,  mixed it well but never over do this step unless you break the panko breadcrumbs too much
• Spread the mixture over a plastic film, rolled until had an even thickness (about 1.5 cm) and  sufficient to cover the beef steak.
• Transfer the bone marrow crust into freezer more until it firm and ready to use
• Pop the steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
• Heat up 1 tablespoon avocado oil in a skillet, sear the sousvide beef until perfectly browned for about 1 minute each side, set aside
• Put the firm chilled bone marrow crust over the seared sirloin beef and make sure it’s totally cover the steak
• Broiled the sirloin steak in the preheated oven using the high heat about 250°C for about 3 minutes, then lower the temperature to 200°C for another 5-7 minutes until the bone marrow crust browned and crispy
• Adjust the position of the bone marrow crust in the oven to let it evenly browned and crisp.
• Once it cooked, set aside and let it rested for about 2 minutes before carved and served
• Served the Black Angus Beef Sousvide Topped with Spicy Herbs Bone Marrow Crust with the melted bone marrow from the broiling process and mix it with the juices from the ziplock bag

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Yukhoe Recipe Plus Korean Restaurant Guide Indonesia-Malaysia Application Review

Yukhoe (Korean Raw Spicy Seasoned Beef with Asian Pear-Asian Steak Tartare)

Recipe Yukhoe (Korean Raw Spicy Seasoned Beef with Asian Pear-Asian Steak Tartare) & Review of Korean Restaurant Guide Indonesia-Malaysia Application. This post is featured in I Love Korean Food Challenge as a collaboration event of Indonesian Food Blogger with Korean Food Foundation.

Yukhoe Korean Raw Seasoned Beef

 

I Love Korean Food Challange- Review of Korean Restaurant Guide Indoneia Malaysia

Who love Korean cuisine??? that’s one heck of a silly question because it’s too obvious to answer as “who doesn’t???” Korean Food Foundation launched Korean Restaurant Guide Indonesia-Malaysia Application on December 2014. Korean Food Foundation is an official, legally goverment registered civil institution which goals was promotion and expansion of Korean food through out the worlds. KFF impoved the image of Korea throughout better oppotunities for business related to restaurant, travelling and cultures. KFF advertises  the excellence of Korean Food, both in the domestic and international food industries, develops, identifying the history and keeps the traditions, the cultural aspect and to discover, recover, sustain, and develop the original form of Korean Food.

Korean Restaurant Guide App on My Android Smart Phone, Where’s Yours ???

Korean Restaurant Guide Indonesia-Malaysia

Yes i love Korean food. I made my own Homemade Samgyetang (Korean Chicken Ginseng Soup Stuffed With Sticky Rice & Medicinal Herbs), Homemade Maeuntang (Spicy Fish with Vegetables Soup), Pajeon (Korean Scallion-Green Onion Pancake) and the most comforting and all favourite Jeonbokjuk (Korean Abalone Rice Porridge). Korean food spread throughout the word within it’s cultures, K-POP, K-Movies and also culinary. Thus, the booming of Korean Fever made Korean Restaurant Guide Indonesia-Malaysia is a great guidance for those who seeking for authentic Korean cuisine, beyond bulgogi, bibimbab, samgyetang kimbab, ttokpokki and many more. This application contains each all the best of selected 20 Korean restaurants  menu review by culinary experts as Bondan Winarno and Alice Yong as the authors and testimonial of Wiliam Wongso and Lidia Poetry and many more. Korean Restaurant Guide ID-MY application is available in 4 languages; Indonesian, Malaysian, Korean and English with adjustable font size.

The Pdf Pocketbook  Preview of Korean Restaurant Guide, All Review Well Explained in Indonesia, Korean, English and Malaysian Language.

This Korean restaurant guide in Indonesia and Malaysia also available in a pocketbook which is a summaries of the main book to ensure it’s more easy to carry for.This Korean restaurant guide in Indonesia and Malaysia also available in a pocketbook which is a summaries of the main book to ensure it’s more easy to carry. Simply search for “koreanrestaurantguide” in playstore, there’s free application of Korean Restaurant Guide Indonesia-Malaysia in a iOS and Android platform smartphone. This application is also available in Pdf and E-Book in Korean Cultural Centre Indonesia website http://id.korean-culture.org.

Main Page of Korean Restaurant Guide (Indonesia-Malaysia) App

The main page of this app have Indonesia and Malaysia logo that refers to each 20 alphabetically listed restaurant in Indonesia (Jakarta) and Malaysia (Kuala Lumpur). So, be ready for yummylicious experience, once you tab either Indonesia or Malaysia, it will bring you to the authentic Korean cuisine restaurants.

The List of Selected Indonesia (Jakarta) Authentic Korean Restaurants

This is the preview of all selected and trusted 20 authentic Korean Restaurant, it’s kinda embarrased me because i honestly had only visited 4 of the 20 restaurants. I definitely gonna visit the other 16 authentic Korean Restaurants because i trust this appplication. The restaurants in this app must be passed a serial high standarts approval of their food, service, hygiene and interior design and location range from hundreds of Korean restaurant in Jakarta and Kuala Lumpur. In this app preview, all restaurant also well presented and photograph with it’s iconic entrance or bill board so you won’t be confused once you do your visit. You also can select the type of dining in the Korean restaurant; either bbq; casual, formal or family style dining.

The Review of Restaurant; Diner Testimonial, Address, Capacity, Estimated Cost etc

Each  authentic Korean restaurant had a short review or testimonials from diners about the restaurant and their favorite or signature dishes. The information also include restaurant restaurant address and phone number, business hours, seating capacity, and menu’s price range or estimated cost per person for a meal. The address refers to a GPS or google maps direction, while the estimated price also refers to a currency converter once you tab it.  In Indonesia (Jakarta), the restaurant located in Dharmawangsa, Central Jakarta, Kapuk, Kuningan, Panglima Polim, Pejaten, South Jakarta, Kelapa Gading, Pantai Indah Kapuk and Lippo Karawaci.

Listed Korean Menu with Fine Photograph and Explanation

The app also had an alphabetically listed 52 authentic popular Korean dishes that georgeously photograph, complete with the explation and description about the basic ingredients, how it made or prepared and how it taste lile completely in 4 languages. So if you really blind about Korean cuisine, you better be download this application right away, i means NOW guys. Come on, LETS INSTALL THE KOREAN RESTAURANT GUIDE INDONESIA-MALAYSIA, it’s free, it’s hips and damn delicious presented. This is all in recomended app of what you need to know about authentic taste of Korean cuisine in Jakarta and Kuala Lumpur. Many of DENTIST CHEF reader comes from around the world, don’t be hesitate, Korean Food Foundation also released restaurant guide in other major cities around the world; Los Angeles, New York & Atlanta (USA), Paris (France), Tokyo & Osaka (Japan), Qingdao, Yanbian & Shanghai (China), Bangkok (Thailand), Hanoi &Ho Chi Minh City (Vietnam),Hongkong, Sidney (Australia), Auckland (New Zealand), (Greece/Italy/Spain), (Austria-Belgium-Denmark-Netherland-Switzerland), Germany and many more, don’t forget to search “koreanrestaurantguide + Your City or Country” in Playstore.

Well, honestly i recommend this application to my fellow collegues and most of them are moslem. My moslem friends is a little bit concern about the halal-ness label on the restaurants and ask me about it, unfortunately halal-ness is not review or available on this app, even i personally can eat pork and have no problem with it but i suggest it’s better to add halal-ness label on the restaurants for helping our moslem friends.

Now were going to yukhoe recipe. Yukhoe [jukʰwe] is a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak tartare. Usually the most tender part of beef will be used; tenderloin or filet mignon. The lean beef is trimmed from it’s fat , sinew or silver skin, julienned, then mixed with seasoning soy sauce, sugar. The yukhoe seasoning or marinade usually contains; salt, sesame oil, minced spring onion, minced garlic, sesame seeds, honey, black pepper, and gochujang. The salted and spiced yukhoe marinate not only infused flavour, but also cured and preserved the raw beef by creates an salt ion solute-rich environment where the salted marinade osmotic pressure draws water out of microorganisms (bacterias & parasites) and slowing down their growth.

Yukhoe Marinated Sous Vide Raw Beef Tenderloin with Julienned Korean Pear, Micro Herbs, Silchogu (Korean Chili Strand), Crispy Garlic, White and Black Sesame Seed, Pine Nuts and Quail Egg Yolk

Yukhoe Marinated Sous Vide Raw Beef Tenderloin with Julienned Korean Pear, Micro Herbs, Silchogu (Korean Chili Strand) and Quail Egg Yolk

 Julienned bae (Korean pear or Singo pear) are used. Raw egg yolk is usually added, either on top of the dish or served separately. Pine nuts may be added, as well.The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt.

Yukhoe Korean Style Beef Steak Tartare

Yukhow Raw Spicy Seasoned Beef with Asian Pear Salad

Yukhoe or Korean steak tartare uses raw beef, freshness is the most important criteria. Freshly slaughtered  preferred or it is recommended to use no more than one day after defrosting from the vaccum packed, and traditionally should not be aged more than one day after slaughtering. Regular Korean yukhoe customers are often patrons of trusted restaurants or butcher’s shops which have well-known, high-quality beef distributors, so no way making yukhoe with cheap clearance stock supermarket meat for sure. So i asked my butcher to save my beef tenderloin in a vaccum packed right after slaughtered and kept the meat in the freezer before i come to picked it up in the afternoon right after i come back from my clinic.

Nice Beef Tenderloin with Nice Marbled FatPattern (Silver Skin On)

Raw beef can be contaminated with pathogenic bacteria and  other parasites, the Enterohemorrhagic E. coli and Taenia Saginata flatworm being of particular concern. In April and May 2011, five people died and more than 35 people were hospitalised after eating yukke (Japanese spelling) made from beef not designated for raw consumption in various branches of a yakiniku restaurant chain in Toyama and Kanagawa prefectures, Japan, with enterohemorrhagic E. coli bacteria found in many of the cases, so don’t make your own yukhoe unless you strickly known the savety ways to prepare and made it. DO NOT TRIMMING/REMOVED ANY SILVER SKIN or sinew before sousvided the beef tenderloin, i’ll explained it later.

Vaccum Packed Beef Tenderloin for Sous Vide Using Ziplock Plastic Bag & Water

To reduce the risk of eating raw beef, i decided to sousvide or slowly pasteurized the beef in a low temperature to kill the pathogens. Sous-vide French for “under vacuum” is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for p to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. Since this is sort of-sousvide, the beef tenderloin is vaccum packed with ziplock manually without any vaccum machine bu simply submerged the ziplock package under water partially to remove the air pocket and then zipped the package silicone seal once the air removed.

Sous Vide (sort of-) using RIce Cooker without Lid, The Temperature fluctualed 50-52 C

I’m using my old rice cooker (warmer mode) for this sort of-sous vide cooking. As you can see from the photograph, my waterbath temperature was 51.8°C and it actually fluctuated from 50-52°C if i did’t put the lid, just perfect temperature for sousvide beef tenderloin for very rare or simply pasteurized it. The heat source is from the bottom of my rice cooker, so the temperature in the bottom and the surface of the the water bath is different with range about 0.5°C, so it’s necessary to flip it every 20-30 minutes to made it evenly pasteurized. Do not forget to submerged the vaccum packed beef tenderloin completely on the waterbath during the sous vide cooking, put some weight may help.

The Pasteurized-Sous Vide Beef Tenderloin in Ice Water For Suddently Stop The Heat

The sousvide beef tenderloin with ziplock package then transfered into ice water to suddently cooled and stop the pasteurization process. At this stage, the beef meat is needed to be kept in low temperature to prevent the pathogen microorganism from the enviroments contaminated the beef once it cooled and opened from the package. So, keep it cold before  and during the serving.

Sous Vide Beef Tenderloin with Pale Pinkish Color, Wait Until Trimmed!!!

This is the result of 2.5 hours sousvided beef tenderloin, seems pretty pale pinkis and not so appetizing right now, but wait until you slice the beef and see what happen after you pasteurized/sousvide it in 50C. There’s only a little bit of liquid drained out from the sousvide beef, which means the meat moisture is preserved. The sinew or silverskin that covering the beef tenderloin then peeled and all the discolored part of the sousvide beef then removed, you may use this part for other stif fry recipe, but it’s definitely not nice for making yukhoe or Korean style raw beef steak tartare, this is why i told you before to not trimming the beef before sousvide cooking.

Look the georgeous Core Meat Color, Remove the Discolored Outler Layer with Cold Knives on a Chilled Chopping Board

Eversince my sousvide is definitely not to cook but to pasteurized it, so the result is raw beef but definitely savety to eaten raw, so i decide to use my old rice cookerfor making sous vide beef. My rice cooker can maintain the temperature about 50-52°C without putting it’s cover, just perfect to pasteurized the beef.FDA recomend to sous vide Raw Beef (Tenderloin) for makeing beef tartare  in 50°C for at least 60 minutes and not more than 36 hours, eversince i want to maintain the “rawness” of the beef so i decide to sous vide it for 2 and half hours to let the inner core of the beef reach the target internal temperature for at least 1 hour. This sousvide beef tenderloin method also a confirmation of Ministry of Health, Labor and Welfare (MHLW) new regulations  to require cooking the beef surface 1 cm deep to further reduce contamination after the enterohemorrhagic E. Coli  death incidence.

Keep the Meat Cold, using Smaller Ice Water in The Bottom of The Meat Container Bowl

Remember always keep the sousvided “raw” beef tenderloin cold, righ after the silverskin and all the discolored part removed, then clean and chilled wooden chopping board and knive uses for thinly julienned the beef tenderloin. I also put some ice water on a small glass bowl in the bottom of  large bowl (used as a container the beef) to maintain the bowl temperature cold.

The yukhoe marinade then added into the cold julienned beef tenderloin and then let it marinate at least about 30 minutes in the fridge before served and mixed with other yukhoe compliments; Singo/Asian pear, sesame seed, pine nuts, scallion, and egg yolk

Using Mika Plastic Ring for Plating the Restaurant Style Yukhoe

Yukhoe Recipe (Korea Raw Beef Tenderloin Steak Tartare with Korean Pear Salad) :

Ingredients:

• 500 grams Beef tenderloin
• 1 Korean Pear
• Pine Nuts, toasted
• White Sesame Seed, toasted
• Black Sesame Seed, toasted
• Egg yolk
• 3 bird eye chili pepper, finely chopped #optional
• Garlic Chives Blossom#optional
• Shilgochu (Korean chili strand or chili thread) #optional
  

Yukhoe Marinade:

• 3 cloves of minced garlic
• 3 red eye chilies
• 1 tbs of soy sauce
• 1 tbsp gochujang
• 1 tbs of honey
• 2 tbs of sesame oil
• and ¼ ts of ground black pepper
• 4 slices onion
• 4 spring onions

How to Make Yukhoe:

1. Put beef tenderloin in a ziplock and remove the air pocket by partially submarging the package in a water.
2. Put the beef tenderloin in a sous vide waterbath (or rice cooker) in 50 C for about 1.5 hours
3. Put the sausvided beef in icy water to suddently stop the cooking process, keep it refrigerated.
   
4. Trim away any sinew from the beef and thinly slice,pile a few slices at a time and cut into super thin strips.
5. Place the beef in a cold large mixing bowl.
6. Crush the garlic, peel and chop the ginger and crush the onion through a garlic press into a small bowl (or all in a pestle and mortar).
7. Finely chop the spring onions and add to the bowl with the soy sauce, sesame oil, chilli powder and sugar and mix together. Add to the beef and mix well with a spoon
8. Core and slice the pear into strips, remove the leaves from the Little Gem, wash and dry with a little kitchen paper or salad spinner.
9. Divide onto four serving plates with a handful of Asian pear on each and the beef on top. Sprinkle with sesame seeds and top each serving with half a shell of quails’ egg filled with the egg

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