Recipe Salt Crusted Roasted Beef (Salted Meringue & Herbs Wrapped Sirloin) and Dealing with Allergic Friedly Gluten Free Snack: Tropikana Slim Alergon Cookies

recipe roasted beef in salt crust baked striploin beef rosemarry thyme sirloin steak oven

 Roasted Beef Sirloinin Wrapped in Salt & Herbs Crust. Herbs marinated beef sirloin roast wrapped in a herbs-salted meringue crust then baked in the oven until the salt crust harden and the meat reached the desireable doneness. This is one simple method with a stunning results; juicy, tender and flavourfull roasted beef.

beef roasted herbs salt crust sirloin steak striploin baked in salt tender moist meat recipe

Roasted Beef sirloin in salt herbs crust moist tender roasted beef baked striploinThis Salt crust meringue wrapped beef roast is inspired by the ancient Spanish dish Lomo al Trapo or coarse salt wrapped grilled beef tenderloin in a cloth. This version or sirloin or solomillo al trapo using salted whipped egg whites meringues as the insulating agent instead of wet cloth and coarsed salt.

roasted beef salt herbs crust sirloin steak salted meringue baked striploin

Salt crust beef sirloin baked oven roasted thyme rosemarry striploinRoasting beef on salt crust is an ancient technique of cooking that applied by our ancestors. This salt crust using a whipped egg whites meringes instead of salted dough that i’m using for my Salt Crusted Roasted Chicken Ayam Betutu (Balinese Style Spiced Whole Chicken) which is turned out really good. The salted dough crust creating an “oven” inside the oven while i’m roasting it, resulting the most tender and moist roasted chicken i ever had; all the flavour and aromas also preserved, superb!

roasted beef herbs salt crust tender moist sirloin striploin beef oven baked on salt meringueBeef Sirloin baked in salt crust roasted striploin with salt herbs meringueDespite the delicious looking meringues that wrapped the roasted beef sirloin, it’s totally inedible because it’s obviously too salty, hence therefore it’s named salt crust meringues. This is the cheaper version of salt crust because using fine salt instead of tons of coarse salt in common salt crust recipes. For a presentation purpose, i blakened the salt crust meringues with blowtorch further more after it’s popped ot from the oven,

sirloin steak herbs salt crusted roasted beef striploin rosemarry oregano thyme

Making salt crust beef striploin starting by selecting a nice striploin, mine was about  one and half inches thick striploin weighed about 400 grams, you can use bigger chunk of beef too for this recipe for sure. The meat was marinated overnight with herbs; rosemarry, thyme, oregano and bayleaves. Freshly ground black peppercorn, fennel and cumin also lovely too for flavouring the beef. Do not add any salt to your beef because the salted meringue crust is very salty and just perfest to salting the beef.

Searing beef steak blowtorch herbs crust sirloin striploin salt crust beef roast

The beef need to be seared first before rosted in a salt crust. You can use a mad smoking hot sizzling skillet for do the tricks, b ut i’m using the blowtorch instead. You don’t want to cook the meat to the middle section, searing the beef means just want the other layer nicely browned.

Salt Crust Beef Roast sirloin steak in Salt baked sirloin salted eeg white puff meringue

The salt crust consist of one egg white from a very large egg or two (medium size egg) which is mixed with about 1/2 cup salt then whipped until stiff peak. This salted meringues crust is sufficient for about one pound (500 grams) of beef, You can add any  herbs or other flavouring agent too into the salted eringues as a seasoning that give flavour into the beef meat while  roasting it in the oven.  Put the whipped egg in the bottom of the roasting pan as a base, then put the herbs marinated and seared beef sirloin over it, after that apply another salt crust meringues to cover the beef completely  and evenly to sealed the moisture and make an even cooked roasted beef.

Beef Cover salt crust roasted eeg meringues herbs moist sirloin striploin steak caveman ancient lomo el trapo

This is the salted whipped egg wrapped beef sirloin after i compeletely done my job, i’really put myself into it feeling #PicassoWannaBe. Just make sure you didn’t missed a spot of uncovered beef. I also put some black mustard leaves over the salt crusted meringues for a presentation purpose.

Roasted Beef salt crust herbs oven baked sirloin steak rosemarry meringue striploin steakThe salt and herb wrapped beef sirloin then popped into preheated 220 C oven for about 20 minutes for about 400-500 grams of beef roast or until the internal temperature reached desireable doness.Eversince you can use a visual or tactile method for examine the roasted beef doneness, hence using the meat gauge or meat thermometer for do this job. The Internal temparature medium rare roasted  beef with warm pinkish red center & juicy tender texture is about 55–58 °C, 60 -65°C for medium well with firm less pink center and  more than 70°C for well done with firm gray center, but i really recomend the medium rare for the best juicy and tender roasted beef

roasted beef herbs salt crust sirloin rosemarry thyme oregano basil salted meringue oven baked steak

The salt crusted roasted beef is taken out of the oven after the internal temperature reach 58 °C because the internal temperature still increase about 3–5 °C (5–10 °F) after it is removed from an oven.  The salt crusted beef roast meat should be allowed to “rest” for at least 5-10 minutes before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving to the guess.

baked beef in salt crust roasted sirloin herbs salted crusted striploin

roasted beef sirloin salt crust with red pepper sauce burnt chili pesto

Salt Crust Wrapped Roasted Sirloin with Chili Pepper Sauce

After the salted meringues wrapped roasted beef sirloin for about 10 minutes, the beef can be carved and served with your favourite sauce, mine paired well to my favourite Red pepper and Chili Sauce. i also had several selection of Sauce for Roasted Beef :

  1. Beef Rendang Sauce
  2. Simple Gravy or Brown Sauce
  3. Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts
  4. Savoury Chocolate Sauce for Steak, Bbq and Grill
  5. Blue Cheese Butter with Chili Basil Caramelized Shallots
  6. Roasted Garlic Sauce
  7. Creamy Mushrooms Sauce
  8. Roasted Pepper Sauce
  9. Creamy Green Peppercorn Sauce
  10. Spicy Balsamic Vinegar and Shallots Jam
  11. Salsa Verde Sauce
  12. Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

Oven Roasted beef sirloin salt crust herbs striploin steak oven bakedsalt crust beef steak roasted sirloin lomo trapo oven baked striploin with herbs thyme rosemarry

Recipe Herbs Salt Crusted Roast Beef Sirloin:

Ingredients:

  • 2 pound whole Beef Sirloin Roast
  • 1 Tbsp dry rosemarry
  • 1 Tbsp thyme
  • 1/2 Tbsp oregano
  • a sprig of tarragon, finelly chopped
  • 2 Tbsp freshly ground black peppercorn
  • 2 tbsp olive oil
  • 1 tbsp mix Italian herbs *optional

Recipe Salted Meringue (whipped egg white for wrapping the roasted beef)

  • 4 egg white from 4 medium size eggs
  • 1 cup fine salt
  • a pinch of lemon juice/cream of tartar #optional (using for stabilized the meringues)

How to make Salted Meringues for Wrapping the Beef Roast:

  • Mix all ingredients in a mixing bowl
  • Whipped the egg whites with medium speed until stiff peak
  • Fold in the herbs (if you using)

How to Make Salt Crust Wrapped Beef Roast with Salted Meringues:

  • Mix the beef sirloin roast with olive oil, peppercorn and herbs, rub the beef all over , let it marinted for at least 1 hour or overnight in the fridge
  • Take out the sirloin beef roast and let it reach room temperature
  • Seared the beef in all surface with blowtorch or skillet, set aside and let it rest for about 10 minutes
  • Spread some of the salted meringues in the bottom of the pan, about 1 inch thick as a base for the beef roast
  • Put the seared beef sirloin roast over the meringues, then apply the rest of the meringues all over the beef
  • Roast in a preheated oven 220 C until the internal temperature reach 57 C for medium rare (remember the internal temoerature will raised 3-5 C after out of the oven)
  • Let the salt meringues wrapped roasted beef sirloin rest at least 10 minutes before carving to mantain it’s juice
  • Served the salt crust roasted beef sirloin with  your favourite sauce

Now were talking about Alergic, an allergy is an overreaction of the immune system to a substance that’s harmless to most people. But in someone with an allergy, the body’s immune system treats the substance (called an allergen) as an invader and overreacts, causing symptoms that can range from annoying to serious or life threatening. In an attempt to protect the body, the immune system of the allergic person produces antibodies called immunoglobulin E (IgE). Those antibodies then cause mast cells and basophils (allergy cells in the body) to release chemicals (including histamine) into the bloodstream to defend against the allergen “invader”.

alegon biskuit gluten free cookies

Tropicana Slim Alergon Cookies : Gluten Free!!!

alergon cookies biskuit anak alergi autis berkebutuhan khusus non gluten free

Tropicana Slim Alergon Biskuit Gluten Free: Less Calories!!!

The tendency to develop allergies is often hereditary, which means it can be passed down through your genes. However, just because you, your partner, or one of your children might have allergies doesn’t mean that all of your kids will definitely get them, too. And someone usually doesn’t inherit a particular allergy, just the likelihood of having allergies. But a few kids have allergies even if no family member is allergic. And a child who is allergic to one substance is likely to be allergic to others. It’s really painfull to see my niece who suffer from gluten, eeg, peanut and sesame allergy who always be craving for snack that she couldn’t stand for, hence no worried now; Tropicana Slim Alergon Biskuit gluten free cookies!

tropicana slim alergon biskuit gluten free alergi

Allergen Free Healty and Tasty Cookies: Tropicana Slim Alergon Gluten Free Cookies

Tropicana Slim Alergon Biskuit Gluten Free  is Gluten Free, organic and alergen free (nuts & eggs), made of selected best quality ingredients.  Tropicana Slim Alergon Biskuit Gluten Free is free of preservatives and unhealty junk ingredients you don’t even wanna known about. Tropicana Slim Alergon Biskuit Gluten Free packed with flavours and fibers  and save for alergic person even for any children with special need like autism, ADHD and down syndrome who need a gluten free diet. Tropicana Slim Alergon Biskuit Gluten Free also save for elders and imuno compromised person. What i love the most about Tropicana Slim Alergon Biskuit Gluten Free, it’s LESS CALORIES, one single portion of FIVE cookies only  100 Kkal, and it’s also DAMN DELICIOS!!!

Tropikana Slim Alergon Cookies Gluten Free biskuit aman alergi anak autis adhd

Tropicana Slim Alergon Biskuit Gluten Free Displayed on Supermarket

Tropicana Slim Alergon Biskuit Gluten Free available in any supermarket or mini market in your city in Indonesia, but you also can  purchased it online on Nutrimart and the next thing you’ll know that Tropicana Slim Alergon Biskuit Gluten Free delivered to your front door. Tropicana Slim is leading in healthy and less calories food product, you really wanna chech their stuffs, and it’s also taste goo, so you don’t worried sick about your weight while snacking.

micro herbs holy basil growing in window with salad plastic box cookies

Holy Basil Micro Herbs Sprouting in the plastic box of Tropikana Slim Alergon Gluten Free Cookies

The Tropicana Slim Alergon Biskuit Gluten Free cookies plastic box is really handy too. I even grown my holy basil micro herbs on it. Simply poke some holes in the bottom of the box, add dirt and holy basil seed, place it in indirect sunlight spot and watering it every two days, then the next thing you know is your gourmet micro herbs for Michelin Gourmet wannabe food presentation plating will be sprouting in the next 7 days.

Nutrisari W’dank Wedang Bajigur (Indonesia Coconut Milk-Palm Sugar-Pandan Drink), Beyond the Warmness of Indonesian Cultural and Hospitality

W'dank nutrisari wedang bajigurWedang Bajigur is a hot and sweet beverage native to the Sundanese people of West Java, Indonesia. Wedang Bajigur made of coconut milk and Palm sugar  with a little bit hint of of ginger and pandan for flavouring and some a small pinch of salt to improved the taste. Wedang bajigur is usually accompanied with traditional snacks such as steamed banana, boiled sweet potato or boiled peanuts. Nutrisari W’dank Bajigur  is the brand  of modern healthy instant wedang bajigur drink that achived Cultural Award from Ministry of Tourism of the Republic of Indonesia for preserving and promoting Indonesian Tradition and Cultures.

Nutrisari Wedang Bajigur w'dank indonesian traditional pandan santan coconut milk drinkThe richness and wide variaty of Indonesian culture and it’s culinary made  Nutri Sari as pioneer of Indonesian healty food industry wanna explore and exposed the healty Indonesian Traditional food through out the world. Nutrisari W’dank Bajigur launched on may 2013 to promoting the Indonesia traditional hot baverages in a sachet, simply to let the customer easier to access and made it what ever and when ever they want. Nutrisari W’dank Bajigur made of the best of spices of Indonesia, the warmness of Nutrisari W’dank Bajigur is exposed the hospitality and welcoming Indonesian people and leading the to beyond exquisite friendship.

What i really love the most about Nutrisari W’dank Bajigur, it’s LESS CALORIES then regular beverages, so don’t bother of it’s gonna ruined your perfect body image. Once pack of Nutrisari W’dank Bajigur contain only 80 kcal compare to the other junk beverages with tons of preservatives and other things you won’t known about which also contain double amount of calories then Nutrisari W’dank Bajigur .

recipe wedang bajigur indonesian warm coconut milk drink palm sugar pandan beveragesNutrisari W’dank Bajigur usually served hot or warm, a true definition of comforting beverages during the cold rainy season here in Indonesia. Nutrisari W’dank Bajigur made us Indonesian closer ro each other even more during the family evening conversation or during the simple break chatting among us the staffs in the hospital. My family had a certain way to served wedang bajigur; we used to served Nutrisari W’dank Bajigur with toasted rice and cenal-cenil. The raw rice is simply toasted until crisp and slighly browed to give an extra bite to the Nutrisari W’dank Bajigur. Cenal-cenil is a glutinous rice powder ball that priorly boiled until floating to give a nice chewy and bouchy texture. Making cenal cenil or glutinous rice balls is easy, simply mix 100 grams of glutinous rice with about 1 tbsp sugar or other non calories swetener with about 30 ml water and any kind of food grade food coloring agen, mix it until foldable, weighed into 5 grams balls and boiled it in gentle baubly water until floating and it’s that easy!

resep wedang bajigur nutrisari w'dank dinginNutrisari W’dank Bajigur got a nice polite sweet taste and kicking savoury and creamy coconut milk flavour on it,  a very nice scent of pandan leaves made it special even more.  Nutrisari W’dank Bajigur also can be served as a cold beverages in a modern ways with additional whipped cream topping as a common modern beverages which is popular to the youth generation these days. Nutrisari W’dank Bajigur brand also named W”DANK instead of WEDANG to made the traditional indonesian beverages closer to the youth generations.

wedang bajigur recipe coco pandan drink indonesian beverages nutrisasi w'dank bajigurServing Nutrisari W’dank Bajigur as a cold beverages is that easy too, i used to mix two sachets of Nutrisari W’dank Bajigur and blend it with 1 cup (about 150 grams) ice block and 50 ml water then blend it until smooth. The cold blended Nutrisari W’dank Bajigur  then served with homemade cenal-cenil or glutious rice balls, whipped cream topping then springkled with toasted rice, trust me it’s DAMN DELICIOUS modern ethnic drink.

nutrisari w'dank bajigur wedang dingin cold indonesian coco pandan palm sugar drink traditional sundanese baveragesNutrisari W’dank Bajigur is available everywhere here in Indonesia, all branch of modern mini market or traditional street vendor sold it there days,you also can purchase Nutrisari W’dank Bajigur online on Nutrimart for those non Indonesia Dentist Chef reader through all the world, Nutrisari W’dank Bajigur is available on Indonesian-Asian supermarket, or you can purchased Nutrisari W’dank Bajigur online on Amazon. So what you waiting for ??? have your own experience of Nutrisari W’dank Bajigur.

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Cheesy Spinach Herbs Crust & Spinach Puree)

recipe scallops rockefeller half shell baked cheese spinach butter breadcrumbs basil parsleyRecipe Scallop Rockefeller (Broiled Half Shell Scallop with Spinach Puree & Cheesy Herbs Crust Topping. This dish is  a scallops version of oyster rockefeller. Scallops Rockefeller is consists of scallop on the half-shell, topped with various ingredients (often parsley, basil and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled

baked scallops rockefeller half shell cheese gratin spinach butter parsley breadcrumbs basilrecipe baked scallops rockefeller gratin spinach breadcrumbs butter parsley basil pureeThe scallop rockefeller was named  after John D. Rockefeller, the most whealthy American multi billionaire at the time, for the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Scallop rockefeller topping is similiar to it’s relatives  french dish; Escargot ( baked snail with herbs butter)roasted scallops in half shell rockefeller broiled with cheese breadcrumbs spinach puree basil parsley

baked half shell scallops rockefeller gratin cheese spinach basil parsley butterMy scallops rockefeller got a little bit kick from the chili that i used within the topping. I can’t help it, my Indonesian licking always need some chillies for almost every dish. I make some dry chili relish by sauteeing the chopped shallots and garlic until browned and caramelized first, then i add finely chopped fresh bird eye chilli and stirred it well until all ingredients soften a little bit. The final touch is  add some anise flavoured liquor, eversince it’s not easy to get here in Indonesia, i’m using some white wine instead and add freshly grated star anise into it.

recipe scallops rockefeller baked half shell gratin cheese spinach butter chili basil parsley breadcrumbs

recipe scallop rockefeller broiled spinach cheese butter breadcrumbs crispy toppingThough many restaurants around the world serve dishes purporting to be oysters Rockefeller, chef Antoine’s claims that no other restaurant has been able to successfully duplicate the recipe. well, since the sighnature dish recipe is seems so sacret, competing restaurants have had to formulate their own recipes.

searing scallop using blowtorch seared scallopsNow, forget the authentic rockefeller sauce recipe, we’ll gonna made Dentist Chef scallops Rockefeller. The fresh, plump and representative size US scallops seared first using blowtorch flames to make a nice crust in the outside layer without any chance to cooked the internal meat. You can use a sizzling skillet too for searing the scallop, but it tend to cooked the scallop and it’s more likely to be overcooked once it baked or broiled.

scallops rockefeller topping gratin spinach butter parsley basil breadcrumbas cheese crispy breadcrumbs baked scallop in half shellThis is the scallops rockefeller topping ingredients; breadcrumbs, butter, chili relish, grated parmigiano reggiano cheese and green herbs. The green herbs is mixture of very finely chopped parsley, basil leaves and garlic chives. The chili relish is made of sauteed garlic and shallots with olive oil until browned and caramelized, finely chopped deseeded chili then added and sautee until nice and throughly cooked. The authentic rockefeller sauce usually contain anise flavoured liquor but i replace it by glazing the chili relish with dry white wine and a little bit of freshly grated star anise and let all the moisture evaporated before mix it with the breadcrumbs topping.

scallop rockefeller topping spinach butter breadcrumbs crisp chili basil parsley baked half shell us scallopsThe scallops rockefeller crust basic ingredients for making a crispy and crumbly topping for the baked half shell scallop is a finely chopped herbs, butter and breadcrumbs. All ingredients must be dry and had a very little amount of moisture, so it’s important you wiped away the fresh green herbs before chopped; in the other hand, the chili relish must be dry enought before added into the breadcrumbs  unless the crust topping will become soggy.

baked scallops half shell rockefeller spinach parsley gratin crispy butter spinach topping parmigiano reggiano cheese

Recipe broiled scallop rockefeller cheese gratin parmigiano reggiano rockefeller sauce scallops in shell with basil parsley spinach breadcrumbsI add extra grated parmigiano-regiano cheese to the topping to finish it before putting the half shell scallop rockefeller into the broiler oven. I love grated parmigiano-reggiano for topping any crust because it’s melted easily and act as a bonding agen for the topping. The grated parmigino reggiano cheese allow the moisture evaporates from the topping once it broiled in the oven. Do not to eager to add too many parmigiano reggiano cheese to cover the breadcrumbs topping, unless the moisture is locked and the result is soggy and pale topping covered on cheese crust.

scallop rockefeller recipe broiled half shell scallop with parsley spinach butter basil breadcrumbs cheese gratin

scallops rockefeller recipeThe authentic recipe for rockefeller sauce is remain as a secret eversince the founder chef Antoine’s refused to publicised the recipe, including denial the using of spinach on it. This secrecy even intrigues William Poundstone in Bigger Secrets in 1986 to analised it and found that primary ingredients were parsley, celery, scallions or chives, olive oil, and capers, hence i add spinach and also the fragrance green herbs for Dentist Chef version of scallops Rockefeller.

recipe scallop rockefeller spinach cheese gratin baked with parsley basil butter breadcrumbs topping

broiled scallops in shell rockefeller recipe cheese breadcrumbs crumbled spinach parsley basil butter topped scallopsMy version of scallops rockefeller got a base of scallops on the shalf shell, then a bed of butter favoured  chopped spinach placed on it. The plump and juicy scallops which is previously seared with blowtorch flames place, then topped with a mixture of green herbs infused butter and breadcrumbs that later broiled until crusted.

scallops rockefeller recipe baked half shell with parmigianno regiano cheese gratin spinach puree

baked scallops rockefeller recipe cheese spinach gratin breadcrumbs spinach butter parsley basil

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Spinach Puree and Basil-Parsley-Chives Breadcrumbs Crust) :

  • 24 half-shelled scallops
  • 1/4 cup chopped shallots
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped parsley
  • 1 teaspoon chopped garlic chives
  • 2 cups fresh baby spinach
  • 1 tbsp finely chopped deseeded Cayenne Chili Pepper
  • 1/2 pound (2 sticks) butter
  • 1/3 cup anise flavoured liquor (i replace with  dry white wine & grated anise star)
  • 1 cup panko bread crumbs
  • 100 gr grated Parmigiano Regianno cheese
  • 3 cloves garlic, finely chopped
  • 1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry
  • Salt and freshly ground pepper

Instructions:

How to Make Broiled Scallop with Spinach Herbs Crust (Scallop Rockefeller Recipe) :

A. Cleaning the Half Shell Scallops

  1. Scrub the scallop shell throughly with a plastic brush
  2. Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any  dirt and impurities
  3. Discard the innard and the roe, set aside
  4. Rinse the scallop meat thoroughly and season with salt and pepper, patted dry and set aside

B.Preparing the Scallop Rockefeller Topping

  1. Heat 1 tbsp butter in a sauce pan, sautee 1 tbsp garlic and 1 tbsp shallot until slighly brown, add the baby spinach leaves and stir until all spinach leaves wilted and the moisture evaporated.
  2. Put the spinach mixture in a chopping board and finely chopped it with knives or process it until fine in a food proccesor, set aside
  3. Heat up 1 tbsp butter in the pan, saute the remaining shallot, garlic and chili until slighly browned, pour the anise flavoured liquor and stir until the moisture evaporated, set aside.
  4. In another pan, heat 1 tbsp butter and add the galic chives, basil, and parsley then stir it until all leaves wilted, put the herbs mixture in a chopping board or process it until fine in a food proccesor, set aside.
  5. Mix half part of the spinach puree with the herbs mixture puree, combine it with the remaining butter, 50 grams of grated Parmigiano Reggiano cheese,chili relish, breadcrumbs with pastry cutter until mixed well

C. Making The Scallop Rockefeller:

  1. Patted dry the scallop, seared with blowtorch flames or with sizzling hot skillet
  2. Put 1 teaspoon of spinach puree over the scallop shell, then put the seared scallop over the spinach puree
  3. Topped the scallop with the herbs and spinach breadcrumbs mixture
  4. Put the remaining grated parmigiano-regianno cheese over the breadcrumbs
  5. Bake scallops in pre-heated oven of 220°C for 5-7 minutes until the herbs and spinach crumbs browned

Recipe Veal Sirloin Steak Sous Vide with Spicy Beef Rendang Sauce, Mashed Sweet Potato, Taro French Fries, Yam Chips & Sous Vide Carrot

veal striploin steak sous vide calf sirloin young beef steakVeal Sirloin Steak  Sous Vide with Rendang Curry Sauce, Served with Mashed Purple Sweet Potato, Taro French Fries and Sous Vide Carrot. The veal sirloin meat is packed with instant rendang spices paste and then vaccum packed in ziplock, slowly cooked until tender and succulent in a rice cooker pot waterbath in low temperature (around 57-58C) for 45-60 minutes, seared with blowtorch until the outside layer crusted and browned in both surface and then served with rendang gravy  sauce made from the liquid and spices on it’s ziplock bag.

veal striploin sous vide steak rendang sauce calf sirloin young beef recipe slow cooked

seared veal steak sous vide beef rendang sauce carrot mashed purple potato yam fries taro fried chipsVeal is the meat of young cattle (calves), in contrast to the beef from older cattle.  Veal is a gourmet ingredients and more expensive than beef from older cattle simply because it’s delicated and tender. I apreciate veal very much, my first veal recipe on my blog was a classic French dish Veal Teanderloin Escalopes, a thin sliced veal loin, lighly floured and fried with a little bit of butter then cooked with green peppercorn, stock and muchrooms. Because veal is lean or lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce.

veal striploin sous vide steak rendang sauce calf sirloin young beef recipe slow cookedveal sirloin recipe sous vide young beef striploin calfThe veal steak cooked and served with spicy rendang sauce. Beef Rendang Daging Sapi is Indonesian dry curry dish made of cutlet of beef that slowly cooked for several hours in a spicy curry until the spices and the coconut cream darken, dried and caramelized. This is simply why Beef Rendang along with Nasi Goreng (Fried Rice) in one of the most popular Indonesian dish through out the world. CNN even established rendang as number one of from World’s 50 Most Delicious Foods’ list. So today i make beef  steak with rendang sauce, so it’s a sort of fusion of western cooking techniques with Indonesian traditional dish. If you’ve got lazy about making rendang sauce like i did, you can purchased the Indonesian beef rendang spice paste at Amazon, there are several brand, but i really love Kokita brand rendang spice paste. But if you really got the patience, you should made this homemade Authentic Indonesian Beef Rendang Sapice Paste Recipe.

beef steak rendang sauce sous vide sirloin veal striploin calfsous vide beef steak veal sirloin calf striploin spicy rendang curry sauceSous-vide steak is a gourmet restaurant  popular preparation now. Sous vide is French cooking technique, the food sealed in airtight plastic bags in a temperature-controlled water bath 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. I’ve been try to Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. 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).

beef steak sous vide spicy curry rendang sauce veal sirloin calf striploinveal striploin sous vide steak spicy curry sauce calves sirloin slow cooked calfThe sous vide veal steak got evenly medium rare pinkish color from edge to edge eventhough i’m using rice cooker waterbath and ziplock bag instead of vaccum machines for making it. Damn i love sous vide cooking technique ! i can imagine if i got the real thing. Eversince i marinated the veal with the instant rendang dry spice paste overnight, the spices penetrated the veal all the way through and it’s taste pretty damn good even eaten itself without the rendang spice paste gravy. The delicate and tender veal beef striploin is marinated and packed with spicy rendang sauce spice paste. The hot and spicy instant rendang sauce blend well into a stunning dish, i can trace the chili, ginger, garlic and shallots, cardamon, caramelized coconut milk and many more spices in the middle of the veal steak once i chew it out. I guess marinating the veal beef with the spices is a very important step for making rendang flavoured beef steak.

veal sous vide steak sirloinveal steak sous vide striploin spicy rendang sauce calf sirloin hot curry mashed yam deep fried taro carrot confitI served the rendang spiced veal steak with crispy deep fried yam or taro french fries. Beside, i also add Mashed Japanese Purple Sweet Potato and sweet potato chips. The baby carrot cooked sous vide method in 90°C waterbath, eversince my rice cooker can’t retain that kind of temperature hence i’m using my beer cooler, just like my previous recipe Sous Vide Eel Fillet.

beef steak rendang sauce sous vide veal striploin calf striploin seared blowtorch taro french friesOnce you’ve purchased instant rendang spice paste, please read the instruction within the package, one sachet (60 grams) used to be seasoned 500 grams beef, so count yourself how much to season and marinade your beef steak. Watch the ammount of salt you’ve add to seasoned the veal steak because the rendang spice paste is quite salty. I marinade the veal sirloin steak ovenight in the fridge by putting it in a ziplock bag and then vaccum sealed it by submerging the ziplock bag in the water partially and then sealed it once the air is completely pushed out of the bag. I’m not adding any butter or oil into the beef steak because the instant rendang spice paste is already contain coconut cream.veal sirloin steak sous vide calves striploin calf rendang sauce indonesian curry beef steak slow cookedAs usual, i’m using my old rice cooker for sous vide this veal sirloin steak for about 1 hour in 57°C. Rice cooker is a very cheap consistance tools to mantain the waterbath temperature. My rice cooker sous vide waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot mouth with alumunium foil. This is learning by doing things, if you had a thermometer, you can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature. The heat source of my rice cooker is on the bottom of the metal pot, 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.

blowtorch searing beef steak veal sirloin calf striploin rendang sauce steakRight after i sous vide the rendang spice marinated veal for 1 hour in 57°C  rice cooker waterbath, i take it out of the ziplock bag, drained a little bit and then seared it with blowtorch until the outside layer in both surface is slighly charred and browned.

veal steak sous vide sirkoinSorry guys, i had to make this teasing photograph of veal steak first cut, it’s evenly medium rare from edge to edge with delicious and charred outside layer and also very thin overcooked gray band mess. The veal steak is beautifully pink and very juicy eversince sous vide method is slow cooking process which the best wat to retain the moisture within the steak. Almost none of the moistutre loss during the sous vide method, there’s only flavour exchanced inside the vaccum packed ziplock bag.

striploin steak sous vide veal sirloin calf pan seared blowtorch

veal striploin steak sous vide beef rendang sauce calf striploinRecipe Veal Sirloin Steak Sous Vide with Rendang Spice Paste Gravy Sauce:

Sous Vide Veal Steak Recipe :

  • 1 Pounds (1/2 kg) veal sirloin steak (about 2 piece steak 250 grams each)
  • Salt and pepper to taste*optional, (you may not using any salt if the rendang spice paste is quite salty)
  • 1 Sachet Instant Rendang Spice Paste (about 60 grams), this is the Homemade Rendang Daging Spice Paste Recipe
  • 2 tbsp butter*optional
  • Ziplock plastic bag

For Serving: Sous Vide Carrot, Mashed Japanese Purple Sweet Potato, Deep FriedTaro French Fries

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Season the veal striploin steak generously with rendang spice paste.
  • Put the veal steak in the ziplock bag, (if using add the butter into the bag)
  • 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, let it sit in the fridge for at least 6 hours or ovenight.
  • Place ziplock packed rendang seasoned beef sirloin veal steak  in the preheated rice cooker waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
  • Let it sit in the waterbath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sous vide veal sirloin steak bag from the rice cooker waterbath, set aside until it reach room temperature
  • Pop the veal sirloin steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
  • Sear the sous vide veal sirloin steak until perfectly browned and charred using blow torch flames, let it rest for at least 5 minutes before served
  • Served the rendang spices marinated veal sous vide steak with taro fries, sous vide carrot, mashed purple sweet potato and chips

Recipe Veal Rendang Gravy  Sauce:

  • 1 tea spoonfull  all purpose flour
  • All the liquid and remaining rendang spice paste in the sous vide ziplock bag
  • 2 tbsp butter
  • about 1 cup  veal/beef stock

How to Make Veal Brown Sauce or Gravy:

  • Heat the butter in a heavy bottom sauce pan until melted, then add the flour
  • Stir it and let is slighly bublly and slighly brown, lower the temperature then add the liquid and remaining rendang spice paste
  • Stir it completely until no lump on it, bring it to boil and turn off the heat

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