Salmon Marinated in Saffron Curry (Sous Vide) Served with Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry)

salmon curry recipe saffron marinated filet salmon trout fish sous vide coconut cream yellow spicy curry

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Green papaya, Pumpkin & Chayote Shoots)

Salmon with Spicy Saffron Curry over Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry). Filet of Norwegian salmon fish, marinated in coconut curry spice paste with saffron, slowly cooked in low temperature sous vide waterbath than served in a bed of vegetables curry.  This is a healthy, tasty and elegant salmon dish, packed with bursting flavour, contain high protein, fibers and nutritional values. If you want the salmon fish & vegetables curry contain less calories you can use skim milk or less fat yogurt instead of coconut milk or cream for it.

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Salmon with Saffron Curry, Served in a Bed of Spicy Vegetables Curry

Saffron with Salmon Fillet, hmm Saffron made everything cooked with it more delish and fancy right ? so saffron and salmon isn’t it’s sounds tempting already ?  The saffron curry paste for marinating the salmon fish is similiar with my Indonesian Beef Rendang spice paste, but i replacing the turmeric with saffron thread. Using genuine Spanish saffron for my salmon fillet curry sous vide bring the simple dish to the next level of taste.

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Genuine Saffron Saffron for Best Color & Fragrance

salmon saffron curry sous vide recipe trout salmon fillet marinated beer cooler waterbath

Salmon Sous Vide with Georgeous Spanish Saffron Curry Paste

I’m using beer cooler & ziplock bag for my sousvideurried salmon fillet, just like my previously Sous Vide Eel Fillet Recipe and Sous Vide Salmon Fillet Stuffed with Tofu Curd Recipe. Instead of beer cooler, any kind of heat insulating chamber is good to go for sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire salmon fish fillet and also mantaining the waterbath temperature for extended periods of time.

salmon fillet curry saffron recipe chayote shoots sayur lodeh pumpkin

Sous Vide Salmon Fillet Saffron Curry

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor 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 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables.

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Curried Salmon Fillet Sous Vide with Saffron & Spicy Vegetables Curry

Sous vide salmon curry or other fish fillet with beer cooler is a very simple; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it into the beer cooler waterbath, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 20 minutes soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

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Salmon Marinated in Saffron Curry & Vegetabled Curry

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Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

The best ingredients for low temperature sous vide salmon is sashimi grade salmon or vaccumed packed and flash frozen salmon fillet because the low temperature waterbath (40-50C) in sous vide method won’t killed all kind bacteria spores or parasit, especially this salmon fillet served in mi cuit or french style half cooked, so i suggest this low temparature salmon sous vide should never be served to immune compromised individuals like baby, elderly or pregnant woman. like i mention before, low temperature cooked salmon need prolonged period of cooking, so it won’t reach the savety zone without compromising the texture into mushy mess.

salmon curry sous vide beer cooler recipe saffron marinated coconut milk curried trout fish fillet

Barely Cooked Salmon Saffron Curry “mi cuit” or “half cooked” in French

The salmon fish fillet saffron curry cooked in 45°Celcius beer cooler waterbath for 45 to 60 minutes maximum until it mi cuit or French style “half cooked” salmon with succulent, tender and a little bit flaky. Loot at the color of the saffron curry marinated salmon fillet above, it’s moist, orange and barely cooked. The sous vide method retains the salmon fillet vibrant orange color, its briny juices, and produces a soft texture and nothing like tough, dry, greyish, and flaky fish in agressive high heat traditional cooking.

salmon spicy coconut curry saffron chili turmeric

Salmon curry saffron sous vide chayote shoots curry sayur lodeh

Georgeous Vibrant Yellowish Orange Color of Low Temperature Sous Vide Salmon in Saffron Curry Paste

Never cooked the salmon fillet in sous vide low temperature waterbath more than 60 minutes because it will compromised the salmon texture into mushy and losen it’s succulent texture. The maximum temperature for cooking salmon in sous vide is about 55°C because higher temperature will be contract and expelled the water content within the fish flesh and made the salmon become dry and too flaky.

crispy salmon skin fried crackling trout fish skin sous vide salmon saffron curry

Crispy & Crackling Pan Fried Salmon Skin

I fried the salmon skin until crispy and crackling. To make a stunning presentation of straight fried crispy salmon skin is easy, first you should have a scalled salmon skin and a non stick fry pan. Heat a little bit avocado oil on non sticky pan than seared the scale side down of the salmon skin, just before the salmon skin wringkled, i put some flat heavy goods (porcelain ramekin, small caseroll, etc) over the salmon skin to press the skin down and prevent it wringkled. Let the salmon skin pan fried slowly until crispy with a very gentle heat. Don’t forget to spray some oil too on the surface of the heavy thing you put over the salmon skin to prevent the skin sticking. Once the salmon skin scales side is crispy, you need to flip it out and finish to crisp up the other side.

spicy curried salmon fillet saffron chili turmeric coconut milk marinated trout fish fillet sous vide

Salmon Sous Vide with Sayur Lodeh Pedas

Sayur lodeh is an Indonesian vegetables in coconut milk curry, a herritage of Javanese cuisine. The coomon vegetables for sayur lodeh ingredients are young green jackfruit, eggplant, chayote, melinjo beans, pete or green stinky beans and leafs, long beans, green chili pepper, tofu and tempeh, which cooked in pale white coconut milk soups. This sous vide salmon curry served with sayur lodeh vegetables curry inspired by Chef Degan from  Letter D Cuisine & Bar Jakarta, he served the sous vide salmon mi cuit in a bed of white curried sayur lodeh and then served with some culinary foam made of the sayur lodeh broth.

recipe salmon curry saffron coconut cream sous vide trout fish fillet chayote pumpkin shoots recipe

SalmonSous Vide with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

My sayur lodeh pedas consist my absolute comfort vegetables with is chayote, chayote shoots and pumkin. I also add some diced young green papaya on it. The spice paste for sayur lodeh recipe contain shallot, garlic, candlenut, coriander, kencur or sand ginger powder, dried shrimp paste, salt and sugar. The redish-yellowish sayur lodeh is made with ground turmeric (or saffron) and chillies pepper , that’s why the additional name pedas or “hot” derived from.

salmon spicy curry with chili saffron turmeric chayote long bean pumpkin shoots

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag), Served with Sayur Lodeh Pedas

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag) :

  • 1 Pound (500 gr) skinless salmon fillet, cut into 2 portion
  • 1 tbsp saffron curry spice paste (the spice paste recipe HERE)
  • 1/4 gram genuine Spanish saffron, crushed with mortar & pestle a little bit
  • 1/2 tbsp kaffir lime juice
  • Salt and pepper to taste
  • 30 ml extra virgin olive oil
  • Ziplock plastic bag

Garnish : Poached chayote shoots, crispy salmon skin & confit cherry tomato

How to Make Sous Vide Salmon with Saffron Curry Paste:

  • Season the salmon fillet  generously with kaffir lime juice, saffron curry paste, salt, and pepper, rubbed the seasoning and let it sit marinated in the fridge for at least 30 minutes.
  • Springkle some more genuine Spanish saffron until it covering the salmon fillet generously
  • Put the saffron curry marinated salmon fillet in a ziplock bag and then pour the olive oil
  • 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 ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 45°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
  • Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
  • Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit, keep it warm until served
  • Served the the Saffron Curry Marinated Salmon Fillet Sous Vide with Sayur Lodeh.

Sayur Lodeh Pedas Recipe (Indonesian Spicy Curried Vegetables)

Ingredients:

  • 1 tbsp vegetables oil
  • 1 cup diced chayote
  • 1 cup chayote shoots
  • 1 cup diced tofu
  • 1 cup diced tempeh (optional)
  • 1 cup green bean (cut into 3 cm )
  • 1 cup diced young green papaya
  • 200 ml coconut milk
  • 1 L chicken or vegetables stock
  • 1 dried Indonesian bay leaves (daun salam)
  • 400ml can coconut milk
  • 1 lemongrass, bruised
  • 1 tbsp palm sugar

Sayur Lodeh Spice Paste:

  • 6 cloves red shallots
  • 3 cloves ginger
  • 1 tsp corriander
  • 3 red chilies pepper
  • 1/4 tbsp cumin
  • 3 cm turmeric
  • 3 cm galanggal

How to Make Sayur Lodeh Pedas (Indonesian Spicy Curried Vegetables)

  • Heat up the vegetable oil in a wok pan, saute the spic paste until fragrance
  • Put the lemongrass & bay leaves into the spice paste and continue to stir another 2 minutes
  • Pour the vegetables broth, the coconut milk, tofu, tempeh and the rest of the vegetables (except the chayote shoots) into the pan
  • Boil and simmper until the vegetables in throughly coked & tender
  • Just before serving, add the chayote shoots and heat a little bit unil it cooked
  • Served the Sayur Lodeh Pedas with Sous Vide Salmon Fillet Marinated in Saffron Curry Paste

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Homemade Goat Prosciutto (Violino di Capra) Dry Cured Whole Leg or Ham of Mutton with Natural Nitrate

homemade goat prosciutto capra dry cured mutton whole leg ham goat charcuteria from scratch

Homemade Goat Prosciutto (Air Dry Cured Whole Goat Leg or Ham)

Homemade Goat Prosciutto, Prosciutto di Capra  or Violino di Capra Recipe. Prosciutto is Italian ham made of bone-in hind leg (usually pork) which marinated in spiced and salt cured then hung to air-dried cured for several months. Capra is Italian word for goat or mutton; so Prosciutto di Capra is air-dried and salt cured (cold smoked) goat leg or ham. This homemade goat prosciutto is also cured without any preservative or curing salt (NO pink salt or salt petre)

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Homemade Goat Prosciutto (Air Dry Cured Whole Goat Leg or Ham)

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Unpopular Delicacy Goat Prosciutto di Capra

Goat prosciutto is not as well-known as the pork prosciutto, even in Italia it’s rarely served nowdays.  I’ve never seen any deli store here in Indonesia sold any goat prosciutto before and it’s challenging me even more to made it. Eversince I’ve made several whole meat muscles charcuterie before, i think finding the right goat leg for making the prosciutto di capra is my only issue.

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Homemade Goat Prosciutto, Nicely Cured Mutton Ham!

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Goat Prosciutto a.k.a Violino di Capra

Homemade Goat Prosciutto isn’t that hard to made if you got the passion on home curing charcuterie, i mean any amateur kitchen can made it, but sure it need some patients and precision steps to made the goat ham prosciutto edible. A little bit of passion can create a far better delicious prosciutto than any professional deli store products ever sold. Homemade charcuterie or dry curing is so easy; salting, washing (sometimes cold smoking) and then the final air dry curing. This is some of my previously charcutterie project;

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Goat Prosciutto (Salt Cured , Cold Smoked, Air Dried Whole Goat Ham)

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Prosciutto di Capra

Goat prosciutto is considered delicacy for its mild gamey, sweet and yet tender delicious because it’s made from very young or junvenile goat that unless the prosciutto will be tough and rubbery. Prosciutto di capra usually made from about 6 months to 1-year-old goat hind leg weighed about 1 to 1.5 kg and no more than 2 kg each. Goat prosciutto will be hung to air curing for about two to three months untill it lost about 30% its original weight after salt cured. Goat prosciutto can enjoyed  for a long day since it can last for months or even years. Some would love to inoculate a good white mould in the exposed meat to make it last longer.

homemade prosciutto recipe goat violino di capra ham whole leg dry cured smoked mutton dry charcuterie

Goat Prosciutto; Nicely Vivid Red, Well Done Curing Celery Seed & Juice!!!

To maintain the red meat color and prevent spoiling and poisoning from botulism, prosciutto cured with nitrites like salt peter (sendawa) or potassium nitrit. The nitride oxide bonded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. These process get even better when the water is drained out from the flesh. I used to used salt petre to my charcuterie project, but eversince i’m concerning about the health hence I’m using the natural form of nitrate from celery juice & celery salt for making this goat ham prosciutto.

prosciutto di capra goat ham dry cured whole mutton goat lamb leg homemade charcuterie

Vivid Red Sliced Goat Prosciutto, Cured with Natural Nitrate of Celery Seed & Celery Juice

Measure the weight of your beef then calculate the sea salt weight (3 %) and the pink salt weight (0,1%) needed to curing the goat leg prosciutto di capra . If  you using salt petre for making prosciutto  it’s recommended ammount is 500 ppm (part per million) or 500 mg for one kg of meat. Unfortunately, i didn’t know about the correct ammount of nitrate on celery salt and juice for properly cured this prosciutto but judging from the satisfying result i guess my recipe is quite correct.

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Homemade Goat Prosciutto

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Sliced Goat Prosciutto

I mention before that home curing goat prosciutto need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and possibly causing death, no kidding!!!. Before you considering to made your homemade lamb pancetta or any other air dry cured meat, you should know about the safety about curing  first. You NEED NITRATE, that’s for sure because it’s the only known additive that effective to prevent the Clostridium botulinum growing.

thin sliced prosciutto homemade goat violino di capra dry cured smoked goat mutton lamb ham

Prosciutto di Capra, Salt Cured Cold Smoked and Hung Dried Whole Goat Hind Leg

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Thinly Sliced Goat Prosciutto

Making homemade goat prosciutto is very fun to me, if you ask me why I’m curing my own goat prosciutto, my simple answer is; why not ? Beside the fact it’s must be very expensive to purchased and imported  genuine Italian prosciutto di capra, i also simply can control all ingredients and adjust the taste according to your own personal licking. For example, i add a little bit Szechuan peppercorn to my homemade prosciutto to satisfied my asian descent taste buds and you won’t get any of it in the store.

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Thinly Sliced Goat Prosciutto with Lettuce Salad

Properly prepared goat prosciutto is  save to eaten raw as thinly sliced appetizer on charcuteries platter alongside other homemade cold cut charcuterie. Goat prosciutto  usually served uncooked or raw with greens leaves  salad and vinegar or lemon juice dressing. Beside that, prosciutto can be served as sandwich filling, rolled in the veggies and roasted and many more.

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Bruchetta with Goat Prosciutto, Mild Cream Cheese , Kalamata Olives Puree, Preserved Artichoked, Mustard Leaves and Blossom, Crab Clawn Herbs, Pickled Garlic & Green Pepercorn, & Crushed Pink Pepeprcorn

I also made some bruchetta whith my homemade goat prosciutto. Crispy oven toasted french baguette, spread with some mild cream cheese and kalamata olives puree, then topped with  preserved artichoked and finished with some micro greens mustard leaves and blossom, micro crab clawn herbs, pickled garlic & green peppercorn, & crushed Pink pepeprcorn

crispy fried prosciutto bruchetta mayonaise goat ham fried violino di capra My grandma won’t eat any uncooked meat, not even my raw delicious cured goat prosciutto, so she decided to crisp up the goat prosciutto by fried it up with some avocado oil and enjoy the crispy proscoutto like a fried goat bacon, lol

violino di capra prosciutto goat leg dry cured mutton ham

Violino di Capra a.k.a Violin of Goat

Violino di Capra or literary translated as violin of goat is the Italian names for goat prosciutto. It ‘a leg of ham made from goat and the name derives not so much from the cured ham shape as from the characteristic way of holding it for slicing. It is placed on the arm like a violin and sliced thinly using the knife as a bow

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Slicing Goat Prosciutto

Slicing a goat prosciutto or violino di capra is quite challenging for me. First you need to sharpen your knive to get a thinner sliced prosciutto. I’m using small boning knives, i sharpen it using automatic knife sharpener and it’s almost as sharp as surgical scalpel knives. If you had the prosciutto holder, use it to secure and fixation it, but if you didn’t have any, use your left hand to hold it tight while  you slicing the prosciutto horizontally. Slice the prosciutto as thin as possible with a gentle and confident movement, well my grandma gladly do this job for me; at least for the photograph session, lol

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Thinly Carving the Goat Prosciutto

Now this is How I Make My Goat Prosciutto or Violino di Agnello from scratch!!!

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Young Goat Leg from 8 Months Old Goat Leg Weighed About 1 Kg, The Best Ingredients for Making Goat Prosciutto

1. Select the Goat Leg;

Prosciutto di capra usually made from young goat, i personally order 8 months old goat leg weighed about 1 kg for each of it. DO NOT EVER WASHED THE GOAT LEG WITH WATER or it will be had a very strong gamey aromas. Properly trimming the sinew as much as possible is essential to the rich taste and properly cured prosciutto. Clean the goat leg from any debris or remaining fur and trimmed the remaining blood debris or stain. You can pushed the leg a little bit to drain remaining blood then wipe it out with paper towel.

2. Salt Curing the Goat Leg

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Young Goat Leg, Celery Seed-Spices-Salt & Celery Juice = Homemade Goat Prosciutto

The spices and herbs used for making the goat prosciutto differ according to the traditions and your personal preferences. For making my homemade prosciutto do capra i’m using a combinations of nutmeg, celery seed, Szechuan peppercorn, fennel seed, cumin, cardamon, sage, tarragon, juniper berries, black pepper, bay leaf, cloves, thyme, oregano, and rosemary. For the salt, i’m using homemade sea salt that i processed with the spices and herbs until fine powder to made it penetrate better to the meat. The natural nitrate preservatives source for making this goat prosciutto is the celery seed and the celery juice that i added into it.

3. Salt-Dry Curing (Plus Cold Smoked) The Goat Leg

making prosciutto goat celery juice seed natural nitrate charcuterie amateur kitchen recipe violino di capra

Salt Curing Goat Leg with Natural Nitrate

The hind leg or ham of the goat salted and cured with the celery juice, salt and seasoning for about 14 days, depend on your goat leg size. During this time the goat leg ham is sit in the refrigerator and gently pressed to drain all the blood that remains  in the meat and flipped over every day.  After the curing process, the goat leg is carefully washed in running water,  patted dry and hung in a dark, good-ventilated environment.  At this point, you can cold smoked the cured goat leg a little bit to improved the taste and induced the smokey flavour on it before hung it to air cured. The  humidity and temperature of the enviroment is the key success of making a good quality of goat prosciutto. The best environment for making cured meat is cold climate with low humidity. The goat prosciutto  is then left until dry and loosen  30 percent of it’s weight, so make sure you notes the weight of the cured beef before you hung it and calculate the 30 percent loss from the freshly cured goat leg weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or prosciutto.

how to make prosciutto recipe  goat ham from scratch dry cured goat leg violino di capra

Recipe Homemade Goat Prosciutto (Violino di Capra)

Recipe Homemade Goat Prosciutto (Violino di Capra) with Natural Nitrate Preservatives (Celery seed & Juice) :

  • 1 small goat hind leg (about 1 kg)
  • 3% sea salt (30 grams) *add more if necessary
  • 1 tsp celery seed
  • 50 ml celery juice (from about 1 1/2 cups celery leaves and little stem)
  • 1/2 tbsp freshly grounded black peppercorn
  • 1 tsp of rosemary
  • 1/2 tsp of Szechuan peppercorn *optional
  • 1/2 tsp juniper berry, coarsely ground
  •  2 tbsp of mix italian herbs
  • 1 tbsp brown sugar

How To Make Homemade Goat Prosciutto (Violino di Capra):

  • Clean the goat leg from any debris, pushed out the remaining blood and patted it dry with paper towel
  •  Rub the celery seed, spices and salt mixture to the goat leg, make sure all the surface is coated with salt mixture evenly
  • Pour the celery juice over the goat leg and massage it all over the surface, put it in a ziplock bag and pushed out the air to sealed it properly
  • Let the salted goat leg cured for about 14  days, in the refrigerator flip it over every  day.
  • Gently press the cured goat leg by putting some weight over the ziplock bag.
  • When the curing process is done, your goat leg should be slightly flattened and firm to touch
  • Washed the cured goat leg gently in running cold water to dissolved the remaining curing salt
  • Pat it dry with clean paper towel
  • Washed it a little bit with red wine vinegar*optional
  • Rub it with a freshly ground black peppercorn*optional
  • Measure and note the weight of your cured goat leg
  • Hang it in your refrigerator (make sure you set it in dry mode)
  • Ater hung 1 day in the fridge, you can cold smoked for about 2 hour *optional
  • Let the goat leg dry cured into prosciutto for about 2 months up to 12 months
  • Make sure you watch the weight loss
  • Your goat prosciutto or violino di capra  is ready when it loosen 30 percent of it’s freshly cured leg weight, but if you want it develop more flavour let it cured for longer period of times.
  • You can either serve it raw on salad or cook it in your pasta, your choice

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Resep Daging Se’i Asap Khas Nusa Tenggara Timur, Hot Smoked Cured Meat (Beef, Pork, or Venison Deer)

resep daging se'i asap sapi babi ntt hot smoked beef pork venison meat strips

Daging Se’i, Indonesian Hot Smoked Cured Meat Bacon from East Nusa Tenggara Island

Daging Se’i is an Indonesian style bacon from East Nusa Tenggara Island, an authentic dish of Rote descent people. Daging sei derived from the word daging which is meat and se’i that means thin strip sliced, so daging sei is  thinly slide meat strip that hot smoked until dried and throughly cooked. Daging se’i mostly made from a pork or beef, but the anchester used to made daging se’i from wild boar or games venison deer.

resep daging sei babi asap ntt kering warna merah hot smoked cured pork tenderloin recipe

Daging Sapi Sei Asap, Indonesian Hot Smoked Cured Beef

Daging sei babi or hot smoked pork meat is iconic food souvenir from Kupang City, you ain’t travelling to East Nusa tenggara Island unless you give daging sei babi a try. Daging babi se’i also the most popular food souvenir people expecting if you’ve got a chance to travelling there. For those who can eat pork such local moslem tourist, you can taste the daging sapi sei or hot smoked beef instead the pork because there’s also several halal daging sei restaurant there.

resep daging sei sapi asap kupang ntt cara membuat daging asap bow to make hot smoked beef meat recipe

Homemade Hot Smoked Beef

Daging se’i  or hot smoked beef, pork or venison meat  traditionally only contain with salt and salt petre as seasoning, that’s it!. The smokey flavour is what made it taste specials. Nowdays, manufactured bacon usually stuffed with tons of preservatives and stuffs you even don’t wanna know about, but this traditional daging sei asap is usually remain contains that simple ingredients, the only additional ingredients usually added is mono sodium glutamat (MSG) and i bet it’s still much more healthier than the store brough smoked bacon.

hot smoked pork tenderloin recipe cured meat resep daging asap sei kupang nusa tenggara timur

Daging Sapi Sei, Cured Hot Smoked Lean Beef

Daging sei making is begin with the selection of the meat first; what ever kind of meat you want to made daging sei; beef, pork or venison, make sure  you choose the lean cut. The loin, the eye round or the silverside of the beef, pork or venison usually using for this recipe. Removed any silver skin, fat or sinew because it’s will not be rendered  from the low temperature hot smoking. The meat then sliced into 1 inch maximum thickness then seasoned and cured with spices, salt and salt petre. Traditionally, the seasoned meat is hung first in a perforated sack to let the dripping liquid running out off the meat during the curing process for at least 6 hours. Once the cured meat had a firmer and dry texture, the meat then hung and exposed with air to develop a pellicle for another 4 hours before ready to hot smoking.

resep sei babi kupang daging babi asap ntt hot skomed pork tenderloin cured from indonesia

Beef Tenderloin Hot Smoked Meat, Daging Sapi Sei Asap Has Dalam

Sei daging asap usually using native wood called kayu kosambi (Schleichera oleosa). Kayu Kosambi is called Ceylon oak in English, Malay lac tree or Macassar oil tree contain essential A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants alongside other formaldehyde, acetic acid, and other organic acids,, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. But i can’t find any of kosambi wood nearby, so i’m using mangoo wood instead .

recipe beef hot smoked cured meat red resep daging sapi asap sei merah khas kupang nusa tenggara timur

Damn Delicious Daging Se’i or Hot Smoked Cured Meat from East Nusa Tenggara

For hot smoking you need to inisiate the fire first and let the block of dry wood turned into charcoal first. Never let the fire had any contack with the meat you want to hot smoked, so i keep enough distance beetween the meat with the firing wood. Once the wood turend into red charcoal, you can put it in the smoking chamber or a simple grill  like me.  Put the meat in a metal net with at least 15 inches from the charcoal, you want the smoke that cooked the meat, not the direct heat from the charcoal.

cara membuat daging sei se'i asap ntt babi sapi rusa

Starting the Charcoal by Firing the Wood Block Away from The Meat, DO NOT LET THE DIRECT HEAT from CHARCOAL CONTACT the Meat

Once your charcoal is ready, now let’s begin  to make the smoke, shall we ? The smoke can be initiate by putting some dry wood chips that priorly soaked in water for about 10 minutes to enchanced the smoke formation. The other method is using fresh green leaves, you can lay the green leaves over the charcoal and let the magic happen.

hot smoked cured meat beef strip grilled barbeque pork tenderloin venison recipe resep daging asap sei babi sapi ntt

Once the Charcoal Ready, Scatter The Soaked Woodchips to Generate the SMOKE and let the SMOKE Gently Cook The Cured Meat

Hot smoking process is between 165 and 1850 Fahrenheit (73-85C) and this temperature is definitely cooked the meat .”Hot smoking exposes the foods to smoke and heat in a controlled environment.. Although foods that have been hot smoked are often reheated or cooked, they are typically safe to eat without further cooking. Within this temperature range, foods are fully cooked, moist, and flavorful, if you let the temperature raised more than 185 °F (85 °C), the meat will shrink excessively, buckle or even burned.

resep daging sei babi asap sapi khas ntt kupang pembuatan daging asap hot smoked meat cured pork tenderloin beef meat

Homemade Hot Smoked Beef or Daging Sapi Sei Asap

My brother in law is running a Pentacostal Church in Sungai Lilin, about 3-4 hours drives from my place in Palembang City. My sister’s house  had a very wide yard so nobody will probably complain about the smoke if we held a barbeque party there, so i love to practice my barbeque skills there. Several members of the church congregation had Nusa Tenggara descent, so i’m lucky to practice making daging sei with their family secret recipes and techniques.

resep daging sei babi asap ntt kering warna merah hot smoked cured pork tenderloin recipe

Recipe Hot Smoked Meat or Daging Se’i from Kupang City

I’ve try making daging sei or hot smoked meat bacom from beef, pork and also venison deer meat and it’s turned out really good. My favourite is the venison or daging sei rusa. I love the flavour and the texture, smokey and natural mild gamey flavour of venison deer meat is really got my taste buds.

resep sei daging rusa asap hot smoked venison meat dear cured tenderloin

16 Pounds Hot Smoked Beef, I kinda Nailed it !!!!

This is hot smoked beef or daging sapi sei, my big sister “trick” me to made this for her gathering party. This is 16 pounds of beef that i cured with a very simple salt, sugar, garlic and red coloring agent. I’m using red yeast rice powder for the curing marinade. I’m not using any salt petre for my hot smoked beef because it won’t be last for more than next 2 hours and definitely did’t need to be preserved with salt petre or other nitrate preservatives.

resep sei daging sapi asap kupang ntt recipe hot smoked beef tenderloin cured meat

Daging Babi Sei or Hot Smoked Wild Boar Meat

This is daging babi sei or hot smoked pork that i made several days after making the daging sapi sei or smoked beef. I’m using wild boar tenderloin meat for this recipe and i kinda like this even more compare to the commom farm raised pig. Hot smoked wild boar is taste nutty, sweet and very succulent and tender, i’m not a fans of lean meat but i’m really digging this .

resep sei daging babi asap kupang nusa tenggara timur smoked pork meat cured dry

Daging Rusa Se’i, Hot Smoked Cured Venison Deer Meat

This is daging rusa se’i asap or hot smoked venison deer meat. This smoked venison deer bacon made from wild Sambar Deer meat (Cervus Unicolor), Sumatra island native large deer with large and rugged antlers with uniform brown to dark grey colour. Sambar deer meat is considered as delicacy and also healthy choice of meat because it high in protein and low in cholesterol and trans fat. I like the venison deer steak simply because i like it’s natural light gamey flavour and if you lucky enough the traditional market in Sungai Lilin  provide venison deer meat occationally.

resep sei daging asap babi sapi rusa khas nusa tenggara timur ntt recipe hot smoked pork beef venison deer cured meat

Daging Se’i Masakan Daerah Khas Kupang Nusa Tenggara Timur

Daging Se’i atau Se’i adalah daging asap tradisional suku Rote di Provinsi Nusa Tenggara Timur. Daging sapi, babi ataupun rusa dibumbui dengan garam dan sendawa, digantung selama 6 jam (kyuring) didalam karung berpori agar cairan dapat keluar dari daging, lalu diasap dengan kayu bakar yang berjarak cukup jauh sehingga panas dari asap yang mematangkan daging tersebut bukan lidah panas api secara langsung. Daging sei dapat dimakan langsung, tapi  jika sudah disimpan beberapa hari, harus digoreng lagi, atau dimasak dalam tumisan bunga pepaya ataupun sayuran lainnya.

daging sei asap ntt babi asap hot smoked pork recipe cured tenderloin

Resep Daging Sei Asap Khas Nusa Tenggara Timur/Kupang

Resep Daging Sei Asap Khas Nusa Tenggara Timur/Kupang :

Homemade Hot Smoked Meat Bacon (Beef, Pork, Venison) Recipe:

Ingredient:

  • 1 kg lean meat (beef or pork or venison deer)
  • wood block, for making charcoal (you can use charcoal )
  • woodchips, soaked in water for 10 minutes for generate the smoke

Homemade Curing Smoked Beef Recipe:

  • 1/4 tsp *sendawa/ salt peter/ curing salt
  • 2 tbsp salt
  • 1 tbsp brown sugar*optional
  • 1 tbsp garlic powder*optional
  • 1/2 tsp nutmeg*optional
  • 1/2 tsp cardamon*optional
  • 1/2 tsp rosemarry*optional
  • 1/2 tsp blackpeppercorn*optional
  • 1/2 tsp  caraway*optional
  • 1/2 tsp red food coloring (i’m using red yeast powder)*optional

Cara Membuat Daging Sei Asap Khas Nusa Tenggara Timur :

How to Hot Smoked Meat Bacon from Scratch:

  • Mix the meat with the curing ingredient, let it rest in fridge for at least 12 hours, discard the dripping liquid, patted dry.
  • Once the meat is already cured, the texture will be firmer and the color turned darker
  • Hung or exposed the meat with fan, let the it the outside layer form a dry pellicle before hot smoking process
  • Meanwhile, fire the wood block or charcoal until ready, put the wire netat least 45 inches above the charcoal, so the direct heat won’t too much contact the meat (you want the heat of the smoke touch the meat)
  • Scatter the soaked woodchips or sawdust, springkle with a little bit of water if necessary, let the smoke released
  • Put the meat above the wire net, do not overloded and kept some space beetween the meat so the heat of the smoke have a greater contact with the meat
  • Keep the heat constant, let the smoke generate gently, ass more soaked wooodchips if necessary and cooked the meat until dry and the internal temperature reach 200 F (90 C), it takes above 3-4 hours for 1 inch thickness with gentle heat hot smoke
  • Now your Daging Se’i or Hot Smoked Meat Bacon is ready to eat, sliced thinly and enjoy with some chili sambal.

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Salmon Sous Vide Stuffed with Braised Tofu Skin, Served with Orange Lemon Sauce & Asian Black Rice Salad

Sous vide salmon stuffed with tofu prange lemon sauce with black rice salad chayote shoots winged bean sous vide carrot orange pulp bean sproutSalmon Sous Vide with Orange Lemon Sauce, Served with Black Rice Salad. The fillet of salmon trout fish rolled and stuffed with bean curd or tofu skin then slowly cooked in low temperature waterbath, seared with blowtorch and cut, paired with black rice salad  This is a healthy, tasty and elegant dish, packed with bursting flavour and contain high protein, fibers and nutritional values, and also low calories!

recipe salmon sous vide orange lemon sauce black rice salad sous vide carrot pan seared trout fillet tofu curdJust like my previously Sous Vide Eel Fillet Recipe, i’m using beer cooler for sousvide my salmon villet rollade. Instead of beer cooler, any kind of heat insulating chamber is good to sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time.

recipe salmon sous vide steak orange lemon sauce red rice salad chayote shoots seared trout stuffed tofu

tofu stuffed salmon lemon orange sauce sous vide trout seared blowtorch red rice salad chayote shootSous vide salmon or other fish with beer cooler is a very simple task; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

orange sauce salmon sous vide stuffed tofu red rice salad

sous vide salmon recipe orange lemon sauce tangy trout rolled stuffed salmon tofuThe salmon stuffed with spicy tofu skin or bean curd which cooked with kecap manis or Indonesian sweet soy sauce. Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes are films collected During the boiling of soy milk in an open shallow pan while in the process or making tofu, the film and dried into yellowish sheets known as tofu skin. The tofu skin soaked overnight in a fridge just before cooking, then slowly braised with sauteed garlic, shallots, oyster sauce, soy sauce  and kecap manis (Indonesian sweet soy sauce).

salmon sous vide lemon orange sauce red rice salad winged bean chayote shoot mustard blossom silover skin onion baby carrotThe black rice salad consist pluffy and tender cooked black rice, blanched chayote shoots, orange pulp, sous vide baby carrot, pickled silver skin onion, blanched winged beans, beansprout and edible black mustard blossom. You can put anything you want on your black rice, the more color the veggies the better. I recommend any kind of root vegetables like parnisp, beet root,cherry belle radish, daikon radish, it’s blended well with black rice salad.

rolled salmon sous vide pan seared trout slow cooked orange lemon sauce red rice salad chayote shootsThe black rice salad for serving the sous vide salmon rollade  tender cooked black rice in a room temperature, served along pickled silver skin onion that gives an extra tangy n spicy flavour. The lettuce gives an extra crisp to enlighten the salad texture. Pulp of Navel orange gives a bursting sweet citrusy flavour once it pop out in the mouth, to let the black rice didn’t too starchy. The dressing for my black rice salad is very simple, a classic asian style dressing consist of soy sauce, avocado oil and aged rice vinegar.

salmon sous vide orange lemon sauce filet trout stuffed toru red rice saladsalmon sous vide stuffed tofu skin sous vide orange sauce black rice salad winged bean chayote shootsThe Orange-Lemon sauce for the salmon sous vide is pretty basic. I like the orange and lemon balance and the flavour didn’t overpowering each other. My favourite ratio is two part orange and one part lemon, so every two cups of orange juice you need only one cup of leon juice, but for the zest i like to add 1:1.

salmon orange sauce sous vide salmon fillet stuffed tofu seared trout red rice salad chayote shoots sproutMaking the lemon orange sauce for salmon sous vide is easy. First you need to melt butter in a skillet then add chopped garlic and onion. Saute the onion until translucent  but not browned, add a tablespoon of all purpose flour to make some roux and saute until the flour is not smells raw without browned it in a very low flame for about 2 minutes, then 2 cups of orange juice and one cup of lemon juice added, stirred it well to prevent any lump on it.The orange-lemon sauce then seasoned with salt pepper, and sugar (you can use honey instead) and reduced a little bit then once it cooked, add the orange and lemon zest. You can served the orange  lemon sauce directly or you can sieved it first.salmon stuffed tofu with orange lemon sauce red rice salad

Sous Vide Rolled Salmon Fillet, Stuffed with Braised Tofu Skin :

  • 1 Pound (500 gr) salmon fillet, cut into 15 cm long fillet
  • 1 cup braised tofu skin with soy sauce
  • 1/2 grams genuine Spanish saffron
  • 10 grams fresh basil leaves, patted dry, roughly chopped
  • 2 tbsp kaffir lime juice
  • Salt and pepper to taste
  • 30 ml extra virgin olive oil
  • Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

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

  • Season the salmon fillet  generously with kaffir lime juice, salt, and pepper, let it sit marinated in the fridge for at least 10 minutes.
  • Patted dry the salmon fish fillet then spoon the braised tofu skin over the salmon fillet, Rolled the fillet and make sure there’s no air poket inside
  • Rolled the eel fish fillet on a genuine Spanish saffron until it covering the salmon fillet generously
  • Lay the salmonfish fillet in a cling wrap plastic then rolled it over, thighten the end to make a nice cillindrical shape
  • Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
  • 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 ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
  • Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
  • Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit
  • Seared the rolled salmon sous vide until slighly browned and toasted with blowtorch flames.
  • Served the the Soy Sauce Braised Tofu Skin Stuffed Salmon Rolade Sous Vide with the black rice salad , sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese and lemon orange sauce

Recipe Orange Lemon Sauce:

  • 1 tablespoons butter
  • 2 cups freshly squeezed orange juice
  • 1/2 teaspoon orange zest
  • 1 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cloves garlic, finely chopped
  • 1/2 tablespoon chopped onion
  • 1 tablespoon of all purpose flour
  • salt, pepper, sugar/honey for taste

How to Make Orange Lemon Sauce :

  • Melt butter in a skillet, saute the onion and garlic until translucent  but not browned
  • Add the flour to make some roux, saute until the flour is not smells raw but not browned it in a very low flame for about 2 minutes
  • Pour the orange and lemon juice, stirred it well to prevent any lump on it.
  • Seasoned the orange-lemon sauce then with salt,  pepper, and sugar/honey, it must be balance of sweet and sour
  • Reduced a little bit with continous stirring, add the orange and lemon zest.
  • Sieve the solid ingredients and the orang lemon sauce is ready to served

Recipe Braised Tofu Skin with Soy Sauce for Salmon Stuffing:

  • 100 grams tofu skin or yuba (soaked in water overnight to soften it)
  • 2 cloves garlic, smashed
  • 1 shallots, roughly chopped
  • 1 cm ginger, bruised
  • 2 tablespoon soy sauce
  • 2 tablespoon kecap manis (Indonesian sweet soy sauce)
  • 1/2 tablespoon oyster sauce
  • 1 tbsp olive oil
  • 2 cups water

How to Make Braised Tofu Skin with Soy Sauce:

  • Heat the olive oil in a wok pan, saute the garlic, shallot and ginger until nicely browned
  • Add the soaked tofu skin and all ingredients
  • Simmer until the water is complety evaporated and the flavour infused into the tofu skin

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Sate Sapi Cucuk Manis Palembang ala Wak Din (Beef Satay Marinated with Tamarind & Kecap Manis), A Worth to Hunt Herritage Cuisine of Palembang Even Through A Traffic Jam

sate sapi manis palembang kecap manis asam jawa tamarind marinated beef satay grilled bbq

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

Resep Sate Sapi Cucuk Manis ala Wak Din Palembang. Sate cucuk manis is a skewered beef satay originally from Palembang, South Sumatra. The beef tenderloin cut  into chunky bite pieces, marinated with spices, kecap manis (Indonesian sweet soy sauce) and tamarind paste, then  skewered on bamboo skewer and grilled over charcoal.  The name of Sate Sapi Cucuk Manis derived from Sate which is Indonesian word for satay, sapi means beef, cucuk means skewered or pierced and manis is translated as sweet. You may think the Sate Sapi Manis must be sweet, not completely wrong because it’s actually taste sourish or tangy sweet because the additional of tamarind paste or locally called asam jawa.

skewered beef tamarind glazed marinated sweet soy sauce sate sapi manis palembang

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

beef tenderloin satay bamboo skewered beef with tamarind paste sweet soy sauce kecap manis sate manis palembang

Sate Cucuk Manis usually served with  cuko or thinner version of sourish tangy sweet sauce which also used for marinating the beef. Cuko sauce made Sate Sapi Cucuk Manis  different with Sate Madura(Chicken/Lamb Satay), which used to be served with peanut sauce. The same thing for both is they using kecap manis for marinade. Kecap manis is made of fermented black soy with a nice umami flavour and mixed it with some palm sugar and also spices into some dark, sweet, caramelized and lovely sauce as the most common ingredeints in most of Indonesia cuisines. Sate Sapi Cucuk Manis also commonlt served with some pickled chili and cucumber relish, sliced shallots and bawang goreng or deep fried red shallots.

Sate daging sapi kecap manis beef satay skewer beef tenderloin marinated tamarind sweet soy sauce

Grilled Beef Satay glazed with Tamarind and Kecap Manis Sauce

Beef satay tamarind soy sauce sate sapi manis kecap manis palembang

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

Sate Sapi Cucuk Manis is DAMN DELICIOUS, the beef tenderloin is cooked into perfection, tender and heavenly melted in the mouth. The sourish tangy caramelized tamarind cuko sauce hit you with some umami gastrononic orgasm sensation and it just perfectly combined with the smokey grilled beef satay. I’m not kidding or made it out for you, eversince beef tenderloin is tender and not much needed tenderizer so 1 hour of marinating is just perfect. The kecap manis and spices flavour is penetrated into the meat, meanwhile the acidic tamarind paste break down the collagen in the meat protein fiber resulting a melting tender and flavourfull meat satay.

SATE MANIS WAK DIN PALEMBANG RESEP SATE DAGING SAPI ASAM MANIS

The Old Sign Board of Sate Sapi Wak Din Restaurant

SATE SAPI MANIS WAK DIN PALEMBANG CUKO MASAKAN ALSI PALEMBANG TAMARIND BEEF TENDERLOIN SKEWERED SATAY

The Legend: Wak Din

I love culinary adventures, not only to taste the food but also explore the philosophy underneath the dish from the original and authentic version. Sate Sapi Cucuk Manis invented by Wak Din (wak means uncle in Palembangnese) back then in the 1940-ish. Wak Din is a former blue colored job man who loves to cook for his family; eversince he couldn’t afford to purchased pricey beef tenderloin so he purchased the cheap cut of beef. Here comes the problem; cheap cut beef wouldn’t bee tender if grilled over charcoal, hence he used acidic marinade made of tamarind to tenderized the beef and voila!!! everybody lovin Sate Cucuk Manis Wak Din and then He usedh to use beef tenderloin eversince he sold it out for the first time .

Sate sapi cucuk manis wak din palembang 7 ulu bawah jembatan ampera

Sate Sapi Manis Wak Din, The Authentic !!!

In the 1940-ish Wak Din sold his Sate Sapi Cucuk Manis with a bakul or street vendor style gigantic hampers made of rotan wood that carried on his shoulder. Right after he think he can afford some building for his restaurant, he open his warung Sate Cucuk Manis shop in Jl. KH. A Azhari Palembang then times swing byand Sate Sapi Cucuk Manis become on of the herritage cuisine of Palembang.

Sate sapi manis wak din palembang

The Beef Satay Grilled Manually Over Charcoal with Some Help of Hand Fan made of Bamboo.

resep sate daging sapi manis wak din palembang pangkal jembatan ampera

Sate Sapi Manis Over Charcoal Grill

When you reach the sighboard of Sate Manis Wak Din, you pretty much will be under estimated it just by looking the ambience. The restaurant itself is self explanatory and simple with six table that can afoord about 30 people, you won’t believe that former Indonesian President, South Sumatra’s Governor, celebrities and famous food critics had ever dining there. Then a humble and polite smiling of a middle aged Lady welcomed me when i enter the restaurant. The Wak Din youngest daughter who take over the place explained the menu and also the story about Wak Din. Excuse me if any mistaken information taken  because the satay galore already tickled my taste buds in the very beginning, i even forgot to photograph the interior of the restaurant.

sate sapi manis palembang wak din tamarind glazed beef tenderloin satay

Legendary Sate Sapi Cucuk Manis Wak Din with Cuko Sauce (Tamarind, Kecap Manis and Spices)

Sate Sapi Cucuk Manis Wak Din  usually contain five skewered beef with a large chunky of beef meat satay for a single portion. served with the cuko sauce, chili rfelish, lime wedges and deep fried shallots. I assume a single portion of beef satay contain about 175-200 grams of beef and it cost you only IDR 25.000 (about 3 USD). They will charge extra IDR 5000 for one extra skewer. You know what; i’m a true carnivour with big appetite (judging from many beef recipe feature on Dentist Chef) and 7 skewer  is enought for me. What i really ADORE about Sate Sapi Cucuk Manis Wak Din is how they didn’t put a hint of hesitate to share the recipe for me. They told me that if you made some dish passionately with love hence people will taste it within bites and i couldn’t more agree with it. There’s so many seller of Sate Cucuk Manis in Palembang; from the street vendor to a fancy restaurant of five starred hotel but the original always got it’s place in Palembangnese people heart.

resep pepes ikan patin tempoyak

Pepes Ikan Patin Tempoyak

resep daging sapi malbi manis kecap palembang

Malbi (Braised Beef Curry with Kecap Manis)

resep sup iga sapi pedas pindang

Pindang Tulang (Spicy Sour Beef Ribs Soup)

Beside the legendary beef satay, sate cucuk manis Wak Din also served several Palembangnese traditional dishes; Brengkes Ikan Patin Tempoyak (Banana Leaf Wrapped Spiced Fish with Fermented Durian Paste). A local catfish from Musi  River, spiced with chili, shallots ginger, turmeric and tangy fermented durian or tempoyak. Pindang Tulang (Spicy sour Beef Ribs Soup with Chili and Tamarind Paste) and also Malbi Daging Sapi ( Indonesian Braised beef in Sweet Curry with Kecap Manis /Sweet Soy Sauce)

jembatan ampera palembang ampera bridge

Ampera Bridge: Landmark of Palembang City!!!

How to reached the Sate Cucuk Manis Wak Din is not that hard if you can located the landmark of Palembang city; the Ampera Bridge, well all i can say is you’ve been found Wak Din’s beef satay shop. Ask anybody about Sate Wak Din and they would be gladly pointed it out to you.

traffic palembang city crowded city mobil toyota agya

Quite Busy and Crowded Traffic in Palembang City Daily Basic

Sate Sapi Manis Wak Din restaurant is in front of  small clinic called Klinik 7 Ulu which  can be seen from the ampera bridge if you standing onn the left section of the ampera bridge and facing the Agung Mosque. Prepare yourself for a ride of slower speeds, longer trip times, and increased vehicular queueing ahead of you.

toyota agya palembang jalan macet traffic

Traffic Congestion in Hectic Palembang City Street

Here comes the tricky part; before you get to nearby the Ampera bridge,  make sure you going there in a stable state of mental, better be happy because you gotta deal with some crowded and busy street of Palembang city. If you get lucky there’s no traffic jam and traffic congestion.  This is daily basic life in Palembang, just look out the photograph of Palembang street with heavy traffic congestion, hence you definitely need some ride which affordable, comfortable, safety and yet had a great performance on the road. Palembangnese busy street need Toyota Agya for enhancing and support a hectic and mobile citizen like me.

agya

TOYOTA AGYA: Outstanding Performance and Agressive Looking Low Cost Green Car

My collegues friends bugging me about Toyota Agya which had been ride it for one year. My tree hugging-go vegan chick fling-pro envirometal maniac lady friend always told that she’s been saving so much money for the fuel efficency of Toyota Agya (21 km per litre, aided by its 740 kg kerb weight). Toyota Agya is one of the  Low-Cost and Green Car (LCGC) programme that’s dominating the local automotive industry in Indonesian market segment for the  first-time family car owners. Toyota Agya sold started at 11.000 USD (in Jakarta) and i guess a first jobber can afford it because the tax breaks offered under the LCGC regulation.

toyota agya lomba blog kuliner

Spacey Trunk of TOYOTA AGYA, incase i need to carry large groceries and dentistry stuffs

Low cost city car is considered as responsible way of life nowdays, no one argues it for sure.  My comfort zone of ride is had quite an impressive and aggresive exterior presentation, spacey interior with nice air conditioner, anual and automatic transmission, Dual SSR Airbag for savety concern and the most important things is spacey trunk. Why i needed a large trunk? simply because i had a few groceries shopping and sometimes i need to bring my dentistry stuffs for clinical and laboratory purpose. It’s all complete feature of Toyota Agya!

toyota agya blog competition

Spacey Cabin of TOYOTA AGYA; incase i’m going travelling with my family and friends

I’m a 25 years old single young dentist with a very mobile and hectic lives; between the clinics; the hospital, the supermarket, the gym, the malls, the cafes, the futsal place, the few imaginary girlfriend(s) place(s) (which i wish had someday latter) and for sure for by big craving tummy that made me always  travelling and exploring through out the city to Eat more and cook more. I’m very wishing that i had Toyota Agya, AGYA names even  derived from Sanskrit word which means FAST, which is just perfect for my youth lifestyle.

beef satay tenderloin marinate tamarind sweet soy sauce sate sapi manis palembang kecap manis asam jawa

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

beef satay tamarind glazed beef tenderloin marinated soy sauce sate daging sapi kecap manis palembang

Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce (Sate Sapi Cucuk Manis)

Now were back to the Sate cucuk Manis, this recipe is courtesy of Wak Din and i just adjust if with the ingredients that available and suits with my taste buds:

beef satay recipe skewered tenderloin tamarind glaze kecap manis marinated beef grilled sweet soy sauce sate sapi manis palembang wakdin

Resep Sate Sapi Cucuk Manis ala Wak Din

Resep Sate Sapi Cucuk Manis ala Wak Din

SATE CUCUK MANIS WAK DIN
Jl. KHA Azhari, Depan Ps Klinik 7 Ulu Phone :085382263677
Palembang – Sumatera Selatan.

Ingredients of the Skewered Beef Tenderloin Satay

  • 800 gr beef tenderloin
  • 25 bamboo skewer, submerge in water for about 2 hours, drained
  • Salt and pepper to taste

Saus Cuko ( Tamarind Sauce for Marinate the Beef Tenderloin):

  • 6 red shallots
  • 3 cloves garlic
  • 6 tablespoons tamarind paste (removed the seed)
  • 6 tablespoons kecap manis (Indonesian sweet soy sauce)
  • 3 cm ginger
  • 1/2 tbsp chilli/cayenne pepper flakes
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 200 ml water

How To Make Beef Tenderloin Satay Marinated with Tamarind & Kecap manis (Cuko):

  • Cubed the beef tenderloin about 1.5 inch (about 3.5 cm)
  • Prepare the tamarind sauce for marinade by process the red shallots, garlic, ginger, chili and water in a food processor until smooth
  • Combine all the tamarind marinade ingredients, bring to boil and simmer until reduced half it’s original volume
  • Devide the cuko sauce into two (one for marinade and one for serving)
  • Mix the tamarind marinade with the beef tenderloin, let it marinated about one hour
  • Put the tamarind marinated beef into the bamboo skewer(about 4 piece in one skewer)

    tamarind marinated beef satay grilled beef skewer satay tamarind soy sauce glazed sate sapi manis kecap

    Grilled Beef Satay glazed with Tamarind and Kecap Manis Sauce

  • Griled the beef tenderloin satay over a charcoal grill until your preference doneness
  • Glaze with the remaining sauce from the marinade if needed
  • Served the Tamarind glazed beef tenderloin satay with the cuko sauce (you can adjust the consitency of the cuko/sweet tamarind sauce), deep fried red shallots, chili relish and sliced raw red shallots.

 

 

 

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.