Recipe Bottarga Crusted Sous Vide Eel Fish Fillet Stuffed with Spanish Chorizo, Basil, Saffron & Cheese, Served with Balsamic Reduction, Mashed Purple Sweet Potato, Sous Vide Carrot, Edible Mustard Blossom & Micro Herbs

recipe eel fillet rolled sous vide fish stuffed chorizo mashed purple yam, carrot balsamic reduction micro herbs bottarga crusted fish fillet

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

eel fish fillet rolled sous vide stuff basil chorizo balsamic reduction sous vide carrot mashed sweet purple yam beluga caviar shaved cheese

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

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. I’ve been try to Sousvide Venison Steak, 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 method 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).

sous vide eel fillet rolled fish fillet stuffed saffron chorizo bottarga crusted

Succulent Sous Vide Rolled Swamp Eel Fillet with 40°C Beer Cooler Waterbath

 

fish fillet rollade eel sous vide chorizo cheese basil stuffed  caviar carrot mashed yam

Beer Cooler Sous Vide Rolled Eel Fillet with Spanich Chorizo, Basil and Cheese Stuffing

My previously sousvide recipe using my old rice cooker, rice cooker is a very cheap consistance tools to mantain the waterbath temperature, but eversince the lowest temperature waterbath in my rice cooker metal pot is 51°C and it’s too high for sousvide fish fillet, hence i using my beer cooler for this sousvide eel fish fillet recipe. Beside beer cooler, any kind of heat insulating chamber is good to go; 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. 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 fish fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

eel fillet sous vide rolled fish stuffed cheese basilchorizo bottarga crust balsamic reduction confit carrot cheese caviar sturgeon mustard blossom

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

rolled fish fillet eel recipe fish fillet sous vide roll stuffed chorizo cheese basil slow cooked

Crispy Skin Blow Torch Seared Saffron Infused Eel fish with Tender and Succulent Meat

Swamp eel fish fillet got oily and delicate flavour, similiar to it’s cousin unagi eel with fins which  popular in Japanese restaurant, served as Sweet Soy Sauce Broiled Eel (Unagi Kabayaki). Swamp eel fillet texture is more succulent and firm compare to the unagi eel, but i wondering why swamp eel didn’t got much attention in fine dining restaurant menu. So today, i decided to bring the swamp eel to the next level of fine dining lover.

sousvide eel fillet fish rolled balsamic reduction carrot confit mashed sweet potato yam

Cheap and Delicious Fine Dining Swamp Eel Fish Dish

Can you imagine all the ingredients on this plate of beautifull  fine dining eel fillet dish cost me about IDR 10.000 (less than 1 USD) for a single portion. Asian swamp eel is cheap and also available through out the year, especially in the rainy season from September to March, the stock of swamp eel reach the highest peak. The live asian swamp eel cost me only about 2 USD/Kg, pretty much a great deal because swamp eel is low in cholesterol and very rich in omega 6 and omega 3 polyunsaturated fatty acid, which are extremely good for the body and hearth. Eversince this is sous vide eel fillet is cooked in low temperature, so i think most of the good fatty acid is retained after cooked.

sous vide fish fillet roll saffron stuffed eel fish chorizo basil cheese

Sous Vide  Eel Fillet Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Sweet Potato  and Balsamic Reduction

Here in Indonesia, we used to called swamp eel as belut sawah or rice field eel, mostly prepared deep fried until crispy. The eel usually butterflied, flatened with meat hammer and then marinated with turmeric based seasoning before lighly batterred and deep fried into belut goreng. Other popular preparation of swamp eel is rendang belut, a thick and carmelized curry similiar to Indonesian Rendang Daging that using beef as the main ingredients.

Bottarga crusted fish fillet sous vide balsamic vinegar reduction eel roll stuffed fish chorizo basil balsamic reduction

Bottarga Crusted Eel Fish Fillet Rolade Stuffed with Chorizo, Basil and Cheese

The bottarga crust for this sous vide eel fish fillet using my Homemade Tuna Roe Bottarga di Tonno. I swear to God, a little bit of grated tuna bottarga bring the simple eel fillet rollade to another lever of taste. It’s briny, creamy and got a kicking savoury flavour once it toasted a little bit by blowtorch flames. The texture and the flavour of the bottarga crust on the eel fish fillet is a little bit sandy, similiar with fried and toasted crumbled salted egg yolk on Stir Fried Salted Egg Sauce Crab.

rolled eel fillet sous vide stuff basil chorizo cheese balsamic reduction sous vide carrot mashed purple sweet potato yam caviar edible mustard flower micro green herbs

The entire components of the entire dish is quite a preparation; the sous vide saffron infused eel fish fillet rollade with Spanish chorizo, basil and cheese stuffing is  served  with mashed purple yam, sous vide baby carrot, Russian beluga caviar, micro greens herbs, edible black mustard flower, pine nuts, shaved Parmiggiano-Reggiano cheese, sliced grapes and balsamic reduction sauce

how fillet eel fish round swamp eels marbled ell yellow padi field eel

Please Focus on My Badass Japanese Chef Knives Istead the Beautifull Marbled Color Skin Swamp Eel Fillet

The Asian marbled swamp eel, Monopterus albus, also known as belut sawah or rice field eel . The eel resemble a long scale-less snake with a very tiny blind eyes. Asian swamp eels are often found in the mud underneath a dried-up pond or rice field. For this recipe i’m using swamp eel weighted 300 grams, about 14 inches long and got a beutifull marble pattern on the skin. The eel butterflied from the back and the entire back bone, head and the end tail removed using a very sharp knives to make a nice incision. I’m using this pricey bad ass Japanese knives, i gotta listen and lern from my old man who said “man should purchased they pricey toys before getting hitched, sice it’s obviously getting even harder right after”, so as a obedient son, i purchased my mre than 100 USD worth chef knives right now, lol.

stuffed eel fillet fish filled chorizo basil cheese rolled fish fillet

The Eel Fish Fillet Stuffed with Homemade Spanish Chorizo, Basil Leaves and Parmagianno Reggiano Cheese

The swamp eel fillet is cut into about 6 inches long (15 cm), dizzled with a little bit of kaffir lime juice, salt and pepper and then let it marinated for about 10 minutes in the refrigerator. The marinated swamp eel fish fillet then drained and patted dry then laid on a cutting board. Chopped basil, chopped Homemade Spanish Chorizo and Parmagianno Geggiano laid over it. The fish fillet then rolled over to cover the stuffing. The rolled and stuffed eel fillet then rolled on a genuine Spanish saffron to cover the skin side generously

fish fillet sous vide roll saffron stuffed eel fish boneless spanish chorizo cheese basil

Spanish Saffron Infused Rollade of Eel Fish Fillet

The Homemade Spanish Chorizo stuffed eel fish fillet then rolled and thighten with cling wrap plastic to make a nice cilllindrical form. I let the rolled eel fish fillet sit in the refrigerator for about 2 hours until it set and the saffron flavour infused into the fish fillet before it’s sous vide in beer cooler for about 1 hour. I put the eel fillet on a ziplock and add some generous glug of extra virgin olive oil, vaccum packed it with air replacing method by submerging the ziplock bag in the water and secure the silicone sealed after the air is completely pushed away. The ziplock packed eel fish fillet then submerged in preheated 42°C waterbath in a beer cooler (i assume the temperature will be drop to 40°C after the cold eel fish fillet ziplock bag added). I let the fish fillet sous vide for about 1 hour.

blowtorch seared eel fish fillet sous vide fish fillet

Broiled The Bottarga Crust with Blowtorch Flames

After the chorizo basil and cheese stuffed eel fish fillet rollade sous vide completely dome, i take it out from the ziplock bag and drained it a little bit. The eel fish then rolled in a grated Homemade Bottarga and then i seared and toasted the bottarga crust with my brand new blow torch flames, you can use stove with skillet too if you didn’t got the blowtorch. Now your fine dining bottarga crusted rolled eel fish with chorizo, basil and cheese stuffing is officially done and ready to served.

recipe sous vide eel fillet fish rolled chorizo stuffed fish bottarga crusted mashed purple sweet potato sous vide carrot

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing Recipe

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing  Recipe :

  • 1 Pound (500 gr) live swamp eel, butterflied and filleted, cut into 15 cm long fillet
  • 50 grams Homemade Spanish Chorizo
  • 30 grams freshly grated Homemade Tuna Roe Bottarga di Tonno
  • 10 grams fresh basil leaves, patted dry, roughly chopped
  • 1 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 eel fillet  generously with kaffir lime juice, salt, and pepper,let it sit marinated in the fridge for at least 10 minutes.
  • Patted dry the eel fish fillet then add spanich chorizo, basil leaves and cheese over it and then rolled the fillet
  • Rolled the eel fish fillet on a genuine Spanish saffron unil it covering the eel skin generously
  • Lay the eel fish fillet in a cling wrap plastic then rolled it over, thighen 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 seasoned eel fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a coule minutes the eel 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 eel fish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide eel fish fillet from the ziplock bag, patted dry a little bit
  • Rolled the eel in  a grated homemade tuna bottarga then seared the bottarga crusted until slighly browned and toasted with blowtorch flames.
  • Served the bottarga crusted eel fillet with chorizo, basil and cheese stuffing with mashed purple yam, sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese, grapes and balsamic reduction sauce

You May Also Like (Click!)

recipe unagi kabayaki japanese style broiled eel bamboo skewer grilled freshwater eelmarlin fish steak fillet black garlic lemongrass sauce dentist chef reciperecipe pan seared grouper fillet roasted tomato sauce

barramundi fish fillet green peppercorn sauce barramundi reciperecipe sous vide sirloinsteak bone marrow crust crispy herbs crusted medium done beefwagyu beef steak creamy mushrooms sauce

filet mignon recipe tenderloin wagyu bacon wrappedbeef rendang recipe resep rendang padangrecipe wagyu ribeye steak green peppercorn cream sauce

oyster omelette recipe crispy fried egg oyster scallion spicy omeletteslow roasted beef ribs garam masala reciperecipe wagyu beef steak roasted pepper sauce

tenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallotssmoked lamb recipe smoked lamb rack chop porcini mushroom crustedRecipe Sousvide Beef  Brisket Tender 24 Hours Slow Cooked Beef Belly Romesco Salsa Roasted Red Pepper Sauce Pine Nuts

recipe yukhoe korea raw beef steak tartare pear sesame oil pine nuts garlicresep ayam betutu panggang bali balinese spicy chicken wrapped in banana leaves salt crust spicy chickentomahawk steak salsa verde recipe

balinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manisresep iga bakar rica rica 1lamb pancetta di agnello homemade italian cured lamb belly recipe dry curing home

recipe slow grilled lamb leg steak barbecue lambhomemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chefpistachio crusted lamb chop lamb rach with spinach feta stuffed lamb

homemade botargo di tonno bottarga  bottarga butàriga botarga poutargue  boutargue  butarga  batarekh butarkhah avgotaraho toro karasumirecipe herbs butter roasted chicken crispy skin moist meatbarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork belly

dry aged sirloin steak with shallots jam balsamic vinegarseared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallopslamb mandi rice recipe arabian mutton basmati rice mandhi goat

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

sirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipemilanese risotto saffron recipe

Braised lamb shank with navy bean and red bean recipe how braise lamb recipehow to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumbersalmon meatball recipe cheese stuffed salmon fish

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

braised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauceGrilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

Recipe Bone Marrow Crusted Steak Beef Sirloin Sous Vide

recipe sous vide sirloinsteak bone marrow crust crispy herbs crusted medium done beef

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

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

black angus sirloin steak sous vide beef bone marrow crusted striploin

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

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

sous vide steak beef sirloin rice cooker zip lock plastic bone marrow crusted striploin black angus

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

bone marrow sauce steak beef herbs basil crusted sirloin sous vide striploin black angus medium done

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

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

sousvide striploin beef steak bone marrow crusted crispy herb crust sirloin steak sous vide

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

sous vide striploin steak bone marrow crusted sirloin beef lemon basil herbs crispy crust

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

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

recipe bone marrow crust steak beef sirloin sous vide medium done

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

striploin steak sous vide bone marrow crusted sirloin black angus beef herbs crust

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

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

herbs crusted beef steak sirloin sous vide bone marrow crust steak striploin provencal lemon basil

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

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

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

sous vide sirloin beef ziplock vaccum pack striploin medium rare steak using rice cooker

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

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

sous vide steak beef sirloin striploin rice cooker warmer medium done slow cooked waterbath striploin steak

Sousvide Beef Sirloin Steak Using Rice Cooker Waterbath

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

sous vide sirloin steak rice cooker medium done sousvide slow cooked beef steak 1 hour

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

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

sirloin steak sous vide rice cooker seared pan fried bone marrow crusted

Pan Seared Sous Vide Black Angus Sirloin Beef

seared steak sous vide beef sirloin medium done pan fried sous vide using rice warmer cooker

Seared Sous Vide Black Angus Sirloin Beef

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

sirloin steak sous vide medium done beef pan fried sousvide using rice cooker slow cooking beef steak

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

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

pink peppercorn crusted steak wagyu ribeye cream sauce

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

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

lemon basil crusted beef steak sirloin sous vide pat dry basil leaves paper towel

Pat Dry The Lemon Basil Leaves for The Bone Marrow Crust

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

herbs crusted beef steak tenderloin bone marrow crust chili lemongrass basil garlic ginger

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

herbs crust beef steak sirloin sous vide bone marrow crusted crispy

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

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

bone marrow crusted beef steak sirloin marrow fat herbs basil chili breadcrumbs crispy crust recipe

Spicy Bone Marrow Crust Mixture

beef bone marrow crust steak sirloin crispy crusted herbs beef

Flaten Spicy Bone Marrow Crust Mixture

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

bone marrow crusted steak beef sirloin herbs crust striploin black angus

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

bone marrow crusted beef sirloin steak herbs basil crispy crust striploin chili black angus loin

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

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

bone marrow crust steak beef sirloin sous vide crispy herbs basil crisp striploin sousvide

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

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

recipe bone marrow crust steak beef sirloin sous vide medium done

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

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

recipe bone marrow crusted steak beef sirloin sous vide medium done black angus beef striploin basil herbs crust

Recipe Bone Marrow Crusted Sirloin Steak Sous Vide

Recipe Bone Marrow Crusted Sirloin Steak Sous Vide:

Recipe Sous Vide Beef Sirloin Steak:

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

Recipe Spicy Herbs Bone Marrow Crust :

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

Instruction:

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

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

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

How to Make Bone Marrow Crusted Black Angus Sirloin Steak:

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

You May Also Like (Click!)

filet mignon recipe tenderloin wagyu bacon wrappedbeef rendang recipe resep rendang padangwagyu beef steak creamy mushrooms sauce

recipe wagyu ribeye steak green peppercorn cream sauceslow roasted beef ribs garam masala reciperecipe wagyu beef steak roasted pepper sauce

recipe pan seared grouper fillet roasted tomato saucetenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallotssmoked lamb recipe smoked lamb rack chop porcini mushroom crusted

recipe yukhoe korea raw beef steak tartare pear sesame oil pine nuts garlicresep ayam betutu panggang bali balinese spicy chicken wrapped in banana leaves salt crust spicy chickentomahawk steak salsa verde recipe

balinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manisresep iga bakar rica rica 1lamb pancetta di agnello homemade italian cured lamb belly recipe dry curing home

homemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chefpistachio crusted lamb chop lamb rach with spinach feta stuffed lambrecipe slow grilled lamb leg steak barbecue lamb

recipe herbs butter roasted chicken crispy skin moist meathomemade bresaola recipe air dry cured beef step by step home curingbarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork belly

 

dry aged sirloin steak with shallots jam balsamic vinegarseared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallopslamb mandi rice recipe arabian mutton basmati rice mandhi goat

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

marlin fish steak fillet black garlic lemongrass sauce dentist chef recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipe

Braised lamb shank with navy bean and red bean recipe how braise lamb recipehow to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumbersalmon meatball recipe cheese stuffed salmon fish

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

braised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauceGrilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

milanese risotto saffron recipegrilled lamb leg recipe with spicy sauce salsa balinese sambal matahbarramundi fish fillet green peppercorn sauce barramundi recipe

 

Homemade Lamb Pancetta di Agnello (Dry Cured Lamb Belly)

lamb pancetta di agnello homemade italian cured lamb belly recipe dry curing home

Lamb Pancetta di Agnello Recipe

Homemade Lamb Pancetta di Agnello Recipe. Pancetta is Italian bacon made of belly meat (usually pork) which marinated in spiced and salt cured then hung to air dried cured for several months. Agnello is Italian word for lamb; so Pancetta di Agnello is air dried and salt cured lamb belly.

lamb pancetta recipe homemade lamb fat belly dry cured

Arrotolata Pancetta “Rolled” Dry Cured Lamb Belly

home curing pancetta recipe lamb belly dry cured

Rolled Lamb Pancetta di Agnello

Pancetta typically salt cured and seasoned with spices such as nutmeg, fennel, peppercorns, dried ground hot peppers, garlic, rosemarry, thyme, oregano, sage, marojam and juniper berry, then dried for at least one month. There are two basic types of pancetta, the ″arrotolata” (rolled) and “stesa” (flat). The “arrotolata” is mainly used sliced as part of antipasti (cold cut appetizer), the “stesa” is often used chopped as ingredient in many recipes.  The rolled type is typical of northern Italy,while the flat is typical of the center and south.

pancetta di agnello lamb belly rolled mutton breast cured pink salt pancetta

Pancetta of Lamb Belly

homemade pancetta lamb belly rolled cured recipe

Homemade Lamb Pancetta, Worth All The Effort!!!

Lamb belly pancetta isn’t that hard to made if you got the passion on home curing charcuterie, i mean it’s not impossible to made at any amateur kitchen, but sure it need some patients and precision steps to made the lamb pancetta edible. A litttle bit of passion can create a far better delicious pancetta than any professional deli store products ever sold. Pancetta preparation is  slighly time consuming because the belly it’s needed to salt cured , air dry cured  before it’s ready to eat. Properly dried cured lamb pancetta is  save to eaten raw as thinly sliced appetizer on charuteries platter alongside other homemade cold cut charcuterie which i’ve ever made previously; Homemade Beef Bresaola, Homemade Venison Deer Bresaola Di Cervo, Homemade DuckProsciutto, Homemade Spanish Chorizo (Dry Cured Smoked Paprika Sausage)Homemade Salmon Gravlax, Homemade Tea Smoked Salmon, Homemade Smoked Duck Breast, Homemade Smoked Beef.

homemade lamb pancetta di agnello italian cured lamb belly curing charcuterie cold cut mutton

Homemade Cold Cut Lamb Pancetta as Antipasti

homemade pancetta lamb recipe cured lamb belly mutton

Beautifull Thinly Sliced Lamb Pancetta Charcuterie

I mention before that home curing pancetta di agnello 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 savety about curing  first. You had to measured the proper ratio of the ingredients, especially the amount of the nitrate preservatives which is the only known additive that effective to prevent the Clostridium botulinum growing.

lamb pancetta homemade rolled dry cured lamb belly

Dark Red Color of Saltpetre Cured Lamb Belly Pancetta

Insta Cure no.1, also called pink salt, is colored pink and contains 6.25% sodium nitrite and 93.75% salt. Cure no.1 is commonly used in bacon, hotdogs and other products that need less or no drying time. Insta Cure no.2 contains both sodium nitrite (at 6.25%) and nitrate (at 1%), with the remaining 92.75% being salt. Nitrates act as a time-released nitrite. Nitrates are employed in pancetta that requires longer periods of curing and drying. The time-release of nitrite continues to protect the meat over time. If you are making lamb pancetta which will be cooked, you can use cure no.1.  If you intend to make a traditional pancetta arrotolata, which is fully dried and eaten without cooking, you must use cure no.2. Eversince i lived in Indonesia and actually i’ve been too tired pursuing the pink salt, so i used old school saltpetre for  my home curing charcuterie.

home cured pancetta lamb belly recipe homemade charcuterie

Lamb Pancetta, Air Dried Cured Lamb Belly

recipe lamb pancetta

Saltpetre Lamb Pancetta with Beautifull Marbling Dark Red Color!!!

The recommendation maximum ammout of saltpetre (Potassium Nitrate, Garam Sendawa in Bahasa) for dry curing meat is 500 ppm (part per million) or 500 mg of salpetre in 1 kg of meat. The total lamb belly weight is about 400 grams. The natural sea salt ammount for dry cured pancetta  is about 3% of the weight, you gotta take a close attention on it, 3% salt means 12 grams seasalt for 400 grams meat and 500 ppm of salpetre means 0,2 grams (200 mg) of salt petre for 400 grams meat. l also added the same ammount of palm sugar with the salt. Here’s the fun part, my digital weight scale can only measure 1 gram (1000 mg), eversince i need only 200 mg of saltpetre, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into five equal part with my atm card  then using one-fifth of the the devided saltpetre. It made me thinking of myself “heck what i’m doing, my mom gonna be going crazy and beat the hell of my head because i seems like a crack addict doing their things ” lol

recipe curing lamb meat pancetta belly fat goat pink salt

Marinated Fresh Lamb Belly with Curing Mixture

After measung the ammount of salt and saltpetre for curing the fresh belly, i mixed it all in and rubbed the belly with the spices to make sure all the curing mixture penetrated well into it. Nothing changes for a moment, but some liquid derived from the belly once the salt and sugar dissolved and the natural gamey aromas blend well with the spices, smells delicious already!!!

how to make pancetta recipe lamb salt cured lamb belly pink salt peppercorn juniper berry

24 Hours Marinated or Cured Lamb Belly, Note the Ammount of Liquid Derived from the Belly

After the marinated and cured lamb belly sit in the refrigerator for 24 hours and flipped over several times, you may seen the liquid in derived even more now. The color of the meat is darker, while the texture is firmer, i guess 24 hours (one day) for a small 400 grams of lamb belly is enough to curing the pancetta properly, you may need more time for larger piece of belly.

salt cured lamb belly pancetta homemade charcuterie lamb meat

Properly Washed, Drained and Patted Dry Cured Lamb Belly

The cured lamb belly washed gently over cold running water to discard the excess salt and curing mixtures. DO NOT OVER WASHED the lamb belly and NEVER SOAKED it in the water, unless the water penetrated into the meat and possibly spoiling your freshly cured pancetta, a little bit of remaining spices in the surface of the pancetta is just fine. The pancetta then patted dry with clean papper towel to remove the remaining liquid, this flat cured belly also called stesa pancetta di agnello.

lamb pancetta recipe homemade charcuterie fresh cured lamb belly goat

Rolled and Thighly Secured Lamb Pancetta Arrotolata

The freshly cured lamb belly then rolled thighly and secured with some sewing twines. Make sure there’s no air pocket beetween the rolled lamb belly. This rolled cured lamb belly also called arrotolata pancetta di agnello. This is rolled lamb pancetta usually served raw as antipasti or appetizer after air dry cure.

homemade pancetta hung in refrigerator home curing chamber fridge lamb belly dried cured pancetta di agnello

Using Clean “Dry Mode” Refrigerator as Dry Curing Chamber, Pancetta Alongside Lap Cheung /Chinese Sausage

The freshly cured lamb pancetta hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30% of it’s original weight once it freshly cured. Make sure you notes the weight of the cured pancetta before you hung it and calculate the 30 percent loss from the original freshly cured weight.  In my case, the freshly cured lamb pancetta weight is 360 grams (from 400 grams fresh lamb belly) and the 30% loss is 108 grams, which means my lamb pancetta is ready to be eaten raw when it’s weighed 252 grams.

lamb pancetta hung to dry  cold place cured refrigerator basement lamb belly dried humid fat pink salt homemade charcuteries

Nice Shaped Rolled Lamb Pancetta

The rolled lamb pancetta then hung to air dry curing in the room temperature in a subtropical or even better in a cold climates country. If you living in  a tropical country like indonesia, i guess it’s impossible to left the freshly cured pancetta hung to dry curing in room temperature because it’s too hot and too humid. Hence you must use your refrigerator to dry curing it, just made sure you cleaned out your fridge before using it as a curing chamber. Simply left the pancetta hung undisturbed in the fridge door in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do NOT OPEN THE FRIDGE TOO OFTEN since the temperature will fluctuated and made the pancetta taste funny.

lamb pancetta dry cured lamb belly pink salt losen 30 percent weight

Dry Cured Pancetta Losing 30% Weight, Note the the Loose Twines Due Curing Shringkage

pancetta lamb homemade curing lamb belly rolled homemade pancetta

Ready to Eaten Pancetta di Agnello

This is my lamb pancetta look a like after air dry cured in the fridge after 20 days. The lamb pancetta meat had a nice dark red colour with creamy white and firm fat covering. Nice gamey aromas with distinct spices smells comes out of it and the taste just perfect for my licking; mild gamey, fatty and sweet. The lamb meat has shrunk a lot, but i guess the fat didn’t shrunk much.

homemade lamb pancetta thin slice knive manual charcuterie lamb belly panceta

Slicing the Lamb Pancetta Thinly!

recipe lamb pancetta homemade dry cured lamb belly home curing step by step making pancetta

Thinly Sliced Pancetta di Agnello

To store the homemade lamb pancetta, you can kept hung in in the fridge as long as you want before it’s turn harden,or spoiled and become inedible. If you want to store the pancetta  for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy.

thin slice pancetta lamb belly pancetta di agnello italian charcuterie

Nice Fatty Lamb Belly Pancetta

lamb pancetta home curing lamb belly pink salt homemade cold cut charcuteries

Thinly Sliced Saltpetre Cured Lamb Pancetta, Ready to Eaten Raw

fried lamb pancetta crispy lamb belly fat renderred

Fried Lamb Pancetta USING VERY-VERY LOW HEAT

Maybe you heard that nitrate are toxic, infact nitrosamines did but the nitrate all blamed for that. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So don’t be affraid to use salpetre once you follow the recomendation ammount consentration in your homemade pancetta because you don’t want to risk your life, but i suggest if you want to FRIYING the SALTPETRE (nitrate) CURED PANCETTA, please USE THE LOWEST GENTLE HEAT as possible to prevent the nitrosamine formation, so  NEVER  CHARRED the SALTPETRE (nitrate) CURED PANCETTA.

lamb belly pancetta rolled dry cured lamb

Recipe Homemade Lamb Pancetta di Agnello Arrotolata

Recipe Homemade Lamb Pancetta di Agnello Arrotolata

Ingredients: (Measured the ingredients according your lamb belly weight)

  • 1 kg lamb belly (1.000 grams)
  • 3 % salt (15 grams) 
  • 3% palm sugar (15 grams)
  • 500 ppm (part per million) Saltpetre  {(500:1.000.000) x 1.000 grams} = 0,5 grams (500 mg)
  • 4 tablespoons Homemade Garam Marsala Powder
  • 2 tablespoons    mix Italian herbs powder ( Rosemarry, Thyme, Oregano, Sage, Bayleaves and Marojam)
  • 1 tablespoon freshly ground black pepper
  • 5 juniper berries, crushed
how to make pancetta rolled lamb belly salt cured recipe pink salt

How To Make Lamb Pancetta

How To Make Pancetta of Lamb Belly

  • Measure the weight of each pancetta ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the curing salt and spices mixture to lamb belly, let is marinated about 24 hours in the fridge
  • washed it gently under running water
  •  drain in properly, patted dry with paper towel, set aside
  • Roll the lamb belly pancetta, make sure there’s no air pocked inside, secure with butcher twines
  • Note the date and measure the weight of freshly cured pancetta arrotolata
  • Hang the pancetta to dry in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight (i’m using clean, “dry mode” refrigerator)
  • Thinly sliced the Lamb Belly Pancetta di Agnello and served it as charcuterie appetizer

You May Also Like (CLICK!!!)

salmon gravlax homemade recipe cured salmon dill weedduck prosciutto homemade recipe dry cured duck breastvenison bresaola recipe homemade cured deer loin

homemade bresaola recipe air dry cured beef step by step home curingTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFhomemade lap cheong chinese sausage recipe how to make dry chinese sausage

homemade spanish chorizo recipeHomemade smoked salmon how to cook make hot smoked salmonstuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

homemade ravioli smoked salmon stuffing recipe fresh ravioli pastahomemade smoked beef woodchips make smoked meatbruschetta venison avocado pesto recipe

barbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellyrecipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilledresep kidu kidu batak karo sosis daging babi usus getah gota darah andaliman cabe pork intestine sausage

how to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumberrecipe deep fried pumpkin blossom cheese stuffed  batterred squash blossom flowerspinach pasta salad recipe duck prosciutto sumac dressing salad

braised venison ribs wine tomato saffron recipedear meat recipe spicy how cook venison deerroasted lobster butter garlic ginger soy sauce recipe

wagyu beef steak creamy mushrooms saucebeef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beef

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon reciperadicchio risotto cheese recipe grilled mantis shrimprecipe wagyu beef steak roasted pepper sauce

butter poached lobster recipe poach herbs fennelsun dried tomato pesto spaghetti pasta recipe pesto roasted pepperspicy lobster pasta recipe noodle lobster

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedduck confit de canard recipe crispy duck leg france recipegoose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chef

manuk napinadar manuk namargota manuk naniatur ayam panggang batak andaliman darahresep arsik ikan mas batak toba mandailing enak pedasresep gulai ikan padang batak medan

gabus pucung resep betawi ikan gabus pucungbutter poached lobster recipe poach herbs fennelresep ikan bakar mudah sambal rawit dentist chef

beef rendang recipe resep rendang padangresep konro bakar iga sapi karebosi barbequed beef ribs peanut sauceresep pepes tempoyak ikan pedas brengkes durian palembang

sweet tangy chicken curry reciperecipe samgyetang korean chicken ginseng soup recipe sweet rice stuffingtinola chicken recipe soup philliphine ginger green papaya chili leaves

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipesmoke roasted chicken recipe roasted chicken honey glaze spicyrecipe herbs butter roasted chicken crispy skin moist meat

resep ikan bakar rica sambal dabu-dabu mentah grill fishsteamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fishrecipe unagi kabayaki japanese style broiled eel bamboo skewer grilled freshwater eel

Recipe Quail Confit on Stewed Lentil with Chorizo & Saffron Using Lock&Lock Heat Resistant Boroseal Oven Glass Container

quail confit  slow cooked lentil chorizo tender breast crispy roasted quails skin recipe

Recipe Crispy Quail Confit, Served with Stewed Lentil with Chorizo and Saffron.

Recipe Crispy Quail Confit, Served with Stewed Lentil with Chorizo and Saffron. The quail leg and the breast confit or slowly cooked in oil (duck fat) in a low temperature oven until the meat fall off the bone once all the tough tissues breakdown into tenderlicious collagen. Right after the quail confit meat is tender, the skin is pan fried with a little bit ammount of duck fat until the skin side crisp up and golden brown. The lentil for serving the quail confit stewed with Homemade Spanish Chorizo or Dried Cured Sausage and Spanish saffron, alongside with other spices, herbs and the roasted quail cascass bone broth.

crispy quail confit recipe game bird tender slow cooked braised lentil chorizo saffron both stock

Crispy Quail Confit, Served with Stewed Lentil with Chorizo and Saffron.

quail leg confit recipe lentil spicy chorizo stew lentil saffron broth

Quail Leg and Breast Confit, Deep Fried Quail Wings Confit and Stewed Lentil

Making a delicious quail confit or other game bird is so easy. The rules of making confit is simple, simply submerged marinated quail leg and breast in 80-90ºC fat or oil for about 30-60 minutes depending the size and the toughness of the quail once it slaughtered. Never raised the oil temperature to rushed the cooking process because higher oil temperature made the water content in the quail meat boiled and evaporates, thus made the quail confit meat dried and tough even more. The oil or fat temperature for making quail confit is just enough to break down the quail meat without much drying (boiling) the water contents on it. So, basicaly the temperature and the period is the difference of deep frying and confit, confit is prolonged cooking in oil in a low temperature while deep frying is flashed dehydration cooking in oil in a high temperature.

slow cooked lentil chorizo tender spicy stock recipe how to cook lentil quail bone

Tender Slow Cooked Stewed Lentil with Spanish Saffron and Chorizo

recipe stewed lentil saffron slow cooked chorizo spicy bacon  broth

Stewed Lentil with Spanish Saffron and Choriso

The lentil stewed in a browned quail bone stock and flavoured with saffron and Homemade Chorizo Dry Cured Sausage. The fragrance of saffron and smokey peppery aromas of chorizo made the lentil heartwarming and  comforting. The slow cooked stewed lentil with saffron actually best served once it cooked one day priorly to made sure all the flavour infused into the lentil, but the fresh cooked lentils is also delicious.

recipe roasted quail confit tender slow cooked quail lentil braised chorizo

Tender Quail Confit Over Stewed Lentil

recipe quail confit fine dining braised lentil

Moist and Tender Quail Confit with Crispy Skin

The quail here in indonesia is not specifically raised for it’s meat, but for it’s eggs. The old and not productive female quail slaughtered for it’s meat, so different from the tender quail that used to sold in the western country; the quail here is quite tough and need a slow cooking process to present it to the table. I guess the French confit cooking techniques is just perfect for cooking this tough quail or any wild game bird.

resep burung puyuh goreng garing bumbu kuning crispy deep fry quail confit recipe

French Style Quail Leg and Breast Confit with Stewed Lentil

Resep Burung Puyuh Goreng Konfit ala Perancis maybe the best term for translate the quail confit in Indonesian.  French confit cooking technique isn’t that popular here in Indonesia, so i think this a great deal to use local Indonesian ingredients with french cooking techniques.

roasted quail confit recipe quails leg breast cooked

Easy Quail Confit in Duck Fat

LOCK N LOCK OVEN GLASS RECIPE

Lock&Lock Heat Resistant Boroseal Oven Glass Container

Once i do my weekely groceries shopping, i spot this 630 ml Lock&Lock Heat Resistant BOROSEAL RECTANGLE OVEN GLASS CONTAINER in the Diamond Supermarket Palembang. The brochures within the heat resistance glass container told me that unlike other glasses (especially tempered glass), heat-resistant boroseal glass uses boron tioxide and silicone dioxide material that contains strong heat resistant properties which could withstand sudden change in about 120ºC temperature, thus it could be used not only in a refrigerator, a microwave and a dishwasher but also in a 400℃ oven. Normal glass or tempered glass may broken and scratches when there is a themal or physical shock even with a very small stratch. Lock & Lock uses heat-resistant glass for more safety so no need to worried your table and kicthenwares suddenly cracked or exploded and harm you. The best featured of this fancy looking  Pretty much i enjoy my new kitchen toy so i also purchased the 1L BOROSEAL RECTANGLE OVEN GLASS CONTAINER.

OVEN GLASS LOCK N LOCK retangle 630 ml wadah kaca tutup silikon locknlock

Lock&Lock Heat Resistant Boroseal Oven Glass Container, sorry for the lame tablet camera photograph!

The Lock&Lock 630ml BOROSEAL RECTANGLE OVEN GLASS CONTAINER tagged IDR 99.000 while the 1 L tagged IDR 127.000, pretty much a great deal because it so handy and versetile to use in the kitchen. Heat resistant glass is safe for use in the oven and microwave, expanding your range of cooking from roasted risotto, spaghetti, baking and more! even curries and stews can be easily stored in the refrigerator and reheated later.

recipe quail confit fine dining game bird slow cooked tender lentil with chorizo butter garlic

Fine Dining Quail Confit Made in Lock&Lock Heat Resistant Boroseal Oven Glass Container

crispy quail leg confit recipe slow cooked quail in duck fat

Tiny Crispy and Damn Delicious Quail Leg Confit

tender quail breast confit slow cooked quail bird

Tender, Moist and Succulent Quail Breast in a Fancy Rolled Shaped

I making confit with Lock&Lock Boroseal Container because the oven heat spreaded throughly by the boroseal body and made the perfect quail confit. The lid made excellent airthighness and prevent the food oxidation and made the quail meat color changes once it cured or marinated with salt, herbs and spices before cooked.

recipe how to butcher quail breast leg crispy confit duck fat quail

Butchered and Cured Quail Legs, Breast and Wings

The quail is butchered into 3 major parts; legs, breast and wings. The quail leg removed from the body and then the leg cut above the knee joint to made an impressive presentation of leg confit.  The entire quail breast compeletely deboned, rolled, thighten with a timy twines to kept it’s shape once it cooked. Once i just about to discard the wings, my grandma think that it will be nice and crisp up once deep fried right after confit, glad that i listen to her! Nothing going to waste, the remaining quail carcass and edible visceras browned and then boiled to extract the juice out of it to make a delicious stock for cooking the lentil.

how to confit quail recipe tender slow cooked quail leg breast duck fat confit tender quail meat

The Quail Boiled in Duck Fat Over Stove Before Transfered to Lock&Lock Boroseal Oven Glass Container

The marinated quail leg and breast then submerged in a rendered duck fat dripping from making my Homemade Roasted Peking Duck. The marinated or cured quail and duck fat mixture then heated into small boil over a medium stove flame before tranfer it into prolonged confit in the oven, kinda usefull cheating short cut. Never hard boil or frying the quail !!! high heat will shock the quail meat and made it tough even more.

lock n lock boroseal oven glass container recipe quail breast confit

Oven Roasted Quail Confit in lock&Lock Boroseal Oven Glass Container without it’s Lid

The entire quail leg, breast and wings with rendered duck fat then transfered into the BOROSEAL RECTANGLE OVEN GLASS CONTAINER and then put it into about 130ºC preheated oven. Noted the boiling bubbles in the roasted  quail confit oil, if it’s too much bubbles comes out into the surface it means you need to lower the oven temperature. The goal is set the duck fat oil temperature about 80-90ºC. If you didn;t had any temperature gauge to measure it, simply noted there’s one little bubles; once at a time comes up to the surface, then you’ve got the perfect confit temperature.

quail confit recipe tender quail breast leg recipe succulent game bird recipe

Tender and Moist Quail Leg and Breast Confit

The quail leg and breast confit is tender enought once the meat it easily fallen off the bone. Removed the quail confit from the cooking fat and then drain it from excess oil. Removed the tiny twines  that hold up the quail  breast and now the quail leg and breast confit is ready to be flashed pan fried.

pan fried quail recipe crispy skin quail breast confit leg quail

Pan Fried Quail Breast Confit Until the Skin Golden Brown and Crispy

Heat up about 1 tablespoon of duck fat in a pan and heai it up until slighly smokey. Carefully browned and seared the skin side of the quail confit until the skin is crispy and golden brown.

deep fried quail recipe crispy quail wings recipe burung puyuh goreng garing

Deep Fried Quail Wings Confit, Crispylicious!!!

Heat up about half cup of the duck fat fo cooking the quail confit and then deep fried the quail wings confit in a medium high heat until the wings totally crispy. The quail wings is a litle bit bony and crispy, totally bring some extra bites to the dish.

recipe pan fried quail confit crispy skin breast leg recipe

Crispy Skin Quail Leg and Deboned Breast Confit with Tender Meat

This is the ready to served quail leg and breast confit!!! the meat is tender and moist, while the skin is fried until crispy and golden brown, what a damn delicious conbination!!!
quail confit recipe tender slow cooked quail leg breast slow cooked lentil saffron broth stock recipe

Recipe Crispy Quail Confit with Tender Stewed Lentil with Saffron and Chorizo

Recipe Quail Leg and Breast Confit:

Ingredients:

  • 4 quails, removed the leg from the joint and deboned the breast
  • 3 clove garlic, finely choped
  • 3 sprig thyme, roughly chopped
  • 1 sprig of rosemarry, roughly chopped
  • 1 shallot, roughly chopped
  • 1 tsp freshly grounded black pepper
  • 1 cup (250 mL) duck fat

Garnish:

  • Black mustard micro greens
  • Basil micro greens
  • Radish shoots
How to Make Quail Confit:
  • Mix salt, garlic, thyme, rosemarry, shallots and pepper together, spread evenly over quail legs and breast and marinate overnight.
  • Rinse off marinade, rolled and thighten the quail breast with twines to maintain it’s shape while cooking
  • Cover the quail with duck fat in a sauce pan and bring it to boil over medium high heat stove
  • Transfer the duck fat and the marinated quail into  a BOROSEAL RECTANGLE OVEN GLASS CONTAINER then put it into a preheated 120-130ºC oven for about 45 min.
  • Once cool, remove from the quail leg confit and breast from the duck fat.
  • Pan fried the skin side of the quail breast and leg confit until crispy and golden brown, served it with stewed lentil with chorizo and saffron.

Recipe Stewed Lentil with Chorizo and Saffron:

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 ONION, FINELY CHOPPED
  • 100 grams bulk Homemade Spanish Chorizo Sausage
  • 1 cup dried lentils
  • a pinch of Spanish saffron
  • 1/2 tsp Homemade Garam Marsala
  • salt and pepper to taste
  • 3 cups stock from browned quail bone and edible visceras

How to Make Slow Cooked Stewed Lentil with Saffron and Spanish Chorizo:

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Stir fried garlic,  onion and shalots, cook until it turns golden brown.
  3. Add the chorizo sausage; cook and stir until the sausage is crumbly and beginning to brown.
  4. Add the saffrom and stir another 30 seconds
  5. Pour the stock and lentil.
  6. Season with salt, pepper, and homemade garam marsala powder.
  7. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 40 minutes.
  8. Served the Stewed Lentil with Saffron and Chorizo with Crispy Quail Confit

You May Also Like (CLICK!!!)

duck confit de canard recipe crispy duck leg france recipeturkey leg confit herbs recipe mashed celeriac celery root basilgoose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chef

salmon gravlax homemade recipe cured salmon dill weedhomemade lap cheong chinese sausage recipe how to make dry chinese sausageresep kidu kidu batak karo sosis daging babi usus getah gota darah andaliman cabe pork intestine sausage

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloinduck prosciutto homemade recipe dry cured duck breastvenison bresaola recipe homemade cured deer loin

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFhomemade bresaola recipe air dry cured beef step by step home curinghomemade ravioli smoked salmon stuffing recipe fresh ravioli pasta

homemade smoked beef woodchips make smoked meatbarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellybruschetta venison avocado pesto recipe

how to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumberrecipe deep fried pumpkin blossom cheese stuffed  batterred squash blossom flowerspinach pasta salad recipe duck prosciutto sumac dressing salad

braised venison ribs wine tomato saffron recipedear meat recipe spicy how cook venison deerroasted lobster butter garlic ginger soy sauce recipe

wagyu beef steak creamy mushrooms saucebeef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beef

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon reciperadicchio risotto cheese recipe grilled mantis shrimprecipe wagyu beef steak roasted pepper sauce

butter poached lobster recipe poach herbs fennelsun dried tomato pesto spaghetti pasta recipe pesto roasted pepperspicy lobster pasta recipe noodle lobster

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFhomemade ravioli smoked salmon stuffing recipe fresh ravioli pasta

recipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilledresep arsik ikan mas batak toba mandailing enak pedasmanuk napinadar manuk namargota manuk naniatur ayam panggang batak andaliman darah

resep dekke naniura ikan mas masakan khas batak tapanuli utaraseared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallopsresep gulai ikan padang batak medan

gabus pucung resep betawi ikan gabus pucungbutter poached lobster recipe poach herbs fennelresep ikan bakar mudah sambal rawit dentist chef

beef rendang recipe resep rendang padangresep konro bakar iga sapi karebosi barbequed beef ribs peanut sauceresep pepes tempoyak ikan pedas brengkes durian palembang

sweet tangy chicken curry reciperecipe samgyetang korean chicken ginseng soup recipe sweet rice stuffingtinola chicken recipe soup philliphine ginger green papaya chili leaves

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipesmoke roasted chicken recipe roasted chicken honey glaze spicyrecipe herbs butter roasted chicken crispy skin moist meat

resep ikan bakar rica sambal dabu-dabu mentah grill fishsteamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fishrecipe unagi kabayaki japanese style broiled eel bamboo skewer grilled freshwater eel

Homemade Spanish Chorizo (Dry Cured Smoked Paprika Spicy Sausage with Natural Pig Intestine Casing)

recipe homemade spanish chorizo from scratch dry cured smoked paprika sausage pork chili spicy choriso

Homemade Spanish Chorizo with Natural Pig Intestine Casing

Homemade Spanish Chorizo or Dried Spanish Spicy Smoked Paprika Pork Sausage Recipe. Spanish chorizo sausage referring to many different types of dried and cured pork sausages originally in Spain. Traditionally, Spanish chorizo is encased in natural pig intestines and then stuffed with mixture of minced fatty pork spiced with  smoked paprika and red cayenne chili pepper powder. Premium quality chorizo sausage got it’s distinct umami and smokey aromas, just like a good old ham. This chorizo sausage is one the amateur homemade charcuteries project featured on my blog, once i made my first Homemade Lap Cheung (Air Dry Cured Chinese Sausage) Recipe from Scratch, i even wanted to explored curing sausage method even more.

spanish chorizo homemade chorizo diy

Homemade Spicy Spanish Chorizo

how to make smoked sausage spanish chorizo

Homemade Spanish Chorizo with Smoked Paprika & Cayenne Pepper Chili Powder

Homemade Spanish chorizo isn’t that hard to made if you got the passion, i mean it’s not impossible to made at amateur kitchen but sure it need some patients and precision steps to made it edible. A litttle bit of passion can create a far better delicious chorizo than any professional deli store product ever sold. Chorizo preparation is time consuming because chorizo it’s fermentated, air dry cured and sometimes smoked (or not) before it’s ready to eat, but it’s also can be eaten as a cooked fresh sausage. Properly dried cured Spanish chorizo is  save to eaten raw as thinly sliced appetizer on charuteries platter alongside Homemade Beef Bresaola, Homemade Venison Deer Bresaola Di Cervo, Homemade Duck Prosciutto, Homemade Salmon Gravlax, Homemade Tea Smoked Salmon, Homemade Smoked Duck Breast, Homemade Smoked Beef and another cold cuts, pickles and cheese.

homemade smoked sausage spanish chorizo pork pig intestine casing

Pretty Huge Spanish Chorizo Sausage

recipe spanish chorizo sausages with smoked paprika chilies cayenne pepper pork sausage

Spanish Chorizo, Worth All the Effort and Patients

I mention before that making homemade Spanish chorizo need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and causing death, no kidding!!!. Before you considering to made your homemade Spanish chorizo sausage or any other air dry cured meat, you should know about the savety about curing  first. You had to measured the proper ratio of the ingredients, especially the amount of the nitrate preservatives which is the only known additive that effective to prevent the Clostridium botulinum growing.

saltpetre for making sausage recipe consentration nitrate for fresh sausage dry curing pink salt

Dividing Saltpetre for My Chorizo Made Me Look a Like a Crack Addict, LOL

The recommendation maximum ammout of Saltpetre (Potassium Nitrate) for dry curing sausage is 500 ppm (part per million) or 500 mg per kg sausage stuffing mixture. The total chorizo stuffing weight (meat plus fat) is about 1.4 kg (1400 grams). The salt ammount for dry cured Spanish chorizo sausage is about 3 % of the weight, you gotta take a close attention on it. I’m using 1000 grams of pork loin meat and 400 grams of pork back fat for this recipe, 3% salt means  42 grams and the amout of salpetre is about 700 mg. I also added the same ammount of palm sugar with the salt (42 grams). Here’s the fun part, my digital weight scale can only measure 1 gram (1000mg), eversince i need only 700 mg of saltpetre, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into three  equal part with my atm card  then using two-third of the the devided saltpetre. It made me thinking of myself “heck what i’m doing, my mom gonna be going crazy and beat the hell of my head because i seems like a crack addict doing their things ” lol

homemade spanish chorizo recipe

Hoemade Spanish Chorizo with my Grandma’s Hand

Maybe you heard that nitrate are toxic, infact nitrosamines did but the nitrate all blamed for that. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So don’t be affraid to use salpetre once you follow the recomendation ammount consentration in your homemade Spanish chorizo sausage because you don’t want to risk your life.

diy spanish chorizo recipe homemade chili pork sausage spicy paprika cayenne pepper

Sliced Homemade Spanish Chorizo

thin sliced spanish chorizo recipe smoked paprika sausage spicy

Sliced Fatty Spanish Chorizo

How to make sausage without sausage maker is another question, yes i did it several times actually; just check out my step by step praparation of Homemade Braised Bratwurst Sausage Recipe and Homemade Kidu-Kidu Grilled Pig Intestine Sausage Recipe. Eversince i didn’t really want to investing pretty much $$$ for it, i guess i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily over-grind the sausage stuffing, beside the heat possibly melt the back fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to diced the pork meat and a regular knive to diced the back fat. I’m using the natural pig intestine for encasing my homemade chorizo, but you can also use any edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured Spanish chorizo sausage using natural pig intestine casing ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free and cleaned it for you. If you wanna take a pride of making authentic Spanish chorizo from scratch for real by cleaning pig intestine for making homemade sausage by yourself, you’re more then welcome in my kitchen

step by step making chorizo homemade pork sausage dry curing from scratch

This is How I Describe Spicy Spanish Chorizo

recipe spicy chorizo sausage chili smoked paprika pork intestine sausage air cured recipe

The Raw Spicy Spanish Chorizo Aromas is Already Amazing!!!

Making my own chorizo sausage  in my very humble amateur kitchen is one of my obsession. Eversince i start making charcuterie or dry aging meat, i was curious about homemade air dry curing sausage. Store brought chorizo sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. I didn’t added any msg on my homemade chorizo, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika), cayenne chili pepper powder and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika- chili peppere used. In using smoked paprika powder, dried chili powder and also cayenne pepper flakes for a kicking up a little bit.

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

DIY Spanish Chorizo with Plastic Funnel

DIY Spanish chorizo sausage without sausage maker made me using plasting funnel to stuffed the chorizo sausage stuffing into the pork intestine. Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine. After i stuffed my homemade chorizo sausage stuffing into the pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese out the stuffing with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh chorizo sausage with it’s autentix U loop or horse shoes shaped.

recipe fresh chorizo homemade pig intestine sausage recipe chorizo natural casing pork chorizo recipe

Fresh Spanish Chorizo Sausage, Tide Up and Pricked Already, Ready for Hung Air Dry Curing!!!

The air bubbles then removed by pricking the fresh Spanish chorizo with sterilized metal pin. Remember that this process also enhanced the sausage drying process too. Pricking the fresh pig intestine sausage also iniciate free oxigen entering the chorizo sausage stuffing and prevent Clostridium botulinum to grow.The fresh pig intestine Spanish chorizo sausage hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight.  In my case, the fresh chorizo sausage weight is 1500 grams and the 30% loss is 450 grams, which means my Spanish chorizo sausage is ready to be eaten when it’s weighted 1o50 grams.  Unfortunately, my homemade Spanish chorizo sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 990 grams in 60 days (12 November-12 December 2014)

step by step recipe chorizo sausage how to make homemade spanish chorizo smoked paprika spicy pork intestine sausage

Exposing Chorizo wt tith Fan Help Drying it Before Hung Dry in the Refrigerator

chorizo recipe dry curing refrigerator air chiller chamber air dried cured pork sausage spicy spanish chorizo

My Spanish Chorizo Hung Up inThe Fridge (Air Dry Curing Process Using Refrigerator)

The air dry curing can be done in the room temperature in a subtropical or even better in a cold climates country. If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because the temperature and the humidity is too high. Hence i use my refrigerator for dry curing Spanish chorizo, just made sure you cleaned out your fridge priorly. Simply left it hung undisturbed in the fridge door in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do not open the fridge door too often since the temperature will fluctuated and made the dry cured chorizo sausage taste funny.

how to cook chorizo recipe thin cu before using recipe spanish chorizo dry sausage spicy paprika

My Grandma’s Hand as a Model for Cutting My Spanish Chorizo

homemade chorizo spanish sausage paprika pork intestine casing smoked sausage

Homemade Spanish Chorizo, My Grandma’s Hand made it Look More Fancy!

This is my homemade Spanish chorizo sausage look a like after air dry cured in the fridge after 60 days. The Spanish chorizo looked great dark red colour with chunky bits of fat, meat and chili flakes showing in the surface. Nice umami with distict smokey paprika and hot chili smells comes out of it and the taste just perfect for my licking; fatty, smokey, savoury and sweet, totally better than the store brought!!!. The lean pork loin meat has shrunk a lot, but i guess the fat didn’t shrink much. Because i didn’t use any artificial filler, the weight losen out greatly. To keep the homemade lap cheong in fridge or freezer. If you want to keep them for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it covered or wrapped in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy. The Spanish chorizo still hanging out in my fridge well time by time, but it will be toughened and firmer as well without changing the taste.

making spanish chorizo recipe fermented sausage dry cured sausage

Fatty Spanish Chorizo (Unsmoked)

recipe smoked paprika sausage chorizo

Lean Spanish Chorizo (Smoked)

My homemade Spanish chorizo  consist 40% fat because i like a fatty and chunky chorizo sausage and i really adore the rendered fat once the chorizo sausage cooked.  The meat and fat ratio in commercially chorizo  is about 80% meat to 20% fat. The spice and flavour enhancement is another optional too. Eversince , i’m using . The best fat for dry curing is solid back fat because the soft fat like in the soft tissues is really easily rancid and turn into off smells and flavour. You may see the difference, the marbled Spanish chorizo contain 40% fat and the chorizo underneath contain less fat according to my sister’s request. She also insist to put more smoked paprika instead of chili powder so then the sausage looks more deep red color.

homemade smoked chorizo sausage spanish pork choriso

Unsmoked Fatty Spanish Chorizo Vs Smoked Lean Spanish Chorizo

smoked chorizo recipe pork intestine sausage lean pig intestine casing pork fat lean recipe

Lean Smoked Spanish Chorizo VS Fatty Unsmoked Spanish Chorizo

The side by side difference of smoked lean Spanish chorizo vs the fatty unsmoked chorizo. The smoked  chorizo shrink much more than the unsmoked fatty chorizo, maybe because the moisture is within the meat instead the fat.  Eversince i add smoked salt and smoked paprika on my Spanish chorizo, so the smokey flavour is just perfect on my  licking on my fatty unsmoked Spanish chorizo. In contrast, the smoked lean chorizo smokey flavour is a little bit overpowering for me, but my sister like it even more, The lean Spanish chorizo is more suitable eaten raw in room temperature instead the fatty ones.

homemade chorizo spanish sausage recipe dry cured pork intestine casing sausage

Homemade Spanish Chorizo Sausage

how to make chorizo sausage smoked paprika pork intestine casing sauage dry curing sausage charcuteries chili pork

Ready To Cook Spanish Chorizo Sausage!

This is the most fun part, how to eat or cook Spanish Chorizo. Spanish chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid. Dried Spanish chorizo sausage is usually added to enhanced the umami flavour into a dish. Chorizo sausage can be used for soup, stir fried and almost all rice dishes. Chorizo sausage is so versatile, i used it in many recipes; chorizo as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin,Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms RecipeChorizo sausage can be used to replaced any chinese sausage recipe; stir fried until charred and then added to Chinese style nasi goreng/fried rice and Lo Mai Gaior Steamed Sticky Rice with chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(/nuòmǐ jī), trust me that addition of chorizo sausage made simple fried noodle or vermicelli into the next level of deliciousness.

homemade chorizo recipe

Recipe Homemade Spanish Chorizo Sausage

Recipe Homemade Spanish Chorizo Sausage (Pig Intestine Spicy Smoked Paprika Pork Sausage) :

Ingredients:

  • 1 kg pork loin
  • 400 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 1 cup salt for cleaning  the pig intestine
  • 42 grams salt (i’m using 21 grams sea salt & 21 grams smoked salt)
  • 42 grams palm sugar
  • 700 milligrams saltpetre (0,7 grams)
  • 20 grams smoked paprika powder
  • 10 grams fine red chili flakes
  • 10 grams cayenne pepper powder
  • 10 grams Homemade Garam Marsala Powder
  • 10 grams garlic powder
  • 4 tablespoons white vinegar
  • 2 tablespoons red wine

How to Make Homemade Spanish Chorizo Sausage :

  • Measure the weight of each Spanish chorizo ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the pork loin meat and fat with a knife into half centimetres cubes.
  • Combine all the Spanish chorizo seasoning in a large mixing bowl.
  • Add the meat and fat and mix well and let it marinated overnight in the fridge.
  • Stuffed the Spanish chorizo sausage stuffing into the pig intestine using the plastic funnel with some help of chopsticks or finger.
  • Tie off one end of Spanish chorizo sausage casing and then plugged out the stuffing to the tie
  • Measure the 30 cm links and then fold the chorizo into it’s authentic U loop horse shoes shape.
  • Prick the links and the chorizo sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • Hang the Spanish chorizo sausage to dry curing in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight.

You May Also Like (CLICK!!!)

homemade lap cheong chinese sausage recipe how to make dry chinese sausagerecipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilledresep kidu kidu batak karo sosis daging babi usus getah gota darah andaliman cabe pork intestine sausage

homemade bresaola recipe air dry cured beef step by step home curingvenison bresaola recipe homemade cured deer loinduck prosciutto homemade recipe dry cured duck breast

lamb pancetta di agnello homemade italian cured lamb belly recipe dry curing homeHomemade smoked salmon how to cook make hot smoked salmonstuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

homemade ravioli smoked salmon stuffing recipe fresh ravioli pastahomemade smoked beef woodchips make smoked meatbruschetta venison avocado pesto recipe

barbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellysalmon gravlax homemade recipe cured salmon dill weedTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEF

how to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumberrecipe deep fried pumpkin blossom cheese stuffed  batterred squash blossom flowerspinach pasta salad recipe duck prosciutto sumac dressing salad

braised venison ribs wine tomato saffron recipedear meat recipe spicy how cook venison deerroasted lobster butter garlic ginger soy sauce recipe

wagyu beef steak creamy mushrooms saucebeef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beef

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon reciperadicchio risotto cheese recipe grilled mantis shrimprecipe wagyu beef steak roasted pepper sauce

butter poached lobster recipe poach herbs fennelsun dried tomato pesto spaghetti pasta recipe pesto roasted pepperspicy lobster pasta recipe noodle lobster

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedduck confit de canard recipe crispy duck leg france recipegoose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chef

manuk napinadar manuk namargota manuk naniatur ayam panggang batak andaliman darahresep arsik ikan mas batak toba mandailing enak pedasresep gulai ikan padang batak medan

gabus pucung resep betawi ikan gabus pucungbutter poached lobster recipe poach herbs fennelresep ikan bakar mudah sambal rawit dentist chef

beef rendang recipe resep rendang padangresep konro bakar iga sapi karebosi barbequed beef ribs peanut sauceresep pepes tempoyak ikan pedas brengkes durian palembang

sweet tangy chicken curry reciperecipe samgyetang korean chicken ginseng soup recipe sweet rice stuffingtinola chicken recipe soup philliphine ginger green papaya chili leaves

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipesmoke roasted chicken recipe roasted chicken honey glaze spicyrecipe herbs butter roasted chicken crispy skin moist meat

resep ikan bakar rica sambal dabu-dabu mentah grill fishsteamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fishrecipe unagi kabayaki japanese style broiled eel bamboo skewer grilled freshwater eel

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

recipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilled

Homemade Bratwurst Sausage Braised in Balsamic Vinegar

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

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

Braised Homemade Bratwurst Sausage in Spicy Balsamic Vinegar

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

Braised Homemade Sausage in Spicy Balsamic Vinegar

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

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

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

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

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

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

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

Homemade Bratwurst Sausage in Sticky Spicy Balsamic Vinegar Reduction

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

recipe homemade bratwurst sausage pork intestine veal beef homemade sausage

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

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

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

Stuffing The Pig Intestine Casing Bratwurst Sausage with Plastic Tunnel

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

how to make bratwurst sausage remove air prick

Fresh Bratwurst Sausage with Lots of Air Bubbles

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

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

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

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

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

Braised Bratwurst Sausage in Spicy Balsamic Vinegar

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

homemade bratwurst sausage pig intestine pork veal beef sausage

Recipe Homemade Bratwurst Sausage Recipe

Recipe Homemade Bratwurst Sausage with Pig Intestine Casing

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

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

How to Make Homemade Bratwurst Sausage :

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

Braised Fresh Homemade Bratwurst Sausage in SPicy Balsamic Vinegar

Braised Sausage in Balsamic Vinegar Recipe:

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

Instruction :

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

Pan Fried Bratwurst Until Golden Brown

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

You May Also Like (Click!):

Schweinshaxe reciperesep sate buntel kambing recipe lamb kebab minced meat wrapped in caul fathomemade lap cheong chinese sausage recipe how to make dry chinese sausage

dry aged sirloin steak with shallots jam balsamic vinegarpan fried foie gras recipe goose liver wine poached pearschicken kebab recipe tomato mint salsa thai dipping sauce recipe

homemade bresaola recipe air dry cured beef step by step home curingduck prosciutto homemade recipe dry cured duck breastbresaola venison deer homemade recipe dry cured venison

balinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manishomemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chefrecipe tonkotsu ramen pork bone broth soup homemade chashu pork belly shoyu soft boiled egg

barbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellybuddha jump ovet the wall soup shark fin abalome sea cucumbersteamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsum

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFrecipe herbs butter roasted chicken crispy skin moist meatGrilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

steamed scallops garlic ginger recipe turmeric steamed clams rice vermicellisteam crab lotus leaf recipe spicy black bean paste chili garlic saucesteamed sticky rice glutinous rice roll chinese dimsum recipe

sweet sour lobster chilli tomato sauce spicy singapore saucebraised sea cucumber abalone duck feet web recipe braised duck with haisomspring onion pancake japanese recipe scallion chinese pancake

Thai style steamed fish mouse grouper steamed with chilli tamarind mushrooms black bean humpback grouper recipebraised shark fin soup chinese shark fin fish maw fish stomachteochew style steamed fish recipe seven star grouper steamed coral trout

roasted lobster butter garlic ginger soy sauce recipebeef rendang recipe resep rendang padangrecipe crab thai green curry hot spicy

bruschetta venison avocado pesto reciperecipe samgyetang korean chicken ginseng soup recipe sweet rice stuffingsmoke roasted chicken recipe roasted chicken honey glaze spicy

Crispy enoki mushrooms recipe tempura mushroom enokitakebeer batter squid calamari deep fried crispy calamari recipecrispy soft shell crab salted egg yolk batte friedr