Resep Mie Celor Lobster Bakmi Mewah Khas Palembang (Three Ways)

Mie Celor Lobster Bakmi Mewah

Mie Celor is Palembangnese curried prawn stock based noodle soup that served with hard boiled egg, scallion & sambal. Mie means noodle while celor means poached; so the egg noodle poached in hot water before dumped in a bowl and poured with the soup.

Mie Celor Lobster Bakmi Mewah, lengap dengan Kepiting, Kerang Bambu, Keong Macan, Telur Setengah Matang dan Bakmi Mewah DAGING AYAM ASLI

The broth for serving the mie celor is tick, gooey and made out of a curried prawn based stock with coconut milk and thicken with rice flout, some community also add some prawn or crab meat into the broth.

Mie Celor Palembang ala Bakmi Mewah with Lobster, Crab, Bamboo Clams, Sea Snail, Soft Boiled Egg & BAKMI MEWAH REAL CHICKEN MEAT

Mie Celor adalah hidangan mi yang disajikan dalam campuran kuah santan dan kaldu ebi (udang kering), dicampurkan taoge dan disajikan bersama irisan telur rebus, ditaburi irisan seledri, daun bawang dan bawang goreng.

Mie Celor Lobster Bakmi Mewah

Hidangan Mie Celor berasal dari kota Palembang, Sumatera Selatan, Indonesia.Mie celor adalah salah satu menu sarapan populer di Palembang. Belum ke Palembang kalau belum mencicipi kuliner mie celor legendaris.

Bakmi Mewah

Bakmi Mewah, first ever premium instant noodle with REAL CHICKEN MEAT & REAL MUSHROOM topping inside. Bakmi Mewah adalah bakmi instant pertama dengan DAGING AYAM ASLI dan JAMUR ASLI sebagai toppingnya, benar-benar MEWAH !!!

Bakmi Mewah

When we open Bakmi Mewah box, there’s a flat style bakmi noodle, chili sauce, sesame & chicken oil, soy sauce and also dried scallion, and the most important THE REAL CHICKEN MEAT; taste really good indeed, REAL CHICKEN FILLET inside. Kemasan Bakmi mewah eksklusif, isinya juga komplit dan benar-benar Mewah untuk bakmi dengan harga terjangkau; ada mie, saus cabe, mintak ayam & nabari, saus cabe, kecap asin dan tentu saja Daging AYAM ASLI tanpa kulit yang sudah matang dan siap disajikan.

Bakmi Mewah Mie Celor Lobster Palembang

So Basicly, Bakmi Mewah is already taste Damn Delicious, then this is how i made Bakmi Mewah even beyond Tabo Nian; Mie Celor, traditionally from South Sumatra and this is really outstanding Indonesian dich with pretty much gonna be love by everyone. Mie Celor Bakmi Mewah recipe for Indonesian Food Blogger  Kreasi Bakmi Mewah Challange submission. So i made Mie Celor with Lobster & Seafoods in three ways, the authentic basic Mie Celor, the Cheesy Ifumie Mie Celor & The Cheesy Pizza Mie Celor

Kereasi Mie Celor Lobster Bakmi Mewah dengan 3 bentuk;  Mie Celor Lobster Bakmi Mewah Otentik, Ifumi Keju Mie Celor Bakmi Mewah dan Pizza Keju Mie Celor Bakmi Mewah

Basic Mie Celor Lobster Bakmi Mewah

Ifumie Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

Mie Celor Recipe

Resep dan Cara Membuat Mie Celor Palembang

Ingredients

• 4 packs of Bakmi Mewah
• 2 medium size lobster (about 300 gr/each)
• 2 medium size crab (about 300 gr/each)
• 200 gr bamboo clams
• 200 gr tiger sea snail
• 1/2 lemon juice

Broth :

• 100 ml coconut milk
• 1500 ml water
• 2 tbsp rice flour, diluted with 1 tbsp water
• ¼ tsp white pepper (sendok teh lada bubuk)
• salt & sugar as needed
• 1 tbsp cooking oil

Spice paste:

• 6 shallots (butir bawang merah)
• 3 cloves garlic (siung bawang putih)

Compliment

• soft boiled egg (boiled for about 5-6 minutes)

How to Make Mie Celor:

A. Making The Broth

• Add the lemon juice to the lobster, crab, clams and sea snail, let it sit for about 5 minutes then rinse it with running clean water, set aside
• Bring the water to boil, add the head of the lobster and let it boil until the lobster head color completely turned into red
• Poached the lobster tail for about 3 minutes or so until it 3/4 cooked, set aside
• Poached the crab for about 5-7 minutes or so until it 3/4 cooked, set aside
• Poached the bamboo clams for about 2-3 minutes or so until it 3/4 cooked, set aside
• Poached the sea snail for about 3-5 minutes or so until it 3/4 cooked, set aside
• Sieve any foam that forming up above the broth surface, set aside
• Meanwhile, heat up the oil in another saute pan, add the spice paste and saute it until fragrance
• Pur the sauteed spice paste into the broth, add the Bakmi Mewah Real Chicken meat into the broth
• Add the bakmi mewah Soy Sauce & Dried Scallion, add the white pepper, add more salt and sugar as needed
• Add the coconut milk & thicken the broth with the diluted rice flour, set aside

B. Preparing The Noodle

• Cook the Bakmi Mewah noodle as the package instruction, set aside
• Toss the Bakmi Mewah oil to prefvent the noodle sticking to each other

C How To Assamble Mie Celor Bakmi Mewah

Mie Celor Lobster Bakmi Mewah

1. Basic Palembang Style  Bakmi Mewah Mie Celor;

1. Put the noodle, lobster tail, crab, clams & sea snail in a large sieving laddle, poached it in the broth and put it in the serving bowl
2. Add the boiling hot broth, the soft boiled egg, scallion & fried shallots
3.  Add some Bakmi mewah Chili Sambal if you like

Cheese Stuffed Ifumie Mie Celor Lobster bakmi Mewah

2. Ifumie Keju Mie Celor Lobster Bakmi Mewah

Extra Ingredients: 50 gr mozarella cheese, cut into 2x2x2 cm cube and 1 tbsp all purpose flour, diluted in 2 tbsp water, pan fried quail egg

Ifumie Mie Celor Lobster Bakmi Mewah

How To Make Cheesy Ifumie Mie Celor Bakmi Mewah;

1. Get one pack boiled Bakmi Mewah noodle, grab about a nice quarter of a handful of noodle and then wrapped around the cheese
2. Pour a little bit of diluted flour that act as the glue for the noodle to let it not puffed too much
3. Deep Fried the cheese stuffed noodle
4. Pat dry the noodle then served it with the Seafoods, the broth & the pan fried quail egg

Pizza Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

3. Pizza Mie Celor Bakmi Mewah

Extra Ingredients: 100 gr mozarella cheese, 1 beaten egg, pan fried quail egg, Bakmi Mewah Chili Sauce 7 tomato sauce or ketchup

How To Make Pizza Mie Celor Bakmi Mewah;

• Get one pack boiled Bakmi Mewah noodle,mix with beaten egg, about 50 ml Mie Celor broth, add some scallion,  salt & white peppercorn to taste
• Pan Fried or oven baked the base of the noodle mixture until it slightly browned
• Spread some chili sauce & tomato sauce all over the noodle pizza base, add pan fried quail egg, Bakmi Mewah REAL CHICKEN MEAT topping, put the mozarella cheese over it
• Broil until the cheese browned and melte
  

  Pizza Mie Celor Lobster Bakmi Mewah

 

Authentic Indonesian Cuisine Delicacy at Signatures Restaurant Kempinski Hotel Indonesia

Signatures Restaurant in Hotel Indonesia Kempinski Jakarta is presenting a selection of authentic Indonesian cuisines from five different regions of Indonesia archipelagoe over a five-week period for embracing Indonesia 70th  independence day, as well as the hotel’s 53rd birthday.

Signatures Restaurant Kempinski Hotel Indonesia is had a spacey dining room and outdoor smoking room

The famous Jfk and Soekarno photograph on Signatures Restaurant

• First Week . Sumatra Islands cuisines. 5-11 Agustus 2015 by Chef Marco Lim dan Chef Partogi Samosir.
• Second Week. Java islands cuisines. 12-18 Agustus 2015 by Chef Budiyana Ramelan
• Third Week. Bali-Lombok islands cuisines. 19-25 by  Chef Ketut Sumerata.
• Fourth Week. Borneo islands cuisines . 26 Agustus – 1 September 2015 by Chef Meliana Christanty.
• Fifth Week. Sulawesi & Muluccas islands cuisines. 2-8 September 2015 by Chef Petty Elliott

Mr.Dentist Chef with Chef Ketut Sumerata

Mr. Dentist Chef luckily can attend the Balinese-Lomboknese cuisine and here what i spot on; well this is actually not the first time i had Chef Ketut Sumerata’s dish, i’m pretty much known what i’m gonna had; a tasty Balinese meals!

The Appetizer

Balung Mekuah is Balinese  beef ribs soup similiar to pindang tulang from Palembang. Balung means ribs and mekuah means soup, so it’s literrary translated as rbs soup; despite it’s spicy looks, it’s actually very light and i guess this just perfect to tickling the taste buds as apptizer, slurrpingly delicious!!!

I really lovin it, hence i photogrpah it over and over; people used to served balung mekuah with rice but i felt comfort to digging it on it’s own.

 Serombotan, Balinese salad similiar to Urab with nice tangy kaffir lime dressing and some Balinese base genep or yellow basis seasoning made of turmeric and other spices.

 Serombotan is actually a compliment of Balinese Mix rice but feel free to enjoying it as appetizer.

The Carbs;

Nasi Goreng Bali, one Balinese delicacy fried rice with  mild spicy taste, it’s flavoursull and really comforting for my Indonesian licking.

Mie Kober Denpasar, a very hot and spicy stir fried noodle with bird eye chili sambal. This is the really spicy, i’m Indonesian and it’s embarrasing that i can’t barely stand it, but my lady partner really enjoying it.

Main Course :

Bebek Betutu is a Balinese dish of  roasted  duck on Balinese spices. What i really adore about Chef ketut Sumerata is how he used to use local duck instead of imported peking duck for this bebek betutu. Local breed duck gotta threat carefully to turn it into this delicacy and i really appreciate the effort he made this far.

The bebek betutu is definitely tender because it’s slowly roasted for several hours until the meat it’s fallen off the bone! All the spices penetratedd into the duck meat and made it lovely even more.

This is Mr. Dentist Chef Nasi Campur Bali !

Tum Ayam, a Spicy chicken with yellow-reddish spices, very tender and moist with nice light seasoning. You can served the steamed chicken in banana leaves with some sambal but i’m fine wothout the sambal.

Brengkes Ikan, a  spicy spanish mackerel fish fillet with yellowish turmerik and sand ginger spice, very nice!

Sate Ayam plecing, a bamboo skewered chicken breast dressed with spicy chili sambal. I really enjoy  the tangy sambal plecing with nice hint of of tiny local kaffir limes flavour on it.

Salmon mekuah, a spicy and sour salmon head soup. i really enjoying this because it’s similiar to Palembangnese pindang ikan, but the sour agent was bilimbi fruit instead of tamarind or cherry tomato.

 Kangkung plecing, plecing is Balinese translation of chili sambal and kangkung is actually water spinach or morning glory vegetables. I guess this is the most consumed veggies among indonesia, this plecing kangkung is just lovely; despite it’s vivid red color it’s actually not that hot and spicy thou.

Ayam pelalahAyam Pelalah, a shredded chicken salad made of steamed chicken breast with nice kicking red shallots dressin

Opor ayam is a white curry chicken , i thought opor was from Central Java and nver known that opor ayam is also a part of Balinese cuisine.

 

 For those who doesn’t like spicy food maybe this opor ayam is your sanctuary and comforting food, lol.

 

Ayam Taliwang, grilled ichicken with Spicy Lomboknese spices. I can’t stand the ammount of peper the chef using in this dish.

Ayam Mekalas, Shredded grilled chicken with curry like yellowish cucunut seasoning. Lovin the smokey flavour on it; it’s also moist because the chicken is cooked with the coconut seasoning right after it’s grilled and shredded.

Daging bumbu bali, a Balinese spicy stewed beef using generous amount of chili on it. The chef using beef shank for this daging bumbu bali, cooked slowly untl the sinew and tough connective tissue turn into transparant gelatine and tender, scrumptious dish!!!

The Dessert!

Pisang Rai, a muct have dessert on Balinese restaurant; nice and sweet plantain wrapped in rice flour and then rolled in dessicated coconut flesh and then steamed. lovely!!!

Bubur injin,  swetened black glutious rice porridge that served with savoury boiled coconut milk. the colaboration of sweet and goey black glutinous rice with salty and creamy coconut milk is definitely damn delicious!!!

Just when you think it’s already over; prepare yourself to indulging a next culinary journey. Signatures Restaurant Kempinski Hotel Indonesia got exquisite multi national buffet dining menu; so ypu can extend your tummy capacity and git it a try;

Seafood Station:

Awesome selection of seafood desplayed today; tiger prawn, shrimp, New Zealand Mussel, flower crab and mud crab. The seafood alse served with several kind of sauces to dip it too.

Boiled Kerang tahu or tofu cockle; i really lovin it!!!

Japanese Station

My partned had some udon noodle soup that prepared bt the staff as the custore asking for it; it’s nice!

Nice selection of sashimi; it’s so fresh and lovely. I had tuna tataki, salmon, tuna and seabass sashimi.

We even dicide to had our second plate of sashimi because it’s really that good!Plenty delicious japanese sushi on my plate

The Carving Station

Slow roasted beef ribeye, really lovely; tender, juicy, beefy and well seasoned. You can choose served it with sauteed vegetables and your preference sauce. I served my roasted ribeye with mushrooms sauce!

Roasted Leg of lamb; it’s cooked into perfection just like i liking it! the boneless leg of lamb well seasoned and cooked until pingkish medium done,

Asian Station:

Roasted peking duck and char siew chicken wing looks so tempting to try!

The Dessert!

 I’m not a dessert person, but this maccaron ice cream sandwich popsickle is really tempting me to give it a try!

This is preserved yuzu orange cheese cake in glass is really something to died for, lovin it’s creamy, cheesy and citrusy tangy flavour!

 Overall Signature Restaurant Kempinski Hotel Indonesia served an excellent dining experience; excellent service  with nice and authentic Bali-Lombok authentic cuisine with well known guess chef and i salute fot the dedication to represent and promote the Indonesian traditional cuisine. Thankyou Kempinski Hotel Indonesia!

Prices:
Weekday lunch: Rp. 265.000++/pax
Weekend brunch: Rp. 360.000++/pax
All week dinner: Rp. 285.000++/pax

Reservation: 021 2358 3898

Opening hours:
Lunch: 12.00 pm – 3.00 pm
Dinner: 6.00 pm – 10.00 pm

Location:
Signature Restaurant 
Hotel Indonesia Kempinski Jakarta
Jl. MH Thamrin No. 1
Jakarta 10310
Tel: 2358 3800

Lifull Produk Indonesia; Snack Lover Website Where You Can Get A Prize for Buzzing Around About Snacks

You want that snack send out in front of your door ? sure yo are, all you had to do is talking about snacks and get the prize from it!!! It’s so fun and excited right! Lifull produk Indonesia is a produck of Lifull Indonesia for a Indonesia snack lover; a prize website that give information about snacks and the member can get their prize from giving testimonial, reviewing and buzzing about it in the social media.

Lifull produk Indonesia encouranging Indonesian nitizen active giving their opinion directly to the products and discuss their favourite snacks. The essence of this website is making everybody happy while tasting the snacks. Social media made aa powerfull effect for the customers buying decisions, even more than 50% based on AC Nielsen research in 2012; hence Lifull produk Indonesia exist.

Everybody loves snack, you had your own favourite snacks for sure. There’s many many snacks sold in the store; local; Imported snacks with too many categories and niches. New snacks always created with different kind of flavour and prices; which one is yours ?

Choosing favourite snacks ain’t  that hard and confusing no more; www.lifull-produk.id give you a snacks database and any information you want to know about the snacks! with Lifull produk id you get the whole picture about the snack before you even taste it.

How to be a part of snack lover nitizen ? first you gotta sign up to the website; you can use your facebook account for that, don’t get hesitated because it’s gonna be fun for sure!

Right your account verified; you can had your Lifull experience and get the prized from it now!

click the

1. Click the  Hadiah Gratis in the front page of Lifull produk website.

2. Choose your snacks from selection as your gift.

3. Read carefully the product information to ensure that you wanted that snack then click the Apply Product.

4. There’s gonna be pop out windowa that contain the address of the product to be send; make sure you fullfilled it right in the first place when you registered as a member in the first place’ then click  Yes.

5.Another step you had to do is share about it in your Social Media!

You gotta know that not every single member that plly the prize get their product; it’s all about your luck because the product ammount is limited and GOOD LUCK with that!!! you can also choose another prize to be your prize and start the process all over.

Now you can be the part of lifull-produk.id, you can be more active and buzzing about any of your favourite snacks all over the lifull product website.

Few feature you can explore;

Ranking

On this tab you know the snacks got the higest ranking based on the ammount of product page view and review. The snacks for sure the most favourite and scrumptios so then many people lovin it, definitely inspired you to get it right away right ?

Semua Produk (All Product)

Semua Produk (All Product)got two niches; based on the merk or category; you can choose your preference snacks even easier now!

 Ulasan (Review)

This menu pretty much giving you the information about other member testimonial and review about the product; you can made your own review if you ever had your experience about that snack!.

Blog Produk (Product Blog)
This menu gives you the administrator blog and review about the unique snacks n beverages; make sure you read it a lot to get updated!

Pemenang (The Winner)
For those snack lover who apply the prize snacks; you can check this to know weather you won the snack or not, hopefully you are!!! Good luck!!

Lifull product had a member poin as the requirement to present campaign program thatt requires minimum point for applying; here’s the pint you gained from  buzzing around;

•  New member : 50 poin
•  Give Rating     : 4   poin (Some product had taste & looks rate so you can get 8 poin)
•  Give Review   :  2   poin

The more active you buzzing around the bigger point you’ve got and you got the better chance to winning the prize!

Dentist Chef 7 Days Sunpride Fruit Diary and Beyond, A Journal of Healthy Fruitarian Lifestyle for Better Living

Do  You Want to be Healthy ??? Become FRUITARIAN with SUNPRIDE !!! EATING FRUIT MORE and MORE

Eating Fruit Provides Health Benefits

The nutrients in fruit are vital for health and maintenance of your body. The potassium in fruit can reduce your risk of heart disease, stroke, type-2 diabetes and other cardiovascular diseases and any degenerative disease. Eating fruits may also reduce the risk of developing cancers, kidney stones and help to decrease bone loss as you age.To get the most benefit out of your five portions of fruits should include a variety of fruits. This is because different fruits contain different combinations of fibres, vitamins, minerals and other nutrients, so then you won’t be lack one of them.

Fruit is Nutritious and Damn Delicious!!!

Dietary fiber – Important to help reduce blood cholesterol levels and may lower risk of heart disease, obesity and type 2 diabetes. Also important for proper bowel function. Potasium – Important to help combat high blood pressure, a risk factor for heart disease. May also reduce the risk of developing kidney stones and help to decrease bone loss. Vitamin C – Important for growth and repair of all body tissues and keeps teeth and gums healthy. Provides antioxidant defense against infection and disease. Folate (folic acid) – Helps the body form red blood cells and helps reduce the risk of birth defects. Phytonutrients – work synergistically with the vitamins, minerals and fiber in whole fruits to help reduce disease risk.

SUNPRIDE INDONESIA, PT. Sewu Segar Nusantara a leading Indonesian fruit comapany as a member of the flagship investment group Gunung Sewu Kencana,  expertise in the fresh fruits and agribusiness sector. Sunpride brand is a very popular brand across the country, even spreading the wings throught out the world by promotingthe best Indonesianl local tropical fruit product. Current brands within the company’s portfolio include Zespri of New Zealand, Pink Lady of Australia and Conference Pear of Belgium.  The company focuses on the production, distribution and marketing of locally grown as well as imported fruit. Working alongside local farmers, Sewu Segar Nusantara has developed stringent quality control measures which are trusted and relied upon by over 1,000 retailers.

Indonesia’s distinct market segments are each covered through the brands of Sunpride, Sunfresh and Sweety which enjoy significant brand awareness as a result of SSN’s pioneering efforts in promoting fruit as part of a healthy diet using innovative marketing techniques. Each brand is recognised for consistency in quality, taste and freshness achieved through tireless research into storage and packaging methods.

Why your DENTIST ask you to EAT FRUIT More and More ?

An apple won’t replace your toothbrush, but biting and chewing an fruits stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria. Eating more fuits also stimulate the growth of teeth, jaw and any musculoskeletal tissues and prevent the teeth malposition and/0r third molar (wisdom teeth) impaction because eating less fiber food (soft food) deteriorate the growth the jaw and made the space of alveolar bone is insufficient for the third molar (wisdom teeth) to erupt.

WHY TRUSTING SUNPRIDE FRUITS ???

SUNPRIDE Giving the best from A to the Z to asure you’ve get the best fruit you’ve ever taste!!!

Do you think that the popular smooth and flawless Sunpride Banana is imported fruit ??? SO DO I, Well we all WRONG because Sunpride Banana is locally grown in Lampung, so it’s actually product of Indonesia!!!

How did they create the perfect piece of Sunpride Banana ??? One hell of a perfection and precisious job from selecting the best cavendish banana speciment to grown, growing the banana in the best farm land, handling the fruit carefully by covering each of the banana comb to prevent the banana fruits bruising, protecting from sunlight and any pests, this methods creating a perfect smooth banana skin.

The Sunpride banana harvest period is divided per block, 1 bunches of bananas that had been wrapped the cut, then hung on the rail, to be brought to the packing house, using rail prevent the banana bruised compare to the conventional method transporting the whole banana comb manually that requires staging the banana comb so then the bottom part of the banana supporting the weight the upper part of the banana and got bruised. The bruised banana skin may not effect the banana flesh inside, but it affect the color of the banana skin into dark black.

In the packing house,Sunpride banana cleaned, the paper that used to covering each comb relaced with padding foam. The banana then grading into sevral categories, grade A (7.5 inches lenght) for export (sold as several International brand like Victory Brand in China). The grade B banan sold in Indonesia as Sunpride banana.

SO, If SUNPRIDE take care our banana with PERFECTION, i think there’s no flaws to untrusting any SUNPRIDE fruits!!!

Journey of 7 Days Sunpride Fruit Diary:

My Sunpride  daily fruitarian is always starting with Sunpride Cavendish Banana, raw without any addtitional flavour and a single portion of  apple, pear or other fruits to replace breakfast. I also had brunch with fresh or cooked fruits appetizer as a snack. The luch i had is usually have about a 600 calories portion of carbs, protein and veggies, then ended with fresh or cooked fruit dessert. About 3-4.pm i had a single portion of fresh SUNPRIDE fruits then the dinner i dad got less than 500 calories of carbs, protein and veggies. I never had any dessert for dinner, only simple fresh or cooked SUNPRIDE fruits appetizer.

DAY 1

A. Banana (SUNPRIDE CAVENDISH BANANA)

Sunpride cavendish banana is the most popular products you may known, but Sunpride actually had several varieties of banana; local varieties of bananas and plantain available like Pisang mas, Pisang Tanduk, Pisang Ambon, Pisang Barangan, Pisang Kepok & Pisang Raja Bulu.

Why eating banana is important ???

Bananas are one of the most widely consumed fruits in the world for sure. Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin, the happy-mood brain neurotransmitter. Banana also provide energy punch and sustain your blood sugar, Thats why i always starting a day with eating banana EVERYDAY. Banana protect against muscle cramps during workouts and nighttime leg cramps by eating a banana. .Counteract calcium loss during urination and build strong bones by supplementing with a banana

Sunpride even provide a SINGLE and AVAILABLE banana, which is sold in a minimarket or small store nearby everywhere, even in my clinick there’s three modern mini market and tey all provide a single pack of banana. So if you in a hurry and forgot to consume your banana, you can get is easily then.

Eversince my father diagnosed with type 2 diabetes, i got my wake up call because i got sll the predispotition factor to become a diabetic patient too because i’m 60 pounds overweight of healthy Body Mass Index (BMI). There’s nothing better way to reduce my weight and body fat ratio than excersising and follow a healthy dietary plants. Nowdays i  replace my snacking with fruits. I get more fibers with comsuming fruits to felt stuffed because i can’t skipping meals, so i eating a single banana 3 times a day, in the morning, on the brunch  and after dinner. Mostly plain and withoud any other additional ingredients.

Don’t worry, you can be creative with banana, you can made almost anything with it;either raw or cooked;

A. Raw Sunpride Cavendish Banana

Lovin Sunpride cavendish banana all the way, i used to eat it wat at least twice a day; early morning to starting a day and the night before i go to sleep. In the morning i used to be creative, serving the Sunpride cavendish banana with toasted bread & some choco hazelnut butter. A quiky damn delicious breakfast to starting a day!!!B. Cooked Sunpride Cavendish Banana

This is pisang karamel saus kopi luwak or caramerlized Sunpride cavendish banana with civet coffee caramel sauce. I made the pisang karamel with  selecting the medium ripe Sunpride banana, sliced it horizontally into three parts with the same thickness. I melted some butter and heated it in a non sticky fry pan then seared the banana for about 2 minutes until nice caramelized and gonden brown. I also wrapped some banana with puff pastry and baked it until the pastry nice browned and pluffy.

The pisang karamel or caramelized banana then drizzed with genuine Indonesian civet coffee caramel sauce and creamy vanilla bean fla. I arranged the caramelized banana in a serving plate to made it look fancy and add some dry raisin, dry cranberry, truffled cookies, tpasted almond and some candied mustard flower.

B. PINNEAPLE ( SUNPRIDE HONI PINNEAPLE or Nanas Honi)

Why Eating Pinneaple is Important ?

Many studies have suggested that increasing consumption of  pineapples decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.  A higher intake of pinneaple has also been shown to decrease risk of and progression of age-related macular degeneration. Also of note, a high potassium intake from pinneaple is associated with a 20% decreased risk of dying from all causes.

Sunpride Honi Pinneaple DO NOT NEED SALT to washed it before eaten because it’s had LOW CALCIUM OXALAT. Calcium oxalate is a byproduct that majorly stored under thescally skin of the pinneaple. Calcium oxalate is low irritant to mucous membrane like mouth and throat. Calcium oxalate content made the common pinneaple need to be netralized and washed with salted water before eaten unless you gonna felt itchy and burned in your mouth and throat.

SUNPRIDE Honi Pinneaple is taste crisp, sweet, refreshingly a little bit tangy. The size is bigger than common pinneaple. The Honi pinneaple skin is regularly flat so then peeling off the skin is much more easier than common pinneaple. The hard brown spot is not puncturing too deep into the inneaple flesh so no need to remove too much good flesh when you peel SUNPRIDE Honi Pinneaple.

You felt that skinning pinneaple is quite an effort??? No need to worry no more.  SUNPRIDE Honi Pinneaple is very easy to cut open and served!!!

How to cut open and served SUNPRIDE Honi Pinneaple :

Place the pineapple on side down then use a cutting board or other cutting surface, cut the crown and the stem off. Stand the pineapple up on one end, using a sharp chef’s knife, cut the pinneaple in the middle.

Cut the half part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

Remove the SUNPRIDE Honi Pinneaple stalk in the middle, you can use this part to flavouring stock or using the extract juice for tenderizer beef, chicken or any tough meat.

Cut the quarte part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

Slice the skin off the sides of SUNPRIDE Honi Pinneaple , horizontallly cut as thinly as possible. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

Vertically cut SUNPRIDE Honi Pinneaple as thinly as possible or closer to the skin without remaining the brown spot attached. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

VOILA your SUNPRIDE Honi Pinneaple is ready to be served!!!

You can get the instruction how to open SUNPRIDE HONI Pinneaple in the labels too:

Any IDEAS using SUNPRIDE Honi Pinneaple ?

Grilled Pinneaple served over grilled haloumi cheese canape.  Greece hard cheese is best for grilling or barbequing, serving it with charred grilled pinneaple is one hell of damn delicious ideas. Salty, briney paired with sweet, caramelized and a little bit tangy SUNPRIDE Honi pinneaple, DAMN DELICIOUS!!

I’m Using blowtorch flames to caramelized the outer layer of the haloumi cheese and the SUNPRIDE Honi Pinneaple but you can using grill or pan for browning the outer layer. The pinneaple and the haloumi cheese is better be sprayed with avocado oil or olive oil for better caramelizing.

NEver throw the Middle stalk of the SUNPRIDE Honi Pinneaple, save it for later because you can use it many ways. This is Pindang Ikan Palembnag, a spicy, hot and a little bit sourish broth fish soup from Palembang, South Sumatra. You can use the pinneaple middle stalk to flavouring the spicy fish soup broth.

You can extract the pinneaple juice and using it to marinade, flavouring and also to tenderizing any hard or tough meat. Beef shank need to be soaked about 6 mours prior to cooked and steak cut need less than 30 minutes. Pinneaple contain Bromelain that can breakdown the tough collagen fibers in the meat to made it a tender steak you’ve ever taste.

DAY 2

C. Guava (SUNPRIDE Crystal Guava)

Why Eating Guava is Important ?

Guava is also known as Asian apple.  Guavas are one of the richest sources of vitamin C, containing four times the vitamin C content present in oranges. A single, medium-sized guava offers two times the daily requirement of vitamin C, a vitamin that is closely associated with improved immunity and protecting you against common infections and pathogens.

The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy.Guava also has white or maroon flesh and lots of small hard seeds enveloped in very soft, sweet pulp. It is eaten raw (ripe or semi-ripe) or in the form of jams and jellies.The role of guavas in immunity is also attributed to its anti-inflammatory action and its ability to inhibit inflammatory molecules like prostaglandins released in autoimmune conditions like rheumatoid arthritis so guava is really good for elderly peop

Sunpride Crystal Guava is also sold as Sunfresh brand,  this guava is really honest because it’s really seedless. the flesh is crisp and tender in the same time. thaste very sweet, refreshing and juicy, totally scrumptious!!!

Any Idea using SUNPRIDE Crystal Guava ???

I like to using fresh crisp guava to serving my fish. I added it into chili sambal or chili salsa to give a nice crisp and refreshing texture. Today i served my grilled tilapia fish with Sunpride Crystal Guava chili salsa.

Just like the pinneaple, you also can using the Sunpride guava juice for marinating and flavouring tough cut of meat before barbequing or grilling it. Lovin it for my steak too.

DAY 3

D. Papaya

Sunpride provide two varieties of papaya; Hawaian and Californian. they all taste delicious sweet, crisp and juicy Sunpride Californian and Hawaian Papaya along  Cavendish Banana is my staple daily fruit, i really like enjoying papaya raw in the lunch, especially in the hot days.

Why Eating Papaya is Important ?

Papaya is considering the healthiest fruit on earth. Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.

Gohu, a pickled papaya from manado or Minahasa descent people (North Sulawesi), a briny and spicy pickled young and half ripen papaya similiar to asinan,  acar or another name for pickle in Indonesia or Som Tam from Thailand.

I DAMN LOVIN GOHU, especially on my brunch break in beetween patients in my clinic. The refreshing sweet, crisp Sunpride Californian Papaya that sliced thinly in a briney pickled broth that flavoured with chilies, spices, bakasang (fermented shrimp paste), cakalang fufu (smoked skipjack tuna) and some rice vinegar, DAMN DELICIOUS!!!

In addition, young and unripe papaya contains the digestive enzyme, papain, which is used like bromelain; enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies and you can using it as a tenderizer for steaks or any tought meats.

E. Melon.

Sunpride provide several kind of melon; Rock Melon, Honey Melon, Golden Melon. One cup of diced melon (about 156 grams) contains 53 calories, 0.3 grams of fat, 13 grams of total carbohydrate, 12 grams of sugar, 1.4 grams of fiber, 1.3 grams of protein, 106% the daily value for vitamin A, 95% vitamin C, 1% of calcium and 2% of iron needs. A one-cup serving also provides 5%, or more of the daily value needs for vitamin K, niacin, vitamin B-6, folate, magnesium and potassium.

Why Eating Melon is Important ?

Melon contains an abundance of antioxidants including choline, zeaxanthin, and beta-carotene, all of which provide protection against a range of diseases and conditions from the common cold to cancer. Melons are high in essential vitamins and minerals. They contain almost no fat or saturated fat, making them an excellent choice for snacks or a side dish.

Any Idea using Melon ???

I like using melon as a starter or appetizer, i’m using two kind of melon; the orange color the rock melon and green golden melon or golden melon. I’m using my dendeng danging kambing or dendeng domba (lamb or goat prosciutto) to wrapping the lamb and then secure it with toothpick, voila, your fancy Melon and Prosciutto appetizer done in a secon!!!

SUNPRIDE Rock and Honey melon taste delicious thats for sure, i really love the crisp, tender and bouchy texture when you chew it and the flesh oozing the fresh sweet juice, totally DAMN REFRESHING!!!

DAY 4

F. SUNPRIDE Watermelon (Semangka)

Why Eating Watermelon is Important ?

Sunpride Watermelon. One cup of diced watermelon (152 grams) contains only 43 calories, 0 grams of fat, 2 milligrams of sodium, 11 grams of carbohydrate (including 9 grams of sugar) and 1 gram of fiber. One cup of watermelon will provide 17% of vitamin A, 21% of vitamin C, 2% of iron and 1% of calcium needs for the day. Watermelon contain citrulline is converted to arginine in your kidneys, and not only is this amino acid important for heart health and maintaining your immune system, but it has been researched to have potential therapeutic value in over 100 health conditions

Do you know watermelon s contain 92% water, so i guess it’s right to put “water” on watermelon. Lovin this in a very hot days as a snack, watermelon can refreshing my mind to get me back 100 percent afterlunch, lol

Any idea using watermelon ???

This is SUNPRIDE watermelon bruchetta with some savoury touch, Lovin the texture of crispy oven toasted baquette bread topped with crisp, sweet and refreshing brightly red watermelon.  I add some salted Beef Bresaola that crisp up priorly and some Hot Smoked Salmon as a topping.  To made the watermelon bruschetta fancy even more, i put some parmigiano reggiano cheese crisp over it and some fresh greeen sweet basil leaves to add color and flavour.

Day 5

G. Dragon Fruit

Sunpride dragon fruit is an extremely beautiful fruit that has dazzling flowers and an intense shape and color. The dragon fruit is usually a dark red color, although some types of this fruit are pink or yellow. The skin of the dragon fruit is a thin rind. The skin is usually covered in scales, and the center of the fruit is made up of a red or white, sweet tasting pulp.

Why Eating Dragon Fruit It’s Important ?

Eat dragon fruit as a good natural source of anti-oxidants which help to prevent the dangers of free radicals which can cause cancer and other undesirable health detriments.The number, quantity, and variety of antioxidants in dragon fruit like  phytoalbumins and flavonoids which are highly valued for their antioxidant properties.

Dragon fruit help to lower blood glucose levels in type 2 diabetes. Studies also suggest that the the glucose found in Dragon fruit aids in controlling the blood sugar level for diabetes patients. Dragon fruit helps in digestion. Because of the richness in fibers, Dragon fruit aids in the digestion of food, Studies also suggest that Dragon fruit promotes the growth of probiotics.

I like eating SUNPRIDE dragon fruit for it’s taste and texture. Lovin to made some fancy appetizer with dragon fruit. the tiny black seed on dragon fruit made it fancy for presentation. I served my dragon fruit finger food with some cold smoked scallops and gourmet popcorn shoots.

H. Kiwi

SUNPRIDE in collaboration with Zespri Kiwi provided green kiwi and golden yellow kiwi. Golden kiwi got more soft and sweeter flesh compare to the green kiwi, my grandma really lovin it because she cn enjoy it even without her denture,lol

Why Easting Kiwi is Important ?

Kiwi got with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Kiwi can protect DNA in the nucleus of human cells from oxygen-related damage. Since kiwi contains a variety of flavonoids and carotenoids that have demonstrated antioxidant activity, these phytonutrients in kiwi may be responsible for this DNA protection.

Enjoying just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health.My father is a diabetic patients, kiwi is a very diabetic friendly fruits because kiwi is in the ‘low’  glycemic index, meaning it does not raise your blood sugar quickly. It has a glycemic load of 4 which means it is safe for diabetics.

Any Idea using Kiwi ?

I love eating kiwi directly, but i love to have some smoothies too if i got bad mood, lovin to blended golden kiwi with some yogurt and banana then staging it with some choco nutella or hazelnut butter banana smoothies. I add some slices of fresh kiwi and then finish it with some vanilla syrup infused basil seed.

I .Sunpride Apple

Sunpride provide local (Malang apple) and imported apple (Grannysmith etc). Sunpride apple always be packed the best way to ensure the customers got the best quality of apples.

Why Eating Apple is Important ?

Have you heard “An apple a day keeps the doctor away”, yes you may but what makes this fruit so special? What health benefits are associated with eating apples?

Eating apple could keep Alzheimer’s away and fight the effects of aging on the brain. Apples are good for neurological health. The fruit contains an antioxidant called “quercetin” which reduces cellular death caused by oxidation and inflammation of neurons. Apples also reduce your blood pressure, prevent galstone, detoxify the liver, boost the immume and also avert the hemorrhoid.

I like to eating apple raw or cooked, mostly on dessert, but if you like apple also contain quercetin  that can be used tp tenderize any tough meatjust like pinneaple or papaya.

Any Idea Using Apples ?

This is apple pie using caramel topping and tenpeh flour crust, I also added shredded julienned gouda cheese over the aplle pie.

DAY 6

J. SUNPRIDE  Pear ( Singo Pear)

Sunpride provide three kind of pear; Golden Pear, Singo Pear and Conference Pear Truval. Lovin the size of the pear, which is big and plumply, The texture is crisp with sweet and refreshing taste. The SUNPRIDE pear aslo packed and secured individually with foam net to prevent it frum bruiosing from transporting before handed to the customers, one of the reason that i told you before to trusting SUNPRIDE fruits.

Why Eating Pear is Important ???

One medium-sized pear contains 5.5 grams of fiber toward your daily goal of 21 to 38 grams. When you eat plenty of fiber, your digestive system works the way it’s supposed to. Fiber helps your body absorb the vitamins and minerals from your food. It also helps prevent and relieve constipation and can keep you from developing painful hemorrhoids as well.

For nutritional reasons, we’re often advised to consume the skins of fruits. However, it’s less often that research provides strong evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear’s total dietary fiber.

Any Idea Using Pear ?

 

This is Yukhoe or Korean Beef Tartare that served with Raw Julienned Singo Pear. The Beef tenderloin is raw but not that raw because it’s priorly “pausterized” in sous vide method using ziplock bag and rice cooker waterbath in controlled temperature.

This is the same Korean Yukhow or raw beef tenderloin tartare with diced korean singo pear,  gochujang chili sauce, sesame oil, pine nuts, and raw quail egg yolk. The spicy Korean beef tartare also dressed with chopped chili, black sesame seed, crispy garlic, garlic oil, and chives blossom.

This is wine poached Conference Pear Truval that served with Pan Fried Foie Gras or Goose Liver with balsamic vinegar glazed that ethically raised.

Day 7

K. Baby Pacitan Orange (Jeruk Baby)

This is Sunpride Baby Orang(Jeruk Baby) or Pacitan Orang, a local product fron Pacitan, East Java. The orange named after baby orange because Indonesian baby can handle this orang sweet taste.

Why eating orang is Important ???

Eating an orange a day is a good idea got thousand of reason why,  they are low in calories but full of nutrients, orange promote clear, healthy skin and can help to lower our risk for many diseases and conditions as part of an overall healthy and varied diet.An orange has over 170 different phytochemicals and more than 60 flavonoids, many of which have been shown to have anti-inflammatory properties and strong antioxidant effects. One orange provides 130 percent of your vitamin C needs for the day!

Oranges also contain thiamin, riboflavin, niacin, vitamin B-6, folate, pantothenic acid, phosphorus, magnesium, manganese, selenium and copper. Because of their high vitamin C content (over twice the daily need) oranges are associated with boosting the immune system. Oranges also contain choline, zeaxanthin, and carotenoids. Choline is an important nutrient found in oranges that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. Zeaxanthin and carotenoids have antioxidant effects and have been shown to have an inverse relationship with overall cancer rates and prostate cancer in particular.

Any Idea Using Orange???

Lovin to served orange pulp with seafood like seabass, salmon , scallops, lobster, prawn etc. The sweet and tangy refreshing orange can be bursting out like a caviar if you pairing it with savoury dish to create a next level of taste.

Lovin to make an orange sauce for salmon like the picture of my Rolled Salmon Stuffed with Bean Cured.  Beside using the orange in a sauce, you can use it as a marinade because the acid can be tenderized any tough meat too.

L. Grape

Grapes make a great snack and can also be used to make juices, desserts, salads and main dishes. These versatile fruits provide a number of essential nutrients and their phytochemicals may provide the health benefits of potentially lowering your risk for heart disease and cancer, although further research is needed to verify these positive effects, according to the American Cancer Society.

Why Eating Grape is Important ?

Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon. The flavonoid quercetin in grape  is a natural anti-inflammatory that appears to reduce the risk of 
atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.

Any Idea Using Grape

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.

This is just the part of my 7 Days Fruit Diary with SUNPRIDE INDONESIA, So far, my fruitarian diary with SUNPRIDE is quite good, in the past 3 months i can constantly and slowly  reduced my weight without feeling starving because i had SUNPRIDE fruits everyday. I felt more energetic like never before, performing several teeth extraction surgery is not made me lose my breath no more.

I LOVE SUNPRIDE FRUITS!!!

Have your own fruitatarian journey with SUNPRIDE FRUITS INDONESIA

Hot Smoked Mackerel Pike Fish (Sanma or Pacific Saury Fish) with Japanese Sansho Peppercorn

Hot Smoked Mackerel Pike with Sansho Peppercorn Seasoning.Very fresh mackerel pike fish or sanma or pacific saury fish butterflied from the belly side, cured with Japanese sansho pepper then hot smoked grill using indirect smoke heat from charcoal grill. Simple method bring a cheap fish into the next level of taste.

Mackerel Pike or Sanma (Pacific Saury) is a poor man’s salmon fish, simply because it’s delicious, loaded with nutritional value and also cheap. One serving of mackerel pike or sanma (100 gr) cooked in dry heat cooking like  grilled or baked contains 1400 mg DHA, while in the same amount (100 gr) of grilled farmed atlantic salmon contains about 1500 mg DHA, So the  nutritional amino acid od sanma fish is slighly lower than salmon fish, what a great deal!!! Sanma fish is the best option for baby food for brain and nerve tissues development. Sanma fish  it’s much more cheaper than regular salmon while the DHA is slighly lower than the salmon. Sanma fish is a very good choice for feeding the adolesences and toddlers.

Making hot smoked mackerel pike fish is begin with the selection of the fish first; make sure  you choose the the fresh fish as possible. Check the fish is smells fresh, the gills is still dark red, the eyes is clear and the meat texture is bouchy (bounch back when you gently pressed it with fingers), if one of this criteria jeopredized, throw it away because it’s not good for you. Any kind of fish suitable for this hot smoking recipe, so be experimental about it and feel free using your local fish product.

Mackerel Pike is quite bony fish, so i guess it’s better be deboned before hot smoked. To filet or remove any bones from the mackerel fish, first you made insicion in the middle of the belly, remove the innard. Carefully cut the mackerel back bone from the middle of the viscera, as close as possible to the bone to save the meat then cut away the backbone and left the tail behind for presentation. You can see the instruction how to butterfly the roundfish from the belly side

The ribs bone and some of the tiny bones in the middle of the mackerel pike fish filet can be removed with plier. I like my smoked mackerel fish fillet attached with it’s tail and head because hot smoking made it crisp and delicious. Do not throw away the backbone because you can seasoned it then Deep Fried Fish Back Bone and have your extra little snack.

I love smokey flavour, one of the comforting zone for me. Smoked mackerel is one of the oldest way to preserved extra harvest in the season. A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants alongside other formaldehyde, acetic acid, and other organic acids,, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth.

Making hot smoked fish is easy, after you clean and debones the fish fillet, seasonen and cured then dry the surface, now  you need to inisiate the fire first and let the block of dry wood turned into charcoal first.  Never let the fire had any contact with the meat you want to hot smoked, not grilled or barbequed the fish so you should keep enough distance beetween the fish fillet with the firing wood.

You want to hot smoked fish, so keep the distance beetween the fire and smoking agent to the metal rack for hanging the mackerel fish. Once the wood turend into red charcoal, you can put it in the smoking chamber or a simple grill  like me.  Put the mackerel fish fillet in a metal net with at least 25 inches from the charcoal, you want the smoke that cooked the mackerel fish, not the direct heat from the charcoal.

Now we smoking the mackerel fish fillet, once your charcoal is ready and nicely firing out, now let’s begin  to make the smoke, shall we ??? After the charcoal is firing out, you need to put smoke agent like soaked wood chips over the charcoal to let the smoke start generated. The other method to generate smoke is using fresh green leaves by laying it over the charcoal and let the smoke coming by to cooked the mackerel fish.

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

 Hot Smoked Mackerel Pike Fish (Sanma) Recipe:

• 2 large Mackerel Pike Fish, Sanma or Pacific Saury Fish, gutted, cleaned, patted dry, set aside
  
• Curing for Mackerel Pike Fish : salt, sugar, white pepper & sansho peppercorn powder
• wood block, for making charcoal (you can use charcoal )
• woodchips, soaked in water for 10 minutes for generate the smoke

How to Make Hot Smoked Mackerel Pike Fish (Sanma):

• Cut open the sanma fish stomach and take out the guts

• Wash the sanma fish under a cold  running water, rub  and clean the reddish black part in the center of the cavity  below the back bone
• Butterfly the fish from the belly and revove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly the roundfish from the belly side
• Pat dry the excess moisture using kitchen paper
• Mix the mackerel pike fish fillet with the curing ingredient, let it rest in fridge for at least 12 hours, discard the dripping liquid, patted dry.

• Once the mackerel pike fish is already cured, the texture will be firmer and the color turned darker
• Hung or exposed the meat with cured mackerel pike fish fillet, let the it the outside layer form a dry pellicle before hot smoking process
• Meanwhile, fire the wood block or charcoal until ready, put the wire netat least 45 inches above the charcoal, so the direct heat won’t too much contact the mackerel pike fish (you want the heat of the smoke touch the mackerel fillet)
• Scatter the soaked woodchips or sawdust, springkle with a little bit of water if necessary, let the smoke released
• Put the mackerel pike fish fillet above the wire net, do not overloded and kept some space beetween the meat so the heat of the smoke have a greater contact with the fish
• Keep the heat constant, let the smoke generate gently, ass more soaked wooodchips if necessary and cooked the meat until dry and the internal temperature reach 160 F (70 C), it takes above 20-30 minutes for 1 inch thickness mackerel fillet with gentle heat hot smoke

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Mushrooms Crusted Matsusaka Wagyu Beef Sous Vide Steak with Porcini Mushrooms Infused Butter

Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter

Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter, A5 Matsusaka beef ribeye from Japan dusted and marinated with medley of gourmet mushrooms (porcini, morel, kulat pelawan/local chanterelle and shiitake) then sous vide cooked in 60°C waterbath for 1 hours, drained, dusted with extra porcini mushrooms powder then seared, carved and served with porcini mushrooms powder infused butter.

Matsusaka Beef Ribeye Steak & Porcini Mushrooms Infused Butter

Porcini Mushrooms Crusted Matsusaka Beef Steak  Topped with Porcini Mushrooms Infused Butter

Matsusaka beef is a black hair Japanese cattle (wagyu), also known as Kuroge Washu or “Japanese Black”, the cattle come from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands (known as Sandai Wagyu, “the three big beefs”), along with Kobe beef and Omi beef or Yonezawa beef.

A5 Matsusaka Wagyu Beef with Massive Marbling Fat Marinated with Gourmet Mushrooms Medley Powder

Matsusaka beef is got the top marbling fat ratio (BMS 12 out of 12) so you won’t taste it unless you willing to reach deep into you your pocket. Yup, look out the massive fat within the meat of the sous vide matsusaka beef above. Matsusaka marbling fat is a promise of succulent, juicy, tender and flavourful beef steak. Matsusaka wagyu beef raised in Mie perfecture japan, a wagyu catttle sanctuary of quiet, serene area, feed with the best nutritious diet including ground wheat, ground corn, tofu lees or soy pulp and fresh grass.

Massive Marbling Fat Matsusaka Beef (BMS 12 out of 12)

Matsusaka wagyu beef also got it’s massive marbling fat because the cattle once had a very happy live.  The Matsusaka beef farmer even  improving the cattle appetite with sake rice wine and beer. Matsusaka cattle got daily massage all over the body to get a well distributed fat and then exposed with classic music to improved the dopamine hormones release to make the cattle calm and happy. One single thing that i hate about this precise Matsusaka beef raising procedures is it definitely cost you  a lot, here in Indonesia imported Japanese matsusaka beef cost about IDR 3.600.000 (360 USD) for a kilo.

Sous Vide Matsusaka Wagyu Beef Steak with Mushrooms Butter

Sous Vide Matsusaka Wagyu Beef with Mushrooms Crust, Served with Porcini Mushrooms Infused Butter

Premium beef such Matsusaka wagyu need a prescise method to cooked it; i prefer sous vide for any prime beef meat since my previous SOUS VIDE KOBE BEEF Served with Kaffir Lime Ponzu is turned out really good,  even sous vide method make choice grade or cheap SOUS VIDE BEEF BRISKET with Roasted Pepper & Pine Nuts Romesco Sauce delicious too.

Sous Vide Matsusaka Beef

Sous-vide is the 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.

Porcini Mushrooms Medley Crusted Wagyu Beef with Mushrooms Butter

The sous vide Matsusaka beef marinated with porcini and other gourmet mushrooms powder. The dried mushrooms powder is a mixture of dried porcini, morel, kulat pelawan and shiitake mushrooms that thinly sliced and then toasted with low heat until a little bit browned and crisp. The toasted dried mushrooms medley then processed with blender until become a fine powder.  You can use any of your favourite mushrooms for the mushrooms powder medley.

Dried Porcini Mushrooms

This is dried Porcini mushrooms (Boletus edulis), also called cepes, penny bun, porcino, or king bolete. Porcini is gourmet mushrooms and prized for its flavour and aromas and high regard in many cuisines, and is commonly prepared and eaten in Porcini Mushrooms Risotto, as a crust seasoning for meat like my Porcini Mushrooms Crusted Pan Seared Lamb Chop or as a stuffing for my Porcini Mushrooms Stuffed Chicken Ballontine

Dried Pelawan Mushrooms, Bangka Island Endemic Chanterelle Mushrooms

This is Jamur  Pelawan or Pelawan mushrooms, Bangka Island endemic wild mushrooms that symbiotically grown under Pelawan Tree (Tristaniopsis merguensis).  Fresh  jamur pelawan got a burgundy color and it’s turn out reddish-brown once it dried and aged. Kulat pelawan hand-picked one by one in the pelawan tree forest and carefully covered with some cloth and then exposed with heat or sun ray until the mushrooms dried, it’s prized for its earthy, smokey and woodsy flavour, even a professional French Chef in Jakarta Thought Kulat Pelawan is Genuine French Wild Chanterelle Mushrooms in a Blind Tasting Test.

Porcini Mushrooms Infused Butter

The porcini mushrooms infused butter for serving my sous vide Matsusaka beef steak is pretty simple to made.I mixed powder of toasted porcini mushrooms and the remaining mushrooms powder mixture for the beef marinade with  softened butter. All the ingredients must be chilled before mixed, then after the butter and mushrooms powder mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping the mushrooms butter once more with aluminium foil made it chilled even better in the fridge. The porcini mushrooms infused butter log then cut into a thick coin and place over the hot seared Matsusaka beef steak, melt a little bit and there you go to enjoy it.This mushrooms butter using clarified butter that really had a lower temperature melting point compare with the regular butter, so easy to melt as you see in the photograph, hence  i need to keep it chilled before serving instead it’s spreadable rather than palatable. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.

Sous Vide Matsusaka Wagyu Beef with Mushrooms Crust, Served with Porcini Mushrooms Infused Butter

Melting Porcini Mushrooms Infused Butter Over Matsusaka Beef Sous Vide Steak

The Matsusaka beef marinated in porcini mushrooms mixture actually cooked in sort of sous vide because i using rice cooker as the heater to my water-bath, so no fancy equipments; sousvide water bath circulator and vacuum sealed pack machines involved.  Instead, this sort of sousvide method using amateur kitchen tools, ever since  i take care all the basic principles of sousvide on this recipe.Since this is Matsusaka beef is cooked in sort of-sousvide, the beef sirloin is vacuum packed with ziplock manually without any vacuum 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 bag. This ziplock bag submerging method is quite efficient to pushed away the air from the bag. Choose the heat-proof and food grade ziplock bag with a good sealing feature, cheap ziplock bag may burst out while cooking and ruined your entire Matsusaka beef batch.

Sous Vide Beef Steak with Rice Cooker Waterbath

As you can see from the photograph, my water bath temperature was 60°C , but it’s actually fluctuated from 60 to 61°C if i  put the lid partially on. I adjust the temperature of the rice cooker water bath with covering the metal pot, the more you cover hence the temperature will get closer to the maximum temperature when you put the lid on completely. I let the Matsusaka beef sit in the rice cooker water bath for about 1 hours, don’t get hesitate to leave it longer in the water bath because it’s not a single chance your beef will overcooked, but definitely no further than 2 hours or it turn into mushy because the fat is totally rendered.  The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the Matsusaka beef evenly cooked. Do not forget to submerged the vacuum packed beef sirloin completely on the water bath during the sous vide cooking, i’m putting some glass plate for that purpose.

Sous Vide Matsusaka Beef with Gravy

Right after i sous vide the porcini mushrooms powder marinated matsusaka beef for 1 hour in 60°C rice cooker water bath, i take it out of the ziplock bag, then drained the precious Matsusaka beef little bit. The gravy or natural juice from the sous vide bag is separated. The gravy from the sous vide bag then  reduced it a little and served the with the beef steak. I also added the reduced gravy into the Porcini mushrooms infused butter to give extra beefy flavour into it.

Mushrooms Powder Dusted Sous VIde Matsusaka Beef

While the gravy from the sous vide Matsusaka wagyu beef ziplock bag reduced, i dust the precious beef with extra gourmet mushrooms powder to make a nice mushrooms crusted on it once it properly seared. Make sure you dusted the mushroom powder evenly to make a nice and even mushrooms crust on it.

Mushrooms Crusted Matsusaka Beef Steak

Nice Gourmet Mushrooms Crust with Juicy Sous Vide Matsusaka Beef

I drizzle some olive oil and give a gentle massage on the mushrooms crust and then seared it with blowtorch until the outside layer of mushrooms crust on the beef steak is slightly charred and browned all over. The seared mushrooms crusted Matsusaka ribeye beef steak is beautifully pink and very juicy ever since sous vide method is slow cooking process which the best way to retain the moisture within the steak. Almost none of the moisture loss during the sous vide method, there’s only earthy mushrooms and beef flavour exchanged inside the vacuum packed ziplock bag.

Matsusaka Beef Ribeye Steak with Mushrooms Infused Butter

The Next Day Patients Gonna Get The Best of Mr. Dentist Chef!!!

Now is the moment of truth, carefully carved and enjoy your Gourmet Mushrooms Crusted Sous Vide Matsusaka Beef Steak with  Gourmet Mushrooms Infused Butter. If you like beef, this is the heaven kind of beef,trust me !!! All the investment you’ve let go to purchased the gourmet mushrooms is definitely worth once you taste this. I gladly announced that if i had this Matsusaka Beef Ribeye Steak, ALL THE PATIENTS IN THE NEXT DAY WILL GET THE BEST OF MR.DENTIST CHEF!!!

Recipe Sous Vide Matusaka Wagyu Beef Ribeye with Gourmet Mushrooms Powder Medley

Recipe Sous Vide Matsusaka Wagyu Beef  with Porcini, Morel, Chanterelle & Shiitake Mushrooms Powder Medley:

Serving (2-3)

Ingredients:

• 1 piece of 500 grams A5 Matsusaka Wagyu Beef Ribeye Steak
  
• 3 Tbsp Gourmet Mushroom Powder for Marinade (Mixture of dried porcini, morel, chanterelle & shiitake mushrooms)
• 1 Tbsp extra Gourmet Mushroom Powder for the mushrooms crust
• Salt and pepper to taste
  
• 2 tbsp butter
• Ziplock plastic bag

How to Make Sous Vide Matsusaka Wagyu Beef Ribeye Steak Using Rice Cooker:

• Season the Matsusaka beef  with salt, pepper and gourmet mushrooms powder generously, set aside
  
• Put the porcini mushrooms powder mixture marinated Matsusaka beef steak and the butter in the ziplock bag.
  
• Submerged the ziplock bag in the water partially to pushed the air out of it.
• Secure the ziplock seal once the air removed from the bag, let it sit marinated  in the fridge for at least 6 hours or overnight.
  
• Place ziplock packed Matsusaka beef ribeye  in the preheated rice cooker water bath in 60°C for medium well done (i’m using my rice cooker with the lid cover partially on)
• Let it sit in the water bath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
• Take away the sous vide Matsusaka beef  bag from the rice cooker waterbath, set aside
  
• Pop out the Matsusaka beef ribeye steak from the ziplock bag, drain and set aside the gravy.
• Dust the Matsusaka beef with the remaining porcini mushrooms mixture
• Drizzle some avocado oil (or any high smoke point oil) to the mushrooms crust
• Sear the sous vide Matsusaka beef steak until the mushrooms crust is perfectly browned for about 1 minute each side, set aside

Porcini Mushrooms Butter Recipe

Porcini Mushrooms Butter Recipe:

• 2 tbsp Porcini mushrooms powder (you can combine with morel, chanterelle or any kind of gourmet mushrooms you want)
• 1 tbsp reduced matsusaka beef gravy (from the ziplock sous vide bag)
• 100 gr butter
• Salt and freshly ground black pepper to taste
• Plastic cling film for wrapping and rolling the porcini butter
• aluminium foil for wrapping the porcini butter

How to Make Porcini Mushrooms Infused Butter :

• Lay a  plastic cling film in a table, set aside
• In a glass bowl, mix the butter, porcini mushrooms powder and the reduced beef gravy until well blend
• Put it in over the cling film and then roll it to made a cylindrical log
• Wrap it with aluminium foil and let it refrigerate until set
• Serve the porcini mushrooms butter  with the Mushrooms Crusted Matsusaka Beef Ribeye Steak
  

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