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

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

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

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

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

Daging Sapi Sei Asap, Indonesian Hot Smoked Cured Beef

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

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

Homemade Hot Smoked Beef

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

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

Daging Sapi Sei, Cured Hot Smoked Lean Beef

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Homemade Hot Smoked Beef or Daging Sapi Sei Asap

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

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

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

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

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

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

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

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

Daging Babi Sei or Hot Smoked Wild Boar Meat

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

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

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

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

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

Daging Se’i Masakan Daerah Khas Kupang Nusa Tenggara Timur

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

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

Resep Daging Sei Asap Khas Nusa Tenggara Timur/Kupang

Resep Daging Sei Asap Khas Nusa Tenggara Timur/Kupang :

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

Ingredient:

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

Homemade Curing Smoked Beef Recipe:

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

Cara Membuat Daging Sei Asap Khas Nusa Tenggara Timur :

How to Hot Smoked Meat Bacon from Scratch:

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

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Roasted Chicken with Yogurt & Milk Curd with Ricotta Cheese & Herbs

recipe roasted chicken milk yogurt curd ricotta cheese herbs garlic sage baked whole chickenRoasted Chicken with Milk, Yogurt and Ricotta Cheese Custard with Herbs. Whole chicken butterflied then roasted with the skin side up until the skin is slighly browned and the meat is half cooked, laid in a pyrex caserole bowl then poured with a custard made of milk, yogurt and egg yolk, then crushed garlic, ricotta cheese and herbs scattered over the chicken and then baked for 45 minutes until the milk and yogurt curt browned and the chicken is  completely cooked and tender.

chicken roasted in milk yogurt ricotta cheese curd herbs garlic baked split chicken

roasted chicken in milk yogurt garlic herbs ricotta cheese bakedThe baked chicken in yogurt and milk custard is inspired by Jamie Oliver roasted chicken in milk which is really moist and taste damn delicious and comforting, but there’s a flaws about it. The skin side of the chicken that facing the milk mixture is soggy and there’s a separated curd and gravy once it cooked. So i adjust the recipe a little bit to make a little bit dry curd and add any ingredients that suits my licking.

baked chicken yogurt milk curd ricotta cheese herbs roasted whole chicken crispy skinThe milk and yogurt curd mixture for the roasted chicken can be seasoned with any kind of your favourite herbs; rosemarry, thyme, sage, bayl eaves and a dash of cinnamon is  just perfect for my licking, I also like some licorice flavour of dill weed and some star anise, it’s blend perfectly with the tangy creamy yogurt. Fresh herbs for this yogurt and milk custard baked chicken is preferred, but eversince it’s kinda hard to find this western kitchen ingredients, the dry herbs is working well too.

roasted chicken milk yogurt caserole baked chicken garlic herbs sageYou can improved the yogurt and milk custard by adding some Homemade Fresh Pork Sausages or some Homemade Spicy Chorizo into it, even chopped precoooked veggies to made some real heavy one pot caserole roasted chicken sounds a good idea.

Roasted chicken milk curd yogurt herbs baked whole chickenroasted chicken in yogurt garlic milk ricotta cheese herbs curdThis recipe is awesome, you’ve got all the scrumptious things about roasted chicken; the skin is crispy and the meat is tender and succulent. The skin side of the chicken is exposed with the direct heat from the upper heater element of the oven while the meat side down is always contact the milk and yogurt mixture and allowed the flavour infused.

resep ayam panggang yogurt susu roasted chicken yogurt milk custardAyam Panggang Yogurt dan Susu. Ayam ras utuh, dibelah dua pada bagian dada, dipanggang sampai kulitnya sedikit kecoklatan lalu dicampur dengan campuran yogurt, susu, kuning telur dan bumbu-bumbu. Kaserol ayam ini kemudian dipanggang dalam oven sampai ayam matang sempurna serta custard susu dan yogurt berwarna kecoklatan. Orang palembang bilang Lemak Nian !!!

recipe baked chicken with milk yogurt ricotta cheese herbs garlic roasted crispy chicken

recipe crispy roasted chicken skin blowing air before oven roast separate skin yogurt milk curdThis is the secret recipe to make a very crispy roasted chicken skin; blowing the skin off the meat, so the fat in between can rendered and make the skin crispy. First, you need to clean and wash throughly the chicken with running water, pat it really dry with paper towel before you inflated the skin. You can use your finger to separate the chicken skin from it’s meat but i had another option with greater result; using air pump!

recipe crispy skin roasted chicken blow pump air skin inflate meat herbs butter under skin stuffed chickenCrispy chicken skin is made using a simple baloon pump or bicycle pump, insert the tips of the pump into the chicken skin through the neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat flip the chicken over and do the same in the chicken breast section. Yup it is that easy, i’ve try to use this technique for my Roasted Peking Duck and Herb Butter Roasted Chicken, and it’s skin turned out really crispy!!!

recipe roasted chicken crispy skin milk curd yogurt ricotta chicken baked herbsRight after the chciken skin inflated with pump throughly, i butterfly it from the breast side and then rubbed it with generous ammount of salt, pepper and crushed sage leaves. After the chicken skin inflated completely, you can butterfly or even spatchcock the chicken to make it easier to roast in the conventional oven. For this recipe, i need to pre-roasted the chicken before baked it with milk and yogurt curd, so i put the chicken over metal rack in a shallow baking pan and then roasted it with upper heat only to browned the sin a little bit. Remember, you don’t want to cooked the chicken, just need to rendered the skin fat a little bit to make it crispy.

roasted chicken milk herbs garlic yogurt baked chicken bay leaves sage cream curdAfter the chicken roasted until slighly browned with skin side up using only upper heat, the chicken laid with skin side up in a caserole pyrex glass. The gravy from the half cooked chicken colected and mixed with milk, yogurt and any other ingredients then poured on the side of the half cooked chicken to baste only the meat side of the chicken. The chicken caserole than baked until the curd is browned and completely set for about 45  minutes.

roast chicken crispy skin recipe milk yogurt curd herbs sage rosemarry, thymeNow, you enjoy your fest of Roasted Chicken in Yogurt and Milk Curd with Ricotta Cheese & Herbs. My asian licking usually asking some steaming hot rice for this chicken, but you can enjoy this with freshly baked brioche or  baguette bread, it’s up you.

roasted whole chicken milk yogurt ricotta cheese curd baked chickenRecipe Crispy Roasted Chicken in Yogurt and Milk Curd with Herbs & Ricotta Cheese:

Ingredients:

  • 1 medium size chicken
  • 1 cup plain whole milk
  • 1 cup plain all natural whole yogurt
  • 1 egg yolk
  • 1/4 tsp Homemade Garam Masala
  • 1/4 tsp freshly ground black peppercorn
  • 1/2 stick salted butter (60 gr), melted
  • salt to taste
  • 6 cloves garlic, bruised
  • 6 pieces dry Sage leaves
  • 2 Pieces extra Sage leaves, finely chopped for rubbing the chicken
  • 4 pieces dry Bay Leaves
  • 2 sprig of Thyme
  • 2 sprig of Rosemarry
  • 1 Spring of Dill Weed
  • 100 gr Fresh Ricotta Cheese, crumbled

Tools: Baloon Pump for blowing or inflating the chicken skin

How to Make Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

  • Clean and wash throughly the chicken with running water, pat dry, set aside
  • Insert the tips of the baloon or bicycle pump into the chicken skin through the neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat.
  • Flip the chicken over and do the same in the chicken breast section until all side of the chicken skin inflated from the meat
  • Rubbed the chicken with salt, black peppercorn, garam masala and chopped sage leaves all over the surface, butterfly from the breast side (you can spatch cock is as well)
  • I also apply some bamboo skewer to fix the chicken wings position
  • Put the chicken in a shallow baking rack, baste the chicken skin with melted butter, put in the second rack of the oven in preheated 250°C (Only Upper Side Heat) for about 15 minutes until the skin is slighly browned and the meat is half cooked.
  • In a glass bowl, mix the yogurt, milk, egg yolk, salt and pepper, and the remaining butter, set aside
  • Once the chicken skin is browned, take it out from the oven and pour the gravy into the milk and yogurt bowl then transfer the chicken carefully into a pyrex caserole bowl.
  • Pour the yogurt and milk mixture into the caserole and then scatter all the herbs, garlic, ricotta cheese.
  • Pop the chicken in milk and yogurt into the oven and roasted it in 180°C for 30 minutes
  • Increase the temperature to 225°C for about 15 minutes until the chicken skin skin got nice golden brown color
  • Let the Roasted Chicken in Milk and Yogurt caserole rest for at least 5 minutes before carved and served.

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

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

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

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

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

orange sauce salmon sous vide stuffed tofu red rice salad

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

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

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

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

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

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

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

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

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

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

Recipe Orange Lemon Sauce:

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

How to Make Orange Lemon Sauce :

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

Recipe Braised Tofu Skin with Soy Sauce for Salmon Stuffing:

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

How to Make Braised Tofu Skin with Soy Sauce:

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

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salmon nugget recipe resep nugget ikan salmonhomemade ravioli smoked salmon stuffing recipe fresh ravioli pastarecipe crayfish risotto tomato saffron italian rice risoto germinated brown rice risotto

 

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

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

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

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

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

roasted beef salt herbs crust sirloin steak salted meringue baked striploin

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

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

sirloin steak herbs salt crusted roasted beef striploin rosemarry oregano thyme

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

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

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

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

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

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

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

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

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

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

baked beef in salt crust roasted sirloin herbs salted crusted striploin

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

Salt Crust Wrapped Roasted Sirloin with Chili Pepper Sauce

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

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

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

Recipe Herbs Salt Crusted Roast Beef Sirloin:

Ingredients:

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

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

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

How to make Salted Meringues for Wrapping the Beef Roast:

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

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

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

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

alegon biskuit gluten free cookies

Tropicana Slim Alergon Cookies : Gluten Free!!!

alergon cookies biskuit anak alergi autis berkebutuhan khusus non gluten free

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

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

tropicana slim alergon biskuit gluten free alergi

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

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

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

Tropicana Slim Alergon Biskuit Gluten Free Displayed on Supermarket

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

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

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

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

Recipe 24 Hours Sousvide Beef Brisket Steak with Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts

Recipe Sousvide Beef  Brisket Tender 24 Hours Slow Cooked Beef Belly Romesco Salsa Roasted Red Pepper Sauce Pine NutsRecipe Beef Brisket Sousvide 24 Hours with Romesco Sauce. This post is one of my project to search the cheapest and tastiest cut of beef steak possibly  from a cheap beef cut with a slow and low temperature cooking method using rice cooker waterbath or sort of French sousvide method. Most of my steaks recipes post on DENTIST CHEF using premium beef cut, sure it will be tasty, tender and delicious if it’s cooked right way, but what about  the tough cut of beef with lower grade cut like “select’ or “choice”, is it possible to turn it as tender and tasty as the “prime” beef, well let’s see about it. My previous Sousvide Beef Sirloin Steak with Bone Marrow Crusted Recipe using  black  angus beef  and it’s definitely turn out good, but  today i choose the inexpensive beef brisket from Australian cattle beef with “choice” grade label and we’ll see how it turn.

beef brisket sousvide slow cooked beef belly sous vide rice cookerThis is the beef brisket which i used for this rice cooker sousvide cooking method, it’s labelled as “choice” grade with a minimum marble fat. Beef brisket got a long muscles fibers with minimal, unevenly distributed ammount of fat and lots of connective tissues with  a thick fat cap. The Australian beef brisket in this recipe is weighed about 2 pounds with 2 inches thickness. Beef brisket is the cut from the lower part of the  caattle breast or chest, eversince this is Australian beef, so the whole brisket is including the plate or middle beef belly, unfortunately, i’m not sure which cattle part of this beef brisket comes from.

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 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).

recipe beef steak romesco sauce roasted pepper pesto beef brisket sousvide beef belly tenderBeef brisket is really tough cut, mostly used in slowcooking method to tenderize and transform the sinew, collagens, and connective tissues into melting tender gellatines. Brisket  muscles used for support the weight of the cattle once it walk around, that’s why it’s contain so many connectives tissues. So why sousvide beef brisket? that’s a good question; simply because i want to had a tender and moist piece of meat with a texture of medium done steak but  i’m not paying much dollar for purchasing premium grade beef steak.

recipe beef brisket sousvide 24 hours steak romesco sauce red pepper pine nuts pesto slow cooking rice cookerThe glorious about sousvide beef brisket is the meat is definitely tender and succulent, the gentle and constant low temperature heat is just enought for breaking down the meat without further boiling the moisture within it if you using traditional agressive heat cooking. The beef brisket is  vaccum sealed and that enviroment provide no moisture escaped from the meat to the waterbath  and vice versa; so the beefy flavour of the brisket is retained during the cooking. The texture of perfectly cooked fine prime cut  steak reached when the inexpensive “choice” grade beef brisket once it cooked for long period.

recipe beef brisket sousvide steak belly beef with romesco roasted chili red pepper sauce pesto tomato roasted garlic toasted pine nutsWell, all i can said to you if the tenderness of my 24 hours rice cooker waterbath beef brisket is similiar with prime steak, even it’s not as good as well marbled wagyu beef for sure, but i’m quite amazed how good the brisket texture. I tempted to prolonged the period of sousvide the beef brisket to 36 and 72 hours to research if it’s possible making the beef brisket even more tender, unfortunately i found the meat texture is turn into slighly mushy (losing the chewy meaty texture) eventhou the meat isn’t overcooked, so you can’t all the way tricked the premium grade beef steak just by prolonged sousvide cooking because it’s got the peak of it’s period and texture chart on sousvide cooking.  Why wouldn’t people raised expensive premium cattle in the first place if a cheap tought meat cut can beat the texture by sousvide method then ? ??

beef brisket sousvide tender slow cooked beef belly romesco sauce roasted pepper oine nuts chili pesto I mention before that this is sort of sousvide cooking using rice cooker as a heater to my waterbath, so no fancy equipments sousvide waterbath circulator and vaccum sealed pack machines involved.  Instead, this sort of sousvide method using amateur kitchen tools, eversince  i take care all the basic principles of sousvide on this recipe, the result is quite satisfying. The Australian beef brisket seasoned well with smoked paprika rubs 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, lot’s of energy involved, but trust me, it’s worthed.

beef brisket spicy rub smoked paprika chili sousvide beef belly slow cookedSince 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 cooking and ruined your entire brisket batch.

sousvide beef steak rice cooker beef brisket 24 hours 57 Celcius sous videMy sort of sous vide using my old rice cooker, It was sitting on my garage and thanks God i didn’t yet throwing it away. I don’t used it anymore because the teflon layer on the metal pot the is already peeled away by time, but it’s pretty much optimum for constantly heating  my sousvide waterbath. As you can see from the photograph, my waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot  mouth with alumunium foil, just perfect temperature for sousvide beef brisket for medium done. This is learning by doing things, if you had a thermometer, you can adjust the temperature of the rice cooker waterbath. You should watch the maximum temperature of your waterbath if you put the lid cover for about 20 minutes and note the temperature a.s.a.p before the temperature drop down slowly when you open the lid, then leave the rice cooker alone without it’s lid cover for another 20 to 30 minutes until it reached the constant temperature, note the temperature and it pretty much the range of your sousvide waterbath temperature. Mine was 51°C (without the lid) and 62°C (with the lid on). You can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature.  Glad that i remember about solution colligative properties back in highschool !!!

I let the beef brisket sit in the rice cooker waterbath for about 24 hours, don’t get hesitate to leave it longer in the waterbath because it’s not a single chance your beef will overcooked, but definitely no further than 30 hours or it turn into mushy. The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

sousvide beef brisket 24 hours slow cooked beef belly flank tender moist melted spicy smoked paprikaThis is what my beef brisket steak sousvide in 57°C for about 24 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 beef brisket steak.

seared beef brisket slow cooked beef belly sousvide rice cooker ziplock bag waterbathThe sousvide beef brisket steak then seared in a sizzling and smoking hot pan until browned for about 2 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 brisket rendered first before searing the meat side. Now the seared sousvide beef brisket steak looks delicious, and i also observed that very little ammount of juice running out of it once i  resting it after pan fried.

beef brisket sousvide 24 hours tender moist beef belly slow cooked seared juicy steaksousvide beef brisket 24 hours slow cooked beef steak tough cut tender moist steakLook out the sagital cut of sousvide beef brisket 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 intramuscular connective tissues has began to render into translucent gelatine, making it taste juicier and more tender, but it also delivers savoury beefy flavor compounds to the tongue. Damn!!! this is the most tender and juicy beef brisket i had; the texture and  the doness is just like a fine steak. I even served the sousvide beef brisket for my big sister in the next day, i carved it into a 3/4 inch steak and seared both sides and my older sister though it was a premium grade beef steak.

romesco sauce recipe roasted red chili pepper pine nuts roasted garlic roasted tomato red pepper pestorecipe romesco sauce roasted chili pepper pine nuts spanish red pepper pestoThis is Homemade Salsa Romesco Sauce, i paired the tender and succulent beef brisket with it. Romesco sauce or salsa  romensco is Spanish (Tarragona & Catalonia, Northeastern Spain) red pepper and  nuts pesto-based sauce. Originally, romesco sauce made of  toasted or roasted nuts (pine nuts, almonds, cashew or hazelnuts), garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper).  Other common ingredients include roasted tomatoes, red wine vinegar and onions.

charred grilled chili flames stove recipe romesco salsa red pepper stove wilted chilies skin peel choron salsaMy homemade salsa romesco sauce made of toasted pine nuts, grilled chillies, grilled garlic and grilled tomatoes. Instead using sweet red bell pepper, i’m using red chili pepper for this recipe simply because i like my salsa romesco sauce hot and spicy. The charred and grilled chillies can be deseeded and washed with cold water to reduce the spiciness. I prefer to grilled the chilies, garlic and tomato over stove flames to  infused the smokey aromas on my romesco pesto sauce. Instead wine vinegar, i’m using a splash of aged balsamic vinegar to my romesco sauce to give a nice tangy and tar aftertaste.

grilled chilies pepper romesco sauce choron salsa roasted chili pepperRight after i grilled the chili and tomato until blistered, charred and slighly blackened, i throw it into icy water to make it’s skin easily to peeled off. I also grilled the garlic for this recipe, bu if you had a patience, sure you can make Homemade Roasted Galic for making the salsa romesco sauce and its taste better i think. I like my pine nuts and red chili pepper pesto romesco sauce eaten right away after made, but  some people like to sauteed it a little bit until bubbly but not dry out and i leave it to your own preference.

Recipe Beef Brisket Steak Romesco Sauce Sousvide 24 Hours Beef Belly Roasted Red Pepper Pine Nuts Pesto

Beef Steak Romesco sauce Roasted Pepper with brisket sousvide tender slow cooked beef bellyNow the realy fun part; the verdict for my unnecessary restaurant style plated beef brisket sousvide with spicy romesco sauce!!!

The beef brisket is tender, moist and  and had a meaty and chewy steak-like texture, i even can’t believe if this fine texture beef is made of cheap beef cut. The long meat fiber of beef brisket is easily sliced off once i carved it into half inch beef. The sliced 24 hours  sousvide beef brisket is very succulent and bouchy, not mushy at all, then i directly thinking myself that i’m gonna make sousvide beef shank for my next project.

beef brisket tender recipe slow cooked beef sousvide rice cooker ziplock beef belly romesco roasted red peper sauce pine nuts tomato roasted tomato

beef brisket slow cooked romesco sauce chili red pepper pine nuts pesto sousvide beef belly tender moistIf you had a gathering party with lots of guesses, sure i will reccommend this sousvide beef brisket recipe. Whole beef brisket usually weighted about 5 to 6 kg and it’s only cost you about 10 USD per kilo. One killogram beef brisket can served about 5 t0 6 people, definitely a great deal isn’t it???. Devide the beef brisket into 1 to 1.5 kg for each bag, seasoned and sousvide it for 24 hours and seared or barbequed it just before serving. One metal pot of rice cooker waterbath can hold 4 bags of 1 kg beef brisket and sure you need to flip the bags over to make the heat distributed evenly in the waterbath. Eversince it need at least 24 hours to slowly cooked the beef brisket, it means you need to prepare the beef at leat 2 day2 priorly; one day for thawing and marinating and the next day for sousvide.

beef steak sousvide romesco sauce roasted chili pepper pine nuts sousvide beef brisket tender slow cooked beef bellyRecipe Beef Brisket Sousvide with Spicy Salsa Romesco Sauce:

Sous Vide Beef Brisket Recipe :

  • 2 Pounds (1 kg) beef brisket
  • Salt and pepper to taste
  • 1 sprig of rosemarry and thyme
  • 1.5 tbsp smoked papprika powder
  • 2 tbsp butter
  • Ziplock plastic bag

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

  • Season the beef brisket generously with salt, pepper and smoked paprika powder, 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 ziplock packed seasoned beef brisket in the preheated waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
  • Let it sit in the waterbath for 24 hours, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sousvide beef brisket bag from the rice cooker waterbath, set aside until it reach room temperature
  • 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 brisket until perfectly browned for about 1 minute each side, set aside

Recipe Spicy Salsa Romesco with Grilled Red Chili Pepper and Pine Nuts:

Ingredients

Servings: 1 1/2 cups
  • 100 grams big red chili pepper, grilled until blistered and charred over stove flames, deseeded
  •  1 bulbs garlic clove, grilled until blistered and charred over stove flames
  • 1/2 cup pine nuts, toasted
  • 1 large tomato, grilled blistered and until charred over stove flames
  • 2 tablespoons chopped flat-leaf parsley
  • a splash of aged balsamic vinegar
  • 1/4 teaspoon smoked paprika
  • 1/2 cup extra-virgin olive oil
  • salt and pepper to taste

Preparation

  • Put the grilled chilies, tomato in cold ice waterbath and let it sit about 1 minute, then peeled off it’s skin
  • Put all ingredients in food processor and pulse until fine then slowly add the olive oil with the motor running,  process until smooth. Season with salt and pepper
  • Served the salsa romesco sauce with the 24 hours beef brisket sousvide

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

homemade bottarga di tonno botargo tuna roe salt cured fish egg recipe

Bottarga di Tonno (Salted Cured Tuna Fish Roe)

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

tuna botargo bottarga di tonno butàriga tuna fish roe salt cure

botargo boutargue karasumi bottarga di tonno batarekh butarkhah avgotaraho tuna botarga salted fish roe egg cured Bottarga (Salted Cured Fish Roe)

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

how to make bottarga salted tuna roe cured fish egg botargo di tonno recipe

Tuna Roe Bottarga

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

making bottarga tuna botarga botarga sal cured tune fish roe soaked olive oil

Fresh Tuna Roe with Whole Attached Sac Membrane

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

homemade bottarga tonno boutargue salted tuna roe botargo cured fish egg roe salt cured

Salted Fresh Tona Fish Roe

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

homemade botarga salt cured fish roe tuna bottarga botargo tono

Firm Salted Tuna FIsh Roe

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

tuna botarga di tonno salt cured fish roe

Bottarga di Tonno, Already Dry Cured for 14 days

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

tuna bottarga tonno caviar salted fish roe moist oily botargo crumble grated

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

botargo di tonno cut crumbly tuna roe salted cured fish egg homemade bottarga tuna karasumi

Nice Moist, Crumbly and Buttery Texture of Bottarga di Tonno

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

homemade tuna bottarga boutargue salted tuna bottargo di tonno tuna fish roe

Grated Bottarga di Tonno

bottarga tuna roe powder grated botargo salt cure tuna roe fish egg homemade bottargo

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

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

grated bottarga tonno tuna botarga grated recipe topping pasta homemade cure botargo

Freshly Grated Tuna Fish Roe Bottarga

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

thin sliced bottarga homemade botargo salt fish roe appetier topping flat bread bruschetta salsa olive oil vinegar balsamic dressing chili

Tuna Bottarga Appetizer with Flat Bread

1. Sliced or Grated Raw Bottarga

bottarga thinly sliced recipe appetier botargo flat bread bruschetta topping pizza salsa raw botarga topping olive oil balsamic vinegar dressing onion chili mustard blossom

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

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

pasta bottarga di tonno aglio olio spaghetti botargo tuna egg roe

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

2. Bottarga with Pasta

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

fried rice bottarga sit fry spicy rice salted fish egg roe cured karasumi rice don

Bottarga Fried Rice

3. Bottarga with Rice

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

recipe bottarga fried rice botargo rice salted botarga di tonno tuna roe egg fish

Spicy Fried Rice Bottarga

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

homemade botargo di tonno bottarga  bottarga butàriga botarga poutargue  boutargue  butarga  batarekh butarkhah avgotaraho toro karasumi

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Ingredients:

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

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

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

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