Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

spinach pasta salad recipe duck prosciutto sumac dressing salad

Sumac, sumak or sumach  is  flowering plants in the genus Rhus  from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for  hummus and added to rice or kebab.


Sumac: Prescius Spice !

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend  did’t known about it, even few of  arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam  had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy  sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

sumac spinach salad dressing with duck prosciutto

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing  after i did the photo session, but i still drizzled  it with black truffle oil.

spinach sumac salad pasta fusilli salad duck prosciutto

Sumac Salad with Spinach, Pasta and Duck Prosciutto: Ready to Ea t!


Pasta, Spinach and Duck Prosciutto Recipe:

  • 1 cup cooked pasta(fusili)
  • 1 cup red spinach/amaranth leaves
  • homemade duck prosciutto
  • tomato, thinly sliced
  • bell pepper, thinly sliced
  • crispy enoki mushrooms tempura
  • carrot
  • raw peruvian sweet potato
  • black olives (kalamata)
  • garlic peanut
  • shaved cheese
  • lotus root, peeled and thinly sliced

Sumac Salad Dressing Recipe:

  • 1/2 tsp sumac
  • black truffle olive oli
  • 1/2 tsp lemon juice
  • a pinch od salt and pepper to taste


How to Make Spinach and Pasta Salad with Sumac Dressing:

  • Mix all sumac salad dressing ingredient, set aside
  • Toss all ingregient and adjust the taste

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Poor’s Man Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef

buddha jump over the wall soup chinese new year recipe

Buddha Jump Over The Wall Soup Recipe

Resep Sup Hisit Buddha Jump Over The Wall/ Buddha Delight

budda jump mover the wall soup recipe buddha delight homemade

Buddha’s Delight or Buddha Jump Over The Wall Soup

Buddha Jumps Over the Wall, or fó tiào qiáng, is a variety of shark fin soup in Cantonese and Fujian cuisine.Since its creation during the Qing Dynasty (1644 – 1912),the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish.It is high in protein and calcium.

resep sup hisit sirip hiu buddha jump over the wall

Recipe Buddha Jump Over The Wall Soup

There are many stories on the origin of the dish. A common one is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks, tempted, jumped over the wall. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.

The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare.A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.


resep sum sirip hiu hisit enak mudah

Basic ingredient !

shark fin hisit sirip iksn hiu

Artificial Shark Fin/ Hisit/ Sirip ikan hiu

marble goby fish fillet

marble goby fisf fillet/ daging ikan malas/betutu

fish maw hipio perut ikan resep

Fish Maw/ Hipio/ Perut ikan

sea cucumber haisom resep sapo

sea cucumber/haisom/ timun laut/gamat

ginkgo biloba nuts recipe

Ginkgo biloba nuts/ Kacang ginkgo biloba

lotus root akar umbi teratai resep

Lotus root /akar teratai

chinese mushroom jamur shitake resep

Chinese mushroom/ Jamur shitake


  1. Heat up 2 tbsp oil in a big sauce pan, saute 2 tbsp chopped garlic and 2 tbsp ginger until fragrance.
  2. Add all ingredient except marble goby fillet,add whole bulb garlic, saute another 5 minutes
  3. Add 2 tbsp oyster sauce, 2 tbsp mushroom sauce, 1tsp sweet soy sauce and 3 cups water, bring to boil
  4. Simmmer for couples hour until the sauce thicken by the collagen, nearly done, add marble goby filllet and 1 tbsp sesame oil
  5. Serve with steaming hot rice

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Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket ala Dentist Chef

stir fry lotus root broccoli roasted beef black pepper sauce recipe

Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket


Resep Tumis Teratai, Brokoli dan Sapi Panggang

stir fry lotus root beef pork belly broccoly rosted leftover

Stir Fry Lotus Root, Broccoli and Leftover Roasted Beef Brisket

What do you do with your leftover roasted beef brisket or roasted pork belly ? reheated in oven ? maybe it will works since the fat will be rendered even more and you’ve got a learner meat and yet the dried ones. For me, i’m gonna only reheated any roasted meat one time and no more. Stir fry with any assorted vegetables or use it in a stir fried noddle or even Nasi Goreng.  When the lazy times comes, i just simply throw the meat on my store bought or instant porridge.


  • 1 slab of leftover roasted meat,beef/pork/lamb, about 300 gr
  • 1 medium broccolistem, cut into  florets
  • 1 medium sized lotus root, peeled, sliced
  • 3 cloves garlic, finely chopped
  • 1 tsp worcestershire sauce/ kecap inggris
  • 1 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1/2 tbsp corl fluor, dissolved in 1 tbsp water
  • a pinch of freshly grounded black peppercorn

Instruction :

  1. heat up 1 tbsp oil in a wok pan, add garlic and saute until slightly browned.
  2. add broccoly and lotus root, cover the wokpan about 2 minutes
  3. add the the roasted brisket/pork, worcestershire sauce, oyster sauce and black peppercorn, stir occationally
  4. nearly cooked through, add corn fluor and sesame oil
  5. serve with warm steamed rice

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Resep Dimsum Bakpao Mawar (step by step) ala Dentist Chef

Resep Dimsum Bakpao Mawar (step by step) ala Dentist Chef

Penasaran banget sama bakpao berbentuk mawar yang cantik sampai sayang buat makannya, setelah googling, ternyata pembuatannya tidak terlalu susah, cm butuh kesabaran membentuk kelopak mawarnya satu persatu

Bahan :
250 gr terigu serbaguna
100 gr tepung tang mien
1 sdm minyak biji anggur
1 sdt gula pasir
1/2 sdt garam
1 butir telur
1 sdt ragi instan
Air secukupnya
Isiannya suka2, boleh coklat blok, pasta lotus, pasta kacang merah ataupun AYAM SZECHUAN ALA DENTIST CHEF
Cara membuat:
# Campur semua bahan kering, aduk rata
# masukkan bahan cair, aduk sampai kalis dan adonan tidak mudah sobek kalau dilebarkan
# tambahkan minyak biji anggur, uleni lagi, istirahatkan 30 menit sampai mengembang 2 kali lipat di wadah yang ditutupi serbet basah
# bagi adonan menjadi 10 bagian sama rata
# pipihkan adonan menjadi bulat berdiameter 10 cm

# potong 6 bagian jari-jari tidak sampai putus ditengah

# isi adonan isian ditengah2, lipa tkedua bagian berhadapan seperti di foto, jangan sampai tetutup sempurna biar isiannya sedikit mengintip keluar

# ujung kelopaknya di tekuk keluar, lalu lipat membentuk kelopak bunga, sembunyikan ujungnya di bagian bawah

# lanjutkan membentuk kelopak mawar pada arah yang berlawanan seperti pada foto

# setelah selesai semua kelopak, jadilah bakpao berbentuk mawar

# spray permukaan bakpau dengan sedikit air hangat
# istirahatkan lagi 15-20 menit sampai adonan mengembang kembali
# kukus dengan api besar selama 15 menit sampai matang
# sajikan segera