Resep Ayam Betutu Bali (Salt Crusted and Banana Leaves Wrapped Roasted Balinese Spicy Chicken)

resep ayam betutu panggang bali balinese spicy chicken wrapped in banana leaves salt crust spicy chicken

Ayam Betutu

Resep Ayam Betutu Pedas Khas Bali Isi Daun Singkong or Balinese Style Spiced Roasted Chicken Stuffed with Cassava Leaves. Ayam betutu derived from the word ayam which means chicken and  betutu is a Balinese dish of steamed or roasted chicken or duck. Ayam or Bebek betutu used to be heavily seasoned and spiced and one of the iconic dish of Bali and Lombok Island. Once you visit Bali, your vacation in Bali won’t complete unless you tried their chicken or duck betutu dish, it’s available all over the entire island, from a street-sided food stall tent to a five star hotel restaurant.

ayam betutu bali pedas balinese style spicy chicken salt crust banana leaves wrapped chicken spicy chili seasoning

Hot and Spicy Ayam Betutu, Stuffed with Spicy Cassava Leaves and Wrapped in Banana Leaves and Salt Crust Dough

Ayam betutu varies in tastes and cooking method according into three major regions of Bali; Klungkung’s style betutu chicken is stuffed with cooking-spices and cassava leaves. Gianyar’s style ayam betutu is cooked with banana or plantain leaveas wrapping. Gilimanuk’s style ayam betutu is also very popular with its reddish color spicy spices and kicking hot  flavors. So my version of ayam betutu is a combination of what i like from every region; so my chicken betutu is hot, spicy, stuffed with spicy cassava leaves and also wrapped in banana or plantain leaves.

spicy chicken salt crust baked chicken betutu balinese kampung chicken stuffed cassava leaves chicken wrapped plantain banana leaf

Balinese Ayam Kampung Betutu Panggang

The spices mixture for making ayam betutu called base genep in balinese or bumbu lengkap in Bahasa or literrary translated as complete seasoning. Basic ayam betutu base genep spices consist or shallots, turmeric, chilies, garlic, ginger, galangal, lemongrass, shrimp paste and sand ginger (lesser ginger). The spices ingredients processed and mashed into fine paste with a traditional stone mortar and pastle. Slighly different from Balinese condiments that usually using raw ingredients, Balinese spices for cooking meat used to be fried up with coconut oil until fragrance and slighly charred first before added into the raw chicken or other meat and cooked.

roasted chicken balinese spicy ayam betutu wrapped banana leaves chicken cassava leaves stuffed chicken

Roasted Ayam betutu, Balinese festive dish!

Ayam Betutu is usually served in Balinese traditional ceremonies; wedding, birthaday or other festives occation.Nowdays, you can easily found ayam betutu in the entire island. Local Indonesian tourists also used to carry ayam betutu as a gift or oleh-oleh once they left Bali from their vacation. Alongside with Balinese Style Barbequed Baby Back Ribs, ayam or bebek betutu is a must dish to try once me and my family visit Bali.

salt crust chicken recipe roasted spicy beggar chicken salt crust wrapped roasted chicken ayam betutu bali

Salt Crust Roasted Chicken Betutu

The ayam betutu chicken roasted wrapped in a salt crust dough which sealed the juices and moisture on the spicy chicken betutu even better. This is the similiar purpose of encasing Homemade Chinese Beggar Chicken with clay or bread dough.  The salt crust dough can create an oven within an oven once it cook because the solid sol of Natrium Chloride with bread dough conduct and kept the heat of the oven to the chicken better than regular bread dough without any salt addition. The betutu chicken cooked for hours within it’s own moisture and this is made all the spices of bumbu base genep flavour and the natural juices of the chicken blend together into a damn delicious and tender spicy chicken.

ayam betutu bali ayam pengemis bali beggar chicken salt crust roasted chicken recipe

Roasted Ayam Betutu Wrapped in Salt Crust Dough

The salt crust dough is not edible because the generous ammout of salt on it made it taste overly salty. The commom salt crust chicken usually directly wrapped the chicken with the salt crust without any barrier to let the salt infused to the chicken. The ayam betutu is already spiced and salted; there’s no need to infused more salty flavour of the salt crust into it, so then i wrapped the spiced chicken with alumunium foil before wrapped it in salt crust. The salt crust chicken is not only used as a seal for lock up the moisture within the roasted ayam betutu but also qite made an impressive presentation in the table. I guess it will be quite interesting gig to encasing the betutu chicken in front of the guesses in the dinner table. The salt crust itself is not edible because it taste over salty

recipe salt crust chicken baked chicken wrapped salt dough beggar chicken style ayam betutu

My Grandma Cutting The Salt Crust Dough

Here’s the fun part; how to enjoy salt crust Balinese roasted betutu chicken. My grandma did me a favour of honourable cut up salt dough roasted ayam betutu photograph. A small knive is what it’s need to carefully cut up the roasted salt crust dough to expose the ayam betutu. Slicing the salt crust dough is quite easy, slighly contrary with what i expecting that the salt crust needed to a little bit hack to crack it open

chicken salt crust oven roasted spring chicken spicy seasoning bali style ayam betutu chicken

Encasing the Ayam Betutu from The Salt Crust

The smells of banana or plantail leaves bursting out within the ayam betutu vapour once my grandma lift up the salt crust dough. I said myseld, Damn, i really desperately need steaming hot rice and sambal matah now!!!

recipe chicken banana leaves wrapped roasted spicy salt crusted chicken ayam betutu chicken balinese style

Fragrance of banana Leaves Bursting Out!!!

banana leaves wrapped chicken spicy roasted whole spring chicken balinese style ayam betutu chicken

My Grandma Cutting out the Excess Banana Leaves !!!

roasted chicken salt crusted chicken spring kampong chicken spicy balinese style ayam betutu panggang pedas bungkus daun pisang chicken wrapped in plantain banana leaves

Ayam Betutu Khas Bali

My grandma then carefully encasing the banana leaves from the salt crust roasted betutu chicken  until the prescious roasted betutu chicken inside exposed. My grandma had an iniciative to cut the excess banana leaves wrapper to exposed the chicken betutu better.

resep ayam panggang betutu bali pedas bakar oven bungkus daun pisang ayam isi daun ubi base genep

Damn Delicious Ayam Betutu with Generous Base genep Spice and Young and Tender Cassava Leaves Stuffing

 This is the damn delicous Balinese Ayam Betutu, cooked in a salt crust dough made the chicken moist and tender, literrray more than just falen off the bone. The fragance of spices and banana leaves is bursting out all over the air and i even salivating once i typing this this post and remebering the smells. Just look at those generous ammount of spices paste covering the chicken betutu, spicy, hot and flavourfull, superb!!!

chicken betutu balinese style ayam panggang bumbu bali bungkus daun pisang ayam isi daun singkong

Roasted Betutu Chicken

resep ayam betutu masakan bali oven ayam bakar bumbu pedas Gianyar gilimanuk

Cassava Leaves Stuffed Ayam Betutu

The roasted chicken stuffing consist of young and tender cassava leaves, base genep spices and some chopped edible part of the kampung chicken viscera. The young and tender cassava leaves is removed from it’s vine, salted and bruised by rolling beetween both hand with a rolling movement. The chicken liver, heart, spleen, gizzard and intestine properly cleaned, cooked with addition of salt and kaffir lime juice then finely chopped before mixed within the cassava leaves stuffing. The cassafa leaves stuffing for the chicken must be a little bit over salty to made sure it’s will be infused it’s flavour from the inside of the chicken while maintaining the moisture during the cooking process.

sambal sereh resep sambal bali serai lemongrass chili sambal relish balinese style ayam betutu

Sambal Matah, Drizzed with Smoking Hot Coconut Oil!

Sambal matah is a spicy , shallots, chilies  and  lemongrass relish from Bali. Sambal matah made of thinly sliced red bird’s eye chilies, shallots and lots the tender part of lemongrass and thus sambal matah also called sambal sereh (lemongrass in Bahasa). Roasted or charred solid shrimp paste or terasi also added within the sambal matah, then just before serving, sambal matah usually drizzled with smoking hot oil and then seasoned with salt and drizzled with kaffir lime juice for extra tangy flavour. Authentic sambal matah using coconut oil, but regular vegetables oil will be just fine.You can find the recipe or sambal matah or Balinese spicy chili, shallots and lemongrass relish on my Grilled Baby Lamb Leg with Sambal Matah Recipe.

Bali ayam betutu bumbu pedas sambal sereh daun ubi cassava leaves stuffed spicy roasted chicken balinese style

Ayam Betutu Panggang Pedas Bali dengan Daun Ubi SIingkong dan Sambal Matah

ayam betutu bali sambal sereh balinese roasted spicy chicken chili turmeric lemongrass

Balinese Roasted Betutu Chicken in a Bed of Cassave Leaves Stuffing and Sambal Matah

This is ayam betutu already carved, served with bed of spicy young and tender cassave leaves stuffing and sambal matah. Honestly, i didn’t carved the chicken with any knives, but i just pull the tender roasted chicken leg from it’s bone and it comes out right away easily with my bare hand. I said myself that i need more often of this salt crust roast cooking technique in my kitchen.

spicy chicken salt crust baked chicken betutu balinese kampung chicken stuffed cassava leaves chicken wrapped plantain banana leaf

Spicy Balinese Style Salt Crust Chicken Betutu

Delicious Ayam Betutu Panggang Garam or Salt Crusted Balinese Spiced Roasted Chicken using a young or junvenile F or malay chicken, a native breed of free ranged chicken. Ayam kampung betutu muda panggang is a premium and rather expensive compare to the regular chicken, it’s also more lean and tough thus suits even more for long and slow cooking method. You can use free ranged chicken or spring chicken too for making this salt crust roasted betutu chicken recipe.

ayam bakar betutu bali resep ayam panggang bumbu bali gianyar spicy roasted chicken betutu salt crusted spring chicken turmeric ginger shallot

Resep Ayam Betutu Khas Bali

Resep Ayam Betutu Khas Bali ( Ayam Panggang Bumbu Pedas Isi Daun Singkong Dibungkus Daun Pisang dan Adonan Garam)

Recipe Bali Style Salt Crust Roasted Spicy Chicken Betutu Stuffed with Cassava Leaves

resep bumbu ayam betutu masakan khas bali ayam bumbu pedas ungkep kunyit

Ayam Betutu Chicken Ingredients:

    • 1 ayam kampung, whole young kampung chicken ( Sping Chicken or Young Free Ranged Chicken)
    • 2 daun salam, Indonesian bayleaves
    • enough banana/plantain leaves to wrap the chicken (or use alimunium foil if you don’t have access to Banana leaves)
    • enough alumunium foil to wrap the betutu chicken

Ayam Betutu Chicken Stuffing:

  • 100 grams daun singkong or young and tender cassava leaves (you can replace with spinach or curly kale)
  • 4 tablespoon or Base Genep Balinese Spice Paste
  • finely chopped cooked chicken etrails (liver, spleen, hearth, gizzard and intestines)

Bumbu Base Genep (Bumbu Lengkap Bali)/Balinese Spice Paste:

  • 100 grams bawang merah (red shallots)
  • 6 bawang putih cloves (garlic)
  • 1 jempol jahe (thumb-sized piece of ginger)
  • 1 jempol kencur (thumb-sized piece of lesser galangal)
  • 1 jempol laos (thumb-sized piece of galangal
  • 1 jempol kunyit (thumb-sized piece of tumeric)
  • 4 batang sereh (stalks of lemongrass, use only the tender white part)
  • 50 grams cabe merah (cayenne chillies pepper)
  • 10 grams cabe rawit merah (red bird’s eye chili pepper or more for more spicy)
  • 4 kemiri (candlenuts)
  • ½ sdt lada hitam bubuk (tsp freshly ground black peppercorn)
  • ¼ sdt pala bubuk (tsp nutmeg powder)
  • ¼ sdt jinten bubuk (tsp cumin powder)
  • 1 sdm terasi bakar (tbsp charred shrimp paste)
  • 1/4 sdt parutan kulit jeruk purut (tsp kaffir lime zest) #optional
  • salt (to taste)
  • 4 sdm minyak kelapa (tablespoons coconut oil for stir frying)

Salt Crust for Roasted Chicken Recipe:

  • 800 grams flour
  • 600 grams fine ground salt
  • 2 egg white
  • about 2 cups water
  • 2 tbsp vegetable oil
  • 2 egg yolk for egg wash

How to Make Salt Crust for Roasted Chicken:

  • Mix all ingredients except the egg yolk in a large glass bowl
  • Knead the salt crust dough until flexible enough to flaten and wrapped the betutu chicken, add more water if the salt crust dough too fragile and easily tear up once it flaten
  • Let the salt crust dough rest at least about 20 minutes covered with cling wrap plastic before using to made it more flexible

How to Make Salt Crust Roasted Balinese Ayam Betutu Chicken :
1.Put all the spice paste/bumbu base genep (except the coconut oil) into the food processor bowl and then  process until it become a thick paste.

2. Heat up 3 tablespoons of coconut oil in a heavy bottom non stick  pan, saute the base genep spice paste and bay leaves  until fragrance and cooked through, set aside 4 tablespoon for cassava leaves stuffing mixture

3. Mixed the young and tender cassava leaves , 4 tablespoons of spice paste and the chopped cooked chicken innard, set aside

4. Place the chicken into the bowl, and then mix well with the remaining base genep spice paste, rub the chicken a little bit inside out

5.Put the cassave leaves stuffing  inside the chicken cavity, set aside

resep ayam betutu pedas bumbu bali isi daun ubi singkong cassava leaves stuffed chicken spicy marinated balinese chicken6. Wrapped the chicken with the banana or platain leaves. Do a cross wise wrapping like you making an envelope parcels

resep ayam betutu bali bumbu pedas daun pisang isi daun singkong balinese style banana leaves wrapped grilled chicken spicy bali seasoning stuffed cassava leaves recipe7. Wrapped the banana leaves wrapped chicken betutu with alomunium foil, press the foil a litttle bit to made sure there’s no empty room beetween the banana eaves and the foil.

banana leaves wrapped chicken grilled balinese style chicken spicy bali style ayam betutu pedas8. Flaten the salt crust dough and then wrapped the betutu chicken parcel with the salt crust dough, close the salt crust parcell in the chicken back bone side to make a fine thight closing and kept the excess salt crust dough for ornameltal  matter

recipe salt crust chicken oven baked salted roasted chicken banana leaves wrapped balinese style spicy chicken ayam betutu9. Put some artifisial wings, tail and chicken head with the excess salt crust dough on your chicken, use your imagination and creation for it!!

salt dough crust chicken roasted beggar chicken ayam betutu bali roasted chicken10. Grease the salt crust chicken parcel with egg wash for a betetr presentation,

salt crusted roasted chicken dough beggar chicken balinese ayam betutu wrapped alumunium foil roast chicken11. Put the Salt Crust Roasted Balinese Betutu Chicken into 200 C preheated oven and baked the salt crust chicken for about 2 and half hours

recipe chicken salt crusted baked spicy chicken balinese style ayam betutu bali bumbu pedas12.Voila, your Salt Crust Roasted Balinese Ayam Betutu Chicken is Done and Ready to served!!! Cross your finger above your head now!!!

13.Serve with rice, sambal matah, fried peanuts and a cold beer!

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

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

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

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

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

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

quail leg confit recipe lentil spicy chorizo stew lentil saffron broth

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

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

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

Tender Slow Cooked Stewed Lentil with Spanish Saffron and Chorizo

recipe stewed lentil saffron slow cooked chorizo spicy bacon  broth

Stewed Lentil with Spanish Saffron and Choriso

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

recipe roasted quail confit tender slow cooked quail lentil braised chorizo

Tender Quail Confit Over Stewed Lentil

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Moist and Tender Quail Confit with Crispy Skin

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

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

French Style Quail Leg and Breast Confit with Stewed Lentil

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

roasted quail confit recipe quails leg breast cooked

Easy Quail Confit in Duck Fat

LOCK N LOCK OVEN GLASS RECIPE

Lock&Lock Heat Resistant Boroseal Oven Glass Container

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

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

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

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

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

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

crispy quail leg confit recipe slow cooked quail in duck fat

Tiny Crispy and Damn Delicious Quail Leg Confit

tender quail breast confit slow cooked quail bird

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

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

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

Butchered and Cured Quail Legs, Breast and Wings

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

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

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

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

lock n lock boroseal oven glass container recipe quail breast confit

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

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

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Tender and Moist Quail Leg and Breast Confit

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

pan fried quail recipe crispy skin quail breast confit leg quail

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

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

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

Deep Fried Quail Wings Confit, Crispylicious!!!

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

recipe pan fried quail confit crispy skin breast leg recipe

Crispy Skin Quail Leg and Deboned Breast Confit with Tender Meat

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

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

Recipe Quail Leg and Breast Confit:

Ingredients:

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

Garnish:

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

Recipe Stewed Lentil with Chorizo and Saffron:

Ingredients:

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

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

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

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Recipe Stir Fried Wagyu Beef Char Kway Teow with Chinese XO Sauce (Resep Kwetiau Goreng Sapi Jambi)

recipe beef char kway teow wagyu xo sauce stir fried flat rice noodle thin sliced beef egg beansprout

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Recipe Wagyu Beef Char Kway Teow with XO Sauce. Char kway teow is a very popular dish in Indonesia, Malaysia, Singapore and available all round the world. Char kway teow itself meaning  stir-fried rice  flat noodle in Chinese. Kway teow called kwetiaw or kuetiaw in Indonesia is flat rice noodles with approximately 1-2 cm width, stir-fried over very high heat with light and dark soy sauce, sliced Homemade Chinese Sausage/Lap Cheung,  chopped chilli, Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal , chicken or pork slices, whole prawns, cockles or clams, bean sprouts and chopped scallion or chinese chives.  The addition of cockle or clams made char kway teow itself called kwetiau kerang or cockle rice  noodle. The dish is commonly stir-fried with egg, slices of chinese sausage or lap cheung and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried with lard or rendered pork fat and used to be served over banana leave on a plate. Char kway teow got many aliases of english spelling, it’s also written as  char kueh teow or char kueh tiao and the most popular version of it is Penang char kway teow that using many kind of seafood and duck egg.

resep kwetiau goreng sapi jambi stir fry beef kway teow flat rice noodle wagyu beef xo sauce recipe

Kwetiau Goreng Sapi Wagyu ala Jambi

wagyu beef char kaw teow xo sauce flat rice noodle stir fried beansprout egg chili rice cake

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Wagyu Beef  Char Kway Teow with XO sauce is the answer of my collegue silly question; “what kind of dish that made you’ve got chances to get laid?”. My point of interest is my friend is actually already marrried and then i replied,”are you trying to cheating on your wife?” ” NO man!!: he quickly responsed and then he explained that they gonna be celebrating their first year of married and he want to made breakfast in bed surprised for his wife.   “Well i think you’ll gonna get laid anyway! what”s the point of you’re married and i just wondering why the heck that your american salary won’t let you getting laid with your OWN WIFE” i try to making fun of his situation “you know that she’ll made a big deal out ouf it and i want to made something effortless special dish because i simply can’t made fancy and complicated dish such Peanut Crusted Oven Roasted Beef Tenderloin Stuffed with Spinach, Chorizo and Cheese or even what you called simply Bacon Wrapped Filet Mignon with Demi Gace Sauce and  those kind of stuffs”  My answer is STIR FRIED KWAY TEOW, because it’s still taste nice even your cooking skills is big fat zero. It’s a special day so don’t be cheap!, the only way to made some impressive dish with stir fry rice noodle is putting gourmet ingredients on it. I suggest him to purchased thinly sliced wagyu beef and chinese gourmet xo sauce, then  you’ll gonna get DAMN DELICIOUS CHAR KWAY TEOW!!!

sliced wagyu beef stir fry recipe char kway teow flat rice noodle kwetiau goreng sapi

Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

recipe xo sauce lee kum kee dried scallops shrimp chili roe

XO Sauce (Halal-Lee Kum Kee Brand)

XO Sauce Char Kway Teow with Wagyu Beef recipe  is very easy and quicky to made in your own kitchen. Eversince the Chinese XO sauce is already has a reputation of being a savoury bomb, so i think you need to add a little bit seasoning on it. XO sauce itself made of the best seafood including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Jinhua ham, and abalone that rehydrated, shredded and then fried and mixed into XO Sauce. The roughly chopped rehydrated dried seafood then cooked slowly with chili peppers, onions, and garlic then  cognag or other old liquor added, this is what XO (extra old) Sauce name comes from You can add some Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal to give a little kick of chili hotness on the beef char kway teow. The wagyu beef  is the star, already thinly sliced wagyu beef that used to added to sukiyaki dish made your live easier, but the steak cut of beef will be good too, but you need to thinly sliced it priorly to cook.

homemade char kway teow beef wagyu asian flat rice cake noodle xo sauce stir fried with chinese sausage lap chong chili cilantro soy sauce

Xo Sauce Char Kway Teow with Wagyu Beef

recipe beef char kway teow stir fry rice cake wagyu beef xo sauce egg beansprout

Damn Delicious Wagyu Beef Char Kway Teow with XO Sauce, Smokey and Charred with NOT Oily Texture

I don’t know the term “char kway teow” is  related with the charred and smokey stir fried  rice flat noodle or not, but delicious char kway teow is used to be charred and smokey , so it’s necessary to stir fried the ingredients in a smoking and sizzling hot oil in wokpan.  The chinese restaurant chef used to  had it’s own method to stir fried char kway teow and trnasfer from generation to bgeneration with specific family flavour preverence. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly because the fat it’s easy to rendered and the texture is naturally tender so no need to add water to little “stew” to tenderized the meat like you do on regular beef.

kway teow beef recipe xo sauce stir fry rice cake noodle wagyu beef soy sauce cilantro chili

Wagyu Beef Char Kway Teow with Chinese XO Sauce, Homemade Chinese Sausage or Lap Chiong, Bean Sprouts, Chopped Chili and Cilantro

char kway teow with wagyu beef xo sauce asian rice noodle  beansprout chili egg chinese sausage lap cheoung cilantro

Generous Ammount of Charred Wagyu Beef on Char Kway Teow with XO Sauce

Making delicious beef char kway teow  is easy, if you want to made the char kway teow into perfection you need to follow several steps:

1. Stir Fried The Wagyu Beef Slices

First the wagyu beef, marinade the thinly sliced wagyu beef with dark soy sauce, sesame oil and freshly ground black pepper for 30 minutes in the fridge. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly with other ingredients because the fat it’s easy to rendered. Wagyu beef is naturally tender so no need to add water even to a little bit to “stew” the beef to tenderized the meat like you do on regular beef. Never cooked the wagyu beef within the noodle unless your pricey wagyu beef will be overcooked and all your money is wasted once the wagyu beef delicious marbled fat dissolved and the texture is dried.  The stir fried beef then set aside and then added into the char kway teow just before it’s done.

2. Stir Fried The Kway Teow or Flat Rice Noodle with Duck Eggs

Freshly made flat rice noodle (sometimes also called rice cake strips) is preferred then dried ones because it’s texture and natural rice grain flavour and also more easy to charred without any unpleasant bitter taste. You can get the fresh flat rice noodle in the chiller rack on chinese groceries store. The flat rice noodle then washed with warm water to remove any excess flour on it, then marinated with soy sauce and beaten duck egg, and YES,  duck egg mixed with the fresh rice flat noodle before cooking it. The Mixture poured  on smoking hot oil in wok pan with very high heat and  quicky stirred to separate the rice noodle and make sure each noodle covered with charred egg. This method made the kway teow itself smokey and damn delicious!!!

3. Making the  XO Sauce Beef Char Kway Teow

Using a clean wok pan,  any of your the char kway teow seasoning is sauteed with oil (finely chopped garlic and red shallots).  All other ingredients then added the chicken, pork, shrimp, cockle, fish cake, shrimp or prawn, crab, Homemade Chinese Sausage/Lap Cheung etc. Add the sauces to enhanced the flavour (xo sauce, kecap manis or Indonesian sweet soy sauce, soy sauce and Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal).  Some water added and the lid covered the wok pan  to cooked the meat throughly. The previously charred stir fried rice flat noodle with duck eggs added and stirred to made the seasoning distributes evenly. The fresh vegetables like cabbage and beansprout and stir fried wagyu beef then added just before the char kway teow done.

beef kwetiaw xo sauce stir fry char kway teow wagyu beef asian flat rice noodle cake spicy chili bean sprout

XO Sauce Char Kway Teow with Thinly Sliced Wagyu Beef

stir fry asian rice noodle wagyu beef xo sauce char kway teow resep kwetiau goreng sapi jambi

Wagyu Beef Char Kway Teow with Chinese XO Sauce

My family recipe of char kway teow is seems to be complicated, but i guess it’s all woth the efforts. You can simply stir fry all the ingredients directly once but you’ll gonna missed the authentic charred and smokey flavour of char kway teow. Moisture is the  enemies of stir frying cooking method because it’s rather steamed instead of charred the ingredients, just like what you’ve expecting once you seared scallops, beef or fish. You want the char kway teow rice flat strips allowed to be fried and the magic maillard reaction happen and turn the sugar and protein ito awesomeness damn delicious!!!

beef char kway  teow wagyu beef flat rice cake noodle stif fry egg chinese sausage lap cheong bean sprout

Wagyu Beef Char Kway Teow with Chinese XO Sauce

kwetiau goreng sapi jambi beef char kaw teow stir fry wagyu beef xo sauce rice cake noodle beansprout egg scallion

Kwetiau Goreng Sapi Wagyu dengan Saus XO

Kwetiau Goreng Sapi was Indonesian name for beef char kway teow. Beef or chicken and seafood is the common ingredients for kwetiau goreng because mostly population in Indonesia is Moslem and pork is considered as haram or forbidden. Lots of chili sambal added within the seasoning and  kecap manis or sweet soy sauce also added to milder the hotness and spicyness of kwetiau goreng. Kwetiau goreng sapi or beef char kway teow is popular dish in Jambi Province. There’s also javanese style char kway teow or kwetiau goreng jawa that usually sweeter due generous addition of kecap manis with minimun amount of chili sambal. Kwetiau goreng jawa also including lots of cabbage that cooked within the flat rice noodle and then served with thinly shredded fresh cabbage too. In Medan, Kwetiau goreng Medan it’s refers to Hokkien Penang style char kway teow with generous ammount of scrambled duck eeg. Even most of restaurant and cafe including halal version of char kway teow in Indonesia,  Chinese restaurants in Indonesia that mainly serve non-Muslim customers might use pork and pork fat on it.

recipe beef char kway teow wagyu beef xo sauce stir fry wagyu beef rice flat noodle singapore stree food recipe resep kwetiaw sapi

Recipe Wagyu Beef Char kway Teow with XO Sauce

Recipe Wagyu Beef Char kway Teow with XO Sauce:

Ingredients:

  • 1 pack (about 350 gr) fresh or dry kway teow/ flat rice noodle/ strips 
  • 200 gr thinly sliced Wagyu beef (Marinate: 1/2 tbsp dark soy sauce, 1/1 tsp ground black pepper, and 1 tsp sesame oil)
  • 2 Homemade Chinese Sausage/Lap Cheung, thinly sliced (marinate: 1 tbsp dark soy sauce, a pinch of salt and 2 beaten duck egg)
  • 50 gr scallion, thinly sliced (optional)
  • 200 g bean sprouts
  • 4 tablespoons vegetables oil
  • 6 cloves garlic, finely chopped
  • 2 red shallots, finely chopped
  • 2 cm ginger, finely chopped
  • 1 duck egg, beaten
  • salt and pepper to taste
  • (Fish cake, shrimp,cockle, chicken) #Optional

XO Sauce Char Kway Teow Seasoning:

  • 40 gr Chinese XO sauce (about 1/2 cup)
  • 3 tbsp Sambal Belachan or Chili Fermented Shrimp Sambal
  • 1 tablespoon kecap manis (Indonesian sweet soy sauce)
  • tablespoon soya sauce
  • 2 teaspoons Chinese wine
  • tablespoons oyster sauce
  • 1 tsp sesame oil

Garnish: Chopped Chilied and Chopped Cilantro

How to Stir Fried XO Sauce Char Kway Teow with Wagyu Beef:

  1. Mix the wagyu beef with the marinade the ingredients , set aside, leave the wagyu beef to marinated about 30 minutes
  2. Heat 1 tablespoon of oil in a wok until smoking hot, pour the marinated wagyu mixture then stir fry the beef until charred for about 2 minutes, set aside.
  3. Mix the kway teow or rice strip noodle with the marinade the ingredients, set aside
  4. Heat 2 tablespoons of oil in a wok until smoking hot, pour the flat rice noodle and duck egg mixture then quickly stir fry the rice noodle until charred for about 3 to 5 minutes, set aside.
  5. Heat 1 tablespoon of oil in a wok pan, sauté the garlic, shallots and ginger untill golden brown, add the chinese sausage and the seasoning mixture (Chinese XO sauce, Sambal Belachan or Chili Fermented Shrimp Sambal, soya sauce, Chinese wine,  oyster sauce, and sesame oil)
  6. Add charred rice noodles and stir fry for about 4 minutes till lightly browned
  7. Add the stir fried beef, scallion, beansprout, then pour the remaining 1 beated duck egg and then quickly stir fried it for another 2 minutes
  8. Served the Stir Fried  Wagyu Beef Char Kway Teow with XO Sauce, garnish with chopped cilantro and chopped chili

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Resep Ayam Pinadar-Manuk Namargota Masakan Khas Batak (Indonesia Grilled Kampung Chicken with Spicy Blood-Andaliman Pepper)

manuk napinadar manuk namargota manuk naniatur ayam panggang batak andaliman darah

Resep Manuk Napinadar -Ayam Margota

Resep Manuk Napinadar Ayam Margota Khas Batak. Manuk Napinadar is Indonesian Batak descent cuisine that made of grilled whole chicken and served with hot and spicy blood with andaliman pepper sauce. Manuk napinadar drived from the Batak Toba word manuk means chicken and napinadar which means cooked with blood.  Manuk Napinadar or ayam pinadar made from young or junvenile ayam kampung or malay chicken (native breed of free ranged chicken) than leaner and sweeter than regular chicken. The chicken blood for the sauce colected while the chicken slaughtered by incision through the carotic artery and jugularis vein in the neck. The blood dripping colected over  a mixture of jeruk purut or kaffir lime juice and salt mixture  to prevent the blood clotting.

manuk napinadar masakan batak ayam margota gota

Manuk Napinadar, Grilled Kampong Chicken with Andaliman Pepper Blood Sauce

ayam pinadar manuk na pinadar na margotah resep masakan batak toba tapanuli utara

Grilled Chicken with Spicy Blood Sauce

Blood is a part of Indonesian cuisines, it’s popular ingredients in non-moslem Indonesian descent like Bataknese, Balinese, Torajanese and Minahasan cuisines. Blood is also well known as a blood tonic in Chinese-Indonesian or peranankan cuisine. Majority of Indonesian is moslem and blood is considered as haram or forbidden in Islam,  so then blood based Indonesian dishes isn’t that popular and i guess it’s my responsibility to share the blood based Indonesian dishes through out the world. So, alternatively for halal version of manuk pinadar, just simply omit the blood or added some chicken liver puree to give the richness and the dark appearence of napinadar sauce.

ayam namargota manuk pinadar blood sauce chicken

Manuk Napinadar-Namrgota-Naniatur

andaliman merica batak lada getir szechuan peppercorn

Andaliman Pepper, Native Citrusy, Tangy and Numbning Herbs

Manuk napinadar got several name, it’s also known as ayam napinadar, ayam namargota or simply ayam pinadar. It’s similiar with saksang or manok dinuguan from Philippine for it’s spiciness and hotness, but chicken napinadar is superior for my licking for it’s andaliman pepper.  Andaliman pepper (Zanthoxylum acanthopodium native citrusy herbs similiar with Japanese sansho pepper or Chinese szechuan peppercorn that give a refreshing numbning and tangy citrusy flavour. Andaliman pepper or lada batak is an essential ingredients for kicking Bataknese cuisine ; Dengke Naniura  (Raw Spicy Pickled Grass Carp Fish), Arsik Ikan Mas Khas batak (Spicy Fish Stew) and Saksang Ayam (Spicy Chicken with Blood Stew.Ayam panggang napinadar or grilled chicken with pinadar sauce is so easy to made, First you should prefer the young and junvenile chicken with a small spurs. Male ayam kampong or malay chicken got firmer texture and sweet taste while the female got more succulent texture for it’s fattier meat and more sweet flesh compare to the male. I personaly love the female more to the male chicken for dorect grilling or barbequing  because the male tend to be dry and overcoooked. Ayam pinadar usually made from male ayam kampung for special occation or ceremonial, but the female ones likely found in domestic kitchen consumption.

ayam napinadar manuk margota panggang bumbu andaliman

Ayam Panggang Napinadar (Grilled Chicken with Andaliman Pepper)

ayam panggang bakar bumbu andaliman  pedas

Ayam Panggang Bumbu Napinadar (Succulent and Tender Grilled Chicken with Spicy Blood-Andaliman Pepper Sauce)

Ayam bakar namargota-pinadar or grilled chicken buterflied and flatened, if you like you spatchcock it to made it evenly cooked ove the griller. The chicken was priorly marinated with salt and pepper and a little dash of kaffir lime juice overnight in the fridge. Eversince the chicken is young, so i guess the collagen is breakdown easily by the acid marinade. My grandmother used to grilled the ayam bakar over  dry coconut husk charcoal for slow and constant heat. Agressive heat made the grilled chicken surface burned out while the inside still undercooked, so steady and low heat it’s preferred. If you using oven, i prefer to roast the chicken in low temperature about 150 C for about 1 to 1 1/2 hours until the chicken is tender and the internal temperature is about 75 C, so you need to stop the cooking if the thickest part of the chicken reach about 60-65 because it’s gonna reach anout 75-80 after taken out from the heat and resting. Temperature gauge is really help, but conventionally you can slice through the thickest part of the chicken, it’s cooked when the meat is white and the dripping juice is clear.

ayam na pinadar na margota ayam panggang andaliman pedas khas batak tapanuli

Spicy Blood and Andaliman Pepper Napinadar Sauce Drenched The Grilled Kampung Chicken

Now the ayam napinadar gota or getah or blood sauce, it should be rich, tangy, citrusy, spicy and how with bursting flavour of numbning andaliman pepper flavour. The chicken blood dripped in a mixture of kaffir lime juice, salt and some water directly once it slaughtered. Mixed the blood gently to prevent it clotted, but if it’s clotted, ust simply processed it in a blender before added it to the sauce. The basic  seasoning is red shallots, ginger,galagal, turmeric, toasted corriander seed, bird eye chili pepper and andaliman pepper. All the ingredients od bumbu andaliman is chopped info coarsly paste and then sauteed with oil until the spice paste is cooked, fragrance and the oil dripping is separated from the edge of the spice paste. The heat is turn off and the blood mixture is poured and the bumbu napinadar sauce is gently stirred until smooth and then the stove turn on and the sauce is bring to boil and simmerred for about 2 minutes.

resep ayam na pinadar manuk namargota naniatur ayam panggang andaliman

Manuk Napinadar Naniatur- Arranged Chicken

Manuk napinadar also called as Manuk niatur, niatur means arranged because the whole grilled chicken is cut into individual portion and then arranged in a serving plate to assable a whole chicken. The chicken is plated from the beak to the tail for a traditional festive occation then the blood and andaliman pepper sauce is added to drenched the grilled chicken. For birthday party, a whole hardboil egg usually added in the middle on the chicken as a simbolize for wishes and thanks for prosperous and wealth lives ahead. Eversince this is for a casual lunch in my mothers home once i got some time off there during the last weekend, i out some tomato rose garnish on it.

braised chicken blood stew dinuguan resep ayam pinadar stew chicken indonesian spicy andaliman pepper chili shalllot garlic ginger

Braised Chicken with Spicy Andaliman Pepper and Blood Sauce

ayam pinadar manuk saksang margota namargota napinadar braised chicken blood dinuguan

Ayam Napinadar-Manuk Namargota- Stewed Chicken with Spicy Blood Sauce, similiar with Dinuguan Manok from Philippine

This is a stewed or braised chicken with spicy blood sauce, the manuk napinadar grilled chicken is cooked within the chicken blood sauce and simmerred for a couple of minutes. Some wateer added into the pan to soften the added some moisture to cooked through the grilled chicken. This version of manuk napinadar is more popular in Batak Selatan or mandailing Batak descent where my mom’s comes from. It’s  sort of looks like chicken digunuguan or  bigger chunck of chicken saksang.  The spice paste of chicken saksang and napinadar is similiar, but the pinadar cooked  without any coconut milk on it.

resep manuk napinadar ayam gota darah masakan batak ayam panggang

Resep Manuk Napinadar or Ayam Gota (Grilled Chicken with Blood Sauce)

Resep Manuk Napinadar or Ayam Gota (Grilled Chicken with Blood Sauce)

  • 1  ayam kampung (whole Indonesian native chicken or malay chicken)
  • 1 jeruk purut (kaffir lime juice)
  • 3 daun jeruk purut  (kaffir lime leaves)
  • 2 daun salam (Indonesian bay leaves)
  • 40 ml minyak kelapa (coconut oil) for stir frying
  • garam (sea salt) to taste
  • 1 tbsp Andaliman pepper for marinade the chicken

Bumbu Halus Napinadar (Spice Paste)

  • 10  gr cabe merah (red cayenne pepper)
  • 30 gr cabe rawit (bird eyes chilies)
  • 100 gr bawang merah (red shallots)
  • 3 bawang putih (cloves garlic)
  • 3 cm lengkuas (galangal)
  • 2 cm kunyit (turmeric)
  • 10 gr ketumbar sangrai (toasted corriander seed)
  • 3 cm jahe (ginger)
  • 3  sereh, ambul bagian putih (lemongrass, take the soft white inner part only)
  • 3 tbsp Andaliman pepper (you can replace with szechuan peppercorn or sancho peppercorn)
  • salt and pepper to taste

Resep Gota /Saus Darah (Blood Mixture)

  • 50 ml air (water)
  • darah ayam atau 2 buah hati ayam segar (blood of chicken or 2 fresh chicken liver)
  • 20 ml air jeruk purut (kaffir lime juice)
  • 1 tbsp  garam (salt)

*mixed the water, salt and lime juice until well combined and then put the chicken blood dripping over it,  stir gently to prevent the blood clotting.

** if using chicken liver, put all ingredients and puree it just before added to the blood sauce

Cara membuat Saus Gotah or Getah Darah Manuk Napinadar (How to make the Spicy Blood Sauce:

  • Panaskan 20 ml minyak kelapa di penggorengan (Heat 20 ml coconut oil in a sauce pan)
  • Tumis bumbu ayam napinadar halus sampai matang  dan harum (Saute the spice paste in a middle high heat until the oil dripping is separated in the edge of the spice paste and throughly cooked)

resep bumbu napinadar ayam gota andaliman saksang

  • Matikan api dan masukkan campuran dahar atau hati ayam ke bumbu ayam napinadar (Turn off the heat and then pour the blood mixture, stir it gently)

recipe braised chicken with blood ayam gota darah bumbu saksang andaliman pinadar

  • Hidupkan kembali kompor, didihkan dan masak diatas api kecil selama 2 menit (Turn on the heat and bring the napinadar blood sauce mixture, bring to boil and simmer for 2 minutes)
  • matikan api dan sisihkan saus gota atau getah darah ayam (Remove the sauce from the heat and set aside)

Cara Membuat Ayam Kampung Panggang Manuk Napinadar or Ayam Namargota  (Instruction):

  • Lumuri ayam dengan air jeruk purut, garam, 20 ml minyak kelapa dan 1 sdm andaliman . Simpan di lemari es hingga bumbu meresap semalaman. (Marinade the chicken with kaffir lime juice, 20 ml coconut oil and 1 tbsp andaliman pepper, refrigerate overnight)
  • Bakar ayam kampung di atas bara api tanpa dikipas. (Grilled the chicken over charcoal with low heat)

manuk pinadar ayam pangang gota darah mudar

  • Bolak balik ayam agar ayam kampung panggang matang merata, angkat, sisihkan. (Flip over the chicken to prevent burned out and cooked the grilled chicken throughly)

resep ayam bakar pinadar gota arang tempurung kelapa

  • Potong ayam menjadi 10 potong, susun diatas piring saji (Cut the chicken into individual pieces, arranged it in a serving plate)
  • Siram dengan Saus Gota atau Saus darah napinadar diatas ayam panggang, sajikan (Pour the spicy blood sauce over the grilled chicken)

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Recipe Turkey Leg Confit with Mashed Celeriac Celery Root

turkey leg confit herbs recipe mashed celeriac celery root basil

Turkey Leg Confit with Mashed Celeriac/Celery Root

Recipe Turkey Confit in Herbs and Duck Fat, served with Mashed Celeriac or Celery Root.  Confit (French) pronounced as  “con-fee” is slow cooking method in French culinary.  Confit contains various kinds of food that submerged in oil and then heated  for a long period. Confit is one of the oldest ancient meat preserving method. The confit then  sealed and stored in a cool place last and last for several months.Confit is whe best way to preserved a game birds, Duck Confit Recipe (confit de canard) and Goose Confit Recipe (confit d’oie) are usually used the leg part, the breast isn’t taste that good to be confit because it’s too stringy and had less fat and connective tissues to renderred. The turkey is salted and seasoned with herbs, and slowly cooked submerged in  rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide.

recipe turkey thigh confit herbs turkey leg thigh oil moist tender meat

Turkey Confit with Crispy Skin and Tender Meat

Making turkey leg confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the turkey leg is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the turkey meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 C /170 – 275 ).  The fat or oil should not be boiling into a large bubble, but gently little bubbles one at a time would be break the surface. The meat is slowly poached  until cooked, or until meltingly tender, generally four to ten hours. The turkey confit  then put into 220C oven and then roasted until charred and the fat dripping out from the turkey meat. You can simply seared the turkey leg confit as the commonly restaurant chef did too actually.

recipe tender turkey confit leg thigh herbs oil fall off the bone

Delicious Turkey Leg Confit

Turkey Leg Recipe Confit

Turkey Leg fot Confit

I found this turkey leg for making turkey confit in Ranch Market Supermarket Jakarta. Cost me about IDR999.000 (USD10) fer kg of it. I purchased 2 whole leg of turkey and it weighed about 1 kg. Turkey isn’t a common source of protein here in Indonesia, so i pretty damn lucky to spot those gigantic turkey leg. This is the second turkey recipe in my blog and i can’t wait to had another since i love turkey. I made Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables before, then i think i should try to confit the turkey because i still saving the duck fat dripping from making Homemade Roasted Peking Duck with Chinese Pancake Recipe.

recipe turkey leg confit herbs oil

Tender and Fallen Off the Bone Turkey Confit

tender turkey leg confit recipe moist meat herbs rosemarry thyme

Succulent and Tender Turkey Confit Meat

How does the turkeys meat taste like, well it almost like chicken but slighly gamey. properly cooked turkey like this turkey leg confit is delicious, i guess you pretty much as you appreciate chicken. Turkey leg is of course lots more bigger than chicken le, so i had to cut the whole turkey leg in three for individual portion. Turkey meat is more stringy than chicken and it’s totally tender and melt in the mouth once it cooked properly.

turkey confit recipe tender herbs oil turkey leg slow cooking

Turkey Confit Served with Mashed Celeriac, Sauteed Vegetables and Enoki Mushrooms Tempura

celeriac recipe celery root mashed herbs

Celeriac or Celery Root

I prefer to served my turkey confit with mashed celeriac. Celeriac (Apium graveolens var. rapaceum), also called turnip celery,knob celery or simply celery root is a gourmet imported vegetables here in Indonesia. I found celery root in Kem Chick Supermarket for IDR177.000 (18USD) per kg, the price tag is definitely such a pain in the arse but i guess my adventurous culinary instinct win. Mashed celeriac is one of my favourite carbs now, definitely worth to try. If you like celery stalk, i guess you’ll diggin mashed celeriac too. To add some crunch, i served the turkey confit with Deep Fried Enoki Mushrooms Tempura.

recipe turkey confit herbs rosemarry thyme duck fat mashed celery root recipe

Recipe Turkey Confit in Herbs and Duck Fat

Recipe Turkey Confit in Herbs and Duck Fat:

Ingredient :

  • 2 turkey legs, cut into pieces
  • 4-6 cups duck fat ( I use 1 cup duck fat and 3 cups vegetable oil)
  • 1/4 cup  salt
  • 2 tsp dried thyme
  • 1 tsp dried rosemarry
  • 1 tsp freshly ground pepper (plus 1 tbsp extra)
  • 1/4  tsp freshly grated nutmeg
  • 1o garlic cloves, bruised (plus 2 tbsp)

How to Make Herbs Turkey Leg Confit :

  • Pat dry the turkey leg  then rub all ingredient  to the turkey t=leg (except the oil), refrigerate for about 24  hours
  • Discard any liquid that derived from the turkey meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
  • Rub the turkey leg with another 1 tsp ground black pepper and 2 tbsp chopped garlic
  • Put the turkey leg on the heavy bottom crock pot and pour the duck fat and vegetable oil until the turkey leg is totally submerged about 1 inch, then add the bruised garlic.
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the turkey leg meat is fallen off the bone
  • Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
  • Just before serving, pan fry or simply roasted the duck confit until crisp up.
  • Serve the turkey leg confit with mashed celeriac or celery.
recipe mashed celeriac celery root potato herbs

Mashed Celeriac or Celery Root

Mashed Celeriac Recipe:

  • 1 medium size (about 500g) celeriac, trimmed, peeled, coarsely chopped
  • 3 large  potatoes (about 500 gr), peeled, coarsely chopped
  • 1/4 tsp Homemade Garam Masala powder
  • 2 tbsp chopped fresh basil leaves
  • 1/3 cup cooking cream
  • 2 tbsp  butter
  • water to boil the potato and celeriac

How to Make Mashed Celeriac:

  •  Place the potato, celeriac and garlic in a large saucepan and cover with cold water.
  • Bring it to the boil over medium-high heat then reduce heat to medium-low
  • Simmer for 15-20 minutes or until the celeriac and potato fork tender, drain and return to the pan
  • Use a potato masher to mash until smooth. Add the cream, butter and garam masala, and mash until combined
  • Taste and season with salt and white pepper and garnished with basil leaves

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Recipe Tonkotsu Ramen (Japanese Pork Bone Noodle Soup) with Chashu Pork Belly & Shoyu Tamago Soy Sauce Marinated Soft Boiled Egg

recipe tonkotsu ramen pork bone broth soup homemade chashu pork belly shoyu soft boiled egg

Homemade Tontkotsu Ramen Recipe

Japanese Tonkotsu Ramen Soup Recipe. Tonkotsu ramen soup is made from stock based on pork bone, combined with a variety of seasoning  such as garlic, onion, shiitake mushrooms stalk and sometimes kombu (kelp/seaweed) and then flavored with salt, miso, or soy sauce. Ramen itself is the Japanese pronunciation of the Chinese noodle called lamian. Tonkotsu ramen was probably the most earthy and well known Japanese pork noodle soup around the world.

recipe tonkotsu ramen

Japanese Tonkotsu Ramen with Sliced Chashu Pork Belly and Shoyu Tamago

Tonkotsu is (豚骨, “pork bones) while ramen is a thin wheat flour and egg noodle.  Tonkotsu ramen noodle soup usually has a cloudy white colored with a thick gooey broth consistency. The taste of many many hours of boiled pork bones it’s too obviously taste slurping delicious. The tonkotsu soup made of colagenous and cartilageous pork parts that boiled slowly and gently until it’s transform it’s colagen into gelatin. Gelatin is the thickening agent for the tonkotsu broth while the bone marrow, caltilageous bone, soft tissue and meat is the flavour sources. Most people adore gelatinous hearthy soup, especially asian. The gooey gelatin texture is what high end and expensive Chinese Budha Jump Over The Wall, Braised Shark Fin Soup Recipe, Braised Fish Maw Recipe and Braised Sea Cucumber Recipe all about

tonkotsu ramen with chashu recipe japanese pork bone noodle with braised pork belly soy sauce egg soft boiled

Perfect Bowl of Tonkotsu Ramen with Chashu, Char Siew and Shoyu Tamago and Sweet Corn

I want to share how i made my perfect bowl of tonkotsu ramen. The basic recipe for making a delicious Japanese tonkotsu ramen soup is PATIENCE, lots and lots of it, not to mention you should be a generous with your gas or electric bills too. I can asure you all the effort for making this homemade tonkotsu ramen will be paid off  when you slurrping the ramen noodle within the broth. You can called me a cheap person,  but i kinda tricked my pregnant oldest sister to made this in her kitchen. She just a lil bit a shocker once i said i want to made a tonkotsu ramen or Japanese style pork bone noodle soup, “i thought you’ll gonna made something fancy recipe like Peanut Crusted Roasted Whole Beef Tenderloin with Gorgonzola and Spinach Stuffing“she replied. “Well,  what made it’s special then ?” she asked me again, it’s gonna take 16 hours all the way to break the pork colagen into gelatin and it’s for real damn 16 hours i replied. “You better be made the tonkotsu pork bone soup right “” she made her final statement.

Recipe Tonkotsu Ramen DIY Homemade pork bone soup japanese pork ramen noodle

Homemade Tonkotsu Ramen Recipe From Scratch

Homemade tonkotsu ramen recipe is a foolproof recipe, no need to fancy all the professional ramen kitchen steps if you didn’t bother about how your tonkotsu broth look a like. Tonkotsu ramen gonna be taste SLURRPING DELICIOUS, by throw all the ingredients into the pot and add lots of water, boil and let’s the time do the magic. If you gor a little bit more patience and passionate about making a perfect and authentic tonkotsu soup with it’s all  thick, whitish creamy, slurrpy, and flavoursome distinct characteristics, you should following my of easy tips and tricks for making tonkotsu ramen soup. This are the three basic component of tonkotsu Ramen:

Part 1: The Tonkotsu Ramen Broth or Pork Bone Soup

pork bone broth recipe tonkotsu broth recipe japanese ramen stock meaty wild boar bone tonkotsu

Pork Bone (Ham/Leg Bone and Back Bone), Wild Boar Meaty Ribs for Delicious Tonkotsu Ramen

First you should choose the best quality of pork bone for making your homemade tonkotsu ramen broth. I’m using a combination of a very meaty wild boar ribs and backbone and also farmed raised pig leg bone for this recipe. Wild boar or wild pork leg bone is more preferred for tonkotsu broth because it’s got more rich and complex flavour and also less fat than the regular pork. But my batch of pork leg is made me happy thou, simply because the butcher is too generous to let a lot of meat attached to the bone. I replace the pig trotter with chicken feet because the butcher already run out of it even i’m stopping by at 10 a.m. Beside, you can use other  collagenous and cartilageous parts of the pig like skin and any pork bones including the compact and the flat bone. The bone marrow would be dissolved and released it’s natural umami glutamic flavour. Authentic japanese style pork broth using pork back fat, but  i think this “lean” version is sinsfully delicious enought, instead  i reduce the floated rendered fat on the tonkotsu ramen broth later on.

step by step recipe tonkotsu ramen broth pork bone stock japanese style

Boiled Pork Bone for Tonkotsu Ramen Broth

Once you had the pork pone, now you ready to making tonkotsu ramen broth. Plenty of cold water poured into a large pot, and bring  to boiled.  All the bone (pork bone, wild boar ribs, and chicken feet) throwed into the hot boiling water then cook for 1 minute. The heat was turned off and  the pork bone and chicken feet drained. The water discarded and the pot was cleaned.  Any bloody stain and black vein in the pork bone trimmed off then rinsed under cold running water. The  pork bone, chicken feet, few bulbs of garlic, white part of spring onion quartered onions and sliced ginger into the pot then plenty of clean water  poured and the mixture  boiled with high heat.

how to make tonkotsu ramen broth pork bone stock recipe

Skimmed Off Tonkotsu Ramen Broth Soup from Scum and Foam

The tonkotsu ramen broth needed to simmer into a low heat once it boiled. All the floating scum and foam gently skimmed off from the both surface with a soup ladle. If you skipped this step the final tonkotsu broth gonna be dirty. Just look at the photograph, the scum looks really gross eventhough it didn’t much effect the taste of the broth. The best way to observed that you boiled your tonkotsu broth correctly is to only few bubble comes out once in a time from the broth. The boiled pork bone broth stop bubbled gas out after you open the lid for about 1 minutes.

tonkotsu ramen broth 2 hours pork bone soup chicken feet stock

Tonkotsu Ramen Soup Broth: 2 hours boiled (thin and translucent)

After 2 hours boiled in a very low heat, the tonkotsu ramen broth already look like a broth. The texture and the consistency  didn’t changed much and there’s a noticeable floated fat on it. The 2 hours wild boar tonkotsu ramen broth color is still translucent and very pale whitish creamy.

recipe pork bone soup tonkotsu ramen 4 hours broth homemade pig ribs stock

Tonkotsu Ramen Soup Broth: 4 hours boiled (slighly thick and opaque)

The tonkotsu ramen broth with wild boar ribs, regular pork bone and chicken feet got a slighly thicker consistency and a little bit opaque right after boiled for about 4 hours. Almost all the surface of the tonkotsu ramen broth covered with rendered fat.

recipe tonkotsu ramen soup boiled 6 hours pork bone ribs broth chicken feet

Tonkotsu Ramen Soup Broth: 6 hours boiled ( thicker and opaque)

After 6 hours boiled, the homemade tonkotsu ramen broth from scratch now looks much more opaque and the gelatine was partially released from the pork bone and chicken feet. I you want to continue to boil the tonkotsu broth, you definitely need to add more water to replace the evaporated water. The smells of pork bone the broth is  now really heavenly and the texture of the dissolved gelatin made the consistency even thicker. I stop boiling the tonkotsu ramen broth because it’s already 1 a.m and then 1 put the broth in the fridge.

homemade tonkotsu ramen broth pork bone from scratch boiled 12 hours

Chilled Tonkotsu Ramen Broth, Remove the Solid fat!

The 6 hours of boiled tonkotsu ramen broth taken out from fridge firstly in the morning. The chilled broth looks like a firm jelly and covered with white fat.  The fat is really easy to be removed from the pork bone broth because it’s still very firm solid.

recipe tonkotsu ramen pork bone broth boil for 16 hours

Clear 6 Hours Gently Boiled or Simmered Tonkotsu Ramen Broth

This is what you got from 6 hours boiled tonkotsu pork bone soup. The  tonkotsu broth jelly looks really clear because i boiled it gently, istead it’s gonna be more opaque. I was very careful to maintain the tonkotsu broth heat simmer so low that only a few bubbles at a time would break the surface.

recipe pork bone broth tonkotsu ramen homemade stock pork chicken feet

Crack Open Pork Leg Bone to Expose the Bone Marrow for Rich and Creamy Tonkotsu Ramen

I craked open the pork bone leg to expose the bone marrow to make sure all the goodness flavour of the pork infused into the tonkotsu ramen broth. I think i’m glad that i previously removed the fat from the broth because it already got more delicious fat once the bone marrow fat rendered. i using a stone pestle to crack open the compact pork leg bone and i guess you should really put your back into it, thinking about my ex-girlfriend really helped too! lol

recipe tonkotsu ramen soup 10 hours broth homemade pork bone stock

Tonkotsu Ramen Soup Broth: 10 hours boiled (thick and opaque, the meat still attached to the bone)

This is 10 hours boiled tonkotsu ramen pork bone stock look a like. The texture and the consistency  is very thick and there’s a renderred bone marrow fat on top of it. The chicken feet was very tender and few of the meat still attached in the pork bone. Please Be carefull when you handle the boiling tonkotsu ramen broth because it’s really freaking hot.  The dissoved gelatin is non-volatile substance that made fewer water molecules at the broth surface which made fewer amount of water can escape.  This effect is called reducing the vapor pressure and increasing the boiling point of the broth,  you know actually i can’t even believe that i still remember the high schools chemistry class lesson.

Tonkotsu ramen broth 12 hours boiled pork bone broth recipe

Tonkotsu Ramen Soup Broth: 12 hours boiled (thick and opaque, the meat is compeletely fallen off the bone)

The 12 hours tonkotsu ramen broth even more opaque  and very-verythick. All the meat is fall off fhom the pork bone and i can even recognize the garlic, onion and chicken feet. I also add about one  and half of water and bring it to boil and simmer for another 4 hours.

tonkotru ramen broth recipe 16 hours japanese pork bone soup noodle recipe

Done Tonkotsu Ramen Soup Broth: 16 hours boiled (rich, creamy and slurrping delicious)

The final 16 hours  tonkotsu broth  is done now. It’s really a devine and superb whitish tonkotsu stock got rich, creamy, and all the savoury goodness on it. I drained and sived the broth from the solid ingredients and literrary cross my finger above my head. Two things i really happy about my tonkotsu broth, first i done it right and the second fact that  i didn’t paid for the gas bill, lol

recipe tonkotsu ramen broth recipe 16 hours homemade pork bone soup noodle stock

The Remaining Bone and Meat from Making Tonkotsu Ramen Broth: Soft Enough to Crushed with finger

After 16 hour boiled gently the pork bone is literrary soft and crushable with fingers. All the meat was falen off the bone and i can barely seen any chicken feet on it. The tonkotsu broth was sieved with cheese cloth and then i enjoyed the remaining solid ingredients. The remaining meat can be added to flavoured savoury fritter  or pancake like my Homemade Zuchinni Pancake Recipe istead of thrown out into the garbage can.

how to make thick tonkotsu ramen broth recipe japanese pork bone noodle with chashu pork belly gelatin soup

Thick and Perfect Tonkotsu Ramen with Distict Gelatin Film on the Surface of the Broth

The perfect consistency of tonkotsu ramen is thick and slighly gooey. The boiling hot tonkotsu ramen soup form a very thin gelatin once you poured it into a serving bowl. This thin film is dissolved right away once i stirred it and it’s the guaranty of slurrping delicious tonkotsu ramen Japanese pork bone noodle soup.

tonkotsu ramen topping recipe tamago soft boiled egg soy sauce pork belly chashu japanese noodle pork soup

Tonkotsu Ramen Topping Chashu Pork Belly, Barbequed Char Siew Pork, Soy Marinated Soft Boiled Egg, Pork Intestine, Sweet Corn, Mayu Oil, and Spring Onion

Part 2: Tonkotsu Ramen Topping

The tonkotsu pork topping is the generally chashu pork belly, shoyu tamago or soy sauce soft boiled egg, Chinese Style Char Siew Barbequed Pork, mayu oil or blackened garlic infused sesame oil, chopped spring onion and sweet corn.. Beside that i also add some thousand layer pork intestine because i had leftover pork intestine from making Homemade Chinese Sausage or lap Cheung. If you interesting to made your own chinese thousand layer braised pork intestine, you can prepare it with Annielicious Pork Intestine Recipe. The shoyu tamago made the soft boiled egg by boilling egg in 5-6 minutes and then put it into ice water to stop the cooking process. The soft boiled egg then soaked in dark soy sauce until used as tonkotsu ramen topping.

recipe chashu braised pork belly soy sauce shoyu tonkotsu ramen topping

Chashu Japanese Braised Pork Belly Roll

The recipe of chashu pork for tonkotsu ramen broth is really simple. The pork belly is rolled into a cylindrical tube and then tide up with sewing twines. Choose the same thickness of pork belly to make a really fine rolled chashu pork. The rolled chashu pork belly than braised slowly in a shoyu or Japanese soy sauce broth, mirin and sake. I also seasone the chashu pork with chili, five spice powder, ginger and garlic. I also braised my thousant layered pork intestine on it too

Part 3: The Tonkotsu Ramen Noodle

tonkotsu ramen with chashu and tamago soft boiled egg japanese pork broth noodle

Tonkotsu Ramen with Less Calories Egg Noodle

Any kind of ramen noodle is suits for this tonkotsu ramen recipe. Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled, so be creative! I using a think less calories fresh organic egg noodle in the supermarket, this made me feeling less guiil for slurring this fatty tonkotsu ramen.

recipe tonkotsu ramen with pork chashu shoyu tamago soft boiled egg and red roasted pork char siu

Tonkotsu Ramen Recipe

Tonkotsu Ramen Recipe:

A. Recipe  Homemade 16 Hours Tonkotsu Ramen Broth:

  • 1.5 kg pork leg bone
  • 1.5 kg wild boar or pork ribs (choose the meaty one)
  • 500 gr chicken feet
  • about 8 L water (and extra)
  • 50 gr dried  shiitake mushrooms stalk, sliced *optional
  • 1 onion, quartered
  • 2 whole bulbs garlic
  • thumb size ginger, bruised
  • Salt and pepper to taste

How to Make 16 Hours Tonkotsu Ramen Broth :

  •  Clean the pork bones and chicken feet thoroughly to get rid of the extra blood.
  • Put plenty of water, just enough to cover the pork bones and bring it to boil for about 2 minutes.
  • Throw this water completely and clean all the cooked bones under running water once again, remove any bloody stain and blackish vein from the bone.
  • Add the cleaned pork bones, chicken feet, onions, bulbs of garlic and ginger and add  to 8 L of water and boil under high heat, turn the heat into simmer once it boiled.
  • Skim off the foam scum from the surface with soup ladle.
  • Simmer and boil the tonkotsu broth for about 6 hours with lid cover, stirring once every 30 minutes.
  • After 6 hours, transfer the tonkotsu broth to chilled in the fridge until firm, removed the fat from the broth.
  • Cracked open the pork leg bone with stone pestle to expose the bone marrow.
  • Boiled the tonkotsu broth with low heat for another 10 hours
  • Adjust the amount of water until the finish soup volume is about 5 Litre
  • Strained the tonkotsu soup with cheese cloth to separate the tonkotsu broth from the solid ingredients.

B. Recipe Chashu (Japanese Style Rolled Braised Pork Belly):

  • 1 kg skin-on pork belly (choose the same thickness)
  • ½ cup shoyu/Japanese Soy sauce
  • ½ cup sake
  • ½ cup mirin
  • 2 tbsp brown Sugar
  • Spring onion greens (white part only)
  • 5 cm ginger, thinly sliced
  • 6 cloves of garlic, bruised
  • 1/2 tbsp chinese five spice
  • 6 chillies, roughly choppped
  • about 2 cup of water
  • salt and pepper to taste

How to Make Chashu Japanese Style Braised Pork Belly:

  • Roll the pork belly and tie it properly with sewing twines, so that the roll doesn’t open up.
  • Put all the chashu pork belly ingredients in a pot.
  • Bring it to boil and braised it until tender for Bout 45 minutes.
  • Remove the chashu from the pot and let it cool at room temperature.
  • Remove the twines and cut the roll into circles of desired thickness.

C. Shoyu Tamago Recipe (Japanese Soy Sauce Marinated Soft Boiled Egg)

  • 10 eggs, room temperature
  • water
  • ice water
  • 1 cup light soy sauce
  • 1/4 cup dark soy sauce

How to make Shoyu Tamago Japanese Soy Sauce Marinated Soft Boiled Egg:

  • Bring the water to boil with high heat
  • Turn the heat into low and then put the egg
  • Boil the egg for about 5-6 minutes for gooey soft boiled egg and more for firmer boiled egg< turn the egg around every minutes to make sure the egg cooked evenly
  • Put the soft boiled egg in ice water to stop the cooking process
  • Peel the egg then put it in a shoyu soy sauce mixture
  • Incase the egg didn’t compeletely submerged, add some cloth to cover the egg to made the shoyu absorbed to the cloth and all the unsubmerged  egg surface.

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