Herbs Butter Roasted Chicken with Crispy Skin, Tender & Moist Meat, Served with Peanut Butter Satay Sauce

recipe herbs butter roasted chicken crispy skin moist meat

Herbs Butter Roasted Chicken Recipe with Crispy Skin and Moist Meat served with Homemade Peanut Butter Satay Sauce. It’s a kinda late to said happy EASTER to everyones, but i guess it’s better then never thou. Unfortunately, i couldn’t spent this year easter with my family due to my hectic and thight clinical schedules. Somehow, i felt i need to bring the senses homey to my house; which is represent in a comfort food like roasted chicken. Well, actually my mom used to roast a malay or kampong chicken that already braised until tender in rendang or thick curry sauces for hours instead of regular hen chicken, but i guess my version of roasted hen chicken with melted herbs butter underneath the skin is considered as a comfort for my licking.

crispy skin roasted chicken recipe herbs butter stuffed chicken peanut butter satay sauce

The highlight of this roasted chicken recipe is the crispness and the crunchyness of the chicken skin within a refreshing burst of herbs butter on it. To make a crispy skin  roasted chicken, the chicken skin must be totally dry. Make sure you patted dry the chicken skin with paper towels first, then exposed the chicken skin with flowing air from  a fan for an hour before cooking will really do the trick. I’ve try this dry skin method and it works with my Chinese Style Roasted Squab Pigeon.  You also can hang the chicken with a hook so the juices can dripped out and the carcass can rotate freely in front of the fan.  Another methot that usualy applied before the fan tricks is a good rub of salt. A sprinkling of salt will tend to bring moisture to the surface, where  the flown air from the fan and also the heat of the oven will evaporate it later.

recipe herbs butter stuffed roasted chicken crispy skin moist tender meat pump inflate chicken skin stuffed mint dill weed cilantro parsley

The best method of making a crispy and crackling roasted chicken skin is separating the connective tissue between the skin and the meat. This tricks allow the fat underneath the skin renderred and enhanced the crispiness of the roasted chicken skin. You also can put infused butter underneath the inflated chicken skin like herbs butter that i use within this recipe. If you use herbs, such as mint, cilantro, parsley, and dill, make sure you squeezed it out until dry with somekind of cheese cloth after you chopping it. Any remaining  moisture in the herbs infused butter that slipped underneath the chicken skin will messed up the roasted chicken skin into pale and soggy instead of crispy and crunchy. You can use a bicycle pump or baloon pump to inflating the chicken skin and forced the skin away from the meat, it’s gonna be better if you had air compressor pump to do the blown the chicken skin job.

recipe crispy skin roasted chicken herbs butter mint dill mint leaves recipe

The best temperature setting to roasting the chicken between 350-450 F (180-235 °C), it  can give you nicely crispy skin while the meat is tender, juicy and cooked through. Never exposed the chicken with the dripping liquid and oil (gravy) while you roasting the chicken or the chicken skin won’t crisp. Put the chicken above a shallow metal rack that holds the chicken above the edge of pan. Start roast the chicken breast side-up, and flip it over about a third of the way through the cooking process. Roasting a chicken isn’t  maxillofacial surgery. Follow a few simple rules, be willing to engage in trial and error, and you should have it down fairly soon. Good luck within your roasted chicken!

recipe roasted chicken herbs butter mint dill weed parsley cilantro leaves butter stuffed chicken skin recipe

Recipe Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

Ingredients:

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 thr 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.
recipe crispy skin roasted chicken blow pump air skin inflate meat herbs butter under skin stuffed chicken

Inflated Chicken Skin to Seperate the Meat from the Skin with Baloon Pump

  • Flip the chicken over and do the same in the chicken breast section
  • Put all the herbs into a chopper and process until roughly chopped, put into a cheese cloth and squeeze the liquid, set aside
  • In a glass bowl, mix the herbs mixture and the butter, springkle a little bit of salt and pepper on it, set aside
  • Rub salt and pepper throughly to the chicken skin
  • Mix the garam masala with salt and pepper, rub the mixture all over the chicken cavity
  • Spoon out the herbs butter mixture into the chicken skin  from the neck section, massage the herbs butter to distribute the herbs butter all over underneath the chicken skin
how to crispy skin roasted chicken herbs butter stuffed skin ckicken recipe blow air pump under chicken skin

Herbs Butter Infused Chicken Ready to Blown Dry with Fan

  • Put the chicken above a shallow metal rack roasting  pan. Pat dry the skin and expose the chicken with a fan for about 30 minutes to an hour until the skin is dry. (i also apply some bamboo skewer to fix the chicken wings position and tide up the leg with dill stalk)
herbs butter roasted chicken crispy skin tender moist meat recipe mint dill cilantro parsley herbs roast chicken

Herbs Butter Infused Chicken in a Hollow Rack Baking Pan to Make Sure the Liquid Dripping Won’t Contact with The Chicken Skin

  • Pop the herbs butter  infused chicken into the preheated 350 F oven for about 30 minutes
  • Increase the temperature to 450 F for about 15 minutes until the chicken breast side skin got nice golden brown color
recipe how to roasted chicken herbs butter mint cilantro dill crispy skin roasted chicken moist meat

Crispy Skin Herbs Butter Roasted Chicken with Dripping Gravy

  • Flip it the chicken over and roast it until the back side got golden brown color and crisp up too for another 15 minutes
  • Serve the Crispy Skin Herbs Butter Roasted Chicken with Homemade Peanut Butter Satay Sauce Recipe
peanut butter sauce noodle satay with chicken roasted herbs butter recipe

Crispy Skin Herbs Butter Roasted Chicken with Peanut Satay Sauce, Sauteed Cabbage and Wholemeal Spaghetti (Notes the ammout of herbs underneath the crispy skin)

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Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

wine braised turkey leg recipe roasted summer vegetables

Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

Wine Braised Turkey Leg Recipe is a very simple and easy to follow in your kitchen, the only effort is about waiting. USA turkey leg braised until tender and definitely suckable instead of just fall off from the bone. The large turkey leg pan seared first until charred and crisp out a little bit and then braised with shallots, onion, scallions, garlic and carrot that browned first. The skillet then poured with wine and stock, right after the mixture boiled, the tukey leg mixture transferred into a heatproof  bowl (or not), wrap in alumunium foil and oven braised in 150 C for about 2-3 hours until tender. The braising liquid pureed with all of the ingredients and then mixed with roux to made a  thick and rich brown sauce for serving the white wine braised turkey leg. Just before serving, i used to pan fried and seared the turkey leg until nice and crispy.

wine braised turkey leg recipe roasted vegetables

Braised Turkey Leg with White Wine, Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Braised turkey in heavy spice instead just roasting it maybe a good choice for any of you who got dominant asian licking. I had taste roasted turkey three times and i always got the sliced breast, you know what, i think with clearly pretty sure that roasted turkey itself is such a boring dish. Thanks God the roasted turkey breast was once served with cranberry sauce and the other served with heavy creamy brown sauce which i think  made of the roasted turkey gravy. Learn from that culinary experienced, i want to spiced up my turkey leg,  that’s why i rub my turkey leg with Homemade Garam Masala Spice along with crushed thyme, rosemarry, sage and freshly grounded juniper berries.

Turkey Leg Recipe Braised

USA Turkey Leg

seasoned turkey leg braised

Seasoned Turkey Leg

For making braised turkey leg with white wine, i’m using USA turkey leg that i’ve purchased from Ranch Market Supermarket at Pacific Place Mall Jakarta. I think i’m lucky enough found out the turkey leg since turkey is not popular protein sources for native Indonesian people. Turkey leg was pretty massive compare to my goose leg that i used to made Goose Leg Confit (Confit de’Oie), that’s why i decided to seperated the cojoined turkey leg from it’s thight after i marinade it with the spices and herbs. I made turkey confit with the remaining turkey thight.

roasted summer vegetables recipe roast pumpkin chayote tomato

Roasted Summer Vegetables with Thyme and Rosemarry

Roasted Summer Vegetables with thyme and rosemarry was the best accompanion ever for braised turkey with wine. I’m using corn in the cob, green tomatoes, baby onion, baby potato, baby parnisp, butternut pumpkin and also carrot. The roasted summer vegetables recipe is quite simple, i just diced the vegetables into bite size piece, season with salt and pepper and then tossed with olive oil and crushed thyme and rosemarry. I roast the vegetables in 180°C oven, covered in alumunium foil for about 10-15 minutes until the vegetables quite tender and then broiled in 250°C for another 10 minutes until got a nice charred caramelized layer in the surface.

recipe braised turkey leg wine sauce brown roasted vegetables

White Wine Braised Turkey Leg with Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Wine braised turkey leg was originally only use white wine or red wine with some broth as a liquid, but since i almost run out of white wine (which is left only 1/2 cup), i also add some light beer and mirin (japanese sweet cooking wine). The mixture of wine, beer and mirin liquid for braising and tenderized the turkey leg turn into unusual combination, but fortunately it was quite in pleasant term. The slighly bitter beer after taste balanced with the sweetness of mirin and both can represent of slighly tangy white wine.

braised turkey leg brown sauce roasted spring vegetables

Large Turkey Drum Stick!

tender braised turkey leg recipe fall off the bone meat

Tender Wine Braised Turkey Leg: Scrumption!!!

How does turkey leg taste like ?, well i think it’s almost like chicken, pork,  rabbit, or other white fleshes animal. The turkey meat is much more firm and also flakier than chicken meat. Overall, i think i lovin braised turkey leg rather than roasted turkey breast. I guess maybe  turkey leg was taste nice too to be roasted because it’s contain much more fat and collagen rathen than lean breast meat. You know what, the tasties used to be the most sinsfully, simply because that’s the way it is.

braised turkey leg recipe with white wine and roasted spring vegetables

Wine Braised Turkey Leg Recipe

Wine Braised Turkey Leg Recipe:

Ingredients:

  • 4 Turkey legs (about 3-4 pounds)
  • 2 cups white wine (you can replace with red wine too)
  • 6 cloves garlic
  • 2 shallots, diced
  • 1/2 cup diced carrot
  • 1/4 cup diced scallion
  • 1 cup diced onion
  • 6 cherry tomatoes*optional
  • 1 tbsp Homemade Garam Masala
  • Herbs ( chopped thyme, rosemarry & sage), about 1 tbsp
  • 1/2 tbsp juniper berries
  • 4 tbsp olive oil
  • Salt and peper to taste

How To Make Braised Turley Leg with White Wine:

  • Pat dry the turkey leg, rub with thyme, rosemarry, sage, juniper berry, salt and pepper and drizzle with 2 tbsp olive oil, put the marinated turley leg in some ziplock plastic bag and refrigerate it overnight
  • Firstly in the morning, preheat oven at 160 C
  • Heat up 2 tbsp olive oil in the skillet, seared the turkey leg all over until all the surfaces properly browned
  • Throw in the garlic, shallots, onion, carrot and scallion into th skillet and let it browned and charred for another 10 minutes
  • Pour the wine, deglaze the skillet and bring the mixture to boil
  • Turn off the heat and cover the pan with some alumunium foil
  • Put the entire pan in the oven (or transfer the mixture to heat proof glass bowl) and roast for about 2-3 hours until the turkey leg is fork tender (otherwise you can simmer the pan until the turkey leg is tender, adjust the liquid if necessary)
  • Pan fried the white wine braised turkey leg before served with roasted summer vegetables and Turkey Gravy Brown Sauce

Turkey Gravy Brown Sauce Recipe

Ingredients:

  • Turkey gravy with the braising solid ingredients or ‘pulp’
  • 1 tbsp butter
  • 1/2 tbsp all purpose flour

How to Make Turkey Gravy Brown Sauce:

  • Reserve the liquid and strain the ‘pulp’ or solid ingredients from the braising liquid
  • Process the braising ‘pulp’ in a blender until smooth
  • Heat up 1 tbsp butter in the heavy botton non sticky sauce pan with medium low heat
  • Add the flour and stir it immediately until all the flour dredged with the butter
  • Wait until the mixture start bubbly an floury, add the braising liquid and stir it evenly
  • Add the pureed ‘pulp’ and bring it to boil
  • Keep stirring and simmer until the turkey gravy brown sauce is thicken and done.

Roasted Summer Vegetables with Rosemarry and Thyme Recipe:

Ingredients:

  • 4 cups Vegetables (I’m using corn, chayote, b utternut pumpkin, parnisp, baby potato, green tomato, baby onion and also cherry tomato), cut into bite pieces
  • Olive oil
  • 1 tbsp of chopped rosemarry
  • 1 tbsp crushed thyme
  • Salt and pepper to taste

How to Make Roasted Summer Vegetables with Rosemarry and Thyme:

  • Preheat the oven in 200°C
  • Miz the vegetables with rosemarry, thyme, salt and pepper, drizzle with olive oil and toss it well
  • Lay the vegetables in the roasting pan, cover the entire roasting pan with alumunium foil
  • Roast the vegetables for about 10-15 minutes until the vegetables quite tende
  • Uncovered the roasted summer vegetables
  • Increase  the oven temperature to in 250°C broil for another 10 minutes until the summer vegetables got a nice charred caramelized layer in the surface
  • Served it with the wine braised turkey leg

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Samgyetang Recipe (Korean Chicken Soup with Ginseng & Sticky Rice Stuffing)

recipe samgyetang korean chicken ginseng soup recipe sweet rice stuffing

Samgyetang Soup (Korean Chicken Soup with Ginseng & Sticky Rice Stuffing)

Korean Chicken and Ginseng Soup Samgyetang Recipe. Samgyetang is an ancient Korean variety of  soup, that  consists of a whole junvenile chicken and ginseng root. Samgyetang soup is special even more because the chicken cavity filled with a mixture of sticky rice or sweet glutinous rice along with other korean medicinal herbs. The sweet rice stuffed baby chicken then boiled in broth containing extra ginseng root, bulb of garlic and traditional herbs. Samgyetang itself literally translates as “‘ginseng chicken soup” in English. Samgyetang is traditionally served in the summer and considered as a body tonic which replace the body liquid due to excessive sweating during  hot summers in Korea, beside it’s provide nutritional and medicinal values.

samgyetang recipe korean ginseng baby chicken soup stuffed with sweet rice

Korean Samgyetang Chicken Soup with Ginseng & Stuffed with Sticky Rice

I love samgyetang, my first and only experienced eaten samgyetang soup is on Bibigo Korean restaurant, Pacific Place Jakarta. My friend told me that Bibigo Restaurant is quite authentic within the acquired korean taste. The samgyetang soup was tagged for about 15 USD exclude the taxes and service charges. The presentation is pretty simple, the stuffed chicken sinking in round metal bowl and then topped with chopped scallion. Samgyetang broth is still boiling hot, and what’s surprise me is they using young ginseng root instead of old ginseng that used to be added in chinese herbal soup.

korean samgyetang soup baby chicken ginseng recipe stuffed sweet rice

Korean Chicken with Ginseng Soup (Samgyetang)

Authentic Korean samgyetang soup got intens ginseng root flavour, which is resemble of bitter parnish or green mustard. My friend also told me that Korean people even used to eaten the young ginseng root as a vegetable. Well, actually i personally didn’t really like the bitter after taste of ginseng root that overpowering the natural sweetness of the chicken meat, that’s why i use a tiny little  ginseng for my samgyetang soup. A little bitter hint of ginseng root on chicken soup will be pleasant for my licking.

ginseng root soup recipe

Ginseng Root for Making Samgyetang

baby chicken soup recipe samgyetang

Baby Kampong Chicken

Best Korean samgyetang sup using a young baby chicken or cornish hen, but i’m using junvenile kampong chicken weighed about 300 grams. Kampong chicken or Malay Chicken is a tougher meat than many other breeds, but kampong chicken considered a premium by people living in urban areas and costs more in supermarkets and wet markets than conventionally raised broiler chickens, due to its supposedly better flavour. Young kampung chicken needed longer time to tenderized compare to the cornish hen, this provide a sufficent time to cooked throught the sweet rice stuffing without overcooked the chicken.

Sticky rice stuffed chicken recipe samgyetang korean ginseng chicken herbal soup

Sticky Rice Stuffed Baby Chicken Soup with Ginger Root, Jujubes and Goji Beries

korean chicken ginseng soup samgyetang sticky rice stuffed glutinous rice ginseng red dates

Korean Samgyetang Stuffing: Sticky Rice, Ginseng Root, Garlic, Ginger, Red Dates, Sliced Abalone*optional

Samgyetang or Korean baby chicken and ginseng soup is stuffed with glutinous or sweet sticky rice. Actually it’s not only using sweet rice, but its a mixture of whole cloves of garlic, sliced ginger, and dried seeded red dates or red jujube. Depending on the recipe, other medicinal herbs such as Astragalus propinquus (hwanggi), wolfberry or goji berry (gugija), Codonopsis pilosula (dangsam), and Angelica sinensis (danggwi) may also be added. I also add some thinly sliced Rehydrated Dried Abalone within the sweet stuffing. The abalone is actually almost forgotton rehydrated abalone in my freezer that supposed to be added into my Buddha Jump Over The Wall Soup. Another important tips for making samgyetang is Do Not Over Stuffing  the chicken cavity because the sweet rice is tend to be expanded once it cooked and it’s will explode if you overfilled the chicken cavity.

recipe korean ginseng chicken soup samgyetang stuffed sweet sticky rice

Korean Ginseng and Chicken Soup,  Stuffed with Sweet Sticky Rice

Best sticky rice stuffed chicken and ginseng soup or Korean samgyetang soup recipe need tasty and delicious broth for making it. Even the autentic samgyetang recipe using nothing flavoured stock but tab water for boiling the stuffed chicken. Well, actually i prefer healthy and tasty  into my daily dish term. You know, healthy food is sometimes didn’t take place in our society simply because it’s mostly taste like a crap. I recommended using Homemade Superior Stock or Homemade Roasted Bone Stock for making samgyetang, then you didn’t need to add any artifisial flavoured into it. Beside the broth, I also add two  3×3 inches pieces if konbu or japanese seaweed that used to make dashi or japanese stock. Konbu brings umami hint that blended well with dripping juices from the kampong chicken along the bitter hint of ginseng root.

samgyetang korean baby chicken ginseng soup

Samgyetang Korean Baby Chicken Soup with Ginseng Root

recipe samgyetang sweet rice stuffed chicken soup with ginseng red dates jujube herbs

Korean Samgyetang Soup

Samgyetang soup is a very healthy meals, if you want to trimmed some of your belly fat, i guess this is the perfect recipe for your diet. Samgyetang is high in nutritional values, the lean chicken is rich in protein and essential amino acids but it’s low in calories.  It is no wonder that samgyetang is an unrivaled healthy food, but i didn’t have any reason why it’s usually consumed during the hottest day of summer and once the person is sick, but n0t in the coldy winter. Not very scientific reason but Korean people belive that  blood flow increases near the skin and decreases in the internal organs during the hotters days of summer. This condition leading to cooling of the internal organs and reducing appetite and energy. Incontrary to common believes, eating a hot dish like samgyetang can facilitate blood flow in the internal organs and recovering the appetite and energy. Samgyetang soup and ginseng also lowers body heat by emitting sweat.

Samgyetang Korean Chicken and Ginseng Soup Recipe

Samgyetang Korean Chicken and Ginseng Soup Recipe

Samgyetang Korean Chicken and Ginseng Soup Recipe :

Ingredients :

  • 1 small chicken (baby chicken or cornish hen)
  • 1/4 cup of sweet glutinous rice
  • 2 small ginseng roots (1 for broth , 1 for stuffing)
  • 2 cloves of garlic for stuffing +1 bulb for broth
  • 1 stalk of scallion or green onions
  • 6 red dates or red jujubes
  • 1 tbsp wolf berries or goji berries
  • 1 dried chinese mushrooms, sliced
  • 1 abalone for stuffing, thinly slice*optional
  • 2 pieces (3×3″) of konbu/seaweed*optional
  • salt and pepper to taste
  • 6 cups of water (Homemade Superior Stock or Homemade Roasted Bone Stock)

How to Make Korean Samgyetang Soup Recipe:

  • In a large metal pot, bring 6 cups of water or stock to boil
  • Add the konbu, scallion, chinese mushrooms, 1/2 tbsp wolf berries,1 bulb of garlic plus 1 ginseng root into the pot
  • Simmer the broth for about 30 minutes, set aside
  • Wash and rinse your chicken in cold running water
  • Season and rub the chicken all over with salt and pepper, set aside
  • Soak 1/4 cup of sweet rice for about 1 hour, drained
  • In a glass bowl, combine the sweet sticky rice, 3 jujubes, 2 cloves garlic, 1/2 tbsp goji berries and thinly sliced abalone
  • Stuff the chicken cavity with the sweet rice mixture, DO NOT OVER STUFFING IT!!!
Samgyetang recipe korean chicken soup ginseng stuffed sticky rice red dates

Stuffed Chicken with Sticky Rice Mixture

  • Secure the chicken cavity with 2 bamboo skewer or kitchen twines to prevent the stuffing submerged in the broth during cooking.
Recipe Stuffed chicken soup sticky rice grutinous sweet rice samgyetang soup

Secure the Stuffed Chicken Cavity with Bamboo Skewer

  • Place the stuffed chicken it in a pot. Pour water into the pot until the chicken cavity is completely submerged in broth, boil it over high heat for 20 minutes.
korean chicken ginseng soup samgyetang recipe

Boil Submerged Stuffed Baby Chicken

  • When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes.
chicken ginseng soup herbal korean samgyetang recipe

Discard The Floating Foam from the Samgyetang Broth

  • The samgyetang is done when the chicken will be easily pulled apart by chopsticks and the sticky rice is throughy cooked.
  • Serve the samgyetang Soup immediately

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Buddha Jump Over The Wall Soup Recipe (Shark Fin Soup with Abalone, Dried Scallops, Fish Maw, Ham, Fat Cai & Sea Cucumber)

buddha jump ovet the wall soup shark fin abalome sea cucumber

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe. Buddha Jumps Over the Wall,佛跳墙? or fó tiào qiáng, is an ancient Fujian originally variety of shark fin soup that created during the Qing Dynasty (1644 – 1912). This soup is well known as a chinese delicacy for its rich savoury taste with various high-end quality ingredients and specially prepared within 2-3 days prior to serving. Sinsfully non-vegetarian Buddha Jump Over The Wall Soup aromas even made a meditated Buddha Monk jump off  the Buddhist monastery wall once they smells the festive soup even they were vegetarian and prohibited to eat meat. That’s the phillosophy behind Buddha Jump Over The Wall Soup name. The cheap version called as Poor’s Man Buddha Jump Over The Wall Soup, usually without addition of abalone and shark fin.

Recipe Buddha Jump Over The Wall Soup Shark Fin Abalone Sea Cucumber

Fully Loaded Buddha Jump Over The Wall Soup with Shark Fin, Abalone, Sea Cucumber,  Scallops, Fish Maw, Fat Chay, Dried Oyster and Ginseng

Buddha jump over the wall soup is fully loaded with several high quality product such shark fin, abalone (Pau Hi), dried scallops (Conpoy), sea cucumber (Haisom), fish maw (Hipiaw), hair vegetables (Fat chay), bamboo shoots, beef tendon, ginseng root, Chinese Huan ham, chicken, pork ribs, pork feet and chinese flower mushroom. Sometimes it even extended with more than 30 ingredients including quail egg, taro,cordycepts, ginkgo biloba nuts, lotus seed, lotus root, chicken and many more. You can replace it with beef instead of pork for a kosher or halal version of Buddha Jump Over The Wall Soup

recipe soup buddha jump over the wall shark fin abalone sea cucumber

Buddha Jump Over The Wall Soup, High-end Chinese Delicacy

Buddha Jump Over The Wall Soup is a high end delicacy soup that represent the wealth and status of the Chinese descent family during a special occations like wedding, birthday or Chinese New Year dinner. Some fancy chinese restaurant even tagged fully loaded  Buddha Jump Over The Wall Soup over 150 USD for a single bowl. Even Guinnes world record rewared Buddha Jump Over The Wall Soup as The World Most Expensive Soup. I guess this soup is just perfect to impressed your chinese descent Mother in Law gonna be.

shark fin soup recipe buddha jump over the wall expensive soup

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

Shark Fin Soup Recipe Buddha Jump Over The Wall

Slurrping the Stringy, Chewy and Crunchy Shark Fin on Buddha Jump Over The Wall Soup…..

The using of shark fin and abalone in Buddha Jump Over The Wall Soup implicated in destructive fishing practices, are controversial for both environmental and ethical reasons. Indonesia is one of the coutry that legaly the ethical shark finning practice, ethical shark finning (actually it’s not a cruelty shark finning) means the entire shark body must be landed first with the fins attacheed, which means shark finning with removing the shark’s fin and discarded the carcass to the ocean directly after catched is banned. Instead of discarded to the ocean. the shark fillet is used for making a fish paste, cracker or fish satay (shark fillet kebab) that famous in Bali Island.

homemade buddha jump over the wall soup recipe shark fin double boiled

Homemade Buddha Jump Over The Wall Soup recipe

Making Buddha Jump Over The Wall Soup is actually easy, but i guess it’s require time and energy (LPG or Electric Power) effort  for waiting it done. If you using the dried ingredients, you should rehydrate the dried ingredients first before using it, started with Soaking and preparing dried sea cucumber and then followed by Soaking and preparing the dried abalone. Don’t forget to Deep frying, soaking and preparing the fish maw. Some ingredients need to be soaked hours or minutes before cooking, just counting your  estimated dinner time. One of the most important things is DO NOT DISCARD THE SOAKING LIQUID !!!, except the tasteless liquid for soaking sea cucumber  and shark’s fins. The soaking liquid of dried abalone, dried scallops, dried oyster and dried squid is tasty, make sure you save it for the soup. I guess it’s better be budgeting the ready to use products, either frozen or canned shark fin, sea cucumber and abalone if you don’t want to wasting your time to prepare it from scracth.

shark fin soup sea cucumber abalone soup recipe

Double Boiled Buddha Jump Over The Wall Soup with Abalone, Sea Cucumber, Fish Maw and Dried Scallops

Basic recipe how to make Buddha Jump Over The Wall Soup is simple, the soup is boiled with the roasted bone broth or superior stock first and then transferred into a heat proof porcelaine jar or pot and then the prescious parcell were boiled or steamed in a larger metal container. It’s sounds pretty simple, just like covered au bain marrie; but Buddha Jump Over The Wall Soup required 12 HOURS to mantain the constant low heat. This process called double boiling or double boiled Buddha Jump Over The Wall Soup, just make sure you won’t run out of the LPG once you made it. Don’t forget to check the doness of your soup every 1 hour if it’s  after first 6 hours, mine was ready for about 9 hours, DO NOT OVERCOOKED it!!!.The extensive long simmerring made all the flavour extracted and the ingredients tenderized. Here the picture of the ingredients of Buddha Jump Over The Wall Soup, but before that:

Happy Chinese New Year!!! Xin Nian Kuai Le!!!

Gong Xi Fa Cai, Wan Shi Ru Yi…

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Dried Processed Shark Fin (Sirip Hiu/Hisit)

dried abalone soup recipe buddha jump over the wall

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

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Dried Scallops (Conpoy)

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Ready to Use Sea Cucumber (Teripang/Haisom)

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Dried Fish Maw (Hipio “Malong” & “Manyung”

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Dried Oyster with Smokey Flavour

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Fat Coi, Fat Chay Black Moss or Hair Vegetables

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Pig or Pork Tail

Buddha jump over the wall soup sea cucumber shark fin abalone mushrooms pork dried oyster

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

  • 300 gr Dried Shark Fin, soaked 6-12 hours and steamed 30 minutes
  • 12 piece Dried Abalone, soaked 2-3 days
  • 3 piece of dried Sea Cucumber, How to Soaking and Prepare Sea Cucumber
  • 100 gr Dried Scallop (Conpoy), soaked 6-12 hours
  • 50 gr Dried Oyster, soaked 30 minutes
  • 100 gr Beef Tendon
  • 1 Ginseng Root, soaked 30 minutes (use a tiny ginseng root or it’s overpowering the soup)
  • 50 gr Chinese Mushrooms, soaked 20-30 minutes
  • 1 medium size Dried Cuttlefish, soaked 20-30 minutes
  • 1 medium size Bamboo Shoots, cut into pieces
  • 1 medium size Lotus Root, thinly slice
  • 30 gr lotus seed
  • 100 gr Ginkgo Biloba Nuts
  • 100 gr Beef Tendon
  • 10 gr Black Moss(Fat Choy/ Fat Cai)
  • 500 gr Pork Ribs 0r Oxtail (you can replace with chicken)
  • 10 gr Dried Goji Berry (Keichi)
  • 10 Dried Jujube (Angcho)
  • 2 L Roasted Bone Broth or Homemade Superior Stock

How to Make Double Boiled Buddha Jump Over The Wall Soup Recipe:

  • Put all the  Buddha Jump Over The Wall Soup ingredients (plus the soaking liquid) and the roasted bone broth to a large pot, bring it to boil
  • Once it boil, turn off the heat
  • Transfer the Buddha Jump Over The Wall Soup to heat proof pocelain pot or jar, put the cover on
  • Wrap the entire porcelaine jar with aluminium foil
  • Put the prescious Buddha Jump Over The Wall Soup parcell to a larger metal pan or steamer
  • Boil or steam with low heat the parcell for about 8-12 hours, depend on the size of your Buddha Jump Over The Wall Soup ingredients
  • Adjust the level of water during the double boiling  Buddha Jump Over The Wall Soup
  • Check the doness of your Buddha Jump Over The Wall Soup within every 1 hours after first 6 hours, DO NOT OVERCOOKED IT!!!
recipe homemade bone broth roasted bone stock

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

  • 2 Beef Bones, crack in the middle
  • 500 gr beef oxtail (i’m using pork tail)
  • 6 cloves garlic, bruised
  • 3 shallots, cut into big chunck
  • 1 thumb size piece of ginger, thinly slice
  • 2 scallions. cut into 3 inches
  • 1 lemongrass*optional, bruised
  • 1/2 nutmeg, bruised
  • 3 green cardamon
  • 2 inches cinnamon
  • 3 cloves
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 L water

How to make Homemade Roasted Bone Broth Recipe:

  • Preheat oven in 250 C
  • Put all ingredients in a baking tray, season with salt and pepper
  • Drizzle olive oil over it
  • Roasted for about 30-45 minutes until the bone is charred and browned
homemade bone broth recipe roasted bone stock

Roasted Bone for Making the Buddha Jump Over The Wall Soup

  • Put all the roasted bone mixture and water to the sauce pan, don’t forget to scrapped the bottom of the baking tray with wooden spoon
  • Bring it to boil and simmer until the liquid is reduced into half amount, it’s requires about 4 hour or more
  • Sieve the liquid through a fine cheese cloth and save the oxtail
  • Now you can use the homemade bone broth

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Resep Nasi Bakar Isi Jamur dengan Beras Merah PureGreen (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom)

resep nasi bakar beras merah puregreen

Resep Nasi Bakar Beras Merah Isi Jamur

Nasi bakar or literrary translated as grilled (burned) rice is an Indonesian rice dish which is sounds impossible to do without any wrapper. Traditionally, nasi bakar usually wrapped in banana leaf before grilled over arang batok kelapa or coconut shell charcoal.  The wrapped nasi bakar mixture is secured with lidi or coconut leaf wooden stick, then finished by grilling until the banana leaf is browned and blistered. Eversince the nasi bakar mixture is throughly cooked, grilling prior serving mainly to enhanced the smoke flavour and to heat up the nasi bakar. The charred and toasted rice layer underneath the banana leaf was the best part of nasi bakar, similiar to socarrat of my Paella alla Valenciana, Spanish (Valencian) Paella with Chicken, Rabbit, Snail and Vegetables.

resep nasi bakar jamur beras merah red rice banana wrapped grilled

Nasi Bakar Beras Merah Isi Jamur

Nasi bakar derived from nasi timbel, a Sundanese descent (West Java) simple hot steamed rice that wrapped in banana leaf. Nasi bakar got a nice scent of banana leaf and also smoky flavour due to the prior grilling. Nasi bakar usually lightly seasoned with garlic, red shallots and some kencur or sand ginger that traditionally mortarred in cobek or shaved stoneware from basalt stone. Nasi bakar loaded with dry seafoods, meats and also coconut milk to give a savoury hint into it. Common stuffing for nasi bakar is ikan teri or dried anchovies, telur bebek asin or salted duck egg, ikan asin or salted fish,  juhi or dried squid, chuncky sauteed and seasoned chicken, beef, tempeh, tofu or mushrooms. Nasi bakar parcels usually opened just before serving and topped with sambal terasi or shrimp paste chilli sauce.

indonesian food blogger chalange olahan beras puregreenToday i’m making nasi bakar using PUREGREEN Organic Red Rice to fulfilling Indonesian Food Blogger challenge #14:Olahan Beras (Rice Dish) IDFB. PUREGREEN Organic Rice is 100% grown without the use of chemical pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. PUREGREEN organic rice  subjected to test by SUCOFINDO Laboratory–Indonesia, Indonesian Ministry of Agriculture and Singaporean Agro Food and Veterinary Authority (AVA) and proved as organic product without any sort of chemical pesticide residues. PUREGREEN organic rice brand provide the best and healtiest rice and packed in food grade package for the costumers since 2009.

Recipe red rice wrapped in banana leaves

Resep Nasi Bakar

Nasi bakar resep beras merah organik puregreen

PUREGREEN Red Rice: Nice Soft, Fluffy, Moist and Fragrant

Then why should we choose PUREGREEN Organic Rice ???

Simply because PUREGREEN Organic Rice got several superiority:

  1. Healtiest, you won’t your body fulfilled with any sort of chemical debris for sure
  2. Had a fine texture; soft, fluffy, moist with pleasant flavour and aromas
  3. The cooked red and black rice got a nice soft and fluffy texture, not hard, dry and chewy as other organic rice brand
  4. Provide many essential minarals and vitamins
  5. Low glisemic index and less calories
  6. Contain sufficient dietary fibers that suitable for lowering the cholesterol level
  7. Good choise for losen weight dietary program because the fibers fulfilled the stomach last loonger.
  8. Good dietary choice for diabetes, hyperuricemia, blood and cardiovascular problems patiens
  9. Rich of antioxidants agains cancer and degenerative issues
  10. Increased human immune system, especially for kids
  11. Not easily spoilaged
resep nasi merah bakar jamur

Spiced Red Rice with Oyster Mushrooms Wrapped In Banana Leaf and then Grilled, Served with Sambal Terasi

PUREGREEN Organic Rice brand got several variant; Pandan Fragrance Rice  (Pandan Wangi), White Long Grain , Red Rice (Beras Merah), Mixed Rice (Beras Kombinasi), Brown Rice  (Beras Cokelat), Black Rice (Beras Hitam)Black Combination Rice (Beras Hitam Kombinasi) and Multi Ethnic Rice. I already losen almost 26 pounds of my weight with a low calories and high dietary fiber diet using PUREGREEN Organic Red Rice for the last three months. PUREGREEN Organic Red Rice got surprisingly got convinient texture with soft and moist after cooked, not like other organic brand for diet which is tend to be dry and chewy. PUREGREEN Organic Red Rice save me from suffering starved throught out my diet, and this tasty red rice dish is the best choice for me to serving red rice, beside Nasi Goreng or Indonesian Fried Rice.

Nasi Bakar jamur beras merah puregreen resep indonesia

Resep Nasi Bakar Beras Merah Isi Jamur (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom):

Ingredients:

  • 2 cups cooked PUREGREEN organic red rice, read the package instruction to cook it (200 gr nasi beras merah PUREGREEN  matang)
  • 1/5 cup coconut milk (50 ml santan encer )
  • 1 cup  fresh oyster mushrooms (100 gr jamur tiram segar)
  • 1 spring onion, thinly slice (daun bawang)
  • 2 salted eggs, diced (2 buah telur asin)
  • 1/2 cup diced carrot (50 gr cincangan wortel)
  • 1/2 cup meat floss (30 gr abon)
  • 1 dry sausage, thinly sliced, can be replace with beef jerky or dendeng daging, thinly sliced
  • 2 cayenne chilli pepper, thinly sliced (cabe merah)
  • 1 large tomato, deseeded, diced (tomat)
  • 1 tbsp olive oil for stir frying (minyak zaitun)
  • salt and pepper to taste
  • banana leaf for wrapping
  • coconut leaf wooden stick (lidi) for securing the banana leaf parcell
resep nasi bakar isi jamur beras merah puregreen

Nasi Bakar Ingredients

Spice Paste (Bumbu Halus):

  • 3 cloves garlic (bawang putih)
  • 6 red shallots (bawang merah)
  • 1 cm sand ginger (kencur)
  • 1/4 tsp Homemade Garam Masala (bumbu kari bubuk)

Instruction:

  • Heat up 1 tbsp olive oil in a wok pan, saute the spice paste until fragrance
  • Add the sliced chilli ,oyster mushrooms and carrot, stir occationally
  • Pour the coconut milk, bring to boil and season with salt and peper
  • Add the cooked PUREGREEN organic red rice, stir occationally, lower the heat and cover the pan with lid until the liquid evaporated
  • Add the salted egg, tomato, beef floss, dry sausage, and sping onion, mix it evenly, set aside
  • Clean the banana leaf and exposed with flame to made it flexible and and workable, set aside
  • Place a banana leaf with the shiny side up,  Put 2/3 cup of red rice mixture in the middle of the leaf.
  • Mold the red rice mixture, take the leaf edge closest to you and fold it over rice.
  • Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely.
  • Roll it as tightly as possible into a compact cylinder.
  • With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a nice packet
  • Secure both end with lidi or you can using staples for doing this, set aside
  • Do this until all red rice mixture is wrapped in banana leaf
step by step resep membuat nasi bakar

Nasi Bakar Parcell, Ready for Grilling

  • Heat up the metal grill pan, grill the nasi bakar until the banana leaf is charred and browned
resep nasi bakar beras merah

Grilled Banana Wraped Spiced Red Rice with Oyster Mushrooms a.k.a Nasi Bakar

  • Open the nasi bakar banana leaf parcell and served it with sambal terasi

TIPS:

  • If you didn’t directly grilled the nasi bakar, you can steamed it first before grillling to make the inner part of nasi bakar is throughly heated
  • If you had left over nasi bakar, wrap it in alumunium foil, it could last for about 3 days in the fridge,  steamed it throughly before grilling and serving
  • Nasi bakar parcell last for about 1 month in a freezer, thaw it completely and steamed it throughly before grilling and serving.

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Grilled Chicken Wrapped in Betel leaves: Vietnamese Inspired Recipe

Chicken betel leaves wrapped vietnamese recipe

Vietnamese Grilled Chicken Wrapped In Betel Leaves

Grilled spicy chicken wrapped in betel leaves is a Vietnamese inspired recipe, the inspirational authentic version called Bo La Lot using ground or minced spiced beef  and wrapped with wild betel (Piper Sarmentosum) before grilled. The minced beef seasoned with a plenty of spice and herbs like lemongrass, scallion, ginger, chili and drizzled with fish sauce like commonly vietnamese cuisine. Instead using wild betel leaves or daun cabe jawa or daun kadok, i’m using betel leaves (Piper Betle) or daun sirih in Bahasa Indonesia with a strong pungent tea and peppery hint when the leaves grilled over the charcoal or frying pan.

recipe vietnamese chicken wrap betel leaf leaves

Vietnamese Grilled Chicken with lemongrass recipe using betel leaf. Betel plants originated from Southeast Asia and has been cultivated for thousands of years. Betel leaves extracted for its antioxidants and active enzimes and used for medicinal healing, stimulants, cosmetic industries, gargle solutions and even breath fresheners. In dentistry, beside the medicinal purpose of betel leaves extract, the execessive routine use like chewing betel with areca nuts clinically proven  provoked a benign oral tumor and lead to malignant oral cancer. Fortunately, this practice was rarely seen but on the elder persons like our grandparents era. All parts of the betel plant are edible, but the young leaves is preferred for direct consumptions for it’s tender texture  and milder flavour.

betel leaf wrapped chicken grilled recipe vietnam

Vietnamese Betel Leaf Wrapped Grilled Chicken

Betel leaves is edible and used to be a wrapper for grilling meats or seafood. To prepare the betel leaves for wrapped the seasoned chicken, you should defrost (if using the frozen) and clean it from any debris first, then lay it with glossy side facing down. Spoon out a tablespoon full of meat near the end of the leaves and shape accordingly. Roll the base over making sure that the length of the meat doesn’t exceed the width of the leaf and roll it out.  Once the roll is come to the base of the betel leaf stem, carefully puncture in the  middle of the  the leaves with a toothpick to insert it’s stems and secure the end of the roll.

recipe chicken betel leaf wrap vietmanese food

Stir Fry Chicken Wrapped in Betel Leaves with Tofu, Bean Sprout and Carrot, Served with Asian Red Recie

Grilled chicken in betel leaved wrapped is usually served by it’self or alongside with dipping sauce, typically nuoc nam or sweet and sour sauce, peanut sauce  or kicking Tuong Ot Xa or Vietnamese chilli and lemongrass sauce. You can served it with noodle soup, or thinly sliced and topped over vermicelly or nasi goreng. Beside, i like to use the betel leaves wrapped chicken as a ‘sausage’ that suits for stir frying with vegggies like bean sprout, carrot and also with tofu.

chicken wrap betel leaves wrapped vietnamese recipe grilled lolot pepper

Vietnamese Recipe : Grilled Lemongrass Chicken Wrapped in Betel Leaves

I love almost echnic and traditional food like this, one of my fellow friends said that i had an international taste buds.From the most western to the most eastern ethnic ingredient, from homemade charcuterie to fermented durian (tempoyak). I love fancy plating of daily dish to the rarest and finest spice and herbs, somehow i bring so much fun of foraging (in the real nature world) to surfing on internet to bring the closely-authentic dish. Well, the truth is i’m happy to surprised my fellow readers with my upcoming recipes. Just like my Vietnamese Inspired Recipe: Grilled Lemongrass Chicken Wrapped in Betel Leaves

grilled chicken betel leaf wrap vietnamese recipe

Grilled Chicken Wrapped in Betel Leaves Vietnamese Recipe

Grilled Chicken Wrapped in Betel Leaves Vietnamese Recipe:

Ingredients :

  • 1 package of fresh or frozen betel leaves (about 20-30 leaves)
  • 2 tbsp oil for pan frying or grilling
  • 250 gr minced chicken meat (you can also use beef, pork or a mixture)
  • 2 cloves garlic, finely minced
  • 2 shallots, finely minced
  • 2  lemon grass (use only the soft white inner part), finely minced
  • 1 stalk scallion, finely minced
  • 2 cayenne/ chili pepper, deseeded, finely minced
  • 2 teaspoons of fish sauce
  • 1/2 tbsp sesame oil
  • salt, sugar and white peppercorn powder to taste

Instruction :

ground chicken grilled betel leaves wrapped lemongrass

  • In a large bowl, combine chicken meat with garlic, shallots, lemongrass,scallion, chilli, fish sauce, sesame oil, sugar, pepper and salt and mix well and set aside in fridge and prepare leaves.

recipe vietnamese grille chicken betel leaves lolot

  • Put the glossy side of the betel leaf down and tablespoon full of meat near the end of the leave and shape accordingly. Roll the base over making sure that the length of the meat doesn’t exceed the width of the leaf.

vietmanese grilled chicken betel leaves wrap recipe

  • Once the roll is come to the base of the betel leaf stem, carefully puncture in the  middle of the  the leaves with a toothpick and insert it’s stems and secure the end of the roll

step by step grilled chicken betel leaves wrap recipe

  • When you finish rolling several, fixed the roll by inserting two  metal or bambo skewer in ech end of the rolled spice chicken just like making a kebab

betel leaves wrapped chicken grilled recipe

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Paella alla Valenciana, Valencian Paella with Chicken, Rabbit, Snail and Vegetables

paella valenciana recipe chicken rabbit snails spanish rice

Paella alla Valenciana Recipe, with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana or Valencian paella is a famous Spanish rice dish. Paella is both a Valencian and a Catalan word which derived from the  French word paelle and Latin word patella for pan. There are three widely known types of paella; Valencian, Marisco and Mixta (Mix). Valencian paella consists green veggies and land-based protein, Marisco paella consist almost seafood, while Mixta paella consist the mixed ingredients.

recipe paella valenciana rabbit snail paella spanish rice saffron

Recipe Spanish Valencian Paella with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana or authentic Valencian Paella using short-grain white rice like bomba, calasparra or arborio rice along with land protein and veggies. Common meat on it is rabbit, chicken, or duck, but the authentic version may contains game meat like hare, venison, pheasant, quail, or land snails. The common veggies for Valencian paella is many kind of beans, broccoly, carrot, artichoke, fern, bell pepper, tomato, or green peas. Other optional ingredients on valencian paella is chorizo or meat sausages.

canned snail escargot for paella recipe

Wongcoco Escargot, Canned Snail or Escargot in Chilli Sauce

escargot snail recipe canned wongcoco

Escargot or Snail for Spanish Valencian Paella

Valencian paella without escargot or land snail or bekicot in Bahasa is not quite “alla valenciana” for me. Paella with  mostly snails rather than meat is consider as poorer version, however, sometimes used nothing more than snails for meat. Finding escargot isn’t that easy in Indonesia, unless you’ve generous enought to visiting inported gourmet supermarket. I purchased a couple of small tin of escargot snail or daging bekicot kalengan once i luckily spot it on Carrefour Supermarket Palembang. This canned escargot or snail in chilli sauce is a product of WONG COCO®, a trusted Indonesian food company. If you lucky enought to access the live snail, you should keep it on a clean box without any food for cleaning it’s intestine prior to cooking. You could use the African land snail that available in most asian country too, i’ve using it for my French Style ESCARGOT Recipe and i guess like it for it’s chewy and yet crunchy texture.

recipe paella valenciana spanish saffron rabbit chicken snail escargot

Recipe Valencian Paella with Red Rice, Chicken, Rabbit, Snail and Vegetables

Valencian paella seasoning basically contains saffron threads, fresh rosemary, sweet or smoked paprika powder, garlic, shallots, salt, freshly grounded peppercorn, olive oil and water or stock. Saffron is the key ingredients of authentic paella, nothing could replace the pungent safranal aromas, but you can replace it with turmeric powder only for it’s yellow color. I guess you should invest on good grade Spanish or Italian saffron called “zafferano dell’Aquila” for your kitchen spice rack, trust me, it’s worth for the money.

recipe valencian paella chicken rabbit snail spanish rice

Recipe Paella Valenciana with Chicken, Rabbit, Snail and Veggies

Making paella alla valenciana is quite tricky, simply because it’s contains several meat and vegetables that needed different time to cooking. Basically, the tougher meat and veggies is sauteed and cooked in liquid  with the rice, while the easily cooked ingredients is  placed over the  nearly cooked rice. I’m using short grain red rice for making this paella recipe, that’s why i need prolonged the soaking process for about 1 hour instead of 30 minutes. The asian red rice contains more fibre then it isn’t as easy to tenderised the regular short grain rice. You could see the  step by step pictorial making paella on my Seafood Paella alla Marisco Recipe.

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Paella alla Valenciana

bottom scrapped rice valencian paella recipe socarrat

Soccarat, The Best Part of Paella: Toasted, Charred and Slighly Blackened Rice in The Bottom of The Pan

The best part of paella is the layer of charred and toasted (blackened) rice at the bottom of the pan called socarrat in Spain. The The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not, but you can made the socarrat by exposing the the pan over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat, then the paella must then sit with lid covered for about ten minutes  before serving. Some recipes call for paella to be covered and left to settle for five or ten minutes after cooking.

recipe paella valencian spanish snail escargot chicken

Recipe Valencian Paella with Chicken, Rabbit. Snail and Vegetables

Recipe Paella alla Valenciana, Valencian Paella with Chicken, Rabbit, Snail and Veggies Recipe:

Ingredients:

  • 1 1/2 cups short grain red rice (you can replace with regular short grain rice)
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup chicken breast, diced
  • 1 cup rabbit meat, diced
  • 1/2 cup snail meat (approzimately 20 snails), cleaned
  • 2 chorizo, cut 1 inch thick
  • 1/2 cup diced carrot
  • 1 cup diced broccoly florset
  • 1/4 cup diced french bean
  • 1/4 cup diced  fern
  • 1 medium tomatoes, diced
  • 10 cherry tomato, halved
  • 1 tbsp fresh rosemarry, finely chopped
  • a pinch of saffron, soaked in cold water
  • 2-3 cups chicken broth
  • 2 tbsp olive oil
paella valencian recipe ingredients

Paella Valencian Ingredients: chicken meat, rabbit meat, and canned snails or escargot

How to Make Valencian Paella:

  • Wash and clean the red rice in running water until the water is comes clear, let is soaked in water for about 1 hour prior to cooking, drained well
  • Heat up the olive oil in a pan, fry the chicken and rabbit at medium heat until golden brown.
  • Add the garlic, onion, shallots, carrot, snail or escargot and chorizo half way, sautee until the shallots and onion is tenderand translucent
  • Add the red rice and saute it until  slighly browned and toasted.
  • Pour 1 cup stock, season it with soaked saffron, rosemarry, salt and peper,  let it boil and simmer for approximately 10 minutes until most of the liquid has evaporated.
  • Add another cup of broth and bring it to boil and evaporates
  • Add the rest of the ingredients in the pan, pour the remaining stock and cover the paella with lid, let it simmer until the rice is tender
  • Add more water if necessary until the rice is throughly cooked
  • For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call socarrat, if the rice starts to burn remove the pan from the heat immediately.
  • Remove the pan from the heat and let it rest for about 10 minutes prior to serving.

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Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried scallop porridge or conpoy congee is one of the most earthy and comforting chinese dry seafood delicacy. Just like my JEONBOKJUK or Korean Abalone Porridge, this scallop porridge or conpoy congee is considered as a immune system booster for elderly people, newly giving birth mother and also post sickness patients. In chinese descent culinary, dried scallop is one of luxury items. Luxurious ingredients deserved to be paired with my Homemade Superior Stock/Broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms and conpoy soaking liquid. Actually, i used to made a superior stock with crumbled dried scallop/conpoy, but fot this recipe i let the scallop whole.

Dried Scallops Conpoy

Dried Scallops Conpoy

Dried Scallops (Daging Kerang Kampak Kering)

Dried Scallops (Daging Kerang Kampak Kering)

Conpoy is actually dried scallop that made of the adductor muscle of scallops or shell clams that preboiled and then dried with under the sun ray or electric oven. Once the liquid content reduced, the flavour is contentrated, that’s what made the smell of dried scallop or conpoy is pungent, oceanic and reminiscent of certain salt-cured meats. Dried scallop got a concentrated rich and umami  taste due to its high content of  amino acids, such as glycine, alanine, and glutamic acid that easily blown your taste buds.

conpoy porridge recipe dried scallops rice porridge

Chinese Conpoy Porridge Recipe Dried Scallops Rice Congee

I’m using an kerang kampak (axe clams) dried scallop for this poriddge  recipe. This scallop also called kerang kapak in Indonesia or callo de hacha Scallops in Mexico. The shape and the size of the kerang kampak scallops is a sort of kidney. This scallop is much more bigger than common scallop, as you seen the comparison beetween the axe clams scallop with  the medium size common scallop on photograph above.The shell of kerang kampak could reach more than 30 cm and the size of the scallop (abductor muscle) could reach 10 cm. Since finding dried scallop is not that easy in Indonesia, i dried it for myself, beside i can make sure there’s no additive and also preservatives on my dried scallop.  The medium size of regular scallop on the second photograph cost me about 22 USD for only a 100 grams, pretty damn pricey!.
Soaking and Preparing Dry Scallops before Cooking

Soaking and Preparing Dry Scallops before Cooking

How to soaking and preparing dried scallop before cooking is another following step that actually a key for making a delicious porridge. I like to soaked the scallop in the fridge overnight, you can add some ginger and also rice wine on this step to reduce the fishy smells. Once the dried scallop is soften you can shredded it or cooked it whole. NEVER WASTE THE DRIED SCALLOP SOAKING LIQUID! make sure you retain the soaking water as it will be highly flavored and can be added to whatever you are cooking. For preparing the rice for making the porriddge, mix the rinsed rice with a bit of oil and salt before boiling it. The rice will be broken down very quickly and produce a very nice starchy texture.
Recipe Dried Scallops Rice Porridge Conpoy Congee

Recipe Homemade Dried Scallops Rice Porridge Conpoy Congee

Rice porridge with dried scallop or conpoy congee is called bubur kerang scalop in Bahasa Indonesia. You could find this menu on several kopitiam or chinese cofee shop in your town. Conpoy rice porridge is usually served as a morning supper. Common condiment fot it is sambal (chilli sauce), runny poached egg, cakweh (deep fried savoury buns) and garnished with chopped  chillies, bawang goreng (deep fried shallots), garlic chieves and scallion. A dash of white peppercorn and also sesame oil as a last touch made it just perfect.

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried scallop or conpoy
  • 100 gr rice, cleaned in running water until the water is clean, soaked 30 minutes and drained, rub with 1 tsp salt and 1 tbsp oil, set aside
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 3 chinese mushrooms, soaked 30 minutes before cooking, thinly slice
  • 2 bulbs or garlic (yes, you it’s BULBS, not cloves!)
  • 3 shallot, finely chopped
  • 3 cm ginger, bruised
  • 2 tsp sesame oil
  • 1 tbsp shaoxine rice wine
  • 1 tbsp light soy sauce
  • 8 cups SUPERIOR STOCK
  • salt and pepper to taste

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the mushrooms and chicken breast , continue saute for about 2 minutes, set aside
conpoy dried scallop rice porridge recipe

Step By Step Chinese Style Dried Scallops Rice Porridge Recipe

  • Meanwhile, put the soaked rice, SUPERIOR STOCK,  garlic bulbs, prepared dried scallop, and the soaking liquid into a crockpot or heavy bottom pan, bring it to boil
  • Put the sauteed chicken breast mixture into the pot
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • poached  egg
  • sambal
  • chopped bird’s eye chillies
  • chopped garlic chieves

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Porcini Mushrooms and Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

porcini mushrooms risotto brown rice risotto italian rice recipe

Porcini Mushrooms Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

Porcini mushrooms risotto is one of my favourite Italian rice-based dish since it got a earthy porcini fragrance.  Porcini mushrooms or Boletus edulis, commonly known as penny bun or cepes. Considered as a pricey gourmet mushrooms in many western cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. Porcini mushrooms most often dried, packaged and distributed worldwide. Drying keeping its flavour and it is then reconstituted by soaking in water and used in cooking. Porcini mushrooms got  meaty texture, with a smooth and creamy nutty flavour, and also earthy pleasant aroma.

dried porcini mushrooms risotto cepes

Dried Porcini Mushrooms for Risotto

I purchased  a couple pack of  Borde Cepes-Extra Porcini Mushrooms or dried porcini/cepes mushrooms in Grand Lucky Supermarket, Jakarta,  for about 5 USD for tiny 28 gr package. Pretty pricey, but i guess it’s worht for the price, besides, it’s not easy to find a gourmet mushrooms in Indonesia, even in Jakarta. I guess this is away cheaper than porcini mushrooms that i’m use fo making Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing that i’m brought from Ebay.

porcini risotto cepes brown rice italian recipe

Brown Rice Risotto Recipe with Porcini Mushrooms and Smoked Chicken Breast

brown rice beras coklat

Brown Rice, Beras Coklat

I’m using short grain brown rise because i’m concern about my weight lately. Brown rice is got it’s outer hull removed, but the underlying bran and germ layers are left on the grain. This made brown rice is more nutritious than white rice because the bran contains vitamins, minerals and oils. It also has more fiber than white rice.  The glycemic index of brown rice slightly lowerthen white rice, but since the brown rice got additional fiber and nutrients contains, you may eat less and your stomach is fullfilled longer within and thus have a lower glycemic load from brown rice. Brown rice more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. Brown rice should be placed in dark, airthight and cold place because it can easily oxidized and ruined in a room temperature, that’s why you should refrigerate it in a tupperware or another airthight box if you lived in tropical country like Indonesia.

porcini mushrooms risotto brown rice

Porcini Mushrooms Risotto with Brown Rice and Crispy Smoked Chicken Breast

For the crispy smoked chicken breast topping, i made it from scratch. The recipe and process similiar to my Homemade Smoked Beef and Tea Smoked Salmon. The chicken breast is cured with salt and spices for about 3 days and then smoked in a wok with a mixture of rice, tea and some wood chips as a smoke agent. Right after the smoking process was completed, i sliced it thinly and sprayed it with some EVOO and let it oven baked in 180°C for about 10 minutes until crispy.

brown rice risotto soak rice before cooking

Soaked Brown Rice 30 Minutes Prior to Cooking Risotto

soaked dried porcini cepes mushrooms risotto recipe

Soaked Dried Porcini Mushrooms Overnightin Fridge Prior to Cooking Risotto

Brown Rice & Porcini Mushrooms Rosotto Recipe:

  • 1 cups Brown Rice (any short grain rice), soaked 30 minutes before cooking
  • 1 pack dried porcini mushrooms (28 gr), soaked overnight with 1 cup water (DO NOT discard the soaking liquid)
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 cups chicken or vegetable broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup dry white wine
  • 50 gr blue cheese (about 4 tbsp), or any kind of cheee
  • salt and pepper to taste

Instruction:

  1. In a medium saucepan bring the broth and soaking liquid to a boil. Reduce heat to maintain a gentle simmer.
  2. In another medium saucepan, heat up the butter and olive oil.
  3. Add the chopped onion and garlic,  stirring occasionally, until tender, for about 3 minutes.
  4. Add the porcini mushrooms and and stirring occasionally, until wilted and tender, about 5 minutes.
  5. Add the brown rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
  6. Add the wine and cook, stirring, until the liquid is absorbed.
  7. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
  8. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25 minutes total.
  9. Stir in the blue cheese
  10. Serve the brown rice and porcini mushrooms risotto immediately with crispy smoked chicken breast

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Tinola Manok Soup Recipe: Earthy Philippines Ginger Flavoured Chicken Soup with Chilli Pepper Leaves and Green Papaya

tinola chicken recipe soup philliphine ginger green papaya chili leaves

Chicken Tinola Manok Soup Recipe

Tinola manok in Tagalog, or la uya in Ilocano is a chicken soup originally from Philippines cuisine. Traditionally, tinola manok is cooked with chicken, wedges of green papaya, and chilli pepper leaves. The basic tinola soup broth flavored comes from ginger, garlic, onions and fish sauce. This earthy and comfort chicken soup recipe  usually served in rainy season. Tinola manok or chicken tinola is usually served as an appetizer soup in Phillipines restaurant.

tinola chicken soup recipe ginger green papaya chilli leaf

Chicken Tinola Soup (Tinolang Manok) Recipe

Tinola manok is  actually a flexible dish, you can substitude with available ingredients nearby. Chicken can be substitude with pork or even frog.  Green papaya or unmatured/young and unripe papaya can be substitute with chayote squash. The chili leaves can be substiture either with spinach or moringa leaves or known as marungay in Cebuano or daun kelor in Bahasa Indonesia.  I’m using ayam kampung or malay chicken, this chicken similiar to free ranged chicken that got leaner and thoughter meat than regular chicken. The flavour is much more superb than the regular chicken, but it takes much more longer cooking period to release all the collagen the flavour, that’s made this soup is taste so special.

green papaya unripe fruit tinola soup recipe

Green Papaya

How does chilli leaves taste, that’s my first question when i firstly known about tinola soup. First you should know that the leaves of any chili pepper plant are edible. The chilli pepper leaves got mildly bitter taste and nothing hot like the fruit, but i can taste the very mild peppery when you bite the matured leaves. Chilli pepper leaves can be used as a regular green veggies like stir fry or even veggies fritter. Chilli leaf is also used in korea as a ingredient for making kimchi.

chili pepper leaf leaves with fruit

Chilli Pepper Plant

chilli pepper leaf leaves

Chili Pepper Leaves for making Chicken Tinola Soup (Tinolang Manok)

Tinola manok or sometimes pronounced as tinolang manuk is usually got a clear broth. The chicken is usually boiled in separated pan and don’t forget to put the chicken pieces right after the water boiling. Once  the chicken is boiled, some dirty scum and also foam wil be floating  on the top of the broth. Skim off all of it  with a large spoon. When the foam stops (about 15 minutes), reduce heat, cover the soup and let it simmer for another 10 minutes. The chicken tinola soup broth got light ginger and garlic flavour, that’s why usually i just stir fry the garlic, onion and ginger just until fragrance and not even slightly browned and than pouring water for boiling the chicken. This following technique made a tasty chicken tinola soup with pleasant clear broth.

chicken tinola soup recipe phillipines tinolang manok recipe

Chicken Tinola Soup (Tinolang Manok) Recipe

Chicken Tinola Soup (Tinolang Manok) Recipe:

  • 1 Chicken, cut into bite size
  • 1 small green papaya, sliced into small pieces (about 2 cups)
  • 2 cups chilli pepper leaves
  • 3 cloves garlic, bruised
  • 6 cm ginger,  thinly sliced
  • ½ onion, roughtly chopped
  • 2 tbsp fish sauce
  • 1.5 L water
  • salt and pepper to taste

Instruction:

  • Heat up oil in a wok pan, saute the onion, garlic and ginger until fragrance, DO NOT let it BROWNED
  • Add the water, bring it to boil
  • Put the chicken pieces, season with salt, peper and fish sauce, let it boil once again
  • Skim off and discard any scum and foad that floating on top of the broth
  • Once the foam is not shown, reduce the heat and put the lid cover, let it simmer for almost tender enought
  • You can strain the broth and keep the chicken pieces, discard the ginger, garlic and onion *optional
  • Put it the chicken piece into the broth again, put the green papaya and bring it to boil until the green papaya is tender enought
  • Nearly done, add the chilli pepper leaves and bring it to boil once again
  • Turn off the heat and serve immediately

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Stir Fried Oyster Mushrooms (Split Gill Fungus) Recipe, Resep Tumis Jamur Grigit

oyster mushrooms stir fried recipe white mushrooms chinese garlic chilli

Stir Fried Oyster Mushrooms (Split Gill Mushroom) with Garlic, Chilli and Oyster Sauce

Stir fried oyster mushrooms with chilli, garlic and oyster sauce is quicky and tasty dish that popular in Indonesian kitchen. This  homey vegan (or not) dish is can be done as quick as you clicking your fingers. Oyster mushrooms is one of the major potential sources of vitamins B12(Methylcobalamin) for vegan dieters. I’m using jamur grigit, a spicies of tinu oyster mushrooms for this recipe,  but you can easily replace it with oyster mushrooms, abalone mushrooms or any edible mushrooms.

stir fried oyster mushroom recipe chinese stir fry white mushrooms

Resep Tumis Jamur Grigit a.k.a Tumis Jamur Tiram

Jamur grigit (Schizophyllum alneum or Schizophyllum commune) or tiny oyster mushrooms are edible wild mushroom. Jamur Grigit is well known as Split Gill Mushroooms, Kanglayen in India, Khurakding in Philippines  and Het Bee in Thailand. Others  Indonesian name of Jamur Grigit is Jamur Gerigit, Tihau Grigit, Dan Cubit (Mandailing), JamurCubit, Tihau Tikus (Borneo), Tirau Gerigit, Jamur Gigit (Riau), Jamur Kembang (Java), Keho Talade (Ternate), Ngawate (Halmahera), Kulat Diceng (Sulawesi). Jamur grigit has  tiny size, fan or oyster (or kidney)-shaped cap spanning about 2-3 cm diameter. The flesh is white, firm, and varies in thickness due to stipe arrangement. Jamur grigit found throughout the world and it’s commonly found on rainy season in tropical country. Mostly,  this species  dwelled on rotten and decayed hardwood trees. Jamur grigit ia consedered delicacy  because it’s got meaty texture with earthy and pleasant aromas. Even western gastronomies list it as inedible mushroos, this is apparently due to differing standards of taste rather than known toxicity, being regarded with little culinary interest due to its tough texture. Split gill mushroom in fact, edible and widely consumed in Mexico, India, Indonesia and elsewhere in the tropics. Recent studies said that jamur grigit got Schizophyllan (SPG, sizofiran, sonifilan), an isolate of Schizophyllum commune, has been researched clinically proven got  anticancer activity.

jamur grigit Schizophyllum commune

Jamur Grigit (Schizophyllum commune), Split Gill Mushrooms

jamur gerigit resep tumis kulat tihau tikus

Harvesting Jamur Grigit (Panen),

The jamur grigit cap is shell-shaped, with the tissue concentrated at the point of attachment, resembling a stem. It is often wavy and lobed, with a rigid margin when old. It is tough, felty and hairy, and slippery when moist. It is greyish white and up to 4 cm in diameter. The gills are pale reddish or grey, very narrow with a longitudinal split edge which becomes inrolled when wet; the only knows fungus with spit gills that are capable of retracting by movement. It is found predominantly from autumn to spring on dead wood, in coniferous and deciduous forest.

Schizophyllum commune split gill mushrooms

Jamur Grigit or Split Gill Mushrooms on Mango Tree

jamur grigit split gill mushrooms

Jamur Grigit: The Foraging Harvest

I’ve got a gigantic mango tree in front of my mother’s house in Muara Dua which my father plant by himself about 35 years ago. Due to the security concern, my father had to cut it off and the tree is left into decayed  in my own yard. After about 1 month the Jamur Grigit shown on mango tree surface. This tiny oyster mushrooms got blooming in the morning when the rain is came on the night before. The jamur grigit spit gills capable to retracting when it’s dried or exposed with sun ray. Thas why i need to wake up firstly in the morning and hand picked the jamur grigit, since i’ve got about 2 pounds of it and not using it all directly, i just sun dried about half of it to make it lass for another dish. If you want to use it, just simply rehydrate it overnight in te fridge, discard the sinking debris and drain the mushrooms well. The jamur grigit soaking liquid can be use to give the extra flavour too, don’t get rid of that. You can make a vegan meat just by pounded the mushrooms until it got shredded fleshy meat  texture and than mix it well with flour that called kanglayen Paaknam in Manipur cuizine, India.

resep tumis jamur grigit oseng tihau grigit

Resep Tumis Jamur Grigit

Stir Fried Oyster Mushrooms/Split Gill Mushroom Recipe :

Ingredients

  • 2 cups  Split Gill or Oyster Mushrooms ( Jamur Grigit/Jamur Tiram)
  • 100 gr chicken fillet (daging ayam), thinly sliced, *omit this for a vegan
  • 1 tbsp dried shrimp (ebi kering), soaked, finely chopped, *omit this for a vegan
  • 4 cloves of garlic (bawang putih), finely chopped
  • 3 shallots (bawang merah), finely chopped
  • 1/2 cup lemon basil leaves (daun kemangi), roughly chopped
  • 3 or more cayenne/chilli pepper (cabe merah), deseeded, finely chopped
  • 1 tbsp cooking oil (minyak goreng)
  • 1 tbsp of oyster sauce (saus tiram)
  • 1/4 cup water (air)
  • 1 tsp sesame oil

Instructions

  1. Clean and cut the mushrooms as needed.
  2. Heat up the cooking oil in a wok or big frying pan, stir fry the garlic and shallots until slightly browned
  3. Add the dried shrimp and chilli, saute another 2 minutes
  4. Add the chicken and mushrooms,  stir fry for about 3 minutes
  5. Add the water, bring to boil, cover for 4 minutes.
  6. Add the oyster sauce, season with salt and pepper, pour the sesame oil
  7. Just before serving, add the chopped lemon basil leaves

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Sweet & Tangy Chicken Curry (Malbi Ayam) ala Dentist Chef

sweet tangy chicken curry recipe

Sweet and Tangy Chicken Curry

Malbi is a sweet curry stew that consist a rich spice with a sweet and slighly tangy after taste.  Malbi is a herrtitage recipe from Palembang, South Sumatra Province in Indonesia. Malbi is similiar to Smoor (Dutch) or Semur (Indonesian) that usually made of beef. Slightly different with my Semur Daging Sapi (Indonesian Braised Beef Shank in Sweet Soy Sauce), Malbi contains  coconut milk and much more richer spice, while Semur is more peppery. Despite the common taste of malbi, i like it even more with rather peppery and tangy  aftertaste. The sweet taste comes from kecap manis or sweet soy sauce and palm sugar while the tangy or polite sour after taste comes from asam gelulur or dried sliced Garcinia atroviridis. You can replace the asam gelugur with tamarind paste or lime juice.

sweet chicken curry recipe

Sweet Chicken Curry in Thick and Rich Coconut Milk & Spices

Malbi ayam or chicken sweet and tangy curry cooking technique is similiar to Kalio (Brown Rendang or Stewed Beef in Spicy Brown Coconut Curry). The chicken is stewed or slow cooked with a constant gently stirring to prevent the spices burned out. Gently heat is needed to make the coconut milk got caramelized and formed a thick and oily broth. Just like other typical Indonesian dish, this sweet chicken curry is usually serve with a lot of deep fried sliced shallot and chopped spring onion.

resep malbi ayam kari ayam manis

Malbi Ayam Khas Palembang

I like to make sweet chicken curry with ayam kampung or malay chicken.  I like to cut the kampung chicken into  a bite size to reduce the cooking time.  Since the kampung chicken is leaner and rather though, you need about 1- 1.5 hours to make it tender and needed more if you cut it into regular size. If you using the regular chicken, it takes nothing more than 40 minutes.

sweet chicken curry indonesian chicken stew recipe

Sweet and Tangy Chicken Curry fron Indonesia

Ingredients:

Sweet and tangy Chicken Recipe:

  • 1 kampung chicken (about 1 kg), cut into 20 section (bite size)
  • 2 daun salam (Indonesian bay leaves)
  • 2 sereh (lemongrass), bruised
  • 2 tbsp kecap manis (sweet soy sauce)
  • 2 tbsp gula merah (palm sugar)
  • 300 ml santan kelapa kental (thick coconut milk)
  • 2 slice asam gelugur *optional*
  • 1 tbsp kelapa sangrai (toasted and grounded coconut pulp) *optional*
  •  3 cm cinnamon stick
  • 1 star anise
  • 2 tbsp oil
  • 2 cup  water
  • salt to taste

Sweet Chicken Curry Spice Paste Recipe:

  • 12 bawang merah (shallots)
  • 8 bawang putih (garlic)
  • 3 cabe merah (chillies) *optional*
  • 1 tbsp lada (white peppercorn)
  • 3 cm ginger
  • a pinch of fennel seed
  • a pinch of caraway seed

Garnish:

  • deep fried shallot
  •  chopped spring onion
  • cilantro leaves or flat leaves parsley

Instruction:

How to make sweet chicken curry :

  • Heat op oil in a heavy bottom sauce pan, saute the spice paste until fragrant
  • Add the bay leaves, cinnamon stick, star anise and coconut milk, continue to saute another 5 minutes
  • Add the chicken and the rest of ingredients, bring to boil
  • Simmer and continue stirring until the chicken is tender
  • Serve with garnish and steaming hot rice

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Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipe

Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

Claypot chicken and sea cucumber is one of popular health booster dish for chinese descent in my hometown. The chicken is simmered for couple of hours to make an earthy broth. Since my sister is  still relieving from delivering a baby, i made this kinda food everydaysw with diffrent ingredient that contains tons of collagen and also albumin protein. Instead of chicken and sea cucumber, you can use a beef or pork tendon, knuckle for collagen source and marble goby fsh,  snake head fish fillet or even white egg for albumin sources. Collagen and albumin is a protein that responsible for wound healing, in this case the would from delivering a baby or newly giving birth mother. Here several recipe for health and  lactating or early giving birth mother that i’ve been posted before:

  1. Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock
  2. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
  3. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
  4. Steamed Chicken with Fermented Black Bean & Mushroom
  5. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
  6. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
  7. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef
recipe chicken claypot tofu sea cucumber mushrooms chinese claypot

Chicken claypot with sea cucumber, tofu and mushrooms

If you purchased the dried sea cucumber, you must to rehydrate or soaking it first. You can read the instruction How to Soaking and Preparing Dried Sea Cucumber or Haisom (Cara Mengolah Teripang / Haisom Kering from my previous post. They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.For the stock, you can use a homemade superior stock. You should deep fried the egg tofu until the skin is crisp before put it to the claypot, this would made the tofu skin is absorb the superior broth flavour. In Indonesia, we used to called this as sapo tahu ayam dan haisom.

resep sapo tahu ayam jamur haisom resep haisom teripang ayam tahu

Sapo tahu dengan ayam, haisom dan jamur

Eversince my sister delivering my lovely nephew, my mom cook a thin broth soup or consomme every single day. This made my sister literrary tired of it. She ask me then to make a thick and rich in flavour soup. This sapo tahu or claypot tofu is contains kampung or malay chicken chunck, sliced sea cucumber, egg tofu, veggies and chinese dried sausage or lap chiong. Well, actually the cured meat like dried chinese sausage is not a good option for my sister, but she forced me to addded that for the broth  flavour.

tofu claypot recipe braised chicken with tofu mushrooms

Braised chicken with mushrooms in a claypot

INGREDIENT:

Claypot of chicken, tofu, sea cucumber and mushrooms recipe:

  • 1 whole kampung or malay chicken, cut into bite size
  • 2  @ 200 gr Rehydrated/Prepared Dried Sea Cucumber, cut into a bite size chunck
  • 2 pack @ 200 gr egg tofu, cut into bite size, deep fried, drained (my sister prefer not deep fried)
  • 6 cloves garlic, bruished, coarsely chopped
  • 1 dried chillies, deseeded, coarsely chopped
  • 1 dried chinese sausage/ lap chiong(cheung), thinly sliced
  • 2 large dried chinese mushrooms/ shiitake mushrooms, soaked, cut into bite size
  • 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
  • 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
  • Veggies(cauliflower, carrot etc), blanched, drained
  • 1 1/2 tbsp premium oyster sauce
  • 1/2 tsp corn starch, dissolved with 1 tbsp water
  • 1/2 tsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine
  • 3 L Superior Stock

garnish: mung bean sprout, chopped chieves,spring onion and chilies

How to Cook Chicken, Tofu and Sea Cucumber Claypot:

  • Heat up the 1 tbsp oil in a claypot, add the garlic and chicken chunck and let it browned a little bit
  • Add the chinese sausage, mushrooms and chopped chilli, saute another 2 minutes
  • Add the prepared sea cucumber, pour the superior stock and rice wine, bring it to boil
  • Add the tofu and simmer with your lowest flame for about 2-3 hours until the stock is reduced and the chicken is tender.
  • Nearly done, add the veggies, sesame oil
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Served with the garnish
tender and moist claypot chicken braised soup

Tender braised chicken in a claypot

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Smoke-Roasted Chicken with Honey and Chilli Glazed ala Dentist Chef

smoke roasted chicken recipe roasted chicken honey glaze spicy

Roasted Chicken with Honey Glazed

Roasted chicken is sounds familiar to you, but not smoke-roasting. Smoke-roasting is similiar to hard smoking, but the temperature reached 121 Celcius.  Everince i’ve try to made a smoked fish, smoked lamb, smoked beef, and smoked goose, i’m tempted to try smoking some other meat. Actuallly i’ve try to smoke chicken breast several times. Today i’m try to smoke-roasting baby chicken, i just marinade the chicken without curing it. Baby chicken is very tender and moist and it must handle properly. Try to purchase baby chicken weighted not more than 500 grams since it’s still meaty and not too fatty. I’ve try to cook the baby chicken into Roasted Baby Chicken Stuffed with Ricotta Cheese and Long Pepper Rubs.

rosted baby chicken recipe honey glaze baby chicken recipe

Smoke-Roasted Baby Chicken with Sambal Matah and Sweet Potato Fries

Smoke roasting or smoke baking refers to any process that has the attributes of smoking combined with either roasting or baking. This smoking method is sometimes referred to as “barbecuing”, “pit baking”, or “pit roasting”. It may be done in a smoke roaster, closed wood-fired oven or barbecue pit, any smoker that can reach above 250 °F (121 °C), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so the chips burned and produce a smokebath, just make sure you had a well ventillation

moist chicken juicy roasted chicken recipe hone glaze

Carved Smoke Roasted Baby Chicken

For marinade the chicken, i use garlic, ginger, white peppercorn, and seasalt.   One of the most important step in hot smoking salmon is to make a pellicle/thin dried layer on the chicken to prevent the  fat melted and the moisture totally drained out on smoking. I choose to make this pellicle formed with putting the chicken on metal rack and set the air conditioner or fan in the higest winds as possible to expose the chicken skin to drained the surface and make a perfect pellicle layer. Don’t forget to flip out the chicken to make a pellicle all over. For glazing the chicken, i use honey, black bean and fine chilli powder.

roasted baby chicken honey glaze

Very small roasted baby chicken leg

crispy roasted baby chicken recipe

looks at the the remaining marinade and how moist the smoke-roasted baby chicken

Ingredients:

Roasted Baby Chicken Recipe :

1 baby chicken, mine was 495 gr

Roasted Baby Chicken Marinade:

  • 1/2 tsp salt
  • 6 cloves garlic
  • 2 tbsp chinese light soy sauce
  • 1 tbsp shaoxing (Chinese cooking wine)
  • 2 cm knob rock sugar
  • 3 cm  ginger root
  • 1 tsp white peppercorn
  • process all ingredienst onto a fine paste

For Baby Chicken Glazing:

  • 2 tbsp honey
  • 1 tbsp garlic powder
  • 1 tbsp oil
  • 1/4 tsp szechuan peppercorn powder
  • 1 tsp chili powder
  • 1/2 tsp oyster sauce
  • 1 tbsp rice vinegar
  • salt n pepper to taste
  • mix all ingredient, set aside

Instruction :

How to make a Smoke-Roasted Baby Chicken:

  • Clean and pat dry the chicken all over.
  • Rub and massage the marinade all over the chicken, let it marinade overnight in the fridge
  • Discard the marinade from the chicken and pat dry the skin, dont discard the marinade from the cavity
  • Smoke the baby chicken with high heat ( the step by step smoking  process)
  • Nearly done, apply the glazing mixture in the chicken skin
  • Let it dry a lil bit by exposing with a fan
  • Meanwhile, preheat the oven in 250 C
  • Roast the smoked baby chicken to let the glazing mixture caramelized
  • Make sure you watched the chicken closely since it can easily burned
  • Serve with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

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Duck Confit with Crispy Skin and Reduced Wine Sauce

duck confit de canard recipe crispy duck leg france recipe

Duck Confit with Reduced Red Wine Sauce

French Style Duck Confit de Canard with Reduced Red Wine Recipe. 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. Duck Confit (confit de canard) and goose confit  (confit d’oie) are usually used the leg part of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own 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. Duck confit usually served with roasted potato that drizzelled with rendered duck fat prior too roasting.

duck confit recipe crispy duck leg confit

Crispy duck confit !

Making french style duck 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 meat 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 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 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours. Since you’ve just need the leg par of the bird, you can make use the breast for Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing  or cured is into Homemade Duck Prosciutto (Dry-Cured Duck Breast)

french confit duck recipe confit canard crispy skin duckFrench Style Duck Confit Recipe:

Ingredient :

French Duck Confit Recipe:

  • 4 duck legs
  • 4-6 cups duck fat ( I use coconut oil)
  • 1/4 cup  salt
  • 4 bay leaves broken
  • 2 tsp dried thyme leaves
  • 1 tsp dried rosemarry eaves
  • 1 tsp freshly ground pepper
  • 1/4  tsp freshly grated nutmeg
  • 1o garlic cloves, roughy chopped

Reduced Wine Sauce Recipe:

  • 1/2 tsp olive oil
  • 3 cloves shallots, finely chopped
  • 1/2 cup red wine
  • 1/2 cup chicken stock
  • 1 tsp butter
  • , salt to taste

INSTRUCTION:

How to make duck confit :

  • Pat dry the duck leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours
  • Discard any liquid that derived from the goose 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 duck with another 1 tsp ground black pepper and 2 tbsp chopped garlic
  • Put the duck  on the heavy boottom crock pot and pour the coconut oil until the duck leg is totally submerge about 1 inch.
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal 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, fry or simply roasted the duck confit until crisp up.
  • Serve with reduced wine sauce

How to make reduced wine sauce:

  • Heat up oil in the sauce wine, saute the shallot until translucent (not browned)
  • Pour the red wine and the stock and reduce until quartered
  • Add the butter
  • Strain the wine sauce  through fine metal sieve
  • Heat up again in the sauce pan and keep warm until served

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