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

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

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.

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

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

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.

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…

Dried Processed Shark Fin (Sirip Hiu/Hisit)

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

Dried Scallops (Conpoy)

Ready to Use Sea Cucumber (Teripang/Haisom)

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

Dried Oyster with Smokey Flavour

Fat Coi, Fat Chay Black Moss or Hair Vegetables

Pig or Pork Tail

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!!!

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

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 Beras Merah(Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom)

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.

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.

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

 

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

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

Ingredients:

• 2 cups cooked red rice, read the package instruction to cook it (200 gr nasi beras merah   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

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

Nasi Bakar Parcell, Ready for Grilling

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

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

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.

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.

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.

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.

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 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 :

• 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.

• 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.

• 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

• 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

• You can pan frying, broil or even baked it until done
• Discard the skewer and served the Vietnamese Grilled Chicken Wrapped in Betel Leaves with Tuong Ot Xa or Vietnamese chilli and lemongrass sauce

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

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 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.

Wongcoco Escargot, Canned Snail or Escargot in Chilli Sauce

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 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 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.

Paella alla Valenciana

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 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 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 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 (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.

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

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 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

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
  

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 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 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.

Brown Rice Risotto Recipe with Porcini Mushrooms and Smoked Chicken Breast

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 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.

Soaked Brown Rice 30 Minutes Prior to Cooking Risotto

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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