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

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

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

Daging Sapi Sei Asap, Indonesian Hot Smoked Cured Beef

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

Homemade Hot Smoked Beef

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

Daging Sapi Sei, Cured Hot Smoked Lean Beef

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

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

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

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

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

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

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

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

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

Homemade Hot Smoked Beef or Daging Sapi Sei Asap

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

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

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

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

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

Daging Babi Sei or Hot Smoked Wild Boar Meat

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

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

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

Daging Se’i Masakan Daerah Khas Kupang Nusa Tenggara Timur

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

Resep Daging Sei Asap Khas Nusa Tenggara Timur/Kupang

Resep Daging Sei Asap Khas Nusa Tenggara Timur/Kupang :

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

Ingredient:

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

Homemade Curing Smoked Beef Recipe:

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

Cara Membuat Daging Sei Asap Khas Nusa Tenggara Timur :

How to Hot Smoked Meat Bacon from Scratch:

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

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

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

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

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

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

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

Tender Slow Cooked Stewed Lentil with Spanish Saffron and Chorizo

Stewed Lentil with Spanish Saffron and Choriso

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

Tender Quail Confit Over Stewed Lentil

Moist and Tender Quail Confit with Crispy Skin

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

French Style Quail Leg and Breast Confit with Stewed Lentil

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

Easy Quail Confit in Duck Fat

Lock&Lock Heat Resistant Boroseal Oven Glass Container

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

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

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

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

Tiny Crispy and Damn Delicious Quail Leg Confit

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

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

Butchered and Cured Quail Legs, Breast and Wings

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

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

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

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

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

Tender and Moist Quail Leg and Breast Confit

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

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

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

Deep Fried Quail Wings Confit, Crispylicious!!!

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

Crispy Skin Quail Leg and Deboned Breast Confit with Tender Meat

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

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

Recipe Quail Leg and Breast Confit:

Ingredients:

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

Garnish:

• Black mustard micro greens
• Basil micro greens
• Radish shoots

How to Make Quail Confit:

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

Recipe Stewed Lentil with Chorizo and Saffron:

Ingredients:

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

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

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

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Homemade Spanish Chorizo (Dry Cured Smoked Paprika Spicy Sausage with Natural Pig Intestine Casing)

Homemade Spanish Chorizo with Natural Pig Intestine Casing

Homemade Spanish Chorizo or Dried Spanish Spicy Smoked Paprika Pork Sausage Recipe. Spanish chorizo sausage referring to many different types of dried and cured pork sausages originally in Spain. Traditionally, Spanish chorizo is encased in natural pig intestines and then stuffed with mixture of minced fatty pork spiced with  smoked paprika and red cayenne chili pepper powder. Premium quality chorizo sausage got it’s distinct umami and smokey aromas, just like a good old ham. This chorizo sausage is one the amateur homemade charcuteries project featured on my blog, once i made my first Homemade Lap Cheung (Air Dry Cured Chinese Sausage) Recipe from Scratch, i even wanted to explored curing sausage method even more.

Homemade Spicy Spanish Chorizo

Homemade Spanish Chorizo with Smoked Paprika & Cayenne Pepper Chili Powder

Homemade Spanish chorizo isn’t that hard to made if you got the passion, i mean it’s not impossible to made at amateur kitchen but sure it need some patients and precision steps to made it edible. A litttle bit of passion can create a far better delicious chorizo than any professional deli store product ever sold. Chorizo preparation is time consuming because chorizo it’s fermentated, air dry cured and sometimes smoked (or not) before it’s ready to eat, but it’s also can be eaten as a cooked fresh sausage. Properly dried cured Spanish chorizo is  save to eaten raw as thinly sliced appetizer on charuteries platter alongside Homemade Beef Bresaola, Homemade Venison Deer Bresaola Di Cervo, Homemade Duck Prosciutto, Homemade Salmon Gravlax, Homemade Tea Smoked Salmon, Homemade Smoked Duck Breast, Homemade Smoked Beef and another cold cuts, pickles and cheese.

Pretty Huge Spanish Chorizo Sausage

Spanish Chorizo, Worth All the Effort and Patients

I mention before that making homemade Spanish chorizo need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and causing death, no kidding!!!. Before you considering to made your homemade Spanish chorizo sausage or any other air dry cured meat, you should know about the savety about curing  first. You had to measured the proper ratio of the ingredients, especially the amount of the nitrate preservatives which is the only known additive that effective to prevent the Clostridium botulinum growing.

Dividing Saltpetre for My Chorizo Made Me Look a Like a Crack Addict, LOL

The recommendation maximum ammout of Saltpetre (Potassium Nitrate) for dry curing sausage is 500 ppm (part per million) or 500 mg per kg sausage stuffing mixture. The total chorizo stuffing weight (meat plus fat) is about 1.4 kg (1400 grams). The salt ammount for dry cured Spanish chorizo sausage is about 3 % of the weight, you gotta take a close attention on it. I’m using 1000 grams of pork loin meat and 400 grams of pork back fat for this recipe, 3% salt means  42 grams and the amout of salpetre is about 700 mg. I also added the same ammount of palm sugar with the salt (42 grams). Here’s the fun part, my digital weight scale can only measure 1 gram (1000mg), eversince i need only 700 mg of saltpetre, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into three  equal part with my atm card  then using two-third of the the devided saltpetre. It made me thinking of myself “heck what i’m doing, my mom gonna be going crazy and beat the hell of my head because i seems like a crack addict doing their things ” lol

Hoemade Spanish Chorizo with my Grandma’s Hand

Maybe you heard that nitrate are toxic, infact nitrosamines did but the nitrate all blamed for that. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So don’t be affraid to use salpetre once you follow the recomendation ammount consentration in your homemade Spanish chorizo sausage because you don’t want to risk your life.

Sliced Homemade Spanish Chorizo

Sliced Fatty Spanish Chorizo

How to make sausage without sausage maker is another question, yes i did it several times actually; just check out my step by step praparation of Homemade Braised Bratwurst Sausage Recipe and Homemade Kidu-Kidu Grilled Pig Intestine Sausage Recipe. Eversince i didn’t really want to investing pretty much $$$ for it, i guess i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily over-grind the sausage stuffing, beside the heat possibly melt the back fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to diced the pork meat and a regular knive to diced the back fat. I’m using the natural pig intestine for encasing my homemade chorizo, but you can also use any edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured Spanish chorizo sausage using natural pig intestine casing ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free and cleaned it for you. If you wanna take a pride of making authentic Spanish chorizo from scratch for real by cleaning pig intestine for making homemade sausage by yourself, you’re more then welcome in my kitchen

This is How I Describe Spicy Spanish Chorizo

The Raw Spicy Spanish Chorizo Aromas is Already Amazing!!!

Making my own chorizo sausage  in my very humble amateur kitchen is one of my obsession. Eversince i start making charcuterie or dry aging meat, i was curious about homemade air dry curing sausage. Store brought chorizo sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. I didn’t added any msg on my homemade chorizo, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika), cayenne chili pepper powder and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika- chili peppere used. In using smoked paprika powder, dried chili powder and also cayenne pepper flakes for a kicking up a little bit.

DIY Spanish Chorizo with Plastic Funnel

DIY Spanish chorizo sausage without sausage maker made me using plasting funnel to stuffed the chorizo sausage stuffing into the pork intestine. Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine. After i stuffed my homemade chorizo sausage stuffing into the pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese out the stuffing with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh chorizo sausage with it’s autentix U loop or horse shoes shaped.

Fresh Spanish Chorizo Sausage, Tide Up and Pricked Already, Ready for Hung Air Dry Curing!!!

The air bubbles then removed by pricking the fresh Spanish chorizo with sterilized metal pin. Remember that this process also enhanced the sausage drying process too. Pricking the fresh pig intestine sausage also iniciate free oxigen entering the chorizo sausage stuffing and prevent Clostridium botulinum to grow.The fresh pig intestine Spanish chorizo sausage hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight.  In my case, the fresh chorizo sausage weight is 1500 grams and the 30% loss is 450 grams, which means my Spanish chorizo sausage is ready to be eaten when it’s weighted 1o50 grams.  Unfortunately, my homemade Spanish chorizo sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 990 grams in 60 days (12 November-12 December 2014)

Exposing Chorizo wt tith Fan Help Drying it Before Hung Dry in the Refrigerator

My Spanish Chorizo Hung Up inThe Fridge (Air Dry Curing Process Using Refrigerator)

The air dry curing can be done in the room temperature in a subtropical or even better in a cold climates country. If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because the temperature and the humidity is too high. Hence i use my refrigerator for dry curing Spanish chorizo, just made sure you cleaned out your fridge priorly. Simply left it hung undisturbed in the fridge door in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do not open the fridge door too often since the temperature will fluctuated and made the dry cured chorizo sausage taste funny.

My Grandma’s Hand as a Model for Cutting My Spanish Chorizo

Homemade Spanish Chorizo, My Grandma’s Hand made it Look More Fancy!

This is my homemade Spanish chorizo sausage look a like after air dry cured in the fridge after 60 days. The Spanish chorizo looked great dark red colour with chunky bits of fat, meat and chili flakes showing in the surface. Nice umami with distict smokey paprika and hot chili smells comes out of it and the taste just perfect for my licking; fatty, smokey, savoury and sweet, totally better than the store brought!!!. The lean pork loin meat has shrunk a lot, but i guess the fat didn’t shrink much. Because i didn’t use any artificial filler, the weight losen out greatly. To keep the homemade lap cheong in fridge or freezer. If you want to keep them for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it covered or wrapped in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy. The Spanish chorizo still hanging out in my fridge well time by time, but it will be toughened and firmer as well without changing the taste.

Fatty Spanish Chorizo (Unsmoked)

Lean Spanish Chorizo (Smoked)

My homemade Spanish chorizo  consist 40% fat because i like a fatty and chunky chorizo sausage and i really adore the rendered fat once the chorizo sausage cooked.  The meat and fat ratio in commercially chorizo  is about 80% meat to 20% fat. The spice and flavour enhancement is another optional too. Eversince , i’m using . The best fat for dry curing is solid back fat because the soft fat like in the soft tissues is really easily rancid and turn into off smells and flavour. You may see the difference, the marbled Spanish chorizo contain 40% fat and the chorizo underneath contain less fat according to my sister’s request. She also insist to put more smoked paprika instead of chili powder so then the sausage looks more deep red color.

Unsmoked Fatty Spanish Chorizo Vs Smoked Lean Spanish Chorizo

Lean Smoked Spanish Chorizo VS Fatty Unsmoked Spanish Chorizo

The side by side difference of smoked lean Spanish chorizo vs the fatty unsmoked chorizo. The smoked  chorizo shrink much more than the unsmoked fatty chorizo, maybe because the moisture is within the meat instead the fat.  Eversince i add smoked salt and smoked paprika on my Spanish chorizo, so the smokey flavour is just perfect on my  licking on my fatty unsmoked Spanish chorizo. In contrast, the smoked lean chorizo smokey flavour is a little bit overpowering for me, but my sister like it even more, The lean Spanish chorizo is more suitable eaten raw in room temperature instead the fatty ones.

Homemade Spanish Chorizo Sausage

Ready To Cook Spanish Chorizo Sausage!

This is the most fun part, how to eat or cook Spanish Chorizo. Spanish chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid. Dried Spanish chorizo sausage is usually added to enhanced the umami flavour into a dish. Chorizo sausage can be used for soup, stir fried and almost all rice dishes. Chorizo sausage is so versatile, i used it in many recipes; chorizo as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin,Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms RecipeChorizo sausage can be used to replaced any chinese sausage recipe; stir fried until charred and then added to Chinese style nasi goreng/fried rice and Lo Mai Gaior Steamed Sticky Rice with chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(/nuòmǐ jī), trust me that addition of chorizo sausage made simple fried noodle or vermicelli into the next level of deliciousness.

Recipe Homemade Spanish Chorizo Sausage

Recipe Homemade Spanish Chorizo Sausage (Pig Intestine Spicy Smoked Paprika Pork Sausage) :

Ingredients:

• 1 kg pork loin
• 400 grams pork back fat
• 2-3  pig intestine, cleaned (2-3 m sausage casing)
• 1 cup salt for cleaning  the pig intestine
• 42 grams salt (i’m using 21 grams sea salt & 21 grams smoked salt)
  
• 42 grams palm sugar
• 700 milligrams saltpetre (0,7 grams)
• 20 grams smoked paprika powder
• 10 grams fine red chili flakes
• 10 grams cayenne pepper powder
• 10 grams Homemade Garam Marsala Powder
• 10 grams garlic powder
• 4 tablespoons white vinegar
• 2 tablespoons red wine

How to Make Homemade Spanish Chorizo Sausage :

• Measure the weight of each Spanish chorizo ingredients properly
• Clean out and sterilize all of the utensils
• Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
• Meanwhile, dice the pork loin meat and fat with a knife into half centimetres cubes.
• Combine all the Spanish chorizo seasoning in a large mixing bowl.
• Add the meat and fat and mix well and let it marinated overnight in the fridge.
• Stuffed the Spanish chorizo sausage stuffing into the pig intestine using the plastic funnel with some help of chopsticks or finger.
• Tie off one end of Spanish chorizo sausage casing and then plugged out the stuffing to the tie
• Measure the 30 cm links and then fold the chorizo into it’s authentic U loop horse shoes shape.
  
• Prick the links and the chorizo sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
• Hang the Spanish chorizo sausage to dry curing in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight.

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

Wagyu Beef Char Kway Teow with Chinese XO Sauce

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

Kwetiau Goreng Sapi Wagyu ala Jambi

Wagyu Beef Char Kway Teow with Chinese XO Sauce

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

Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

XO Sauce (Halal-Lee Kum Kee Brand)

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

Xo Sauce Char Kway Teow with Wagyu Beef

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

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

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

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

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

1. Stir Fried The Wagyu Beef Slices

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

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

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

3. Making the  XO Sauce Beef Char Kway Teow

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

XO Sauce Char Kway Teow with Thinly Sliced Wagyu Beef

Wagyu Beef Char Kway Teow with Chinese XO Sauce

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

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Kwetiau Goreng Sapi Wagyu dengan Saus XO

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

Recipe Wagyu Beef Char kway Teow with XO Sauce

Recipe Wagyu Beef Char kway Teow with XO Sauce:

Ingredients:

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

XO Sauce Char Kway Teow Seasoning:

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

Garnish: Chopped Chilied and Chopped Cilantro

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

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

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Resep Kidu-Kidu Sosis Batak Karo Saus Gota (Grilled Pig Intestine Casing Sausage with Spicy Blood Sauce)

Kidu-Kidu, Sosis Tradisional Batak Karo dengan Saus Gota

Resep Kidu-Kidu Masakan Khas Batak Karo, Sosis Usus Babi dengan Getah (Saus Darah). Kidu kidu is an Indonesian-Karonese Batak descent traditional grilled pork sausages made of natural pig intestine casing. Kidu kidu usually stuffed with finely minced pork and several kind of spices, gently boiled until throughly cooked and then grilled over charcoal. Cut into bite size pieces and served with getah or gota (spicy blood sauce with andaliman pepper). Kidu-kisu sausage is a festive occation threat, if you lucky enought you can found kidu-kidu sausage in kedai or lapo (Bataknese eateries), one slice of kidu-kidu served with a portion of Babi Panggang Karo (Karonese Styke Grilled Pork). You can ask for a portion of kidu-kidu that usually consist of 6-8 slices if you come earlier for lunch because kidu-kidu usually made only limited portion. Kidu-kidu sausage got  a savoury and smokey flavour with bursting spicy and numbning sensation from the andaliman pepper, DAMN DELICIOUS!!!

Kidu-Kidu Grilled Pig Instestine Pork Sausage with Spicy Blood Sauce

Andaliman Pepper, Essential Batak Cuisine Ingredients with Similiar Numbning Sensation with Szechuan Peppercorn and Sansho Peppercorn

Andaliman pepper (Zanthoxylum acanthopodium native citrusy herbs similiar with Japanese sansho pepper or Chinese szechuan peppercorn that give a refreshing numbning and tangy citrusy flavour. Andaliman pepper or lada batak is an essential ingredients for kicking Bataknese cuisine; Ayam panggang napinadar (Grilled Kampung Chicken with Spicy Blood Sauce), Dengke Naniura  (Raw Spicy Pickled Grass Carp Fish), Arsik Ikan Mas Khas batak (Spicy Fish Stew) and Saksang Ayam (Spicy Chicken with Blood Stew. You can replace the andaliman pepper with zcechuan pepper ot sansho pepper that usually sold in asian-chinese supermarket, it sold as a whole or ground dry herbs.

Homemade Pork Intestine Casing Spicy Sausage with Andaliman Pepper

Making sausage from natural pig intestine as a casing need a little bit patients to process the pig small intestine before using it. I always using pig small intestine for my Homemade Fresh Bratwurst Sausage Recipe and even my Homemade Dry Cured Chinese Sausage or Lap Cheung Recipe. This is How To Clean and Preparing Pig Intestine for making sausage casing, clean the small intestine inside out without trimming any fat membrane in the outside of the intestine. Kidu-kidu sausage usually grilled within the fat membrane still intact within the intestine to keep the sausage moist and tender. The fat also rendered within the direct charcoal grill until the pig intestine wrapper browned and crisped out. No need to cure the natural pig intestine with nitrite for making fresh sausage. You also can use edible artificial casings made of collagen and cellulose for making kidu-kidu sausage, but trust me; a little bit patients to deal with natural pig intestine casing really worth all the efforts.

Kidu-Kidu Homemade Pork Intestine Casing Spicy Sausage

Grilled Fresh Pig Intestine Sausage with Crispy Casing, Smokey and Moist Stuffing

Sosis Karo kidu-kidu or grilled fresh pig intestine sausage stuffing consist of pork meat and fat with 20% or more of pork fat content. The stuffing ingredients minced finely manually with wooden chopping board and knives, that’s why the texture of cooked kidu-kidu sausage stuffing is a little bit coars.  The seasonig for my kidu-kidu sausage consist of  shallot, garlic, ginger, turmeric, corriander seed, nutmeg  and andaliman pepper  that processed until smooth paste. Finely chopped spring onion or scallion and  bunga kincong or patikala (torch ginger flower) also added. Some chopped blanched cassave leaves and chopped cooked pork liver and other offal parts sometimes added within the stuffing, it’s improved the texture and flavour of the authentic kidu-kidu sausage.

Kidu-Kidu Homemade Pork Intestine Casing Spicy Sausage with Blood-Andaliman Pepper Sauce

Kidu-Kidu Indonesian-Karonese Batak Descent Pig Intestine Sausage

Stuffing the pork meat inside the hog intestine is another fun part or making sausage. I’m not willing paid any money for fancy sausage maker made me using plasting funnel to stuffed my kidu-kidu sausage. Clean hand fingers or even chopstick is much more effective and fungtional to plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tied out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine. the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh sausage. Prick the fresh pig intestine casing kidu-kidu sausage with metal pin to remove the air bubbles is very important steps unless your fresh sausage will burst out during the cooking process.. After finished stuffing the kidu0kidu sausage, the pig skin sausage need to be simmered in gently boiling water to cooked it throughly. After that the kidu-kidu sausage grilled over low heat charcoal to render the fat on the pig intestine casing until browned and crispy. The grilling process also infused some smokiness within the kidu-kidu sausage.

Grilled Pig Intestine Sausage Over Charcoal Grill for Infused The Smokey Aromas and Crisped Out The Casing

Gota or Getah Spicy Blood-Chili and Andaliman Pepper Sauce

Now the  gota or getah or spicy blood sauce, it should be rich, tangy, citrusy, spicy and how with bursting flavour of numbning andaliman pepper flavour. The pork blood dripped in a mixture of kaffir lime juice, salt and some water directly once it slaughtered. Mixed the blood gently to prevent it clotted, but if it’s clotted, simply processed it in a blender until the clot blood turn into a thick paste before added it to the sauce. You probably won’t slaughter your own pig, so please visit the chinese-asian market, they usually sold cloted block of pork blood, process it with some water before using it to make blood sauce. The basic  seasoning is red shallots, ginger, galagal, turmeric, toasted corriander seed, bird eye chili pepper and andaliman pepper. All the ingredients of bumbu gota or seasoning is processed info coarsly paste and then sauteed with oil until the spice paste is cooked, fragrance and the oil dripping is separated from the edge of the spice paste. Juice from cracked and squeesed out buah asam tikala (torch ginger flower fruit) also added into the sauce. The heat is turn off and the blood mixture is poured and the bumbu gota  sauce is gently stirred until smooth and then the stove turn on and the sauce is bring to boil and simmerred for about 5 minutes.

Kidu-Kidu Pork Intestine Casing Sausage

Resep Kidu-Kidu Sosis ala Batak Karo

Resep Sosis Kidu-Kidu ala batak Karo (Recipe Grilled Pig Intestine Pork Sausage)

Ingredients: (i’m using half of the recipe)

• 800 gr daging (babi pork butt meat)
  
• 200 gr lemak punggung babi (pork back fat)
• 2-3 m  usus babi, bersihkan bagian dalam dan luar (2-3 m sausage casing pig small intestine, cleaning inside out)
  
• 1 cup garam untuk membersihkan usus babi (salt for cleaning the pig intestine)
• 5 gr lada hitam bubuk (freshly ground blackpeppercorn)
• 10 gr gula merah (brown/palm sugar)
• 5 gr bumbu kari (Homemade Garam Masala Powder)
• 1 cup daun bawang cincang (finely chopped spring onion )
• 100 gr bawang merah cincang (finely chopped red shallots)
• 30 gr bawang putih cincang (finely chopped cloves garlic)
• 5 gr  lengkuas cincang (finely chopped galangal)
• 10 gr ketumbar sangrai bubuk (toasted corriander seed powder)
• 5 gr jahe cincang (finely chopped ginger)
  
• 3 sereh, ambil bagian putih, cincang (finely chopped lemongrass, take the soft white inner part only)
• 1 tbsp Andaliman pepper powder (you can replace with szechuan peppercorn or sansho peppercorn)
• salt and pepper to taste
• 1 cup hati babi matang cincang (chopped cooked pork liver) #OPTIONAL
• 1 cup daun singkong rebus cincang (chopped blanced cassava leaves) #OPTIONAL

Cara Membuat Kidu-Kidu Sosis ala Karo (How to Make Homemade Kidu-Kidu Sausage) :

• Bersihkan semua peralatan (Clean out and sterilize all of the utensils)
• Bersihkan bagian dalam dan luar usus babi dengan menggunakan garam, diamkan di lemari es selama 24 jam dan bersihkan dibawah air mengalir (Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside)
• Cincang daging dan lemak babi sampai halus (Meanwhile, dice the pork meat and fat with a knife into a very fine diced)
  
• Campurkan semua bumbu dan cincangan daging pada wadah (Combine all the spice ingredients and chopped meat in a large mixing bowl).
• Ikat salah satu ujung usus babi dan masukkan isian kedalamnya (Tie off one end of pig intestine sausage casing and then plugged out the stuffing )
• Isikan ke dalam usus babi dengan bantuan corong plastik dan sumpit (Stuffed the sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger).
• Ikan sosis kidu-kidu sepanjang 30 cm (Tie the pig intestine casing sausage into 30 cm links).
• Tusuk sosis dengan jarum metal untuk mengeluakan gelembung udara agar sosis tidak pecah saat dimasak (Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage to prevent is bursting out while cooking).

• Rebus sosis kidu-kidu dengan api kecil selama 45 menit (gently boil the pig intestine sausage for about 45 minutes)

• Tiriskan sosis babi kidu-kidu (Drain the liquid from the boiled pig intestine casing sausage)

• Panggang sosis diatas arang bara api sampai kulit kidu-kidu kecoklatan dan garing (grill the pig intestine casing sausage over charcoal grill until the pig intestine browned and crispy)
• sajikan kidu-kidu dengan saus gota (served the pig intestine pork sausage with the spicy blood sauce)

Cara membuat Saus Gotah or Getah Darah Kidu-Kidu DISINI! (Here the Link for Making the Spicy Blood Sauce)

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Recipe Steamed Prawn with Spicy XO Sauce (Chili, Garlic, Ginger and Chives)

Recipe Steamed Prawn with Spicy XO Sauce

Steamed Prawn with XO Sauce Recipe. Steaming tiger prawn with XO sauce recipe is quick, simple, and easy within elegant and mind blowing delicious result. I love steaming any kind of seafoods, lots of practices made me pretty good at it. I’ve posted several Delicious Steamed Fish Recipe,  two Steamed Scallops Recipe, two Steamed Crab Recipes, Steamed Lobster Recipe and also Steamed  Clams Recipe,  but ain’t any steamed prawn or shrimp recipe here, then boom; here it’s now!!!

Steamed Prawn with Spicy XO Sauce

XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb, that’s the correct definition for my taste buds. Chinese XO sauce made of  several premium dried seafoods, including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Iham, and abalone added too to XO Sauce. The roughly chopped rehydrated dried seafood then cooked  slowly with chili peppers, onions, and garlic then added cognag or other old liquor, this is what XO (extra old) Sauce name comes from. I’m using Lee Kum Kee Brand XO Sauce for this recipe, it’s savoury enought even without any Iham at all (it’s also Halal). Lee Kum Kee penetrated Indonesia with their halal version sauces and condiments because the Indonesian majority population is moslem.

Steamed Prawn with Spicy XO Sauce

Steamed Prawn with Spicy XO Sauce

My fellow friend Conor Bofin on his Steamed Cod Fish with Saffron and lemon Recipe had a very fancy looking photographs because the pricey saffron threads is clearly visible laid over the sliced lemon instead of over the cod fillet for favouring photography session over flavouring function. Got me into a lil bit of dilemma, but then i decided that ain’t gonna did that on this recipe, that’s why you saw the chinese sausage as the main visible topping over my steamed prawn instead of some stringy dried scallops as the main ingredients of  XO sauce. Yup, i put the damn expensive Lee Kum Kee XO  Sauce (16 USD for 80 grams) directly over the prawn meat and  stuffed some of it in the prawn head, the end result made me not feeling regret at all.

Steamed Prawn with Spicy XO Sauce

Steamed Prawn with Spicy XO Sauce

Very fresh tiger prawn or shrimp cleaned, the tail butterflied from the back side and then steamed with spicy chinese XO sauce.The savoury XO sauce acompanied with lots of chopped fresh chilies, garlic, ginger and white part of chinese chives then finelly topped with my Homemade Chinese Sausage or La Chang. Make sure you finely chopped all the spicy topping for steaming prawn to ensure all the spiciness goodness released once the prawn cook in the high heat steam. No need more oil added into the steamed prawn, beside the umami oil from the XO sauce, the chinese sausage fat rendered during the cooking too.

Steamed Prawn with Spicy XO Sauce

Steamed prawn recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! prawn or shrimp because the flesh gonna be tough and rubberry.. You should stop steaming the prawn until nearly done, the remaining heat will throughly cooked the prawn meat in the platter. When you throughly cooked  the prawn in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  prawn or large shrimp that already butterflled need about 3 to 5 minutes to be cooked in the steamer.

Fresh Tiger Prawn in Spicy Xo Sauce with Chili, Garlic, Ginger, Chinese Sausage and Chives

Fresh Prawn with Spicy XO Sauce with Bamboo Skewer on it

The freshness of the prawn or shrimp is the key for making a delicious steamed prawn.  First, you should choose the freshly catch prawn, or even better if you had live prawn that swimming in the tank, just the same whan you want to make  Raw Shrimp or Prawn Sashimi Recipe. The meaty part of the tail butterflies and then the vein removed. I put some bamboo skewer from the body to the tail stighly through out the prawn to prevent the tail curled up once it cooked.

Sweet and Succulent Steamed Tiger Prawn

Steamed Prawn with Spicy XO Sauce, Damn Delicious!!!

The steamed tiger prawn in spicy XO sauce is damn delicious. The tiger prawn is really sweet and succulent with all the savoury and umami flavour of the XO sauce and spicy bursting aromas and flavour of spices blended into an very seductive food porn scene. I love steamed chinese sausage too, it’s soften and the translucent fat give and extra kick into the whole dish.

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Ingredients

• 500 gr, 8-10  medium size tiger prawn (you can replace with any kind of lobster or shrimp)
  
• 1 tbsp lemon juice or lime juice
• 1/2 cup 40 grams XO Sauce (I’m using Lee kum Kee Brand XO Sauce)
• 6 cloves garlic, finely chopped
• 4 or more chili pepper, finely chopped
• 1 thumb size ginger,finely chopped
• 10 chinese chives separate the green and white parts, finely chopped
• 1/2 Homemade Lap Cheong or Chinese Sausage, finely chopped
• salt and pepper to taste
• bamboo skewer

Garnish: chopped chilies and green part of chives

How to Make Steamed Prawn with Spicy XO Sauce:

• Preheat the steamer over high heat
• Butterfly the the prawn tail from the back without cutting the dorsal shells, devein and clean it under running water
• Springkle the salt and drizzle the lemon juice over the prawn, let it sit for 5 minutes and then discard the dripping liquid
• Spread the XO sauce  over the prawn meat and stuffed some in the head
• Put another topping over the prawn and XO sauce
• Insert the bamboo skewer through out the prawn from the head straight to the tail 
• lay the XO sauce prawn over heatproof  and then steam the prawn for about 3 to 5 minute
• DO NOT OVERCOOKED the XO sauce steamed prawn , so check the prawn doness every minute
• Served the XO sauce steamed prawn immediately with the garnish

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