Resep Kepiting Asap Bakar Pedas (Recipe Barbequed Spicy Crab Wrapped in Banana Leaves)

Kepiting Asap, Banana Leaves Wrapped Spicy Crab with Special Chili Sambal

Resep Kepiting Asap Bumbu Pedas,Barbequed Spicy Crab Wrapped in Banana Leaves Recipe. Kepiting asap is literrary translated as smoked crab in English. Kepiting asap also called kepiting bakar, a very popular crab dish in Indonesia.  Gigantic mud crab stir fried with spicy and hot shrimp paste chili sambal, wrapped in banana leaves into a parcel and then grilled over high heat charcoal until the banana leaves charred and blistered to provoked smoke and let the smokey aromas infused into the crab flesh. The blakish brown curry-like seasoning or bumbu bakar kepiting asap for the smoked crab is very rich and savoury from fermented shrimp paste, ground dried shrimp and cuttlefish, i can even compare it with Chinese XO Sauce.  Every restaurant chef had it’s own secret recipes, but for sure i will to share my version of kepiting asap secret recipes.

Kepiting Asap a.k.a Smoked Crab

 

Kepiting Asap Bumbu Pedas Bungkus Daun Pisang

Resep bumbu kepiting asap or smokey barbequed crab contain chilies, shallot, garlic, ginger, turmeric, candlenuts, curry powder or Homemade Indian  Garam Marsala Powder, galangal, lemongrass, toasted corriander seed, fermented shrimp paste, dried cuttlefish and shrimp alongside fragrance leavy ingredients like daun jeruk purut (kaffir limes leaves), daun salam (Indonesian bay leaves) and daun kunyit (turmeric leaves). The spice paste for spicy barbequed mud crab in banana leaves is actually a chili sambal, similiar to sambal belachan, but it’s also contain either santan (heavy coconut milk) or ground toasted grated old coconut called kelapa sangrai tumbuk. So basically i think the spice paste for kepiting bakar asap is a fusion of Shrimp Paste Chili Sambal with Beef Rendang seasoning with a little touch of kecap manis or Indonesian sweet soy sauce to balance the spiciness and the hotness flavour. I’m using both of santan and  kelapa sangrai for this recipe, simply because i don’t wanna spent my calories limitation on crappy food.

Barbequed Banana Leaves Wrapped Crab with Spicy Fermented Shrimp Chili, Shallot and Garlic Sambal

Papuan Giant Mud Crab (1.2 Kg) with Smokey, Leavy Fragrance, Spicy and Hot Chili Curry-like Sambal

Kepiting asap or spicy barbequed crab in banana leaves gain the popularity in the last decade, as far as i know it’s served eversince many live seafood restaurant mushrooms all over the Indonesian Cities, that’s why i think why my fellow colleagues considering to take cardiovascular recidency programs, lol. Way before kepiting asap become a staple menu on every seafood restaurant, my grandma actually used to prepared  not only crab but also chicken, freshwater giant prawn, and squid. My grandma also used to wrapped Ikan Mas Arsik or Spicy Andaliman Pepper Stewed Grasscarp Fish with banana leaves and then grilled it over coconut husk charcoal, guess what; she is a very healthy and active 82 years old lady.

Damn Delicious Smoked Spicy Crab Wrapped in Banana Leaves

Barbecued Crab Wrapped in Banana Leaves a.k.a Kepiting bakar Asap Bungkus Daun Pisang

Banana leaves wrapped spicy crab ia a very representative  of Indonesian cuisine. Banana leaf is a very versatile ingredients in Indonesian traditional kitchen. Banana leaves used to be a platter for serving food, wrapped food before cooking process either for steaming or  grilling. The epidermis cuticle in the upper side of the banana leaf, preserved the food moisture while cooking and it had special features works like a non sticking teflon that prevent food burned out and sticking while grilling. Banana leaves usually wrapped raw ingredients that usually seasoned first before cooked. There’s so many banana leaf recipe in Indonesian and South East Asian cuisine, this is few of the recipes that featured in my blog :

• Pepes Ikan tempoyak, steamed fish with spicy fermented durian paste using banana leaves as a wrapper
• Nasi Bakar (Grilled Rice), seasoned rice and also loaded with many savoury proteins like chicken, beef or salted fish
• Grilled Sanma Fish in Banana Leaf with Spicy Miso and Chilli Sauce Recipe
• Sambal Stingray (Grilled Stingray-Skate with Chili Barbeque Sauce) from Malaysia

Beside banana leaves, i always obsesed using many kind of leaves for wrapping my dishes, including;

• Ayam pengemis or Beggar Chicken Recipe using taro leaves
• Lo Mai gai or Sticky-Glutinous Rice Parcel using lotus leaves
• Lotus Leaves Steamed Crab with Fermented Black Bean Sauce
• Bo la Lot or Grilled Chicken Wrapped in Betel Leaves

Kepiting Asap Bursting with Fragance Aromas

Kepiting Bakar Asap Bumbu Pedas

Kepiting Asap or barbequed spicy chili sambal crab in banana leaves requires quite an effort to prepares at home. The bursting of fragrance leavy, smokey and spicy aromas of steam coming out when i open the banana leaves  parcel and that’s the moment of truth of you should cross your fingers above your head, but before that moment you should leard how to made the kepiting bakar asap bumbu pedas. The raw mud crab is usually steamed or deep fried first then stir fried with the bumbu kepiting asap or specia cooked spicy sambal sauce. The crab is actually ready to eat, but the kepiting asap needed the authentic pungent aromatic leavy and smokey aromas so then the crab is wrapped into parcel with  banana leaves then grilled over charcoal until the outside layer of banana leaves blistered and charred. After few seconds or a minutes over charcoal, the smokey flavour is throughly infused on the spicy seasoned crab, no need no proloonged grilling times because the crab is already done unless the crab will be overcooked.

Barbequed Banana Leaves Wrapped Spicy Crab with Fermented Shrimp Chili, Shallot and Garlic Paste Sambal

Barbequed Banana Leaves Wrapped Crab with Spicy Fermented Shrimp Chili, Shallot and Garlic Sambal

I’m using 1.2 kg kepiting Papua jantan or live local male mud crab from Papua Island. The clawn is pretty huge and the meat is very firm, sweet and succulent. Totally worth every cent, it cost me less than 10 USD, pretty great deal compare to the restaurantthat usually tagged it about 35-40 USD per kilo. The square platter that i use in the photograph was about 12 inches  or 30 cm long, just look how huge the clawn compare to the plate. This spicy crabs recipe is really not an option for your diets due to tons of calories instead you willing to paid it off  with move your butt out in a treadmill.

Gigantic Mud Crab Clawn from Papua compare to 30 cm (12 Inches) square plates

Once again i said this kepiting asap is DAMN DELICIOUS, i even think it’s even worthed as my last meal. The succulent sweetness of of the crab with a kick of creamy hot chili and spices then burst with leafy refreshing fragrance of banana leaves, kaffir lime leaves and turmeric leaves that infused with smoky aromas. Please visit asian groceries store in nearby, banana leaves usually sold fresh of frozen, the fresh is preferred,but the frozen banana leaves also work well with this recipe. If you can’t find any banana leaves, you can replace it with turmeric, ginger, lotus or taro leaves.

Kepiting Asap, Giant Mud Crab Stir Fried with Spicy Chili Sambal, Wrapped on Banana Leaves Parcel and Grilled over Charcoal until The Leaves  Charred and Blistered

Resep Kepiting Asap Bumbu Pedas Bungkus Daun Pisang

Resep Kepiting Asap Bumbu Pedas Bungkus Daun Pisang:

Banana Wrapped Crab with Spicy Chili and Fermented Shrimp Paste Sambal Barbeque

Ingredients:

• 1 kepiting jantan ukuran besar, (huge mud crab, about 1-1.5 kg)
• 1 air jeruk purut/nipis (kaffir lime juice to marinate the crab)
• daun pisang (banana leaves), for wrapping the crab
• heavy duty alumunium foil#optional
• 1/2 sendok makan daun kunyit (tablespoon of shredded turmeric leaves)
• 1 sendok makan daun jeruk purut (tablespoon of kaffir lime leaves, julienned)
• 1 daun salam (Indonesian bay Leaves)
• 2 cup Bumbu Kepiting Asap (Spicy Chili-Shrimp Paste Sambal Barbequed Crab Sauce)

Garnish:

• Curled Sliced Chilies
• Curled Sliced Scallion

Cara Membuat Kepiting Bakar/Asap Bumbu Pedas

(How To Make Barbequed Spicy Crab Wrapped  in Banana Leaf)

• Brush the mud crab with a teeth brush to remove the remaining mud and debris,discard the gills and clean it under running water
• Marinade the crab with kaffir lime juice and salt
  
• Deep fried or steam the crab for about 2 minutes until partially cooked
• Heat up the oil in a wok pan, then stir fried the spice paste chili sambal for about 1 minutes
• Add the turmeric leaves, salam leaves and the kaffir lime leaves, stir another 30 seconds
• Add the crab and stir fried another 2 minutes
• Put the seasoned crab over few layered banana leaves and then wrap it into a parcel like an envelope

Wrapped The Crab just Like You making Envelop Parcel

• Secure the banana leaves crab parcel with toothpick, butcher’s twines or the fibers from the banana leaves
• You can use heavy duty alumunium foil for further wrapped the banana leaf crab parcel before grilling it
• Grilled it over high heat charcoal or stove flame to provoke smoke until the ouside layer or the banana leaves is slighly burned, blistered and charred for about 2 to 3 minutes

Barbequed the Banana Leaves Crab Parcel over Charcoal (or Stove) until the Leaves Charred and Blistered

• Open the banana leaves wrapped crab in front of the dinner guess with scissors
• Garnish and serve immediately.

Resep Bumbu Kepiting Asap Pedas:

Chili Sambal Barbeque Sauce Recipe for Smoked Crab Wrapped in Banana Leaves Recipe:

• 50 gr cabe merah keriting (cayenne chili pepper)
• 50 gr cabe rawit merah (bird eye chili pepper)
• 100 gr bawang merah (shallots)
• 50 gr bawang putih (garlic)
• 15 gr jahe (ginger)
• 15 gr lengkuas (galangal)
• 15 gr kunyit (turmeric)
• 5 gr ketumbar sangrai (toasted corriander seed)
• 10 gr kemiri (candlenuts)
• 5 gr bubuk kari India (Homemade Indian  Garam Marsala Powder)
• 100 ml santan (coconut cream)
• 30 gr bubuk kelapa sangrai  (ground toasted grated coconut)
• 3 sereh, hanyak bagian putih (lemongrass, use the tender white part only)
• 5 gr asam jawa (tamarind paste)
• 15 g terasi or belacan (fermented shrimp paste)
• 30 gr ebi/udang kering (dried shrimp)
• 30 gr cumi kering/juhi (dried cuttlefish or squid)
• 30 gr gula merah, sisir (palm sugar, roughly chopped)
• 20 ml minyak sayur (vegetable oil)
• 10 ml kecap manis (Indonesian sweet soy sauce)
• salt and pepper to taste

How To Make Chili Sambal Barbeque Sauce for Smoked Crab in Wrapped Banana LeavesRecipe

• Put all the ingredients except the kecap manis and olive oil in a food processor and  grind it into a fine paste
• Stir-fry sambal paste with vegetable oil over medium heat untill fragrant, the oil is separated from the chili paste and the colour is darkens, about 15 minutes .
• Add the kecap manis and season it with salt and pepper, adjust the seasoning if necessary.
• Turn off the heat and your homemade chili sambal barbeque sauce is ready to use.

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

Buddha Jump 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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Beer Batter Calamari (Deep Fried Squid Ring/ Cumi Goreng Crispy) with Mint-Chilli Mayonaise

Beer batter ot beer batterred is common dish preparation to fish, squid and any seafoods. From a street vendor’s fish and chips to  a fancy batterred sliced abalone.  Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the CO2 bubbles in the beer will add body and lightness to the batter. Depending on the type and quality of the beer, beer may also add colour or some flavour to the batter. The practice of beer battering is popular in western cuisine. Intead using only beer, i used to  add some rice wine to the batter to to give a little sweet hint. Besides, you can use a soda water too to replace the alcoholic beverages, but the texture of the batter would be firmer and not as light as using the beer.

Cumi goreng tepung crispy ala resto

Just make sure you use a very cold or nearly frozen beer to get a potent gasses. Mix all dry ingredient and heat up the oil for deep frying before pouring the beer. I love to add a pinch of curry powder to the dish for flavour and aromas. To serve the calamari, i made a mint and chilli mayonaise to make a spicy, creamy and yet a refreshing burst.

Ingredients:

Deep Fried Calamari/ Squid Ring Recipe :

• 500 gr fresh squid bodies
• 2 tsp garlic powder
• 1/2 teaspoon lime juice
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1/2  cup all-purpose flour for dipping the squid before batterred

Beer Batter Recipe:

• 1/2 can VERY COLD beer
• 1 egg white
• 3/4 cup all-purpose flour
• 1/4 cup rice flour
•  2 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon curry  powder
• 1/4 teaspoon freshly ground black pepper to taste
• Vegetable oil for deep frying

Mint and Chilli Mayonaise

Mint-Chilli Mayonnaise Recipe:

• 1 cup mayonnaise
• 1 clove garlic, peeled, finely chopped
• 1/2 onion, diced
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon chopped deseeded chillies
• Salt and black pepper to taste

Mix all ingredients and refrigerate ntil serve !

Instruction :

• Peel off the squid skin then throughly rinse and clean squid; pat dry
• Cut into 1/4-inch rings, season with salt, garlic powder and lime juice, marinade 30 minutes in the fridge
• Put all dry batter ingredients in a glass bowl, stir occationally, meanwhile, heat up the oil for deep frying
• If the oil ir ready for deep frying, slowly add beer and egg white, stirring gently until batter is smooth.
• In shallow bowl, place remaining 1/2 cup flour. Dip squid rings in flour, shaking off excess
• Coat the squid ring completely with beer batter.
• Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
• Serve with mint-chilli mayo

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Squid Ink Sauce Spaghetti or Pasta Nera/Negro (Pasta Tinta Cumi) ala Dentist Chef

Squid Ink Sauce Spaghetti or Pasta Nera/Negro

Squid ink pasta sauce is popular Italian cuisine. The squid ink pasta is called Pasta Nera or Pasta al nero di seppia in Italian,  Negro Pasta or Negre Pasta in Spanish. It’s have a very fresh sea aromas with a nice savoury hint. Just make sure u use a very fresh squid for this recipe. You can harvest squid ink by gently pulling the squid head then collect the ink sack from the squid. Squezze the black ink from the sack and it’s ready to use. Squid ink has been popular to coloring food, include famous  black homemade squid ink infused pasta or arroz negro, squid ink risotto.

Squid Ink Sauce Spaghetti or Pasta Nera/Negro

The basic recipe for squid ink sauce is onion, garlic, tomato and squid ink.  You dan use sun dried tomato to for more deep flavour.For the quid ink, you can use freshly squezzed squid ink or the jarred quid ink for this recipe. My fried told me that squid ink is needed to sauteed or evaporated first while cooking to release the “sea” aromas. That’s why i pour the squid ink before adding the sun dried tomatoes. Season with a  good italian herbs and some chilli flakes to make some kick to the dish. I served the pasta with BLACKENED SALMON FILLET

Blackened Salmon Fillet with Squid Ink Sauce Pasta

Squid Ink Sauce Spaghetti or Pasta Negro Recipe:

Ingredient:

• 125 grspaghtti pasta, cook with package instruction
• 2 tbsp olive oil or truffle oil for drizzling
• spinach salad for garnishing
• diced yellow, red plum tomato and bird eye chillies for garnishing

Sun Dried Tomato and Roasted Pepper Sauce Recipe:

• 1 tbsp squid ink (from 4-5 medium size squid)
• 50 gr HOMEMADE SUN DRIED TOMATOES, soaked  with boiling water for 10 minutes, drained and finely chopped, reserve the liqid
• *2 fresh tomato if you don’t have sun dried tomato*
• 3 cloves garlic, finely chopped
• 1/2 onion, finely chopped
• 2 tbsp  grated parmesan cheese
• a pinch of oregano
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil

Instruction:

How to Make Squid Ink Sauce:

• Heat up the olive oil in a sauce pan, saute the onion and garlic until fragrance and slightly browned
• Add the squid ink and let it evaporate a lil bit
• Add the sun dried tomato and saute another minute
• Pour the liquid from soaking sun dried tomato, season with salt, pepper, cheese and oregano, bring to boil
• Simmer and reduce the sauce until thicken
• Mix and toss the pasta to the sauce
• Serve with BLACKENED SALMON FILLET

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Arroz (Arròs) Negre: Squid Ink Paella/ Italian Seafood Rice

Resep Nasi Italia dengan Tinta Cumi

Arròs Negro or Arroz Negre Recipe. Arròs negre (Valencian pronunciation: [aˈrɔz ˈneɣɾe], Spanish: arroz negro) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some mistakenly call it paella negra (black paella in Spanish), however it is traditionally not called a paella even though it is prepared in the same manner. Arròs negre should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color.

The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp, as the photo to the right suggests. The dish’s dark color comes from squid ink which also enhances its seafood flavor.In addition to Valencia and Catalonia, this dish is popular in Cuba and Puerto Rico where on both islands it is known as arroz con calamares (rice with squid in Spanish). I like to add some smoked paprika powder instead of regular paprika powder as my personal touch to the arroz negre. The deep smokey flavour suits with the smells of squid ink and bring some brown color to the dish.

Arròz Negro Recipe (Black Squid Ink Italian Paella):

Ingredient:

• 150 gr short grain rice, soaked 30 minutes before cooking time, drained
• 200 gr squid/cuttlefish (2 medium cuttlefish), peeled, sliced
• 2-3  squid ink sack
• 1/2 cup of dry white wine
• 2 cloves garlic, finely chopped
• 1 small tomato, chopped
• 1 tbsp smoked paprika powder
• 3 tbsp parmagianno-reggiano cheese, plus more for garnish
• 1 small onion, finely chopped
• 1 small spring onion, chopped
• 1 small size carrot, chopped
• 2 chillies/cayenne pepper, finely chopped
• 1.5 liter of fish broth
• 2 tbs of finely chopped parsley
• Salt and Black pepper to taste

Preparation:

• Heat uphe oil in a frying pan, saute the garlic,onion and spring onion until slighly browned.

• Add the carrot and cayenne pepper, saute another minutes.

• Add the rice and saute another 2 minutes and then pour the white wine, let it absorbed.

• Add the squid ink, stir throughly

• Add the squid, saute about 1 minutes then add the broth, smoked paprika powder, salt and pepper then bring it to boil

• Add the chopped tomato.

• Drained the squid and set aside.

• Add the parmaggiano-reggiano cheese

• Continue simmer the rice without the lid until the rice is nearly done
• Put the squid back to the pan and cover with lid, simmer another 2 minutes.
• Let it stand for 5 minutes, serve hot with springkled parsley and parmaggiano-reggianno cheese

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Resep Dimsum Kuo Tie/Jiaozi/Gyoza Isi Udang, Ayam, Rebung dan Jamur (Chinese Pot Sticker Dumpling)

Resep Dimsum Kuo Tie isi udang, ayam, rebung, jamur dll

Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.

Jiǎozi (simplified Chinese: 饺子; traditional Chinese: 餃子; Japanese: 餃子(gyōza); Vietnamese: bánh chẻo; Nepali: म:म: or ममचा) or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.

Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are rounder, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients. Pan fried dumplings: (guotie) literally “pan stick”, known as “potstickers” in N. America, (鍋貼; pinyin: guōtiē), also referred to as “dry-fried dumplings” (煎餃; pinyin: jiānjiǎo).

Jiaozi were so named because they were horn shaped. The Chinese for “horn” is jiǎo (角), and jiaozi was originally written with the Chinese character for “horn”, but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right’. Jiaozi are eaten all year round, and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. In China, jiaozi are sometimes served as a last course during restaurant meals. As a dish prepared at home, each family has its own preferred method of making them, using favourite fillings, with types and methods of preparation varying widely from region to region.

Ingredient:

Dough :

• 2 cup all purpose fluor
• 3/4- 1 cup warm water, adjustable to make workable dough
• 1 tbsp vegetable oil

Filling:

• 250 gr shrimp, finely chopped* i actually use squid because my nephew allergic to shrimp
• 100 gr ground chicken
• 200 gr rebung/young  bamboo shoots
• 100 dried scallop, soaked overnight, chopped
• 3 medium dried shitake mushroom/hioko, soaked overnight, chopped
• 1 packed silken tofu, chopped*optional,
•  salt to taste
• 1 med size egg
• 1/4 cup finely chopped green onions, with tops
• 1 tbsp angciu/ rice wine
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• Dash of szechuan  peppercorn

Condiment:

• Spicy weet sour dipping Sauce: Mix tomato sauce, honey, chilli sauce and fish sauce, rice vinegar/ lime juice evenly, set aside
• Toasted peanut: coarsly grounded

Instruction:

Wrapper dough:

• mixed all ingredient until smooth and workable dough form
• let it rest about 30 minutes to make it more workable
• rolling it with pasta maker from no.1 to no.5/6,
• cut with round 1,5 inch diameter cookies cutter
• spread some fluor to the wrapper surface to make the wrapper not stick each other
• aet aside

How to making the pot sticker dunpling/ kuotie:

• place a wrapper on a work surface, place a scant teaspoon of filling in the center.
• dampen the edges of the wrapper with wet finger.
• fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air
• seal the edges thighly. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling.

Cooking the Potsticker :

• heat the oil in a large nonstick skillet with a lid over medium heat.
• place pot stickers into the hot oil, flat sides down without crowding it,
• let fry until the bottoms are golden brown, 1 to 2 minutes.
• turn the dumplings over, and pour the water over them. Cover the pan with a lid
• let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes.
• remove the skillet cover, let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling another 2 to 3 minutes.

Serving:

• Serve the potsticker dumpling with chopped toasted peanut, drizzle the spicy sweet and sour sauce  all over
• add some chopped corriander leaves