Resep Mie Celor Lobster Bakmi Mewah Khas Palembang (Three Ways)

mie-celor-palembang-resep-cara-membuat-kuah-mie-celor-udang

Mie Celor Lobster Bakmi Mewah

Mie Celor is Palembangnese curried prawn stock based noodle soup that served with hard boiled egg, scallion & sambal. Mie means noodle while celor means poached; so the egg noodle poached in hot water before dumped in a bowl and poured with the soup.

noodle-soup-crab-lobster-shrimp-clams-sea-snail

Mie Celor Lobster Bakmi Mewah, lengap dengan Kepiting, Kerang Bambu, Keong Macan, Telur Setengah Matang dan Bakmi Mewah DAGING AYAM ASLI

The broth for serving the mie celor is tick, gooey and made out of a curried prawn based stock with coconut milk and thicken with rice flout, some community also add some prawn or crab meat into the broth.

mie-celor-udang-palembang

Mie Celor Palembang ala Bakmi Mewah with Lobster, Crab, Bamboo Clams, Sea Snail, Soft Boiled Egg & BAKMI MEWAH REAL CHICKEN MEAT

Mie Celor adalah hidangan mi yang disajikan dalam campuran kuah santan dan kaldu ebi (udang kering), dicampurkan taoge dan disajikan bersama irisan telur rebus, ditaburi irisan seledri, daun bawang dan bawang goreng.

lobster-soup-crab-noodle-hotpot-clams-sea-snail

Mie Celor Lobster Bakmi Mewah

Hidangan Mie Celor berasal dari kota Palembang, Sumatera Selatan, Indonesia.Mie celor adalah salah satu menu sarapan populer di Palembang. Belum ke Palembang kalau belum mencicipi kuliner mie celor legendaris.

bakmi-mewah

Bakmi Mewah

Bakmi Mewah, first ever premium instant noodle with REAL CHICKEN MEAT & REAL MUSHROOM topping inside. Bakmi Mewah adalah bakmi instant pertama dengan DAGING AYAM ASLI dan JAMUR ASLI sebagai toppingnya, benar-benar MEWAH !!!

bakmi-mewah-resep-mie-celor-lobster

Bakmi Mewah

When we open Bakmi Mewah box, there’s a flat style bakmi noodle, chili sauce, sesame & chicken oil, soy sauce and also dried scallion, and the most important THE REAL CHICKEN MEAT; taste really good indeed, REAL CHICKEN FILLET inside. Kemasan Bakmi mewah eksklusif, isinya juga komplit dan benar-benar Mewah untuk bakmi dengan harga terjangkau; ada mie, saus cabe, mintak ayam & nabari, saus cabe, kecap asin dan tentu saja Daging AYAM ASLI tanpa kulit yang sudah matang dan siap disajikan.

lobster-noodle-soup-recipe-resep-mi-celor-palembang

Bakmi Mewah Mie Celor Lobster Palembang

So Basicly, Bakmi Mewah is already taste Damn Delicious, then this is how i made Bakmi Mewah even beyond Tabo Nian; Mie Celor, traditionally from South Sumatra and this is really outstanding Indonesian dich with pretty much gonna be love by everyone. Mie Celor Bakmi Mewah recipe for Indonesian Food Blogger  Kreasi Bakmi Mewah Challange submission. So i made Mie Celor with Lobster & Seafoods in three ways, the authentic basic Mie Celor, the Cheesy Ifumie Mie Celor & The Cheesy Pizza Mie Celor

Kereasi Mie Celor Lobster Bakmi Mewah dengan 3 bentuk;  Mie Celor Lobster Bakmi Mewah Otentik, Ifumi Keju Mie Celor Bakmi Mewah dan Pizza Keju Mie Celor Bakmi Mewah

mie-celor-udang-resep-cara-membuat-mie-celor

Basic Mie Celor Lobster Bakmi Mewah

mie-celor-resep-palembang

Ifumie Mie Celor Lobster Bakmi Mewah

resep-pizza-mie-mozarela-cheese-noodle-pizza

Mie Celor Bakmi Mewah Cheesy Pizza

Mie Celor Recipe

Resep dan Cara Membuat Mie Celor Palembang

Ingredients

  • 4 packs of Bakmi Mewah
  • 2 medium size lobster (about 300 gr/each)
  • 2 medium size crab (about 300 gr/each)
  • 200 gr bamboo clams
  • 200 gr tiger sea snail
  • 1/2 lemon juice

Broth :

  • 100 ml coconut milk
  • 1500 ml water
  • 2 tbsp rice flour, diluted with 1 tbsp water
  • ¼ tsp white pepper (sendok teh lada bubuk)
  • salt & sugar as needed
  • 1 tbsp cooking oil

Spice paste:

  • 6 shallots (butir bawang merah)
  • 3 cloves garlic (siung bawang putih)

Compliment

  • soft boiled egg (boiled for about 5-6 minutes)

How to Make Mie Celor:

A. Making The Broth

  • Add the lemon juice to the lobster, crab, clams and sea snail, let it sit for about 5 minutes then rinse it with running clean water, set aside
  • Bring the water to boil, add the head of the lobster and let it boil until the lobster head color completely turned into red
  • Poached the lobster tail for about 3 minutes or so until it 3/4 cooked, set aside
  • Poached the crab for about 5-7 minutes or so until it 3/4 cooked, set aside
  • Poached the bamboo clams for about 2-3 minutes or so until it 3/4 cooked, set aside
  • Poached the sea snail for about 3-5 minutes or so until it 3/4 cooked, set aside
  • Sieve any foam that forming up above the broth surface, set aside
  • Meanwhile, heat up the oil in another saute pan, add the spice paste and saute it until fragrance
  • Pur the sauteed spice paste into the broth, add the Bakmi Mewah Real Chicken meat into the broth
  • Add the bakmi mewah Soy Sauce & Dried Scallion, add the white pepper, add more salt and sugar as needed
  • Add the coconut milk & thicken the broth with the diluted rice flour, set aside

B. Preparing The Noodle

  • Cook the Bakmi Mewah noodle as the package instruction, set aside
  • Toss the Bakmi Mewah oil to prefvent the noodle sticking to each other

C How To Assamble Mie Celor Bakmi Mewah

mie-celor-palembang-kuah-udang-lobster-kepiting

Mie Celor Lobster Bakmi Mewah

1. Basic Palembang Style  Bakmi Mewah Mie Celor;

  1. Put the noodle, lobster tail, crab, clams & sea snail in a large sieving laddle, poached it in the broth and put it in the serving bowl
  2. Add the boiling hot broth, the soft boiled egg, scallion & fried shallots
  3.  Add some Bakmi mewah Chili Sambal if you like
mie-celor-palembang-ifumie

Cheese Stuffed Ifumie Mie Celor Lobster bakmi Mewah

2. Ifumie Keju Mie Celor Lobster Bakmi Mewah

Extra Ingredients: 50 gr mozarella cheese, cut into 2x2x2 cm cube and 1 tbsp all purpose flour, diluted in 2 tbsp water, pan fried quail egg

ifumie-lobster-noodle-mie-celor

Ifumie Mie Celor Lobster Bakmi Mewah

How To Make Cheesy Ifumie Mie Celor Bakmi Mewah;

  1. Get one pack boiled Bakmi Mewah noodle, grab about a nice quarter of a handful of noodle and then wrapped around the cheese
  2. Pour a little bit of diluted flour that act as the glue for the noodle to let it not puffed too much
  3. Deep Fried the cheese stuffed noodle
  4. Pat dry the noodle then served it with the Seafoods, the broth & the pan fried quail egg
noodle-pizza-resep-mie-pizza-keju-mozarella

Pizza Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

3. Pizza Mie Celor Bakmi Mewah

Extra Ingredients: 100 gr mozarella cheese, 1 beaten egg, pan fried quail egg, Bakmi Mewah Chili Sauce 7 tomato sauce or ketchup

How To Make Pizza Mie Celor Bakmi Mewah;

  • Get one pack boiled Bakmi Mewah noodle,mix with beaten egg, about 50 ml Mie Celor broth, add some scallion,  salt & white peppercorn to taste
  • Pan Fried or oven baked the base of the noodle mixture until it slightly browned
  • Spread some chili sauce & tomato sauce all over the noodle pizza base, add pan fried quail egg, Bakmi Mewah REAL CHICKEN MEAT topping, put the mozarella cheese over it
  • Broil until the cheese browned and melte

    ramen-pizza-mie-mozarella-cheese

    Pizza Mie Celor Lobster Bakmi Mewah

 

Mushrooms Crusted Matsusaka Wagyu Beef Sous Vide Steak with Porcini Mushrooms Infused Butter

beef steak mushrooms crusted matsusaka wagyu beef porcini mushrooms butter sous vide beef chanterelle mushrooms powder

Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter

Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter, A5 Matsusaka beef ribeye from Japan dusted and marinated with medley of gourmet mushrooms (porcini, morel, kulat pelawan/local chanterelle and shiitake) then sous vide cooked in 60°C waterbath for 1 hours, drained, dusted with extra porcini mushrooms powder then seared, carved and served with porcini mushrooms powder infused butter.

beef ribeye steak mushrooms butter powder porcini crusted matsusaka wagyu beef sous vide

Matsusaka Beef Ribeye Steak & Porcini Mushrooms Infused Butter

beef steak porcini mushrooms butter infused matsusaka recipe crusted sous vide kobe beef premium cut

Porcini Mushrooms Crusted Matsusaka Beef Steak  Topped with Porcini Mushrooms Infused Butter

Matsusaka beef is a black hair Japanese cattle (wagyu), also known as Kuroge Washu or “Japanese Black”, the cattle come from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands (known as Sandai Wagyu, “the three big beefs”), along with Kobe beef and Omi beef or Yonezawa beef.

beef steak porcini mushrooms powder marinated matsusaka wagyu beef butter mushrooms

A5 Matsusaka Wagyu Beef with Massive Marbling Fat Marinated with Gourmet Mushrooms Medley Powder

Matsusaka beef is got the top marbling fat ratio (BMS 12 out of 12) so you won’t taste it unless you willing to reach deep into you your pocket. Yup, look out the massive fat within the meat of the sous vide matsusaka beef above. Matsusaka marbling fat is a promise of succulent, juicy, tender and flavourful beef steak. Matsusaka wagyu beef raised in Mie perfecture japan, a wagyu catttle sanctuary of quiet, serene area, feed with the best nutritious diet including ground wheat, ground corn, tofu lees or soy pulp and fresh grass.

sous vide wagyu beef mushrooms crusted translucent fat well marbling wagyu matsusaka steak

Massive Marbling Fat Matsusaka Beef (BMS 12 out of 12)

Matsusaka wagyu beef also got it’s massive marbling fat because the cattle once had a very happy live.  The Matsusaka beef farmer even  improving the cattle appetite with sake rice wine and beer. Matsusaka cattle got daily massage all over the body to get a well distributed fat and then exposed with classic music to improved the dopamine hormones release to make the cattle calm and happy. One single thing that i hate about this precise Matsusaka beef raising procedures is it definitely cost you  a lot, here in Indonesia imported Japanese matsusaka beef cost about IDR 3.600.000 (360 USD) for a kilo.

porcini mushrooms crusted steak beef kobe wagyu matsuzaka bms 12 mushrooms infused butter

Sous Vide Matsusaka Wagyu Beef Steak with Mushrooms Butter

matsusaka wagyu beef steak mushrooms butter powder porcini morel chanterel

Sous Vide Matsusaka Wagyu Beef with Mushrooms Crust, Served with Porcini Mushrooms Infused Butter

Premium beef such Matsusaka wagyu need a prescise method to cooked it; i prefer sous vide for any prime beef meat since my previous SOUS VIDE KOBE BEEF Served with Kaffir Lime Ponzu is turned out really good,  even sous vide method make choice grade or cheap SOUS VIDE BEEF BRISKET with Roasted Pepper & Pine Nuts Romesco Sauce delicious too.

sous vide beef kobe wagyu bms 12 melt tender steak porcini mushrooms powder butter chanterelle morel

Sous Vide Matsusaka Beef

Sous-vide is the French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140°F) for meats and higher for vegetables.

porcini mushroom crusted beef steak recipe matsusaka ribeye wagyu mushrooms infused butter

Porcini Mushrooms Medley Crusted Wagyu Beef with Mushrooms Butter

The sous vide Matsusaka beef marinated with porcini and other gourmet mushrooms powder. The dried mushrooms powder is a mixture of dried porcini, morel, kulat pelawan and shiitake mushrooms that thinly sliced and then toasted with low heat until a little bit browned and crisp. The toasted dried mushrooms medley then processed with blender until become a fine powder.  You can use any of your favourite mushrooms for the mushrooms powder medley.

dried porcini mushrooms risotto cepes

Dried Porcini Mushrooms

This is dried Porcini mushrooms (Boletus edulis), also called cepes, penny bun, porcino, or king bolete. Porcini is gourmet mushrooms and prized for its flavour and aromas and high regard in many cuisines, and is commonly prepared and eaten in Porcini Mushrooms Risotto, as a crust seasoning for meat like my Porcini Mushrooms Crusted Pan Seared Lamb Chop or as a stuffing for my Porcini Mushrooms Stuffed Chicken Ballontine

kulat pelawan jamur bangka lempah darat

Dried Pelawan Mushrooms, Bangka Island Endemic Chanterelle Mushrooms

This is Jamur  Pelawan or Pelawan mushrooms, Bangka Island endemic wild mushrooms that symbiotically grown under Pelawan Tree (Tristaniopsis merguensis).  Fresh  jamur pelawan got a burgundy color and it’s turn out reddish-brown once it dried and aged. Kulat pelawan hand-picked one by one in the pelawan tree forest and carefully covered with some cloth and then exposed with heat or sun ray until the mushrooms dried, it’s prized for its earthy, smokey and woodsy flavour, even a professional French Chef in Jakarta Thought Kulat Pelawan is Genuine French Wild Chanterelle Mushrooms in a Blind Tasting Test.

porcini mushrooms butter infused recipe beef steak porcini mushroom powder chanterelle morel

Porcini Mushrooms Infused Butter

The porcini mushrooms infused butter for serving my sous vide Matsusaka beef steak is pretty simple to made.I mixed powder of toasted porcini mushrooms and the remaining mushrooms powder mixture for the beef marinade with  softened butter. All the ingredients must be chilled before mixed, then after the butter and mushrooms powder mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping the mushrooms butter once more with aluminium foil made it chilled even better in the fridge. The porcini mushrooms infused butter log then cut into a thick coin and place over the hot seared Matsusaka beef steak, melt a little bit and there you go to enjoy it.This mushrooms butter using clarified butter that really had a lower temperature melting point compare with the regular butter, so easy to melt as you see in the photograph, hence  i need to keep it chilled before serving instead it’s spreadable rather than palatable. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.

recipe mushrooms cust beef steak wagyu kobe beef  sous vide porcini mushrooms powder butter infused

Sous Vide Matsusaka Wagyu Beef with Mushrooms Crust, Served with Porcini Mushrooms Infused Butter

wagyu ribeye matsusaka beef steak mushrooms butter recipe porcini powder marinated sous vide kobe beef prime steak mushrooms powder crusted

Melting Porcini Mushrooms Infused Butter Over Matsusaka Beef Sous Vide Steak

The Matsusaka beef marinated in porcini mushrooms mixture actually cooked in sort of sous vide because i using rice cooker as the heater to my water-bath, so no fancy equipments; sousvide water bath circulator and vacuum sealed pack machines involved.  Instead, this sort of sousvide method using amateur kitchen tools, ever since  i take care all the basic principles of sousvide on this recipe.Since this is Matsusaka beef is cooked in sort of-sousvide, the beef sirloin is vacuum packed with ziplock manually without any vacuum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bag. This ziplock bag submerging method is quite efficient to pushed away the air from the bag. Choose the heat-proof and food grade ziplock bag with a good sealing feature, cheap ziplock bag may burst out while cooking and ruined your entire Matsusaka beef batch.

sous vide matsusaka wagyu beef steak porcini mushrooms powder crusted butter rice cooker

Sous Vide Beef Steak with Rice Cooker Waterbath

As you can see from the photograph, my water bath temperature was 60°C , but it’s actually fluctuated from 60 to 61°C if i  put the lid partially on. I adjust the temperature of the rice cooker water bath with covering the metal pot, the more you cover hence the temperature will get closer to the maximum temperature when you put the lid on completely. I let the Matsusaka beef sit in the rice cooker water bath for about 1 hours, don’t get hesitate to leave it longer in the water bath because it’s not a single chance your beef will overcooked, but definitely no further than 2 hours or it turn into mushy because the fat is totally rendered.  The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the Matsusaka beef evenly cooked. Do not forget to submerged the vacuum packed beef sirloin completely on the water bath during the sous vide cooking, i’m putting some glass plate for that purpose.

matsusaka beef porcini mushrooms crust sous vide steak chanterelle morel powder muhrooms

Sous Vide Matsusaka Beef with Gravy

Right after i sous vide the porcini mushrooms powder marinated matsusaka beef for 1 hour in 60°C rice cooker water bath, i take it out of the ziplock bag, then drained the precious Matsusaka beef little bit. The gravy or natural juice from the sous vide bag is separated. The gravy from the sous vide bag then  reduced it a little and served the with the beef steak. I also added the reduced gravy into the Porcini mushrooms infused butter to give extra beefy flavour into it.

porcini mushrooms powder coated matsusaka beef steak wagyu beef sous vide mushrooms crusted pan seared

Mushrooms Powder Dusted Sous VIde Matsusaka Beef

While the gravy from the sous vide Matsusaka wagyu beef ziplock bag reduced, i dust the precious beef with extra gourmet mushrooms powder to make a nice mushrooms crusted on it once it properly seared. Make sure you dusted the mushroom powder evenly to make a nice and even mushrooms crust on it.

porcini mushrooms crust beef steak wagyu ribeye kobe beef sous vide powder mushrooms chanterelle morel

Mushrooms Crusted Matsusaka Beef Steak

matsusaka beef recipe sous vide stek porcini mushrooms crusted butter

Nice Gourmet Mushrooms Crust with Juicy Sous Vide Matsusaka Beef

I drizzle some olive oil and give a gentle massage on the mushrooms crust and then seared it with blowtorch until the outside layer of mushrooms crust on the beef steak is slightly charred and browned all over. The seared mushrooms crusted Matsusaka ribeye beef steak is beautifully pink and very juicy ever since sous vide method is slow cooking process which the best way to retain the moisture within the steak. Almost none of the moisture loss during the sous vide method, there’s only earthy mushrooms and beef flavour exchanged inside the vacuum packed ziplock bag.

matsusaka beef steak mushrooms crusted porcini infused butter morel chanterelle

Matsusaka Beef Ribeye Steak with Mushrooms Infused Butter

matsusaka beef steak porcini mushrooms butter infused morel shiitake chanterelle crust beef steak sous vide

The Next Day Patients Gonna Get The Best of Mr. Dentist Chef!!!

Now is the moment of truth, carefully carved and enjoy your Gourmet Mushrooms Crusted Sous Vide Matsusaka Beef Steak with  Gourmet Mushrooms Infused Butter. If you like beef, this is the heaven kind of beef,trust me !!! All the investment you’ve let go to purchased the gourmet mushrooms is definitely worth once you taste this. I gladly announced that if i had this Matsusaka Beef Ribeye Steak, ALL THE PATIENTS IN THE NEXT DAY WILL GET THE BEST OF MR.DENTIST CHEF!!!

recipe beef steak wagyu porcini mushrooms crust sous vide japanese matsusaka beef with mushrooms powder

Recipe Sous Vide Matusaka Wagyu Beef Ribeye with Gourmet Mushrooms Powder Medley

Recipe Sous Vide Matsusaka Wagyu Beef  with Porcini, Morel, Chanterelle & Shiitake Mushrooms Powder Medley:

Serving (2-3)

Ingredients:

  • 1 piece of 500 grams A5 Matsusaka Wagyu Beef Ribeye Steak
  • 3 Tbsp Gourmet Mushroom Powder for Marinade (Mixture of dried porcini, morel, chanterelle & shiitake mushrooms)
  • 1 Tbsp extra Gourmet Mushroom Powder for the mushrooms crust
  • Salt and pepper to taste
  • 2 tbsp butter
  • Ziplock plastic bag

How to Make Sous Vide Matsusaka Wagyu Beef Ribeye Steak Using Rice Cooker:

  • Season the Matsusaka beef  with salt, pepper and gourmet mushrooms powder generously, set aside
  • Put the porcini mushrooms powder mixture marinated Matsusaka beef steak and the butter in the ziplock bag.
  • Submerged the ziplock bag in the water partially to pushed the air out of it.
  • Secure the ziplock seal once the air removed from the bag, let it sit marinated  in the fridge for at least 6 hours or overnight.
  • Place ziplock packed Matsusaka beef ribeye  in the preheated rice cooker water bath in 60°C for medium well done (i’m using my rice cooker with the lid cover partially on)
  • Let it sit in the water bath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sous vide Matsusaka beef  bag from the rice cooker waterbath, set aside
  • Pop out the Matsusaka beef ribeye steak from the ziplock bag, drain and set aside the gravy.
  • Dust the Matsusaka beef with the remaining porcini mushrooms mixture
  • Drizzle some avocado oil (or any high smoke point oil) to the mushrooms crust
  • Sear the sous vide Matsusaka beef steak until the mushrooms crust is perfectly browned for about 1 minute each side, set aside
recipe porcini mushrooms butter powder chanterelle morel powder recipe

Porcini Mushrooms Butter Recipe

Porcini Mushrooms Butter Recipe:

  • 2 tbsp Porcini mushrooms powder (you can combine with morel, chanterelle or any kind of gourmet mushrooms you want)
  • 1 tbsp reduced matsusaka beef gravy (from the ziplock sous vide bag)
  • 100 gr butter
  • Salt and freshly ground black pepper to taste
  • Plastic cling film for wrapping and rolling the porcini butter
  • aluminium foil for wrapping the porcini butter

How to Make Porcini Mushrooms Infused Butter :

  • Lay a  plastic cling film in a table, set aside
  • In a glass bowl, mix the butter, porcini mushrooms powder and the reduced beef gravy until well blend
  • Put it in over the cling film and then roll it to made a cylindrical log
  • Wrap it with aluminium foil and let it refrigerate until set
  • Serve the porcini mushrooms butter  with the Mushrooms Crusted Matsusaka Beef Ribeye Steak

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

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

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

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

Homemade Tonkotsu Ramen Recipe From Scratch

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

Part 1: The Tonkotsu Ramen Broth or Pork Bone Soup

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

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

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

Boiled Pork Bone for Tonkotsu Ramen Broth

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

how to make tonkotsu ramen broth pork bone stock recipe

Skimmed Off Tonkotsu Ramen Broth Soup from Scum and Foam

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

tonkotsu ramen broth 2 hours pork bone soup chicken feet stock

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

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

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

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

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

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

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

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

homemade tonkotsu ramen broth pork bone from scratch boiled 12 hours

Chilled Tonkotsu Ramen Broth, Remove the Solid fat!

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

recipe tonkotsu ramen pork bone broth boil for 16 hours

Clear 6 Hours Gently Boiled or Simmered Tonkotsu Ramen Broth

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

recipe pork bone broth tonkotsu ramen homemade stock pork chicken feet

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

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

recipe tonkotsu ramen soup 10 hours broth homemade pork bone stock

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

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

Tonkotsu ramen broth 12 hours boiled pork bone broth recipe

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

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

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

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

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

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

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

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

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

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

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

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

Part 2: Tonkotsu Ramen Topping

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

recipe chashu braised pork belly soy sauce shoyu tonkotsu ramen topping

Chashu Japanese Braised Pork Belly Roll

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

Part 3: The Tonkotsu Ramen Noodle

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

Tonkotsu Ramen with Less Calories Egg Noodle

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

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

Tonkotsu Ramen Recipe

Tonkotsu Ramen Recipe:

A. Recipe  Homemade 16 Hours Tonkotsu Ramen Broth:

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

How to Make 16 Hours Tonkotsu Ramen Broth :

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

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

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

How to Make Chashu Japanese Style Braised Pork Belly:

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

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

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

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

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

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Recipe Beef Tenderloin Steak Blue Cheese Butter with Chili Basil Caramelized Shallots Butter Recipe

 

tenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallots

Dry Aged Tenderloin Steak with Spicy Chili Basil Gorgonzola Blue Cheese Butter

Tenderloin steak with spicy gorgonzola blue cheese butter is a hearthy, easy and yet elegant dish for a romantic dinner or other special occation. Sure you can impressed your guess of your love one within, even the preparation is so easy. Take out the tenderloin steak about 30 minutes prior to cooking and let it reach room temperature, meanwhile, prepare the ingredients for the spicy chili and basilblue cheese butter. Obviously, everybody love tenderloin, especially the tips of it that usually called filet mignon in france. I had served tenderloin many ways, Tenderloin Steak with Roasted Garlic Sauce, Tenderloin Filet Mignon with Red Wine Demi Glace Sauce  or even cured it into Homemade Tenderloin Beef Bresaola. This tenderloin with chili basil blue cheese butter is another great option to cook tenderloin steak.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Gorgonzola Blue Cheese Butter over Tenderloin Steak with Pan Fried King Oyster Mushrooms

Tenderloin is a lean muscles or meat which not much taking effort for the cow’s movement. Tenderloin is tender, just like how it’s named. Tenderloin cut is least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey wagyu tenderloin from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour.

tenderloin steak blue cheese butter recipe spicy chili basil butter

Tenderloin Steak with Spicy Chili Basil and Caramelized Shallots Blue Cheese Butter

I love dry aging and curing meats at home, my previously 2 days dry aged Kobe Beef Ribeye with Creamy Mushrooms Sauce using Heston Blumenthal perfect steak method turn out really good. The steak is tender, juice and really beefy, so then i really need to give this home fridge beef aging method to the next level.  Seaching all over the internet for home dry aging beef method made me stumble upon to Seriouseats Complete Guide to Dry-Aging Beef at Home, the author describe that individual steak with a thickness 1 1/2 inches or less that dry aged for a week turn into inedible dried out meat. 7 days dry aged beef at fridge left you about 1 cm thickmess of edible meat after you trimming the hard and moldy layer and this means impossible to cookit lower than well-done.

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14 Days Dry Aged Beef Tenderloin, Trimmed Off, Note the Dark Red Color!

I gotta proved this easy homemade beef aging using fridge theory myself. So then i went to the fresh market and asked the buther to cut 2 tenderloin steaks with about 6-7 cm (2-2 1/2 inches) thickness for each of it. I’m using a regular cattle tenderloin for this project, regular beef tenderloin means the beef even didn’t given any marbling point grading. Nothing to worried about, if the result is compeletely big fat zero i’m not gonna feeling really bad about it anyway. The meat, check! now the fridge must be totally cleaned out from other veggies and herbs, otherwise it’s gonna be ruined the meat. All the fresh ingredients including veggies, potatoes, fruits and herbs is put in a air sealed tupperware. The beef tenderloin got the second rack of my fridge all for itself to let the air surrounding the meat circulates better. I left the beef tenderloin lay in a shallow metal rack for seven days in my fridge without any wrapping and flip it every 2 days. I set the fridge in the “dry mode” and kept the fridge door closed unless i really-really need to get things out of it because to often opening the door made temperature inside the fridge fluctuated and it’s undesireable in dry aging beef.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Dry Aged Beef Tenderloin Steak with Blue Cheese Butter

Right after the tenderloin beef dry aged for 14 days in the fridge, i observed the meat layered by a waxy crust without any spot of white mold in the bottom and it’s pretty normal for dry aged beef. I trimmed the hard waxy layer all over the surfave of the beef tenderloin and left about 4-5 cm (1 1/2-2 inches) thickness of edible meat. The 14 days dry aged tenderloin got a bloody dark red color with a distinct beefy smells. The texture of 14 days dry aged beef tenderloin is more bounchy compare to the fresh ones due to the moisture loss.  The verdict of my dry aged tenderloin according to my taste buds, the steak is really tender and melt in mouth, i really mean it for real. For more complexion of beef flavour on your dry aged tenderloin, you can continue to dry aged beef to 45 or 60 days,  don’t get hesitate that your beef gonna be completely drained out because it wont. Right after the first two weeks of aging, the muscle fibers closely packed and seal the moisture from the inner side meat. In the other hand, the enzyme continued to break down the muscle and developing more complex flavour. The 14 days old and 45 days old dry aged beef  gonna had almost the same thickness of dry waxy layer of meat to be trimmed off.

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Spicy Blue Cheese Butter Ingredients

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Gorgonzola Blue Cheese Butter with Chilies, Lemon Basil, and Caramelized Red Shallots

The gorgonzola blue cheese butter for my 14 days dry aged tenderloin steak in this recipe is really simple and yet burst with flavour. I mixed roughly chopped basil, sauteed and caramelized chopped  red shallots and chilies, then stir it with gorgonzola blue cheese and clarified butter. The gorgonzola cheese butter got a really complex flavour, sweet from the caramelized shallots, nutty from the clarified butter, spicy hot from the chilies, herbs fragrance of Thai lemon basil and all of that overwhelm with salty and pungent blue cheese. All the ingredients must be chilled before mixed, then after mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping it once more with alumunium foil made it chilled even better in the fridge. The spicy chili and basil blue cheese butter log than cut into a thick coin and place over the tenderloin steak, melt a little bit and there you go to enjoy it.

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Dry Aged Tenderloin Steak with Semi Melted Chili Basil Blue Cheese Butter

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Tenderloin Steak with Melted Blue Cheese Butter

This spicy chili and basil gorgonzola butter using clarified butter that really had a lower temperature melting point compare with the regular butter. Blue cheese butter with clarified butter is so easy to melt as you see in the photograph, so i need to keep it chilled before serving instead it’s spreadable rather than plateable. Clarified butter is renderred butter without the milk content, that’s why the clarified butter color is yellow instead of white. Clarified butter got a nutty flavour, a complex combination of almond and peanut. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.

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Recipe Dry Aged Tenderloin Steak with Spicy Gorgonzola Blue Cheese Butter

Dry Aged Tenderloin Steak Recipe with Spicy Gorgonzola Blue Cheese Butter:

Ingredients :

  • 2 @ 25o gr 14 days dry aged tenderloin stek
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Cook Dry Aged Tenderloin Steak with Heston Blumenthal Method:

  • Take your dry aged tenderloin steaks out of the fridge for a couple of hours until reach the room temperature
  • Rub all the dry aged tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the dry aged tenderloin steak
  • Grill the dry aged tenderloin  steak and let cook it for 15 seconds.
  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 250 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer (135F for medium rare)
  • let it rest for at least 2-3 minutes (i’m using 250 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled dry aged tenderloin steak with the spicy chili basil blue cheese butter.

Gorgonzola Blue Cheese Butter with Chili, Basil and Caramelized Shallots Recipe:

  • 20 gr finely chopped chilies (deseeded first to reduce the hotness)
  • 5o gr finely chopped red shallots
  • 30 gr finely chopped fresh lemon basil leaves
  • 50 gr crumbled gorgonzola blue cheese
  • 100 gr clarified butter
  • lime zest*optional
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • Plastic cling film for wrapping and rolling thegorgonzola butter
  • Alumunium foil for wrapping the gorgonzola butter

How to Make Chili Basil Gorgonzola Butter :

  • Heat up the olive oil in a sauce pan, saute the  red shallots and chilies over medium low heat until browned and  caramelized for about 5 minutes, set aside and chilled in the fridge
  • Lay a  plastic cling film in a table, set aside
  • In a glass bowl, mix all ingredients until well blend
  • Put it in over the cling film and then roll it to made a cylindrical log
  • Wrap it with alumunium foin and let it refrigerate until set
  • Serve the spicy chili basil blue cheese butter  with the dry aged grilled tenderloin steak

 Fun Dentistry Fact:

Cleaning your tonge right after you brush your teeth reduced the amount of bad germs that produce volatil sulphuric compound in your mouth and prevent halitosis or bad breath. You can use tonge scrapper or tonge cleaner and scrapping the rear of your tonge to remove any slimey semi solid saliva.

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Thai Style Steamed Fish Recipe (Mouse Grouper Fish with Chilli, Torch Ginger, Tamarind & Mushrooms)

Thai style steamed fish mouse grouper steamed with chilli tamarind mushrooms black bean humpback grouper recipe

Thai Style Steamed Mouse Grouper Fish

Thai style steamed fish with chillies and tamarind is a break from a serial of  luscious and meaty fest lately. I guess i’ve got to many pork intake from Balinese Style Grilled Baby Back Ribs Recipe, Schweinshaxe Recipe (Bavarian Crispy Roasted Pork Hock) and also Coffee Glazed Barbequed Pork Belly Recipe. I need some spicy, hot and sourish less calories dish for my lunch, and there you go for steaming fish in Thai style. Steamed fish a very easy and quick to prepare, whole mouse grouper fish that butterflied and then steamed with incredible thai style seasoning with a tangy, spicy hot and also burst with aromatic ingredients. The hotness derived from chillies, lots of them, chopped into fine to make sure all the spicy goodness released. I’m not using any salt for my steamed fish, the savoury and salty comes from the using of fish sauce and a little bit of tausi or salted black bean.Topped with frangrance chopped cilantro and also jullienned pink torch ginger or bunga kecombrang made the dish smells complex even more.

Spicy thai style steamed fish chili tamarind ginger live mouse grouper humpback recipe

Steamed Mouse Grouper Fish with Chilli, Garlic, Tamarind, Torch Ginger and Cilantro

This Thai style steamed mouse grouper fish seasoning inspired by a spicy sour tom khlong soup, a cousin of famous Thai tom yum goong soup. Instead using lime juice for the sourness as tom yum goongtom khlong using tamarind paste. My version of Thai style steamed fish using both tamarind and lime actually, i using kaffir lime juice to marinade the whole grouper fish to remove the fishy and slighly muddy odor before steaming and then using the tamarind paste for seasoning the fish while being steamed. Different from my other sour and spicy Steamed Live Seven Star Grouper in Teochew Style that using raw thinly sliced spices, the ingredients of this Thai style steamed fish is chopped and sauteed first. The spices sauteed in a little ammount of oil made some sort of caramelization process and remove the aroma langu or the strong odor of raw garlic, chillies and ginger into a pleasant flavour.

steamed fish thai style recipe steamed mouse grouper chili tamarind sambal spicy fish torch flower ginger resep ikan kerapu kukus

Thai Style Steamed Whole Humpback Grouper Fish

 Humpback grouper for this Thai style steamed fish recipe it’s famous high end expensive food for steaming fish in Hongkong, Malaysia, Indonesia and also Singapore. Humpback grouper or mouse grouper is usually steamed in Cantonese Style Steamed Live Humpback Grouper Recipe with a minimum additional flavour of light soy sauce to enlighted the natural taste of the fish itself.  Eventhough the  flesh texture of the mouse grouper is not as firm and succulent as chinese silver pomfret which is commonly used in Steamed Fish with Fermented Black Bean Sauce or Tausi, nothing compare mouse grouper natural sweetness. The secret recipe for a fine taste of simple chinese style steaming fish is within the ingredients and the whole processes. The fish must be fresh and preferred alive, cooking timing on steaming fish is crucial; then you better be checked the doneness of the fish every minute in the last 5 minutes. Overcooked expensive fish like humpback grouper will ruin your day for sure.

Recipe Thai style steamed fish mouse grouper steam with tamarind chillies mushrooms torch ginger spicy sambal

Steamed Mouse Grouper Fish Cheeck, The Best Part!!!

Mouse grouper is pricey not only for the taste and texture but also as a symbol of status among chinese descent people. Serving live fish especially the rare ones like mouse grouper. Steamed humpbak grouper is a real threat in a festive occations like wedding, birthday or hosting a relatives dinner is a statement as a wealthy family. Luckily, i found this very-very fresh humpback grouper in Muara Angke fish market Jakarta with only cost me about IDR 40.000 (4 USD) for about 600 grams of it. The fish monger told me that this humpback grouper is really rare, he even only sold this fish about ten times eversince he started selling fish for almost 30 years ago. His info drives me into a dillemas, either i’m a very lucky bastard but i’m also the ignorant person who kept purchasing high risk endagered wild species, well, i guess my culinary instinct beat the heck of my inner voices then.lol

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Humpback Grouper, Mouse Graoupe, Dotted Barramundi Cod, Kerapu Tikus, Kerapu Bebek

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Bonus Fish Eggs for Spicy Thai Style Steamed Fish

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Spicy, Hot and Sour Steamed Fish in Thai Style with Chilles, Tamarind and Torch Ginger Flower

Since 2007, Humpback or Mouse Grouper is listed as vulnerable or high risk of endangerment in the wild on the IUCN Red List of  Threatened Species, because the species is naturally rare, so is sensitive to overharvesting due to its high value in the live food fish trade and to habitat degradation. Commercialy hatchery production is not intended for reintroduction, but instead for the aquarium trade, so does not result in an increase in the natural population or a decrease in demand as food. So, we should be responsible to not let our future generation only know mouse grouper from picture unless we stop eating mouse grouper. But forgive me, my taste buds really love mouse grouper for it’s natural sweetness.

recipe steamed mouse grouper fish thai style with tamarind chilli mushrooms torch ginger spicy hot sour humpback grouper

Thai Style Steamed Fish Recipe with Chili, Tamarind, and Torch Ginger Flower

Thai Style Steamed  Fish Recipe (Humpback/Mouse Grouper)

Ingredients:

  • 1 medium-sized very fresh or live humpback grouper (600-700 gr), you can substitute it with other white flesh fish that suitable for steaming
  • 1 pack button mushrooms (about 125 gr), thinly slice
  • 1 bunga kecombrang/honje or torch ginger flower, jullienned
  • abunch of chopped cilantro
  • Garnish: Julienned Torch Ginger
  • 1 small kaffir lime, juiced

Hot and Spicy Thai Style Seasoning Paste fir Steaming Fish Recipe:

  • 6 red chilli pepper ( or more for kicking hot), finely chopped
  • 6 bird eye chilli pepper, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 thump size ginger, finely chopped
  • 1 red shallots, finely chopped
  • 1 tbsp light fish sauce
  • 1 tbsp salted black bean sauce
  • 1 tsp Chinese rice wine
  • 2 stalks scallions (white part ony) thinly slices
  • 2 cayenne chilli pepper, deseeded, jullienned
  • 2 bird’s eye chilli peppers, chopped
  • 2 tbsp tamarind paste
  • 1tbsp palm sugar
  • 1/2 cup water
  • 1 tbsp vegetable oil for sauteeing

How to Make Thai Style Steamed  Fish Recipe :

  • Remove the scales from the mouse grouper fish
  • Gutted and remove the fish gills, rub and discard the blackish dark red part in the fish upper ribs area (below the back bone)
  • Wash and clean the fish under running water
  • Pat dry the excess moisture using kitchen paper, set aside
  • Butterfly the fish from the belly and remove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly fish from the belly side
  • Season the fish with salt, pepper and kaffir lime juice, set aside
  • In a wok pan, heat the oil and saute garlic, shallots, chillies, scallions and ginger for a couple of minute until the spices changing color into slightly browned and got a really nice fragrance
  • Add the rice wine, fish sauce, tamarind, palm sugar, salted black bean and water, bring to boil and remove from the heat, set aside
  • Place the fish bottom of the heat proof bowl, put the butterflied fish on top of it
  • Put the sauteed thai style spice over the fish and then put some julienned torch ginger flower
how to steam whole fish using wok pan steaming whole fish without steamer

My steamer is too small for whole fish, so i made this reversed double boiler or steaming fish using my wok pan

  • Steam the Thai style mouse grouper fish for about 10-12 minutes, according to the size of your fish
  • Served it with steaming hot rice

FUN DENTISTRY FACTS:

Your first permanent molar erupt when you 0nly 6-7 YEARS OLD, kids this age usually pretty much didn’t concern about oral hygene, so you as parents is the one who responsible to watch and manage your childrens oral gygene and supervise how they brushed their teeth, don’t forget to visit your dentist at least twice a year even without any oral symptoms !

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Chinese Style Steamed Mouse Grouper Fish with Soy Sauce, Ginger, Scallion and Cilantro (Resep Ikan Kerapu Bebek/Tikus Tim Hongkong)

steamed mouse grouper humpback chinese style soy sauce mushroom ginger scallion garlic

Steamed Mouse Grouper Fish with Mushrooms, Soy Sauce, Ginger, Scallion and Cilantro

Recipe Chinese  Style Steamed Mouse Grouper with Soy Sauce, Ginger, Scallion and Cilantro or simplified as Hongkong or Cantonese Style Steamed Humpback Grouper. I want to apologize first for Dentist Chef reader before i writing any further recipe; it’s been a while since my last post. I was so busy about my clinical requirements, besides in fact  that  i’ve been moved to South Sumatra Dental and Oral Hospital (Rumah Sakit Gigi dan Mulut Sumatera Selatan). I guess the phrase “passion will find it’s way” isn’t as easy as is sounds. I realized it’s hard to find a way to posting a recipe between the daily patients, clinical reports, case presentation and stuffs, so then i need to put myself 100% into it and left blogging aside.

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Live Mouse Grouper or Humpback Grouper Swimming in a Pond and Sneaky Pearl Lobster

Humpback grouper (Cromileptes altivelis) 0r mouse grouper, kerapu tikus in Bahasa Indonesia or 老鼠斑 in cantonese panther grouper,and also called in barramundi cod in Australia. Mouse grouper  is a reef  fish which can grows up to 70 cm. The mouse grouper shape compressed laterally and is relatively high. This stocky and strange visual effect is accented by its concave profile and its elongated snout which gives it a humpbacked appearance.

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 Tim Ikan Kerapu Tikus ala Hongkong or Ikan Kerapu Bebek Kukus Kecap was the first ever mouse grouper i had in Bandar Djakarta Green Bay Pluit Seafood Restaurant. The live mouse grouper which swimming with it’s head facing down in a tank was tagged about IDR. 930.00)/kg (93 USD/kg). Pretty damn expensive for a sea creatures, not to mention that you charged extra IDR 20.000 (2USD) for cooking it. Right after you pick one of the mouse grouper from the tank and weighted it outm the restaurant will confirm the price and then right before they cooked it, the waitress used to come to your table to reconfirm  about the price, The mouse grouper was steamed in a simple soy sauce and sesame oil base broth, topped generously with chopped cilantro leaves and served with a dip of black vinegar, ginger and chopped bird eye chillies. Sounds boring, but trust me, your taste buds will apreciate the sweetness and the soft texture of the steamed live humpback grouper, eventhough in fact the chef cooked the fish a tad overcooked, yet it still taste superb when i eat it without any dipping sauce.

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Happily Guilty when I Finely Had Mouse Grouper in My Very Own Plate

Mouse grouper it’s famous high end expensive food for steaming fish in Hongkong, Malaysia and also Singapore.  Even the  flesh texture of the mouse grouper is not as firm and succulent as seven star grouper or chinese silver pomfret which is commonly used in Steamed Fish in Teochew Style Recipe, nothing compare mouse grouper natural sweetness. The secret recipe for a fine taste of simple chinese style steaming fish is within the ingredients and the whole processes. The fish must be fresh and preferred alive,  timing on steaming fish is crucial; then you better be checked the doneness of the fish every minute in the last 5 minutes.  Overcooked expensive fish will ruin your day for sure.

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I purchased the live Mouse grouper from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. The mouse grouper in this recipe weighed about 700 grams and tagged  IDR 280.000 (40 USD/kg). Iane fish market is a trusted live seafood distributor that provide many kinds of farmed live seafood, including many kinds of groupers; including mouse grouper, coral trout, mud grouper. Beside, they provide several variant of lobster, including slipper lobster, bamboo lobster, and sand lobster. One thing for sure, they provide it with much more afforable price tag rather than fancy seafood restaurant like Bandar Djakarta Seafood Restaurant.

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Iane Fish Market Proudly Showed Us a Live Mouse Grouper (and Tintin Syamsyudin as candidly background)

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I was acccompanied by Tintin Syamsyudin, author of  Tinsyam.Wordpres.Com who happen as Jakartans food anthusiast who guide me when i was “foraging”  to get the live mouse. Well, actually i was hunting the fish market  throughout the Jakarta’s steel forest, damned traffic and crowded populated area of Jakarta, not to mention a big rainy storms that hits us right after  we packed the live fish, lobster and prawn and try to get home. Despite the hillarious journey we had that night, it’s a worthed and pretty great deal though;  it’s  all cost  half of the fancy seafood restaurant price.

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Live Mouse Grouper in a Plastic Bag with Bubbling Aerator to Kept It Alive Pprior to Steaming It In The Next Day

Thanks God for having  Tintin Syamsyudin as a guide, i guess i won’t get there her. We were get to Iane Fish Market by afternoon at 6.P.M. I bring the live mouse grouper to my sister house with two layer of platic bag and i put some air pump aerator to kept the mouse grouper, the lobster and the prawn alive before i cooked it in the next day. I’ve posted the Live Lobster Ceviche Recipe before and i hope i can post the live prawn sashimi recipe later on.

cantonese style steamed mouse grouper humpback fish soy sauce garlic ginger cilantro

Mouse grouper is pricey not only for the taste and texture but also as a symbol of status among chinese descent people. Serving live fish especially the rare ones like mouse grouper in a festive occations like wedding, birthday or simply entertaining relatives is a statement as a wealthy family. Some of the fishes is tagged even more expensive when it’s labelled as a wild catch, luckily my live grouper in this recipe is a farm raised from southern Lampung; clearly this made me feeling less guilty. I heard the farm involved in enviromental “green policy” that require reintroduced 1 baby mouse grouper to the the natural habitat for every five 10 they raised.

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Since 2007, Mouse Grouper is listed as vulnerable on the IUCN Red List of  Threatened Species, because the species is naturally rare, so is sensitive to overharvesting due to its high value in the live food fish trade and to habitat degradation. Commercialy hatchery production is not intended for reintroduction, but instead for the aquarium trade, so does not result in an increase in the natural population or a decrease in demand as food. So, we should be responsible to not let our future generation only know mouse grouper from picture unless we stop eating mouse grouper; unless for one try shoots only.

steamed live mouse grouper fish chinese style ginger garlic steamed mouse grouper humpback dotted steamed cod fish soy sauceRecipe Chinese Style Steamed Mouse Grouper (Hongkong Style Steamed Fish with Soy Sauce, Ginger, Scallion and Cilantro)

Ingredients

  • 1 medium size live mouse grouper fish weighed about 700 gr, cleaned, gutted and scalled (you can replace with any white fleshes fish, live ones would be preferred)
  • 1 tbsp lemon juice
  • 1 cup thinly slice button mushrooms
  • 10 lokio or bawang batak (chives)
  • 1 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 tsp of sesame oil
  • 2 tbsp  of  angciu /chinese cooking wine
  • 1 tbsp oyster sauce
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped

Note: Mix all liquid ingredients and dissolved the rock sugar on it prior to steaming the fish

Garnish: Chopped cilantro

Dipping *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies

How to Make Hongkong Style Steamed Mouse Grouper Fish:

  • Rub the fish lighly with salt and lemon juice, set aside
  • Put the sliced ginger, garlic and chives inside the fish belly
  • Put the fish in heatproof steaming pyrex bowl
  • Steam the fish about 2 minutes until half done
  • Discard the dripping liquid
  • Put the rest of the ingredients (except the garnish)
  • Steam the bowl in your highest fire for about 10-15 minutes
  • Put the fish in a serving plate, garnish with chopped cilantro

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