Pempek Palembang, Makanan Representatif Kekayaan Bumi Sriwijaya Bagi Mata Dunia

jembatan ampera palembang ampera bridge Dua hal pertama yang anda pikirkan setelah melihat gambar diatas adalah PALEMBANG dan PEMPEK. Pempek begitu melekat dengan Kota Palembang dan tidak dapat dipisahkan satu sama lain. Anda belum resmi mengunjungi kota Palembang jika belum mencicipi pempek dari tanah Bumi Sriwijaya. freshwater fish musi river south sumatra ikan sungai musi palembang agya

Palembang (Sumatera Selatan) dianugerahi Sungai Musi dengan hasil perikanan yang melimpah. Hal ini menjadi salah satu faktor yang menyebabkan sebagian besar kuliner Bumi Sriwijaya menggunakan bahan utama ikan sungai. Hasil perikanan Sungai Musi yang melimpah pada saat musim panen membuat masyarakat tepian Sungai Musi (Palembang) terbiasa untuk mengolah ikan untuk meningkatkan nilai ekonomis dan membuat  daya tahan lebih lama dengan pengolahan diasinkan, diasap, serta dibuat menjadi pempek atau kerupuk ikan Palembang.

pempek palembang ikan tenggiri empek empek pempek campur lenjer adaan pistel kulit 1

Pempek atau Empek-empek adalah panganan khas Palembang (Sumatera Selatan) yang terbuat dari ikan dan tepung tapioka. Pempek dalam translasi bahasa Inggris umumnya disebut fish cake, sama seperti siomay ataupun olahan daging ikan lainnya; akan tetapi saus pencelup pempek bernama Cuko yang membuat pempek menjadi spesial dan berbeda dari hasil olahan ikan lainnya. Pempek memiliki rasa guri dan aroma seafood atau ikan yang sangat menggoda sehingga pempek sangat tepat disajikan sebagai appetizer atau hidangan pembuka karena dapat menggelitik indera pengecapdang neggugah selera makan.

cuko pempek

Cuko  atau saus pempek dibuat dari  cabe rawit, udang kering ebi, & bawang putih yang dihaluskan. Semua bahan saus cuko tersebut direbus bersamaan dengan air, gula merah dan asam jawa. Cuko didihkan dengan api kecil sampai rasa langu atau pedas menyengat cabe rawit hilang atau berkurang. Cuko memiliki rasa yang kompleks; pedas dari cabe, manis legit dari gula jawa , asam dari buah tamarind (asam jawa), asin dan gurih dari ebi serta garlicky dari bawang putih, semua menyatu menjadi saus cuko yang memiliki rasa memikat.

Sejarah pempek tidak terkonfirmasi dalam catatan literatur atau jurnal sejarah yang dapat dipertanggung jawabkan secara ilmiah, akan tetapi dilihat dari kemiripan dari metode dan bahannya; pempek kemungkinan besar berasal dari negeri Tiongkok atau Cina ( terdapat hidangan mirip pempek seperti ke kien & bakso ikan). Hikayat asal kata pempek adalah cara memanggil masyarakat kepada penjual pempek keturunan Tionghoa (Apek) saat akan membeli adalah “pek….apek beli”, dan tercetuslah nama makanan empek-empek atau pempek.

pempek campur

Pempek adalah makanan yang sarat dengan nilai gizi karena bahan utamanya adalah daging ikan, tepung dan telur. Ikan dan telur adalah sumber protein, sedangkan tepung adalah sumber karbohidrat, sehingga pempek dalh camilan yang bergizi. Jumlah gizi dan kalori pempek ditentukan dari  bahan, pengolahan dan penyajian. Nilai gizi pempek standar(perbandingan berat tepung & tapioka 1:1) dalam 100 gr pempek rebus terdapat 182 kalori,  9,2 gr protein, 3,8 gr lemak, 27,8 gr karbohidrat, 401 mg kalsium,  116 mg fosfor, 2,4 mg zat besi, 13 IU vitamin A, serta 0,16 mg vitabin B1. Kalori pempek ini dapat bertambah dengan proses penggorengan sebelum disajikan.

Pengolah pempek yang direbus  atau dikukus adalh cara mempertahankan nilai gizi terbaik karena sebagian besar vitamin dan asam amino atau lemak baik esensial dari daging ikan segar dapat dipertahankan dan tidak rusak oleh suhu pemanasan yang tinggi seperti dengan menggoreng.

Pempek Palembang memiliki beberapa varian, mulai dari bahan, cara membuat dan cara penyajiannya; variasi pempek palembang:

pempek lenjer kecil

A. Pempek Lenjer

Pempek Lenjer adalah pempek berbentuk lonjong atau tubular tanpa isi. Jenis pempek ini adalah pempek yang paling mudah untuk dibuat karena hanya perlu dipulung dengan tangan di atas bidang datar agar diameter pempek lenjer merata. Pempek lenjer direbus sampai terlebih dahulu sebelum digoreng dan disajikan

pempek kapal selam

Pempek Kapal Selam

Pempek Kapal Selam Telur Besar

B. Pempek Kapal Selam.

Pempek Kapal Selam adalah pempek yang diisi telur mentah utuh, direbus sampai matang dan digoreng dalam minyak panas. Pempek ini dinamakan kapal selam karena bentuk pempek ini yang tebal pada bagian bawah dan pipih pada bagian atas yang menyerupai bentuk kapal selam. pempek kapal selam dapat berisi telur ayam ataupun teur bebek, keduanya tentu saja enak!

pempek keriting ikan tenggiri

C. Pempek Keriting.

Pempek berbentuk keriting berongga menyerupai kerupuk bulat sehingga pempek ini disebut sebgai pempek kerupuk. Pempek kerupuk dibuat dengan mennilas adonan pempek pada gilingan pempek atau pirikan ikan berbahan metal (kuningan) berongga kecil sehingga adonan menjadi panjang menyerupai mie lalu dibulatkan dan dikukus sampai matang. Sebelum dikonsumsi pempek keriting terlebih dahulu digoreng dan disajikan dengan cuko.

pempek telur kecil

D. Pempek Telok kecil (Telur kecil)

Pempek telok kecik adalah pempek yang menyerupai pempek kapal selam tetapi ukurannya lebih kecil dan diisi dengan sedikit kocokan putih dan kuning telur ayam atau bebek.

pempek pistel kates empek empek isi pepaya tumis ebi

E. Pempek Pistel Kates

Pempek pistel kates adalah pempek yang diisi dengan tumisan pepaya muda. Adonan pempek pistel memiliki rasio tepung dan air yang lebih banyak dibanding daging ikan agar elastis saat diisi adonan tumisa kates dan ebi, pempek ini ditutup dengan memilin ujungnya sehingga memberikan bentuk yang khas.

IMG_6752

F. Adaan (Bulat)

Pempek adaan adalah pempek yang berarti dadakan atau dibuat dengan menggoreng langsung adonan pempek tanpa proses perebusan atau pengukusan terlebih dahulu. bentuk pempek adaan pada umumya adalah bundar menyerupai bakso. Variasi lain yang sering ditambahkan pada adonan pempek adaan adalah irisan dun bawang, bawang merah ataupun kucai.

Pempek Kulit crispy

G. Pempek Kulit Ikan

Pempek kulit ikan adalah pempek yang adonannya ditambahkan gilingan kulit ikan sehingga berwarna lebih gelap dari pempek yang lain. Pempek kulit dibuat dengan langgsung menggoreng adonan tanpa proses perebusan atau pengukusan terlebih dahulu. Pempek kulit ikan biasanya berbentuk bulat dan pipih.

pempek lenggang

pempek lenggang palembang

H. Pempek Lenggang.

pempek Lenggang adalah pempek yang dibuat dengan memasukkan adonan pempek ke dalam kocokan telur ayam atau bebek sehingga menyerupai omelet. Pempek lenggang dapat dibuat dengan digoreng pada panci anti lengket dengan dengan sedikit minyak ataupun dibakar diatas bara arang dan dialasi cetakan yang terbuat dari daun pisang.

pempek panggangI. Pempek Tunu (Panggang)

Pempek tunu adalah pempek yang dibuat dengan memanggang adonan pempek langsung diatas bara arang sampai matang. Pempek panggang disajikan dengan dibelah dua dan diisi dengan campuran cabe rawit giling, ebi dan kecap manis.

pempek tahu

J. Pempek Tahu

Pempek Tahu dibuat dengan melapisi adonan pempek ke tahu lalu digoreng sampai matang.

K. Otak-Otak

Otak-otak adalah adonan ikan yang ditambahkan santan agar lebih gurih, budungkus dengan daun pisang lalu dibakar diatas bara arang sampai matang.

Variasi Pempek modern :

pempek sosis

1. Pempek Sosis Adonan pempek lenjer yang diisi dengan sosis, pempek ini dipotong menjadi kecil dan digoreng sebelum disajikan agak isian sosis terlihat. IMG_6784 2. Pempek Crispy. Pempek crispy adalah pempek yang goreng garing yang dibuat dari adonan pempek adaan ataupun adonan pempek kulit. Baking soda ditambahkan ke adonan pempek agar pempek mengenbang dan garing saat disoreng dalam minyak panas. pempek keju 3. Pempek Keju Pempek keju adalah pempek berbentuk menyerupai penpek lenjer dengan isin batangan keju. Masakan Turunan Pempek; tekwan palembang sup ikan udang 1. Tekwan

Tekwan adalalah sup bening yang dibuat dengan adonan pempek yang dibulatkan kecil kecil dan direbus dalam kaldu udang atau seafood lainnya. Tekwan berasal dari kata “berkotTEK samo kaWAN”, yang dalam bahasa palembang artinya duduk mengobrol bersama teman. Tekwan sering dimasak dengan tambahan asinan bunga sedap malam, irisan bengkuang dan jamur kuping. Daging udang segar cincang juga sering ditambahkan ke dalam adonan tekwan. Tekwan disajikan dengan taburan irisan daun bawang, seledri, dan bawang goreng.

model pempek palembang tahu 2. Pempek Model Pempek model pada dasarnya adalah pempek yang diisi dengan tahu, digoreng sampai matang kemudian disajikan dengan kuah sup seperti tekwan. celimpungan pempek palembang kuah santan 3. Celimpungan

Celimpungan adalah pempek berbentuk bulat yang dimasak dalam kuah gulai kental bersantan tidak pedas menyerupai kuah opor. Rasio daging ikan terhadap tepung pada celimpungan harus lebih besar agar celimpungan lembut.

laksan pempek palembang santan merah cabe 4. Laksan Laksan adalah pempek berbentuk menyerupai pempek lenjer yang dipotong kecil dan dimasak dalam kuah gulai kental bersantan pedas berwarna kemerahan. Rasio daging ikan terhadap tepung pada laksan harus lebih besar agar teksturnya lembut. pempek crispy garing kulit ikan tenggiri 5. Pangsit Ikan Pangsit ikan adalah adonan ikan (ikan belida) yang diisikan ke dalam kulit pangsit dan disajikan dengan kuah kaldu udang atau kaldu seafood. Setelah mengetahui jenis-jenis pempek atau empek-empek Palembang, sekarang saatnya belajar bahan dan proses pembuatan pempek!

Ikan belida belido ikan pipih

Ikan sebagai bahan  dasar pembuatan pempek menggunakan ikan lokal perairan Sunai Musi seperti ikan belida (Notopterus chitala), akan tetap karena ikan belida semakin sulit ditemukan, ikan sungai lain seperti ikan gabus (Channa striata), ikan putak (Notopterus notopterus), dan ikan bujuk (Channa lucius) digunakan. Ikan laut berdaging putih seperti ikan tenggiri(Cybium commersoni), Tuna (Tunnus albacares) dan ikan parang-parang (Chirocentrus dorab) digunakan sebagai bahan pembuatan pempek karena ketersediannya di pasaran yang selalu konstan.

Resep dasar pembuatan pempek berbeda antara satu dapur dan dapur lainnya, perbandingan antara bahan dasar tepung tapioka dan ikan memegang peranan penting dalam menentukan rasa dan tekstur pempek. Semakin banyak tepung tapioka pada adonan pempek maka teksturnya akan menjadi semakin kenyal dan rasa ikan minimal, sedangkan semakin banyak ikan yang digunakan dalam adonan maka tekstur pempek akan semakin lembut dan rasa semakin enak. Perbandingan standar antara ikan dan tepung tapioka adalah 1:1-2. beberapa bahan berikut ini ditambahkan dalam pembuatan pempek;

  1. Bawang putih, digiling sampai halus untuk memberikan rasa dan aroma pada pempek.
  2. Tepung Terigu, ditambahkan pada adonan pempek agar tekstur pempek lebih lembut dan mudah digigit
  3. Putih telur, ditambahkan untuk membuat tekstur adonan pempek menjadi renyah dan membal ketika digigit.
  4. Air es, ditambahkan untuk membuat tekstur pempek lebih membal
  5. Air, ditambahkan untuk membuat tekstur adonan pempek lebih elastis walau menggunakan tepung yang banyak (pembuatan pempek pistel)
  6. Baking Powder, dibuat untuk membuat adonan pempek mengembang, renyah dan garing saat digoreng (pembuatan pempek crispy)

pempek ikan belida daging ikan belido empek empek asli palembangSebelum mebuat pempek, pastika daging ikan yang digunakan adalah daging ikan yang segar. Pisahkan daging ikan dari tulang dan kulit dengan dikeruk menggunakan sendok. Kali ini saya beruntung mendapatkan ikan belida dari Sungai musi di Pasar Cinde Palembang dengan harga Rp.180.000 per kg, cukup mahal tapi sebanding dengan rasanya.

ikan belida daging pempek empek empek palembang

pirikan ikan gilingan ikan kuningan

pirikan ikan gilingan ikan kuningan

Setelah daging ikan belida dipisahkan dari tulang badan dan kulitnya, duri kecil pada dagingnya harus dibuang terlebih dahulu menggunakan pirikan atau gilingan ikan bulat yang terbuat dari kuningan khusus berbolong-bolong pada bagian bawahnya.

Adonan pempek ikan belida belido empek empek ikan pipih palembang Untuk membuat pempek ikan belida (lenjer kecil) aku menambahkan putih telur dan bawang putih giling pada adonan pempek. Semua bahan duileni sampai dapat dibentuk dengan tangan. pempek lenjer palembang cara membuat empek empekAdonan pempek ikan belida dilapisi tepung tapioka tipis lalu dipulung atau digulung dengan tangan pad bidang datar sampai membentuk pipa tubular dengandiameter tang sama lalu sisihkan.

pempek ikan belida resep cara membuat empek ikan palembangPanaskan air sampai mendidih dengan api kecil (soft boiling) lalu masukan adonan pempek ikan belida didalamnya. Jangan tergesa-gesa untuk membesarkan api agar pempek lebih cepat matang karena panas berlebihan mebuat adonan pempek mengembang dan pecah atau retak seketika.

Cara membuat pempek ikan belida empek palembangIngat selalu merebus adonan pempek dengan api kecil agak pempek matang dengan merata. Pempek ikan telah matang ditandai dengan terapungnya pempek tersebut di air. Angkat dan dinginkan adonan pempek, dapat disajikan langsung atau dipotong-potong sebelum disajikan dengan cuko

Pempek ikan belida adalah pempek dengan rasa, tekstur dan penampilan terbaik, daging ikan belida putih alami dengan rasa gurih ikan yang intens serta tekstur membal alami. Seiring dengan semakin berkurangnya ikan belida liar di Sungai Musi, saya secara pribadi tidak menyarankan untuk melanjutkan konsumsi ikan belida.

Tips dan trik

Pada dasarnya pembuatan semua pempek  baik ikan bahkan udang  sama saja dengan pembuatan pempek ikan belida. Untuk pembuatan pempek udang, rasio perbandingan daging ikan + udang:tepung tapioka tetap 1:1 akan tetapi jika jumlah tepung ingin ditambahkan maka dapat diakali dengan menambahkan telur utuh (putih dan kuning) agar tekstur pempek tidak terlalu kenyal. Tepung terigu juga dapat ditambahkan agar adonan menjadi lebih lembut dan lebih mudah digigit.

cara membuat pempek udang empek empek tenggiri belida palembang

Adonan Pempek Ikan Tenggiri & Udang

cara membuat pempek palembang empek ikan belida tenggiri

Pempek Udang Kapal Selam & Lenjer

pempek ikan belida belido telur udang

Pempek Udang Matang yang Mengapung

pempek udang ikan tenggiri belida cara membuat empek palembang

Pempek Udang Kapal Selam & Lenjar Didinginkan Sebelum Digoreng & Disajikan dengan Cuko

Untuk pembuatan cuko, rebus gula merah, asam jawa, bawang putih halus, ebi sangrai dan cabe rawit halus sampai matang dengan api kecil dan jumlah air berkurang sepertiga sampai setengah volume awal. Setengah bagian cabe rawit dibiarkan bertangkai sebelum dihaluskan untuk mencegah diare sat mengkonsumsinya, penulis tidak dapat mendukung dengan fakta ilmiah tapi hal ini dipraktekkan sebagai rahasia mencegah diare saat mengkonsumsi cabe rawit.

jelajah gizi sari husada

Kesimpulan dari tulisan ini adalah betapa kayanya khazanah kuliner Indonesia, pempek adalah salah satu panganan pusaka kuliner dari bumi Sriwijaya yang merepresentasikan keragaman rasa dan budaya Indonesis di mata dunia, seperti rasa Pempek dengan Kuah Cuko yang kompleks dan pastinya enak! Selain itu yang terpenting pempek adalah makanan yang penuh cita rasa serta bergizi tinggi!

Dentist Chef 7 Days Sunpride Fruit Diary and Beyond, A Journal of Healthy Fruitarian Lifestyle for Better Living

sunpride buah segar fresh everydayDo  You Want to be Healthy ??? Become FRUITARIAN with SUNPRIDE !!! EATING FRUIT MORE and MORE

Eating Fruit Provides Health Benefits

The nutrients in fruit are vital for health and maintenance of your body. The potassium in fruit can reduce your risk of heart disease, stroke, type-2 diabetes and other cardiovascular diseases and any degenerative disease. Eating fruits may also reduce the risk of developing cancers, kidney stones and help to decrease bone loss as you age.To get the most benefit out of your five portions of fruits should include a variety of fruits. This is because different fruits contain different combinations of fibres, vitamins, minerals and other nutrients, so then you won’t be lack one of them.

Fruit is Nutritious and Damn Delicious!!!

Dietary fiber – Important to help reduce blood cholesterol levels and may lower risk of heart disease, obesity and type 2 diabetes. Also important for proper bowel function. Potasium – Important to help combat high blood pressure, a risk factor for heart disease. May also reduce the risk of developing kidney stones and help to decrease bone loss. Vitamin C – Important for growth and repair of all body tissues and keeps teeth and gums healthy. Provides antioxidant defense against infection and disease. Folate (folic acid) – Helps the body form red blood cells and helps reduce the risk of birth defects. Phytonutrients work synergistically with the vitamins, minerals and fiber in whole fruits to help reduce disease risk.

SUNPRIDE INDONESIA, PT. Sewu Segar Nusantara a leading Indonesian fruit comapany as a member of the flagship investment group Gunung Sewu Kencana,  expertise in the fresh fruits and agribusiness sector. Sunpride brand is a very popular brand across the country, even spreading the wings throught out the world by promotingthe best Indonesianl local tropical fruit product. Current brands within the company’s portfolio include Zespri of New Zealand, Pink Lady of Australia and Conference Pear of Belgium.  The company focuses on the production, distribution and marketing of locally grown as well as imported fruit. Working alongside local farmers, Sewu Segar Nusantara has developed stringent quality control measures which are trusted and relied upon by over 1,000 retailers.

Indonesia’s distinct market segments are each covered through the brands of Sunpride, Sunfresh and Sweety which enjoy significant brand awareness as a result of SSN’s pioneering efforts in promoting fruit as part of a healthy diet using innovative marketing techniques. Each brand is recognised for consistency in quality, taste and freshness achieved through tireless research into storage and packaging methods.

Why your DENTIST ask you to EAT FRUIT More and More ?

An apple won’t replace your toothbrush, but biting and chewing an fruits stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria. Eating more fuits also stimulate the growth of teeth, jaw and any musculoskeletal tissues and prevent the teeth malposition and/0r third molar (wisdom teeth) impaction because eating less fiber food (soft food) deteriorate the growth the jaw and made the space of alveolar bone is insufficient for the third molar (wisdom teeth) to erupt.

WHY TRUSTING SUNPRIDE FRUITS ???

pisang sunpride cavendish
SUNPRIDE Giving the best from A to the Z to asure you’ve get the best fruit you’ve ever taste!!!
Do you think that the popular smooth and flawless Sunpride Banana is imported fruit ??? SO DO I, Well we all WRONG because Sunpride Banana is locally grown in Lampung, so it’s actually product of Indonesia!!!
pisang sunpride
How did they create the perfect piece of Sunpride Banana ??? One hell of a perfection and precisious job from selecting the best cavendish banana speciment to grown, growing the banana in the best farm land, handling the fruit carefully by covering each of the banana comb to prevent the banana fruits bruising, protecting from sunlight and any pests, this methods creating a perfect smooth banana skin.
pisang cavendish sunpride 1
The Sunpride banana harvest period is divided per block, 1 bunches of bananas that had been wrapped the cut, then hung on the rail, to be brought to the packing house, using rail prevent the banana bruised compare to the conventional method transporting the whole banana comb manually that requires staging the banana comb so then the bottom part of the banana supporting the weight the upper part of the banana and got bruised. The bruised banana skin may not effect the banana flesh inside, but it affect the color of the banana skin into dark black.
sunpride cavendish banana
In the packing house,Sunpride banana cleaned, the paper that used to covering each comb relaced with padding foam. The banana then grading into sevral categories, grade A (7.5 inches lenght) for export (sold as several International brand like Victory Brand in China). The grade B banan sold in Indonesia as Sunpride banana.
SO, If SUNPRIDE take care our banana with PERFECTION, i think there’s no flaws to untrusting any SUNPRIDE fruits!!!

Journey of 7 Days Sunpride Fruit Diary:

My Sunpride  daily fruitarian is always starting with Sunpride Cavendish Banana, raw without any addtitional flavour and a single portion of  apple, pear or other fruits to replace breakfast. I also had brunch with fresh or cooked fruits appetizer as a snack. The luch i had is usually have about a 600 calories portion of carbs, protein and veggies, then ended with fresh or cooked fruit dessert. About 3-4.pm i had a single portion of fresh SUNPRIDE fruits then the dinner i dad got less than 500 calories of carbs, protein and veggies. I never had any dessert for dinner, only simple fresh or cooked SUNPRIDE fruits appetizer.

DAY 1

sunpride pisang cavendish banana

A. Banana (SUNPRIDE CAVENDISH BANANA)

Sunpride cavendish banana is the most popular products you may known, but Sunpride actually had several varieties of banana; local varieties of bananas and plantain available like Pisang mas, Pisang Tanduk, Pisang Ambon, Pisang Barangan, Pisang Kepok & Pisang Raja Bulu.

pisang sunpride cavendishWhy eating banana is important ???

Bananas are one of the most widely consumed fruits in the world for sure. Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin, the happy-mood brain neurotransmitter. Banana also provide energy punch and sustain your blood sugar, Thats why i always starting a day with eating banana EVERYDAY. Banana protect against muscle cramps during workouts and nighttime leg cramps by eating a banana. .Counteract calcium loss during urination and build strong bones by supplementing with a banana

pisang cavendish sunpride

pisang cavendish sunpride singke and availabkleSunpride even provide a SINGLE and AVAILABLE banana, which is sold in a minimarket or small store nearby everywhere, even in my clinick there’s three modern mini market and tey all provide a single pack of banana. So if you in a hurry and forgot to consume your banana, you can get is easily then.

sunpride pisang cavendish single bananaEversince my father diagnosed with type 2 diabetes, i got my wake up call because i got sll the predispotition factor to become a diabetic patient too because i’m 60 pounds overweight of healthy Body Mass Index (BMI). There’s nothing better way to reduce my weight and body fat ratio than excersising and follow a healthy dietary plants. Nowdays i  replace my snacking with fruits. I get more fibers with comsuming fruits to felt stuffed because i can’t skipping meals, so i eating a single banana 3 times a day, in the morning, on the brunch  and after dinner. Mostly plain and withoud any other additional ingredients.

Don’t worry, you can be creative with banana, you can made almost anything with it;either raw or cooked;

A. Raw Sunpride Cavendish Banana

toasted bread banana nutella topping breakfast whole wheat bread choco hazelnut butter with sunpride pisang cavendish roti tawar panggang

Lovin Sunpride cavendish banana all the way, i used to eat it wat at least twice a day; early morning to starting a day and the night before i go to sleep. In the morning i used to be creative, serving the Sunpride cavendish banana with toasted bread & some choco hazelnut butter. A quiky damn delicious breakfast to starting a day!!!toasted bread banana nutella breakfast chocolate banana whole wheat breadB. Cooked Sunpride Cavendish Banana

resep pisang caramel sunpride cavendish banana blogging competitionThis is pisang karamel saus kopi luwak or caramerlized Sunpride cavendish banana with civet coffee caramel sauce. I made the pisang karamel with  selecting the medium ripe Sunpride banana, sliced it horizontally into three parts with the same thickness. I melted some butter and heated it in a non sticky fry pan then seared the banana for about 2 minutes until nice caramelized and gonden brown. I also wrapped some banana with puff pastry and baked it until the pastry nice browned and pluffy.

sunpride pisang cavendish banana caramel civet cofee

The pisang karamel or caramelized banana then drizzed with genuine Indonesian civet coffee caramel sauce and creamy vanilla bean fla. I arranged the caramelized banana in a serving plate to made it look fancy and add some dry raisin, dry cranberry, truffled cookies, tpasted almond and some candied mustard flower.

B. PINNEAPLE ( SUNPRIDE HONI PINNEAPLE or Nanas Honi)

nanas honi sunprideWhy Eating Pinneaple is Important ?

Many studies have suggested that increasing consumption of  pineapples decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.  A higher intake of pinneaple has also been shown to decrease risk of and progression of age-related macular degeneration. Also of note, a high potassium intake from pinneaple is associated with a 20% decreased risk of dying from all causes.

nenas honi sunpride nanas madu manis tanpa garam tidak gatalSunpride Honi Pinneaple DO NOT NEED SALT to washed it before eaten because it’s had LOW CALCIUM OXALAT. Calcium oxalate is a byproduct that majorly stored under thescally skin of the pinneaple. Calcium oxalate is low irritant to mucous membrane like mouth and throat. Calcium oxalate content made the common pinneaple need to be netralized and washed with salted water before eaten unless you gonna felt itchy and burned in your mouth and throat.

nenas honi dentist chef

SUNPRIDE Honi Pinneaple is taste crisp, sweet, refreshingly a little bit tangy. The size is bigger than common pinneaple. The Honi pinneaple skin is regularly flat so then peeling off the skin is much more easier than common pinneaple. The hard brown spot is not puncturing too deep into the inneaple flesh so no need to remove too much good flesh when you peel SUNPRIDE Honi Pinneaple.

You felt that skinning pinneaple is quite an effort??? No need to worry no more.  SUNPRIDE Honi Pinneaple is very easy to cut open and served!!!

How to cut open and served SUNPRIDE Honi Pinneaple :

sunpride nenas honi nanas madu

Place the pineapple on side down then use a cutting board or other cutting surface, cut the crown and the stem off. Stand the pineapple up on one end, using a sharp chef’s knife, cut the pinneaple in the middle.

sunpride nanas honi manis cara mengupas

Cut the half part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

sunpride nenas honi

Remove the SUNPRIDE Honi Pinneaple stalk in the middle, you can use this part to flavouring stock or using the extract juice for tenderizer beef, chicken or any tough meat.

cara mengupas nanas honi sunpride nenas honi batu manis sweet pinneaple

Cut the quarte part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

nanas madu sunpride nenas honi honey pinneapple sweet how peel

Slice the skin off the sides of SUNPRIDE Honi Pinneaple , horizontallly cut as thinly as possible. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

how to peel pinneaple cut off pinneaple from skin

Vertically cut SUNPRIDE Honi Pinneaple as thinly as possible or closer to the skin without remaining the brown spot attached. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

sunpride nanas honi nenas madu cara mengupas

VOILA your SUNPRIDE Honi Pinneaple is ready to be served!!!

Sunpride nenas honi nanas madu manis

You can get the instruction how to open SUNPRIDE HONI Pinneaple in the labels too:

cara memotong nanas honi

Any IDEAS using SUNPRIDE Honi Pinneaple ?

grilled haloumi cheese pinneaple canapeGrilled Pinneaple served over grilled haloumi cheese canape.  Greece hard cheese is best for grilling or barbequing, serving it with charred grilled pinneaple is one hell of damn delicious ideas. Salty, briney paired with sweet, caramelized and a little bit tangy SUNPRIDE Honi pinneaple, DAMN DELICIOUS!!

haloumi cheese pinneaple grilled appetizerI’m Using blowtorch flames to caramelized the outer layer of the haloumi cheese and the SUNPRIDE Honi Pinneaple but you can using grill or pan for browning the outer layer. The pinneaple and the haloumi cheese is better be sprayed with avocado oil or olive oil for better caramelizing.

appetizer haloumi cheese grilled pinneaple charred

NEver throw the Middle stalk of the SUNPRIDE Honi Pinneaple, save it for later because you can use it many ways. This is Pindang Ikan Palembnag, a spicy, hot and a little bit sourish broth fish soup from Palembang, South Sumatra. You can use the pinneaple middle stalk to flavouring the spicy fish soup broth.

pindang pegagan palembang ikan patin gabus pindang tulang toyota agya blog contest

You can extract the pinneaple juice and using it to marinade, flavouring and also to tenderizing any hard or tough meat. Beef shank need to be soaked about 6 mours prior to cooked and steak cut need less than 30 minutes. Pinneaple contain Bromelain that can breakdown the tough collagen fibers in the meat to made it a tender steak you’ve ever taste.

sous vide beef steak veal sirloin calf striploin spicy rendang curry sauce

DAY 2

C. Guava (SUNPRIDE Crystal Guava)

sunpride jambu kristal tanpa biji

Why Eating Guava is Important ?

Guava is also known as Asian apple.  Guavas are one of the richest sources of vitamin C, containing four times the vitamin C content present in oranges. A single, medium-sized guava offers two times the daily requirement of vitamin C, a vitamin that is closely associated with improved immunity and protecting you against common infections and pathogens.

sunpride crystal guava seedless jambu tanpa biji kristal

The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy.Guava also has white or maroon flesh and lots of small hard seeds enveloped in very soft, sweet pulp. It is eaten raw (ripe or semi-ripe) or in the form of jams and jellies.The role of guavas in immunity is also attributed to its anti-inflammatory action and its ability to inhibit inflammatory molecules like prostaglandins released in autoimmune conditions like rheumatoid arthritis so guava is really good for elderly peop

sunpride jambu kristal gualva crystal

Sunpride Crystal Guava is also sold as Sunfresh brand,  this guava is really honest because it’s really seedless. the flesh is crisp and tender in the same time. thaste very sweet, refreshing and juicy, totally scrumptious!!!

Any Idea using SUNPRIDE Crystal Guava ???

guava chili salsa grilled fish tilapiaI like to using fresh crisp guava to serving my fish. I added it into chili sambal or chili salsa to give a nice crisp and refreshing texture. Today i served my grilled tilapia fish with Sunpride Crystal Guava chili salsa.

ikan nila bakar sambal jambu biji mujair salsa cabe jambu guava salsa chili grilled tilapia fishgrilled tilapia fish spicu chili guava salsa

Just like the pinneaple, you also can using the Sunpride guava juice for marinating and flavouring tough cut of meat before barbequing or grilling it. Lovin it for my steak too.

DAY 3

D. Papaya

sunpride pepayaSunpride provide two varieties of papaya; Hawaian and Californian. they all taste delicious sweet, crisp and juicy Sunpride Californian and Hawaian Papaya along  Cavendish Banana is my staple daily fruit, i really like enjoying papaya raw in the lunch, especially in the hot days.

Why Eating Papaya is Important ?

Papaya is considering the healthiest fruit on earth. Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.

gohu pepaya california sunpride

Gohu, a pickled papaya from manado or Minahasa descent people (North Sulawesi), a briny and spicy pickled young and half ripen papaya similiar to asinan,  acar or another name for pickle in Indonesia or Som Tam from Thailand.

Gohu pepaya muda sunpride papaya pickled unripe spicy chili vinegarI DAMN LOVIN GOHU, especially on my brunch break in beetween patients in my clinic. The refreshing sweet, crisp Sunpride Californian Papaya that sliced thinly in a briney pickled broth that flavoured with chilies, spices, bakasang (fermented shrimp paste), cakalang fufu (smoked skipjack tuna) and some rice vinegar, DAMN DELICIOUS!!!

gohu pepaya manado pedas sunpride papaya california

In addition, young and unripe papaya contains the digestive enzyme, papain, which is used like bromelain; enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies and you can using it as a tenderizer for steaks or any tought meats.

E. Melon.

sunpride melon

Sunpride provide several kind of melon; Rock Melon, Honey Melon, Golden Melon. One cup of diced melon (about 156 grams) contains 53 calories, 0.3 grams of fat, 13 grams of total carbohydrate, 12 grams of sugar, 1.4 grams of fiber, 1.3 grams of protein, 106% the daily value for vitamin A, 95% vitamin C, 1% of calcium and 2% of iron needs. A one-cup serving also provides 5%, or more of the daily value needs for vitamin K, niacin, vitamin B-6, folate, magnesium and potassium.

Why Eating Melon is Important ?

Melon contains an abundance of antioxidants including choline, zeaxanthin, and beta-carotene, all of which provide protection against a range of diseases and conditions from the common cold to cancer. Melons are high in essential vitamins and minerals. They contain almost no fat or saturated fat, making them an excellent choice for snacks or a side dish.

Any Idea using Melon ???

melon wrapped prosciuttoI like using melon as a starter or appetizer, i’m using two kind of melon; the orange color the rock melon and green golden melon or golden melon. I’m using my dendeng danging kambing or dendeng domba (lamb or goat prosciutto) to wrapping the lamb and then secure it with toothpick, voila, your fancy Melon and Prosciutto appetizer done in a secon!!!

melon wrapped prosciutto appetizer sunpride melon

sunpride melon prosciutto wrapped yellow melon appetizerSUNPRIDE Rock and Honey melon taste delicious thats for sure, i really love the crisp, tender and bouchy texture when you chew it and the flesh oozing the fresh sweet juice, totally DAMN REFRESHING!!!

sunpride melon appetizer prosciutto wrap

DAY 4

F. SUNPRIDE Watermelon (Semangka)

sunpride semangka

Why Eating Watermelon is Important ?

Sunpride Watermelon. One cup of diced watermelon (152 grams) contains only 43 calories, 0 grams of fat, 2 milligrams of sodium, 11 grams of carbohydrate (including 9 grams of sugar) and 1 gram of fiber. One cup of watermelon will provide 17% of vitamin A, 21% of vitamin C, 2% of iron and 1% of calcium needs for the day. Watermelon contain citrulline is converted to arginine in your kidneys, and not only is this amino acid important for heart health and maintaining your immune system, but it has been researched to have potential therapeutic value in over 100 health conditions

Do you know watermelon s contain 92% water, so i guess it’s right to put “water” on watermelon. Lovin this in a very hot days as a snack, watermelon can refreshing my mind to get me back 100 percent afterlunch, lol

Any idea using watermelon ???

smoked salmon bruschetta watermelon bacon cheese crispThis is SUNPRIDE watermelon bruchetta with some savoury touch, Lovin the texture of crispy oven toasted baquette bread topped with crisp, sweet and refreshing brightly red watermelon.  I add some salted Beef Bresaola that crisp up priorly and some Hot Smoked Salmon as a topping.  To made the watermelon bruschetta fancy even more, i put some parmigiano reggiano cheese crisp over it and some fresh greeen sweet basil leaves to add color and flavour.

watermelon brucchetta smoked salmon bacon parmigiano reggianno sunpride semangkaDay 5

G. Dragon Fruit

buah naga sunprideSunpride dragon fruit is an extremely beautiful fruit that has dazzling flowers and an intense shape and color. The dragon fruit is usually a dark red color, although some types of this fruit are pink or yellow. The skin of the dragon fruit is a thin rind. The skin is usually covered in scales, and the center of the fruit is made up of a red or white, sweet tasting pulp.

sunpride buah naga dragon fruit smoked scallop

Why Eating Dragon Fruit It’s Important ?

Eat dragon fruit as a good natural source of anti-oxidants which help to prevent the dangers of free radicals which can cause cancer and other undesirable health detriments.The number, quantity, and variety of antioxidants in dragon fruit like  phytoalbumins and flavonoids which are highly valued for their antioxidant properties.

Dragon fruit help to lower blood glucose levels in type 2 diabetes. Studies also suggest that the the glucose found in Dragon fruit aids in controlling the blood sugar level for diabetes patients. Dragon fruit helps in digestion. Because of the richness in fibers, Dragon fruit aids in the digestion of food, Studies also suggest that Dragon fruit promotes the growth of probiotics.

scallops cold smoked appetizer dragon fruit sunpride

I like eating SUNPRIDE dragon fruit for it’s taste and texture. Lovin to made some fancy appetizer with dragon fruit. the tiny black seed on dragon fruit made it fancy for presentation. I served my dragon fruit finger food with some cold smoked scallops and gourmet popcorn shoots.

cold smoked scallops appetizer dragon fruit

H. Kiwi

sunpride golden kiwiSUNPRIDE in collaboration with Zespri Kiwi provided green kiwi and golden yellow kiwi. Golden kiwi got more soft and sweeter flesh compare to the green kiwi, my grandma really lovin it because she cn enjoy it even without her denture,lol

sunpride golden kiwi recipeWhy Easting Kiwi is Important ?

Kiwi got with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Kiwi can protect DNA in the nucleus of human cells from oxygen-related damage. Since kiwi contains a variety of flavonoids and carotenoids that have demonstrated antioxidant activity, these phytonutrients in kiwi may be responsible for this DNA protection.

Enjoying just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health.My father is a diabetic patients, kiwi is a very diabetic friendly fruits because kiwi is in the ‘low’  glycemic index, meaning it does not raise your blood sugar quickly. It has a glycemic load of 4 which means it is safe for diabetics.

Any Idea using Kiwi ?

kiwi banana smoothiesI love eating kiwi directly, but i love to have some smoothies too if i got bad mood, lovin to blended golden kiwi with some yogurt and banana then staging it with some choco nutella or hazelnut butter banana smoothies. I add some slices of fresh kiwi and then finish it with some vanilla syrup infused basil seed.

choco banana kiwi smoothies

I .Sunpride Apple

sunpride apel grannysmith apple recipe freshSunpride provide local (Malang apple) and imported apple (Grannysmith etc). Sunpride apple always be packed the best way to ensure the customers got the best quality of apples.

Why Eating Apple is Important ?

Have you heard “An apple a day keeps the doctor away”, yes you may but what makes this fruit so special? What health benefits are associated with eating apples?

Eating apple could keep Alzheimer’s away and fight the effects of aging on the brain. Apples are good for neurological health. The fruit contains an antioxidant called “quercetin” which reduces cellular death caused by oxidation and inflammation of neurons. Apples also reduce your blood pressure, prevent galstone, detoxify the liver, boost the immume and also avert the hemorrhoid.

I like to eating apple raw or cooked, mostly on dessert, but if you like apple also contain quercetin  that can be used tp tenderize any tough meatjust like pinneaple or papaya.

Any Idea Using Apples ?

sunpride apel malang pie karamelThis is apple pie using caramel topping and tenpeh flour crust, I also added shredded julienned gouda cheese over the aplle pie.

apple caramel pie civet coffee

apple pie with civet coffee caramel creamDAY 6

J. SUNPRIDE  Pear ( Singo Pear)

sunpride singo pear korea pirSunpride provide three kind of pear; Golden Pear, Singo Pear and Conference Pear Truval. Lovin the size of the pear, which is big and plumply, The texture is crisp with sweet and refreshing taste. The SUNPRIDE pear aslo packed and secured individually with foam net to prevent it frum bruiosing from transporting before handed to the customers, one of the reason that i told you before to trusting SUNPRIDE fruits.

sunpride singo pear

Why Eating Pear is Important ???

One medium-sized pear contains 5.5 grams of fiber toward your daily goal of 21 to 38 grams. When you eat plenty of fiber, your digestive system works the way it’s supposed to. Fiber helps your body absorb the vitamins and minerals from your food. It also helps prevent and relieve constipation and can keep you from developing painful hemorrhoids as well.

For nutritional reasons, we’re often advised to consume the skins of fruits. However, it’s less often that research provides strong evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear’s total dietary fiber.

Any Idea Using Pear ?

 

yukhoe korean raw beef pear salad marinade gochujang soy sauce, chili sesame oil pine nuts

yukhoe raw beef tartare tenderloin sousvides asian pear beef salad

This is Yukhoe or Korean Beef Tartare that served with Raw Julienned Singo Pear. The Beef tenderloin is raw but not that raw because it’s priorly “pausterized” in sous vide method using ziplock bag and rice cooker waterbath in controlled temperature.

yukhoe korean raw beef seasoned pear sesame oil garlic saladThis is the same Korean Yukhow or raw beef tenderloin tartare with diced korean singo pear,  gochujang chili sauce, sesame oil, pine nuts, and raw quail egg yolk. The spicy Korean beef tartare also dressed with chopped chili, black sesame seed, crispy garlic, garlic oil, and chives blossom.

pan fried foie gras recipe goose liver wine poached pearsThis is wine poached Conference Pear Truval that served with Pan Fried Foie Gras or Goose Liver with balsamic vinegar glazed that ethically raised.

Day 7

K. Baby Pacitan Orange (Jeruk Baby)

jeruk baby pacitan sunprideThis is Sunpride Baby Orang(Jeruk Baby) or Pacitan Orang, a local product fron Pacitan, East Java. The orange named after baby orange because Indonesian baby can handle this orang sweet taste.

sunpride jeruk baby pacitan manis keprok

Why eating orang is Important ???

Eating an orange a day is a good idea got thousand of reason why,  they are low in calories but full of nutrients, orange promote clear, healthy skin and can help to lower our risk for many diseases and conditions as part of an overall healthy and varied diet.An orange has over 170 different phytochemicals and more than 60 flavonoids, many of which have been shown to have anti-inflammatory properties and strong antioxidant effects. One orange provides 130 percent of your vitamin C needs for the day!

Oranges also contain thiamin, riboflavin, niacin, vitamin B-6, folate, pantothenic acid, phosphorus, magnesium, manganese, selenium and copper. Because of their high vitamin C content (over twice the daily need) oranges are associated with boosting the immune system. Oranges also contain choline, zeaxanthin, and carotenoids. Choline is an important nutrient found in oranges that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. Zeaxanthin and carotenoids have antioxidant effects and have been shown to have an inverse relationship with overall cancer rates and prostate cancer in particular.

Any Idea Using Orange???

Sous vide salmon stuffed with tofu prange lemon sauce with black rice salad chayote shoots winged bean sous vide carrot orange pulp bean sproutLovin to served orange pulp with seafood like seabass, salmon , scallops, lobster, prawn etc. The sweet and tangy refreshing orange can be bursting out like a caviar if you pairing it with savoury dish to create a next level of taste.

salmon orange sauce sous vide salmon fillet stuffed tofu seared trout red rice salad chayote shoots sprout

sous vide salmon recipe orange lemon sauce tangy trout rolled stuffed salmon tofuLovin to make an orange sauce for salmon like the picture of my Rolled Salmon Stuffed with Bean CuredBeside using the orange in a sauce, you can use it as a marinade because the acid can be tenderized any tough meat too.

L. Grape

anggur sunpride red globe grapeGrapes make a great snack and can also be used to make juices, desserts, salads and main dishes. These versatile fruits provide a number of essential nutrients and their phytochemicals may provide the health benefits of potentially lowering your risk for heart disease and cancer, although further research is needed to verify these positive effects, according to the American Cancer Society.

Why Eating Grape is Important ?

Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon. The flavonoid quercetin in grape  is a natural anti-inflammatory that appears to reduce the risk of 
atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.

Any Idea Using Grape

recipe eel fillet rolled sous vide fish stuffed chorizo mashed purple yam, carrot balsamic reduction micro herbs bottarga crusted fish fillet
Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.
sous vide eel fillet rolled fish fillet stuffed saffron chorizo bottarga crusted
rolled fish fillet eel recipe fish fillet sous vide roll stuffed chorizo cheese basil slow cooked
This is just the part of my 7 Days Fruit Diary with SUNPRIDE INDONESIA, So far, my fruitarian diary with SUNPRIDE is quite good, in the past 3 months i can constantly and slowly  reduced my weight without feeling starving because i had SUNPRIDE fruits everyday. I felt more energetic like never before, performing several teeth extraction surgery is not made me lose my breath no more.

I LOVE SUNPRIDE FRUITS!!!

Have your own fruitatarian journey with SUNPRIDE FRUITS INDONESIA

Roasted Chicken with Yogurt & Milk Curd with Ricotta Cheese & Herbs

recipe roasted chicken milk yogurt curd ricotta cheese herbs garlic sage baked whole chickenRoasted Chicken with Milk, Yogurt and Ricotta Cheese Custard with Herbs. Whole chicken butterflied then roasted with the skin side up until the skin is slighly browned and the meat is half cooked, laid in a pyrex caserole bowl then poured with a custard made of milk, yogurt and egg yolk, then crushed garlic, ricotta cheese and herbs scattered over the chicken and then baked for 45 minutes until the milk and yogurt curt browned and the chicken is  completely cooked and tender.

chicken roasted in milk yogurt ricotta cheese curd herbs garlic baked split chicken

roasted chicken in milk yogurt garlic herbs ricotta cheese bakedThe baked chicken in yogurt and milk custard is inspired by Jamie Oliver roasted chicken in milk which is really moist and taste damn delicious and comforting, but there’s a flaws about it. The skin side of the chicken that facing the milk mixture is soggy and there’s a separated curd and gravy once it cooked. So i adjust the recipe a little bit to make a little bit dry curd and add any ingredients that suits my licking.

baked chicken yogurt milk curd ricotta cheese herbs roasted whole chicken crispy skinThe milk and yogurt curd mixture for the roasted chicken can be seasoned with any kind of your favourite herbs; rosemarry, thyme, sage, bayl eaves and a dash of cinnamon is  just perfect for my licking, I also like some licorice flavour of dill weed and some star anise, it’s blend perfectly with the tangy creamy yogurt. Fresh herbs for this yogurt and milk custard baked chicken is preferred, but eversince it’s kinda hard to find this western kitchen ingredients, the dry herbs is working well too.

roasted chicken milk yogurt caserole baked chicken garlic herbs sageYou can improved the yogurt and milk custard by adding some Homemade Fresh Pork Sausages or some Homemade Spicy Chorizo into it, even chopped precoooked veggies to made some real heavy one pot caserole roasted chicken sounds a good idea.

Roasted chicken milk curd yogurt herbs baked whole chickenroasted chicken in yogurt garlic milk ricotta cheese herbs curdThis recipe is awesome, you’ve got all the scrumptious things about roasted chicken; the skin is crispy and the meat is tender and succulent. The skin side of the chicken is exposed with the direct heat from the upper heater element of the oven while the meat side down is always contact the milk and yogurt mixture and allowed the flavour infused.

resep ayam panggang yogurt susu roasted chicken yogurt milk custardAyam Panggang Yogurt dan Susu. Ayam ras utuh, dibelah dua pada bagian dada, dipanggang sampai kulitnya sedikit kecoklatan lalu dicampur dengan campuran yogurt, susu, kuning telur dan bumbu-bumbu. Kaserol ayam ini kemudian dipanggang dalam oven sampai ayam matang sempurna serta custard susu dan yogurt berwarna kecoklatan. Orang palembang bilang Lemak Nian !!!

recipe baked chicken with milk yogurt ricotta cheese herbs garlic roasted crispy chicken

recipe crispy roasted chicken skin blowing air before oven roast separate skin yogurt milk curdThis is the secret recipe to make a very crispy roasted chicken skin; blowing the skin off the meat, so the fat in between can rendered and make the skin crispy. First, you need to clean and wash throughly the chicken with running water, pat it really dry with paper towel before you inflated the skin. You can use your finger to separate the chicken skin from it’s meat but i had another option with greater result; using air pump!

recipe crispy skin roasted chicken blow pump air skin inflate meat herbs butter under skin stuffed chickenCrispy chicken skin is made using a simple baloon pump or bicycle pump, insert the tips of the pump into the chicken skin through the neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat flip the chicken over and do the same in the chicken breast section. Yup it is that easy, i’ve try to use this technique for my Roasted Peking Duck and Herb Butter Roasted Chicken, and it’s skin turned out really crispy!!!

recipe roasted chicken crispy skin milk curd yogurt ricotta chicken baked herbsRight after the chciken skin inflated with pump throughly, i butterfly it from the breast side and then rubbed it with generous ammount of salt, pepper and crushed sage leaves. After the chicken skin inflated completely, you can butterfly or even spatchcock the chicken to make it easier to roast in the conventional oven. For this recipe, i need to pre-roasted the chicken before baked it with milk and yogurt curd, so i put the chicken over metal rack in a shallow baking pan and then roasted it with upper heat only to browned the sin a little bit. Remember, you don’t want to cooked the chicken, just need to rendered the skin fat a little bit to make it crispy.

roasted chicken milk herbs garlic yogurt baked chicken bay leaves sage cream curdAfter the chicken roasted until slighly browned with skin side up using only upper heat, the chicken laid with skin side up in a caserole pyrex glass. The gravy from the half cooked chicken colected and mixed with milk, yogurt and any other ingredients then poured on the side of the half cooked chicken to baste only the meat side of the chicken. The chicken caserole than baked until the curd is browned and completely set for about 45  minutes.

roast chicken crispy skin recipe milk yogurt curd herbs sage rosemarry, thymeNow, you enjoy your fest of Roasted Chicken in Yogurt and Milk Curd with Ricotta Cheese & Herbs. My asian licking usually asking some steaming hot rice for this chicken, but you can enjoy this with freshly baked brioche or  baguette bread, it’s up you.

roasted whole chicken milk yogurt ricotta cheese curd baked chickenRecipe Crispy Roasted Chicken in Yogurt and Milk Curd with Herbs & Ricotta Cheese:

Ingredients:

  • 1 medium size chicken
  • 1 cup plain whole milk
  • 1 cup plain all natural whole yogurt
  • 1 egg yolk
  • 1/4 tsp Homemade Garam Masala
  • 1/4 tsp freshly ground black peppercorn
  • 1/2 stick salted butter (60 gr), melted
  • salt to taste
  • 6 cloves garlic, bruised
  • 6 pieces dry Sage leaves
  • 2 Pieces extra Sage leaves, finely chopped for rubbing the chicken
  • 4 pieces dry Bay Leaves
  • 2 sprig of Thyme
  • 2 sprig of Rosemarry
  • 1 Spring of Dill Weed
  • 100 gr Fresh Ricotta Cheese, crumbled

Tools: Baloon Pump for blowing or inflating the chicken skin

How to Make Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

  • Clean and wash throughly the chicken with running water, pat dry, set aside
  • Insert the tips of the baloon or bicycle pump into the chicken skin through the neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat.
  • Flip the chicken over and do the same in the chicken breast section until all side of the chicken skin inflated from the meat
  • Rubbed the chicken with salt, black peppercorn, garam masala and chopped sage leaves all over the surface, butterfly from the breast side (you can spatch cock is as well)
  • I also apply some bamboo skewer to fix the chicken wings position
  • Put the chicken in a shallow baking rack, baste the chicken skin with melted butter, put in the second rack of the oven in preheated 250°C (Only Upper Side Heat) for about 15 minutes until the skin is slighly browned and the meat is half cooked.
  • In a glass bowl, mix the yogurt, milk, egg yolk, salt and pepper, and the remaining butter, set aside
  • Once the chicken skin is browned, take it out from the oven and pour the gravy into the milk and yogurt bowl then transfer the chicken carefully into a pyrex caserole bowl.
  • Pour the yogurt and milk mixture into the caserole and then scatter all the herbs, garlic, ricotta cheese.
  • Pop the chicken in milk and yogurt into the oven and roasted it in 180°C for 30 minutes
  • Increase the temperature to 225°C for about 15 minutes until the chicken skin skin got nice golden brown color
  • Let the Roasted Chicken in Milk and Yogurt caserole rest for at least 5 minutes before carved and served.

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Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Cheesy Spinach Herbs Crust & Spinach Puree)

recipe scallops rockefeller half shell baked cheese spinach butter breadcrumbs basil parsleyRecipe Scallop Rockefeller (Broiled Half Shell Scallop with Spinach Puree & Cheesy Herbs Crust Topping. This dish is  a scallops version of oyster rockefeller. Scallops Rockefeller is consists of scallop on the half-shell, topped with various ingredients (often parsley, basil and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled

baked scallops rockefeller half shell cheese gratin spinach butter parsley breadcrumbs basilrecipe baked scallops rockefeller gratin spinach breadcrumbs butter parsley basil pureeThe scallop rockefeller was named  after John D. Rockefeller, the most whealthy American multi billionaire at the time, for the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Scallop rockefeller topping is similiar to it’s relatives  french dish; Escargot ( baked snail with herbs butter)roasted scallops in half shell rockefeller broiled with cheese breadcrumbs spinach puree basil parsley

baked half shell scallops rockefeller gratin cheese spinach basil parsley butterMy scallops rockefeller got a little bit kick from the chili that i used within the topping. I can’t help it, my Indonesian licking always need some chillies for almost every dish. I make some dry chili relish by sauteeing the chopped shallots and garlic until browned and caramelized first, then i add finely chopped fresh bird eye chilli and stirred it well until all ingredients soften a little bit. The final touch is  add some anise flavoured liquor, eversince it’s not easy to get here in Indonesia, i’m using some white wine instead and add freshly grated star anise into it.

recipe scallops rockefeller baked half shell gratin cheese spinach butter chili basil parsley breadcrumbs

recipe scallop rockefeller broiled spinach cheese butter breadcrumbs crispy toppingThough many restaurants around the world serve dishes purporting to be oysters Rockefeller, chef Antoine’s claims that no other restaurant has been able to successfully duplicate the recipe. well, since the sighnature dish recipe is seems so sacret, competing restaurants have had to formulate their own recipes.

searing scallop using blowtorch seared scallopsNow, forget the authentic rockefeller sauce recipe, we’ll gonna made Dentist Chef scallops Rockefeller. The fresh, plump and representative size US scallops seared first using blowtorch flames to make a nice crust in the outside layer without any chance to cooked the internal meat. You can use a sizzling skillet too for searing the scallop, but it tend to cooked the scallop and it’s more likely to be overcooked once it baked or broiled.

scallops rockefeller topping gratin spinach butter parsley basil breadcrumbas cheese crispy breadcrumbs baked scallop in half shellThis is the scallops rockefeller topping ingredients; breadcrumbs, butter, chili relish, grated parmigiano reggiano cheese and green herbs. The green herbs is mixture of very finely chopped parsley, basil leaves and garlic chives. The chili relish is made of sauteed garlic and shallots with olive oil until browned and caramelized, finely chopped deseeded chili then added and sautee until nice and throughly cooked. The authentic rockefeller sauce usually contain anise flavoured liquor but i replace it by glazing the chili relish with dry white wine and a little bit of freshly grated star anise and let all the moisture evaporated before mix it with the breadcrumbs topping.

scallop rockefeller topping spinach butter breadcrumbs crisp chili basil parsley baked half shell us scallopsThe scallops rockefeller crust basic ingredients for making a crispy and crumbly topping for the baked half shell scallop is a finely chopped herbs, butter and breadcrumbs. All ingredients must be dry and had a very little amount of moisture, so it’s important you wiped away the fresh green herbs before chopped; in the other hand, the chili relish must be dry enought before added into the breadcrumbs  unless the crust topping will become soggy.

baked scallops half shell rockefeller spinach parsley gratin crispy butter spinach topping parmigiano reggiano cheese

Recipe broiled scallop rockefeller cheese gratin parmigiano reggiano rockefeller sauce scallops in shell with basil parsley spinach breadcrumbsI add extra grated parmigiano-regiano cheese to the topping to finish it before putting the half shell scallop rockefeller into the broiler oven. I love grated parmigiano-reggiano for topping any crust because it’s melted easily and act as a bonding agen for the topping. The grated parmigino reggiano cheese allow the moisture evaporates from the topping once it broiled in the oven. Do not to eager to add too many parmigiano reggiano cheese to cover the breadcrumbs topping, unless the moisture is locked and the result is soggy and pale topping covered on cheese crust.

scallop rockefeller recipe broiled half shell scallop with parsley spinach butter basil breadcrumbs cheese gratin

scallops rockefeller recipeThe authentic recipe for rockefeller sauce is remain as a secret eversince the founder chef Antoine’s refused to publicised the recipe, including denial the using of spinach on it. This secrecy even intrigues William Poundstone in Bigger Secrets in 1986 to analised it and found that primary ingredients were parsley, celery, scallions or chives, olive oil, and capers, hence i add spinach and also the fragrance green herbs for Dentist Chef version of scallops Rockefeller.

recipe scallop rockefeller spinach cheese gratin baked with parsley basil butter breadcrumbs topping

broiled scallops in shell rockefeller recipe cheese breadcrumbs crumbled spinach parsley basil butter topped scallopsMy version of scallops rockefeller got a base of scallops on the shalf shell, then a bed of butter favoured  chopped spinach placed on it. The plump and juicy scallops which is previously seared with blowtorch flames place, then topped with a mixture of green herbs infused butter and breadcrumbs that later broiled until crusted.

scallops rockefeller recipe baked half shell with parmigianno regiano cheese gratin spinach puree

baked scallops rockefeller recipe cheese spinach gratin breadcrumbs spinach butter parsley basil

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Spinach Puree and Basil-Parsley-Chives Breadcrumbs Crust) :

  • 24 half-shelled scallops
  • 1/4 cup chopped shallots
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped parsley
  • 1 teaspoon chopped garlic chives
  • 2 cups fresh baby spinach
  • 1 tbsp finely chopped deseeded Cayenne Chili Pepper
  • 1/2 pound (2 sticks) butter
  • 1/3 cup anise flavoured liquor (i replace with  dry white wine & grated anise star)
  • 1 cup panko bread crumbs
  • 100 gr grated Parmigiano Regianno cheese
  • 3 cloves garlic, finely chopped
  • 1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry
  • Salt and freshly ground pepper

Instructions:

How to Make Broiled Scallop with Spinach Herbs Crust (Scallop Rockefeller Recipe) :

A. Cleaning the Half Shell Scallops

  1. Scrub the scallop shell throughly with a plastic brush
  2. Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any  dirt and impurities
  3. Discard the innard and the roe, set aside
  4. Rinse the scallop meat thoroughly and season with salt and pepper, patted dry and set aside

B.Preparing the Scallop Rockefeller Topping

  1. Heat 1 tbsp butter in a sauce pan, sautee 1 tbsp garlic and 1 tbsp shallot until slighly brown, add the baby spinach leaves and stir until all spinach leaves wilted and the moisture evaporated.
  2. Put the spinach mixture in a chopping board and finely chopped it with knives or process it until fine in a food proccesor, set aside
  3. Heat up 1 tbsp butter in the pan, saute the remaining shallot, garlic and chili until slighly browned, pour the anise flavoured liquor and stir until the moisture evaporated, set aside.
  4. In another pan, heat 1 tbsp butter and add the galic chives, basil, and parsley then stir it until all leaves wilted, put the herbs mixture in a chopping board or process it until fine in a food proccesor, set aside.
  5. Mix half part of the spinach puree with the herbs mixture puree, combine it with the remaining butter, 50 grams of grated Parmigiano Reggiano cheese,chili relish, breadcrumbs with pastry cutter until mixed well

C. Making The Scallop Rockefeller:

  1. Patted dry the scallop, seared with blowtorch flames or with sizzling hot skillet
  2. Put 1 teaspoon of spinach puree over the scallop shell, then put the seared scallop over the spinach puree
  3. Topped the scallop with the herbs and spinach breadcrumbs mixture
  4. Put the remaining grated parmigiano-regianno cheese over the breadcrumbs
  5. Bake scallops in pre-heated oven of 220°C for 5-7 minutes until the herbs and spinach crumbs browned

Recipe Bottarga Crusted Sous Vide Eel Fish Fillet Stuffed with Spanish Chorizo, Basil, Saffron & Cheese, Served with Balsamic Reduction, Mashed Purple Sweet Potato, Sous Vide Carrot, Edible Mustard Blossom & Micro Herbs

recipe eel fillet rolled sous vide fish stuffed chorizo mashed purple yam, carrot balsamic reduction micro herbs bottarga crusted fish fillet

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

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Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor 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 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Sousvide Venison Steak, Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide method also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

sous vide eel fillet rolled fish fillet stuffed saffron chorizo bottarga crusted

Succulent Sous Vide Rolled Swamp Eel Fillet with 40°C Beer Cooler Waterbath

 

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Beer Cooler Sous Vide Rolled Eel Fillet with Spanich Chorizo, Basil and Cheese Stuffing

My previously sousvide recipe using my old rice cooker, rice cooker is a very cheap consistance tools to mantain the waterbath temperature, but eversince the lowest temperature waterbath in my rice cooker metal pot is 51°C and it’s too high for sousvide fish fillet, hence i using my beer cooler for this sousvide eel fish fillet recipe. Beside beer cooler, any kind of heat insulating chamber is good to go; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time. Fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your fish fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

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Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

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Crispy Skin Blow Torch Seared Saffron Infused Eel fish with Tender and Succulent Meat

Swamp eel fish fillet got oily and delicate flavour, similiar to it’s cousin unagi eel with fins which  popular in Japanese restaurant, served as Sweet Soy Sauce Broiled Eel (Unagi Kabayaki). Swamp eel fillet texture is more succulent and firm compare to the unagi eel, but i wondering why swamp eel didn’t got much attention in fine dining restaurant menu. So today, i decided to bring the swamp eel to the next level of fine dining lover.

sousvide eel fillet fish rolled balsamic reduction carrot confit mashed sweet potato yam

Cheap and Delicious Fine Dining Swamp Eel Fish Dish

Can you imagine all the ingredients on this plate of beautifull  fine dining eel fillet dish cost me about IDR 10.000 (less than 1 USD) for a single portion. Asian swamp eel is cheap and also available through out the year, especially in the rainy season from September to March, the stock of swamp eel reach the highest peak. The live asian swamp eel cost me only about 2 USD/Kg, pretty much a great deal because swamp eel is low in cholesterol and very rich in omega 6 and omega 3 polyunsaturated fatty acid, which are extremely good for the body and hearth. Eversince this is sous vide eel fillet is cooked in low temperature, so i think most of the good fatty acid is retained after cooked.

sous vide fish fillet roll saffron stuffed eel fish chorizo basil cheese

Sous Vide  Eel Fillet Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Sweet Potato  and Balsamic Reduction

Here in Indonesia, we used to called swamp eel as belut sawah or rice field eel, mostly prepared deep fried until crispy. The eel usually butterflied, flatened with meat hammer and then marinated with turmeric based seasoning before lighly batterred and deep fried into belut goreng. Other popular preparation of swamp eel is rendang belut, a thick and carmelized curry similiar to Indonesian Rendang Daging that using beef as the main ingredients.

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Bottarga Crusted Eel Fish Fillet Rolade Stuffed with Chorizo, Basil and Cheese

The bottarga crust for this sous vide eel fish fillet using my Homemade Tuna Roe Bottarga di Tonno. I swear to God, a little bit of grated tuna bottarga bring the simple eel fillet rollade to another lever of taste. It’s briny, creamy and got a kicking savoury flavour once it toasted a little bit by blowtorch flames. The texture and the flavour of the bottarga crust on the eel fish fillet is a little bit sandy, similiar with fried and toasted crumbled salted egg yolk on Stir Fried Salted Egg Sauce Crab.

rolled eel fillet sous vide stuff basil chorizo cheese balsamic reduction sous vide carrot mashed purple sweet potato yam caviar edible mustard flower micro green herbs

The entire components of the entire dish is quite a preparation; the sous vide saffron infused eel fish fillet rollade with Spanish chorizo, basil and cheese stuffing is  served  with mashed purple yam, sous vide baby carrot, Russian beluga caviar, micro greens herbs, edible black mustard flower, pine nuts, shaved Parmiggiano-Reggiano cheese, sliced grapes and balsamic reduction sauce

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Please Focus on My Badass Japanese Chef Knives Istead the Beautifull Marbled Color Skin Swamp Eel Fillet

The Asian marbled swamp eel, Monopterus albus, also known as belut sawah or rice field eel . The eel resemble a long scale-less snake with a very tiny blind eyes. Asian swamp eels are often found in the mud underneath a dried-up pond or rice field. For this recipe i’m using swamp eel weighted 300 grams, about 14 inches long and got a beutifull marble pattern on the skin. The eel butterflied from the back and the entire back bone, head and the end tail removed using a very sharp knives to make a nice incision. I’m using this pricey bad ass Japanese knives, i gotta listen and lern from my old man who said “man should purchased they pricey toys before getting hitched, sice it’s obviously getting even harder right after”, so as a obedient son, i purchased my mre than 100 USD worth chef knives right now, lol.

stuffed eel fillet fish filled chorizo basil cheese rolled fish fillet

The Eel Fish Fillet Stuffed with Homemade Spanish Chorizo, Basil Leaves and Parmagianno Reggiano Cheese

The swamp eel fillet is cut into about 6 inches long (15 cm), dizzled with a little bit of kaffir lime juice, salt and pepper and then let it marinated for about 10 minutes in the refrigerator. The marinated swamp eel fish fillet then drained and patted dry then laid on a cutting board. Chopped basil, chopped Homemade Spanish Chorizo and Parmagianno Geggiano laid over it. The fish fillet then rolled over to cover the stuffing. The rolled and stuffed eel fillet then rolled on a genuine Spanish saffron to cover the skin side generously

fish fillet sous vide roll saffron stuffed eel fish boneless spanish chorizo cheese basil

Spanish Saffron Infused Rollade of Eel Fish Fillet

The Homemade Spanish Chorizo stuffed eel fish fillet then rolled and thighten with cling wrap plastic to make a nice cilllindrical form. I let the rolled eel fish fillet sit in the refrigerator for about 2 hours until it set and the saffron flavour infused into the fish fillet before it’s sous vide in beer cooler for about 1 hour. I put the eel fillet on a ziplock and add some generous glug of extra virgin olive oil, vaccum packed it with air replacing method by submerging the ziplock bag in the water and secure the silicone sealed after the air is completely pushed away. The ziplock packed eel fish fillet then submerged in preheated 42°C waterbath in a beer cooler (i assume the temperature will be drop to 40°C after the cold eel fish fillet ziplock bag added). I let the fish fillet sous vide for about 1 hour.

blowtorch seared eel fish fillet sous vide fish fillet

Broiled The Bottarga Crust with Blowtorch Flames

After the chorizo basil and cheese stuffed eel fish fillet rollade sous vide completely dome, i take it out from the ziplock bag and drained it a little bit. The eel fish then rolled in a grated Homemade Bottarga and then i seared and toasted the bottarga crust with my brand new blow torch flames, you can use stove with skillet too if you didn’t got the blowtorch. Now your fine dining bottarga crusted rolled eel fish with chorizo, basil and cheese stuffing is officially done and ready to served.

recipe sous vide eel fillet fish rolled chorizo stuffed fish bottarga crusted mashed purple sweet potato sous vide carrot

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing Recipe

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing  Recipe :

  • 1 Pound (500 gr) live swamp eel, butterflied and filleted, cut into 15 cm long fillet
  • 50 grams Homemade Spanish Chorizo
  • 30 grams freshly grated Homemade Tuna Roe Bottarga di Tonno
  • 10 grams fresh basil leaves, patted dry, roughly chopped
  • 1 tbsp kaffir lime juice
  • Salt and pepper to taste
  • 30 ml extra virgin olive oil
  • Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Season the eel fillet  generously with kaffir lime juice, salt, and pepper,let it sit marinated in the fridge for at least 10 minutes.
  • Patted dry the eel fish fillet then add spanich chorizo, basil leaves and cheese over it and then rolled the fillet
  • Rolled the eel fish fillet on a genuine Spanish saffron unil it covering the eel skin generously
  • Lay the eel fish fillet in a cling wrap plastic then rolled it over, thighen the end to make a nice cillindrical shape
  • Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it.
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed seasoned eel fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a coule minutes the eel fish added)
  • Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
  • Take away the sous vide eel fish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide eel fish fillet from the ziplock bag, patted dry a little bit
  • Rolled the eel in  a grated homemade tuna bottarga then seared the bottarga crusted until slighly browned and toasted with blowtorch flames.
  • Served the bottarga crusted eel fillet with chorizo, basil and cheese stuffing with mashed purple yam, sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese, grapes and balsamic reduction sauce

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Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Peanut crusted beef tenderloin stuffed with spinach, chorizo, mozarella cheese and spicy gorgonzola blue cheese butter. This recipe is inspired by a from my friend Liz Berg of  Thatskinnychickcanbake.com recipe, Gorgonzola Mushrooms Stuffed Beef Tenderloin Recipe. Instead using crumbled gorgonzola cheese, i add my homemade spicy gorgonzola butter recipe with basil, chili and caramelized shallots for this recipe. Spinach stuffed tenderloin with peanut and mustard crust is looks so fancy and elegant dish, even sounds quite an effort but actually you can easily apply this recipe in your very own kichen. Try this spinach, cheese and chorizo stuffed roasted whole beef tenderloin with crusted peanut layer to impressed your relatives in a special occations gathering party or even on  romantic candle light dinner with your girlfriend, just make sure that she isn’t some sort of tree-hugging vegan chicks.

Recipe peanut crusted beef tenderloin stuffed spinach mozarella cheese chorizo gorgonzola filled whole tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

peanut crusted tenderloin oven roasted whole beef tenderloin

Crispy and Crunchy Peanut Crusted Roasted Beef Tenderloin

Peanut crusted tenderloin is the first seducing layer on this dish. The peanut is lighly toasted and roughly chopped,  covering all over the whole beef tenderloin. The peanut crusted spinach stuffed beef tenerloin then popped in into the oven and roasted until got a crusted and nice golden brown color. You may combine or adjust the peanut with your favourite nuts for this recipe, instead peanut, you can use walnut, almond, cashew, Macadamian or Brazilian nuts, or any available nuts nearby your place. Just like my Pistachio Nuts Crusted Lamb Rack with Feta Cheese and Spinach Stuffing Recipe, the crusted nuts layer need some bonding agent to made it stick better to covering the beef tenderloin surface. I’m using a mixture of honey mustard and egg yolk as a glue for the peanut crust layer.

Spinach Stuffed Beef tenderloin fillet filled with cheese gorgonzola butter chorizo sausage

Fully Loaded Butterflied Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

Now were talking about the stuffing for the whole beef tenderloin, just look at the photograph and you can tell me all the goodness loaded on the butterflied tenderloin. The stuffing for the whole tenderloin is sauteed spinach with garlic and basil, sliced genuin Spanish chorizo, thick sliced mozarella cheese and sliced gorgonzola blue cheese butter. I spread the ttuffing evenly, but not covering about 1 inch from the edge of the flatened beef tenderloin. I did this to k kept the stuffing inside the denderloin and not burst out when you roast in in the over. DO NOT OVERFILLED the beef tenderloin, too much filling might made the stuffed tenderloin explode out from the tenderloin, eventhough it won’t ruined the taste but it’s won’t be plateable.

spinach stuffed roasted beef tenderloin whole beef filet peanut crusted gorgonzola chorizo stuffing

Spinach and Cheese Stuffed Beef Tenderloin, Totally Seducing!

You can adjust the stuffing for the tenderloin as your licking preference, other delicious veggies stuffing for beef tenderloin could be caramelized onion or cabbage, sauteed kale or swiss chard etc.  Plenty of cheese selection instead of mozarella may loaded in to stuffed the beef tenderloin, soft cheese is preferred becauce it’s easier to melt; goat cheese, feta cheese, camembert, brie etc. Another  savoury kick beside chorizo is bacon, anchovies or other dry cured meat or sausage. A few slice of butter added to kept the beef tenderloin stuffing moist and flavoursome.

recipe beef tenderloin stuffed with spinach mozarella cheese gorgonzola whole tenderloin roasted peanut crust

 Stuffed Whole Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Tenderloin is tenderloin and it’s literrary because tenderloin not much taking effort for the cow’s movement. Beef tenderloin cut is lean and 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 beef tenderloin such as US Black Angus, Wagyu, Kobe etc 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. For any stuffed beef tenderloin recipe, i suggest you choose the regular tenderloin. Regular beef tenderloin is preferred since we add another flavour into it, while the pricey gourmet tenderloin is already flavoursome, lighly seasoned and seared in a sizzling hot skillet is just perfect to prepare it.

whole beef tenderloin recipe stuffed with spinach cheese

Whole Beef Tenderloin

roasted whole tenderloin recipe stuffed with spinach gorgonzola blue cheese chorizo beef filet

Medium Done Roasted Spinach Stuffed Beef Tenderloin with Peanut Crusted

I like my oven roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served medium done. Medium done whole beef tenderloin means the internal temperature when you put the meat temperature gauge in the middle of the thickest part must reach at least 145-155F or about 63-68°C. This temperature enought to melt the blue cheese butter stuffing and also soften the mozarella cheese and the internal meat slighly pink and lighly firm. Your roasted tenderloin would be a fest with the crunchy peanut crust, gooey melted mozarella cheese with a burst of melted spicy gorgonzola cheese butter flavour and it’s all rolled in a tender and juicy beef tenderloin. Just look into the photograph of sagital section of my spinach and cheese stuffed beef tenderloin above, it’s all perfect if you ignored my lack of knive skills.

Recipe Stuffed Beef tenderloin with Spinach cheese chorizo peanut crusted beef loin

My Plate of Medium Done Roasted Beef Tenderloin

Recipe roasted tenderloin with mozarella cheese melted stuffed beef filet spinach gorgonzola butter chorizo

My sister’s feast: well done Roasted Beef Tenderloin with Spinach Stuffing and More Melted Mozzarella Cheese and Toasted Peanut

My sister is pregnant and i insist that she never ever eaten any soft of medium rare or even medium done meat, including this seducing roasted whole tenderloin with peanut crust and cheesy spinach stuffing. So please, to ya’ll mommy to be, stop bitching about pleasing your taste buds, i’m pretty sure you didn’t want to risk your baby with parasites or food poisoning from unsufficient cooked meat either. I even cooked my Balinese Style Grilled Baby Back Ribs Recipe until well done for her.  So then to served this tenderloin well done for my sister, i put the leftover toasted peanut in the bottom of the pan, then put the sliced spinach stuffed tenderloin on top of it and put extra mozarella cheese to cover it, popped it into the oven and broiled until the cheese melted and slighly charred. I eat a tiny bite of the well done tenderloin and it’s incredibly quite moist and tender, i guess the stuffing really paid an effort on it.

roasted beef tenderloin stuffed with cheese spinach beef filet loin peanut crust

Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter, Served with Roasted Jalapeno Pepper Sauce Recipe

The roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served with roasted jalapeno pepper sauce. The basic recipe is the same with my previously Roasted Bell Pepper Sauce , i just replace the same amount of sweet bell pepper with deseeded jalapeno pepper. You can enjoy it with any carbs, Mashed Potato, Mashed Sweet Potato, Truffle Oil and Dill Mashed Potato, Saffron Infused Mashed Potato, or even Deep Fried Spicy Cassava, but i prefer mine with red rice salad.

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

  • 1 whole beef  tenderloin (about 1-11/2 kg)
  • 1 tbsp mix herbs (rosemarry and thyme)
  • 1 tbsp Homemade Garam Marsala
  • salt and pepper to taste
  • 1 tbsp olive oil for pan searing

Peanut Crusted Roasted Beef Tenderloin Recipe:

  • 200 gr peanut, lightly toasted and coarsly chopped
  • olive oil spray
  • salt and pepper to taste

Mustard Coated Beef Tenderloin Recipe:

  • 1 tbsp dijon mustard
  • 1 egg yolk, mixed well as a glue for the peanut crust layer

Spinach and Cheese Beef Tenderloin Stuffing Recipe:

  • 200 gr spinach, sauteed with oil and basil until all excess moisture evaporated, finely chopped
  • 100 gr mozarella cheese, cut into thick julienne cut
  • 1/2 chorizo, thinly sliced
  • 50 gr Homemade Gorgonzola Blue Cheese Butter

How to Make Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

INSTRUCTION:

  • Clean and then pat dry your whole beef tenderloin, remove the fat and silver skin (thin, pearlescent membrane running along top of tenderloin)
  • Rub half of the spice and herbs to the beef tenderloin, marinade for about 2 hours in the fridge,
  • Preheat oven to 200°C
  • Pat dry the beef tenderloin, carefully butterfly the beef tenderloin and then flatened with meat hammer or use the dull side of your knive.

butterflied beef tenderloin flatened loin stuffed cheese spinach chorizo

  • Season the flatened or butterflied beef tenderloin with the remaining half of the herbs and spices.

recipe beef tenderloin flatened stuffed with herbs spinach cheese blue cheese butter and chorizo rosemarry

  • Spread the sauteed spinach and basil over the butterflied beef tenderloin, and then  arrange the sliced chorizo, mozarella cheese  and Homemade Gorgonzola Blue Cheese Butter over it. let the stuffing didn’t touch about 1 inch from the edge.

Beef Tenderloin Stuffed Spinach Mozarella cheese chorizo blu cheese butter rolled

  • Gently fold and roll the beef tenderloin, make sure all stuffing are sealed with the tenderloin meat

stuffed beef tenderloin with cheese spinach gorgonzola mozarella chorizo rolled whole beef tenderloin

  • Tide the spinach and cheese stuffed beef tenderloin with butcher twine

Tide up stuffed beef tenderloin with string rolled whole tenderloin

  • Meanwhile, heat up the olive oil in the cast iron pan until smoking and sizzling hot
  • Sear the rolled whole beef tenderloin  all over the surface to sealed the juice and fixed the spinach and cheese stuffing

Seared Beef tenderloin stuffed spinach cheese chorizo sausage filled beef loin

  • Let the pan seared whole beef tenderloin rest for about 5 minutes

seared whole beef tenderloin stuffed with spinach mozarella cheese gorgonzola rolled beef loin fillet

  • Discard the butcher twine from the stuffed beef tenderloin and pat dry from the dripping a lil bit more

rolled beef tenderloin remove string stuffed spinach

  • Smear the pan seared whole stuffed beef tenderloin with the mustard coating glue

mustard coated beef tenderloin peanut crusted beef fillet

  • Dip the seared and stuffed beef tenderloin into the lighly toasted peanut mixture

recipe peanut crusted beef tenderloin mustard coated beef fillet

  • Make sure all over the surface of the beef tenderloin covered with toasted beef tenderloin

peanut crusted beef tenderloin recipe mustard coated beef fillet

  • Spray evenly the peanut crusted layer with good quality olive oil, put it into the preheated oven

oven roasted beef tenderloin whole peanut crusted stuffed with spinach cheese chorizo

  • Let the the spinach, cheese and chorizo stuffed beef tenderloin roasted until the internal temperature reach about 65°C for medium done, this take about 30-45 minutes, depend on the size fo your beef tenderloin
  • Take out the pean ut crusted beef tenderloin and stuffed with spinach, cheese and chorizo from the oven, let it reast for about 5 minutes until the meat absorb the dripping evenly
  • Carefully crved the roasted stuffed beef tenderloin and served it with ROASTED JALAPENO PEPPER SAUCE

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