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

Do  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 ???

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!!!

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.

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.

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

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.

Why 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

Sunpride 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.

Eversince 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

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!!!B. Cooked Sunpride Cavendish Banana

This 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.

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)

Why 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.

Sunpride 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.

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 :

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.

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.

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.

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.

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

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

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

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

Any IDEAS using SUNPRIDE Honi Pinneaple ?

Grilled 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!!

I’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.

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.

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.

DAY 2

C. Guava (SUNPRIDE Crystal Guava)

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.

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 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 ???

I 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.

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 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, 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.

I 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!!!

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 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 ???

I 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!!!

SUNPRIDE 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!!!

DAY 4

F. SUNPRIDE Watermelon (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 ???

This 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.

Day 5

G. Dragon Fruit

Sunpride 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.

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.

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.

H. Kiwi

SUNPRIDE 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

Why 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 ?

I 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.

I .Sunpride Apple

Sunpride 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 ?

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

DAY 6

J. SUNPRIDE  Pear ( Singo Pear)

Sunpride 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.

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 ?

 

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.

This 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.

This 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)

This 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.

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???

Lovin 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.

Lovin to make an orange sauce for salmon like the picture of my Rolled Salmon Stuffed with Bean Cured.  Beside 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

Grapes 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

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.

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

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

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

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

Matsusaka Beef Ribeye Steak & Porcini Mushrooms Infused Butter

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

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

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

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

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

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

Sous Vide Matsusaka Wagyu Beef Steak with Mushrooms Butter

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

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

Sous Vide Matsusaka Beef

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

Porcini Mushrooms Medley Crusted Wagyu Beef with Mushrooms Butter

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

Dried Porcini Mushrooms

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

Dried Pelawan Mushrooms, Bangka Island Endemic Chanterelle Mushrooms

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

Porcini Mushrooms Infused Butter

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

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

Melting Porcini Mushrooms Infused Butter Over Matsusaka Beef Sous Vide Steak

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

Sous Vide Beef Steak with Rice Cooker Waterbath

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

Sous Vide Matsusaka Beef with Gravy

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

Mushrooms Powder Dusted Sous VIde Matsusaka Beef

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

Mushrooms Crusted Matsusaka Beef Steak

Nice Gourmet Mushrooms Crust with Juicy Sous Vide Matsusaka Beef

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

Matsusaka Beef Ribeye Steak with Mushrooms Infused Butter

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

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

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

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

Serving (2-3)

Ingredients:

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

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

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

Porcini Mushrooms Butter Recipe

Porcini Mushrooms Butter Recipe:

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

How to Make Porcini Mushrooms Infused Butter :

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

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Yukhoe Recipe Plus Korean Restaurant Guide Indonesia-Malaysia Application Review

Yukhoe (Korean Raw Spicy Seasoned Beef with Asian Pear-Asian Steak Tartare)

Recipe Yukhoe (Korean Raw Spicy Seasoned Beef with Asian Pear-Asian Steak Tartare) & Review of Korean Restaurant Guide Indonesia-Malaysia Application. This post is featured in I Love Korean Food Challenge as a collaboration event of Indonesian Food Blogger with Korean Food Foundation.

Yukhoe Korean Raw Seasoned Beef

 

I Love Korean Food Challange- Review of Korean Restaurant Guide Indoneia Malaysia

Who love Korean cuisine??? that’s one heck of a silly question because it’s too obvious to answer as “who doesn’t???” Korean Food Foundation launched Korean Restaurant Guide Indonesia-Malaysia Application on December 2014. Korean Food Foundation is an official, legally goverment registered civil institution which goals was promotion and expansion of Korean food through out the worlds. KFF impoved the image of Korea throughout better oppotunities for business related to restaurant, travelling and cultures. KFF advertises  the excellence of Korean Food, both in the domestic and international food industries, develops, identifying the history and keeps the traditions, the cultural aspect and to discover, recover, sustain, and develop the original form of Korean Food.

Korean Restaurant Guide App on My Android Smart Phone, Where’s Yours ???

Korean Restaurant Guide Indonesia-Malaysia

Yes i love Korean food. I made my own Homemade Samgyetang (Korean Chicken Ginseng Soup Stuffed With Sticky Rice & Medicinal Herbs), Homemade Maeuntang (Spicy Fish with Vegetables Soup), Pajeon (Korean Scallion-Green Onion Pancake) and the most comforting and all favourite Jeonbokjuk (Korean Abalone Rice Porridge). Korean food spread throughout the word within it’s cultures, K-POP, K-Movies and also culinary. Thus, the booming of Korean Fever made Korean Restaurant Guide Indonesia-Malaysia is a great guidance for those who seeking for authentic Korean cuisine, beyond bulgogi, bibimbab, samgyetang kimbab, ttokpokki and many more. This application contains each all the best of selected 20 Korean restaurants  menu review by culinary experts as Bondan Winarno and Alice Yong as the authors and testimonial of Wiliam Wongso and Lidia Poetry and many more. Korean Restaurant Guide ID-MY application is available in 4 languages; Indonesian, Malaysian, Korean and English with adjustable font size.

The Pdf Pocketbook  Preview of Korean Restaurant Guide, All Review Well Explained in Indonesia, Korean, English and Malaysian Language.

This Korean restaurant guide in Indonesia and Malaysia also available in a pocketbook which is a summaries of the main book to ensure it’s more easy to carry for.This Korean restaurant guide in Indonesia and Malaysia also available in a pocketbook which is a summaries of the main book to ensure it’s more easy to carry. Simply search for “koreanrestaurantguide” in playstore, there’s free application of Korean Restaurant Guide Indonesia-Malaysia in a iOS and Android platform smartphone. This application is also available in Pdf and E-Book in Korean Cultural Centre Indonesia website http://id.korean-culture.org.

Main Page of Korean Restaurant Guide (Indonesia-Malaysia) App

The main page of this app have Indonesia and Malaysia logo that refers to each 20 alphabetically listed restaurant in Indonesia (Jakarta) and Malaysia (Kuala Lumpur). So, be ready for yummylicious experience, once you tab either Indonesia or Malaysia, it will bring you to the authentic Korean cuisine restaurants.

The List of Selected Indonesia (Jakarta) Authentic Korean Restaurants

This is the preview of all selected and trusted 20 authentic Korean Restaurant, it’s kinda embarrased me because i honestly had only visited 4 of the 20 restaurants. I definitely gonna visit the other 16 authentic Korean Restaurants because i trust this appplication. The restaurants in this app must be passed a serial high standarts approval of their food, service, hygiene and interior design and location range from hundreds of Korean restaurant in Jakarta and Kuala Lumpur. In this app preview, all restaurant also well presented and photograph with it’s iconic entrance or bill board so you won’t be confused once you do your visit. You also can select the type of dining in the Korean restaurant; either bbq; casual, formal or family style dining.

The Review of Restaurant; Diner Testimonial, Address, Capacity, Estimated Cost etc

Each  authentic Korean restaurant had a short review or testimonials from diners about the restaurant and their favorite or signature dishes. The information also include restaurant restaurant address and phone number, business hours, seating capacity, and menu’s price range or estimated cost per person for a meal. The address refers to a GPS or google maps direction, while the estimated price also refers to a currency converter once you tab it.  In Indonesia (Jakarta), the restaurant located in Dharmawangsa, Central Jakarta, Kapuk, Kuningan, Panglima Polim, Pejaten, South Jakarta, Kelapa Gading, Pantai Indah Kapuk and Lippo Karawaci.

Listed Korean Menu with Fine Photograph and Explanation

The app also had an alphabetically listed 52 authentic popular Korean dishes that georgeously photograph, complete with the explation and description about the basic ingredients, how it made or prepared and how it taste lile completely in 4 languages. So if you really blind about Korean cuisine, you better be download this application right away, i means NOW guys. Come on, LETS INSTALL THE KOREAN RESTAURANT GUIDE INDONESIA-MALAYSIA, it’s free, it’s hips and damn delicious presented. This is all in recomended app of what you need to know about authentic taste of Korean cuisine in Jakarta and Kuala Lumpur. Many of DENTIST CHEF reader comes from around the world, don’t be hesitate, Korean Food Foundation also released restaurant guide in other major cities around the world; Los Angeles, New York & Atlanta (USA), Paris (France), Tokyo & Osaka (Japan), Qingdao, Yanbian & Shanghai (China), Bangkok (Thailand), Hanoi &Ho Chi Minh City (Vietnam),Hongkong, Sidney (Australia), Auckland (New Zealand), (Greece/Italy/Spain), (Austria-Belgium-Denmark-Netherland-Switzerland), Germany and many more, don’t forget to search “koreanrestaurantguide + Your City or Country” in Playstore.

Well, honestly i recommend this application to my fellow collegues and most of them are moslem. My moslem friends is a little bit concern about the halal-ness label on the restaurants and ask me about it, unfortunately halal-ness is not review or available on this app, even i personally can eat pork and have no problem with it but i suggest it’s better to add halal-ness label on the restaurants for helping our moslem friends.

Now were going to yukhoe recipe. Yukhoe [jukʰwe] is a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak tartare. Usually the most tender part of beef will be used; tenderloin or filet mignon. The lean beef is trimmed from it’s fat , sinew or silver skin, julienned, then mixed with seasoning soy sauce, sugar. The yukhoe seasoning or marinade usually contains; salt, sesame oil, minced spring onion, minced garlic, sesame seeds, honey, black pepper, and gochujang. The salted and spiced yukhoe marinate not only infused flavour, but also cured and preserved the raw beef by creates an salt ion solute-rich environment where the salted marinade osmotic pressure draws water out of microorganisms (bacterias & parasites) and slowing down their growth.

Yukhoe Marinated Sous Vide Raw Beef Tenderloin with Julienned Korean Pear, Micro Herbs, Silchogu (Korean Chili Strand), Crispy Garlic, White and Black Sesame Seed, Pine Nuts and Quail Egg Yolk

Yukhoe Marinated Sous Vide Raw Beef Tenderloin with Julienned Korean Pear, Micro Herbs, Silchogu (Korean Chili Strand) and Quail Egg Yolk

 Julienned bae (Korean pear or Singo pear) are used. Raw egg yolk is usually added, either on top of the dish or served separately. Pine nuts may be added, as well.The shredded beef is then marinated in a mixed sauce of chopped spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame, and salt.

Yukhoe Korean Style Beef Steak Tartare

Yukhow Raw Spicy Seasoned Beef with Asian Pear Salad

Yukhoe or Korean steak tartare uses raw beef, freshness is the most important criteria. Freshly slaughtered  preferred or it is recommended to use no more than one day after defrosting from the vaccum packed, and traditionally should not be aged more than one day after slaughtering. Regular Korean yukhoe customers are often patrons of trusted restaurants or butcher’s shops which have well-known, high-quality beef distributors, so no way making yukhoe with cheap clearance stock supermarket meat for sure. So i asked my butcher to save my beef tenderloin in a vaccum packed right after slaughtered and kept the meat in the freezer before i come to picked it up in the afternoon right after i come back from my clinic.

Nice Beef Tenderloin with Nice Marbled FatPattern (Silver Skin On)

Raw beef can be contaminated with pathogenic bacteria and  other parasites, the Enterohemorrhagic E. coli and Taenia Saginata flatworm being of particular concern. In April and May 2011, five people died and more than 35 people were hospitalised after eating yukke (Japanese spelling) made from beef not designated for raw consumption in various branches of a yakiniku restaurant chain in Toyama and Kanagawa prefectures, Japan, with enterohemorrhagic E. coli bacteria found in many of the cases, so don’t make your own yukhoe unless you strickly known the savety ways to prepare and made it. DO NOT TRIMMING/REMOVED ANY SILVER SKIN or sinew before sousvided the beef tenderloin, i’ll explained it later.

Vaccum Packed Beef Tenderloin for Sous Vide Using Ziplock Plastic Bag & Water

To reduce the risk of eating raw beef, i decided to sousvide or slowly pasteurized the beef in a low temperature to kill the pathogens. Sous-vide French for “under vacuum” is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for p to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. Since this is sort of-sousvide, the beef tenderloin is vaccum packed with ziplock manually without any vaccum machine bu simply submerged the ziplock package under water partially to remove the air pocket and then zipped the package silicone seal once the air removed.

Sous Vide (sort of-) using RIce Cooker without Lid, The Temperature fluctualed 50-52 C

I’m using my old rice cooker (warmer mode) for this sort of-sous vide cooking. As you can see from the photograph, my waterbath temperature was 51.8°C and it actually fluctuated from 50-52°C if i did’t put the lid, just perfect temperature for sousvide beef tenderloin for very rare or simply pasteurized it. The heat source is from the bottom of my rice cooker, so the temperature in the bottom and the surface of the the water bath is different with range about 0.5°C, so it’s necessary to flip it every 20-30 minutes to made it evenly pasteurized. Do not forget to submerged the vaccum packed beef tenderloin completely on the waterbath during the sous vide cooking, put some weight may help.

The Pasteurized-Sous Vide Beef Tenderloin in Ice Water For Suddently Stop The Heat

The sousvide beef tenderloin with ziplock package then transfered into ice water to suddently cooled and stop the pasteurization process. At this stage, the beef meat is needed to be kept in low temperature to prevent the pathogen microorganism from the enviroments contaminated the beef once it cooled and opened from the package. So, keep it cold before  and during the serving.

Sous Vide Beef Tenderloin with Pale Pinkish Color, Wait Until Trimmed!!!

This is the result of 2.5 hours sousvided beef tenderloin, seems pretty pale pinkis and not so appetizing right now, but wait until you slice the beef and see what happen after you pasteurized/sousvide it in 50C. There’s only a little bit of liquid drained out from the sousvide beef, which means the meat moisture is preserved. The sinew or silverskin that covering the beef tenderloin then peeled and all the discolored part of the sousvide beef then removed, you may use this part for other stif fry recipe, but it’s definitely not nice for making yukhoe or Korean style raw beef steak tartare, this is why i told you before to not trimming the beef before sousvide cooking.

Look the georgeous Core Meat Color, Remove the Discolored Outler Layer with Cold Knives on a Chilled Chopping Board

Eversince my sousvide is definitely not to cook but to pasteurized it, so the result is raw beef but definitely savety to eaten raw, so i decide to use my old rice cookerfor making sous vide beef. My rice cooker can maintain the temperature about 50-52°C without putting it’s cover, just perfect to pasteurized the beef.FDA recomend to sous vide Raw Beef (Tenderloin) for makeing beef tartare  in 50°C for at least 60 minutes and not more than 36 hours, eversince i want to maintain the “rawness” of the beef so i decide to sous vide it for 2 and half hours to let the inner core of the beef reach the target internal temperature for at least 1 hour. This sousvide beef tenderloin method also a confirmation of Ministry of Health, Labor and Welfare (MHLW) new regulations  to require cooking the beef surface 1 cm deep to further reduce contamination after the enterohemorrhagic E. Coli  death incidence.

Keep the Meat Cold, using Smaller Ice Water in The Bottom of The Meat Container Bowl

Remember always keep the sousvided “raw” beef tenderloin cold, righ after the silverskin and all the discolored part removed, then clean and chilled wooden chopping board and knive uses for thinly julienned the beef tenderloin. I also put some ice water on a small glass bowl in the bottom of  large bowl (used as a container the beef) to maintain the bowl temperature cold.

The yukhoe marinade then added into the cold julienned beef tenderloin and then let it marinate at least about 30 minutes in the fridge before served and mixed with other yukhoe compliments; Singo/Asian pear, sesame seed, pine nuts, scallion, and egg yolk

Using Mika Plastic Ring for Plating the Restaurant Style Yukhoe

Yukhoe Recipe (Korea Raw Beef Tenderloin Steak Tartare with Korean Pear Salad) :

Ingredients:

• 500 grams Beef tenderloin
• 1 Korean Pear
• Pine Nuts, toasted
• White Sesame Seed, toasted
• Black Sesame Seed, toasted
• Egg yolk
• 3 bird eye chili pepper, finely chopped #optional
• Garlic Chives Blossom#optional
• Shilgochu (Korean chili strand or chili thread) #optional
  

Yukhoe Marinade:

• 3 cloves of minced garlic
• 3 red eye chilies
• 1 tbs of soy sauce
• 1 tbsp gochujang
• 1 tbs of honey
• 2 tbs of sesame oil
• and ¼ ts of ground black pepper
• 4 slices onion
• 4 spring onions

How to Make Yukhoe:

1. Put beef tenderloin in a ziplock and remove the air pocket by partially submarging the package in a water.
2. Put the beef tenderloin in a sous vide waterbath (or rice cooker) in 50 C for about 1.5 hours
3. Put the sausvided beef in icy water to suddently stop the cooking process, keep it refrigerated.
   
4. Trim away any sinew from the beef and thinly slice,pile a few slices at a time and cut into super thin strips.
5. Place the beef in a cold large mixing bowl.
6. Crush the garlic, peel and chop the ginger and crush the onion through a garlic press into a small bowl (or all in a pestle and mortar).
7. Finely chop the spring onions and add to the bowl with the soy sauce, sesame oil, chilli powder and sugar and mix together. Add to the beef and mix well with a spoon
8. Core and slice the pear into strips, remove the leaves from the Little Gem, wash and dry with a little kitchen paper or salad spinner.
9. Divide onto four serving plates with a handful of Asian pear on each and the beef on top. Sprinkle with sesame seeds and top each serving with half a shell of quails’ egg filled with the egg

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Cold Cut Sliced Braised Beef Shin or Beef Shank in Spicy Soy Sauce

Braised Beef Shin or Shank in Spicy Soy Sauce Recipe. Thinly sliced of braised beef shank that served chilled as Chinese style cold beef appetizer is a very pupular dish in Chinese restaurant. The whole beef shin or shank muscles is slowly cooked for several hours in a spicy soya sauce and fragrance spices braising liquid until turning into deliciously tender and fragrance beef meat with beautiful stripes of translucent collagen patterning once the it chilled overnight and thinly sliced.

The Chinese style cold cut beef shank braised in spicy soy sauce is one of my favourite appetizer once i visit Chinese restaurant, even my sister used to judge the Executive Chef’s personal licking from it; either the chef got bland or kicking taste buds. Braised beef shank is also a part of classic siu mei (燒味) or roasted meat and cold cut meat platter appetizer. I usually saved the cold cut beef shank for the last bites once i ordered siu mei.

Beef shank or shin is a very versatile cheap beef cut,  mostly slowly cooked with liquid until tender. Slow heat cooking break down the beef shin’s  tough sinewy muscle (meat with tendon, ligament and silver skin) protein into tender translucent collagen within easily breakable meat. Beef shank is considered as second cut, a little bit of passion can turn that cheap beef cut into a very delicious hearty dish. You know why this braised beef shank will be lovely??? the spicy soy sauce braising liquid is very rich; garlicky, gingery, natural umamy savoury from the beef juice dripping, hot and spicy from chilies, numbning sensation from the szechuan peppercorn, sweetness from  kecap manis (Indonesian sweet soy sauce) and palm sugar and also tangy flavour from chinese black vinegar; isn’t it not quite seducing your taste buds???

In Indonesia, we used to called beef shank as daging sengkel sapi, it’s one of the most favoutire beef cut in Indonesian cuisine dishes. My Grandma used to make  soup or Indonesian Beef Rendang with beef shank. Bone-in beef shank with  a little bit meat attach is the best ingredients in Indonesian Pindang Tulang Soup, a dish similiar with Chinese Hot and Soup Beef Bone Soup. I actually love all kind of shank, you’ll find several lamb shank featured on my blog; Braised Lamb Shank with Chilies Recipe,  Braised Lamb Shank with Baked Navy Beans Recipe and Lamb Shank and Goat Shank Indian Vindaloo Curry Recipe. Pork shank or wild boar shin is also lovely to made rich stock for making Homemade Tontkotsu Ramen Broth from Scratch Recipe.

In Indonesia, this Chinese styke braised beef shank with spicy soy sauce is similiar with  Semur Daging Sapi (Indonesian Sweet Soy Sauce Beef Stew), but the kecap manis is a dominant ingredient that made semur pretty much sweeter than the Chinese style soya sauce braised beef. Chinese style braised beef shin got a fragrance aromas from excessive uses of spices; sichuan peppercorn, cinnamon and anise star within  garlic, ginger and scallion, while the semur daging sapi pretty much spiced with Homemade Garam Marsala.

Braising beef shin or shank with spicy Chinese soy sauce  is a very simple and easy following steps recipe. There are three basic steps or braising; marinating, pan searing and simmering. The whole beef shank is trimmed from excessive fat without touching the sinews (whitish fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament or silverskins). The sinews is the highlight of the Chinese style braised beef shin with soy sauce once it become translucent. The  fat definitely needed to trimmed off the beef shank because the braised beef shank is chilled before serving and any fat will ruined the dish.

The trimmed whole beef shank then marinated with salt, peppercorn and chinese five spice powder. The beef shank then seared on smokey hot cast iron pan until all surface browned and charred. Extra sliced bruised ginger, garlic, chilies and white part of scallion added and stir fried until slighly browned too. Plenty amount of premium soy sauce then added into the pan to stop the searing process. The bottom of the pan then scrapped off to remove any sticking seasoning then the mixture is transferred into a crock pot then boiled. Right after the mixture is boiled, spices like cinnamon, daun salam (Indonesian bay leaves), Szechuan peppercorn, and star anise. The pot then simmerred several hours above the stove of in a a medium high heat oven (about 160 C) until the beef shank is tender. The braising liquid is not compeletely submerged the beef shank, so it’s better be to turn the beef shank every 30 minutes to ensure the spices is transfered and penetrated throughly into the meat. To test the tenderness of the braised beef shank, insert a fork and it should be penetrate without any difficulty into the deepest part of the beef shank.

Once the beef shank is braised until tender on spicy soya sauce, don’t be too greedy to cut the beef shank immediately. The beef shank is needed to be chilled overnight before serving. Remove the beef shank from the spicy soy sauce braising liquid, rolled into simmetrical cillindrical tube with a help of translucent cling wrap plastic. Let it sit in the coolest part of the fridge chiller to let the braised beef shank collagen and gelatine set and  made it more easy to thinly sliced. The Chinese style beef shin braising liquid is actually can be strained and then chilled until set, cubed and then served within the thinly sliced beef shank meat too if you like.

The chilled cold braised beef shank carefully sliced into very thin slices and then arranged in a serving plate. I personally love anyting hot and spicy, so i add some chili oil with a touch of toasted ground Szechuan peppercorn husk for serving my braised beef shin with spicy soy sauce. The kicking hot chili pepper and numbning sensation of Szechuan peppercorn balanced the savoury sweet braised beef shank. I also added some bean sprout and local herbs micro greens called daun kenikir (Cosmos Caudatus sp) or daun ulam raja for a extra crisp and refreshing bites

Recipe Braised Beef Shank with Spicy Soy Sauce, Chili, Garlic, Gingger and Scallion ( Cold Cut Thin SLiced Beef Shin)

Ingredients:

• 1.5 – 2 kg whole  beef shank or beef shin
• 1.5 cup premium soy sauce
• 1 tbsp chinese black vinegar
• 1 tbsp dark soy sauce
• 2 tbsp sweet soy sauce
• 1 tbsp mushrooms sauce #optional
• 1 cup water or beef stock
• 3 red chillies, halves, roughly chopped
• 1 onion, quartered
• 12 cloves garlic (whole bulbs), bruised
• 1 tbsp toasted szechuan pepeprcorn
• 1 tbsp brown sugar
• 5 cm ginger, bruised, thinly sliced
• 5 cm cinnamon stalk
• 3-5 star anise
• 2-3 green cardamon #optional
• 1/2 nutmeg #optional
• 1 daun salam (Indonesian bay leaves)
• 2 tbsp vegetable oil
• salt and pepper to taste

Beef Shank or Shin Marinade Recipe:

• salt and pepper to taste
• 2 tbsp chinese five spice
• 2 tbsp oil for pan searing

Garnish and Dressing :

• Chili and Szechuan Peppercorn oil (Recipe below)
• Bean Sprout
• Micro greens leavy herbs

How to Make Thin Sliced Cold Cut Braised Beef Shank with Spicy Soy Sauce:

• Marinade the beef shank with salt, chinese five star  and peppercorn, marinade 2 hours in the fridge.
• Heat up 2 tbsp oil  until sizzling hot, sear the whole beef shank all over, make sure all surface are throughly seared. set aside
• Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the garlic, ginger, onion, and chilies until charred and browned
• Pour the  stock and put the rest of the ingredients, scrapped the sticking ingredients in the botton of the pan
• Transfer the beef shank and the braising liquid mixture in a heavy botton crock pot, bring the liquid to boil.
• Reduce the heat, put the lid and simmer, turn the beef shank every 30 minutes
• Simmer the beef shank until  tender for about 2-3 hours
• Remove the beef shank from the spicy soy sauce braising liquid, set aside
• Wrapped and rolled tthe tender braised beef shank with plastic cling wrap to make a regular cillindrical tube shape
• Refrigerate the braised beef shank with Chinese spicy soy sauce overnight
• Carefully thinly sliced the braised beef shank
• served the cold cur braised beef shank with chili and szechuan peppercorn oil, bean sprout and micro greens leaves.

Recipe Chili and Szechuan Peppercorn Oil:

• Heat up 1 tbsp oil, add 1 tbsp chopped fresh deseeded bird eye chilies, 2 tbsp chili flakes and1 tbsp toasted Szechuan peppercorn husk
• Slowly saute with low heat and then springkle some salt
• Add 1 cup olive oil and let it simmer in a very low heat (one small bubbles comes out at a time) for about 45 minutes
• Turn off the heat and the chili oil is ready to use

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Steamed Red Grouper or Coral Trout Fish with Spicy XO Sauce

Steamed Red Grouper or Coral Trout Fish with Chinese Spicy XO Sauce

Steamed Fish with Spicy XO Sauce with Blue Dotted Grouper (Cephalopholis argus). Very fresh grouper steamed into perfection with savoury chinese gourmet xo sauce, a simply elegant with a kicking umami flavour. The fresh fish flesh is firm, succulent, and sweet with glutinous smooth texture with a kicking umami flavour of premius quality dried seafood in Chinese XO Sauce , what a heavenly threat.

Chinese Style Steamed Grouper Fish with Spicy XO Sauce

XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb that burst into umami flavour once you put it in your mouth, that’s the correct definition for my taste buds. Chinese XO sauce made of  several premium dried seafoods, including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Jinhua ham, and abalone that rehydrated, shredded and then fried and mixed into XO Sauce. The roughly chopped rehydrated dried seafood then cooked slowly with chili peppers, onions, and garlic then  cognag or other old liquor added, this is what XO (extra old) Sauce name comes from. I’m using Lee Kum Kee Brand XO Sauce for this recipe, it’s savoury enought even without any Iham at all (it’s also Halal). Lee Kum Kee penetrated Indonesia with their halal version sauces and condiments because the Indonesian majority population is moslem. I love using XO Sauce as a condiment or as a flavouring agent, i recently made my own and  hopefully i can share it a.s.a.p.

Steamed Fresh Fish with Premium Quality XO Sauce and Fresh Spices

Steamed live grouper fish with XO Sauce is simply what you’ve served if you want to impressed your future mother in law if you want to married your Chinese descent boyfriend. Simple steaming fish technique is highly appreciated in mostly Asian, especially Chinese descent, but not for Bataknese people like my family tree. Batak people used to spiced up any dish, so light seasoning that present the natural sweetness flavour of the fish such as Hongkong Style Steamed Live Humpback Mouse Grouper that probably cost you a lot of money won’t impress any batak mother in law.  Batak people apreciate the freshness of seafood, we used to pickled fish called Naniura or Spicy Pickled Raw Grass Carp Fish, and again it’s spiced up with with lots of spicy chili and andaliman pepper. My bataknese descent mother used to steamed fish lately due to health issue concern, mostly spicy Thai Style Steamed Whole Fish  Recipe that suits with my family licking that adore spicy food.

Live Grouper Fish a.k.a kerapu lodi/sunu @ Grand Lucky Supermarket Jakarta (42 USD/Kg)

Very Fresh Argus Grouper (Blue Spotted Red Coral Trout or Kerapu Sunu Hitam)

Kerapu Sunu Hitam ot Dark Red Grouper with Small Blue Dotted, Extremely Fresh (7 USD/Kg)

XO sauce fish in this recipe using Blue Dotted Grouper (Cephalopholis argus), it’s also known as red rock cod, seven star grouper or coral trout. In Indonesia, we used to called this fish as kerapu lodi, kerapu sunu hitam or black grouper, the small blue dotted grouper called kerapu tungsin or kerapu tungsen, while the larger blue dotted called kerapu bintang. This fish is highly regarded as a fancy dinner menu and usually cooked once it alive prior to served in the table, the price is dropped once it dead and this is why live grouper fish usually displayed in the aquarium window infront of the high end Chinese restaurant. My grouper was tagged about 42 USD/kg once it alive in Grand Lucky Supermarket, Jakarta, called me a lucky bastard; i got this lil grouper with only 7 USD/Kg tag because the fish section staff told me that this fish is just dead or  about 3 hours before i got there, just a great deal very-very fresh grouper fish for steaming.

Simply Damn Delicious Steamed Fish with XO Sauce!

XO Sauce Steamed Fish; Low Calories, High Protein and DAMN DELICIOUS!!!

Steamed fish diet it’s a part of a healthy living. Steaming food preserved it’s natural taste and most of it’s nutrients  withoud adding enormous ammount of unnecessary calories. Don’t you know that deep frying fish can triple it’s calories??? Don’t be shock that deep fried fish infact left only half amount of it’s proteins and vitamins due to high heating that can reach about 180C compare to 100 C of steaming process. Beside, the natural unsaturated fatty acid mostly retain in steaming process. Unsaturated Omega-3 and Omega-6 fatty acid  considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. I guess it’s better be increased  steaming food intake in your daily life from now on. Boring taste of steamed fish it’s not an excuse now, it’s before you try this kicking savoury steamed fish with XO sauce.

Steamed Red GrouperFish with Fresh Chili, Garlic, Ginger and XO Sauce

Spicy XO Sauce Steamed Red Argus Grouper or Rock Cod

I love steamed fish with XO Sauce, my previously recipe of Steamed Tiger Prawn with Spicy Chinese XO Sauce turn out stunning dish even with very simple preparation. After that, i almost XO sauce anyting, XO Sauce beef steak using a cheap ribeye cut, XO sauce fried rice, noodle and several kind of stir fried veggies  goes with the sauce, obviously turn out delicious. Then i just had an idea to steam whole grouper fish with the XO Sauce.

Fresh Whole Grouper Fish with Firm, Sweet and Succulent Meat

Delicious Steamed Fish with XO Sauce, Can’t Stop Diggin!!!

Delicious steamed whole fish requires freshness as the key to avoid any fishy and muddy aromas. First, you should choose the freshly catch fish or live fish that swimming in the tank is preferred. Rub and also brush throughly the fish upper cavity ribs area, below the fish back bone, there’s a blackish dark red organ which is actually the fish kidney that should be fully removed or your steamed fish gonna be muddy and fishy. Some people like to steamed the fish twice; first, the fish was steamed until half done, and then the dripping liquid is discarded, after that  the rest of the ingredients added and the fish is steamed until done. I’ve never discard the liquid once i handle a live fish or a very-very fresh ones (except freshwater fish) because discarding the dripping liquid means discarded the nutritional juices from the fish, and i think it’s such  a waste, that’s why i simply place the chopped fresh chillies, garlic, Homemade Chinese Sausage/La Chang and XO Sauce over the fish and steam it directly until done

Steamed Whole Grouper Fish with Spicy Chinese XO Sauce, Chili and Garlic

Steamed Grouper Fish with Spicy XO Sauce

Steamed fish recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! fish because the flesh gonna be tough, dried, flaky and rubberry.. You should stop steaming any whole fish until nearly done, the remaining heat will throughly cooked the fish meat in the platter. When you throughly cooked  the fish in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  whole grouper fish need about 7 to 10 minutes to be cooked in the steamer.

Recipe Steamed Whole Fish with XO Sauce, Chili and Garlic (Grouper, Kerapu Sunu Hitam, Coral Trout or Rock Cod)

Recipe Steamed Whole Fish with XO Sauce, Chili and Garlic (Grouper, Kerapu Sunu Hitam,  Coral Trout or Rock Cod)

Ingredients

• 1 medium size whole grouper fish weighed about 500 gr, cleaned, gutted and scalled (you can replace with any white flesh fish, live ones would be preferred)
• 1 tbsp lemon juice
• 40 gr XO Sauce ( I’m using Lee Kum Kee XO Sauce)
• 1 tbs of rock sugar, dissolved in 1 tbsp soy sauce
  
• 1 tsp premium mushroom sauce
• 1/2 tsp of sesame oil
• 3 cloves garlic, finely chopped
• 3 cm knob of ginger, finely chopped
• 1 tbsp chopped chilies
• Sea Salt for taste

Garnish: Chopped chili, garlic chives and shredded spring onion

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

How to Make Steamed Fish with XO Sauce:

• Rub the grouper fish lighly with salt and lemon juice, set aside
• Put the fish in heatproof steaming bowl
• Put half of the chopped  inside the grouper fish belly
• Put the remaining chopped chili, ginger and garlic over the fish, rub the fish gently
• Place the XO sauce over the grouper fish
• Pour the soy sauce and rock sugar mixture and add some extra oil from the XO Sauce

Fresh Whole Grouper Fish, Freshly Chopped Chili, Garlic and Ginger with Generous Ammount of XO Sauce

• Steam the fish about 7-10 minutes until nearly done
• Let is rest about 5 minutes and the remaining heat cooked the fish flesh throughly
• Put the fish in a serving plate, garnish with chopped chili, garlic chives and shredded spring onion

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Recipe Maeuntang Korean Salmon Head with Kimchi Soup in Spicy Sour Chili Broth

Salmon Head with Kimchi Soup in Spicy Sour Chili Broth

Recipe Spicy Salmon Head and Kimchi Soup a.k.a Korean Maeuntang Soup. We used to called it as Sup Kepala Salmon Asam Pedas dengan Sayur Kimchi  Salmon fish head is the best part of it, beside it’s cheap, its very versetile; grilled, boiled, stewed, deep fried, you name it. It’s obviuous that that fish head is way much more appreciated by we all Asian. I even thought i even can be a friend who didn’t like fish head. Salmon is delicious with it’s succulent, fatty, crunchy cartilagous with it’s all gelatinous and slurrpping goodnes, a truelly divine foodgasm. This some sort of Korean salmon fish head and kimchi soup is basically similiar with my Malaysian Asam Laksa Fish Head Noodle Soup, but served without the egg noodle, even it’s possible and would be agreat idea  thou.

Korean Kimchi Salmon Head Soup in Spicy Sour Chili Broth

This salmon head with kimchi soup is hearthy for it’s spicy, rich, tangy and hot broth and it’s what my Indonesian licking wanted. The rich broth made of slowly boiled fish head gelatine and it’s all comes with savoury and pungent gochujang (fermented Korean chili, soy bean and glutinous rice paste)  and kelp or edible seaweed. The gochugaru (Korean chili flakes) also added to light up the heat on the broth alongside with kimchi liquid add spicy ,tangy and pleasant sourness a into it.  The kimchi vegetables added just before serving  add the extra crunch and fibers  to your healthy tummmy.

 

Hot, Spicy and Sour Chili Korean Salmon Head with Kimchi Soup 

The recipe of Korean kimchi and salmon fish head soup is simple and a very healthy, no need to add extra calories from oil for stif frying because all you need to do is boiling. The gochujang paste dissolved into water, then the chopped garlic, ginger, white part of scallion,  thrown into the pot and then boiled. The salmon fish head then added along with other seasoning; soy sauce, fish sauce, and gochugaru. The hot and spicy salmon head soup mixture then boiled slowly, spoon any ugly foam or scum that floating in the surface of the broth to made the soup more plateable. Once the soup done, you can garnish with chopped scallion and shilgochu (Korean chili strand or chili thread).

Maeuntang Korean Salmon Head with Kimchi Soup in Spicy Sour Chili Broth

Store Brought and Ready to Eat Kimchi

I’m using a store brought and ready to eat kimchi, you can find it in the chiller area in the Asian-Korean food section in the supermarket nearby. I guess iy’s better if you have guts to try to made kimchi from scratch. I’m lucky enought to had this “fresh” kimchi, the veggis is crisp, the seaoning is spicy enought but a little bit too sour for my licking, glad that i had to enjoy the kimchi within the salmon head broth. This kimchi had napa cabbage, radish,  and scallion on it, so you can replace it with the fresh ones if you can’t found ready to eat kimchi.

Maeuntang Spicy Hot Korean Salmon Head with Kimchi Soup

Let’s say this spicy salmon head and kimchi stew is a cheat version of Korean maeuntang soup. Authentic maeuntang using fresh vegetables and whole fish, but i using salmon head and collar and ready to eat store brought kimchi instead.But this maeuntang-sort of soup is seasoned as good as the original with chili powder, garlic, soy sauce, and gochujang.

Easy and Quicky Maeuntang Soup-sort off

Mae-un tang is Korean  hot and  spicy  fish and vegetables soup, seasoned with with gochujang (Korean red chili pepper paste), gochugaru (chili powder). Maeuntang derived from maeun or maepda (맵다), meaning “hot and spicy”; and tang, meaning “soup”. Maeuntang usually using whole  fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish.

Maeuntang garnished with shilgochu (Korean chili threads)

I had a new culinary crush now, shilgochu  or Korean chili threads. Shilgochu made everything fancy, looks the vibrantly dark red bright garnish over my spicy and hot salmon kimch soup. Shilgochu is not all about garnish, it’s  fruity, sweet, and mildly spicy make a  delicious garnish on Asian dishes.  One of our favorite spices, we always keep a jar on our kitchen counter to simply add a few threads on top of noodle and rice dishes, so check it in any Asian-Korean supermarket nearby you !

Salmon Eye Ball, The Best Part of Salmon Head!

This is the salmon eye balls, the best part of the salmon head. back then when i was a little kid i used to had the eyeball when my mom made a dish with fish head like Woku Ikan Belanga (Indonesian Red Snapper Fish Head Curry Soup) or Palumara Ulu Juku ( Spicy Grouper Fish Head Soup with Turmeric Based Broth)  eversince i used to be “the kid” in the house and it made both of my sisters pissed off. Well, honestly the previlledge as a youngest  and only son it’s more pleasant for me rather than the fish eyeballs itself, you can called me childish, but i really missed that argues even more now once we grown up.

Recipe Hot Spicy Salmon Head Kimchi Soup (Korean Maeuntang Soup):

Recipe Hot Spicy Salmon Head Kimchi Soup (Korean Maeuntang Soup):

Ingredients:

• 2 large salmon fish head, cut in half
• 1 pack Kimchi (about 250 grams)
• 1 block firm tofu
• 1 bunch green onions, thinly sliced
• 2 tbsp (or more) gochujang (Korean chili-bean paste)
• 1 tbsp gochugaru (Korean chili powder)
• 1-2 handfuls of bean sprouts
• 1 tsp red pepper flakes
• 2 tbsp fish sauce
• 2 tbsp soju or cooking wine
• 6 cloves garlic, finely chopped
• 1 tsp ginger root, finely chopped
• 6-8 cups water
• 1 sheet of kelp
• shilgochu  or Korean Chili Threads for garnish

How to Make Hot Spicy Salmon Head Kimchi Soup (Korean Maeuntang Soup):

• Clean the salmon head under running water, remove the gills
• Marinade with salt and lemon juice to remove the fishy odor
• Wash the salmon head under running water once more time, drain the excess water
• Pour the water and the kelp into a deep pot, bring to boil and simmer about 20 minutes, remove the kelp
• Add all the ingredients  except the shilgochu and green onion, bring to boit and simmer for about 10 minutes
• Spoon out the floating foam and scum from the soup surface
• Turn off the heat and add the kimchi into the soup
• Served the salmon head maeuntang soup with the green onion and shilgochu

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