Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Spicy Harissa Herbs, Red Potato and Chayote

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and  Herbs, Red Potato, Chayote and Whole Bulb of Garlic. The baby goat or cabrito leg rubbed and marinated overnight with spicy Middle Eastern harissa chili paste, rosemarry, thyme and a little bit of Indian garam masala powder until the spices penetrated well into the meat.  The marinated mutton leg then slowly roasted in the low temperature oven until all the succulent meat breakdown and easily to separate with fork. This is not my first low temperature slow roasted cooking, i’ve made Slow Roasted Beef Ribs with Garam Masala Recipe using a cheap and lean beef ribs then turn it into a very hearthy and lovely tender meat.

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Baby Goat Leg, Cabrito, Kid Mutton with Cubed Red Potato

I’m using baby goat leg on this recipe, baby or young goat also called cabrito, capretto, or kid. The 3 months old baby goat is milk-fed which had a very mild gamey flavour with tender, succulent and also flavourfull meat. In Indonesia, we used to called baby goat as kambing batibul, batibul stand for bawah tiga bulan or literrary translated as under three months old goat. The bone-in baby goat leg  weight is about 1 1/2 pounds, it’s quite tiny lil leg, but i guess it’s good enough to served two hungry tummy or maybe three anorexic diet chicks, infact i can enjoy it myself for dinner. The harissa and herbs marinated roasted kid goat accompanied with cubed red potato and chayote.

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

10 Hours Slow Roasted Baby Goat Leg with Harissa and Herbs

Making oven roasted baby goat leg is so easy. Cabrito or baby goat had a pale pinkish color meat with a mild gamey aromas. Roasting or grilling baby goat is a little bit tricky, i’ve been told that baby goat is more easily throughly cooked due to high water content and low fat content. So, the baby goat or cabrito is a healthy choice of red meat, but the low ratio of fat within the meat made the baby goat leg  easily dry out in high heat cooking technique. That’s why you need to kept attention on temperature when dealing with baby goat meat. The best way to cooking the young goat is slow cooking in low temperature for very long period. Properly cooked baby goat leg could be turn out into a very tender and juicy meat.

Slow Oven Roasted Cabrito Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Slow Oven Roasted Baby Goat Kid Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

This is my first baby goat recipe and i guess i really like it. I already cooked baby lamb leg before and made it into Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa). Baby goat and baby lamb meat is actually quite similliar, but i prefer baby goat because it’s more flavoursome and moist than baby lamb meat.

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The baby goat leag is marinated with spicy harissa and herbs overnight. Harissa is roasted hot chili pepper paste that bleanded with spices and herbs such as garlic paste, coriander seed,cumin and caraway and cooked in vegetable oil. Harissa is a very popular spices and condiments in Middle Eastern (especially Tunisia). You can find it in Middle Eastern groceries store and sometimes in Indian supermarket too, but if you want to made harissa from scratch you can find the easyand simple  recipe here

Tender, Sccculent and Moist Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The harissa and herbs marinated baby goat or cabrito leg seared with a little bit of oil until browned and charred. The remaining harissa spices that stick in the botton of the pan then glazed and scrapped with a litle bit of white wine. The lamb leg than laid in a roasting pan with a bulb of garlic, cubed red potato and chayote, then i poured the deglazed white wine juice and arranged some halved green cayenne pepper over the goat and vegetables. The roasting pan then covered with heavy duty alumunium foil to locked out the moisture. The harissa and herbs marinated baby lamb leg with potato and chayote then roasted for 10 hours in a 120°C oven. After the goat leg slowly roasted for 10 hours, the alumunium foil dicarded and let it roasted uncovered in 250°C for about 20-30 minutes. This is how you slow cooked baby goat or cabrito correctly.

Melt in Mouth Tender Roasted Baby Goat Leg with Spicy Harissa and Herbs

What would you expecting from a 10 hours roasted mild gamey young baby goat or cabrito until melting in mouth tender with spicy and hot roasted chili pepper harissa spice ? it’s simply DAMN DELICIOUS. I even guess it’s a great option for ladies who didn’t like too strong goat flavour and aromas.

Tender Harissa Marinated Roasted Baby Goat Leg

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs for 10 Hours in 120°C Oven

I’m a very mutton person, i mean i can’t kept my mental balance unless i had one portion of mutton every single week. here some of my favourite mutton (lamb and goat) recipes;

• Recipe Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit (Kari Kambing India dengan Kentang dan Nangka Muda)
• Resep Sate Buntel Kambing Solo (Spicy Lamb Kebab Wrapped in Caul Fat Recipe)
• Smoked Lamb Rack with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce
• Lamb & Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice)
• Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)
• Slow Roasted Lamb Leg Steak with Barbecue Sauce
• Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing
• Lamb Tikka Masala with Spicy Yoghurt Dipping Sauce and Indian Bread (Roti)
• Braised Lamb Shank with Baked White/ Navy Bean and Red Kidney Bean
• Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef
• Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab
• Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)
• Goat Head Curry/ Gulai Kepala Kambing
• Pan Seared Lamb Chop with Cumin Crusted Recipe,served with Tomato Concase and Butter Garlic Couscous

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote:

Ingredients:

• 1 baby goat leg or cabrito or kid mutton  (about 1 1/2- 2 pounds)
• 2 tbsp  harissa (Middle East spicy roasted chili pepper paste)
• 1 tbsp mix herbs (rosemarry, thyme, oregano and basil)
• 1 tsp Homemade Garam Masala Spice
• 6 green cayenne chili pepper, halved
• 2 tbsp vegetable oil for searing
• 1 chayote, peeled, cubed
• salt and pepper to taste
• 1/2 cup white wine (or stock) for deglazing
  

How to Slow Roasted baby Goat leg with Harissa and Herbs:

• Coat the baby goat leg generously with the harissa, herbs, salt and pepper on both sides. Place the leg in a shallow bowl pan and refrigerate overnight.

• Take out the harissa and herbs marinated baby goat or kid leg from the fridge and bring it to room temperature, heat up the vegetable oil in a pan and sear the goat leg until browned and charred, set aside

• Pour the white wine to deglaze the remaining harissa spice and scrapped off the sticking part from the bottom of the pan, simmer until the moisture evaporated and let it simmer into half ammount

• Arrange the harissa marinated baby goat or cabrito leg in the middle of the roasting pan and put the potato, bulb of garlic and chayote surround it, seasoned with salt and pepper, pour the reduced white wine and then put the halved green cayenned pepper all over the meat and vegetables

• Cover the roasting pan with heavy duty alumunium foi and roasted it for about 10  hours in 120°C preheated oven.
• Discard the alumunium foil then increased the heat to 250°C for about 20-30 minutes
• Baste the baby goat leg meat with the dripping juices every 10 minutes
• Let the harissa marinated baby goat leg rest for about 10 minutes before carving into it.

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Spicy Cheese, Bacon and Basil Stuffed Squash Blossoms

Deep Fried Cheese Stuffed Squash or Pumpkin Blossom with a Twist of Spicy Chilli, Savoury Bacon and  Refreshing Lemon Basil Recipe.

Pumpkin Squash Blossom, Male and Female Blossoms with Baby Pumpkin Fruit

How to cook the pumpkin blossom is the question once i saw a plenty of it on my grandma’s garden. Once i googling stuffed pumpkin blossom, the result comes out as stuffed squash blossom. What the heck @#%@$^#%, it comes to a question what is the different beetween pumpkin and squash blossoms.  Well, to keep it simple, pumpkin is one type of squash and squash is generally refers to four species from genus Cucurbita. Genus  Cucurbita including the species of squash, pumpkin or gourd depending on species, variety and local parlance, are grown for their edible fruits and seeds. So, to make it clearer, both squash and pumpkin belong to the same family (the cucurbitaceae). A pumpkin is a type of squash.

Pumpkin Squash Blossom, Male and female Flower with Baby Pumpkin Fruit

All part of the pumpkin plant is edible, i mean all of it, including the blossom. Most of the pumpkin or squash blossom recipe using only the male flower. You can diffeciate the male and female pumpkin blossom by observing the area directly below the flower. Male pumpkin blossom should be a long wiry stem that connects the blossom directly to the vine;  it’s usually several inches long, without any swelling at the base of the flower. Look for a shorter, thicker flower stalk and a small, round swelling just below the flower base, it’s called the baby pumkin that waiting to grow.  Once you’ve harvest the pumpkin blossom, wash it gently inside and out under cool water. Soaking in a big bowl of water may damage the delicate blossoms if kept wet for too long. Use that method with caution. Remove the stems and stamen before stuffing. and use same day for best results. To store the pumpkin blossom, right before you wash it, rolled it up in a lint-free cloth and put it in the fridge and then wash it prior to cook.

I told you before that most of the pumpkin or squash blossom recipe using only the male flowers. It’s simply because the male pumpkin flower gonna be wilded in one or three days after it’s blossom, while the polinated female blossom gonna be grown up into pumpkin fruit. Well, sometimes life is a simply sucks, to honoured the male pumpkin flower; The farmers used to ended the blossoms in their plates. This gender discrimination made me curious even more about the female pumpkin flower, especially the polinated ones with the baby pumpkin buds under the yellow petals. Don’t tell my grandma that i’ve picked the blossom with baby pumpkin blossom too, otherwise; she probably smacked my fuc*ing head off.

The baby pumpkin fruit bud in the female pumpkin blossom is the highlight of this snack for me. It’s  got a velvety sweet flavour with a soft texture . I gotta told you that afterall i’m not feeling guilty at all to harvesting the female pumpkin blossom. One of the trick to  make sure your baby pumpkin buds throughly cooked, poke it several times with fork to make the heat penetrated it perfectly.

Cheesey Stuffed Pumpkin Squash Blossoms!!!

I used to stuffed any vegetables with meat and i was planning to stuffed the squash blossoms with somekind seasoned minced chicken or pork meat, but eversince i noticed that i didn’t had any of it in my fridge, i checked out my fridge one more time and found lemon basil leaves, bacon, The Laughing Cow cubed cheese, remaining few spoonfull of ricotta and feta cheese and some leftover Roasted Pumpkin from making Pumpkin Risotto Recipe. Binggo!!!, i decided to cleaned up my fridge and mix all of it and stuffed it good in the pumpkin blossoms, but not to forget to  add chilli flakes, lots of it to suits my Indonesian licking.  I’m using Basic Beer Batter Recipe  for coating the stuffed squash blossoms and then dredging it in panko breadcrumb right before deep frying it.

 

Deep Fried Cheese Stuffed Squash or Pumpkin Blossom:

Ingredients:

• 10 or more large pumpkin squash blossoms
• 3-4 cups vegetable oil for deep frying

Pumpkin Blossom Spicy Stuffing Recipe

• 1/2 cup Roasted Pumpkin
• 1 box 24  Laughing Cow Cubes Cheese Spread,  chopped
• 2 tablespoonfulls of ricotta cheese
• 2 tablespoonfulls of feta cheese
• 1 large egg yolk
• 1/4 cup finely chopped lemon basil leaves
• 2 slice bacon, finely chopped
• 3 cloves garlic, finely minced
• 1 tbsp chilli flakes

Basic Beer Batter Tempura Recipe:

• 1/4 can VERY COLD beer
• 1 egg white
• 2/3 cup all-purpose flour
• salt and pepper to taste

 

How to Make Cheese Stuffed Squash or Pumpkin Blossom Fritter :

• Stir together the stuffing ingredients, no need to add any salt at all because it’s elements is quite salty
  

• Carefully open each blossom and fill with about 1-2 tablespoonfull  filling, gently twisting end of blossom to enclose filling.
  

• Dip the stuffed pumpkin blossoms in the basic beer batter to thinly coat.

• Dredge the beer batterred stuffed pumpkin blossoms in panko breadcrumbs

• Tossing  the breaded stuffed pumpkin blossoms to remove the excess breadcrumbs

• Heat the  oil  in a 10-inch heavy skillet, fry the coated and stufffed pumpkin blossoms for about 1 minutes

• Turning the breaded pumpkin blossom once and pierced the baby pumpkin fruit buds in the female blossom  with fork to make it throughly cooked and let it fry until perfectly golden brown.
• Transfer with tongs to paper towels to drain.
• Coat and fry remaining blossoms. Serve it with chili and tomato sauce.

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Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

Wine Braised Turkey Leg Recipe is a very simple and easy to follow in your kitchen, the only effort is about waiting. USA turkey leg braised until tender and definitely suckable instead of just fall off from the bone. The large turkey leg pan seared first until charred and crisp out a little bit and then braised with shallots, onion, scallions, garlic and carrot that browned first. The skillet then poured with wine and stock, right after the mixture boiled, the tukey leg mixture transferred into a heatproof  bowl (or not), wrap in alumunium foil and oven braised in 150 C for about 2-3 hours until tender. The braising liquid pureed with all of the ingredients and then mixed with roux to made a  thick and rich brown sauce for serving the white wine braised turkey leg. Just before serving, i used to pan fried and seared the turkey leg until nice and crispy.

Braised Turkey Leg with White Wine, Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Braised turkey in heavy spice instead just roasting it maybe a good choice for any of you who got dominant asian licking. I had taste roasted turkey three times and i always got the sliced breast, you know what, i think with clearly pretty sure that roasted turkey itself is such a boring dish. Thanks God the roasted turkey breast was once served with cranberry sauce and the other served with heavy creamy brown sauce which i think  made of the roasted turkey gravy. Learn from that culinary experienced, i want to spiced up my turkey leg,  that’s why i rub my turkey leg with Homemade Garam Masala Spice along with crushed thyme, rosemarry, sage and freshly grounded juniper berries.

USA Turkey Leg

Seasoned Turkey Leg

For making braised turkey leg with white wine, i’m using USA turkey leg that i’ve purchased from Ranch Market Supermarket at Pacific Place Mall Jakarta. I think i’m lucky enough found out the turkey leg since turkey is not popular protein sources for native Indonesian people. Turkey leg was pretty massive compare to my goose leg that i used to made Goose Leg Confit (Confit de’Oie), that’s why i decided to seperated the cojoined turkey leg from it’s thight after i marinade it with the spices and herbs. I made turkey confit with the remaining turkey thight.

Roasted Summer Vegetables with Thyme and Rosemarry

Roasted Summer Vegetables with thyme and rosemarry was the best accompanion ever for braised turkey with wine. I’m using corn in the cob, green tomatoes, baby onion, baby potato, baby parnisp, butternut pumpkin and also carrot. The roasted summer vegetables recipe is quite simple, i just diced the vegetables into bite size piece, season with salt and pepper and then tossed with olive oil and crushed thyme and rosemarry. I roast the vegetables in 180°C oven, covered in alumunium foil for about 10-15 minutes until the vegetables quite tender and then broiled in 250°C for another 10 minutes until got a nice charred caramelized layer in the surface.

White Wine Braised Turkey Leg with Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Wine braised turkey leg was originally only use white wine or red wine with some broth as a liquid, but since i almost run out of white wine (which is left only 1/2 cup), i also add some light beer and mirin (japanese sweet cooking wine). The mixture of wine, beer and mirin liquid for braising and tenderized the turkey leg turn into unusual combination, but fortunately it was quite in pleasant term. The slighly bitter beer after taste balanced with the sweetness of mirin and both can represent of slighly tangy white wine.

Large Turkey Drum Stick!

Tender Wine Braised Turkey Leg: Scrumption!!!

How does turkey leg taste like ?, well i think it’s almost like chicken, pork,  rabbit, or other white fleshes animal. The turkey meat is much more firm and also flakier than chicken meat. Overall, i think i lovin braised turkey leg rather than roasted turkey breast. I guess maybe  turkey leg was taste nice too to be roasted because it’s contain much more fat and collagen rathen than lean breast meat. You know what, the tasties used to be the most sinsfully, simply because that’s the way it is.

Wine Braised Turkey Leg Recipe

Wine Braised Turkey Leg Recipe:

Ingredients:

• 4 Turkey legs (about 3-4 pounds)
• 2 cups white wine (you can replace with red wine too)
• 6 cloves garlic
• 2 shallots, diced
• 1/2 cup diced carrot
• 1/4 cup diced scallion
• 1 cup diced onion
• 6 cherry tomatoes*optional
• 1 tbsp Homemade Garam Masala
• Herbs ( chopped thyme, rosemarry & sage), about 1 tbsp
• 1/2 tbsp juniper berries
• 4 tbsp olive oil
• Salt and peper to taste

How To Make Braised Turley Leg with White Wine:

• Pat dry the turkey leg, rub with thyme, rosemarry, sage, juniper berry, salt and pepper and drizzle with 2 tbsp olive oil, put the marinated turley leg in some ziplock plastic bag and refrigerate it overnight
• Firstly in the morning, preheat oven at 160 C
• Heat up 2 tbsp olive oil in the skillet, seared the turkey leg all over until all the surfaces properly browned
  
• Throw in the garlic, shallots, onion, carrot and scallion into th skillet and let it browned and charred for another 10 minutes
• Pour the wine, deglaze the skillet and bring the mixture to boil
• Turn off the heat and cover the pan with some alumunium foil
• Put the entire pan in the oven (or transfer the mixture to heat proof glass bowl) and roast for about 2-3 hours until the turkey leg is fork tender (otherwise you can simmer the pan until the turkey leg is tender, adjust the liquid if necessary)
• Pan fried the white wine braised turkey leg before served with roasted summer vegetables and Turkey Gravy Brown Sauce

Turkey Gravy Brown Sauce Recipe

Ingredients:

• Turkey gravy with the braising solid ingredients or ‘pulp’
• 1 tbsp butter
• 1/2 tbsp all purpose flour

How to Make Turkey Gravy Brown Sauce:

• Reserve the liquid and strain the ‘pulp’ or solid ingredients from the braising liquid
• Process the braising ‘pulp’ in a blender until smooth
• Heat up 1 tbsp butter in the heavy botton non sticky sauce pan with medium low heat
• Add the flour and stir it immediately until all the flour dredged with the butter
• Wait until the mixture start bubbly an floury, add the braising liquid and stir it evenly
• Add the pureed ‘pulp’ and bring it to boil
• Keep stirring and simmer until the turkey gravy brown sauce is thicken and done.

Roasted Summer Vegetables with Rosemarry and Thyme Recipe:

Ingredients:

• 4 cups Vegetables (I’m using corn, chayote, b utternut pumpkin, parnisp, baby potato, green tomato, baby onion and also cherry tomato), cut into bite pieces
• Olive oil
• 1 tbsp of chopped rosemarry
• 1 tbsp crushed thyme
• Salt and pepper to taste

How to Make Roasted Summer Vegetables with Rosemarry and Thyme:

• Preheat the oven in 200°C
• Miz the vegetables with rosemarry, thyme, salt and pepper, drizzle with olive oil and toss it well
• Lay the vegetables in the roasting pan, cover the entire roasting pan with alumunium foil
• Roast the vegetables for about 10-15 minutes until the vegetables quite tende
• Uncovered the roasted summer vegetables
• Increase  the oven temperature to in 250°C broil for another 10 minutes until the summer vegetables got a nice charred caramelized layer in the surface
• Served it with the wine braised turkey leg

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Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

Resep Tinutuan, bubur khas Manado. Tinutuan or bubur manado, a Manadonese or Minahasan rice-based porridge  with various kinds of vegetables. Common carbohidrate for making tinutuan is corn, cassava or yuca, pumpkin, potato, sweet potato, but some ‘ people also love to add carrot, taro root, beet root and many more. While the common green leafy vegetables for tinutuan is amaranth that usually missed known as spinach, melinjo leaves (Gnetum gnemon), kangkoong or water spinach, cassava leaves, daun gedi (Hibiscus Manihot L) and daun leliem (Clerodendrum minahassae L). Those plenty of vegetables were packed with  fragrance herbs called daun kemangi or lemon basil leaves.  Etimology of the word tinutuan is still uncear, but some of my Minahasan descent friends told me that tinutuan refers as combo or mixed all together meals. Tinutuan porridge is well known as one of the Manado city iconic signature dish.

Bubur Manado or Tinutuan: The healtiest Morning Supper Porridge

Daun Gedi or Sayur Yondok, Natural Thickening Agent for Authentic Tinutuan or Bubur Manad0

Authentic tinutuan or bubur Manado contain daun gedi (Hibiscus Manihot L) or locally known as sayur yondok in Minahasan language. This plants well known as edible hibiscus in most western country, lagikuway in Philliphine, and po fai  in Thailand. Daun gedi or edible hibiscus leaves may look like a cassava leaves, but daun gedi got  narrower in the base of the leaves, but it’s broader  and resembles as an arrow in  the end. What makes this common looks leaves special is simply because daun gedi got pectin polysaccharides, which is a natural gelling agent that could thickening the vegetables porridge broth, just like what commoly found on  lady fingers or okra.  i was lucky enought found daun gedi plants planted in a side yard of a tiny authentic Menadonese restaurant nearby Hermina Hospital Jatinegara with a tiny signboard “Rumah Makan Masakan Manado”. This authentic Menadonese or Minahasan restaurant served Ikan Woku Belanga (Manadonese Spicy Fish Curry Soup), Garo Bunga Pepaya (Papaya Blossom with Smoked Skipjack Tuna Fish)  and many more, beside they got rica-rica rw (pronounced erwe) or spicy stewed dog meat, yup you didn’t miss readed it, dog meat is a part of Minahasan ethnic cuisine.

Complete Set of Tinutuan or Bubur Manado with Sambal Dabu-Dabu and Deep Fried Salted Fish

Tinutuan or Bubur Manado is usually served as a morning supper, with additional side and condiments such as ikan asin goreng (deep fried salted fish), sambal terasi (fermented shrimp chilli sauce), and bawang goreng (deep fried red shallots). Beside, in Manado they used to served tinutuan with Sambal Dabu-Dabu (Manadonese Raw Chilli Salsa), shredded ikan cakalang fufu (smoked skipjack tuna), and sambal roa (smoked garfish sambal). But i guess the must have condiment for tinutuan is deep fried salted fish and Sambal Dabu-Dabu.

Sambal Dabu-Dabu with Ikan Asin, Duo Killer Companion for Menadonese Rice Porridge

I’m using short grain brown rice that i’m soaked 30 minutes prior to cooking for making this tinutuan or bubur manado,. Contrary to the commonly tinutuan with pale yellowish green color, i love to brighter my porridge with reddish color by adding peruvian purple sweet potato and also purple sticky sweet corn. Sticky sweet corn itself didn’t had intens sweet  flavour like commonly yellow sweet corn, but it’s pretty glutinous. Both brown rice and sticky sweet corn needed more time to cook compare to all of the ingredients, that’s why those ingredients must be boiled first and then follow with other root vegetables and yellow sweet corn. Five minutes before the porridge is done, throw away all the green leaves and turn off the heat and let the remaining heat cook the leaves. Since i love to taste every single ingredients, i used to cut my ingredients into a chucky bits.

Tinutuan Ingredients: Healthy Vegetarian Vegetables Rice Porridge

Tinutuan or Bubur Manado is a very healthy vegetarian porridge,  just look at the enermous ammount of vegetables for serving about 4 portion of  Bubur Manado in the photograph above. You can apply the recipe at your home for sure, you can made it in your slow cooker or your rice cooker. Just put the root ingredients into the rice cooker on the night before,  mixed the green vegetabes firstly in the morning and then served it as a healty and tasty breakfast, does it sounds pretty easy??? but if you insist to cooked it above the stove like me, you must carefully stir it constantly to prevent the rice singking in the bottom of the pan and got burned. Heavy bottom non-sticky sauce pan would be the best options for making rice porridge.

Resep Tinutuan or Bubur Manado, Vegetarian Vegetables Rice Porridge Recipe

Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge Recipe) :

Ingredients:

• 1 cup of rice (i’m using short grain brown rice, soaked 30 minutes prior to cooking, drained)
• 1 cup yellow sweet corn (Jagung Manis)
• 1 cup purple sticky sweet corn (Jagung Ungu)
• 1 cup diced purple sweet potatoes (Ubi Ungu)
• 1 cup diced cassava or yuca root (Singkong)
• 1 cup diced sweet potato (Ubi Kuning)
• 1 cup diced pumpkin (Labu Kuning)
• 1 cup diced carrot (Wortel)
• 1 cup roughly chopped daun gedi (you can replace this with okra or okra leaves)
• 2 cup roughly chopped amaranth or spinach leaves (Daun Bayam)
• 1 cup roughly chopped kangkoong or water spinach leaves (Daun Kangkung)
• 1/2 cup roughly chopped cassava leaves (Daun Singkong)
• 1/2 cup roughly chopped melinjo leaves (Daun Melinjo)
• 1/2 cup roughly chopped sweet potato leaves (Daun Ubi Rambat)
• 1/2 cup lemon basil leaves (Daun Kemangi)
• 3 liters water or Roasted Bone Stock Recipe
• 2 bay leaves (Daun Salam)
• 1/2 tsp Homemade Garam Masala (Bumbu Kari)
• Salt and pepper to taste

Cara membuat Bubur Manado atau Tinutuan (Instruction):

• Put the water or Roasted Bone Stock, rice and purple sticky corn and bay leaves into a heavy bottom sauce pan, bring it to boil
• Once it boil, simmer and cover the pan with lid for about 10-15 minutes
• Add the sweet corn, cassava, sweet potato, pumpkin and carrot. bring it to boil and lower the heat into simmer, gently and constatly stir the porridge with wooden spatula to prevent the ingredients singking in the bottom of the pan and burned out

Resep Cara Membuat Bubur Manado: Rebus Beras and Semua Bahan

• Season the bubur manado with salt and pepper and continue to stir it
• Once the rice and all the ingredients is tender enought, put all the greens leafy vegetables, bring the porridge to boil again

Resep Cara Membuat Bubur Manado: Masukkan Sayuran!

• Turn off the heat and let the remaining heat cooked the vegetables
• Serve it warm with ikan asin and Sambal Dabu-Dabu

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Easy Pumpkin Risotto with Almond Mushrooms & Black Olives Recipe

Easy Pumpkin Risotto with Almond Mushrooms Recipe

 

Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits  for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with  foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.

Butternut Pumpkin Risotto with Almond Mushrooms and Kalamata Olives

Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on  meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice  for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.

Quick and Easy Pumpkin Risotto

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

Butternut Pumpkin/Squash Risotto

Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

Butternut Pumpkin or Squash, Labu Butternut

Almond Mushrooms or Brazillian Mushrooms

Pumpkin Risotto Recipe

Ingredients:

• 1 1/2 cup short grain rice, soaked 15 minutes, drained
• 100 gr butternut pumpkin chunck
• 100 gr butternut pumpkin puree
• 50 gr bacon* i substitude with chinese sausage (Lap Cheung)
• 10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
• 1/2 cup black olives, cut into 1 cm thick ring
• 3 cups chicken stock
• 1/2 cup white wine, or you can substitude wuth rice wine
• a pinch of saffron threads
• 2 tbs olive oil
• 2 tbsp butter
• 1 bay leave
• 3 cm cinnamon
• 3 cardamon pod
• 1/2  onion, finely chopped
• 4 garlic cloves, crushed, finelly chopped
• 1 cup (250ml) dry white wine or rice wine
• 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
• deep fried shalllots for garnish

Instructions:

• Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
• Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
• Add the cinnamon, bay leaves and cardamon pod
• Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
• Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
• Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
• Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
• Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
• Portion risotto into 2 warmed serving plates, serve with deep fried shallots

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