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

Mie Celor Lobster Bakmi Mewah

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

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

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

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

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

Mie Celor Lobster Bakmi Mewah

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

Bakmi Mewah

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

Bakmi Mewah

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

Bakmi Mewah Mie Celor Lobster Palembang

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

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

Basic Mie Celor Lobster Bakmi Mewah

Ifumie Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

Mie Celor Recipe

Resep dan Cara Membuat Mie Celor Palembang

Ingredients

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

Broth :

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

Spice paste:

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

Compliment

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

How to Make Mie Celor:

A. Making The Broth

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

B. Preparing The Noodle

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

C How To Assamble Mie Celor Bakmi Mewah

Mie Celor Lobster Bakmi Mewah

1. Basic Palembang Style  Bakmi Mewah Mie Celor;

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

Cheese Stuffed Ifumie Mie Celor Lobster bakmi Mewah

2. Ifumie Keju Mie Celor Lobster Bakmi Mewah

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

Ifumie Mie Celor Lobster Bakmi Mewah

How To Make Cheesy Ifumie Mie Celor Bakmi Mewah;

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

Pizza Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

3. Pizza Mie Celor Bakmi Mewah

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

How To Make Pizza Mie Celor Bakmi Mewah;

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

  Pizza Mie Celor Lobster Bakmi Mewah

 

Recipe Homemade Bottarga di Tonno (Salted Cured Tuna Fish Roe)

Bottarga di Tonno (Salted Cured Tuna Fish Roe)

Homemade Botargo di Tonno. Botargo is a air-dried salt-cured fish egg or roe which considered as  delicacy in Mediterranean cuisine. Botarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. This is one of the seafood charcutteries featured in my blog, you can served this bottarga with my Homemade Hot Smoked Salmon and Homemade Gravlax (Dill and Honey Cured Salmon Fillet).

Bottarga (Salted Cured Fish Roe)

Bottarga is popular name in English and Italian, while it’s popular with other names around the world; karasumi (Japan) butàriga (Sardinian), botarga (Occitan, Spanish, and Catalan), poutargue or boutargue (French), butarga (Portuguese), batarekh or butarkhah (Arabic), tarama or haviar (Turkey) and avgotaraho (Greek). Here in Indonesia bottarga possibly translated as telur ikan tuna asin, while in Malaysia there also salted and cured fish roe called telur terubuk masin made of the roe of  freshwater fish Toli Shad.

Tuna Roe Bottarga

Botargo di Tonno is made from the roe sac of tuna, beside tuna or mullet roe, bottarga can also made of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish egg with sac, so never made it with salmon roe. My fellow blogger friend Merryn of Merry’sMenu even Making Bottarga from Flathead Fish Roe. I’m making mine from tuna, the fishmonger told me that it’s dogtooth tuna fish roe. I actually specially ask my fishmonger to save the tuna’s roe for this fish egg seafoood charcuterie project. The Minangkabau descent fishmonger guy actually used to save the roe and bring it to feed his family and never even though to sell it because it’s considered as delicacy, his wife used to make Gulai telur Ikan (Fish Roe Curry) or Pindang Telur Ikan (Spicy sour Fish Roe Soup) with it.

Fresh Tuna Roe with Whole Attached Sac Membrane

How too choose the egg roe for making homemade bottarga ? first step is make sure you choose the very fresh egg roe with complete and unbroken sac attached and covering the roe. Never used any fish roe broken sac because the salt will penetrated too much into the roe and made it too salty and almost unedible once it cured. FRESHNESS is the KEY of DELICIOUSNESS of bottarga, fresh tuna roe used to be bouchy and not too watery or too dry with natural pleasant sea fragrance, never used if the smell too strong or even slight rotten fishy aromas. Choose the ripe fish roe is one where you can see the eggs in the sac they come in, and that they are uniform in color. The watery fish roe is normal, but will take longer time to cure. Unripe fish roe will not work, you must be able to see the eggs; if they are too small, do something else with the roe.

Salted Fresh Tona Fish Roe

Now we making the homemade tuna fish roe Bottarga di Tonno. The tuna fish roe submerged in a 37 % salt saturated water solution overnight and then patted dry. The tuna fish sacs then individually coated with olive oil  and let it sit for about few hours until the oil absorbed to prevent it dry once cured. The fish roe then coated with salt and then marinated for about 2-3 days depending on the size of the fish roe sac, the bigger sac needed more time. You may see some liqued dripping from the fish roe sac and some of the salt dissolved, hence you need to massaged the outside by hand to eliminate air pockets and add extra salt and  to coated the cured fish roe.  The result is firmer fish roe and it’s need to be air dry cured and let the time changing the salted raw tuna fish roe into Bottarga di Tonno

Firm Salted Tuna FIsh Roe

This is the salted and marinated fresh tuna fish egg roe for two days. The salted tuna fish roe sack then washed under running cold water, rubbed the sack a little bit to removed the excess salt and then patted dry with dry and clean pepper towel.  The salted tuna fish roe much more firmer than than the raw sack.

Bottarga di Tonno, Already Dry Cured for 14 days

This is the Bottarga di Tonno or salted and cured tuna fish roe after air dry cured for about fourteen days in my refrigerator. Bottarga should be firm but not rock hard, the salt should not over power the flavor of the bottarga, there should just be a hint of salt in it’s flavour and it should be gentle on the palate. The bottarga should not be dry but moist an creamy in flavour.

Different Ripeness of Tuna Roe Made Different Texture of Bottarga di Tonno

Nice Moist, Crumbly and Buttery Texture of Bottarga di Tonno

This is homemade Bottarga di Tonno or salted and air dried cured tuna fish roe finished product looked a like once i cut the sac it in half. There’s different color and texture of the bottarga, it’s depent on the ripeness of the roe inside of the sac before it’s salted an cured. The overly ripe tuna fish roe got bigger individual grainy egg and it’s crumbled easily once grated, just perfect for making pasta or fried rice. The sufficiently fully ripe fish turn into a very moist and creamy bottarga, just perfect to almost any bottarga recipe, but i prefer to served it raw without any heating or cooking process.

Grated Bottarga di Tonno

Ready to Use Bottarga di Tonno Powder, Seafood Gold!!!

The salted tuna fish roe or Bottargo di Tonno is now ready to use in any kind of dish you want it to be. Bottarga is briny with a creamy buttery sweetness, smooth  and slighly grainy in texture with a natural savoury sea flavour. If you love caviar, you probably loves bottarga and vice versa, but my friend who doesn’t love caviar lovin the bottarga once it cooked with pasta.

Freshly Grated Tuna Fish Roe Bottarga

Here’s Few Ideas of How to Eat and Enjoy Bottarga:

Tuna Bottarga Appetizer with Flat Bread

1. Sliced or Grated Raw Bottarga

Thin Sliced Bottarga Flatbread with Kalamata Olives Puree, Sliced Red Shallots, Chili, Cherry Tomato, Fresh Micro Green Herbs (Mustard & Lemon Basil),  Edible Black Mustard Blossom, Olive oil & Balsamic Vinegar Reduction

Raw thiny sliced or grated bottarga is used to be served as as an appetizer. The richness of bottarga with it’s naturl briny ts is a great option for appetier because the bold naked savoury flavour  of bottarga is definitely tickle the taste buds. Bottarga also can be eaten with lemon juice on a piece of baquette, pizza, flatbread or any kind of bread which used as you serving anchovy. This is thinnly sliced Tuna Fish Bottarga di Tonno served as topping for Homemade Flat Bread or Tortilla with sliced raw shallots, chopped tomato, black olives puree, chopped chillies, micro greens and edible black mustard blossom. The flat bread tuna fish Bottarga di Tonno also drizzled with olive oil and balsamic vinegar.

Bottarga Pasta (Aglio Olio Style Angel hair Pasta with Confit Crayfish)

2. Bottarga with Pasta

Bottarga with pasta is the most common way to prepare the cured fish roe. The dried salted fish roe grated or finely chopped then sauteed with butter and other ingredients like garlic, chili and shallots until slighly bubbly and cooked. The best quality bottarga made of ripe fish roe will be crumbly well coated evely the pasta that lated added into it. The picture above is Bottarga Angel Hair Pasta aglio olio and served it with crayfish confit.

Bottarga Fried Rice

3. Bottarga with Rice

Bottarga with rice, now my Indonesian taste buds will be satisfied. The Nasi Goreng (fried rice) telur ikan asin or translated as salted  fish roe fried rice is the best way to present the savoury sea flavour of it. The sauteed grated bottarga stir fried with the spicy spice paste and rice and other ingredients until the individual grain of rice is charred and coated well with the cured fish egg. Extra grated bottarga made it delicious even more. In Malaysia especialy in Serawak, the freshwater toli shad fish bottarga or telur ikan terubuk masin used to be steamed with rice and eaten as a morning booster.

Spicy Fried Rice Bottarga

Raw bottarga is got a pleasant sea briny flavour and the delicate sea aromas even stronger once it cooked. This afternoon i made dinner of  Nasi Goreng or fried rice with grated bottarga and my grandma comes curiously to the kitchen by the aromas once i tossed the grated tuna bottarga with butter. The fried rice above is actually bold and very simple, but the spicy chili spice paste and the savoury grated Bottarga di Tonno made it very hearty and delicious, then i said myself this salt cured fish roe is worth all the time the efforts.

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Ingredients:

• whole fish roe or egg sacks (small eggs are best)
• salt
• 37% salt solution brine (10 grams salt per 1 litre of water)
• olive oil

How to Make Bottarga di Tonno (Salt Cured Tuna Fish Roe)

1. Soak the tuna fish roe overnight in 37%  saltwater solution .
2. Remove from the solution and pat dry the tuna fish roe on paper towels.
3. Coat the tuna fish roe with olive oil for about 2-3 hours
4. Lay out fresh paper towel on a tray and liberally sprinkle with salt, place the roe on top and cover with more salt.
5. Place this in the fridge and massage it to remove hte air pocket, replace the paper towels daily.
6. After 2 or 2 days the tuna roes will have firmed up.
7. Washed the tuna roe fish sac under running tab water to removed the excess salt, pat dry
8. Hang or pleace the salted tuna roe in a rack  and place it in a cool dry place (refrigerator) for 10–14 days (or longer, if desired).
9. Remove the roe from its hanging place, wrap and refrigerate.
10. Bottarga is best served freshly sliced or grated onto pasta.

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Recipe Stir Fried Wagyu Beef Char Kway Teow with Chinese XO Sauce (Resep Kwetiau Goreng Sapi Jambi)

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Recipe Wagyu Beef Char Kway Teow with XO Sauce. Char kway teow is a very popular dish in Indonesia, Malaysia, Singapore and available all round the world. Char kway teow itself meaning  stir-fried rice  flat noodle in Chinese. Kway teow called kwetiaw or kuetiaw in Indonesia is flat rice noodles with approximately 1-2 cm width, stir-fried over very high heat with light and dark soy sauce, sliced Homemade Chinese Sausage/Lap Cheung,  chopped chilli, Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal , chicken or pork slices, whole prawns, cockles or clams, bean sprouts and chopped scallion or chinese chives.  The addition of cockle or clams made char kway teow itself called kwetiau kerang or cockle rice  noodle. The dish is commonly stir-fried with egg, slices of chinese sausage or lap cheung and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried with lard or rendered pork fat and used to be served over banana leave on a plate. Char kway teow got many aliases of english spelling, it’s also written as  char kueh teow or char kueh tiao and the most popular version of it is Penang char kway teow that using many kind of seafood and duck egg.

Kwetiau Goreng Sapi Wagyu ala Jambi

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Wagyu Beef  Char Kway Teow with XO sauce is the answer of my collegue silly question; “what kind of dish that made you’ve got chances to get laid?”. My point of interest is my friend is actually already marrried and then i replied,”are you trying to cheating on your wife?” ” NO man!!: he quickly responsed and then he explained that they gonna be celebrating their first year of married and he want to made breakfast in bed surprised for his wife.   “Well i think you’ll gonna get laid anyway! what”s the point of you’re married and i just wondering why the heck that your american salary won’t let you getting laid with your OWN WIFE” i try to making fun of his situation “you know that she’ll made a big deal out ouf it and i want to made something effortless special dish because i simply can’t made fancy and complicated dish such Peanut Crusted Oven Roasted Beef Tenderloin Stuffed with Spinach, Chorizo and Cheese or even what you called simply Bacon Wrapped Filet Mignon with Demi Gace Sauce and  those kind of stuffs”  My answer is STIR FRIED KWAY TEOW, because it’s still taste nice even your cooking skills is big fat zero. It’s a special day so don’t be cheap!, the only way to made some impressive dish with stir fry rice noodle is putting gourmet ingredients on it. I suggest him to purchased thinly sliced wagyu beef and chinese gourmet xo sauce, then  you’ll gonna get DAMN DELICIOUS CHAR KWAY TEOW!!!

Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

XO Sauce (Halal-Lee Kum Kee Brand)

XO Sauce Char Kway Teow with Wagyu Beef recipe  is very easy and quicky to made in your own kitchen. Eversince the Chinese XO sauce is already has a reputation of being a savoury bomb, so i think you need to add a little bit seasoning on it. XO sauce itself made of the best seafood 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 You can add some Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal to give a little kick of chili hotness on the beef char kway teow. The wagyu beef  is the star, already thinly sliced wagyu beef that used to added to sukiyaki dish made your live easier, but the steak cut of beef will be good too, but you need to thinly sliced it priorly to cook.

Xo Sauce Char Kway Teow with Wagyu Beef

Damn Delicious Wagyu Beef Char Kway Teow with XO Sauce, Smokey and Charred with NOT Oily Texture

I don’t know the term “char kway teow” is  related with the charred and smokey stir fried  rice flat noodle or not, but delicious char kway teow is used to be charred and smokey , so it’s necessary to stir fried the ingredients in a smoking and sizzling hot oil in wokpan.  The chinese restaurant chef used to  had it’s own method to stir fried char kway teow and trnasfer from generation to bgeneration with specific family flavour preverence. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly because the fat it’s easy to rendered and the texture is naturally tender so no need to add water to little “stew” to tenderized the meat like you do on regular beef.

Wagyu Beef Char Kway Teow with Chinese XO Sauce, Homemade Chinese Sausage or Lap Chiong, Bean Sprouts, Chopped Chili and Cilantro

Generous Ammount of Charred Wagyu Beef on Char Kway Teow with XO Sauce

Making delicious beef char kway teow  is easy, if you want to made the char kway teow into perfection you need to follow several steps:

1. Stir Fried The Wagyu Beef Slices

First the wagyu beef, marinade the thinly sliced wagyu beef with dark soy sauce, sesame oil and freshly ground black pepper for 30 minutes in the fridge. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly with other ingredients because the fat it’s easy to rendered. Wagyu beef is naturally tender so no need to add water even to a little bit to “stew” the beef to tenderized the meat like you do on regular beef. Never cooked the wagyu beef within the noodle unless your pricey wagyu beef will be overcooked and all your money is wasted once the wagyu beef delicious marbled fat dissolved and the texture is dried.  The stir fried beef then set aside and then added into the char kway teow just before it’s done.

2. Stir Fried The Kway Teow or Flat Rice Noodle with Duck Eggs

Freshly made flat rice noodle (sometimes also called rice cake strips) is preferred then dried ones because it’s texture and natural rice grain flavour and also more easy to charred without any unpleasant bitter taste. You can get the fresh flat rice noodle in the chiller rack on chinese groceries store. The flat rice noodle then washed with warm water to remove any excess flour on it, then marinated with soy sauce and beaten duck egg, and YES,  duck egg mixed with the fresh rice flat noodle before cooking it. The Mixture poured  on smoking hot oil in wok pan with very high heat and  quicky stirred to separate the rice noodle and make sure each noodle covered with charred egg. This method made the kway teow itself smokey and damn delicious!!!

3. Making the  XO Sauce Beef Char Kway Teow

Using a clean wok pan,  any of your the char kway teow seasoning is sauteed with oil (finely chopped garlic and red shallots).  All other ingredients then added the chicken, pork, shrimp, cockle, fish cake, shrimp or prawn, crab, Homemade Chinese Sausage/Lap Cheung etc. Add the sauces to enhanced the flavour (xo sauce, kecap manis or Indonesian sweet soy sauce, soy sauce and Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal).  Some water added and the lid covered the wok pan  to cooked the meat throughly. The previously charred stir fried rice flat noodle with duck eggs added and stirred to made the seasoning distributes evenly. The fresh vegetables like cabbage and beansprout and stir fried wagyu beef then added just before the char kway teow done.

XO Sauce Char Kway Teow with Thinly Sliced Wagyu Beef

Wagyu Beef Char Kway Teow with Chinese XO Sauce

My family recipe of char kway teow is seems to be complicated, but i guess it’s all woth the efforts. You can simply stir fry all the ingredients directly once but you’ll gonna missed the authentic charred and smokey flavour of char kway teow. Moisture is the  enemies of stir frying cooking method because it’s rather steamed instead of charred the ingredients, just like what you’ve expecting once you seared scallops, beef or fish. You want the char kway teow rice flat strips allowed to be fried and the magic maillard reaction happen and turn the sugar and protein ito awesomeness damn delicious!!!

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Kwetiau Goreng Sapi Wagyu dengan Saus XO

Kwetiau Goreng Sapi was Indonesian name for beef char kway teow. Beef or chicken and seafood is the common ingredients for kwetiau goreng because mostly population in Indonesia is Moslem and pork is considered as haram or forbidden. Lots of chili sambal added within the seasoning and  kecap manis or sweet soy sauce also added to milder the hotness and spicyness of kwetiau goreng. Kwetiau goreng sapi or beef char kway teow is popular dish in Jambi Province. There’s also javanese style char kway teow or kwetiau goreng jawa that usually sweeter due generous addition of kecap manis with minimun amount of chili sambal. Kwetiau goreng jawa also including lots of cabbage that cooked within the flat rice noodle and then served with thinly shredded fresh cabbage too. In Medan, Kwetiau goreng Medan it’s refers to Hokkien Penang style char kway teow with generous ammount of scrambled duck eeg. Even most of restaurant and cafe including halal version of char kway teow in Indonesia,  Chinese restaurants in Indonesia that mainly serve non-Muslim customers might use pork and pork fat on it.

Recipe Wagyu Beef Char kway Teow with XO Sauce

Recipe Wagyu Beef Char kway Teow with XO Sauce:

Ingredients:

• 1 pack (about 350 gr) fresh or dry kway teow/ flat rice noodle/ strips 
• 200 gr thinly sliced Wagyu beef (Marinate: 1/2 tbsp dark soy sauce, 1/1 tsp ground black pepper, and 1 tsp sesame oil)
• 2 Homemade Chinese Sausage/Lap Cheung, thinly sliced (marinate: 1 tbsp dark soy sauce, a pinch of salt and 2 beaten duck egg)
• 50 gr scallion, thinly sliced (optional)
• 200 g bean sprouts
• 4 tablespoons vegetables oil
• 6 cloves garlic, finely chopped
  
• 2 red shallots, finely chopped
• 2 cm ginger, finely chopped
• 1 duck egg, beaten
• salt and pepper to taste
• (Fish cake, shrimp,cockle, chicken) #Optional

XO Sauce Char Kway Teow Seasoning:

• 40 gr Chinese XO sauce (about 1/2 cup)
• 3 tbsp Sambal Belachan or Chili Fermented Shrimp Sambal
• 1 tablespoon kecap manis (Indonesian sweet soy sauce)
• 1  tablespoon soya sauce
• 2 teaspoons Chinese wine
• 1  tablespoons oyster sauce
• 1 tsp sesame oil

Garnish: Chopped Chilied and Chopped Cilantro

How to Stir Fried XO Sauce Char Kway Teow with Wagyu Beef:

1. Mix the wagyu beef with the marinade the ingredients , set aside, leave the wagyu beef to marinated about 30 minutes
2. Heat 1 tablespoon of oil in a wok until smoking hot, pour the marinated wagyu mixture then stir fry the beef until charred for about 2 minutes, set aside.
3. Mix the kway teow or rice strip noodle with the marinade the ingredients, set aside
4. Heat 2 tablespoons of oil in a wok until smoking hot, pour the flat rice noodle and duck egg mixture then quickly stir fry the rice noodle until charred for about 3 to 5 minutes, set aside.
5. Heat 1 tablespoon of oil in a wok pan, sauté the garlic, shallots and ginger untill golden brown, add the chinese sausage and the seasoning mixture (Chinese XO sauce, Sambal Belachan or Chili Fermented Shrimp Sambal, soya sauce, Chinese wine,  oyster sauce, and sesame oil)
6. Add charred rice noodles and stir fry for about 4 minutes till lightly browned
7. Add the stir fried beef, scallion, beansprout, then pour the remaining 1 beated duck egg and then quickly stir fried it for another 2 minutes
8. Served the Stir Fried  Wagyu Beef Char Kway Teow with XO Sauce, garnish with chopped cilantro and chopped chili

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Recipe Tonkotsu Ramen (Japanese Pork Bone Noodle Soup) with Chashu Pork Belly & Shoyu Tamago Soy Sauce Marinated Soft Boiled Egg

Homemade Tontkotsu Ramen Recipe

Japanese Tonkotsu Ramen Soup Recipe. Tonkotsu ramen soup is made from stock based on pork bone, combined with a variety of seasoning  such as garlic, onion, shiitake mushrooms stalk and sometimes kombu (kelp/seaweed) and then flavored with salt, miso, or soy sauce. Ramen itself is the Japanese pronunciation of the Chinese noodle called lamian. Tonkotsu ramen was probably the most earthy and well known Japanese pork noodle soup around the world.

Japanese Tonkotsu Ramen with Sliced Chashu Pork Belly and Shoyu Tamago

Tonkotsu is (豚骨, “pork bones) while ramen is a thin wheat flour and egg noodle.  Tonkotsu ramen noodle soup usually has a cloudy white colored with a thick gooey broth consistency. The taste of many many hours of boiled pork bones it’s too obviously taste slurping delicious. The tonkotsu soup made of colagenous and cartilageous pork parts that boiled slowly and gently until it’s transform it’s colagen into gelatin. Gelatin is the thickening agent for the tonkotsu broth while the bone marrow, caltilageous bone, soft tissue and meat is the flavour sources. Most people adore gelatinous hearthy soup, especially asian. The gooey gelatin texture is what high end and expensive Chinese Budha Jump Over The Wall, Braised Shark Fin Soup Recipe, Braised Fish Maw Recipe and Braised Sea Cucumber Recipe all about

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

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

Homemade Tonkotsu Ramen Recipe From Scratch

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

Part 1: The Tonkotsu Ramen Broth or Pork Bone Soup

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

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

Boiled Pork Bone for Tonkotsu Ramen Broth

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

Skimmed Off Tonkotsu Ramen Broth Soup from Scum and Foam

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

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

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

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

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

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

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

Chilled Tonkotsu Ramen Broth, Remove the Solid fat!

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

Clear 6 Hours Gently Boiled or Simmered Tonkotsu Ramen Broth

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Part 2: Tonkotsu Ramen Topping

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

Chashu Japanese Braised Pork Belly Roll

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

Part 3: The Tonkotsu Ramen Noodle

Tonkotsu Ramen with Less Calories Egg Noodle

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

Tonkotsu Ramen Recipe

Tonkotsu Ramen Recipe:

A. Recipe  Homemade 16 Hours Tonkotsu Ramen Broth:

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

How to Make 16 Hours Tonkotsu Ramen Broth :

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

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

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

How to Make Chashu Japanese Style Braised Pork Belly:

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

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

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

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

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

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Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Scallops recipe is one of my favourite meals al the time. The roasted garlic tomato for pasta is actually tomato based sauce with tons of roasted garlic. Instead of fresh tomato that usually used on roasted garlic sauce, i’m using my leftover roasted garlic from making Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe. Then you know what, i guess this must be the reason why my niece can’t stop diggin into the rosted garlic spaghetti.

Spaghetti with Roasted Garlic Sauce and Pan Seared Baby Scallop

Don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato. Pan seared scallops with perfectly charred outside and bounchy, juicy and also crunchy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop”instean the ” wet scallop”. Scallops which threated with sodium tripolyphosphate (STPP)  called “wet scallop” while the “dry scallops” didn’t.  STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciated dry and wet scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color.

Roasted Garlic and Tomato Spaghetti with Pan Seared Baby Scallop & Romaine Lettuce

Slurpping Delicious  Roasted Garlic Sauce Spaghetti Perfectly Seared Baby Scallop!!

I had my first roasted garlic pasta at Mad for Garlic restaurant in Grand Indonesia  Mall, Jakarta. Mad for Garlic was a garlic themed restaurant from Korea. As i expected before, vibrant of garlicky dishes was oferred with hillarious name on it. Beside the roasted garlic pasta, 1 had vampire (or dracula) killer which is a toasted bread with garlicky dip, caprese salad (standart) and also rib eye steak with various kind of garlic. Thougt  i’m  really enjoying the roasted garlic pasta, i guess i’m not gonna spend more than 10 bucks for that simple roasted garlic pasta in Mad for Garlic restaurant no more, i got a fully bowl if it’s homemade.

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

Roasted Garlic Pasta Spaghetti Recipe:

• 125 gr pasta (i’m using angel hair spaghetti), cook with package instruction
• 3-4 bulbs of roasted garlic
• 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
• 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
• 1/4 cup  grated parmesan cheese
• a pinch of oregano
• a pinch of thyme
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil

Instruction:

How to Make Roasted Garlic Pasta Sauce Spaghetti :

• Put the roasted  tomato, roasted garlic  and cheese in food processor and process until form a smooth paste
• Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
• Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
• Simmer and reduce the sauce until thicken
• Served it with pan seared baby scallops and romaine lettuce greens

Pan Seared Scallops Over Roasted Garlic Sauce Spaghetti

 

Pan Seared Baby Scallop Recipe :

• 200 gr baby scallops (1 small package)
• salt and pepper to taste
• 2 tbsp olive oil

How to Perfectly Pan Seared Scallops”

• Drain the scallops from the remaining dripping (use kitchen towel or shiever)

• Season the scallops with salt and pepper evenly
• Heat up the skillet  and swirl the olive oil to coating it well, wait until the skillet is smoking hot
• Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared

• Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too (mine was about 1 minutes each side)

• Serve the pan seared baby scallops with roasted garlic spaghetti

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Fish Head Asam Laksa Recipe: Malaysian Spicy and Sour Noodle Soup with Grouper Fish Head

Malaysian Asam Laksa Recipe: Spicy Noodle Soup with Grouper Fish Head

Asam laksa  from Malaysia is a sour, fish-based noodle soup. While Indonesian Beef Rendang is the World’s  most delicious foods complied by CNN Go in 2011, Malaysian  asam laksa is listed number 7  from 50 dish. Tamarind or asam (or asam jawa) which is commonly used to give the stock its sour flavor. Besides,  asam keping (also known as asam gelugur), dried slices of sour mangosteen, for added sourness. The modern Malay spelling is asam, though the spelling assam is still frequently used. This asam laksa tamarin-based broth soup  is similiar with Indonesia Pindang Tulang  from Palembang and Chinese  Hot and Sour Beef Soup  .

Laksa is a spicy rice noodle soup from the Peranakan culinary, fusion of of Chinese and Malay (Melayu) descent found in Indonesia, Malaysia and also Singapore. Laksa derived from the Sanskrit lakshas (लकशस्) meaning “one hundred thousand” (lakh) and Hokkien Chinese word 辣沙 (Cantonese: [lɐ̀t.sáː]) as “dirty”  and “spicy sand” from the appearance and  the texture of the grounded dried prawns.

Fish Head Asam Laksa Recipe from Penang Malaysia

The main ingredients for asam laksa include shredded fish, usually ikan kembung or mackerel fish,but you can use any kind and also any part of the fish that you like. I’m using a giant grouper fish head, i’m using half of it for making  Woku Belanga Kepala Ikan Kerapu khas Manado.  The laksa asam topping and condiment is quite many, diced cucumber, finely sliced red onion, chopped red bird eye chillies, diced pineapple, lettuce, mint leaves, Vietnamese mint or daun laksa/daun kesum and pink torch gingerblossom(bunga kantan/kecombrang/honje). Authentic version always use daun laksa, either it won’t be laksa for my licking. Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli), but i’m using a low calories egg noodle for this recipe.

Laksa Leaves,Daun Kesum, Vietnamese Corriander Leaves, Cambodian Mint from Kem Chick Supermarket

Resepi  Laksa Asam Pedas Kepala Ikan (Grouper Fish Head Asam Laksa Recipe)

There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Beside fish laksa curry, i love Laksa Ketam or Rice Noodle in Rich & Spicy Crab Curry Soup. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.

Sup kepala ikan asam pedas dengan mie beras maybe the best fish head laksa in Bahasa Indonesia translation. This kind of spicy, hot and also sour with a little touch of natural savoury and sweetness from the broth basic ingredients is a common preparation in Asia. I love everything if it’s got that trio flavour within one dish. Since everybody need and love carbs either it pasta or even noodle, i guess you should mix-match the ingredients. Instead of tamarind paste, you could replace it with vinegar or even lemon juice. You can experiment with the broth basic-flavour with chicken, beef, squid, shrimp or crab, what ever you like then. Beside using noodle, i love asam laksa served with japanese udon too.

Asam Laksa Fish Head Recipe :

Ingredients:

• 1 Garoupa/grouper  fish head (you can substitude with red snapper or any large fish head), cut into pieces
• 1 pack rice noodle (i’m using low calories noodle), about 250 gr for 4 serving
• 1 kaffir lime, juiced
• 3 L water
• 4 tbsp tamarind paste
• 2 tbsp oil
• salt and pepper to taste

Asam Laksa Spice Paste:

• 12 shallots(bawang merah)
• 6 cloves garlic(bawang putih)
• 12 red chilli/ cayenne pepper(cabe merah)
• 6 or more bird eye chili (cabe rawit)
• 3 candlenuts (kemiri/buah keras)
• 5 cm galagal (lengkuas)
• 5 cm ginger (jahe)
• 5 cm fresh turmeric (kunyit)
• 4 stalks lemongrass, use only the soft white inner part (sereh/serai)
• 1 tbsp shrimp paste (terasi/belacan)
• 2 tbsp dried shrimp, soaked with warm water, toasted

Garnish:

• Vietnamese mint leaves (daun laksa/daun kesum), roughly chopped
• Mint leaves, roughly chopped
• Red chilli pepper, finely chopped
• 10 cherry tomato, halved
• Torch ginger blossom (bunga kantan/ kecombrang/honje), thinly sliced

diced cucumber

• 1/2 red onion, thinly sliced
• Calamansi lime, halved

Instruction:

• Season the fish head with lime juice, salt and pepper, set aside

• Heat up the oil in a sauce pan, saute the spice paste and the shrimp paste until throughtl cooked and fragrance
• Pour the water and throw the tamarind paste, bring to boil

step by step asam laksa recipe : boil the hot, sour and spicy broth

• Add the fish head and bring it to boil again

step by step asam laksa recipe : boil the fish head and then simmer

• Once it boil, discard any scum and foam that risen up above the broth
• When the foam is not present, simmer the broth until the fish is completely cooked and the collagen is released for about 30- 45 minutes
• Season the broth and adjust the taste
• For serving, put the noodle in the bottom of the bowl, put the fish head above it and pour the broth.
• Serve it with the garnish and condiments

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