Buddha Jump Over The Wall Soup Recipe (Shark Fin Soup with Abalone, Dried Scallops, Fish Maw, Ham, Fat Cai & Sea Cucumber)

buddha jump ovet the wall soup shark fin abalome sea cucumber

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe. Buddha Jumps Over the Wall,佛跳墙? or fó tiào qiáng, is an ancient Fujian originally variety of shark fin soup that created during the Qing Dynasty (1644 – 1912). This soup is well known as a chinese delicacy for its rich savoury taste with various high-end quality ingredients and specially prepared within 2-3 days prior to serving. Sinsfully non-vegetarian Buddha Jump Over The Wall Soup aromas even made a meditated Buddha Monk jump off  the Buddhist monastery wall once they smells the festive soup even they were vegetarian and prohibited to eat meat. That’s the phillosophy behind Buddha Jump Over The Wall Soup name. The cheap version called as Poor’s Man Buddha Jump Over The Wall Soup, usually without addition of abalone and shark fin.

Recipe Buddha Jump Over The Wall Soup Shark Fin Abalone Sea Cucumber

Fully Loaded Buddha Jump Over The Wall Soup with Shark Fin, Abalone, Sea Cucumber,  Scallops, Fish Maw, Fat Chay, Dried Oyster and Ginseng

Buddha jump over the wall soup is fully loaded with several high quality product such shark fin, abalone (Pau Hi), dried scallops (Conpoy), sea cucumber (Haisom), fish maw (Hipiaw), hair vegetables (Fat chay), bamboo shoots, beef tendon, ginseng root, Chinese Huan ham, chicken, pork ribs, pork feet and chinese flower mushroom. Sometimes it even extended with more than 30 ingredients including quail egg, taro,cordycepts, ginkgo biloba nuts, lotus seed, lotus root, chicken and many more. You can replace it with beef instead of pork for a kosher or halal version of Buddha Jump Over The Wall Soup

recipe soup buddha jump over the wall shark fin abalone sea cucumber

Buddha Jump Over The Wall Soup, High-end Chinese Delicacy

Buddha Jump Over The Wall Soup is a high end delicacy soup that represent the wealth and status of the Chinese descent family during a special occations like wedding, birthday or Chinese New Year dinner. Some fancy chinese restaurant even tagged fully loaded  Buddha Jump Over The Wall Soup over 150 USD for a single bowl. Even Guinnes world record rewared Buddha Jump Over The Wall Soup as The World Most Expensive Soup. I guess this soup is just perfect to impressed your chinese descent Mother in Law gonna be.

shark fin soup recipe buddha jump over the wall expensive soup

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

Shark Fin Soup Recipe Buddha Jump Over The Wall

Slurrping the Stringy, Chewy and Crunchy Shark Fin on Buddha Jump Over The Wall Soup…..

The using of shark fin and abalone in Buddha Jump Over The Wall Soup implicated in destructive fishing practices, are controversial for both environmental and ethical reasons. Indonesia is one of the coutry that legaly the ethical shark finning practice, ethical shark finning (actually it’s not a cruelty shark finning) means the entire shark body must be landed first with the fins attacheed, which means shark finning with removing the shark’s fin and discarded the carcass to the ocean directly after catched is banned. Instead of discarded to the ocean. the shark fillet is used for making a fish paste, cracker or fish satay (shark fillet kebab) that famous in Bali Island.

homemade buddha jump over the wall soup recipe shark fin double boiled

Homemade Buddha Jump Over The Wall Soup recipe

Making Buddha Jump Over The Wall Soup is actually easy, but i guess it’s require time and energy (LPG or Electric Power) effort  for waiting it done. If you using the dried ingredients, you should rehydrate the dried ingredients first before using it, started with Soaking and preparing dried sea cucumber and then followed by Soaking and preparing the dried abalone. Don’t forget to Deep frying, soaking and preparing the fish maw. Some ingredients need to be soaked hours or minutes before cooking, just counting your  estimated dinner time. One of the most important things is DO NOT DISCARD THE SOAKING LIQUID !!!, except the tasteless liquid for soaking sea cucumber  and shark’s fins. The soaking liquid of dried abalone, dried scallops, dried oyster and dried squid is tasty, make sure you save it for the soup. I guess it’s better be budgeting the ready to use products, either frozen or canned shark fin, sea cucumber and abalone if you don’t want to wasting your time to prepare it from scracth.

shark fin soup sea cucumber abalone soup recipe

Double Boiled Buddha Jump Over The Wall Soup with Abalone, Sea Cucumber, Fish Maw and Dried Scallops

Basic recipe how to make Buddha Jump Over The Wall Soup is simple, the soup is boiled with the roasted bone broth or superior stock first and then transferred into a heat proof porcelaine jar or pot and then the prescious parcell were boiled or steamed in a larger metal container. It’s sounds pretty simple, just like covered au bain marrie; but Buddha Jump Over The Wall Soup required 12 HOURS to mantain the constant low heat. This process called double boiling or double boiled Buddha Jump Over The Wall Soup, just make sure you won’t run out of the LPG once you made it. Don’t forget to check the doness of your soup every 1 hour if it’s  after first 6 hours, mine was ready for about 9 hours, DO NOT OVERCOOKED it!!!.The extensive long simmerring made all the flavour extracted and the ingredients tenderized. Here the picture of the ingredients of Buddha Jump Over The Wall Soup, but before that:

Happy Chinese New Year!!! Xin Nian Kuai Le!!!

Gong Xi Fa Cai, Wan Shi Ru Yi…

shark fin recipe dried processed shark fin

Dried Processed Shark Fin (Sirip Hiu/Hisit)

dried abalone soup recipe buddha jump over the wall

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

dried scallops recipe soup conpoy

Dried Scallops (Conpoy)

sea cucumber ready to cook soaked haisom

Ready to Use Sea Cucumber (Teripang/Haisom)

dried fish maw soup hipio recipe

Dried Fish Maw (Hipio “Malong” & “Manyung”

dried oyster chinese ingredients

Dried Oyster with Smokey Flavour

fat coi fat chay black moss hair vegetables

Fat Coi, Fat Chay Black Moss or Hair Vegetables

pig tail recipe pork tail oxtail

Pig or Pork Tail

Buddha jump over the wall soup sea cucumber shark fin abalone mushrooms pork dried oyster

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

  • 300 gr Dried Shark Fin, soaked 6-12 hours and steamed 30 minutes
  • 12 piece Dried Abalone, soaked 2-3 days
  • 3 piece of dried Sea Cucumber, How to Soaking and Prepare Sea Cucumber
  • 100 gr Dried Scallop (Conpoy), soaked 6-12 hours
  • 50 gr Dried Oyster, soaked 30 minutes
  • 100 gr Beef Tendon
  • 1 Ginseng Root, soaked 30 minutes (use a tiny ginseng root or it’s overpowering the soup)
  • 50 gr Chinese Mushrooms, soaked 20-30 minutes
  • 1 medium size Dried Cuttlefish, soaked 20-30 minutes
  • 1 medium size Bamboo Shoots, cut into pieces
  • 1 medium size Lotus Root, thinly slice
  • 30 gr lotus seed
  • 100 gr Ginkgo Biloba Nuts
  • 100 gr Beef Tendon
  • 10 gr Black Moss(Fat Choy/ Fat Cai)
  • 500 gr Pork Ribs 0r Oxtail (you can replace with chicken)
  • 10 gr Dried Goji Berry (Keichi)
  • 10 Dried Jujube (Angcho)
  • 2 L Roasted Bone Broth or Homemade Superior Stock

How to Make Double Boiled Buddha Jump Over The Wall Soup Recipe:

  • Put all the  Buddha Jump Over The Wall Soup ingredients (plus the soaking liquid) and the roasted bone broth to a large pot, bring it to boil
  • Once it boil, turn off the heat
  • Transfer the Buddha Jump Over The Wall Soup to heat proof pocelain pot or jar, put the cover on
  • Wrap the entire porcelaine jar with aluminium foil
  • Put the prescious Buddha Jump Over The Wall Soup parcell to a larger metal pan or steamer
  • Boil or steam with low heat the parcell for about 8-12 hours, depend on the size of your Buddha Jump Over The Wall Soup ingredients
  • Adjust the level of water during the double boiling  Buddha Jump Over The Wall Soup
  • Check the doness of your Buddha Jump Over The Wall Soup within every 1 hours after first 6 hours, DO NOT OVERCOOKED IT!!!
recipe homemade bone broth roasted bone stock

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

  • 2 Beef Bones, crack in the middle
  • 500 gr beef oxtail (i’m using pork tail)
  • 6 cloves garlic, bruised
  • 3 shallots, cut into big chunck
  • 1 thumb size piece of ginger, thinly slice
  • 2 scallions. cut into 3 inches
  • 1 lemongrass*optional, bruised
  • 1/2 nutmeg, bruised
  • 3 green cardamon
  • 2 inches cinnamon
  • 3 cloves
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 L water

How to make Homemade Roasted Bone Broth Recipe:

  • Preheat oven in 250 C
  • Put all ingredients in a baking tray, season with salt and pepper
  • Drizzle olive oil over it
  • Roasted for about 30-45 minutes until the bone is charred and browned
homemade bone broth recipe roasted bone stock

Roasted Bone for Making the Buddha Jump Over The Wall Soup

  • Put all the roasted bone mixture and water to the sauce pan, don’t forget to scrapped the bottom of the baking tray with wooden spoon
  • Bring it to boil and simmer until the liquid is reduced into half amount, it’s requires about 4 hour or more
  • Sieve the liquid through a fine cheese cloth and save the oxtail
  • Now you can use the homemade bone broth

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Resep Dimsum Kuo Tie/Jiaozi/Gyoza Isi Udang, Ayam, Rebung dan Jamur (Chinese Pot Sticker Dumpling)

Resep Dimsum Kuo Tie isi udang, ayam, rebung, jamur dll

resep dimsum isi udang ayam jamur rebung kuo tie

Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.

dumpling recipe chinese dim sum gyoza dimsum potsticker

Jiǎozi (simplified Chinese: 饺子; traditional Chinese: 餃子; Japanese: 餃子(gyōza); Vietnamese: bánh chẻo; Nepali: म:म: or ममचा) or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.

Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are rounder, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients. Pan fried dumplings: (guotie) literally “pan stick”, known as “potstickers” in N. America, (鍋貼; pinyin: guōtiē), also referred to as “dry-fried dumplings” (煎餃; pinyin: jiānjiǎo).

Jiaozi were so named because they were horn shaped. The Chinese for “horn” is jiǎo (角), and jiaozi was originally written with the Chinese character for “horn”, but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right’. Jiaozi are eaten all year round, and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. In China, jiaozi are sometimes served as a last course during restaurant meals. As a dish prepared at home, each family has its own preferred method of making them, using favourite fillings, with types and methods of preparation varying widely from region to region.

Ingredient:

Dough :

  • 2 cup all purpose fluor
  • 3/4- 1 cup warm water, adjustable to make workable dough
  • 1 tbsp vegetable oil

Filling:

  • 250 gr shrimp, finely chopped* i actually use squid because my nephew allergic to shrimp
  • 100 gr ground chicken
  • 200 gr rebung/young  bamboo shoots
  • 100 dried scallop, soaked overnight, chopped
  • 3 medium dried shitake mushroom/hioko, soaked overnight, chopped
  • 1 packed silken tofu, chopped*optional,
  •  salt to taste
  • 1 med size egg
  • 1/4 cup finely chopped green onions, with tops
  • 1 tbsp angciu/ rice wine
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • Dash of szechuan  peppercorn

Condiment:

  • Spicy weet sour dipping Sauce: Mix tomato sauce, honey, chilli sauce and fish sauce, rice vinegar/ lime juice evenly, set aside
  • Toasted peanut: coarsly grounded

Instruction:

Wrapper dough:

  • mixed all ingredient until smooth and workable dough form
  • let it rest about 30 minutes to make it more workable
  • rolling it with pasta maker from no.1 to no.5/6,
  • cut with round 1,5 inch diameter cookies cutter
  • spread some fluor to the wrapper surface to make the wrapper not stick each other
  • aet aside

How to making the pot sticker dunpling/ kuotie:

  • place a wrapper on a work surface, place a scant teaspoon of filling in the center.
  • dampen the edges of the wrapper with wet finger.
  • fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air
  • seal the edges thighly. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling.

Cooking the Potsticker :

  • heat the oil in a large nonstick skillet with a lid over medium heat.
  • place pot stickers into the hot oil, flat sides down without crowding it,
  • let fry until the bottoms are golden brown, 1 to 2 minutes.
  • turn the dumplings over, and pour the water over them. Cover the pan with a lid
  • let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes.
  • remove the skillet cover, let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling another 2 to 3 minutes.

Serving:

  • Serve the potsticker dumpling with chopped toasted peanut, drizzle the spicy sweet and sour sauce  all over
  • add some chopped corriander leaves

Resep Sup Burung Dara / Merpati ala Dentist Chef

Biasanya Sup Burung Dara  disajikan sebagai appetizer di resto chinese food, sup burung dara disajikan dalam gelas bambu yang berisi sedikit potongan daging burung dara dalam kuah kaldu yang gurih.  Berbeda dengan sajian basa basi itu, mamaku dulu membuat sup burung dara dengan burung dara utuh atau dibelah dua, tp ditambah kentang dan wortel seperti sup ayam biasa, Tapi kali ini aku memasak burung dara yang kubeli di Pasar Sayangan, palembang dengan chinese style. Burung dara perutnya kuisi bawang pitih sampai penuh dan dimasak sampai benar2 empuk dengan tambahan red dates dan rebung atau bambu muda. kuah sup ini gurih dan aroma bawang putihnya kental sekali, tp jangan takut bau bawang putih, karena setelah dimasak lama,  bawang putih men jadi lembut dan rasanya mirip dengan kentang  serta aroma nya tidak terlaku kuat.

Bahan:

1 ekor burung dara/merpati muda

10 buah bawang putih  atau lebih untuk diisi dalam perut burung dara

3/4 air

3 cm jahe, geprek

2 buah cengkeh

1/4 sdt lada

Bahan Taburan:

Bawang goreng secukupnya

Irisan daun bawang secukupnya

Cara membuat:

# didihkan air, masukkan burung dara yang sudah diisi bawang putih

#  masukkan garam, jahe dan cengkeh lalu rebus sampai empuk

# buang jahe dan cengkeh, masukkan rebung dan tambahkan air secukupnya, didihkan kembali

#  masukkan red dates danmasak sampai bumbu terserap sempurna

# sajikan dengan bahan taburan

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Resep Ikan Gurame Siram Saus Tauco Rebung ala Dentist Chef

Ikan gurame yang digoreng garing berpadu dengan saus deengan campuran rebung yang terasa pedas sangat cocok dilidah sebagian besar masyarakat indonesia. Rebung/ bambu muda ternyata memberikan rasa dan tekstur yang unik pada sajian ini….
Penasaran dengan rasanya????
Yuk masak sekarang,
Bahan:
650 gr ikan gurame, siangi, lumuri dengan garam dan air lemon
Saus:
1/2 kaleng rebung, iris tipis
6 buah cabe rawit hijau, iris menyerong
3 buah tomat, hancurkan dengan tomato smasher/ tangan (jgn di blender)
8 siung bawang merah, iris tipis
6 siung bawang putih, iris tipis
3 cm jahe, iris tipis
1/2 sdt garam
1 sdt kecap manis
1 sdm tauco medan
Cara membuat:
# Goreng ikan dengan api besar dan minyak yang banyak sampai luarnya kering tp di dalamnya masih lembut
# panaskan 2 sdm minyak bekas menggoreng ikan, tumis bawang merah dan bawang putih sampai kecoklatan
# masukkan tauco, rebung, cabe hijau dan jahe, tumis sampai harum
# tambahkan tomat, aduk sampai tomat hancur, jika perlu tambahkan air secukupnya
# bumbui dan koreksi rasanya
# siram saus diatas ikan gurame goreng
# sajikan segera

Resep Sapi Rebung Masak Tauco Pedas

Punya stok sapi ama sdikit kikil/ kulit sapi di kulkas, enaknya diapain ya ???

kebetulan ada rebung kalengan sama tauco oleh2 dari Padang Sidempuan, yaudah aku bikin sapi rebung masak tauco

Bahan:
700 gr daging sapi has dalam250 gr kikil sapi rebus, potong memanjang
1 kaleng rebung, potong2
2 buah kentang, kupas, potong2(aku pake french fries instan), goreng
1 buah paprika, potong2
6 sdm tauco, tiriskan
10 buah cabe rawit
10 siung bawang putih
6 siung bawang merah
3 cm jahe
2 sdm kecap manis
Gula merah sejempol(jempol aku gede loh)
1 sdm air asam jawa
Cara membuat:
Goreng bawang merah, bawang putih dan cabe utuh
Blender bawang merah, bawang putih, cabe utuh, jahe, air asam,gula merah dan tauco
Tumis bumbu diatas dengan 2 sdm minyak sampai harum dan matang
Masukkan daging dan kikil, tambahkan air dan masak sampai matang dan daging empuk
Terakhir masukkan kentang goreng dan paprika
Sajikan hangat
# lebih enak kalo dimasak sehari sebelum disajikan, biar bumbu lebih meresap