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

homemade bottarga di tonno botargo tuna roe salt cured fish egg recipe

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).

tuna botargo bottarga di tonno butàriga tuna fish roe salt cure

botargo boutargue karasumi bottarga di tonno batarekh butarkhah avgotaraho tuna botarga salted fish roe egg cured 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.

how to make bottarga salted tuna roe cured fish egg botargo di tonno recipe

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.

making bottarga tuna botarga botarga sal cured tune fish roe soaked olive oil

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.

homemade bottarga tonno boutargue salted tuna roe botargo cured fish egg roe salt cured

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

homemade botarga salt cured fish roe tuna bottarga botargo tono

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.

tuna botarga di tonno salt cured fish roe

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.

tuna bottarga tonno caviar salted fish roe moist oily botargo crumble grated

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

botargo di tonno cut crumbly tuna roe salted cured fish egg homemade bottarga tuna karasumi

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.

homemade tuna bottarga boutargue salted tuna bottargo di tonno tuna fish roe

Grated Bottarga di Tonno

bottarga tuna roe powder grated botargo salt cure tuna roe fish egg homemade bottargo

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.

grated bottarga tonno tuna botarga grated recipe topping pasta homemade cure botargo

Freshly Grated Tuna Fish Roe Bottarga

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

thin sliced bottarga homemade botargo salt fish roe appetier topping flat bread bruschetta salsa olive oil vinegar balsamic dressing chili

Tuna Bottarga Appetizer with Flat Bread

1. Sliced or Grated Raw Bottarga

bottarga thinly sliced recipe appetier botargo flat bread bruschetta topping pizza salsa raw botarga topping olive oil balsamic vinegar dressing onion chili mustard blossom

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.

pasta bottarga di tonno aglio olio spaghetti botargo tuna egg roe

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.

fried rice bottarga sit fry spicy rice salted fish egg roe cured karasumi rice don

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.

recipe bottarga fried rice botargo rice salted botarga di tonno tuna roe egg fish

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.

homemade botargo di tonno bottarga  bottarga butàriga botarga poutargue  boutargue  butarga  batarekh butarkhah avgotaraho toro karasumi

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)


  • 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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Yukhoe Recipe Plus Korean Restaurant Guide Indonesia-Malaysia Application Review

recipe yukhoe korea raw beef steak tartare pear sesame oil pine nuts garlic

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

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

yukhoe recipe raw beef tenderloin korean steak tartare pear sesame oil gochujang pine nuts egg yolk

Yukhoe Korean Raw Seasoned Beef


korea ff

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

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

korean restaurant guide indonesia review indonesian food blogger challange i love korean food

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

korean restaurant guide indonesia malaysia

Korean Restaurant Guide Indonesia-Malaysia

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

korea yukhoe

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

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


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

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


The List of Selected Indonesia (Jakarta) Authentic Korean Restaurants

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

korea 5

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

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

korea 6

Listed Korean Menu with Fine Photograph and Explanation

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

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

recipe yukhoe raw beef tenderloin recipe korean steak tartare korea pear sesame oil pine nutsyukhoe recipe raw steak tartare tenderloin seasoning korea pear soy sauce

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

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

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

yukhoe raw beef tartare tenderloin sousvides asian pear beef salad

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

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

yukhoe recipe raw beef steak tartare korean beef  asian peer salad

Yukhoe Korean Style Beef Steak Tartare

recipe yukhoe korean raw beef tenderloin salad pear egg yolk pine buts gochujang bean paste

Yukhow Raw Spicy Seasoned Beef with Asian Pear Salad

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

beef tenderloin yukhoe raw korean beef  tartare how to sous vide beef tenderloin

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

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

sous vide beef tenderloin rare steak tartare raw beef salad yukhoe raw beef steak tartare

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

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

sous vide beef tenderloin rare how to slow cook beef filet mignon korean yukhoe steak tartare

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

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

recipe sous vide beef filet mignon rare tenderloin put ice icy water cold to stop cooking

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

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

sous vide tenderloin beef filet mignon recipe raw slow cooked yukhoe korean steak tartare

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

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

recipe beef sous vide tenderloin filet mignon raw steak tartare korean yukhoe

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

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

recipe yukhoe korean raw beef tenderloin pear salad

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

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

yukhoe recipe korean raw beef tartare tenderloin pear seasoning salt gokujang spoy sauce marinated filet mignonThe yukhoe marinade then added into the cold julienned beef tenderloin and then let it marinate at least about 30 minutes in the fridge before served and mixed with other yukhoe compliments; Singo/Asian pear, sesame seed, pine nuts, scallion, and egg yolk

how to make yukhoe korean beef tartare raw tenderloin

Using Mika Plastic Ring for Plating the Restaurant Style Yukhoe

yukhoe korean raw beef seasoned pear sesame oil garlic salad

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


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

Yukhoe Marinade:

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

How to Make Yukhoe:

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

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Resep Ayam Betutu Bali (Salt Crusted and Banana Leaves Wrapped Roasted Balinese Spicy Chicken)

resep ayam betutu panggang bali balinese spicy chicken wrapped in banana leaves salt crust spicy chicken

Ayam Betutu

Resep Ayam Betutu Pedas Khas Bali Isi Daun Singkong or Balinese Style Spiced Roasted Chicken Stuffed with Cassava Leaves. Ayam betutu derived from the word ayam which means chicken and  betutu is a Balinese dish of steamed or roasted chicken or duck. Ayam or Bebek betutu used to be heavily seasoned and spiced and one of the iconic dish of Bali and Lombok Island. Once you visit Bali, your vacation in Bali won’t complete unless you tried their chicken or duck betutu dish, it’s available all over the entire island, from a street-sided food stall tent to a five star hotel restaurant.

ayam betutu bali pedas balinese style spicy chicken salt crust banana leaves wrapped chicken spicy chili seasoning

Hot and Spicy Ayam Betutu, Stuffed with Spicy Cassava Leaves and Wrapped in Banana Leaves and Salt Crust Dough

Ayam betutu varies in tastes and cooking method according into three major regions of Bali; Klungkung’s style betutu chicken is stuffed with cooking-spices and cassava leaves. Gianyar’s style ayam betutu is cooked with banana or plantain leaveas wrapping. Gilimanuk’s style ayam betutu is also very popular with its reddish color spicy spices and kicking hot  flavors. So my version of ayam betutu is a combination of what i like from every region; so my chicken betutu is hot, spicy, stuffed with spicy cassava leaves and also wrapped in banana or plantain leaves.

spicy chicken salt crust baked chicken betutu balinese kampung chicken stuffed cassava leaves chicken wrapped plantain banana leaf

Balinese Ayam Kampung Betutu Panggang

The spices mixture for making ayam betutu called base genep in balinese or bumbu lengkap in Bahasa or literrary translated as complete seasoning. Basic ayam betutu base genep spices consist or shallots, turmeric, chilies, garlic, ginger, galangal, lemongrass, shrimp paste and sand ginger (lesser ginger). The spices ingredients processed and mashed into fine paste with a traditional stone mortar and pastle. Slighly different from Balinese condiments that usually using raw ingredients, Balinese spices for cooking meat used to be fried up with coconut oil until fragrance and slighly charred first before added into the raw chicken or other meat and cooked.

roasted chicken balinese spicy ayam betutu wrapped banana leaves chicken cassava leaves stuffed chicken

Roasted Ayam betutu, Balinese festive dish!

Ayam Betutu is usually served in Balinese traditional ceremonies; wedding, birthaday or other festives occation.Nowdays, you can easily found ayam betutu in the entire island. Local Indonesian tourists also used to carry ayam betutu as a gift or oleh-oleh once they left Bali from their vacation. Alongside with Balinese Style Barbequed Baby Back Ribs, ayam or bebek betutu is a must dish to try once me and my family visit Bali.

salt crust chicken recipe roasted spicy beggar chicken salt crust wrapped roasted chicken ayam betutu bali

Salt Crust Roasted Chicken Betutu

The ayam betutu chicken roasted wrapped in a salt crust dough which sealed the juices and moisture on the spicy chicken betutu even better. This is the similiar purpose of encasing Homemade Chinese Beggar Chicken with clay or bread dough.  The salt crust dough can create an oven within an oven once it cook because the solid sol of Natrium Chloride with bread dough conduct and kept the heat of the oven to the chicken better than regular bread dough without any salt addition. The betutu chicken cooked for hours within it’s own moisture and this is made all the spices of bumbu base genep flavour and the natural juices of the chicken blend together into a damn delicious and tender spicy chicken.

ayam betutu bali ayam pengemis bali beggar chicken salt crust roasted chicken recipe

Roasted Ayam Betutu Wrapped in Salt Crust Dough

The salt crust dough is not edible because the generous ammout of salt on it made it taste overly salty. The commom salt crust chicken usually directly wrapped the chicken with the salt crust without any barrier to let the salt infused to the chicken. The ayam betutu is already spiced and salted; there’s no need to infused more salty flavour of the salt crust into it, so then i wrapped the spiced chicken with alumunium foil before wrapped it in salt crust. The salt crust chicken is not only used as a seal for lock up the moisture within the roasted ayam betutu but also qite made an impressive presentation in the table. I guess it will be quite interesting gig to encasing the betutu chicken in front of the guesses in the dinner table. The salt crust itself is not edible because it taste over salty

recipe salt crust chicken baked chicken wrapped salt dough beggar chicken style ayam betutu

My Grandma Cutting The Salt Crust Dough

Here’s the fun part; how to enjoy salt crust Balinese roasted betutu chicken. My grandma did me a favour of honourable cut up salt dough roasted ayam betutu photograph. A small knive is what it’s need to carefully cut up the roasted salt crust dough to expose the ayam betutu. Slicing the salt crust dough is quite easy, slighly contrary with what i expecting that the salt crust needed to a little bit hack to crack it open

chicken salt crust oven roasted spring chicken spicy seasoning bali style ayam betutu chicken

Encasing the Ayam Betutu from The Salt Crust

The smells of banana or plantail leaves bursting out within the ayam betutu vapour once my grandma lift up the salt crust dough. I said myseld, Damn, i really desperately need steaming hot rice and sambal matah now!!!

recipe chicken banana leaves wrapped roasted spicy salt crusted chicken ayam betutu chicken balinese style

Fragrance of banana Leaves Bursting Out!!!

banana leaves wrapped chicken spicy roasted whole spring chicken balinese style ayam betutu chicken

My Grandma Cutting out the Excess Banana Leaves !!!

roasted chicken salt crusted chicken spring kampong chicken spicy balinese style ayam betutu panggang pedas bungkus daun pisang chicken wrapped in plantain banana leaves

Ayam Betutu Khas Bali

My grandma then carefully encasing the banana leaves from the salt crust roasted betutu chicken  until the prescious roasted betutu chicken inside exposed. My grandma had an iniciative to cut the excess banana leaves wrapper to exposed the chicken betutu better.

resep ayam panggang betutu bali pedas bakar oven bungkus daun pisang ayam isi daun ubi base genep

Damn Delicious Ayam Betutu with Generous Base genep Spice and Young and Tender Cassava Leaves Stuffing

 This is the damn delicous Balinese Ayam Betutu, cooked in a salt crust dough made the chicken moist and tender, literrray more than just falen off the bone. The fragance of spices and banana leaves is bursting out all over the air and i even salivating once i typing this this post and remebering the smells. Just look at those generous ammount of spices paste covering the chicken betutu, spicy, hot and flavourfull, superb!!!

chicken betutu balinese style ayam panggang bumbu bali bungkus daun pisang ayam isi daun singkong

Roasted Betutu Chicken

resep ayam betutu masakan bali oven ayam bakar bumbu pedas Gianyar gilimanuk

Cassava Leaves Stuffed Ayam Betutu

The roasted chicken stuffing consist of young and tender cassava leaves, base genep spices and some chopped edible part of the kampung chicken viscera. The young and tender cassava leaves is removed from it’s vine, salted and bruised by rolling beetween both hand with a rolling movement. The chicken liver, heart, spleen, gizzard and intestine properly cleaned, cooked with addition of salt and kaffir lime juice then finely chopped before mixed within the cassava leaves stuffing. The cassafa leaves stuffing for the chicken must be a little bit over salty to made sure it’s will be infused it’s flavour from the inside of the chicken while maintaining the moisture during the cooking process.

sambal sereh resep sambal bali serai lemongrass chili sambal relish balinese style ayam betutu

Sambal Matah, Drizzed with Smoking Hot Coconut Oil!

Sambal matah is a spicy , shallots, chilies  and  lemongrass relish from Bali. Sambal matah made of thinly sliced red bird’s eye chilies, shallots and lots the tender part of lemongrass and thus sambal matah also called sambal sereh (lemongrass in Bahasa). Roasted or charred solid shrimp paste or terasi also added within the sambal matah, then just before serving, sambal matah usually drizzled with smoking hot oil and then seasoned with salt and drizzled with kaffir lime juice for extra tangy flavour. Authentic sambal matah using coconut oil, but regular vegetables oil will be just fine.You can find the recipe or sambal matah or Balinese spicy chili, shallots and lemongrass relish on my Grilled Baby Lamb Leg with Sambal Matah Recipe.

Bali ayam betutu bumbu pedas sambal sereh daun ubi cassava leaves stuffed spicy roasted chicken balinese style

Ayam Betutu Panggang Pedas Bali dengan Daun Ubi SIingkong dan Sambal Matah

ayam betutu bali sambal sereh balinese roasted spicy chicken chili turmeric lemongrass

Balinese Roasted Betutu Chicken in a Bed of Cassave Leaves Stuffing and Sambal Matah

This is ayam betutu already carved, served with bed of spicy young and tender cassave leaves stuffing and sambal matah. Honestly, i didn’t carved the chicken with any knives, but i just pull the tender roasted chicken leg from it’s bone and it comes out right away easily with my bare hand. I said myself that i need more often of this salt crust roast cooking technique in my kitchen.

spicy chicken salt crust baked chicken betutu balinese kampung chicken stuffed cassava leaves chicken wrapped plantain banana leaf

Spicy Balinese Style Salt Crust Chicken Betutu

Delicious Ayam Betutu Panggang Garam or Salt Crusted Balinese Spiced Roasted Chicken using a young or junvenile F or malay chicken, a native breed of free ranged chicken. Ayam kampung betutu muda panggang is a premium and rather expensive compare to the regular chicken, it’s also more lean and tough thus suits even more for long and slow cooking method. You can use free ranged chicken or spring chicken too for making this salt crust roasted betutu chicken recipe.

ayam bakar betutu bali resep ayam panggang bumbu bali gianyar spicy roasted chicken betutu salt crusted spring chicken turmeric ginger shallot

Resep Ayam Betutu Khas Bali

Resep Ayam Betutu Khas Bali ( Ayam Panggang Bumbu Pedas Isi Daun Singkong Dibungkus Daun Pisang dan Adonan Garam)

Recipe Bali Style Salt Crust Roasted Spicy Chicken Betutu Stuffed with Cassava Leaves

resep bumbu ayam betutu masakan khas bali ayam bumbu pedas ungkep kunyit

Ayam Betutu Chicken Ingredients:

    • 1 ayam kampung, whole young kampung chicken ( Sping Chicken or Young Free Ranged Chicken)
    • 2 daun salam, Indonesian bayleaves
    • enough banana/plantain leaves to wrap the chicken (or use alimunium foil if you don’t have access to Banana leaves)
    • enough alumunium foil to wrap the betutu chicken

Ayam Betutu Chicken Stuffing:

  • 100 grams daun singkong or young and tender cassava leaves (you can replace with spinach or curly kale)
  • 4 tablespoon or Base Genep Balinese Spice Paste
  • finely chopped cooked chicken etrails (liver, spleen, hearth, gizzard and intestines)

Bumbu Base Genep (Bumbu Lengkap Bali)/Balinese Spice Paste:

  • 100 grams bawang merah (red shallots)
  • 6 bawang putih cloves (garlic)
  • 1 jempol jahe (thumb-sized piece of ginger)
  • 1 jempol kencur (thumb-sized piece of lesser galangal)
  • 1 jempol laos (thumb-sized piece of galangal
  • 1 jempol kunyit (thumb-sized piece of tumeric)
  • 4 batang sereh (stalks of lemongrass, use only the tender white part)
  • 50 grams cabe merah (cayenne chillies pepper)
  • 10 grams cabe rawit merah (red bird’s eye chili pepper or more for more spicy)
  • 4 kemiri (candlenuts)
  • ½ sdt lada hitam bubuk (tsp freshly ground black peppercorn)
  • ¼ sdt pala bubuk (tsp nutmeg powder)
  • ¼ sdt jinten bubuk (tsp cumin powder)
  • 1 sdm terasi bakar (tbsp charred shrimp paste)
  • 1/4 sdt parutan kulit jeruk purut (tsp kaffir lime zest) #optional
  • salt (to taste)
  • 4 sdm minyak kelapa (tablespoons coconut oil for stir frying)

Salt Crust for Roasted Chicken Recipe:

  • 800 grams flour
  • 600 grams fine ground salt
  • 2 egg white
  • about 2 cups water
  • 2 tbsp vegetable oil
  • 2 egg yolk for egg wash

How to Make Salt Crust for Roasted Chicken:

  • Mix all ingredients except the egg yolk in a large glass bowl
  • Knead the salt crust dough until flexible enough to flaten and wrapped the betutu chicken, add more water if the salt crust dough too fragile and easily tear up once it flaten
  • Let the salt crust dough rest at least about 20 minutes covered with cling wrap plastic before using to made it more flexible

How to Make Salt Crust Roasted Balinese Ayam Betutu Chicken :
1.Put all the spice paste/bumbu base genep (except the coconut oil) into the food processor bowl and then  process until it become a thick paste.

2. Heat up 3 tablespoons of coconut oil in a heavy bottom non stick  pan, saute the base genep spice paste and bay leaves  until fragrance and cooked through, set aside 4 tablespoon for cassava leaves stuffing mixture

3. Mixed the young and tender cassava leaves , 4 tablespoons of spice paste and the chopped cooked chicken innard, set aside

4. Place the chicken into the bowl, and then mix well with the remaining base genep spice paste, rub the chicken a little bit inside out

5.Put the cassave leaves stuffing  inside the chicken cavity, set aside

resep ayam betutu pedas bumbu bali isi daun ubi singkong cassava leaves stuffed chicken spicy marinated balinese chicken6. Wrapped the chicken with the banana or platain leaves. Do a cross wise wrapping like you making an envelope parcels

resep ayam betutu bali bumbu pedas daun pisang isi daun singkong balinese style banana leaves wrapped grilled chicken spicy bali seasoning stuffed cassava leaves recipe7. Wrapped the banana leaves wrapped chicken betutu with alomunium foil, press the foil a litttle bit to made sure there’s no empty room beetween the banana eaves and the foil.

banana leaves wrapped chicken grilled balinese style chicken spicy bali style ayam betutu pedas8. Flaten the salt crust dough and then wrapped the betutu chicken parcel with the salt crust dough, close the salt crust parcell in the chicken back bone side to make a fine thight closing and kept the excess salt crust dough for ornameltal  matter

recipe salt crust chicken oven baked salted roasted chicken banana leaves wrapped balinese style spicy chicken ayam betutu9. Put some artifisial wings, tail and chicken head with the excess salt crust dough on your chicken, use your imagination and creation for it!!

salt dough crust chicken roasted beggar chicken ayam betutu bali roasted chicken10. Grease the salt crust chicken parcel with egg wash for a betetr presentation,

salt crusted roasted chicken dough beggar chicken balinese ayam betutu wrapped alumunium foil roast chicken11. Put the Salt Crust Roasted Balinese Betutu Chicken into 200 C preheated oven and baked the salt crust chicken for about 2 and half hours

recipe chicken salt crusted baked spicy chicken balinese style ayam betutu bali bumbu pedas12.Voila, your Salt Crust Roasted Balinese Ayam Betutu Chicken is Done and Ready to served!!! Cross your finger above your head now!!!

13.Serve with rice, sambal matah, fried peanuts and a cold beer!

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Recipe Ebi Sashimi (Japanese Sliced Raw Live Shrimp or Prawn, Served with Soy Sauce Dip)

recipe raw prawn sashimi live shrimp japanese ebi sashimi

Ebi Sashimi ( Japanese Style Sliced Raw Prawn or Shrimp)

Homemade Ebi Sashimi is a Japanese simple dish consisting thinly sliced of very fresh raw flesh from live shrimp or prawn.  Sashimi lloterrary means “pierced meat”,. The preparation of ebi or prawn sashimi is quite simple, no need of cooking, just a chef’s knive skills involved. The live shrimp or prawn used to be prepared just before serving, even it’s ususally prepared by sushi chef right infront of the hungry customers. The chef twist the body of the prawn to separate it from the head, devein, cleaned, sliced  and then served, that’s it!. Most of you may think it’s sounds icky, but i’m pretty sure that i had a pretty high standard of taste buds,  you should try give it a try first!, don’t overthink and then you’ll gonna love it. I love eating raw prawn, shrimp or lobster, if you want to introduced yourself with eating  raw seafood, i think my spicy and tasty Live Lobster Ceviche Recipe will be a great starter, just adjust the ingredients with prawn, shrimp, scallops or any fish fillets you’ve got.

recipe shrimp sashimi how to eat raw prawn sashimi ebi japanese sweet shrimp

Raw Prawn Sashimi

Prawn sashimi used to be served ikizukuri style; the prawn or shrimp flesh is thinly sliced while the head laying beside is still crawling, twitching, and moving. If you didn’t had a stoneheart like mine and consider it’s over than too fresh, ask nicely to the chef to remove the head from the serving plate. Instead of discarding the prawn or shrimp head, the sushi chef used to deep fried or grill it to made a little side snacks. But i think i’m not gonna do that, i’m gonna made a shrimp or prawn head miso soup using my Japanese Lobster Miso Soup Recipe.

live prawn swimming in tank recipe making ebi sashimi tiger black prawn

Live Giant Tiger Prawn Swimming in a Tank, Ready to Catch for Making Ebi Sashimi

I’m using live giant black tiger prawn for making this prawn sashimi. The giant tiger prawn was pretty huge, weight about 150-200 grams each and about 25-30 cm long, only six of seven of giant tiger prawn for a kilo. Tiger prawn flesh got a bluish translucent color when it’s raw. Live giant tiger prawn is not available at all market here in Indonesia, you can go to trusted supplier of live prawn. In jakarta there  several live prawn supplier; Iane fish market, Everfresh fish market, Bandar Djakarta Fish Market or in Grand Lucky Supermarket. If you can’t access the live prawn or shrimp, purchase the vaccum packed ones with certified sashimi grade.

live giant tiger prawn for sashimi ebi japanese raw shrimp suchi

Live Tiger Prawn Compeletely Sedated in Ice Cold Water on a 12 Inches Shallow Porcelaine Bowl

Killing live giant tiger prawn for making sashimi is another tricky problems. My palm is almost injured once i try to grab it with my bare hands. I was trying to handle it with my hands and taking it’s photograph, but it’s keep jumping all over and made a hillarious kitchen mess.  My sister told me that she used to sedate the lobster or catfish with ice cold water and lucklily once i try it, it’s works. The ice cold water made the prawns sedated without killing them.  I put one of the live giant tiger prawn in a 12 inches (30 cm diameter) bowl filled with ice cold water to compare the  prawn size. The freshness of the ingredients is the key of delicious sashimi. Never buy raw shrimps or prawn from market stalls to make shrimp sashimi, even it’s freshly caught, the fluctuative temperature during the transportation may degraded it’s qualities. So, i personally only eat sashimi once it’s only from a live prawn or shrimp.

raw shrimp sashimi recipe prawn sashimi with soy sauce ginger wasabi rice vermicelly japanese food

Fresh Raw Prawn Meat with Bluish Translucent Color

Before you thinking to made your own prawn sashimi, you should know there’s several rules to follow for making a delicious, edible and SAVETY prawn sashimi.  Prawn sashimi is eaten raw,  any improper preparation and excessive intake can lead to food poisoning.  Any raw animal product like raw prawn flesh is a high risk food. Marine prawn or shrimp are commonly used in prawn  sashimi.  Their shells are easily contaminated by pathogens, like Vibrio parahaemolyticus and Vibrio cholera, the risk even higher with eating raw freshwater prawn or shrimp. In order to reduce the risk, you should pay extra attention on the following tips to make prawn or shrimp sashimi at home :

  • If you had live shrimp or prawn, keep it  alive as long as posible, kill it just before served as sashimi,
  • If you had a vaccum packed prawn or shrimp with cerrtified sashimi grade, thaw it in the fridge overnight or submerged the whole package in a cold water before making sashimi, never thawing it in room temperature or your sashimi prawn or shrimp gonna be spoiled.
  • Keep all the tools clean and properly desinfected for making sashimi, stop handling sashimi if there are accidentally wounds / cuts on your hands.Cleanliness is the law for the sushi chef!!!
  • Keep the shrimp or prawn cold, right after you dressed the live shrimp or prawn, put some ice to kept it cold, it’s better you served prawn or shrimp sashimi over a bed of ice.
  • Keep it fast and moving, dress your prawn or shrimp quickly and served it immediately, it’s better to served raw prawn or shrimp sashimi within 2 hours after the prawn or shrimp killed and dressed.
  • Incase your sashimi is not fresh or with a strange taste (usually from the frozen vaccum pack), stop eating it.
  • Consult the doctor  if gastrointestinal symptoms appear after eating raw shrimp or prawn sashimi
ebi sashimi how to make raw shrimp sashimi live tiger black prawn sashimi

Prawn Sashimi Served Over Rice Vermicelli

Prawn sashimi  is typically draped over a garnish. The typical garnish for serving sashimi is shredded or grated daikon white radish, sisho or perilla leaf, sliced lime or lemon, and boiled rice vermicelly. Sashimi is normally served only with a dipping soy sauce, wasabi paste, and  thinly jullienned fresh ginger. I used to add some chopped birs eye chillies and chinese black vinegar. Chilli and vinegar may overpowering the natural sweetness of the raw prawn or shrimp flesh, but a splash made the sashimi tasty even more. Wasabi paste give extra hotness flavor and it’s  also killing harmful bacteria and parasites that could be present in raw seafood

recipe prawn sashimi ebi amaebi shrimp raw soy sauce wasabi glass vermicelli recipe

Giant Tiger Prawn Sashimi

raw prawn sashimi ebi amaebi shrimp sashimi tiger prawn sashimi succulent sweet flesh

Raw Live Prawn Sashimi with Savoury , Sweet, Succulent, Bounchy and Crisp Flesh

How does raw prawn or shrimp flesh taste like ?? well to answer that question, at least you’ve gotta try once. Raw prawn or shrimp meat taste savoury and umami sweet with a hint of the sea, live prawn or shrimp meat  isn’t fishy at all . The texture is succulent and bounchy with a tone of crisp, just like a cross combination of konyaku jelly and agar with a little bit of crisp when you chew it. Giant tiger prawn flesh got a pretty nice flavour, eventhough the meat isn’t as sweet as Amaebi shrimp that used to be served as ebi sashimi in Japan.

Ebi Sashimi Recipe ( Live Prawn or Shrimp Thinly Raw Sliced Meat):

  • 1 kg of live giant tiger prawn or shrimp
  • ice box with crushed ice block
  • ice cold freshwater
  • 1 medium size daikon radish, peeled
  • 1 lemon or lime, thinly slice
  • 1 pack rice vermicelly, cooked with package instruction, set aside
  • sisho or perilla leaves
  • Sesame Seed, toasted

Ebi Sashimi Prawn or Shrimp Sashimi Dipping Sauce Recipe:

  • Kikkoman (Japanese sauceapanese soy sauce)
  • Wasabi Paste
  • Thumb size fresh ginger, thinly jullienned*optional
  • Chinese black vinegar*optional
  • Bird eye chillies, finely chopped*optional

 How to Make Ebi Sashimi (Thinly Sliced Raw Prawn or Shrimp Meat):

A. How to humanely killed live shrimp or prawn:

  • Add about 3 -4 cups crushed ice in 1 litre water, put the live shrimp or prawn on it, close the bown with lid incase the shrimp trying to jumped out
  • Wait until 2-3 minutes until the shrimp or the prawn  is totally onconcious but still alive
  • Hold the live shrimp or prawn with both of your hand, twist the body againds the head to compeletely seperate it
  • Washed the head and also the body under running ice cold water and put the cleaned shrimp or prawn on ice box
  • Repeat this step one by one until all your shrimp or prawn is cleaned

B. How to Prepare or Dress Shrimp for Sahimi:

  • First you have to devein the prawn or shrimp, using a sharp tiny scissor, cut the back of the shrimp and pierce the middle side of the back longitudinally
  • Discard the entire vein
  • Peel off the shrimp or prawn meat from the shell
  • Washed it with running ice cold water from any debris or shell fragment and put it in the ice clean box
  • Repeat this steps until all the shrimp or prawn meat is compeletely peeled
  • You can thinly slice, or butterflied  the meat first, but i like to split it in half and then cut into bite size
how to slice live prawn sashimi japanese raw shrimp ebi sashimi serve over rice vermicelly

Raw Giant Prawn Sashimi, Deveined and split into two, ready to cut into bite size

  • Keep the sliced raw prawn or shrimp meat for sashimi in ice box before serving

C. How to Arrange Prawn or Shrimp Sashimi Platter:

  • The simple platter of prawn or shrimp sashimi may vary a lot, but i like to put mine in a shallow plate
  • Put the grated daikon and sisho leaf side by side
  • Lay the rice vermicelly and arrange the sliced raw prawn or shrimp sashimi over it
  • Put few slice of lemon or lime as a garnish
  • Served the raw prawn or shrimp sashimi aside with the dipping sauce
  • I like to hold the sliced raw prawn or shrimp sashimi and the rice vermicelly with chopstick and then dip it into the dipping soy sauce, then eat and enjoy it!!!

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Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes

recipe lobster ceviche with tomato lemon lobster recipe

Recipe Lobster Ceviche with Cherry Tomatoes and Kaffir Limes

Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes. Ceviche, also called cebiche, or seviche a  dish made of fresh diced raw seafood that pickled or cured in a citrus juices with addition of chopped chillies, onions and among other seasoning. Ceviche is popular appetizer in Central and South America region and considered as Peru national herrittage dish. Ceviche is mostly made of raw fish fillet like tuna, salmon, Chilean seabass or other white flesh fishes, but it’s can also be substitude with any kind of seafood like shrimp, squid, scallops and also lobster tail meat. I’m such a fanatic fans of lobster, i’ve made French Style Lobster Thermidor Recipe, Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe, Chinese Style Lobster with Sweet and Sour Chili Sauce Recipe, Japanese Style Lobster Miso Soup Recipe, French Style Butter Poached Lobster with Fennel & HerbsItalian Style Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens, and  Balinese Style Grilled Lobster with Spicy Chilli Sauce Recipe; none of the list of lobster recipe using raw lobster meat, i guess this lobster ceviche is worth to try.

recipe lobster ceviche spicy tomato cilantro chilli

Homemade Lobster Ceviche with Tricolor Cherry Tomatoes, Kaffir Limes Juice and Pulp and Cilantro Leaves

Lobster  ceviche  with cherry tomatoes recipe is pretty American style since i add some chillies, finely chopped onions and served it with corriander leaves. Instead of using cooked lobster like commonly lobster ceviche recipe on the internet, i just blanched my lobster on a boiling Homemade Bouquet Garni infused water. I’m not attemt to cooked the lobster, but i guess i had to do this since peeling lobster tail meat without prior blancing could be such  a big mess and not that easy to do, beside that, blanching could sterilized the lobster shells. To prevent the remaining blanching heat cooked the lobster meat, i dip the blanced lobster in a large ice bath to suddently lower the temperature and stop the cooking process, remember that warm uncooked meat is the best inviroment for bacteria to growth too.

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Live Lobster Ceviche with Red, Green and Yello Cherry Tomatoes

Making lobster ceviche and any other uncooked raw seafood dish is sounds intimidating to almost amateur cook, not exception for myself. I guess it’s slightly challanging; but first, you should really know how to handle the raw lobster tail meat properly. The first and the key of the safe and also delicious lobster ceviche is the freshness of the lobster meat. I guess it’s preferred the live lobster rather than the frozen, but if you can access the live lobster at least choose the ‘sashimi grade’ which is usually vaccum packed frozen lobster tail meat in a gourmet store. Freshly cought lobster for making ceviche is quite bargaining, as long as you make sure it’s really fresh. Never even thought to use the died lobster in a traditional or even worst in a supermarket that probably laying there more than hours. Once you’ve got the lobster, you need to clean and wash all the equipments to making the lobster ceviche, including your hands. Keep all the ingredients in a cold temerature between 0° C to 4° C, which means refrigerate right after you cut the lobster meat. For savety reason, i didn’t recommend raw lobster ceviche for a pregnant woman because her fetus (unborn baby) are at risk if she eats raw or undercooked seafood, considering that raw seafoods are possibly and more likely contain parasites or bacteria than foods made from cooked seafood.

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Live Spinny Lobster for Making Lobster Ceviche

I’m making my homemade lobster ceviche and cherry tomatoes with a relatively medium size spinny lobster weighed about 350 grams. I purchased the live spinny lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. Iane fish market is a trusted live seafood distributor that provide many kinds of seafood, including many kinds of lobster, slipper lobster, coral trout, mouse grouper, mud grouper and many more. One thing for sure, they provide it with much more  bargain price tag rather than fancy seafood restaurant. For the cherry tomatoes, i use tri color cherry tomatoes; green, red and yellow cherry tomatoes that quite pleasant for eyes. I didn’t sure if it’s from different species but i guess the green ones is the raw state of either of the red nor the yellow cherry tomatoes.

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Asam Jungga (Thin Skin Kaffir Limes from North Sumatra)

To made my lobster ceviche special even more, i’m using local kaffir limes called jeruk junggaor asam jungga, an endemic Varieties of kaffir limes that grown in North Sumatra and you know what, i’m feeling so damn lucky since my causin flow it away with her from our Bataknese descent land. For the record, asam jungga or jeruk jungga is pretty damn pricey in Jakarta, especially for the bataknese people since authentic Arsik or Naniura using it. Jeruk jungga or asam jungga could be worth about IDR 7.000-15.000 (70¢- 1.50¢ USD) for each of it. The distict different of jeruk jungga and common kaffir limes is the thickness of the skin; jeruk jungga got much more thinner than kaffir limes. The limes pulp within the ceviche is a great touch too, bursting sourness when you blast the pulp out while chewing the succulent lobster meat.

recipe lobster ceviche with lemon tomato onion cilantro

Succulent and Sweet Raw Lobster Tail Meat Ceviche

The authentic lobster ceviche made of raw lobster tail meat, but i guess the term raw is not fully truth since the meat protein is denaturated with the additional of acid liquid which is lime juice.  Lime juice is  actually citric acid could break the bridge or chain of protein amino acid in the lobster meat and turn it out into opaque, just like a process of denaturation by heat or cooking. Beside that crappy chemistry, citric acid or low Ph liquid could kill several kind of bacteria and parisites, not all but i guess it’s fine because many people didn’t get died of it anyway. Traditionaly, lobster ceviche was marinated for about three to five hours, but i gess some restaurant just made it after the order comes. Lobster ceviche usually served with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta.

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Lobster Ceviche Recipe with Cherry Tomato and kaffir Lime

Lobster Ceviche Recipe with Cherry Tomato and  kaffir Lime:

  • 1 medium size live lobster (about 300-500 grams)
  • 150 grams cherry tomatoes (green, yellow and red cherry tomatoes), thinly slice
  • 2 Jeruk Jungga or Asam Jungga (Kaffir Limes), juiced one and a half of it and carefully pulped the rest of it
  • 1 shallot, finely chopped
  • 1/2 tbsp light olive oil
  • 1 tsp salt
  • 1/4 tsp sugar or honey
  • 1/2 tsp freshly ground black peppercorn
  • 2 tbsp minced cilantro or flat leaf parsley leaves
  • 2 bird eye chillies #optional
  • 1 Homemade Bouquet Garni

How to Make Lobster Ceviche with Cherry Tomatoes:

  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and blanch it until the shell turning red  for about 1 minute. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, twist the tail and away from the head to seperate them. 
  • Remove the lobster meat from the tail, remove the middle vein and thinly slice the lobster meat into bite size. Put it in a clean airthight container and put it directly to freezer.
  • I recommended to freeze it for about 1 hour before adding the rest of the ingredients.
  • Combine the lobster tails with lime and the rest of the ingredients, chill it for up to 5 hours.
  • Serve the lobster ceviche with cherry tomatoes chilled with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta

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Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

resep tinutuan bubur manado vegetable 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.

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Bubur Manado or Tinutuan: The healtiest Morning Supper Porridge

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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.

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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.

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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.

resep tinutuan bubur menado

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.

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Resep Tinutuan or Bubur Manado, Vegetarian Vegetables Rice Porridge Recipe

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


  • 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)
  • 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 tinutuan

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 tinutuan bubur manado sayuran

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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