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

Do  You Want to be Healthy ??? Become FRUITARIAN with SUNPRIDE !!! EATING FRUIT MORE and MORE

Eating Fruit Provides Health Benefits

The nutrients in fruit are vital for health and maintenance of your body. The potassium in fruit can reduce your risk of heart disease, stroke, type-2 diabetes and other cardiovascular diseases and any degenerative disease. Eating fruits may also reduce the risk of developing cancers, kidney stones and help to decrease bone loss as you age.To get the most benefit out of your five portions of fruits should include a variety of fruits. This is because different fruits contain different combinations of fibres, vitamins, minerals and other nutrients, so then you won’t be lack one of them.

Fruit is Nutritious and Damn Delicious!!!

Dietary fiber – Important to help reduce blood cholesterol levels and may lower risk of heart disease, obesity and type 2 diabetes. Also important for proper bowel function. Potasium – Important to help combat high blood pressure, a risk factor for heart disease. May also reduce the risk of developing kidney stones and help to decrease bone loss. Vitamin C – Important for growth and repair of all body tissues and keeps teeth and gums healthy. Provides antioxidant defense against infection and disease. Folate (folic acid) – Helps the body form red blood cells and helps reduce the risk of birth defects. Phytonutrients – work synergistically with the vitamins, minerals and fiber in whole fruits to help reduce disease risk.

SUNPRIDE INDONESIA, PT. Sewu Segar Nusantara a leading Indonesian fruit comapany as a member of the flagship investment group Gunung Sewu Kencana,  expertise in the fresh fruits and agribusiness sector. Sunpride brand is a very popular brand across the country, even spreading the wings throught out the world by promotingthe best Indonesianl local tropical fruit product. Current brands within the company’s portfolio include Zespri of New Zealand, Pink Lady of Australia and Conference Pear of Belgium.  The company focuses on the production, distribution and marketing of locally grown as well as imported fruit. Working alongside local farmers, Sewu Segar Nusantara has developed stringent quality control measures which are trusted and relied upon by over 1,000 retailers.

Indonesia’s distinct market segments are each covered through the brands of Sunpride, Sunfresh and Sweety which enjoy significant brand awareness as a result of SSN’s pioneering efforts in promoting fruit as part of a healthy diet using innovative marketing techniques. Each brand is recognised for consistency in quality, taste and freshness achieved through tireless research into storage and packaging methods.

Why your DENTIST ask you to EAT FRUIT More and More ?

An apple won’t replace your toothbrush, but biting and chewing an fruits stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria. Eating more fuits also stimulate the growth of teeth, jaw and any musculoskeletal tissues and prevent the teeth malposition and/0r third molar (wisdom teeth) impaction because eating less fiber food (soft food) deteriorate the growth the jaw and made the space of alveolar bone is insufficient for the third molar (wisdom teeth) to erupt.

WHY TRUSTING SUNPRIDE FRUITS ???

SUNPRIDE Giving the best from A to the Z to asure you’ve get the best fruit you’ve ever taste!!!

Do you think that the popular smooth and flawless Sunpride Banana is imported fruit ??? SO DO I, Well we all WRONG because Sunpride Banana is locally grown in Lampung, so it’s actually product of Indonesia!!!

How did they create the perfect piece of Sunpride Banana ??? One hell of a perfection and precisious job from selecting the best cavendish banana speciment to grown, growing the banana in the best farm land, handling the fruit carefully by covering each of the banana comb to prevent the banana fruits bruising, protecting from sunlight and any pests, this methods creating a perfect smooth banana skin.

The Sunpride banana harvest period is divided per block, 1 bunches of bananas that had been wrapped the cut, then hung on the rail, to be brought to the packing house, using rail prevent the banana bruised compare to the conventional method transporting the whole banana comb manually that requires staging the banana comb so then the bottom part of the banana supporting the weight the upper part of the banana and got bruised. The bruised banana skin may not effect the banana flesh inside, but it affect the color of the banana skin into dark black.

In the packing house,Sunpride banana cleaned, the paper that used to covering each comb relaced with padding foam. The banana then grading into sevral categories, grade A (7.5 inches lenght) for export (sold as several International brand like Victory Brand in China). The grade B banan sold in Indonesia as Sunpride banana.

SO, If SUNPRIDE take care our banana with PERFECTION, i think there’s no flaws to untrusting any SUNPRIDE fruits!!!

Journey of 7 Days Sunpride Fruit Diary:

My Sunpride  daily fruitarian is always starting with Sunpride Cavendish Banana, raw without any addtitional flavour and a single portion of  apple, pear or other fruits to replace breakfast. I also had brunch with fresh or cooked fruits appetizer as a snack. The luch i had is usually have about a 600 calories portion of carbs, protein and veggies, then ended with fresh or cooked fruit dessert. About 3-4.pm i had a single portion of fresh SUNPRIDE fruits then the dinner i dad got less than 500 calories of carbs, protein and veggies. I never had any dessert for dinner, only simple fresh or cooked SUNPRIDE fruits appetizer.

DAY 1

A. Banana (SUNPRIDE CAVENDISH BANANA)

Sunpride cavendish banana is the most popular products you may known, but Sunpride actually had several varieties of banana; local varieties of bananas and plantain available like Pisang mas, Pisang Tanduk, Pisang Ambon, Pisang Barangan, Pisang Kepok & Pisang Raja Bulu.

Why eating banana is important ???

Bananas are one of the most widely consumed fruits in the world for sure. Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin, the happy-mood brain neurotransmitter. Banana also provide energy punch and sustain your blood sugar, Thats why i always starting a day with eating banana EVERYDAY. Banana protect against muscle cramps during workouts and nighttime leg cramps by eating a banana. .Counteract calcium loss during urination and build strong bones by supplementing with a banana

Sunpride even provide a SINGLE and AVAILABLE banana, which is sold in a minimarket or small store nearby everywhere, even in my clinick there’s three modern mini market and tey all provide a single pack of banana. So if you in a hurry and forgot to consume your banana, you can get is easily then.

Eversince my father diagnosed with type 2 diabetes, i got my wake up call because i got sll the predispotition factor to become a diabetic patient too because i’m 60 pounds overweight of healthy Body Mass Index (BMI). There’s nothing better way to reduce my weight and body fat ratio than excersising and follow a healthy dietary plants. Nowdays i  replace my snacking with fruits. I get more fibers with comsuming fruits to felt stuffed because i can’t skipping meals, so i eating a single banana 3 times a day, in the morning, on the brunch  and after dinner. Mostly plain and withoud any other additional ingredients.

Don’t worry, you can be creative with banana, you can made almost anything with it;either raw or cooked;

A. Raw Sunpride Cavendish Banana

Lovin Sunpride cavendish banana all the way, i used to eat it wat at least twice a day; early morning to starting a day and the night before i go to sleep. In the morning i used to be creative, serving the Sunpride cavendish banana with toasted bread & some choco hazelnut butter. A quiky damn delicious breakfast to starting a day!!!B. Cooked Sunpride Cavendish Banana

This is pisang karamel saus kopi luwak or caramerlized Sunpride cavendish banana with civet coffee caramel sauce. I made the pisang karamel with  selecting the medium ripe Sunpride banana, sliced it horizontally into three parts with the same thickness. I melted some butter and heated it in a non sticky fry pan then seared the banana for about 2 minutes until nice caramelized and gonden brown. I also wrapped some banana with puff pastry and baked it until the pastry nice browned and pluffy.

The pisang karamel or caramelized banana then drizzed with genuine Indonesian civet coffee caramel sauce and creamy vanilla bean fla. I arranged the caramelized banana in a serving plate to made it look fancy and add some dry raisin, dry cranberry, truffled cookies, tpasted almond and some candied mustard flower.

B. PINNEAPLE ( SUNPRIDE HONI PINNEAPLE or Nanas Honi)

Why Eating Pinneaple is Important ?

Many studies have suggested that increasing consumption of  pineapples decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.  A higher intake of pinneaple has also been shown to decrease risk of and progression of age-related macular degeneration. Also of note, a high potassium intake from pinneaple is associated with a 20% decreased risk of dying from all causes.

Sunpride Honi Pinneaple DO NOT NEED SALT to washed it before eaten because it’s had LOW CALCIUM OXALAT. Calcium oxalate is a byproduct that majorly stored under thescally skin of the pinneaple. Calcium oxalate is low irritant to mucous membrane like mouth and throat. Calcium oxalate content made the common pinneaple need to be netralized and washed with salted water before eaten unless you gonna felt itchy and burned in your mouth and throat.

SUNPRIDE Honi Pinneaple is taste crisp, sweet, refreshingly a little bit tangy. The size is bigger than common pinneaple. The Honi pinneaple skin is regularly flat so then peeling off the skin is much more easier than common pinneaple. The hard brown spot is not puncturing too deep into the inneaple flesh so no need to remove too much good flesh when you peel SUNPRIDE Honi Pinneaple.

You felt that skinning pinneaple is quite an effort??? No need to worry no more.  SUNPRIDE Honi Pinneaple is very easy to cut open and served!!!

How to cut open and served SUNPRIDE Honi Pinneaple :

Place the pineapple on side down then use a cutting board or other cutting surface, cut the crown and the stem off. Stand the pineapple up on one end, using a sharp chef’s knife, cut the pinneaple in the middle.

Cut the half part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

Remove the SUNPRIDE Honi Pinneaple stalk in the middle, you can use this part to flavouring stock or using the extract juice for tenderizer beef, chicken or any tough meat.

Cut the quarte part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

Slice the skin off the sides of SUNPRIDE Honi Pinneaple , horizontallly cut as thinly as possible. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

Vertically cut SUNPRIDE Honi Pinneaple as thinly as possible or closer to the skin without remaining the brown spot attached. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

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

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

Any IDEAS using SUNPRIDE Honi Pinneaple ?

Grilled Pinneaple served over grilled haloumi cheese canape.  Greece hard cheese is best for grilling or barbequing, serving it with charred grilled pinneaple is one hell of damn delicious ideas. Salty, briney paired with sweet, caramelized and a little bit tangy SUNPRIDE Honi pinneaple, DAMN DELICIOUS!!

I’m Using blowtorch flames to caramelized the outer layer of the haloumi cheese and the SUNPRIDE Honi Pinneaple but you can using grill or pan for browning the outer layer. The pinneaple and the haloumi cheese is better be sprayed with avocado oil or olive oil for better caramelizing.

NEver throw the Middle stalk of the SUNPRIDE Honi Pinneaple, save it for later because you can use it many ways. This is Pindang Ikan Palembnag, a spicy, hot and a little bit sourish broth fish soup from Palembang, South Sumatra. You can use the pinneaple middle stalk to flavouring the spicy fish soup broth.

You can extract the pinneaple juice and using it to marinade, flavouring and also to tenderizing any hard or tough meat. Beef shank need to be soaked about 6 mours prior to cooked and steak cut need less than 30 minutes. Pinneaple contain Bromelain that can breakdown the tough collagen fibers in the meat to made it a tender steak you’ve ever taste.

DAY 2

C. Guava (SUNPRIDE Crystal Guava)

Why Eating Guava is Important ?

Guava is also known as Asian apple.  Guavas are one of the richest sources of vitamin C, containing four times the vitamin C content present in oranges. A single, medium-sized guava offers two times the daily requirement of vitamin C, a vitamin that is closely associated with improved immunity and protecting you against common infections and pathogens.

The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy.Guava also has white or maroon flesh and lots of small hard seeds enveloped in very soft, sweet pulp. It is eaten raw (ripe or semi-ripe) or in the form of jams and jellies.The role of guavas in immunity is also attributed to its anti-inflammatory action and its ability to inhibit inflammatory molecules like prostaglandins released in autoimmune conditions like rheumatoid arthritis so guava is really good for elderly peop

Sunpride Crystal Guava is also sold as Sunfresh brand,  this guava is really honest because it’s really seedless. the flesh is crisp and tender in the same time. thaste very sweet, refreshing and juicy, totally scrumptious!!!

Any Idea using SUNPRIDE Crystal Guava ???

I like to using fresh crisp guava to serving my fish. I added it into chili sambal or chili salsa to give a nice crisp and refreshing texture. Today i served my grilled tilapia fish with Sunpride Crystal Guava chili salsa.

Just like the pinneaple, you also can using the Sunpride guava juice for marinating and flavouring tough cut of meat before barbequing or grilling it. Lovin it for my steak too.

DAY 3

D. Papaya

Sunpride provide two varieties of papaya; Hawaian and Californian. they all taste delicious sweet, crisp and juicy Sunpride Californian and Hawaian Papaya along  Cavendish Banana is my staple daily fruit, i really like enjoying papaya raw in the lunch, especially in the hot days.

Why Eating Papaya is Important ?

Papaya is considering the healthiest fruit on earth. Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.

Gohu, a pickled papaya from manado or Minahasa descent people (North Sulawesi), a briny and spicy pickled young and half ripen papaya similiar to asinan,  acar or another name for pickle in Indonesia or Som Tam from Thailand.

I DAMN LOVIN GOHU, especially on my brunch break in beetween patients in my clinic. The refreshing sweet, crisp Sunpride Californian Papaya that sliced thinly in a briney pickled broth that flavoured with chilies, spices, bakasang (fermented shrimp paste), cakalang fufu (smoked skipjack tuna) and some rice vinegar, DAMN DELICIOUS!!!

In addition, young and unripe papaya contains the digestive enzyme, papain, which is used like bromelain; enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies and you can using it as a tenderizer for steaks or any tought meats.

E. Melon.

Sunpride provide several kind of melon; Rock Melon, Honey Melon, Golden Melon. One cup of diced melon (about 156 grams) contains 53 calories, 0.3 grams of fat, 13 grams of total carbohydrate, 12 grams of sugar, 1.4 grams of fiber, 1.3 grams of protein, 106% the daily value for vitamin A, 95% vitamin C, 1% of calcium and 2% of iron needs. A one-cup serving also provides 5%, or more of the daily value needs for vitamin K, niacin, vitamin B-6, folate, magnesium and potassium.

Why Eating Melon is Important ?

Melon contains an abundance of antioxidants including choline, zeaxanthin, and beta-carotene, all of which provide protection against a range of diseases and conditions from the common cold to cancer. Melons are high in essential vitamins and minerals. They contain almost no fat or saturated fat, making them an excellent choice for snacks or a side dish.

Any Idea using Melon ???

I like using melon as a starter or appetizer, i’m using two kind of melon; the orange color the rock melon and green golden melon or golden melon. I’m using my dendeng danging kambing or dendeng domba (lamb or goat prosciutto) to wrapping the lamb and then secure it with toothpick, voila, your fancy Melon and Prosciutto appetizer done in a secon!!!

SUNPRIDE Rock and Honey melon taste delicious thats for sure, i really love the crisp, tender and bouchy texture when you chew it and the flesh oozing the fresh sweet juice, totally DAMN REFRESHING!!!

DAY 4

F. SUNPRIDE Watermelon (Semangka)

Why Eating Watermelon is Important ?

Sunpride Watermelon. One cup of diced watermelon (152 grams) contains only 43 calories, 0 grams of fat, 2 milligrams of sodium, 11 grams of carbohydrate (including 9 grams of sugar) and 1 gram of fiber. One cup of watermelon will provide 17% of vitamin A, 21% of vitamin C, 2% of iron and 1% of calcium needs for the day. Watermelon contain citrulline is converted to arginine in your kidneys, and not only is this amino acid important for heart health and maintaining your immune system, but it has been researched to have potential therapeutic value in over 100 health conditions

Do you know watermelon s contain 92% water, so i guess it’s right to put “water” on watermelon. Lovin this in a very hot days as a snack, watermelon can refreshing my mind to get me back 100 percent afterlunch, lol

Any idea using watermelon ???

This is SUNPRIDE watermelon bruchetta with some savoury touch, Lovin the texture of crispy oven toasted baquette bread topped with crisp, sweet and refreshing brightly red watermelon.  I add some salted Beef Bresaola that crisp up priorly and some Hot Smoked Salmon as a topping.  To made the watermelon bruschetta fancy even more, i put some parmigiano reggiano cheese crisp over it and some fresh greeen sweet basil leaves to add color and flavour.

Day 5

G. Dragon Fruit

Sunpride dragon fruit is an extremely beautiful fruit that has dazzling flowers and an intense shape and color. The dragon fruit is usually a dark red color, although some types of this fruit are pink or yellow. The skin of the dragon fruit is a thin rind. The skin is usually covered in scales, and the center of the fruit is made up of a red or white, sweet tasting pulp.

Why Eating Dragon Fruit It’s Important ?

Eat dragon fruit as a good natural source of anti-oxidants which help to prevent the dangers of free radicals which can cause cancer and other undesirable health detriments.The number, quantity, and variety of antioxidants in dragon fruit like  phytoalbumins and flavonoids which are highly valued for their antioxidant properties.

Dragon fruit help to lower blood glucose levels in type 2 diabetes. Studies also suggest that the the glucose found in Dragon fruit aids in controlling the blood sugar level for diabetes patients. Dragon fruit helps in digestion. Because of the richness in fibers, Dragon fruit aids in the digestion of food, Studies also suggest that Dragon fruit promotes the growth of probiotics.

I like eating SUNPRIDE dragon fruit for it’s taste and texture. Lovin to made some fancy appetizer with dragon fruit. the tiny black seed on dragon fruit made it fancy for presentation. I served my dragon fruit finger food with some cold smoked scallops and gourmet popcorn shoots.

H. Kiwi

SUNPRIDE in collaboration with Zespri Kiwi provided green kiwi and golden yellow kiwi. Golden kiwi got more soft and sweeter flesh compare to the green kiwi, my grandma really lovin it because she cn enjoy it even without her denture,lol

Why Easting Kiwi is Important ?

Kiwi got with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Kiwi can protect DNA in the nucleus of human cells from oxygen-related damage. Since kiwi contains a variety of flavonoids and carotenoids that have demonstrated antioxidant activity, these phytonutrients in kiwi may be responsible for this DNA protection.

Enjoying just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health.My father is a diabetic patients, kiwi is a very diabetic friendly fruits because kiwi is in the ‘low’  glycemic index, meaning it does not raise your blood sugar quickly. It has a glycemic load of 4 which means it is safe for diabetics.

Any Idea using Kiwi ?

I love eating kiwi directly, but i love to have some smoothies too if i got bad mood, lovin to blended golden kiwi with some yogurt and banana then staging it with some choco nutella or hazelnut butter banana smoothies. I add some slices of fresh kiwi and then finish it with some vanilla syrup infused basil seed.

I .Sunpride Apple

Sunpride provide local (Malang apple) and imported apple (Grannysmith etc). Sunpride apple always be packed the best way to ensure the customers got the best quality of apples.

Why Eating Apple is Important ?

Have you heard “An apple a day keeps the doctor away”, yes you may but what makes this fruit so special? What health benefits are associated with eating apples?

Eating apple could keep Alzheimer’s away and fight the effects of aging on the brain. Apples are good for neurological health. The fruit contains an antioxidant called “quercetin” which reduces cellular death caused by oxidation and inflammation of neurons. Apples also reduce your blood pressure, prevent galstone, detoxify the liver, boost the immume and also avert the hemorrhoid.

I like to eating apple raw or cooked, mostly on dessert, but if you like apple also contain quercetin  that can be used tp tenderize any tough meatjust like pinneaple or papaya.

Any Idea Using Apples ?

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

DAY 6

J. SUNPRIDE  Pear ( Singo Pear)

Sunpride provide three kind of pear; Golden Pear, Singo Pear and Conference Pear Truval. Lovin the size of the pear, which is big and plumply, The texture is crisp with sweet and refreshing taste. The SUNPRIDE pear aslo packed and secured individually with foam net to prevent it frum bruiosing from transporting before handed to the customers, one of the reason that i told you before to trusting SUNPRIDE fruits.

Why Eating Pear is Important ???

One medium-sized pear contains 5.5 grams of fiber toward your daily goal of 21 to 38 grams. When you eat plenty of fiber, your digestive system works the way it’s supposed to. Fiber helps your body absorb the vitamins and minerals from your food. It also helps prevent and relieve constipation and can keep you from developing painful hemorrhoids as well.

For nutritional reasons, we’re often advised to consume the skins of fruits. However, it’s less often that research provides strong evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear’s total dietary fiber.

Any Idea Using Pear ?

 

This is Yukhoe or Korean Beef Tartare that served with Raw Julienned Singo Pear. The Beef tenderloin is raw but not that raw because it’s priorly “pausterized” in sous vide method using ziplock bag and rice cooker waterbath in controlled temperature.

This is the same Korean Yukhow or raw beef tenderloin tartare with diced korean singo pear,  gochujang chili sauce, sesame oil, pine nuts, and raw quail egg yolk. The spicy Korean beef tartare also dressed with chopped chili, black sesame seed, crispy garlic, garlic oil, and chives blossom.

This is wine poached Conference Pear Truval that served with Pan Fried Foie Gras or Goose Liver with balsamic vinegar glazed that ethically raised.

Day 7

K. Baby Pacitan Orange (Jeruk Baby)

This is Sunpride Baby Orang(Jeruk Baby) or Pacitan Orang, a local product fron Pacitan, East Java. The orange named after baby orange because Indonesian baby can handle this orang sweet taste.

Why eating orang is Important ???

Eating an orange a day is a good idea got thousand of reason why,  they are low in calories but full of nutrients, orange promote clear, healthy skin and can help to lower our risk for many diseases and conditions as part of an overall healthy and varied diet.An orange has over 170 different phytochemicals and more than 60 flavonoids, many of which have been shown to have anti-inflammatory properties and strong antioxidant effects. One orange provides 130 percent of your vitamin C needs for the day!

Oranges also contain thiamin, riboflavin, niacin, vitamin B-6, folate, pantothenic acid, phosphorus, magnesium, manganese, selenium and copper. Because of their high vitamin C content (over twice the daily need) oranges are associated with boosting the immune system. Oranges also contain choline, zeaxanthin, and carotenoids. Choline is an important nutrient found in oranges that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. Zeaxanthin and carotenoids have antioxidant effects and have been shown to have an inverse relationship with overall cancer rates and prostate cancer in particular.

Any Idea Using Orange???

Lovin to served orange pulp with seafood like seabass, salmon , scallops, lobster, prawn etc. The sweet and tangy refreshing orange can be bursting out like a caviar if you pairing it with savoury dish to create a next level of taste.

Lovin to make an orange sauce for salmon like the picture of my Rolled Salmon Stuffed with Bean Cured.  Beside using the orange in a sauce, you can use it as a marinade because the acid can be tenderized any tough meat too.

L. Grape

Grapes make a great snack and can also be used to make juices, desserts, salads and main dishes. These versatile fruits provide a number of essential nutrients and their phytochemicals may provide the health benefits of potentially lowering your risk for heart disease and cancer, although further research is needed to verify these positive effects, according to the American Cancer Society.

Why Eating Grape is Important ?

Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon. The flavonoid quercetin in grape  is a natural anti-inflammatory that appears to reduce the risk of 
atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.

Any Idea Using Grape

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

This is just the part of my 7 Days Fruit Diary with SUNPRIDE INDONESIA, So far, my fruitarian diary with SUNPRIDE is quite good, in the past 3 months i can constantly and slowly  reduced my weight without feeling starving because i had SUNPRIDE fruits everyday. I felt more energetic like never before, performing several teeth extraction surgery is not made me lose my breath no more.

I LOVE SUNPRIDE FRUITS!!!

Have your own fruitatarian journey with SUNPRIDE FRUITS INDONESIA

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

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

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

Matsusaka Beef Ribeye Steak & Porcini Mushrooms Infused Butter

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

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

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

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

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

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

Sous Vide Matsusaka Wagyu Beef Steak with Mushrooms Butter

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

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

Sous Vide Matsusaka Beef

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

Porcini Mushrooms Medley Crusted Wagyu Beef with Mushrooms Butter

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

Dried Porcini Mushrooms

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

Dried Pelawan Mushrooms, Bangka Island Endemic Chanterelle Mushrooms

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

Porcini Mushrooms Infused Butter

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

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

Melting Porcini Mushrooms Infused Butter Over Matsusaka Beef Sous Vide Steak

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

Sous Vide Beef Steak with Rice Cooker Waterbath

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

Sous Vide Matsusaka Beef with Gravy

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

Mushrooms Powder Dusted Sous VIde Matsusaka Beef

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

Mushrooms Crusted Matsusaka Beef Steak

Nice Gourmet Mushrooms Crust with Juicy Sous Vide Matsusaka Beef

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

Matsusaka Beef Ribeye Steak with Mushrooms Infused Butter

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

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

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

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

Serving (2-3)

Ingredients:

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

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

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

Porcini Mushrooms Butter Recipe

Porcini Mushrooms Butter Recipe:

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

How to Make Porcini Mushrooms Infused Butter :

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

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Resep Daging Se’i Asap Khas Nusa Tenggara Timur, Hot Smoked Cured Meat (Beef, Pork, or Venison Deer)

Daging Se’i, Indonesian Hot Smoked Cured Meat Bacon from East Nusa Tenggara Island

Daging Se’i is an Indonesian style bacon from East Nusa Tenggara Island, an authentic dish of Rote descent people. Daging sei derived from the word daging which is meat and se’i that means thin strip sliced, so daging sei is  thinly slide meat strip that hot smoked until dried and throughly cooked. Daging se’i mostly made from a pork or beef, but the anchester used to made daging se’i from wild boar or games venison deer.

Daging Sapi Sei Asap, Indonesian Hot Smoked Cured Beef

Daging sei babi or hot smoked pork meat is iconic food souvenir from Kupang City, you ain’t travelling to East Nusa tenggara Island unless you give daging sei babi a try. Daging babi se’i also the most popular food souvenir people expecting if you’ve got a chance to travelling there. For those who can eat pork such local moslem tourist, you can taste the daging sapi sei or hot smoked beef instead the pork because there’s also several halal daging sei restaurant there.

Homemade Hot Smoked Beef

Daging se’i  or hot smoked beef, pork or venison meat  traditionally only contain with salt and salt petre as seasoning, that’s it!. The smokey flavour is what made it taste specials. Nowdays, manufactured bacon usually stuffed with tons of preservatives and stuffs you even don’t wanna know about, but this traditional daging sei asap is usually remain contains that simple ingredients, the only additional ingredients usually added is mono sodium glutamat (MSG) and i bet it’s still much more healthier than the store brough smoked bacon.

Daging Sapi Sei, Cured Hot Smoked Lean Beef

Daging sei making is begin with the selection of the meat first; what ever kind of meat you want to made daging sei; beef, pork or venison, make sure  you choose the lean cut. The loin, the eye round or the silverside of the beef, pork or venison usually using for this recipe. Removed any silver skin, fat or sinew because it’s will not be rendered  from the low temperature hot smoking. The meat then sliced into 1 inch maximum thickness then seasoned and cured with spices, salt and salt petre. Traditionally, the seasoned meat is hung first in a perforated sack to let the dripping liquid running out off the meat during the curing process for at least 6 hours. Once the cured meat had a firmer and dry texture, the meat then hung and exposed with air to develop a pellicle for another 4 hours before ready to hot smoking.

Beef Tenderloin Hot Smoked Meat, Daging Sapi Sei Asap Has Dalam

Sei daging asap usually using native wood called kayu kosambi (Schleichera oleosa). Kayu Kosambi is called Ceylon oak in English, Malay lac tree or Macassar oil tree contain essential A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants alongside other formaldehyde, acetic acid, and other organic acids,, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. But i can’t find any of kosambi wood nearby, so i’m using mangoo wood instead .

Damn Delicious Daging Se’i or Hot Smoked Cured Meat from East Nusa Tenggara

For hot smoking you need to inisiate the fire first and let the block of dry wood turned into charcoal first. Never let the fire had any contack with the meat you want to hot smoked, so i keep enough distance beetween the meat with the firing wood. Once the wood turend into red charcoal, you can put it in the smoking chamber or a simple grill  like me.  Put the meat in a metal net with at least 15 inches from the charcoal, you want the smoke that cooked the meat, not the direct heat from the charcoal.

Starting the Charcoal by Firing the Wood Block Away from The Meat, DO NOT LET THE DIRECT HEAT from CHARCOAL CONTACT the Meat

Once your charcoal is ready, now let’s begin  to make the smoke, shall we ? The smoke can be initiate by putting some dry wood chips that priorly soaked in water for about 10 minutes to enchanced the smoke formation. The other method is using fresh green leaves, you can lay the green leaves over the charcoal and let the magic happen.

Once the Charcoal Ready, Scatter The Soaked Woodchips to Generate the SMOKE and let the SMOKE Gently Cook The Cured Meat

Hot smoking process is between 165 and 1850 Fahrenheit (73-85C) and this temperature is definitely cooked the meat .”Hot smoking exposes the foods to smoke and heat in a controlled environment.. Although foods that have been hot smoked are often reheated or cooked, they are typically safe to eat without further cooking. Within this temperature range, foods are fully cooked, moist, and flavorful, if you let the temperature raised more than 185 °F (85 °C), the meat will shrink excessively, buckle or even burned.

Homemade Hot Smoked Beef or Daging Sapi Sei Asap

My brother in law is running a Pentacostal Church in Sungai Lilin, about 3-4 hours drives from my place in Palembang City. My sister’s house  had a very wide yard so nobody will probably complain about the smoke if we held a barbeque party there, so i love to practice my barbeque skills there. Several members of the church congregation had Nusa Tenggara descent, so i’m lucky to practice making daging sei with their family secret recipes and techniques.

Recipe Hot Smoked Meat or Daging Se’i from Kupang City

I’ve try making daging sei or hot smoked meat bacom from beef, pork and also venison deer meat and it’s turned out really good. My favourite is the venison or daging sei rusa. I love the flavour and the texture, smokey and natural mild gamey flavour of venison deer meat is really got my taste buds.

16 Pounds Hot Smoked Beef, I kinda Nailed it !!!!

This is hot smoked beef or daging sapi sei, my big sister “trick” me to made this for her gathering party. This is 16 pounds of beef that i cured with a very simple salt, sugar, garlic and red coloring agent. I’m using red yeast rice powder for the curing marinade. I’m not using any salt petre for my hot smoked beef because it won’t be last for more than next 2 hours and definitely did’t need to be preserved with salt petre or other nitrate preservatives.

Daging Babi Sei or Hot Smoked Wild Boar Meat

This is daging babi sei or hot smoked pork that i made several days after making the daging sapi sei or smoked beef. I’m using wild boar tenderloin meat for this recipe and i kinda like this even more compare to the commom farm raised pig. Hot smoked wild boar is taste nutty, sweet and very succulent and tender, i’m not a fans of lean meat but i’m really digging this .

Daging Rusa Se’i, Hot Smoked Cured Venison Deer Meat

This is daging rusa se’i asap or hot smoked venison deer meat. This smoked venison deer bacon made from wild Sambar Deer meat (Cervus Unicolor), Sumatra island native large deer with large and rugged antlers with uniform brown to dark grey colour. Sambar deer meat is considered as delicacy and also healthy choice of meat because it high in protein and low in cholesterol and trans fat. I like the venison deer steak simply because i like it’s natural light gamey flavour and if you lucky enough the traditional market in Sungai Lilin  provide venison deer meat occationally.

Daging Se’i Masakan Daerah Khas Kupang Nusa Tenggara Timur

Daging Se’i atau Se’i adalah daging asap tradisional suku Rote di Provinsi Nusa Tenggara Timur. Daging sapi, babi ataupun rusa dibumbui dengan garam dan sendawa, digantung selama 6 jam (kyuring) didalam karung berpori agar cairan dapat keluar dari daging, lalu diasap dengan kayu bakar yang berjarak cukup jauh sehingga panas dari asap yang mematangkan daging tersebut bukan lidah panas api secara langsung. Daging sei dapat dimakan langsung, tapi  jika sudah disimpan beberapa hari, harus digoreng lagi, atau dimasak dalam tumisan bunga pepaya ataupun sayuran lainnya.

Resep Daging Sei Asap Khas Nusa Tenggara Timur/Kupang

Resep Daging Sei Asap Khas Nusa Tenggara Timur/Kupang :

Homemade Hot Smoked Meat Bacon (Beef, Pork, Venison) Recipe:

Ingredient:

• 1 kg lean meat (beef or pork or venison deer)
• wood block, for making charcoal (you can use charcoal )
• woodchips, soaked in water for 10 minutes for generate the smoke

Homemade Curing Smoked Beef Recipe:

• 1/4 tsp *sendawa/ salt peter/ curing salt
• 2 tbsp salt
• 1 tbsp brown sugar*optional
• 1 tbsp garlic powder*optional
• 1/2 tsp nutmeg*optional
• 1/2 tsp cardamon*optional
• 1/2 tsp rosemarry*optional
• 1/2 tsp blackpeppercorn*optional
• 1/2 tsp  caraway*optional
• 1/2 tsp red food coloring (i’m using red yeast powder)*optional

Cara Membuat Daging Sei Asap Khas Nusa Tenggara Timur :

How to Hot Smoked Meat Bacon from Scratch:

• Mix the meat with the curing ingredient, let it rest in fridge for at least 12 hours, discard the dripping liquid, patted dry.
• Once the meat is already cured, the texture will be firmer and the color turned darker
• Hung or exposed the meat with fan, let the it the outside layer form a dry pellicle before hot smoking process
• Meanwhile, fire the wood block or charcoal until ready, put the wire netat least 45 inches above the charcoal, so the direct heat won’t too much contact the meat (you want the heat of the smoke touch the meat)
• Scatter the soaked woodchips or sawdust, springkle with a little bit of water if necessary, let the smoke released
• Put the meat above the wire net, do not overloded and kept some space beetween the meat so the heat of the smoke have a greater contact with the meat
• Keep the heat constant, let the smoke generate gently, ass more soaked wooodchips if necessary and cooked the meat until dry and the internal temperature reach 200 F (90 C), it takes above 3-4 hours for 1 inch thickness with gentle heat hot smoke
• Now your Daging Se’i or Hot Smoked Meat Bacon is ready to eat, sliced thinly and enjoy with some chili sambal.

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Sate Sapi Cucuk Manis Palembang ala Wak Din (Beef Satay Marinated with Tamarind & Kecap Manis), A Worth to Hunt Herritage Cuisine of Palembang Even Through A Traffic Jam

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

Resep Sate Sapi Cucuk Manis ala Wak Din Palembang. Sate cucuk manis is a skewered beef satay originally from Palembang, South Sumatra. The beef tenderloin cut  into chunky bite pieces, marinated with spices, kecap manis (Indonesian sweet soy sauce) and tamarind paste, then  skewered on bamboo skewer and grilled over charcoal.  The name of Sate Sapi Cucuk Manis derived from Sate which is Indonesian word for satay, sapi means beef, cucuk means skewered or pierced and manis is translated as sweet. You may think the Sate Sapi Manis must be sweet, not completely wrong because it’s actually taste sourish or tangy sweet because the additional of tamarind paste or locally called asam jawa.

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

Sate Cucuk Manis usually served with  cuko or thinner version of sourish tangy sweet sauce which also used for marinating the beef. Cuko sauce made Sate Sapi Cucuk Manis  different with Sate Madura(Chicken/Lamb Satay), which used to be served with peanut sauce. The same thing for both is they using kecap manis for marinade. Kecap manis is made of fermented black soy with a nice umami flavour and mixed it with some palm sugar and also spices into some dark, sweet, caramelized and lovely sauce as the most common ingredeints in most of Indonesia cuisines. Sate Sapi Cucuk Manis also commonlt served with some pickled chili and cucumber relish, sliced shallots and bawang goreng or deep fried red shallots.

Grilled Beef Satay glazed with Tamarind and Kecap Manis Sauce

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

Sate Sapi Cucuk Manis is DAMN DELICIOUS, the beef tenderloin is cooked into perfection, tender and heavenly melted in the mouth. The sourish tangy caramelized tamarind cuko sauce hit you with some umami gastrononic orgasm sensation and it just perfectly combined with the smokey grilled beef satay. I’m not kidding or made it out for you, eversince beef tenderloin is tender and not much needed tenderizer so 1 hour of marinating is just perfect. The kecap manis and spices flavour is penetrated into the meat, meanwhile the acidic tamarind paste break down the collagen in the meat protein fiber resulting a melting tender and flavourfull meat satay.

The Old Sign Board of Sate Sapi Wak Din Restaurant

The Legend: Wak Din

I love culinary adventures, not only to taste the food but also explore the philosophy underneath the dish from the original and authentic version. Sate Sapi Cucuk Manis invented by Wak Din (wak means uncle in Palembangnese) back then in the 1940-ish. Wak Din is a former blue colored job man who loves to cook for his family; eversince he couldn’t afford to purchased pricey beef tenderloin so he purchased the cheap cut of beef. Here comes the problem; cheap cut beef wouldn’t bee tender if grilled over charcoal, hence he used acidic marinade made of tamarind to tenderized the beef and voila!!! everybody lovin Sate Cucuk Manis Wak Din and then He usedh to use beef tenderloin eversince he sold it out for the first time .

Sate Sapi Manis Wak Din, The Authentic !!!

In the 1940-ish Wak Din sold his Sate Sapi Cucuk Manis with a bakul or street vendor style gigantic hampers made of rotan wood that carried on his shoulder. Right after he think he can afford some building for his restaurant, he open his warung Sate Cucuk Manis shop in Jl. KH. A Azhari Palembang then times swing byand Sate Sapi Cucuk Manis become on of the herritage cuisine of Palembang.

The Beef Satay Grilled Manually Over Charcoal with Some Help of Hand Fan made of Bamboo.

Sate Sapi Manis Over Charcoal Grill

When you reach the sighboard of Sate Manis Wak Din, you pretty much will be under estimated it just by looking the ambience. The restaurant itself is self explanatory and simple with six table that can afoord about 30 people, you won’t believe that former Indonesian President, South Sumatra’s Governor, celebrities and famous food critics had ever dining there. Then a humble and polite smiling of a middle aged Lady welcomed me when i enter the restaurant. The Wak Din youngest daughter who take over the place explained the menu and also the story about Wak Din. Excuse me if any mistaken information taken  because the satay galore already tickled my taste buds in the very beginning, i even forgot to photograph the interior of the restaurant.

Legendary Sate Sapi Cucuk Manis Wak Din with Cuko Sauce (Tamarind, Kecap Manis and Spices)

Sate Sapi Cucuk Manis Wak Din  usually contain five skewered beef with a large chunky of beef meat satay for a single portion. served with the cuko sauce, chili rfelish, lime wedges and deep fried shallots. I assume a single portion of beef satay contain about 175-200 grams of beef and it cost you only IDR 25.000 (about 3 USD). They will charge extra IDR 5000 for one extra skewer. You know what; i’m a true carnivour with big appetite (judging from many beef recipe feature on Dentist Chef) and 7 skewer  is enought for me. What i really ADORE about Sate Sapi Cucuk Manis Wak Din is how they didn’t put a hint of hesitate to share the recipe for me. They told me that if you made some dish passionately with love hence people will taste it within bites and i couldn’t more agree with it. There’s so many seller of Sate Cucuk Manis in Palembang; from the street vendor to a fancy restaurant of five starred hotel but the original always got it’s place in Palembangnese people heart.

Pepes Ikan Patin Tempoyak

Malbi (Braised Beef Curry with Kecap Manis)

Pindang Tulang (Spicy Sour Beef Ribs Soup)

Beside the legendary beef satay, sate cucuk manis Wak Din also served several Palembangnese traditional dishes; Brengkes Ikan Patin Tempoyak (Banana Leaf Wrapped Spiced Fish with Fermented Durian Paste). A local catfish from Musi  River, spiced with chili, shallots ginger, turmeric and tangy fermented durian or tempoyak. Pindang Tulang (Spicy sour Beef Ribs Soup with Chili and Tamarind Paste) and also Malbi Daging Sapi ( Indonesian Braised beef in Sweet Curry with Kecap Manis /Sweet Soy Sauce)

Ampera Bridge: Landmark of Palembang City!!!

How to reached the Sate Cucuk Manis Wak Din is not that hard if you can located the landmark of Palembang city; the Ampera Bridge, well all i can say is you’ve been found Wak Din’s beef satay shop. Ask anybody about Sate Wak Din and they would be gladly pointed it out to you.

Quite Busy and Crowded Traffic in Palembang City Daily Basic

Sate Sapi Manis Wak Din restaurant is in front of  small clinic called Klinik 7 Ulu which  can be seen from the ampera bridge if you standing onn the left section of the ampera bridge and facing the Agung Mosque. Prepare yourself for a ride of slower speeds, longer trip times, and increased vehicular queueing ahead of you.

Traffic Congestion in Hectic Palembang City Street

Here comes the tricky part; before you get to nearby the Ampera bridge,  make sure you going there in a stable state of mental, better be happy because you gotta deal with some crowded and busy street of Palembang city. If you get lucky there’s no traffic jam and traffic congestion.  This is daily basic life in Palembang, just look out the photograph of Palembang street with heavy traffic congestion, hence you definitely need some ride which affordable, comfortable, safety and yet had a great performance on the road. Palembangnese busy street need Toyota Agya for enhancing and support a hectic and mobile citizen like me.

TOYOTA AGYA: Outstanding Performance and Agressive Looking Low Cost Green Car

My collegues friends bugging me about Toyota Agya which had been ride it for one year. My tree hugging-go vegan chick fling-pro envirometal maniac lady friend always told that she’s been saving so much money for the fuel efficency of Toyota Agya (21 km per litre, aided by its 740 kg kerb weight). Toyota Agya is one of the  Low-Cost and Green Car (LCGC) programme that’s dominating the local automotive industry in Indonesian market segment for the  first-time family car owners. Toyota Agya sold started at 11.000 USD (in Jakarta) and i guess a first jobber can afford it because the tax breaks offered under the LCGC regulation.

Spacey Trunk of TOYOTA AGYA, incase i need to carry large groceries and dentistry stuffs

Low cost city car is considered as responsible way of life nowdays, no one argues it for sure.  My comfort zone of ride is had quite an impressive and aggresive exterior presentation, spacey interior with nice air conditioner, anual and automatic transmission, Dual SSR Airbag for savety concern and the most important things is spacey trunk. Why i needed a large trunk? simply because i had a few groceries shopping and sometimes i need to bring my dentistry stuffs for clinical and laboratory purpose. It’s all complete feature of Toyota Agya!

Spacey Cabin of TOYOTA AGYA; incase i’m going travelling with my family and friends

I’m a 25 years old single young dentist with a very mobile and hectic lives; between the clinics; the hospital, the supermarket, the gym, the malls, the cafes, the futsal place, the few imaginary girlfriend(s) place(s) (which i wish had someday latter) and for sure for by big craving tummy that made me always  travelling and exploring through out the city to Eat more and cook more. I’m very wishing that i had Toyota Agya, AGYA names even  derived from Sanskrit word which means FAST, which is just perfect for my youth lifestyle.

Sate Sapi Cucuk Manis: Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce

Grilled Beef Tenderloin Satay Marinated with Cuko or Tamarind and Kecap Manis Sauce (Sate Sapi Cucuk Manis)

Now were back to the Sate cucuk Manis, this recipe is courtesy of Wak Din and i just adjust if with the ingredients that available and suits with my taste buds:

Resep Sate Sapi Cucuk Manis ala Wak Din

Resep Sate Sapi Cucuk Manis ala Wak Din

SATE CUCUK MANIS WAK DIN
Jl. KHA Azhari, Depan Ps Klinik 7 Ulu Phone :085382263677
Palembang – Sumatera Selatan.

Ingredients of the Skewered Beef Tenderloin Satay

• 800 gr beef tenderloin
• 25 bamboo skewer, submerge in water for about 2 hours, drained
• Salt and pepper to taste

Saus Cuko ( Tamarind Sauce for Marinate the Beef Tenderloin):

• 6 red shallots
• 3 cloves garlic
• 6 tablespoons tamarind paste (removed the seed)
• 6 tablespoons kecap manis (Indonesian sweet soy sauce)
• 3 cm ginger
• 1/2 tbsp chilli/cayenne pepper flakes
• 1/2 tsp black peppercorn
• 1 tsp salt
• 200 ml water

How To Make Beef Tenderloin Satay Marinated with Tamarind & Kecap manis (Cuko):

• Cubed the beef tenderloin about 1.5 inch (about 3.5 cm)
• Prepare the tamarind sauce for marinade by process the red shallots, garlic, ginger, chili and water in a food processor until smooth
• Combine all the tamarind marinade ingredients, bring to boil and simmer until reduced half it’s original volume
• Devide the cuko sauce into two (one for marinade and one for serving)
• Mix the tamarind marinade with the beef tenderloin, let it marinated about one hour
• Put the tamarind marinated beef into the bamboo skewer(about 4 piece in one skewer)
  

  Grilled Beef Satay glazed with Tamarind and Kecap Manis Sauce

• Griled the beef tenderloin satay over a charcoal grill until your preference doneness
• Glaze with the remaining sauce from the marinade if needed
• Served the Tamarind glazed beef tenderloin satay with the cuko sauce (you can adjust the consitency of the cuko/sweet tamarind sauce), deep fried red shallots, chili relish and sliced raw red shallots.

 

 

 

Recipe Sous Vide Kobe Wagyu Beef, Served Cold with Kaffir Limes Shoyu Ponzu, Silgochu (Korean Chili Strand) & Bean Sprout

Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout.

Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout. This is an upscale dining appetizer experience which possibly gonna made you get laid tonight! A5  Kobe wagyu beef (BMS 10) cube roll from Hyogo Prefecture in Japan, slowly cooked with kelp or seaweed and sliced mushrooms until medium welldone then chilled overnight until the fat harden, cut into bite portion and then served with tangy, citrusy and kicking savoury chilled ponzu souy sauce.

A5 Kobe Wagyu Beef Sous Vide, Served Cold with Kaffir Lime Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout.

Cold Sous Vide Kobe Beef with Melting Fat

Yup, the A5 Japanese Kobe beef cooked ala sous vide into medium well done, you don’t misread it! You may think that i’m a jerk for cooking the kobe beef more than medium rare, don’t judje me too early. Eversince the kobe beef is gonna be served chilled, the massive ammount marbling fat must be cooked until well rendered (at least 64°C) to make sure it will be melted when it touch our palate and exposed with the natural heat of out mouth.

Sous Vide Kobe Wagyu Beef, Served Cold with Kaffir Lime Ponzu Sauce

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140°F) for meats and higher for vegetables. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout.

Sous Vide Kobe Wagyu Beef, Served Cold with Ponzu Sauce, Silgochu (Korean Chili Thread) and Bean Sprout.

I’ve been cooked beef with sous vide method several times, mostly from lean and non prime cut. The choice or second grade of beef turn into tender, moist and delicious meat once it cooked sous vide style with rice cooker waterbath. So i think it’s obvious that beyond prime A5 Kobe beef gonna be turned out terrific once slow cooked in sous vide method. This  is actually sort of sousvide cooking using rice cooker as a heater to my waterbath, so no fancy equipments sousvide waterbath circulator and vaccum sealed pack machines involved.  Instead, this sort of sousvide method using amateur kitchen tools, eversince  i take care all the basic principles of sousvide on this recipe.

A5 Kobe Wagyu Beef with Massive Ammount Marbling fat

Since this is kobe beef is cooked in sort of-sousvide, the beef sirloin is vaccum packed with ziplock manually without any vaccum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bad. This ziplock bag submerging method is quite efficient to pushed the air from the bag. Choose the heatproof and foodgrade ziplock bag with a good sealing feature, cheap ziplock bag may burst out while cooking and ruined your entire kobe beef batch.

Kobe Beef (Bottom Right) Sous Vide at 64°C with Rice Cooker Waterbath

I slowly cooked the kobe beef using my old rice cooker as a sous vide waterbath. As you can see from the photograph, my waterbath temperature was 64°C , but it’s actually fluctuated from 63 to 64°C if i  put the lid on. I adjust the temperature of the rice cooker waterbath with covering the the meatal pot, the more you cover hence the tempersture will get closer to the maximum temperature when you put the lid on. I let the kobe beef brisket sit in the rice cooker waterbath for about 1 hours, don’t get hesitate to leave it longer in the waterbath because it’s not a single chance your beef will overcooked, but definitely no further than 2 hours or it turn into mushy because the fat is totally renderred.  The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the beef evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, i’m putting some glass plate for that purpose.

Slow Cooked Kobe Beef with Rice Cooker Waterbath, The Meat Flavoured with Kombu/Kelp & Dried Shiitake Mushrooms

The verdict: the authentic japanese A5 kobe wagu beef is worth every single cent of it. In a fine dining restaurant you probably charged 100 USd for a single portion of 250 grams of Kobe beef steak and you won’t regret to paid it if it’s perfectly cooked. Tasting a Japanese kobe beef is beyond a gastronomic orgasm, honestly; i’m not fucking kidding about it. After all, all i can said is you live your life once, so be generous to yourself!

Homemade Kaffir Lime Shoyu Ponzu for Serving The Sous Vide Beef

Once the kobe beef cooked into medium well done with sous vide method, the fat of kobe beef is so fragile and easily melted even with a simple hand touch heat, if you wanna got a clear and clean cut, i suggest you to chilled the chopping board and the knives before slicing it. Carved or cut the kobe beef just before serving to prevent the beef meat dry out.

Cold Kobe Beef Served with Cold Lime Shoyu Ponzu

The ponzu sauce for serving the cold kobe beef is homemade. Ponzu is a Japanese soy sauce citrus based sauce commonly. It is tangy, citrusy, tary, with a thin, watery consistency and a dark brown color, the additional of soy sauce or shoyu made ponzu also callled Ponzu shōyu or ponzu jōyu (ポン酢醤油).

Tangy, Citrusy, Savoury Kaffir Limes with Melting Tender Sous Vide Kobe Beef, DAMN DELICIOUS!!!

My homemade ponzu is made by simmering rice vinegar, mirin, , katsuobushi (dried smoked bonito or skipjack tuna flakes), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added; local kaffir lime called jeruk jungga. Commercial ponzu is generally sold in glass bottle, you can purchased it in any Asian-Japanese groceries store, but i guess it’ taste even better if you made it from scratch.

Recipe Sous Vide Kobe Wagyu Beef with Homemade Kaffir Limes Shoyu Ponzu

Recipe Sous Vide Kobe Wagyu Beef :

Serving (2-3)

Ingredients:

• 1 piece of 250 grams A5 Kobe Wagyu Beef Cube Roll Steak
  
• Salt and pepper to taste
  
• 2 tbsp butter
• 1 piece (5×10 cm) kombu or dry seaweed(for flavouring*optional
• 2 piece of dried shiitake mushrooms (for flavouring)*optional
• Ziplock plastic bag

For Serving:Homemade ponzu sauce, Silgochu (korean chili thread), and mung bean sprout

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

• Season the kobe beef  with salt and pepper, set aside
  
• Put the kobe beef steak in the ziplock bag, put the kombu, dried mushrooms and the butter on the bagg
  
• Submerged the ziplock bag in the water partially to pushed the air out ouf it.
• Secure the ziplock seal once the air removed from the bag, let it sit in the fridge for at least 6 hours or ovenight.
  
• Place ziplock packed kobe beef cube roll  in the preheated rice cooker waterbath in 64°C for medium well done (i’m using my rice cooker with the lid cover on)
• Let it sit in the waterbath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
• Take away the sous vide kobe beef  bag from the rice cooker waterbath, set aside until it reach room temperature
• Chilled it for at least 6 hours or overnight in 4°C fridge
• Pop the veal sirloin steak out of the ziplock bag, carefully cut it with chilled knives on a chilled cutting board
  
• Put the cut chilled kobe beef sous vide in a serving bowl, served with korean chili thread, beand sprout then pour the cold ponzu sauce over it and enjoy your foodgasm!
  

Homemade Kaffir Lime Ponzu Soy Sauce:

Ingredients

• 1/2 cup shoyu /soy sauce
• 1 piece kombu, (about 3 x 5 inches)
• 6 tablespoons kaffir lemon juice
• 1/4 cup tablespoon rice vinegar
• 1/4teaspoon mirin
• 1/4 tablespoon bonito/katsuiboshi flakes (smoked dried skipjack tuna)

Instructions

1. Lightly rinse the kombu and place in a small bowl along with the kaffir lemon juice, shoyu, rice vinegar, and mirin. Cover and let sit for at least a few hours, but preferably overnight.
2. Add the bonito flakes, let sit for a few minutes and strain.
   
3. Chilled overnight n the fridge

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Recipe Salt Crusted Roasted Beef (Salted Meringue & Herbs Wrapped Sirloin) and Dealing with Allergic Friedly Gluten Free Snack: Tropikana Slim Alergon Cookies

 Roasted Beef Sirloinin Wrapped in Salt & Herbs Crust. Herbs marinated beef sirloin roast wrapped in a herbs-salted meringue crust then baked in the oven until the salt crust harden and the meat reached the desireable doneness. This is one simple method with a stunning results; juicy, tender and flavourfull roasted beef.

This Salt crust meringue wrapped beef roast is inspired by the ancient Spanish dish Lomo al Trapo or coarse salt wrapped grilled beef tenderloin in a cloth. This version or sirloin or solomillo al trapo using salted whipped egg whites meringues as the insulating agent instead of wet cloth and coarsed salt.

Roasting beef on salt crust is an ancient technique of cooking that applied by our ancestors. This salt crust using a whipped egg whites meringes instead of salted dough that i’m using for my Salt Crusted Roasted Chicken Ayam Betutu (Balinese Style Spiced Whole Chicken) which is turned out really good. The salted dough crust creating an “oven” inside the oven while i’m roasting it, resulting the most tender and moist roasted chicken i ever had; all the flavour and aromas also preserved, superb!

Despite the delicious looking meringues that wrapped the roasted beef sirloin, it’s totally inedible because it’s obviously too salty, hence therefore it’s named salt crust meringues. This is the cheaper version of salt crust because using fine salt instead of tons of coarse salt in common salt crust recipes. For a presentation purpose, i blakened the salt crust meringues with blowtorch further more after it’s popped ot from the oven,

Making salt crust beef striploin starting by selecting a nice striploin, mine was about  one and half inches thick striploin weighed about 400 grams, you can use bigger chunk of beef too for this recipe for sure. The meat was marinated overnight with herbs; rosemarry, thyme, oregano and bayleaves. Freshly ground black peppercorn, fennel and cumin also lovely too for flavouring the beef. Do not add any salt to your beef because the salted meringue crust is very salty and just perfest to salting the beef.

The beef need to be seared first before rosted in a salt crust. You can use a mad smoking hot sizzling skillet for do the tricks, b ut i’m using the blowtorch instead. You don’t want to cook the meat to the middle section, searing the beef means just want the other layer nicely browned.

The salt crust consist of one egg white from a very large egg or two (medium size egg) which is mixed with about 1/2 cup salt then whipped until stiff peak. This salted meringues crust is sufficient for about one pound (500 grams) of beef, You can add any  herbs or other flavouring agent too into the salted eringues as a seasoning that give flavour into the beef meat while  roasting it in the oven.  Put the whipped egg in the bottom of the roasting pan as a base, then put the herbs marinated and seared beef sirloin over it, after that apply another salt crust meringues to cover the beef completely  and evenly to sealed the moisture and make an even cooked roasted beef.

This is the salted whipped egg wrapped beef sirloin after i compeletely done my job, i’really put myself into it feeling #PicassoWannaBe. Just make sure you didn’t missed a spot of uncovered beef. I also put some black mustard leaves over the salt crusted meringues for a presentation purpose.

The salt and herb wrapped beef sirloin then popped into preheated 220 C oven for about 20 minutes for about 400-500 grams of beef roast or until the internal temperature reached desireable doness.Eversince you can use a visual or tactile method for examine the roasted beef doneness, hence using the meat gauge or meat thermometer for do this job. The Internal temparature medium rare roasted  beef with warm pinkish red center & juicy tender texture is about 55–58 °C, 60 -65°C for medium well with firm less pink center and  more than 70°C for well done with firm gray center, but i really recomend the medium rare for the best juicy and tender roasted beef

The salt crusted roasted beef is taken out of the oven after the internal temperature reach 58 °C because the internal temperature still increase about 3–5 °C (5–10 °F) after it is removed from an oven.  The salt crusted beef roast meat should be allowed to “rest” for at least 5-10 minutes before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving to the guess.

Salt Crust Wrapped Roasted Sirloin with Chili Pepper Sauce

After the salted meringues wrapped roasted beef sirloin for about 10 minutes, the beef can be carved and served with your favourite sauce, mine paired well to my favourite Red pepper and Chili Sauce. i also had several selection of Sauce for Roasted Beef :

1. Beef Rendang Sauce
2. Simple Gravy or Brown Sauce
3. Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts
4. Savoury Chocolate Sauce for Steak, Bbq and Grill
5. Blue Cheese Butter with Chili Basil Caramelized Shallots
6. Roasted Garlic Sauce
7. Creamy Mushrooms Sauce
8. Roasted Pepper Sauce
9. Creamy Green Peppercorn Sauce
10. Spicy Balsamic Vinegar and Shallots Jam
11. Salsa Verde Sauce
12. Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

Recipe Herbs Salt Crusted Roast Beef Sirloin:

Ingredients:

• 2 pound whole Beef Sirloin Roast
• 1 Tbsp dry rosemarry
• 1 Tbsp thyme
• 1/2 Tbsp oregano
• a sprig of tarragon, finelly chopped
• 2 Tbsp freshly ground black peppercorn
• 2 tbsp olive oil
• 1 tbsp mix Italian herbs *optional

Recipe Salted Meringue (whipped egg white for wrapping the roasted beef)

• 4 egg white from 4 medium size eggs
• 1 cup fine salt
• a pinch of lemon juice/cream of tartar #optional (using for stabilized the meringues)

How to make Salted Meringues for Wrapping the Beef Roast:

• Mix all ingredients in a mixing bowl
• Whipped the egg whites with medium speed until stiff peak
• Fold in the herbs (if you using)

How to Make Salt Crust Wrapped Beef Roast with Salted Meringues:

• Mix the beef sirloin roast with olive oil, peppercorn and herbs, rub the beef all over , let it marinted for at least 1 hour or overnight in the fridge
• Take out the sirloin beef roast and let it reach room temperature
• Seared the beef in all surface with blowtorch or skillet, set aside and let it rest for about 10 minutes
• Spread some of the salted meringues in the bottom of the pan, about 1 inch thick as a base for the beef roast
• Put the seared beef sirloin roast over the meringues, then apply the rest of the meringues all over the beef
• Roast in a preheated oven 220 C until the internal temperature reach 57 C for medium rare (remember the internal temoerature will raised 3-5 C after out of the oven)
• Let the salt meringues wrapped roasted beef sirloin rest at least 10 minutes before carving to mantain it’s juice
• Served the salt crust roasted beef sirloin with  your favourite sauce

Now were talking about Alergic, an allergy is an overreaction of the immune system to a substance that’s harmless to most people. But in someone with an allergy, the body’s immune system treats the substance (called an allergen) as an invader and overreacts, causing symptoms that can range from annoying to serious or life threatening. In an attempt to protect the body, the immune system of the allergic person produces antibodies called immunoglobulin E (IgE). Those antibodies then cause mast cells and basophils (allergy cells in the body) to release chemicals (including histamine) into the bloodstream to defend against the allergen “invader”.

Tropicana Slim Alergon Cookies : Gluten Free!!!

Tropicana Slim Alergon Biskuit Gluten Free: Less Calories!!!

The tendency to develop allergies is often hereditary, which means it can be passed down through your genes. However, just because you, your partner, or one of your children might have allergies doesn’t mean that all of your kids will definitely get them, too. And someone usually doesn’t inherit a particular allergy, just the likelihood of having allergies. But a few kids have allergies even if no family member is allergic. And a child who is allergic to one substance is likely to be allergic to others. It’s really painfull to see my niece who suffer from gluten, eeg, peanut and sesame allergy who always be craving for snack that she couldn’t stand for, hence no worried now; Tropicana Slim Alergon Biskuit gluten free cookies!

Allergen Free Healty and Tasty Cookies: Tropicana Slim Alergon Gluten Free Cookies

Tropicana Slim Alergon Biskuit Gluten Free  is Gluten Free, organic and alergen free (nuts & eggs), made of selected best quality ingredients.  Tropicana Slim Alergon Biskuit Gluten Free is free of preservatives and unhealty junk ingredients you don’t even wanna known about. Tropicana Slim Alergon Biskuit Gluten Free packed with flavours and fibers  and save for alergic person even for any children with special need like autism, ADHD and down syndrome who need a gluten free diet. Tropicana Slim Alergon Biskuit Gluten Free also save for elders and imuno compromised person. What i love the most about Tropicana Slim Alergon Biskuit Gluten Free, it’s LESS CALORIES, one single portion of FIVE cookies only  100 Kkal, and it’s also DAMN DELICIOS!!!

Tropicana Slim Alergon Biskuit Gluten Free Displayed on Supermarket

Tropicana Slim Alergon Biskuit Gluten Free available in any supermarket or mini market in your city in Indonesia, but you also can  purchased it online on Nutrimart and the next thing you’ll know that Tropicana Slim Alergon Biskuit Gluten Free delivered to your front door. Tropicana Slim is leading in healthy and less calories food product, you really wanna chech their stuffs, and it’s also taste goo, so you don’t worried sick about your weight while snacking.

Holy Basil Micro Herbs Sprouting in the plastic box of Tropikana Slim Alergon Gluten Free Cookies

The Tropicana Slim Alergon Biskuit Gluten Free cookies plastic box is really handy too. I even grown my holy basil micro herbs on it. Simply poke some holes in the bottom of the box, add dirt and holy basil seed, place it in indirect sunlight spot and watering it every two days, then the next thing you know is your gourmet micro herbs for Michelin Gourmet wannabe food presentation plating will be sprouting in the next 7 days.