Salmon Sous Vide Stuffed with Braised Tofu Skin, Served with Orange Lemon Sauce & Asian Black Rice Salad

Salmon Sous Vide with Orange Lemon Sauce, Served with Black Rice Salad. The fillet of salmon trout fish rolled and stuffed with bean curd or tofu skin then slowly cooked in low temperature waterbath, seared with blowtorch and cut, paired with black rice salad  This is a healthy, tasty and elegant dish, packed with bursting flavour and contain high protein, fibers and nutritional values, and also low calories!

Just like my previously Sous Vide Eel Fillet Recipe, i’m using beer cooler for sousvide my salmon villet rollade. Instead of beer cooler, any kind of heat insulating chamber is good to sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time.

Sous vide salmon or other fish with beer cooler is a very simple task; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

The salmon stuffed with spicy tofu skin or bean curd which cooked with kecap manis or Indonesian sweet soy sauce. Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes are films collected During the boiling of soy milk in an open shallow pan while in the process or making tofu, the film and dried into yellowish sheets known as tofu skin. The tofu skin soaked overnight in a fridge just before cooking, then slowly braised with sauteed garlic, shallots, oyster sauce, soy sauce  and kecap manis (Indonesian sweet soy sauce).

The black rice salad consist pluffy and tender cooked black rice, blanched chayote shoots, orange pulp, sous vide baby carrot, pickled silver skin onion, blanched winged beans, beansprout and edible black mustard blossom. You can put anything you want on your black rice, the more color the veggies the better. I recommend any kind of root vegetables like parnisp, beet root,cherry belle radish, daikon radish, it’s blended well with black rice salad.

The black rice salad for serving the sous vide salmon rollade  tender cooked black rice in a room temperature, served along pickled silver skin onion that gives an extra tangy n spicy flavour. The lettuce gives an extra crisp to enlighten the salad texture. Pulp of Navel orange gives a bursting sweet citrusy flavour once it pop out in the mouth, to let the black rice didn’t too starchy. The dressing for my black rice salad is very simple, a classic asian style dressing consist of soy sauce, avocado oil and aged rice vinegar.

The Orange-Lemon sauce for the salmon sous vide is pretty basic. I like the orange and lemon balance and the flavour didn’t overpowering each other. My favourite ratio is two part orange and one part lemon, so every two cups of orange juice you need only one cup of leon juice, but for the zest i like to add 1:1.

Making the lemon orange sauce for salmon sous vide is easy. First you need to melt butter in a skillet then add chopped garlic and onion. Saute the onion until translucent  but not browned, add a tablespoon of all purpose flour to make some roux and saute until the flour is not smells raw without browned it in a very low flame for about 2 minutes, then 2 cups of orange juice and one cup of lemon juice added, stirred it well to prevent any lump on it.The orange-lemon sauce then seasoned with salt pepper, and sugar (you can use honey instead) and reduced a little bit then once it cooked, add the orange and lemon zest. You can served the orange  lemon sauce directly or you can sieved it first.

Sous Vide Rolled Salmon Fillet, Stuffed with Braised Tofu Skin :

• 1 Pound (500 gr) salmon fillet, cut into 15 cm long fillet
• 1 cup braised tofu skin with soy sauce
• 1/2 grams genuine Spanish saffron
• 10 grams fresh basil leaves, patted dry, roughly chopped
• 2 tbsp kaffir lime juice
• Salt and pepper to taste
• 30 ml extra virgin olive oil
  
• Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

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

• Season the salmon fillet  generously with kaffir lime juice, salt, and pepper, let it sit marinated in the fridge for at least 10 minutes.
• Patted dry the salmon fish fillet then spoon the braised tofu skin over the salmon fillet, Rolled the fillet and make sure there’s no air poket inside
  
• Rolled the eel fish fillet on a genuine Spanish saffron until it covering the salmon fillet generously
• Lay the salmonfish fillet in a cling wrap plastic then rolled it over, thighten the end to make a nice cillindrical shape
• Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
• 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
• Place ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
• Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
• Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
• Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit
• Seared the rolled salmon sous vide until slighly browned and toasted with blowtorch flames.
• Served the the Soy Sauce Braised Tofu Skin Stuffed Salmon Rolade Sous Vide with the black rice salad , sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese and lemon orange sauce

Recipe Orange Lemon Sauce:

• 1 tablespoons butter
• 2 cups freshly squeezed orange juice
• 1/2 teaspoon orange zest
• 1 cup lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cloves garlic, finely chopped
• 1/2 tablespoon chopped onion
• 1 tablespoon of all purpose flour
• salt, pepper, sugar/honey for taste

How to Make Orange Lemon Sauce :

• Melt butter in a skillet, saute the onion and garlic until translucent  but not browned
• Add the flour to make some roux, saute until the flour is not smells raw but not browned it in a very low flame for about 2 minutes
• Pour the orange and lemon juice, stirred it well to prevent any lump on it.
• Seasoned the orange-lemon sauce then with salt,  pepper, and sugar/honey, it must be balance of sweet and sour
• Reduced a little bit with continous stirring, add the orange and lemon zest.
• Sieve the solid ingredients and the orang lemon sauce is ready to served

Recipe Braised Tofu Skin with Soy Sauce for Salmon Stuffing:

• 100 grams tofu skin or yuba (soaked in water overnight to soften it)
• 2 cloves garlic, smashed
• 1 shallots, roughly chopped
• 1 cm ginger, bruised
• 2 tablespoon soy sauce
• 2 tablespoon kecap manis (Indonesian sweet soy sauce)
• 1/2 tablespoon oyster sauce
• 1 tbsp olive oil
• 2 cups water

How to Make Braised Tofu Skin with Soy Sauce:

• Heat the olive oil in a wok pan, saute the garlic, shallot and ginger until nicely browned
• Add the soaked tofu skin and all ingredients
• Simmer until the water is complety evaporated and the flavour infused into the tofu skin

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Teochew Style Steamed Fish Recipe with Seven Star Grouper

Teochew Style Steamed Fish Recipe with Seven Star Grouper

Teochew style steamed fish recipe or Resep Tim Ikan Ala Tio Ciu in Bahasa is so easy to replicate in your home, the freshness of the fish is the key of slurrping delicious steaming fish. Teochew style steamed fish is a very tasty and refreshing dish compare to the cantonese style steamed fish. Teochew style steamed fish usually seasoned with garlic, ginger, scallion and light soy sauce, it’s sounds like almost the same with the cantonese, but wait a minute, the starlight of the seasoning is the salted vegetables (preserved mustard green or radish), tomato and also salted plum.

Teochew or Chiuchow Style Steamed Seven Star Grouper Fish Recipe

Teochew or Chiuchow style steamed fish got a kicking broth because the salted plum and tomato give a tangy sensation to the broth and it’s blended with the savoury and salty preserved and salted vegetables. Thinly sliced chillies enrich dripping liquid with a touch of spicy flavour. I guess most of Indonesia descent like me would love any kind of spicy, sour and salty fish. Some people like to add thinly sliced lard, bacon or pork belly which is rendered before steaming, but since i wanna my chinese style steamed fish lean, healthy and low in calories, i omit this ingredients and replace it with chinese sausage or lap cheung.

Steamed Leopard Coral Trout or Seven Star Grouper in Teochew Style

I’m using seven star grouper for making this Teochew or Chaozhou style steamed fish Seven star grouper got many names, it’s called as coral trout or leopard coral grouper in Australia and mostly Wastern Country, Seven star grouper it’s famous high end for steaming fish name in Hongkong, Malaysia and also Singapore. We used to called this vividly red beautifull fish as kerapu lodi or kerapu merah in Indonesia, which is translated as red grouper in Bahasa. Even the  flesh of the seven star grouper is not as firm and succulent as chinese silver pomfret which is commonly used to be steamed in teochew style, nothing compare seven star grouper natural sweetness.I purchased this live red coral trout or seven star grouper fo about 18 USD for about 400 grams (42 USD/Kg) in Grand Lucky Supermarket, Jakarta.

Preserved Salted Vegetables (Chinese Radish)

White, Sweet and Succulent Red Seven Star Grouper with Tangy and Salty Broth Teochew Style

The freshness of the fish is the key for making a delicious steaming fish without any muddy aromas.  First, you should choose the freshly catch fish or live fish that swimming in the tank is preferred. Rub and also brush throughly the fish upper cavity ribs area, below the fish back bone, there’s a blackish dark red organ which is actually the fish kidney that should be fully removed or your steamed fish gonna be muddy and fishy. Some people like to steamed the fish twice. Firstly, the fish was steamed until half done, and then the dripping liquid is discarded, after that  the rest of the ingredients added and the fish is steamed until done. I’ve never discard the liquid once i handle a live fish (except freshwater fish) because you just discarded the nutritional juice from the fish, what a waste.

Steamed Fish with Salted Plum, Preserved Vegetables, Chilli, Ginger, Mushrooms, Tofu and Tomatoes (Teochew Style)

Eating steamed fish or steaming food diet it’s a part of a healty living. Steaming food preserved it’s natural taste and most of it’s nutrients  withoud adding enormous ammount of unnecessary calories. Don’t you know that deep frying fish can triple it’s calories??? Don’t be shock that deep fried fish infact left only half amount of it’s proteins and vitamins due to high heating that can reach about 180C compare to 100 C of steaming process. Beside, the natural unsaturated fatty acid mostly retain in steaming process. Unsaturated Omega-3 and Omega-6 fatty acid  considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. I guess it’s better be increased  steaming food intake in your daily life from now on. Boring taste of steamed fish it’s not an excuse now, it’s before you try thi s teochew or Chiuchow style steamed fish (grouper)

Teochew Style Steamed Fish Recipe with Seven Star Grouper Fish

Teochew  Style Steamed Fish (Seven Star Grouper) Recipe:

Teochew Style Steamed Fish Seasoning Ingredients

Ingredients:

• 1 medium-sized live seven star grouper (400-500 gr), you can substitute it with other white flesh fish that suitable for steaming
• 1 pack silken tofu, cubed
• 2 dried chinese mushrooms, soaked 1o minutes, drained, thinly slices
• 50 gr lotus root, thinly slices *optional
• 2 slice of bacon or pork belly, renderred the fat with low heat skillet (i’m using 1 chinese sausage instead)
• 3 cloves garlic, finely chopped
• 1 tomatoes, halved and then sliced each half into quarters
• 6 cherry tomatoes, halved
• 1 slice salted apreserved vegetables (about 50 gr), rinsed and soaked for about 10 minutes, drained
• 2 salted plums, rinsed (usually available in Asian grocery stored, sold in jars)
• 4 cm (tiny thumb size) ginger, thinly slices
• 2 stalks scallions, thinly slices
• 2 cayenne chilli pepper, deseeded, jullienned
• 2 bird’s eye chilli peppers, chopped
• 4 tbsps water
• 1 tbsp sesame oil
• 1 tbsp light soy sauce
• 1 tsp Chinese rice wine
• 1 tbsp light fish sauce
• 1 tbsp lemon juice
• Garnish: thinly sliced chilli and scallion, soaked in cold water until curled and patted dry before use

How to Make Teochew Style Steamed Fish (Seven Star Grouper):

• Gutted, scalled and remove the fish gills, rub and discard the blackish dark red part in the fish upper ribs area (below the back bone)
• Wash and clean the fish under running water
• Pat dry the excess moisture using kitchen paper, set aside
• Butterfly the fish from the belly and revove the pin bones with clean tweezer or pliers, you can see the instruction how to butterfly the roundfish from the belly side
• Season the fish with salt, pepper and lemon juice, set aside
• Place the cubed tofu in the bottom of the heat proof pyrex bowl, put the butterflied fish on top of it
• Put the remaining teochew style steamed fish ingredients over it

Fully Loaded Steamed Fish in Teochew Style with Lots and Lots of Tomatoes, i’m Feeling Slimmer Already!!!

• Steamed it for about 10-12 minutes, according to the size of your fish
• Put the teochew style steamed fish in a serving bowl and garnish
• Served it with steaming hot rice

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Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms Recipe

Claypot chicken and sea cucumber is one of popular health booster dish for chinese descent in my hometown. The chicken is simmered for couple of hours to make an earthy broth. Since my sister is  still relieving from delivering a baby, i made this kinda food everydaysw with diffrent ingredient that contains tons of collagen and also albumin protein. Instead of chicken and sea cucumber, you can use a beef or pork tendon, knuckle for collagen source and marble goby fsh,  snake head fish fillet or even white egg for albumin sources. Collagen and albumin is a protein that responsible for wound healing, in this case the would from delivering a baby or newly giving birth mother. Here several recipe for health and  lactating or early giving birth mother that i’ve been posted before:

1. Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock
2. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
3. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
4. Steamed Chicken with Fermented Black Bean & Mushroom
5. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
6. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
7. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

Chicken claypot with sea cucumber, tofu and mushrooms

If you purchased the dried sea cucumber, you must to rehydrate or soaking it first. You can read the instruction How to Soaking and Preparing Dried Sea Cucumber or Haisom (Cara Mengolah Teripang / Haisom Kering from my previous post. They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.For the stock, you can use a homemade superior stock. You should deep fried the egg tofu until the skin is crisp before put it to the claypot, this would made the tofu skin is absorb the superior broth flavour. In Indonesia, we used to called this as sapo tahu ayam dan haisom.

Sapo tahu dengan ayam, haisom dan jamur

Eversince my sister delivering my lovely nephew, my mom cook a thin broth soup or consomme every single day. This made my sister literrary tired of it. She ask me then to make a thick and rich in flavour soup. This sapo tahu or claypot tofu is contains kampung or malay chicken chunck, sliced sea cucumber, egg tofu, veggies and chinese dried sausage or lap chiong. Well, actually the cured meat like dried chinese sausage is not a good option for my sister, but she forced me to addded that for the broth  flavour.

Braised chicken with mushrooms in a claypot

INGREDIENT:

Claypot of chicken, tofu, sea cucumber and mushrooms recipe:

• 1 whole kampung or malay chicken, cut into bite size
• 2  @ 200 gr Rehydrated/Prepared Dried Sea Cucumber, cut into a bite size chunck
• 2 pack @ 200 gr egg tofu, cut into bite size, deep fried, drained (my sister prefer not deep fried)
• 6 cloves garlic, bruished, coarsely chopped
• 1 dried chillies, deseeded, coarsely chopped
• 1 dried chinese sausage/ lap chiong(cheung), thinly sliced
• 2 large dried chinese mushrooms/ shiitake mushrooms, soaked, cut into bite size
• 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
• 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
• Veggies(cauliflower, carrot etc), blanched, drained
• 1 1/2 tbsp premium oyster sauce
• 1/2 tsp corn starch, dissolved with 1 tbsp water
• 1/2 tsp sesame oil
• 1 tbsp ang ciu/rice cooking wine
• 3 L Superior Stock

garnish: mung bean sprout, chopped chieves,spring onion and chilies

How to Cook Chicken, Tofu and Sea Cucumber Claypot:

• Heat up the 1 tbsp oil in a claypot, add the garlic and chicken chunck and let it browned a little bit
• Add the chinese sausage, mushrooms and chopped chilli, saute another 2 minutes
• Add the prepared sea cucumber, pour the superior stock and rice wine, bring it to boil
• Add the tofu and simmer with your lowest flame for about 2-3 hours until the stock is reduced and the chicken is tender.
• Nearly done, add the veggies, sesame oil
• Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
• Served with the garnish

Tender braised chicken in a claypot

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Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong tau foo , yong tofu, yong tao foo, yong tau fu, yong tau hu, or yen tafo in Thailand is popular street vendor soup that consist fish ball, soft tofu and veggies  that stuffed with fish paste. This is originally from Chinese Hakka that  popular in China, Singapore, Malaysia, Indonesia and Thailand. The general stuffing for young tao foo is minced fish and/or chicken or pork that mixed with egg white and starch onto  a smooth paste. Yong tao foo is usually served in a clear broth. The yong tou foo is cut up to a bite size  just before serving.

Yong Tau Foo Recipe Fish Paste Stuffed Tofu

Various veggies can be stuffed with fish paste, commonly bittergourd, mushrooms, chillies, eggplant, radish and eggplant. The bitter gourd and chillies must be soaked with salt water first to reduce the langu or strong bitter and hot taste. The Hakka style yong tou fu is usually deep fried or pan fred first to get nice browned color. Instead of serving in a aclear broth, the Hakka style is usually braised with fermented yellow  bean or tauco and a minced meat.

Resep Sup Siomay Tahu Isi Adonan Ikan

Yong tau fu is called tahu isi ikan or fish paste stuffed  tofu in Indonesia.The other tofu and veggies stuffed with fish paste is called siomay. Siomay is usually served with peanut sauce and kecap manis or  sweet soy sauce. In  Palembang, one of the largest city in Indonesia, we used to called a fish meat ball soup as tekwan. Tekwan is fish ball soup in a clear broth with  jullienned earwood mushrooms. I like to add some heavy cream or thick coconut cream to the fish paste to make it not too chewy when cooked. The coconut cream made the filling easily chewed but the texture is still slightly crunchy. Instead serving with hot and  sour dip, i like to serve the yong tofu with sambal tauco or spicy fermented bean sauce.

Recipe HomemadeYong Tau Foo (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Ingredient:

Yong Tau Foo recipe:

• 4 large tofu block, cut in half into 2 triangle, poke a hole in the center to tuck the stuffing
• 1 bitter gourd, deseeded cut 1 inch, soak in warm salt water for about 10 minutes, washed with fresh water
• 10 red chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
• 10 green chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
• 10 shiitake mushrooms, cut the stem
• 1 radish, cut in half longwise, poke a hole in the center to tuck the stuffing
• 1 oyong or young chinese gourd, cut 5 cm and discard the soft core
• 6 baby japanese eggplant, discard the core and poke a hole in the center to tuck the stuffing

Soak the bitter gourrd and the chillies to reduce the bitter and hot taste

Yong Tau Foo Fish Filling Recipe :

• 700 gr fish paste( i use 1 kg fish paste)
• 300 gr minced chicken/pork (you can replace with fish paste too)
• 12 cloves garlic
• 2  egg white
• 2 scallion, finely chopped
• 3 red chillies, finely chopped
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 cube chicken buillion
• salt and pepper to taste
• 1/2 tbsp sesame oil
• 2 tbsp cornflour
• 4 tbsp heavy cream/ coconut cream*optional

Instruction:

How to Make Yong Tau Foo:

• Mix all stuffing ingredients (except the chopped scallion and chillies)
• Set aside about 300 gr of the filling mixture to make a fish ball
• Mix the rest of it with the chopped  scallion and chillies for the filling
• Pat dry all veggies, dip or apply the tapioca  flour in the stuffing surface

Dip the bitter gourd in a tapioca starch before stuffed with fish paste

• Drag the access flour
• Stuffed the filling with a teaspoon, don’t overfilling

Stuffed bitter gourd with fish paste

• Put all stuffed veggies in oil coated  pirex bowl

Yong tau foo before steamed

• Steam over high heat for about 10 minutes
• Let it get to room temperature
• Pan fried with a little of oil to browned it just before serving

Fried Yong Tau Foo

 Fish Ball and Broth Recipe:

• Bring 4 L water to boil
• Add the fish head, fish bone and chicken bone and season with salt and pepper
• Add 1 bulb garlic and 1 cut onion, bring to boil
• Simmer for about 30 minutes
• Strain the liquid with fine sieve cheese choth and discard the solid ingredients
• Keep the broth warm and not get boiled
• Make a fish ball with 2 tablespoons and put it into the broth
• Your fishball is ready when it floated.
• Served it with fish paste stuffed veggies and #SAMBAL TAUCO

Sambal Tauco

Resep Sambal Tauco or Fermented Bean Sauce Recipe :

• 2 tbsp taucho or fermented bean paste
• 3 cloves garlic, roughly chopped
• 1 tbsp fried peanut (i use instant gado-gado or peanut sauce)
• 3 shallot, roughly chopped
• 30 bird eye chillies
• 1 tsp oyster sauce
• 1 tsp sugar
• 1 tbsp oil
• 1/2 cup stock

How to Make Spicy Tauco Sambal:

• Heat up the oil in a saucepan and browned the garlic, shallot and bird eye chillies, let it slighly cool
• Process all ingredient except the stock in a blender untol smooth
• Saute the mixture until fragrant
• Add the stock, bring to boil
• Simmer to reduce the fermented bean sauce until thicken

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Resep Tofu Omelette (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Recipe Tofu Omelette (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Omelette or omelet is a made of beaten eggs that cooked in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapor trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette.

Tofu Omelette Recipe (Tahu Telur) with Peanut Sauce, Meat Floss and Garlic Chieves

Tofu omelette or Tahu Telur in Bahasa Indonesia ia common street food originally from East Java. Authentic version of tahu telur is made of tofu omelette that served with blanched bean sprout, chopped garlic chives, sweet soy sauce and ground toasted peanut. Since i couldn’t found any bean sprout in supermarket the the before, i improvised with my new kitchen ingredient: Sichimi Togarashi (Nanami Togarashi). Shichimi tōgarashi (Japanese: 七味唐辛子, “seven flavor chili pepper”), also known as nana-iro tōgarashi (七色唐辛子^?), and simply shichimi, is a common Japanese spice mixture containing seven ingredients. A typical blend may contain coarsely ground red chili pepper (the main ingredient), ground sansho (Sichuan pepper), roasted orange peel, black sesame seed, white sesame seed, hemp seed^, ground ginger,nori or aonori.

S&B Shichimi Nanami Togarashi

Ingredients:

Resep Tahu Telur (Omelet Tahu)

Tofu omelette recipe :

• 1 silken tofu, chopped
• 2 medium size egg, beaten
• 1/2 spanish/ red onion, finely chopped
• 6 bird  eyes chilies, finely chopped
• 2 medium size dried shrimp, soaked, finely chopped
• salt and pepper to taste
• 1 tbsp butter
• 1 tbsp olive oil

Tofu Omelet Topping :

• peanut sauce, recipe here
• chopped garlic chives
• peanut sauce
• chicken floss
• sweet soy sauce
• Shichimi Togarashi

How to make tofu omelette :

• Mix all the tofu omelette ingredient except the butter and olive oil
• Heat up the butter and olive oil in non stick pan, pour the omelette mixture

• Once the bottom side is golden brown, carefully flip the tofu omelette, wait another minutes until nice brown color

• Drained and serve with the topping ingredient

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1. Japanese Spring Onion/Scallion/Leek Pancake ala Dentist Chef
2. Homemade Ravioli Pasta with Chicken Parmigiano Stuffing ala Dentist Chef
3. My Breakfast Supper: Oven Toasted Bread with Bacon, Sunny Side Up Egg and Parmigiano Reggiano Cheese
4. Pasta Recipe: Black Fettuccine with Spicy Tomato Sauce & Black Olives ala Dentist Chef
5. Dimsum Recipe: Steamed Glutinous/ Sticky Rice with Chicken & Mushroom Filling ala Dentist Chef
6. Resep Spaghetti with Spicy Tuna Sauce, Runny Egg Yolk & Parmaggiano-Reggianno Cheese
7. Crispy Enoki Mushrooms Tempura with Teriyaki Sauce: Meatless Monday Recipes
8. Pan Seared Marlin Fillet with Black Garlic,Chilli & Lemongrass Sauce, Balsamic Vinegar Reduction and Aglio Olio Pasta : Fine Dining Features Recipe
9. Homemade Ravioli Recipe with Roasted Pumpkin Filling(Step by Step) ala Dentist Chef

Steamed Tiger Garoupa/Grouper with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi)

Recipe Steamed Grouper Fish with Chinese Black Bean Sauce

Steamed tiger grouper or garoupa is one of most popular menu on chinese  seafood restaurant. Tiger grouper/ garoupa, Kerapu Macan, Lapu-lapu or 棕点石斑鱼  (Mycteroperca tigris) is a species of fish in the Serranidae family. This grouper has a tapered body, often reddish, with vertical stripes on its sides. It also may have, darker, dusky lines on the sides of its body. Young individuals have a yellow colour. Live tiger grouper fish is commonly displayed swimming freely in a  glass aquarium in front of the restaurant, then the customers can easily pick one to cooked it right away.

Steamed Tiger Grouper with Fermented Black Bean Sauce (Ikan Kerapu Malas Tim Tahu Tausi)

Steamed Tiger Grouper with Chinese Black Bean Sauce and Egg Tofu called Ikan Malas Tim Tahu Tausi in Bahasa. It’s a popular dish in chinese descent community. The fermented black bean sauce basic recipe is similiar with my Steamed Sea Scallop with Black Bean Sauce and Steamed Crab in Lotus Leaf with Chinese Black Bean Sauce. The ingredients of black bean sauce for steaming this crab is fermented black bean paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce. All the spice paste ingredients processed into a fine paste then chopped chili added to give a nice hot kicking flavour. Besides, you can enrich the flavour the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients. Watch over the saltiness level of the black bean paste since it could be very salty and it’s not necessary to add any salt anymore. This black bean recipe is suits as a dressing  for rice porridge, steamed eeg, tofu, or even aubergines. Black bean sauce is actually made of salted and fermented black bean called douci, tausi or tauco hitam in Bahasa. Black bean paste is ready to use, it’s available in a glass jar on most asian groceries in your town, my recommended  favourite  fermented black bean paste is Lee Kum Kee Brand.

Tiger Grouper (Ikan Kerapu Macan, Ikan Malas)

Steaming  live grouper fish is one of the best way to cook it since steaming can preserved the natural sweetness and the texture of the succulent meat of it.  I need some healty dietary option either since i got some cholesterol issues. Slightly brave seasoning would enhance the natural smooth and succulent meat, Today i cook the fish with chinese black bean and add some deep fried egg tofu as a side. Becareful not to overcooked or overseasone the fish, it would destroy the whole dish.

Steamed Live Grouper Fish with Black Bean Sauce Chinese Recipe

Steamed Tiger Grouper Fish Chinese Black Bean Sauce Recipe :

Ingredient:

• 1 tiger grouper/garoupa, kerapu macan, about 700 gr, cleaned, buterflied from the bottom
• Marinade : 1 tbsp lemon juice + 1 tbsp chopped ginger+ 1 tbsp chopped garlic
• 6 cherry tomatoes, halved
• 6 eye bird chili, halved
• 1 pack egg tofu, sliced, deep fried until golden brown, set aside
• 1 tbs of fermented black bean sauce
• 1 lemongrass, use onlt the soft white part, thinly slice
• 1 tbs of rock sugar
  
• 2 tbs of premium light soy sauce
• 1/2 tsp of sesame oil
• 2 tbsp  of  angciu /Chinese cooking wine
• 1 tbsp oyster sauce
• 3 garlic cloves, finely chopped
• 3 cm knob of ginger, finely chopped
• Garnish: spring onion, Julienned, soaked in ice water until it become to curl.

Instruction :

1.  Rub the fish lighly with marinade, set aside
2. Saute ginger, garlic, chilies and the rest ingredient until fragrant, set aside
3. Put the fish in steaming pyrex bowl, steam the fish about 2 minutes until half done, discard the liquid
4. Add the tofu and the sauteed mixture.
5. Steam the bowl in your highest fire for about 5 minutes
6. Put the fish in a serving plate, garnish with spring onion

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