Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Pan Seared Grouper Fish Fillet with Oven Roasted Tomato Sauce Recipe. Giant grouper or localy known as ikan kerapu kertang (Epinephelus lanceolatus) is on the season now in Indonesia.  I’m totally didn’t want to missed a chance to digging into it’s succulent, white and firm flesh and taste it’s  very sweet and savoury flavour. I spot the giant grouper fish fillet in the Diamond Supermarket Palembang while the fish monger try to split down the head into two equally portion. Each half of the giant grouper fish head weighed about 3 kg, can you imagine the weight of the goliath size grouper fish???

Once i had skinless grouper fillet, i love to seasoned my fish fillet before pan searing it in a sizzling hot skillet. I’m using my Homemade Garam Masala powder, turmeric powder, freshly ground black peppercorn and coarsed sea salt as a marinade, beside i drizzle some lemon juice into it. Actually, i atempt to make blackened grouper fish fIllet recipe by adding some paprika and chilli pepper powder into the marinade, just like a seasoning for my cajun style Blackened Salmon Fish Fillet, but eversince i was running out of paprika powder, i just skipped out that ingredients.

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Making a cripy pan fried fish fillet is a little bit tricky, perfect searing in the skillet made the grouper fillet got crispy layerin the outside, while the flesh is still moist in the inside. Before making the pan seared grouper fillet, you should bring the fish fillet into chiller temperatur first if you handle frozen fish fillet. Pat dry any moisture from the thawing process and then marinade it with your preference seasoning  for about 10-20 minutes in the refrigerator. Some liquid will be dripping off  from the fillet once you finish marinating it, you should tap it with kitchen towel until all moisture  are gone. Remaining dripping liquid and then fully loaded skillet made the grouper fish fillet steamed rather than seared into crisp, that’s why i  patted it dry carefully and then seared the grouper fillet one by one.

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Crispy pan seared grouper fish fillet recipe is easy. Stainless steel skillet is the best option for searing a fish fillet, never use  teflon  or any non-sticky pan or for searing fish fillet or you’ll get a pale and soggy pan fried fish fillet. Pour high smoke point oil like rice brand or grapeseed oil into the center of the hot pan, swirl it to coat the pan and let it geting smoking hot. Put the grouper fish fillets with the skin side or used to be skin side down. Turn the heat into medium low and dislodge the fish fillet a little bit by sliding or jiggling it once the fillet touch the sizzling smoking hot skillet. This step prevent the seared fillet stick with the pan. I’m using almost 3 inches grouper fillet, it’s need almost 5 minutes to reach half done. Your searing time depend on the thickness of your fish fillet, either you needed more or less than 5 minutes.  The doneness of the fish fillet could be observed just by looking at the gradation beetween translucent and the opaque white zone in the fillet. Carefully flip the fish fillet with metal spatula and let it seared for another 2-3 minutes until the fish fillet is throughly cooked or until a fork is easily inserted into it. Now you can served the crispy pan seared fish fillet with your preference sauce laying in the bottom of it. I serving my pan seared grouper fish fillet with oven roasted tomato sauce.

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Roasted tomato sauce for the pan seared grouper fillet made some kicking to the dish. Caramelized and charred roasted tomato bring a sweet and tangy flavour with a touch of smokey hint into the sauce. I also saved some of the roasted tomato as a side and garnish for plating the pan fried grouper fish fillet. I love the charred and caramelized vegetables all the way, beside tomato, i like to roast bell pepper and using it for my Roasted Red Pepper Sauce Recipe and sometimes i add some nuts, garlic and Homemade Sun Dried Tomato Recipe  with it and making Roasted Red Pepper Pesto Sauce Recipe.

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

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

Pan Seared Grouper Fish Fillet Recipe:

Ingredients:

• 2 @ 300 gr grouper fillet (you can use any white flesh fish for this recipe)
• 2 tbsp grapeseed oil
• 2 tbsp butter
• salt and pepper to taste
• 1/4 tsp turmeric powder
• 1/4 tsp Homemade Garam Masala
• 1 tbsp lemon juice

How To Make Crispy Pan Fried Grouper Fillet Recipe:

• I you using a frozen grouper fillet, thaw it t in the fridge overnight, discard the dripping liquid
• Pat dry the grouper fillet, set aside
• In a glass bowl, mix it with all the ingredients
• Let in marinated in a refrigerator for about 20-30 minutes
• Discard the dripping liquid and pat dry the fish fillet again
• Heat up 1 tbsp oil in a skillet, add 1 tbsp butter and swirl it to coat the entire skillet surface
• Wait until the oil start to smoking, put the fish fillet (skin on side down)
• Turn the heat into medium low and slide the fish fillet to dislodge it
• Wait until it the opaque  area (cooked) reach into half thickness of your fish fillet for about 4-5 minutes
• Carefully flip the fish fillet with metal spatula, let the fish fillet seared for another 2-3 minutes
• Check the doneness of the fish fillet, it’s done once fork can easily inserted into the thickest part of the grouper fillet.
• Served it with roastd tomato sauce.

Oven Roasted Tomato Sauce Recipe:

• 500 grams cherry tomato (you can use any kind of tomato)
• 3 cloves garlic
• 1 shallot
• 3 tbsp olive oil, or more for drizzling the tomato
• salt and pepper to taste
• 1 tbsp mix Italian herbs (rosemarry, oregano, thyme, sage and marojam)
• 1/2 cup water

How to Make Oven Roasted Tomato Sauce:

• Preheat oven to 482ºF (250ºC)
• Coat the baking tray wih 1 tbsp olive oi, put the tomato with cut side down
• Put the garlic and shallots in the baking tray
• Season it with salt and pepper, drizzle more olive oil over it
• Roast for about 45 minutes until the tomatoes are completely softened and wilted, and start to wrinkle and some of  the cut side tomato charred
• Transfer the roasted tomato, garlic and shallots into a food processor, process it unti smooth
• Scrap out the baking tray with water, set aside
• Heat up 2 tbsp olive oil in heavy bottom sauce pan, saute the roasted tomato mixture until it’s changing into more intens color and fragrance
• Pour the baking tray scrapping water season it with more salt, pepper and mix Italian herbs
• Let it boil and simmer it until thicken.
• Served the oven  roasted tomato sauce with pan seared grouper fish fillet.

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

Buddha Jump Over The Wall Soup Recipe

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

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

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

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

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

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

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

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

Homemade Buddha Jump Over The Wall Soup recipe

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

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

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

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

Gong Xi Fa Cai, Wan Shi Ru Yi…

Dried Processed Shark Fin (Sirip Hiu/Hisit)

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

Dried Scallops (Conpoy)

Ready to Use Sea Cucumber (Teripang/Haisom)

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

Dried Oyster with Smokey Flavour

Fat Coi, Fat Chay Black Moss or Hair Vegetables

Pig or Pork Tail

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

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

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

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

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

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

How to make Homemade Roasted Bone Broth Recipe:

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

Roasted Bone for Making the Buddha Jump Over The Wall Soup

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

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Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

Sumac, sumak or sumach  is  flowering plants in the genus Rhus  from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for  hummus and added to rice or kebab.

Sumac: Prescius Spice !

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend  did’t known about it, even few of  arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam  had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy  sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing  after i did the photo session, but i still drizzled  it with black truffle oil.

Sumac Salad with Spinach, Pasta and Duck Prosciutto: Ready to Ea t!

Ingredients:

Pasta, Spinach and Duck Prosciutto Recipe:

• 1 cup cooked pasta(fusili)
• 1 cup red spinach/amaranth leaves
• homemade duck prosciutto
• tomato, thinly sliced
• bell pepper, thinly sliced
• crispy enoki mushrooms tempura
• carrot
• raw peruvian sweet potato
• black olives (kalamata)
• garlic peanut
• shaved cheese
• lotus root, peeled and thinly sliced

Sumac Salad Dressing Recipe:

• 1/2 tsp sumac
• black truffle olive oli
• 1/2 tsp lemon juice
• a pinch od salt and pepper to taste

Instruction:

How to Make Spinach and Pasta Salad with Sumac Dressing:

• Mix all sumac salad dressing ingredient, set aside
• Toss all ingregient and adjust the taste

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Steamed Glutinous/Sticky Rice Dimsum with Chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(Lo Mai Gai/nuòmǐ jī)

Lo Mai Gai Steamed Glutinous Rice in Lotus Leaf Recipe

Lo mai gai (Cantonese), nuòmǐ jī in (Mandarin) is a one of the chinese dim sum fest. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, abalone, dried scallop or conpoy, mushrooms, and finely chopped dried shrimp. The dried lotus leaf is sumberged in hot water first to get soften,  patted dry and then applied some oil on the surface to prevent the glutinous rice is sticking.

Lotus Leaf Wrapped Sticky Glutinous Rice Recipe (Lo Mai Gai)

In Indonesia, we used to called lo mak gai as lomak kai. Typical stuffing for lo mai gai in Indonesia is actually the same with the general type, but we used to add roasted pork chunk and salted egg yolk. Fot a speciall occasion, some restaurant added some rehydrated dried abalone and sea cucumber too. The stuffing is generally sauteed first, but because my grandmother ask me to not sauteed it first then i did’t. She insist that the juice of the chicken that driven off while steaming is watering the glutinous rice and given the nice flavour too. For a pregnant or newly giving birth mother, local chinese descent pour the Brand’s Essence of Chicken before steaming to give a nutrition and gaining their appetite.

Recipe Chinese Lo Mai Gai Sticky Glutinous Rice in Lotys Leaves Wrap Racipe

My own plates of lo mai gai dimsum fest !

Lo mai gai is not as popular as Kuo Tie/Jiaozi/Gyoza or siu may in Indonesia since lotus leaf is not common ingredient in Indonesian kitchen. We used to use banana leaf insead lotus leaf. You can got this totus leaf in chinese grocelries nearby for about 1- 1,5 $ each. Lotus leaf give a nice aromas to any rice and savory dishes that;s why this is suits for wrapping steamed chicken and sticky rice. In the other hand, banana leaves give a sweet hint aromas and i think this is suits for wrapping any seafood and sweet bites. But actually you can used the banana leaf or even taro leaf to substitude the lotus leaf.

lo mai gai (steamed sticky rice) dim sum stuffing: chicken, abalone, mushrooms, sausage, lotus seed, salted egg yolk and dried shrimp

Ingredients:

• 1 lotus leaf, cut in half (mine is too small to wrap in half), soaked in
• 1  cup glutinous rice or sticky rice
• 1 boneless kampong/malay chicken breast
• 1 tbsp dried shrimp, soaked, finely chopped
• 2 dried hioko/chinese mushrooms, soaked, chopped
• 1 dried woodear mushroom, soaked, chopped
• 1 salted duck egg yolk
• 3 salted quail egg yolk
• 30 gr dried lotus seed, soaked
• 1 chinese sausage/ lap cheung( i use 3 tiny Meica turkey sausage)
• 2 small processed / rehydrated dried abalone, cut in half
• 1 tbsp angciu/ chinese rice wine
• 6 cloves garlic, peeled and finely chopped ( half for marinade and the rest for the stuffing)
• 1/2 tsp szechuan peppercorn, toasted, finely chopped
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp oil
• 1 tsp sesame oil
• salt to taste
• freshly grounded black pepper, to taste
• 1 1/2 cup water for boiling the sticky rice
• 1/4 cup coconut milk for boiling the sticky rice (my personal touch)
• 1/4 cup water/chicken stock/ Brand’s essence of chicken for pouring the sticky rice

Preparation:

• Mix the chicken with oyter sauce, szechuan peppercorn, soy sauce, salt, pepper and rice wine, salt, pepper and sesame oil, let it marinade overnight.
• Firstly in the next morning, toasted the sticky rice until pale brown, washed in running tab water and soaked about 30 minutes, drain
• In heavy bottom sauce pan, boil the water and coconut milk, season with salt and peppe and put the rice into the pan
• Stir occationally, let it boil again and simmer until the liquid evaporated with medium flame and DO NOT STIR the mixture
• Turn off the heat and set aside
• Sauteed 1 tbsp chopped garlic and dried shrip until browned, set aside
• Mix the marinated chicken breast with sauteed garlic, mushrooms and lotus seed
• Meanwhile, pat dry the lotus leaf and apply some oil to the surface
• Put half amount of the sticky rice, make a circle hole in the middle
• Put the salted duck yolk in the middle hole and arrange the sausage and the abalone surrond it
• Put the marinated chicken mixture in the middle until covering the salted egg yolk

• Add the remining glutinous or sticky rice to cover the stuffing

• Pour the chicken stock/Brand’s essence of chicken over the sticky rice
• Wrap the lotus leaves just like you make an envelope

• Tide up the lotus parcell with butcher twines

• Steam over heat heat for about 40 minutes, adjust the water for boiling the lo mk gai

• Open the lotus wrapper and add chopped chilli, scallion and garlic chives

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Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

RESEP AYAM PENGEMIS

Recipe Beggar Chicken (Resep Ayam Pengemis)

Beggar’s Chicken is a dish from Changshu, a city in China’s Jiangsu province that is famous for its delicious taste. Beggar’s Chicken is called “jiaohuaji” in the Changshu dialet. The chicken is stuffed, wrapped, and roasted following a traditional Eastern Chinese recipe.

Chinese Beggar Chicken Recipe

 

Toward the end of the Ming Dynasty and the early days of the Qing Dynasty (in the 17th century) there lived a beggar in Changshu, Jiangsu. One day, he stole a chicken. Without any seasoning with which to cook it, he wrapped the whole chicken with mud and began roasting it over a fire. When the mud dried, be cracked it open and the feathers came off of the chicken with the mud, revealing a strong aroma. Beside himself with happiness, the beggar gulped down the chicken. A scholar named Qian Qianyi, who wastaking a stroll, happened to pass by and was attracted by the aroma from the chicken. He sent his servant to ask for a piece of the meat. The scholar tried it and found the taste unusually good. He then went home and asked his cook to prepare a dish according to the same recipe.Authentic beggar chicken wrapped in lotus leaf and mud paste. Roasted on direct fire until the meat is fall off the bone and even easily sucked instead of chewed.

Ayam pengemis atau Beggar’s Chicken sudah lama menjadi primadona menu restoran Cina. Yang unik, racikan ayam ini dimasak dalam balutan tanah liat. Selain rasanya istimewa, cerita unik di baliknya juga membuat banyak yang penasaran.

Ada beberapa versi agak berbeda mengenai latar belakang dibuatnya ayam pengemis ini. Konon ada seorang pengemis di gunung Yu di provinsi Jiangsu mencuri seekor ayam pada masa dinasti Qing. Karena terdesak, ia melempar ayam tersebut ke dalam lumpur dan meninggalkannya.Saat keadaan dirasa aman, iapun kembali ke tempat tersebut. Seluruh permukaan ayam sudah dilapisi oleh tanah liat yang mengeras. Karena tak punya peralatan memasak, sang pengemis memasukkan ayam bertanah itu ke dalam api. Saat ayam tersebut dibuka, tak disangka ayam tersebut mengeluarkan aroma yang luar biasa harum. Kebetulan, seorang pejabat istana sedang lewat dan mencium aroma ayam tersebut. Iapun meminta juru masaknya untuk memasak ayam yang sama di istana.

Ayam pengemis dibuat dari bahan satu ekor ayam tanpa tulang yang direndam selama minimal 5 jam dalam bumbu kecap, arak masak, bunga lawang dan cengkeh. Kemudian diisi dengan tumisan jamur, udang, rebung, dan jahe, yang semuanya dimasukkan ke dalam perut ayam yang sudah direndam bumbu.

Setelah siap, ayam tersebut dibungkus dengan daun teratai, kertas roti dan tanah liat. Seluruhnya dipanggang dalam oven selama minimal 4 jam. Saat disajikan, ayam pengemis harus dibuka dengan menggunakan palu karena lapisan tanah liat yang keras.

Recipe Beggar Chicken (Ayam Pengemis)

Ayam pengemis atau Beggar’s Chicken sudah lama menjadi primadona menu restoran Cina. Yang unik, racikan ayam ini dimasak dalam balutan tanah liat. Selain rasanya istimewa, cerita unik di baliknya juga membuat banyak yang penasaran. Ada beberapa versi agak berbeda mengenai latar belakang dibuatnya ayam pengemis ini. Konon ada seorang pengemis di gunung Yu di provinsi Jiangsu mencuri seekor ayam pada masa dinasti Qing. Karena terdesak, ia melempar ayam tersebut ke dalam lumpur dan meninggalkannya. Saat keadaan dirasa aman, iapun kembali ke tempat tersebut. Seluruh permukaan ayam sudah dilapisi oleh tanah liat yang mengeras. Karena tak punya peralatan memasak, sang pengemis memasukkan ayam bertanah itu ke dalam api. Saat ayam tersebut dibuka, tak disangka ayam tersebut mengeluarkan aroma yang luar biasa harum. Kebetulan, seorang pejabat istana sedang lewat dan mencium aroma ayam tersebut. Iapun meminta juru masaknya untuk memasak ayam yang sama di istana.

Ayam pengemis dibuat dari bahan satu ekor ayam tanpa tulang yang direndam selama minimal 5 jam dalam bumbu kecap, arak masak, bunga lawang dan cengkeh. Kemudian diisi dengan tumisan jamur, udang, rebung, dan jahe, yang semuanya dimasukkan ke dalam perut ayam yang sudah direndam bumbu. Setelah siap, ayam tersebut dibungkus dengan daun teratai, kertas roti dan tanah liat. Seluruhnya dipanggang dalam oven selama minimal 4 jam. Saat disajikan, ayam pengemis harus dibuka dengan menggunakan palu karena lapisan tanah liat yang keras.

Ingredients:

• 1 medium size kampong/malay chicken
• 1 big heavy duty alumunium foil
• 1 dried lotus leaf/ taro leaf, soaked with boiling water to soften
• 1 kg clay / fluor dough

Beggar chicken marinade :

• 3 red chillies
• 6 cloves garlic
• 2 cloves shallot
• 3 cm ginger
• 2 cm turmeric
• 1 tbsp oyster sauce
• 1 tbsp angciu/ rice wine
• salt and pepper
• blend all ingredient to a fine paste

Beggar Chicken Stuffing :

• 2 tablespoons oil
• 1 scallion (green onion, spring onion), finely chopped
• 3 colves garlic, finely chopped
• 200 gr grounded chicken
• 50 gr scalllop, soaked, finely chopped
• 50 gr dried shrimp, soaked , finely chopped
• 50 gr chinese mushroom, , soaked , finely chopped
• 1 tablespoon angciu/ chinese rice wine
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 100 g napa cabbage (stalk part only), julienne
• 50 gr sweet corn
• 1 large piece of aluminum foil

Preparation:

• Rub cleaned chicken with marinade, make sure all surface and cavity covered,  Set aside.

• Heat 2 tablespoons oil in wok. Stir-fry ginger, scallion, scallop and dried shrimp until fragrant. Add mushroom and napa cabbage. Set aside
• Combine all stuffing ingredient with sauteed mixture in a bowl.
• Stuff meat mixture into chicken.

• Wrap beggar chicken into lotus/taro leaf.

• Wrap beggar chicken into heavy duty alumunium foil

• Wrap beggar chicken into fluor dough

• Preheat oven to 200 degrees Celcius. Bake chicken 1,5-2 hour.

How to open beggar chicken and eat your beggar chicken, Just pretend that you’re chinese emperor……

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