Recipe Savoury Zucchini Pancake (Gluten Free Courgette Fritter) with Cheese, Dill Weed, Bacon & Anchovies

Savoury zucchini pancake recipe. Zucchini or courgette squash is one of my favourite vegetable because it’s tasty and also extremely low calories. One cup (125 gr) of chopped raw unpeeled zucchini contain only 20 calories. Zucchini also a good source of protein and dietary fibers. Dietary fibers helps to bond vitamins and minerals for the best nutritional delivery, and protein replaced the broken cells in your body A medium size zucchini supplies 35 milligrams of vitamin C, or between 39 and 46 percent of the recommended daily allowance for adults. Zucchini is also rich in vitamin A, providing between 13 and 17 percent of the recommended daily intake for adults.

The term of zucchini pancake and zucchini fritter sometimes a little bit confusing, but i guess the major different of pancake and fritter is the method of frying it. Even basically the zuchinni batter is the same, the end result is different in taste and also texture. Zucchini pancake made of thick batter that pan fried with a little ammount of cooking oil that made the inner side of the pancake is moist and pluffy, while the outside is slighly charred. Zucchini fritter made of thinner batter that deep fried with cooking oil that made the inner side of the pancake is still moist and firmer than zucchini pancake while the outside very crispy and crunchy. Honestly, i love the crispy and crunchy deep fried zucchini fritter more than the zucchini pancake, but  i guess i won’t add any unnecesssary ammount of calories for my snack.

This savoury zucchini pancake or courgette fritter in this recipe is not only less calories that i’ve already mention before, but also gluten free. One of my older causin along with my lovely niece who came to my house several days ago got some health issues with gluten.This savoury gluten free zucchini pancake recipe is gonna be my first project with my Rob’s Red Mill Gluten Free All Purpose Baking Flour that made of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour medley. Instead, you can use rice flour or even red rice flour as a substitution for the gluten free baking flour. Making the zucchini pancake batter is so easy, simply mix all the ingredients in a big glass bowl. The batter  gonna be looks dry in the beginning of mixing but when you let it sit for five to ten minutes, the batter consistency got thinner due the osmosis dripping liquid from the grated zucchini. Once you sit the batter too long, it’s gonna be too liquid and not easy to handle, you need to adjust the consistency by adding more flour into it.

Homemade savoury and gluten free zucchini pancake sometimes got a bitter aftertaste, but for my asian licking i considered it’s pleasantly bitter. Zucchini, along with many of its closely related relatives including cucumber, produces an intensely bitter group of compounds known as cucurbitacins. If you didn’t like the bitter aftertaste, you can peel off the zucchini before grated it to reduce the bitterness. Choose the medium size zuchinni with light green color because it’s less bitter than the  small and darker color zucchini. This savoury zucchini pancake got some kicking cheesy flavour from grated Parmaggiano-Reggiano parmesan cheese and soft and creamy mascarpone cheese. I also add finely chopped bacon and mashed anchovies to the zucchini pancake batter to  give kicking savoury flavour. The saltiness of the anchovies take over the zucchini bitterness.

 

Resep bakwan sayuran zukini or bakwan terung sukini was the Indonesian names for zucchini pancake. Even traditionally savoury bakwan sayuran or vegetables pancake contain no cheese but dried and salted anchovies that called ikan teri in Bahasa. Basic seasoning and spice that usually added is shallots, garlic, sand ginger and turmeric paste.  Candle nuts and coconut cream usually added to give a creamy and also crunchy outside layer of the vegetables pancake once it deep fried. This bakwan sayuran sukini usually served with sambal or traditional Indonesian chilli relish.

I choose to serve my homemade savoury zucchini pancake or courgette fritter with homemade sriracha sauce, a fermented chilli relish or sambal sauce with sweet, tangy and garlicky taste. You can get the Homemade Sriracha Recipe from my fellow foodie  blogger Mummy, I Can Cook. I also add pickled green bird eye chilies and pickled garlic, alongside, i add mascarpone cheese and chopped dill weed, somekind of eastern and western fusion.

 

Recipe Cheesy Savoury Zucchini Pancake (Gluten Free) with Dill Weed, Bacon, Anchovies, Parmesan & Mascarpone Cheese :

Ingredients:

• 1 pound zucchini, grated
• 1/4 cup grated Parmigianno Regianno Parmesan Cheese
• 1/2 cup Mascarpone Cheese
• 1 tsp Homemade garam Masala Spice Powder
• 2 tbsp chopped fresh dill weed
• 1/4 tsp lemon zest
• 1/2 teaspoon chopped garlic
• 2 slices of bacon, finely chopped
• 1 oz (28 gr) tinned anchovies in olive oil, mashed
• salt and pepper to taste
• 1/2 cup Bob’s  Red Mill Baking All Purpose Flour
• 1 large  organic brown eggs, beaten
• 1/2 cup olive oil fon pan frying the savoury zucchini pancake
• 1/2 cup mascarpone cheese for serving

How to Make Savoury Zucchini Pancake:

• Combine all ingredients (except the dill weed) in a large glass bowl

• Crack open the egg and mix it with all the ingredients until the batter smooth and got no lumpy flour, let it sit for about five to ten minutes
• Add the dill weed just right about you want to cook the zavoury zucchini pancake

• Heat up the olive oil in the pan in medium low heat
• Put the pancake ring, pour the batter and let the bottom got nice golden brown and the batter losen up from the pancake ring

• Flip the savoury zucchini pancake to cook another side for another 1 minutes
• Repeat until all the savoury zucchini pancake finished.

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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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Braised Mushrooms, Eggplan and Fish Maw in Oriental Style ala Dentist Chef

Resep Sapo Jamur, Terung dan Hipio

Fish maw, swim bladder, gas bladder or air bladder is an internal gas-filled organ that contributes to the ability of a fish to control its buoyancy, and thus to stay at the current water depth without having to waste energy in swimming. The swim bladder is also of use as a stabilizing agent because in the upright position the center of mass is below the center of volume due to the dorsal position of the swim bladder. Another function of the swim bladder is the use as a resonating chamber to produce or receive sound.

In some Asian cultures, the swim bladder of certain large fishes are considered a food delicacy. In China they are known as fish maw, 花膠/鱼鳔,and are served in soups or stews. Swim bladders are also used in the food industry as a source of collagen. They can be made into a strong, water-resistant glue, or used to make isinglass for the clarification of beer.

Indonesia chinese descent called fish maw  hipio. The fish maw is dried and then deep fried until crincled cracker. Before readily to cooked, the f ish maw is soaked in water to soften  it or even boiled with a little of lime juice to remove any fissyness smell from the fish maw.  Prefried or readily fried fish maw is common in asian groceries,

Ingredient:

1  precooked fish maw/ hipio, yg telah digoreng, soaked/rendam, cut into bite size

1 medium size  eggplan/terung, cut into bite size, deep fried, drained

1/2 cup straw mushroom, cut into half

4 dried shiitake mushroom, soaked, drined, sliced

5 dried chillies, cut into 3 cm long

1/2 onion, cut into square

6 cloves garlic, finely chopped

2 tbsp oyster sauce

1 tbsp worchestershire sauce

1tbsp mushroom sauce

1 tsp sesame oil

2 cups water

Instruction:

1. Heat up 1 tbsp vegetable oil in a wok pan, saute garli until slightly browned.
2. Add Onion and keep stirring until fragrance
3. Add all mushrooms, fishmau and continue stir obout 5 minutes
4. Add dried chillies, mushroom sauce, oyster sauce, worchestershire sauce and water, bring to boil
5. Add eggplant and simmer until the sauce is thicken.
6. Add sesame oil just before you served it.
7. Served with steaming hot rice.

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Middle East Recipe : Baba Ganoush (Grilled Egplan Dip) & Crispy Spiced Tortilla Bread ala Dentist Chef

Resep Roti Tortilla dan Baba Ganoush (Terung Bakar)

Baba Ganoush and Crispy Spiced Tortilla, Heavenly pairs !!!

Baba ghanoush (Arabic بابا غنوج bābā ghanūj, bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug) is a Levantine dish of eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings. The Arabic term means “father of coquetry”, which has been interpreted to suggest that it was invented by a member of a harem, although “ghanoush” may be a personal name.

Baba Ganoush: It’s smokey, savory, nutty and delicacy!

A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Lebanon, Syria, the Palestinian Territories, Jordan, Kurdistan, Egypt, and Israel)

In Syria and Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. It is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes (depending on the size of the eggplant) until the skin appears almost burnt and the eggplant begins to collapse. The softened flesh is scooped out, squeezed or salted to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.

In Pakistani, Indian and Bangladeshi cuisines, Baingan ka Bhurta is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like paratha, roti, and naan.

I serve the baba Ganoush with tortilla bread.  Flour tortilla to differentiate it from other uses of the word “tortilla”) is a type of thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means “small torta“, or “small cake”), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.

Flatbread tortillas have been eaten for thousands of years in north, northwest and northeast Mexico, where they are a staple, as well as many southwestern US Native American tribes. More recently, other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia

Ingredient :

Baba Ganoush :

• 2 medium eggplant
• 1/4 cup tahini, i make my own, just blended 1/2 cup toasted sesame seed and 1/4 cup olive oil, strained with cheese cloth,
• 3 garlic cloves, minced, i use 3 tsp Mc Cormic garlic powder
• 1 tbsp fresh lemon juice, plus more as needed
• white pepper powder, to taste
• salt, to taste
• 1 tbsp extra virgin olive oil
• 1tbsp chopped fresh flat-leaf parsley
• 1/2 pomegrate

Spiced Crispy Tortillla Bread:

• 1 cups all-purpose flour
• 1/4  tsp salt
• 1 tbsp olive oil
• 1/4 cups water
• a pinch of baking powder
• a pinch of garam masala spice
• a pinch of dried herbs ( dill, oregano & parsley)

Instruction:

Baba Ganoush:

• Prepare a medium-hot fire in a stovel.
• Prick the eggplant with a fork or a metal chopstick in several places and place on the grill rack 4 to 5 inches from the fire.

• Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

• Let cool slightly, and peel off and discard the skin.

• Place the eggplant flesh in a bowl.
• Using a fork, mash the eggplant to a paste.
• Add the  tahini, the garlic, the lemon juice and mix well.

• Season with salt n pepper, then taste and add more tahini and/or lemon juice, if needed.
• Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle the olive oil over the top and sprinkle with the parsley and pomegrate
• Place the olives around the sides.
• Serve at room temperature.

Crispy Spiced Flour Tortilla:

• Whisk the flour, salt, and baking powder together in a mixing bowl.
• Mix in the olive oil with your fingers until the flour resembles cornmeal.
• Add the water and mix until the dough comes together.
• Place  the dough on a lightly floured surface and knead a few minutes until smooth and elastic.
• Divide the dough into a thumb sized and roll each piece into a ball.

• Preheat a large skillet over medium-high heat.
• Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.

• Place into the hot skillet, and cook until bubbly and golden.

• Flip and continue cooking until golden on the other side.

• Continue rolling and cooking the remaining dough.

Resep Gulai Ikan Salai Baung ala Dentist Chef

Anda tahu ikan salai ???

Ikan salai adalah salah satu olahan produk ikan berupa ikan asap yang diproses secara tradisional dengan waktu pengasapan yang cukup lama, konon dapat memakan waktu 24 jam bahkan lebih dengan api yang kecil. Ikan yang biasanya disalai adalah ikan baung, ikan lele, ikan gabus bahkan ikan patin, selain itu ikan laut seterti tongkol atau tuna  juga sering diasap.

Ikan Salai dapat dimasak dengan berbagai cara, ikan baru diasap dapat langsung dikonsumsi. Selain itu ikan salai sering dimasak gulai pedas, pindang ataupun sambal goreng tergantung selera. Kali ini kebetulan aku pu nya stok ikan b aung salai yang kubeli di pasar 16 dengan harga Rp.110 rb per kg, setalah perdebatan sengit dengan penjualnya, akhirnya 5 ekor ikan baung salai sebrat 700 gr dapau kubawa pulang.

Bahan :
2 ekor ikan baung salai ( lele/gabus salai juga enak)
3 lembar daun salam
1 batang sereh, geprek
1 Lt santan dari 1  butir kelapa
Terung medan dan buncis secukupnya *optional

Bumbu halus:
15 buah cabe rawit hijau
12 siung bawang merah
8 siung bawang putih
6 butir kemiri
6 cm kunyit
3 cm jahe
3 cm lengkuas
1 sdt lada
1/2 sdm ketumbar
1butir cengkeh
3 butir kapulaga

Cara Membuat Gulai Ikan Baung Salai:
# Panaskan 2 sdm minyak dalam wajan
# Tumis bumbu halus sampai matang dan harum
# Masukkan sereh, daun salam dan daun jeruk
# Masukkan ikan salai
# masukan 1 gelas air dan setengah bagian santan
# masak sampai ikan salai empuk
# masukkan setengah bagian santan, terung medan dan  buncis
# masak sampai kuah mengental
# sajikan segera dengan taburan bawang goreng dan daun kemangi

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Resep Curry Spaghetti with Smoked Salted Egg and Grilled Egg Plant

Resep Spaghetti Kari dengan telur asin asap dan terung panggang

Pasta Spaghetti dimasak dengan bumbu kari yang nendang dengan tambahan telur asin asap dan terung jepang yang diiris tipis dan di grill sampai terkaramelisasi kecoklatan. Selain itu ditambahkan kol merah jepang yang menambah tekstur renyah dan tomat ceri jepang yang rasanya manis sedikit asam. Sungguh sajian yang istimewa.

Bahan:

75 gr spaghetti/ angel hair pasta, rebus sesuai petunjuk kemasan
1 butir telur asin asap
1 buah terung jepang, iris tipis, grill dengan 1 sdt minyak biji anggur sampai kecoklatan, sisihkan
5 buah tomat cherry jepang, belah 4
kol merah jepang secukupnya, iris tipis
1 sdm red curry paste
1 sdt bubuk kari
3 sdm krim/santan kental
lada, garam dan gula secukupnya

Cara Membuat :
# panaskan 2 sdm minyak biji anggur
# masukkan curry paste, tomat ceri, dan bubuk kari, tumis sampai tomat agak layu
# masukkan krim, kol dan telur asap serta terung jepang, aduk sebentar
# masukkan spaghetti, aduk sampai bumbu terserap
# sajikan segera

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