Salmon Marinated in Saffron Curry (Sous Vide) Served with Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry)

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Green papaya, Pumpkin & Chayote Shoots)

Salmon with Spicy Saffron Curry over Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry). Filet of Norwegian salmon fish, marinated in coconut curry spice paste with saffron, slowly cooked in low temperature sous vide waterbath than served in a bed of vegetables curry.  This is a healthy, tasty and elegant salmon dish, packed with bursting flavour, contain high protein, fibers and nutritional values. If you want the salmon fish & vegetables curry contain less calories you can use skim milk or less fat yogurt instead of coconut milk or cream for it.

Salmon with Saffron Curry, Served in a Bed of Spicy Vegetables Curry

Saffron with Salmon Fillet, hmm Saffron made everything cooked with it more delish and fancy right ? so saffron and salmon isn’t it’s sounds tempting already ?  The saffron curry paste for marinating the salmon fish is similiar with my Indonesian Beef Rendang spice paste, but i replacing the turmeric with saffron thread. Using genuine Spanish saffron for my salmon fillet curry sous vide bring the simple dish to the next level of taste.

Genuine Saffron Saffron for Best Color & Fragrance

Salmon Sous Vide with Georgeous Spanish Saffron Curry Paste

I’m using beer cooler & ziplock bag for my sousvideurried salmon fillet, just like my previously Sous Vide Eel Fillet Recipe and Sous Vide Salmon Fillet Stuffed with Tofu Curd Recipe. Instead of beer cooler, any kind of heat insulating chamber is good to go for sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire salmon fish fillet and also mantaining the waterbath temperature for extended periods of time.

Sous Vide Salmon Fillet Saffron Curry

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 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables.

Curried Salmon Fillet Sous Vide with Saffron & Spicy Vegetables Curry

Sous vide salmon curry or other fish fillet with beer cooler is a very simple; 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 into the beer cooler waterbath, 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 20 minutes soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

Salmon Marinated in Saffron Curry & Vegetabled Curry

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

The best ingredients for low temperature sous vide salmon is sashimi grade salmon or vaccumed packed and flash frozen salmon fillet because the low temperature waterbath (40-50C) in sous vide method won’t killed all kind bacteria spores or parasit, especially this salmon fillet served in mi cuit or french style half cooked, so i suggest this low temparature salmon sous vide should never be served to immune compromised individuals like baby, elderly or pregnant woman. like i mention before, low temperature cooked salmon need prolonged period of cooking, so it won’t reach the savety zone without compromising the texture into mushy mess.

Barely Cooked Salmon Saffron Curry “mi cuit” or “half cooked” in French

The salmon fish fillet saffron curry cooked in 45°Celcius beer cooler waterbath for 45 to 60 minutes maximum until it mi cuit or French style “half cooked” salmon with succulent, tender and a little bit flaky. Loot at the color of the saffron curry marinated salmon fillet above, it’s moist, orange and barely cooked. The sous vide method retains the salmon fillet vibrant orange color, its briny juices, and produces a soft texture and nothing like tough, dry, greyish, and flaky fish in agressive high heat traditional cooking.

Georgeous Vibrant Yellowish Orange Color of Low Temperature Sous Vide Salmon in Saffron Curry Paste

Never cooked the salmon fillet in sous vide low temperature waterbath more than 60 minutes because it will compromised the salmon texture into mushy and losen it’s succulent texture. The maximum temperature for cooking salmon in sous vide is about 55°C because higher temperature will be contract and expelled the water content within the fish flesh and made the salmon become dry and too flaky.

Crispy & Crackling Pan Fried Salmon Skin

I fried the salmon skin until crispy and crackling. To make a stunning presentation of straight fried crispy salmon skin is easy, first you should have a scalled salmon skin and a non stick fry pan. Heat a little bit avocado oil on non sticky pan than seared the scale side down of the salmon skin, just before the salmon skin wringkled, i put some flat heavy goods (porcelain ramekin, small caseroll, etc) over the salmon skin to press the skin down and prevent it wringkled. Let the salmon skin pan fried slowly until crispy with a very gentle heat. Don’t forget to spray some oil too on the surface of the heavy thing you put over the salmon skin to prevent the skin sticking. Once the salmon skin scales side is crispy, you need to flip it out and finish to crisp up the other side.

Salmon Sous Vide with Sayur Lodeh Pedas

Sayur lodeh is an Indonesian vegetables in coconut milk curry, a herritage of Javanese cuisine. The coomon vegetables for sayur lodeh ingredients are young green jackfruit, eggplant, chayote, melinjo beans, pete or green stinky beans and leafs, long beans, green chili pepper, tofu and tempeh, which cooked in pale white coconut milk soups. This sous vide salmon curry served with sayur lodeh vegetables curry inspired by Chef Degan from  Letter D Cuisine & Bar Jakarta, he served the sous vide salmon mi cuit in a bed of white curried sayur lodeh and then served with some culinary foam made of the sayur lodeh broth.

SalmonSous Vide with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

My sayur lodeh pedas consist my absolute comfort vegetables with is chayote, chayote shoots and pumkin. I also add some diced young green papaya on it. The spice paste for sayur lodeh recipe contain shallot, garlic, candlenut, coriander, kencur or sand ginger powder, dried shrimp paste, salt and sugar. The redish-yellowish sayur lodeh is made with ground turmeric (or saffron) and chillies pepper , that’s why the additional name pedas or “hot” derived from.

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag), Served with Sayur Lodeh Pedas

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag) :

• 1 Pound (500 gr) skinless salmon fillet, cut into 2 portion
  
• 1 tbsp saffron curry spice paste (the spice paste recipe HERE)
  
• 1/4 gram genuine Spanish saffron, crushed with mortar & pestle a little bit
  
• 1/2 tbsp kaffir lime juice
• Salt and pepper to taste
• 30 ml extra virgin olive oil
  
• Ziplock plastic bag

Garnish : Poached chayote shoots, crispy salmon skin & confit cherry tomato

How to Make Sous Vide Salmon with Saffron Curry Paste:

• Season the salmon fillet  generously with kaffir lime juice, saffron curry paste, salt, and pepper, rubbed the seasoning and let it sit marinated in the fridge for at least 30 minutes.
• Springkle some more genuine Spanish saffron until it covering the salmon fillet generously
• Put the saffron curry marinated salmon fillet 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 45°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, keep it warm until served
  
• Served the the Saffron Curry Marinated Salmon Fillet Sous Vide with Sayur Lodeh.
  

Sayur Lodeh Pedas Recipe (Indonesian Spicy Curried Vegetables)

Ingredients:

• 1 tbsp vegetables oil
• 1 cup diced chayote
• 1 cup chayote shoots
• 1 cup diced tofu
• 1 cup diced tempeh (optional)
• 1 cup green bean (cut into 3 cm )
• 1 cup diced young green papaya
• 200 ml coconut milk
• 1 L chicken or vegetables stock
• 1 dried Indonesian bay leaves (daun salam)
• 400ml can coconut milk
• 1 lemongrass, bruised
• 1 tbsp palm sugar

Sayur Lodeh Spice Paste:

• 6 cloves red shallots
• 3 cloves ginger
• 1 tsp corriander
• 3 red chilies pepper
• 1/4 tbsp cumin
• 3 cm turmeric
• 3 cm galanggal

How to Make Sayur Lodeh Pedas (Indonesian Spicy Curried Vegetables)

• Heat up the vegetable oil in a wok pan, saute the spic paste until fragrance
• Put the lemongrass & bay leaves into the spice paste and continue to stir another 2 minutes
• Pour the vegetables broth, the coconut milk, tofu, tempeh and the rest of the vegetables (except the chayote shoots) into the pan
• Boil and simmper until the vegetables in throughly coked & tender
• Just before serving, add the chayote shoots and heat a little bit unil it cooked
• Served the Sayur Lodeh Pedas with Sous Vide Salmon Fillet Marinated in Saffron Curry Paste

You May Also Like (Click!)

Recipe 24 Hours Sousvide Beef Brisket Steak with Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts

Recipe Beef Brisket Sousvide 24 Hours with Romesco Sauce. This post is one of my project to search the cheapest and tastiest cut of beef steak possibly  from a cheap beef cut with a slow and low temperature cooking method using rice cooker waterbath or sort of French sousvide method. Most of my steaks recipes post on DENTIST CHEF using premium beef cut, sure it will be tasty, tender and delicious if it’s cooked right way, but what about  the tough cut of beef with lower grade cut like “select’ or “choice”, is it possible to turn it as tender and tasty as the “prime” beef, well let’s see about it. My previous Sousvide Beef Sirloin Steak with Bone Marrow Crusted Recipe using  black  angus beef  and it’s definitely turn out good, but  today i choose the inexpensive beef brisket from Australian cattle beef with “choice” grade label and we’ll see how it turn.

This is the beef brisket which i used for this rice cooker sousvide cooking method, it’s labelled as “choice” grade with a minimum marble fat. Beef brisket got a long muscles fibers with minimal, unevenly distributed ammount of fat and lots of connective tissues with  a thick fat cap. The Australian beef brisket in this recipe is weighed about 2 pounds with 2 inches thickness. Beef brisket is the cut from the lower part of the  caattle breast or chest, eversince this is Australian beef, so the whole brisket is including the plate or middle beef belly, unfortunately, i’m not sure which cattle part of this beef brisket comes from.

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).

Beef brisket is really tough cut, mostly used in slowcooking method to tenderize and transform the sinew, collagens, and connective tissues into melting tender gellatines. Brisket  muscles used for support the weight of the cattle once it walk around, that’s why it’s contain so many connectives tissues. So why sousvide beef brisket? that’s a good question; simply because i want to had a tender and moist piece of meat with a texture of medium done steak but  i’m not paying much dollar for purchasing premium grade beef steak.

The glorious about sousvide beef brisket is the meat is definitely tender and succulent, the gentle and constant low temperature heat is just enought for breaking down the meat without further boiling the moisture within it if you using traditional agressive heat cooking. The beef brisket is  vaccum sealed and that enviroment provide no moisture escaped from the meat to the waterbath  and vice versa; so the beefy flavour of the brisket is retained during the cooking. The texture of perfectly cooked fine prime cut  steak reached when the inexpensive “choice” grade beef brisket once it cooked for long period.

Well, all i can said to you if the tenderness of my 24 hours rice cooker waterbath beef brisket is similiar with prime steak, even it’s not as good as well marbled wagyu beef for sure, but i’m quite amazed how good the brisket texture. I tempted to prolonged the period of sousvide the beef brisket to 36 and 72 hours to research if it’s possible making the beef brisket even more tender, unfortunately i found the meat texture is turn into slighly mushy (losing the chewy meaty texture) eventhou the meat isn’t overcooked, so you can’t all the way tricked the premium grade beef steak just by prolonged sousvide cooking because it’s got the peak of it’s period and texture chart on sousvide cooking.  Why wouldn’t people raised expensive premium cattle in the first place if a cheap tought meat cut can beat the texture by sousvide method then ? ??

I mention before that this is 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, the result is quite satisfying. The Australian beef brisket seasoned well with smoked paprika rubs and sealed with ziplock bag to ensure no moisture loss out of it. The waterbath only act to transfer heat evenly and slowly to the beef, lot’s of energy involved, but trust me, it’s worthed.

Since this is 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 ziplog with a good sealing quality, cheap ziplock bag may burst out while cooking and ruined your entire brisket batch.

My sort of sous vide using my old rice cooker, It was sitting on my garage and thanks God i didn’t yet throwing it away. I don’t used it anymore because the teflon layer on the metal pot the is already peeled away by time, but it’s pretty much optimum for constantly heating  my sousvide waterbath. As you can see from the photograph, my waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot  mouth with alumunium foil, just perfect temperature for sousvide beef brisket for medium done. This is learning by doing things, if you had a thermometer, you can adjust the temperature of the rice cooker waterbath. You should watch the maximum temperature of your waterbath if you put the lid cover for about 20 minutes and note the temperature a.s.a.p before the temperature drop down slowly when you open the lid, then leave the rice cooker alone without it’s lid cover for another 20 to 30 minutes until it reached the constant temperature, note the temperature and it pretty much the range of your sousvide waterbath temperature. Mine was 51°C (without the lid) and 62°C (with the lid on). You can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature.  Glad that i remember about solution colligative properties back in highschool !!!

I let the beef brisket sit in the rice cooker waterbath for about 24 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 30 hours or it turn into mushy. 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 sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

This is what my beef brisket steak sousvide in 57°C for about 24 hours look a like, it’s definitely not fancy looking at all, but wait until you see what’s happen on the inside. The sous vide beef sirloin fat is tender and the meat part looks pale and greyish, totally unpleasant for my eyes.  The texture of the beef is still medium done bouchy with a little pinkish juice color in the middle. Note the very little ammount of juice running out of the steak, i guess it’s a good sign that not much moisture driven out during the low heat and slow cooking. I set aside the juice from the plastic bag and served it later with the beef brisket steak.

The sousvide beef brisket steak then seared in a sizzling and smoking hot pan until browned for about 2 and half minutes each side until the  surface had a nice brown color. A little ammount of avocado oil or other high smoke point oil added into the pan heated until smoking hot and then the fat cap of the brisket rendered first before searing the meat side. Now the seared sousvide beef brisket steak looks delicious, and i also observed that very little ammount of juice running out of it once i  resting it after pan fried.

Look out the sagital cut of sousvide beef brisket steak, it’s evenly cooked from edge to edge of the flesh, to exactly the doneness you want. The sous vide had perfectly throughout doneness, the meat has begun to turn pink and significantly firmer. Moisture loss is still minimal and the intramuscular connective tissues has began to render into translucent gelatine, making it taste juicier and more tender, but it also delivers savoury beefy flavor compounds to the tongue. Damn!!! this is the most tender and juicy beef brisket i had; the texture and  the doness is just like a fine steak. I even served the sousvide beef brisket for my big sister in the next day, i carved it into a 3/4 inch steak and seared both sides and my older sister though it was a premium grade beef steak.

This is Homemade Salsa Romesco Sauce, i paired the tender and succulent beef brisket with it. Romesco sauce or salsa  romensco is Spanish (Tarragona & Catalonia, Northeastern Spain) red pepper and  nuts pesto-based sauce. Originally, romesco sauce made of  toasted or roasted nuts (pine nuts, almonds, cashew or hazelnuts), garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper).  Other common ingredients include roasted tomatoes, red wine vinegar and onions.

My homemade salsa romesco sauce made of toasted pine nuts, grilled chillies, grilled garlic and grilled tomatoes. Instead using sweet red bell pepper, i’m using red chili pepper for this recipe simply because i like my salsa romesco sauce hot and spicy. The charred and grilled chillies can be deseeded and washed with cold water to reduce the spiciness. I prefer to grilled the chilies, garlic and tomato over stove flames to  infused the smokey aromas on my romesco pesto sauce. Instead wine vinegar, i’m using a splash of aged balsamic vinegar to my romesco sauce to give a nice tangy and tar aftertaste.

Right after i grilled the chili and tomato until blistered, charred and slighly blackened, i throw it into icy water to make it’s skin easily to peeled off. I also grilled the garlic for this recipe, bu if you had a patience, sure you can make Homemade Roasted Galic for making the salsa romesco sauce and its taste better i think. I like my pine nuts and red chili pepper pesto romesco sauce eaten right away after made, but  some people like to sauteed it a little bit until bubbly but not dry out and i leave it to your own preference.

Now the realy fun part; the verdict for my unnecessary restaurant style plated beef brisket sousvide with spicy romesco sauce!!!

The beef brisket is tender, moist and  and had a meaty and chewy steak-like texture, i even can’t believe if this fine texture beef is made of cheap beef cut. The long meat fiber of beef brisket is easily sliced off once i carved it into half inch beef. The sliced 24 hours  sousvide beef brisket is very succulent and bouchy, not mushy at all, then i directly thinking myself that i’m gonna make sousvide beef shank for my next project.

If you had a gathering party with lots of guesses, sure i will reccommend this sousvide beef brisket recipe. Whole beef brisket usually weighted about 5 to 6 kg and it’s only cost you about 10 USD per kilo. One killogram beef brisket can served about 5 t0 6 people, definitely a great deal isn’t it???. Devide the beef brisket into 1 to 1.5 kg for each bag, seasoned and sousvide it for 24 hours and seared or barbequed it just before serving. One metal pot of rice cooker waterbath can hold 4 bags of 1 kg beef brisket and sure you need to flip the bags over to make the heat distributed evenly in the waterbath. Eversince it need at least 24 hours to slowly cooked the beef brisket, it means you need to prepare the beef at leat 2 day2 priorly; one day for thawing and marinating and the next day for sousvide.

Recipe Beef Brisket Sousvide with Spicy Salsa Romesco Sauce:

Sous Vide Beef Brisket Recipe :

• 2 Pounds (1 kg) beef brisket
  
• Salt and pepper to taste
• 1 sprig of rosemarry and thyme
• 1.5 tbsp smoked papprika powder
• 2 tbsp butter
• Ziplock plastic bag

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

• Season the beef brisket generously with salt, pepper and smoked paprika powder, set aside
• Put the steak in the ziplock bag, then add the butter into it
• 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 seasoned beef brisket in the preheated waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
• Let it sit in the waterbath for 24 hours, flip it every 20 minutes and put some weight to let the bag completely submerged.
• Take away the sousvide beef brisket bag from the rice cooker waterbath, set aside until it reach room temperature
• Pop the steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
• Heat up 1 tablespoon avocado oil in a skillet, sear the sousvide beef brisket until perfectly browned for about 1 minute each side, set aside

Recipe Spicy Salsa Romesco with Grilled Red Chili Pepper and Pine Nuts:

Ingredients

Servings: 1 1/2 cups

• 100 grams big red chili pepper, grilled until blistered and charred over stove flames, deseeded
•  1 bulbs garlic clove, grilled until blistered and charred over stove flames
• 1/2 cup pine nuts, toasted
• 1 large tomato, grilled blistered and until charred over stove flames
• 2 tablespoons chopped flat-leaf parsley
• a splash of aged balsamic vinegar
• 1/4 teaspoon smoked paprika
• 1/2 cup extra-virgin olive oil
• salt and pepper to taste

Preparation

• Put the grilled chilies, tomato in cold ice waterbath and let it sit about 1 minute, then peeled off it’s skin
• Put all ingredients in food processor and pulse until fine then slowly add the olive oil with the motor running,  process until smooth. Season with salt and pepper
• Served the salsa romesco sauce with the 24 hours beef brisket sousvide

You May Also Like (Click!)

Recipe Stewed Octopus in Spicy Tauco Fermented Soy Bean with Tomato, Chili, Chayote and Coconut Milk (Resep Gurita Bumbu Tauco Pedas)

 Stewed Octopus in Spicy Tauco or Fermented Soy Bean Sauce with Chili, Tomato and Coconut Milk (Resep Gurita Bumbu Tauco Pedas Bersantan) is featured in Indonesian Food Blogger Challenge Tulis Resepmu Bersama Nakami Housewares dan Lazada. This event is a presented by Indonesian Food Blogger, Nakami Houseware and Lazada.co.id. So it’s actually double bet since the dried baby octopus that i using in this recipe is another challenge from my dentistry colleague; weather i can make a delicious and plateable dish with dried and salted baby octopus that she purchased during her vacation in Surabaya, West Java. So wish me luck with this challange competition!

Nakami Houseware is one of the best quality and well known brand of houseware in Indonesia. You can purchase Nakami Houseware on Lazada. Nakami Houseware provide several kind of houseware and kitchenware including variants of; individual serving  platter and dringking glass, catering serving platter (food warmer), glass jars, soup platter, kitchen set knive, candy canister, magic grilling pan, wokpan, sauce pan, metal steamer, single or double holder pan with glass cover lid and also several kind of pastry-baking tools.. My review about Nakami Houseware individal and party porcelaine platter is about it’s elegant and fancy design. The ornamental royal gold yellow detail is really original that made the platter so fancy and representative for the richness of flavour in Indonesian cuisines. Your guess must be overwhelmed within your fancy and elegant individual plattter. My mom had several porcelaine Nakami soup platter warmer and also Nakami food platter warmer, it’s very useable for gathering party, made a very nice and elegant presentation in the table. The porcelaine lid made the food inside the platter clean, hygiene and warm and easily opened just before serving. The metal rack holder made the guess access the food easily. All the kitchen tools is also made of fine stailess steel. so it’s not gonna be rusted by the time. Contrary within the superiority quality, Nakami Huseware is marketed with reasonable and affordable price.  Nakami houseware is made out fine porcelaine that made it tought, handy, easy to clean and save for dishwasher and the ornamental gold detail is not easy peeled off and withered by the time. Beside all that all good reviews, i personally  think  all Nakami Houseware platter is not only good for tableware, but also totally  good property for food photography presentation for my blog.Nakami Houseware adalah brand peralatan rumah dan dapur yang tersohor di Indonesia. Anda dapat dengan mudah mengakses and membeli  Nakami Houseware di Lazada. Nakami Houseware menyediakan berbagai macam varian piring makan individu ataupun tempat lauk yang dilengkapi dengan penghangat dan rak penyangga stainless steel, gelas minum, wadah lauk yang dilengkapi penghangat, gelok kaca, pisau dapu ryang disertai wadah penyimpan, pengukus makanan, wajan pemanggang, wadah permen dan kue kecil, berbagai macam jenis wajan dan panci serta alat-alat untuk membuat kue dan alat2 untuk memasak.  Ulasan saya kali ini adalah mengenai detail, desain, kualitas bahan, kegunaa serta harga Nakami Housewear yang terlihat sangat cantik dan elegan. Detail dan ornamen berwarna kuning keemasan pada beberapa piring dan pemanas makanan Nakami Houseware sangat representatif terhadap kekayaan rasa pada masakan khas Indonesia. Tamu anda akan merasa tersanjung saat disajikan peralatan makan yang indah. Mamaku memiliki beberapa pemanas makanan Nakami Houseware persegi dan bulat serta pemanas sup . Semuanya sangat berguna dan ideal untuk acara2 spesial seperti arisan ataupun acara spesial lainnya, bahkan tidak ada salahnya anda menyajikan makanan pada dengan mewah untuk anak, suami ataupun keluarga setiap saat.  Pemanas makanan Nakami Houseware dilengkapi tutup yang dapat menjaga kebersihan serta tingkat kehangatan makanan didalamnya karena Nakami Houseware terbuat dari bahan porselen yang tebal, dan jika perlu pemanas makanan dibawahnya dapat dihidupkan untuk meyakinkan anda bahwa makanan yang anda sajikan akan selalu hangat. Rak penyangga terbuat dari logam stailess stell yang kokoh dan tidak akan berkarat dimakan usia.  Salah satu keunggulan Nakami Houseware adalah bagian ornamental emas dipermukaanya tidak akan terlepas dan mudah usang dimakan usia, jadi mungkin saja dapat anda mewariskan peralatan dapur anda kepada anak anda nantinya. Nakami Houseware dipasarkan dengan harga yang terjangkau walaupun terbuat dari bahan-bahan berkualitas premium. Kesimpulannya, kualitas bahan, desain, harga Nakami Houseware sangat premium sebagai peralatan rumah dan dapur, dan tentunya sangat berguna untuk kepentingan fotogafi makanan. Menu Rendang Daging Sapi buatanku pasti terlihat sangat mewah pada piring Nakami Houseware.

 Back to the octopus business, octopus is slow cooked until tender in a spicy curry-like seasoning with tauco or fermented soybean with creamy coconut milk. The savoury, salty and ocean flavour octopus is slowly boiled in creamy, rich, hot and spicy seasoning, then fresh tomatoes that added released some pleasant tangy flavur into the pot. Cubed chayote also added to melt down the heat from the chilies and balance it with it’s natural sweetness.

I love octopus for it’s texture and flavour. Braised Octopus with Spicy Chily Sauce is previously featured on Dentist Chef blog. But actually you can use octopus mamy-many ways; grilled, soup, salad, stew, you name it. The same technique it applied before you enjoy octopus; slow cooking. before the  squid is thinly sliced in salad, it’s used to be boiled about 45 minutes in seasoned water to tenderize the meat first. Simply insert some fork to know then tenderness of the octopus meat, i like it tender but with a little resistence when i chew it.

Gurita Bumbu Tauco Pedas Bersantan is one of signature dish of my grandma, even my grandma also used to using dried whole squid for this recipe. I remember that  once i was a kid mygrandma cooked Cumi Asin Tauco or salted squid tauco and it made my gum and my mouth turn into black right after i finished my lucnh,  then once i was going out with my friends; they start to laught when i talking and smiling then i realized someting wrong within my appearance, well, that embarassing moment didn’t made me hate or even traumatize eating squid ink, infack i made Squin Ink Sauce pasta and Squid Ink Risotto, just simly brush my teeth before smiling to my patients, lol

Tauco or Taucho,  Tauchu, or Douji is a  fermented soybean paste that very popular condiment in Indonesia. Tauco usually added in Peranakan or Chinese Indonesian Cuisine, Sundanese and also Javanese cuisine. Tauco is made by fermenting the boiled soybean with salted water in a large clay container that is sun-dried for several weeks to further the fermentation process until the color turned to yellow-reddish. Tauco got a savoury flavour and aromas, very good for stir frying seafood or vegetables, If you can fund any tauco, you can use miso or japanese soybean paste to replace it.

Dried Octopus, lil Davy Jones

This is dried and salted octopus. The fresh small size octopus is cleaned and the internal ink sack inside the head removed, the entire octopus then salted within hours (probably overnight) then sun dried untill loss almost 80 percent of the moisture. In indonesia we called dried and salted octopus as gurita asin that literary translated as salted octopus. The market price of dried and salted octopus here in Indoesian is around 20- 30 USD for a kilo due to the excessive weight loss from the fresh octopus. Y0u probably find dried octopus in Asian market or chinese groceries, don’t hesitate to smell and touch the dried octopus. The good quality dried octopus got a ocean smells without any hint of funny chemical smells. Some white salt crystal is a good sign of dried seafood product, but don’t purchase anything with mold or slime on the surface.

Dried and Salted Dried Octopus, Delicious Ugly Looking Creatures

What do you thing when you looking of my dried octopus??? mine was Davi Jones from The Pirates of the Carribbean. Bizzare looking dried octopus is actually a delicacy in Asian kitchen. You can use dried octopus for making Superior Soup Stock Recipe, Rice Claypot Recipe or even Asian Rice Congee. Dried octopus can be turn into delciousdish  if you cooked it right.

The Dried Octopus Soaked Overnight in Refrigerator to Soften a Little Bit

How to cook the dried octopus, well first think you should do is rehydrate the dried octopus by soaking it in cold tab water for about 2 hours prior to cooking,  but i prefer to soaked my dried octopus in the fridge overnight.  The dried rehydrated octopus should be seems double it’s original size once you drain it.  You can rubbed the skin alittle bit to remove any remaining excess salt crystal on it.

Deep Fried Octopus, Ready for Stew

The rehydrated octopus is usually deep fried or pan fried until slighly charred before added to stew or braised dish, but this is unnecessary steps if tyou want to make soup using dried octopus. The deep fried octopus is actually ready to eat, but it’s still slighly chewy and tough, so it need to be prolonged cooked slowly to tenderize the meat. Yupp, octopus is very unique seafood, not like fish,  prawn or squid, prolonged cooking process made octopus meat tender even more by the additional period.

 (Resep Gurita Bumbu Tauco Pedas)

Recipe Stewed Octopus with Spicy Tauco or Fermented Soybean with Chilies, Chayote and Coconut Milk:

Ingredient:

• 500 grams dried octopus (or 750 grams fresh octopus)
• 3 ripe tomatoes,cubed
• 30 gr bird eyechili, finely chopped
• 2 tbsp tauco/ fermented soybean paste
• 1 tbs of rock sugar
• 2 tbs of premium light soy sauce
• 6 cloves garlic, chopped
• 12 red shallots, chopped
• 5 cm  ginger, chopped
• 1-2 slice of galagal, bruised
• 1 1/2-2 cups coconut milk
• 2 cups water (or more)
• vegetable milk for stif frying and deep frying
• 1 kaffir lime leaves
• 1/2 tsp Andaliman pepper #optional
• 2 cubes of cubed chayote #optional

Garnish: spring onion, julienned, soaked in ice water until it become to curl.

Marinade : 2 tbsp lemon juice or kaffir lime juice

How to Make Stewed Octopus with Spicy Tauco or Fermented Soybean with Chilies, Chayote and Coconut Milk:

 

1.  Soak the dried octopus in cold water overnight in the fridge, drain and discard the soaking water
2. Marinade the octopus with kafffir lime juice for about 5 miutes, drain
3. Deep fried the rehydrated dry squid until slighly crisp for a couple of minutes, drain
4. You can skil the process above iy you using fresh octopus that cleaned and cut into bite size
5. Remove the oil and het the remaining 2 tbsp excess oil for stir frying the seasoning
6. Saute ginger, shallots, garlic, galagal, and chilies until fragrance and slighly charred.
7. Add the tauco and kaffir lime leaves and stir fry another 2 minutes
8. Add the octopus, chayote, and tomato
9. Pour the water and coconut milk, season it with salt, sugar and pepper
10. bring the octopus seasing to boil and reduce the heat into simmer, cover the lid and let it slowly cooked until tender for about 30-45 minutes depending on the size of your octopus
11. Serve the stewed octopus with spicy tauco ot fermented bean sauce with the garnish

You May Also Like (Click!)

Recipe Sambal Stingray (Grilled Stingray-Skate with Chili Barbeque Sauce) Ikan Pari Bakar Bumbu SambalPedas

Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

Sambal stingray is grilled stingray or skate fish with spicy chili sambal barbeque sauce over banana leaf. Sambal stingray claimed as Singaporean dish, it’s also popular across South East Asia including Indonesia and Malaysia. The stingray or skate wings , marinated with salt and lime or kalamansi juice, wrapped with banana leaf then barbequed with lots of chili sambal over charcoal until the fish throughly cookeand , the spices and also dripping liquid evaporated and slighly charred. Sambal stingray is no.7 of the list of CNN 40 Singaporean foods we can’t live without.

Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

Ikan Pari Bakar dengan Sambal Terasi

Sambal stingray is called ikan pari bakar here in Indonesia. Sambal is  chili sauce in Bahasa Indonesia, while ikan pari means stingray, the word bakar is describe the grilling or barbequing process.  Fresh Stingray or ikan pari used to be abandoned and unpopular source of seafood protein here in Indonesia. Stingray used to be  salted and dried first and locally known as ikan pari asin. Other well known Indonesian dish from stringray is mangut iwak pe, a thick and spicy curry of hot smoked stingray. Banana leaves wrapped fish is a very popular way to cook fish here in Indonesia, i even made japanese style fish Grilled Sanma Fish with Spicy Miso and Chilli Sauce in Banana Leaf Recipe. If you can’t find any stingray or skate, just use other flatfish like sole or flounder, or even dory fish fillet for this recipe.

Sambal Stingray Grilled Stingray with Chili Barbeque Sauce on Banana Leaf

Flaky, Succulent and Tender Stingray Flesh with Spicy and Hot Chili Sambal Barbeque Sauce

Sambal stingray is one of my favourite dish, my grandma used to grilled it over charcoal, but eversince i live in a very populated areas i guess barbequeing and sort of  cooking that induced smoke is not the best choice unless my neighbor gonna complain about it. But then i found about making sambal stingray with wokpan and i guess it’s worth to give it a shoots. I love the cartilagous and meaty texture of stingray or skate wings, the smokey, spicy and hot kicking chili sambal made the flaky, meaty and succulent stingray meat hearthy even more.

Sambal Stingray with Lots of Spicy and Hot Chili Barbeque Sauce over Fragrant Banana Leaf

The chili sambal barbeque sauce for grilling the sambal stingray made of lots of chilies. Bird eye chili pepper and cayenne pepper mashed with shallots, garlic, and then sauteed with oil until throughly cooked and the oil separated or driven of from chili sambal paste. Chili sambal for grilling fish also contain terasi or belachan (solid fermented shrimp paste), tamarind paste, tomato or cherry tomatoes. Palm sugar added to balanced the spicy and hot tone and bring the umamai flavour instead using any mono sodium glutamat or flavour enhancement.

Fresh Stingray Wing Filllet

To make sambal stingray, first you should choose very-very fresh  stingray with firm, bounchy and slighly translucent flesh. Choose the meaty stingray wings from the female stingray rather than the male, ask your butcher about it. The male stingray fish got a very fishy, stringy, dried and hard flesh. Make sure you SMELL the stingray, sometimes the stingray fillet got a ammoniak  or urine smells when it not handled properly and  not stored in a cold storage. I once purchased a very fresh stingray in the  moring market, then i had a rice breakfast in a restaurant before going home for about 2 hours, unfortunately i forgot ask the fish monger add some ice on it; the heat in my trunk iniciate the fermentation of urea become amonia and made a very unpleasant piss or urine smells that made me had to discarded it. So, it’s very important to keep your stingray cold as possible from the freshmarket to your own kitchen, ask the fish monger to put some ice on the shopping bag.

Ingredients to Make Sambal Stingray

Beside the sambal terasi or belachan chili barbeque sauce, i add thinly sliced onion, lemongrass, ginger and cherry tomato to the sambal stingray. The spices gives more bursting refreshing flavour into the grilled stingray.  The banana leaf gives a nice aroma and i guess it’s very essential ingredients for unthentic sambal stingray. You can use heavy duty alumunium foil only instead of any banana leaf for making sambal stingray actually, but you’ll gonna missed authentic asian banana leafy aromas.

Put the Alumunium Foil, Banana Leaf, Sambal and Other Spices

This is how you make sambal pari, it’s actually so easy to grilled stingray with chili barbeque sauce on banana leaf with wok pan and kitchen stove. Firstly once you got back from market is to clean your stingray fillet and then marinated it with salt and kaffir lime or kalamansi juice 30 minutes priorly to cooked. Lay heavy duty alumunium foil over skillet or wok pan,  you need to dis this if you didn’t want to deal with the sticky mess after you cooked the sambal stingray. Put two layer of banana leaf over the alumunium foil and then spread the thinly sliced lemongrass, onion, ginger and cherry tomatoes over the banana leaf and then pour the chili sambal all over it. Spread it evenly and do not overfilled the banana leaf.

Put Generous Ammount of Chili Sambal Over the Stingray Fillet

Turn on the stove into medium high heat then put the stingray fillet then over the chili sambal that you’ve spreaded before. Added more chili sambal barbeque sauce generously to cover the stingray fillet entirely. Put some metal lid to cover the wok and let the magic happen

Cover with Lid and let the Dripping Liquid Evaporated

This is how what you’ve got sfter you cooke whe sambal stingray with the lid cover on and Itake a brief shoots into the sambal stingray, you’ll seen a lot of the liquid driven off from the stingray fish meat and cherry tomato. make sure you let this liquid evaporated before you flipped it over to cooked another side.

Flipped the Sambal Stingray with a Help of a Plate

Ater the sambal stingray spices and dripping liquid evaporated, put some banan leaf and another heavy duty alumunium foil and then flipped it over upside down with a help of big flat plates. Let the other side of the sambal stingray cooked until ste spices and fish charred a lil bit.

The moment of truth! TAA..DAAH your Sambal Stingray is Done!

This is how the sambal stingray looked a like once t done and i flip it over from a wok pan to a flat plate. The sambal stingray or grilled stingray with chili barbeque sauce is done and ready to served. Scrapped some of the burnt a little bit of you like, but i like it very much jst like a soccarat or charred and slighly burnt rice on my Rabbit and Snail Paella ala Valenciana Recipe

Sambal Stingray with Smoking Hot Rice

SAMBAL STINGRAY RECIPE (Grilled Stingray with Chili Sambal Barbeque Sauce)

SAMBAL STINGRAY RECIPE (Grilled Stingray with Chili Sambal Barbeque Sauce):

Ingredients:

• 1 kg stingray or skate wing, cut into individual portion
• 1 kaffir lime juice to marinate the stingray
• banana leaf
• heavy duty alumunium foil
• 50 gr ripe cherry tomato, thinly sliced
• 3 lemongrass, use the tender white part only
• 1/2 onion, julienned
• thumb size ginger, peeled, julienned
• Chili Sambal Barbeque Sauce

Garnish:

• Chopped tomato
• Sliced Chilies
• Sliced Scallion

How To Grilled Stingray with Chili Sambal Barbeque Sauce:

• Marinade the stingray fish with kaffir lime juice and salt, keep it in the fridge
• Lay some heavy duty alumunium foil over wok pan, then add 2 pieces of banana leaf sheet over it
• Spread the sliced chery tomato and lemongrass and the julienned ginger and onion
• Spread some of the chili sambal barbeque sauce and put the stingray over it
• Put chili sambal barbeque sauce over the stingray fillet generously to cover it entirely and then turn on the stove to medium high heat
• Cover the wokpan with lid and wat for about 10-15 minutes until all the spices and the dripping juices evaporated
• Put another sheet of banan laf and alumunium foil and then flipped the stingray with a help of a plate
• Slide the sambal stingray back into the wok pan and then let the other side of the stingray charred and done
• Flipped the sambal stingray again with the help of the serving plate, peel of the banan leaf and pur some more chili sambal barbeque sauce
• Garnish and serve immediately.
• Slide foil, leaf and fish onto serving plate. Pull foil from underneath banana leaf and discard.Garnish and serve immediately.

Chili Sambal Barbeque Sauce Recipe for Grilling the Stingray or Skate Fish:

• 100 gr cayenne chili pepper
• 50 gr bird eye chili pepper
• 100 gr ripe cherry tomato, finely diced
• 100 g shallots
• 50 g garlic
• 15 g ginger
• 2 lemongrass, use the tender white part only
• 1 tbsp tamarind paste
• 15 g terasi or belacan (fermented shrimp paste)
• 30 g palm sugar, roughly chopped
• 1/2 cup olive oil
• salt and pepper to taste

How To Make Chili Sambal Barbeque Sauce Recipe

• Put all the chili pepper, shallots, garlic, ginger, lemongrass, shrimp paste and red chillies in a processor and  grind it into a fine paste
• Stir-fry sambal paste with vegetable oil over medium heat untill fragrant, the oil is separated from the chili paste and the colour is darkens, about 15 minutes .
• Add palm sugar, tamarind and season it with salt and pepper, adjust the seasoning if necessary.
• Turn off the heat and your homemade  chili sambal barbeque sauce is ready to use.

You May Also Like (Click!)

Recipe Homemade Bratwurst Sausage with Natural Pig Intestine Casing Sausages, Braised in Spicy Balsamic Vinegar

Homemade Bratwurst Sausage Braised in Balsamic Vinegar

Homemade Bratwurst Sausage Recipe. Bratwurst  is a Bavarian/Germany sausage made of ground pork and-or beef (veal). Bratwurst is derived from  German Brätwurst, from brät-, means ground meat and Wurst means sausage.  Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer, but this time i like to braised my homemade bratwurst with sweet and spicy aged balsamic vinegar.

Braised Homemade Bratwurst Sausage in Spicy Balsamic Vinegar

Braised Homemade Sausage in Spicy Balsamic Vinegar

Making my homemade bratwurst sausage in my very humble amateur kitchen is one of my obsession. Eversince i start making Lap Cheoung Air Dry Cured Chinese Sausage, i was curious about homemade fresh sausage. Store brought bratwurst sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. The ratio beetween the emat and filler content is incredibly low, trust mea you won’t eat it if you know what it made of.  I didn’t added any msg on my homemade bratwurst, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel.

Homemade Bratwurst Sausage Baraised in Spicy Balsamic Vinegar, Fresh Chilies and Celery Leaves

How to make bratwurst sausage without fancy  sausage maker is another question, eversince i din’t really want to investing pretty much $$$ for it, which mean i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily overdo the sausage stuffing grinding, beside the heat possibly melt the fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to finely diced the pork and beef meat and a regular knive to diced the pork back fat, freshly ground meat can made you life easier actually.

Braised Bratwurst Sausage in Finger Licking Good Sweet, Salty, Tangy and Spicy Balsamic Vinegar Reduction

Homemade Bratwurst Sausage in Sticky Spicy Balsamic Vinegar Reduction

Before making your homemade bratwurst or other fresh sausage, you should know about the savety about handling the ingredients first. All the utensil must be clean and the meat ingredients must be kept cold (about 4°C) to ensure the meat in the prime condition. Improper prepared  fresh bratwurst sausage can be derived to botulism, a serious, potentially fatal and lethaly disease. Botulism is an intoxication usually caused by ingestion of potent neurotoxins in contaminated foods. You should know first that the neurotoxin excrete by Clostridium botulinum bacteria. The  neurotoxin  destroyed by heating  more than 85°C (185 °F) for more than 5 minutes, but the bacteria spores that are heat-resistant. The bacteria usually in a spores (inactive form) and usually germinate, grow and then excrete toxins in the low or absence of oxygen. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely  important because it’s an effective agent agains Clostridium botulinum.  Maybe you heard that nitrate are toxic, infact nitrosamines did. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So, did salpetre or curing salt it essensial for making fresh bratwurst ? it’s a tricky question, If you made a small quantity like mine and cooked it directly in a fresh state without any further dry aging process i guess it’s not really essensial.

Bratwurst Ingredients: Fresh Pig Intestine for Casing and Ground Pork and Beef for Stuffing

I’m made my homemade bratwurst sausage with pork and beef meat,  commercially bratwurst sausage using 20-30 percent of beef but i’m using 1:1 beef and pork ratio for my bratwurst sausage. The seasong for my homemade bratwurst sausage consist of  marjoram, parsley, nutmeg, celery seed, ginger, mace, cardamon and splash with red wine. Most bratwurst sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured sausage using natural pig intestine ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free for you.

Stuffing The Pig Intestine Casing Bratwurst Sausage with Plastic Tunnel

I’m using plasting funnel to stuffed the bratwurst sausage stuffing into the pork intestine, just like my previously Homemade Lap Chong or Dry Cured Waxed Chinese Sausage. Clean hand fingers or even chopstick is much more effective and fungtional toplug the bratwurst sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine.

Fresh Bratwurst Sausage with Lots of Air Bubbles

Prick The Fresh Pig Intestine Casing Bratwurst Sausage with Metal Pin to Remove The Air Bubbles

After you stuffed your homemade bratwurst sausage stuffing into your pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh bratwurst sausage

Braised Bratwurst Sausage in Spicy Balsamic Vinegar

How to braised bratwurst sausage with balsamic vinegar is the easy part. The homemade bratwurst sausage pan fried in a butter until the casing slightly charred, cut into bite pieces and then set aside. The balsamic vinegar infused with spicy caramelized onion, shallots and garlic and chilies. Brown sugar then added to made the balsamic vinegar reduction sweet and sticky and glazed the bratwurst sausage evenly. Just before serving the balsamic vinegar braised bratwurst sausage then garnished with chopped chilies and clery leaves.

Recipe Homemade Bratwurst Sausage Recipe

Recipe Homemade Bratwurst Sausage with Pig Intestine Casing

Ingredients: (i’m using half of the recipe)

• 500 gr pork loin
• 500 gr beef topside
• 200 grams pork back fat
• 2-3  pig intestine, cleaned (2-3 m sausage casing)
• 2 tbsp salt
• 1 tbsp freshly ground blackpeppercorn
• 4 tbsp brown/palm sugar
• 2 tbsp red wine
• 2 tbsp of fresh chopped herbs (marjoram, parsley &thyme)
• 1 tsp Homemade Garam Masala Powder
• 1/4 tsp ground celery seed
• 1/4 tsp ground cardamon
• 1/4 tsp ground nutmeg

How to Make Homemade Bratwurst Sausage :

• Clean out and sterilize all of the utensils
• Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
• Meanwhile, dice the beef and pork meat and fat with a knife into a very fine diced
  
• Combine all the seasoning in a large mixing bowl.
• Add the meat and fat and mix well
  
• Stuffed the bratwurst sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger.
• Tie off one end of bratwurst sausage casing and then plugged out the stuffing to the tie
• Tie the casing into 15cm links.
• Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
• You can directly cooked the fresh bratwurst or vaccum packed then freeze it, it last about 1 month in the frezzer

Braised Fresh Homemade Bratwurst Sausage in SPicy Balsamic Vinegar

Braised Sausage in Balsamic Vinegar Recipe:

• 1 kg of bratwurst sausage (or any kind of fresh sausage)
• 1 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/2 cup white wine/ anggur putih (sunstitude with 2 cups of rice wine)
• 3 large fresh ripe tomatoes/ Tomat,  deseeded, chopped
• 1/2 tsp Homemade Garam Masala Powder
• a pinch of mixed italian herbs
• 2 tbsp chopped red chilies
• 1 large onion, diced
• 6 small red shallots, diced
• 6 cloves garlic, finely chopped
• 1/2 cup chicken stock
• 3 cups stock/kaldu
• 2 tbsp vegetable oil/minyak
• salt and pepper to taste
• Freshly chopped chili and celery leaves for garnish

Instruction :

• Heat up 1 tbsp oil  until sizzling hot, sear the sausageall over until got a nice golden brown color, set aside and cut into bite pieces
  

Pan Fried Bratwurst Until Golden Brown

• Heat up the 2 tbsp oil in a heavy bottom sauce pan or a crock pot, saute the onion, red chilies, shallots and garlic with a low heat until slightly brown
• Add the tomato and saute another 5 minutes
• Put the bratwurst sausage into the pot
  
• Pour the balsamic vinegar, stock and white wine, season with salt,brown sugar, pepper and herbs,
  
• Reduce the heat and simmer until the balsamic vinegar is thicken  for about 30 minutes. Add more wine or stock if necessary.
• Served it immediately with freshly chopped chilies and parsley leaves.
  

You May Also Like (Click!):

Lamb & Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice)

Lamb and Goat Meat Mandi RIce

Lamb and Goat Mandi Rice Recipe. Mandi rice  or Mandhi rice, also known as Haneeth, is the traditional spicy rice dish that very popular in the rest of the Arabian Peninsula and in many other Arab countries, such as Egypt and Syria. The word mandi comes from the Arabic word nada, meaning dew and reflects the moist ‘dewy’ texture of the meat. You may notice why i’m using lmab and also goat in the mandi rice, here’s the reason; i like gamey food and my sisters and my mother didn’t, eversince the junvenile lamb shoulder meat thet i’m using for this mandy rice recipe is too mild for my taste, i add some junvenile goat ribs too to balanced the gamey flavour. I guess this lamb and goat meat mandi rice is some sort of win- win situation.

Spicy Safron Infused Basmati Rice with Frangrance, Tender, Moist and Succulent Roasted Young Lamb and Goat Meat

Mandi is usually made from long grain rice such as basmati rice, with spicy roasted meat (lamb, goat  or chicken), and a mixture of spices. Authentic version of mandi rice using whole young and small sized lamb or goat that sitting in a spicy seasoned basmati rice. Originally, lamb or goat for mandi rice used to be roasted in a special oven called tandoor. Tandoor  oven made of clay and usually placed in a  hole that dug in the ground then dry woods burned over the oven to cooked the whole lamb or goat slowly without letting any moisture coming out from the tandoor oven. This process made the lamb or goat meat tenderized and still moist and succulent. Due to the expensive ingredients and also hectic preparation, mandi rice usually served on special occations such as wedding and other gathering party.

Saffron for Making Mandi Lamb Rice

Pluffy Basmati RIce with Tender Slow Roasted Lamb and Goat Meat

Basic spice for the mandi rice is usualy same with the roasted goat or lamb, homemade mandi rice spice mix consist green cardamon, black peppercorn, cloves, bay leaves and dried ginger powder. Eversince i’m too lazy to gather all this things and blended just for one portion, i prefer using  my Homemade Garam Masala spice mix and add few sliced of fresh ginger. Saffron is one of the most important part of lamb and mandi rice, this pricey spice made boring rice dish to the next level of taste, color, flavour and aromas, but if you can’t find saffron for making lamb and goat mandy rice, you can use turmeric powder instead.

Homemade Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice

My homemade lamb and goat meat mandi rice is much more appliedable in regular kicthen. If you wanted too, you can dig some hole in the ground for making the authentic version of mandi rice, considered it as a work out; but i guess i had a busy clinical days lately and i’m just too lazy for that. I made oven roasted lamb and goat meat for the mandhi rice, just made sure you had a sufficient alumunium foil to wrap the baking pan. The dripping from roasting the lamb and goat used to cook the basmati rice. Right after the seasoned basmati rice nearlycooked through, the roasted lamb and goat meat placed over the rice and then all of it steamed until the rice is cooked throught. This steps sounds quite an effort, but trust me, it worthed and beside it’s much more simple then the authentic version thou

Nasi Mandhi, Nasi Mandy, Nasi Kebuli Kambing & Domba

 In Indonesia we used to called lamb mandi as nasi mandi, nasi mandy domba or nasi mandhi kambing if it’s using goat meat. Indonesian version of mandy rice similiar to Lamb Rice Biryani Recipe and sometimes it’s misinterpretated as nasi kebuli (kebuli rice) and nasi minyak (oily rice) which is use minyak samin or cow ghee. Common topping for mandi rice is chopped flat leaf parsley/cilantro, raisins, chopped dates and also some crunchy toasted pine nuts, pistachio or almond. Beside, we used to served mandi rice with sambal nanas (chilli and pinneaple relish) and Acar (Indonesian Pickled Veggies.

Recipe Lamb and Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice)

 

Recipe Lamb and Goat Mandi Rice (Arabian Spicy Roasted Lamb and Goat Meat Served Over Saffron Infused Basmati Rice):

Ingredients:

Roasted Lamb and Goat Meat Recipe:

• 1 pound (500 gr) lamb meat
• 1 pound (500 gr) goat ribs
• 2 tbsp Homemade Garam Masala Spice
• 2 tbsp cayenne pepper (chili) powder
• 1/2 cup coconut cream (or heavy cream)
• a pinch of saffron, soak in cold water
• 1 onion, finely chopped
• 1/2 cup tomato puree (from 2 medium size fresh tomato)
• 1 tbsp tomato paste
• salt to taste

Mandi Rice Recipe:

• 2 cups Basmati rice
• 2 tbsp Homemade Garam Masala Spice
• few slice of ginger for the mandi rice
• 4 green cardamon
• 3 cloves
• 2 bay leaves
• 3 cm cinnamon stick
• 2 tbsp ghee (or butter)
• salt to taste
• 3 cups water
• 1/4 cup raisin or chopped dates*optional
• 2 tbsp chopped flat leaves parsley/ cilantro for topping
• 1/2 cup chopped toasted almond or pine nuts for toppping

How to Make Lamb and Goat Mandi Rice Recipe :

• Mix all the roasted lamb and goat meat ingredients, marinade for about 30 minutes to overnight in the fridge
• Preheat oven to 130 °C
• Put the lamb and goat meat in a roasting pan, cover it thighly with alumunium foil
• Roast the lamb and goat mixture for about 2 to 2.5 hours until the meat is tender, reserved the dripping for cooking the mandi rice later on
• Rise the temperature to 200 C , uncovered the roasting pan and roast for another 5-10 minutes until the lamb and goat meat is slighly charred
• Set aside and cover again with the foil to prevent the meat become dry

How to Cooking the Basmati Rice for Making Lamb Mandi:

• Wash the basmati rice under runnning water, draid, set aside
• Heat the ghee in a heavy bottom sauce pan, sautee the onion until tender and translucent for about 1o minutes
• Add the garlic ginger, cardamon, cloves, bay leaves and cinnamon stick, season with salt and garam masala powder
• Add the water and the roasted lamb and goat meat dripping, bring to boil
• Add the basmati rice and bring the mixture to boil again
• Cover with lid and simmer for about 10=15 minutes until the water absorbed and the basmati rice is nearly cooked through

• Put the almost cooked basmati rice in a heatproof caserole bowl and place the roasted lamb and goat meat over it

• Cover the carerole bowl thighly with alumunium foil

• Steam it with high heat for about 10-15 minutes until the mandi rice is cooked through
• Served the lamb and  goat meat mandi rice with chopped almond, cilantro and raisin

You May Also Like (CLICK !)