Resep Mie Celor Lobster Bakmi Mewah Khas Palembang (Three Ways)

Mie Celor Lobster Bakmi Mewah

Mie Celor is Palembangnese curried prawn stock based noodle soup that served with hard boiled egg, scallion & sambal. Mie means noodle while celor means poached; so the egg noodle poached in hot water before dumped in a bowl and poured with the soup.

Mie Celor Lobster Bakmi Mewah, lengap dengan Kepiting, Kerang Bambu, Keong Macan, Telur Setengah Matang dan Bakmi Mewah DAGING AYAM ASLI

The broth for serving the mie celor is tick, gooey and made out of a curried prawn based stock with coconut milk and thicken with rice flout, some community also add some prawn or crab meat into the broth.

Mie Celor Palembang ala Bakmi Mewah with Lobster, Crab, Bamboo Clams, Sea Snail, Soft Boiled Egg & BAKMI MEWAH REAL CHICKEN MEAT

Mie Celor adalah hidangan mi yang disajikan dalam campuran kuah santan dan kaldu ebi (udang kering), dicampurkan taoge dan disajikan bersama irisan telur rebus, ditaburi irisan seledri, daun bawang dan bawang goreng.

Mie Celor Lobster Bakmi Mewah

Hidangan Mie Celor berasal dari kota Palembang, Sumatera Selatan, Indonesia.Mie celor adalah salah satu menu sarapan populer di Palembang. Belum ke Palembang kalau belum mencicipi kuliner mie celor legendaris.

Bakmi Mewah

Bakmi Mewah, first ever premium instant noodle with REAL CHICKEN MEAT & REAL MUSHROOM topping inside. Bakmi Mewah adalah bakmi instant pertama dengan DAGING AYAM ASLI dan JAMUR ASLI sebagai toppingnya, benar-benar MEWAH !!!

Bakmi Mewah

When we open Bakmi Mewah box, there’s a flat style bakmi noodle, chili sauce, sesame & chicken oil, soy sauce and also dried scallion, and the most important THE REAL CHICKEN MEAT; taste really good indeed, REAL CHICKEN FILLET inside. Kemasan Bakmi mewah eksklusif, isinya juga komplit dan benar-benar Mewah untuk bakmi dengan harga terjangkau; ada mie, saus cabe, mintak ayam & nabari, saus cabe, kecap asin dan tentu saja Daging AYAM ASLI tanpa kulit yang sudah matang dan siap disajikan.

Bakmi Mewah Mie Celor Lobster Palembang

So Basicly, Bakmi Mewah is already taste Damn Delicious, then this is how i made Bakmi Mewah even beyond Tabo Nian; Mie Celor, traditionally from South Sumatra and this is really outstanding Indonesian dich with pretty much gonna be love by everyone. Mie Celor Bakmi Mewah recipe for Indonesian Food Blogger  Kreasi Bakmi Mewah Challange submission. So i made Mie Celor with Lobster & Seafoods in three ways, the authentic basic Mie Celor, the Cheesy Ifumie Mie Celor & The Cheesy Pizza Mie Celor

Kereasi Mie Celor Lobster Bakmi Mewah dengan 3 bentuk;  Mie Celor Lobster Bakmi Mewah Otentik, Ifumi Keju Mie Celor Bakmi Mewah dan Pizza Keju Mie Celor Bakmi Mewah

Basic Mie Celor Lobster Bakmi Mewah

Ifumie Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

Mie Celor Recipe

Resep dan Cara Membuat Mie Celor Palembang

Ingredients

• 4 packs of Bakmi Mewah
• 2 medium size lobster (about 300 gr/each)
• 2 medium size crab (about 300 gr/each)
• 200 gr bamboo clams
• 200 gr tiger sea snail
• 1/2 lemon juice

Broth :

• 100 ml coconut milk
• 1500 ml water
• 2 tbsp rice flour, diluted with 1 tbsp water
• ¼ tsp white pepper (sendok teh lada bubuk)
• salt & sugar as needed
• 1 tbsp cooking oil

Spice paste:

• 6 shallots (butir bawang merah)
• 3 cloves garlic (siung bawang putih)

Compliment

• soft boiled egg (boiled for about 5-6 minutes)

How to Make Mie Celor:

A. Making The Broth

• Add the lemon juice to the lobster, crab, clams and sea snail, let it sit for about 5 minutes then rinse it with running clean water, set aside
• Bring the water to boil, add the head of the lobster and let it boil until the lobster head color completely turned into red
• Poached the lobster tail for about 3 minutes or so until it 3/4 cooked, set aside
• Poached the crab for about 5-7 minutes or so until it 3/4 cooked, set aside
• Poached the bamboo clams for about 2-3 minutes or so until it 3/4 cooked, set aside
• Poached the sea snail for about 3-5 minutes or so until it 3/4 cooked, set aside
• Sieve any foam that forming up above the broth surface, set aside
• Meanwhile, heat up the oil in another saute pan, add the spice paste and saute it until fragrance
• Pur the sauteed spice paste into the broth, add the Bakmi Mewah Real Chicken meat into the broth
• Add the bakmi mewah Soy Sauce & Dried Scallion, add the white pepper, add more salt and sugar as needed
• Add the coconut milk & thicken the broth with the diluted rice flour, set aside

B. Preparing The Noodle

• Cook the Bakmi Mewah noodle as the package instruction, set aside
• Toss the Bakmi Mewah oil to prefvent the noodle sticking to each other

C How To Assamble Mie Celor Bakmi Mewah

Mie Celor Lobster Bakmi Mewah

1. Basic Palembang Style  Bakmi Mewah Mie Celor;

1. Put the noodle, lobster tail, crab, clams & sea snail in a large sieving laddle, poached it in the broth and put it in the serving bowl
2. Add the boiling hot broth, the soft boiled egg, scallion & fried shallots
3.  Add some Bakmi mewah Chili Sambal if you like

Cheese Stuffed Ifumie Mie Celor Lobster bakmi Mewah

2. Ifumie Keju Mie Celor Lobster Bakmi Mewah

Extra Ingredients: 50 gr mozarella cheese, cut into 2x2x2 cm cube and 1 tbsp all purpose flour, diluted in 2 tbsp water, pan fried quail egg

Ifumie Mie Celor Lobster Bakmi Mewah

How To Make Cheesy Ifumie Mie Celor Bakmi Mewah;

1. Get one pack boiled Bakmi Mewah noodle, grab about a nice quarter of a handful of noodle and then wrapped around the cheese
2. Pour a little bit of diluted flour that act as the glue for the noodle to let it not puffed too much
3. Deep Fried the cheese stuffed noodle
4. Pat dry the noodle then served it with the Seafoods, the broth & the pan fried quail egg

Pizza Mie Celor Lobster Bakmi Mewah

Mie Celor Bakmi Mewah Cheesy Pizza

3. Pizza Mie Celor Bakmi Mewah

Extra Ingredients: 100 gr mozarella cheese, 1 beaten egg, pan fried quail egg, Bakmi Mewah Chili Sauce 7 tomato sauce or ketchup

How To Make Pizza Mie Celor Bakmi Mewah;

• Get one pack boiled Bakmi Mewah noodle,mix with beaten egg, about 50 ml Mie Celor broth, add some scallion,  salt & white peppercorn to taste
• Pan Fried or oven baked the base of the noodle mixture until it slightly browned
• Spread some chili sauce & tomato sauce all over the noodle pizza base, add pan fried quail egg, Bakmi Mewah REAL CHICKEN MEAT topping, put the mozarella cheese over it
• Broil until the cheese browned and melte
  

  Pizza Mie Celor Lobster Bakmi Mewah

 

Recipe Lobster Rendang Indonesian Spicy Curry

Lobster Rendang Curry Recipe. Spinny lobster or tropical rock lobster pan grilled with spicy rendang sauce. Rendang or mostly known as rendang daging or beef rendang is typically Indonesian spicy beef curry that cooked slowly with constant gentle stirring for several hours until the spices got dark brown color when it well caramelized. Dentist Chef had ever post the Ultimate Beef Rendang Step by Step Recipe  if you want to test the damn delicious CNN NO. 1 World’s 50 Most Delicious Foods’ list.

Lobster with the spicy rendang curry sauce, i want made it right so it simply means i need to made the spicy rendang sauce and the coconut cream caramelized and browned before the lobster tail meat overcooked and turned into unedible dried and tough.

Before we takling about rendang, i should acknowledge you that In Minangkabau culinary tradition, there are stages of Rendang spice doness. Rendang doness category is according to the liquid content in cooked coconut milk, ranges from the soupy most wet to the most dry: Gulai — Kalio — Rendang. The  spices ingredients of gulai, kalio and rendang is almost identical with the exceptions that gulai usually uses less red chilli pepper and got more turmeric, while rendang uses more varieties of  spices.

When you making rendang and you stop to cooked it right when the meat is done and the coconut milk has reached its boiling point, you have gulai. If the process continues well until the coconut milk is partly evaporated with brownish colored meats, then you have kalio. When the process continued hours more until the liquid completely evaporated and the color turns to dark brown almost black in color, then you have rendang. According to this notions, the real rendang is those with less liquid contents.

The colors also indicate of rendang spices doness; rendang is dark brown while gulai have light yellow color and  kalio is brown, and  However, today there are two kinds of rendangs commonly found: dried and wet. Dentist Chef Beef Rendang  show the step by step pictorial of Indonesian rendang doness.

Making rendang lobster is kinda tricky; you need to USE THE HIGEST HEAT of your stove to fasten the caramelisation of the rendang curry sauce, USING NON STICKY SHALLOW & WIDE GRILLING PAN also made the evaporation of the liquid even better, using non sticky pan also help prevent the rendang spices sticked in the bottom and burned out because you using very high heat while cooking it. USING THICK COCONUT CREAM instead of thin coconut milk it’s a must if you want to make lobster rendang curry because too much liquid on the coconut milk made it boil instead of “fried” the spices and the spices need more time to caramelized, in the other hand the liquid vapour steam the lobster meat insde and made it tent to be overcooked even more. If you attemp to made prawn rendang, shrimp rendang or other seafood rendang this tips is also applied!

Now, let’s we begin to make LOBSTER RENDANG CURRY!!!

First  you need to cut the lobster into  two equal pieces and seasoned it with, lime juice, salt and white peppercorn.  Heat up some oli in the shallow & wide grilling pan then sear the meat side down until it slighly chareed in the outside. Hear the nice sizzling sound of it when you sear the lobster meat.

Turn the lobster meat side up and then sear the shell side down for another 1 minutes. You should need a sizzling sound  and you know you’re doing it right!

Pour the rendang curry spices, oven the lobster, basting the lobster with it then let the spices sauteed with the oil and completely evaporated with nice sizzling sound. Keep stirring the spices to let it cooked evenly.

Turn down the heat a little bit then pour the heavy coconut cream to the lobster and rendang spices. Keep stirred the rendang spices to let it distributed evenly and let the water evaporates even better. You will see the coconut cream made the rendang spices had whitish creamy color

The lobster rendang sauce color now slowly turned out darker when the coconut cream renderred into coconut oil and “fried” the spices once it evaporated. This process is the key of success of lobster rendang, when you see the cream rendered into oil, you need to turn the heat into medium unless you burned out the spices. Keep stirring and distributes the rendang sauce into the lobster meat and stop the cooking process once your lobster meat is perfectly cooked. Making lobster rendang is much more quickl only take about 15-20 minutes for medium size lobster (350-500grams) compare to beef rendang that takes 4 hours.

Lobster Rendang Recipe:

Ingredients:

• 1 Medium Size Lobster (350-500 grams)
  
• 1 medium size lemon or lime, squeezed out the juice
• 200 ml thick  coconut cream
• 2 tbsp vegetable oil (minyak sayur)

Indonesian Rendang Spice Paste  Recipe:

• 12 red shallots (bawang merah)
• 6 cloves garlic (bawang putih)
• 30 gr red chillies or cayenne pepper (cabe merah)
• 10 bird eye chilies
• 1/2 tsp HOMEMADE GARAM MASALA SPICE MIXTURE (bumbu rendang/ bubuk kari)
• 1 lemongrass (sereh), get the soft part in the middle
  
• 4 cm ginger (jahe)
• 3 cm galagal (laos)
• 2 cm turmeric (kunyit)
• 2 candlenuts (kemiri)
• 1/4 nutmeg
• 1 cm cinnamon
• 2 cloves (cengkeh)
• 1 green cardamon (kapol/kapulaga hijau india)
• 1/4 tsp white pepeprcorn
• salt to taste
• 20 ml water

Instruction :

How to Make Indonesian Beef Rendang:

• Put all the rendang spice paste in a food processor, then process it until smooth, set aside
• Kill the lobster, clean, cut it in the middle into two equual part, pat it dry
• Season the lobster all over, with lime or lemon juice, salt and peper, set aside
• Heat up the oil in a in the shallow & wide grilling with high heat, pan then sear the lobster meat side down until it slighly charred in the outside.
  
• Flip the lobster shell side down and sear the shell side.
• Pour the rendang spice paste, then saute the spice paste with high heat until the spices is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.
• Keep stirring and basting the lobster with the rendang spice paste to let it evenly cooked
• Lower the heat into medium then pour the heavy coconut cream, stir it and  let it boil and slightly evaporated
• Continue stirring the rendang mixture until the oil is separated or driven off from the mixture
• Keep basting the lobster meat with the rendang curry spices and let it caramelized evenly
• Continue stirring the rendang sapices and flipping the lobster until you’ve got rendang  lobster with a nice caramelized dark brown color
• Keep doing this until the lobster meat is perfecty cooked, add more water if necessery to prevent the rendang spices burned out.
• Serve the lobster rendang with steaming hot rice

Recipe Spaghetti alla Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

Recipe Spaghetti alla Bottarga di Tonno con Gambero di Fiume

Spaghetti alla Bottarga di Tonno con Gambero di Fiume. Recipe of Angel Hair Spaghetti Pasta with Bottarga or Salted Tuna Roe Sauce and  Herbs Butter Freshwater Crayfish Confit-Sousvide. Pasta with salted and grated salt cured fish roe sauce is a classic southern Italian cuisine recipe, packed with the goodness of the savoury and creamy sea flavour that easily blown your taste buds.

Angel Hair Spaghetti Pasta with Bottarga & Herbs Butter Freshwater Crayfish Confit-Sousvide

Spaghetti Pasta alla Bottarga d di Tonno & Herbs Butter Freshwater Crayfish Confit-Sousvide

Bottarga with pasta is a fool proof recipe, so simple and easy to made, yet resulting a satisfying and delicacy dish. You can make a batch of spaghetti con bottarga in only 20 minutes. Bottarga is briny with a creamy buttery sweetness, smooth  and slighly grainy texture with a natural savoury sea flavour. Slighly fried it in low temperature heat oil enhanced it’s sea flavour and aromas.  If you love caviar, you probably loves bottarga and vice versa, but few of my friends who doesn’t love caviar lovin the bottarga once it cooked with pasta. Eversince i love both, so i served my spaghetti alla bottarga with Russian black beluga caviar.

Bottarga di Tonno, Salt Cured Tuna Fish Roe

Crumbly & Moist Bottarga di Tonno, Salt Cured Tuna Fish Roe

Homemade Botargo di Tonno or Salted Tuna Roe from Scratch. Botargo is a air-dried salt-cured fish egg or roe which considered as  delicacy in Mediterranean cuisine. Bottarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. Botargo di Tonno made from freshly extracted  whole sack of tuna fish roe, brined for 24 hours in 37% salt sollution to remove the remaining blood on it, then dusted with fine sea salt and marinated for about 24 hours, washed with cold water and then dry cured to mature it for about 14 days or more until it firm but not rock hard and had a pleasant seafood umami flavour. Beside tuna roe, bottarga can also made from roe of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish roe

Spaghetti Pasta with Tuna Bottarga Sauce with Freshwater Lobster Crayfish

Grated Bottarga di Tonno, Salt Cured Tuna Fish Roe for Pasta Sauce

Bottarga usually thinly sliced or shaved  with mandoline, or simply grated into fine powder using cheese grated before used  and cooked  with pasta. The grated bottarga usually slighly toasted with butter or oil for infused the flavour into the pasta sauce. Bottarga from ripe tuna fish roe got bigger individual grainy egg can easily crumbled once grated and it’s make the it blend and coated the pasta even better. Sliced or grated uncooked bottarga can be added over the top of the pasta as a finishing touch too if you like the raw bottarga.

Live Crayfish aka Yabbies, Mudbug, Freshwater Lobster, Marron

This Simple Bamboo Skewer Trick Make a Straight Cooked Crayfish Tail Meat

This is crayfish or yabby, a type of freshwater lobster that had a very delicated sweet and succulent tiny tail and clawn meat once it cooked properly. Crayfish also known as crawfish, crawdads, , or mudbugs, and in Indonesia we used to called it lobster air tawar. I purchased this live crayfish at Hero Supermarket Kemang, Jakarta, it tagged 22 USD for a kilo and you’ve got 4 to 6 inches size crayfish weighed about 30-80 grams for each of it. You also can purchased the frozen yabbies or crayfish on Gourmet Supermarket like Food Hall and Ranch Market in Jakarta.

Recipe Spaghetti alla Bottarga di Tonno with Slowcooked Crayfish Lobster Tail & Beluga Caviar

Poached Crayfish Tail Herbs Butter Confit-Sousvide, Topped with Russian Beluga Caviar

This is a slow cooked crayfish or freshwater lobster tail look a like. The crayfish tail meat is sweet, succulent and bouchy tender if it’s cooked properly. The herbs butter butter for slowly cooking the crayfish tail using Butter Poached Spinny Rock Lobster Tail Recipe, but i’m using the low temperature waterbath sous-vide technique using my rice cooking just like my Sousvide Beef Steak Recipe. The whole raw crayfish or freshwater lobster packed with spices and herbs infused butter and oil mixture  then vaccumed by water submerging air replacement method on a ziplock bag and then put in a constant 60°C rice cooker waterbath.

Spaghetti Tuna Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

Sousvide Crayfish Lobster Tail, Tender Sweet, Moist & Succulent

The basic technique of slowcooking  crayfish lobster meat is similiar, no matter how you called it; confit, sousvide or poaching, the only difference is the media. Gentle low temperature heat is allowed to cooked the crayfish lobster tail meat without boiling any internal moisture within the meat like on boiling or frying techique. This slow cooking technique make a tender, moist and yet tender lobster tail meat.  This technique also allow flavouring spices and herbs infused the tail meat. So, what should i properly called this slow cooked crayfish lobster tail ??? i think it possibly Sous Vide Herbs Butter Poached Crayfish Tail Confit, lol

Spaghetti con Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

Angel Hair Pasta with Tuna Bottarga Sauce

Now we making the bottarga sauce for the spaghetti pasta. First you should know that we want to slighly fried the grated  bottarga in oil or butter without charred or browned it otherwise it’s gonna losen it’s creamy texture and delicate flavour.  You can use only 3 ingredients; bottarga,  oil and pasta, yup that’s simple ingredients taste great, but today i prefer to infused garlic, chili and shallots flavour in aglio olio style into my bottarga sauce pasta.  So, i starting with melting the butter and oil in a nonstick pan, followed by toasting the finely chopped  garlic, shallots and chilli until sighly charred with medium high heat. Grated bottarga then added into the mixture, the heat is lowered until medium low than the bottarga continously stirred and sauteed to allow it flavour infused into the oil for about 2 minutes. The cooked pasta then added into the pan before the bottarga starting to charred, the pasta and bottarga infused oil tossed evenly, then a little bit of heavy cream added too if you like the pasta more creamy, now the Spaghetti Pasta con Bottarga di Tonno and Slowcooked Crayfish Tail ready to served!!!

Recipe Spaghetti alla Bottarga di Tonno (Tuna Roe Bottarga Sauce Angel Hair Pasta)

Recipe Spaghetti alla Bottarga di Tonno (Tuna Roe Bottarga Sauce Angel Hair Pasta) :

Ingredients:

• 100 grams or more Homemade Bottarga di Tonno (Tuna Fish Roe Bottarga), grated
  
• 500 grams angel hair spaghetti pasta (cook according to package instruction)
• 30 ml  extra virgin olive oil
• 3 cloves garlic, finely chopped
• 1 red chili pepper, deseeded, finely chopped  (you can use crushed red pepper flakes instead)
• 1/3 cup parsley, finely chopped
• Zest of half lemon
• Salt and pepper to taste

How to Make Spaghetti con Bottarga di Tonno:

• Heat butter and olive oil over medium heat in a large skillet
• Add chopped garlic, shallots and chilli pepper and stir until garlic slighly charred
  
• Turn the heat into low and then add the bottarga then stirred it evenly for about 2 minutes
• Drain pasta and add to pan of olive oil and pepper flakes
• Add parsley, season with a little salt and pepper and toss until well mixed
• Serve and top with super thin (shaved) sliced or extra grated bottarga and Slowcooked Herbs Butter Crayfish and finished with lemon zest.

Sous Vide Crayfish Lobster Tail Recipe :

• 1 pounds (500gr) live Crayfish or Freshwater Lobster
• Salt and pepper to taste
• 2 tbsp lemon juice
• 1 sprig of rosemarry
• 1 sprig of thyme
• 1.5 tbs
• 1 stick butter ( about 125 grams)
• about 2 tbsp olive oil
• Ziplock plastic bag

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

• Put the live crayfish in freezer for 30 minutes to put it unconcious
• Brushed the crayfish shell under running tab water to removed any remaining mud or debris
• Insert bamboo skewer in the crayfish lobster tail to maintain the shape once it cooked sousvide
• Season the crayfish with salt, pepper and lemon juice
• Put the crayfish in the ziplock bag, then add the butter, oil, rosemarry and thyme
• 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 butter and herbs seasoned crayfish lobster lin in the preheated waterbath in 58-60°C (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 about 45 minutes, flip it every 20 minutes and put some weight to let the bag completely submerged.
• Take away the sousvide crayfish lobster bag from the rice cooker waterbath, set aside until it reach room temperature
• Peel off the crayfish lobster tail meat from it’s shell carefully, packed it with the melted butter and set aside until ready to use
• Just before serving, heat the  melted butter from the bag until got a gentle bubbly boiling, add throw the peeled lobster tail meat, cook unil it’s warm and served it with Spaghetti con bottarga

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Resep Kepiting Asap Bakar Pedas (Recipe Barbequed Spicy Crab Wrapped in Banana Leaves)

Kepiting Asap, Banana Leaves Wrapped Spicy Crab with Special Chili Sambal

Resep Kepiting Asap Bumbu Pedas,Barbequed Spicy Crab Wrapped in Banana Leaves Recipe. Kepiting asap is literrary translated as smoked crab in English. Kepiting asap also called kepiting bakar, a very popular crab dish in Indonesia.  Gigantic mud crab stir fried with spicy and hot shrimp paste chili sambal, wrapped in banana leaves into a parcel and then grilled over high heat charcoal until the banana leaves charred and blistered to provoked smoke and let the smokey aromas infused into the crab flesh. The blakish brown curry-like seasoning or bumbu bakar kepiting asap for the smoked crab is very rich and savoury from fermented shrimp paste, ground dried shrimp and cuttlefish, i can even compare it with Chinese XO Sauce.  Every restaurant chef had it’s own secret recipes, but for sure i will to share my version of kepiting asap secret recipes.

Kepiting Asap a.k.a Smoked Crab

 

Kepiting Asap Bumbu Pedas Bungkus Daun Pisang

Resep bumbu kepiting asap or smokey barbequed crab contain chilies, shallot, garlic, ginger, turmeric, candlenuts, curry powder or Homemade Indian  Garam Marsala Powder, galangal, lemongrass, toasted corriander seed, fermented shrimp paste, dried cuttlefish and shrimp alongside fragrance leavy ingredients like daun jeruk purut (kaffir limes leaves), daun salam (Indonesian bay leaves) and daun kunyit (turmeric leaves). The spice paste for spicy barbequed mud crab in banana leaves is actually a chili sambal, similiar to sambal belachan, but it’s also contain either santan (heavy coconut milk) or ground toasted grated old coconut called kelapa sangrai tumbuk. So basically i think the spice paste for kepiting bakar asap is a fusion of Shrimp Paste Chili Sambal with Beef Rendang seasoning with a little touch of kecap manis or Indonesian sweet soy sauce to balance the spiciness and the hotness flavour. I’m using both of santan and  kelapa sangrai for this recipe, simply because i don’t wanna spent my calories limitation on crappy food.

Barbequed Banana Leaves Wrapped Crab with Spicy Fermented Shrimp Chili, Shallot and Garlic Sambal

Papuan Giant Mud Crab (1.2 Kg) with Smokey, Leavy Fragrance, Spicy and Hot Chili Curry-like Sambal

Kepiting asap or spicy barbequed crab in banana leaves gain the popularity in the last decade, as far as i know it’s served eversince many live seafood restaurant mushrooms all over the Indonesian Cities, that’s why i think why my fellow colleagues considering to take cardiovascular recidency programs, lol. Way before kepiting asap become a staple menu on every seafood restaurant, my grandma actually used to prepared  not only crab but also chicken, freshwater giant prawn, and squid. My grandma also used to wrapped Ikan Mas Arsik or Spicy Andaliman Pepper Stewed Grasscarp Fish with banana leaves and then grilled it over coconut husk charcoal, guess what; she is a very healthy and active 82 years old lady.

Damn Delicious Smoked Spicy Crab Wrapped in Banana Leaves

Barbecued Crab Wrapped in Banana Leaves a.k.a Kepiting bakar Asap Bungkus Daun Pisang

Banana leaves wrapped spicy crab ia a very representative  of Indonesian cuisine. Banana leaf is a very versatile ingredients in Indonesian traditional kitchen. Banana leaves used to be a platter for serving food, wrapped food before cooking process either for steaming or  grilling. The epidermis cuticle in the upper side of the banana leaf, preserved the food moisture while cooking and it had special features works like a non sticking teflon that prevent food burned out and sticking while grilling. Banana leaves usually wrapped raw ingredients that usually seasoned first before cooked. There’s so many banana leaf recipe in Indonesian and South East Asian cuisine, this is few of the recipes that featured in my blog :

• Pepes Ikan tempoyak, steamed fish with spicy fermented durian paste using banana leaves as a wrapper
• Nasi Bakar (Grilled Rice), seasoned rice and also loaded with many savoury proteins like chicken, beef or salted fish
• Grilled Sanma Fish in Banana Leaf with Spicy Miso and Chilli Sauce Recipe
• Sambal Stingray (Grilled Stingray-Skate with Chili Barbeque Sauce) from Malaysia

Beside banana leaves, i always obsesed using many kind of leaves for wrapping my dishes, including;

• Ayam pengemis or Beggar Chicken Recipe using taro leaves
• Lo Mai gai or Sticky-Glutinous Rice Parcel using lotus leaves
• Lotus Leaves Steamed Crab with Fermented Black Bean Sauce
• Bo la Lot or Grilled Chicken Wrapped in Betel Leaves

Kepiting Asap Bursting with Fragance Aromas

Kepiting Bakar Asap Bumbu Pedas

Kepiting Asap or barbequed spicy chili sambal crab in banana leaves requires quite an effort to prepares at home. The bursting of fragrance leavy, smokey and spicy aromas of steam coming out when i open the banana leaves  parcel and that’s the moment of truth of you should cross your fingers above your head, but before that moment you should leard how to made the kepiting bakar asap bumbu pedas. The raw mud crab is usually steamed or deep fried first then stir fried with the bumbu kepiting asap or specia cooked spicy sambal sauce. The crab is actually ready to eat, but the kepiting asap needed the authentic pungent aromatic leavy and smokey aromas so then the crab is wrapped into parcel with  banana leaves then grilled over charcoal until the outside layer of banana leaves blistered and charred. After few seconds or a minutes over charcoal, the smokey flavour is throughly infused on the spicy seasoned crab, no need no proloonged grilling times because the crab is already done unless the crab will be overcooked.

Barbequed Banana Leaves Wrapped Spicy Crab with Fermented Shrimp Chili, Shallot and Garlic Paste Sambal

Barbequed Banana Leaves Wrapped Crab with Spicy Fermented Shrimp Chili, Shallot and Garlic Sambal

I’m using 1.2 kg kepiting Papua jantan or live local male mud crab from Papua Island. The clawn is pretty huge and the meat is very firm, sweet and succulent. Totally worth every cent, it cost me less than 10 USD, pretty great deal compare to the restaurantthat usually tagged it about 35-40 USD per kilo. The square platter that i use in the photograph was about 12 inches  or 30 cm long, just look how huge the clawn compare to the plate. This spicy crabs recipe is really not an option for your diets due to tons of calories instead you willing to paid it off  with move your butt out in a treadmill.

Gigantic Mud Crab Clawn from Papua compare to 30 cm (12 Inches) square plates

Once again i said this kepiting asap is DAMN DELICIOUS, i even think it’s even worthed as my last meal. The succulent sweetness of of the crab with a kick of creamy hot chili and spices then burst with leafy refreshing fragrance of banana leaves, kaffir lime leaves and turmeric leaves that infused with smoky aromas. Please visit asian groceries store in nearby, banana leaves usually sold fresh of frozen, the fresh is preferred,but the frozen banana leaves also work well with this recipe. If you can’t find any banana leaves, you can replace it with turmeric, ginger, lotus or taro leaves.

Kepiting Asap, Giant Mud Crab Stir Fried with Spicy Chili Sambal, Wrapped on Banana Leaves Parcel and Grilled over Charcoal until The Leaves  Charred and Blistered

Resep Kepiting Asap Bumbu Pedas Bungkus Daun Pisang

Resep Kepiting Asap Bumbu Pedas Bungkus Daun Pisang:

Banana Wrapped Crab with Spicy Chili and Fermented Shrimp Paste Sambal Barbeque

Ingredients:

• 1 kepiting jantan ukuran besar, (huge mud crab, about 1-1.5 kg)
• 1 air jeruk purut/nipis (kaffir lime juice to marinate the crab)
• daun pisang (banana leaves), for wrapping the crab
• heavy duty alumunium foil#optional
• 1/2 sendok makan daun kunyit (tablespoon of shredded turmeric leaves)
• 1 sendok makan daun jeruk purut (tablespoon of kaffir lime leaves, julienned)
• 1 daun salam (Indonesian bay Leaves)
• 2 cup Bumbu Kepiting Asap (Spicy Chili-Shrimp Paste Sambal Barbequed Crab Sauce)

Garnish:

• Curled Sliced Chilies
• Curled Sliced Scallion

Cara Membuat Kepiting Bakar/Asap Bumbu Pedas

(How To Make Barbequed Spicy Crab Wrapped  in Banana Leaf)

• Brush the mud crab with a teeth brush to remove the remaining mud and debris,discard the gills and clean it under running water
• Marinade the crab with kaffir lime juice and salt
  
• Deep fried or steam the crab for about 2 minutes until partially cooked
• Heat up the oil in a wok pan, then stir fried the spice paste chili sambal for about 1 minutes
• Add the turmeric leaves, salam leaves and the kaffir lime leaves, stir another 30 seconds
• Add the crab and stir fried another 2 minutes
• Put the seasoned crab over few layered banana leaves and then wrap it into a parcel like an envelope

Wrapped The Crab just Like You making Envelop Parcel

• Secure the banana leaves crab parcel with toothpick, butcher’s twines or the fibers from the banana leaves
• You can use heavy duty alumunium foil for further wrapped the banana leaf crab parcel before grilling it
• Grilled it over high heat charcoal or stove flame to provoke smoke until the ouside layer or the banana leaves is slighly burned, blistered and charred for about 2 to 3 minutes

Barbequed the Banana Leaves Crab Parcel over Charcoal (or Stove) until the Leaves Charred and Blistered

• Open the banana leaves wrapped crab in front of the dinner guess with scissors
• Garnish and serve immediately.

Resep Bumbu Kepiting Asap Pedas:

Chili Sambal Barbeque Sauce Recipe for Smoked Crab Wrapped in Banana Leaves Recipe:

• 50 gr cabe merah keriting (cayenne chili pepper)
• 50 gr cabe rawit merah (bird eye chili pepper)
• 100 gr bawang merah (shallots)
• 50 gr bawang putih (garlic)
• 15 gr jahe (ginger)
• 15 gr lengkuas (galangal)
• 15 gr kunyit (turmeric)
• 5 gr ketumbar sangrai (toasted corriander seed)
• 10 gr kemiri (candlenuts)
• 5 gr bubuk kari India (Homemade Indian  Garam Marsala Powder)
• 100 ml santan (coconut cream)
• 30 gr bubuk kelapa sangrai  (ground toasted grated coconut)
• 3 sereh, hanyak bagian putih (lemongrass, use the tender white part only)
• 5 gr asam jawa (tamarind paste)
• 15 g terasi or belacan (fermented shrimp paste)
• 30 gr ebi/udang kering (dried shrimp)
• 30 gr cumi kering/juhi (dried cuttlefish or squid)
• 30 gr gula merah, sisir (palm sugar, roughly chopped)
• 20 ml minyak sayur (vegetable oil)
• 10 ml kecap manis (Indonesian sweet soy sauce)
• salt and pepper to taste

How To Make Chili Sambal Barbeque Sauce for Smoked Crab in Wrapped Banana LeavesRecipe

• Put all the ingredients except the kecap manis and olive oil in a food 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 the kecap manis 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.

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Recipe Stir Fried Wagyu Beef Char Kway Teow with Chinese XO Sauce (Resep Kwetiau Goreng Sapi Jambi)

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Recipe Wagyu Beef Char Kway Teow with XO Sauce. Char kway teow is a very popular dish in Indonesia, Malaysia, Singapore and available all round the world. Char kway teow itself meaning  stir-fried rice  flat noodle in Chinese. Kway teow called kwetiaw or kuetiaw in Indonesia is flat rice noodles with approximately 1-2 cm width, stir-fried over very high heat with light and dark soy sauce, sliced Homemade Chinese Sausage/Lap Cheung,  chopped chilli, Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal , chicken or pork slices, whole prawns, cockles or clams, bean sprouts and chopped scallion or chinese chives.  The addition of cockle or clams made char kway teow itself called kwetiau kerang or cockle rice  noodle. The dish is commonly stir-fried with egg, slices of chinese sausage or lap cheung and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried with lard or rendered pork fat and used to be served over banana leave on a plate. Char kway teow got many aliases of english spelling, it’s also written as  char kueh teow or char kueh tiao and the most popular version of it is Penang char kway teow that using many kind of seafood and duck egg.

Kwetiau Goreng Sapi Wagyu ala Jambi

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Wagyu Beef  Char Kway Teow with XO sauce is the answer of my collegue silly question; “what kind of dish that made you’ve got chances to get laid?”. My point of interest is my friend is actually already marrried and then i replied,”are you trying to cheating on your wife?” ” NO man!!: he quickly responsed and then he explained that they gonna be celebrating their first year of married and he want to made breakfast in bed surprised for his wife.   “Well i think you’ll gonna get laid anyway! what”s the point of you’re married and i just wondering why the heck that your american salary won’t let you getting laid with your OWN WIFE” i try to making fun of his situation “you know that she’ll made a big deal out ouf it and i want to made something effortless special dish because i simply can’t made fancy and complicated dish such Peanut Crusted Oven Roasted Beef Tenderloin Stuffed with Spinach, Chorizo and Cheese or even what you called simply Bacon Wrapped Filet Mignon with Demi Gace Sauce and  those kind of stuffs”  My answer is STIR FRIED KWAY TEOW, because it’s still taste nice even your cooking skills is big fat zero. It’s a special day so don’t be cheap!, the only way to made some impressive dish with stir fry rice noodle is putting gourmet ingredients on it. I suggest him to purchased thinly sliced wagyu beef and chinese gourmet xo sauce, then  you’ll gonna get DAMN DELICIOUS CHAR KWAY TEOW!!!

Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

XO Sauce (Halal-Lee Kum Kee Brand)

XO Sauce Char Kway Teow with Wagyu Beef recipe  is very easy and quicky to made in your own kitchen. Eversince the Chinese XO sauce is already has a reputation of being a savoury bomb, so i think you need to add a little bit seasoning on it. XO sauce itself made of the best seafood including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Jinhua ham, and abalone that rehydrated, shredded and then fried and mixed into XO Sauce. The roughly chopped rehydrated dried seafood then cooked slowly with chili peppers, onions, and garlic then  cognag or other old liquor added, this is what XO (extra old) Sauce name comes from You can add some Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal to give a little kick of chili hotness on the beef char kway teow. The wagyu beef  is the star, already thinly sliced wagyu beef that used to added to sukiyaki dish made your live easier, but the steak cut of beef will be good too, but you need to thinly sliced it priorly to cook.

Xo Sauce Char Kway Teow with Wagyu Beef

Damn Delicious Wagyu Beef Char Kway Teow with XO Sauce, Smokey and Charred with NOT Oily Texture

I don’t know the term “char kway teow” is  related with the charred and smokey stir fried  rice flat noodle or not, but delicious char kway teow is used to be charred and smokey , so it’s necessary to stir fried the ingredients in a smoking and sizzling hot oil in wokpan.  The chinese restaurant chef used to  had it’s own method to stir fried char kway teow and trnasfer from generation to bgeneration with specific family flavour preverence. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly because the fat it’s easy to rendered and the texture is naturally tender so no need to add water to little “stew” to tenderized the meat like you do on regular beef.

Wagyu Beef Char Kway Teow with Chinese XO Sauce, Homemade Chinese Sausage or Lap Chiong, Bean Sprouts, Chopped Chili and Cilantro

Generous Ammount of Charred Wagyu Beef on Char Kway Teow with XO Sauce

Making delicious beef char kway teow  is easy, if you want to made the char kway teow into perfection you need to follow several steps:

1. Stir Fried The Wagyu Beef Slices

First the wagyu beef, marinade the thinly sliced wagyu beef with dark soy sauce, sesame oil and freshly ground black pepper for 30 minutes in the fridge. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly with other ingredients because the fat it’s easy to rendered. Wagyu beef is naturally tender so no need to add water even to a little bit to “stew” the beef to tenderized the meat like you do on regular beef. Never cooked the wagyu beef within the noodle unless your pricey wagyu beef will be overcooked and all your money is wasted once the wagyu beef delicious marbled fat dissolved and the texture is dried.  The stir fried beef then set aside and then added into the char kway teow just before it’s done.

2. Stir Fried The Kway Teow or Flat Rice Noodle with Duck Eggs

Freshly made flat rice noodle (sometimes also called rice cake strips) is preferred then dried ones because it’s texture and natural rice grain flavour and also more easy to charred without any unpleasant bitter taste. You can get the fresh flat rice noodle in the chiller rack on chinese groceries store. The flat rice noodle then washed with warm water to remove any excess flour on it, then marinated with soy sauce and beaten duck egg, and YES,  duck egg mixed with the fresh rice flat noodle before cooking it. The Mixture poured  on smoking hot oil in wok pan with very high heat and  quicky stirred to separate the rice noodle and make sure each noodle covered with charred egg. This method made the kway teow itself smokey and damn delicious!!!

3. Making the  XO Sauce Beef Char Kway Teow

Using a clean wok pan,  any of your the char kway teow seasoning is sauteed with oil (finely chopped garlic and red shallots).  All other ingredients then added the chicken, pork, shrimp, cockle, fish cake, shrimp or prawn, crab, Homemade Chinese Sausage/Lap Cheung etc. Add the sauces to enhanced the flavour (xo sauce, kecap manis or Indonesian sweet soy sauce, soy sauce and Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal).  Some water added and the lid covered the wok pan  to cooked the meat throughly. The previously charred stir fried rice flat noodle with duck eggs added and stirred to made the seasoning distributes evenly. The fresh vegetables like cabbage and beansprout and stir fried wagyu beef then added just before the char kway teow done.

XO Sauce Char Kway Teow with Thinly Sliced Wagyu Beef

Wagyu Beef Char Kway Teow with Chinese XO Sauce

My family recipe of char kway teow is seems to be complicated, but i guess it’s all woth the efforts. You can simply stir fry all the ingredients directly once but you’ll gonna missed the authentic charred and smokey flavour of char kway teow. Moisture is the  enemies of stir frying cooking method because it’s rather steamed instead of charred the ingredients, just like what you’ve expecting once you seared scallops, beef or fish. You want the char kway teow rice flat strips allowed to be fried and the magic maillard reaction happen and turn the sugar and protein ito awesomeness damn delicious!!!

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Kwetiau Goreng Sapi Wagyu dengan Saus XO

Kwetiau Goreng Sapi was Indonesian name for beef char kway teow. Beef or chicken and seafood is the common ingredients for kwetiau goreng because mostly population in Indonesia is Moslem and pork is considered as haram or forbidden. Lots of chili sambal added within the seasoning and  kecap manis or sweet soy sauce also added to milder the hotness and spicyness of kwetiau goreng. Kwetiau goreng sapi or beef char kway teow is popular dish in Jambi Province. There’s also javanese style char kway teow or kwetiau goreng jawa that usually sweeter due generous addition of kecap manis with minimun amount of chili sambal. Kwetiau goreng jawa also including lots of cabbage that cooked within the flat rice noodle and then served with thinly shredded fresh cabbage too. In Medan, Kwetiau goreng Medan it’s refers to Hokkien Penang style char kway teow with generous ammount of scrambled duck eeg. Even most of restaurant and cafe including halal version of char kway teow in Indonesia,  Chinese restaurants in Indonesia that mainly serve non-Muslim customers might use pork and pork fat on it.

Recipe Wagyu Beef Char kway Teow with XO Sauce

Recipe Wagyu Beef Char kway Teow with XO Sauce:

Ingredients:

• 1 pack (about 350 gr) fresh or dry kway teow/ flat rice noodle/ strips 
• 200 gr thinly sliced Wagyu beef (Marinate: 1/2 tbsp dark soy sauce, 1/1 tsp ground black pepper, and 1 tsp sesame oil)
• 2 Homemade Chinese Sausage/Lap Cheung, thinly sliced (marinate: 1 tbsp dark soy sauce, a pinch of salt and 2 beaten duck egg)
• 50 gr scallion, thinly sliced (optional)
• 200 g bean sprouts
• 4 tablespoons vegetables oil
• 6 cloves garlic, finely chopped
  
• 2 red shallots, finely chopped
• 2 cm ginger, finely chopped
• 1 duck egg, beaten
• salt and pepper to taste
• (Fish cake, shrimp,cockle, chicken) #Optional

XO Sauce Char Kway Teow Seasoning:

• 40 gr Chinese XO sauce (about 1/2 cup)
• 3 tbsp Sambal Belachan or Chili Fermented Shrimp Sambal
• 1 tablespoon kecap manis (Indonesian sweet soy sauce)
• 1  tablespoon soya sauce
• 2 teaspoons Chinese wine
• 1  tablespoons oyster sauce
• 1 tsp sesame oil

Garnish: Chopped Chilied and Chopped Cilantro

How to Stir Fried XO Sauce Char Kway Teow with Wagyu Beef:

1. Mix the wagyu beef with the marinade the ingredients , set aside, leave the wagyu beef to marinated about 30 minutes
2. Heat 1 tablespoon of oil in a wok until smoking hot, pour the marinated wagyu mixture then stir fry the beef until charred for about 2 minutes, set aside.
3. Mix the kway teow or rice strip noodle with the marinade the ingredients, set aside
4. Heat 2 tablespoons of oil in a wok until smoking hot, pour the flat rice noodle and duck egg mixture then quickly stir fry the rice noodle until charred for about 3 to 5 minutes, set aside.
5. Heat 1 tablespoon of oil in a wok pan, sauté the garlic, shallots and ginger untill golden brown, add the chinese sausage and the seasoning mixture (Chinese XO sauce, Sambal Belachan or Chili Fermented Shrimp Sambal, soya sauce, Chinese wine,  oyster sauce, and sesame oil)
6. Add charred rice noodles and stir fry for about 4 minutes till lightly browned
7. Add the stir fried beef, scallion, beansprout, then pour the remaining 1 beated duck egg and then quickly stir fried it for another 2 minutes
8. Served the Stir Fried  Wagyu Beef Char Kway Teow with XO Sauce, garnish with chopped cilantro and chopped chili

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Recipe Steamed Prawn with Spicy XO Sauce (Chili, Garlic, Ginger and Chives)

Recipe Steamed Prawn with Spicy XO Sauce

Steamed Prawn with XO Sauce Recipe. Steaming tiger prawn with XO sauce recipe is quick, simple, and easy within elegant and mind blowing delicious result. I love steaming any kind of seafoods, lots of practices made me pretty good at it. I’ve posted several Delicious Steamed Fish Recipe,  two Steamed Scallops Recipe, two Steamed Crab Recipes, Steamed Lobster Recipe and also Steamed  Clams Recipe,  but ain’t any steamed prawn or shrimp recipe here, then boom; here it’s now!!!

Steamed Prawn with Spicy XO Sauce

XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb, that’s the correct definition for my taste buds. Chinese XO sauce made of  several premium dried seafoods, including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Iham, and abalone added too to XO Sauce. The roughly chopped rehydrated dried seafood then cooked  slowly with chili peppers, onions, and garlic then added cognag or other old liquor, this is what XO (extra old) Sauce name comes from. I’m using Lee Kum Kee Brand XO Sauce for this recipe, it’s savoury enought even without any Iham at all (it’s also Halal). Lee Kum Kee penetrated Indonesia with their halal version sauces and condiments because the Indonesian majority population is moslem.

Steamed Prawn with Spicy XO Sauce

Steamed Prawn with Spicy XO Sauce

My fellow friend Conor Bofin on his Steamed Cod Fish with Saffron and lemon Recipe had a very fancy looking photographs because the pricey saffron threads is clearly visible laid over the sliced lemon instead of over the cod fillet for favouring photography session over flavouring function. Got me into a lil bit of dilemma, but then i decided that ain’t gonna did that on this recipe, that’s why you saw the chinese sausage as the main visible topping over my steamed prawn instead of some stringy dried scallops as the main ingredients of  XO sauce. Yup, i put the damn expensive Lee Kum Kee XO  Sauce (16 USD for 80 grams) directly over the prawn meat and  stuffed some of it in the prawn head, the end result made me not feeling regret at all.

Steamed Prawn with Spicy XO Sauce

Steamed Prawn with Spicy XO Sauce

Very fresh tiger prawn or shrimp cleaned, the tail butterflied from the back side and then steamed with spicy chinese XO sauce.The savoury XO sauce acompanied with lots of chopped fresh chilies, garlic, ginger and white part of chinese chives then finelly topped with my Homemade Chinese Sausage or La Chang. Make sure you finely chopped all the spicy topping for steaming prawn to ensure all the spiciness goodness released once the prawn cook in the high heat steam. No need more oil added into the steamed prawn, beside the umami oil from the XO sauce, the chinese sausage fat rendered during the cooking too.

Steamed Prawn with Spicy XO Sauce

Steamed prawn recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! prawn or shrimp because the flesh gonna be tough and rubberry.. You should stop steaming the prawn until nearly done, the remaining heat will throughly cooked the prawn meat in the platter. When you throughly cooked  the prawn in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  prawn or large shrimp that already butterflled need about 3 to 5 minutes to be cooked in the steamer.

Fresh Tiger Prawn in Spicy Xo Sauce with Chili, Garlic, Ginger, Chinese Sausage and Chives

Fresh Prawn with Spicy XO Sauce with Bamboo Skewer on it

The freshness of the prawn or shrimp is the key for making a delicious steamed prawn.  First, you should choose the freshly catch prawn, or even better if you had live prawn that swimming in the tank, just the same whan you want to make  Raw Shrimp or Prawn Sashimi Recipe. The meaty part of the tail butterflies and then the vein removed. I put some bamboo skewer from the body to the tail stighly through out the prawn to prevent the tail curled up once it cooked.

Sweet and Succulent Steamed Tiger Prawn

Steamed Prawn with Spicy XO Sauce, Damn Delicious!!!

The steamed tiger prawn in spicy XO sauce is damn delicious. The tiger prawn is really sweet and succulent with all the savoury and umami flavour of the XO sauce and spicy bursting aromas and flavour of spices blended into an very seductive food porn scene. I love steamed chinese sausage too, it’s soften and the translucent fat give and extra kick into the whole dish.

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Ingredients

• 500 gr, 8-10  medium size tiger prawn (you can replace with any kind of lobster or shrimp)
  
• 1 tbsp lemon juice or lime juice
• 1/2 cup 40 grams XO Sauce (I’m using Lee kum Kee Brand XO Sauce)
• 6 cloves garlic, finely chopped
• 4 or more chili pepper, finely chopped
• 1 thumb size ginger,finely chopped
• 10 chinese chives separate the green and white parts, finely chopped
• 1/2 Homemade Lap Cheong or Chinese Sausage, finely chopped
• salt and pepper to taste
• bamboo skewer

Garnish: chopped chilies and green part of chives

How to Make Steamed Prawn with Spicy XO Sauce:

• Preheat the steamer over high heat
• Butterfly the the prawn tail from the back without cutting the dorsal shells, devein and clean it under running water
• Springkle the salt and drizzle the lemon juice over the prawn, let it sit for 5 minutes and then discard the dripping liquid
• Spread the XO sauce  over the prawn meat and stuffed some in the head
• Put another topping over the prawn and XO sauce
• Insert the bamboo skewer through out the prawn from the head straight to the tail 
• lay the XO sauce prawn over heatproof  and then steam the prawn for about 3 to 5 minute
• DO NOT OVERCOOKED the XO sauce steamed prawn , so check the prawn doness every minute
• Served the XO sauce steamed prawn immediately with the garnish

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