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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe Orange Lemon Sauce:

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

How to Make Orange Lemon Sauce :

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

Recipe Braised Tofu Skin with Soy Sauce for Salmon Stuffing:

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

How to Make Braised Tofu Skin with Soy Sauce:

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

You May Also Like (Click!)

 

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

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

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

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

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

 

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

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

 

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

Ingredients:

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

How to Make Savoury Zucchini Pancake:

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

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

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

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

You May Also Like:

Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge)

Resep Tinutuan, bubur khas Manado. Tinutuan or bubur manado, a Manadonese or Minahasan rice-based porridge  with various kinds of vegetables. Common carbohidrate for making tinutuan is corn, cassava or yuca, pumpkin, potato, sweet potato, but some ‘ people also love to add carrot, taro root, beet root and many more. While the common green leafy vegetables for tinutuan is amaranth that usually missed known as spinach, melinjo leaves (Gnetum gnemon), kangkoong or water spinach, cassava leaves, daun gedi (Hibiscus Manihot L) and daun leliem (Clerodendrum minahassae L). Those plenty of vegetables were packed with  fragrance herbs called daun kemangi or lemon basil leaves.  Etimology of the word tinutuan is still uncear, but some of my Minahasan descent friends told me that tinutuan refers as combo or mixed all together meals. Tinutuan porridge is well known as one of the Manado city iconic signature dish.

Bubur Manado or Tinutuan: The healtiest Morning Supper Porridge

Daun Gedi or Sayur Yondok, Natural Thickening Agent for Authentic Tinutuan or Bubur Manad0

Authentic tinutuan or bubur Manado contain daun gedi (Hibiscus Manihot L) or locally known as sayur yondok in Minahasan language. This plants well known as edible hibiscus in most western country, lagikuway in Philliphine, and po fai  in Thailand. Daun gedi or edible hibiscus leaves may look like a cassava leaves, but daun gedi got  narrower in the base of the leaves, but it’s broader  and resembles as an arrow in  the end. What makes this common looks leaves special is simply because daun gedi got pectin polysaccharides, which is a natural gelling agent that could thickening the vegetables porridge broth, just like what commoly found on  lady fingers or okra.  i was lucky enought found daun gedi plants planted in a side yard of a tiny authentic Menadonese restaurant nearby Hermina Hospital Jatinegara with a tiny signboard “Rumah Makan Masakan Manado”. This authentic Menadonese or Minahasan restaurant served Ikan Woku Belanga (Manadonese Spicy Fish Curry Soup), Garo Bunga Pepaya (Papaya Blossom with Smoked Skipjack Tuna Fish)  and many more, beside they got rica-rica rw (pronounced erwe) or spicy stewed dog meat, yup you didn’t miss readed it, dog meat is a part of Minahasan ethnic cuisine.

Complete Set of Tinutuan or Bubur Manado with Sambal Dabu-Dabu and Deep Fried Salted Fish

Tinutuan or Bubur Manado is usually served as a morning supper, with additional side and condiments such as ikan asin goreng (deep fried salted fish), sambal terasi (fermented shrimp chilli sauce), and bawang goreng (deep fried red shallots). Beside, in Manado they used to served tinutuan with Sambal Dabu-Dabu (Manadonese Raw Chilli Salsa), shredded ikan cakalang fufu (smoked skipjack tuna), and sambal roa (smoked garfish sambal). But i guess the must have condiment for tinutuan is deep fried salted fish and Sambal Dabu-Dabu.

Sambal Dabu-Dabu with Ikan Asin, Duo Killer Companion for Menadonese Rice Porridge

I’m using short grain brown rice that i’m soaked 30 minutes prior to cooking for making this tinutuan or bubur manado,. Contrary to the commonly tinutuan with pale yellowish green color, i love to brighter my porridge with reddish color by adding peruvian purple sweet potato and also purple sticky sweet corn. Sticky sweet corn itself didn’t had intens sweet  flavour like commonly yellow sweet corn, but it’s pretty glutinous. Both brown rice and sticky sweet corn needed more time to cook compare to all of the ingredients, that’s why those ingredients must be boiled first and then follow with other root vegetables and yellow sweet corn. Five minutes before the porridge is done, throw away all the green leaves and turn off the heat and let the remaining heat cook the leaves. Since i love to taste every single ingredients, i used to cut my ingredients into a chucky bits.

Tinutuan Ingredients: Healthy Vegetarian Vegetables Rice Porridge

Tinutuan or Bubur Manado is a very healthy vegetarian porridge,  just look at the enermous ammount of vegetables for serving about 4 portion of  Bubur Manado in the photograph above. You can apply the recipe at your home for sure, you can made it in your slow cooker or your rice cooker. Just put the root ingredients into the rice cooker on the night before,  mixed the green vegetabes firstly in the morning and then served it as a healty and tasty breakfast, does it sounds pretty easy??? but if you insist to cooked it above the stove like me, you must carefully stir it constantly to prevent the rice singking in the bottom of the pan and got burned. Heavy bottom non-sticky sauce pan would be the best options for making rice porridge.

Resep Tinutuan or Bubur Manado, Vegetarian Vegetables Rice Porridge Recipe

Resep Tinutuan Bubur Manado (Menadonese Vegetables Rice Porridge Recipe) :

Ingredients:

• 1 cup of rice (i’m using short grain brown rice, soaked 30 minutes prior to cooking, drained)
• 1 cup yellow sweet corn (Jagung Manis)
• 1 cup purple sticky sweet corn (Jagung Ungu)
• 1 cup diced purple sweet potatoes (Ubi Ungu)
• 1 cup diced cassava or yuca root (Singkong)
• 1 cup diced sweet potato (Ubi Kuning)
• 1 cup diced pumpkin (Labu Kuning)
• 1 cup diced carrot (Wortel)
• 1 cup roughly chopped daun gedi (you can replace this with okra or okra leaves)
• 2 cup roughly chopped amaranth or spinach leaves (Daun Bayam)
• 1 cup roughly chopped kangkoong or water spinach leaves (Daun Kangkung)
• 1/2 cup roughly chopped cassava leaves (Daun Singkong)
• 1/2 cup roughly chopped melinjo leaves (Daun Melinjo)
• 1/2 cup roughly chopped sweet potato leaves (Daun Ubi Rambat)
• 1/2 cup lemon basil leaves (Daun Kemangi)
• 3 liters water or Roasted Bone Stock Recipe
• 2 bay leaves (Daun Salam)
• 1/2 tsp Homemade Garam Masala (Bumbu Kari)
• Salt and pepper to taste

Cara membuat Bubur Manado atau Tinutuan (Instruction):

• Put the water or Roasted Bone Stock, rice and purple sticky corn and bay leaves into a heavy bottom sauce pan, bring it to boil
• Once it boil, simmer and cover the pan with lid for about 10-15 minutes
• Add the sweet corn, cassava, sweet potato, pumpkin and carrot. bring it to boil and lower the heat into simmer, gently and constatly stir the porridge with wooden spatula to prevent the ingredients singking in the bottom of the pan and burned out

Resep Cara Membuat Bubur Manado: Rebus Beras and Semua Bahan

• Season the bubur manado with salt and pepper and continue to stir it
• Once the rice and all the ingredients is tender enought, put all the greens leafy vegetables, bring the porridge to boil again

Resep Cara Membuat Bubur Manado: Masukkan Sayuran!

• Turn off the heat and let the remaining heat cooked the vegetables
• Serve it warm with ikan asin and Sambal Dabu-Dabu

You May Also Like (Click!)

·

·         

Resep Nasi Bakar Isi Jamur Beras Merah(Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom)

Resep Nasi Bakar Beras Merah Isi Jamur

Nasi bakar or literrary translated as grilled (burned) rice is an Indonesian rice dish which is sounds impossible to do without any wrapper. Traditionally, nasi bakar usually wrapped in banana leaf before grilled over arang batok kelapa or coconut shell charcoal.  The wrapped nasi bakar mixture is secured with lidi or coconut leaf wooden stick, then finished by grilling until the banana leaf is browned and blistered. Eversince the nasi bakar mixture is throughly cooked, grilling prior serving mainly to enhanced the smoke flavour and to heat up the nasi bakar. The charred and toasted rice layer underneath the banana leaf was the best part of nasi bakar, similiar to socarrat of my Paella alla Valenciana, Spanish (Valencian) Paella with Chicken, Rabbit, Snail and Vegetables.

Nasi Bakar Beras Merah Isi Jamur

Nasi bakar derived from nasi timbel, a Sundanese descent (West Java) simple hot steamed rice that wrapped in banana leaf. Nasi bakar got a nice scent of banana leaf and also smoky flavour due to the prior grilling. Nasi bakar usually lightly seasoned with garlic, red shallots and some kencur or sand ginger that traditionally mortarred in cobek or shaved stoneware from basalt stone. Nasi bakar loaded with dry seafoods, meats and also coconut milk to give a savoury hint into it. Common stuffing for nasi bakar is ikan teri or dried anchovies, telur bebek asin or salted duck egg, ikan asin or salted fish,  juhi or dried squid, chuncky sauteed and seasoned chicken, beef, tempeh, tofu or mushrooms. Nasi bakar parcels usually opened just before serving and topped with sambal terasi or shrimp paste chilli sauce.

.

PUREGREEN Red Rice: Nice Soft, Fluffy, Moist and Fragrant

 

Spiced Red Rice with Oyster Mushrooms Wrapped In Banana Leaf and then Grilled, Served with Sambal Terasi

Resep Nasi Bakar Beras Merah Isi Jamur (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom):

Ingredients:

• 2 cups cooked red rice, read the package instruction to cook it (200 gr nasi beras merah   matang)
• 1/5 cup coconut milk (50 ml santan encer )
• 1 cup  fresh oyster mushrooms (100 gr jamur tiram segar)
• 1 spring onion, thinly slice (daun bawang)
• 2 salted eggs, diced (2 buah telur asin)
• 1/2 cup diced carrot (50 gr cincangan wortel)
• 1/2 cup meat floss (30 gr abon)
• 1 dry sausage, thinly sliced, can be replace with beef jerky or dendeng daging, thinly sliced
• 2 cayenne chilli pepper, thinly sliced (cabe merah)
• 1 large tomato, deseeded, diced (tomat)
• 1 tbsp olive oil for stir frying (minyak zaitun)
• salt and pepper to taste
• banana leaf for wrapping
• coconut leaf wooden stick (lidi) for securing the banana leaf parcell

Nasi Bakar Ingredients

Spice Paste (Bumbu Halus):

• 3 cloves garlic (bawang putih)
• 6 red shallots (bawang merah)
• 1 cm sand ginger (kencur)
• 1/4 tsp Homemade Garam Masala (bumbu kari bubuk)

Instruction:

• Heat up 1 tbsp olive oil in a wok pan, saute the spice paste until fragrance
• Add the sliced chilli ,oyster mushrooms and carrot, stir occationally
• Pour the coconut milk, bring to boil and season with salt and peper
• Add the cooked PUREGREEN organic red rice, stir occationally, lower the heat and cover the pan with lid until the liquid evaporated
• Add the salted egg, tomato, beef floss, dry sausage, and sping onion, mix it evenly, set aside
• Clean the banana leaf and exposed with flame to made it flexible and and workable, set aside
• Place a banana leaf with the shiny side up,  Put 2/3 cup of red rice mixture in the middle of the leaf.
• Mold the red rice mixture, take the leaf edge closest to you and fold it over rice.
• Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely.
• Roll it as tightly as possible into a compact cylinder.
• With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a nice packet
• Secure both end with lidi or you can using staples for doing this, set aside
• Do this until all red rice mixture is wrapped in banana leaf

Nasi Bakar Parcell, Ready for Grilling

• Heat up the metal grill pan, grill the nasi bakar until the banana leaf is charred and browned

Grilled Banana Wraped Spiced Red Rice with Oyster Mushrooms a.k.a Nasi Bakar

• Open the nasi bakar banana leaf parcell and served it with sambal terasi

TIPS:

• If you didn’t directly grilled the nasi bakar, you can steamed it first before grillling to make the inner part of nasi bakar is throughly heated
• If you had left over nasi bakar, wrap it in alumunium foil, it could last for about 3 days in the fridge,  steamed it throughly before grilling and serving
• Nasi bakar parcell last for about 1 month in a freezer, thaw it completely and steamed it throughly before grilling and serving.

You May also like (Click!)

Porcini Mushrooms and Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

Porcini Mushrooms Brown Rice Risotto Recipe with Crispy Smoked Chicken Breast

Porcini mushrooms risotto is one of my favourite Italian rice-based dish since it got a earthy porcini fragrance.  Porcini mushrooms or Boletus edulis, commonly known as penny bun or cepes. Considered as a pricey gourmet mushrooms in many western cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. Porcini mushrooms most often dried, packaged and distributed worldwide. Drying keeping its flavour and it is then reconstituted by soaking in water and used in cooking. Porcini mushrooms got  meaty texture, with a smooth and creamy nutty flavour, and also earthy pleasant aroma.

Dried Porcini Mushrooms for Risotto

I purchased  a couple pack of  Borde Cepes-Extra Porcini Mushrooms or dried porcini/cepes mushrooms in Grand Lucky Supermarket, Jakarta,  for about 5 USD for tiny 28 gr package. Pretty pricey, but i guess it’s worht for the price, besides, it’s not easy to find a gourmet mushrooms in Indonesia, even in Jakarta. I guess this is away cheaper than porcini mushrooms that i’m use fo making Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing that i’m brought from Ebay.

Brown Rice Risotto Recipe with Porcini Mushrooms and Smoked Chicken Breast

Brown Rice, Beras Coklat

I’m using short grain brown rise because i’m concern about my weight lately. Brown rice is got it’s outer hull removed, but the underlying bran and germ layers are left on the grain. This made brown rice is more nutritious than white rice because the bran contains vitamins, minerals and oils. It also has more fiber than white rice.  The glycemic index of brown rice slightly lowerthen white rice, but since the brown rice got additional fiber and nutrients contains, you may eat less and your stomach is fullfilled longer within and thus have a lower glycemic load from brown rice. Brown rice more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. Brown rice should be placed in dark, airthight and cold place because it can easily oxidized and ruined in a room temperature, that’s why you should refrigerate it in a tupperware or another airthight box if you lived in tropical country like Indonesia.

Porcini Mushrooms Risotto with Brown Rice and Crispy Smoked Chicken Breast

For the crispy smoked chicken breast topping, i made it from scratch. The recipe and process similiar to my Homemade Smoked Beef and Tea Smoked Salmon. The chicken breast is cured with salt and spices for about 3 days and then smoked in a wok with a mixture of rice, tea and some wood chips as a smoke agent. Right after the smoking process was completed, i sliced it thinly and sprayed it with some EVOO and let it oven baked in 180°C for about 10 minutes until crispy.

Soaked Brown Rice 30 Minutes Prior to Cooking Risotto

Soaked Dried Porcini Mushrooms Overnightin Fridge Prior to Cooking Risotto

Brown Rice & Porcini Mushrooms Rosotto Recipe:

• 1 cups Brown Rice (any short grain rice), soaked 30 minutes before cooking
  
• 1 pack dried porcini mushrooms (28 gr), soaked overnight with 1 cup water (DO NOT discard the soaking liquid)
  
• 3 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 2 cups chicken or vegetable broth
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup dry white wine
• 50 gr blue cheese (about 4 tbsp), or any kind of cheee
• salt and pepper to taste

Instruction:

1. In a medium saucepan bring the broth and soaking liquid to a boil. Reduce heat to maintain a gentle simmer.
2. In another medium saucepan, heat up the butter and olive oil.
3. Add the chopped onion and garlic,  stirring occasionally, until tender, for about 3 minutes.
4. Add the porcini mushrooms and and stirring occasionally, until wilted and tender, about 5 minutes.
5. Add the brown rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
6. Add the wine and cook, stirring, until the liquid is absorbed.
7. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
8. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25 minutes total.
9. Stir in the blue cheese
   
10. Serve the brown rice and porcini mushrooms risotto immediately with crispy smoked chicken breast
    

You May Also Like: (Click!)

Radicchio Risotto with Grilled Mantis Shrimp Recipe

Radicchio Risotto with Grilled Mantis Shrimp Recipe

Radicchio or Italian chicory (Cichorium intybus) and is a perennial plant and it’s grown as a leaf vegetable which usually has white-veined red leaves. It has a slighly bitter and spicy taste, which mellows when it is grilled or roasted.In Italian cuisine, it is usually eaten grilled in olive oil, or mixed into dishes such as risotto. Beside Radicchio risotto, i like to served radicchio raw as a salad, usually with Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Tofu and Tarragon Vinnaigrette

Radicchio

Diced Radicchio for Making Radicchio Risotto

Radicchio Risotto with Grilled Mantis Shrimp (Canocchie)

The bitter edge of radicchio is cooked off a bit in this risotto, but the primary flavor does involve the sophisticated slightly bitter flavor one expects in chicories, endives, and radicchio. The like to add some Danish blue cheese to  the because the creamy and cheesey taste milder the bitter flavour. AYou can use any of theese for this recipe, and don’t forget to double the amount to get the same effect as the blue cheese. For making the quick and easy radicchio risotto, you should use arborio rice or any short grain rice because it cooked faster than medium or long grain rice. This is needed because you don’t wanna overcooked the radicchio.

Radicchio Risotto Recipe with Blue Cheese and Grilled Canocchie (Mantis Prawn)

For the protein, i’m using mantis shrimp or mantis prawn or Canocchie in Italian. I’ve ever made Deep Fried Mantis Shrimp with Salt and Pepper Crispy Butter Cereal or Oatmeal and Stir Fry Mantis Shrimp with Black Pepper Sauce Recipe, i’m better be using another ccoking technique for it with is simple grilling. The grilled mantis shrimp is marinated with salt and peper then drenched with some lime juice and olive oil. Instead of throwing away, the rest of the mantis shrimp shell and  head i use for cooking the risotto, it’s made the risotto taste even better. Usually the mantis shrimp head and the head is add  to the broth that using for making the risotto, but i’m not that kind of patient to reduce the broth for infused the mantis shrimp flavour.

Mantis Shrimp Meat (Peeled/ Deshelled)

Grilled Mantis Shrimp with Canocchie and Radicchio Risotto Recipe

Radicchio Rosotto Recipe:

• 1 medium size head radicchio, diced
• 1 small onion, finely chopped
• 3 cups chicken or vegetable broth
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cups aborio rice (any short grain rice)
• 1/2 cup dry white wine
• 50 gr blue cheese (about 4 tbsp), or any kind of cheee
• salt and pepper to taste

Instruction:

1. In a medium saucepan bring the broth to a boil. Reduce heat to maintain a gentle simmer.
2. In another medium saucepan, heat up the butter and olive oil.
3. Add the chopped onion and stirring occasionally, until tender, for about 3 minutes.
4. Add the radicchio and and stirring occasionally, until wilted and tender, about 5 minutes.
5. (Add the mantis shrimp shell to enhance the flavour if you like )
6. Add the aborio rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
7. Add the red wine and cook, stirring, until the liquid is absorbed.
8. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
9. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25 minutes total.
10. Stir in the blue cheese and dont’s forget to discard the mantis shrimp shell
11. Serve the risotto immediately with grilled mantis shrimp

Grilled Mantis Shrimp Recipe:

• 2 medium size mantis shrimp, cleaned, deshelled (Use the shell and the head for cooking the risotto)
• 1 tbsp lime juice
• 1 tbsp olive oil
• salt and peper to taste

Instruction:

• Mix all the mantis shrimp with all the ingredients, let it marinade for about 5 minutes in the fridge
• Discard the liquid and pat dry, springkle with more olive oil and peppercorn if you like
• Grilled the mantis shrimp with medium heat until done.

Grilled Mantis Shrimp (Udang Ronggeng Bakar)

• Serve it over the risotto

You May Also Like (click) :