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

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

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

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

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

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

 

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

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

 

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

Ingredients:

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

How to Make Savoury Zucchini Pancake:

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

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

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

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

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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

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