Roasted Chicken with Yogurt & Milk Curd with Ricotta Cheese & Herbs

recipe roasted chicken milk yogurt curd ricotta cheese herbs garlic sage baked whole chickenRoasted Chicken with Milk, Yogurt and Ricotta Cheese Custard with Herbs. Whole chicken butterflied then roasted with the skin side up until the skin is slighly browned and the meat is half cooked, laid in a pyrex caserole bowl then poured with a custard made of milk, yogurt and egg yolk, then crushed garlic, ricotta cheese and herbs scattered over the chicken and then baked for 45 minutes until the milk and yogurt curt browned and the chicken is  completely cooked and tender.

chicken roasted in milk yogurt ricotta cheese curd herbs garlic baked split chicken

roasted chicken in milk yogurt garlic herbs ricotta cheese bakedThe baked chicken in yogurt and milk custard is inspired by Jamie Oliver roasted chicken in milk which is really moist and taste damn delicious and comforting, but there’s a flaws about it. The skin side of the chicken that facing the milk mixture is soggy and there’s a separated curd and gravy once it cooked. So i adjust the recipe a little bit to make a little bit dry curd and add any ingredients that suits my licking.

baked chicken yogurt milk curd ricotta cheese herbs roasted whole chicken crispy skinThe milk and yogurt curd mixture for the roasted chicken can be seasoned with any kind of your favourite herbs; rosemarry, thyme, sage, bayl eaves and a dash of cinnamon is  just perfect for my licking, I also like some licorice flavour of dill weed and some star anise, it’s blend perfectly with the tangy creamy yogurt. Fresh herbs for this yogurt and milk custard baked chicken is preferred, but eversince it’s kinda hard to find this western kitchen ingredients, the dry herbs is working well too.

roasted chicken milk yogurt caserole baked chicken garlic herbs sageYou can improved the yogurt and milk custard by adding some Homemade Fresh Pork Sausages or some Homemade Spicy Chorizo into it, even chopped precoooked veggies to made some real heavy one pot caserole roasted chicken sounds a good idea.

Roasted chicken milk curd yogurt herbs baked whole chickenroasted chicken in yogurt garlic milk ricotta cheese herbs curdThis recipe is awesome, you’ve got all the scrumptious things about roasted chicken; the skin is crispy and the meat is tender and succulent. The skin side of the chicken is exposed with the direct heat from the upper heater element of the oven while the meat side down is always contact the milk and yogurt mixture and allowed the flavour infused.

resep ayam panggang yogurt susu roasted chicken yogurt milk custardAyam Panggang Yogurt dan Susu. Ayam ras utuh, dibelah dua pada bagian dada, dipanggang sampai kulitnya sedikit kecoklatan lalu dicampur dengan campuran yogurt, susu, kuning telur dan bumbu-bumbu. Kaserol ayam ini kemudian dipanggang dalam oven sampai ayam matang sempurna serta custard susu dan yogurt berwarna kecoklatan. Orang palembang bilang Lemak Nian !!!

recipe baked chicken with milk yogurt ricotta cheese herbs garlic roasted crispy chicken

recipe crispy roasted chicken skin blowing air before oven roast separate skin yogurt milk curdThis is the secret recipe to make a very crispy roasted chicken skin; blowing the skin off the meat, so the fat in between can rendered and make the skin crispy. First, you need to clean and wash throughly the chicken with running water, pat it really dry with paper towel before you inflated the skin. You can use your finger to separate the chicken skin from it’s meat but i had another option with greater result; using air pump!

recipe crispy skin roasted chicken blow pump air skin inflate meat herbs butter under skin stuffed chickenCrispy chicken skin is made using a simple baloon pump or bicycle pump, insert the tips of the pump into the chicken skin through the neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat flip the chicken over and do the same in the chicken breast section. Yup it is that easy, i’ve try to use this technique for my Roasted Peking Duck and Herb Butter Roasted Chicken, and it’s skin turned out really crispy!!!

recipe roasted chicken crispy skin milk curd yogurt ricotta chicken baked herbsRight after the chciken skin inflated with pump throughly, i butterfly it from the breast side and then rubbed it with generous ammount of salt, pepper and crushed sage leaves. After the chicken skin inflated completely, you can butterfly or even spatchcock the chicken to make it easier to roast in the conventional oven. For this recipe, i need to pre-roasted the chicken before baked it with milk and yogurt curd, so i put the chicken over metal rack in a shallow baking pan and then roasted it with upper heat only to browned the sin a little bit. Remember, you don’t want to cooked the chicken, just need to rendered the skin fat a little bit to make it crispy.

roasted chicken milk herbs garlic yogurt baked chicken bay leaves sage cream curdAfter the chicken roasted until slighly browned with skin side up using only upper heat, the chicken laid with skin side up in a caserole pyrex glass. The gravy from the half cooked chicken colected and mixed with milk, yogurt and any other ingredients then poured on the side of the half cooked chicken to baste only the meat side of the chicken. The chicken caserole than baked until the curd is browned and completely set for about 45  minutes.

roast chicken crispy skin recipe milk yogurt curd herbs sage rosemarry, thymeNow, you enjoy your fest of Roasted Chicken in Yogurt and Milk Curd with Ricotta Cheese & Herbs. My asian licking usually asking some steaming hot rice for this chicken, but you can enjoy this with freshly baked brioche or  baguette bread, it’s up you.

roasted whole chicken milk yogurt ricotta cheese curd baked chickenRecipe Crispy Roasted Chicken in Yogurt and Milk Curd with Herbs & Ricotta Cheese:

Ingredients:

  • 1 medium size chicken
  • 1 cup plain whole milk
  • 1 cup plain all natural whole yogurt
  • 1 egg yolk
  • 1/4 tsp Homemade Garam Masala
  • 1/4 tsp freshly ground black peppercorn
  • 1/2 stick salted butter (60 gr), melted
  • salt to taste
  • 6 cloves garlic, bruised
  • 6 pieces dry Sage leaves
  • 2 Pieces extra Sage leaves, finely chopped for rubbing the chicken
  • 4 pieces dry Bay Leaves
  • 2 sprig of Thyme
  • 2 sprig of Rosemarry
  • 1 Spring of Dill Weed
  • 100 gr Fresh Ricotta Cheese, crumbled

Tools: Baloon Pump for blowing or inflating the chicken skin

How to Make Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

  • Clean and wash throughly the chicken with running water, pat dry, set aside
  • Insert the tips of the baloon or bicycle pump into the chicken skin through the neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat.
  • Flip the chicken over and do the same in the chicken breast section until all side of the chicken skin inflated from the meat
  • Rubbed the chicken with salt, black peppercorn, garam masala and chopped sage leaves all over the surface, butterfly from the breast side (you can spatch cock is as well)
  • I also apply some bamboo skewer to fix the chicken wings position
  • Put the chicken in a shallow baking rack, baste the chicken skin with melted butter, put in the second rack of the oven in preheated 250°C (Only Upper Side Heat) for about 15 minutes until the skin is slighly browned and the meat is half cooked.
  • In a glass bowl, mix the yogurt, milk, egg yolk, salt and pepper, and the remaining butter, set aside
  • Once the chicken skin is browned, take it out from the oven and pour the gravy into the milk and yogurt bowl then transfer the chicken carefully into a pyrex caserole bowl.
  • Pour the yogurt and milk mixture into the caserole and then scatter all the herbs, garlic, ricotta cheese.
  • Pop the chicken in milk and yogurt into the oven and roasted it in 180°C for 30 minutes
  • Increase the temperature to 225°C for about 15 minutes until the chicken skin skin got nice golden brown color
  • Let the Roasted Chicken in Milk and Yogurt caserole rest for at least 5 minutes before carved and served.

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Recipe Taiwanese Oyster Omelette with Spicy Sweet and Sour Chili Sauce (Resep Dadar Tiram ala Singkawang)

oyster omelette recipe crispy fried egg oyster scallion spicy omeletteRecipe Crispy Fried Oyster Omelette with Spicy Sweet Sour Chili Sauce. Oyster omelette is a popular Chinese cuisine dish in Taiwan, Hong Kong, Singapore, Malaysia, Indonesia and many parts of Asia for its savory taste. There are several variations of the oyster omelette; differ from the ingredients, the method of making and also the condiments to served compare to the originally Taiwanese version. Oyster Omelette is often sold in night markets and considered as a populer street food.

recipe oyster omelette egg korean guljeon chinese hao jian oh chian orh luak kaki tamago dadar telur japanese hoy todOyster omelette got several names around the world; we used to called it dadar tiram or tiram goreng telur in Indonesia. Oyster omelet had  a lot different Chinese names according to the region; the Taiwanese version know as ô-á-chian, in Mandarin language it’s called háo jiān (Fujian, Taiwan),  ézǐ jiān (Malaysia & Singapore), jiān háobǐng (Hong Kong, Macau & Guangdong), mǔlì jiān (mainland China). In Cantonese, oyster omelet known as dzini houa beng or houa zai beng (Hong Kong, Macau & Guangdong).  In Hakka language oyster omelet known as jien hao biang or hao zhai biang, while in Teochew it’s simply called oh-luak. Nuff said with the Chinese names, were moving to Thailand, the oyster omelette got kicking a little bit with chilies and called hoy tod. The Korean version of oyster omelette called gul jeon used to fried one by one with individual gigantic oyster The Japanese style oyster omelette known as kaki tamago, pretty much the same with the Taiwanese version with additional miso on the sauce. In USA, there’s similiar dish as oyster omelette  called hangtown fry with additional of bacon on it.

resep dadar tiram fried oyster omelette crispy omelete peanut spicy sauceDadar tiram or sometimes called tiram goreng telur is also well know dish in Chinese-Indonesian or Tionghoa descent people. Dadar tiram is a signature dish of Singkawang (West Borneo). The oyster the used is the local ones with smaller size but packed with flavours and more plump compare to the common oyster. It’s fry with a little ammount of oil so the outside of the omelette is charred and crisp while the inside remain moist. The other Indonesian oyster omelette is called ote-ote porong from Sidoarjo (West Java). Ote-ote porong  it’s more like a pancake batter stuffed with fresh tiny oyster, pork or chicken and sliced kelp seaweed.

singapore style oyster omelette fried egg peanut sauce sweet sour o chin

recipe chili sauce ketchup sweet sour sauce peanut butter oyster omelette singapore style chineseThe sauce for serving oyster omelette is different from may many region, but mostly ketchup or chili sauce based. The sauce consistency is thick and gooey with a balance of citrusy, spicy, nutty, tangy, sweet and savoury. The oyster omelette sauce sometimes contain some peanut butter to give it a litte nutty aftertaste without overpowering the sauce. The Japanese version of oyster omelette or kaki tamago sauce also comtain some red miso paste, while the  Korean give their signature gochujang on the sauce, so pretty much the sauce is adjustable as long as it comforts your licking preference.

resep dadar tiram telur goreng singkawang tio ciu homemade oyster omelette fried egg fresh omelet spicy sauce peanut butterFresh oyster is kinda hard to found here in Indonesia, mostly fresh oyster sold in Asian-Chinese fresh market or gourmet supermarket. The best quality live French or Dutch oyster for sure make a delicious oyster omelette, but i prefer to eat the 6 USD worth each live oyster raw, so i prefer the local species for cooked oyster recipe. I only known Petak Sembilan fresh market (Jakarta) and Muara Angke fish market as the place where you can purchased already shucked oyster. It cost you about IDR 35.oo-50.000 (3.5-5 USD) for a package. The fresh oyster i use on this recipe i got from Hero Supermarket Kemang Villa (Jakarta), the same place where i purchased yabby for making Yabby and Saffron Risotto.

fried oyster omelette recipe crispy egg potato starch tapioca pancakeThere are three major part of oyster omelette; the starch batter, the eggs and the oyster. Delicious oyster omelette need the  best ingredients of those three, balancing them is also quite challenging. I personally like my oyster omelette dry, non-greasy, crisp on the outside and moist in the inside. The taste is not to starchy, while the egg and the oyster can blend together and you still noticed the oyster there. This is the glory of homemade oyster omelette, you can adjust it according to your taste buds because it’s versatile.

oyster omelette crispy guljeon pancake oyster dry moist not oily fried egg fresh oyster recipe

This is my favourite texture of oyster omelette; The first list is the dryness, greasy and oily will turn my appetite off. The starch batter and egg ratio must be balanced, since this is omelette so the egg is the highlight, so it’s BIG NO to the street food stall oyster omelette with too much starch batter. The starch batter give a nice plump and bouchy texture to the dish, so in the other hand without any starch batter it won’t be oyster omelette. As usual, it’s too obvious that i add some chillies to kicked up the omelette a little bit, deseeded if you want it milder or even omit it if you had a faint stomach.

crispy oyster omelette egg omelet sweet sour sauce peanut taiwanese

oyster omelette fried egg oyster omelet oh chien orh luah spicy sauce chili peanut singapore style fried eggThe spicy sweet and sous chili sauce for the oyster omelette is pretty much a fusion of all version of it as possible. I add ketchup and lime juice for tanginess, chili sauce and gochujang for some  spiciness. I also add some miso paste for savouriness, then completed it with nutty and peanut butter. No starch added into the sauce since the ketchup and the chili sauce itself already thick

oyster omelette recipe chinese egg omelet fresh shuck oyster

oyster omelette crispy fried egg tender moist fresh shuck oysterLive and freshly shuck oyster for making  oyster omelette is preferred, but you can use the packed fresh already shucked oyster. Oysters in the shell must be sold live, they should feel heavy and full of water. Live ones will be tightly clamped shut, or will clamp shut when tapped. Dead oysters will have loose shells and must be discarded along with those which have broken shells. If you choose the package of shucked oyster, choose the plump and have a natural creamy color with clear liquid. The fresh shucked oyster liquid color might be slighy brown or yellowish, but never opaque, creamy or cloudy what so ever. Never discard the juice of fresh shucked oyster, you can mix it with the starch to replace the water for giving extra oyster flavour. Once you pop out the shucked oyster from the package, it shouldn’t had any sour or unpleasant odor.

recipe oyster omeletter spicy sauce ketchup peanut butter chili sauceHow to make oyster omelette without made it sticking to your pan isquite tricky. Here’s the dilemmas, if you using non sticky pan, the outside layer of the oyster omelette won’t be crispy and it will be ended out into a soggy and rubber chewy hard mess unless it’s burned out if you try to prolonged the cooking process, but in the other hand if you using regular pan, the batter is possibly sticking if the ammount of oil is not sufficient. Eversince adding more oil make your omelette greasy, oily and unappetizing so this is not a great sollution either, but don’t worry i will share you the tricks to make your oyster omelette crispy, non greasy and dry without sticking it to the pan.

oyster omelette recipe step by step how to make crispy fried oyster omeletteTo prevent the oyster omelette sticking to the bottom of the wok pan, use preheated wokpan and smoking hot oil. A little bit of oil is more than enough to seal the starch batter of oyster omelette once it properly heated until very-very hot. Pour about half cup of oil into the pan and heat it until smoking hot and swirl it until the oil coating the wokpan. Pour out the oil and keep about one tablespoon of it then add the oyster, wait maillard reaction or caramelization magic happen to brown the oyster then you flip it over. Spread the oyster evenly in the wokpan to assamble a round omelette before you add the starch batter.

step by steap oyster omelette recipe o chien hao jian orh luak fried eggThe starch batter then poured in a circular swirl movement from the outside to the center, you’ll amazed how quick the starch batter will transform into translucent.. Wait until the half of the batter set and translucent before you adding the eggs.

crispy fried oyster omelette egg dry not oily omeletOnce your oyster omelette starch batter turn translucent, put three eggs, break the yolk and spread it evenly, but it’s up to you, you can priorly beaten the eggs if you like but i personally my omelette  this way. If you want to use some green leaf veggies, you can add it on this phase.

recipe oyster omelette how to make fried egg omelet chinese street foodSome thinly sliced scallions and chilles added into the oyster omelette before the egg set and then you should put the lid on to fasten the cooking process and wait until all the egg set. You can flip it over with two spatula if you like all surface of your omelette browned, charred and crispy.

resep dadar tiram telur goreng singkawang tio ciu homemade oyster omelette fried egg fresh omelet spicy sauce peanut butter Now the oyster omelette is ready, drizzle the spicy sauce ove it and you can enjoy your crispy, non-greasy charred, moist fried oyster omelette.

taiwanese oyster omelette recipe homemade ah luak fried crispy egg oyster singapore style chili ketchup peanut sauceRecipe Crispy Taiwanese Oyster Omelette.

Ingredients :

  • 10 (or more) medium size fresh oysters
  • 1/2 cup oil
  • 3 eggs
  • 1 red cayenne chili pepper, deseeded, thinly sliced
  • 1 sping onion, thinly sliced
  • salt and peper to taste
  • 5 sprigs coriander or flat parsley, to garnish
  • 1 spring onion,julienned,  for garnish

For the Starch Batter:

  • 4 tbsp potato starch or tapioca
  • 6 tbsp water (or using the juice from the oyster)
  • Salt and pepper to taste
  • Soy sauce #optional

How to Make Crispy Taiwanese Oyster Omelette:

  • Mix the potato flour and rice flour together with the water to make a fairly thin batter.
  • Heat a large wok pan until very hot and add oil until smoking hot then swirl the oil to coat the wokpan, pour out the oil and let it remain about 1 tablespoon
  • Throw the oyster into the pan, let it brown in one side, turn it over and then spread the oyster in the wokpan to resemble the round omelette
  • Pour in the batter and cook for about 15 seconds until batter is half set and translucent before adding in the eggs.
  • When the eggs are almost set, season with salt and pepper then add the sliced chili and scallion, cover with lid
  • turn the oyster omelet over with two spatula and let it cooked until browned and crisp
  • Garnish and served the oyster omelette immediately with fresh coriender leaves and spring onions.

Recipe Spicy Sweet- Sour Chilli Sauce for Oyster Omelette:

  • 2 tbsp chili sauce
  • 1 tbsp ketchup
  • 1 tbsp peanut butter
  • 1 tsp gochujang
  • 1 tsp lime juice
  • 1 tsp red miso paste
  • 1/2 tsp sugar
  • about 1/2 cup water
  • Salt to taste

How to Make Spicy Sweet Sour Chili Sauce for Oyster Omelette :

  1. Put all ingredients in the sauce pan and stir to dissolved it evenly
  2. Turn the heat on and bring it to boil, adjust by adding more water or reduce to thicken until desireable consistency

Cold Cut Sliced Braised Beef Shin or Beef Shank in Spicy Soy Sauce

braised beef shin recipe chinese style slow cooked shank tender cold sliced thin beefBraised Beef Shin or Shank in Spicy Soy Sauce Recipe. Thinly sliced of braised beef shank that served chilled as Chinese style cold beef appetizer is a very pupular dish in Chinese restaurant. The whole beef shin or shank muscles is slowly cooked for several hours in a spicy soya sauce and fragrance spices braising liquid until turning into deliciously tender and fragrance beef meat with beautiful stripes of translucent collagen patterning once the it chilled overnight and thinly sliced.

braised beef shin recipe soy sauce slow cooked beef shank chinese style recipe cold beef appetizer charcuteriesrecipe cold sliced beef shank chinese braised beef shin thin chili oil chinese style appetizerThe Chinese style cold cut beef shank braised in spicy soy sauce is one of my favourite appetizer once i visit Chinese restaurant, even my sister used to judge the Executive Chef’s personal licking from it; either the chef got bland or kicking taste buds. Braised beef shank is also a part of classic siu mei (燒味) or roasted meat and cold cut meat platter appetizer. I usually saved the cold cut beef shank for the last bites once i ordered siu mei.

beef shank braised recipe beef shin tender slow cooked soy sauce chinese beef cold cutBeef shank or shin is a very versatile cheap beef cut,  mostly slowly cooked with liquid until tender. Slow heat cooking break down the beef shin’s  tough sinewy muscle (meat with tendon, ligament and silver skin) protein into tender translucent collagen within easily breakable meat. Beef shank is considered as second cut, a little bit of passion can turn that cheap beef cut into a very delicious hearty dish. You know why this braised beef shank will be lovely??? the spicy soy sauce braising liquid is very rich; garlicky, gingery, natural umamy savoury from the beef juice dripping, hot and spicy from chilies, numbning sensation from the szechuan peppercorn, sweetness from  kecap manis (Indonesian sweet soy sauce) and palm sugar and also tangy flavour from chinese black vinegar; isn’t it not quite seducing your taste buds???

braised beef shin chinese style soy sauce chili slow cooked beef shank roasted recipeRecipe braised beef shin soy sauce beef shank chinese style beef cold appetizerIn Indonesia, we used to called beef shank as daging sengkel sapi, it’s one of the most favoutire beef cut in Indonesian cuisine dishes. My Grandma used to make  soup or Indonesian Beef Rendang with beef shank. Bone-in beef shank with  a little bit meat attach is the best ingredients in Indonesian Pindang Tulang Soup, a dish similiar with Chinese Hot and Soup Beef Bone Soup. I actually love all kind of shank, you’ll find several lamb shank featured on my blog; Braised Lamb Shank with Chilies RecipeBraised Lamb Shank with Baked Navy Beans Recipe and Lamb Shank and Goat Shank Indian Vindaloo Curry Recipe. Pork shank or wild boar shin is also lovely to made rich stock for making Homemade Tontkotsu Ramen Broth from Scratch Recipe.

braised beef shank shin chinese style thinly sliced beef

braised beef shank soy sauce thin slice beef shank slow cooked beef cold appetizer chinese restaurant style

In Indonesia, this Chinese styke braised beef shank with spicy soy sauce is similiar with  Semur Daging Sapi (Indonesian Sweet Soy Sauce Beef Stew), but the kecap manis is a dominant ingredient that made semur pretty much sweeter than the Chinese style soya sauce braised beef. Chinese style braised beef shin got a fragrance aromas from excessive uses of spices; sichuan peppercorn, cinnamon and anise star within  garlic, ginger and scallion, while the semur daging sapi pretty much spiced with Homemade Garam Marsala.

recipe sliced beef shank braised soya sauce beef shin spicy appetizer cold sliced beef

recipe braised beef shin shank spicy soy sauce chili ginger garlic slow cooked beef shank cold appetizer thin sliced

Braising beef shin or shank with spicy Chinese soy sauce  is a very simple and easy following steps recipe. There are three basic steps or braising; marinating, pan searing and simmering. The whole beef shank is trimmed from excessive fat without touching the sinews (whitish fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament or silverskins). The sinews is the highlight of the Chinese style braised beef shin with soy sauce once it become translucent. The  fat definitely needed to trimmed off the beef shank because the braised beef shank is chilled before serving and any fat will ruined the dish.

recipe beef appetizer thin sliced braised beef shin shank slow cooked chinese style sliced beef chili

recipe slow cooked beef shank tender sliced beef shin soy sauce chili chinese style beef recipe

The trimmed whole beef shank then marinated with salt, peppercorn and chinese five spice powder. The beef shank then seared on smokey hot cast iron pan until all surface browned and charred. Extra sliced bruised ginger, garlic, chilies and white part of scallion added and stir fried until slighly browned too. Plenty amount of premium soy sauce then added into the pan to stop the searing process. The bottom of the pan then scrapped off to remove any sticking seasoning then the mixture is transferred into a crock pot then boiled. Right after the mixture is boiled, spices like cinnamon, daun salam (Indonesian bay leaves), Szechuan peppercorn, and star anise. The pot then simmerred several hours above the stove of in a a medium high heat oven (about 160 C) until the beef shank is tender. The braising liquid is not compeletely submerged the beef shank, so it’s better be to turn the beef shank every 30 minutes to ensure the spices is transfered and penetrated throughly into the meat. To test the tenderness of the braised beef shank, insert a fork and it should be penetrate without any difficulty into the deepest part of the beef shank.

slow cooked beef shank recipe thin slice cold appetizer beef shin soy sauce chinese stylerecipe braised beef shin soy sauce sliced beef shank cold appetizer chili szechuan peppercorn recipe

Once the beef shank is braised until tender on spicy soya sauce, don’t be too greedy to cut the beef shank immediately. The beef shank is needed to be chilled overnight before serving. Remove the beef shank from the spicy soy sauce braising liquid, rolled into simmetrical cillindrical tube with a help of translucent cling wrap plastic. Let it sit in the coolest part of the fridge chiller to let the braised beef shank collagen and gelatine set and  made it more easy to thinly sliced. The Chinese style beef shin braising liquid is actually can be strained and then chilled until set, cubed and then served within the thinly sliced beef shank meat too if you like.

braised beef shin recipe thinly sliced beef shank slow cooked soy sauce spicy beef sichuan pepercorn recipe

chinese style braised beef shin soy sauce beef shank cold thin sliced beef appetizer

The chilled cold braised beef shank carefully sliced into very thin slices and then arranged in a serving plate. I personally love anyting hot and spicy, so i add some chili oil with a touch of toasted ground Szechuan peppercorn husk for serving my braised beef shin with spicy soy sauce. The kicking hot chili pepper and numbning sensation of Szechuan peppercorn balanced the savoury sweet braised beef shank. I also added some bean sprout and local herbs micro greens called daun kenikir (Cosmos Caudatus sp) or daun ulam raja for a extra crisp and refreshing bites

thinly sliced beef shank recipe cold appetizer chinese style beef shin soy sauce chili szechuan peppercorn

Recipe Braised Beef Shank with Spicy Soy Sauce, Chili, Garlic, Gingger and Scallion ( Cold Cut Thin SLiced Beef Shin)

Ingredients:

  • 1.5 – 2 kg whole  beef shank or beef shin
  • 1.5 cup premium soy sauce
  • 1 tbsp chinese black vinegar
  • 1 tbsp dark soy sauce
  • 2 tbsp sweet soy sauce
  • 1 tbsp mushrooms sauce #optional
  • 1 cup water or beef stock
  • 3 red chillies, halves, roughly chopped
  • 1 onion, quartered
  • 12 cloves garlic (whole bulbs), bruised
  • 1 tbsp toasted szechuan pepeprcorn
  • 1 tbsp brown sugar
  • 5 cm ginger, bruised, thinly sliced
  • 5 cm cinnamon stalk
  • 3-5 star anise
  • 2-3 green cardamon #optional
  • 1/2 nutmeg #optional
  • 1 daun salam (Indonesian bay leaves)
  • 2 tbsp vegetable oil
  • salt and pepper to taste

Beef Shank or Shin Marinade Recipe:

  • salt and pepper to taste
  • 2 tbsp chinese five spice
  • 2 tbsp oil for pan searing

Garnish and Dressing :

  • Chili and Szechuan Peppercorn oil (Recipe below)
  • Bean Sprout
  • Micro greens leavy herbs

How to Make Thin Sliced Cold Cut Braised Beef Shank with Spicy Soy Sauce:

  • Marinade the beef shank with salt, chinese five star  and peppercorn, marinade 2 hours in the fridge.
  • Heat up 2 tbsp oil  until sizzling hot, sear the whole beef shank all over, make sure all surface are throughly seared. set aside
  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the garlic, ginger, onion, and chilies until charred and browned
  • Pour the  stock and put the rest of the ingredients, scrapped the sticking ingredients in the botton of the pan
  • Transfer the beef shank and the braising liquid mixture in a heavy botton crock pot, bring the liquid to boil.
  • Reduce the heat, put the lid and simmer, turn the beef shank every 30 minutes
  • Simmer the beef shank until  tender for about 2-3 hours
  • Remove the beef shank from the spicy soy sauce braising liquid, set aside
  • Wrapped and rolled tthe tender braised beef shank with plastic cling wrap to make a regular cillindrical tube shape
  • Refrigerate the braised beef shank with Chinese spicy soy sauce overnight
  • Carefully thinly sliced the braised beef shank
  • served the cold cur braised beef shank with chili and szechuan peppercorn oil, bean sprout and micro greens leaves.

Recipe Chili and Szechuan Peppercorn Oil:

  • Heat up 1 tbsp oil, add 1 tbsp chopped fresh deseeded bird eye chilies, 2 tbsp chili flakes and1 tbsp toasted Szechuan peppercorn husk
  • Slowly saute with low heat and then springkle some salt
  • Add 1 cup olive oil and let it simmer in a very low heat (one small bubbles comes out at a time) for about 45 minutes
  • Turn off the heat and the chili oil is ready to use

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

resep kepiting asap pedas grilled spicy crab wrapped in banana leaves with chili shrimp paste

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.

banana leaves wrapped crab recipe grilled over charcoal spicy chili garlic shallots shrimp paste resep kepiting asap bumbu pedas ala resto kepiting kalimantan papua

Kepiting Asap a.k.a Smoked Crab

 

kepiting bakar asap resep kepiting papua bumbu pedas grilled crab spicy chili shallots garlic shrimp paste wrapped banana leaves

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.

resep kepiting bakar daun pisang asap pedas bumbu rendang kepiting papua bakar ala resto

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

recipe spicy crab chili shallot garlic curry wrapped in banana leaves barbequed mud crab resep kepiting asap pedas

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.

recipe crab wrapped banana leaf spicy curried mud crab curry hot chili shallot garlic barbequed bbq grilled crab

Damn Delicious Smoked Spicy Crab Wrapped in Banana Leaves

barbequed crab recipe spicy chili shrimp paste crab garlic barbequed mud crab grilled charcoal resep kepiting asap ala resto bumbu pedas

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 :

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

recipe mud crab spicy chili shrimp paste seasoning barbequed crab wrapped banana leaves grilled charcoal resep kepiting asap bumbu pedas

Kepiting Asap Bursting with Fragance Aromas

resep kepiting asap papua recipe smoked crab spicy chili shallot garlic paste curry mud crab

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.

recipe banana wrapped crab spicy chili garlic kepiting asap bumbu pedas

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.

resep kepiting papua asap banana wrapped mud crab spicy curry recipe smoked crab

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.

resep kepiting bakar asap ala resto bumbu pedas kepiting papua kalimantan bumbu rendang cabe

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

kepiting asap bumbu pedas smoked crab wrapped in banana leaves with spicy chili shallots garlic shrimp paste

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
banana leaves wrapped crab recipe barbequed mud crab grilled charcoal spicy seasoning chili

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
recipe barbequed crab spicy chili wrapped in banana leaf bbq mud crab recipe

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 Razor Clams with Oyster Sauce (Resep Kerang Bambu Saus Tiram ala Sajian Sedap_)

recipe stir fried razor clams oyster sauce bamboo clams jack knive clams garlic ginger chili wok fried recipe

Kerang Bambu Saus Tiram (Stir Fried Razor Clams with Oyster Sauce)

Resep Kerang Bambu Saus Tiram ala Sajian Sedap (Stir Fried Razor Clams with Oyster Sauce) is featured in IDFB Challange  Kreasi Dapur Bersama Sajian Sedap. This event is a presented by Indonesian Food Blogger incoorpotared with  Sajian SedapSajian Sedap.Com is a collaboration website of Sedap Megazine and Saji Tabloid which provide many selection of trusted and tested recipe from all over the world including authentic recipe from all of ethnic cuisine throughout Indonesian archipelago; from Sabang to Merauke. You can also download the E-Magazine of Saji/Sedap in  Newsstand like Scoop, Wayang Force, SCANIE, Indobooks, SPEEDUP, or Mahoni.

indonesian food blogger challange kreasi dapur bersama sajian sedap

resep kerang bambu saus tiram oyster sauce razor clams stir fried bamboo clams jackknife clams Kerang Bambu Saus Tiram ala Sajian Sedap

Sajian Sedap is one stop culinary website, it’s provide may selecion of culinary reviews,kitchen dictionary, cooking recipes, tips and tricks. You can even enter all the ingredients you’ve got in your fridge and search the suitable recipes within your ingredients, isn’t that really great ??? I mostly grab my gadget to browsing on Sajian Sedap just before going to slept for the next day menu inspiration. Mostly my Authentic Indonesian Cuisine Recipes refers to Sajian Sedap. I really got to ensure that the recipes that i shared about Indonesian cuisine is as closed as possible to the authentic version. Here several recipes that i refers from Sajian Sedap:

recipe bamboo clams oyster sauce stir fry razor clams chinese style jackknife clams Gould's razor shell

Stir Fried Bamboo Clams with Oyster Sauce, Chilies, Garlic and Ginger

Today i’m gonna review one of the recipe that fetured on Sajian Sedap; Resep Kerang Bambu Saus Tiram or Stir Fried Bamboo/Razor Clams with Oyster Sauce and the result is obviously  damn delicous dish!!!

recipe razor clams stir fry oyster sauce jackknife clams chili garlic ginger scallion parific razor clams

Stir Fried Bamboo Clams with Oyster Sauce ala Sajian Sedap

Eversince all the recipes on Sajian Sedap is already tested, all you’ve got to do is to reference on it. This stir fried bamboo clams in oyster sauce or kerang bambu saus tiram recipe is so easy and straight forward to replicate in my own kitchen. Taste is a about personal preference, it’s not a rocket science, so be creative and adjust the ammount of  ingredient what you’ve like more or what you didn’t like based on the recipe on Sajian Sedap. I love everythings hot and spicy, so i put lotta more chilies and less water that made the sauce os kicking savoury, hot and spicy with a little bit thicker consistency. Seafood is always be great with garlicky and gingery flavour, so the ammount of garlic and ginger just perfect, a little bit more may overpowering the natural sweetness of  the razor clams meat. Thanks to Sajian Sedap now i know that the sesame oil is better be added just before the dish done because heat might ruined it. Well, once again i said that cooking is about a passion to learn more and more, fail once then fail in a better way next times. You won’t realize that you’ve got better and better on your cooking skills. .

recipe stir fried razor clams chinese style oyster sauce bamboo clams jack knife clams Gould's razor shell

Razor Clams in Spicy Oyster Sauce

razor clams recipe how to clean pacific razor clams bamboo clams jacknife clam discard mud green

Asian Razor Clams a.k.a Bamboo Clams, Jackknife Clams, Razor Shell Fish, Kerang Bambu, Kerang Satang, or Lorjuk

This is Asian razor clams (Ensis directus) a.k.a bamboo clams, Atlantic jackknife clams, or razor shell fish. In Indonesia we used to called razor clams as kerang bambu or lorjuk or kerang satang. The shape this shellfish bearing a strong resemblance to an old fashioned straight razor or a segment of bamboo. Kerang bambu considered as delicacy and cooked in many different ways, usually flash high heat cooking to prevent is overcooked simply Deep Fried Battered Razor Clams Tempura (Kerang Bambu Goreng Tepung) is delicious. Beside stir fried in oyster sauce, you can cooked razor clams or bamboo clams into; Kerang Bambu Saus Singapura (Singapore Chili Sauce Razor Clams), Kerang Garang Asem (Sour and Spicy Razor Clams Wrapped in Banana Leaves), or  Woku Kerang Bambu (Spicy Stewed Bamboo Clams).

tips how to clean razor clam cook atlantic jackknife clams razor clam clean mud razor clams

Remove the Greenish and Yellowish Digestive Parts of Razor Clams

recipe how to cook razor clams boiled blanched blanch jackknife clams bamboo clams

Blanched Razor Clams: Boiled 15 Seconds then Submerged into Icy Bath to Stop The Cooking Precess

This is how to cleaning raxor clams;  clean and brush throughly the outside shells of razor clams to remove any debris and mud staining and let it soaked in freshwater for about 20 minutes and let the siphon spitting water and clean itself. After snipping the tip of the neck (siphon) or the funny looking muscle tissue that look like my 1 years old lil nephew pecker, cut open the body from the base of the foot to the tip of the siphon with scissor. Remove anything that coloured other than creamy white, discard the greenish and yellowish digestive system and scrub it gently followed by rinsed it under running water to remove any excess debris, mud and sand.

boiled razor clam jackknife clams bamboo clams how to boil  pacific razor clam cleaning tips

Blanched Razor Clams, Seems Like My Little 1 Year Old Nephew Pecker! LoL

This is how you par-boiled or blanced the razor clams before using it in any cooking recipe. This steps made you more easy to clean the razor clams further. Bring enough water to completely submerged the razor clams into hard boil with your largest stove and then put the razor clams on the bubling water. Turn of the heat and let the razor clams sit ther for about 15-30 minutes until wringkled a little bit, put the blanched razor clams in icy water to suddently stop the cooking process otherwise your razor clams will be overcooked and turn into very chewy and rubbery.  Why you should blanched the razor clams before cooking it? it will removes the fishy aromas and then you can easily cleaning it further to remove any remaining stain on it once it blanched. Now you’re razor clams is now clean and ready too cook in any kind of recipes.

recipe razor clams oyster sauce stir fry bamboo clams jackknife clams pacific clams chili ginger chili chinese stylestir fried razor clams oyster sauce jack knifes clams chinese style wok fry razor clams garlic chili gingerThis stir fried bamboo clams or Asian razor clams in oyster sauce is easy and quicky, you can prepare it in less then 10 minutes and happily feed about 2-4 person, but honestly i can barely finished it myself. This chinese style wok fried razor clams is one of my big sister ngidam or craving wish while her pregnancy and i’m very happy to fulfilling it unless my future nieces or nephews gonna be drolling all the time.

razor clams oyster sauce stir fried with ginger garlic chili pacific razor bamboo clams chinese style

razor clams oyster sauce recipe stir fried bamboo clams jack knife clams razor shell chinese styleRazor Clams Stir Fried with oyster sauce, chilies, garlic, ginger is Damn DELICIOUS. Perfectly cooked razor clams texture is tender and sliglly chewy and it’s taste similiar like a big squid or cuttlefish. You can puchased it alive in the seafood stalls, please visit chinese fresh market nearby your town. Asian supermarket usually provide a vaccum packed frozen razor clams is a great deal too to give this recipe a try!

stir fried razor clams oyster sauce garlic ginger bamboo clams Gould's razor shell jackknife clams recipe

Resep Kerang Bambu Saus Tiram ala SAJIAN SEDAP

Resep Kerang Bambu Saus Tiram ala SAJIAN SEDAP

Stir Fried Razor Clams or Bamboo Clams in Oyster Sauce

Bahan-bahan (Ingredients)

  • 400 gram kerang bambu, direbus (Razor Clams or Bamboo Clams, par-boiled)
  • 1 sendok teh air jeruk nipis ( teaspoon of lime juice)
  • 1 sendok teh garam ( teaspoon of salt)
  • 1 buah bawang bombay, dipotong panjang (onion, julienned)
  • 2 siung bawang putih, dicincang kasar (cloves of garlic, roughly chopped)
  • 1 buah cabai merah, diiris serong (red cayenne chili pepper, croswisely cut)
  • 1 buah cabai hijau, diiris serong (green cayenne chili pepper, croswisely cut)
  • 2 cm jahe, diiris korek api (ginger, julienned)
  • 2 buah cabai kering, dicincang kasar (dried chilies, roughly chopped)
  • 2 sendok makan saus tiram (tablespoons of oyster sauce)
  • 1/2 sendok teh minyak wijen (teaspoon of sesame oil)
  • 1/4 sendok teh garam (teaspoonfull of salt)
  • 1/4 sendok teh bubuk merica (teaspoon of white peppercorn powder)
  • 100 ml air (water)
  • 3 tangkai kucai, dipotong-potong 2 cm (garlic chives, cut into 2 cm long segment)
  • 2 sendok makan minyak goreng (tablespoons of vegetables oil)

#scallion or garnish

Cara membuat (Instruction)

  1. Lumuri kerang dengan air jeruk nipis dan garam. Diamkan 15 menit. (Drizzle the razor clams with lime juice and salt, let is stand to marinade about 15 minutes)
  2. Panaskan minyak, tumis bawang bombay, bawang putih, cabai merah, cabai hijau, jahe, dan cabai kering sampai harum. (Heat up the vegetable oil in the wok pan, stir fried the onion, garlic, red and green cayenne chilies pepper, ginger and dried chilies until fragrance)
  3. Tambahkan kerang. Aduk rata. Masukkan saus tiram, garam, merica bubuk. Aduk rata. (Add the razor clams, stir and then seasoned with oyster sauce and white pepper powder, stir it evenly)
  4. Tuang air. Masak sampai bumbu meresap. Masukkan minyak wijen. Aduk rata. (Add the water and let it cooked until the seasoning penetrates the razor clams, pour the sesame oil and turn off the heat)
  5. Sajikan kerang bersama taburan kucai. (Served the stir fried razor clams with oyster sauce with the garlic chives)

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

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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.

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Kwetiau Goreng Sapi Wagyu ala Jambi

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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!!!

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Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

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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.

homemade char kway teow beef wagyu asian flat rice cake noodle xo sauce stir fried with chinese sausage lap chong chili cilantro soy sauce

Xo Sauce Char Kway Teow with Wagyu Beef

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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.

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

char kway teow with wagyu beef xo sauce asian rice noodle  beansprout chili egg chinese sausage lap cheoung 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.

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XO Sauce Char Kway Teow with Thinly Sliced Wagyu Beef

stir fry asian rice noodle wagyu beef xo sauce char kway teow resep kwetiau goreng sapi jambi

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!!!

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Wagyu Beef Char Kway Teow with Chinese XO Sauce

kwetiau goreng sapi jambi beef char kaw teow stir fry wagyu beef xo sauce rice cake noodle beansprout egg scallion

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.

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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)
  • tablespoon soya sauce
  • 2 teaspoons Chinese wine
  • 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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