Authentic Indonesian Cuisine Delicacy at Signatures Restaurant Kempinski Hotel Indonesia

signatures restaurant kempinski hotel jakartaSignatures Restaurant in Hotel Indonesia Kempinski Jakarta is presenting a selection of authentic Indonesian cuisines from five different regions of Indonesia archipelagoe over a five-week period for embracing Indonesia 70th  independence day, as well as the hotel’s 53rd birthday.

signatures restaurant kempinski hotel indonesia jakartaSignatures Restaurant Kempinski Hotel Indonesia is had a spacey dining room and outdoor smoking room

soekarno jfk kempinski signatures restaurant jakarta

The famous Jfk and Soekarno photograph on Signatures Restaurant

Indonesian food promotion 5 island 5 weeks signatures restaurant kempinski hotel indonesia

  • First Week . Sumatra Islands cuisines. 5-11 Agustus 2015 by Chef Marco Lim dan Chef Partogi Samosir.
  • Second Week. Java islands cuisines. 12-18 Agustus 2015 by Chef Budiyana Ramelan
  • Third Week. Bali-Lombok islands cuisines. 19-25 by  Chef Ketut Sumerata.
  • Fourth Week. Borneo islands cuisines . 26 Agustus – 1 September 2015 by Chef Meliana Christanty.
  • Fifth Week. Sulawesi & Muluccas islands cuisines. 2-8 September 2015 by Chef Petty Elliott
dedy oktavianus pardede dentist chef chef ketut sumerata

Mr.Dentist Chef with Chef Ketut Sumerata

Mr. Dentist Chef luckily can attend the Balinese-Lomboknese cuisine and here what i spot on; well this is actually not the first time i had Chef Ketut Sumerata’s dish, i’m pretty much known what i’m gonna had; a tasty Balinese meals!

The Appetizer

balung mekuah
Balung Mekuah is Balinese  beef ribs soup similiar to pindang tulang from Palembang. Balung means ribs and mekuah means soup, so it’s literrary translated as rbs soup; despite it’s spicy looks, it’s actually very light and i guess this just perfect to tickling the taste buds as apptizer, slurrpingly delicious!!!
Bali Beef ribs soup balum mekuah signatures restaurant Kempinski hotel indonesia jakarta
I really lovin it, hence i photogrpah it over and over; people used to served balung mekuah with rice but i felt comfort to digging it on it’s own.
balung mekuah beef ribs soup balinese spicy broth turmeric signatures restaurant Kempinski hotel indonesia jakarta
srombotan salad bali signatures restaurant Kempinski hotel indonesia jakarta
 Serombotan, Balinese salad similiar to Urab with nice tangy kaffir lime dressing and some Balinese base genep or yellow basis seasoning made of turmeric and other spices.
dentist chef restaurant review signatures kempinski hotel indonesia
 Serombotan is actually a compliment of Balinese Mix rice but feel free to enjoying it as appetizer.
The Carbs;
Nasi goreng bali balinese fried rice signatures restaurant Kempinski hotel indonesia jakarta
Nasi Goreng Bali, one Balinese delicacy fried rice with  mild spicy taste, it’s flavoursull and really comforting for my Indonesian licking.
Mie kober denpasar spicy hot bali noodle signatures restaurant Kempinski hotel indonesia jakarta
Mie Kober Denpasar, a very hot and spicy stir fried noodle with bird eye chili sambal. This is the really spicy, i’m Indonesian and it’s embarrasing that i can’t barely stand it, but my lady partner really enjoying it.
Main Course :
bebek betutu spicy bali duck stew tender signatures restaurant kempinski hotel indonesia jakarta
Bebek Betutu is a Balinese dish of  roasted  duck on Balinese spices. What i really adore about Chef ketut Sumerata is how he used to use local duck instead of imported peking duck for this bebek betutu. Local breed duck gotta threat carefully to turn it into this delicacy and i really appreciate the effort he made this far.
betutu duck
betutu duck balinese duck tender spicy bebek betutu signatures restaurant kempinski jakartaThe bebek betutu is definitely tender because it’s slowly roasted for several hours until the meat it’s fallen off the bone! All the spices penetratedd into the duck meat and made it lovely even more.
dentist chef balinese cuisine review
This is Mr. Dentist Chef Nasi Campur Bali !
tum ayam steamed chicken signatures restaurant Kempinski hotel indonesia jakarta
Tum Ayam, a Spicy chicken with yellow-reddish spices, very tender and moist with nice light seasoning. You can served the steamed chicken in banana leaves with some sambal but i’m fine wothout the sambal.
tum ikan steamed fish banana leaf spicy balinese steamed grouper turmeric
Brengkes Ikan, a  spicy spanish mackerel fish fillet with yellowish turmerik and sand ginger spice, very nice!
sate ayam plecing bali signatures restaurant Kempinski hotel indonesia jakarta
Sate Ayam plecing, a bamboo skewered chicken breast dressed with spicy chili sambal. I really enjoy  the tangy sambal plecing with nice hint of of tiny local kaffir limes flavour on it.
sate ayam plecing
salmon mekuah signatures restaurant Kempinski hotel indonesia jakarta
Salmon mekuah, a spicy and sour salmon head soup. i really enjoying this because it’s similiar to Palembangnese pindang ikan, but the sour agent was bilimbi fruit instead of tamarind or cherry tomato.
plecing kangkung spicy kangkoong water spinach chili morning glory signatures restaurant kempinski hotel indonesia jakart
 Kangkung plecing, plecing is Balinese translation of chili sambal and kangkung is actually water spinach or morning glory vegetables. I guess this is the most consumed veggies among indonesia, this plecing kangkung is just lovely; despite it’s vivid red color it’s actually not that hot and spicy thou.
plecing kangkung
balinese shredded chicken salad ayam pelalah signatures restaurant kempinski hotel indonesia jakarta
Ayam pelalahAyam Pelalah, a shredded chicken salad made of steamed chicken breast with nice kicking red shallots dressin
opor ayam braised chicken white curry signatures restaurant Kempinski hotel indonesia jakarta

Opor ayam is a white curry chicken , i thought opor was from Central Java and nver known that opor ayam is also a part of Balinese cuisine.

  opor ayam indonesian chicken white curry signatures restaurant Kempinski hotel indonesia jakarta
 For those who doesn’t like spicy food maybe this opor ayam is your sanctuary and comforting food, lol.
  Ayam Taliwang balinese spicy grilled chicken lombok island signatures restaurant kempinski hotel indonesia jakarta
Ayam Taliwang, grilled ichicken with Spicy Lomboknese spices. I can’t stand the ammount of peper the chef using in this dish.
ayam mekalas bali signatures restaurant Kempinski hotel indonesia jakarta
Ayam Mekalas, Shredded grilled chicken with curry like yellowish cucunut seasoning. Lovin the smokey flavour on it; it’s also moist because the chicken is cooked with the coconut seasoning right after it’s grilled and shredded.
ayam mekalas signatures restaurant Kempinski hotel indonesia jakarta
daging bumbu bali signatures restaurant Kempinski hotel indonesia jakarta
Daging bumbu bali, a Balinese spicy stewed beef using generous amount of chili on it. The chef using beef shank for this daging bumbu bali, cooked slowly untl the sinew and tough connective tissue turn into transparant gelatine and tender, scrumptious dish!!!
The Dessert!
pisang rai bali banana wrapped in rice flour dessicated coconut signatures restaurant Kempinski hotel indonesia jakarta
Pisang Rai, a muct have dessert on Balinese restaurant; nice and sweet plantain wrapped in rice flour and then rolled in dessicated coconut flesh and then steamed. lovely!!!bubur injin bali ketan hitam balinese Black glutinous rice porridge dessert black sticky rice bubur injin bali signatures restaurant Kempinski hotel indonesia jakarta
Bubur injin,  swetened black glutious rice porridge that served with savoury boiled coconut milk. the colaboration of sweet and goey black glutinous rice with salty and creamy coconut milk is definitely damn delicious!!!
Just when you think it’s already over; prepare yourself to indulging a next culinary journey. Signatures Restaurant Kempinski Hotel Indonesia got exquisite multi national buffet dining menu; so ypu can extend your tummy capacity and git it a try;

Seafood Station:

seafood buffet signatures restaurant kempinski hotel indonesiaAwesome selection of seafood desplayed today; tiger prawn, shrimp, New Zealand Mussel, flower crab and mud crab. The seafood alse served with several kind of sauces to dip it too.

boiled cockle clams seafood platter buffet signatures restaurant kempinski hotel jakartaBoiled Kerang tahu or tofu cockle; i really lovin it!!!

Japanese Station

udon japanese noodle soup signatures restaurant Kempinski hotel indonesia jakarta
My partned had some udon noodle soup that prepared bt the staff as the custore asking for it; it’s nice!
sashimi
Nice selection of sashimi; it’s so fresh and lovely. I had tuna tataki, salmon, tuna and seabass sashimi.
sashimi platter salmon belly raw tuna seabass seared tuna octopus signatures restaurant kempinski hotel indonesia jakartaWe even dicide to had our second plate of sashimi because it’s really that good!dentist chef sushi selection signatures restaurant kempinski hotel indonesiaPlenty delicious japanese sushi on my plate
The Carving Station
slow roasted beef ribeye kempinski hotel jakarta signatures restaurant
Slow roasted beef ribeye, really lovely; tender, juicy, beefy and well seasoned. You can choose served it with sauteed vegetables and your preference sauce. I served my roasted ribeye with mushrooms sauce!
beef ribeye slow roasted mushrooms sauce dentist chef kempinski hotel jakarta signatures restaurantribeye roast signatures kempinski hotel indonesia
Roasted Leg of lamb; it’s cooked into perfection just like i liking it! the boneless leg of lamb well seasoned and cooked until pingkish medium done,roasted lamb leg mushrooms sauce kempinski hotel indonesia jakarta signatures restaurant
Asian Station:
roasted chicken wings roasted duck char siew red chinese style roast signatures restaurant Kempinski hotel indonesia jakarta
Roasted peking duck and char siew chicken wing looks so tempting to try!
The Dessert!
maccaron ice cream sandwich signatures restaurant Kempinski hotel indonesia jakarta
 I’m not a dessert person, but this maccaron ice cream sandwich popsickle is really tempting me to give it a try!
Yuzu Lemon Cheesecake in Glass signatures restaurant Kempinski hotel indonesia jakarta
This is preserved yuzu orange cheese cake in glass is really something to died for, lovin it’s creamy, cheesy and citrusy tangy flavour!
 Overall Signature Restaurant Kempinski Hotel Indonesia served an excellent dining experience; excellent service  with nice and authentic Bali-Lombok authentic cuisine with well known guess chef and i salute fot the dedication to represent and promote the Indonesian traditional cuisine. Thankyou Kempinski Hotel Indonesia!

Prices:
Weekday lunch: Rp. 265.000++/pax
Weekend brunch: Rp. 360.000++/pax
All week dinner: Rp. 285.000++/pax

Reservation: 021 2358 3898

Opening hours:
Lunch: 12.00 pm – 3.00 pm
Dinner: 6.00 pm – 10.00 pm

Location:
Signature Restaurant 
Hotel Indonesia Kempinski Jakarta
Jl. MH Thamrin No. 1
Jakarta 10310
Tel: 2358 3800

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Recipe Veal Sirloin Steak Sous Vide with Spicy Beef Rendang Sauce, Mashed Sweet Potato, Taro French Fries, Yam Chips & Sous Vide Carrot

veal striploin steak sous vide calf sirloin young beef steakVeal Sirloin Steak  Sous Vide with Rendang Curry Sauce, Served with Mashed Purple Sweet Potato, Taro French Fries and Sous Vide Carrot. The veal sirloin meat is packed with instant rendang spices paste and then vaccum packed in ziplock, slowly cooked until tender and succulent in a rice cooker pot waterbath in low temperature (around 57-58C) for 45-60 minutes, seared with blowtorch until the outside layer crusted and browned in both surface and then served with rendang gravy  sauce made from the liquid and spices on it’s ziplock bag.

veal striploin sous vide steak rendang sauce calf sirloin young beef recipe slow cooked

seared veal steak sous vide beef rendang sauce carrot mashed purple potato yam fries taro fried chipsVeal is the meat of young cattle (calves), in contrast to the beef from older cattle.  Veal is a gourmet ingredients and more expensive than beef from older cattle simply because it’s delicated and tender. I apreciate veal very much, my first veal recipe on my blog was a classic French dish Veal Teanderloin Escalopes, a thin sliced veal loin, lighly floured and fried with a little bit of butter then cooked with green peppercorn, stock and muchrooms. Because veal is lean or lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce.

veal striploin sous vide steak rendang sauce calf sirloin young beef recipe slow cookedveal sirloin recipe sous vide young beef striploin calfThe veal steak cooked and served with spicy rendang sauce. Beef Rendang Daging Sapi is Indonesian dry curry dish made of cutlet of beef that slowly cooked for several hours in a spicy curry until the spices and the coconut cream darken, dried and caramelized. This is simply why Beef Rendang along with Nasi Goreng (Fried Rice) in one of the most popular Indonesian dish through out the world. CNN even established rendang as number one of from World’s 50 Most Delicious Foods’ list. So today i make beef  steak with rendang sauce, so it’s a sort of fusion of western cooking techniques with Indonesian traditional dish. If you’ve got lazy about making rendang sauce like i did, you can purchased the Indonesian beef rendang spice paste at Amazon, there are several brand, but i really love Kokita brand rendang spice paste. But if you really got the patience, you should made this homemade Authentic Indonesian Beef Rendang Sapice Paste Recipe.

beef steak rendang sauce sous vide sirloin veal striploin calfsous vide beef steak veal sirloin calf striploin spicy rendang curry sauceSous-vide steak is a gourmet restaurant  popular preparation now. Sous vide is French cooking technique, the food sealed in airtight plastic bags in a temperature-controlled water bath for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

beef steak sous vide spicy curry rendang sauce veal sirloin calf striploinveal striploin sous vide steak spicy curry sauce calves sirloin slow cooked calfThe sous vide veal steak got evenly medium rare pinkish color from edge to edge eventhough i’m using rice cooker waterbath and ziplock bag instead of vaccum machines for making it. Damn i love sous vide cooking technique ! i can imagine if i got the real thing. Eversince i marinated the veal with the instant rendang dry spice paste overnight, the spices penetrated the veal all the way through and it’s taste pretty damn good even eaten itself without the rendang spice paste gravy. The delicate and tender veal beef striploin is marinated and packed with spicy rendang sauce spice paste. The hot and spicy instant rendang sauce blend well into a stunning dish, i can trace the chili, ginger, garlic and shallots, cardamon, caramelized coconut milk and many more spices in the middle of the veal steak once i chew it out. I guess marinating the veal beef with the spices is a very important step for making rendang flavoured beef steak.

veal sous vide steak sirloinveal steak sous vide striploin spicy rendang sauce calf sirloin hot curry mashed yam deep fried taro carrot confitI served the rendang spiced veal steak with crispy deep fried yam or taro french fries. Beside, i also add Mashed Japanese Purple Sweet Potato and sweet potato chips. The baby carrot cooked sous vide method in 90°C waterbath, eversince my rice cooker can’t retain that kind of temperature hence i’m using my beer cooler, just like my previous recipe Sous Vide Eel Fillet.

beef steak rendang sauce sous vide veal striploin calf striploin seared blowtorch taro french friesOnce you’ve purchased instant rendang spice paste, please read the instruction within the package, one sachet (60 grams) used to be seasoned 500 grams beef, so count yourself how much to season and marinade your beef steak. Watch the ammount of salt you’ve add to seasoned the veal steak because the rendang spice paste is quite salty. I marinade the veal sirloin steak ovenight in the fridge by putting it in a ziplock bag and then vaccum sealed it by submerging the ziplock bag in the water partially and then sealed it once the air is completely pushed out of the bag. I’m not adding any butter or oil into the beef steak because the instant rendang spice paste is already contain coconut cream.veal sirloin steak sous vide calves striploin calf rendang sauce indonesian curry beef steak slow cookedAs usual, i’m using my old rice cooker for sous vide this veal sirloin steak for about 1 hour in 57°C. Rice cooker is a very cheap consistance tools to mantain the waterbath temperature. My rice cooker sous vide waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot mouth with alumunium foil. This is learning by doing things, if you had a thermometer, you can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature. The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

blowtorch searing beef steak veal sirloin calf striploin rendang sauce steakRight after i sous vide the rendang spice marinated veal for 1 hour in 57°C  rice cooker waterbath, i take it out of the ziplock bag, drained a little bit and then seared it with blowtorch until the outside layer in both surface is slighly charred and browned.

veal steak sous vide sirkoinSorry guys, i had to make this teasing photograph of veal steak first cut, it’s evenly medium rare from edge to edge with delicious and charred outside layer and also very thin overcooked gray band mess. The veal steak is beautifully pink and very juicy eversince sous vide method is slow cooking process which the best wat to retain the moisture within the steak. Almost none of the moistutre loss during the sous vide method, there’s only flavour exchanced inside the vaccum packed ziplock bag.

striploin steak sous vide veal sirloin calf pan seared blowtorch

veal striploin steak sous vide beef rendang sauce calf striploinRecipe Veal Sirloin Steak Sous Vide with Rendang Spice Paste Gravy Sauce:

Sous Vide Veal Steak Recipe :

  • 1 Pounds (1/2 kg) veal sirloin steak (about 2 piece steak 250 grams each)
  • Salt and pepper to taste*optional, (you may not using any salt if the rendang spice paste is quite salty)
  • 1 Sachet Instant Rendang Spice Paste (about 60 grams), this is the Homemade Rendang Daging Spice Paste Recipe
  • 2 tbsp butter*optional
  • Ziplock plastic bag

For Serving: Sous Vide Carrot, Mashed Japanese Purple Sweet Potato, Deep FriedTaro French Fries

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

  • Season the veal striploin steak generously with rendang spice paste.
  • Put the veal steak in the ziplock bag, (if using add the butter into the bag)
  • 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, let it sit in the fridge for at least 6 hours or ovenight.
  • Place ziplock packed rendang seasoned beef sirloin veal steak  in the preheated rice cooker waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
  • Let it sit in the waterbath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sous vide veal sirloin steak bag from the rice cooker waterbath, set aside until it reach room temperature
  • Pop the veal sirloin steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
  • Sear the sous vide veal sirloin steak until perfectly browned and charred using blow torch flames, let it rest for at least 5 minutes before served
  • Served the rendang spices marinated veal sous vide steak with taro fries, sous vide carrot, mashed purple sweet potato and chips

Recipe Veal Rendang Gravy  Sauce:

  • 1 tea spoonfull  all purpose flour
  • All the liquid and remaining rendang spice paste in the sous vide ziplock bag
  • 2 tbsp butter
  • about 1 cup  veal/beef stock

How to Make Veal Brown Sauce or Gravy:

  • Heat the butter in a heavy bottom sauce pan until melted, then add the flour
  • Stir it and let is slighly bublly and slighly brown, lower the temperature then add the liquid and remaining rendang spice paste
  • Stir it completely until no lump on it, bring it to boil and turn off the heat

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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

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

recipe beef char kway teow wagyu xo sauce stir fried flat rice noodle thin sliced beef egg beansprout

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.

resep kwetiau goreng sapi jambi stir fry beef kway teow flat rice noodle wagyu beef xo sauce recipe

Kwetiau Goreng Sapi Wagyu ala Jambi

wagyu beef char kaw teow xo sauce flat rice noodle stir fried beansprout egg chili rice cake

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!!!

sliced wagyu beef stir fry recipe char kway teow flat rice noodle kwetiau goreng sapi

Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

recipe xo sauce lee kum kee dried scallops shrimp chili roe

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

recipe beef char kway teow stir fry rice cake wagyu beef xo sauce egg beansprout

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.

kway teow beef recipe xo sauce stir fry rice cake noodle wagyu beef soy sauce cilantro chili

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.

beef kwetiaw xo sauce stir fry char kway teow wagyu beef asian flat rice noodle cake spicy chili bean sprout

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!!!

beef char kway  teow wagyu beef flat rice cake noodle stif fry egg chinese sausage lap cheong bean sprout

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.

recipe beef char kway teow wagyu beef xo sauce stir fry wagyu beef rice flat noodle singapore stree food recipe resep kwetiaw sapi

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

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

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

 TENDER BRAISED OCTOPUS SPICY STEWED BABY OCTOPUS TOMATO CHILI ASIAN SALTED BEAN TAOCHO FERMENTED BEAN SAUCE RECIPEBack to the octopus business, octopus is slow cooked until tender in a spicy curry-like seasoning with tauco or fermented soybean with creamy coconut milk. The savoury, salty and ocean flavour octopus is slowly boiled in creamy, rich, hot and spicy seasoning, then fresh tomatoes that added released some pleasant tangy flavur into the pot. Cubed chayote also added to melt down the heat from the chilies and balance it with it’s natural sweetness.

recipe octopus stew curry spicy chili tomato asian style TAUCO fermented bean chayote coconut milk baby octopus

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

octopus recipe spicy stewed tomato chili fermented bean curry gurita masak tauco pedas

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

recipe stewed octopus tender chinese style with tomato chili fermented bean paste

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

dried octopus recipe how to cook dried octopus salted baby octopus

Dried Octopus, lil Davy Jones

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

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Dried and Salted Dried Octopus, Delicious Ugly Looking Creatures

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

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

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

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Deep Fried Octopus, Ready for Stew

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

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 (Resep Gurita Bumbu Tauco Pedas)

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

Ingredient:

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

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

Marinade : 2 tbsp lemon juice or kaffir lime juice

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

 

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

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

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Recipe Steamed Prawn with Spicy XO Sauce

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

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Steamed Prawn with Spicy XO Sauce

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XO Sauce (Lee Kum Kee Brand)

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

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Steamed Prawn with Spicy XO Sauce

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Steamed Prawn with Spicy XO Sauce

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

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Steamed Prawn with Spicy XO Sauce

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Steamed Prawn with Spicy XO Sauce

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

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Steamed Prawn with Spicy XO Sauce

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

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

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Fresh Prawn with Spicy XO Sauce with Bamboo Skewer on it

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

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Sweet and Succulent Steamed Tiger Prawn

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

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

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

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

Ingredients

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

Garnish: chopped chilies and green part of chives

How to Make Steamed Prawn with Spicy XO Sauce:

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

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