Dentist Chef 7 Days Sunpride Fruit Diary and Beyond, A Journal of Healthy Fruitarian Lifestyle for Better Living

Do  You Want to be Healthy ??? Become FRUITARIAN with SUNPRIDE !!! EATING FRUIT MORE and MORE

Eating Fruit Provides Health Benefits

The nutrients in fruit are vital for health and maintenance of your body. The potassium in fruit can reduce your risk of heart disease, stroke, type-2 diabetes and other cardiovascular diseases and any degenerative disease. Eating fruits may also reduce the risk of developing cancers, kidney stones and help to decrease bone loss as you age.To get the most benefit out of your five portions of fruits should include a variety of fruits. This is because different fruits contain different combinations of fibres, vitamins, minerals and other nutrients, so then you won’t be lack one of them.

Fruit is Nutritious and Damn Delicious!!!

Dietary fiber – Important to help reduce blood cholesterol levels and may lower risk of heart disease, obesity and type 2 diabetes. Also important for proper bowel function. Potasium – Important to help combat high blood pressure, a risk factor for heart disease. May also reduce the risk of developing kidney stones and help to decrease bone loss. Vitamin C – Important for growth and repair of all body tissues and keeps teeth and gums healthy. Provides antioxidant defense against infection and disease. Folate (folic acid) – Helps the body form red blood cells and helps reduce the risk of birth defects. Phytonutrients – work synergistically with the vitamins, minerals and fiber in whole fruits to help reduce disease risk.

SUNPRIDE INDONESIA, PT. Sewu Segar Nusantara a leading Indonesian fruit comapany as a member of the flagship investment group Gunung Sewu Kencana,  expertise in the fresh fruits and agribusiness sector. Sunpride brand is a very popular brand across the country, even spreading the wings throught out the world by promotingthe best Indonesianl local tropical fruit product. Current brands within the company’s portfolio include Zespri of New Zealand, Pink Lady of Australia and Conference Pear of Belgium.  The company focuses on the production, distribution and marketing of locally grown as well as imported fruit. Working alongside local farmers, Sewu Segar Nusantara has developed stringent quality control measures which are trusted and relied upon by over 1,000 retailers.

Indonesia’s distinct market segments are each covered through the brands of Sunpride, Sunfresh and Sweety which enjoy significant brand awareness as a result of SSN’s pioneering efforts in promoting fruit as part of a healthy diet using innovative marketing techniques. Each brand is recognised for consistency in quality, taste and freshness achieved through tireless research into storage and packaging methods.

Why your DENTIST ask you to EAT FRUIT More and More ?

An apple won’t replace your toothbrush, but biting and chewing an fruits stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria. Eating more fuits also stimulate the growth of teeth, jaw and any musculoskeletal tissues and prevent the teeth malposition and/0r third molar (wisdom teeth) impaction because eating less fiber food (soft food) deteriorate the growth the jaw and made the space of alveolar bone is insufficient for the third molar (wisdom teeth) to erupt.

WHY TRUSTING SUNPRIDE FRUITS ???

SUNPRIDE Giving the best from A to the Z to asure you’ve get the best fruit you’ve ever taste!!!

Do you think that the popular smooth and flawless Sunpride Banana is imported fruit ??? SO DO I, Well we all WRONG because Sunpride Banana is locally grown in Lampung, so it’s actually product of Indonesia!!!

How did they create the perfect piece of Sunpride Banana ??? One hell of a perfection and precisious job from selecting the best cavendish banana speciment to grown, growing the banana in the best farm land, handling the fruit carefully by covering each of the banana comb to prevent the banana fruits bruising, protecting from sunlight and any pests, this methods creating a perfect smooth banana skin.

The Sunpride banana harvest period is divided per block, 1 bunches of bananas that had been wrapped the cut, then hung on the rail, to be brought to the packing house, using rail prevent the banana bruised compare to the conventional method transporting the whole banana comb manually that requires staging the banana comb so then the bottom part of the banana supporting the weight the upper part of the banana and got bruised. The bruised banana skin may not effect the banana flesh inside, but it affect the color of the banana skin into dark black.

In the packing house,Sunpride banana cleaned, the paper that used to covering each comb relaced with padding foam. The banana then grading into sevral categories, grade A (7.5 inches lenght) for export (sold as several International brand like Victory Brand in China). The grade B banan sold in Indonesia as Sunpride banana.

SO, If SUNPRIDE take care our banana with PERFECTION, i think there’s no flaws to untrusting any SUNPRIDE fruits!!!

Journey of 7 Days Sunpride Fruit Diary:

My Sunpride  daily fruitarian is always starting with Sunpride Cavendish Banana, raw without any addtitional flavour and a single portion of  apple, pear or other fruits to replace breakfast. I also had brunch with fresh or cooked fruits appetizer as a snack. The luch i had is usually have about a 600 calories portion of carbs, protein and veggies, then ended with fresh or cooked fruit dessert. About 3-4.pm i had a single portion of fresh SUNPRIDE fruits then the dinner i dad got less than 500 calories of carbs, protein and veggies. I never had any dessert for dinner, only simple fresh or cooked SUNPRIDE fruits appetizer.

DAY 1

A. Banana (SUNPRIDE CAVENDISH BANANA)

Sunpride cavendish banana is the most popular products you may known, but Sunpride actually had several varieties of banana; local varieties of bananas and plantain available like Pisang mas, Pisang Tanduk, Pisang Ambon, Pisang Barangan, Pisang Kepok & Pisang Raja Bulu.

Why eating banana is important ???

Bananas are one of the most widely consumed fruits in the world for sure. Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin, the happy-mood brain neurotransmitter. Banana also provide energy punch and sustain your blood sugar, Thats why i always starting a day with eating banana EVERYDAY. Banana protect against muscle cramps during workouts and nighttime leg cramps by eating a banana. .Counteract calcium loss during urination and build strong bones by supplementing with a banana

Sunpride even provide a SINGLE and AVAILABLE banana, which is sold in a minimarket or small store nearby everywhere, even in my clinick there’s three modern mini market and tey all provide a single pack of banana. So if you in a hurry and forgot to consume your banana, you can get is easily then.

Eversince my father diagnosed with type 2 diabetes, i got my wake up call because i got sll the predispotition factor to become a diabetic patient too because i’m 60 pounds overweight of healthy Body Mass Index (BMI). There’s nothing better way to reduce my weight and body fat ratio than excersising and follow a healthy dietary plants. Nowdays i  replace my snacking with fruits. I get more fibers with comsuming fruits to felt stuffed because i can’t skipping meals, so i eating a single banana 3 times a day, in the morning, on the brunch  and after dinner. Mostly plain and withoud any other additional ingredients.

Don’t worry, you can be creative with banana, you can made almost anything with it;either raw or cooked;

A. Raw Sunpride Cavendish Banana

Lovin Sunpride cavendish banana all the way, i used to eat it wat at least twice a day; early morning to starting a day and the night before i go to sleep. In the morning i used to be creative, serving the Sunpride cavendish banana with toasted bread & some choco hazelnut butter. A quiky damn delicious breakfast to starting a day!!!B. Cooked Sunpride Cavendish Banana

This is pisang karamel saus kopi luwak or caramerlized Sunpride cavendish banana with civet coffee caramel sauce. I made the pisang karamel with  selecting the medium ripe Sunpride banana, sliced it horizontally into three parts with the same thickness. I melted some butter and heated it in a non sticky fry pan then seared the banana for about 2 minutes until nice caramelized and gonden brown. I also wrapped some banana with puff pastry and baked it until the pastry nice browned and pluffy.

The pisang karamel or caramelized banana then drizzed with genuine Indonesian civet coffee caramel sauce and creamy vanilla bean fla. I arranged the caramelized banana in a serving plate to made it look fancy and add some dry raisin, dry cranberry, truffled cookies, tpasted almond and some candied mustard flower.

B. PINNEAPLE ( SUNPRIDE HONI PINNEAPLE or Nanas Honi)

Why Eating Pinneaple is Important ?

Many studies have suggested that increasing consumption of  pineapples decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.  A higher intake of pinneaple has also been shown to decrease risk of and progression of age-related macular degeneration. Also of note, a high potassium intake from pinneaple is associated with a 20% decreased risk of dying from all causes.

Sunpride Honi Pinneaple DO NOT NEED SALT to washed it before eaten because it’s had LOW CALCIUM OXALAT. Calcium oxalate is a byproduct that majorly stored under thescally skin of the pinneaple. Calcium oxalate is low irritant to mucous membrane like mouth and throat. Calcium oxalate content made the common pinneaple need to be netralized and washed with salted water before eaten unless you gonna felt itchy and burned in your mouth and throat.

SUNPRIDE Honi Pinneaple is taste crisp, sweet, refreshingly a little bit tangy. The size is bigger than common pinneaple. The Honi pinneaple skin is regularly flat so then peeling off the skin is much more easier than common pinneaple. The hard brown spot is not puncturing too deep into the inneaple flesh so no need to remove too much good flesh when you peel SUNPRIDE Honi Pinneaple.

You felt that skinning pinneaple is quite an effort??? No need to worry no more.  SUNPRIDE Honi Pinneaple is very easy to cut open and served!!!

How to cut open and served SUNPRIDE Honi Pinneaple :

Place the pineapple on side down then use a cutting board or other cutting surface, cut the crown and the stem off. Stand the pineapple up on one end, using a sharp chef’s knife, cut the pinneaple in the middle.

Cut the half part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

Remove the SUNPRIDE Honi Pinneaple stalk in the middle, you can use this part to flavouring stock or using the extract juice for tenderizer beef, chicken or any tough meat.

Cut the quarte part SUNPRIDE Honi Pinneaple in the middle using very sharp knife, do not pushed it to harder uness the fuits will be bruised.

Slice the skin off the sides of SUNPRIDE Honi Pinneaple , horizontallly cut as thinly as possible. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

Vertically cut SUNPRIDE Honi Pinneaple as thinly as possible or closer to the skin without remaining the brown spot attached. Leave as much flesh as you can remaining on the pineapple; the sweetest part of the pineapple is the most outer flesh

VOILA your SUNPRIDE Honi Pinneaple is ready to be served!!!

You can get the instruction how to open SUNPRIDE HONI Pinneaple in the labels too:

Any IDEAS using SUNPRIDE Honi Pinneaple ?

Grilled Pinneaple served over grilled haloumi cheese canape.  Greece hard cheese is best for grilling or barbequing, serving it with charred grilled pinneaple is one hell of damn delicious ideas. Salty, briney paired with sweet, caramelized and a little bit tangy SUNPRIDE Honi pinneaple, DAMN DELICIOUS!!

I’m Using blowtorch flames to caramelized the outer layer of the haloumi cheese and the SUNPRIDE Honi Pinneaple but you can using grill or pan for browning the outer layer. The pinneaple and the haloumi cheese is better be sprayed with avocado oil or olive oil for better caramelizing.

NEver throw the Middle stalk of the SUNPRIDE Honi Pinneaple, save it for later because you can use it many ways. This is Pindang Ikan Palembnag, a spicy, hot and a little bit sourish broth fish soup from Palembang, South Sumatra. You can use the pinneaple middle stalk to flavouring the spicy fish soup broth.

You can extract the pinneaple juice and using it to marinade, flavouring and also to tenderizing any hard or tough meat. Beef shank need to be soaked about 6 mours prior to cooked and steak cut need less than 30 minutes. Pinneaple contain Bromelain that can breakdown the tough collagen fibers in the meat to made it a tender steak you’ve ever taste.

DAY 2

C. Guava (SUNPRIDE Crystal Guava)

Why Eating Guava is Important ?

Guava is also known as Asian apple.  Guavas are one of the richest sources of vitamin C, containing four times the vitamin C content present in oranges. A single, medium-sized guava offers two times the daily requirement of vitamin C, a vitamin that is closely associated with improved immunity and protecting you against common infections and pathogens.

The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy.Guava also has white or maroon flesh and lots of small hard seeds enveloped in very soft, sweet pulp. It is eaten raw (ripe or semi-ripe) or in the form of jams and jellies.The role of guavas in immunity is also attributed to its anti-inflammatory action and its ability to inhibit inflammatory molecules like prostaglandins released in autoimmune conditions like rheumatoid arthritis so guava is really good for elderly peop

Sunpride Crystal Guava is also sold as Sunfresh brand,  this guava is really honest because it’s really seedless. the flesh is crisp and tender in the same time. thaste very sweet, refreshing and juicy, totally scrumptious!!!

Any Idea using SUNPRIDE Crystal Guava ???

I like to using fresh crisp guava to serving my fish. I added it into chili sambal or chili salsa to give a nice crisp and refreshing texture. Today i served my grilled tilapia fish with Sunpride Crystal Guava chili salsa.

Just like the pinneaple, you also can using the Sunpride guava juice for marinating and flavouring tough cut of meat before barbequing or grilling it. Lovin it for my steak too.

DAY 3

D. Papaya

Sunpride provide two varieties of papaya; Hawaian and Californian. they all taste delicious sweet, crisp and juicy Sunpride Californian and Hawaian Papaya along  Cavendish Banana is my staple daily fruit, i really like enjoying papaya raw in the lunch, especially in the hot days.

Why Eating Papaya is Important ?

Papaya is considering the healthiest fruit on earth. Papayas offer not only the luscious taste and sunlit color of the tropics, but are rich sources of antioxidant nutrients such as carotenes, vitamin C and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.

Gohu, a pickled papaya from manado or Minahasa descent people (North Sulawesi), a briny and spicy pickled young and half ripen papaya similiar to asinan,  acar or another name for pickle in Indonesia or Som Tam from Thailand.

I DAMN LOVIN GOHU, especially on my brunch break in beetween patients in my clinic. The refreshing sweet, crisp Sunpride Californian Papaya that sliced thinly in a briney pickled broth that flavoured with chilies, spices, bakasang (fermented shrimp paste), cakalang fufu (smoked skipjack tuna) and some rice vinegar, DAMN DELICIOUS!!!

In addition, young and unripe papaya contains the digestive enzyme, papain, which is used like bromelain; enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies and you can using it as a tenderizer for steaks or any tought meats.

E. Melon.

Sunpride provide several kind of melon; Rock Melon, Honey Melon, Golden Melon. One cup of diced melon (about 156 grams) contains 53 calories, 0.3 grams of fat, 13 grams of total carbohydrate, 12 grams of sugar, 1.4 grams of fiber, 1.3 grams of protein, 106% the daily value for vitamin A, 95% vitamin C, 1% of calcium and 2% of iron needs. A one-cup serving also provides 5%, or more of the daily value needs for vitamin K, niacin, vitamin B-6, folate, magnesium and potassium.

Why Eating Melon is Important ?

Melon contains an abundance of antioxidants including choline, zeaxanthin, and beta-carotene, all of which provide protection against a range of diseases and conditions from the common cold to cancer. Melons are high in essential vitamins and minerals. They contain almost no fat or saturated fat, making them an excellent choice for snacks or a side dish.

Any Idea using Melon ???

I like using melon as a starter or appetizer, i’m using two kind of melon; the orange color the rock melon and green golden melon or golden melon. I’m using my dendeng danging kambing or dendeng domba (lamb or goat prosciutto) to wrapping the lamb and then secure it with toothpick, voila, your fancy Melon and Prosciutto appetizer done in a secon!!!

SUNPRIDE Rock and Honey melon taste delicious thats for sure, i really love the crisp, tender and bouchy texture when you chew it and the flesh oozing the fresh sweet juice, totally DAMN REFRESHING!!!

DAY 4

F. SUNPRIDE Watermelon (Semangka)

Why Eating Watermelon is Important ?

Sunpride Watermelon. One cup of diced watermelon (152 grams) contains only 43 calories, 0 grams of fat, 2 milligrams of sodium, 11 grams of carbohydrate (including 9 grams of sugar) and 1 gram of fiber. One cup of watermelon will provide 17% of vitamin A, 21% of vitamin C, 2% of iron and 1% of calcium needs for the day. Watermelon contain citrulline is converted to arginine in your kidneys, and not only is this amino acid important for heart health and maintaining your immune system, but it has been researched to have potential therapeutic value in over 100 health conditions

Do you know watermelon s contain 92% water, so i guess it’s right to put “water” on watermelon. Lovin this in a very hot days as a snack, watermelon can refreshing my mind to get me back 100 percent afterlunch, lol

Any idea using watermelon ???

This is SUNPRIDE watermelon bruchetta with some savoury touch, Lovin the texture of crispy oven toasted baquette bread topped with crisp, sweet and refreshing brightly red watermelon.  I add some salted Beef Bresaola that crisp up priorly and some Hot Smoked Salmon as a topping.  To made the watermelon bruschetta fancy even more, i put some parmigiano reggiano cheese crisp over it and some fresh greeen sweet basil leaves to add color and flavour.

Day 5

G. Dragon Fruit

Sunpride dragon fruit is an extremely beautiful fruit that has dazzling flowers and an intense shape and color. The dragon fruit is usually a dark red color, although some types of this fruit are pink or yellow. The skin of the dragon fruit is a thin rind. The skin is usually covered in scales, and the center of the fruit is made up of a red or white, sweet tasting pulp.

Why Eating Dragon Fruit It’s Important ?

Eat dragon fruit as a good natural source of anti-oxidants which help to prevent the dangers of free radicals which can cause cancer and other undesirable health detriments.The number, quantity, and variety of antioxidants in dragon fruit like  phytoalbumins and flavonoids which are highly valued for their antioxidant properties.

Dragon fruit help to lower blood glucose levels in type 2 diabetes. Studies also suggest that the the glucose found in Dragon fruit aids in controlling the blood sugar level for diabetes patients. Dragon fruit helps in digestion. Because of the richness in fibers, Dragon fruit aids in the digestion of food, Studies also suggest that Dragon fruit promotes the growth of probiotics.

I like eating SUNPRIDE dragon fruit for it’s taste and texture. Lovin to made some fancy appetizer with dragon fruit. the tiny black seed on dragon fruit made it fancy for presentation. I served my dragon fruit finger food with some cold smoked scallops and gourmet popcorn shoots.

H. Kiwi

SUNPRIDE in collaboration with Zespri Kiwi provided green kiwi and golden yellow kiwi. Golden kiwi got more soft and sweeter flesh compare to the green kiwi, my grandma really lovin it because she cn enjoy it even without her denture,lol

Why Easting Kiwi is Important ?

Kiwi got with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. Kiwi can protect DNA in the nucleus of human cells from oxygen-related damage. Since kiwi contains a variety of flavonoids and carotenoids that have demonstrated antioxidant activity, these phytonutrients in kiwi may be responsible for this DNA protection.

Enjoying just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health.My father is a diabetic patients, kiwi is a very diabetic friendly fruits because kiwi is in the ‘low’  glycemic index, meaning it does not raise your blood sugar quickly. It has a glycemic load of 4 which means it is safe for diabetics.

Any Idea using Kiwi ?

I love eating kiwi directly, but i love to have some smoothies too if i got bad mood, lovin to blended golden kiwi with some yogurt and banana then staging it with some choco nutella or hazelnut butter banana smoothies. I add some slices of fresh kiwi and then finish it with some vanilla syrup infused basil seed.

I .Sunpride Apple

Sunpride provide local (Malang apple) and imported apple (Grannysmith etc). Sunpride apple always be packed the best way to ensure the customers got the best quality of apples.

Why Eating Apple is Important ?

Have you heard “An apple a day keeps the doctor away”, yes you may but what makes this fruit so special? What health benefits are associated with eating apples?

Eating apple could keep Alzheimer’s away and fight the effects of aging on the brain. Apples are good for neurological health. The fruit contains an antioxidant called “quercetin” which reduces cellular death caused by oxidation and inflammation of neurons. Apples also reduce your blood pressure, prevent galstone, detoxify the liver, boost the immume and also avert the hemorrhoid.

I like to eating apple raw or cooked, mostly on dessert, but if you like apple also contain quercetin  that can be used tp tenderize any tough meatjust like pinneaple or papaya.

Any Idea Using Apples ?

This is apple pie using caramel topping and tenpeh flour crust, I also added shredded julienned gouda cheese over the aplle pie.

DAY 6

J. SUNPRIDE  Pear ( Singo Pear)

Sunpride provide three kind of pear; Golden Pear, Singo Pear and Conference Pear Truval. Lovin the size of the pear, which is big and plumply, The texture is crisp with sweet and refreshing taste. The SUNPRIDE pear aslo packed and secured individually with foam net to prevent it frum bruiosing from transporting before handed to the customers, one of the reason that i told you before to trusting SUNPRIDE fruits.

Why Eating Pear is Important ???

One medium-sized pear contains 5.5 grams of fiber toward your daily goal of 21 to 38 grams. When you eat plenty of fiber, your digestive system works the way it’s supposed to. Fiber helps your body absorb the vitamins and minerals from your food. It also helps prevent and relieve constipation and can keep you from developing painful hemorrhoids as well.

For nutritional reasons, we’re often advised to consume the skins of fruits. However, it’s less often that research provides strong evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear’s total dietary fiber.

Any Idea Using Pear ?

 

This is Yukhoe or Korean Beef Tartare that served with Raw Julienned Singo Pear. The Beef tenderloin is raw but not that raw because it’s priorly “pausterized” in sous vide method using ziplock bag and rice cooker waterbath in controlled temperature.

This is the same Korean Yukhow or raw beef tenderloin tartare with diced korean singo pear,  gochujang chili sauce, sesame oil, pine nuts, and raw quail egg yolk. The spicy Korean beef tartare also dressed with chopped chili, black sesame seed, crispy garlic, garlic oil, and chives blossom.

This is wine poached Conference Pear Truval that served with Pan Fried Foie Gras or Goose Liver with balsamic vinegar glazed that ethically raised.

Day 7

K. Baby Pacitan Orange (Jeruk Baby)

This is Sunpride Baby Orang(Jeruk Baby) or Pacitan Orang, a local product fron Pacitan, East Java. The orange named after baby orange because Indonesian baby can handle this orang sweet taste.

Why eating orang is Important ???

Eating an orange a day is a good idea got thousand of reason why,  they are low in calories but full of nutrients, orange promote clear, healthy skin and can help to lower our risk for many diseases and conditions as part of an overall healthy and varied diet.An orange has over 170 different phytochemicals and more than 60 flavonoids, many of which have been shown to have anti-inflammatory properties and strong antioxidant effects. One orange provides 130 percent of your vitamin C needs for the day!

Oranges also contain thiamin, riboflavin, niacin, vitamin B-6, folate, pantothenic acid, phosphorus, magnesium, manganese, selenium and copper. Because of their high vitamin C content (over twice the daily need) oranges are associated with boosting the immune system. Oranges also contain choline, zeaxanthin, and carotenoids. Choline is an important nutrient found in oranges that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. Zeaxanthin and carotenoids have antioxidant effects and have been shown to have an inverse relationship with overall cancer rates and prostate cancer in particular.

Any Idea Using Orange???

Lovin to served orange pulp with seafood like seabass, salmon , scallops, lobster, prawn etc. The sweet and tangy refreshing orange can be bursting out like a caviar if you pairing it with savoury dish to create a next level of taste.

Lovin to make an orange sauce for salmon like the picture of my Rolled Salmon Stuffed with Bean Cured.  Beside using the orange in a sauce, you can use it as a marinade because the acid can be tenderized any tough meat too.

L. Grape

Grapes make a great snack and can also be used to make juices, desserts, salads and main dishes. These versatile fruits provide a number of essential nutrients and their phytochemicals may provide the health benefits of potentially lowering your risk for heart disease and cancer, although further research is needed to verify these positive effects, according to the American Cancer Society.

Why Eating Grape is Important ?

Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon. The flavonoid quercetin in grape  is a natural anti-inflammatory that appears to reduce the risk of 
atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.

Any Idea Using Grape

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

This is just the part of my 7 Days Fruit Diary with SUNPRIDE INDONESIA, So far, my fruitarian diary with SUNPRIDE is quite good, in the past 3 months i can constantly and slowly  reduced my weight without feeling starving because i had SUNPRIDE fruits everyday. I felt more energetic like never before, performing several teeth extraction surgery is not made me lose my breath no more.

I LOVE SUNPRIDE FRUITS!!!

Have your own fruitatarian journey with SUNPRIDE FRUITS INDONESIA

Salmon Marinated in Saffron Curry (Sous Vide) Served with Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry)

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Green papaya, Pumpkin & Chayote Shoots)

Salmon with Spicy Saffron Curry over Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry). Filet of Norwegian salmon fish, marinated in coconut curry spice paste with saffron, slowly cooked in low temperature sous vide waterbath than served in a bed of vegetables curry.  This is a healthy, tasty and elegant salmon dish, packed with bursting flavour, contain high protein, fibers and nutritional values. If you want the salmon fish & vegetables curry contain less calories you can use skim milk or less fat yogurt instead of coconut milk or cream for it.

Salmon with Saffron Curry, Served in a Bed of Spicy Vegetables Curry

Saffron with Salmon Fillet, hmm Saffron made everything cooked with it more delish and fancy right ? so saffron and salmon isn’t it’s sounds tempting already ?  The saffron curry paste for marinating the salmon fish is similiar with my Indonesian Beef Rendang spice paste, but i replacing the turmeric with saffron thread. Using genuine Spanish saffron for my salmon fillet curry sous vide bring the simple dish to the next level of taste.

Genuine Saffron Saffron for Best Color & Fragrance

Salmon Sous Vide with Georgeous Spanish Saffron Curry Paste

I’m using beer cooler & ziplock bag for my sousvideurried salmon fillet, just like my previously Sous Vide Eel Fillet Recipe and Sous Vide Salmon Fillet Stuffed with Tofu Curd Recipe. Instead of beer cooler, any kind of heat insulating chamber is good to go for sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire salmon fish fillet and also mantaining the waterbath temperature for extended periods of time.

Sous Vide Salmon Fillet Saffron Curry

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment 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 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables.

Curried Salmon Fillet Sous Vide with Saffron & Spicy Vegetables Curry

Sous vide salmon curry or other fish fillet with beer cooler is a very simple; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it into the beer cooler waterbath, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 20 minutes soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

Salmon Marinated in Saffron Curry & Vegetabled Curry

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

The best ingredients for low temperature sous vide salmon is sashimi grade salmon or vaccumed packed and flash frozen salmon fillet because the low temperature waterbath (40-50C) in sous vide method won’t killed all kind bacteria spores or parasit, especially this salmon fillet served in mi cuit or french style half cooked, so i suggest this low temparature salmon sous vide should never be served to immune compromised individuals like baby, elderly or pregnant woman. like i mention before, low temperature cooked salmon need prolonged period of cooking, so it won’t reach the savety zone without compromising the texture into mushy mess.

Barely Cooked Salmon Saffron Curry “mi cuit” or “half cooked” in French

The salmon fish fillet saffron curry cooked in 45°Celcius beer cooler waterbath for 45 to 60 minutes maximum until it mi cuit or French style “half cooked” salmon with succulent, tender and a little bit flaky. Loot at the color of the saffron curry marinated salmon fillet above, it’s moist, orange and barely cooked. The sous vide method retains the salmon fillet vibrant orange color, its briny juices, and produces a soft texture and nothing like tough, dry, greyish, and flaky fish in agressive high heat traditional cooking.

Georgeous Vibrant Yellowish Orange Color of Low Temperature Sous Vide Salmon in Saffron Curry Paste

Never cooked the salmon fillet in sous vide low temperature waterbath more than 60 minutes because it will compromised the salmon texture into mushy and losen it’s succulent texture. The maximum temperature for cooking salmon in sous vide is about 55°C because higher temperature will be contract and expelled the water content within the fish flesh and made the salmon become dry and too flaky.

Crispy & Crackling Pan Fried Salmon Skin

I fried the salmon skin until crispy and crackling. To make a stunning presentation of straight fried crispy salmon skin is easy, first you should have a scalled salmon skin and a non stick fry pan. Heat a little bit avocado oil on non sticky pan than seared the scale side down of the salmon skin, just before the salmon skin wringkled, i put some flat heavy goods (porcelain ramekin, small caseroll, etc) over the salmon skin to press the skin down and prevent it wringkled. Let the salmon skin pan fried slowly until crispy with a very gentle heat. Don’t forget to spray some oil too on the surface of the heavy thing you put over the salmon skin to prevent the skin sticking. Once the salmon skin scales side is crispy, you need to flip it out and finish to crisp up the other side.

Salmon Sous Vide with Sayur Lodeh Pedas

Sayur lodeh is an Indonesian vegetables in coconut milk curry, a herritage of Javanese cuisine. The coomon vegetables for sayur lodeh ingredients are young green jackfruit, eggplant, chayote, melinjo beans, pete or green stinky beans and leafs, long beans, green chili pepper, tofu and tempeh, which cooked in pale white coconut milk soups. This sous vide salmon curry served with sayur lodeh vegetables curry inspired by Chef Degan from  Letter D Cuisine & Bar Jakarta, he served the sous vide salmon mi cuit in a bed of white curried sayur lodeh and then served with some culinary foam made of the sayur lodeh broth.

SalmonSous Vide with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

My sayur lodeh pedas consist my absolute comfort vegetables with is chayote, chayote shoots and pumkin. I also add some diced young green papaya on it. The spice paste for sayur lodeh recipe contain shallot, garlic, candlenut, coriander, kencur or sand ginger powder, dried shrimp paste, salt and sugar. The redish-yellowish sayur lodeh is made with ground turmeric (or saffron) and chillies pepper , that’s why the additional name pedas or “hot” derived from.

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag), Served with Sayur Lodeh Pedas

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag) :

• 1 Pound (500 gr) skinless salmon fillet, cut into 2 portion
  
• 1 tbsp saffron curry spice paste (the spice paste recipe HERE)
  
• 1/4 gram genuine Spanish saffron, crushed with mortar & pestle a little bit
  
• 1/2 tbsp kaffir lime juice
• Salt and pepper to taste
• 30 ml extra virgin olive oil
  
• Ziplock plastic bag

Garnish : Poached chayote shoots, crispy salmon skin & confit cherry tomato

How to Make Sous Vide Salmon with Saffron Curry Paste:

• Season the salmon fillet  generously with kaffir lime juice, saffron curry paste, salt, and pepper, rubbed the seasoning and let it sit marinated in the fridge for at least 30 minutes.
• Springkle some more genuine Spanish saffron until it covering the salmon fillet generously
• Put the saffron curry marinated salmon fillet in a ziplock bag and then pour the olive oil
• Submerged the ziplock bag in the water partially to pushed the air out ouf it.
• Secure the ziplock seal once the air removed from the bag
• Place ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 45°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
• Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
• Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
• Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit, keep it warm until served
  
• Served the the Saffron Curry Marinated Salmon Fillet Sous Vide with Sayur Lodeh.
  

Sayur Lodeh Pedas Recipe (Indonesian Spicy Curried Vegetables)

Ingredients:

• 1 tbsp vegetables oil
• 1 cup diced chayote
• 1 cup chayote shoots
• 1 cup diced tofu
• 1 cup diced tempeh (optional)
• 1 cup green bean (cut into 3 cm )
• 1 cup diced young green papaya
• 200 ml coconut milk
• 1 L chicken or vegetables stock
• 1 dried Indonesian bay leaves (daun salam)
• 400ml can coconut milk
• 1 lemongrass, bruised
• 1 tbsp palm sugar

Sayur Lodeh Spice Paste:

• 6 cloves red shallots
• 3 cloves ginger
• 1 tsp corriander
• 3 red chilies pepper
• 1/4 tbsp cumin
• 3 cm turmeric
• 3 cm galanggal

How to Make Sayur Lodeh Pedas (Indonesian Spicy Curried Vegetables)

• Heat up the vegetable oil in a wok pan, saute the spic paste until fragrance
• Put the lemongrass & bay leaves into the spice paste and continue to stir another 2 minutes
• Pour the vegetables broth, the coconut milk, tofu, tempeh and the rest of the vegetables (except the chayote shoots) into the pan
• Boil and simmper until the vegetables in throughly coked & tender
• Just before serving, add the chayote shoots and heat a little bit unil it cooked
• Served the Sayur Lodeh Pedas with Sous Vide Salmon Fillet Marinated in Saffron Curry Paste

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

Recipe 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.

Oyster 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.

Dadar 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.

The 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.

Fresh 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.

There 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.

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.

The 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

Live 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.

How 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.

To 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.

The 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.

Once 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.

Some 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.

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.

Recipe 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

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

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

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

Kepiting Asap a.k.a Smoked Crab

 

Kepiting Asap Bumbu Pedas Bungkus Daun Pisang

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

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

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

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

Damn Delicious Smoked Spicy Crab Wrapped in Banana Leaves

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

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

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

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

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

Kepiting Asap Bursting with Fragance Aromas

Kepiting Bakar Asap Bumbu Pedas

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

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

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

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

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

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

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

Resep Kepiting Asap Bumbu Pedas Bungkus Daun Pisang

Resep Kepiting Asap Bumbu Pedas Bungkus Daun Pisang:

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

Ingredients:

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

Garnish:

• Curled Sliced Chilies
• Curled Sliced Scallion

Cara Membuat Kepiting Bakar/Asap Bumbu Pedas

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

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

Wrapped The Crab just Like You making Envelop Parcel

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

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

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

Resep Bumbu Kepiting Asap Pedas:

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

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

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

• Put all the ingredients except the kecap manis and olive oil in a food processor and  grind it into a fine paste
• Stir-fry sambal paste with vegetable oil over medium heat untill fragrant, the oil is separated from the chili paste and the colour is darkens, about 15 minutes .
• Add the kecap manis and season it with salt and pepper, adjust the seasoning if necessary.
• Turn off the heat and your homemade chili sambal barbeque sauce is ready to use.

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

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 Sedap.  Sajian 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.

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:

• Indonesian Beef Rendang (Caramelized Spicy Beef Curry)
• Nasi Bakar (Grilled Spiced Rice Wrapped in Banana Leaf Parcel )
• Iga Bakar Rica-Rica (Barbequed Beef Ribs with Spicy Chili Sambal)
• Indonesian Beef Kalio (Thick Coconut Milk Beef Curry)
• Pndang Tulang Iga ( Sour Spicy Beef Ribs Soup with Tamarind Broth)
• Sup Buntut (Indonesia Oxtail Soup)
• Gulai Otak Sapi (Beef Brain Spicy Curry)
• Gabus Pucung (Snake Head Soup in Spicy Keluwak or Black Nut Savoury Broth)
• Gulai Kepala Kambing (Goat Head Curry)
• Kepiting Telur Asin (Crab with Salted Egg Yolk)
• Malbi Ayam Kampung (Chicken in Sweet Soy SauceCurry  Stew)
• Ikan Woku Belanga (Spicy Fish Soup)
• Palumara Ulu Juku (Turmeric Based Fish Soup)
• Semur Daging Sapi (Sweet Soy Sauce Stewed Beef)
• Pindang Ikan Patin (Spicy and Sour Cat Fish Soup)
• Sup Konro Sapi Bakar (Spicy Beef Stew with Penut)
• Arsik (Spicy Stewed Fish with Andaliman Pepper)
• Pampis Cakalang Fufu (Spicy Shredded Fish Rousong)
• Bubur Manado or Tinutuan (Vegetables Porridge)
• Bunga Pepaya Garo Rica (Papaya Blossom Stir Fried) and many more.

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!!!

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. .

Razor Clams in Spicy Oyster Sauce

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).

Remove the Greenish and Yellowish Digestive Parts of Razor 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.

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.

This 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 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!

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)

Wagyu Beef Char Kway Teow with Chinese XO Sauce

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

Kwetiau Goreng Sapi Wagyu ala Jambi

Wagyu Beef Char Kway Teow with Chinese XO Sauce

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

Thinly Sliced Wagyu Beef @ Palembang Icon Foodmart Supermarket

XO Sauce (Halal-Lee Kum Kee Brand)

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

Xo Sauce Char Kway Teow with Wagyu Beef

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

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

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

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

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

1. Stir Fried The Wagyu Beef Slices

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

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

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

3. Making the  XO Sauce Beef Char Kway Teow

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

XO Sauce Char Kway Teow with Thinly Sliced Wagyu Beef

Wagyu Beef Char Kway Teow with Chinese XO Sauce

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

Wagyu Beef Char Kway Teow with Chinese XO Sauce

Kwetiau Goreng Sapi Wagyu dengan Saus XO

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

Recipe Wagyu Beef Char kway Teow with XO Sauce

Recipe Wagyu Beef Char kway Teow with XO Sauce:

Ingredients:

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

XO Sauce Char Kway Teow Seasoning:

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

Garnish: Chopped Chilied and Chopped Cilantro

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

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

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