Herbs Butter Roasted Chicken with Crispy Skin, Tender & Moist Meat, Served with Peanut Butter Satay Sauce

recipe herbs butter roasted chicken crispy skin moist meat

Herbs Butter Roasted Chicken Recipe with Crispy Skin and Moist Meat served with Homemade Peanut Butter Satay Sauce. It’s a kinda late to said happy EASTER to everyones, but i guess it’s better then never thou. Unfortunately, i couldn’t spent this year easter with my family due to my hectic and thight clinical schedules. Somehow, i felt i need to bring the senses homey to my house; which is represent in a comfort food like roasted chicken. Well, actually my mom used to roast a malay or kampong chicken that already braised until tender in rendang or thick curry sauces for hours instead of regular hen chicken, but i guess my version of roasted hen chicken with melted herbs butter underneath the skin is considered as a comfort for my licking.

crispy skin roasted chicken recipe herbs butter stuffed chicken peanut butter satay sauce

The highlight of this roasted chicken recipe is the crispness and the crunchyness of the chicken skin within a refreshing burst of herbs butter on it. To make a crispy skin  roasted chicken, the chicken skin must be totally dry. Make sure you patted dry the chicken skin with paper towels first, then exposed the chicken skin with flowing air from  a fan for an hour before cooking will really do the trick. I’ve try this dry skin method and it works with my Chinese Style Roasted Squab Pigeon.  You also can hang the chicken with a hook so the juices can dripped out and the carcass can rotate freely in front of the fan.  Another methot that usualy applied before the fan tricks is a good rub of salt. A sprinkling of salt will tend to bring moisture to the surface, where  the flown air from the fan and also the heat of the oven will evaporate it later.

recipe herbs butter stuffed roasted chicken crispy skin moist tender meat pump inflate chicken skin stuffed mint dill weed cilantro parsley

The best method of making a crispy and crackling roasted chicken skin is separating the connective tissue between the skin and the meat. This tricks allow the fat underneath the skin renderred and enhanced the crispiness of the roasted chicken skin. You also can put infused butter underneath the inflated chicken skin like herbs butter that i use within this recipe. If you use herbs, such as mint, cilantro, parsley, and dill, make sure you squeezed it out until dry with somekind of cheese cloth after you chopping it. Any remaining  moisture in the herbs infused butter that slipped underneath the chicken skin will messed up the roasted chicken skin into pale and soggy instead of crispy and crunchy. You can use a bicycle pump or baloon pump to inflating the chicken skin and forced the skin away from the meat, it’s gonna be better if you had air compressor pump to do the blown the chicken skin job.

recipe crispy skin roasted chicken herbs butter mint dill mint leaves recipe

The best temperature setting to roasting the chicken between 350-450 F (180-235 °C), it  can give you nicely crispy skin while the meat is tender, juicy and cooked through. Never exposed the chicken with the dripping liquid and oil (gravy) while you roasting the chicken or the chicken skin won’t crisp. Put the chicken above a shallow metal rack that holds the chicken above the edge of pan. Start roast the chicken breast side-up, and flip it over about a third of the way through the cooking process. Roasting a chicken isn’t  maxillofacial surgery. Follow a few simple rules, be willing to engage in trial and error, and you should have it down fairly soon. Good luck within your roasted chicken!

recipe roasted chicken herbs butter mint dill weed parsley cilantro leaves butter stuffed chicken skin recipe

Recipe Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

Ingredients:

Tools: Baloon Pump for blowing or inflating the chicken skin

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

  • Clean and wash throughly the chicken with running water, pat dry, set aside
  • Insert the tips of the baloon or bicycle pump into the chicken skin through thr neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat.
recipe crispy skin roasted chicken blow pump air skin inflate meat herbs butter under skin stuffed chicken

Inflated Chicken Skin to Seperate the Meat from the Skin with Baloon Pump

  • Flip the chicken over and do the same in the chicken breast section
  • Put all the herbs into a chopper and process until roughly chopped, put into a cheese cloth and squeeze the liquid, set aside
  • In a glass bowl, mix the herbs mixture and the butter, springkle a little bit of salt and pepper on it, set aside
  • Rub salt and pepper throughly to the chicken skin
  • Mix the garam masala with salt and pepper, rub the mixture all over the chicken cavity
  • Spoon out the herbs butter mixture into the chicken skin  from the neck section, massage the herbs butter to distribute the herbs butter all over underneath the chicken skin
how to crispy skin roasted chicken herbs butter stuffed skin ckicken recipe blow air pump under chicken skin

Herbs Butter Infused Chicken Ready to Blown Dry with Fan

  • Put the chicken above a shallow metal rack roasting  pan. Pat dry the skin and expose the chicken with a fan for about 30 minutes to an hour until the skin is dry. (i also apply some bamboo skewer to fix the chicken wings position and tide up the leg with dill stalk)
herbs butter roasted chicken crispy skin tender moist meat recipe mint dill cilantro parsley herbs roast chicken

Herbs Butter Infused Chicken in a Hollow Rack Baking Pan to Make Sure the Liquid Dripping Won’t Contact with The Chicken Skin

  • Pop the herbs butter  infused chicken into the preheated 350 F oven for about 30 minutes
  • Increase the temperature to 450 F for about 15 minutes until the chicken breast side skin got nice golden brown color
recipe how to roasted chicken herbs butter mint cilantro dill crispy skin roasted chicken moist meat

Crispy Skin Herbs Butter Roasted Chicken with Dripping Gravy

  • Flip it the chicken over and roast it until the back side got golden brown color and crisp up too for another 15 minutes
  • Serve the Crispy Skin Herbs Butter Roasted Chicken with Homemade Peanut Butter Satay Sauce Recipe
peanut butter sauce noodle satay with chicken roasted herbs butter recipe

Crispy Skin Herbs Butter Roasted Chicken with Peanut Satay Sauce, Sauteed Cabbage and Wholemeal Spaghetti (Notes the ammout of herbs underneath the crispy skin)

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

recipe zucchini pancake savoury courgette pancake fritter bacon anchovies zucchini fried

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

zuchini fritter recipe courgette pancake savoury zucchini bread

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

zucchini pancake recipe

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

zucchini pancake recipe courgette pancake savory bacon

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

 

resep bakwan sayuran teri resep zukini sukini terung italia zucchini pancake fritter

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

recipe zucchini pancake cheese dill bacon with spicy homemade sriracha sauce  bakwan sayuran saus cabe

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

 

zuchinni pancake courgette savoury fritter fried zucchini cake bacon anchovies

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

Ingredients:

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

How to Make Savoury Zucchini Pancake:

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

recipe zucchini cheese dill pancake savoury bread bacon anchovies courgette cucumber fritter courgette pancake

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

savoury zucchini pancake dill recipe cucumber kyuri bread breakfast vegan pancake recipe

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

how to make zucchini pancake cheese dill bacon savoury courgette fritter courgertte bread

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

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Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

wagyu beef steak creamy mushrooms sauce

Kobe Style Beef Ribeye Steak with Creamy Mushrooms

Perfectly Seared Kobe Style Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method. I love beef steak all the way, the best ever beef steak for my licking must be flavoursome, juicy and yet tender, especially when it’s melt in my mouth. My searching of perfection about  how to seared beef steak driven me to Heston Blumenthal Method that combine an easy and  home friendly fridge dry aging method and scientific maillard reaction. When i post my last Grilled Wagyu Beef Steak with Roasted Pepper Sauce Recipe, my friend Eva Taylor from Kitchen Inspirations suggest me about The Perfect Steak- Heston Blumentha Video. Browsing along in the internet driven me to How To Cook The Perfect Steak by Lorraine Elliott from Not Quite Nigella, after reading and watching the video, i think this Heston’s Blumenthal Perfect Seared Steak Method is worth to try.

wagyu ribeye recipe usa kobe style beef steak recipe

16 USD for almost 200 gr USA Kobe-style Wagyu Ribeye Steak, freaking expensive!!!

I’m using Kobe Style USA Wagyu Ribeye from Food Hall Supermarket. This wagyu steak was tagged 16 USD (IDR 162.580= 3 pounds of regular beef) for about ONLY almost 200 gr (83 USD per kilo) of it, sounds incredibly pricey and i though this Heston’s Blumenthal method has to be works unless i’m gonna damn him for ruined my pricey wagyu ribeye . The Kobe-style ribeye beef steak itself was intensly marbled and for sure it’s gonna be tender, how juicy the meat  and how crusted the seared outer layer is all about i’m gonna to prove with Heston’s method.

wagyu steak USA Kobe beef recipe

Heston’s 2 Days Dry Aged Ribeye Steak in My Fridge, Note the Waxy Outer Layer with Intensely Marbled Fat

To make a perfect seared steak, you should follow the steps:

Step 1- First step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it

Recipe beef steak mushrooms cream sauce wagyu ribeye steak creamy mughrooms

Perfectly Seared Ribeye Steak with Crusted Outer Layer

Step 2 – Second step was the searing the beef steak.  Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. Heston even warns that it will feel like you might burn your house down but you won’t. My aunty who lives next to me even asked what i’m doing and i just replied “it’s okey Tante (aunty), i just made steak”. I sprinkle some salt and black pepper (the original recipe didn’t add the black pepeprcorn) on the steak and add a layer of oil to the pan. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds for totally about  2 minutes for my 1  3/4  inches thick (200gr) wagyu ribeye steak.

dry aged beef steak medium rare wagyu with creamy mushrooms steak

Perfectly Medium Rare Seared Kobe Sty;e USA Wagyu Ribeye

Step 3- The third steps was resting the meat. Once you’ve removed the steak from the pan, stick your meat with meat termometer in the thickest part of the stek,  rare should be 45C/113F, medium 55C/131F and well done 65C/149F.  Mine was 49C and i guess it’s perfectly medium rare and exactly what i wanted to. Let the meat rest for 5 minutes before serving. Just look at my perfectly seared Kobe-Style USA wagyu ribeye photograph and you’ll know it was perfectly medium rare steak and don’t forget to notice the melted fat all over the meat and it’s made the damn hell pricey wagyu steak as tender and melted as heaven.

medium rare wagyu beef steak with creamy mushrooms sauce

Perfectly Seared Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

The verdict of the steak with Heston’s Blumenthal method it’s pretty damn works with my US Kobe-style wagyu ribeye. The Maillard reaction or simply caramelization of  amino acids (protein) and reducing sugars that gives browned color and crusted layer on the outer steak produce a desirable umami flavor. The flipping process turn down the heat from the steak outer layer quickly and it’s prevent the inside of the steak get overcooked while the outer layer got properly seared. The meat is totally juicy as i expected because the seared outer layer seal the juice inside the meat.  I’ve try the insanely expensive dry aged beef for my Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe, and i guess this Heston’s blumenthal of home friendly fridge dry aging beef works pretty good too since the beef steak got almost the same beefy flavoursome with the pricey 30 days dry aged beef. I wonder my next project is about blind tasting of comercialized dry anged steak vs Heston’s dry aging method, i hope one of my sisters will be the sponsors, lol

recipe creamy mushrooms sauce cream with beef ribeye steak wagyu

Perfectly Seared Steak with Juicy, Tender and Beefy Flavoursome with Creamy Umami Mushrooms Sauce

recipe ribeye beef steak with creamy mushrooms sauce

Creamy Mushrooms Sauce with Perfectly Seared Ribeye Steak

Creamy mushrooms sauce was the perfectly accompanion for my perfectly seared ribeye steak with Heston’s method. I’m using japanese shimeji mushrooms or Brown Beech Mushroom for this recipe, but you can use any kind of mushrooms that you’re like. I recommended button mushrooms or shiitake mushrooms for making steak sauce. I also served the steak with deep fried sweet potato that i cook according to my Spicy Seasoned Deep Fried Cassava or Yuca Root and some Homemade Roasted Garlic Bulb. Instead of creamy mushrooms sauce, you can choose any kind of my favourite selection of sauces for steak; Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce, Italian Salsa Verde Sauce or Roasted Garlic Sauce

Perfectly Seared Beef Steak Recipe with Heston's Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 2 @ 200 gr beef steak (i’m using Kobe-style USA wagyu ribeye)
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

  1. Unwrap your beef steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  2. Take the steaks out of the fridge for a couple of hours and reach the room temperature
  3. Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  4. Heat up your skillet until as hot as it could be
  5. Set your stopwatch to countdoen the time
  6. Just before searing, pour the  olive oil and melted butter to the pan
  7. Put the kobe wagyu steak to the pan and cook it for 15 seconds.
  8. Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  9. Check the wagyu beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 5 minutes
  10. Served the perfectly seared kobe wagyu ribeye steak with the creamy mushrooms sauce
creamy mushrooms sauce for steak recipe

Creamy Mushrooms Sauce For Perfectly Seared Ribeye Steak

Creamy Mushrooms Sauce Recipe :

Ingredients:
  • 1 tbsp  butter
  • 1 tbsp olive oil
  • 150 g  shimeji mushrooms (button mushrooms or shiitake mushrooms would be lovely too)
  • 150 ml heavy cream
  • 1 tbsp chopped garlic*optional
  • 1 tbsp chopped onion*optional
  • 1 tbsp chopped shallots*optional
  • Salt and pepper to taste

How To Make Creamy Mushrooms Sauce Recipe

  1. Heat oil and butter a medium saucepan over medium-high heat.
  2. Add the onion, garlic and shalots and cook for about 1 minute until the mixture  fragrant but not browned
  3. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
  4. Add cream, salt and pepper and bring to a boil.
  5. Simmer until the sauce has reduced by half
  6. Remove from heat and serve over your favourite Perfectly seared Kobe-style ribeye steak.

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Baked Salmon Meatball with Cheese Stuffing Italian Spicy Tomato Basil Sauce, Ultimate Uncle Dentist Chef Recipe

salmon meatball recipe cheese stuffed salmon fish

Baked Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

Baked Salmon Meatball with Cheese Stuffing and Spicy Tomato and Basil Sauce Recipe.  Cheese stuffed salmon meatball is ultimate uncle Dentist Chef recipe. Beside the fact this recipe is low in calories and contain tons of protein and nutritional value, salmon meatball is so easy to made and mostly become kids favourite, especially if you made it with the kids too.  I love making homemade “fast food” with my nieces and nephews once we meet, beside salmon meatball, you can try this easy and kid’s friendly recipe; Homemade Salmon Nugget, Homemade Yong Taufo0(Fish Stuffed Tofu and Vegetables Soup) or Cauliflower or Broccoli Crust Pizza Recipe.

dedy oktavianus pardede family

Me (middle), Clesya, David, Racheal, My Sisters and My Brothers in Law

calvin matthew sihombing1

Calvin Matthew Sihombing, My Youngest Nephews

Having two pairs or niece and nephew was one of the best moment in my existence now, i think i really love them. I can’t described it but i think i love them much more than both of my sisters now. My oldest sister delivered my oldest niece  Clesya Sihombing and Calvin Matthew Sihombing as the youngest niece, both was aged 4 and almost 1 year now. My second older sister delivered my unidentical twins named Racheal and David Rosevelt Silaban 2 years ago. They are too georgeos and become my inspiration, nothing better to spend time rathen than messing the house and especially the kicthen with them. Even my sisters insist of consistance in diciplines parenting, i guess i still working on it, you know; good uncle wouln’t say no to his niece and nephew.

salmon meatball recipe homemade cheese stuffed baked salmon

Cheese Stuffed Salmon Meatball, Cheery Tomato and Italian Spicy Tomato Basil Sauce

My mother is a very succesfull and also powerfull career woman, she told us and shown us a true mean of disciplines. Guess what, we used to wake up, tide up and take a shower in the morning even it’s sunday or holliday when we were kids. As the youngest and the only son, guess what, i’m become the sweet hearth in the house. She always look in me with judge about my looks, don’t get me wrong, i mean she always love and literray risked her own liive for me and it’s period. I’m just saying that mothers used to look to their childrent with, judge as ‘your hair is not tide enough’, ‘zip your pants’ or  ‘your tie is not pointing to the ground ‘. My moms used to be prescise with the recipe too (especially for dessert) in the kitchen, contrary with me and my old man who used to be  adjust a litttle bit of this and a little bit of that.

easy salmon meatball recipe cheese stuffed salmon meatball

Simply Elegant Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

My mother love represent the way she want me to be perfect through her eyes. Even when i’m a 23 years old dentistry students and my mom still not bother to tide up my shirt in public and it’s sometimes drives me crazy. She want me to the best i can be, i can read when i was 3.5 years and i’m mostly the top three of my class when i was in school. Being always perfect is not that kind of fun for me and it’s sometimes made me not very a public person.

This kind of “disciplines’ was totally inprinted to both of my sisters and i won’t even let this judgemental issues gonna happen to my nieces and nephews especially if it’s in the kitchen. I realize the disciplines made me became a dentistry students and both of my sister graduated from university with honour, but i argued with my sister “come on, both of you going to work while they not totally awake and coming back when they sleepy” . My older sister replied me “children of working mom used to be unbehaved well because their mother used to pampered them and always be ‘yes’ as a bargain about lack of quantity time, it’s all about quality not quantity time actualy”. Well, i think there’s none such a quality time without building it with quantity. My sister told me “my childrents willl understand that later on”, i responds “well then, this is my house and my rules is no rules, the kids can floading the floor if they wanted too”. The key of fun cooking with kids is “NO JUDGMENT INSTEAD OF COMPLIMENT” .  Clesya just smiled at me and we start to making the baked cheese stuffed salmon meatball with laught because she didn’t had any idea what just happened.

recipe salmon meatball baked cheese stuffed salmon recipe

Baked Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

When cooking the salmon meatball with kids begin, we made a hilarious joke about it. My sister interupting when she noticed the salmon meatball which made by Clesya formed not in the same size and she explained that it could made the samon meatball overcoked while the other is not cooked throught.  I read some guilty accent in Clesya eyes and i said ” this is Uncle Dentist Chef ultimate salmon meatball and the recipe specified with not same size”. My oldest sister then kissed me deeply and smack my head off a little bit then smiled at me, she replied “okey then pampering uncle dentist chef, grown up !!!”. I guess i’m a good uncle with no doubd, at least according to my nieces and mephews and i think i”ll gonna working on it once i had my own kids. LoL

bakso ikan salmon pangang isi keju saus tomat kemangi pedas

Resep Bakso Ikan Salmon Panggang Saus Tomat

Resep Bakso Ikan Salmon Panggang Isi Keju is the translation of baked salmon meatball with cheese stuffing in Bahasa Indonesia. Bakso salmontonyain tons of unsaturated Omega-3 and Omega-6 fatty acid considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. Bakso salmon or meatball is a good deal as a brain food for your childrens, i guess it’s better be increased  fish  intake in your daily life from now on.

cheese stuffed salmon meatball recipe

Melted Camembert Cheese Stuffed Salmon Meatball with Spicy Tomato Sauce

salmon meatball pasta spaghetti tomato salmon recipe

Salmon Meatball in Tomato Basil Sauce with Spaghetti Pasta

Cheese stuffed salmon meatball can be eated with the Italian style tomato and basil sauce or tossed with pasta like what i did. I served the salmon meatball in tomato sauce with angel hair spaghetti pasta. The salmon meatball can be boiled or deep fried too, but personally i love the texture of baked salmon meatball because it’s got some charred and crisp  layer in the outside just like the deep fried ones, but with less calories.

Now, have you ever cooking with your kids???

Will you still looking at them with judge then ???

Cheese Stuffed Salmon Meatball Recipe:

  • 500 grams skinless salmon fillet
  • 100 gr camembert cheese (you can use any soft easily melted cheese like mozarella), cubed 1×1 cm
  • 3 eggs, beaten
  • 1 cup or more bread crumbs
  • 1/2 medium size onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 shallots, finely chopped
  • 2 tbsp all purpose flour
  • 1 tbsp mix italian herbs (oregano, thyme, marojam and rosemarry)
  • 1 tbsp tapioca flour
  • salt and pepper to taste
  • 1 tbsp oil for stir frying

Instruction:

  • Preheat oven in 180°C and lay alumunium foil over the baking tray, spray the alumunium foil with oil
  • Heat up 1 tbsp oil in a pan, saute the onion, shallots and garlic until browned and caramelized, set aside
  • Put the salmon fillet, egg yolk, salt and pepper in the food processor, process until nearly smooth
  • Put the processed salmon mixture in a bowl, add the sauteed onion mixture, all flour and breadcrumb
  • Season with salt and pepper and mix it well
  • Spoon 1 tbsp of the salmon mixture and put the cubed cheese in the middle
  • Using 2 table spoons, shaped the salmon mixture into ball and the cheese is totally covered with the salmon meat mixture
  • Carefully put the the salmon meatball in the baking pan
homemade salmon meatball recipe with cheese

Homemade Salmon Meatball

  • Baked the cheese stuffed salmon meatball for about 15-20 minutes until throughly cooked
homemade salmon meatball cheese stuffed with tomato sauce

Baked Salmon Meatball

Italian Tomato and Basil Sauce Recipe:

  • 300 gr ripe tomato (about 5 medium size), diced
  • 1/2 cup water
  • 1/2 cup basil, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 shallot, fimely chopped
  • 3 tbsp olive oil, or more for drizzling the tomato
  • salt and pepper to taste
  • 1 tbsp mix Italian herbs (rosemarry, oregano, thyme, sage and marojam)
  • 1/2 cup water

How to Make Oven Roasted Tomato Sauce:

  • Heat up 2 tbsp olive oil in heavy bottom sauce pan, saute the onion for about 8 minutes over medium heat until it’s changing into translucent and fragrance
  • Add the Garlic and saute another 2 minutes
  • Add the diced tomato and let it soften for about 5 minutes, pour the water
easy tomato basil sauce recipe

Italian Style Tomato and Basil Sauce

  • Season with salt, pepper and herbs
  • Let it boil and simmer it until thicken, nearly done add the chopped basil leaves
  • Served the Italian tomato and basil sauce with the baked salmon meatball

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Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

roasted garlic sauce pasta spaghetti spicy tomato garlic pan seared baby scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Scallops recipe is one of my favourite meals al the time. The roasted garlic tomato for pasta is actually tomato based sauce with tons of roasted garlic. Instead of fresh tomato that usually used on roasted garlic sauce, i’m using my leftover roasted garlic from making Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe. Then you know what, i guess this must be the reason why my niece can’t stop diggin into the rosted garlic spaghetti.

Pasta roasted garlic recipe scallops spicy tomato sauce

Spaghetti with Roasted Garlic Sauce and Pan Seared Baby Scallop

Don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato. Pan seared scallops with perfectly charred outside and bounchy, juicy and also crunchy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop”instean the ” wet scallop”. Scallops which threated with sodium tripolyphosphate (STPP)  called “wet scallop” while the “dry scallops” didn’t.  STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciated dry and wet scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color.

pasta with roasted garlic recipe spicy tomato sauce pasta seared scallops

Roasted Garlic and Tomato Spaghetti with Pan Seared Baby Scallop & Romaine Lettuce

recipe pasta scallops spaghetti roasted garlic tomato sauce

Slurpping Delicious  Roasted Garlic Sauce Spaghetti Perfectly Seared Baby Scallop!!

I had my first roasted garlic pasta at Mad for Garlic restaurant in Grand Indonesia  Mall, Jakarta. Mad for Garlic was a garlic themed restaurant from Korea. As i expected before, vibrant of garlicky dishes was oferred with hillarious name on it. Beside the roasted garlic pasta, 1 had vampire (or dracula) killer which is a toasted bread with garlicky dip, caprese salad (standart) and also rib eye steak with various kind of garlic. Thougt  i’m  really enjoying the roasted garlic pasta, i guess i’m not gonna spend more than 10 bucks for that simple roasted garlic pasta in Mad for Garlic restaurant no more, i got a fully bowl if it’s homemade.

recipe pasta roasted garlic tomato sauce spaghetty scallops pan seared

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

recipe pasta scallops spaghetti roasted tomato garlic sauce

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

Roasted Garlic Pasta Spaghetti Recipe:

  • 125 gr pasta (i’m using angel hair spaghetti), cook with package instruction
  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • 1/4 cup  grated parmesan cheese
  • a pinch of oregano
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

Instruction:

How to Make Roasted Garlic Pasta Sauce Spaghetti :

  • Put the roasted  tomato, roasted garlic  and cheese in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Served it with pan seared baby scallops and romaine lettuce greens
pasta roasted garlic tomato sauce seared sea scallops

Pan Seared Scallops Over Roasted Garlic Sauce Spaghetti

 

Pan Seared Baby Scallop Recipe :

  • 200 gr baby scallops (1 small package)
  • salt and pepper to taste
  • 2 tbsp olive oil

How to Perfectly Pan Seared Scallops”

  • Drain the scallops from the remaining dripping (use kitchen towel or shiever)

dry scallops how to perfect seared scallops

  • Season the scallops with salt and pepper evenly
  • Heat up the skillet  and swirl the olive oil to coating it well, wait until the skillet is smoking hot
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared

pan seared scallops how to crispy seared baby scallops

  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too (mine was about 1 minutes each side)

how to perfect seared scallops recipe

  • Serve the pan seared baby scallops with roasted garlic spaghetti

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Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

wine braised turkey leg recipe roasted summer vegetables

Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables

Wine Braised Turkey Leg Recipe is a very simple and easy to follow in your kitchen, the only effort is about waiting. USA turkey leg braised until tender and definitely suckable instead of just fall off from the bone. The large turkey leg pan seared first until charred and crisp out a little bit and then braised with shallots, onion, scallions, garlic and carrot that browned first. The skillet then poured with wine and stock, right after the mixture boiled, the tukey leg mixture transferred into a heatproof  bowl (or not), wrap in alumunium foil and oven braised in 150 C for about 2-3 hours until tender. The braising liquid pureed with all of the ingredients and then mixed with roux to made a  thick and rich brown sauce for serving the white wine braised turkey leg. Just before serving, i used to pan fried and seared the turkey leg until nice and crispy.

wine braised turkey leg recipe roasted vegetables

Braised Turkey Leg with White Wine, Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Braised turkey in heavy spice instead just roasting it maybe a good choice for any of you who got dominant asian licking. I had taste roasted turkey three times and i always got the sliced breast, you know what, i think with clearly pretty sure that roasted turkey itself is such a boring dish. Thanks God the roasted turkey breast was once served with cranberry sauce and the other served with heavy creamy brown sauce which i think  made of the roasted turkey gravy. Learn from that culinary experienced, i want to spiced up my turkey leg,  that’s why i rub my turkey leg with Homemade Garam Masala Spice along with crushed thyme, rosemarry, sage and freshly grounded juniper berries.

Turkey Leg Recipe Braised

USA Turkey Leg

seasoned turkey leg braised

Seasoned Turkey Leg

For making braised turkey leg with white wine, i’m using USA turkey leg that i’ve purchased from Ranch Market Supermarket at Pacific Place Mall Jakarta. I think i’m lucky enough found out the turkey leg since turkey is not popular protein sources for native Indonesian people. Turkey leg was pretty massive compare to my goose leg that i used to made Goose Leg Confit (Confit de’Oie), that’s why i decided to seperated the cojoined turkey leg from it’s thight after i marinade it with the spices and herbs. I made turkey confit with the remaining turkey thight.

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Roasted Summer Vegetables with Thyme and Rosemarry

Roasted Summer Vegetables with thyme and rosemarry was the best accompanion ever for braised turkey with wine. I’m using corn in the cob, green tomatoes, baby onion, baby potato, baby parnisp, butternut pumpkin and also carrot. The roasted summer vegetables recipe is quite simple, i just diced the vegetables into bite size piece, season with salt and pepper and then tossed with olive oil and crushed thyme and rosemarry. I roast the vegetables in 180°C oven, covered in alumunium foil for about 10-15 minutes until the vegetables quite tender and then broiled in 250°C for another 10 minutes until got a nice charred caramelized layer in the surface.

recipe braised turkey leg wine sauce brown roasted vegetables

White Wine Braised Turkey Leg with Turkey Gravy Brown Sauce & Roasted Summer Vegetables

Wine braised turkey leg was originally only use white wine or red wine with some broth as a liquid, but since i almost run out of white wine (which is left only 1/2 cup), i also add some light beer and mirin (japanese sweet cooking wine). The mixture of wine, beer and mirin liquid for braising and tenderized the turkey leg turn into unusual combination, but fortunately it was quite in pleasant term. The slighly bitter beer after taste balanced with the sweetness of mirin and both can represent of slighly tangy white wine.

braised turkey leg brown sauce roasted spring vegetables

Large Turkey Drum Stick!

tender braised turkey leg recipe fall off the bone meat

Tender Wine Braised Turkey Leg: Scrumption!!!

How does turkey leg taste like ?, well i think it’s almost like chicken, pork,  rabbit, or other white fleshes animal. The turkey meat is much more firm and also flakier than chicken meat. Overall, i think i lovin braised turkey leg rather than roasted turkey breast. I guess maybe  turkey leg was taste nice too to be roasted because it’s contain much more fat and collagen rathen than lean breast meat. You know what, the tasties used to be the most sinsfully, simply because that’s the way it is.

braised turkey leg recipe with white wine and roasted spring vegetables

Wine Braised Turkey Leg Recipe

Wine Braised Turkey Leg Recipe:

Ingredients:

  • 4 Turkey legs (about 3-4 pounds)
  • 2 cups white wine (you can replace with red wine too)
  • 6 cloves garlic
  • 2 shallots, diced
  • 1/2 cup diced carrot
  • 1/4 cup diced scallion
  • 1 cup diced onion
  • 6 cherry tomatoes*optional
  • 1 tbsp Homemade Garam Masala
  • Herbs ( chopped thyme, rosemarry & sage), about 1 tbsp
  • 1/2 tbsp juniper berries
  • 4 tbsp olive oil
  • Salt and peper to taste

How To Make Braised Turley Leg with White Wine:

  • Pat dry the turkey leg, rub with thyme, rosemarry, sage, juniper berry, salt and pepper and drizzle with 2 tbsp olive oil, put the marinated turley leg in some ziplock plastic bag and refrigerate it overnight
  • Firstly in the morning, preheat oven at 160 C
  • Heat up 2 tbsp olive oil in the skillet, seared the turkey leg all over until all the surfaces properly browned
  • Throw in the garlic, shallots, onion, carrot and scallion into th skillet and let it browned and charred for another 10 minutes
  • Pour the wine, deglaze the skillet and bring the mixture to boil
  • Turn off the heat and cover the pan with some alumunium foil
  • Put the entire pan in the oven (or transfer the mixture to heat proof glass bowl) and roast for about 2-3 hours until the turkey leg is fork tender (otherwise you can simmer the pan until the turkey leg is tender, adjust the liquid if necessary)
  • Pan fried the white wine braised turkey leg before served with roasted summer vegetables and Turkey Gravy Brown Sauce

Turkey Gravy Brown Sauce Recipe

Ingredients:

  • Turkey gravy with the braising solid ingredients or ‘pulp’
  • 1 tbsp butter
  • 1/2 tbsp all purpose flour

How to Make Turkey Gravy Brown Sauce:

  • Reserve the liquid and strain the ‘pulp’ or solid ingredients from the braising liquid
  • Process the braising ‘pulp’ in a blender until smooth
  • Heat up 1 tbsp butter in the heavy botton non sticky sauce pan with medium low heat
  • Add the flour and stir it immediately until all the flour dredged with the butter
  • Wait until the mixture start bubbly an floury, add the braising liquid and stir it evenly
  • Add the pureed ‘pulp’ and bring it to boil
  • Keep stirring and simmer until the turkey gravy brown sauce is thicken and done.

Roasted Summer Vegetables with Rosemarry and Thyme Recipe:

Ingredients:

  • 4 cups Vegetables (I’m using corn, chayote, b utternut pumpkin, parnisp, baby potato, green tomato, baby onion and also cherry tomato), cut into bite pieces
  • Olive oil
  • 1 tbsp of chopped rosemarry
  • 1 tbsp crushed thyme
  • Salt and pepper to taste

How to Make Roasted Summer Vegetables with Rosemarry and Thyme:

  • Preheat the oven in 200°C
  • Miz the vegetables with rosemarry, thyme, salt and pepper, drizzle with olive oil and toss it well
  • Lay the vegetables in the roasting pan, cover the entire roasting pan with alumunium foil
  • Roast the vegetables for about 10-15 minutes until the vegetables quite tende
  • Uncovered the roasted summer vegetables
  • Increase  the oven temperature to in 250°C broil for another 10 minutes until the summer vegetables got a nice charred caramelized layer in the surface
  • Served it with the wine braised turkey leg

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Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes

recipe lobster ceviche with tomato lemon lobster recipe

Recipe Lobster Ceviche with Cherry Tomatoes and Kaffir Limes

Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes. Ceviche, also called cebiche, or seviche a  dish made of fresh diced raw seafood that pickled or cured in a citrus juices with addition of chopped chillies, onions and among other seasoning. Ceviche is popular appetizer in Central and South America region and considered as Peru national herrittage dish. Ceviche is mostly made of raw fish fillet like tuna, salmon, Chilean seabass or other white flesh fishes, but it’s can also be substitude with any kind of seafood like shrimp, squid, scallops and also lobster tail meat. I’m such a fanatic fans of lobster, i’ve made French Style Lobster Thermidor Recipe, Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe, Chinese Style Lobster with Sweet and Sour Chili Sauce Recipe, Japanese Style Lobster Miso Soup Recipe, French Style Butter Poached Lobster with Fennel & HerbsItalian Style Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens, and  Balinese Style Grilled Lobster with Spicy Chilli Sauce Recipe; none of the list of lobster recipe using raw lobster meat, i guess this lobster ceviche is worth to try.

recipe lobster ceviche spicy tomato cilantro chilli

Homemade Lobster Ceviche with Tricolor Cherry Tomatoes, Kaffir Limes Juice and Pulp and Cilantro Leaves

Lobster  ceviche  with cherry tomatoes recipe is pretty American style since i add some chillies, finely chopped onions and served it with corriander leaves. Instead of using cooked lobster like commonly lobster ceviche recipe on the internet, i just blanched my lobster on a boiling Homemade Bouquet Garni infused water. I’m not attemt to cooked the lobster, but i guess i had to do this since peeling lobster tail meat without prior blancing could be such  a big mess and not that easy to do, beside that, blanching could sterilized the lobster shells. To prevent the remaining blanching heat cooked the lobster meat, i dip the blanced lobster in a large ice bath to suddently lower the temperature and stop the cooking process, remember that warm uncooked meat is the best inviroment for bacteria to growth too.

lobster ceviche recipe raw lobster meat lemon juice salad

Live Lobster Ceviche with Red, Green and Yello Cherry Tomatoes

Making lobster ceviche and any other uncooked raw seafood dish is sounds intimidating to almost amateur cook, not exception for myself. I guess it’s slightly challanging; but first, you should really know how to handle the raw lobster tail meat properly. The first and the key of the safe and also delicious lobster ceviche is the freshness of the lobster meat. I guess it’s preferred the live lobster rather than the frozen, but if you can access the live lobster at least choose the ‘sashimi grade’ which is usually vaccum packed frozen lobster tail meat in a gourmet store. Freshly cought lobster for making ceviche is quite bargaining, as long as you make sure it’s really fresh. Never even thought to use the died lobster in a traditional or even worst in a supermarket that probably laying there more than hours. Once you’ve got the lobster, you need to clean and wash all the equipments to making the lobster ceviche, including your hands. Keep all the ingredients in a cold temerature between 0° C to 4° C, which means refrigerate right after you cut the lobster meat. For savety reason, i didn’t recommend raw lobster ceviche for a pregnant woman because her fetus (unborn baby) are at risk if she eats raw or undercooked seafood, considering that raw seafoods are possibly and more likely contain parasites or bacteria than foods made from cooked seafood.

live lobster ceviche recipe raw rock lobster

Live Spinny Lobster for Making Lobster Ceviche

I’m making my homemade lobster ceviche and cherry tomatoes with a relatively medium size spinny lobster weighed about 350 grams. I purchased the live spinny lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. Iane fish market is a trusted live seafood distributor that provide many kinds of seafood, including many kinds of lobster, slipper lobster, coral trout, mouse grouper, mud grouper and many more. One thing for sure, they provide it with much more  bargain price tag rather than fancy seafood restaurant. For the cherry tomatoes, i use tri color cherry tomatoes; green, red and yellow cherry tomatoes that quite pleasant for eyes. I didn’t sure if it’s from different species but i guess the green ones is the raw state of either of the red nor the yellow cherry tomatoes.

Asam Jungga Jeruk Jungga Batak Kaffir Lime

Jeruk Jungga, Asam Jungga or Jeruk Batak

Jeruk Jungga Asam Jungga Jeruk Batak

Asam Jungga (Thin Skin Kaffir Limes from North Sumatra)

To made my lobster ceviche special even more, i’m using local kaffir limes called jeruk junggaor asam jungga, an endemic Varieties of kaffir limes that grown in North Sumatra and you know what, i’m feeling so damn lucky since my causin flow it away with her from our Bataknese descent land. For the record, asam jungga or jeruk jungga is pretty damn pricey in Jakarta, especially for the bataknese people since authentic Arsik or Naniura using it. Jeruk jungga or asam jungga could be worth about IDR 7.000-15.000 (70¢- 1.50¢ USD) for each of it. The distict different of jeruk jungga and common kaffir limes is the thickness of the skin; jeruk jungga got much more thinner than kaffir limes. The limes pulp within the ceviche is a great touch too, bursting sourness when you blast the pulp out while chewing the succulent lobster meat.

recipe lobster ceviche with lemon tomato onion cilantro

Succulent and Sweet Raw Lobster Tail Meat Ceviche

The authentic lobster ceviche made of raw lobster tail meat, but i guess the term raw is not fully truth since the meat protein is denaturated with the additional of acid liquid which is lime juice.  Lime juice is  actually citric acid could break the bridge or chain of protein amino acid in the lobster meat and turn it out into opaque, just like a process of denaturation by heat or cooking. Beside that crappy chemistry, citric acid or low Ph liquid could kill several kind of bacteria and parisites, not all but i guess it’s fine because many people didn’t get died of it anyway. Traditionaly, lobster ceviche was marinated for about three to five hours, but i gess some restaurant just made it after the order comes. Lobster ceviche usually served with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta.

raw lobster ceviche recipe salad lobster meat tomato

Lobster Ceviche Recipe with Cherry Tomato and kaffir Lime


Lobster Ceviche Recipe with Cherry Tomato and  kaffir Lime:

  • 1 medium size live lobster (about 300-500 grams)
  • 150 grams cherry tomatoes (green, yellow and red cherry tomatoes), thinly slice
  • 2 Jeruk Jungga or Asam Jungga (Kaffir Limes), juiced one and a half of it and carefully pulped the rest of it
  • 1 shallot, finely chopped
  • 1/2 tbsp light olive oil
  • 1 tsp salt
  • 1/4 tsp sugar or honey
  • 1/2 tsp freshly ground black peppercorn
  • 2 tbsp minced cilantro or flat leaf parsley leaves
  • 2 bird eye chillies #optional
  • 1 Homemade Bouquet Garni

How to Make Lobster Ceviche with Cherry Tomatoes:

  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and blanch it until the shell turning red  for about 1 minute. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, twist the tail and away from the head to seperate them. 
  • Remove the lobster meat from the tail, remove the middle vein and thinly slice the lobster meat into bite size. Put it in a clean airthight container and put it directly to freezer.
  • I recommended to freeze it for about 1 hour before adding the rest of the ingredients.
  • Combine the lobster tails with lime and the rest of the ingredients, chill it for up to 5 hours.
  • Serve the lobster ceviche with cherry tomatoes chilled with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta

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Homemade Salmon Gravlax Recipe (Easy Cured Salmon Fillet with Dill Weed and Herbs)

salmon gravlax homemade recipe cured salmon dill weed

Homemade Salmon Gravlax

HOMEMADE SALMON GRAVLAX RECIPE. Gravlax is a raw salmon fillet that cured with salt, sugar, dill weed and  herbs that popular in nothern Europe countries. Gravlax is usually served as an appetizer, sliced thinly and served along  finely chopped dill weed and mustard sauce, either over somekind of toasted bread, biscuits, chips or even boiled potatoes. Gravlax derived from the Scandinavian word grav, which literally means “grave” (in Swedish, Norwegian, Danish), and lax (or laks), which means “salmon”, thus gravlax means “buried salmon”. In the ancient times, fisherman used to save their salmon catch by burried them in the salt-containing sand above the high-tide line.

homemade salmon gravlax recipe step by step make gravlax cured salmon fillet

Gravlax: Homemade Cured Salmon Fillet with Juniper Berries, Szechuan peppercorn and Dill Weed

Eversince i’ve cured my duck breast and venison loin and made myself Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), and Homemade Bresaola di Cervo (Air Dry-Cured Venison Tenderloin), i’m obsessed with making homemade cured meat or charcuterie. Homemade version of gravlax is away cheaper than the gourmet deli store price tag. Making salmon gravlax is actualy effordless since you let the time doing it’s ‘drying’ by osmosis process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my salmon gravlax to satisfied my asian descent taste buds and you won’t get that anywhere in the store. A splash or liquor on the salmon filet will made your homemade salmon gravlax lovely even more, i recommended citrusy liquor like citrus vodca or cointreau.

homamade gravlax recipe step by step cured salmon

Homemade Gravlax Before Thinly Sliced and Served

When you made  your homemade salmon Gravlax, there’s a plenty of way of serving suggestion. You can served it with toasted bread like my Bruschetta with Venison Bresaola, Cherry Tomato, Avocado Mayonaise and Brazilian Nuts Pesto or with Crispy Spiced Tortilla Bread Recipe. Beside soft cheese and mustard sauce variant of dipping sauce will be suits, you can try Tomato and Mint Salsa Recipe, Roasted Pepper Sauce Recipe, Italian Salsa Verde Recipe, Balinese Sambal Matah (Raw Shallot and Chillies Spicy Salsa), Resep Sambal Dabu-Dabu Khas Manado (Manadonese Raw Chilli Salsa). If you want to, you could add your gravlax to your salad and drizle it with Mint-Chilli Mayonaise.

juniper berry recipe

Juniper Berries

Making homemade salmon gravlax is quite easy, even for an amateur like me. The salmon is “buried” in a dry mixture marinade of salt, sugar, juniper berries, szechuan peppercorn and dill weed. The salmon cured for a few days in the curing mixture. As you can see, the dry curing mixture later be liquidfied because the moisture content on the salmon dripping out and the curing mixture penetrated the salmon meat. No rocket science here, but the osmosis happen when high consentration seperated from the lower consentration by tissues or membrant,  which is the salmon fish flesh, the higher consentration will be dripped into the lower consentration until they got equally consentration. Salmon gravlax is done within the curing process without following smoking like my Homemade Tea Smoked Salmon Recipe. You can use any herb you like and/or add a wide variety of crushed spices to your cure, different kind of peppercorns, star anise, caraway or fennel seeds, but my favourite spice  for homemade salmon gravlax or any kind of my homemade charcuterie is szechuan peppercorn and also juniper berries.

homamade salmon gravlax recipe

Easy Homemade Salmon Gravlax Recipe

Preparing the homemade salmon gravlax seems so easy and quicky, but curing takes several days so plan ahead before you serving it at your party. Salt and sugar bring somekind of pleasant umami and  balanced flavour. If you made your gravlax made without sugar, it can easily become too dry and rubberry, and for sure it’s taste terribly salty. The ratio of salt and sugar used in gravlax recipes varies widely, due more to personal preference than food safety. As this recipe proves, large amounts of salt and sugar aren’t really necessary. Experiment and find your own favorite ratio of the two, keeping in mind that not enough salt will result in mushy, under-cured fish and too much (without any sugar to balance it out) will make the fish tough and super-salty.  Wll cured homemade gravlax should have a fresh but bold salmon flavor with some tingling spicy flavour of herbs and peppercorns. The texture will be slightly firmer than raw salmon, but should never be tough or chewy.

salmon gravlax recipe homamade cured salmon

Easy Homemade Salmon Gravlax

Easy Homemade Salmon Gravlax Recipe:

Ingredients:

  • 1 pound salmon fillet (skin attached)
  • 5 tbsp sugar
  • 3 tbsp salt
  • 1/2 tbsp freshly ground juniper berries #optional
  • 1/4 tbsp freshly ground szechuan peppercorn #optional
  • 1/4 teaspoons freshly ground black peppercorns
  • 1/2  cup fresh chopped dill weed
  • 2 tbsp cointreau or citrus vodca#optional

How To Make Homemade Salmon Gravlax Recipe:

  • In a glass bowl, mix all the rest of ingredients (except the salmon fillet), set aside
  • Line a large plate with enough plastic wrap to cover the bottom completely and with enough to overhang the edges.
  • Place some of curing mixture above the cling wrap. lace the salmon fillet skin side down and then put the remining curing mixture above it, drizzle with cointreau or citrus vodca
how to make salmon gravlax recipe cured salmon step by step

Put the Curing Mixture All Over The Salmon Fillet

  • Wrap the plastic up and cover the fish. Place a pan or plate that fits inside the baking dish over the fish. Weigh down the fish by placing heavy canned goods on top of the pan or plate.

recipe homemade gravlax step by step cured salmon dill weed

Cling Plastic Wrapped Salmon Gravlax

  • Place in your refrigerator for three days, flip it twice a day.
  • Unwrap the fish and scrape off the curing mixture. Slice the salmon thinly on the bias, leaving the skin behind. Voila, your homemade gravlax is done and served it immediately!
salmon gravlax recipe homamade cured salmon

Thinly Sliced Homemade Salmon Gravlax

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Lobster Thermidor Recipe (Roasted Spinny Lobster with Creamy Bechamel Sauce and Melted Cheese Topping)

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe. Lobster Thermidor is a classic French lobster dish consisting of cooked lobster meat with a mixture of white bechamel sauce, cognac or brandy, tarragon, mustard and any other ingredients that stuffed into a splitted lobster shell and then topped with cheese and broiled until the cheese is melted and charred. Typically cheese for lobster thermidor topping was gruyère or emmenthal, but you can also be using any easy-melt cheese like mozarella or young parmesan.

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Basic lobster thermidor sauce is a white bechamel sauce, which is composed of a lightly sauteed roux and poured with milk and heavy cream. Chopped button mushrooms also added within the sauce to give an extra bites. Making a smooth and light bechamel sauce it’s the key of delicious lobster thermidor, because too heavy bechamel sauce can overpowering the natural sweetness of the lbster meat. Once you melted the butter in the heavy bottom sauce pan, swirl it to coat the pan and then lower the heat into medium low. After that put the flour into the pan and stir it vigorously, it will first turn creamy looking, then start to look a little grainy. Once the roux is gariny, this means that the flour granules have absorbed the butter, stop the cooking right here and take the pan off the heat before it starts to turn brown.
Lobster Thermidor with Tarragon and Mustard Powder

Lobster Thermidor with Tarragon leaves and Mustard Powder

The best lobster thermidor recipe need a smooth bechamel sauce, the trick is never overcooked or undercook the roux (mixture of butter and flour) for the bechamel sauce. Undercook roux made a floury smells bechamel, while overcooked roux made a burn hint to the bechamel sauce. After you turn off the heat, pour the milk slowly and stir the mixture until smooth and no remaining roux lump on it. Then you turn on the heat again and bring it to boil and simmer it until the bechamel sauce is done. You can mix the diced lobster meat at this point and season it properly.
Tarragon Leaves

Tarragon Leaves

Authentic lobster thermidor got mustard and also tarragon leaves on the sauce. Those two ingredients was a must ingredients within the lobster thermidor sauce. I was so lucky to get fresh tarragon in Jakarta, i purchased it from Ranch Market Supermarket. Tarragon bring a hint of sweet anise-like flavour while  the mustard give a pleasant spicy and lightly bitter aftertaste, both were blended into a very great combination. Mustard is a very potent spice, if you freshly grounded the seed, i think you need a pinch of it or you’ll gonna overpowering the entire dish. If you found a recipe with 1 tbsp of mustard powder for only 1 pound lobster, i guess it’s a little bit crazy.
Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster thermidor recipe using the it’s lobster shells for a serving plate. You can split it down into two separated shells or butterflied it like mine. The lobster shells is crack open with sharp knive in the belly or in the back and let the opposide (which is the back or the belly) still remaining attached. Make sure you keep the tail and head portions of the shell intact while removing the meat, as the large half shells make an impressive presentation when stuffed. Butterflied lobster shell is better than splitted down lobster shell for a presentation purpose, beside it made a bigger space for the lobster thermidor mixture.
Homemade Cheese Baked Lobster Thermidor

Homemade Cheese Baked Lobster Thermidor

Making lobster thermidor  is quite an effort. First you need brush and clean the lobster under running water to get rid any dirt and debris from the lobster shells. After that you poached the lobster in a herbs infused boiling water that called  bouquet garni, which is a small cheesecloth bag filled with herbs and seasonings that is used to flavor poaching liquids and broths. You need to poached the lobster for about 2-3 minutes depend on the size of your lobster, you not want to cooked through the lobster meat, this steps is needed to made the lobster meat is easily extracted from the shells. To prevent the remaining heat continue cook the lobster meat, i suggest you to plunged the lobster into a bowl of ice cold water. After that you butterflied the shell by cracking it from the back (or the belly). After you extracted the lobster tail meat carefully and diced it into bite size, mix it with the bechamel sauce and mushrooms mixture and then stuffed it again to the lobster shells. Topped with cheese and then broiled until the cheese is melted. Lobster thermidor usually served alone with lemon wedges as a appetizer or alongside salad and toasted bread as a main course

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe:

Ingredients

  • 1 medium size lobsters ( 1-11/2 pounds live spinny lobster)
  • 1/2 cup button mushrooms, diced
  • 1 lemon, juiced (i’m using kaffir lime)
  • 1/2 onion, diced
  • 1 shallots, miced
  • 2 tbsp unsalted butter(i’m using 1 tbsp butter+ 1 tbsp margarine)
  • 2 cloves garlic, finely chopped
  • 1 tbsp all-purpose flour
  • 1 tbsp cognac or brandy (i’m using dry white wine)
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup finely grated gruyere cheese (i’m using mozarella cheese)
  • 1/4 tbsp mustard powder
  • 1/2 tbsp finely chopped fresh tarragon leaves
  • 1/2 bsp finely chopped parsley
  • cilantro or flat leaf parsley for garnish

How to Make Lobster Thermidor Recipe:

  • Preheat the oven to 375 F.
  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and poaced it until the shell turning red  for about 2-3 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, cut the back  in half lengthwise with a heavy sharp knife, pull apart the shell  to open it and carefully extract the tail meat. Dice the tail meat and claw meat and set aside.
step by step recipe lobster thermidor homemade

Step by Step Lobster Thermidor Recipe: Butterflied the Lobster Shells

  • Melt the butter and margarine in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the diced button mushrooms and stir gentry until the mushrooms soften. Turn off the heat
lobster thermidor recipe step by step making roux button mushrooms

Step by Step Lobster Thermidor Recipe: Saute the Roux evenly and Mix It with Button Mushrooms!

  • Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Add the cognac (dry white wine) and cook, stirring, for 10 seconds. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
lobster thermidor recipe bechamel sauce mushrooms roux cream cognac

Step by Step Lobster Thermidor Recipe: Pour the Milk Slowly and Stir Evenly!

  • Remove from the heat, add the mustard, tarragon, and parsley. Fold in the lobster meat. Put the mixture in the lobster shells.
lobster thermidor steap by step recipe making lobster thermidor

Step by Step Lobster Thermidor Recipe: Stuff the mixture in the lobster shell

  • Sprinkle the top with grated mozarella cheese.
lobster thermidor recipe make roasted lobster cheese sauce mushrooms

Step by Step Lobster Thermidor Recipe: Springkle with Mozarella Cheese!

  • Broil until the top is golden brown for about 10-25 minutes. Served it immediately and garnish with flat leaf parsley

Bouquet Garni Recipe:

  • 1 bay leaf
  • 1 small sprig fresh thyme
  • 3 sprigs fresh parsley
  • 4 sage
  • 1/2 teaspoon black peppercorns

Instruction:

  • Place the bay leaf, thyme, parsley sprigs, sage, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine.

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Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

recipe pan seared grouper fillet roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Pan Seared Grouper Fish Fillet with Oven Roasted Tomato Sauce Recipe. Giant grouper or localy known as ikan kerapu kertang (Epinephelus lanceolatus) is on the season now in Indonesia.  I’m totally didn’t want to missed a chance to digging into it’s succulent, white and firm flesh and taste it’s  very sweet and savoury flavour. I spot the giant grouper fish fillet in the Diamond Supermarket Palembang while the fish monger try to split down the head into two equally portion. Each half of the giant grouper fish head weighed about 3 kg, can you imagine the weight of the goliath size grouper fish???

Once i had skinless grouper fillet, i love to seasoned my fish fillet before pan searing it in a sizzling hot skillet. I’m using my Homemade Garam Masala powder, turmeric powder, freshly ground black peppercorn and coarsed sea salt as a marinade, beside i drizzle some lemon juice into it. Actually, i atempt to make blackened grouper fish fIllet recipe by adding some paprika and chilli pepper powder into the marinade, just like a seasoning for my cajun style Blackened Salmon Fish Fillet, but eversince i was running out of paprika powder, i just skipped out that ingredients.

pan fried grouper fish recipe roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Making a cripy pan fried fish fillet is a little bit tricky, perfect searing in the skillet made the grouper fillet got crispy layerin the outside, while the flesh is still moist in the inside. Before making the pan seared grouper fillet, you should bring the fish fillet into chiller temperatur first if you handle frozen fish fillet. Pat dry any moisture from the thawing process and then marinade it with your preference seasoning  for about 10-20 minutes in the refrigerator. Some liquid will be dripping off  from the fillet once you finish marinating it, you should tap it with kitchen towel until all moisture  are gone. Remaining dripping liquid and then fully loaded skillet made the grouper fish fillet steamed rather than seared into crisp, that’s why i  patted it dry carefully and then seared the grouper fillet one by one.

how to pan seared fish fillet grouper pan fried roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Crispy pan seared grouper fish fillet recipe is easy. Stainless steel skillet is the best option for searing a fish fillet, never use  teflon  or any non-sticky pan or for searing fish fillet or you’ll get a pale and soggy pan fried fish fillet. Pour high smoke point oil like rice brand or grapeseed oil into the center of the hot pan, swirl it to coat the pan and let it geting smoking hot. Put the grouper fish fillets with the skin side or used to be skin side down. Turn the heat into medium low and dislodge the fish fillet a little bit by sliding or jiggling it once the fillet touch the sizzling smoking hot skillet. This step prevent the seared fillet stick with the pan. I’m using almost 3 inches grouper fillet, it’s need almost 5 minutes to reach half done. Your searing time depend on the thickness of your fish fillet, either you needed more or less than 5 minutes.  The doneness of the fish fillet could be observed just by looking at the gradation beetween translucent and the opaque white zone in the fillet. Carefully flip the fish fillet with metal spatula and let it seared for another 2-3 minutes until the fish fillet is throughly cooked or until a fork is easily inserted into it. Now you can served the crispy pan seared fish fillet with your preference sauce laying in the bottom of it. I serving my pan seared grouper fish fillet with oven roasted tomato sauce.

recipe pan fried grouper fillet seared toasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Roasted tomato sauce for the pan seared grouper fillet made some kicking to the dish. Caramelized and charred roasted tomato bring a sweet and tangy flavour with a touch of smokey hint into the sauce. I also saved some of the roasted tomato as a side and garnish for plating the pan fried grouper fish fillet. I love the charred and caramelized vegetables all the way, beside tomato, i like to roast bell pepper and using it for my Roasted Red Pepper Sauce Recipe and sometimes i add some nuts, garlic and Homemade Sun Dried Tomato Recipe  with it and making Roasted Red Pepper Pesto Sauce Recipe.

pan seared fish fillet grouper pan fried roasted tomato sauce recipe

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Making oven roasted tomato recipe is so easy to do. Simply cut the tomatoes in half horizontally, toss the tomatoes with olive oil and seasoning it with salt and black pepper evenly, then lay them with the cut side down in the oven tray. Use a big enough baking tray, so the tomatoes are not too crowded. You want room between them for the moisture to escape, which concentrates the tomato flavor. Bake for 45 minutes in 482ºF (250ºC), or until the tomatoes are completely softened and wilted, and start to wrinkle and some of the cut side tomato charred. The tomato may take longer to roast, depending on the size and the ammount of your tomatoes. The oven roasted tomatoes will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

Pan Seared Grouper Fish Fillet Recipe:

Ingredients:

  • 2 @ 300 gr grouper fillet (you can use any white flesh fish for this recipe)
  • 2 tbsp grapeseed oil
  • 2 tbsp butter
  • salt and pepper to taste
  • 1/4 tsp turmeric powder
  • 1/4 tsp Homemade Garam Masala
  • 1 tbsp lemon juice

How To Make Crispy Pan Fried Grouper Fillet Recipe:

  • I you using a frozen grouper fillet, thaw it t in the fridge overnight, discard the dripping liquid
  • Pat dry the grouper fillet, set aside
  • In a glass bowl, mix it with all the ingredients
  • Let in marinated in a refrigerator for about 20-30 minutes
  • Discard the dripping liquid and pat dry the fish fillet again
  • Heat up 1 tbsp oil in a skillet, add 1 tbsp butter and swirl it to coat the entire skillet surface
  • Wait until the oil start to smoking, put the fish fillet (skin on side down)
  • Turn the heat into medium low and slide the fish fillet to dislodge it
  • Wait until it the opaque  area (cooked) reach into half thickness of your fish fillet for about 4-5 minutes
  • Carefully flip the fish fillet with metal spatula, let the fish fillet seared for another 2-3 minutes
  • Check the doneness of the fish fillet, it’s done once fork can easily inserted into the thickest part of the grouper fillet.
  • Served it with roastd tomato sauce.

Oven Roasted Tomato Sauce Recipe:

  • 500 grams cherry tomato (you can use any kind of tomato)
  • 3 cloves garlic
  • 1 shallot
  • 3 tbsp olive oil, or more for drizzling the tomato
  • salt and pepper to taste
  • 1 tbsp mix Italian herbs (rosemarry, oregano, thyme, sage and marojam)
  • 1/2 cup water

How to Make Oven Roasted Tomato Sauce:

  • Preheat oven to 482ºF (250ºC)
  • Coat the baking tray wih 1 tbsp olive oi, put the tomato with cut side down
  • Put the garlic and shallots in the baking tray
  • Season it with salt and pepper, drizzle more olive oil over it
  • Roast for about 45 minutes until the tomatoes are completely softened and wilted, and start to wrinkle and some of  the cut side tomato charred
  • Transfer the roasted tomato, garlic and shallots into a food processor, process it unti smooth
  • Scrap out the baking tray with water, set aside
  • Heat up 2 tbsp olive oil in heavy bottom sauce pan, saute the roasted tomato mixture until it’s changing into more intens color and fragrance
  • Pour the baking tray scrapping water season it with more salt, pepper and mix Italian herbs
  • Let it boil and simmer it until thicken.
  • Served the oven  roasted tomato sauce with pan seared grouper fish fillet.

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Grilled Wagyu Beef Steak with Roasted Pepper Sauce ala Dentist Chef

recipe wagyu beef steak roasted pepper sauce

Recipe Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak with Roasted Pepper Sauce is the second recipe that i’ve made beside my Slow Roasted Lamb Leg Steak with Barbecue Sauce once i meet up with my fellow foodblogger Tintin Samsyudin from Tinsyam.  She purchased  Tokusen Wagyu Steak for us from Hypermart Supermarket on Pejaten Village Mall. This tokusen wagyu topside got 4-5 marbling point. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is commonly intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef.

dedy oktavianus pardede dentist chef tintin syamsyudin tinsyam

Me and Tintin Syamsyudin, Ph.D graduate food blogger who put 2 fingers above my head to made a bunny ear, LoL

resep wagyu steak daging wagyu topside steak recipe

Tokusen Wagyu Topside

Wagyu beef  topside steak is quite lean, i mean the marble point is 4-5 out of 12.  Wagyu beef steak is considered as a second grade beef cut instead of premium cut like tenderloin, sirloin or ribeye cut. Wagyu topside steak must be cooked medium done or below if you want it quite tender because it’s lack of distributed softer fat or marbled fat within the flesh. That’s why wagyu topside is usually cooked whole or in a very large chuck with slow oven roast technique until reached 60–65 °C or medium done in the middle or in the thickest part of the wagyu topside.

recipe grilled wagyu beef steak pepper sauce

Recipe Grilled Wagyu Beef Steak with Roasted Pepper Sauce

Medium well done Wagyu topside steak is surprisingly quite tender, actually this is out of my expectation. Even it’s not melted like my wagyu tenderloin with 8-9 marble point for my Wagyu Tenderloin Filet Mignon with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce, but i didn’t found any difficulties for slice it and chew it. I even cook the other piece of wagyu topside until well done as it’s requested, the flesh is chewable but the texture slighly dry for my licking.

wagyu beef steak recipe spicy roasted pepper sauce

Medium Well Done Wagyu Topside Steak with Roasted Pepper Sauce

Roasted pepper sauce for the grilled wagyu beef  made some kicking to the dish. For a presentation purpose, i made the roasted pepper sauce separatedly from red and also green bellpepper.  I love the charred and caramelized roasted pepper all the way, i like to using it for making Roasted Pepper Pesto Sauce with addition of my Homemade Sun Dried Tomato. Beside the roasted pepper sauce, i add some pickled fresh green peppercorn to give some bursting sensation when we chew on it. I also serving the wagyu steak with Mashed Sweet Potato that i mixed with steamed russet potato, but this time my mashed sweet potato contain no cream on it. We also had 2007 Rosemount Grenache Shiraz red wine, slighly tangy and sourish hint but it’s still a nice accompany.

grilled wagyu beef steak recipe roasted red pepper sauce

Grilled Wagyu Beef Steak with Roasted Red Pepper Sauce

Grilled Wagyu Beef Steak Recipe:

Ingredients :

  • 2 @300 gr wagyu topside steak (use premium cut would be more lovely)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn

How to Make Wagyu Topside Steak:

  • Preheat your grill pan or barbeque grill
  • Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  • Wrap the seasoned wagyu topside with cling plastic and let it marinate for about 30 minutes
  • Just before pan searing, pour the  olive oil and melted butter to the seasoned wagyu topside steak
  • Grilled the wagyu steak on cast iron pan or barbeque  until got a nice charred and crusted surface for about 1.5-2 minute each side
  • Check the wagyu beef steak doness (medium rare is preferred) and served it with roasted pepper sauce

Roasted Pepper Sauce Recipe

Ingredients:

  • 2 large red bell pepper
  • 2 large green bell pepper
  • 6 cloves garlic
  • 1 large onion, peeled,diced
  • 4 tbsp olive oil
  • 1/2 cup water
  • salt and pepper to  taste

How to Make Roasted Bell Pepper Sauce Recipe :

  • Preheat your oven to 500F (260°C)
  • Cut the bell pepper in half
  • Place the bell pepper, onion and the garlic in the oven, drizzle 1 tbsp olive oil over it
  • Roast for 20 to 30 minutes until the bell pepper skins are completely wrinkled and the peppers are charred, turning them twice during roasting. (Don’t forget to remove the garlic from the oven until 5-10 minutes!!!)
  • Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle
  • Discard the stems, peels(skin), and seeds of the bell pepper, set aside
  • Put the roasted  red bellpepper, 3 cloves roasted garlic, half part of roasted onion and half part of the water in the food processor, process it until smoothly blended, put it in a glass bowl, set aside
  • Blend the roasted green bellpepper and the remaining ingredients in a food processor, set aside
  • Heat up 1 tbsp olive oil in a heavy bottom sauce pan, simmer the roasted red bell pepper mixture until thicken, season with salt and pepper
  • Cook the green bell pepper mixture in the same way
  • Served the roasted pepper sauce immediately or store it in air thight container and it last for about 3 days

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Homemade Salmon Nugget Step by Step Recipe ala Dentist Chef

salmon nugget recipe resep nugget ikan salmon

Homemade Salmon Nugget

Homemade salmon nugget is an easy and healty snack. Homemade salmon nugget is much more cheaper than the store brought that loads with many preservatives, food coloring and also tons of mono sodium glutamat (MSG). Frozen salmon nugget with ‘no preservatives & additives’ label usually tagged pretty pricey, while the cheaper ones must be fulled of filler, either flour or another chemical agents. The cheapy store brought frozen salmon nugget is actually packed with lots of calories with only a little nutritional value, this provoked early age obesity.  Eversince almost toddler love nuggets all the way, my sister asked me to made nuggets for my twins niece and nephew  once i visiting her house in Jakarta. The frozen nuggets a quicky snack and also main dish that she could prepare before going to work. My sister said that my niece is pretty sick of chicken nugget, then i thought that i’m going to make salmon nuggets once i checked the freezer and found three pieces of salmon fillet.

recipe salmon cake nugget salmon deep fried batterred

Homemade Salmon Nugget, Soft and Bounchy Inside with Crispy Crusted Outside

Making salmon nugget recipe is actually easy, but quite an effort to following. There are several steps; making the nugget, breaded  and then deep frying. When you making salmon nugget as a finger food or apptizer at your party, trust me that all the efforts will be paid off once the juicy and meaty salmon nugget will be swifted as fast as snapping your finger. That’s why i used to made salmon nugget in a large quantity and freeze it in a portioning vaccum plastic bag. I used to baked or deep fry it in the morning  as a breakfast supper before going to my clinic.

resep nugget ikan salmon resep makanan bayi

Crispy and Crunchy Homemade Salmon Nugget

There are several method making salmon nugget, the simplest method is breaded chuncky salmon fillet just like salmon tempura, but i didn’t like it because the i can’t spiced the salmon goodly, beside my niece and nephew did’t like the flaky salmon meat texture.  They love the salmon nugget texture like a meatball, soft but bounchy. The salmon nugget batter used to steamed first until firm to make it easier to cut and breadede, but you can directly shaped the salmon nugget batter with two spoons and then rolled into the breadcrumbs. The unsteamed salmon nugget or sometimes called salmon cake is better be for direct consumption. The frozen raw salmon nugget batter is not cruncy but soggy once you deep fried it, beside  the inner side of the nugget possibly still raw.

homemade salmon cake recipe salmon nugget

Nugget  Ikan Salmon

You can replace the breadcrums with cornflakes, rolled oats or even thinly sliced almond or another nuts to made a salmon nugget variation. Another version is using finely chopped or grated veggies that mixed into the salmon nugget batter. I like to add grated carrot, cauliflower, broccoli and sometimes bell pepper, beside you can add cheese and any herbs & spice that you like.  Nothing more comforting than your homemade nugget since you can add a little of this and that to suits your own personal licking. One most important thing is you know exactly the ingredients inside yours salmon nugget.

Homemade Salmon Nugget Recipe

Homemade Salmon Nugget Recipe

Homemade Salmon Nugget Recipe:

Ingredients:

  • 500 grams skinless salmon fillet
  • 3 eggs(seperate the white and the yolk)
  • 2 cups or more bread crumbs
  • 1/2 medium size onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 shallots, finely chopped
  • 2 tbsp all purpose flour
  • 1 tbsp tapioca flour
  • salt and pepper to taste
  • 1 tbsp oil for stir frying
  • Vegetable oil for deep frying

Instruction:

  • Heat up 1 tbsp oil in a pan, saute the onion, shallots and garlic until browned and caramelized, set aside
  • Put the salmon fillet, egg yolk, salt and pepper in the food processor, process until nearly smooth
  • Put the processed salmon mixture in a bowl, add the sauteed onion mixture and all flour
resep nugget salmon cara membuat nugget ikan salmon

Step by step salmon nugget recipe: mix all ingredients

  • Season with salt and pepper and mix it well
  • Put the salmon nugget mixture in a plastic bag or baking tray, spread it evenly
recipe salmon nugget homemade salmon patty

Step by step salmon nugget recipe: ready to steamed

  • Steam the salmon nugget batter until firm and throughly cooked
  • Cut the salmon nugget into bite size
salmon nugget recipe step by step make salmon finger food

Step by step salmon nugget recipe: cut into bite size

  • Dredge the salmon nugget into  beaten white egg
homemade nugget salmon patties recipe baby food

Step by step salmon nugget recipe: Dip into beaten egg

  • Dip and toss the nugget with the bread crumbs until all side is covered
recipe salmon nugget step by step make salmon patties

Step by step salmon nugget recipe: Breaded all over the surface

  • Set aside the breaded salmon nugget and shake to losen the excess breadcrumbs
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Step by step salmon nugget recipe: breaded salmon nugget, discrd the excess breadcrumbs

  • Deep fried  or baked the salmon nugget until golden brown
Nugget salmon recipe deep fried homemade salmon nugget

Step by step salmon nugget recipe: deep fried just before serving

  • You can freeze the breaded salmon nugget in an airthight container

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Slow Roasted Lamb Leg Steak with Barbecue Sauce ala Dentist Chef

recipe slow grilled lamb leg steak barbecue lamb

Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Slow Roasted Lamb Leg Steak with Barbecue Sauce Recipe is the one of the recipe that i’ve made beside my Grilled Wagyu Beef Steak with Roasted Pepper Sauce once i meet up with my fellow foodblogger friend. I was spending my last three weeks on Jakarta, which means i had enought time to foraging for gourmet ingredients and meet up with another foodblogger. Once i was landed on Jakarta, i contact my fellow wordpress blogger, Tintin Samsyudin from Tinsyam.Wordpress.Com, she replied preety quickly then agreed to meet up in Dapur Bollywood, an authentic northen Indian cuisines restaurant on Pasar Festival Plaza, Jakarta.  For my surprised, i thought she was about 25 to 30 years lady and actually she was much older than that. I simply thought that she’s younger because she wrote a hillarious fun post or food review on her  Tinsyam blog. She was a generous and humbly american post-doctoral graduates who could interacted with any person at any ages. While enjoying my lamb biryani and chicken curry at Dapur Bollywood, she invited me to cook into her kitchen and had a wagyu beef fest with  her several Indonesian postcrossing friends.

recipe slow grill lamb leg low heat slow cook lamb barbecue sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Tinsyam prepare a chicken biryani for our meet up lunch, beside she had wagyu topside steak and steak cut fatty lamb leg that already marinated ovenight before on her fridge. She challenged me to roast the lamb leg steak and the wagyu steak into perfection, the wagyu steak will be the next following recipe in Dentist Chef. Back into the lamb job, eversince the lamb leg is quite marbled, i prefer too slow cooked the lamb leg steak. Slow cook means a low heat (flame) with prolonged time for roasting the lamb leg to tenderize and rendered the fat within slowly throughly cook the meat.  The basic technic for roasting meat that marinated with barbecue sauce is cleaned up or wipe out the barbeque sauce from the meat first  before grilling or roasting to prevent the sauce burned out while cooking. Applied the barbecue sauce in the middle of the cooking right after the meat reach medium done, if you insist to appied the sauce from the early roasting, you will got a burned out and bitter barbecued lamb.

recipe grilled lamb leg steak barbecue sauce lamb bbq

Slow Barbequed Lamb Leg Steak with Mashed Purple Sweet potato and Fresh Greens Salad

Roasting American lamb is preety easy, you could use either slow cooking or even rapid cooking. American lamb texture is very tender due to high fat ratio content, but it got a very very mild gamey lamb flavour. Slow roasting made the lamb well done and tender even more while high temperature roasting creates a crusted outer layer and tender medium done meat. I guess American lamb it’s a kinda lamb for the ladies and mostly gourmet meat store recommendation for anyone who didn’t like gameyflavour. As a lamb person, i love my lamb taste like a  lamb with it’s natural gamey flavour. That’s why i prefer New Zealand lamb better than the American lamb because it’s more gamey, even it’s leaner and not as tender as American lamb. American lamb is more suits for dry coooking like roasting, grilling or pan searing because it’s very tender, while New Zealand lamb suits for wet cooking like stewing or braising.

barbecue lamb leg recipe american lamb steak

Slow Roasted Lamb Leg Steak with Barbequed Sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce :

Ingredients:

  • 2 @ 250 gr lamb leg (steak cut)
  • 1/2 cup barbecue sauce
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/2 tbsp freshly grounded black peppercorn
  • salt to taste
  • 1 tbsp red wine (or any liquor you like)

Instruction:

  • Rub the lamb leg steak with salt, black peppercorn, set aside
  • Pour the barbecue sauce and red wine, then prick the lamb leg steak with fork to made the sauce penetrate better into the meat, let it marinated overnight in the fridge
barbecued lamb leg bbq recipe grilled lamb steak

Marinated Steak Cut Lamb Leg

  • In the next morning, preheat the oven at 275 F (130 C)
  • Wipe out the barbeque sauce from the lamb leg steak, pour the melted butter over it, set aside
  • Heat up the olive oil in the skillet until sizzling hot, sear the lamb leg all over
  • Put the lamb leg into the oven and roast it for about 10 minutes
  • Brush out the barbeque sauce all over the lamb leg and roast for another 20 minutes for well done
  • Serve it with mashed purple sweet potato and fresh green salad

Tips:

  1. Pricking the meat made the barbeque sauce penetrate the meat better and made the steak tasty even more
  2. You must boil any sauce that contact with the raw meat before serving the sauce, instead you can get stomachache or worst salmonellosis.

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Butter Garlic Baked Crab with Lime, Bacon, and Herbs, Served with Crab Gravy

recipe baked crab butter garlic basil bacon roasted mud crab

Baked Crab Butter Garlic with Lime Bacon Herbs and Crab Gravy

Baked Crab with butter, garlic, lime and herbs and served with the crab gravy it’s a simple and yet tasty crab recipe. The simple seasoning and cooking process preserved the natural sweetness of the crab meat. This baked crab recipe is a quicky and too easy recipe that can be prepared a few minutes before the dinner, but i guess this must be a foolproof recipe.

baked crab recipe butter garlic basil crab gravy

Recipe Butter Garlic Baked Crab with Lime, Bacon, Herbs and Serve with Crab Gravy

Simple butter garlic baked crab recipe is a kinda runaway dish once you’ve got bored of spicy and kicking dish with a lot of spices and quite an effort to made it. My mom used to bake dunguness or blue swimmer crab once it’s on season, but in a very simple seasoning. My mom seasoned the blue crab with salt and lemon or lime juice, just as simple as that, nothing more added into it. Right after my mom popped out the baked crab, we gathered to enjoy it with spicy chilli sauce or a mixture of chopped birds eye chillies and kecap manis or Indonesian sweet soy sauce.

roasted mud crab baked garlic butter recipe

Recipe Baked Crab with Butter, Garlic, Kaffir Lime, Bacon and Herbs

Oven baked mud crabRecipe  is my special flashback childhood memories .Instead using lemon juice, i add jeruk purut or kaffir lime juice for more citrusy and tangy flavour.  Some chopped bacon and a mixture of freshly chopped basil and daun kemangi or lemon basil enrich the baked crab. You should try this recipe once you’e tried Stir Fry Crab with Salted Egg Yolk and Cheese Sauce, Steamed Crab Wrapped in Lotus Leaf with Chinese Black Bean Paste, Chilli, and Garlic Sauce, Thai Green Curry Crab, Rice Noodle in Rich & Spicy Crab Curry Soup, and Hot and Spicy Chilli Crab. I guess it’s like you’ve missing your old home bed once you’ve travel around the globe.

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Baked Crab with Butter, Garlic, Lime and Herbs

crab gravy recipe baked mud crab

Baked crab dripping for making crab gravy

The crab gravy is another improvised recipe because i can’t discard the juice that dripped out from the baked crab. I think this would be a nice dipping for the succulent and sweet baked crab meat. I add some roux to make the crab gravy a little bit thicker, then a pinch of the salt and freshly grounded peppercorn added to adjust the taste. This crab gravy is superb even more since i’m browned the butter before i added some flour to made the roux.

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Crabby looks: a face that only a mother could love!

I’m using 1.6 kg mud crab from Papua Island, Indonesia.  The gigantic crustacean claw is almost as big as my palm (i’m 5’11” or 180 cm heigh and weighed 95 kg or 190 pounds). This male mud crab is pretty big and four of us who joining the dinner got our stomatch fullfilled within it. The verdict of  this pricey gigantic male mud crab meat is quite good, the meat is perfectly cooked, succulent with  stringy flesh.  The flavour is sweet and  milder than the smaller crab that i’m used to cook previously, then the crab gravy pairing idea quite works this time. I guess if you craving the best texture and flavour of mud crab, i recommend mud crab weighed about 700 gr to 1.2 kg from my experience

Gigantic Mud Crab Clawn!

Gigantic Mud Crab Clawn!

Recipe Butter Garlic Baked Crab with Lime, Bacon, and Herbs:

Ingredients:

  • 1.6 kg mud crab (or you can use 3 medium size mud crab each weighed about 500 grams)
  • 1 tbsp kaffir lime juice
  • 3 cloves garlic, finely minced
  • 1  tbsp daun kemangi or  lemon basil leaves, finely minced
  • 1 tbsp basil leaves,  finely minced
  • salt and pepper to taste

Instruction:

  • Preheat oven on 350–375 °F (180–190 °C)
  • Brush and clean the mud crab properly with running water to get rid the muddy aromas
  • Season the kaffir lime juice, salt and pepper. set aside
  • Meanwhile, mix the butter, garlic, lemon basil and basil leaves in a glass bowl, set aside
  • Drain the liquid from the crab, put it in a metal baking tray
  • Add the butter mixture all over the crab (you can crack the crab shell a little  bit)

baked crab recipe roasted mud crab butter garlic bacon basil

  • Wrap the baking tray with alumunium foil, bake for about 30 minutes (you need to check the doness for every 10-15 minutes, smaller size crab needed less than 30 minutes)

roasted crab baked mud crab garlic butter

  • Save the dripping liquid in the baking tray for making crab gravy
  • Serve it immediately with steaming hot rice and crab cravy

Crab Gravy Recipe :

Ingredients:

  • 1 cup baked crab dripping
  • 1 tbsp butter
  • 1/2 tsp all purpose  flour
  • salt and pepper to taste

Instruction:

  • Heat up and melt the butter in a heavy bottom sauce pan, let it browned a little bit
  • Remove from the heat and add the flour, stir occationally

recipe crab gravy roux butter flour

  • Put the sauce pan back into the stove, let the flour is throughly cooked and browned a little bit for another 30 second
  • Pour the crab dripping and let it boil

crab gravy brown sauce recipe

  • Simmer the crab gravy until thicken

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Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Green Chilli Oil

recipe wagyu ribeye steak green peppercorn cream sauce

Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Greeen Chilli Oil

Pink Peppercorn Crusted Wagyu Ribeye Steak is one of the best premium beef dish i’ve ever taste. Ribeye steak is not as tender as tenderloin, even the wagyu grade ones, but it’s more beeffy and flavoursome than tenderloin steak, beside the price of ribeye is cheaper than tenderloin too. I guess i know that my favourite steak is ribeye now.  Internet search driven me to agree on an article of Seriouseats  that said the rib cap (the tiny layer of meat surround the eye meat) it’s the tastiest steak cut ever. The crusted crushed pink peppercorn  or sometimes called peruvian pepper on the wagyu steak gives a tentative fruity and yet mild spicy, recomended rubs spice for mild  flavour beef steak, chicken or fish.

wagyu ribeye steak recipe green pepeprcorn crusted

Wagyu Beef Ribeye

I’m using Tokusen wagyu ribeye with grade 6-7 marbling point for making this recipe. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. Wagyu ribeye is much more tender than black angus ribeye for my Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad, but the flavour is much more milder. I purchased this wagyu ribeye at Food Mart Gourmet Supermarket Palembang Icon Mall for about 49 US$ for a single kilo and i’m spending almost 27 US$ for 2 pieces wagyu ribeye weighed about 250 gr for each of  it.

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Pink Peppercorn for Seasoned the Steak

fresh green peppercorn recipe

Fresh Green Peppercorn (Unripe Peppercorn)

green peppercorn pickled vinegar

Pickled Green Peppercorn for Making the Sauce

This wagyu ribeye steak recipe contains three kind of pepper, pink peppercorn (Schinus molle), green peppercorn and green cayenne pepper. Pink peppercornused for rubbing the wagyu ribeye steak, the green peppecorn (pickled) for flavoured the creamy sauce and the green cayenne pepper for dressing the mashed potato. Actually, pink peppercorn is not a true peppercorns (genus Piper), but are the ripe berries of the Brazilian pepper tree. Both pink and green pepeprcorn got a fruity flavour, but the green ones got more acidic and tangy aftertaste while the pink peppercorn got a slighly sweet aftertaste. You can use both if them for flavoured steak, fish, or salad, even i add my pink pepeprcorn for flavoured  Butter Poached Lobster with Fennel & Herbs

recipe ribeye wagyu steak pink peppercorn mashed potato green chilli oil

Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Greeen Chilli Oil

The kicking spicy green chilli or cayenne pepper oil is a nice touch for the mild savoury taste of the wagyu ribeye steak and mashed potato. The basic recipe for green chilli oil is using fresh deseeded green chilies or unripe cayenne pepper, garlic, shallots and good quality oil. Some people like to add pureed green tomatoes or unripe tomatoes to give some refreshing tangy after taste. The green chilli  oil recipe is similiar with my Grilled Beef Ribs in Spicy Green Chilli Sauce, but you need to add much more oil to infused then.

recipe wagyu steak ribeye green peppercorn cream sauce chilli oil mashed potato

Recipe Wagyu Ribeye Steak with Pink Pepeprcorn Crusted, Mashed Potato, Green Peppercorn Cream Sauce and Green Chilli Oil

Making wagyu ribeye steak is is a litle bit tricky. The steaks are about 2 1/2″ thick and quite marbled. The tentative plan is to seasoned it, let it come up to room temperature, then cook them on a very, very hot cast iron griddle or skiller.  Basically, what how i cook this wagyu ribeye is simply generously seasoned and rubbed with salt and freshly crushed pink pepercorn, wrapped with cling plastic and let marinated for about 30 minutes prior to cooking then pan seared or grilled on a sizzling hot skillet, oven baked is several minutes and then served with the green peppercorn and cream sauce. The searing process sealed the meat liquid and keep the flesh moist even when you continue to cook the ribeye in the oven until you got your preference doness.

pink peppercorn crusted steak wagyu ribeye cream sauce

Wagyu Ribeye Steak with Pink Peppercorn Crusted Recipe

This Wagyu Ribeye Steak maybe the last post on 2013,

Happy New Year and See You on 2014!!!!

Wagyu Ribeye Steak  with Pink Peppercorn Crusted Recipe:

Ingredients :

  • 2 @250 gr wagyu ribeye
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 3 Tbsp freshly grounded pink peppercorn

How to Make Wagyu Ribeye Steak:

  • Preheat oven on 350–375 °F (180–190 °C)
  • Rub all the wagyu ribeye with salt and pink peppercorn evenly  and make sure it coated evenly
  • Wrap the seasoned wagyu ribeye with cling plastic and let it marinate for about 30 minutes
  • Just before pan searing, pour the  olive oil and melted butter to the seasoned wagyu ribye
  • Heat up the cast iron pan and sear the wagyu ribeye steak all over  the surface until got a nice  brown crusted surface for about 2 minute each side
  • Transfer the skillet into the oven and cook it until your preference doness, for medium rare it’s need only about 4-5 minutes and 8-10 minutes for well done
  • Served the pink peppercorn crusted wagyu ribye with mashed potato, creamy green peppercorn sauce and green chilli oil.

Green Chilli Oil Recipe :

Ingredients :

  •  7 green chillies/cabe hijau, deseeded
  • 1 Shallot/ Bawang merah
  • 3 cloves Garlic/ Bawang putih
  • 1/2 green tomato/tomat hijau
  • white Peppercorn, salt and sugar for taste
  • 1/2 cup Olive  or Canola Oil
  • 1/4 cup water

Instruction :

How to make Green Chili Oil :

  • Grind all ingredient into a fine paste
  • Heat 3 tbsp oil, saute 2-3 minutes until fragrance
  • Add 1/2 cup water, let it boil and completely evaporated
  • Add the remaining oil and season with salt, pepper and  sugar
  • Simmer about 10 minutes until the green chilli oil is done, you can strain and discard the green chilli mixture pulp, but i prefer not

Creamy Green Peppercorn Sauce Recipe HERE

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