Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef

abalone porridge recipe korea rice porridge  abalone

Jeonbokjuk: Korean abalone porridge recipe

Jeonbokjuk or jun bokjuk is literary a ‘juk’ or rice porridge with abalone. Authentic version use whole abalone, the muscle and the internal organ of the abalone. This abalone porridge usually served for the patient  that suffreing from illness, elderly, pregnant and especially thr nearly giving birth mom. Instead using the freshor canned abalone that i can’t acess nearby, i using the dried abalone because rice porridge is need a slowcooking method. The dried abalone is stewing in a hot boiling rice until it turns into a soft and smooth rice porridge. When using a dried abalone, you have to prepare or rehydrate the dried abalone first. You can read how to prepare or rehydrate dried abalone from mf previous post Braised Abalone in Superior Stock and Oyster Sauce.

rice porridge with slice abalone recipe dried abalone porridge

Korean abalone porridge : sliced abalone, chicken, pigeon egg and crispy rice cracker

Korean aballone porridge or dried abalone congee is a earty korean rice-based recipe. This rice porridge taste really good is simply because the dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

Jeonbokjuk recipe abalone rice porridge korean recipe

Recipe Jeonbokjuk Korean Abalone Porridge with Dried Abalone

Rice congee with abalone recipe considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish.

sliced abalone rice porridge recipe korean Jeonbokjuk

Recipe Abalone Porridge: just diggin your spoon into it and slurpp your abalone porridge goodness !

Making abalone porridge is so easy, all the effort is waiting. The slow cooking made the abalone savoury and umami flavour released. The flavour of the dried abalone is superior than the fresh abalone, but the texture is not as crisp as the fresh abalone. I had the fresh abalone before in Jakarta, it cost me around 8 US$  for a tiny lil bowl of rice porridge and 3 thinly sliced abalone. Preety damn expensive for me, but i think it’s worth because the sliced abalone (i guess it’s from fresh) is tender and crisp, like a chicken gizzard. But unfortunately the aromas and the flavour pf the rice porridge is not as good as my jeonbokjuk/ korean rice porridge with sliced abalone

resep abalone bubur abalone korea

For a photo session, i “washed” the sliced abalone with chicken broth !
I guess every restaurand do that too..

Korean Abalone Porridge Jeonbokjuk Recipe:

INGREDIENTS:

  • 100 gr prepared/rehydrated dried abalone (you can make this from 70-80 gr dried abalone), slice thinly
  • 150 gr rice, soaked 30 minutes and drained
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 6 cloves  garlic, bruised, finely chopped
  • 3 cloves shallot, finely chopped
  • 3 cm red ginger, bruised
  • 2 tbsp olive oil
  • 2 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp, maekgoli/ cloudy korean rice wine (Bataknese descent used to called this tuak in Indonesia)
  • 1 tbsp ganjang/ korean soy sauce( this is very fragrant ingredient, can be substitude with kikkoman)
  • 8 cups chicken/ fish stock
  • salt and pepper to taste

INSTRUCTION :

  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the  prepared dried abalone and chicken breast , continue saute for about 2 minutes
  • Add the rice and continue saute another 3 minutes
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • pigeon egg (chicken or quail egg can be the substitude)
  • chopped bird’s eye chillies
  • chopped garlic chieves
  • peyek, indonesian rice fluor cracker with salted anchovies
  • crispy seaweed (couldn’t find this lately)

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Braised Abalone in Superior Stock and Oyster Sauce Recipe

Resep Angsio Kerang Abalone: Resep Khas Imlek!

Braised abalone oyster sauce recipe CNY chinese new year abalone recipe

Braised Abalone in Superior Stock and Oyster Sauce

Braised abalone in Superior Stock and Premium Oyster Sauce Abalone, one of the most prestigeous proteins as food ingredient in the world.  Abalone also called ear-shellfish , kerang mata tujuh in Indonesia, perlemoen in South Africa, and pāua in New Zealand and bao yu in China. Abalone had an donkey ear shaped shell with four, five or seven holes for breath and reproduction. The meat of this shellfish is thought to be delicious in some parts of Latin America , South East Asia, and East Asia (especially in China, Japan, and Korea). The abalone shells are used as accessorise as a jewelery or even become a pearl mother implant in pearl industry. Haliotis asinina or ass’s-ear abalone is common species that found in eastern Indonesia archipelago. This species is rather small compares another abalone species, the maximum lenght of the shell is about 10-15 cm. Locals fisherman mostly catch the abalone  and deliver it directly to an seafood exportir company. I can said that fresh or even dried abalone that literary comes from indonesia is rarely seen in the local or chinese town market. Those pricey stuffs is actually prepared to be exported to Japan, Korea or China. The abalone is cleaned, boiled with salt  and then removed from the shell trimmed from the innard.  Some company like so smoked it prior to final dehydration with sun or oven drier. The funny thing is i can get this prescious abalone  as a “gift”(read: intensly begging and pushing to bring it for me) from my friend that comes from a vacation in Hong Kong, while the dried abalone itself  actually product of Indonesia, what a shame!

Abalone soup recipe oyster sauce mushroom superior stock special chinese new year abalone bao yu recipe braised

Braised Abalone with Superior Stock: Recipe for Chinese New Year

Making braised abalone in premium superior stock and oyster sauce is not that hard to prepare, first you must purchased the abalone. Abalone available in live, fresh, frozen, canned and dried form. Live and fresh abalone usually serve as sashimi, simply dipping in soy sauce and wasabi and accompanie with sake or rice wine. Frozen and canned abalone usually prepared in steamed, stir fried or grilled.  Timing is the key of cooking the abalone, just like any other seafood. Overcooking fresh abalone make the muscle became though, dried and very rubbery. Dried abalone trusted to preserved and concentrate the flavour. Dried  abalone must be rehydrate with soaking in water first, then simmered for hours to break down the protein. Perfect cooked dried abalone should have a consistency when you touch a tip of your nose, but i prefer to gently touch my pointing /index fingertip with my thumb fingertip, then gently with another hand  fingertip, feel the consistency of fleshy area between your thumb and the base of the your palm.

dried abalone seven hole five hole abalone

Dried ABALONE : Good cooking preparation will turn out great meals !

When i hold the dried abalone in my hand, i  just take a picture and my first though was  genitalia femina externa anatomy. Then when my grandma seen the dried abalone for the first time, she said ” what is that??? it’s looks like a vagina!!!“. Well, my grandma just saved me from such a shame and guilty situation. LoL

resep abalone angsio abalone saus tiram resep imlek abalone

Angsio Abalone / Resep Kerang Mata Tujuh

Braised Abalone or Angsio Kerang Mata Tujuh in Bahasa is a popular dish in Chinese descent and most asian people. The abalone muscle or meat considered a delicacy in  Southeast Asia, and East Asia (especially in China, Japan, and Korea). In chinese descent culinary, abalone is one of luxury items that served at least once a year for celebrate wealth during Chinese New Year. Fancy and special celebration like wedding are common occation for abalone dish. Since it pricey, i will paired the abalone with superior stock/ broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms.

abalone soup recipe braised abalone  thick sauce how cook dried abalone

INGREDIENT:

Braised Abalone Recipe :

  • 250 gr dried abalone
  • 1/2 pack enoki mushrooms
  • 1 pack baby bok choy/chinese chard, blanched
  • 1 small broccoli, blanched
  • 5 small dried hioko mushroom
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1/2 tsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine

superior stock recipe how to make superior gravy

Superior Stock Recipe:

  • 250 gr beef bone with marrow
  • 500 gr kampung/ malay chicken
  • 6 small size dried scalllop
  • 2 slices  chinese ham*optional
  • 6 cloves garlic
  • 1 medium size onion
  • 1 carrot, roughly cut
  • 1/2 tomato, deseeded
  • 2 celery stalk
  • salt and pepper to taste
  • 8 cups water

INSTRUCTION:

How to Rehydrate Dried Abalone :

  • Soak dried abalone in water until soften , put it in your fridge and change the water daily.( Soaking abalone process time is depending on your abalone size, 20=30 gram Abalone takes about 2-3 days)
  • Brush all dirt from the abalome, discard the head part(with tentacle)
  • Boil with water, salt, ginger and rice  cooking wine for about 15 minutes, drained well and ready for next cookinh process.

How to Make Superior Stock:

  • Bring water to boil, add all ingredient and the dried hioko mushrooms and let it boil agail
  • Simmer with your lowest flame for about 4-6 hours until the stock is reduced into 2 cups
  • Save the hioko mushroom and strain the stock with fine mesh cheese cloth
  • Chilled overnight, discard the fat layer in the top surface

How to Cook Braised Dried Abalone in Superior Stock :

  • Put the rehydrate abalone and the superior stock in a heavy bottom sauce pan
  • Add 6 cups water, rice wine and oyster sauce, bring to boil
  • Simmer with your lowest flame for about 6-10 hours until the stock is reduced
  • Nearly done, add the hioko and enoki mushrooms
  • Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
  • Plate the braised abalone, bok choy and broccoli in your serving plate
  • Voila your fancy braised dried abalone is ready to serve in your special celebration!

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Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze

Resep Burung Dara Merpati Panggang ala Sichuan

roast pigeon recipe chinese style szechuan five spice

Recipe Roasted Pigeon Squab with Spicy Szecuan Spice

Squab is a junvenile domestic pigeon or its meat.  Literary, the Swedish word skvabb means “loose, fat flesh” It formerly applied to all dove and pigeon species and their meat. Nowdays, squab meat derived from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab

Usually considered a delicacy, squab is tender, moist and richer in taste than many commonly-consumed poultry meats, but there is relatively little meat per bird, the meat being concentrated in the breast.Squab is above the hype cycle. Squab is dark meat, and the skin is fatty, like that of duck. The meat is very lean, easily digestible, and “rich in proteins, minerals, and vitamins”.It has been described as having a “silky” texture, as it is very tender and fine-grained.

how to roast a pigeon squab chinese new year recipe

Recipe Roasted Pigeon Spicy Szechuan Spice

Commercially raised birds “take only half as long to cook” as traditionally raised birds, and are suitable for roasting, grilling, or searing, whereas the traditionally raised birds are better suited to casseroles and slow-cooked stews.The meat from older and wild pigeons is tougher than squab, and requires a long period of stewing or roasting to tenderize. The consumption of squab probably stems from the relative ease of catching birds which have not yet fledged, or that unfledged birds have more tender meat.Once a squab has fledged, its weight decreases significantly.

squab young pigeon meat daging burung dara merpati muda

Squab or Young Pigeon, Daging Burung Dara

In Chinese cuisine, squab is a part of celebratory banquets for holidays such as Chinese New Year, usually served deep-fried. Cantonese-style pigeon is typically braised in soy sauce, rice wine and star anise then roasted with crispy skin and tender meat. Squabs are sold live in Chinese marketplaces to assure freshness, but they can also be dressed in two styles. “Chinese-style” (Buddhist slaughter) birds retain their head and feet, whereas “New York-dressed” (Confucian slaughter) birds retain their entrails, head and feet.

In Indonesian cuisine, especially Sundanese and Javanese, squab is usually seasoned, spiced with coriander, turmeric, garlic and deep fried in a lot of palm oil. It is served with sambal chilli sauce, tempeh, tofu, vegetables, and nasi timbel (rice wrapped in banana leaf). The other famous preparation among Indonesian chinese descent called Burung Dara Goreng Mentega or buttered squab. The Squab is marinated with lemon lime. worchestershire sauce then deep fried, drained and tossed with sauteed garlic with butter and the rest of the marinade ingredient.

Ingredients:

Roast Pigeon Recipe :

1 squab/ junvenile pigeon, drain well

Roast Pigeon Marinade:

  • 1/2 tsp salt
  • 1/2 tsp chinese five spice/ ngohiang seasoning
  • 2 tbsp chinese light soy sauce
  • 3 tbsp shaoxing (Chinese cooking wine)
  • 2 cm knob rock sugar
  • 3 cmlarge knob ginger root, sliced
  • 3 garlic cloves, bruised, roughly sliced
  • 1 star anise, crushed

Szechuan Sauce Recipe:

  • 3 cm large knob ginger root, finely chopped
  • 3 garlic cloves, bruised, finely chopped
  • 1 tbsp oil
  • 1/2 tsp szechuan peppercorn, finely choped
  • 1 tsp chili flakes
  • 1 tsp oyster sauce
  • 1 tsp honey
  • 1/2 cup chicken stock
  • salt n pepper to taste
  • 1 tsp honey

Instruction :

How to make Spicy Szechuan Sauce:

  • Heat up oil in a wokpan, saute the gingr and garlic until slightly browned.
  • Pour the chicken stock and the rest of ingredient, bring to boil
  • Reduce the heat into simmer, let it thicken into quartered the original amount.

How to make Roast Pigeon Squab :

  • Mix the squab with the marinade, let it refrigerate overnight,
  • Preheat oven 180 degree celcius, meanwhile, drain and pat dry the squab.
  • Put the squab into the rottiserie oven, let it roast about 10 minutes until half done.
  • Smear the spicy szechuan sauce all over the pigeon , roast another 5 minutes.
  • Reply to smear the pigeon squab over and over again until done.

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Poor’s Man Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef

buddha jump over the wall soup chinese new year recipe

Buddha Jump Over The Wall Soup Recipe

Resep Sup Hisit Buddha Jump Over The Wall/ Buddha Delight

budda jump mover the wall soup recipe buddha delight homemade

Buddha’s Delight or Buddha Jump Over The Wall Soup

Buddha Jumps Over the Wall, or fó tiào qiáng, is a variety of shark fin soup in Cantonese and Fujian cuisine.Since its creation during the Qing Dynasty (1644 – 1912),the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish.It is high in protein and calcium.

resep sup hisit sirip hiu buddha jump over the wall

Recipe Buddha Jump Over The Wall Soup

There are many stories on the origin of the dish. A common one is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks, tempted, jumped over the wall. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.

The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare.A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices, are controversial for both environmental and ethical reasons.

Ingredient:

resep sum sirip hiu hisit enak mudah

Basic ingredient !

shark fin hisit sirip iksn hiu

Artificial Shark Fin/ Hisit/ Sirip ikan hiu

marble goby fish fillet

marble goby fisf fillet/ daging ikan malas/betutu

fish maw hipio perut ikan resep

Fish Maw/ Hipio/ Perut ikan

sea cucumber haisom resep sapo

sea cucumber/haisom/ timun laut/gamat

ginkgo biloba nuts recipe

Ginkgo biloba nuts/ Kacang ginkgo biloba

lotus root akar umbi teratai resep

Lotus root /akar teratai

chinese mushroom jamur shitake resep

Chinese mushroom/ Jamur shitake

Instruction:

  1. Heat up 2 tbsp oil in a big sauce pan, saute 2 tbsp chopped garlic and 2 tbsp ginger until fragrance.
  2. Add all ingredient except marble goby fillet,add whole bulb garlic, saute another 5 minutes
  3. Add 2 tbsp oyster sauce, 2 tbsp mushroom sauce, 1tsp sweet soy sauce and 3 cups water, bring to boil
  4. Simmmer for couples hour until the sauce thicken by the collagen, nearly done, add marble goby filllet and 1 tbsp sesame oil
  5. Serve with steaming hot rice

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