Indonesian Noodle Delights Part 2 Of 4       2024/6/15 Sat

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

Mie，Mi，Mee  or Kwetiau means noodle in Indonesian language. 

I am preparing  12 Indonesian noodle dishes for 4 episodes.

4 Episodes exploring：

Part 1：Ifumi; Ketoprak; Kwetiau Ayam               《Published》

Part 2：Betawi Laksa; Mie Aceh; Mie Ayam          《Now》

Part 3：Mie Celor; Mie Goreng; Mie Kangkung   《Next》 

Part 4：Mie Kocok; Mee Rebus; Soto Mie             《Later》

Part 2：Betawi Laksa; Mie Aceh; Mie Ayam

▲ 4. Betawi Laksa

Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam (tamarind or gelugur).
Originating from Peranakan Chinese cuisine, laksa recipes are commonly served in Singapore, Indonesia, and Malaysia.
Betawi Laksa (Laksa Betawi) is a laksa variant from Jakarta, Indonesia, is similar to Bogor Laksa. However, Betawi Laksa is accompanied with basil leaves, chives, rice vermicelli, and perkedel. The thick yellowish coconut milk based soup contains ground (dried shrimp) to give it unique taste.

INGREDIENTS
· 800 gr chicken breast fillet about 28 oz, cut into bite-size pieces
· 2 Tbsp cooking oil
· 2 cups chicken broth
· 2 cups coconut milk

INGREDIENTS TO GRIND:
· 30 gr dried shrimp soak in warm water until soft
· 4 cloves garlic
· 1 large onion
· 1 inch fresh ginger
· 1 Tbsp sambal oelek or more if you want it spicier. You can also use this chili paste

Sambal oelek
Ground chilli pepper with salt, sugar, cooking oil, shallot, garlic, ginger, lemongrass, shrimp paste, and anchovies

SPICES AND HERBS:
· 2 tsp turmeric powder
· 1 tsp coriander powder
· 1 tsp galangal powder
· 1 stalk lemongrass
· 2 bay leaves
· 3 kaffir lime leaves

SEASONINGS:
· 2 tsp salt or more to taste
· 1 tsp sugar or more to taste
· 1/2 tsp ground white pepper

CHOICE OF NOODLES: (CHOOSE ONE)
· Rice noodles (bihun) prepare according to directions on the package
· Mungbean thread noodles (soun) prepare according to directions on the package

SERVE WITH:
· 200 gr mungbean sprouts (tauge) blanched in hot water
· 2 hard-boiled eggs cut into quarters
· Crispy fried shallots / bawang goreng
· Emping crackers
· Limes

GARNISHES:
· 1 stalk green onion finely chopped
· Fresh mints and/or basil leaves

INSTRUCTIONS
1. Place all ingredients to grind in a food processor and process into a paste. Add the cooking oil to help it going
2. Preheat a large heavy-bottom pot. Add cooking oil (if you haven't added it when you grind the ingredients above). Add the ground ingredients and stir fry until they smell really good, about 3 minutes or so
3. Add the chicken pieces followed by turmeric, coriander, galangal powder, and seasonings. Stir to mix everything and cook until the chicken just turn opaque and add chicken broth, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and then lower the heat to simmer until the chicken pieces are cooked through, about 15-20 minutes. Then stir in the coconut milk. Have a taste and adjust the seasonings to your taste

SERVING:
1. Portion the cooked noodles into individual serving bowl. Portion out some chicken pieces. and beansprouts. Ladle the hot soup over
2. Add hard-boiled pieces, chopped green onions, bawang goreng, and fresh mint and/or basil leaves. Squeeze some lime juice over if you like. Serve immediately when it's warm.

▲ 5. Mie Aceh

Provinsi Aceh is a semi-autonomous Indonesian province on the northwest tip of Sumatra Island. Its capital is Banda Aceh. The vast majority of the Acehnese people are Muslims.

Mie aceh or mi aceh ("Aceh noodle") is an Acehnese curried spicy noodle dish. The dish is often described as Aceh-style spaghetti.

The thick yellow noodles are served with slices of beef, goat meat, lamb, mutton, and seafood, such as shrimp or crab. They are served in rich, hot and spicy curry-like soup. The bumbu spice mixture consist of black pepper, red chili pepper, shallot, garlic, coriander, candlenut, caraway, turmeric, ginger, galangal and star anise. The noodle and spices are cooked with bean sprouts, tomato, cabbage and celery. Mie Aceh usually uses thick yellow noodles, in similar size to Japanese udon noodle and Italian spaghetti pasta. To ensure its authenticity, most of mie Aceh restaurant's noodles are home made.

INGREDIENTS
· 300 g fresh egg noodles spaghetti is a great substitution too
· 2 Tbsp cooking oil divided
· 200 g large shrimp deveined and pat dry with paper towel
· 1 small purple onion thinly sliced
· 1/4 whole cabbage shredded
· 1 large tomatoes seeded, diced
· 1 cup chicken/beef broth more if you want it more soupy
· 2 cups mung bean sprouts

STIR-FRY SAUCE (AMOUNT IS ENOUGH FOR 4-5 SERVINGS）:
· 50 g dried red chili
· 1 star anise
· 7 cardamom pods
· 5 candlenuts
· 80 g sambal oelek or use fresh red chili
· 30 g bird's eye chili
· 40 g garlic
· 100 g purple onion diced
· 20 g ginger
· 30 g roasted peanuts
· 15 g coriander seeds
· 1/2 tsp caraway or fennel seeds

· 1/2 cup oil
· water as needed

SEASONINGS:
· 1 tsp good-quality curry powder
· 3 Tbsp soy sauce or more as needed
· 2 Tbsp sweet soy sauce
· 1/4 tsp ground black pepper
· Salt to taste

OPTIONAL ACCOMPANIMENTS:
· Emping Crackers
· Squeeze of lime juice

INSTRUCTIONS

PREPARE THE SAUCE:
1. In a large skillet, preheat 1 Tbsp of oil over medium heat. Add all the ingredients for the sauce and stir fry until aromatics, about 5 minutes. Take care not to burn the dried chili as they can turn bitter

2. Transfer to a blender or a food processor and blend until it is a smooth puree consistency. Add a bit of water if necessary to help it blend, but try not to add too much

3. Pour the sauce back into the pan and cook again until water evaporates and the oil starts to separate, this may take 15-20 minutes over medium heat. Remove from the heat and let it cool down completely and then store in a jar. They can be kept in the fridge for up to one week or in the freezer for up to one month

COOKING:
1. If you are using dried spaghetti or dried egg noodles/lo mein noodles, cook to al dente or undercooking a little bit is fine too and then rinse in cold water. Set aside.

2. Place all the ingredients to be ground in a food processor and process into a smooth paste. The oil should help the grinding process going. Add a bit of water if necessary to help it get going.

3. Preheat a large wok or skillet with 1 tsp of oil on high heat. When it's hot, add in the shrimp and stir fry until they turn pink and cook through, about 1-2 minutes (might be less if the shrimp is smaller). Dish them out from the wok/skillet and set aside. In the same wok/skillet, add the rest of the oil and let it preheat. Add the sliced onion and stir fry until aromatic, about 3 minutes.

4. Add about 5 tablespoonfuls (more or less depending on how spicy you want) of the mie aceh stir-fry sauce and stir fry for about 3 minutes. Add the cabbage and tomatoes and toss with the sauce and cook for about 1 minute. Add the broth and bring to a simmer and cook for about 3 minutes. Add the noodles followed by the seasonings. Toss to mix everything. Cover with a lid and cook for about 2 minutes. Uncover and add the beansprouts and toss to mix. Have a taste of the sauce and adjust by adding more salt if necessary. Off the heat. The residual heat will soften the beansprouts but they are still slightly crunchy and not mushy

TO SERVE:
1. Garnish with chopped green onion and emping crackers on the side

▲ 6. Mie Ayam

Mie ayam, mi ayam, or bakmi ayam (Indonesian for 'chicken bakmi', literally chicken noodles) is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam). It is derived from culinary techniques employed in Chinese cuisine. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.

Ingredients

Chicken Toppings
· 500 g boneless chicken thighs, cubed
· 6 cloves garlic, minced
· 1 tsp ginger paste
· 2 tbsp mushroom flavoured soy sauce
· 1 tbsp kecap manis
· 1 tbsp oyster sauce
· 1 1/2 cup chicken stock
· 1 tbsp cornstarch
· oil

Meatballs
· 350 minced beef or pork
· 1 small shallot, minced
· 1 egg
· 2 tbps cornstarch
· salt

Chicken Soup
· 3 litres water
· 1 kg chicken soup bones
· 6 inch sugar cane, peeled and cut in half
· 1 thumb sized ginger, sliced
· 4 shallots, roughly chopped
· 6 cloves garlic, pounded
· black pepper corns
· fish sauce

Others
· Fresh egg noodles
· Chicken oil or vegetable oil
· Meatballs
· Blanched kailan
· Sambal bakso
· Ground white pepper

Sambal bakso

Ingredients

10g or 5-6 stalks of bird’s eye chillies (use red chillies for less heat)
1/4 tsp salt
1 tsp sugar
1 tbsp apple cider vinegar
1/4 cup bakso broth

Bakso broth is usually made with beef bones, stewed for a couple hours to get the full flavours.

Directions

Add all of the ingredients to a blender. Blitz to a fine sauce. 

Instructions

Chicken Toppings
1. In a bowl mix together mushroom flavoured soy sauce, chicken pieces, cornstarch and freshly ground black pepper. Set aside.

2. In a wok add oil and sauté garlic and ginger, add marinated chicken and cook for 5 minutes.

3. Add all of the remaining ingredients and continue to stir fry, cook until sauce is reduced and thickens. Turn heat off then set aside.

Meatballs
1. Mix all ingredients in a bowl then form them into small balls. Set aside.

Chicken Soup
1. In a large pot combine all Chicken Soup ingredients, bring to a boil. Simmer in low heat for 45-60 minutes then turn heat off.

2. Using a fine sieve, drain soup into another pot.

3. Place pot in medium heat then bring it to a boil, add and cook prepared meatballs on chicken stock.

Other
1. Cook noodles according to packet instructions, drain then set aside.

2. In a big bowl combine one serving of cooked noodles, drizzle of chicken oil, light soy sauce and ground white pepper. Mix well.

3. Top with cooked chicken and blanched kailan.

4. Place chicken soup with meatballs on a smaller bowl.

5. Serve both bowl with sambal bakso on the side.

Next,  Indonesian Noodle Delights Part 3 Of 4 

  

Publisher： Chef Kar Delight

 

Indonesian Noodle Delights Part 1 Of 4       2024/6/15 Sat

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

Mie，Mi，Mee  or Kwetiau means noodle in Indonesian language. 

I am preparing  12 Indonesian noodle dishes for 4 episodes.

4 Episodes exploring：

Part 1：Ifumi; Ketoprak; Kwetiau Ayam

Part 2：Betawi Laksa; Mie Aceh; Mie Ayam

Part 3：Mie Celor; Mie Goreng; Mie Kangkung

Part 4：Mie Kocok; Mee Rebus; Soto Mie

《 Assorted Noodles 》on the bottom page

Part 1：Ifumi; Ketoprak; Kwetiau Ayam

▲ 1. Ifumi

Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten. The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine. The type of noodle being used in this dish is the thick Yi Mian noodle, hence the origin of its name. 

INGREDIENTS

· 1 lb Dried/Fresh E Fu Noodles (Yi Mian) 
· cooking oil for frying the egg noodles
· 1 Tbsp cooking oil for stir-frying
· 1 small onion cut into 2x2 inch square
· 3 cloves garlic finely minced
· 4 oz boneless skinless chicken thighs cut into bite-size cubes
· 1 large carrots peeled and thinly sliced
· 1 cup snow peas
· 8 oz large shrimp deveined and shelled
· 8 Fish balls cut into 1/2-inch rounds
· 1 large tomatoes quartered
· 1 large egg beaten
· 2 Tbsp corn starch + 1 Tbsp water

GRAVY (MIXED EVERYTHING):

· 1 cup chicken stock
· 2 Tbsp oyster sauce
· Small pinch of sugar

GREEN CHILI SAUCE:

· 6 jalapeno peppers stemmed
· 2 cloves garlic
· 1 Tbsp rice vinegar
· Small pinch of salt

INSTRUCTIONS

PREPARING GREEN CHILI SAUCE :

1. Place all the ingredients in a food processor and process into a smooth paste. Add a bit of water to help it goes if needed. Pour this into a small saucepan and cook for about 10 minutes. Store in a jar and will keep in the refrigerator for up to 1 week.

PREPARING THE CRISPY NOODLE:

1. Cook the egg noodles according to the instruction on the package, about 45 seconds of blanching in boiling water. Remove and rinse with cold water. Roughly form the cooked noodle into 4 pieces of about 6-7 inch size of nest-like shape. Place this on serving plates and set aside

2. Preheat about 2-inches of oil in a medium size skillet. When the oil is hot, lower the heat to medium. You can place the noodle in a large slotted spoon (this will help to keep the round shape) or you can just gently put the nest-like shape noodles in the oil and fry until crispy on both side. Remove and place on an absorbent paper towel. Continue with the rest of the noodles

Making fish balls

 

1. Remove meat from a Mackerel fish; mince it with a knife

2. Add minced onion in the meat

3. Knead mince fish meat into balls

4 Cook the balls in boiling water until they float, about 10 minutes

PREPARING THE SEAFOOD GRAVY:

1. Preheat a large skillet or wok with 1 Tbsp of cooking oil. Add onion and cook until they are soft, about 3 minutes, add garlic and stir fry for another 10 seconds or so. Add chicken thigh pieces. Stir-fry until the chicken meat turns opaque. Add carrots and snow peas and stir fry for another 2 minutes. Now, it's time to add the shrimp and cook until they turn pink. Add tomato chunks. Cook until the tomatoes are softened. Lastly, add fish balls (these are usually already pre-cooked). Pour the gravy you have mixed earlier in. Bring it to a gentle simmer and then very slowly drizzle in the beaten in with one hand and another hand continues to stir (kinda like egg drop soup). Have a taste. Season with more salt to your taste if needed. Give the corn starch solution a stir and pour it in while one hand continue to stir. The gravy will start to thicken slightly. Turn off the heat

2. Ladle the seafood, veggies, and gravy generously over the crispy noodles. Serve immediately with green chili sauce

▲ 2. Ketoprak

Ketoprak is an Indonesian vegetarian dish from Jakarta, consisting of tofu, vegetables, rice cake, and rice vermicelli served in peanut sauce.

Ketoprak consists of sliced fried tofu, steamed rice cake (lontong or ketupat), sliced cabbage and cucumber, bihun (thin rice vermicelli), bean sprouts, served in peanut sauce, topped with krupuk (cracker) and fried shallots. The fried tofu can be considered as the centerpiece of the dish, since it is freshly fried directly after customer placed their order, to ensure its freshness and hotness.

The peanut sauce is made from ground peanut and palm sugar made into a thick paste, mixed with garlic, chili pepper, salt and also kecap manis (sweet soy sauce).

Ingredients

· 1 piece diced tofu
· Oil
· 1 handful rice vermicelli noodles

· 1 cup soybean sprouts, rinsed and drained
· 1 small cucumber, peeled and cut into pieces
· Sweet soy sauce to taste
· Optional: shrimp crackers or red crackers and fried onion

Lontong or ketupat Steamed Rice cake

For peanut sauce:

· 5 garlic cloves, sliced
· 1 teaspoon sambal or other hot sauce
· 1/4 cup peanut butter
· 3/4 cup boiling water
· 1/2 teaspoon salt
· 1 teaspoon brown sugar

Steps to take for its preparation

• Step 1:
Light the stove over medium high heat. Add oil to the pan. Allow the oil to heat up before adding diced tofu. Fry the diced tofu until golden brown all over the top. Once golden brown, take them out and drain them on a plate lined with kitchen paper. Turn off the stove. Put them aside.

• Step 2:
Soak the soybean sprouts. Drain and keep for later.

• Step 3:
Heat 1/2 tablespoon oil in a small frying pan. Fry the garlic until it becomes fragrant and cooked. Turn off the stove. Put the garlic in a food processor. Add peanut butter and sambal or hot sauce. Use the food processor until the garlic is finely chopped. Pour the peanut sauce into a small bowl. Add 2/4 cup boiling water, salt and sugar. Whisk the sauce until smooth. You may need to add more boiling water if the sauce is still too thick.

• Step 4:
To present the dish, divide the noodles once cooked into 2 dishes. Top each dish with cucumber slices, fried tofu, shrimp biscuits, soybean sprouts and peanut sauce. Drizz up with sweet soy sauce and sprinkle with fried onion.

▲ 3.  Kwetiau Ayam + Wonton; Beef Meatballs 

          + Sambal 

Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah (Indonesian for 'chicken kway teow') is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat (ayam). It is often described as a kwetiau version of the popular mie ayam (chicken noodles), and especially common in Indonesia, and can trace its origin to Chinese cuisine.

In Indonesia, the dish is recognized as a popular Chinese Indonesian dish together with bakso meatballs and mie ayam, served from simple humble street-side warung to restaurants. Since the recipe is almost identical to the popular mie ayam, food stalls and restaurants that serving mie ayam usually also offering kwetiau ayam and bihun ayam.

The kwetiau flat rice noodles is boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce and garlic. The oil coats the noodle in order to separate the threads. The oil can be chicken fat, lard, or vegetable oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked with jamur (mushrooms).

The soy sauce seasoned chicken and mushroom mixture is placed on the flat rice noodles, and topped with chopped spring onions (green shallots). Kwetiau ayam is usually served with a separate chicken broth, boiled chinese cabbage, and often wonton (Indonesian: pangsit) either dry crispy fried or moist soft in soup, and also bakso (meatballs). While Chinese variants might use pork fat or lard, the more common Indonesian kwetiau ayam uses halal chicken fat or vegetable oil to cater to Muslim customers.

Additional condiments might include tong cay (salted preserved vegetables), bawang goreng (fried shallots), daun bawang (leek), pangsit goreng (fried wonton), acar timun cabe rawit (pickled cucumber and birds eye chilli), sambal chili sauce and tomato ketchup.

《 Assorted Noodles 》

▲ E Fu Noodles 

▲ Rice vermicelli


▲ Kwetiau  

▲ Wonton wrappers

Next,  Indonesian Noodle Delights Part 2 Of 4 

  

Publisher： Chef Kar Delight

 

Kar Zongzi  3 of 3     Monday 2024/06/10

Dragon Boat Festival Special：

Kar Zongzi  3 of 3

This year Dragon Boat Festival is on Monday June 10, 2024. I shall prepare 15 kinds of creative Kar Zongzi to share with my friends. I am going to take photos of these Zongzis and publish them in 3 parts.

Wrapping and eating zong are traditions of Dragon Boat Festival on May 5 lunar calendar.

3 kinds of brand new Kar Zong:

Part 1: Kar Lye Water Zong    Already published

Part 2: Kar Guo Zheng Zong  Already published 

Part 3: Kar Seafood Zong        Now 

Part 3: Kar Seafood Zong

Seafood is my most favorite. Let it integrate with zong. When you eat it, you will have a taste of the sea. I selected lobster, salmon, tuna, dace and mackerel for the fillings. I used the method of wrapping Guo Zeng Zong, and spread various dipping sauces on zong. It was yummy! 

Seniors and people with diabetes are not suitable to eat glutinous rice. Therefore, I used Japanese Sushi rice or American long grain rice in lieu of glutinous rice. Hence, everyone is eating safely. 

Seafood Zong should be prepared now and eat immediately. When it is hot from the steaming pot, it will taste fresh of the sea. If it is recooked, taste of freshness will vanish, and nutrition and taste will be lost. It will become fishy too. It is not suitable to eat cold and keep it overnight. 

Steaming Tips

For steaming any ingredients, temperature, water content and time should be managed properly.
Different types of rice such as glutinous rice, long grain rice, short grain rice or sushi rice, water to rice ratio is roughly 1-1.5 to 1. Too little water, rice will be half cooked. Too much 

water, it will become soggy. Zong leaves are heat resistant and water proof. Heat and water cannot easily penetrate to rice and fillings. If fire is too high, rice is cooked but fillings may  still not fully cooked. Slow fire to braise normally will take 4 to 8 hours. Cooking time for ingredients such as beef brisket, mushrooms, black fungus, bamboo shots and dried bean curd will take longer to cook than rice. Therefore, it should be braised in low fire. If ingredients are precooked well done first, and then wrap, their taste may not be infused into

rice and nutrition can be lost.
Zong with different ingredients such as Lye Water Zong, Guo Zheng Zong or Salty Meat Zong, methods of steaming are different. When Lye water is added to glutinous rice, it can be cooked quicker than glutinous rice without lye water.

Time for steaming Seafood Zong cannot be too long. Otherwise, seafood will become tough and rice will become soggy. Basically, steaming in high fire for half an hour, rice and seafood will be cooked at the same time. Water in the steaming bowl should be completely absorbed by rice. The taste of all ingredients and zong leaves will be infused into rice. Taste will be extremely good.

《 Ingredients & Condiments 》on the bottom page

▲ 1. Lobster Seafood Zong

Lobsters are malacostracans of the family Nephropidae (synonym Homaridae). They have long bodies with muscular tails and live in crevices or burrows on the sea floor.  Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate.

Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi (which look more like a shrimp, or a "mini lobster") the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops. Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or to squat lobsters. The most similar living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.

The American lobster (Homarus americanus) is a species of lobster found on the Alantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, or Maine lobster. It can reach a body length of 64 cm(25in), and a mass of over 20 kilogram(44 lb), making it not only the heaviest crustacean in the world,  but also the heaviest of all living arthropod species. Its closest relatives is European lobster Homarus gammarius, which can be distinguished  by its coloration and the lack of spines on the underside of the rostrum. American lobsters are usually bluish green to brown with red spines, but several color variations have been observed.

Ingredients

Main Ingredients: Nishiki Sushi Rice

Fillings: lobster meat, green papaya, Swiss  Gruyère cheese, onion, garlic

Marinade: onion mashed, garlic mashed

Wrapping: bamboo leaves, string

Dipping sauce: tomato, onion, garlic, maple syrup, salt, water, corn starch + water, oil 

Method

1. Wash sushi rice with cold water; soak it in water for 2 hours until swollen; drain out the water

2. Marinate lobster meat with marinade for 3 hours

3. Wash bamboo leaves with water; poach bamboo leaves in hot water to become soft

4. Wrapping:

First place 3 bamboo leaves parallel together, bright side is facing up; put 5 tablespoon of sushi rice on the center of the leaves to make 5" x 3" rectangular shape; stack up fillings on the center of rice;  lastly, put another half portion of rice on top to cover up the fillings, fold the leaves to make the shape of a pillow, tie up with a string, but not too tight because rice will expand when cooked 

5. Steaming:

Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

Making Dipping Sauce

1.  Place a wok or pan over fire, add oil, garlic, onion, fry to fragrant; add tomato, water, salt, mix well; add corn starch mixed with water to thicken the sauce. Turn fire off. Finally add maple syrup and mix well.

2. Strain the sauce by a sieve.

▲ 2. Salmon Seafood Zong

Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins.

Salmon are important food fish and are intensively farmed in many parts of the world, with Norway being the world's largest producer of farmed salmon, followed by Chile.

Salmon is a popular food fish. Classified as an oily fish, salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, with a range of 23–214 mg/100 g depending on the species.

Ingredients

Main Ingredients: Nishiki Sushi Rice

Fillings: salmon meat, green papaya, celery, onion, garlic

Marinade: onion mashed, garlic mashed

Wrapping: bamboo leaves, string

Dipping sauce: mayonnaise, Dijon mustard,  maple syrup, salt, lemon juice

Method

1. Wash sushi rice with cold water; soak it in water for 2 hours until swollen; drain out the water

2. Marinate salmon meat with marinade for 3 hours

3. Wash bamboo leaves with water; poach bamboo leaves in hot water to become soft

4. Wrapping:

First place 3 bamboo leaves parallel together, bright side is facing up; put 5 tablespoon of sushi rice on the center of the leaves to make 5" x 3" rectangular shape; stack up fillings on the center of rice;  lastly, put another half portion of rice on top to cover up the fillings, fold the leaves to make the shape of a pillow, tie up with a string, but not too tight because rice will expand when cooked 

5. Steaming:

Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

Making Dipping Sauce

1. Put dipping sauce ingredients in a mixing bowl. Mix well.

2. Strain the sauce by a sieve.

▲ 3. Tuna Seafood Zong

A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which averages 2 m (6.6 ft) and is believed to live up to 50 years.

Tribe Thunnini: tunasgenus Allothunnus: slender tunas
genus Auxis: frigate tunas
genus Euthynnus: little tunas
genus Katsuwonus: skipjack tunas
genus Thunnus: albacores and true tunas

subgenus Thunnus (Thunnus): bluefin group
subgenus Thunnus (Neothunnus): yellowfin group

Tuna are not a single species, but an entire group of fish containing over a dozen different fish. However, out of all the types of Tuna in the sea, only five make for a regular food option, at least in Western countries. These are Skipjack, Albacore, Yellowfin, Bigeye, and Bluefin Tuna.

Each of these five Tunas boasts a different texture of meat, a different color, and different taste.

Ingredients

Main Ingredients: Nishiki Sushi Rice

Fillings:  Albacore Tuna Loin (Saku), Kabocha, onion, garlic

Marinade: onion mashed, garlic mashed, ginger mashed

Wrapping: bamboo leaves, string

Dipping sauce: mayonnaise, paprika/chili ,wasabi,  maple syrup, salt, lemon juice

Method

1. Wash sushi rice with cold water; soak it in water for 2 hours until swollen; drain out the water

2. Marinate tuna meat with marinade for 3 hours

3. Wash bamboo leaves with water; poach bamboo leaves in hot water to become soft

4. Wrapping:

First place 3 bamboo leaves parallel together, bright side is facing up; put 5 tablespoon of sushi rice on the center of the leaves to make 5" x 3" rectangular shape; stack up fillings on the center of rice;  lastly, put another half portion of rice on top to cover up the fillings, fold the leaves to make the shape of a pillow, tie up with a string, but not too tight because rice will expand when cooked 

5. Steaming:

Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

Making Dipping Sauce

1. Put dipping sauce ingredients in a mixing bowl. Mix well.

2. Strain the sauce by a sieve.

▲ 4. Dace Seafood Zong

Dace or mud carp  (Cirrhinus molitorella ) is a species of ray-finned fish in the genus Cirrhinus found mainly in southern China and Vietnam.

The mud carp is a native Asian freshwater fish with a broad distribution from the Mekong River to the Pearl River deltas, inhabiting lakes, rivers and reservoirs.
Mud carp cultivation was introduced to China during the Tang dynasty (618–907 AD) as a substitute for common carp, as the common carp was forbidden to fish due to a ban.
The fish is sometimes canned (typically as fried dace with salted black beans) or processed as fish cakes, fish balls or dumplings. They can be found for retail sale within China and throughout the Chinese diaspora.

Ingredients

Main Ingredients: US Long Grain Rice, Arm & Hammer Baking Soda + water

Fillings: dace meat, black beans, Napa cabbage, bamboo shoot, green bell pepper, onion, garlic, ginger

Marinade: onion mashed, garlic mashed, ginger mashed

Wrapping: bamboo leaves, string

Dipping sauce: black beans, onion, garlic, ginger, red chili, soy sauce, Huadiao Shaoxing wine 花雕, rock sugar, salt, water, corn starch + water, oil 

Method

1. Make alkaline water: baking soda 2 teaspoon + water 200ml; 

cook further in high fire for 5 minutes after water is boiling.

Wash long grain rice with cold water; soak it in water for 2 hours until swollen; drain out the water. Add  alkaline water to rice and mix well. Wait for it to turn yellow.

2. Marinate dace meat with marinade for 3 hours

3. Wash bamboo leaves with water; poach bamboo leaves in hot water to become soft

4. Wrapping:

First place 3 bamboo leaves parallel together, bright side is facing up; put 5 tablespoon of sushi rice on the center of the leaves to make 5" x 3" rectangular shape; stack up fillings on the center of rice;  lastly, put another half portion of rice on top to cover up the fillings, fold the leaves to make the shape of a pillow, tie up with a string, but not too tight because rice will expand when cooked 

5. Steaming:

Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

Making Dipping Sauce

1.  Place a wok or pan over fire, add oil, garlic, onion, ginger, black beans, red chili, fry to fragrant; add soy sauce, rock sugar, salt, water, Huadiao, mix well; add corn starch mixed with water to thicken the sauce. 

2. Strain the sauce by a sieve.

▲ 5. Mackerel Seafood Zong

Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.

Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids.

Ingredients

Main Ingredients: US Long Grain Rice, Arm & Hammer Baking Soda + water

Fillings: mackerel meat, black beans, green papaya, Lo Bok Daikon, onion, garlic, ginger

Marinade: onion mashed, garlic mashed, ginger mashed

Wrapping: bamboo leaves, string

Dipping sauce: black beans, onion, garlic, ginger, red chili, soy sauce, Huadiao Shaoxing wine 花雕, rock sugar, salt, water, corn starch + water, oil 

Method

1. Make alkaline water: baking soda 2 teaspoon + water 200ml， 

cook further in high fire for 5 minutes after water is boiling.

Wash long grain rice with cold water; soak it in water for 2 hours until swollen; drain out the water. Add  alkaline water to rice and mix well. Wait for it to turn yellow.

2. Marinate mackerel meat with marinade for 3 hours

3. Wash bamboo leaves with water; poach bamboo leaves in hot water to become soft

4. Wrapping:

First place 3 bamboo leaves parallel together, bright side is facing up; put 5 tablespoon of sushi rice on the center of the leaves to make 5" x 3" rectangular shape; stack up fillings on the center of rice;  lastly, put another half portion of rice on top to cover up the fillings, fold the leaves to make the shape of a pillow, tie up with a string, but not too tight because rice will expand when cooked 

5. Steaming:

Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

Making Dipping Sauce

1.  Place a wok or pan over fire, add oil, garlic, onion, ginger, black beans, red chili, fry to fragrant; add soy sauce, rock sugar, salt, water, Huadiao, mix well; add corn starch mixed with water to thicken the sauce. 

2. Strain the sauce by a sieve.

《 Ingredients & Condiments 》

Next,  Indonesian Noodle Delights Part 1 Of 4 

  

Publisher： Chef Kar Delight