Tag Archives: Indonesian soy sauce

Smoked Salmon

Smoked Salmon

There’s never a shortage of salmon when you live in Oregon.  Bruce and I eat salmon quite often because it’s delicious, quick to prepare and most importantly, one of our favorite local ingredients.  Salmon is so versatile too.  We barbecue it, make salmon chowder, poach it, bake it, put it in tacos, make sandwiches out of it, and even put it in dips.  The number of ways to prepare fresh caught salmon is virtually endless…

Yesterday I fired up our smoker for the first time this year.  We had guests coming over for dinner later in the evening and I thought that fresh smoked salmon would be a fabulous appetizer with cream cheese and crackers.

If you are going to smoke salmon, you need to prepare the fish the day before and be ready to smoke it the next day.  Smoking salmon is really a simple process but does take a little bit of time once the salmon is in the smoker.  I like to grab a good book and have an ice cold beverage on hand during the smoking process.  Using the smoker forces me to sit down and relax for an hour or so while the fish is being smoked.

For the recipe, I adapted Alton Brown’s smoked salmon recipe.  In my opinion, any recipe by created by Alton Brown is a winner.  I’m a complete fan :).

The salmon is almost done and ready to be pulled off the smoker!  Now, all I have to do is brush it with a bit of Indonesian Soy Sauce, cover it again, and let smoke for about 15 more minutes until the internal temperature of the salmon reaches 150 degrees Fahrenheit.  When it’s done, gently pull it off the smoker, let it cool slightly and it will be ready to serve.  Enjoy!  Tessa

Ingredients:

  • 1 large Salmon filet (skin on, scaled, rib and pin bones removed)
  • 1/2 cup coarse salt
  • 1/4 cup white sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 tsp fresh cracked black pepper
  • 1 Tbs Indonesian Soy Sauce

Begin the night before by preparing mixing the salt, white sugar, brown sugar and cracked black pepper.  Grab a large pan and line with plastic wrap.  Put 1/3 of salt/sugar mixture in the bottom of the pan.  Place the salmon skin side down in pan.  I cut my filet in half so it could fit in the pan and in my smoker.  Take remaining mixture and cover the top of the salmon.  Place plastic wrap directly on salmon and weigh down the fish with bricks or cast iron bacon presses.  Place in the refrigerator for at least 12 hours.

The next day…  Take the salmon out of the refrigerator and rinse well under cold water.  Pat dry.  It’s important to not skip this step.  Start up your smoker.  The internal temperature must be 150 degrees Fahrenheit.  I used hickory chips for a wonderful smokey flavor.

Place salmon on rack in smoker and smoke covered until the temperature of the fish reaches 130 degrees.  Brush top of salmon with Indonesian Soy Sauce.  Put lid back on and continue to smoke until the fish reaches 150 degrees Fahrenheit.  Gently remove from smoker, let cool slightly and serve.  Refrigerate any leftovers for up to three days.

Strawberry Barbecue Chicken

Strawberry Barbecue Chicken

I have a bad habit…  Whenever Bruce and I have guests at our home, I tend to put out too much food.  Our guests always go home happy and with their bellies full but, dealing with party leftovers can be a pain.  Just like what happened over the past weekend.  We had a pound of leftover strawberries sitting in a bowl on the counter after our brunch and there’s only two of us living in the home.  Ugh!  I can’t believe I thought it and even worse, I can’t even believe that I said it out loud.  I bought way too many strawberries…

Strawberry Barbecue Sauce

I have learned over the years that sometimes you just need to get creative to use up the ingredients you have on hand.  I personally like to use ingredients and flavor combinations in ways that most people would never think or even dream of.  A great example is my sweet and tangy homemade Strawberry Barbecue Sauce with spicy ancho chili, sweet and sticky Indonesian soy sauce and my favorite soda, Dr Pepper.  The flavor of my Strawberry Barbecue sauce is smoky, sweet and complex but on the other hand, it’s really easy to make.

Strawberry Barbecue Sauce

  • 1 pound of strawberries (cleaned, hulled and quartered)
  • 1 can Dr Pepper
  • 1 cup tomato ketchup
  • 1/4 cup brown sugar
  • 1/4 cup Indonesian soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tsp liquid smoke
  • 1 tsp seasoning salt
  • 1 tsp smoked paprika
  • 1/2 tsp ancho chili powder (use more for a spicy kick)
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp black pepper or to taste

Add all ingredients to saucepan. Cook on medium low, stirring occasionally for about 45 minutes.  Blend with hand blender to make the barbecue sauce smooth.  Taste and correct your seasonings.  Remove from heat and let cool.  Makes about 3 cups.  Any leftovers will keep in the refrigerator for about a week.  Brush it on barbecue beef, chicken, or pork..

Now that the sauce is done… Let’s fire up the Q!

Strawberry Barbecue Chicken

  • 6 pounds chicken (I like to use legs or thighs)
  • 1 1/2 tsp salt (or to taste)
  • 1 1/2 tsp fresh cracked black pepper (or to taste)
  • 3 cups Strawberry Barbecue Sauce (or to taste)

Fire up your barbecue or grill pan.  Season chicken with salt and pepper.  Grill on medium high heat until juices run clear or about 15 minutes.  Brush with sauce and cook a few minutes more…  Serve chicken with sauce on the side.   Makes about 12 servings.  Enjoy!  Tessa

Looks delish!

Guava Chicken

 

Guava Chicken

My son called me the other day just to gently point out to me that I did not live up to my promise to post easy recipes that he could make in his slow cooker while he studying at the university.   During our conversation he asked me to come up with something Asian inspired that he can toss together quickly and serve with jasmine rice.  My slow cooker Guava Chicken is just the ticket.  It’s easy to make, tender and flavorful.  Not to mention, I assembled the ingredients in about 10 minutes.

My slow cooked Guava Chicken is made with boneless, skinless chicken thighs, guava jelly, Indonesian soy sauce, ginger, garlic and rice vinegar.  It’s sweet, tangy and has just the right amount of spice.  Next time you find some guava jelly at your favorite grocery store, buy some and make this.  Enjoy!  Tessa

Ingredients:

  • 2 1/2 pounds boneless skinless chicken thighs
  • 3/4 cup guava jelly
  • 1/4 cup Indonesian soy sauce
  • 1/3 cup rice vinegar
  • 1/2 cup water
  • 2 Tbs cornstarch
  • 1 Tbs sweet chili sauce
  • 1 tsp ground ginger
  • 1 tsp garlic paste
  • 1/2 tsp salt
  • 1/4 tsp sesame oil
  • 1/4 tsp white pepper
  • garnish with toasted sesame seeds and chives

In a slow cooker, add the chicken.  In a medium bowl whisk together the remaining ingredients except for the garnishes.  Pour sauce over chicken.  Cover and cook on low for about 4-6 hours or until fork tender.  Taste your seasonings, correct and serve with fluffy jasmine rice.  Garnish with toasted sesame seeds and chives.  Serves about 4.

Chicken Curry (Kari Ayam)

 

 

 

 

 

 

 

 

 

 

 

 

Every year for the past seven years I have planted tomatoes in my little pocket garden.  When we first moved into our home, my husband Bruce built me a couple of raised garden beds on the side of our house.  I have tomatoes and other vegetable plants tucked into those garden beds and every available space in our yard that gets over eight hours of sunlight everyday.  It’s now near the end of summer and for the size of my little garden, I am happy to say that I have quite the bumper crop of tomatoes.

Lemon boys and green zebras are the heirloom tomato varieties that I have chosen to use in my Indonesian inspired chicken curry.  I love the vibrant yellow color of the lemon boys in the sauce and the gorgeous green stripes of the green zebras as a garnish. My chicken curry is made with succulent chicken thighs, yellow tomatoes, Indonesian soy sauce, onion, coconut milk and fragrant spices.  Serve this flavorful curry over steamed rice and garnish with green onions and sliced tomatoes.  Enjoy!  Tessa

Ingredients:

  • 2 1/2 pounds boneless skinless chicken thighs cut into large pieces.
  • 1 white onion chopped fine
  • 3 large yellow tomatoes (lemon boy) peeled and quartered
  • 2 Tbls. Indonesian soy sauce
  • 6 oz. can coconut milk
  • 3 garlic cloves minced
  • 2 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground coriander
  • 1/2 tsp. ground lemon grass
  • 1/2 tsp. galangal powder
  • 1/2 tsp. white pepper
  • 1 chicken bouillon cube
  • a big pinch of sugar
  • 1 tsp salt or to taste
  • water
  • 1 Tbls. canola oil
  • garnish with thin sliced green onions and chopped green zebra tomatoes

In a large hot saute pan, cook the chicken in the canola oil over medium high heat until a gorgeous golden color.  Add your onions and cook until translucent.  Add the tomatoes, soy sauce, coconut milk, spices and a cup of water.  Cook covered until chicken is tender and sauce is thickened (about 30-40 minutes).  Add more water if necessary.  Taste and correct your seasonings.  Serve over steamed white rice and garnish with sliced green onions and tomatoes.  Serves 6.