 | Category: | | Meat & Seafood | | Servings: | | for two or three peopel |
Description:
I apologize if recent postings look like a scene from Fear Factor. However, this is a favourite Sunday brunch at my parents' house which I love to recreate here and need to document.
I dislike eating this dish in restaurants because often they are poorly cooked: bitter and tough instead of clean and crunchy. Securing fresh kidneys was not easy so when mom found some, I was in for a rare treat.
Her recipe is really simple. The key is knowing when to remove the kidneys from the boiling water for succulence and crispness which is really easier said than done. The fragrant sesame oil completes the experience.
If I had a really hot, gas stove, I'd have probably tried sauteing it over a very hot wok. But I don't. So I stick to this. It's great anyway.
Ingredients:
Pork/Veal kidney, 2 lobes - cored, cleaned and cut into thin slices
Garlic, 3-4 cloves, smashed with a cleaver
Ginger, 5-6 thick slices
Chili, 3, finely chopped
Spring onion
Soy sauce
Sesame Oil
Frying oil
Shao Xing wine
Napa cabbage (bai cai) - shredded
Directions:
Bring a pot of water with 2-3 cloves of garlic and 4 slices of ginger to furious boil. Dump the sliced kidneys and let them cook to desired doneness (please check frequently to avoid overcooking them).
Meanwhile, blanch the napa cabbages with boiling water or microwave them. Shake the excess water out and arrange them on a plate.
Scoop the kidneys out with a slotted spoon and arrange them on top of the cabbage.
Gently fry the chilies, spring onion, and remaining garlic and ginger in frying oil until fragrant. Increase the heat and pour the Shao Xing wine, soy sauce, and finally sesame oil. Let them bubble for a few seconds. Switch off the fire and pour the sauce onto the kidney and cabbage and serve.
 | wuaaaah.... bener2 penikmat jeroan lo ya.... :D hahahhahahahaaa...
V, the jeroan connoisseur. |
 | biasa pake kidney buat bikin misoa kalo dirumah....
tp disini hampir ga pernah masak jeroan abis suami ga suka....:( |
 | gue gak doyan :D tapi kalo kuping doyan :D |
 | kesukaan nyokap nih. biasa dimasak (sauteed) with ginger and chinese wine. gue sih nggak gitu doyan heheh |
 | Ven, this is also my mom's fav dish. She cooks for me & my sister, we love it, but of course your presentation here is much more beautiful ;-) |
 | Fear Factor.... that was exactly what came to my mind when I read the title of this posting... |
 | bookshop wrote on Apr 12, edited on Apr 12  V, the jeroan connoisseu  The credit (or fault?) is entirely Dad's. Wkt gue SD, gue sering di ajak makan sate kambing tapi pesennya sate ginjal dan sup tulang sumsum. Tus kalo ke resto padang, selalu ada gule otak. Is it any wonder I grow up to be like this? :D *biasa.... ngeles... :D* |
| bookshop wrote on Apr 12, edited on Apr 12 Fear Factor.... Don't worry, it's over now :D Next is a safe and delicious hot chocolate :D |
 | Ven, veal kiney rasanya seperti apa sih? apakah rasanya tidak beda jauh dengan pork kidney? |
 | Baru tau yang model gini Ven. Kalau nyokap gue dulu, ginjel mah dibikin semur, pake bawang bombay :D |
| Ven, dulu waktu gw & adek gw confinement, nyokap masakin ini setiap dapet kidney yg bagus, dan itu hampir tiap hari :-D, dia ajarin gw, kalo bersihin tuh yg putih2nya jg harus di bersihin (dikerok), supaya tdk smelly. Yg pake misoa juga ada wkt confinement, pake arak, sesame oil, irisan jahe yg dirajang. hhmmmm....miss my mom's cooking. |
| bookshop wrote on Apr 12, edited on Apr 12 Ini bukan yah? Kalo di Eropa sini, kayaknya jeroan masih makan tapi dikecam sebagai makanan org tua :)) :)). Juga ikan. Gue dulu kira semua bule gak makan ikan dengan pala. Ternyata cuma di belahan sana aja, di sini masih. |
| Thanks! That's a great read. To be honest, I am into that kind of thing: I get rather annoyed when people haughtily say they only eat, say chicken breast, and can't stand other cuts. If everyone is like that, what a waste of food. Good things people are different, I guess. |
| Confinement itu abis melahirkan? Jadi ceritanya bergizi nih? *penuh harap :p*
Gue untuk masak ini harus bersihin putih2nya sendiri Le, karena di jual utuh (Demi gitu lho) :)) :)). Setelah cari2 internet dan practice bbrp kali, gampang juga sih, setelah ditusuk dikit, kemudian ditarik pelan2, lepas semua :)). Ven, iya betul, sehabis melahirkan, dikasih makanan bergizi, kidney, belly (ti-to), ayam arak, abis ktnya orang2 dulu, makan kidney utk kidney, makan belly krn perutnya habis "turun mesin" ... ha ha ha .....
Disini sih jualnya sdh terbelah 2, mmg sdh agak bersih, tp msh ada sisa putih2nya dikit.
Jadi ... jadi ......"*penuh harap :p*" ini gw artikan dengan ........ ? *wink-wink* |
| Eh, seinget gue kagak tuh Ven. Gue sendiri sih kagak pernah bikin masakan itu. Terakhir gue makan, yah, jaman jebot juga... Kong, mgkn namanya semur, tp ga sampe di godog gt, nyokap gw juga masaknya agak basah, tp kidney nya di ongseng2 secukupnya (waktu) saja. Pertama ya tumis garlic, jahe, dgn sesame oil, sampe wangi dan agak kering lalu tuangkan arak yg agak banyak (kalo buat habis melahirkan), setelah itu kidney-nya, kira2 waktunya cukup angkat. |
 | Hmmm Ven, you do have a 'wide range' of taste....from cookies to kidney =)) |
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