Friday 5 August 2022

30 Day Carnivore Challenge : Day #5

What is that hideous thing you ask? It's my pathetic attempt at ceviche, raw fish marinated in lime juice.

I had a portion of sashimi grade tuna in the freezer and I needed something different to eat. Seafood is allowed on carnivore because obviously creatures that live in the sea are animals too.

This ceviche is akin to umai ikan, something that a university mate who hails from Sarawak served for lunch at her flat many years ago. I remember loving that dish a lot.


I know my ceviche is very drab and pale. Usually a whole lot of other ingredients go into it like avocado, tomato, cucumber and chilli. But alas, I do not have those in my fridge. So only thinly sliced shallots, crushed garlic and cilantro went into the ceviche with lime juice.

The cubes of tuna which were dark pink turned opaque as soon as they came into contact with lime juice. I marinated the fish for about 30 minutes in the fridge as suggested by the recipe. This recipe warrants a repeat with more colorful additions once I am off the carnivore way of eating.

For dinner I had something much better. It was beef (again) but ....


... in a different way - soup! And yes, as I have mentioned in my kickoff post, I will not excluded onions, garlic, spring onions and cilantro in my diet.


This soup is made with very cheap beef trimmings (daging tetel) which I bought from Aeon at RM8.00 a packet. This cut of meat is tough but when braised it becomes soft and chewy. There were also two chunks of tendon in the soup.


All I did was put the beef trimmings and tendon into a slow cooker and added enough water to cover the contents. Then I put the slow cooker on high.

In the meantime, I sauteed some sliced onions and shallots until browned and fragrant. It was a pity I ran out of ginger, so I added some ginger powder instead.

All these aromatics and the oil were poured into the slow cooker together with two sup bunjut pouches (cap Mak Siti). I also added chicken stock cubes. Then it was just a matter of letting the slow cooker do its thing.

Heck. I even made fried shallots hah...hah....


First time doing it in my Carote pan. It is so much easier! Fried shallots bring soup to a new level of yums. As you can see, I am a very relaxed carnivore. No need to be so anal about it.


The tendon mak datok! was still firm and chewy with a bite. Another one hour simmering would have rendered it achingly tender. But still. This was a damn good sup lembu!

10 comments:

  1. Wow! That is a huge piece of tendon. Rm8 is a very good price. Raw tuna, sashimi grade, a change from beef for sure. Day 5 completed and going strong! 💪yay! This month got 31 days but you are doing only 30 days challenge and celebrate on day 31?

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    1. Oh I did not think about that hah..hah... I might just continue on the 31st.

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  2. Raw fish marinated in lime juice? That's umai!!! But they add lots of chili (including cili padi) and they cut the fish into thin strips. The lime juice would not get to the fish completely when they are in such huge and thick chunks. My missus cooked beef tendon stew that day - I just had a bit as beef is red meat, to be avoided!

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    1. Yes, umai! I love umai! Yes, me so chor lor, cut so big hah..hah.. I will cut smaller the next time I make this again..

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  3. Reminded me of the native delicacy, umai!! Tasted it few times in Sibu. I loved it!!!

    Cook beef tendon once, really take hours to cook.

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    1. I love umai, so I will repeat this dish but will cut the fish smaller. Yes, tendon is so tough hah..hah..

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  4. Oh, I love ceviche....but had never had it when the fish is cut in chunks, always thinly sliced. In such big chunks, I'd be worried if the fish is not cooked through by the acid unless the fish is super fresh.

    I agree fried shallots bring soups to a new yum! ;) Luckily soups are allowed in your carnivore diet which gives you one more thing to eat (or should I say drink....I love soups). Wow, you managed to fry quite a bit of shallots in little oil. These days I resort to fried shallots in oil from a bottle after I found a really good (and tasty) brand, so little need to fry my own.

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    1. My bad, I will try slicing the fish next time. Oh! Please share what brand of fried shallots is that. I find that using a flat pan is better than using my wok.

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  5. Good to see you have new menu for your diet!

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