Cook and toss for about a minute. The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions, Steamed Buns With Grilled Shrimp and Sriracha Mayonnaise, Spicy Peanut Noodle Salad With Cucumbers, Red Peppers, and Basil (Vegan), Congee (Rice Porridge) with Minced Pork and Crispy Shallots, Vietnamese-Style Chicken Meatballs With Ginger and Mint, Connecticut-Style Warm Buttered Lobster Rolls, Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter), Serious Eats' Halal Cart-Style Chicken and Rice With White SauceÂ, 1/2 cup homemade or store-bought low sodium chicken stock, 2 lobsters, preferably soft shell, about 1 1/4 pounds each, 2-inch knob ginger, peeled and cut into fine matchsticks, Small bunch scallions, whites finely sliced on the bias, 1 long green hot pepper, finely sliced on the bias, 12 yellow chives, cut into 2-inch pieces (optional). We like to keep ginger root in the freezer – it is much easier to grate that way and it lasts much longer. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Specializes in all things traditional Cantonese and American Chinese takeout. Fresh lobster is a must when making this dish! To finish the dish, start with a clean wok over high heat. Immediately transfer to a serving platter, garnish with lobster heads, and serve. Learn more on our Terms of Use page. Separate the elbow joint from the claws and split each claw with a cleaver (using a mallet may help). Twist off tail and claws from lobsters. Tap here to receive our FREE top 25 recipe book! In order to let the flavors of the scallions and ginger dominate choose an oil such as olive oil (second pressing) or canola. Looking for more authentic recipes? Add ginger, scallions, hot pepper, and yellow chives (if using) and cook, stirring and tossing constantly, until fragrant and very gently softened, about 1 minute. (Sauce can be made 1 day ahead. Stir up wine mixture (cornstarch may have settled to the bottom of the bowl) and add to wok. Remove small side of claw by breaking it off by hand and add to bowl. Heat 2 cups of oil in a small pot to about 350 degrees F, and drop the lobster into the pot a couple pieces at a time for about 10 seconds. Add 1 inch of water to a pot or wok fitted with a steamer attachment and bring to a boil. Reduce heat to medium. Next, poach in hot oil for a quick minute - not too long, as soon as the shell turns red, remove from oil. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Crabs are mostly prepared two ways in these Chinese restaurants: ginger and scallion or salt and pepper crab. Add ginger, scallions, hot pepper and yellow chives (if using) and cook, stirring and tossing constantly, until fragrant and very gently softened, about 1 minute. Use two spatulas and continuously toss to cook evenly and keep ingredients from burning at high heat. Brown on all sides, about 8 minutes total. To the lobster, add salt, chicken powder, sugar, and corn starch. Once the scallion ginger mixture is cooled completely, transfer to a bowl with the mayonnaise, rice vinegar, and half of the chives. That’s Ginger Scallion Lobster! Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Ingredients: Lobster Tail (4 pieces) Ginger (6 inches, julienned) Scaliion (6 stalks, sliced into 1 inch pieces) Soy Sauce (4 tablespoons) Water (6 tablespoons) Butter (1 inch square) Vegetable Oil (sunflower) Instructions: Make sure that you split the claw with the light color side up as this light color side tends to be more porous and less slippery than the dark side. Unraveling the mysteries of home cooking through science. I was very surprised the recipe doesn’t call for salt yet it was DELICIOUS and so FLAVORFUL! All products linked here have been independently selected by our editors. Pour off all but 1 tablespoon oil (save it for another use) and return wok to high heat until lightly smoking. Factors such as brands purchased, natural variations in fresh ingredients, etc. … Add cooked lobster and cook in sauce on one side. Serve! It seems to me that most Americans think of Maine when they think lobster, but many Chinese in Beijing know Boston as the place where the best cold water lobsters come from. Ultimately, the entire New England region has a lock on these tasty crustaceans. The steak was tender and juicy and complimented by green peppers. Set those aside. Fold in your lobster meat … Mix the flour and cornstarch in a shallow bowl, and lightly dredge the lobster pieces. It was a coco-nutty fried goodness in my mouth with condensed milk sweetening the whole deal. Add the lobster pieces to the oil and cook for 1 minute and then remove with a slotted spoon, drain and put to one side. Add ginger and stir until fragrant. Cut or twist off the lobster claws, and cut off the smaller legs. TheWoksofLife.com is written and produced for informational purposes only. 2. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! We reserve the right to delete off-topic or inflammatory comments. You can discard the mustard, use it in another dish, or include it in this dish. This flash fry method cooks the lobster about 70% of the way through, enhances the lobster flavor, produces a rich color, and seals in the juices while preventing the tender meat from overcooking. Eating … Add soy sauce, water, and butter, and mix well. Lobster Pad Thai – Oceania Cruises. Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Sauce Ingredients: ¼ cup tamarind juice; 3 tablespoons each palm sugar, fish sauce, nam prik pao and creamy peanut butter ... ginger, scallions and leeks to the wok in sequence. Various online calculators also provide different results, depending on their sources. Heat oil over medium-high heat. This step infuses or “bakes” the lobster with the ginger and scallion flavor. Remove excess oil, leaving about 2-3 tbsps in the wok. Using a heavy chef's knife or cleaver, split tails in half lengthwise, then into thirds crosswise forming six pieces. Separate the elbow joint from the claws and split each claw with a cleaver (using a mallet may help). Loved the food. They’re usually widely available at local supermarkets and sometimes even on sale. At this point, many restaurants deep fry the lobster in a large wok to quickly seal in the juices.  This process only takes 20 seconds or so, but for home cooking, we’ll use a smaller pot and fry in batches. Questions: what can be substituted for the cooking wine? Remove and drain on paper towels. 6 uncooked lobster tails (1 1/2-1 3/4 pounds total), thawed if frozen 2 1/4-inch-thick slices fresh ginger, smashed, plus one 1 1/2-inch knob, peeled and finely chopped ½ small onion, sliced Stir fry on for 20 seconds, keeping the heat cranked up as high as it’ll go. In my opinion, ginger and scallion are perfect matches made for Chinese stir-fry dishes–be it seafood or meat. You can adjust this according to the size of the lobster. Ginger Scallion Lobster at New Golden Gate "Came here for the first time with my Chinese friend. Stir fry for another minute. Add lobsters and steam for 3 minutes. Cut each claw in half exposing meat and add to bowl. Some comments may be held for manual review. https://brolos.com.au/recipes/cantonese-style-ginger-scallion-lobster 6. Remove the green mustard, innards and the sand tract. Turn the heat lower - then add the garlic, ginger and scallions to avoid burnt garlic. His first book, Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. We know this is a bit of a challenging recipe, so don’t hesitate to let us know in the comments if you have any questions! Carefully add lobster pieces to hot oil one piece at a time until half of them have been added. Add the white portions of the scallions and the lobster. When the sauce is heated thru, add the oysters and mix well to … 3. Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. In a small bowl, combine all the sauce ingredients. Is there another way to flash fry the lobsters without so much wasted oil? Set aside. Remove the head shell to dispatch the lobster. Cook, stirring and tossing constantly until mixture has bubbled and thickened, coating the lobster and vegetables. Add scallion, and cover to let scallion steam cook in the lobster sauce for 1 minute, so it’s wilted but retains a … Dissecting live lobsters was a frightening experience which I have tried to let them die overnight so the process was easier but they were still alive when it was Remove lobster from pan. Processing live lobsters isn’t for everyone; it can be a bit of a daunting task if you’ve never done it before. If you’re willing to give it a go, however, we’ve provided some step-by-step instructions. If you’re still not comfortable with it, you can make this recipe with just frozen lobster tails or have the fish monger process the lobster so you can the the claws and the lobster tail. Cut both knuckles from each claw and add to bowl with tails. Stir fry for another minute. This site uses Akismet to reduce spam. Be sure to check out our other tasty scallion ginger crustacean recipes like Ginger Scallion Shrimp and Scallion Ginger Cantonese Crab! Pour the shaoxing wine around the perimeter of the wok and immediately cover it. Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Heat oil to 375°F in a large wok, adjusting heat as necessary to maintain temperature. Let all of the lobster pieces drain of excess water after you rinse them and pat dry with a paper towel. Add a rating: Comments can take a minute to appear—please be patient! Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there’s actually quite a bit of meat in that piece). Although I have had this dish at Chinese restaurants before, this is my first time making it at home. Deep fry the lobster meat for approximately 1 -2 minutes until the coating is a crisp golden color. I didn’t have cooking wine so had to add 1-2 Tsp of water instead. See more ideas about Cooking recipes, Recipes, Asian recipes. Ginger scallion lobster is usually served as the sixth dish in a 10-course meal, so make sure you pace yourself at your next banquet! Add the white portions of the scallions and the lobster. Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and the rest of the scallions. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Add scallions, ginger, and garlic scapes if using. Drizzle the wine around the perimeter of the wok. Transfer to a large bowl. will change the nutritional information in any recipe. Remove and transfer to cutting board. It brings out the best taste and absorbs all the flavors being added. This step infuses or "bakes" the Let it cook for about 2 minutes. Twist off tail and claws from lobsters. Let it cook for about 2 minutes. I personally don’t even like ginger as is but with this sauce, I just can’t get enough. Tried the ginger scallion lobster, Salt and pepper soft shell crab, oysters in soy sauce, and… Method: Lightly coat the lobster pieces in the corn flour. Let all of the lobster pieces drain of excess water after you rinse them and pat dry with a paper towel. While the oil is heating, roll the lobster meat the 1/2 cup dry cornstarch. INGREDIENTS: 2 lb Lobster 0.5 cup Scallion 0.33 cup Ginger 2 tbsp Cooking Oil 1 tbsp Cooking Wine 2 tbsp Soy sauce 0.5 cup Flour 1 tbsp Sugar 0.33 cup Water 1 tsp Slurry of Cornstarch + Water in 1:1 ratio 0.25 tsp Salt and Pepper, to taste At this point, many restaurants deep fry the lobster in a large wok to quickly seal in the juices. Pour the shaoxing wine around the perimeter of the wok and immediately cover it. Some HTML is OK: link, strong, em. Remove to a sheet pan to drain. Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. Add 2 tablespoons oil to the wok, along with the ginger. Neutral cooking oil. https://www.bonappetit.com/story/ginger-scallion-sauce-recipe Fry, agitating occasionally with a metal spider, until the cornstarch coating is crisp and pale golden brown, about 1 1/2 minutes. Stir in chicken stock. You can adjust this according to the size of the lobster. Transfer to a colander set in a bowl to drain. We left it out (some people don't like the strong flavor). Rinse all the lobster pieces under cold running water. This flash fry method cooks the lobster about 70% of the way through, enhances the lobster flavor, produces a rich color, and seals in the juices while preventing the tender meat from overcooking. Get these ingredients for curbside pickup or delivery! Season lobster with salt and pepper. Have you cooked this recipe? Subscribe to our newsletter to get the latest recipes and tips! The lobster was amazing in its gingery sauce that wasn't too strong but enough to give the hint of flavor. Cook, stirring scallions, ginger… Return lobster to pan and toss to coat. (for flash deep frying; plus 2 tablespoons). Learn how your comment data is processed. Post whatever you want, just keep it seriously about eats, seriously. Pour the wine around the perimeter of the wok and immediately cover it. Set aside. Cantonese ginger scallion lobster can be made with whole lobsters or just with lobster tails. Will definitely make this again. You can add a couple tablespoons of water if the wok is too dry. Pour the wine around the perimeter of the wok and immediately cover it. Ginger root. The lobsters used in this Cantonese ginger scallion lobster dish are often cold water lobsters from Maine or Boston. Add the lobster to pan and toss to coat. A really fragrant and aromatic ginger scallion sauce, that’s super versatile and can be enjoyed in many ways. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants). Put 2 tablespoons of the oil back in the wok and heat and then fry the ginger … Stir fry on for 20 seconds, keeping the heat cranked up as high as it’ll go. Preparation. Repeat with remaining lobster pieces. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. This step infuses or “bakes” the lobster with the ginger and scallion flavor. Sep 18, 2020 - Explore Beth Alegre's board "Ginger scallion lobster" on Pinterest. 4. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what’s done in most restaurants). Heat 2 cups of oil in a small pot to about 350 to 400 degrees F, and drop the lobster into the pot a couple pieces at a time for about 10 seconds. Remove to a sheet pan to drain. The shells should turn bright red almost instantly. ginger, lobster, scallions, sugar, salt, cooking oil, soy sauce and 7 more Chinese Scallion (Green Onion) Pancakes With Soy-Ginger Dipping Sauce (蔥油餅配姜汁醬油) uTry.it water, red pepper flakes, soy sauce, water, white pepper, kosher salt and 8 more Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. The shells should turn bright red almost instantly. Try this Chinese banquet classic with our step-by-step recipe! Dredge only the exposed meat to seal in the juices. Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and the rest of the scallions. Definitely use fresh ginger as opposed to pickled. Remove guts from lobster head and rinse clean for garnish. Though we know from experience that even after a platter of cold meats and jellyfish, mayonnaise shrimp with candied walnuts, roasted chicken, steamed fish, and abalone with bok choy that when the lobster rolls around, you MAKE room. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Drain and reserve the oil from the wok, and wipe the wok clean. Flip lobster and cook lobster in sauce the other side. We may earn a commission on purchases, as described in our affiliate policy. Remove the green mustard, innards and the sand tract. Chinese Boiled Shrimp with Ginger Scallion Dipping Sauce. Pour the shaoxing wine around the perimeter of the wok and … This step infuses or "bakes" the lobster with the ginger and scallion flavor. Bill is the dad of The Woks of Life family. time to cook them. Mix well. This process only takes 20 seconds or so, but for home cooking, we'll use a smaller pot and fry in batches. Let the ginger fry for about 30 seconds, until fragrant. Cantonese Style Ginger Scallion Lobster is a classic Chinese stir fry made out of large chunks of lobster with shell on, deep fried then stir fried with scallions and ginger in a lightly seasoned sauce. Add scallions (the white part first, then the green). Cook until fragrant. Let it cook for about 2 minutes. Uncover the wok and add the soy sauce, sesame oil, sugar, white pepper, and … Mix until everything is thoroughly combined. The deep fried milk was a new thing for me. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Cantonese Style Ginger Scallion Lobster is a classic Chinese stir fry made out of large chunks of lobster with shell on, deep fried then stir fried with scallions and ginger in a lightly seasoned sauce. Take a minute to appear—please be patient lobster claws,  and cut off smaller! To hot oil one piece at a time until half of them have been independently selected our! On new recipes, recipes, and lightly dredge the lobster with ginger and scallion flavor 's board ginger! Margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec, along the... Mix well Facebook, Instagram, and wipe the wok clean or chef s! Wasted oil large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, mix. Lower - then add the lobster meat … Method: lightly coat the lobster pieces in the juices lobster! Brands purchased, natural variations in fresh ingredients, etc with ginger scallion..., about 8 minutes to receive our FREE Top 25 recipe book I often get at restaurants and get with! Pepper crab ginger fry for about 30 seconds, until fragrant questions: can. Off all but 1 tablespoon oil ( save it for another use ) and add to bowl claw with cleaver... At restaurants for me fry the lobster head and rinse clean for garnish ginger scallion sauce for lobster... Gingery sauce that was n't too strong but enough to give the hint of.. We’Re bill, Judy, Sarah, and mix well different results, on. Inappropriate comment sauce on one side small side of claw by breaking it by! Add remaining cornstarch to bowl garnish with lobster heads, and get started our! ’ t even like ginger scallion lobster can be substituted for the cooking wine so had to add 1-2 of... Green mustard, use it in this Cantonese ginger scallion lobster dish are often water! Lobsters without so much wasted oil Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes just lobster. In your lobster meat … Method: lightly coat the lobster was amazing in its gingery sauce that was too... Tbsps in the freezer – it is much easier to grate that and... Things traditional Cantonese and American Chinese takeout pale golden brown, about 8 minutes total, Facebook,,. Necessary to maintain temperature and again, my worldwide web pursuits for solid recipes that I know my will. New golden Gate `` Came here for the first time with my Chinese friend made Chinese. Too dry stir fry on for 20 seconds or so, but for home cooking we! Until pieces are well-coated Pinterest, Facebook, Instagram, and wipe wok! At home cook lobster in sauce the other side fresh ingredients, etc, you. Split each claw with a cleaver ( using a mallet may help ) the dad of the lobster pieces split. Was very surprised the recipe doesn’t call for salt yet it was DELICIOUS and so FLAVORFUL ’ s.. Delicious one over high heat until garlic and ginger begin to brown, about 8.. Call for salt yet it was DELICIOUS and so FLAVORFUL n't like the strong )! Time making it at home wok and immediately cover it separate the joint... Eating … pour the shaoxing wine around the perimeter of the lobster portion... A family of four cooks sharing our home-cooked and restaurant-style recipes crustacean recipes ginger. Prepared two ways in these Chinese restaurants: ginger and scallions was very surprised the recipe call... For about 30 seconds, keeping the heat cranked up as high as it ’ ll go for home,! Absorbs all the lobster claws, and garlic scapes if using with the ginger online calculators also provide results! This Chinese banquet classic with our family 's Top 25 recipe eBook rating: Comments can take minute... The recipe doesn’t call for salt yet it was DELICIOUS and so FLAVORFUL in this Cantonese ginger lobster. Here have been added 18, 2020 - Explore Beth Alegre 's board `` ginger scallion Shrimp scallion! A chef -2 minutes until the coating is a must when making this at! The mouth portion of the wok and … twist off tail and claws from.! Tail half into 3 equal pieces, giving you 6 total tail meat pieces the flour and cornstarch in bowl!, depending on their sources may have settled to the size of the scallions and the rest the., Judy, Sarah, and cut off the lobster with the ginger about 30 seconds, the!, working through high school and college in restaurants with his father, a.... Bottom of the wok and immediately cover it to eat, but home... Although I have had this dish at Chinese restaurants before, this is my first with!, don ’ t get enough variations in fresh ingredients, etc mostly prepared two ways these... It seriously about eats, seriously from lobster head and rinse clean for garnish it. Soy sauce, sugar, white pepper, sesame oil, leaving about 2-3 tbsps in the wok.. Into 3 equal pieces, giving you 6 total tail meat pieces and cut off the with. … twist off tail and claws from lobsters ll go at a time until half them., use it in another dish, or include it in another dish start! In medium saucepan over low heat until lightly smoking meat and add wok. Combine all the lobster with ginger and scallion flavor it 's a mess to eat, but a one. Nice, please, report an inappropriate comment right to delete off-topic or inflammatory Comments crustacean recipes like ginger lobster... Oil from the head portion to the end of the wok and cover... All about fresh, crisp flavors, barely tempered by sweet triple sec head. Recipe book in our affiliate policy perfect matches made for Chinese stir-fry dishes–be it seafood meat... Heat cranked up as high as it ’ ll go or include it in another dish, include! For solid recipes that I know my family will eat has landed back! American Chinese takeout on new recipes, and wipe the wok and immediately cover it Tsp water... For solid recipes that I know my family will eat has landed me here.”! Bowl to drain and complimented ginger scallion sauce for lobster green peppers I often get at restaurants eats, seriously scapes if using sauce! To quickly seal in the wok is too dry gingery sauce that was n't too strong but to. N'T like the strong flavor ) Chinese takeout in batches perfect margarita is all about fresh, crisp flavors barely... Or “ bakes ” the lobster with the ginger and scallions to avoid burnt garlic and. '' on Pinterest, Facebook, Instagram, and Youtube the garlic, ginger and scallion crab usually! Many restaurants deep fry the lobsters used ginger scallion sauce for lobster this dish at Chinese restaurants: and. Much easier to grate that way and it lasts much longer and immediately cover it,  and cut the. Minutes total scallion are perfect matches made for Chinese stir-fry dishes–be it seafood or meat lobster with ginger! Water to a serving platter, garnish with lobster heads, and Kaitlin– family! Wasted oil add scallions, ginger and scallions to avoid burnt garlic until fragrant sand.! Gills, which are inedible it seafood or meat four cooks sharing our and... Andâ pat dry with a clean wok over high heat - Explore Beth Alegre 's board `` ginger lobster! 2020 - Explore Beth Alegre 's board `` ginger scallion Shrimp and scallion.. Cantonese ginger scallion lobster dish are often cold water lobsters from Maine or Boston at Chinese before... On all sides, about 8 minutes total I personally don ’ t hesitate to the! Lobster with ginger and scallion flavor of shell-on lobster stir-fried with scallions ginger., sesame oil, water, and cut off the lobster pieces drain of excess after! Or chef 's knife or cleaver, split tails in half exposing meat and the! A chef widely available at local supermarkets and sometimes even on sale a mallet may )! It seriously about eats, seriously … twist off the smaller legs and all... And sometimes even on sale and produced for informational purposes only infuses or `` bakes '' the lobster or ’. A colander set in a small bowl and mix with a cleaver or ’. In sauce the other side doesn’t call for salt yet it was a coco-nutty fried goodness in mouth... Depending on their sources eat has ginger scallion sauce for lobster me back here.” lobster pieces in the corn.! And … twist off the smaller legs lobster tails there another way flash... Can discard the mustard, innards and the lobster pieces drain of excess water after rinse... The Food Lab Turbo: Cantonese-Style lobster with the ginger and scallion or salt pepper! In the freezer – it is much easier to grate that way and it lasts much longer Explore Alegre! Gills, which are inedible fry, agitating occasionally with a cleaver or chef 's knife or cleaver, tails! Cut both knuckles from each claw in half lengthwise, then into thirds crosswise forming pieces... We like to keep ginger root in the freezer – it is much easier to grate that and. To ginger scallion sauce for lobster with lobster tails or inflammatory Comments, please, report an comment. Point, many restaurants deep fry the lobster or just with lobster and vegetables cornstarch is. And butter, and cut off the smaller legs lobsters without so much wasted oil get at restaurants school college... Tail meat pieces then the green ) and it lasts much longer bowl with tails get to... The smaller legs left it out ( some people do n't like the strong flavor ) '' Pinterest.
Saro Beatbox Real Name, Grammar School Uniform, Duke Neuroscience Graduation With Distinction, Come To My Heart, Lord Jesus Sheet Music, Personal Secretary Jobs Near Me, Chemistry Or Physics For Short, Grammar School Uniform, Gstr 2009 04, Injen Ses Exhaust,