Chocolate Sprinkles

Just a tiny corner for my experimental cooking and sharing my passion for coffee and chocolate

Soto Tangkar Betawi *Batavian Beef Rib Soup* January 17, 2008

Filed under: BEEF & LAMB,Blogroll,SOUP, STEW & CURRY — pinkytoes @ 9:57 am


Ingredients:

* 400 gram beef ribs
* 1 kg brisket ( this portion enough for 3 western pax)  – secara Mike kalo makan ginian gak pake nasi
* 2 pcs bay leaves
* 3 stalks of lemon grass – pounded, tie together into a knot, then dump into the pot
* 3 cm fresh galangal – roast in naked flame until fragrant
* 2 cm fresh ginger, sliced
* 3 pcs kaffir lime leaves
* 250 ml coconut milk
* 500 gr potatoe – cubed
* 4 cm cinnamon stick

Ground spices:
* 12 pcs shallots
* 7 pcs garlic
* 5 pcs red chilis
* 8 pcs candlenuts – roast in naked flame till fragrant
* 1 tbs coriander powder
* 1 tsp cumin powder  (I use mongolian cumin which has a slightly stronger scent… yummy)
* 1 tsp white pepper powder
(all ground smoothly, then stir fry in cooking oil until fragrant)

Cooking Direction:
1.)  Boil water with lemon grass, roast galangal, bay leaves in a pot and cook ribs + brisket until tender
       This should take a while. So in the mean time you can shallow fry cubed potatoes until golden brown and set aside
2.)  When ribs & beef are tender enough, mix in the stir fried ground spices, kaffir lime leaves and cinnamon stick.
       Taste and add salt, pepper if needed
3.)  Serve steaming hot. Place cubef potatoes first, then the ribs & soup. Sprinkle with chopped spring onions,
       chopped tomatoes and fried shallot or bawang goreng. Oh, heaven!!!!

** Recipe source from Femina Online

 

Pan Grilled Chicken Wings September 26, 2007

Filed under: Blogroll,CHICKEN — pinkytoes @ 4:33 am

Ingredients:

4-6 pcs of chicken wings – depends on the size

Marinate sauce:

* 3 tbs oyster sauce

* 4 tbs of honey

* 1 pc of lemon – squeeze

* 8 pcs of garlic – grated

* salt and pepper to taste

(leave chicken wings marinated for a few hours until they slightly turn color into light brown)

Now this is going to be slightly messy and youmay use oven if you prefer. Heat cooking pan and drizzle with olive oil. Place chicken wings inside and let them brown nicely while holding the pan, turning the heat high, occasionally brushing the skin of chicken to the naked flame.

Bell pepper Salsa:

* 1 large red bell pepper/capsicum/paprika – chopped small

* 2 pcs of garlic, grated

* salt, pepper, sugar to taste

* few drops of lemon juice

 

Cabbage Bundles *Kol Isi Somay* September 25, 2007

Filed under: Blogroll,SALAD & VEGGIES,SEAFOOD — pinkytoes @ 8:37 am

** Recipe is modified from hungarian stuffed cabbage rolls with minced beef fillings ~ these cabbage bundles are filled with siomay which is a fish-base steamed delicacy doused in spicy peanut sauce. Since hubby is not a big fan of peanut sauce, the sauce is replaced with mildly spiced tomato sauce

Ingredients:

* 1 pcs of large head green cabbage – boil in low heat for 8-10 mnts until soft enough to peel

* 1 pcs of large mackerel fish, skin and bone, mashed until soft

*  200 gram of prawns, deveined and deshelled, mashed

* 200 gram corn flour/starch

* 6 pcs of shallot + 6 pcs of garlic, pound smooth

* salt, white pepper, fish sauce, sugar to taste

* Green scallion, slice thinly

* 4 pcs large tomatoes, roughly chopped

Cooking Directions:

1.)  Once the cabbage is soft enough, remove from cooking pot, drain and let cool

2.)  Remove the core prior to taking off the layers. Slice off the remaining core on the layer so it would be easy to roll into bundles

3.) In a bowl, mix mackerel fish, prawns, shallots and garlic. Add flour gradually while pouring cold water little by little. Add salt, pepper, sugar, fish sauce to taste. Mix in one egg. Ensure the mixture is not watery or too dry.

4.) Place a spoonful of mixture onto the cabbage leave. Roll carefully into bundles and tuck both end by pushing inwards. Set aside.

5.) Prepare medium heat pan, drizzle with olive oil and stir in chopped garlic until fragrant. Then add chopped tomatoe or tomato paste. Sprinkle salt and pepper to taste.

6.) Place cabbage bundles on top of the sauce, add half cup of water, cover and let it simmer on low heat.

7.) Serve with sprinkles of chopped scallion.