Chocolate Sprinkles

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

Sambal Cincalok ~ Lime Shrimp Sambal January 23, 2008

Filed under: condiments,SALAD & VEGGIES — pinkytoes @ 8:36 am

I’m not too sure where this condiment comes from. As far as I remember from childhood, it’s one of the typical dishes often made by my father’s side of family, the West Sumatrans, along with other condiments, sambal tempoyak.  Altough on Google search I couldn’t find anything except all listings from malaysian sites.

    Yang jelas rasanya nendang abis…… ngegigit di lidah rasa asemnya, pedes dan gurih. Enaklah pokoknya.

        Ingredients:
        * 12 pcs red chilis/serrano chilis (kalau mau lebih pedas bisa ganti dengan cabai rawit)
        * 2 pcs of lemons, squeezed
        * 3 tbs cincalok or baby anchovies (apa sih, teri nasi kali ya….)
        * 3 pcs of shallots, finely chopped
        * salt, sugar to taste
        * 1 tsp lemon vinegar (jika suka lebih asam lagi)

          Sumber Resep: Keluarga Bokap

           

          Sambal Bajak with coconut milk January 6, 2008

          Filed under: condiments,SALAD & VEGGIES — pinkytoes @ 3:20 pm

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          Ingredients:

          *  20 pcs red chilis, serrano chilis, or anything red and spicy…. yummm
          *  6 pcs shallots
          *  6 pcs garlic
          *  2 pcs large red tomatoes, chopped
          *  2 tsp shrimp paste or belacan , fried or roasted first
          *  2 tsp indonesian palm sugar or gula jawa – may be added later if necessary
          *  2 bay leaves
          *  2 stalks of lemon grass – smashed
          *  2 cm of galangal root – or in singapore/malay is called blue ginger
          *  4 pcs kaffir lime leaves
          *  2 tsp tamarind extract
          *  1 cup of thick coconut milk or coconut powder

          Cooking Directions:

          1.  Put the chilis, shallots and garlic in food processor
          2.  Heat the skillet, stir fry the processed chilis until fragrant
          3.  Add lemon grass, bay leaves, galangal, kaffir lime leaves, palm sugar, shrimp paste and chopped tomatoes
               Stir in coconut milk gradually while mixing thoroughly
          4.  On low heat, keep stirring the sambal for a while until there’s a distinct fragrance, different from the previous one
          5.  Add salt, pepper, tamarind extract for taste…. and ready to serve.

          **Recipe from Mom

           

          Eggplant Sichuan Style ~ *Tumis Terung ala Sichuan* October 12, 2007

          Filed under: SALAD & VEGGIES — pinkytoes @ 4:33 pm

          Ingredients:

          *  6 Chinese eggplant – I use 1 piece of Mongolian eggplant which is quite a giant size about 16 cm in diameter  😀

          *  2 tbs of dark soy sauce

          *  5 pcs of garlic – grated

          *  2 tbs of Beijing cooking wine  (rice wine should do)

          *  50 gram of lean minced beef

          *  2 tbs of sesame oil

          *  2 red chilis sliced thinly – or 1 tbs of dried chili flakes

          *  1 cm of fresh ginger – grated

          *  a handful of spring onions, chopped

          *  1 tbs of red wine vinegar

          Cooking Directions:

          1.)  Wash and peel eggplants. Cut into long strips then soak with salt for 15 mnts.
                 Drain excess water and set aside.

          2.)  Heat pan to high with sprinkle of olive oil. Toss eggplants until lightly brown, and set aside

          3.)  Heat pan, toss in grated garlic until fragrant. Add minced beef until brown. Toss the eggplants back in.
                 Stir in ginger, Beijing cooking wine, dark soy sauce, sesame oil, red wine vinegar and chili flakes.
                 Add a pinch of salt, white pepper and just a little bit of sugar to taste.

          4.)  Let it cook for a while until sauce thickens, or you may add half tsp of starch.
                 Ready to be served, topped with sprinkles of chopped spring onions.

          ** Recipe source from YumYum.com

           

          Stuffed Chayote ~ *Labu Siam Isi Daging* September 29, 2007

          Filed under: BEEF & LAMB,SALAD & VEGGIES — pinkytoes @ 7:14 am

          Only today I have a different opinion about this particular vegetable known as chayote or carribean squash or referred simply as labu siam by the Indonesians, I always think it as a common vegetable. You know – the kind of veggies that tend to be oversupplied in the market, always served as home cooking meals or warteg, never made it to elegant fine dining resto served as sexy cuisine.

          The fact that it actually has a more exotic name in English – and is believed to be the staple food of the Aztecs & Mayans, and there’s more interesting ways turning them into a delicacy rather than a homely stir-fried, gave me more than enough reasons to bring this baby into my kitchen. If you’d like to know more about chayote, please click here.

          Ingredients:

          * 3 pcs of chayote – or labu siam, cut half lengthwise and wash in water and salt

          * 1 pc of large onion, finely chopped

          * 300 gram of lean minced beef

          * 5 pcs of garlic, minced or grated

          * 3 red chilis (can be replaced by red bell pepper) finely chopped

          * a handful of red cherry tomatoes, cut in half

          * 1/2 tsp dried oregano

          * 1/2 tsp cumin powder

          * half cup of raisins – I’m using red cranberries which gives a hint of beautiful soury flavour

          * half cup grated cheese – I use vintage cheese and cream cheese

          * 2 tbs of bread crumbs to add consistency

          Cooking Directions:

          1.)  Half cook the chayotes for about 15-20 mnts, until tender enough. Remove the seed, scoop out the flesh using spoon,
                 set the shell aside ready for filling.

          2.) Heat cooking pan, stir in chopped onions and garlic until fragrant. Add minced beef and cook till lightly brown.
                Add chopped tomatoes, oregano, cumin powder, chilis/bell pepper

          3.) Lastly add grated cheese, bread crumbs, raisins. Mix well. Turn off fire, add in scooped chayote flesh and start filling
                them into chayote shells. Sprinkle with grated cheese.

          4.) Oven bake for 10 mnts or less. Ready to serve.

          **Recipes from KitchenLink

           

          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.

           

          Cauliflower Fritters August 3, 2007

          Filed under: SALAD & VEGGIES,SWEETS & SAVORY — pinkytoes @ 3:25 am

           

          Spinach on Toast July 30, 2007

          Filed under: BREAKFAST,SALAD & VEGGIES — pinkytoes @ 3:33 am