Chocolate Sprinkles

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

Shrimp in Hoisin Sauce January 21, 2008

Filed under: SEAFOOD — pinkytoes @ 10:52 am

    Ingredients:

      *  600 gr large shrimp – deshelled, cleaned and deveined
      *  5 pcs garlic, grated
      *  1 large red bellpepper/capsicum/paprika
      *  2 tbs oyster sauce
      *  4 tbs hoisin sauce
      *  2 stalks of leek – cut 2 cm
      *  1 cm fresh ginger, slice thinly lengthwise
      *  spring onions – chopped roughly
      *  coriander leaves – chopped roughly
      *  2 tsp corn flour

        Cooking Directions:

          1.)  Clean shrimps and marinate in  1 pcs of grated garlic, salt, pepper. Set aside for approx. 40 mnts
          2.)  Heat oil in a wok, mix corn flour with marinated shrimp. Deep fry until golden brown. Set aside
          3.)  In a clean wok, stir fry grated garlic & ginger until fragrant. Add chopped bellpepper & leeks.
                 Mix in oyster sauce and hoisin sauce. Add a few tbs of water until cooked through.
          4.)  Stir in shrimps. Mix in thoroughly then add chopped spring onions and coriander leaves.
          5.)  Serve immediately.

           

          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.

           

          Garlic Shrimp and porcini mushroom September 17, 2007

          Filed under: SEAFOOD — pinkytoes @ 12:17 pm

          ** Recipe is adopted & modified from Herti’s Kitchen and Ine’s

          Ingredients:

          *  400 gr large shrimps – deshelled and deveined

          *  1 egg white – whisk thoroughly

          *  porcini mushroom

          *  red capsicum / red bellpepper – chopped

          *  scallion – finely chopped

          *  garlic – lots of them, roughly crushed or grated

          * flour or bread crumbs

          Cooking directions:

          1.) Marinate shrimps with garlic, salt & pepper – leave for a few minutes

          2.) Heat oil in a cooking pan, dip shrimps into whisked egg white then roll into flour/bread crumbs

          3.) Shallow fry shrimps until turn golden, set aside on paper towel to absorb excess oil

          4.) Heat another pan, stir fry crushed garlic until fragrant, add porcini mushroom, bellpepper and scallion the last

          5.) Pinch of salt and pepper to taste. Mix in shrimps.

          6.) Ready to serve

           

          Ikan Tenggiri Bumbu Kuning July 30, 2007

          Filed under: SEAFOOD,SOUP, STEW & CURRY — pinkytoes @ 3:05 am

           

          Risoto Seafood June 12, 2007

          Filed under: RICE & NOODLES,SEAFOOD — pinkytoes @ 5:23 pm

           Italian Dish

          Minggu ini judulnya masih soft diet, non-daging merah dan yang jelas tidak mau soto lagi. Yang lagi sakit masih bisa protes. Jadilah risotto…..


          **photo courtesy from JupiterImages

          Bahan dasar:

          *  2 cangkir kecil beras itali (bisa pake arborio)

          *  extra virgin olive oil

          *  bawang bombay besar (pakai yang merah, yang kuning itu agak manis yah aku gak suka)

          *  ikan laut apa aja asal berdaging putih & gak ada duri

          *  300 gr udang segar

          *  300 gr scallops

          *  daun basil segar segenggam – kalau gak ada pakai basil kering juga bisa, tapi baunya kurang nendang

          *  2 btr jeruk nipis, peras airnya

          *  2 lembar daun salam

          Caranya:

          1.)  Tumis bawang di dalam wajan sampai harum, jangan sampai berubah warna

          2.)  Masukkan berasnya, tambahkan air setengah cangkir, aduk sampai meresap

          3.)  Terus tambahkan air sedikit demi sedikit, tunggu sampai meresap setiap kali

          4.)  Setelah nasi lembut kira-kira 15-20 menit dimasak, tambahkan seafood, daun basil, daun salam 
                dan air jeruk nipis ke dalamnya

          5.)  Segera angkat dari api, masukkan garam, lada dan sedikit maggi blok. Aduk-aduk, lalu tutup.
                 Biarkan selama kurang lebih 5 menit sampai seafood matang di dalam risoto.

          6.)  Hidangkan

           

          Ikan Pepes Sunda June 7, 2007

          Filed under: SEAFOOD — pinkytoes @ 3:01 pm

           Indonesian Dish  

          Michael sebenernya suka banget pepes ikan, sayang dia gak suka versi aslinya yang pake cabai rawit oranye – biasanya lebih pedeeesss…. Biarpun baru bikin pertama kali, rasanya lumayan juga, sudah hampir mirip dengan yang biasa dijual di resto sunda, minus cabe rawit aja sih. Karena ngundang pasukan, jadi enaknya dibuat bite-size, pepesnya dibuat dalam ukuran mini.

           

          Bahan halus:

          Aku beli yang sudah jadi dipak, tapi bahan utamanya bawang putih (6), kunyit bubuk secukupnya aja, kemiri (5), lengkuas aku kasi agak banyak karena pakai yang bubuk, gula pasir, garam, lada

          Rempah-rempahnya:

          * 1 batang sereh yang dimemarkan, masukkan ke tiap bungkus

          * daun salam, 1 lembar untuk tiap bungkus

          * cabe merah, buang bijinya dan rajang halus

          * daun kemangi

          * cherry tomato 2 warna, merah & kuning, belah-belah

           Caranya:

          1.)   Ikan mas tanpa kepala, aku belah 4 supaya lebih mungil….. tamuku banyak soalnya
                 Ikan direndam dengan jeruk nipis & garam selama beberapa menit

          2.)  Karena daun pisangnya cuma sedikit, jadi buat dekorasi, dan pepesnya dikukus dalam aluminium foil.
                 Balurkan ikan dengan bumbu halus, bagian atas & bawahnya. Tambahkan rempah-rempah di tiap bungkus

          3.)  Kukus pepes ikan selama 45 – 60 menit.

           

          Fish Asam Padeh April 29, 2007

          Filed under: SEAFOOD — pinkytoes @ 6:59 am

           Indonesian Dish  

          Found an interesting looking fish with large pinkish scales and beautiful texture. I couldn’t think of a better way to cook it but to smother it in a lot of tomatoes, garlic and tamarind. It does tastes like Asam Padeh but not as spicy, just perfect…..

          Ingredients:
          *  Fish fillet
          *  Lemon 1 pcs
          *  Kaffir lime leaves 5 pcs
          * Fresh ginger slices about 2cm
          *  Bayleaf 2 pcs
          * Pinch of galangal powder
          *  Tomatoes – lots
          *  Tamarind   *asam kandis is the best one*
              and it’s important to have the right kind of tamarind as it affects the overall taste
          *  Red chilies, seeded and washed – pounded smoothly
          *  Cardamom pods 2 – 4 pcs
          *  Fresh coriander leaves, roughly chopped
          *  sugar, salt, pepper, garlic

          Directions:
          *  To begin with, I always stir fry some garlic & onions, add chilies
          *  Add chopped tomatoes, bayleaf, salt, sugar, pepper, cardamom pods, kaffir lime leaves
          *  Add the fish and then leave the cover on for a while until the sauce thickens
          *  Throw in chopped coriander leaves and a twist of lemon juice