Chocolate Sprinkles

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

Pancake Kurma October 18, 2007

Filed under: BREAKFAST,SWEETS & SAVORY — pinkytoes @ 1:54 am


Pancake Kurma – cerita bisa dilihat disini

Bahan Dasar:

* 2 cup tepung terigu

* 1/2 cup yoghurt tawar

* 2 butir telur

* 1 sdt gula pasir

* unsalted butter

* 1/2 sdt baking powder

* 2 cup kurma  – bisa dikukus/dipanggang sebentar supaya lembut, buang bijinya

Cara Masak:

1.) Sudah pada tau kan cara ngadonin pancake? Kalo udah jadi, campurkan kurma ke dalam adonan

2.) Panaskan wajan, tuangkan adonan ke dalam wajan. Saat hampir matang, taburkan sisa kurma di atas pancake.

     Balik pancake supaya matang kedua sisinya.

3.) Sesudah matang, pindahkan ke piring, letakkan seiris butter di atasnya supaya meleleh, dan siram dengan maple syrup

** Resep kreasiku


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

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


*  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


Chicken Tikka ala Dhi

Filed under: CHICKEN — pinkytoes @ 3:08 pm


* 20 potong sayap ayam – aku lebih suka sayap ayam karena gampang menyerap bumbu

* 1 ruas jahe segar, parut

* 8 siung bawang putih, parut (bisa ditambah/dikurangi jika suka)

* 2 sdt cabai merah bubuk

* 3 sdt curry powder

* 1 butir lemon, peras airnya

* 60 gram garam masala – karena nggak punya aku ganti dengan racikan sendiri
   ( 3 btr star anise, pala, 6 btr cardamom kering, 2 btr cengkeh, 1 sdt kayu manis bubuk – giling halus)

* 1 sdm jinten sangrai

* 1 cangkir cream cheese

* 1/2  cangkir yoghurt tawar

Cara memasak:

1.) Cuci sayap ayam dan sayat-sayat spy bumbu gampang menyerap
      Bubuhi dengan perasan lemon, jahe, racikan garam masala & bawang putih. Biarkan selama kurang lebih 1 jam
      *untuk ayam berdaging lebih tebal, diamkan lebih lama supaya bumbu lbh menyerap

2.) Campurkan cream cheese dan yoghurt – tempatkan dalam wadah tahan panas & di-oven. Beres!
     Karena di apartmentku minimalis, nggak ada oven, jadi dimasak dalam api kecil dengan tutup sampai lembut
     sambil dicicipi, tambah garam, lada & sedikiiitt gula.  😛

3.) Sesudah kuah agak mengering, baru di pan-grilled dengan 2 sdm olive oil sampai berwarna coklat sedikit.
      Rasanya? wuaaahhh……  cihuy! 


** Resep diadaptasi dari All Recipes


Macaroni Schotel September 29, 2007

Filed under: BEEF & LAMB,RICE & NOODLES — pinkytoes @ 7:51 am

Original recipe from Mbak Ine, my Multiply buddy – thanks mbak In!

The only retouching I had was that tomato paste topping, which is my mom’s trademark – and probably thousands other moms :-))   She made her delicious macaroni so often when we were kids. Just luv it!


Stuffed Chayote ~ *Labu Siam Isi Daging*

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.


* 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


Pan Grilled Chicken Wings September 26, 2007

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


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


Oodle Noodle Fried Noodle September 25, 2007

Filed under: RICE & NOODLES — pinkytoes @ 10:05 am

** Resep cemplung-cemplung mode dengan bahan seadanya


* 2 packages of chinese egg noodle

* small bunch of caisin or choy sum – chopped roughly

* small bunch of shiitake mushroom, cleaned and sliced

* 100 gram of minced chicken

* 2 eggs

* drizzle of fish sauce – I prefer thai fish sauce as it’s not too fishy and tastes better

* 2 tbs of oyster sauce

* 6 pcs of shallot + 6 pcs of garlic – pounded smoothly

* 1 pc of bay leaf

* salt, white pepper, sprinkle of dark soy sauce and sugar to taste – and chopped chilis if you prefer spicy

Cooking directions:

1.) Boil water and cook noodles until soft enough, add a few drizzles of olive oil to prevent noodles sticking
      Drain and set aside on a strainer

2.) In a pan medium heat, stir fry garlic, shallot until fragrant. Add chicken, oyster sauce, bay leaf – quickly break egg and
      stir in without mixing too much with the rest. Add noodles and mix in thoroughly.

3.) Drizzles of dark soy sauce, fish sauce, salt, pepper and chilis to taste. Mix in chopped caisim and mushrooms. Close the
      lid and put on heat on high.

4.) Upon serving, sprinkle with some fried shallots – bawang goreng.