black glutinous rice with coconut milk

My first post since long time hiatus from this blog.  Pardon me.  It’s winter in this part of the world so I thought it would be nice to have something sweet for dessert to warm the cold night. Black glutinous rice is Indonesian traditional dessert ( bubur ketan hitam ).  I have never known how to make it before and thought it would be complicated enough to make.  But I was wrong.  It’s pretty easy and it’s good for your soul 🙂


  1. 250g black glutinous rice, wash and rinse.  soak over night.
  2. 1 liter of water or a bit more.
  3. 2 pandan leaves, tight in a knot.
  4. a bit of salt
  5. 150 gr palm sugar
  6. 1 or 2 tablespoon of raw sugar

For the coconut milk:

  1. 500gr  of coconut milk ( I use Ayam Brand in a can )
  2. salt to taste
  3. 1 pandan leaves, tight in a knot


  • Soak the glutinous rice over night.  Then rinse.
  • Boil  water, add the glutinous rice and pandan leave.
  • Cook the glutinous rice until it becomes soft and kind of like porridge.  Stirring occasionally.
  • Add water if it becomes too thick.
  • Add palm sugar, salt, and sugar.  Mix until the palm sugar dissolved.
  • Meanwhile, heat the coconut milk in a small pan with pandan leave until just boiling.  Put aside.
  • Serve the glutinous rice and pour a bit of coconut milk in every serve.  It can be served warm or cold.



salmon & brocolli pasta

This recipe is actually for toddler.  I used to make this dish when my boys were about two until four years old.  And it continues until now 🙂  I still use the same ingredients only adding garlic + salt + pepper.  I apologize as the photos are not a good ones.  I really didn’t have time to take picture with my camera so my iPhone did the job.
25g butter
3 garlic, diced
3 green onions, chopped finely
1 broccoli, roughly chopped
8 tablespoon water or more
100g spreadable cream cheese
1 can drained red salmon or 2 pieces fresh salmon (if you using fresh salmon, just lightly grilled it first)
250g pasta
  1. Heat butter in small saucepan.  Cook garlic, onion, broccoli and the water, stirring, until broccoli is tender.
  2. Add cream cheese, cook, stirring until melted.  Stir in salmon.  Salt & pepper to taste.
  3. Meanwhile, cook pasta in medium saucepan of boiling water, uncovered, until just tender, drain.
  4. Gently toss pasta in a bowl with salmon mixture.  Add parmesan cheese before serving




My boys love it.  We like it too! 🙂

chilli crab (singaporean style)

Firstly, Happy New Year Internet! 🙂 Secondly, this is my first ever post in 2013.  Been busy during this school holidays that I (again) neglected this blog. But, I am back now with bit spicy recipe of crab.  It’s just the season of crab in my household.  Hubby and my boys were out crabbing twice so far and every time they would bring home some fresh crabs for me to cook.

chilli crab


6 – 8 crabs, cleaned.

1/2 cup cornflour

1/2 cup peanut oil for frying

4 or 6 red chillies

1 tsp shrimp paste

1 stalk lemongrass, sliced thinly

2 tbspn olive oil

5 red shallots, sliced thinly

3 cloves garlic, sliced thinly

3-4cm fresh ginger, finely grated

3/4 cup chicken stock

1/3 cup tomato sauce

2 tsp sugar

2 – 3 green onions, sliced thinly

1/2 cup fresh coriander, roughly chopped

1 limes, juiced


Clean / rinse crabs. Cut the crab body into 3-4 pieces, cutting between legs and claws (leave legs and claws attached to the body pieces).

In a large tray of large bowl, dust crab pieces in cornflour

Heat oil in wok, add crab pieces, and fry until shell is beginning to turn bright red.  Set aside.

Meanwhile, using blender, blend together chillies, shrimp paste, lemongrass to a paste.  Set aside.

Depending on the size of your pan or wok, it may be easier to complete recipe in batches.  In a large flat pan or using wok, heat oil, add shallots, garlic and ginger.  Cook 2-3 minutes or until soft.

Add chilli/shrimp paste combination and cook further 1-2 minutes (until fragrant).

Add crab pieces toss to coat in paste.

Add chicken stock, tomato sauce and sugar, stir to combine.  Bring to a simmer, cover and cook 7-8 minutes.  Flesh should be tender and only just cooked through.  If needed adjust consistency of the sauce, with a little water or stock.

Remove cover, add green onions and coriander and lime juice.

Serve immediately.


Source: my brother-in-law & Women’s Weekly

lemon curd

Spring is in the air so that’s why I have loads of lemons!  I have made lemon cupcakes, lemon pudding, lemon melting moments and lemon juice and….still end up with basket of lemons! So, I made this lemon curd its good for filling for tarts, pastries and pancakes.  It’s pretty easy to make too.




  • 100g unsalted butter, chopped
  • 1 1/2 cups caster sugar
  • 1 tablespoon finely grated lemon rind
  • 1/3 cup lemon juice
  • 2 eggs, lightly beaten


  1. Place butter, sugar, lemon rind and lemon juice in a heatproof bowl.  Place bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.  Cook, stirring constantly with a wooden spoon, for 5 minutes or until sugar dissolves.  Remove from heat.  Whisk in eggs.  Return to heat.
  2. Cook, stirring with a wooden spoon, for 8 minutes or until mixture thickens and coats the back of the spoon.  Remove from heat.  Set aside for 5 minutes to cool.  Strain into hot, sterilized jars.  Refrigerate for up to 1 month.





Tahu Telor (tofu egg and peanut sauce)

Been craving this dish for ages! Finally made it for my lunch the other day, it’s light but filling enough and pretty healthy, perfect for lunch. ( Original recipe is from Mia Aristanti )


2 eggs

4 pieces of tofu, cut, fry lightly

50g bean sprouts

2 or 3 spring onions, chopped

fried onion, as you like

3 or 4 tbsp sweet soy sauce

salt & pepper to taste

For the peanut sauce:

4 tbsp raw nuts, sauté

6 chillies (less if you don’t like too spicy)

1 tbsp palm sugar

1 tsp shrimp paste



Using food processor blend roughly all the peanut sauce ingredients.  Add warm water until it becomes like a paste. Put aside.

Fry eggs, tofu and half of spring onions with oil about 5 – 10 minutes.  Place the mix on the plate, add bean sprouts and fried onion and the rest of spring onions.  Pour the peanut sauce, add sweet sauce to taste.  It can be ate as appetizer or serve with rice if you’d like.

Fish Laksa

It’s Friday night! Time for some laksa….don’t you think?  Here’s a quick and easy one!

Serves: 4

Preparation: 15 min

Cook: 10 min


  • 1/4 cup Thai red curry paste ( I use Ayam Brand one )
  • 2 x 375g coconut milk ( Ayam Brand )
  • 1 tbspn light soy sauce
  • 800g basa fillet or I use blue salmon, cut into 2cm pieces
  • 150g green beans, cut into 2cm lengths
  • 2 tomatoes, chopped
  • 1/2 cup hot water
  • 200g rice vermicelli
  • 1/2 bunch coriander sprigs
  • 100g bean sprouts
  • 2 small red chillies (more if you like more spicy), thinly sliced
  • salt & pepper to taste


Cook curry paste with a bit oil in a large sauce pan.  Stir for 1 minute.  Stir in coconut milk.  Bring to a simmer.

Add soy sauce, fish, beans, water, salt and pepper, and tomatoes.  Simmer for 5 to 8 minutes, or until fish is cooked.

Meanwhile, cover noodles with boiling water.  Stand for 3 minutes.  Drain.

Divide noodles among bowls, ladle in fish mixture.  Top with coriander, sprouts and chilli.

Enjoy and happy week-end 🙂

Tomato & Roasted Capsicum Soup with Parmesan Toasts

In this wintry weather a bowl of soup surely will warm up your soul.  My family loves this tomato and red capsicum soup. It’s easy to make plus the Parmesan toast is very addictive!

Serves: 4-6

Preparation: 30 minutes

Cook: 55 minutes


2 red capsicums

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, crushed

2 stalks celery, chopped

1 carrot, chopped

2 x 410g cans chopped tomatoes

750ml vegetable stock

salt and pepper to taste

chopped fresh chives, to garnish

Parmesan Toasts

125gr butter, softened

1/4 cup grated parmesan

2 tbsp chopped fresh chives

2 cloves garlic, crushed

1 baguette, cut diagonally into 1cm thick slices


  1. Quarter capsicums and remove seeds and membranes.  Grill skin-side up to blacken skins.  Seal in a sandwich bag and let stand for 5 minutes.  Scrape off skins.
  2. Heat oil in a large saucepan.  Add onion, garlic, celery and carrot.  Cook, stirring, for about 5 minutes, or until soft.  Add tomatoes and stock.  Season with salt and pepper.  Bring to boil.  Simmer, covered, for about 45 minutes.  Remove from heat.  Add capsicums.  Cool slightly.
  3. Puree soup in batches.  Return soup to saucepan.  Stir over a medium heat until hot.
  4. Meanwhile, to make parmesan toast, combine butter, parmesan, chives and garlic in a bowl.  Spread over one side of baguette slices.
  5. Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.
  6. Garnish soup with chives.  Serve with toasts.