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.



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.





Chilli Cheese Dip

This cheese dip is delicious with corn chips or for more healthy choice some cut celery sticks or carrots will be yummy too. It’s very nice to have it in winter time, rug up in front of telly, or when you’re having some friends over the bbq….

preparation: 10 minutes
cooking: 10 minutes
2 tspn oil
1 small red onion, finely chopped
1 garlic clove, crushed
2 tomatoes, diced
50g baby spinach leaves roughly chopped
250g cream cheese, at room temperature
1/4 cup sweet chillie sauce
2 tbspn chopped chives
mild paprika and corn chips, to serve
Heat oil in a large frying pan on high. Saute onion and garlic for 3-4 minutes, until tender. Add tomatoes and spinach. Cook, stirring for 1-2 minutes, until spinach has wilted.

Reduce heat and add cream cheese, chilli sauce and chives to pan. Cook, stirring for 2 minutes until combined.

Spooin into a serving bowl. Sprinkle with paprika and serve warm with corn chips.

Sambal Matah ( raw chilli seasoning )

Sambals is rice’s little helper, as we called in Indonesia because not a meal goes past without some sort of sambal or fiery chilli condiment served on the side. Sambal makes the heart sing and warms the soul, comforting the weariest spirit — (fragrant rice by Janet de Neefe)

This sambal matah is the most popular sambals eaten in Bali and usually served with fresh grilled fish or fried chicken. It’s also a wonderful accompaniment to summer salad, grilled chicken and avocado.


3 small red shallots

1 tsp sea salt

3 tbspn oil

3 large chillies, trimmed and de-seeded

2-3 small chillies

3 tspn finely chopped lemongrass

1 tspn finely chopped or grated ginger

5 kafir lime leaves, shredded

1/2 tspn shrimp paste, grilled


Slice the shallots as finely as possible, slice all chillies finely.

Put all the ingredients in a bowl and mix thoroughly, making sure the shrimp paste is blended in. Add sea salt to taste.

note: to grill the shrimp paste, place it on a small piece of foil in the oven or under a griller for 30 seconds until slightly browned.

basic salsa sauce


1 whole clove garlic
1 ripe plum tomatoes, cored and finely diced but not peeled
1or 2 small red onion, finely chopped
1/4 cup minced fresh coriander or 1/4 cup minced flat leaf parsley
1/2 tspn ground coriander
1 tbsp lime juice
1/4 tspn salt

Mixed altogether. If desired add avocado and sour cream

note: keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs or an accompaniment for Tex Mex dishes.

mangoe salsa

this salsa is good for eating with grilled fish, it’s so refreshing!

2 mangoes, peeled
1 cucumber, cut/halved
1 limes
2 tbspn olive oil
1 tspn caster sugar
1/2 cup flat leaf parsley, chopped
cut mangoes & cucumber. cover and refrigerate til ready to use. combine juice lime, oil, sugar, parsley, salt & pepper – shake well then pour to mangoe mixture.