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 🙂

Ingredients:

  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

Method:

  • 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.

IMG_9062

Advertisements

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 )

Ingredients:

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

salt

Method:

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.

Terung Balado (chilli eggplant)

This dish is very simple and easy to make.  Serve with steamed rice.

Ingredients:

500gr eggplants

100gr big chillies (can be less if you don’t want too spicy)

7 shallots

1 tomatoe

1tsp shrimp paste

1 tsp salt

Method:

Cut the eggplants into 2 or 3 part, then slice into 2 or 4.

Blend into a paste chillies, shallots, tomato, shrimp paste and salt.

Fry the slice eggplants with oil, alternatively grill it in the oven until brown.  Saute the paste with vegetable oil about 5 minutes. Add a squeezed of a lime, stir.

Arrange the eggplant in a bowl, add the chilli paste.  Serve.

Note: I add boiled eggs as shown in the picture below, optional.

Soto Betawi

I was craving Soto Betawi very badly the other day.  So, after googled and searched all over the internet, I found this recipe and tried on my own kitchen.  It’s very delicious and the taste even very close to the one that I used to eat back in my home town.  So, here it is;

Source: Primarasa, Soto Nusantara

Ingredients:

500gr  dice beef

2000 ml water to boil

1/2 nutmeg

3 cloves

5cm cinnamon stick

4 kafir lime leaves

2 tsp salt

1 tbs vegetable oil to fry

250ml coconut milk

Blend into a paste all the following:

4cm ginger

8 shallots

3 cloves garlic

1 tsp cumin powder

1/2 tsp peppercorn

to garnish:

2 or 3  tomatoes, quarter

3 spring onion, chopped

fried onion

sweet soy sauce, lime, emping melinjo (type of crackers) and sambal (optional).

Method:

Boil the meat in a big sauce pan together with nutmeg, cloves, cinnamon stick, kafir lime leaves and salt until tender.

Meanwhile, fry the paste with oil in different pan, for 2 minutes, then add the coconut milk, keep stirring until all blend together.  Turn off and add the mixed paste into the boiling meat.  Cook for about 5 or 10 minutes, stirring occasionally.

To serve: put soto into the bowl, garnish with tomatoes, spring onion, fried onion, emping, add sweet soy sauce, and a squeezed of lime.  Can be eat with steam rice too.

Note:

You can buy emping melinjo and the fried onion at the Asian groceries shop.  In the original Indonesian way, they also add any other stomach organs of the cow for example lung, intestine, heart, liver, etc.  But, I like just the meat, thanks!

Rendang ( Beef Rendang )

I don’t remember if I’ve had posted this dish or not.  Anyway since I haven’t been posting anything in here yet for quite a long period so I decided to re-post this recipe again.

Rendang is one of famous and popular dish in Indonesia. It is a traditional dish of West Sumatra.  My father is from Padang, West Sumatra, so I was introduced to this dish since I was little.  When Lebaran or Idul Fitri (end of Ramadhan) comes, rendang is eaten with lemang (glutinous rice cooked in coconut milk inside segments of bamboo).

Originally this recipe I got it from my friend’s mother-in-law and since then I always use this recipe.  The spicing is very simple and it has always given me good result.  Rendang can be made with other meat besides the traditional beef.  My brother in law tried it with kangaroo.  Mostly the ingredients are fresh, except for the coconut milk and desiccated coconut. If you can be bothered you can find the whole fresh coconut either in the market or sometimes Wollies has it too.  I have tried instant rendang that you can find in big supermarket or small delicatessen but I have to say that the flavour is far from the real thing.  Making rendang from scratch though time consuming but it’s easy and doesn’t need constant attention.  Basically the meat is cut into chunky cubes then boiled in the large pots, not in the water but in spiced coconut milk, which slowly penetrated the meat and give it a delicious flavour.

Ingredients:

  • 6 shallots
  • 4 cloves of garlic
  • 10 big chillies and 5 small chillies ( it can vary depends on how spicy you’d like)
  • 2cm ginger
  • 2cm turmeric root ( or 1 tsp ground turmeric)
  • 1 tsp chopped galangal ( or 1/2 tsp ground galangal)
  • 2 lemongrass stem, crushed
  • 4 kafir lime leaves
  • 1 kg beef diced ( or you can used chuck steak and cut into cubes of about 2 cm)
  • 150 gr desiccated coconut, light fry without oil, until it browns, be careful not to burn it.
  • 400 gr coconut milk (Ayam Brand is the best brand)

Put shallots, garlic, chillies, ginger, turmeric, galangal in a blender and puree until smooth. Heat oil in a large saucepan  and cook this paste just about 2 minutes then add the meat, stir the contents of the pan and covered until the meat get juicy.  Add the lemongrass and kafir lime leaves, and the desiccated coconut and mixed altogether. Then add the coconut milk and stir for 2 or 3 minutes.  Reduced heat, cook for 45 minutes, cover, stirring occasionally. Add salt and pepper to taste.  From now on the rendang needs to be stirred frequently.  When the coconut oil becomes thick and brown, stir continuously for about 15 minutes until the oil more less completely absorbed by the meat.  Serve hot with rice.

 


 

Ayam Rica-Rica (Chicken with chillies)

Ayam rica-rica is Manado dish.  Rica in Manado means chilli.  So, basically is chicken cook with lots of chillies!

Ingredients:

5 or 6 pieces chicken thigh/breast/wings

10 – 12 big red chillies

4 shallots

3cm ginger

2 tomatoes

salt & pepper to taste

2 tsp raw/brown sugar

Methods:

Wash chickens, rub with salt, pepper, and lemon juice.  Put aside.

Using food processor, blend altogether chillies, shallots, ginger, and tomatoes.  Marinate chicken with the mixtured for 1 or 2 hours, you can marinate the night before too and put in the fridge.

Set oven to 200 C degree and cook marinated chicken in the oven tray for 30 minutes.  Don’t forget to turn the other side up.  Chicken is cook when its flesh not pink anymore. Serve with steamed rice and cucumber.

Lamb Curry (gulai kambing)

This curry is my family favorite.  The original recipe I got it from my friend’s mother, I haven’t change or alter a bit.  So let’s have a curry night, everyone:)

Ingredients:

1 kg lamb riblets

10 big red chillied (more if you like hotter)

2cm ginger

3 lemongrass

1 tbspn coriander seed

2cm turmeric

6 shallots

4 garlic

2 tspn star anis powder

5 candlenuts

5 kafir lime leaves

1/2 tbspn curry powder

1 piece cinnamon

1 can coconut milk

1 tbspn sugar

salt + pepper to taste

Method:

Use a food processor, blend chillies, ginger, lemongrass, turmeric, shallots, garlic, and candlenuts until smooth like paste.

Add 2 tablespoon oil, fry all the mixture until smell nice.  Add the riblets, kafir lime leaves, cinamon, curry powder, and star anis.  Mix them together, and cook with lid on for about 3 minutes. Then, hot water, coconut milk, sugar, salt + pepper.  Cook until the riblets is tender.  Stirring occasionally.  If it’s a bit dry add a bit more water.