BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT

Black sticky rice is a rice pudding serve with coconut cream and caramelised coconut.Can be eaten cold or hot and serve in bowl serving bowl.

BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT
source;sbs thai food

Ingredients;
2 cup black sticky rice,soaked overnite
1.25 litres water
440g sugar

sweet coconut cream;
250ml thick coconut milk
2 tsp rice flour
1/2 tsp salt
pinch of sugar

caramelised coconut
2 cup freshly grated coconut
200g (1 cup) palm sugar (gula melaka)

Intstruction;
rinse the rice and place in a pot with water,bring to a boil over medium low heat and cook until the grain are soft and split and most of the water has been absorbed.add the sugar and continue cooking till the sugar dissolved.

Meanwhile make the sweet coconut cream,combine the ingredients in a saucepan and gently bring to
the boil.Then remove from the heat. The rice flour should be thickened the cream

To make the caramelised coconut;
Put the grated coconut,palm sugar in a saucepan with little water and stir constanly over med low heat until thickened and moist.

Spoon the black sticky rice into serving bowl and top with coconut cream and caramelsed coconut.
Note;I add some leaves to cook with the black sticky rice and I less the sugar.

PUMPKIN ANGKU

This pumpkin angku make for the offering ( in chinese calender,this is the whole month offering to the ghost). Today a visit to my brother's shop,bring them some ripe jackfruit for them,while chatting, I mentioned tomorrow,hubby and I take an express bus to K.L .My daughter will pick us in her car at
the bus station and we straight head to kampar to visit my eldest son and we have book budget hotel.
 My brother told me if I have'nt bought the bus ticket,is to postpone my trip.I told him,last nite bought the ticket.He told me of the BERSIH gathering in k.L for two day .I do not know the gathering.He is afraid maybe there is block or anything turn to worse .Hubby said it o.k,go ahead with the trip.Hope everything goes smoothly with our trip to kampar.back on monday is was merdeka day.the next day my daughter have to work.

PUMPKIN ANGKU

Ingredients; A
400g pumpkin (pared off skin,thinly sliced)
400ml water
8 blades pandan leaves ( torn and knotted)
4 tbsp white sugar

Ingredients;B
100g rice flour
300ml water (water from the retain water)

Ingredients; C
500g glutinous rice flour
8 -9tbsp oil (it depend on the softness of dough,generally 8 should be enough)

Utensil needed
some banana leaves for kuih base,angku mould

Method;
 1. bring water and pandan leaves of ingredients A to a boil,add in pumpkin slices and use medium heat to boil for 10 min.turn off heat,discard pandan leaves,retain water.
2.remove cooked pumkin of no.1 into a clean basin.mash well,add in sugar,mix well whilst hot so sugar can be dissolved.
3.use another stainless steel pot or basin,pour in retained water of no.1.add in ingredients B.Use low heat to cook,keep stirring till boil,thicken.turn off heat.
4.be careful adding in no.2 as it is hot and scald your hand.add in glutinous rice flour and oil of ingredients.C.Knead into dough.cover with a pieces of dry cloth.rest dough for 30 minutes.
5.divide No.4 (dough) into either 20g or 30 g each pieces.Roll into balls,flatten each pieces,place in one tsptbsp of filling,draw up edges and seal the opening.
6.dust angku mould with a little glutinous rice.Place in no.5 press and then dislodged imrinted kuih.lay on a pieces of banana leaves,use scissor to snip away the excess leaf.
7.bring a steamer add in water,bring to a boil,put in the ready make pumpkin angku to steam at med low heat for 2-3 mintes or till cooked.(don't use high heat to steam or else your angku will flatten).
8.Glaze some pre fried shallot oil on top of cooked kuih to prevent then turning dry and hard.

For filling;
400g split green peas (soaked in water for 3 hour)
6 shallot (sliced)
150g sugar ( adjust the sweetness to your liking)
300ml water

method;
1.drain well split green peas.steam for 30 minutes using high heat
2.blend no.1 with water till it becomes puree.it is better to do half portion at a time so the blending is done twice.
3.heat six tbsp of oil,saute shallot till golden brown.discard the shallot.
4.Add in no,2 use loe heat to fry till thickened.add in sugar and salt,turn to medium low heat,keep on stirring till dry.ladle to cool.
Note;There another method of cooking the paste.normally after steaming the split bean till cooked.
I use a fork to mashed to a soft paste and in a dry wok,add some more shallot oil,add in the mashed paste,sugar and pinch of salt,stir fry till thickned,not too dry. shorten the time of stirring.The angku kuih have to use a banana leave as a base ,if you do not use it will stick to the steaming plate,the kuih will be split up.before using the banana leaves,brush some oil on the surface before placing the angku kuih on it.,before steaming.

LEMON RICE

I cook this lemon rice for lunch,serve two to three person .It goes well with this chicken drumstick
marinated with garlic ,ginger paste,salt ,white pepper powder and deep fried.Tangy rice flavor

LEMON RICE
source;masala herb

Ingredients;
1 cup basmati rice (soak the rice for 20 min,drain)
1 tbsp oil
1 tsp mustard seed (biji sawi)
1 tbsp ginger garlic paste
1 tsp turmeric powder
pinch of salt
pinch of pepper
juice of 1 lemon

Instruction;
1.wash the rice,add enough water to cook until done
2.In a pan heat up the olive oil,add the mustard seed,temper the mustard seed until you get the nutty mustard seed aroma.
3.Add the ginger garlic paste,the turmeric powder, salt and pepper stir fry for another minute or two
4.Take off heat,let cool for a few minutes,before ading in the lemon juice.
5.pour the whole mixture over the cooked rice,toss and mix well blend.serve.
Note; I use eletric rice cooker to cook the rice.

FRIED GLASS NOODLE

We loved my mom fried glass noodle with garlic and egg only.This dish is so well loved by my three children. Just watching new from singapore new,our malaysia dollar drop every few day recently.1 Singapore dollar to Malaysia dollar is 2.97 and 1 USA dollar to malaysia is 4.7 plus.The whole saler told me in business all use USA dollar because the value of malaysia is droppin very often, not stable.

FRIED GLASS NOODLE

Ingredients;
150g glass noodle /tung hoon
6 clove garlic,minced
1 tbsp fish salt
1 tsp dark soy sauce
3 egg
salt to taste

method;
Soak the glass noodle in water till soft and transparent. Drain .keep aside.In a bowl,break the egg and slightly use a chop stick to beat,set aside.Heat a wok till hot,add 4 tbsp of cooking oi,heat the oil hot,
add in the minced garlic and saute slight brown ,add in the glass noodle,add in the dark soy sauce fry till evenly brown,slowly add in the beaten egg,let set for a min .then stir fry for a min,add in the fish salt and stir fry till all evenly combine and dry. Dish on a plate and serve.garnish with coriander if you love it. Note;have to stir fry quickly and stir from the scrape bottom of the wok to prevent sticking.

COCONUT NOODLE SALAD

Another thai dish, I saw this recipes from sbs thai food blog ,something different that i do not know that the rice noodle can be make into a cold dish .I decide to make it.When my husband came back,he was hungry,I told him to try this rice noodle ,he was undecided to eat or not.I make a small portion for him to try.later he asks for another plate.Well,he reply ,not bad.Quite nice taste all the ingrdients blend well together.

COCONUT NOODLE SALAD

Ingredients;
600g fresh thin rice noodle(kway teow)
600g or 1/2 pineapple,peeled,cut into thin baton
175g ginger,peeled ,shredded ( I use young ginger)
50g (1/2 cup) dried shrimp,coarsely chop
2 garlic clove,thinly sliced ( or more)
200ml thick coconut milk
some thinly bird'e eye chillies 9chilli padi) to serve

Chilli sauce;
220g castor sugar
100ml fish sauce
250ml water
2 1/2 tbsp lime juice
4 bird's eye chilli finely chop ( I use more)

Method;
To make the chilli sauce,combine castor sugar,chop chillies,fish sauce,water in a small saucepan over medium high heat,slowly bring to a boil,stirring to dissolve sugar.cook for 5 minutes or until slightly reduced.cool in room temperature,then stir in the lime juice and set aside.

Divide noodle 4 serving bowl,arrange pineapple baton,shredded ginger,shrimp and garlic on top of the noodles.drizzle over chilli syrup and coconut cream,then serve,scattered with chop chillies.
toss and mix well with fork and spoon or chopsticks before eating.

FERMENTED TOFU STIR FRY CHINESE LETTUCE

A simple stir fry vegetabe.This is an oldies dish,using the sesame chilli oil fermented tofu.Make sure you wash your vegetables and let it dry naturally at room temperature.If not dry enough,once you fry the vegetables ,it produce more watery.

 FERMENTED  TOFU STIR FRY CHINESE LETTUCE

Ingredients;
150g chinese lettuce
3 pieces sesame chilli oil fremented tofu
4 pips garlic (chop)
2 tbsp oil

seasoning
Appropriate amount of msg

Method;
Heat the oil in wok and saute the garlic until fragrant add in the sesame chilli oil fermented tofu and stir fry slightly,by then add in the chinese lettuce and stir fry it quickly,add in seasoning to mix,off the heat.(use high heat).serve with rice.

FRAGRANT RICE WITH CLOVE -SAMBAL TUMIS IKAN BILIS

A simple bowl rice with the sambal tumis ikan bilis is once of my favourite meal.Sambal tumis ikan bilis  is love by every race. I have some basmati rice enough to cook this fragrant rice.

FRAGRANT RICE WITH CLOVE
source;masala herb

Ingredients;
100g basmati rice
200ml water
pinch of salt
1 big onion
1 dozen clove

Instructions
1.wash the rice a few time under water until the water is clear.place the rice with the recommended water in a pot,add pinch of salt put on the gas stove to cook .keep on slow to medium flame.
2.take the onion peel off the skin, cut off the end and cut into a few round ring,poke the clove into the onion
3.place the onion with the clove on top of the cooking rice.don't mix the rice at this point.just allow it to cook for 18-20 minutes or until rice is fluffy cooked but not sticky overcook.
4.take out the onion with clove and discard.mix the rice properly and strain any excess water.
serve hot  with any sides dishes meat or vegetables.

SAMBAL TUMIS IKAN BILIS

Ingredients;
18g dried chilli soaked in hot water till soft,drain and cut into small pieces
4 fresh red chilli -cut to small pieces
100g shallot- peel,slice to pieces
3 clove garlic-peel ,cut to pieces
1 cm belacan-shrimp paste
1 tbsp sugar , 1 tsp salt (adjust to your taste)
1 tbsp tamarind paste mix with 200ml water (soaked for while,discard the pulp)
150g anchovy -clean and split into half
1 big onion sliced thinly( optional)
1 cup cooking oil

Method;
 1.In a blender add in the dried chilli ,fresh chilli,shallot,garlic ,belacan add a few tbsp of water to
    blend to smooth paste.
2.heat a wok wih oil,when the oil is hot,put in the anchovy to deep fried half cooked .dish out,keep
   aside.
3.In the same wok with the oil,add in the blended chilli paste,stir fry till the oil appear on the surface.
   add in the tamarind water,stir and let it boil ,cook till the gravy remain half add in the slice onion,
    and anchovies, constanly stir fry till the oil separated from the chilli paste .use medium low  heat
   to cook.Note; balance the sugar and the salt.
  

VADAI

This indian snack is my eldest daughter and youngest son favourite. Every sunday  morning at the pasar pagi there is a stall selling this indian snack deep fry at the stall,still hot. It sold a dollar for three small pieces.I searched the recipes from internet.,there are lot of it.I really forgot to jot down the blog name.This is much delicious than I bought from the stall.

VADAI

Ingredients;
200g chana dal ( I soaked overnite)
1 big onion chop
3 green chilli chop
2 sprig curry leaves chop
1 stalk coriander leaves chop
1 inch ginger coarsely chop
5 cloves garlic coarsely chop
2 tsp salt

Method;
Soak the chana dal in water for 4-5 hour or overnite.
Drain,put in the blender to blend coarsely.
Add in all the chop ingredients ,salt and mix well combined.
Take a tbsp roll into ball-flatten it.
Heat a wok with cooking oil,when the oil is hot,put in a few to deep fried till golden brown.
Drain on a paper towel and serve hot or cold.

FRIED MEEHOON HAWKER STYLE

This simple fried meehoon can easily found at hawker center stall , coffee shop and corner of street vendor.Is a popular breakfast for the chinese.Usually accompaniments for this simple fried meehoon are fried luncheon meat,fried breaded fish fillet,fried egg,tau kwa and fish cake.Chilli sambal is a must and there are fried noodle and rice noodle (kway teow) all cooked in this simple method except no bean sprouts is added.

FRIED MEEHOON HAWKER STYLE

Ingredients;
200g meehoon (rice vermicellin)
60g small shallot,minced
60g garlic,minced
a handful bean sprouts,wash and drain
5 tbsp cooking oil

Seasoning
1 tbsp dark soy sauce
1 tbsp fish sauce/light soy sauce
1 tbsp salted soy bean
a pinch of msg
1 tsp salt (taste first if not salty,add the salt)

Method;
1.bring some water to a boil,put the meehoon in a big basin,add in the water to soaked for a few minutes or till soft,remember not to soaked too long or else it will turn too soft and must not bee too dry..Or until the meehoon turn opaque,drain off the water.Use your hand to toss loosely the soaked meehoon.
2.heat up oil,saute minced garlic,shallot till lightly brown.,add in the meehoon,dark soy sauce ,toss and stir fry well mixed,add in the salted soy bean,stir fry for a min,add in fish sauce,a pinch of msg and bean sprouts.remember when stir fry,scrape to the bottom wok fom time to time when stir fry to prevent from sticking to the bottom wok.taste for saltiness,if undersalted then only add in salt.
Dish on to a plate and ready to serve.

SAMBAL CHILLI

Ingredients;
60g ikan bilis/anchovies (clean,wash and drain)
2 cm belacan/shrimp paste
50g dried chillies soaked in hot water till soft ,drain
1 big onion,sliced
5 shallot
3 clove garlic
1 tbsp tamarind paste soaked in 150 ml water
1/2 cup cooking oil
salt and sugar to taste.

Method;
In a blender put in ikan bilis,dried chilli,garlic,shallot add in a few tbsp of tamarind water to blend to a smooth paste.In a wok,heat the oil,add in all blended ingredients,stir fry till fragrant,add in the tamarind juice,lower heat,add in the sliced onion and cook till the sauce is thicken,add enough salt and the sugar to balance it.Taste for it,if to sour,add more sugar in must be balancec with the saltiness
cook till the cooking oil appear at the surface.dish out and serve.

STICKY MANGO RICE

My eldst son back from sembreak  holiday,he request this sticky mangoes rice,his favourite. without fail every year I make for him and my family.This times I use the pandan juice,coconut milk to mix together for the strong pandan flavor.

STICKY MANGO RICE

Ingredients;
200g glutinous rice
1 tsp lime juice
2 pieces banana leaves (washed,pat dry)
5 pieces pandan leaves
4 mango ( peeled and cut into pieces)

Ingredients b (Mix together)
110g coconut milk
1 tbsp sugar
1/4 tsp salt

Ingredients; C (thick coconut milk)
180g thick coconut milk ( without adding water)
1/2 tbsp sugar
1/4 tsp salt

preparation
1.wash glutinous rice and drain.put it into a deep container.pour in water and lime juice to cover the rice and stir well.Allow the rice to soak for 5 to 6 hours or overnite.
2.In a small pot,add in ingredients C at low heat and cook until it about to boil, and then turn off the heat immediately.

Method;
1.drain glutinous rece thoroughly.line the base of steamer with a banana leaves knots and steam over high heat for 30 minutes.
2.transfer the glutinous rice to big bowl and mix thoroughly with ingredients B,while the rice is still hot..Transfer rice to the steamer again and steam for 5 to 10 minutes at medium heat.
3.arrange the rice in mango cases.por thick coconut milk onto the rice.serve with mango pieces.
Note;I use the 5pandan leaves,cut into small pcs and add in the 110g thin coconut milk to blend together and strain the coconut milk.

BIRYANI KOLKATA STYLE

Hyderabadi biryani is one of the most popular indian cuisine.And the best one pot meal,fragrant rice
delicacy. It has a long list of ingredients,lot of work and the end cooking result is most satisfried. Lot of hyderabadi biryani rice recipe on internet and took me quite long to decide which recipe to follow.
I decide to follow the blog flavors of my plate. Thanks.I love the aroma of the rice and chicken.

BIRYANI KOLKATA STYLE

Ingredients; for biryani masala
1 stick cinnamon 2"
4-5 cardamon
4-5 cloves
2-3 black cardamon
7-8 black peppercorns
1/2 tsp black cumin seed
1 floret mace(javitri)
1/4 tsp grated nutmeg
1 star anise
To make biryani masala :
1.dry roast all the ingredients mentioned under briyani masala  till they are aromatic.
2.let it cool first then grind to a fine powder.keep aside 1 1/2 tbsp ( for marinating the chicken) and
the rest store in an airtight container.

Ingredients: for marinating chicken
1kg chicken
4-5 tbsp yogurt curb
2 tbsp ginger-garlic paste
1 1/2 tbsp briyani masala
1 tbsp red chilli powder
salt to taste.
For marinating chicken;
1.clean and wash the chicken pieces,pat dry with kitchen towel
2.In a bowl take the yogurt and mix with it with the briyani masala,ginger -garlic paste,red chilli powder ,salt and add in the chicken pieces to mix well combined and marinate for 2 -3 hours for best result marinate it overnite.

For making barista (fried onion)
1.finely,chop the onion and separate the slices,heat oil in a wok add in the onion slices and fry till crispy and remove them in a plate lined with paper towel.fry in a few batches.Keep the onion oil.

Cooking the meat;
1.add half of the fried onion to the marinated chicken.
2.In the same wok,heat the same oil in which onion is fried.Add the marinated chicken and cook till the chicken nicely cooked.
3.The oil should be separately by now and there will be no water gravy.off heat ,kept aside.

Ingredients : for cooking rice
4 cup basmati rice
1 bay leaf
1 stick cinnamon 1 inch
1 black cardamon
3-4 green cardamon
4-5 cloves
3-4 black peppercorn
1 floret mace (javitri) (outer covering of the nutmeg in dried form)
1/4 tsp nutmeg grate
1 star anise
1 lemon
2 tbsp oil
3-4 green chillies
A handful finely chopped fresh coriander leaves
a handful of finely chopped mint leaves

other ingredients;
3 medium size onion,finely chopped
2 hard boiled eggs
2 medium size potatoes
1/4 cup milk
few saffron strands ( I use orange colouring powder)
oil for cooking
4-5 drop kewra essence ( I do not add,can't find it)
2-3 tbsp ghee
Coriander leaves for garnishing
mint leaves for garnishing

Preparing the potatoes and eggs
1.boil the potatoes and eggs
2.peel them nicely.add salt and then fry them till they get a nice golden colour.

Cooking the rice.
1.wash rice and soak it in water for 20 minutes. Drain
2.In a heavy bottomed pan,add in 1 1/2 litre of water,add in all the spices mentioned under cooking for rice Or use a pcs of muslin cloth ,put all the spices and tied up and put into the water,bring the water to a boil. 2 tbsp oil,2 tbsp lemon juice help to keep the grain separated. cook the rice till its portially done,80% done.This is very important step,always keep an eye to check whether its done or
not.once done,drain the water and spread the rice on a large tray,so that it does not stick to each other,

Preparing the saffron milk:
take a 1/4 cup of warm milk,add the saffron strand and keep aside for 20 minutes,add the kewra essense to this milk,mix well.

Assembling the briyani rice:
1.heat a heavy bottomed pan with a tight fitting lid,add 2-3 tbsp of ghee and wait till it melt,nicely coat the sides of the pan with ghee.At this point switch off the heat.
2.add a layer of rice,cook chicken,fried onion,egg,potatoes,chop coriander leaves,mint leaves and sprinkle a few drop of saffron milk again layer of rice and continue till you are done.make sure the pan is heavy bottomed otherwise the rice will stick to the bottom.
3.You can add ghee on top of each layer but I like it in the begining (i.e before layering)
4.remember that the top and bottom layer should be rice.Put the lid on and sealed with a flour dough.
5.Place a tawa on heat to the lowest heat.put the pan of briyani rice on top of the tawa or use the double boiler method,where you can take a pan filled with water.Boil the water and then place the pan of briyani on it.
6.cook the briyani on dum /pan (steam) for 30 minutes.let it stand for10 min.toss the rice and meat gently.transfer to a serving plate. (Note; I do not add in the potatoes and egg).

CHICKEN RICE

This is a very popular chicken rice which are easily available in many chinese coffee shop,restaurant
and street hawker stall.They are served with white poached chicken,roasted chicken ,cucumber and chilli sauce  plus a bowl of clear soup .

CHICKEN RICE

RICE
Ingredients;
300g jasmine rice (or any rice you like)
 A few pandan leaves,cut into halved,tear into two
1 stalk lemongrass,bruised
3 tbsp vegetable oil /butter
4 slice ginger
12 cloves garlic blend finely
water 350-400ml
salt for taste

method;
wash the rice,drain .Heat a wok with 3 tbsp oil saute the ginger,lemongrass,garlic paste until fragrant,
add salt,pandan leaves and stir to mix well.Dish into a rice cooker,add water.Leave to cook until dry and fluffy.

DEEP FRY CHICKEN
Ingredients;
1/2 chicken,wash clean and pat dry
5 clove garlic ,blend
2.5 cm ginger,sliced
5 lime,halved
1 cucumber ,slicely thinly to serve with the chicken
salt to taste
1 tsp chicken stock granules
cooking oil for deep fry

method;
Blend the garlic to paste add in chicken stock granules,salt and mix togerther well combined.
Rub the blended ingredients on the chicken and marinade for 15 minutes.
heat a wok with enough oil to cover the chicken,add in the ginger slice,lime to fry till brown.
Discard the lime and ginger,add the marinade chicken to deep fry till slight brown and cook through.
(can baked the chicken in the oven )

CHILLI SAUCE
10 red chilli
5 clove garlic
1 slice ginger
5 lime juice
salt,vinegar,sugar and a tbsp of oil (adjust to your taste)

Mehtod;
Discard the chilli seed,blanch in hot water.In a food processor,blend the chilli,ginger,garlic till fine paste. Put into a serving bowl,add in salt,vingar, lime juice and sugar.mix well and serve

Clear soup
In a pot,add 800ml water,add in the chicken bone or 1/2 kg  chicken leg,bring to a boil and reduce heat to simmer till the chicken leg is cooked add salt  and a pinch of msg.add a drop of sesame oil,
white pepper powder for the taste Sieve through to get a clear soup .garnish with some chop corriander leaves and crispy fried shallot.( can add chicken stock cube for more tasty flavor)