Black Glutinous Rice Porridge (Bubor pulut hitam)

1 cup black glutinous riceIMG_4495copy_zps3ff0905d
5 cups water
½ cup gula melaka
100 ml coconut milk
2 slices ginger
2 pandan leaves

Serves 4

Soak rice overnight.
Boil rice with pandan leaves, stirring often, till soft.
Stir in gula melaka.
Add coconut milk till heated.

Serves in bowls. Top with a tbsp of coconut milk.






Photo: Slaiphotography

Sayor Lodeh

This is a vegetable dish. You can substitute any of the vegetables. Those without a high water content works best.
Traditionally, it is served over longtong/ketupat (rice cakes).  A link to Ridha’s recipe is included below.  To save time, I use adabi brand “Ketupat”, which tastes good and smells authentic.  

1 shallot
1 inch ginger
2 cloves garlic
½ inch tumeric
1 dried chilli, soaked, boiled & blended / or 2 tbsp chilli paste
20g dried shrimp
1 candlenut (buah keras)

500 ml coconut milk
½ handful long beans, cut into 5cm
½ small cabbage, cut into pieces
1 carrot, cut into 2cm pieces
1 stalk lemongrass
½ inch blue ginger (galangal ), smashed
8 cubes fried beancurd or 4 beancurd strips, cut into 5cm
1 tbsp grated coconut, dry fried with touch of palm sugar

4 tbsp oil

2 eggs, hard boiled

Serves 4

Pound ingredients to make a fine paste.  If using chilli paste, don’t pound it. Just set it aside.
Fry paste (including chilli paste) in oil till fragrant.
Add coconut milk. Bring to boil and lower to medium heat.
Add beans, carrots, cabbage, blue ginger.
When soft, add beancurd.

When serving, sprinkle grated coconut and add halved eggs.

Ridha’s method for making Longtong:

Sayor lodeh 20131215

Eggplant with coconut milk

2 eggplants, cut into 1″ thick
1 chicken breast, cubed
2 carrots, cubed
1 shallot, sliced
5 tbsp coconut milk

2 tbsp sherry
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp sesame oil
salt & pepper
cooking oil

Serves 3

Marinate chicken in sherry, cornstarch, soy sauce, sesame oil, salt & pepper.

Heat cooking oil. Add shallots. Fry till fragrant.
Add chicken. Fry till partially cooked.
Add carrots. Cover for about 1 minute.
Add eggplant. Cook till eggplant starts to soften.
Add coconut milk. Stir well, then lower heat and cover, simmering till carrots and eggplant are cooked to the right softness.