Bubur Nasi Hitam

I was an angry, sulky, rebellious teenager. I wasn't very comfortable in my own skin and I hated everything and everyone. In short, I was one big pain in the backside. I sure gave my parents hell (in return, my kids will probably provide me the same services because what goes around, comes around). I was a sad, pudgy kid who was confused about life and frankly speaking, a little lonely too.

There are some of the reasons why I don't like keeping in touch with the past and when the past comes back to visit, I make attempts to avoid it like a bowl of bitter melon juice.

However, a good book once read that you cannot bury the past. It only claws its way back to you. And true to its words, even though I've moved 6360 kilometers away from home, many of my former schoolmates have made, miraculously, the same decision. The result? Reunions.

I've since resigned to the fact that the world is far too small to run away. And to make amends with the past, I bought her breakfast last weekend. If I had the chance to speak to my young self, I would say this: 1)Don't be too hard on your self. 2)Don't take life so seriously because it doesn't even take itself seriously. 3)People actually don't bite when you make the effort to know them.

Bubur Nasi Hitam translates as Black Rice Pudding. Deliciously drizzled with santan, or coconut milk, it's an authentic Malaysian dessert served after dinner. Mom cooks it in a slow cooker the night before and that's why we have them for breakie in the mornings. I don't know why but I guess it's the same difference with cereal. It has the same consistency as Red Bean Soup but slightly thicker and richer (due to the coconut milk). It's best to add some dried longans for an additional fruity sweetness but if you can't find any, it's fine as it is.

Bubur Nasi Hitam (serves 4)
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• 1¾ cup black glutinous rice
• 2 pandan leaves or 1 tsp vanilla essence
• 5 cups of water
• ½ cup palm sugar
• Pinch of salt
• 1½ cups fresh squeezed thick coconut milk

Method:

1. Rinse rice thoroughly for 2 minutes under running water. Drain well.
2. Put water, rice and pandan leaves into a heavy-based pot.
3. Simmer over medium heat for approximately 40 minutes.
4. Add palm sugar syrup and continue to cook until most of the liquid has evaporated.
5. Season with a pinch of salt. Remove from heat, allow to cool.
6. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.

Peeping Pear & Passionfruit Pudding

There's something wrong with Happee Monkee *sobs* I really hopes it comes back up online soon. I suppose this might be a sign to devote more tender loving care to my first born - Twenty Something which started off as a blog for a group of twenty-somethings. It's a little sad how it's become more like a one-man show. So, my second wish for tonight (I hope my fairy godmother's listening) is that the other twenty-somethings comes back from wherever they are and blog again. More is always merrier. Especially around food.

I've adapted this recipe from last week's copy of Epicure. I've added passionfruit for a few reasons: 1) I had it in the refrigerator 2) I thought the citrus acidity could help with chemically balancing the bi-carb soda. (I'm not sure if it worked, but it looks OK).

I avoid using baking powder because I found that it contains aluminum. It may not be much but I've become a firm believer that a little bit of everything can one day amount to make a big something.

Bi-carb soda works with acid (as it's alkaline-based) to release carbon dioxide which gives the cake a boost. Hence, the rising effect. In fact, there's why some heirloom chocolate cakes has vinegar in it. It has the acid compound to react with the bi-carbonate soda. Compared to baking powder, it has less chemical compounds in it and I reckon it makes a healthier alternative. But that's just me. If you personally feel it doesn't work as well as baking powder, then please do replace the soda bicarb in this recipe. The end result should be the same: a moist pudding with the glorious scent of passionfruit and the soft sweet flesh of pear.
Peeping Pear Passionfruit Pudding ( serves 6 )
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• 6 small ripe pears
• 100g palm sugar or brown sugar
• 600ml water
• 2 cinnamon sticks or 2 tbsp ground cinnamon
• 3/4 cup butter (approx. 150g)
• 3/4 cup caster sugar (approx 150g)
• 2 eggs
• 1/2 cup self raising flour, sifted
• 1 tsp soda bi-carbonate
• 4 passionfruits
• 2 tbsp milk

Method:

1. Bring sugar, cinnamon and water to boil.
2. Poach the pears for 10 minutes or until pears are tender when pierced with a skewer.
3. Pre-heat oven to 180C and grease baking dish.
4. Beat butter, bi-carb and sugar until light and fluffy.
5. Add eggs one at a time.
   
6. Then mix in passionfruit pulp.
7. Fold in half the flour, the milk and then the second half of the flour. Combine until smooth.
8. Spoon into the baking dish.
9. Trim the base of the pear and place firmly into the batter.
10. Bake for 40 minutes or until pudding is set in the middle.
11. Serve with icing sugar and thickened cream.

Spicy Sticky Date Pudding

It's winter and there's sticky date pudding in the air. Any time to have pudding is always a valid reason, yes? I've adapted this recipe from Taste.com.au and added spices to it. Being Malaysian, I do enjoy my share of spices. It adds a lovely twist to anything.

I mean, what is life really without that? A twist. A twang. A zing. A zang.

There are some days I like my taste buds un-teased for example, vanilla ice cream. It's soothing. Comforting. Simple and plain. And whenever I feel it needs a little zhwoosh - I add 'stuff'. 'Stuff' like cherry liqueur, cherry ripe chocolate and macadamia nuts, or, like the one you see here is: Tim Tam chocolate, almonds and Kahlua . It's up to your imagination. As for me, it's always play time in the kitchen. :D Enjoy!


Spicy Sticky Date Pudding (serves 8)
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* 250g pitted dates, chopped
* 1 teaspoon bicarbonate of soda
* 1 1/2 cups boiling water
* 120g butter, softened
* 1 cup brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1 3/4 cups Self-Raising Flour, sifted
* 1/2 tsp cinnamon sugar
* 1/2 tsp mixed spice

Caramel sauce
* 1 cup brown sugar
* 300ml thickened cream
* 1/2 teaspoon vanilla extract
* 60g butter


Method

1. Preheat oven to 180°C. Grease and line the base of a cake pan (I used a loaf pan, but that's entirely up to you).
2. Place dates and bicarbonate soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Fold through date mixture and flour until well combined.
6. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

Caramel Sauce
Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.

Food of Love

Mr. G has been away on work for seven weeks and believe you me, I've been feeling deprived on love and affection. I proposed to Mr. G that we should have a weekend with just the two of us. And I thought, why not have a picnic? Mr. G happily agreed. (Of course this is my blog and when I say Mr. G is happy, Mr. G is happy)

Monday was beautiful. Thursday still fine.

Saturday? Damn rain.

But my mother didn't call me a stubborn cow for no reason. No rain's going to spoil my parade. Nu-uh. I want my picnic and I want it today! So even though it was spitting rain, we got up and armed ourselves with green grocer bags and went off to the fresh market.



I love markets. The sights and sounds are dazzling. The taste... ahh... spectacular. As for the day's menu, I settled for baked curry chicken wings, triple decker avocado chicken sandwiches and banana bread pudding.

So this weekend, it's bonus weekend. More recipes and more pictures! And you don't have to thank me, I had an absolutely astounding time.



Baked Curry Chicken Wings (feeds 2)
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500g of chicken wings
2 tbsp of curry powder
1/2 tbsp of cumin
salt and pepper

Let's Cook!
1. Preheat oven to 240c.
2. Marinate chicken with salt and pepper, curry powder and cumin.
3. Rest the wings for 15 mins.
4. Pop it into the oven.
5. Bake for 45 mins. Be sure to check and turn them over after 25 mins or so.



Triple Decker Avocado Chicken Sandwich
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500g chicken fillet
salt & pepper
1 avocado, sliced
2 tomatoes, sliced
lettuce, shredded
one small carrot, shredded
6 slices of bread

Let's Cook!
1. Marinate chicken with salt and pepper.
2. Let it snooze for 15 mins.
3. Pan fry chicken fillet on low-heat flame. Turn after 5 minutes.
4. The chicken's cook when clear juice runs as you slay it with a knife through.
5. Dice the bird into cubes. It looks better in squares anyway.
6. Toast the bread, butter one side, pile as much lettuce as you like, add avocado and carrots.
7. Sandwich another slice of buttered toast on, this time pile on tomatoes and diced chicken.
8. Finish it up with one more slice of buttered toast.
9. Cut the crust off and half the sandwich.



Banana Bread Pudding
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6 slices of raisin loaf
3 eggs
1 cup of brown sugar
1 cup of milk
1 1/2 tbsp vanilla essence
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons Kahlua or rum

The Joy!
1. Cube the bread, put it in a bowl with the Kahlua and milk and allow to stand for 30 minutes.
2. In a separate bowl, beat together the eggs, sugar, vanilla, ginger and spices.
3. Mash the bananas and combine all ingredients together.
4. Stir into a lightly greased baking dish and bake at 325 degrees.
5. It's good to go when the edges are golden and skewer comes out nearly clean (same test as for cakes).
6. Cool and serve with whipped cream.

Before I baked, I was more of a... cook. I made breakfasts, lunches and dinners but never, ever, did I bake (unless it came in a box and all you had to do was cheat). As fate would have had it, the main reason why I've shifted into baking mode is because pictures turn out decent in day light. I can't for the life of me, make dinner pictures look good in incandescent light (OK, whatever those orangy mangly lightings are). So, my question to anyone is, how do I take night foodography without big flashy photographer lighting?

(Note: Mr. G and I drove to the beach and sat in the car, looking out into the ocean, munching our sandwiches, sipping on white wine and listening to tracks on his ipod. We sat in each others' company, chatting, enjoying the view and loving each other with chicken juices running down our chin. Ah, what a perfect way to spend a rainy Saturday).