June 21, 2007

Pineapple Sorbet

Rain is only the beginning, frost will come next and snow will whiten all the hills and mountains. Yet, I'm here, dared myself to make pineapple sorbet. Is it weird?

Anyway, this is my entry for HHDH#13 themed Sorbet hosted by Laura of Eat Drink Live and Monthly Mingle Scream for Ice Cream hosted by Meeta of What's For Lunch, Honey?


I'll be off of the blogging world for a while, folks. At the meantime, feel free to email me which the address you can find on my profile. I'll see you when I feel like to get back.

Pineapple Sorbet

1 pineapple, cut the head off and scoop out the flesh, blended in the food processor with 1 ¼ cup sugar until smooth. Pour into a saucepan and heat it until thicken slightly. Remove from the stove. Cool slightly before pouring into a metal container. Keep in the freezer until the sides of the sorbet on the container hardened. Break it with a fork and whiz in the food processor with 1 egg white until pale and smooth. Put back in a container and freeze until ready to serve.

I Got Green Dumplings in My Pudding!



We're talking about dumplings now in the Winter time (while other parts of the world are enjoying Summer time! Perhaps that what the debate was about). I don't think it is difficult to find dumplings in many versions, either in the Western or in the Asian culinary worlds, especially when we're talking about plain dumplings. There are always dumplings in clear soup in Asia and there's also dumplings in stew in the West.

But, dumplings with fillings? Have you got any idea?

It's pretty easy to find recipes of dumplings in Indonesia as many traditional recipes using dumplings in pudding. Such as the one that I make for this event hosted by , it is made of sticky rice flour which is filled with coconut sweetened with palm sugar. These dumplings are eaten with thin rice pudding.

There is a story I heard from Mbak Ine about traditional puddings that in one bowl, somebody can get various dumplings. The Indonesian rice pudding I made for Sugar High Friday this month in Pasar Gede (Pasar = market, Gede = Big) in Solo, Central Java, is usually taken as a part of various dumplings in a bowl. In one bowl, you can get a scoop of rice pudding, a scoop of cendol hijau (made from either rice flour or plain flour), a scoop of diced jackfruits, a scoop of black rice pudding, and other things according to one's personal taste. And do you know what's next? I would like to have a nice rug and sleep afterwards. In one way, this traditional pudding can become a comfort food for me.

This is my entry for Waiter, There's Something in My Dumpling event, hosted by The Passionatecook this month.


Putri Mandi (Sticky Green Dumplings with Thin Rice Pudding)

Literally, Putri Mandi is translated into A Princess Bath, which I don't really think it is related to any kind of princess. But who knows that it could be some kind of Javanese princess's comfort food, historically. Well, I'll leave it to the historic culinary experts to find the real answers for that.

Source: Kue-Kue Traditional by Yasa Boga. PT. Gramedia Pustaka, Jakarta. Indonesia. 2007.

250g sticky (glutinous) rice (preferably using freshly ground, but I just used the flour from a package, available in Asian groceries), 50g tapioca, 1 tsp air kapur sirih (I don't know the translation—help me please—I have never found this in NZ, so I omit it), 125cc thin coconut milk (I used 75ml coconut cream and 75ml water), green coloring (I used Pandan Pasta, 1 tsp), ¼ tsp salt

Filling:

½ half of young coconut, long shredded (I used desiccated coconut, 1 cup), 150g palm sugar, grated, 100cc water, 2 pandanus leaves, 1/8 tsp salt

Thin Rice Pudding:

500cc coconut milk from 1 coconut (I used 300ml coconut cream and 200ml water), 1 tsp rice flour (not sticky rice flour), 2 pandanus leaves, torn and tied up, 1/8 tsp salt


First make the filling: Mix all the ingredients and cook on a low heat. Stir well while cooking until all water is absorbed. Remove, and set aside.

Second make the thin pudding: Mix all ingredients and cook over a low heat until boiling. Remove, set aside.

Lastly make the dumplings: Mix sticky rice flour and tapioca flour, salt, and air kapur sirih. Pour in the coconut milk gradually while mixing. Add the pandanus water (or pasta), knead well until it resembles a hard dough which then you can roll balls out of it. Take one teaspoon of the dough, roll into balls, thin them, fill it, seal and roll back into balls.

Cook the dumplings in a saucepan of boiling water until the balls are floating and cook. Remove, then serve with thin rice pudding. Garnish with strip(s) of pandanus leave.

Selamat Makan!

A Fruit A Month: Orange Caramel Cream


Winter is Citrus time! While any citrus trees are ripening their fruits in the garden, I am busy to look for some leftover fruits in the same trees. Luckily, I still got a few oranges, enough for making orange caramel cream for A Fruit A Month, hosted by Sharmi of Neivedyam.

Sharmi and citrus lovers, here's for you!

Orange Caramel Cream

Source: Australia Vogue, Wine and Food Cookbook.

Caramel: 100g sugar, 60ml water

Cook sugar and water over low heat, stirring until sugar has dissolved. Raise heat and boil without stirring until mixture is a golden-brown caramel. Quickly pour a little caramel into each ramekin to cover the bottom. Cool until caramel is set.


Orange Cream: 500ml heavy cream, grated rind of 2 oranges, 3 eggs, 4 egg yolks, 160g sugar, 375ml orange juice, 60ml Grand Marnier (I omit it)

Scald cream with rind of oranges. Whisk eggs and yolks in a bowl and add sugar. Whisk in orange juice and Grand Marnier. Gradually pour in the hot cream, whisking constantly.

Pour this custard mixture over cooled caramel to fill ramekins. Place ramekins in a bain-marie. Cover with foil and bake in pre-heated 150C oven for 1-1 ¼ hours. The water must be hot, not boiling.

When creams are cooked, cool to room temperature and chill. Garnish to your liking.

Have a Great Day!

June 20, 2007

Wild Food: Steak Rubbed with Kawakawa


Kawakawa
[macropiper excelsum] is also called bush basil which has peppery flavour. It's pretty much similar with Indonesian herb which is called cabe jawa [piper retrofractum vahl] used for making jamu (traditional herbal drink).

This jamu is a mixture of either leafy or root herbs and other ingredients which should be taken as alternative medicine to some certain diseases for some people. My late grandmother used to drink jamu when she wasn't feeling well and actually her body responded really well to herbal drink rather than chemical medicine (without giving bad credit on medicine, on the record). She came from Mojokerto, Central Java where people very much drink it as a habit. Up to present, herbal drinks are still consumed although not so many people can be seen selling bottles of jamu carried in their back, going from home to home like I used to see when I was a child. These days we can drink jamu out of bags like we're drinking a cup of tea.

When Emma of Laughing Gastronome sent me little bags of NZ wildcrafted herbs on NZBBP event, I was very excited to see some herbs I am familiar with, not only because Indonesia has similar herb as kawakawa, but also I have seen it growing on our hill. Growing wildly and undisturbed. When I went down the hill yesterday, I still could see many seedlings are still growing not far from their mother shrubs. Like I said everything is growing in NZ!

So anyone wants a seedling or two, put your gumboots on, go to the back of the hill and help yourself!

Here's the Wild Weeds I have got for you, Bron! Enjoy!

Steak Rubbed with Bush Basil

4 sirloin steak, trimmed all the fat,
2 cloves garlic, crushed,
1 Tbs bush basil,
salt,
pepper,
olive oil

Mix all ingredients then rub on meat. Leave it rest for 1 hour. Grill to the doneness of your liking.
Serve with mashed potatoes and green salad. Serves 4.

June 18, 2007

Cook and Eat Meat Round-Up



If you are experiencing weakness, fatigue, dizzy, frequently out of breath, faint, feeling confusion, depression, insomnia, poor concentration, decreased appetite, irregular heartbeat, or having memory loss, you should not just ignore or think it should be over as soon as you take aspirin. My suggestion is don't leave it till you really weak. You should go see your doctor to have your blood sampled as these symptoms are likely having anemic signs.

Anemia, in which body tissues are deprived of oxygen, is caused by a reduction in th enumber of circulating red blood cells or by inadequate amounts of the essential protein hemoglobin. The severity can range from mild to life threatening. Anemia can occur if large amounts of blood are lost or if something interferes with the production of red blood cells or accelerates their destruction. Because hemoglobin is the main component of red blood cells and the carrier for oxygen molecules, anemia also occurs if the hemoglobin suppliy is insufficient or if the hemoglobin itself is dysfunctional.” [The Alternative Advisor: The Complete Guide to Natural Therapies & Alternative Treatments. Time-Life Books. Alexandria, Virginia. 1997]

Iron-rich food is taking a great role for a balanced diet. Meat as one of the iron-rich sources is believed to be absorbed quite easily by our body as meat contains of animal tissue which is similar to human's. Eating meat regulary in a moderate healthy diet will increase the iron-level for those who are suffering iron deficiency anemia. Iron deficiency is usually affected on women, especially those who are pregnant and those who are having heavy periods. This can also occur to us who have poor diets.

Iron loss in women is estimated to range between one-half and two miligrams a day, two to four times the amount that is needed by the average man who requires only about a milligram a day total. Moreover, during pregnancy the iron requirements are even higher for a woman since during the last four months of pregnancy a great deal of iron must go into building the blood volume of the infant. During these months, up to seven and a half milligrams a day are required.” [Diet & Nutrition: A Holistic Approach. Rudolph Ballentine, M.D. The Himalayan International Institute, Honesdale, Pennsylvania. 1978.]

Based on my own experience, I had had two pregnancies and I had to deal a great deal with iron deficiency as my iron level was dropped since the beginning of the trimester of my pregnancies. I had to work hard to increase my iron level up to the normal range because I resented meat. My midwives and caregivers advised me to take meat as the best iron-rich food source. I did it and I had had my home births safe without any excessive bleeding afterwards.

About two months ago, I suffered from iron deficiency anemia again which was dropped to point 8 (the normal point is 20-100), as I had not consume meat regularly. I am learning from this that it is important to keep lean red meat on the menu in order to keep the diet balanced as well as to balance the iron with other vitamins, minerals and proteins. To eat meat regularly, I have to take vitamin C as well which I can easily squeeze from fresh oranges. It is said that vitamin C (and also copper) helps our body to absorb iron. Up to now, I am feeling much better after taking meat regularly.

I also had to avoid coffee, tea and chocolate for quite some time until my iron point increases to the safe point. Caffeine inhibits iron absorption, as does the tannin in black tea. Decaffeinated drinks are also not safe for anemic people as they contain of acids and we don't want to get more problems than we've already had, do we? Orange juice is much better as it helps to promote iron absorption.

I don't feel like to shy away from meat anymore. As long as I eat it in a moderate diet together with handful of greens, good deal of grains or legumes, and fruit, then I will be alright. Plenty of daily exercise will help to organize good metabolism.

I am just hoping that through Cook and Eat Meat event, we will be always aware of iron deficiency anemia and to keep it on the safe point, eating meat is one of solutions. I am very delighted to receive a good bunch of responses from fellow bloggers and multipliers on this event. Therefore, I am thanking you all for participating on this event and are all very much appreciated!

Here is the round-up for a one-off event: Cook and Eat Meat.

Dhana Pawar of Fresh Kitchen and her friend who were never tired of inventing some good meals and she's sharing her Spicy Chicken Potlis. Great for those who love spices!

Lia of Spices-Corner heats up a beef dish with noodles. A classic Asian dish and it's pretty easy to follow.

My dearest friend Barbara of Winos and Foodies cooks up a hot pot for her boys [including Bryan] to heat the Winter-heading-season weather. Surely, this dish will warm up all her family. Thank you for the beef, Barb!

Ilva of Lucullian Delights takes part with her Hot Meatball Salad which was photographed beautifully. I would love to have a bowl, Ilva!

A fellow Indonesian blogger who lives in London, Ellen of Chicken Kitchen, dishes up traditional meal from Minahasa/Manado. She wraps up meatloaf with papaya leaves. She proves that Indonesia is rich of cultures and diversity which cannot be deleted permanently from her heart.

Chris of Mele Cotte has been a regular visitor of my blog and we've been exchanging news on each other's blog to keep in touch with. When I announced Cook and Eat Meat event, she told me her iron point was also dropped to 2, even lowest than mine. She was quite happy to share her two recipes eventhough she was away from home. Anyone could want her Panchetta Cheese Bunless Burger or her Simple Burger.


Lynn of Wibby Bunny shares with us her Beer Braised Beef Brisket. This should be able to warm up a chilly Winter night. I cannot even think of anything cool at the moment but fireplace, woolly jumper, warm slippers or boots, stew or soup, and a good homemade bread.

I was so excited to see Anh of Anh's Food Blog is taking part on this event. I have found some interesting recipes in her blog. For this event, she is very happy to share her Art of Slow Cooking. What else than the flavoursome and tender meat in one pot can be compared with fast food? I am a slow cooker myself and I'd love to try her recipe!

The famous Tigerfish is a slow cooker as well! Today Tigerfish cooks up Slow Cooked Pork Ribs with Salted Soy. I was a bit surprised to see salted soy is used here as we often use it in Indonesian cuisine. Interesting dish!

My fellow Indonesian multiplier, Etie, who is also affected by iron deficiency anemia, is taking part on this event and cooks up Soto Padang (Padang Beef Soup with Spices and Herbs). Padang is a capital city of West Sumatra and is well-known with its spicy and delicious food. There's no place in Indonesia without Padang Restaurant/Warung nationwide. It's so popular.

The lovely and young lady Amrita of Le Petite Boulanger serves Greek Pastitsio. Now, I've seen this as another meal I can serve at a Winter table lunch someday. My kids will go 'Wow, look what Mummy got!”. Great recipe, Amrita. Visit her blog to see the picture of the yummy Greek Pastitsio!

Megan of What's Cooking in Canada is serving Steak Sandwiches which I think is great packed for lunch. I was interested in meat consciousness she was thinking about. It's a bit sad really to see how people treat their beef. I am pretty much happy with New Zealand beef, which are grazed in open paddocks and get a lot of sunlight, unlike those in some countries, cows, bulls, calves, sheep, or buffalos are crammed in one shed which they can hardly moved! But it does not mean we cannot eat meat. Organic beef might be a solution in some troubled countries.

There is a very simple dish like Green Asparagus with Bacon Sauce served with Savoury Crepes which is cooked up by the beautiful Mindy of Der Weg ist das Ziel can be a briliant idea. It's great for those who are busy but still are care of a good meal!

Another fellow multiplier Esti who loves Italian food but now cooks up her Mother-in-law recipe Ani's Shepherd Pie which is pretty much English, don't you think? I should try making shepherd pie with pumpkin like she does. That'll be interesting flavour going on in one shell! Yum!

David of Cooking Chat joins up with his Zesty Steak Sauce for Grilling. Gives more ideas, especially to those who are celebrating Summer time in some parts of the world! Thank you, David.

Helen of Beyond Salmon is revisiting her steak moment which I think the method she's decided to use works really well on the steak. The steak looks gorgeous!! Hop on to see her Slow-roast-then-sear method based on Cook's Illustrated May-June 2007 issue on her blog. Great job, Helen!

Another NZ fellow blogger, an old favourite, the lovely Emma of Laughing Gastronome, is cooking Cassoulet for me. She's pretty luckyshe's never affected to iron deficiency anemia, whatsoever!

Gilli of So So Simple is taking part and serving Sauteed Chicken Liver for luncheon with her friends. What a treat, Gilli! I'd love to be one of the bunch.


Mbak Esti of Tulisan Esti had sent me this recipe but because the file could not be opened on my computer, I postponed it until she posted it on her blog. Here it is, Terik Daging! YAY!

There's also a traditional recipe my fellow senior multiplier, Mrs. Elly Tjan, in Canada written on my reply box which I can't paste in here. You can see it in here, if you'd like.

My own contributions can be seen here, here, here.

Thanks once again, everyone. And keep up the good healthy lifestyle!



Intermezzo: laa laa cake, Sarah eats the cake


The trouble when you have a small child who really really really loves your cake, you will end up either with pinched sides of the cake or you might find fingerprints on your icing. That what happens to me. My youngest daughter loves cakes and is pretty much a sweet tooth herself. She just can't help herself when she sees a bowl of melted chocolate, she would immediately dip her fingers in it if I don't watch her closely. Very different from her older brother who is much more careful and consciously aware of what kind of sweets he's allowed to have or not.


This cake was supposed to be 20cm round. With pinched sides all over the rim of the cake, I had to cut it and I only got 15cm round. Imagine that! Rather than scolding her, I prefer to think what I should do with the cake. With only 15cm circle, there's not much left to ice either. Well, we would just end up eating a petite slice of cake.

So, I still cut it in half, sandwich the cakes with whipped cream mixed with raspberries. Then I wrapped the cake around with baking paper. I was running out of it, so I could just wrap it with single sheet. It was not enough to hold the mixed fruit salad with gelatin, and I had to wrap the bottom side of the cake with plastic wrap until I could not longer see any leaking gelatin.

Oh, then again the worst part was that my daughter put the gelatin into the gelatin mixed with fruit salad when I rested the bowl on to the benchtop. So, there we had lumps of gelatine everywhere. I could not say anymore but then just used it. In the end, I told her: here's your cake, darling.

I think I should just look at the bright side: she's learning to make a cake and I will have a good little tester and helper later on. [sigh with smile]


We ate this cake after we had had a nice climb up the hill in the chilly weather at Port Waikato. Many young people surfed there. I certainly am not going to get near the water! We climbed up the path of the hill and waited till the sun was set and then climbed down again to have a cup of soup I brought from home, homemade bread, crackers and cheese. Ralph Dwen bought some kumara (sweet potato, ubi jalar) chips from the nearest takeaway shop. Pretty good to beat up the chilly night! You can see the pictures on my FoodnGarden photo album if you'd like. Just click here.

This is also my entry for Monthly Mingle Scream for Ice Cream which is hosted by the lovely mingler Meeta of What's For Lunch, Honey? The ice cream is my homemade vanilla ice cream.

Well, folks. Enjoy the cake and the ice cream while I'm wrapping up all the entries of Cook and Eat Meat. I will post it as soon before 21 June as I can. Thank you for participating on the event.

Cheers!

June 14, 2007

Sweet Smoked Paprika Chicken with Venison Sausage and Couscous Salad


By the time I saw Donna Hay Magazine's latest issue which she cooked chicken with smoked paprika and chorizo, I thought I did the right thing. I currently fall in love with this little jar of sweet smoked paprika Emma of the Laughing Gastronome sent me last time as the part of NZBBP Easter Edition. I love the flavour it gives to the dish.

I have created my own sweet smoked paprika chicken and have also posted it. Donna made hers with chorizo sausages and I thought that would be fun to add sausages. I adapted her idea to re-create my previous sweet smoked paprika chicken baked with venison sausages and lemon. This dish was eaten with couscous salad.

I made the same dish for everyone as we were celebrating my dear friend's birthday on Sunday last weekend. I could see that everyone loved this dish. Thanks to Emma who introduced me to this little jar of smoked paprika.

[Ellen loved the basket, I was so thrilled].

You can see my sweet smoked paprika chicken here, and simply add venison sausages or any sausages your choice.

The couscous salad I made was just the humble buttered couscous [when you mix couscous with hot water, put the a dot of butter and cover until couscous is fluffy] mixed with Spanish onion, 2 cloves garlic, crushed, a handful of fresh basil leaves, salt and pepper, and a drizzle of good olive oil. You may add lemon zest an a drizzle of lemon juice if you'd like.

Last Call for Cook and Eat Meat event. Please send your entry by 16 June 2007 to cookandeatmeat(at)gmail(dot)com.



Beef Mince with Alfafa Sprouts on Sourdough English Muffins


It's just something usual and I had to make it for lunch. I have made Sourdough English Muffins and I always make it every other day or so as the sourdough starter is available in the fridge and stays fresh.

My kids love bread and they simply are enjoying home-made ones. Last weekend, we had lunch together with our close friends to celebrate Ellen's birthday. I made the Sourdough Bread and Ralph thought it was crunchy on the outside and chewy and moist in the inside. That had explained it. I was just glad everyone was enjoying each other and was really happy to see the kids were engaged and playing together. They enjoyed their pizza which the dough I made from sourdough bread recipe.

Cook and Eat Meat event's deadline is on 16 June 2007. So, please send me your entry(ies) to cookandeatmeat(at)gmail(dot)com.

Beef Mince with Alfafa Sprouts on Sourdough English Muffins

I like to add hot chilli sauce on top of the mince, but you can add tomato ketchup or chutney if you'd like. This beef mince is also great eaten as the main course accompanied with green salad and mashed potatoes, or use it as sprinkles on your sweet and sour vegetable soup or as the topping on pizza.

500g beef mince, 3 cloves garlic, finely chopped, 1 medium onion, finely chopped, 1 small carrot, finely chopped, 2 sprigs of celery, finely chopped (my celeries are growing smaller than the average celeries sold in the supermarket, so if you use the big celery, you should just use one sprig for this recipe), 2 tsps wochester sauce, 1 tsp kecap manis (or 1 tsp brown sugar mixed with 1 tsp water), 1 Tbs sweet chilli sauce, 1 cup beef stock, salt and pepper, oil for cooking


Heat the oil, cook the onion and garlic until fragrant and soft. Add mince, cook until brown. Add in carrots, cook until soft. Add in the sauces. Pour in the stock. Simmer until mince soft. Correct the seasoning with salt and pepper. Serve warm on top of the muffins or your favourite bread.



June 11, 2007

Sugar High Friday-Craving Something Traditional...



Well, apart from being in the right mood to crave to be creative, you can just look at my little basket from royal icing I made for my dear friend Ellen Grangier. Though this is not something to crave for, but it fills some craving in me to do something creative.

Anyway, the craving I've had which it's often coming back is chocolate and cream, and the other one is a traditionally home-made pudding which is made from the very finest rice flour my late grandmother used to make.

It is called Bubur Sumsum (rice pudding) which is eaten with palm sugar syrup. And I have fond memory of it as a child. It's a lovely memory of the warmth of kitchen and a wonderful moment I had had with my late grandmother. I don't know how much I have loved her, I just can't describe. She was just like my second-mother to me. She was always there when I needed my own mother while she could not attend to me. Well, it could have been worst if my mother had left me with maids, then what I have become now would not be the same.


My grandmother always wore kebaya and Javanese sarong (batik) with a cloth corsage around her waist, a traditional Indonesian dress. Her hair was always curled up behind her neck and tied up with tusuk konde (a Javanese traditional hair pin which can hold hair when it's tied up together). You can see in this picture of my wedding day where I wore kebaya and had the traditional hair-makeover (in the picture, the hairpins were all covered by fresh jasmines). It won't be the same as what my grandmother used to do, but at least, you'll get the picture.



In the morning, she would boil a kettle on a fireplace and brew a pot of jasmine tea in her kitchen which was not yet touched by gas or electric cookeries back then. She usually made this pudding for breakfast. Before going to bed, she usually ground rice using lumpang (a traditional rice mortar and pestle made from a log of wood with a hole in the middle to put the rice as the mortar and a long thick stick to grind as the pestle). When the rice was all ground, she would sift it and use the fine flour to make the pudding for the next morning.

She still did that when I was grown up and visited her sometimes in my teenage years. It was a pleasant experience really, to understand how to make the pudding from the VERY scratch but it was sad to actually think how this traditional pudding is only worth a few rupiahs a bowl, given how fresh the ingredients could be. However, nowadays, ready-made rice flour is available nationwide, and lumpang is not to be used to grind the rice anymore (I guess, the age of machine and technology makes everything is powdery and instant).

The thing about grandmother I remember is that we had a bond of who and what we are, the same interest of gardening and cooking which made us close. She was never a person who was telling me to do something she liked me to do. She, as a Javanese woman, was very conservative yet quite open to compare with women her age at that time. She always supported me on what I was doing, though sometimes she just could not help. She never went out of her comfort zone. She was very peaceful at where she was. I think she was happy. And I was happy being with her.

I was like a little company for her, doing things she liked to do and going out with. She to me was a provider of good food, a homey shelter, and a security love. The love that I unfortunately could not see the last time she had to go to her final restful place, and I regretted so much that I had had to be away from her.

However, I always love her. And I always remember her when I eat this pudding. Sometimes, I specially make it when I want to track back my memory lane where she was still there, then I can feel her near me and ask me if I have had my breakfast before we were going to the market.

And I still can dream about her when one day we were flipping over the photo albums page by page. I still can see her smiling at me, taking my hands when we were walking together. I still can smell her, her batik cloth, and the fragrant of jasmine tea. I still can feel her wrinkled hands and neck, recall the way she spoke, and the way she walked. Yes, I totally am missing her. I miss her home-mades, especially her rice pudding.

I believe I will always crave it for more and more, as love lasts. This is my entry for Sugar High Friday, created and this time is hosted by the lovely SHF creator herself Jennifer of the Domestic Goddess. You can send your entry to write about what you usually have when you're craving for something. The deadline is 25 June, 2007. It's not late yet!

Indonesian Rice Pudding with Palm Sugar Syrup

Source: Fatmah Bahalwan, NCC [Natural Cooking Club]

When I often missed my grandmother, I still didn't know how to make it until one day I texted Mbak Ine as I respect her being a traditional culinary expert who knows lots of traditional food. She then sent me right away the recipe through the group's mailing list. The tricky part of making this pudding is that you have to be sure to mix all the ingredients very well combined before putting the saucepan on the stove, otherwise you'll get lumps. Stick to it and keep whisking until you find a very thick paste.

Pudding

100g rice flour (use the ready-made in Asian groceries, you'll find heaps!), 600-700ml coconut milk (I use 200ml coconut cream and 400ml water), 1 tsp salt, 1 pandanus leave (as I used frozen ones, I tend to use 5-6 cut leaves to give stronger aroma)

Mix all the ingredients in a saucepan. Make sure they are all combined until smooth, then cook on a medium heat until boiling (or until the mixture becomes a thick paste).

Palm Sugar Syrup

There is another version Mbak Ine told me about this syrup that she will add chopped ripen jackfruit to the syrup to give another flavour. I will stick to the basic syrup, I think it's flavoursome enough.

250g palm sugar, 1 cup water, 1 pandanus leave (again, I used 5-6 cut frozen pandanus leaves)

Cook all the ingredients until the sugar is dissolved and the mixture is boiling. Pour through a clean muslin, set aside.


Cook and Eat Meat Reminder: the deadline is 16 June, 2007. Please send me your post to cookandeatmeat@gmail(dot)com.