Black Glutinous Rice Porridge Dessert

Hey,

Making some dessert can be as simple as cooking the rice. We just need to boiled the rice and add sugar after, as simple as that. Bubur pulut hitam or black glutinous rice porridge is a one simple dessert to prepare. I am not a big fan of this dessert but once in a while, I'll crave for some.

Every time I go back to my hometown, I'm sure will brought back a lot of food stuff to fill up my kitchen pantry. My mom usually wants me to bring some good food where all those stuff sometimes it hard to find here. I've brought some black glutinous rice and recently I made this as a dessert.

BLACK GLUTINOUS RICE PORRIDGE DESSERT

Ingredients;

1 cup black glutinous rice
5 cups water
120g palm sugar/ brown sugar
Coconut milk

METHOD;

- Soaked the rice for several hour or overnight.
- Boil rice with 5 cups of water and a pinch of salt for 20-30 minutes on the high heat.
- Add palm sugar, turn to medium heat and stirring occasionally until the sugar dissolved.
- Add more water if desired and let it simmer until the rice is soft and puffs up.
- Remove from heat and top with coconut milk before serve.

Enjoy the rice porridge dessert!

Egg And Potato Curry

Bonjour,

Curry powder is one of the spices that almost everyone has in their pantry kitchen in Asia. Asian has many regional cuisines and used many type of curry in their cooking. I used to have my curry powder stock that I brought in Asia. I found curry powder that sell in grocery store in France are not spicy and the tastes are quite different. I think the only problem because I still prefer the curry powder from Malaysia than here. It's really personal things though..

My family and I all loves curry but some French does not because they can't handle spicy food and I understand that. This recipe of egg and potato curry are suitable for everyone and the tastes are great even by using any type of curry powder.

EGG AND POTATO CURRY

Ingredients;

3-4 boiled egg
1 potato, cubed
1/2 cup coconut milk
1/2 onion, sliced
1 clove garlic, sliced
2cm cinnamon
1 star anise
2 cloves
1 stem curry leaves
1 tablespoon curry powder

Blend ingredients;
1/2 onion
1 clove garlic
1cm fresh ginger
1 green chilli

METHOD;

- Mix blended ingredient with curry powder and little bit of water.
- Heat up some oil in a saucepan and fry sliced onion, garlic, cinnamon,star anise, cloves and curry leaves until fragrant.
- Add in blended ingredient and cook for a couple of minute.
- Add potatoes and a cup of water.
- Let it boil over medium heat until the potato are tender.
- Add coconut milk and let it boil for another couple of minute.
- Lastly, add in boiled egg and simmer for a minute before turn of the heat.

Enjoy the dish!

Potato Doughnuts

Bonjour,

Who doesn't like soft doughnuts? I suppose everyone enjoys a doughnuts every now and then, plain, glazed or powdered doughnuts. Mon mari is someone who doesn't like doughnut at the beginning, but it's appear that he loves them since I begin to make doughnut at home not long ago. He likes the fresh and warm doughnut and I often made them since then.

When I was in my hometown, my mum had mentioned about the soft bread that she was tried in one patisserie here and as far as I remembered, I ordered glazed doughnut for her that time. So, one afternoon, I made potato doughnut and she ate three pieces and I suppose she loves it! Mission accomplished!

The picture's below are the potato doughnuts that I made few months back. I used sweet potato in this recipe.

POTATO DOUGHNUTS

Ingredients;

3 cups flour
2 boiled potato, mashed (or sweet potato)
1 egg
2 tablespoon melted butter
6g dry yeast
100ml warm milk
2 tablespoon sugar
1/2 cup powdered sugar for dusting

METHOD;

- Dissolve yeast in a warm milk and add sugar, let sit for 5-10 minutes.
- In a large bowl, mix flour, a pinch of salt, mashed potato, egg and melted butter.
- Add yeast mixture little by little and form into a soft dough. Add more flour if needed or vice versa.
- Cover and keep in a warm place for 1 hour or until double in size.
- Punch down and turn dough onto flour surface, roll and cut the dough using the doughnut cutter.
- Transfer the doughnuts to a parchment paper lined baking pan. Cover and let the doughnuts rise for another 30 minute.
- Meanwhile, heat oil in a wok and fry doughnuts until golden brown on both sides.
- Dusted the doughnuts with powdered sugar and turn until evenly coated.

Enjoy the soft and warm doughnuts!

Creamy Butter Prawns

Hello,

Since we arrived home last week, I'm excited to cook something with the stuff that I brought from my hometown, which I actually did the same thing every time I had all the ingredients without substitution. Sometimes there is no substitude like curry leaves or some other spice that I do not normally have on hand even more these spices seems impossible to find it here.

So, to begin my simple Asian cooking after long holiday, last night I made creamy butter prawns which is our all time favourite dish. I can say that whole my family and friends as well loves it! Simple but delicious and finger liking good.

CREAMY BUTTER PRAWNS

Ingredients;

200g prawns
1 tablespoon corn flour
1/2 can evaporated milk/ cream liquid
1 tablespoon butter
2 cloves garlic, chopped
2-3 small chillies, chopped
1-2 stems curry leaves (about 15-20 leaves)
Salt and pepper to taste

METHODS;

- Clean the prawns and dusting with corn flour.
- Heat up little oil in a wok or saucepan, fry prawns until golden brown. Set aside.
- Heat up butter in a same wok and fry garlic, chillies and curry leaves until fragrant.
- Add in evaporated milk and season with salt and pepper. Simmer for a minute or two or until the sauce is slightly thicken.
- Lastly, add prawns and cook for a few second and dish up.

Bon appetite!!