Fermented Glutinous Rice Pudding (Puding Tape Ketan Ijo)

I have posted this writing on my Multiply last month for an event called Monthly Foodie Multipliers. As the theme was green, every body got to submit their entry anything in green. It was my first time making fermented glutinous rice in my kitchen (well, I used to help students making it in a microbiology lab). The taste was super fresh, sweet and alcoholic. Mostly it was consumed as it is and a little portion was used to make this three layer pudding.

Ingredients:
To make fermented glutinous rice:
- 500g glutinous rice
- 1/2 of the culture pill, crush until powdery
- 2 drops of pandan essence
- 5Tbsp of sugar
- 200ml boiling water
- water

To make the pudding:
- 3 packages of clear/no color agar powder
- 1L cool water
- 500mL of fresh milk
- 24Tbsp of sugar
- 4drops of durian essence
- 2drops of green food grade coloring

Directions:

Making Fermented Glutinous Rice:
Wash the glutinous rice and add pandan essence. Mix it well and soak it with water overnightly. Drain the soaking water and steam the rice. During the steaming when the rice is hot enough, add some boiling water into it. Continue to steam until done (app. 30minutes). Cool it down and then add the culture powder and sugar and mix it well. Keep it in a tight-sealed container for 2-3days until an alcoholic aroma produced. Do not forget to check it every day and stop the fermentation immediately when the aroma produced by placing it into refrigerator. Keep it in fridge for longer use.

Making Pudding:
In a pot, pour 500mL water and 1 package of agar powder and stir it well until the agar distribute evenly. Place the pot on a stove and cook until boiling, do not forget to stir it while cooking. Once it is boiling, add 8Tbsp sugar, green coloring and durian essence and stir it well until all sugar dissolved. Remove from stove and pour it into a mold. Keep it in a fridge for 20minutes just enough time to let it just harden.
While waiting, prepare the second layer by well mixing 500mL water with 1 package of agar powder. Bring it to boil and then add 8Tbsp of sugar and half of the fermented glutinous rice, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first layer from the fridge and carefully pour the second layer agar on top of it. Put it back to the fridge and keep it for another 20minutes.
Prepare the third layer by well mixing 500mL fresh milk with a package of agar powder. Bring it to boil and then add 8Tbsp of sugar, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first and second layer from the fridge and carefully pour the third layer agar on top of it. Put it back to the fridge and keep it until all harden. Serve it cold.

Mixed Fruits Drink (Es Buah Campur)

The weather has been so unpredictable recently. One day could be so warm and humid and the next day could be lightly snowing again. They have already had the air conditioning on in our building. On one of those humid warm days, I had special treat for my little family. This drink is easy and quick-almost no time to prepare.

Ingredients:
- 1 can of longan in sugar solution/syrup
- 1 can of cocktail fruits (containing: green grapes, cherry, pineapple, peach, pear)
- ice cubes

Directions:
Mix all of the ingredients in a punch bowl and stir it well. Adjust the sweetness by adding some water or ice cubes. Serve it cold.

Chinese Mustard with Oyster Sauce (Bokchoy Saus Tiram)

How do you like your veggies? As for me, I like my veggies half done and crunchy. I hate those soggy and overcooked ones. And simply adding some oyster sauce will be perfect. So here is what we normally have at home..

Ingredients:
- bunch of bokchoy, cut 8cm in length, washed
- 3 Tbsp of oyster sauce or more
- water

Directions:
In a pot boil some water. Add the bokchoy and continue to boil for 2-3minutes (do not overcook). Drain it and place it on a plate. Pour the oyster sauce on top of it.

Black Pepper Beef with Korean BBQ Sauce - My Mix Matching Expertise

When I don't have any idea of what to cook, my ability of mix-matching comes handy. This time, I tried to use what I had in my fridge. Got some Korean bbq sauce, but did not want to smell smokies and did not want to clean up the grilling tool. So I just created this recipe. Yummo...

Ingredients:
- 500g lean beef, cut into small chunk
- 1 green bell pepper, washed, cut into small chunk
- 6 cloves of garlic, chopped
- 6Tbsp of Korean bbq sauce
- 1tsp of ground black pepper
- 2Tbsp of sesame oil
- a fist of dried sesame seed
- water
- salt and sugar

Directions:
In a wok saute garlic with sesame oil until fragrant. Add the beef and stir until change color. Add the sauce and continue to cook until the meat tender. Add some water as needed. Add bell pepper and continue to cook for another 2minutes. Add black pepper, salt and sugar to taste. At last add sesame seeds and stir it well for a minute. Serve it with warm steamed rice.




I would like to submit this one for The Original Recipe-Monthly Round Up Event.

Butter Cookies - My Childhood Fave

Back in my country, I used to have butter cookies which were sold in a can and came together with other cookies. The taste was so good and buttery of course and it melted in my mouth. Oh..I really wish I could find the same brand of it here. One day I visited a good friend of mine and she showed me a recipe book that got the recipe of butter cookies in it. I took a note of the ingredients and directions and practiced it in my kitchen. I modified half of the recipe with mocha essence. It turn out really good. So now, I can turn to my own kitchen when I feel like having this childhood favorite cookies.

Source: "Pandai Memasak Jilid 10", modified by me
Ingredients:
- 175 g butter
- 125g sugar
- 250g all purpose flour
- 2 egg yolk
- 1/2 tsp vanilla essence
- 1/2 tsp mocha essence (my modification)
- egg yolk+milk for glazing (my modification)

Directions:
Beat butter, sugar and egg yolk with a mixer until smooth. Add flour and mix well. Divide it into 2, and add vanilla essence to one of it and mocha to the other, mix it well. Prepare a cookie sheet by greasing it with margarine. Then using a pipping bag, form the dough as rings, give space in between. Bake at 350F for 20-25minutes. Glaze the top surface with egg yolk and milk. Put it back to the oven and continue to bake for another 5minutes.

Padangese Style Spicy Seafood (Seafood Saos Padang)

My husband does not really love seafood...well he can eat them, not as much as his love for meat. However, he loves spicy food. Why not making some spicy seafood, so he can enjoy much? And I was right...he loves this dish to bone...

Ingredients:
- 500g seafood medley
- 6 cloves of garlic
- 4 cloves of shallot
- 4cm of ginger
- 6 bird's eye chili
- 2 green onion, chopped
- 1Tbsp of tomato sauce/ketchup
- 3Tbsp of Indonesian hot sauce
- lime
- oil for sauteeing
- salt and sugar

Directions:
Drizzle some lime juice over the seafood mix and let it stand for 10minutes. In a blender/chopper, crush the garlic, shallot, chili and ginger until smooth. Then sauteeing it with a little bit of oil in a wok until fragrant. Add the seafood and stir. Cook for 4minutes and then add tomato and hot sauce. Continue to cook for another 4minutes. Adjust the taste with salt and sugar. At last add the green onion and turn off the heat. Serve it with warm steamed rice.