Bubur Ketan Hitam (Black Glutinous Rice Porridge with Coconut Milk)

Black glutinous rice porridge is one of famous Indonesian desserts. This porridge is very easily found in across the nation. Generally, it is served in combination with the mung bean porridge and coconut milk sauce. We can enjoy this street food any time because although it is classified as dessert but many Indonesian eat it for breakfast, for supper or sometimes as snack. It is so delicious to eat in cold or hot. I prefer to eat this porridge in cold, add some ice or eat it right after keep it for a while in refrigerator. 

In Indonesian culinary, black glutinous rice porridge has so many names. In Sumatra (even in Malaysia and Singapore) is known as Bubur Pulut Hitam. While in other part of Indonesia, in Bali, it is known as Bubur Injin. Bubur means porridge in Indonesian and Malay. We can also find this kind of porridge in Thailand with name Khao Neow Dam, served with coconut milk and an extra sprinkling of sesame seeds or toasted coconut grated.  

I love to eat this porridge without addition of mung bean porridge. The taste will be more crunchy but soft inside and watery, of course it is so delicious sweet dessert. I also love to see the colour combination in this porridge, it is harmony between black and white, its glossy blackness and simple white makes it both alluring everyone who eat it for the first time.

So here is the recipe..

Please remember to take enough preparation time to soaking the black glutinous rice a night before you cook them. I prefer to soak it a night to make the rice softer when is cooked.

 

Bubur Ketan Hitam

(Black Glutinous Rice Porridge with Coconut Milk)

Resources : NCC

Ingredients:

Porridge

• 200 grams black glutinous rice
• 150 grams sugar (can be substituted with coconut sugar or palm sugar)
• 2 litres water
• 2 Pandan leaves 
• pinch of salt

Coconut Milk Sauce:

• 250 ml thick coconut milk
• 1/4 tsp salt
• 1 Pandan leaves

Directions:

• Run your fingers through the rice and check for any pebbles or other noticeable impurities. Rinse the rice a few times until the water clears. Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight. The rice will absorb water and grow in size. Then, drain the rice. 
• Cook with water and pandan leaves, bring to boil. Reduce heat to simmer and cook partially covered until soft and thick.  Add sugar and salt, continue cooking with stirring it occasionally until the porridge thicken and sugar dissolved. Turn off the heat. Set aside. 
• For coconut milk sauce, cook thick coconut milk with salt and pandan leaves. We don't add any sugar in this sauce to make it contrast with the sweetened black glutinous rice. 
• When ready to serve, dish the porridge into individual serving bowls and dribble some sauce over each serving.

Brokoli Balut Tepung

Brokoli yang warnanya menarik hati ini *cinta ama warna hijau sih * membuatku berpikir keras bagaimana cara mengolahnya agar sanggup menggugah selera *duh... bahasanya... *. Aslinya aku jarang banget make brokoli, soalnya rasanya yang sedikit aneh membuatku agak mikir juga klo mo makannya Kecuali aku dah bener-bener yakin, kalau ni brokoli dimasak rasanya enak.

Nah, resep hasil eksperimen di dapur kecilku ini ternyata sanggup meluluhlantakkan nafsu diri untuk terus mengunyah, mengunyah, dan mengunyahnya. Tak henti-hentinya mencocolnya dengan saus sambal *hiperbola dikit deh*. Eh tapi emang bener, beberapa kali bikin ini, mesti deh, tukang gorengnya (saya-red) suka sebel. Lha gimana gak sebel, wong belum kelar ngegoreng, ni brokoli tepung sudah tandas duluan dan hanya meninggalkan piring yang licin. Siapa lagi coba kalau bukan orang rumah yang menyerbunya... Hiks.... *kokinya malah kebagian jatah akhir

Ini dia penampakan brokoli goreng hasil penyelamatan tingkat tinggi sebelum habis tandas tak tersisa.  Buat para ibu yang anaknya gak suka makan brokoli *kayak yang punya MP ini *, resep ini layak dicoba lho....

 

Bahan-bahan:

• 1 buah brokoli, siangi, cuci bersih

Bahan Pelapis:

• 150 gr tepung terigu protein sedang
• 50 gr tepung beras
• 25 gr tepung kanji
• 1/4 sdt baking powder, biar renyah
• 1/4 sdt merica bubuk
• 1/2 sdt garam
• air secukupnya

Bumbu Halus:

• 3 siung bawang putih
• 1 sdt ketumbar
• 2 sdt garam
• 1 butir kemiri

Cara Membuat:

• Brokoli yang sudah dicuci bersih direndam di dalam air garam sekitar 15 menit. Kemudian dicuci bersih lagi.
• Campur bumbu halus dengan bahan pelapis sampai rata. Sedikit demi sedikit masukkan air sambil tetap diaduk rata. Air dimasukkan sampai diperoleh derajat kekentalan yang cukup. Bahan pelapis tidak terlalu kental ataupun keenceran, bisa dikira-kira sendiri.
• Celupkan brokoli ke dalam bahan pelapis. Goreng dalam minyak yang sudah dipanaskan sampai matang.

Brokoli Siram Saus Cumi

Love squid so much.. I took the recipe from Blueband's wrap, hehehe...

Ingredients:

• Brocoli (medium size), cut into small pieces, I would like to cut it each florets
• 500 g squid
• Small lime, squeeze to get the juice
• 150 g oyster mushroom, cut into small pieces that you like (you can substitute to others mushroom)
• 300 ml of water
• 3 tbs oil

Seasonings:

• 5 cloves garlic, finely chopped
• 1 onion (medium size), thinly sliced
• 2 cm ginger, crushed
• 1/2 tsp pepper
• 3 tbs chili sauce
• 5 tbs tomato sauce
• 1 tbs soy sauce/fish sauce
• 1/2 tsp salt
• 1 tbs sugar
• 1 tbs cornstarch, dissolved in approximately about 50ml water

How to Make:

• Discard skin and squid guts. Cut in half, then slice cross each other. Cut about 3 cm. Sprinkle with lime juice and let's stand it for 10 minutes. Then wash it with half-boiled water.
• Boiled broccoli, add salt into the boiling water (don't add to much, you can estimate how much that you need by yourself. It just to enhance the taste of broccoli and to make it stay looked green after boiled). Boiled it until wilted. Drained after that.
• Saute garlic and onions until fragrant. Add the squid and ginger. Stir it.
• Add water, pepper, chili and tomato sauce, soy sauce/fish sauce, salt, and sugar. Stir until boiling.
• Add mushrooms and cook until all the ingredients cooked well.
• Pour the cornstarch solution while stirring constantly. Cook it until you can see the water bubbling. The the squid sauce has been finished.
• Pour the squid sauce over the steamed broccoli that you have been arrange on the plate. Serve while warm would be better....