About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, July 21, 2012



150gm black glutinous rice.

1 litre water

2 pandan leaf,tied into a knot

120-140gm white sugar or brown sugar ( i use brown sugar) depending on sweetness preferred.

2 tbsp sago

250ml thick coconut milk

Salt to your taste

1 tin red beans

1. Wash the rice and soak for 2 hours.

2. Drain rice and add 1 litre fresh water. Bring to the boil together with the pandan leafs,

3. Then reduce heat to low and simmer until grains are soft add in the sago  and cook .

4. The final consistency should be creamy and porridge like if it look dry stir in a cup of water.

5. Add in the sugar and cook for another 10 mints or so before removing pan from heat.

6. Combine the coconut milk and salt in a small pan. Heat gently stirring constantly until it reaches boiling point, Remove pan from heat.

7. Open the tin of beans and pour into a pan bring to a boil. Serve the porridge in small bowls with a spoon ful of the read beans and a spoon ful of the coconut milk swirled over the top.

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