Zwilling Recepies Collection

Black Glutinous Rice With Coconut Cream... Yumm Yummmm !!!

Ingredients (serves 10)

• 250 g black glutinous rice - washed
• 50 g glutinous rice - washed
• 3 pandan leaves
• 1/3 cup sugar
• 6 - 7 cups of water for boiling glutinous rice
• 1 tsp salt
• 1/2 cup coconut cream
• 1/2 cup low fat milk
• 1/4 tsp salt Mix
• 1 tbsp corn flour
• 1 tbsp water Mix

Method

• Boil both types of glutinous rice in water with pandan leaves till cooked. Add more water if necessary.
• When rice is cooked, add sugar and cook under low heat till sugar dissolves.
• Remove pandan leaves. Add salt and corn flour mixture mixing well.
• Cook coconut cream and low fat milk with a little salt and serve separately with the bubur pulut hitam.

Deep-fried red snapper topped with a unique sweet and spicy tamarind chili sauce

Ingredients:

• 1 whole fish such as striped bass or red snapper (use any whole white flesh fish)
• 4 tablespoons of chopped galangal and ginger chilli paste.
• 6-7 fine chopped red, green, yellow larger chili peppers (the ones that are not too spicy)
• 8 cloves of garlic chopped fine
• 3 tablespoons of palm sugar
• ¾ cup of tamarind paste
• ½ teaspoon oyter sauce and 1/2 tsp dark soya sauce.
• 2 teaspoons of fish sauce

METHOD:

1. Wash, clean and pat dry the whole fish.
2. Dust it with flour.
3. Steam or deep fry the whole fish and set aside on a platter when done
4. Combine the chopped garlic and colored chopped chilies with about 2 tablespoons of oil. (You can even chop the chilies and the garlic together in a mini food prep)
5. In a saucepan heat the above garlic/chili/oil mixture and the chopped galangal.
6. Cook for a minute and then add 3 tablespoons of palm sugar.
7. Cook it for about 2 minutes.
8. Add ¾ cup of tamarind paste, fish sauce and dark Soya sauce.
9. Boil this mixture on medium heat for about 7-8 minutes till it is thick.
10. Place a little of the garlic chili sauce on the base of the serving platter then place the fish on top and then pour the rest of the sauce on top off and around the fish.
11. Serve hot with white jasmine rice