Badak Hitam Berendam (Soaking Hippo)

The Hubs requested for badak berendam today and while going through the pantry for glutinous flour, I realize said I only had about the 1/3 of the required amount. So I told him I'm gonna give him badak Hitam instead .. Lol

For the dough :

150g glutinous flour (I used 50g glutinous flour and 100g black glutinous flour)

1 small boiled potato, mashed - about 80g

1/4 tsp salt

1/4 tsp sugar 

I/2 tsp pandan paste

115ml water (more or less)

Knead all ingredients until it forms a soft dough.

Coconut filling :

50g gula Melaka

60ml water

1 tablespoon sugar

Pandan leaf

1/4 tsp salt

100g grated coconut

Simmer all the ingredients in a pot except for the coconut until all the sugar is melted and then add the coconut. Stir well and set aside to cool.

Coconut gravy :

250 ml of kara santan (coconut cream)

100ml water

1/4- 1/2 tsp salt

1/2 tablespoon corn starch

Pandan leaf

Simmer all the ingredients until slightly thickened. Add more water of it's too thick according to your preference.

Once the coconut is cooled, divide into 12 portions. Flattened each portion and fill it up with the coconut. Close it up into balls

Once all the balls are ready, have a pot of boiling water with Pandan leaf and a pinch of salt and slide the balls gently into the water. The balls will float when cooked. Drain and combine with the coconut gravy . Enjoy!

Nasi Kerabu

Craving for Nasi Kerabu and of all times my blue pea flower turned into mush so I had to "improvise".. Decided to make yellow Nasi Kerabu instead.. but stick to the traditional blue if you have the Bunga telang

For the rice :-

3 cups rice, washed

4 cups water

1 onion, sliced

2 garlic, sliced,

1 teaspoon tumeric powder (this is not required if you have the pea flower)

A few drops of yellow colouring (optional)

2 lime leaves

1 lemongrass, smashed

Mix all the above and cook in the rice cooker normally. If you have the blue pea flower or bunga telang, soak the flower to get the blue colouring or add a few drops of blue food colouring.

Kuah tumis

10 stalks of dried chilli, soaked

3 onions

1cm ginger

1 garlic

1 lemongrass

1-2 cup water

2 tamarind slice (Asam keping)

Gula Melaka (I used half a block)

2 teaspoon of sugar (adjust accordingly)

3 tablespoon budu (Ikan bilis sauce)

Salt to taste

200ml of Coconut cream (kara)

Blitz the above and sauté until fragrant. Add the lemongrass, tamarind, santan & water. Simmer until the tamarind is soft and add in the rest of the ingredients.

Sambal Kelapa or Coconut Sambal

1 Ikan kembong or tuna, boiled and flaked (just the meat)

1 cup shredded coconut (I blend half cup to make it really fine)

2 cili padi or birds eye chilli

1 lemongrass

1 onion

1/2 inch ginger

1 teaspoon ground black pepper

Blitz the above and Sautee with a bit of oil.. Once the spices is fragrant, add in shredded coconut and dry fry with the spices. Add in the flaked fish meat and continue cooking. Salt to taste.

Sambal Lada

10 stalks red chilli

5 birds eye chilli

Salt to taste

1 teaspoon sugar

1 tablespoon vinegar

Juice of 1 lime

Again blitz the chili and season accordingly.

Ulam

I used a mixture of veggies like long beans, winged beans (kacang Botol) cabbage, lemongrass, bunga kantan, taugey for the ulam. Just sliced thinly and toss together.

The main dishes are fried fish, fried chicken, salted fish, salted egg, keropok Ikan and solok lada .. But i didn't get to do the solok lada so another time perhaps ...