hot congee for adding according to taste.
Note: To make crisp-fried garlic slices, fry sliced garlic in oil over medium heat until golden brown. Do not over-brown. Remove with a slotted spoon and drain on paper towel. Store in a dry, airtight jar to preserve their crispness. Most Asian stores sell cans of braised peanuts, salted cabbage, and dace with preserved black beans, plus jars of red bean curd; pickled radish is generally available in plastic packs.
Black rice pudding
1 1/2 cups (375 g) black glutinous rice, washed and drained
1/2 cup (125 g) white glutinous rice, washed and drained
3/4 cup (185 ml) thick coconut milk
Syrup
6 cups (1 1/2 liters) water
1/2 cup (125 g) sugar
2 tablespoons chopped palm sugar
1 pandan (screwpine) leaf, raked with a fork and tied, or pandan essence to taste
1 teaspoon salt
Served with deep-fried bananas with hazelnut filling and a cup of strong black coffee, this black rice pudding is an indulgent way to start the day.
1 Place both lots of rice in a bowl, add hot water to cover and leave to soak, 30 minutes. Drain. Line the rack of a steamer with a damp kitchen cloth. Spread the rice evenly on top and cover the steamer. Place the steamer over a wok of boiling water, adding boiling water every 10 minutes, and steam until the rice has swollen and is slightly soft, about 45 minutes. If liked, the steamed rice could be refrigerated overnight.
2 To make the syrup, put all the ingredients in a large saucepan and bring to a boil, stirring until the sugar dissolves. Add the steamed rice and simmer, stirring from time to time, until the rice is very soft and the mixture has reached a porridge-like consistency, about 1 hour. Add more water if required to stop the rice from becoming too dry. Remove the pandan leaf and serve warm with a jug of thick coconut milk for adding to taste.
Note: An alternative, and slightly easier, method to cook this dish is to omit the steaming altogether and to put the washed and drained rice in a pan with water to cover by about 1 1/4 in (3 cm). The rice is simmered until slightly soft, the syrup added to the pan and cooking continued until the right texture is achieved.
Deep-fried bananas with hazelnut filling
8 finger bananas, or 4 large bananas
Vegetable oil for deep-frying
Hazelnut filling
2 tablespoons finely chopped palm sugar (or soft brown sugar)
2 tablespoons water
2/3 cup (70 g) finely ground hazelnut meal, toasted in a dry pan
1 tablespoon cocoa powder
Scant 1/2 cup (50 g) confectioners' (icing) sugar
1 tablespoon lime or lemon juice
Batter
1 cup (125 g) flour
3 tablespoons cornstarch
2 teaspoons superfine (caster) sugar
1 teaspoon baking powder
Pinch of salt
3/4-1 cup (185-250 ml) water
In this more sophisticated version of Balinese pisang godoh—bananas dipped in batter and deep-fried—you fill each banana with a sweet hazelnut-chocolate mixture before dipping it in batter and deep-frying it. You can use either sweet finger bananas or regular large bananas.
1 Prepare hazelnut filling by heating the palm sugar and water in a small saucepan, stirring. Simmer 2 minutes to reduce the volume to 2 tablespoons. Pour into a bowl and stir in all the other ingredients, mixing well. Set aside.
2 To prepare the batter, put all ingredients except water into a bowl, stirring to mix. Make a well in the center and stir in the water to make a thick batter. Set aside.
3 Peel each banana and make a deep lengthways cut in each. Spoon in about 2 teaspoons of the hazelnut mixture and gently squeeze the banana to close.
4 Heat oil in a wok. When very hot, dip each banana in batter to coat well, then carefully add to the oil. Deep-fry until the bananas are golden brown all over, 2-3 minutes. Drain well on paper towel and serve hot.
Note: You could save time by using ready made hazelnut-chocolate paste such as Nutella, mixed with a little lime or lemon juice, to fill each banana.
Masala dosai
1 1/2 cups (300 g) long-grain rice
3/4 cup (150 g) husked black gram lentils (urad or ulundoo), usually sold with black skins removed thus pale creamy white in color
1 teaspoon salt
Vegetable oil for frying
Potato filling
1 tablespoon turmeric powder
2-3 teaspoons chili powder
2 tablespoons water
2 tablespoons vegetable oil
1 onion, finely chopped
1 teaspoon brown mustard seeds
10-12 curry leaves
4 medium potatoes (1 lb or 500 g), boiled and cut in 1/2-in (1-cm) dice
1 teaspoon salt
Dhal
2 tablespoons vegetable oil
1 1/2 teaspoons brown mustard seeds
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
10-12 curry leaves
1 dried chili, cut in 1/2-in (1-cm) lengths
1 1/2 cups (250 g) yellow lentils, soaked 15 minutes, drained
1 clove garlic, left whole
1 teaspoon salt
4 cups (1 liter) water
1 teaspoon turmeric powder
1 teaspoon chili powder
1 small carrot, diced
1 small potato, diced
1 medium tomato, diced
1 large red chili,
