Wednesday, December 5, 2007

Irene Khin Wong: My First Blog Post

This blog is dedicated to all culinary enthusiasts all around the world.

Food and Travel is always an immense passion for me. Every time and everywhere I go, there have been always great excitements...and big surprises..!

My next trip will be my 43rd country, Cambodia, with a stop off in my home country of Myanmar. 
I just can’t wait.

What fascinates me most about my trip is visiting traditional markets, just like eight years ago when I was in Bali. A typical Balinese sweet is Black Rice Pudding, an everyday street food that is just so delicious. Recipe:

Balinese Black Rice Pudding with Coconut Panna Cotta
black rice pudding-6 servings

1 C black rice
2 C water
3" ginger chunks, bruised
tiny pinch salt
1 can coconut milk
1 pandan leaf, ( tie into knot if usiing the leaf, or 1 t. if using extract)
2 TBSP palm sugar
1 pack of Knox geletin
black and white sesame seeds (optionals)

  1. Soak rice over night and rinse.
  2. Cover the rice with water and ginger and pinch of salt, simmer, covered until done, about 30 mins, or water reduced.
  3. Reduce coconut milk with pandan leaf and palm sugar, when lukewarm, stir in and mix in the gelatin.
  4. Serve with one layer of black rice and spoon the coconut milk on top. (sprinkle toasted white and black sesame seeds, optional).