Bubur Kacang Hijau/Green Bean Sweet Porridge) has conquered the number one spot amongst the rest of our Malaysian desserts for me personally. How do we make Bubur Pulut Hitam (Black Glutinous Rice Sweet Porridge)? Very easy. Uncomplicated. Simmer and add the few ingredients as listed below and there you have - soft tender black glutinous rice, scented by pandan/screwpine leaves (Kuih Buah Melaka & Pandan Cheesecake), sweetened by white or brown sugar or Gula Melaka/palm sugar and creaminess from coconut milk. You can if you like, add sago as well (Pumpkin Sago Dessert & Malaysian Sago Pudding) and Bubur Pulut Hitam can be a choice between, either a cold or hot sweet dessert.
Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of Masak Lemak ( Vegetarian Malay Spinach Coconut Stew ), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before ( Malu Kirata , Kiri Hodi , Prawn Sodhi & Cabbage Sodhi ). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most o
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