I have been somewhat lagging in the cooking department for many reasons. Pure apathy is the main one although in my defense I’d like to say that my oven’s still busted (remember the old Smeg?). With ayah being around for the summer I saw myself fixing more stuff on a daily basis although it’ll be things that I’ve done before – on repeat mode. Then again I’ll be lying if I had said I hadn’t tried anything new. I’ve had this book by Nor Zailina Nordin and Fatihah Seow Boon Hor for a few years now (I think it’s out of print now) which includes many bread-and-butter Malaysian dishes like mee bandung and curry mee, to name a couple (of noodle dishes).

It was one fine day when I had the craving for bubur kacang. Best had with teh ‘O’ manis, especially after terawih. I have to admit it was a hit-and-miss affair for the first two times (more air lah next time!) although at both instances the bubur was salvageable (and still tasted good!). Mung beans (kacang hijau) were easily obtained at the local chinese cash ‘n’ carry, and the fresh pandan leaves and gula Melaka can be found at the nearby Thai store.

The best bubur kacang I concocted was at home in KL, though. Nothing beats walking out to the backyard and getting pandan leaves from the plant itself. Not forgetting fresh santan, as opposed to the canned version.

Best eaten hot or cold from the fridge!