Posted by Bel.C
Who’s up for a bowl of Bubur Cha Cha (摩摩查查)? Bubur Cha Cha is a popular sweet dessert originated from Nyonya cuisine. It is also known as Sweet Potato And Yam Dessert. The dessert typically uses varieties of sweet potatoes (yellow, orange, purple), taro/yam, colorful tapioca jelly/sago pearls with palm sugar cooked in thick coconut milk dessert. Sometimes you can even add beans like black-eyed beans, red beans and green beans. To make the dessert more colorful, you can also make different colors of tapioca jellies to go with it.
Bubur Cha Cha is a sweet, delightful, colorful yet fulfilling dessert that you cannot resist. You can always serve it hot or put in some ice to get an icy cold Bubur Cha Cha. This is actually very similar to Hong Kong recipe of sweet sago in coconut milk (西米露). Great to serve in any occasions.
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Posted by Bel.C
I started to learn baking chiffon cakes two years back from one of my coworkers when she was learning from her roommate. I always love chiffon cake because it is light, fluffy and soft with enough moisture and not greasy at all. I love all kind of desserts but Eric doesn’t. However chiffon cake is officially one of those cakes that he can gobble up a couple pieces with no problem and be gone the other day. That is one of the reasons I first learned the recipe so that we can enjoy it together.
I’ve tried a couple of chiffon cake recipes such as coffee, green tea and black tea versions. I would like to share the all- time favorite Pandan Chiffon Cake recipe. Pandan leaves also known as screwpine leaves. It has a sweet taste and nice aroma, it is used widely in cooking and baking in Malaysian cuisine with complement of a bright shade of green. In my previous posts, you can find a couple of dishes prepared with pandan leaves such as Pandan Shrimps, Black Glutinous Rice Dessert and Yam Dessert.
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Posted by Bel.C
Our Chinese New Year recipe continues with today’s special ingredient, prawn or shrimp. I came upon this prawn recipe from a Chinese cookbook in the bookstore a couple weeks ago (forgot the name), I thought it is easy yet meaningful that best suits this festive event. The name of the dish is called 如意蝦 , ru yi xia in Chinese, which literally means ones’ wish or dream will be fulfilled, a symbol of good luck. You can name it Good Luck Prawn or Wine-Seasoned Prawn (or Shrimp) with pandan leaves. I have substitute the recipe with 8 large tails of shrimps, that make up the lucky number 8 because it has the similar pronunciation for richness, fa (發) in Chinese. I hope this dish will bring good luck and many wonders to everyone.
This dish is really simple to be prepared, the main thing is to prepare the special wine with rice wine (上等白米酒) and rose wine (玫瑰露酒) or any wine preferred for taste and seasoning. These fresh shrimps are so good when they have adsorbed the aroma of the wine. Plus, they are wrapped in pandan (screwpine) leaves which give them an extra pandan fragrant. When the shrimps are cooked, you can see the vibrant color of reddish orange of the shrimps with a touch of shiny gloss surface, wrapped up in green color pandan leaves. I absolutely love the presentation that would definitely make the dinner more interesting.
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Posted by Bel.C
One of the desserts I love is the Black Glutinous Rice Dessert or Pulut Hitam in Malay which means “black rice”. This is a dessert that you can find it anywhere in Asia. In Malaysia, this dessert is prepared specially using the pandan leaves (screwpine leaves) that give you an aromatic smell, and also palm sugar that makes it an unique sweetness. Essentially, the black rice is cooked until it becomes thick and creamy in consistency, somewhat similar to the texture of rice porridge. That’s why the Chinese actually calls it black glutinous porridge (黑糯米粥). Besides, it is also topped with coconut cream which is a perfect combination to make it even delicious.
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