We have a small kitchen but it totally belongs to me. I was the youngest girl at home and I didn't really have the chance to cook at home, when I got married I stayed with my husband's parents and again, we were served good food so I didn't have the initiative to cook. I did bake a little whenever I feel like it. That was all of my achievement in the area of the kitchen.
Since we moved to Sydney in May, I have whipped out a lot of Asian foods that I crave for. Every time I made something new, my confidence level leaps!
I made Bubur Cha Cha for the Christmas Party at Lilian's and I made it again today because I have potatoes and yam left in the fridge.
Bubur Cha-Cha Recipe (Credit to Nyoya Food) Ingredients:
Half of a medium Purple Sweet Potato
Half of a medium Orange Sweet Potato
Half of a medium Yam (Taro)
10g Sago (Tapioca pearls)
50g Black-eye beans (soaked for 1 hour)
Tapioca flour jelly
50g Tapioca Flour
1/4 cup Boiling Water
Food coloring
Coconut Milk Base
1.5 liter water
1 cup Thick coconut milk
Sugar to taste
1 or 2 Banana (peeled and cut half inches thick)
2 Pandan leaves
Salt to taste
Method:
1) In boiling water, boil black-eye peas until soft. Boil sago separately, until translucent and cooked.
2) Peel and cut all potatoes and taro into cubes or desired shapes. Steam, separately, until cooked.
3) To make tapioca flour jelly, place the flour in mixing bowl. Pour in boiling water. Mix the flour and water until well
incorporated. When the dough is cool, roll it out evenly on a well floured surface and cut into cube or desired shapes. Boil a pot of water and cook until all float.
4) Bring a pot of water, add in 1 table spoon sugar, pour in banana and boil for 5 minutes. Drain and set aside.
5) In boiling water (1.5 liters), add in thick coconut milk, sugar, salt, pandan leaves and cook over low heat about 10–20 minutes.
5) Pour in all the ingredients, together with the sago, tapioca jelly into coconut milk base and mix well.
Will have more recipes up for my own record.
