Recipe - "Making Bubur cha cha"

Bubur cha cha recipe

Bubur cha cha is a popular dessert in Malaysia. This dessert is sweet and colourful with coconut cream based soup.

I still have some left over Taro after cooking Taro rice. I decided to make Bubur cha cha with it.

Ingredients

300 gm Taro

300 gm Sweet potato

1/3 cup Tapioca Pearl/Sago

200 ml coconut cream

600 ml water

2 to 3 tbsp of sugar

1 tsp Gula Melaka

3 Pandan leaves

 

Procedure

Firstly cut the Taro and Sweet potato into cubes.

Steam both Taro and Sweet potato separately until tender. Remove and set it aside.

Tapioca Pearls/Sago

Soak Tapioca Pearls in tap water for about 5 minutes. Thereafter, discard the water.

Heat a pot of 600 ml water with Pandan leaves. Simmer for 5 minutes, add in the coconut cream. Let it boil. Add Taro, Sweet potato and Tapioca Pearl into the pot. Mix well. Lastly add sugar and Gula Melaka.

Dish into a bowl and serve hot.

Recipe - "Taro/Yam Rice"

Taro/Yam Rice recipe

Taro rice is a simple dish to cook.

Rice will tastes even better if cook with good taro.

How to choose a good taro?

 

1)      The heavier the taro the better.

2)      One that has less holes on the surface (smooth as possible).

3)      Shaped like a vase – narrow on the top and bottom, wide in the middle.

 

Ingredients

4 cups jasmine white rice – rinsed and drained

½ kg yam – cut into cubes

300gm chicken breast – (cut into pieces and marinade it with soy sauce, garlic, ginger, salt, black caramel sauce, oyster sauce to your taste and a tsp of corn flour.) Marinade it for a few hours or leave in the refrigerator overnight.

For cooking

100 gm dried prawns (de-shelled and roughly pounded)

30 gm dried anchovies (cleaned and pounded)
10 shallots – slice thinly
1 ltr chicken stock
½ anchovy cube
½ tsp black caramel sauce
1 tbsp oyster sauce
4 spring onions – chopped finely
salt

Procedure

Fried taro
 

Heat ½ cup of oil into the wok and fry the taro until lightly brown. Remove and set it aside. In the same wok, add ¼ cup of oil and fry the shallots till golden brown. Remove the crispy fried shallots and drain well. Divide it into two portions. Set it aside.

In the same wok, stir fry the dried prawns and dried anchovies till fragrant. Then add in chicken, stir fry till chicken cooked and lastly add rice, soy sauce, black caramel sauce, oyster sauce, pepper and anchovy cube. Stir fry for two minutes and add in half portion of the crispy fried shallots. If necessary, add salt according to your taste.

 

Remove the rice mixture and place into a Line baking tray. Add in chicken stock and taro, mix it well. Make sure the stock cover slightly above the rice. If insufficient stock, add water.

Steam the rice on high heat for 45 minutes. Alternatively, you may cook the rice using electric rice cooker. I prefer to steam it because by steaming it, I know the rice will be evenly cooked.

Serve the taro rice hot. Sprinkle the other half portion of the crispy fried shallots (http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html) on top and garnish it with some chopped spring onions. I love eating my taro rice with some sambal belacan.

Recipe - Making Jin Dui

Jin Dui

Jin dui (Sesame Balls filled with Peanut filling)

Jin dui is a type of Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside. The hollow of the pastry is filled with a filling usually consisting of lotus paste, black bean paste, red bean paste or peanut filling.

 

Ingredients

300 gm glutinous rice flour

100 gm sweet potatoes
1 cup water
3 tbsp sugar

Peanut Filling

250 gm roasted unsalted peanuts (without shells)

3 tbsp sugar
4 tbsp water
1 tbsp oil

(Mix all the peanut filling)

Coating

Sesame seeds (white or white and black)

 

Procedure

Firstly steam or bake sweet potatoes until soft. Then mash them. Sift the flour, mix with the mashed potatoes and sugar. Knead the mixture well with water and knead into dough.

Divide the dough into pieces. Weigh each dough about 25 gm and filling approximately 10 gm (¾ tsp).

Knead each dough into small balls and roll into a round, flat shape. Place the peanut filling and knead back into balls.

Prepare a bowl of cold water. Deep each ball with cold water and coat thoroughly with sesame seeds.

Heat plenty of oil (enough to cover the ball(s)) in a wok or pot for frying. Deep fry over low heat till it puff up and golden brown. Remove and drain on paper towels.

Recipe - Making "Ham Chim Peng"

Ham Chim Peng

After making You Char Kuey, I crave for Ham Chim Peng. In Malaysia, when you see a vendor making and selling You Char Kuey, definitely Ham Chim Peng will be sold as well.

Recipe for You Char Kuey  (http://5foodway.blogspot.com.au/2015/04/recipe-making-you-char-kuey-chinese.html )

Red fermented bean curd ("Nam Yee")

Red bean paste

 Ingredients

300 gm all purpose flour

1 tbsp baking powder

2 tbsp sugar

1 tbsp unsalted butter

1 piece of red fermented bean curd (nam yee)

120ml water

½ tsp yeast with 100 ml warm water

Filling

300 gm red bean paste

White sesame seeds

   

Procedure

Mix sugar, yeast and with warm water (A). Set it aside to let it proof.

Sieve all purpose flour into a bowl. Add in (A), baking powder, unsalted butter, "nam yee" and lastly water. Knead into a dough. Cover with cling wrap or a piece of damp cloth and let it rest until the dough rises double its size. 

 Roll out the dough and on a lightly floured worktop and knead the dough till smooth. Divide the dough into 13 portions. Shape it into a ball. Flatten each dough into a circle. Add one tsp of red bean paste in the centre and wrap the dough. (If you are living in Sydney, you may buy ready made red bean paste from the Asian grocery store).

Shape into a ball again and flatten it. This time let it rest for 15 minutes.

Brush or wet some water on the centre of the dough and sprinkle with some sesame seeds.

Heat plenty of oil (enough to cover the dough(s)) in a wok or pot for frying. Slightly stretch the dough before putting into the hot oil. When the dough rises up to the top, flips it over. Fry until golden brown.

Dish and drain on paper towel and serve hot.