Nyonya Bubur Cha Cha Dessert

This morning when I was in the market suddenly I think of cooking this 'Bubur Cha Cha' dessert. I called it 'Nyonya Bubur Cha Cha' because I replace the sugar with the gula melaka (palm sugar which is originated from Melaka)


Here is the recipe for this yummy dessert ^^

250g sweet potatoes, cut into small diamond shapes
250g yam, cut into small diamond shapes
80g black-eyed beans (peh tau)
some pearl sago

300gm gula melaka
250ml water
3 pandan leaves, knotted

Thin coconut milk :
800gm grated coconut
1500ml boiled water

Method:

Steam the sweet potatoes and yam for 10 minutes until it's soft.
Steep the black-eyed beans for 1 - 1 1/2 hrs. Simmer till tender then rise in cold water and remove any detached skin. Boil the beans till it turn soft.
Put the coconut milk to cook over medium heat with the gula melaka and pandan leaves. Cook till the gula melaka dissolved and add in the pearl sago and cool till it turn transparent. Lastly add in the potatoes, yam and beans.

Ta Daa...here is the Nyonya Bubur Cha Cha ^.^

Coconut Jelly - Agar Agar Santan

I cooked this coconut jelly yesterday and would like to share the recipes here with all of you. My elder daughter love jelly very much. Here goes the recipe for this Coconut Jelly~

Ingredients:
30g agar-agar (I bought the Bunga Raya brand-1 pkt is 30g)
320g sugar
1 litre water
2 cup of santan (coconut milk)
salt
5 pandan leaves
some red colouring

* coconut jelly*
*Bunga Raya Brand jelly*
*soak the agar-agar in water for 10mins before cook it*
*pandan leaves tie into big knot*
*Ayam Brand coconut milk*
*I use 2 box of the coconut milk-one box=one cup*
*Jelly in the pot*
*The lower coconut layer of the jelly* *Jelly that had been added with some red colouring*
*Pour the red coloured jelly on top of the coconut jelly*

1. Wash and soak the jelly for 10 minutes or longer.
2. Pour out the coconut into a cup and add in some salt.
3. Cook the jelly in a pot with the 1 litre water and the pandan leaves.
4. After the jelly dissolved in the water. Pour 1/3 of the jelly into the bowl and add in the coconut milk and stir it. Leave it to cold down in a round shape steel plate.
5. Add in sugar and 500ml water to the 2/3 jelly and cook till the sugar dissolved in the mixture. Add in a little bit of red colouring and keep warm.
6. When the coconut layer turn hard, slowly pour the red coloured jelly on top of it. Put the jelly into fridge. Serve while it's chilled.

AMY

Bread Crumbs Prawn

Today I want to share this simple yet tasty prawn recipe here with all of you. It's nice when served hot with some chili sauce. One of my kids favourite dishes and they love it...

Delicious & crispy...Yummy!

1/2kg medium size prawn

1/4packet Ottogi Bread Crumbs- (one packet can be use 4 times)

*this is how the bread crumbs look like*
*marinate the prawn with some salt, soy sauce and pepper* 2 medium size eggs*dip the marinated prawn into the beaten egg*
*and rolled the prawn with the bread crumbs before fried it in hot oil*

The Ottogi Bread Crumbs can be easily get in any supermarket. Try it...it's easy and very yummy~

AMY