No, “bubur cha cha” isn’t a type of dance. It’s a sweet, coconut-based soup that we enjoy quite often here in Malaysia. But the recipe is a bit different from our Honeydew Sago Dessert recipe, our Indonesian Es Teler recipe, or the cendol that we enjoyed back in Penang. Bubur cha cha is a Nyonya dish made with different types of sweet potatoes and yam (or Chinese taro). To the sweet potatoes, you add a little pearl tapioca for a textural counterpoint.
Bubur Cha Cha
In Hawaii, you could find something similar in Vietnamese restaurants except that their versions were more pudding-like with more tapioca pearls than sweet potatoes. And I believe in the Philippines, they add bananas to their version.
Continue reading Recipe for Bubur Cha Cha →
House of Annie takes you step by step to create this ambitious, yet delicious, dish of marinated pork belly and taro.
When I first got to know Nate, I found out that he loved Khau Yoke (spelled kau yuk in Hawaii). More specifically Wu tau khau yoke (wu tau is taro or if in Malaysia, known as yam). I love this dish too but had never tried to make it at home. It seemed like something that only good restaurants could make and I never thought I’d be able to replicate it at home.
But my friend Elizabeth (whose mom used to run a chicken rice stall and is a fantastic cook) shared her mom’s recipe for khau yoke with me many moons ago. I’ve always wanted to try it just never found the time or ambition. But recently, when I was looking through my list of recipes to try, I reconnected with this dish. And having had a taste for yummy pork lately, I decided I had to make this dish (and please my hubby at the same time!). Continue reading Khau Yoke Recipe (Pork Belly Cooked with Taro) →
Making you hungry for the good things in life
