Twister's Bubur Cha Cha

Ingredients:

1/2 pack sagu pearls
1 purple sweet potato
1 red sweet potato
1 yam
1 tapioca starch
1 1/2 tbs sugar (or to taste)
2 pack coconut milk
200ml water
8 knotted pandan leaves

Method:
1. Cook sago pearls in a pot of boiling until they become translucent (about 15 mins). Remove and set aside.
2. Steam yam and sweet potato and tapioca separately until soft. Set aside.
3. Put in knotted pandan leaves into a pot and bring water to a gentle boil. Then remove the pandan leaves.
4. Stir in sugar, coconut milk continuosly. Add yam, sweet potatoes, tapioca and sago pearls. Mix well. Serve hot or cold

Twister's Pork Belly with Yam

Twister says this is a Hakka dish where you can't find in the restaurants. Twister's mum always cook this dish and she had it since young. So, this is really a family recipe.


Ingredients

500g Pork Belly
1 Yam
3 cubes preserved red bean curd (Nam ru)
1 tbsp tapioca flour
1 glass water
1 tbsp sugar

Method
1. Cut pork belly and yam into slice of 1 - 1.5 cm
2. Rub well to season the meat with 1 cube of Nam ru
3. Deep fry the yam slices until slightly browned. Remove and drain from oil. With the remaining hot oil, deep fry the pork until lightly browned. Remove and set aside to cool for 10 mins.
4. Arrange the pork slices, alternating with the yam slices on a dish
5. To make to gravy - heat up wok, bring water to boil and add in the balance 2 cubes of Nam ru and sugar.
6. Pour the gravy over the pork slices and yam and steam for 20 mins over rapid boiling water until the meat and yam pieces are tender.

twister733

My colleague twister started blogging quietly last month. But it is in mandarin. I am however very happy today that I managed to read/guess one sentence and know what she is actually talking about. I don't know if I am making a mistake in offering to translate her blog to English....

Anyway, I am just testing it out.