Bubur Cha Cha 1. Boil the black-eyed peas for 15-20 mins until softened. Then simmer over low heat to soften the beans further. Drain well and set aside.
2. Boil the sago pearls for 10 mins and soak for 1-2 hours. Drain well and set aside.
3. Peel and dice the yam, golden and purple sweet potatoes. Steam them over high heat until softened.
4. Boil the sugar and knotted pandan leaves in a pot of water. Infuse the pandan leaves for 15 mins.
5. Remove the pandan leaves and pour in the coconut milk.
6. Add the sago pearls, black-eyed peas, yam and sweet potatoes. Stir to combine.
7. Bring to a boil and boil for another 4-5 mins.
8. Garnish with red sago pearls and gula Melaka.
9. Enjoy!
Nyonya Otak-Otak
1. Mince the red snapper.
2. Scrape off and mash the mackerel meat.
3. Mix both fish meat with olive oil.
4. Cut the dried chillies and soak in boiled water for 10 mins. Drain well and set aside.
5. Slice the lemongrass, shallot, garlic, red chilli, daun kaduk, turmeric, ginger and kaffir
lime leaf. Then blend them together with the dried chillies and olive oil. Blend thoroughly until it turns into spice paste.
6. Add turmeric powder and mashed belacan and continue blending until well-combined.
7. Pour the blended paste into a bowl and mix with one egg.
8. Slowly pour in coconut milk and stir well.
9. Add corn flour to the blended spice paste, mix it gently.
10. Season with sugar, salt and white pepper powder.
23. Lastly, mix in finely sliced kaffir lime leaves and the fish meat thoroughly in a bowl to form the otak-otak
filling.
24. Clean and scald the banana leaf with boiling water.
25. Place one daun kaduk on a banana leaf and top with the otak-otak filling. Fold the banana leaf to wrap the filling.
26. Steam for 15 mins.
27. Enjoy while it’s hot.
