She and I…

She’s my ex-student’s wife and I saw on Facebook that she was making some ang koo (red tortoise cake)

Ang koo 1

…and of course, that got me wishing that I could give her gorgeous-looking ones a try.

The thing is, here in Sibu, you may be able to buy some but they are all very small and flat which is a clear indication that there is hardly any filling inside, maybe just a thin line of it, so little that you can barely taste it. As if that is not bad enough, the skin is usually very tough and rubbery, very hard to bite and chew. To get really good ones, I would have to buy the ones in KL…or better still, those in Kuching. They really make very nice ones there.

In response to my comment, she said that she would give me some to try if she made anymore which she did…the very next day and she even went through the trouble of sending them over to my house! Now, just look at this beauty…

Ang koo 2

– so big and so “fat”. It was pretty obvious that she was very generous with the filling. They were yellowish orange instead of the regular red colour but that is in, fact, a good thing. If I am not mistaken, the red colour results from the use of colouring whereas if it is this colour, sweet potatoes are used in the making of the skin. If purple, that would be yam and if it is green, then that is because of the use of the green colour of pandan leaves.

The skin was absolutely perfect – sticky and chewy but it had a smell not found in the regular ang koo. According to my ex-student’s wife, that was because she used corn oil. Yes, there was a lot of the mung bean filling…

Ang koo 3

…inside and I think she also reduced the sugar so it was not as sweet. I sure enjoyed the ones she gave me to the max!

On my part, I did do a bit of cooking myself too. My girl was around as she had something she had to attend here for two days so she had dinner at home. That was why I decided to finish off the mussels…

New Zealand mussels

…that I had in the freezer, what was left from our steamboat dinner, the fried instant noodles that I dished out and also the so-called Sarawak laksa that I cooked.

I pounded one leek, the white part, with one shallot and three cloves of garlic, peeled before adding some thyme followed by mayonnaise and cheese and I used a spoon to fill the shells of the mussels with the mixture before sprinkling some salt and pepper all over them…

Ready to bake

…and putting them in the oven to bake.

They sure looked good…

Baked mussel

…once done and taken out of the oven but of course, the test of the pudding would be in the eating. Yes, my girl loved it very much and she ate quite a lot of it! Needless to say, I was immensely pleased… Wink! Wink!

I did not manage to finish all of them though – I still had three left and that would be in tomorrow’s post. Stick around!

This wasn’t in our plan…

I mentioned in my previous post that I had to drive to my girl’s school on Monday and bring her back to town. This wasn’t in our plan. We sent her to her school on Sunday as usual and she was supposed to hitch a lift back the following day. A colleague of hers commutes daily as he stays with his family here in Sibu. However, his baby fell ill so he took the day off…and it wasn’t till almost 10.00 a.m. that I received word from my girl regarding this and we were on our way.

We got there at around 12 noon but since we left right away, we did not have time to cook anything nor did we stop somewhere to buy something for our lunch. That was why we stopped at the Selangau Bazaar on the way back and for a change, instead of going to the chap fan (mixed rice) shop facing the market, we decided to go back to this one that we went to once, way back in 2013.

My girl said she wanted the Foochow fried noodles that we had the last time and I tried discouraging her as I did not like how the sauce was clear (RM3.50)…

Foochow fried noodles

All this time, ever since my growing up days, the sauce had been dark because of the soy sauce and other things added. I do not know how or when they started doing it this way – and yes, they do it like this too at a number of places even in Sibu and needless to say, once I see that, I would never go back there again.

Well, she and the mum went on and ordered that and it turned out that she did not enjoy it very much as she thought there was way too much msg in it. Thankfully, I ordered this plate (RM12.00)…

Roast meat platter

…of roast pork…

Roast pork

…and roast chicken…

Roast chicken

…to share. The pork was a little way too fat but the chicken was good.

I ordered the dry version of their fried noodles (RM3.50)…

Selangau fried noodles, dry

…for myself and yes, it was good too and yes, there wasn’t too much msg in it.

So as soon as we had had our lunch, we went on our way…back to Sibu.

Life is sweet…

I got a notification from wordpress yesterday, wishing me a Happy Anniversary! Oh? The day went past without my noticing it, 7th March (it was the 7th in the US yesterday) which means that I’ve been doing this for 8 years now, beginning in 2008 and still going strong, I guess – coming up to 3,000 posts and almost 2 million views, with over 360,000 visitors and a current total of over 80,000 comments. Not bad, eh, this old guy? Wink! Wink!

Well, coincidentally, we dropped by this place…

Nica gelateria, Sibu 1

…in town so perhaps I can consider that to be a mini-celebration of sorts. This is not exactly new and by now, many would have dropped by here already – it had its soft opening quite sometime ago before Chinese New Year.

All this while, I had never had the chance to go and check it though but on Monday, I had to drive all the way to get my girl from her school as she is having something on here in Sibu – yesterday and today. She was supposed to follow a colleague back, one who commutes daily as his family is in Sibu but he took the day off because the kid was down with fever. When we came back to town, I asked my girl if she would like some gelato and she did!

So there we were…

Nica gelateria, Sibu 2

…my first time here. This is actually an extension of or a spin-off from this place that I do like and frequent quite a lot. Obviously, they have been doing so well that they have decided to set up a new place specialising in macarons…

Macarons

…mille crepes…

Mille crepes

…cakes and coffee…

Coffee

…and of course, gelato…

Gelato

My girl did stop by a couple of weeks ago and she bought three scoops home – the salted caramel, cream cheese and pistachio and yes, we did enjoy all of them very much, a lot more than the ones we had here sometime ago.

This time around, I chose the Volcano Gelato (RM19.80)…

Volcano Gelato

…3 scoops and I picked the cream cheese, banana and salted caramel.

My girl went and poured the chocolate in long thin lines on the gelato…

Chocolate

…and it hardened instantly…

Hard

…upon contact with the cold. Hmmmmm…interesting!

For one thing, the way it was served, one would need to eat the two scoops on top first before one will be able to get to the scoop at the bottom and for another, I do think they would need to look into their quality control – we loved the salted caramel before but this time around, we found it a tad too salty and there was only a slight hint of the caramel taste. The cream cheese was nice and I loved the banana!

My girl has the double scoop Brussel waffle (RM17.80)…

Double scoop Brussel waffle

…and she opted for her favourites – the cream cheese and the salted caramel but of course, the latter was a disappointment that day…and we did not like the waffle either. I did hear word going round that the waffles here were not nice and a friend mentioned on Facebook that theirs are not the regular ones that we know and love. He said that theirs are “yeasted waffles”, whatever those are and when he had it, the smell of yeast was so very strong that he did not enjoy it at all. Well, it was not strong on the yeast when we had it but it was salty and not anything we would want to have again.

My missus had the clown gelato (RM15.80)…

Clown gelato

…and she loved the mango flavour that she picked.

Actually, you can sample all the flavours available…

Tonda

…before deciding on what you want. They are kept in this display freezer called the tonda (I understand there are only 2 in the country, one in KL and the other one here so that means it is the only one in East Malaysia) at a specific temperature…

Digital thermometer

…and they will let you try each of them on those little plastic spoons like at those ice cream places. I actually liked the teh tarek (the brown one) but they were running out of that at the time so I did not order it…while the peanut butter made me think of me poking my finger into the bottle and taking out some to eat just like that. They do not have this for the proper freezing process required at the old place so that was why the gelato I had there was served hard and I had to wait a bit before I could eat and enjoy it.

I noticed an interesting phenomenon while I was taking a photograph of the digital thermometer. The digits kept running and changing and when I looked at the real thing, the figures were, in fact, constant. I asked the guy and he did not know about this – he even tried with his smartphone camera and yes, that same thing happened too! Actually, it was negative something, – 14 or somewhere around there. If I am not wrong, they did say that ideally, it should be kept constantly at -12.

I did order their coffee, the long black, cold (RM7.90) and I thought it was good but no, we did not order any of the lattes or whatever. Iced water was on the house and yes, they do charge the 6% GST here…unfortunately.

Well, if you are wondering what the differences between gelato and ice cream are – no, they are not the same, you can take a look at this chart here…

Gelato facts

…that I got from their Facebook page. Well, others may want to differ but I would prefer it with macaron, the way I had it once at the old place…

Royals…

My missus came home the other day with this pack…

Maggi Royale Sarawak sambal laksa 1

…of instant noodles – over RM8.00 each. My! My! That sure is not cheap for instant noodles, is it? I, for one, would never buy as it had noodles and standard Sarawak laksa is always served with bihun (rice vermicelli)…and for that reason, I would not bother buying the (cheaper) made-in-Kuching Lee Fah brand either though I have heard of people using their own bihun to make it more authentic and keeping the noodles for something else.

There are only 4 packets inside…

Maggi Royale Sarawak sambal laksa 2

Usually, there would be 5 or sometimes, 6 if there is a complimentary packet given.

Inside, there are two sachets…

Maggi Royale Sarawak sambal laksa 3

– the seasoning and the creamer which, I guess, is santan (coconut milk) in powder form.

Now, this looks quite promising…

Maggi Royale Sarawak sambal laksa 4

premiun laksa taste, mouthwatering…with 8 herbs and spices and a refreshing hint of lime.

I got down to cooking it to try, adding all that I had in the freezer – the mussels, sotong (squid), fish balls, not the usual condiments that you would find in a regular bowl of Sarawak laksa except for the thinly-sliced omelette and I even had some crispy lettuce by the side in place of the taugeh (bean sprouts)…

Maggi Royale Sarawak sambal laksa 5

So what’s the verdict? Unfortunately, I really must say that it was nothing like Sarawak laksa, far from it! Why, even the name is not quite there – we do not call it sambal laksa – it has always been Sarawak laksa or more specifically, Kuching laksa.

It had a very strong fragrance of the bunga kantan (ginger torch flower) and that immediately brought to mind the Penang assam laksa and the lime gave it a sourish taste, not quite that of the calamansi lime that we would squeeze into our bowl of Sarawak laksa sometimes, should we happen to like it that way. It certainly tasted like something we would find in Thai cuisine – my friend was running a restaurant in Kuching once and he had this very popular dish that he called laksiam, a cross between Sarawak laksa and tom yam bihun. I wonder if this…

Maggi Royale Sarawak sambal laksa 6

…is anything like that or not.

To give credit where credit is due, I would say that it was very very nice and if you are willing to fork out over RM2.00 a packet for this, I would say that you can go right ahead. After all, those from Korea or Singapore cost a whole lot more and the bottom line is they are what they are – instant noodles, nothing more and nothing less. Having said that, if you have never tried Sarawak laksa before and would like to find out what it tastes like, this is definitely not what you should go for.

New broom…

New brooms sweep well, they say, but no, it is not necessarily always so.

Last Saturday, by some stroke of good luck, we were able to find a parking space so we decided to check this place…

328 Katong Laksa, Sibu 1

…out. I asked the guy if this was the same place moved from the old location or a totally brand new outlet altogether and he said it was the same one.

I think the decor was a whole lot nicer formerly – all that iron roofing used for the walls…

328 Katong Laksa, Sibu 2

…makes the place look like some kind of warehouse.

While there were some sweet young ethnic girls running the place before very smoothly and efficiently, there was just this young man here who seemed to be at a loss as to what was going on. Everything that I asked, he had to go to the kitchen to ask somebody inside and after a few times of that, my patience was wearing pretty thin so I just decided to order whatever they had.

No, I did not want the laksa as I had that the one and only time I dropped by this franchise place and I was not at all thrilled by it, to put it mildly. I wanted to try the chicken rendang

328 Katong Laksa, Sibu 3

…so the guy went into the kitchen and came out saying that it was not available.

They had a lot of choices in their menu and on the banners…

328 Katong Laksa, Sibu 4

…but it appeared to me that all those with the prices covered up were currently not available…and I guess that also applied to anything where the price was not stated at all…

328 Katong Laksa, Sibu 5

…which left me with no choice, no…not the otah – the price was covered up too…but the nasi lemak

328 Katong Laksa, Sibu 6

I asked the boy what the difference was between the standard and the premium and in he went into the kitchen again…and when he came out, he said they were the same except that for the premium, I would be getting a larger piece of chicken.

The couple at the table next to ours ordered the nasi lemak, standard and all three plates were served together. I noticed that they only had a chicken wing each while everything else was the same. For my premium (RM12.90)…

328 Katong Laksa, Sibu 7

…I got one chicken thigh which I felt was not all that much bigger. Thankfully, it wasn’t one of those frozen chicken with the bland, soft and almost mushy meat…so this one was all right but of course, one can’t expect too much from deep fried chicken and that was exactly what it was.

The egg…

328 Katong Laksa, Sibu 8

…obviously, was flipped in the pan, I think and looked nothing like what I would dish out. Indeed, it is quite hard to splash the hot oil over the top while frying an egg unlike when using a kuali but it was all right as the yolk was runny…

328 Katong Laksa, Sibu 9

…just the way I would like it.

Eeeeeee….look at the ikan bilis (dried anchovies)…

328 Katong Laksa, Sibu 10

This is the much cheaper white bait variety with those big black beady eyes staring at you…and they were not all that generous with the sambal as well. All in all, what I was served sure did not look anything like what they had on the banner…and the ones here, with or without the chicken curry or masak hitam beef, are a whole lot cheaper and a whole lot nicer, no question about that.

Both my girl and the mum had the standard Katong laksa (RM9.90)…

328 Katong Laksa, Sibu 11

…and not only did it look nicer than what I had at the old place but it tasted better too. However, the two ladies said that the enjoyment was only temporary as the richness of the broth with all that santan in it was kind of overpowering and they did not think it was all that great towards the end.

We saw this on the banner outside the shop…

328 Katong Laksa, Sibu 12

…and so we ordered two for the two bowls of the laksa that we had and we did confirm with the young guy that we would getting them at 99 sen each and he said yes. However, we wanted it cold/iced and I am not sure whether that rendered the offer null and void or what but he never said anything to that effect. When I checked the chit from the cash register…

328 Katong Laksa, Sibu 13

…upon reaching home, I found that I had been charged RM2.50 a glass.

Well, all things considered plus the fact that finding a place to park in that area can be such a pain, I certainly would be in no hurry to go back there again anytime soon.

The only thing that matters…

If you were a teenager or in your twenties in the 70’s, you would probably know this rock band that took its name from a character in Charles Dickens’ David Copperfield. No, I was not into their songs, hits or otherwise, until I heard this one…

…which has remained a favourite of mine to this day.

Indeed, I was surprised to come across a contestant in a local talent show a couple of years ago named Uriah, pronounced you-rai-yah, and boy was he good! Of course he won in the end – the Astro Star Quest Chinese Singing Competition that year. This handsome young man…

Uriah See live in Sibu 1

…from Pontian, Johore whose mother, a piano music teacher, came from Sabah here in East Malaysia, went on to win the TVB International Chinese New Talent Singing Championship in Hong Kong that same year, beating the best from China, the US, Australia, Singapore, Canada and New Zealand. Now that was quite an accomplishment wasn’t it?

I saw some fishtail banners along the roads here publicising his show last Friday and it was in the newspapers too so when my girl came home that afternoon, I asked her if she would want to go and watch and she did – this would be a welcome change from our usual routine, a chance for her to unwind and relax a bit after the dreary and gruelling week at her school…so there we were that night for his live performance at a mall…

Uriah See live in Sibu 2

…in town. Gee!!! The last time I saw a singer perform live at a mall was Singapore’s Tracy Huang way back in 1973 at one place along Orchard Road, just imagine that!

Uriah kicked off his show with the rousing theme song from the movie Ola Bola. I didn’t know this one, only this slower one by Sarawak’s own Zee Avi, that was on television day in, day out way before the movie was released – it was screened during Chinese New Year and by the time I was free to go and watch, it wasn’t showing anymore. That’s how it is here in Sibu. Those genres that I like will never get shown here and if they do, it will not be for long.

This was the very pretty and eloquent emcee…

Uriah See live in Sibu 3

…for the show and for his second number, Uriah did a really impressive cover of Josh Groban’s You raise me up

Uriah See live in Sibu 4

…followed by his rendition of John Legend’s hit, All of me

– one of the songs that he sang in the competition on television.

He also played the violin…

Uriah See live in Sibu 5

…when he sang his own original composition, The only thing that matters, the Mandarin version…

Incidentally, the  music video was filmed on location in Melbourne, Australia.

I was kind of disappointed he did not sing it in English…

– he penned the lyrics for this one himself, available online on amazon.co.uk…but never mind, we certainly enjoyed the one-hour performance that night. If he were to come for a full concert, I certainly would love to go and enjoy more of the very nice songs…

…from this very talented young man.

It makes a difference…

This is our daun kesum

Daun kesum

…which is also known by a lot of names in English including Vietnamese mint, Vietnamese cilantro and so on. I think it is also called daun laksa locally and is an essential ingredient in the preparation of Penang assam laksa, together with the bunga kantan (torch ginger flower). I’ve heard it said that without these two very crucial ingredients, your bowl of Penang assam laksa is nowhere near the real thing and should not be called as such.

Of course, my plant, like everything else in my garden, is barely surviving and the leaves are kind of small but there is enough for us to use when we feel like it – after all, we do not use it all that often and we do not use all that much each time.

The ethnic population here in Sarawak use it a lot in their cooking. For instance, they would have these leaves in the celebrated ayam pansoh (chicken cooked in bamboo) along with all the other ingredients including tepus – a kind of wild gingerserai (lemon grass), tapioca leaves and all the rest. Just as in the case of the Penang assam laksa, it is not ayam pansoh if you do not have daun kesum in it…and the tepus is an added bonus – I do enjoy eating that very much too.

Well, I think I have cooked this steamed chicken dish with tuak (the ethnic traditional rice wine) before and blogged about it but I did not have any daun kesum then so I did not add any. It’s so very easy to cook, really – I think the hardest part would be chopping the chicken into bite-sized chunks.

First, I marinated the meat with a spoonful of cincaluk (fermented shrimps)…

Add cincaluk

Do not add too much as that can be very salty (especially the ones from Melaka) but without it, one would not get the special sweetness and taste that would bring the dish to a whole new level.

Add a spoonful or two of tuak, the daun kesum, serai and a few slices of ginger…

Added ingredients

…and I also added a bit of sliced chili.

Steam for around 30-45 minutes and your dish is ready…

Steamed tuak chicken 1

…to be served.

Yes, it was very very nice – no oil, no salt and no msg added…

Steamed tuak chicken 2

…and I sure would want to cook it this way again but I have used up all my tuak now – I hope I would be able to get some fresh supply or perhaps I would have to try something else, the traditional Chinese white wine that we usually use in our kacang ma chicken perhaps…and I am praying hard that my daun kesum plant will not die out on me. Sighhhh!!!!!

I was wrong…

If I remember correctly, it was Huai Bin who mentioned in passing that the fried noodles from the stall at the back of this place was very nice. Fried noodles? Stall at the back? Gee!!! I never noticed there was one there or if I did, I never gave it any due attention as there were so many stalls around and one would be spoilt for choice. I guess everybody would have picked something to order and enjoy before reaching that section…

Chopsticks chu char stall

…which is not all that visible actually because of the structure in front.

When my girl was in primary school, I used to pick her up at the end of the day and if the mum was on morning shift, there would be nothing to eat in the house so we would have to drop by some place to have something that she liked before going home. One place that we used to frequent quite a lot would be this one, since moved here, and she enjoyed the rice platter with sweet and sour pork ribs by the side. Back to this one, we did go and see what they had on their menu once when we went there for the very nice beef noodles and when my girl saw that they had “set meals“, she said that she would want to go back there for one of those but she never asked for it again. Maybe she has forgotten. Probably it reminded her of those days when she was still so very young and carefree…or she did enjoy it quite a lot.

Anyway, we did drop by the other day and I ordered what I thought was something like the pork belly with salted fish…

Pork belly with salted fish
*Archive photo*

…that we would have occasionally when we were eating out. The nice guy asked me if I would like it hot and I said yes – usually, it can be a little spicy with the dried chili added. My missus wanted the same so we requested for two of that.

When it was served…

Chopsticks salted pork rice set

…I was sort of surprised that it was nothing like what I was expecting.

Oh dear!!! There wasn’t any sauce and I would want to have that with the rice so I had to mix it with the meat to eat and at times, I had to resort to the soy sauce and chili dip…

Soy sauce and chili dip

…that they gave.

This is what we call kiam sor too bak (salty crusty/crispy pork)…

Chopsticks kiam sor too bak

…and to give credit where it is due, it was really very very nice, nicer than any of the same that I have had elsewhere…and yes, it was very spicy with the chili added and also very fragrant with all the ingredients thrown in.

I went back to have another look at the menu and yes, I was the one who was wrong! Somehow or other, I had perceived it to be something it wasn’t…and on the menu, it stated: “Salted pork/fish” and not salted fish pork. Thankfully, it was good and we enjoyed it very much. I sure would want to go back there again to try whatever else they may have in store…

Any other way…

I bought a pack of instant noodles the other day but I did not feel like having anything soupy that morning so I decided to fry the remaining 3 packets of the noodles instead.

They do serve Maggi goreng (fried instant noodles) at some of the Malay stalls and shops like this one here

Maggi goreng
*Archive photo*

…for instance. As a matter of fact, I did try cooking my own before but no, I did not think it was something I would be dying to have again.

Well, this time around, I had some prawns and New Zealand mussels left over from our Chap Goh Meh steamboat dinner so I fried some chopped garlic in a bit of oil and then I threw in the crustaceans….

Prawns, mussels and garlic

…shells removed including those of the mussels, leaving just the tails of the prawns. I had boiled the noodles and drained and I tossed it with 1 and a 1⁄2 sachets of the curry soup base…

Noodles plus soup base

…saving the rest for some other day. I did not use all of it as I was sure it would be really salty. Oh dear!!! I forgot to rinse the noodles in cold running water so I was quite worried that it would all stick together in a  clump.

I was thinking that I could have it “wrapped” in egg, no, not like how they do it with Pattaya fried rice, but the way they do it when cooking our Sibu-style Ah Tor kway teow

Ah Tor kway teow
*Archive photo*

…so I pushed the noodles aside and broke two eggs into the pan…

Eggs added

…breaking the yolks and spreading everything all around before moving the noodles on top.

Once cooked, I dished everything out and served…

Served

Well, I would say the noodles tasted great even though I did burn the garlic a little without my realising it. That must have happened because I was trying to cook and take photographs simultaneously – I am really hopeless when it comes to multi-tasking, that I will have to admit.

The prawns were so very nice – still very fresh, firm and succulent and I absolutely loved the mussels. In the past, I had had some that were rather strong in that mussel smell but not these, only very very lightly and I enjoyed eating them. I bought a box (in half shell) that day and I still have at least half in the freezer – probably I will whip up some creamy baked mussels with garlic and cheese for my girl when she comes home tomorrow for the weekend.

I did think, however, that it could do with a little bit more oil as it was a bit on the dry side and next time, I would not bother about the eggs…

Noodles and egg

– I did not think it made any difference to the taste but all in all, I thought it was pretty good and perhaps, I should go out and buy those dried egg noodles and fry this same way again with what was left of the curry soup base…and adding a little bit of green vegetables or taugeh (bean sprouts) to it would be nice, don’t you think?

Here you are…

I mentioned in passing that day the tapioca that I cooked, bubur-cacar style…

Tapioca, bubur cacar
*Archive photo*

…and I did say that it was not very nice because the tapioca was pre-boiled, with salt added and it was not sweet so even with the gravy, it was not all that great.

Well, I did cook something like that once with buah sukun (breadfruit) and sweet potatoes…

Sukun & sweet potatoes, bubur cacar
*Archive photo*

…and yes, it was very nice even though I did not have any gula Melaka (palm sugar) then.

Well, this time around, somebody asked for the recipe. What? The recipe? Gee!!! I never follow any recipe when I cook – just go ahead by trial and error, following my instincts, and if it turns out nice, then I will cook it again in the exact same way, more or less.

Anyway, since you asked here you are!

First and foremost, boil some water with some pandan leaves in it, knotted…

Water & pandan leaves

…and then, add the sweet potatoes…

Sweet potatoes

…peeled and cut into chunks. Do not worry if you get the gum sticking to your knife and peeler and your hand – just rub with a bit of cooking oil and it will all come clean. Bring it back to boil and let it simmer till the sweet potatoes are cooked/soft.

In the meantime, I boiled some sago pearls and drained…

Sago pearls

…and rinsed thoroughly to remove the excess starch. Never mind that they are still white – these will be added to the sweet potatoes and the cooking will continue there…and you will have those nice translucent balls eventually when everything is done. There wasn’t much left in the pantry, maybe just a handful so I just cooked it all. I don’t know why I loved these in our local desserts even though they’re virtually tasteless.

I added those pearls to the sweet potatoes and then I poured in a packet of santan (coconut milk)…

Santan

I guess many would attest to the fact that the ones freshly-squeezed would be very much nicer but no, I did not bother to do that. Anything that is hassle-free, that’s the one for me! Incidentally, we love this brand – it seems creamier than the others, more lemak (rich) and some have that unpleasant rancid smell, not this one.

I added two spoonfuls of granulated gula Melaka and once it started boiling again, I turned off the heat. You may need to add more of the sugar if you are going to serve yours with shaved ice as it may not be sweet enough when the ice has melted. I did not have that so I just let it chill in the fridge before serving it nice and cold…

Sweet potato, bubur cacar 1

You can also add yam if you wish – I am not really a fan of the tuber so I did not bother. Actually, I intended to cook the gula Melaka separately to make the syrup and add only when we wanted to sit down to eat but I got lazy in the end…

Sweet potato, bubur cacar 2

Yes, it was very nice, nicer than any that I can get outside here…and yes, I would cook it this same way again.

It’s so easy, really. Wanna try, anybody?