Bobo Chacha Dessert

I didn't blog for a long time, besides busy with the progress of growing old, I lost passion for blogging along with some other things. But yesterday, when I cooked this dessert for everyone, I got so much praise that I decided to share how I cook this on my blog.

 Ingredients:

Yam, peeled and cubed
Sweet potatoes, peeled and cubed
Pumpkin, peeled and cubed
1 cup of mini rice ball (can also use sago or tapioca jelly)
1 packet of coconut cream
 Sugar to taste

 Cooking:

Boil the cubed yam in water until slightly soft. Add in cubed pumpkin and sweet potatoes, then continue to boil until soft but not mashed. Lower the heat and add mini rice balls, when the rice balls is cooked, add sugar and coconut cream to taste! Done!

 Note: if you want to put ice in the dessert you should put less water to make the soup thicker, but I like to eat it chilled, so I wait for the soup to cool down and then keep in the fridge!

Fried Wonton

I'm not sure if I want to turn my diary blog into a cooking blog, but currently, this is what I enjoy doing!!!

Another simple and mouth-watering dish, it's Fried Wonton!!!

 Ingredients:
+ Minced meat, prawns, scallions, dried mushrooms, wonton skins.

 Preparing:
+Wash prawns, remove shell, devein, and cut into pea-size pieces. Soak dried mushrooms and chop finely, also chop scallion into smaller pieces.

+Combine the minced meat, prawns, mushrooms and scallion in a bowl, add cornstarch, seasoning powder and pepper. Mix well.

+ Fill each wonton skin with about 1 teaspoon of the filling, fold into half, if you use the square wonton wrappers, then fold into a triangle shape.

 Cooking:

Heat oil in a deep pot then deep fry the wontons, fry both sides until the wontons turn crispy and golden. Drain the oil from the wontons. Enjoy when it's hot!!!

Pan-fried Squid Patties

Another of my hometown dish that I love to make! It's pan-fried squid patties! It's very easy to make and it's super addictive to eat as a snack!

 Ingredients:
+ Fresh squids, onions, corn starch, seasoning powder.

 Preparing:
+ Wash squids, pull out the tentacles, discard the innards, ink, eyes and mouth. Peel the skin membrane, remove the quill (it's inside the body, resembles a shard of plastic). Thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards. Pat dry then cut the whole squid into ring pieces.

 Note: The skin membrane (the outer skin of the squid) is edible, you don't have to worry about peeling it off, but I just like to do so, as a habit.

+ Prepare blender, blend squid rings, head and tentacles, together with chopped onion.

+ After done blending, pour the paste into a bowl, mix together with corn starch and seasoning.

 Cooking:

+ Heat oil in a frying pan, when the oil is hot enough, lower the temperature and fry the squid paste. Oil the spoon to make the patties, so that the paste won't stick to the spoon. Cook both side until golden! Done and enjoy!

 Note: If you like herbs, you should add dills to the squid paste!