Homemade Boba Pearls/ Tapioca Pearls

I am super excited to be posting this recipe. I can't believe that I've actually succeeded in making a nice and chewy boba pearls at home. Didn't know that it was this easy!

...tea-based drink invented in Tainan and Taichung in the1980s...

Boba Milk Tea or Pearl Milk Tea is a Taiwanese tea-based drink invented in Tainan and Taichung in the 1980s. Toppings are usually boba pearls/ tapioca pearls (that's how it got its name), grass jelly, fruit jelly, agar jelly and pudding. Even tho' it is mostly served cold, ice-blended version is also available at some shops.

You may have notice that my boba pearls are not as black as the usual ones. That is because of the sugar used. I should be using dark brown sugar but I couldn't find any dark brown sugar, so I've used mixture of light brown sugar with molasses.

Once I started on this Boba Project, I was so obsessed with it. I couldn't rest until I have perfected the recipe. If you search in the internet for boba pearls recipe, you will find a few. The ingredients used are more or less the same - tapioca starch, brown sugar and water. But the method used are all different. Believe me if I said I've tried all the methods.

And With some tweaking here and there, I've finally found my perfect recipe. This recipe is easy and yield the closest texture to the boba pearls I've tasted. Hope you guys will enjoy this recipe as much as I do! Happy trying!

HOMEMADE BOBA PEARLS/ TAPIOCA PEARLS
(Recipe adapted from Bizarre Island and Amanda Tastes)

Prep Time  : 50 mins
Cook Time : 27 mins
Total Time : 1 hour 17 mins
(+15 mins steeping)
Makes       : 1 1/2 cup pearls

Ingredients:
80g + 10g tapioca starch
4 Tbsp dark brown sugar (see note below)
50ml hot water
Extra tapioca starch for dusting
Extra 3 Tbsp dark brown sugar for coating/ as lubricant

Directions:
1. In a small pot, add hot water and brown sugar together and mix until the brown sugar dissolved. Then, add in 3 tablespoons of tapioca starch and mix well to get a tapioca starch slurry.

2. Bring the pot on low heat and stir continuously until you get a sticky paste. Once it has reached the sticky paste consistency, turn off the heat. Add in the rest of the tapioca starch and stir vigorously to combined until you get a soft sticky dough. It is fine if there are still some tapioca starch on the surface of the dough.

3. Transfer the soft sticky dough onto a parchment paper and knead for a few minutes until it becomes a shiny dough. The dough now is still abit sticky. Add in 10g tapioca starch in 4-5 batches and knead to form a soft dough.

4. To shape the pearls, roll out the dough to approx. 0.3cm thick. Cut out horizontal and vertical lines to get small squares. Roll each square into tiny balls/pearls. Remember to coat your bowl with some tapioca starch before putting your pearls in it.

5. Bring a pot of water to boil, add in the pearls to the boiling water. Stir occasionally to prevent the pearls from sticking together at the bottom.

6. When all the pearls floated on surface, close the lid and reduce the heat to medium. Continue to cook for 25 minutes. After 25 minutes, off the heat and let the pearls steep in the hot water for 15 minutes. Do not open the lid.

7. Drain the pearls and soak in cold water for a minute or less until they are warm to touch. Transfer to a bowl, add 3 tablespoons brown sugar and mix evenly to coat. The brown sugar will melt almost immediately and act as a lubricant.

Notes:
● Dark brown sugar substitute : Mix 2 tablespoon light brown sugar with 2 tablespoons molasses/ gula merah.

● You need to work fast in Step 2 and Step 3. Work on the dough while it is still hot/ warm.

● Step 3 : I find it easier to work with the dough on a parchment paper. You can use it to protect your hand from the hot dough. And it also acts as a cover for the dough while shaping the boba pearls.

● The cooked boba pearls need to be consumed within the day of cooking. The texture will be hard if kept in refrigerator.

● Keep the uncooked pearls in a zipper bag or air-tight container in freezer for upto 2-3 months. When you want to use it, take it out from the freezer to the boiling water.

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Hot and Sour Chinese Mustard Vegetable Stew (Choy Keok)

This hot and sour vegetable stew has been my ALL TIME favorite dish since childhood. My mom used to make this whenever we have enough leftover meats, usually after a big dinner with lots of leftovers. Spicy and tangy with robust flavor, this stew is definitely super addictive and appetizing!

My mom called this dish 'Lap Sap Choy', direct translate will get 'Rubbish Vegetables' simply because she just dumped whatever leftover dishes she could find in the fridge into the big pot, together with freshly bought chinese mustard vegetables / kai choy. (Inset: Photo Right)

I grew up thinking that this is the actual name for this dish until I met my hubby. He laughed at me (he always laugh at my cantonese) when I told him that I wanted to eat 'Lap Sap Choy'. We had a long debate on what is the actual name for this dish (yes, I was very stubborn) and finally I gave in because he was able to convinced me that the latter is a better name for this yummylicious dish. Hence, this dish is known as 'Choy Keok' since.

Each families has their own grandma's recipe of Choy Keok. Some put lots of ginger, some put lemongrass and some like it more sourish, while some like it super hot. My family and my hubby's has very similar tastebud. We both like it spicy and sour, with both equally balanced. My mom (in law) taught me how to cook this dish. I've cooked this dish numerous times and always get compliments from those who has tried. This is a fail-proof recipe.

The key ingredient to a yummylicious Choy Keok is a good meat base, in which you may use roasted duck/ ducks' necks or roasted pork or even roasted pig's head/ other parts. Usually i will use roasted pig's head/ other parts from the leftover we had when we dined at Chinese restaurant. I will wrap the leftover parts tightly with clingwrap and then store in a zipper bag, pressing out as much air as possible. With proper handling, the roasts can be kept in freezer for upto 6 months.

There is no exact measurement to this recipe because the water releases by the vege is different each time you make them. And it also depends on the roasted meat base you have. What I do is that I will add in some seasoning after the vege has just wilted and let it simmer under medium low heat for approx. 1 hour. After that, add seasoning accordingly. If you taste the soup at the beginning of the stewing, it will have a bittery taste and you will not be able to season your stew accurately.

To get the to right spiciness, you need to adjust as you cook. At the beginning, start with a small amount of dried chillies. DO NOT add too many dried chillies at the beginning. If it is overly spicy, you will not be able to salvage your stew. Add a few pieces at a time (depending on the spiciness of your dried chillies) and adjust accordingly. One note to keep in mind is that it will get hotter as you cook. So, do let the dried chillies to release its 'power' first before adding more. Likewise with the assam keping.

The most tedious work when cooking Choy Keok is having to wash bunches after bunches of vegetables. If you and your families are lovers of this addictive and appetizing stew, a bunch or two will not be enough. For me, I usually need to wash 5 - 7 bunches of chinese mustard vegetables.

For this time, I've cooked 5 big bunches and this is the result of it. The pot I am using is a 7 litres pot and it only filled slightly a little more than half the pot.

HOW TO CLEAN CHINESE MUSTARD VEGETABLE

Separate the leaves and soak them in salted water for approx. 10 - 20 minutes. Just add 1 - 2 teaspoons of salt to water.

Usually bugs/worms/vege insects likes to linger around this type of vege. You will need to clean the veges thoroughly. If you found any bugs/worms/vege insects, just remove it/ them and you are clear to go. Here you can see a cute baby snail crawling ever so slowly on my vege.

Scrub the leaves one by one, front and back with your fingers under running tap water. Make sure there are no dirts or bugs/worms/vege insects on the leaves.

Cut the vege into desired sizes and rinse them in a basin of water.

Drain in colander and it's ready to be used. Here are the cut veges from 2 bunches of chinese mustard. Seems alot but once it wilted into the soup, you'll feel like there are not enough for everyone.

HOT AND SOUR CHINESE MUSTARD VEGETABLE STEW (CHOY KEOK)

Prep Time  : 40 mins
Cook Time : 3 hours
Total Time : 3 hours and 40 mins
Makes       : approx. half pot of a 7ℓ pot

Ingredients:
5 bunches chinese mustard vegetables
Some 1eftover roasted pork & other parts
5 cloves crushed garlic
1 inch ginger (thick slices)
10 pcs dried chillies
4 - 5 pcs assam keping
2 pkts shimeji mushrooms (optional)

Seasoning
Light soy sauce
Oyster sauce
Rock sugar
Salt

Directions:
1. Soak the dried chillies and assam keping in water for approx. 10-15 minutes. Drain and set aside.

2. Get ready your first batch of vege: Wash one or two bunches of vegetables first and cut them into desired sizes. Drain in a colander until needed.

3. In a thick-bottomed big pot, using medium high heat, sauté garlic and ginger until fragrant. Sear in the roasted pork and other parts, browning a little at the bottom of the pot. The searing and browning will give this stew a boost of flavor. Deglaze the bottom of pot with half cup of water. Add in dried chillies and assam keping.

4. Add in the vegetables with the harder stem on the bottom and the leafy parts on top. Close the lid and let it cook for 10-20 minutes or until the next batch of vege is ready.

5. While the stew is cooking, prepare your next batch of vege by repeating the washing, scrubbing and rinsing steps. Throw in the vegetables into the big pot when they are thoroughly cleaned.

6. Before each add of veges, stir the stew well so that all veges are submerged in the stew. You do not need to add any water. The vegetables will release water into the stew.

7. Repeat step 5 until all vegetables are used up. For the last add of veges, let it simmer until the veges begin to soften and turn color slightly then turn down the heat to medium low and add in some seasonings just enough to flavor the stew. At this point, the stew will taste bitter. You will not be able to adjust the taste of the stew accurately. Let it simmer for approx. 1 hour.

8. After 1 hour of simmering under medium low heat, now is the time to taste your stew. If it is not spicy or sour enough, add in dried chillies or assam keping. If it is not salty enough, add in light soy sauce, oyster sauce and/ or salt. If it has not got enough gravy, add a cup or two of hot water. Make your own adjustment accordingly. Add in shimeji mushrooms and simmer for another 30 - 60 minutes or until all veges are soft enough to be eaten.

9. Serve piping hot!

Notes:
● This stew is best to be eaten the next day after cooking. And the flavor gets better with each day passes. Just leave the pot on the stove, bringing it to a boil and simmer a few minutes at each nights and mornings.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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Homemade Auspicious Yee Sang 鱼生 (Chinese Raw Fish Salad)

Yee Sang is a MUST have appetizer during Chinese New Year. It is considered as a symbol of abundance, prosperity and vigor. When the Yee Sang was served at the dining table, all the diners would stand up and toss the ingredients in the air while saying auspicious wishes.

I have always been wanting to make my own Yee Sang but I was afraid that the sauce will not turn out well. This year my sister asked me, "Why not make your own Yee Sang for our Reunion Dinner?" Her question has given me the courage to take the first step and hence I came out with my own homemade Yee Sang. Everyone complimented on how surprisingly refreshing it was.

My first homemade Yee Sang and the beginning of many many more homemade Yee Sang.
My hubby love it so much that he requested me to make it on his family's Reunion Dinner. The second time I make it, we've added korean pear, jelly fish and lots of salmon slices. I did not managed to plate the Yee Sang because I was still busy in the kitchen. The proportions for the rest of the ingredients were increased too. It should be yummy but it was a disaster. The Yee Sang got too watery, the oil got 'piggy' smell because the pot that I used to heat up the oil was used to made pork lard and there were not enough sauce, and worst we couldn't get coriander. So, lesson learnt! Never add too many ingredients in your Yee Sang. And if you did, scale your recipe nicely.

HOMEMADE AUSPICIOUS YEE SANG 鱼生 (CHINESE RAW FISH SALAD)

Prep Time  : 45 mins
Cook Time : N/A
Total Time : 45 mins
Serves       : 18 pax

Ingredients:
Fresh salmon slices
1 carrot (finely shredded)
1/2 daikon (finely shredded)
1/4 red cabbage (shredded)
1 green apples (julienne)
2/3 cup pomelo (separate the sacs)
18 sticks snow crab legs/ crabsticks
1/4 cup ginger pickled (finely shredded)
A handful of coriander leaves
2 pkts bok bok chui/ crispy crackers
1/3 cup toasted peanuts (grounded)
1/4 cup toasted sesame seeds

Dressing
7 Tbsp plum sauce
1 Tbsp honey
1/2 Tbsp lime juice
1/2 cup cooked vegetable oil/ olive oil

Seasoning
1/16 tsp five-spice powder
1/16 tsp white pepper

Directions:
1. Arrange all the ingredients nicely on a large plate. Just before serving, sprinkle the seasoning all around and pour the dressing on it.

Notes:
● The essential ingredients in Yee Sang are carrot, daikon, pickled ginger, coriander leaves, crispy crackers, toasted peanuts and sesame seeds. You may replace other ingredients or add any ingredients that you like.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

First Commenter...(+/-)

Kwai Fa Chi 桂花翅 (Stir-fry Eggs with Imitation Shark's Fin and Crab Meat)

...the stir-fried eggs look very much like 'osmanthus' flowers...

Kwai Fa Chi is a Cantonese dish mostly served in restaurants as one of the starter dish. Its name literally means Osmanthus Fin. This is because the stir-fried eggs look very much like the 'osmanthus' flowers and the usage of shark's fin contribute to the last name.

Ever since the first time I tried it when my mom (in law) cooked it, I've fallen in love with this dish. The ingredients are really simple, but the flavor is uniquely yummylicious. I love the fragrant of the fried prawns and spring onions with the fried eggs. It comes together really well.

At home, you can cook this to pair with your white rice or simply serve with fresh crisp lettuce or fried wantan wraps.

KWAI FA CHI 桂花翅 (STIR-FRY EGGS WITH IMITATION SHARK'S FIN AND CRAB MEAT)

Prep Time  : 20 mins
Cook Time : 5 mins
Total Time : 25 mins
Serves       : 10 pax

Ingredients:
6 eggs
1/3 cup crab meat
10 pcs prawn (deshelled and diced)
2 stalks spring onion (chopped to 6-7 cm length and then cut into very fine strips. Soaked in water to curl)
15g glass noodle/ cellophane noodle (*)

Seasoning
1/2 Tbsp light soy sauce
1/8 tsp sesame oil
1/8 tsp fish sauce
1/4 tsp chicken stock granules
1/16 tsp monosodium glutamate/ MSG
1/16 tsp white pepper
A pinch of salt or to taste
1/2 Tbsp Shaoxing wine

Directions:
1. Soak glass noodle in a bowl of water and leave aside to soften, approx. 15 - 20 minutes. Grab hold one side of the glass noodle and cut them into half using a kitchen scissors, so that they are approx. 5 - 6 cm long.

2. In a mixing bowl, whisk eggs until well beaten. Add in the rest of the ingredients and seasoning (except Shaoxing wine) and stir well.

3. In a wok on high heat, add 1-2 tablespoons vegetable oil. Pour in the egg mixture and start frying using your spatula (preferably stainless steel spatula). The eggs will cooked once it touches the hot wok, so you need to continue scrapping the bottom and stirring like 'stir-fry'.

4. When the eggs are all cooked, pour Shaoxing wine onto the eggs in a circular motion and give it a few good 'stir-fry'.

5. Dish up and serve with lettuce or fried wantan wraps.

Notes:
● Do not use hot water to soften the glass noodle as it will cook them partially.

(*) You may use imitation shark's fin but I realized that glass noodles are better because they are more springy and has better bite texture.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

First Commenter...(+/-)