Pulut Tatai

As I was making this kueh, I think of mum. She was the one who was making this for the family and back then, I never learnt it from her. I thought it was too difficult to bother. She took a lesson from Lim Bian Yam. It's the best Pulut Tatai! Mum used to pick out the normal rice from the glutinous rice - and that is a real turn off. Now I buy the glutinous rice from Hadyai - unadulterated. And I found out that it's not that difficult after all.

The Bunga Telang, (Blue Pea Flower [Clitoria flower].... yap, no kidding,  to make the blue colour.

Soaking half the glutinous rice in the blue colour overnight.

Ready to steam.

All done!

The yummy Pulut Tatai or Pulut Tai Tai, served with homemade kaya. 

Jiu Hoo Char

I never had the need to cook Jiu Hoo Char, there's always my mum and sisters-i-l. But then I thought, to be a more authenticated aculturated nyonya (a term I just learned) I must be able to cook this dish. After a whole morning of cutting, cutting cutting and here it is - my first Jiu Hoo Char... ta.da..  The taste-tester - KS verdict - not bad... he asked for 2nds.  Actually not bad lah - but since this is homecooked and not commercial, must be more 'ho liau' . So tomorrow, I'm going to add more mushrooms and dried cuttlefish. 

If mum sees the way I cut the veges, she'll be turning in her grave!