Coconut oil and coconut milk are very important ingredients in Thai cooking. They give Thai cuisine its typical rich taste and balances with the spice and tang of the other ingredients. Although coconut oil and coconut milk are high in saturated fats they are healthy products because they contain medium chain fatty acids that are readily converted to energy by the body.

Working with Indian people made you think and eat like Indian. That’s what I’ve learned and experienced while I am with them. For their daily undertaking, especially when cooking their food, I observed that it’s very tiring and with lots of spices. The aromatic smells in the kitchen draws you out, but when you taste it, it’s very delicious and sumptuous, along with long-grain white basmati rice or Thailand jasmine rice. This is one of my favorite, and I want to share with you. Microwave is used for cooking this recipe.

Bubur Cha-Cha is a well-loved Nyonya desserts found in Southeast Asia, so much so that they are commonly found in Hong Kong or Cantonese-style cafes all over the world.

A colourful and sweet dessert, bubur chaha is a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro) cooked in a sweet coconut milk base. I have always been a sweet potato lover, however, the chewy and stretchy texture of sago or tapioca pearl jelly is the best part of it all.