Mum's MCO Menu

One of my favourite's from mum's kitchen is yam cake. The recipe was passed down from my paternal grandmother. The characteristics of mum's version are generous amounts of cubed yam, dried shrimps, and fried shallots. Some people like lots of five spice powder in the batter, but not me. It's a great snack to have with Kampung Koh chili sauce, and the leftovers can be pan-fried for another level of enjoyment. Mum made this dish several times during the MCO.

Lohmaikai is a dish that mum had not made in a long time. Think the last time I had it was back in Kuantan, probably two decades ago. We were lucky enough to sample it again during the MCO! Homemade lohmaikai is not soggy and soft like what you get from kopitiams and dim sum restaurants.

When I was a kid, this dish was a favourite for breakfast. Mum would steam a whole lot of tapioca, then make a thick sauce out of palm sugar and pandan leaves. Very delicious, very sweet!

Buburchaha is another gem. The combination of yam, sweet potatoes, black-eye peas, tapioca jelly, and sago pearls, and coconut milk makes a it a great tong sui to be had. I prefer to have this creamy number served hot! It's extremely difficult to find a good bowl of buburchacha these days. 

And last but not least is mum's nasi lemak. Can never get tired of mum's creamy coconut milk rice, and her spicy sambal. Back in the day, my brother used to polish three full plates in one sitting when he was back home from boarding school.