Mixed Fruit Juice

I simply love fresh fruit juice. And the weather seems to be too hot to miss a few gulps of cold sweet drink such as this one. I have made a few fresh fruit juice for a few days back to back. Besides being a healthy drink, it is also good for the stomach. It can release toxins from our body and clean our bowel as well. Enjoy!

1 green apple, peeled
1 red apple, peeled
2 oranges, peeled
1 carrot
2 tomatoes
1 cm ginger
4-6 table spoon sugar
500 ml water

* Blend all the ingredients or squash them in a juicer. Best taken with ice.

Bubur Cha Cha

Bubur Cha Cha is a sweet porridge that can be taken during tea time. Among many types of sweet porridge, bubur cha cha is one of my favourites. You need to use thick coconut milk to ensure that the porridge maintains its smooth texture. Also, you need to get the dried cha cha mixture from the grocery store before you can cook this dish. Do try!

1 packet of dried cha cha (boil until soft)
1 cup of diced sweet potatoes (boil until soft)
1/2 cup sago (boil until soft and rinse in cold running water)
500 ml thick coconut milk
water (if needed)
3-4 cups sugar
2 screwpine leaves (knotted)


1. In a small pot, boil the cha cha, diced sweet potatoes and sago until soft. Boil them separately and put them aside.

2. In another pot, put in coconut milk, water, sugar and screwpine leaves. Cook until simmer.

3. When the coconut milk has thickened and simmered, put in the cha cha, diced sweet potatoes and sago into the pot. Stir well.

4. Cook for a few minutes more before serving.

*serves 4-6 people


Vegetable Soup with Fishballs

I love vegetable soup. It is light and very easy to do. All you need is the ingredients and the cooking pot to let them simmer. Here is a simple recipe for you to try at home.

3 garlic, thinly sliced
1 big onion, thinly sliced
500 gm prawns
500 gm fishballs
6 puff tofu
500 gm sawi or any green leafy vegetable
1 tomato, sliced
black and white pepper, to taste
salt, to taste
1 table spoon soy sauce
Water, as needed
Oil, as needed

1. In a cooking pot, pour in some oil. Add in the garlic and big onions and fry until golden brown.

2. After that, put in the prawns and stir well for about a minute before before adding in water, as you desired.

3. Let the broth simmer for a while before adding in the fishballs. After a minute, put in the puff tofu, salt and pepper to your taste.

4. Add in the soy sauce and lastly add in the sliced tomato and the sawi or green leafy vegetable of your liking.

5. Serve in a bowl while still hot.

*Serves 4-6 people