Cooking Adventures

Home-made bubble tea! Who cares about 'koi' and 'kung cha'...muahaha. Easy process: throw the dried solid pearls (see packaging below) into boiling water, swirl around slowly, and cover for 5 mins. Should be done when they start floating. If you want them to be really soft, boil a little longer. Remove from water. Since I didn't find them tasty enough, I added some honey. Sugar will do too. Next, make any milk tea you want. Perhaps Lipton tea with condense milk added? I used 'Royal Milk Tea' powder (courtesy of miss hx loo for bringing it back from Japan and zhang hui for introducing it to me). Apparently you can get it in Meiji supermarket at Liang Court Singapore. I diluted it to 25% sweetness. Heh.

Erm, just a point to note (and this is what I call lack of forethought) - My bbt fell short of perfect because I forgot to buy those fat straws -_-

Love cooking on weekends because having 2 pairs of hands at work makes it much faster and more enjoyable.
Left: Tamago egg & uni (sea urchin) sushi. Our first attempt so not very pretty but still tasty. Pass =D
Right: Our very successful Hokkien Mee, using the prawn stock mix from Prima Taste.