The Lemongrass

I am never going to boil my corn, ever again.

I never thought of cooking corn inside an oven because I'm used to eating it boiled or grilled. The latter is my least favorite because the corn tends to dry and burn, although I like the smoky flavor. Baked corn on a cob is sweet, juicy, and tender… and it doesn’t drip! I think boiling somehow washes away some of the sugars (high fructose?!!) because I find baked corn more intense and flavorful. Maybe that's why some people add sugar and salt in the water to make it more appealing to the taste buds. Baking is also easier and less hassle to cook (read: boiling a pot of water and splatters), just shove it inside and go to the spa.

Baked Corn on a Cob

2 ears of sweet corn with husks or as much as your oven can accommodate with spaces

1. Pre-heat oven to 350F.
2. Wash corn to clean and wet the husks.
3. Put corn on the oven rack. Be careful and don't let loose husks touch the oven's heating rod.
4. Bake for 30 minutes.
5. Peel off husks by twisting it off the cob.

Next time I’m going to try cooking it in aluminum foil with salt and butter. Although cooking in foil is not a healthy practice, but once in a while doesn't hurt.

Tapioca pudding has been and still is a staple in our family's banquet table. Tapioca pearls come in different sizes, but I always purchase the small pearls because it provides an irresistible and somewhat addictive smooth but lumpy texture. It is not to be confused with "sago" because both originates from different species of plants, although very much identical like separated twins.

My mummy makes the best Tapioca pudding, and I grew up watching her stir it incessantly. So, by the time I wanted to do it myself, I knew what to expect. I placed a cloth (this is due to my OCD) on the countertop just beside the stove, hopped and sat on it. I also made sure the ingredients are within reach so I don't have to go down and fetch. There I sat and stirred until I felt like I grew malignant carbuncles on my pits! Ok, that was an exaggeration... but my hubby had to massage my arm that night.

It was a baptism of fire and afterwards, I discovered that I can do it in half the time. So call yourself lucky and try this simple recipe.


Creamy Tapioca Pudding

1/2 cup small Tapioca pearls (soaked at least 30 mins.)
3 cups milk (I sometimes substitute 1 cup of coconut milk)
2 eggs, beaten
1/4 tsp. sea salt
1/3 cup sugar
1 tsp. vanilla extract
Optional: corn, cheese, fruit toppings, nuts

1. In a casserole, stir in Tapioca, milk and salt on medium heat.
2. Simmer and stir CONSTANTLY for around 20 mins. to prevent the pearls from sticking into clusters.
3. Gradually add some of the hot tapioca mixture to the beaten eggs to match the temperature, and pour it back into the casserole.
4. Add sugar, vanilla extract and other add ons like corn and cheese and stir continuously.
5. Cool at room temperature and chill.
6. Garnish before serving.