Hello Tummy Heroes and Urban Home Chef’s,
In this section, we are going to cover yet another story of a passionate home chef Elaine, whose speciality is cooking Tong Sui.
How her journey started
I started cooking at a really young age with my mother and grandmother. It was because cooking was an expected skill for girls to have in a traditional Chinese family. Fortunately, I enjoy cooking a lot. It brings me immense joy when I see the satisfied and happy faces of my loved ones eating food that I have made.
However, my grandmother was quite strict and therefore my cooking skills were sharpened to quite an extend.Without her due diligence and attention to detail, I would not have been able to start my own small restaurant from home.
Her specialities and Favourite dishes
I wouldn’t say that Tong Sui (Chinese Traditional Dessert) is my speciality as I believe many others can make a better Tong Sui. Tong Sui is also quite subjective as there are many different recipes for the same dish. But what I can be proud of is that my Tong Sui is made with the same love that I give to my loved ones. From handpicking the best ingredients to ensuring the sweetness has a good balance between being healthy and tasty. The bubur cha cha is the favourite Tong Sui of my customers and they keep coming back for more. I use 3 different sweet potatoes with yam and hand-make the tapioca jelly. The most important part to me is the coconut milk base which I make fresh in the morning.
Her tip to fellow Chefs!
“I wouldn’t consider myself a chef but more of home-cook mom. My advice to the aspiring mom’s that would like to start on this entrepreneurial journey is to just do it. Before I started, I had a lot of hesitation and worries. But those worries will just remain worries if you don’t take the first step. Prepare well of course and just jump into it. Hard work is definitely a part and parcel of being your own boss. But the pros definitely outweigh the cons.”
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