Ubi kayu was what we refer to when we were young. It was part of our lives as we grow up in the Ling’s family. Grandfather was working hard on the farm. Ubi kayu tree is always somewhere around. Papa is a great chef who always used the tapioca as thickening agent in his cooking. When he came back from China with a bag of dried ubi kayu, I wondered how he is going to eat it. I took a bite and it not only as hard as a stone but smelt horrible! Mama introduced ubi kayu as alternative to talcum. There’s a love story behind it. She said: “Can only dried it on certain day of the year”. We definitely looked like a ghost when we applied it on our face but it was definitely cooling. Mama often steam the delicious fragrance ubi kayu for dessert. I love it’s texture. As I grew up, I see more varieties of usage and cooking from different ethnics. Samuel, Daniel and Ezekiel cannot miss any of these because the trees are around them. This culture becomes a heritage for them to continue to explore.