Prepare this classic Peranakan dish of babi pongteh (babi pong tay) - pork belly or slightly fatty or marbled pork braised until tender and succulent, in a delicious stewy, saucy, garlicky, spice-infused soy bean gravy.
By Queeny Chang Amazon Kindle Version (Also available in paperback) Dymocks Australia: EBook Book Depository | Paperback | Free Delivery
Growing up in Singapore, Maureen Suan Neo’s childhood was culinarily influenced by her Nonya mother, who enthusiastically taught her the recipes of their ancestors. Fast forward to the future where she now owns five restaurants, she’s passionate about sharing her family heritage with you at home, lovingly whipping up this Rendang curry mix – a classic yet complex Malaysian curry – for when you lack the time to measure, slice, grind and cook it from scratch yourself.
The Nonya achar is full of flavours, crunchiness, freshness, with its salty and sour taste. It goes extremely well with the nasi lemak, laksa, curry or even on its own as an appetiser and is a great starter to any meal.
Generally, laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; the soup is either based on rich and spicy curry coconut milk, or based on sour assam…
Ingredients 4 pieces drumstick leg – washed and cut to your prefer sizes Spices Paste 5 cloves garlics- pounded 5 slices ginger – pounded 4 shallots – pounded 1 tbsp corn flour 1 …
Babi Pongteh, a traditional signature Nonya Braised Pork Stew that is uniquely prepared in each Peranakan family. Cooked preferably using fatty pork belly or pork trotters with mushrooms, fermented soy bean, dark soy sauce, palm sugar, and aromatics, this homecooked dish is slow boiled until the meat turns tender to the bite. It's a typical dish prepared during special occasions and Chinese New Year.
"This modified version of a Massaman curry was Mum’s way of taking her favourite elements from Thai, Nonya and Indian recipes to make a simple curry that she could whip up during the week." - Sophie West
” Is it simmering? Sizzling? Browning? Steaming? Good cooks heed these signs – the landmarks that will guide you to deliciousness, rather than precise temperatures on oven dials and specific …
by Ong Jin Teong (Author) Amazon: Only hardcover available Amazon Australia: Hard Cover Book Depository: Hardback (free delivery worldwide) The Peranakan or
Beef Rendang Spicy Indonesian beef dish in an almost dry coconut sauce. Suitable as a main or side dish. Ingredients: 500 gr. Rump steak. 2 Onions. 4 Garlic cloves. 3 Fresh red chillies. 2½ cm Ging…
The Nonya achar is full of flavours, crunchiness, freshness, with its salty and sour taste. It goes extremely well with the nasi lemak, laksa, curry or even on its own as an appetiser and is a great starter to any meal.
INTRODUCTION I have a post on Acar Timun Sarawak (Sarawak preserved cucumber) usually served together with prawn crackers during Chinese New Year… And that Acar is slightly different from the Nonya…
Dragon Boat activities are basically carried out during the Chinese Rice Dumpling Festivals (Duan Wu Jie (端午节）in Mandarin）and during these festival, rice dumpling were prepared for offering to the famous ancient Chinese Poet, Qu Yuan (屈原). Though the origin of rice dumpling is from China, however, overseas Chinese have incorporated each countries local elements […]
Author: Sylvia Tan Your can purchase this book from Amazon: Paperback Version Book Depository Modern Nonya is a compendium of Sylvia Tan's beloved Perankan recipes for the modern kitchen. Herself a modern
On Poh Piah, a Peranakan spring roll recipe.
Crispy fried tofu, topped with a sesame, peanut sauce with dried and fried shallots.
The last attempt of making this Otak Otak was six years ago! I decided to make this again (to tweak the recipe slightly and upgrade the pictures 😜) to share with some of my friends for our small gathering. I'm really blessed with friends whom don't complain with my cooking hahaha.... Its a really easy peasy recipe to follow....just blend everything in a food processor! Except the fish chunks of course. ^0^ If you find that the fish chunks used is too much, you can replace with fresh prawns or squids! A really versatile recipe which you can adjust to your liking. Before & After Baking Ingredients 500gm Spanish mackerel, deboned and scrap out flesh, cut into chunks 500gm fish paste 2 tbsp ginger juice 1/2 tsp salt 6 kaffir leaves, finely chopped 4 eggs 100ml Ayam brand pure coconut cream 100gm coconut cream powder 1 packet banana leaves (* I managed to cut 18 pcs from a pack of banana leaves, balanced paste I wrap into individual small disposable container and freeze it) Rempah Mixture 4 candlenuts 3 tbsp chilli powder (can increase to 4-5 tbsp if you prefer spicier) 1 stalk lemongrass, sliced finely 1 thumb size galangal, sliced thinly 4 cloves garlic 6 shallots 1 tsp turmeric powder 15gm belachan , toasted 2 tbsp rice flour 1 tsp pepper 1.5 tbsp sugar 3 tbsp rice bran oil Method Marinate the fish chunks with ginger juice and salt for at least 30 mins. In a food processor, blend candlenuts, lemongrass, garlic, shallots, galangal, belacan together with 100ml of thick coconut milk. Add chilli powder, turmeric powder, rice flour, pepper, sugar, oil and the coconut cream powder and blend till mixture is really smooth. Lightly beat the egg and pour into the mixture and blend till just combined. Transfer the egg mixture into a deep dish. Add fish paste and chopped kaffir leaves and mix well. Finally add the fish chunks and combine well. Cling wrap the dish and chill in fridge overnight. Trim banana leaves into 20cm x 25cm sizes. Blanch in hot water till soften. Wipe dry before use. Spread about 2 tbsp of otak otak paste in the centre of the banana leaf. Fold in the edge to cover the paste. Use bamboo toothpicks to secure both ends. Repeat until all otak oak paste is used up. Bake the otak oak in preheated oven at 200 deg cel for 15 mins until the leaves are browned and otak otak cooked through. Alternatively for freezing of paste : Scoop appropriate amount of otak otak paste onto a disposable container lined with food grade plastic wrap, wrap up properly and place in freezer till used. Do not thaw the otak otak. Steam or bake directly from freezer. Recipe adapted from Mrs Teng's Blog
Bee Koh Nonya Kuih made with glutinous rice I like the snow white colour and the sweet and chewy texture I have referred to Bumble Bee for the recipe Nonya Bee Koh 250g glutinous rice 250g coconut milk pinch of salt 100g caster sugar 2 pandan leaves, knotted 1) rinse glutinous rice & soak 2 hours or overnight 2) drain water from glutinous rice & place rice in lined bamboo steamer 3) put knotted pandan leaves on top of the rice 4) cover & steam for 45min 5) 1/2 time, stir the rice and sprinkle some water on the rice 6) continue steaming until times up 7) in a kuali, combine coconut milk, sugar and salt 8) cook over low heat until sugar dissolves 9) mix in cooked rice, stirring and cook and until liquid dries up 10) pour into a shallow plate, press with a spoon to compact, let cool 11) cut when completely cooled Note: caster sugar can be replaced with gula melaka for colour
On Poh Piah, a Peranakan spring roll recipe.
This is a typical breakfast set for Malaysians. 2 half boiled eggs, hot coffee or Milo and steamed bread with butter and kaya. I felt very comfortable painting this and spotted some Cezanne brush stroke happening. Just hoping that my style will soon settle down just like how mine did with acrylics. ORIGINAL ARTWORK SOLD Prints available at Fine Art America
Dragon Boat activities are basically carried out during the Chinese Rice Dumpling Festivals (Duan Wu Jie (端午节）in Mandarin）and during these festival, rice dumpling were prepared for offering to the famous ancient Chinese Poet, Qu Yuan (屈原). Though the origin of rice dumpling is from China, however, overseas Chinese have incorporated each countries local elements […]
This delicious acar blends sweet, spicy, and sour flavors for a truly complex dish. The secret lies in the nyonya chilli paste, well-portioned vinegar, sun-dried veggies, and a sugar mixture.
Kaya is a coconut egg jam, widely eaten as a spread over toasted bread, soft buns, and as a cake filling or topping. It has a smooth texture, is creamy and rich tasting, made primarily with coconut milk and eggs, subtly flavoured with pandan leaves, and sweetened with .
This recipe has been with me since 2001. Only till today I have the chance to cook it. Quite similar in taste to Thai steamed fish in that it is spicy and sour, however the colours vary. The primary flavour of this dish comes from the distinctive fragrance of wild ginger bud . Plus tangy lime juice and finely chopped chilli - soon you will find you'll need another bowl of rice. Side tip - finding it tedious to finely chop chilli, garlic or ginger? Recently I found an excellent lifesaver. I bought this mini cutter for just $5.90 at Isetan. When I usually needed 5 mins or so to chop up all the ingredients with a knife, the mini cutter does the same job in 15 seconds. It's really useful and easy to take apart and wash under running water! Recipe: adapted from "Home Dining " June 2001 with minor changes Ingredients: (A) 1 fish about 600 g or a fish head Spring onions and coriander leaves for garnishing. (B) Chopped finely ~ 1 stalk wild ginger bud (bunga kantan) ~ 2 stalks lemon grass ~ 10 chilli padi ~ 4 red chlli ~ 50 g ginger ~ 3 pips garlic (C): Sauce: ~ 1 teaspoon salt ~ 2 tablespoon fine sugar ~ 5 tablespoon fresh lime juice ~ 1 tablespoon ikan bilis powder ~ 3 tablespoon assam juice (about 1/2 tablespoon assam paste add water) ~ 2 tablespoon cooking oil ~ 1 teaspoon sesame oil ~ 2 tablespoon corn flour Method: 1) Combine ingredients (B) and (C) mix well. Place fish on a steaming plate, pour the mixture on top. 2) Steam over high heat for about 15 minutes and till done. Sprinkle spring onions and coriander leaves on top. Serve. TIPS: This sauce is very versatile. It can be used to cook any other seafood or meat dishes.
Citizens, I - the Tennō (Emperor) of Tenacity, YOUR TFD has striven without rest or recompense (you should really consider helping to support the blog, as noted here) to document and preserve recipes in danger
Peranakan Dry Mee Siam local favourite boasts a unique blend of sweet, sour, savoury, spicy and tangy flavours that is sure to tantalise your taste buds and keep you coming back for seconds!
Acar Awak, a mixed vegetable pickle, is the most famous member of the vast range of Penang Nonya pickles. A balance of spicy, sour and sweet flavours combined with textural crunchiness of the vegetables as well as roasted sesame seeds and nuts, it'll perk up even the most jaded appetites. Recipe here.
Simple easy nonya assam prawn This is a classic Malaysian/Nonya dish that is sour and spicy, and it can satisfy your taste buds as well as your stomach. Assam means - sour-ish (using tamarind). Normally, we
