Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes Ingredients: 316g eggplant / brinjal 150g red shallots (peeled and sliced) 3 bird’s eye chillies (dic…

Rempah: 25gm Dried Chillies - soak & de-seed 2 pcs Red Chillies - remove seeds 180gm Shallots 2 stalks Lemongrass - (bottom white part) 4pcs Candlenuts 1 small thumbsize Galangal 2pcs Kaffir Lime Leaf 1tbsp Oil * blend the above in a food processor into a smooth paste. Otah Paste: 300gm to 350gm White Cod (any other fish) 100gm Med Prawns 70ml Coconut Cream 1pc Large Egg 1tbsp Raw Sugar 1tsp Salt 2tbsp Rice Flour Banana Leaves Oil - brush on banana leaf Method: 1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste. 2. Chopped or cut the fish into big chuck as well as for prawns. 3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together. 4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides. 5. Bake in a preheated oven temp 180deg for 10 to 15mins. *𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 ** 𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭 𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.

My aunt cook this chicken curry very often. I remember coming back from school with lots of delicious food laid on the dining table. I would always take a big serving of this with lots of curry cov…

Requiring easily-sourced ingredients that are probably already available at home, these appetising Peranakan-style salads can be whipped up in no time at all!

Author: Florence Tan Amazon Kindle Verson | Paperback Dymocks - eBook Book Depository: Paperback | Free Delivery Worldwide Nyonya

pulot inti, nyonya kuih, nonya kueh, peranakan, straits chinese, baba nyonya, grated coconut, pandan leaves, coconut milk, santan, cucimulut, chuchi mulot, laok embok embok

Assalammualaikum, salam Isnin. Hari ni che mat malas masak, tapi teringin sangat nak makan laksa lemak atau laksa nyonya. Bila dah terin...

爱情，会让人失去理智的摧毁一切，你认同吗？ 这是大大男人在巷口咖啡馆搬回家的八卦趣闻。 咖啡馆的女儿，在路上无意间盯上自己男人的车子， 就尾随在后，再电联自己的男人。 男人车厢里乘载三位妙稚女生，但却谎称自己独自一人， 看着事实摆在眼前的她，在容不下男人...

Ask any local Malaysian what is Ayam Sioh and they'll probably tell you that it is a Nyonya dish. And how true it is! Ayam Sioh also known a...

30+ best Nyonya Food In Melaka tested personally! · 1. Donald And Lily 2. Peranakan Place 3. Bulldog Café 4. Dapur Cho Cho 5. Jonker 88

Eat adventurously!

Are you looking for an article about the best Peranakan food in Singapore? Well, you’re in luck because this article […]

This is a wonderful & awfully delicious dish! Even my boy could not help and steal bits of the kerisik mixture :) Seems like his getting ve...

Cookbook author Dr Ong Jin Teong shares recipes for three traditional Nonya favourites. They have been adapted from his new book Nonya Heritage Kitchen – Origins, Utensils And Recipes.

Bought through Amazon: Kindle Version Gourmand Award Winner 2016 Join Pearly as she revisits her childhood favourites - authentic flavours that will take you back to the golden days of old-school Nyonya cuisine.

I don't usually cooked spicy food but if I do, I normally would buy those premix packet of curry or ready made paste to cook; (for me is lik...

Assalammualaikum, salam Ahad semua. Sejak2 ni tekak bukan main mengada2, mengidam banyak benda, tapi bukan nak makan banyak sangat. Semal...

This refreshing yet spicy fruit and vegetable salad was a favorite of mine when I was growing up, and it still remains so. Here, we see the mingling of Southeast Asian fruits and spices along with …

Spice up weeknight dinners with these easy Peranakan recipes, from savouries like Nyonya laksa and kueh pie tee to sweets like ondeh ondeh and pulut inti.

Bought through Amazon: Kindle Version Gourmand Award Winner 2016 Join Pearly as she revisits her childhood favourites - authentic flavours that will take you back to the golden days of old-school Nyonya cuisine.

Nyonya restaurants in Penang guide. In today's food blog, we featured top 9 best restaurants for nyonya food lover. Experience the Baba & Nyonya food now!

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.

Simple & delicious Ayam Pongteh/Nyonya Chicken stew recipe.

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

Ayam Assam Serani is a sour chicken curry from the Eurasian community in Singapore and Malaysia. A traditional but almost forgotten recipe.

pulot inti, nyonya kuih, nonya kueh, peranakan, straits chinese, baba nyonya, grated coconut, pandan leaves, coconut milk, santan, cucimulut, chuchi mulot, laok embok embok