Cuisine



1.Description of link
To let people know the Baba Nyonya’s dishes style. It also provide people the recipe in doing the cuisine.

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Nyonya is a precisely word used to describe a Chinese Lady who has adopted Malay dressing and cooking while maintaining Chinese culture. Such unique and rich flavors cuisine requires abundant of time, patience, and skills to made. it is all about the blending of spices, using pungent roots like galangal, turmeric and ginger; aromatic leaves like pandan leaves and fragrant lime leaves together with other ingredients like candles nuts, shallots, shrimps paste and chillies. Lemon , tamarind, carambola,  and green mangoes are used to add tangy taste to many dishes. for dessert, fruit are seldom served instead colorful kuih  are served. Those kuih-muih  are  rich and varied, often made from ingredients like sweet potatoes, glutinous rice, palm sugar and coconut milk. I am going to introduce several Nyonya foods. 


Asam Laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind





Ayam Pongteh






Kaya means “rich” in Malay based on it’s rich golden brown color. It is a coconut jam that made from coconut milk, eggs, pandan leaves and sugars.


Kuih Bingka Ubi


Kuih Ketayap is sweetened coconut wrapped with a spongy pandan pancake. 







Pulut Udang  is a glutinous rice filled with chopped dried prawn and wrapped with pandan leaves.
pulut udang






Popiah  is a fresh spring rolls with shredded jinama , diced shrimp or pork, bean curd wrapped with fresh popiah skin.

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Har Mee (Prawn Mee)


Rojak 







Here are some recipes to share!

Start with a simple one~ Kaya
Ingredients:
  • 4 eggs
  • 130g sugar
  • 200g thick coconut milk
  • 3 pandan leaves

Methods
  1. Mix the eggs and sugar, use a hand whisk to beat until the sugar are dissolved.
  2. Add the coconut milk into the mixture.
  3. Sieve it.
  4. Put egg mixture into the double boiler and keep on stirring.
  5. In the pan, stir fry the remaining 70g sugar until it melts and golden brown in color. Add the sugar into the mixture.
  6. Continue stirring the mixture together with pandan leaves. This process require at least 1.5 hours.
  7. Pour out the kaya from the double boiler and cool thoroughly.

Cook’s notes
  1. Stir the egg mixture consistently to avoid lumps.
  2. Kaya that cook minimum 1.5 hours will last longer
Second ~ Popiah
Ingredients:
  • rappers
Fillings:
  • 80g fresh lettuce leaves (wash and drained dry)
  • 1kg yambean (grated)
  • 70g french beans (sliced)
  • 4 bean curd (diced into small pieces)
  • 100g prawn (shelled, deveined and cut into small pieces)
  • 3 cloves garlic
  • Some store-bought fried shallot crisps, optional
Seasonings:
  • 1 tsp salt or to taste
  • 1/2 tsp white pepper powder
  • 1/2 tsp sugar or to taste
  • 1 cup water
  • 3/4 cup cooking oil
Sauces:
  • 1/2 cup sweet sauce (tee cheo) or Hoisin sauce
  • 1/4 cup chilli sauce
Methods:
  1. Heat up your wok with some oil, deep-fry the bean curd until lightly browned. Dish out and drain on paper tower.
  2. In a deep pot, add in the oil until heated. Transfer the garlic into the deep pot and stir fry until aromatic, add in the prawn and stir fry until slightly cooked.
  3. Add in the yambean, french beans, salt, pepper, sugar and water, stir well. Reduce heat and simmer until the yambean turns soft, for about 30 minutes. Taste the filling, add more salt and sugar to taste. Dish out the filling and keep aside to cool. The filling might be slightly watery.
  4. Lay a piece of the Popiah wrapper on a flat board. Spread one teaspoon sweet sauce and 1/2 teaspoon chilli sauce on it. Place a lettuce leaf over the sauces. Spoon 3 tablespoons of filling onto the leaf. Top with the fried bean curd and fried shallot crisps. Fold up the two sides of the wrapper and roll up. If you wish, you can scoop a tablespoon of the filling juice on top of the Popiah. Serve immediately.


Thirtly~ Perut Ikan (This one is a bit harder than previous)

Ingredients
  • 1 bottle perut ikan (preserved fish stomach)
  • 500g small prawns (shelled, washed and drained)
  • 1 pineapple (remove eyes and cut into bite size)


Cut these into 5cm lengths:
  • 10 kacang botol
  • 8 red chillies
  • 300g long beans
  • 4 long brinjals
  • 10 assam belimbing (cut into halves)


Arrange the following leaves one on top of the other, with smaller ones on top; roll and wrap tightly and shred very finely
  • 4 turmeric leaves
  • 50 daun kadok (heart-shaped, dark green leaves)
  • 10 daun limau purut (kaffir lime leaves)
  • 2 bunches daun kesom (sweet basil)
  • 2 bunches daun pudina (mint leaves)
  • 10 daun cekor (resembles small, turmeric leaves)
  • 10 daun sekuntut*


Slice finely:
  • 3 stalks bunga kantan
  • 3 stalks lemon grass
  • 3 tamarind slices
  • 12 dried chillies, remove seeds and soak in water
  • 20 shallots
  • 5cm piece belacan
  • 4 litres water
  • salt and sugar to taste


Method:
  1. Pound dried chillies, shallots, serai and belacan till fine. Add pounded ingredients and tamarind slices to water and bring to the boil.
  2. Add all other ingredients except the brinjals and prawns. Boil for an hour, lower fire to simmer, add brinjals and simmer for another 10 minutes. Add prawns and simmer for another 10 minutes. Add salt and sugar to taste.
  3. * This resembles kangkong leaves but with thin stalks. It has a distinctive pungent smell - which explains its name!


TRY OUT THE RECIPE & GOOD LUCK!
References:


You can try out these Peranakan food in following places
  1. Restaurant Peranakan 
  2.  Cafe 1511
  3. Restaurant Ole Sayang
  4. Restaurant Makko
  5.  Jonker Walk
  6. Kapitan House



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