Today's RECIPE is an easy one, Ayam Bakar Berempah/Spiced Baked Chicken. Just a quick marinade, then bake and voila! Lunch or dinner is ready.
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Many names but they refer to the same thing - this sweet coconut pancake is fragrant and delicious as a teatime treat or a breakfast item. Today's RECIPE is Bluepea Kuih Ketayap/Kuih Dadar Gulung/Sweet Coconut Pancake.
For the regular version, replace the blue pea juice with pandan juice.
Daging Masak Hitam/Stewed Meat in Sweet Soy Sauce is a Malaysian Ramadan bazaar favorite of our family. We used beef in this cook. You can replace with pork/lamb/chicken but do adjust cooking time accordingly. If you prefer a darker color, add more dark soy sauce.
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This RECIPE for noodles has been used in my family for ages. For me, eating this dish brings back nostalgic memories. The recipe for Shallot Oil Noodles was requested by my children who were in self-isolation in college during the 2020 pandemic. It's a simple and delicious noodle dish. The shallot oil can be swapped with garlic oil if preferred.
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Today's NYONYA RECIPE is SAMBAL PETAI HEHBEE/Dried Shrimp Stinkbean Sambal. Petai/Stinkbeans are an acquired taste, either you love them or you hate them. If you're from South East Asia, you'll be familiar with these stinky beans. They may stink to high heaven but lovers of this dish will swear they taste like heaven and can be quite addictive.
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Today's RECIPE is quintessential in a Peranakan household. Huan Chu Heok Masak Lemak/Sweet Potato Leaves in Spicy Coconut Gravy is a favorite of many. Cubed sweet potatoes may be added to this dish but we have added cubed pumpkin instead because of personal preference. Other vegetables (kangkung/french beans/long beans/cabbage) may be used to cook this dish as well.
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Tamarind Prawns or Assam Heh is a fast cooking appetizing dish. A little time to marinate then a quick stir fry and it’s ready. The tangy tamarind sauce makes for a perfect dish to eat with rice. Try the RECIPE, you will love it.
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Tu Thor Th’ng/Peppery Pig Stomach Soup is a common dish in some Peranakan/Chinese homes during Chinese New Year. Cooking this dish requires some extensive preparation of the main ingredient, the pig stomach/pork maw.
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This is one of the legacy dishes I inherited from my mum-in-law. She was not fond of cooking like my own mother but this dish she cooked it well because she married a Foochow and lived among Foochows in Ayer Tawar for more than 70 years. I cook this Foochow Spicy Sour Fish Maw Soup (Koh Lu) in memory of her as she passed away in July 2020.
Today's RECIPE is a compulsory dish for our Lunar New Year Reunion dinner. This dish is usually eaten wrapped like a parcel with fresh Chinese lettuce leaves. Jiu Hu Char/Stirfried Jicama with Shredded Dried Cuttlefish is fragrant with the addition of the cuttlefish. Some Peranakan/Chinese households add their favorite ingredients to this dish (prawns/pork belly/dried shrimps etc). Here is the basic version.
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Braised Napa Cabbage with Shiitake Mushrooms, Dried Scallops and Fatt Choy is one of those Chinese New Year dishes that we love having second or even third helpings of. Our RECIPE of the day is pretty easy to cook and its a delicious dish full of umami flavors from the mushrooms and scallops. Try making this dish for the Lunar New Year meal.
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Today's RECIPE is Teochew Law Ark/Braised Duck Teochew Style. It's a time-consuming dish to cook but well worth the effort especially as a dish for the festivities.
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Today's RECIPE is Ayam Kesum (Chicken with Vietnamese Mint). This dish is great with toasted bread or buns to mop up the delicious gravy. The recipe is adapted from Syh Seet. Many thanks for a great dish.
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Today's RECIPE is a Malaccan Peranakan Chicken Stew called Ayam Pongteh. Every Baba/Nyonya has his/her own special way of preparing this dish. Some may omit mushrooms or potatoes and some add bamboo shoots. However you cook it...the essential ingredients are the shallots and garlic paste and the preserved bean paste/taucheo. It is a flavorful dish and when served with sambal belacan, it tastes awesome!
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Acar Nyonya/Acar Awak (Nyonya Pickles) is a family favorite among the Peranakans. Making acar nyonya is back-breaking work hence it's normally done with other family members. Working together in the kitchen to produce this delicious delicacy is also bonding time for the family members involved. Recruit your loved ones/children in the process...it's a fun activity for the long school holidays.
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Today’s RECIPE is Lemon Pork. This crunchy and tangy version is a family favorite at Chinese restaurants. Cook it yourself at home and you can have as much lemon sauce as you like.
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Today's RECIPE is Gulai Kay/Curry Chicken. Most families have their own favorite recipe, here is one of ours.
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This Penang Peranakan dish is almost similar to Babi Hong. The only differences are lesser galangal (cekur/sand ginger/sar keong) is not added to Babi Chin and mushrooms are not used in Babi Hong. It is a braised dish that goes well with rice, congee or noodles. Try the RECIPE and enjoy the dish!
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This dish is a crowd pleaser and a favorite among old and young for its sweet, salty, spicy(adjustable to your preference) and fragrant taste. Stewed in palm sugar (gula melaka) and coconut water, the tender chunks of meat are a delight to eat with rice or bread together with a side dish of pickles. We used boneless skinless pork shoulder here but it will taste good with beef or chicken as well. Try the RECIPE and enjoy!
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This dish, Hong Bak/Babi Hong/Braised Pork in Fragrant Spice Sauce, is a Penang Peranakan dish. The essential ingredients for this dish are the cekur root (sar keong/kencur/lesser galangal) and coriander powder. If you can’t get hold of fresh cekur root, substitute with the powder form which you can purchase from Chinese medical halls in Malaysia/Singapore. Here’s the RECIPE, happy cooking!
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