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 the the RECIPE for Kuih Apam Pandan Sarawak or Pandan/Screwpine Leaf Mini Cupcakes. It is a favorite breakfast item in Sarawak. Goes well with coffee or tea.
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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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Made Durian Kuih Sarlat (Steamed Sticky Rice with Durian Custard) for my Valentine. This “kuih” is also known as “Durian Serimuka”. The slightly salty glutinous rice bottom complements the sweet durian topping. Here’s the RECIPE if you want to try it.
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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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Looks like belacan but it is not belacan (shrimp paste)!! Shrimp Paste Cake? Don’t worry. There is no shrimp paste (belacan) in this cake at all! This is one of the moist and delicious iconic Sarawak style steamed cakes. It is most probably named such because of the color and appearance. If you are fortunate enough to taste it, you will come back for more. Get the ingredients and bake one to enjoy this coming festive season.
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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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Pineapple Jam Tarts is our JAM RECIPE for today. These tarts are a must-have item during Chinese New Year because of the significance of the pineapple (ong lai). You can use store-bought paste or homemade pineapple paste to make these. The recipe of homemade pineapple paste is also included.
Have fun baking these delectable morsels of yumminess.
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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Calling all Sarawak Laksa lovers! These Sarawak Laksa Cookies will appeal to your tastebuds. Salty, sweet and spicy…they are great for munching. This is a basic COOKIE RECIPE. You can substitute with your favorite laksa paste (assam laksa, laksa lemak, Thai laksa etc). Or substitute with your favorite sambal to make sambal cookies. Get creative and have fun baking!
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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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Here's the RECIPE for another addictive snack for spice lovers, Spicy Cornflakes Snack (Sambal Cornflakes). You can use the same spice paste (sambal) to make spicy tapioca chips.
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If you need “ang ang” (red color) jelly for Chinese New Year, try this RECIPE of Lychee Rose Jelly. The jelly is good to eat and has the scent of roses, too. Use your favorite mould and make them into flower shapes.
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Here’s the RECIPE for Homemade Tapioca (Cassava) Chips. If you can find fresh tapioca (cassava), make these at home for your family snacking time. Season with salt or sugar. You can even add cheese powder or salted egg powder or spice them up with sambal seasoning or curry powder. We sprinkle ours with fine salt and paprika powder.
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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 Mixed Seeds Florentine. They are easy to prepare yet because they are so addictive, they disappear so quickly. There are two ways to prepare them; one using florentine powder and the other using egg whites. Both methods are included in this post. The first method is using florentine powder that you can purchase from bakery ingredients shops. The second method is described in the Notes section.
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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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Pisang Goreng or Banana Fritters is a favorite snack for Southeast Asians. Typically eaten for teatime or breakfast, you can find stalls selling this deep-fried delight at street corners or hawker centers. You can fry your own at home. Here’s the RECIPE.
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