By (author) Peter Lee , By (author) Jennifer Chen Purchase this book from Amazon Book Depository Asia - with Free Delivery Since leaving the Chinese mainland and settling in the Malay archipelago

TITLE: “Singapore Shophouses” Transport yourself to the vibrant streets of Singapore with this set of 2 prints of pastel pink and blue Peranakan shophouses. This Singapore wall art pays homage to the rich Peranakan culture, a beautiful blend of Chinese and Malay traditions, reflected in the shophouses' architecture and delightful colours. Original and exclusive images taken by Wanderly Art. Be sure to pop by and check out the rest of my store at https://etsy.me/3PzeAwy ABOUT YOUR PRINTS *Giclee printed on thick 240 gsm archival photographic paper with a satin lustre finish. *All prints are unframed. *All prints are professionally printed on vegan-friendly satin lustre photo paper made from sustainably sourced paper – not only great on your walls, but good for the environment too! *Prints shown in illustrations are A2 - slight cropping differences will occur for different aspect ratios. *Print colours may differ slightly from those seen on screen due to variations in monitor settings *Original artwork – all photos taken by me personally, not mass produced or available elsewhere. SIZING *Sizes are the full page (image plus its white border) and are unframed. If you would rather your print without the border, please contact me for a custom order. *Custom-sized prints available on request *Sizes of prints will be in centimetres in the UK and EU and in inches in USA and Australia. 7 x 5 inches (13 x 18cm) 8 x 10 inches (20 x 25 cm) 11 x 14 inches (28 x 35.56cm) 12 x 16 inches (30 x 40cm) 16 x 20 inches (40 x 50cm) 18 x 24 inches (45 x 60cm) A4 - 21.0 x 29.7 cm (8.3x11.7 inches) A3 - 29.7 x 42.0 cm (11.7x16.5 inches) A2 - 42.0 x 59.4 cm (16.5x23.4 inches) DELIVERY Tracked delivery times from dispatch: UK: 1-3 days via Royal Mail Tracked 24 Europe: 3-6 days via Deutsche Post Tracked USA: 1-5 days via USPS First Class Canada: 5-9 days Australia: 4-10 days *Free tracked shipping on all UK, US and EU orders. *A4 or smaller prints are securely packaged in a flat envelope. All other sizes are rolled in paper inside a cardboard tube with recycled plastic ends. *By using professional printing houses in different countries, prints are produced closer to your home, meaning quicker delivery times and, very importantly, lower carbon emissions, so better for the environment. *Buyers are responsible for any duty or custom charges if applicable. COPYRIGHT All photography has been personally taken by and remains copyright Wanderly Art. Copyright of the artwork does not transfer with the sale and prints cannot be reproduced or resold. JUST ASK! Any questions at all, please hit the “Message Helen” button below - and remember to check back regularly for my latest news and collections https://etsy.me/3PzeAwy

Nyonya chicken curry, another famous Peranakans cuisine from Malaysia. It is a kind of curry cooked without adding in curry powder. As I ...

INTRODUCTION All these while, I always thought that this snack belong to our Malay or Peranakan brothers or even Dayak brothers in Sarawak.. I seldom saw Chinese elders prepare this and initially, I wanted to Group them into Peranakan or Malay recipes.. Obviously I was wrong, totally wrong.. When I posted the images in Hong […]

Nyonya Babi Pongteh, easy Ninja Foodi recipe.

INTRODUCTION While I know that Peranakan is famous for this prawn pineapple curry but we have been eating this dish rather frequently though we are not Peranakan. My late parents used to cook this dish whenever they have extra pineapples and cooked with or without prawns. Sometime coconut milk was added to make it […]

This recipe is basically Chinese in nature, mostly made up of Chinese ingredients that are not indigenous to Southeast Asia. However, the early Peranakan ancestors adapted this daily staple with th…

Of its type, probably this is the best example of a Straits Chinese beaded wedding purse known. It is in pristine condition – front and back – and it has an applied silver butterfly catch on the covering flap. The reverse is fitted with a flap to allow a belt or sash to pass through, … Read more

Amazon Hardcopy | Paperback About the author: CHEAH Hwei-Fe'n is a Visiting Fellow at the School of Cultural Inquiry, Australian National University College of Arts and Social Sciences. Intricate, meticulously crafted, and visually distinctive, Nyonya beadwork

[ad_1] Kuih muih - bite sized snacks⁣? ⁣ Happy Sunday, friends?. Kuih muih is a Malay word that usually means bite-sized snacks and they can be sweet or s

How to make versatile Sambal Tumis, a key condiment in Malay cuisine in Singapore and Malaysia.

London-based Singaporean artist Shawn Soh delivers a wonderful tiles project revisiting Singapore’s iconic idioms and symbols with Singapore Tiles

Last week, I cooked mee goreng and as an accompaniment, I also made sambal telur. Sambal telur, also known as egg sambal is a Malay dish whereby hard boiled eggs are coated in a spicy, sambal sauce. This recipe is pretty similar to the sambal telur tauhu recipe that I posted last year but with slightly less ingredients. Sambal telur, absolutely enticing! This is a much healthier version compared to the ones you get outside as I did not deep fry the eggs, and just pan fried them with a little oil. Lots of onions is a must for me and you can adjust the spiciness to your liking. This is great with any noodle dish or simply a bowl of white rice. Try it and you'll love it! Sambal telur (egg sambal) Recipe by Baby Sumo Preparation time: 10 minutes Cooking time: 15 minutes Serves 2 Ingredients 4 hard boiled eggs 2 tbsp cooking oil 3 onions, thinly sliced 4 cloves garlic, finely chopped 2-3 tbsp cili giling (chilli paste) 100ml water 1 tsp light soy sauce 1/2 tsp soft brown sugar 1/8 tsp salt 1. Heat oil in a large wok. Add the eggs and lightly pan fry for 2 minutes. Remove and set aside. 2. Add the onions and garlic in the wok and stir fry for 2-3 minutes until the onions have softened slightly. Then, add the cili giling (I used about 2 tbsp first) and fry for 1-2 minutes until fragrant. Add the water and cook for another 3-4 minutes, to further soften the onions. 3. Add the eggs and allow to cook for another 2-3 minutes. Season with light soy sauce, soft brown sugar and salt. Add more cili giling if you like it spicier. Mix to coat well. 4. Serve with rice or noodles. Note: For instructions on how to cook hard boiled egg, see Step 1. Photo by Baby D, using my iPhone.. good job boy x If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :) *This recipe was featured on Asian Food Channel's Facebook page on 23 November 2014.

Resep tahu goreng ala nyonya pranakan.

Lama juga tak buat kuih seri muka, atau di Singapura dipanggil puteri salat. Orang2 peranakan juga ada kuih macam ni yang dipanggil pulu...

Ciasto z batatów to hit wśród warzywnych ciast. Takie proste, wystarczy raptem kilka składników. Smakuje zaś bajecznie. Zakochacie się!

YOUR DESCRIPTION HERE

YOUR DESCRIPTION HERE

Is this not the most useful pictorial list of all the types of kueh we grew up eating?

Nyonya Acar Fish recipe - This mouthwatering and super delicious fish, is a much celebrated Nyonya recipe. Everyone in my family loves this concoction of deep-fried fish pickled with a turmeric-vinegar base, spiced with garlic, ginger, and chilies.

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

This is the ONLY recipe you need to make perfect spicy-sweet sambal sauce for Nasi Lemak.

Tantalising nonya assam fish made from scratch, no prefaced sauce used! Spicy and sourish gravy, you could not resist having more serving o...