Tantalising nonya assam fish made from scratch, no prefaced sauce used! Spicy and sourish gravy, you could not resist having more serving of rice! Fresh herbs and spices Ingredient 400gm mackerel

Crispy fried tofu, topped with a sesame, peanut sauce with dried and fried shallots.

Ikan chuan chuan is an unassuming Nyonya dish of fried fish in an earthy, piquant sauce that packs a punch.

Violet Oon is the brand ambassador of Singaporean Food. She’s a culinary legend and is regarded as the ‘darling’ of Singaporean food industry. I tasted her cooking. I learnt her r…

On Poh Piah, a Peranakan spring roll recipe.

This is a gluten-free recipe which is made of purely rice flour & coconut milk. You'll be fascinated how beautiful this Apom l...

Sekba babi is a very famous Indonesian-Chinese peranakan dish. A peranakan dish typically means that the dish that has been adapted over time and has evolved …

Participating in MFF every month let me learn a lot of authentic Malaysian food from different states which is very interesting and new to...

My late grandma was a good cook for Nyonya dishes. Her Chien Bak was specially good but we didn’t really get to learn how she prepared the dish as we were still young. Moreover, she passed away quite suddenly due to heart problems. During that time, treatment for heart diseases aren't as advanced as now. There is no such thing as prevention of diseases or sicknesses then. How good it would be if she is still around and I will have the chance to learn from her some of her signature dishes. I came across this Chien Bak recipe in Nyonya Flavours and gave it a try to see if it is similar to that of my grandma’s. It isn't the same as my granny's but it's a dish I wouldn't mind preparing often cos' it is easy, simple yet tasty. Verdict – simple yet awesome braised pork the Nyonya way. The pork is just tender, not oily, well seasoned and blends so well with the onions which is sweet after frying. It can be served with rice and should be good too with blanched noodles. Recipe Source – Nyonya Flavours Ingredients 500 gm pork belly [I used the tender parts with some fats] 2 tbsp oil 1 onion – sliced 125 ml water Marinade 1 tbsp dark soy sauce 1 calamansi lime – juice 2 tbsp sugar 1 tsp salt ½ tsp pepper Marinade the pork slices for at least an hour or overnight in the fridge. Heat oil in wok, fry onion for a minute. Remove and set aside. Using the same wok, add in the marinated pork slices. Fry for several seconds and low heat to simmer for about 30 minutes until the meat is tender. Add water, a little at a time to cook the meat. Dish out to cool. Slice pork to serve topped with the fried onions. Served with freshly cut cucumbers/zuchini is just lovely. Note: You can slice the pork into 0.75 cm thickness before marinating. I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

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…

Yang simple2 itu menjadi pilihan. Bukan apa, ada masa che mat sendiri buntu dah nak masak apa. Yelah kena ambik kira selera orang lain ju...

INTRODUCTION When I prepared this Nonya Kueh, I was unsure about its name. After my preparation, I started to Google for the name, I typed in the name “nonya Kuih” and perform an image search. I sa…

Lately I have been looking out for side dishes recipes from Korean to Baba Nyonya cuisine. It is hobby to surf the internet for new inspiration...life for me is just too short so I want to try out recipes which I have never tried. Pickled chillies with shredded papaya as stuffing is one example of Baba Nyonya cuisine and I have tried this only once and this was many years ago. My grandma's relative who is also my very distant relatives came visiting and brought this in a bottle for us. I was twelve years old and my grandma allowed me to try it...haha she thought that I will stop at one bite but who knows I ended up walloping two stuffed chillies :p yea I am a hot stuff ! * wink Why I suddenly wanted to make this appetizer...okay, my neighbor who lives opposite gave me two homegrown papayas from his garden. One was ripe and the other was still very green. I kept it for two days , it was still green. Thus, this made me decide to use the green papaya for this recipe. I googled for this Baba Nyonya cuisine and found the recipe from this blog ' To Indulge Oneself.... " and by the time , I was ready to start making this appetizer, I realised the papaya was a step nearer to be on the ripe stage though the flesh was still firm. I shredded it and dry in the sun for a few hours, though the recipe called for sunning for a day :p This involved a bit of work but the end result is a bottle of finger licking good pickled chilllies with shredded papaya stuffing ! Yumm! for a start, I use only 15 pieces of green chillies the shredded papaya looks more orangey because of the fresh turmeric I used while stir frying them :) not easy to stuff them but it was fun okay.... arranging them in the bottles takes skill too...but I ended up just throwing them in :p pickled them for 3 days and they tasted good almost like the one I ate when I was 12 yrs old I want to make this again ! Pickled Chillies Stuffed With Shredded Papaya - adapted from To Indulge Oneself 2 medium sized green papaya 15 large green chillies 100 g shallots ,slice 100 g garlics, slice 20 g ginger, shredded 20 g turmeric, shredded 50 g dried prawns, soaked and pounded 2 tbsp oil 2 tbsp toasted sesame seeds seasoning 2 tbsp vinegar 15g sugar 1/2 tsp turmeric powder 1/2 tsp salt pickling solution 150g sugar 250 ml vinegar 250 ml water 1/2 tsp turmeric powder 1/2 tsp salt or taste Preparation 1. Peel and shred papaya. Dry in the sun for 1 day. 2. Wash and drain the chillies. Make a slit in the chillies and scrape away the seeds and set aside. 3. Heat up half of the oil and fry the dried prawns, ginger and turmeric until fragrant. Add in papaya and stir in seasoning. Stir fry for about 2 minutes. Remove and let cool. 4. While waiting for the papaya to be cooled, prepare the pickle solution by heating up the remaining of the oil, add pickling solution and bring to just a simmering boil. 5. Stuff the papaya mixture into the slit chillies. Arrange stuffed chillies, shallots and garlics in a suitable glass ware. Pour over with pickling solution. Make sure that the chillies are completely covered by the solution. Allow to pickle for 2 days before consuming. It keeps well for about 3 days at room temperature and can be kept in the refrigerator for about 1 week. Enjoy !

Kuah Lada ('Kuah': soup/gravy; 'Lada': pepper) is a specialty Melaka Nyonya dish consisting of fish and brinjal (aubergine/eggplant) cooked in turmeric and peppercorn gravy, with a hint of tartness from tamarind paste juice. Mackerel (ikan tenggiri) or stingray (ikan pari) are the two preferred types of fish often used to cook kuah lada, although other suitable fish may be used too, like hardtail mackerel (ikan cencaru) and pomfret (ikan bawal). This is one of my many favorite homey Nyonya dishes often prepared by my Mom, who was a terrific cook of Nyonya food and cakes. This dish goes so great with a plate of plain rice. Depending on the palate of individual Nyonya household, the degree of tartness can be adjusted by using more or lesser tamarind paste juice. I love mine with more tamarind paste juice as the sour & peppery turmeric taste never fails to whet my appetite. It is also one of the 'specialty & less commercial' dishes that one can hardly find in a Nyonya restaurant, so if you love authentic Melaka Nyonya food, this is worth a try at home. Ingredients: 4 fish fillets/slices 2 brinjals, cut into 1.5 inches blocks and quarter them 1 tbsp tamarind paste rubbed in 2 cups water (use your fingers to rub and squeeze the tamarind paste thoroughly in the water, then discard the seeds) 1/4 cup oil Pound/blend together: 40 gms garlic 80 gms shallots 1 inch long fresh turmeric (or half tbsp turmeric powder) 1 fresh red chilli (this is optional) 1 inch block Asian shrimp paste (belacan) 1/2 tbsp white peppercorns 3 candlenuts (buah keras) salt to taste Method: Heat oil in a wok or pan, saute all the blended paste for about 10-13 minutes until fragrant. Transfer the sauteed paste into a small pot, add the 2 cups of tamarind juice, and let it boil on medium heat. Add in the brinjals, let it boil and cook until soft for maybe another 10 minutes, and then add in the fish slices and let it simmer for 5 minutes till they are cooked. Serve with rice. Cheers,

Ingredients: 150g yam 150g purple sweet potato 150g orange sweet potato 40g sago 400ml coconut milk 1000ml water sugar to taste ...

This is the fourth and the last but not least dish i cooked for MMF. I enjoy eating this it is very appetizing. It is simple and easy to prepare. It is the combination dish of the Northern and the Southern Nyonya Cuisine. Kerabu Lady Finger. ~My nanny gave me some special red lady fingers~ Kerabu Lady Finger Recipe source: Northern and Southern Cuisine by Chef Ricky Ng Ingredients A: 350g lady fingers ( cut into halves) Ingredients B: 1 1/2 tbsp dried shrimp (pounded dried shrimp) 1 tbsp dried shrimp (fried untill crispy) (i added this) 1/2 tbsp chopped ginger torch 1 nos shredded chili 1 shallot (slice thinly) Seasoning: 2 tsbp lime juice 1 1/2 tbsp sambal belacan 1 tsp sugar 1/4 tsp each salt and pepper To do: 1. Blanched lady fingers for 2-3 minutes, then remove and place it into a mixing bowl and mix well with ingredients B and seasoning. (i arrrange blanched lady on platter and sprinkle (ingredients B and seasoning mixed together) on top and serve. Making of Sambal Belacan Ingredients: 80g red chilies 25g toasted belacan a pinch of salt To do: 1) Pound or blend all ingredients till fine. ~Sprinkle fried shrimps on top~ Note: Ladies finger is mind to be sticky. If prefer a non-sticky ladies finger blanced whole then slice. Enjoy..^^ I am submitting this post to Malaysian Food Fest, organised by Wendy of Table for 2....or more and for the month of August , the state of Malacca, hosted by Yummylittlecooks

The balance of sweet, salty, sour and spicy flavours make this a perfect Thai dish. Get this recipe for Tamarind Prawns (Goong Pad Makam). Recipe by Asian Inspirations.

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!

This Nyonya soup is fat-free yet full of flavour. May be a light meal if you like.

Ayam tempra is Malaysian nyonya chicken dish, braised with onions and dark soy sauce, with a hefty splash of calamansi juice.

INTRODUCTION Unlike savoury dishes, I have not much to write kuih backgrounds.. Many kuih recipes are very similar with a little twist here and there by different races. Even within the same race, …

Salam petang semua, mendung cuaca sekarang ni, dah lah mendung, musim penyakit pun yea. Kalau kat klinik penuh dengan orang yang kena demam,...

Winged Bean is one of the vegetable that is not commonly seen in Singapore, but very common in Malaysia. In Singapore, general supermarket usually don't sell this. But if you are lucky, you will found it in wet market sometimes. According to the Wikipedia, it is also known as Goa bean and Asparagus Pea or Winged Pea. But in Malaysia & Singapore, we usually called it Four-angled bean, or 四角豆 "si-jiao-dou" in Mandarin.Whatever. As long as it taste good. Hahas... I saw it at Tebrau City Jusco JB over the weekend. And from the packaging, I get to know that the Malay name of winged bean is Kacang Botol. Shame on me! I had been staying in Malaysia thru my entire childhood time and eating it so often. Now then I know this is called Kacang Botol. I won't google it, write grandfather story here about winged bean and pretend that I know alot about it. Infact, I really know very little about this vegetable. I only know that this vegetable is good, crunchy in texture and it has slight slimy substance when it's cut. Other than Okra / Lady Finger, this is another good source of collagen from the vegetable. How to cook this? Seriously, I don't have any special idea. What I know here is the general way of home style cooking the winged bean that I learnt in Malaysia. Yea... It's spicy stir fried. It is the most appetizing way of preparing this vegetable I assume. Ingredients 400g of Winged Bean 200g of minced pork 2 cloves of Garlic, chopped 1 red chilli, chopped 1 small onion, chopped 1 small piece of belachan (about a thumb size) a tablespoon of cooking oil a pinch of sugar, salt & dashes of pepper to taste Method 1. Washed winged bean, cut diagonally. Set aside. 2. In a saucepan, oil, chopped garlic, chopped red chilli, chopped onions, belachan. Fry till fragrant. 3. Add in minced pork, give it a toss. Add in winged bean, and toss. 4. A splash of water onto the wok, toss, and cover it up for awhile, open the cover, toss, and cover it up again. 5. Belachan itself is very flavorful and salty. So, you got to taste before you add any salt. If it is salty enough for you, no need to add salt. Add a pinch of sugar instead. It will slightly enhance the taste. And finally, dash abit of pepper, give it another quick toss. Off the heat & serve. It's easy. Right? I hope you like it :)

BAHAN-BAHAN : 650g labu kuning (buang kulit, potong besar) 1 genggam pucuk ubi rebus 250ml pati santan 3 gelas air bertapis 10 ekor ikan bilis (belah 2) garam laut TUMBUK : 3 ulas bawang merah 1 ruas jari cekur sedikit lada hitam CARA-CARA : Rebus labu bersama bahan tumbuk, ikan bilis dan juga air bertapis sehingga separuh empuk. Kemudian tuangkan pati santan dan masak sehingga labu lembut. Akhir sekali masukkan pula pucuk ubi yang telah direbus. Perasakan secukupnya. Setelah mendidih matikan api dan sedia dihidangkan bersama nasi dan ikan goreng sambal.

String beans, carrots, cabbage, deep-fried tofu and glass noodles in a lightly spiced coconut gravy with lemongrass, coriander and turmeric. Sayur Lodeh (Vegetable Curry) Ingredients 3 cups cabbage, cut into 2-inch pieces 1 cup brinjals/eggplant, halved lengthwise and sliced diagonally into 1 1/2 inch lengths 1 cup long green beans, cut into 2 inch lengths 1 cup carrots, cut into 1/4 inch thick matchsticks 1 cup turnips, cut into 1/4 inch thick matchsticks 4-5 pieces deep-fried tofu, halved 1 small bundle of glass noodles, soaked in water until softened (optional) 1/4 cup vegetable oil 3 tbsp ground chilli paste (or substitute with chilli powder) 2 stalks lemongrass, white part only, bruised/smashed 1 inch ginger, sliced 2 tbsp dried anchovies, washed and drained 4 cups water 2 cups coconut milk 1-2 tsp salt, to taste 1 tsp sugar, to taste 1 tbsp grated palm sugar (the yellow type) 1/2 tsp ikan bilis stock powder (optional) Blend into a paste: 2 medium onions 4 cloves garlic 1 1/2 tsp belacan (dried shrimp paste) 2 tbsp dried shrimp, washed and drained, and left to soften 1/2 tsp turmeric powder 1 tsp ground coriander Method Heat up vegetable oil in a pot. Fry the ginger and blended ingredients for 2 minutes, then add chilli paste and fry until the oil separates. Add the dried anchovies and lemongrass and fry briefly. Then add water and bring to a boil. Simmer for 20 minutes. Add coconut milk and bring to a simmer again. Add salt and sugar to taste, and ikan bilis stock powder to enhance the flavour, if desired. Then add tofu and vegetables and cook on a gentle simmer until just tender (about 10-15 minutes) on low-medium heat. Add glass noodles last and cook for about 30 seconds. Dish out and serve immediately with steamed rice, as the glass noodles will tend to soak up the curry if left for too long.

Citizens, in Malaysia and in that region of the world there is a unique fusion of cultures, languages and cuisines that has resulted in some truly stellar recipes! Allow me the pleasure of introducing you

Entri akhir malam ni masakkan atas permintaan juga. Takpelah, apa yang nak makan, mat masakkan selagi termampu...tapi benda ni bukan lah ...

When we get bored with fried fish, I'll cook it in Asam Pedas instead to make our dinner more interesting. I tweaked my original ...

(Serves 2-3) *All ingredients are based on estimation. Do adjust them according to your preference. ♧Ingredients: 300-350g pork ribs ...

Dragon Boat activities are basically carried out during the Chinese Rice Dumpling Festivals (Duan Wu Jie (端午节）in Mandarin）and during these festival, rice dumpling were prepared…

Learning to cook in the 70s was tough; there were no cooking shows on TV, nor many cooking schools to choose from. However, there were cooking classes at the community centres; cooking programs on …

Ayam Buah Keluak Ayam Buah Keluak - By Fiona Lau Recipe adapted from Chef Philip Chia (Peranakan Heritage cooking) Cooking Oil 5 Tbsp Chicken 1, about 1.3kg, cut into pieces of desired size. Pork ribs 500g, cut into pieces of desired size Tamarind pulp 120g, mixed with 1 litre water and strained Buah Keluak: Buah Keluak (Indonesian Black nuts) 15-20 Minced pork 150g Peeled small prawns (shrimps) 300g Sesame oil 1Tbsp Light soy sauce 1Tbsp Sugar 2Tbsp Rempah: Candlenuts 6-8 Galangal 6-8 slices Lemon Grass 2 stalks, ends trimmed, cut into short lengths Turmeric 5-6 slices Shallots 300g, peeled Kaffir lime leaves 6-8 Roasted prawn (shrimp) paste (belacan) 3tsp Dried chilli paste 2 Tbsp 1. Prepare buah keluak 3 days ahead. Wash, then soak nuts for 3 days, changing water daily. On day of cooking, crack cap of nuts using a pestle, remove the shell to make an opening then remove kernel using a teaspoon. 2. Mix together nut kernels, minced pork, prawns, sesame oil, light soy sauce and sugar. Stuff mixture back into shells. Set aside. 3. Using a mortar and pestle or blender, grind ingredients for rempah into a paste. 4. Heat oil in a pot and add rempah. Fry until fragrant. 5. Add chicken and pork ribs and stir-fry for about 3 minutes. Remove chicken and set aside. 6. Add tamarind juice and bring to boil. Lower heat and simmer until pork ribs are tender, then return chicken to pot. Simmer for another 10 minutes, then add stuffed buah keluak. 7. Simmer for another 15 minutes until chicken stuffing are cooked. Adjust to taste with salt and sugar if necessary. 8. Dish out and serve hot with rice

Compared to Shermay Lee, who supposedly began learning Peranakan cuisine when she was 5 years old, Wee Eng Hwa was a very late starter. She began learning Nyonya cookery at the relatively ancient age of 47. Fortunately, Wee Eng Hwa had two advantages over the self-proclaimed culinary child prodigy. One, she could see what was