Nyonya Babi Pongteh, easy Ninja Foodi recipe.

Would you like to try Nyonya food in Penang?

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…

This refreshing yet spicy fruit and vegetable salad was a favorite of mine when I was growing up, and it still remains so. Here, we see the mingling of Southeast Asian fruits and spices along with …

My mom used to make this kind of sambal cooking with prawns many years back but don't see her making this anymore. Not sure why! I'm...

This delicious acar blends sweet, spicy, and sour flavors for a truly complex dish. The secret lies in the nyonya chilli paste, well-portioned vinegar, sun-dried veggies, and a sugar mixture.

Chicken Sioh Ingredient 5 whole chicken leg 170gm shallot, peeled and sliced 700ml water 170gm tamarind paste Seasoning 3 tbsp coriander powder 1 tbsp salted bean paste 1.5 tbsp dark soy sauce 1 tbsp sugar 1 tsp pepper Method Rinse chicken leg and pat dry. Marinade with 2 tsp chicken seasoning powder and 1 tsp pepper for at least 1 hour in fridge. Combine tamarind paste with 400ml water. Mix well till paste is dissolved. Strain away the seeds. Heat 3 tbsp oil in wok. Add shallot and fry till fragrant over low heat. Add marinated chicken leg and fry for 5 mins. Add in seasoning, tamarind water and remaining 300ml water. Bring to boil. Stir to mix well. Lower heat, cover with lid and simmer for 30 mins until the chicken leg is cooked and tender. Stir the mixture in between to prevent the mixture from scorching. Recipe ref : travellingfoodie.com Telor Tempra Ingredient 4 large eggs 1 small onion, peeled & sliced 1 red chilli, seeded & sliced 5 calamansi lime, extracted juice 2 tbsp sugar 1 tbsp dark soy sauce 1/2 tsp salt 1/4 cup hot water 1 stalk spring onion, cut into sectioned 2 tbsp oil Method Heat oil in wok, pan fry eggs individually until browned along the edges. Remove and set aside. With remaining oil in wok, saute onions until soft and lightly browned. Add chilli, calamansi juice, sugar, dark soy sauce and salt and mix well. Add hot water and bring to boil. Simmer for about a minute. Adjust taste accordingly with more salt or sugar. Toss in spring onion and mix well. Pour the sauce over fried eggs and serve. Ingredient 300gm sweet potato leaves 300gm red spinach leaves 200gm sweet potatoes 25gm dried shrimps 5 red chilli, deseeded 6 cloves garlic, peeled 6 shallots, peeled 200ml coconut cream 200ml water salt to taste Method Wash sweet potato leaves and spinach. Pluck off leaves, chop stalks to finger-lengths and discard the stringy fibre on the surface of each stalk. Peel sweet potatoes and cut into wedges, soak in tap water. Soak dried shrimps for 10 mins. Combine dried shrimps, chilli, garlic & shallot in a food process and blend till fine. Heat 3 tbsp oil in a wok. Add spice mixture and stir fry till fragrant, about 3 mins. Add water and sweet potatoes and cook till potatoes are tender. Add in coconut cream and bring to a boil. Add vegetable and bring to boil on high heat. Add salt to taste. Remove from heat and serve immediately.

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!

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.

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,

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 pre

Citizens, I - the Tennō (Emperor) of Tenacity, YOUR TFD has striven without rest or recompense (you should really consider helping to support the blog, as noted here) to document and preserve recipes in danger

Rempah: 25gm Dried Chillies - soak & de-seed 2 pcs Red Chillies - remove seeds 180gm Shallots 2 stalks Lemongrass - (bottom white part) 4pcs Candlenuts 1 small thumbsize Galangal 2pcs Kaffir Lime Leaf 1tbsp Oil * blend the above in a food processor into a smooth paste. Otah Paste: 300gm to 350gm White Cod (any other fish) 100gm Med Prawns 70ml Coconut Cream 1pc Large Egg 1tbsp Raw Sugar 1tsp Salt 2tbsp Rice Flour Banana Leaves Oil - brush on banana leaf Method: 1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste. 2. Chopped or cut the fish into big chuck as well as for prawns. 3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together. 4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides. 5. Bake in a preheated oven temp 180deg for 10 to 15mins. *𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 ** 𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭 𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.

Resep tahu goreng ala nyonya pranakan.

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

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes Ingredients: 316g eggplant / brinjal 150g red shallots (peeled and sliced) 3 bird’s eye chillies (dic…

Nyonya stewed pork ribs is a very delicious dish, one that would certainly stimulate your appetite with its tangy and savory taste.

These chewy sweet potato onde onde are filled with a luscious surprise of melted gula melaka, creating a sweet explosion with every bite! Coated in a sprinkle of grated coconut, this snack is not just a feast for the taste buds but also a visual delight. Perfect for sharing at gatherings or enjoying as a sweet treat any time of day, these little gems are sure to win your heart!

Penang Nyonya Otak Otak is a stemead fish custard wrapped with banana leave. I love to cook Penang Nyonya food and I was recently ...

On Poh Piah, a Peranakan spring roll recipe.

Nyonya chicken stew with potatoes aka Ayam Pongteh is a Melaka dish cooked in fermented soy bean sauce. Substitute the sugar amount with gula melaka to yield the more flavourful and authentic ayam pongteh dish. Singapore home cooking recipe tutorial blog.

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

Nyonya Kangkong Masak Lemak 200gm prawns, shelled, cleaned and deveined (udang) 175g sweet potatoes, skinned and cut into cube...

Our menu is a homage to the timeless. View the menu, check prices, find on the map, see photos and ratings. Where’s charlie’s fast casual vietnamese diner, served its first willis street customer

This delicious and healthy curry chicken made from scratch with fresh herbs.

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!

Tried and tested recipes

My Penang Nyonya Lam Mee Okay, it took me neon ages to blog about this! Don’t get me wrong, I love cooking as much as I love to eat. In fact, cooking was my top passion before I started this blog. I used to have themed food parties almost every weekend and go wild with lots of food for my friends and family. After settling down to my married life and the little one came, everything took a detour as my priorities changed and the little one became my focus. Then shortly after, I started this blog and the cooking part was further staged aside. All in all, I also procrastinated in drafting a recipe post, simply because I cooked just like my mom. There are no exact measurements in my cooking style and I tend to taste and flavor as I go. Sometimes I even forget how much ingredients I put in at times because I am just too lazy to measure. Hence, the ‘agak agak’ method is not exactly the way my readers would want when looking at a recipe post. Lately, things changed. My life and priorities changed. I begin to cook again. Not sure if the growing old part has anything to do with it but I crave for lots of warm memories of my mother’s cooking. She would spend a whole day in the kitchen just preparing for a meal. Sometimes I looked back and I realized that I had done that too, just before I got married and had the little one. I love my little one and I realized I want him to share my taste of my mother’s cooking so he can have a journey himself. With this said, I am going to try and draft out my mom’s recipe to share with him and everyone. My advice is do not follow strictly to my taste, go have fun and tweak the flavors or ingredients to suit you! What prompted me to start my very first food post in this blog was a Bowl of Memories! As explained in my very first food post in 2010, the dish held a significant endearment in my heart. It’s not anything super special in flavors or even extraordinary to some people but to me, this bowl holds a lot of memories in my life. Growing up, my family was not well-to-do. Celebrating birthdays with presents is barely heard off and in my first 20 years of growing up, my family only had one small party for me when I was ten years old. Even at that time, this was huge to me. I finally had a birthday party and I got a big stuffed dog as a present. Fast forwarding to the present, one day, it suddenly hit me that the only party I had wasn’t that a big deal anymore because my mom has been celebrating my birthdays and all my other family birthdays all along with this special bowl of Lam Mee every year. I was studying abroad in US that time when this hit me and I decided to call up mom and ask for her recipe. And so, I made this Lam Mee for myself during my birthdays far away from home. Cooking this was no easy feat! It didn’t occur to me that Mom had put in so much effort just for this bowl of noodle. Till today, no matter how I replicate her recipe and asked her to show me, somehow, the taste is never the same as hers. My dad is a Baba and mom told me she had to learn from my dad’s sister on Nyonya cuisine after she got married to my dad. This Lam Mee is supposedly to signify a Nyonya’s birthday noodle for longevity. This version is basically a meat stock with yellow noodles and topped with several ingredients. The Lam Mee only has enough stock as seen in the photo and is not meant to be drown in a lot of stock like other regular soupy noodles. Though it looks fairly plain to others but we enjoy this with a Nyonya must-have of the pungent Sambal Belachan a lot. I do admitting to twisting a little in my mom’s recipe but the recipe is 99% what hers is. My bowl of memories tastes sweet and choke full of ingredients! I will literally eat half the noodles as it is and then drown the rest with lots of pungent Sambal Belachan in the broth for extra kicking satisfaction… Before I rambled further down my whole life, here is the Lam Mee’s recipe as promised. NYONYA LAM MEE RECIPE (PENANG STYLE) by chasingfooddreams 2 kg pork bones – I used mixed of big bones and spare ribs 1 tbsp whole white peppercorn (lightly crushed) 600gm prawns 1 chicken breast with bones on 200gm pork belly without skin 200gm dried scallops - soaked (optional - more if you love this!) Rock sugar to season 1.5kg yellow noodles (blanched) 200gm bean sprouts (blanched) 4 eggs Fried shallots Fried garlic oil Spring onion (chopped) Coriander (chopped) Red chilies & cili padi Belachan (toasted shrimp paste) For the Lam Mee stock, wash the pork bones and bring these to a boil for 5 minutes in a pot of boiling water to remove the scum. After boiling, discard the water and rinse the bones under running water. Separate the big pork bones and pork ribs. Bring 4 liters of water to a boil in a big stock pot and add in the big pork bones and crushed white peppercorn. Boil under medium heat for 1.5 hours while you prepare the next few ingredients. Boil chicken and pork belly in a small pot of water till cook. Remove bones, and shred chicken meat and sliced up pork belly thinly. Add the meat stock used to boil chicken and pork belly into the earlier pork bone broth. Boil prawns with shell on till cook. Remove the prawns and remove their shells immediately. Put the prawn’s shells back into the boiling prawn water and boil for another 5 minutes. Strained the prawn stock and add the prawn stock into the earlier pot of pork bones stock. Keep the shredded chicken meat, pork belly and prawns covered till everything is ready for eating. *If you prepare this early and will only consume this later, please refrigerate them. Boil the soaked dried scallop using some stock from the big bone pork separately in a small pot for 45 minutes. Alternatively, you can add the dried scallops into the big pork bone stock but it will be hard to fish these out for later consumption. After 45 minutes, add the stock of this dried scallop into the pot of pork stock but save the dried scallop on a separate bowl with a little stock to prevent it from drying out. By now, your pork stock should have the other stocks from chicken, pork belly, prawns and dried scallops for about 1.5 hours. Add in pork ribs and boil for another 1 hour and season with some rock sugar. Season the stock with salt and pepper. Total boiling time for pork stock should be about 2.5 to 3 hours at minimum. While waiting for pork stock, prepare egg omelet and cut into thin strips. Traditionally, the egg omelet is tinged with some pink food coloring to signify a birthday celebration. This is optional. For Sambal Belachan, pound red chillies, cili padi and toasted belachan into a thick paste using mortar and pestle else use blended but it will not have the same texture. Add calamansi lime juice to the sambal belachan to make it a little runny. Amount of chilies, belachan and calamansi lime juice varies according to taste. Blanched yellow noodles and bean sprouts in boiling water for 1 min. Get ready every ingredient to assemble the noodles so guests can help themselves or you can do the job of assembly. Put a little bit of chicken, prawn, pork belly, dried scallop, egg omelette and bean sprouts on the noodles. Ladle in hot stock and pieces of pork ribs. Finish off with a drizzle of garlic and oil, fried shallots, spring onions and coriander. Savor with a good dose of Sambal Belachan!! What’s Your Bowl of Memories? Thank you Mom! I will always treasure this and is dedicating this post to you for giving me this bowl of memories. Love you always... Happy Mother’s Day to Every Mommy in the World!

Such a familiar name in the Peranakan cuisine, a dish which I have eaten very often during the time when my grandma was still around. This...

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 ...

Tested Recipe Adapted from Chef Plilip Yoong’s Penang Nyonya A-Ma Secret Recipes Ingredients: 1kg pork belly, washed and cut into 2cm thick slices 4 tbsp oil A (pounded): 100g shallots, remov…

My brother in-law gave us a packet of uncooked glutinous rice, specially brought back from Singapore. He reckoned that it was of a high graded one. As a matter of fact, we have never had any glutinous rice in the house ever since we shifted in 5 years back. Besides, we have never cooked it either and certainly none of us knows how to exploit it. So, whether it is high graded or low graded, it does not matter to us even a wee bit. Anyway, thanks to you, bro! Not knowing what to do with it, my wife, again gave another of her brilliant suggestion. "Why don't we make pulut inti!" "Yeer, so simple" was my only response. Uninterested, I did not bother to ask her any further and just walked away. After a few reminders, I finally gave in. Hesitatingly, I googled search for the recipe and did a little bit of reading. Little did I realize that I began to lurve and appreciate this classic Nyonya kuih. As a Melaka-born Baba, I used to eat this kuih when I was young. It has been quite some time since my mom and tuah ee (aunt) last made this kuih. As a kid (even till now), I did not quite crave for this delicacy simply because I was just too lazy to unwrap the banana leaf which would always make my fingers sticky and messy. Basically, pulut inti is made of steamed glutinous rice with coconut milk and eaten with dessicated coconut filling caramelized with palm sugar and it's all wrapped in a banana leaf. "Pulut" means glutinous rice and "inti" means the filling. The original version of pulut inti will have its pulut soaked with bunga telang (or Blue Pea flower in English) to give the rice a sweet pastel blue hue. Since I had totally forgotten to hunt some, I would have to settle for the plain colorless rice. Bunga Telang (Blue pea flower) Generally, I find making this legendary kuih so much fun and most importantly, it's so nyonya...... Pulut Inti Recipe (I adapted this recipe from nyonya food - http://nyonyafood.rasamalaysia.com) A) The Pulut 15 dried Blue Pea Flowers 1/4 cup of hot water 300 g glutinous rice 230 g thick coconut milk 1/2 tsp salt Method: Soak blue pea flower in hot water for 15 minutes till water turn blue. Sieve the water out. Soak the glutinous rice in blue pea flower overnight or about 6 hours. Steam glutinous rice in steamer for about 25 minutes or till rice is soft. Mix coconut milk and salt. Add into steamed glutinous rice and continue to steam for another 10 minutes. Remove and leave to cool. Serve with coconut filling. B) Coconut Filling 150 g brown sugar / palm sugar 3 Tbsp sugar 1 pandan leave (knotted) 1 grated coconut (white part only) 80ml water 1Tbsp cornflour mix with 1Tbsp water Method: Break the brown sugar/palm sugar into small pieces. Combine with the sugar, pandan leave and water. Cover over a medium flame until sugar dissolves. Add in grated coconut and stir till fragrant. Add conflour mixture and stir for 2 minutes. Leave to cool. Hope you will like this recipe! Happy Trying!!