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.
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.
Assalammualaikum, salam Isnin. Hari ni che mat malas masak, tapi teringin sangat nak makan laksa lemak atau laksa nyonya. Bila dah terin...
Author: Florence Tan Amazon Kindle Verson | Paperback Dymocks - eBook Book Depository: Paperback | Free Delivery Worldwide Nyonya
My aunt cook this chicken curry very often. I remember coming back from school with lots of delicious food laid on the dining table. I would always take a big serving of this with lots of curry cov…
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!
Generally, laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; the soup is either based on rich and spicy curry coconut milk, or based on sour assam…
Cookbook author Dr Ong Jin Teong shares recipes for three traditional Nonya favourites. They have been adapted from his new book Nonya Heritage Kitchen – Origins, Utensils And Recipes.
Nyonya Acar (Acar Awak) a spicy mixed pickled vegetable from the Peranakan community. This pickled vegetable dish has a perfect combination of sweet, sour, and spicy with a rich nutty flavor.
Penang Nyonya Otak Otak is a stemead fish custard wrapped with banana leave. I love to cook Penang Nyonya food and I was recently ...
Nyonya chicken I love nyonya food but when it comes to cooking it, that is a different tale. I find that is one of the most tedious and with...
Authentic recipe for Chicken Kapitan or Ayam Kapitan, a legendary Nyonya curry from Singapore and Malaysia - rich, thick and aromatic.
Finally trying to make this after sitting in my to-do-list for the longest time. Got most of my ingredients, but still some things were not available and don't want to drive out purposely just to grab a few items.Love this recipe, the taste were superb, the vegetables are crunchy, not too spicy and not too sour. Love the taste & crunchiness, so much better than a lot mixed rice stall. And it doesn‘t gets watery even kept in the fridge for weeks. Able to last for 2 weeks in the fridge. Once a whi
Debbie Teoh, food writer, caterer, and cooking instructor, taught us how to make laksa lemak in her family's kitchen in Melaka. Her recipe gives you a creamy, not too spicy laksa broth.
Cendol has always been one of my favourite desserts here. It originated from Indonesia and the word ' jendol ' in Javanese means 'bulge' or 'bump' which refers to the green wormy bulgy like jello! This dessert exists in South East Asia including Vietnam, Thailand, Singapore, Malaysia and of course Indonesia. The Singapore and Malaysian versions have red beans in it. Don't ever mention that to any Indonesian as it is a sin to put red beans. The Teochew people did that! I prefer the original Indonesian version with no red beans. You can keep your beans. How to Make Es Cendol Part 1 Cendol Recipe :- 30 pandan leaves, roughly chopped (aka screwpine leaves) 100 gm green bean flour 1/2 tsp alkaline water 1/2 tsp salt 3 tbsp sugar 650 ml water Method:- Put chopped leaves, water and whiz in a blender. Strain to get 625ml to 650ml of pandan juice. Combine pandan juice and green pea flour in a mixing bowl. Stir well to mix before passing through a sieve. Add salt and sugar. Add alkaline water to the flour mixture and set aside for 1/2 hour. Cook the mixture over medium heat, stirring until batter thickens and turns to a translucent green. Fill a basin with ice and cold water. Set chendol mould over it. Remove cooked batter from heat.Spoon out a lump onto the chendol mould (metal sheet with holes). Use a pastry cutter and push the batter through the holes and let the chendol form in the ice water. Repeat till all batter is used up. Drain chendol from ice water and use. Part 2 Making/ Squeezing Coconut for Milk:- 1 Whole coconut grated 500 ml filtered water 2 pieces pandan leaves (knotted) a pinch of salt Mix water to the grated coconut and mix by hand. Squeeze over a sieve to extract as much milk as possible. Pour milk into a pot and add a pinch of salt and the 2 pandan leaves. Simmer in LOW heat till the milk is warmed through. Remove from heat and set aside. Part 3 Gula Jawa/ Gula Melaka:- 2 to 3 blocks of gula jawa a pinch of salt 2 pieces of pandan leaves (knotted) 1 cup of water 2 tbsp of white sugar Place all the ingredients in a small pot and let it simmer until all the gula jawa has dissolved. Remove from heat. Assembly In a nice glass, layer the gula jawa first, then the chendol and finally the coconut milk. Add crushed ice. Serve. NOTE: There are no red beans in the original form of Es Cendol from Indonesia. You can sometimes add jack fruit slices if you want. Nothing like making Cendol to Earth Wind & Fire! Please also check out : www.russelwongphoto.com
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
Ingredients 4 chicken leg – washed and cut into bite size (season with a bit of tumeric powder, salt and corn flour for 20 minutes) – deep fry till 1/2 cooked and set aside) Blended Ing…
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 for offering to the famous ancient Chinese Poet, Qu Yuan (屈原). Though the origin of rice dumpling is from China, however, overseas Chinese have incorporated each countries local elements […]
A comforting breakfast staple loved by many, Chinese doughnut sticks (Youtiao) are light, airy and pleasantly chewy. Follow my recipe to make it at home without fail.
Chinese New Year is a 15 day long celebration. Chinese people don't just wish for prosperity, they eat for it as well! Names of festive dishes have tonal puns for luck, prosperity and longevity.
Mouth watering pickled vegetable with the perfect balance of spicy, sour & sweet infused with aromatic spice paste. So appetizing & addictive.
Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.
Nonya Laksa My mum, who was born and bred in Katong, is pretty well known for her Nyonya Laksa and even movie stars like Joan Chen crave for it when ever she steps into town. So here it goes. If you use cheap ass ingredients or skip a step, it won't be right. If you live somewhere with no fresh coconut milk, you MUST move out to another town that has it! Lastly, if you pass this recipe around I will kill you. Just between you and me, Chef Jean Georges ( who incidentally opened the Restaurant at the Hotel Meriedian in Singapore ) came by before he opened up Spice Market in NYC and got this recipe from me. So feel good about it, as only you and the 3 star chef has it. That's about it folks. My Mom’s Nonya Laksa Recipe Ingredients for Rempah/ Spice Paste 2 thumb size pieces of fresh turmeric/ kunyit, peeled 10 slices of galangal 25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet) 7 candlenuts (buah keras/ kimiri) 2 tablespoon of belachan/ terasi 400 gm shallots (small onion) 6 stalks of lemongrass/ serai, tender white part only, chopped 1 tbsp of ground coriander Salt *60 gm of dried prawn, soaked in water for 30 minutes and then ground fine. This is NOT TO BE INCLUDED IN THE GRINDER WITH THE OTHER INGREDIENTS. THIS IS TO BE GROUND SEPERATELY FOR FRYING LATER. Method for cooking Rempah/ Spice Paste Grind all the ingredients for the Rempah first. Heat up wok with about 250ml of oil and fry ground Rempah for about 1/2 hour to 45 minutes in low fire. Remove from heat and cool. *Add the ground-dried prawns at this stage and keep frying. Also add the last bit of water that was used to the prawns. Use about 1 to 2 cups of each. The secret in cooking this lies in having patience. As you are frying, add a tablespoon at a time, the thick coconut milk until 1/2 of that quantity is used (please reserve the other 1/2). By this time, also add 4 stalks of Daun kesom and keep stirring. Slowly add the thin coconut milk and keep stirring to make sure that no lumps form. Let this soup boil (while continuously stirring) for about 30 minutes and add salt to taste. The final step is to add the remaining thick coconut milk to thicken the soup. Do this on medium heat for a few minutes and then switch off fire. DO NOT COVER POT! Ingredients for Garnishing: 700 gms bean sprouts (blanched in hot water for exactly 1 minute, then transfer to iced water bowl) 1.5 kg fresh rice vermicelli (Laksa noodles) 1 kg big tiger prawns (cooked and shelled) reserve 1 to 2 cups of water from pot for Laksa soup 1 or 2 cucumber (skinned, remove seeds in center, then julienne) 2 ozs. Daun kesom (polygomun or ram-ram), which needs to be cut into hair-like slivers 2 oz bean thread soak in boiling water 200 gms ground red chili (Separately, grind chili and add salt to taste. Place in a bowl for people to help themselves) Fish cake (pleeeeze buy the premium one and not the cheap horrid chewy ones) Coconut milk (Please make FRESH, not blooming packet things!): 1.5kg to 2kg fresh grated coconut (reserve the liquid from inside the coconut) 3 liters of filtered water First squeeze without water for thick coconut milk, then second squeeze with water. THIS RECIPE SERVES 10 PEOPLE OR 5 BIG PEOPLE OR 20 JAPANESE. Please also check out : www.russelwongphoto.com
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Explore sabaheats' 11279 photos on Flickr!
If you are not familiar with this snack, you'll probably wondering what is Kuih Pie Tee or "Top Hat". It is a very popular Malaysian Nyonya ...
