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Hello & Welcome to the "Recipes" section of the The Peranakan Resource Library Archives !! We have countless posts from Peranakans worldwide on famous and family nonya food &kuehs of yesteryear. We thank all of you for your generous contributions and thanks for supporting us and making us the best online library dedicated to Peranakan culture on the net !! Read on to find out what Peranakans worldwide have contributed to the recipes section ! There are 50 Recipes on this page alone !! If you cant find the recipe youre looking for then scroll down to the end of the page and click on the next page. There are a total of 6 pages with over 300 Recipes found in our Recipe Archives !

 

FAVOURITE NONYA FOOD & KUEH RECIPES PART 2

AYAM LEMAK


1 whole Chicken chopped into pieces
3-5 Red Chillis
5 Candlenuts
55g Turmeric
2 stalks Lemongrass
400ml Santan


Directions:

Prepare Rempah: Pound chillis, candlenuts, turmeric, shallots, belachan. Then add lemongrass and smash it into the rempah but do not mince it.Add a bit of oil in a pot and fry the Rempah.Then add in the chopped chicken pieces and stir-fry. Pour in the thick santan, stir, and let it simmer till cooked.

NONYA KUEH LAPIS


680g Grated Coconut without skin
340g Rice Flour
225g Glutinous Rice Flour
¼ teaspoon Salt
455g Coarse Sugar
8 Pandan Leaves
2-3 drops blue colouring
2-3 drops red colouring
2-3 drops of green colouring

Directions:

Mix rice flour with glutinous rice flour.Pour in thick santan and add sugar.Stir the mix well.Divide mixture into 4 portions. Leave 1 portion as it is, white, and add the green, red and blue colourings respectively into the remaining 3 portions.

Prepare steamer. Pour in the white mixture, make sure it is evenly spread into a thin layer, and let it cook.
When the first layer is cooked, pour in a different colour mixture as the next layer and cook again.
Repeat the process for as many layers as you like. Some stop at nine layers with the red layer on top.

HEE PIOW SOUP


1.5kg Pork Bones
3.5l Water
1 teaspoon peppercorns
115g Fish Maw
2 fillets Ikan Kledek
1 Cabbage
455g Prawns
680g Minced Pork
3 Eggs
1 ½ tablespoon corn flour
Salt
Pepper


Directions:

Boil pork bones with salt and peppercorns.Soak the fish maw in water.Clean the Ikan Kledek fillets.Scrape the fish meat with a metal spoon, then pound the meat and add a bit of salt and pepper. Continue pounding till it becomes a paste. To make fish balls, wet your hands so the paste won't stick to them. Take a handful of the fish paste and squeeze it through the gap between you thumb and index finger. Scoop the ball with a spoon. To make prawn balls, do the same as for the fish balls. To make meat balls, season the minced pork with pepper, light sauce and 1 egg. Mix well. Then add the corn flour and mix.


Take a small handful of the minced meat and roll into a ball. Remember to put aside ¼ of the meat for the egg rolls. To make egg rolls, fry 3 thin egg omelettes.
Spread the minced meat on the ommelettes and roll them individually into the shape of a spring roll. Steam them for about 10 minutes. Slice them into bite-size portions. Cut the cabbage and fish maw into big slices.
Remove pork bones from stock, then put in the meat balls, fish balls and the prawn balls. When the stock starts boiling, put in the cabbage, egg rolls and fish maw.

ANG KUH KUEH

115g Sweet Potato
450ml Santan (Thick & Thin)
455g Glutinous Rice Flour
2 teaspoon Red Colouring Powder
565g Mung Beans
8 Pandan Leaves
625g Coarse Sugar
2 tablespoon Oil
½ teaspoon Salt
Banana Leaves

Directions:

Peel the sweet potatoes and cut them into big cubes.Boil them till they turn soft.Remove and mash them while they are still hot.Then add half of the glutinous rice flour to the sweet potatoes and mix well. Bring the santan (thin) to a boil, then add the red colouring powder and the remaining glutinous rice flour. Stir well.

When it becomes a red dough, add it into the sweet potato mixture. Add sugar, oil and salt into the santan (thick). Then slowly add the santan into the sweet potato mixture. Mix thoroughly and knead the dough.
Boil the mung beans till soft, and mash it into a paste.
Boil a bowl of water into a kwali, add pandan leaves and sugar till it becomes a syrup.

Add the mung beans paste and stir till it becomes dry.
Remove pandan leaves and let the mixture cool.
Oil you hands, then take a handful of dough and roll it into a ball. Make a hole, fill it with the mung bean filling and close it. Press the dough into the mould. Fill it well and overturn it into a piece of banana leaf. Steam the Ang Ku Kueh for about 10 - 15 minutes. When cooked, remove and use a pandan leaf brush and brush them with a bit of oil.

LUAK CHYE

85g Young Ginger
455g Mustard Greens
2 tablespoon Salt
5 tablespoon Sugar
115ml Vinegar
85ml Water
2-3 tablespoon French Mustard Powder

Method

Make sure the Mustard Greens are drained and dried.
Slice the young ginger. Put Mustard Greens into bowl and mix it with the ginger, vinegar, French Mustard Powder and sugar. Mix well and let it sit for 1 day.

 

HATI BABI BUNGKUS

4 tablespoons Oil
15 Shallots
3 tablespoons Sugar
1 teaspoon Salt
2 tablespoons Dark Soya Sauce
2 tablespoons Vinegar
1 tablespoon Tau Cheo
310g Minced Pork
310g Pork Liver
455g Pang Sayew or Pig's Caul (Pork Membrane)
2 teaspoons pepper
2 tablespoosn Ketumbar

Directions:

1. Wash and clean pig's caul.
2. Pound the shallots into paste.
3. Make Rempah by frying shallot paste till fragrant, add Tau Cheo, Ketumbar and dark soya sauce for colour.
4. Put minced pork and liver into a mixing bowl, then add the Rempah.
5. Mix and marinate the pork and liver.
6. Take a small handful of the meat mixture and roll into balls. Wrap it with the pig's caul.
7. Steam the Hati Babi Bungkus for about 5 minutes, then let it cool.
8. Deep fry before serving

OTAK OTAK (White)

570g Spanish Mackerel
2 Egg Whites
10 tablespoon Santan
1 tablespoon Galangal Juice
½ Turmeric Leaf
3 Lime Leaves
1 teaspoon Sugar
Banana Leaves
Salt
Pepper

Directions:

1. Pound the spanish mackerel.
2. Chop lime leaves and turmeric leaf finely.
3. Add the egg whites, chopped lime leaves, chopped turmeric leaf, santan and galangal juice to the fish paste.
4. Then add salt, sugar and pepper. Mix well.
5. Cut banana leaves into rectangles.
6. Place about 1½ tablespoon of white Otak filling onto a piece of banana leaf.
7. Fold in longer sides and secure ends with toothpicks.
8. Cut off excess leaves at the end if needed.
9. Prepare charcoal stove with wire mesh over it.
10. When the charcoal is in amber, place the Otak Otak on it, flipping them regularly to prevent them from burning.

KUEH BOLU

170g Plain Flour
½ teaspoon baking powder
5 Eggs
155g Castor Sugar

Directions:

1. Beat the eggs until nice and light.
2. Then add sugar and continue beating.
3. Add the baking powder to the plain flour and sift it.
4. Sift the flour again.
5. Add the flour to the eggs to make the Kueh Bolu batter. Mix well.
6. Prepare charcoal stove.
7. Grease the mould with oil and then fill the mould with batter ¾ way.
8. Place the batter-filled mould over the fire.
9. Cover the mould, and put hot charcoal pieces on top. Cook for about 10 minutes. Stick a thin stick into each kueh. If the stick comes out clean, the kuehs are cooked

NONYA PINEAPPLE TARTS

500g Plain Flour
250g Butter
1 Egg
Pinch of Salt
1 teaspoon Baking Powder
3 Pineapples
1 packet Rock Sugar
½ Cinnamon Stick
Fine Sugar to taste

Directions:

1. To make pineapple filling or jam, cut skin off the pineapples, then remove the "eyes".2. Remove the stem/center of the pineapple.3. Slice the pineapple and chop them finely.4. Put chopped into strainer and squeeze out juice (but not too dry).5. Cook the pineapple with rock sugar and cinnamon stick in a pot.
6. Keep stirring the mixture till almost dry. Be careful not to burn it.7. Add fine sugar to taste and keep stiring till mixture turn golden brown. It may take a few hours.

8. Sift the plain flour and baking soda.9. Make sure butter is at room temperature.10. Add butter, a pinch of salt and beaten eggs into the flour mixture.11. Rub it with fingertips till it crumbles.12. Then knead it till it becomes a dough.13. Cover dough with a damp cloth ti keep moist.14. Place dough on a baking sheet and cover with another piece of baking sheet.15. With a rolling pin, flatten dough to 1/8 inch or 6mm thickness.
16. Using tart cutter, cut out as many tart shapes possible.17. Fill tart with pineapple filling/jam.18. With thumb, flatten the sides of the tarts slightly.19. Then use tweezers to pinch the tarts into flower shapes.

20. Flatten remaining dough into 1mm thinkness.
21. Using a roller-cutter, cut the dough into thin strips.
22. Lay the strips onto tarts as decorations.
23. Place tarts in the oven and bake it at 180 degrees Celcius, for approximately 20 minutes, till they turn golden brown. And they're done

NONYA ACHAR MELAKA

3.8kg Cucumbers
20 Green Chillis
1 Green Papaya
795g Cauliflower
2 Carrots
935g Cabbage
140g Salt
55g Turmeric
5 Candlenuts
30-40 Dried Chillis
310g Shallots
55g Belachan
455g Sugar
255g Dried Prawns
455g Roasted Peanuts
8 tablespoon Roasted Sesame Seeds
570ml Rice Vinegar
570ml Water


Directions:

(To make Achar Rempah) Pound the ready-soaked dried chillis with candlenuts, then turmeric.Add in the sliced shallots and belachan, and continue pounding.

(To make Achar) Cut cucumbers into quarters, then into thick slices, add salt and squeeze them dry and set aside to dry the day before.Boil water with vinegar, and blanche the cauliflower, cabbage and carrots.Drain the vegetables and leave them to cool, but keep the vinegar water aside for later.

Fry the Rempah till fragrant but don't burn it. Add the pounded dried prawns, roasted peanuts and sesame seeds, continue frying. Add a portion of the fried Rempah into a bowl and mix with shredded green papaya and fried pounded dried prawns. To shred green papaya, peel off the skin and grate them finely. Be sure you do not grate the core of the papaya as it is bitter. Remove seeds from the green chillis, and fill them with the green papaya mixture. Pour the remaining portion of the Rempah into the vinegar water then mix. Add in all blanched vegetables, and stuffed green chillis.
Mix well.

NONYA CHICKEN OR PORK SATAY

Marinade:

1 teaspoon coriander seeds
1 teaspoon cumin seeds (for pork satay)
1/2 teaspoon sea salt
4 fresh bird chiles or 2 red serrano chiles, minced (1 tablespoon)
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)
1 teaspoon turmeric powder (for chicken satay)
3 shallots, minced (1/3 cup)
1 tablespoon ground blanched almonds
1 teaspoon red miso
1/2 cup combined coconut cream and milk (the consistency of whole milk) (see page 135)

Marinade Instructions:

1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over the burner to prevent burning, until the spice exudes a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool. Repeat with the cumin seeds, if using. Grind in a spice grinder and set aside.

2. Pound the salt and chiles in a mortar with a pestle into a paste. One at a time, add the lemongrass, coriander (and cumin) seeds, turmeric powder, if using, shallots, almonds, and miso, in sequence, adding each one only after the previous ingredient is pureed and incorporated into the paste. Transfer to a mixing bowl and add the coconut cream mixture. Mix well and set aside.

3. If using a blender, add all the ingredients, including the coconut cream and milk, and puree. Transfer to a mixing bowl and set aside.4. Stored in a glass jar with a tight-fitting lid, the marinade will keep overnight in the refrigerator. Makes 2 1/3 cups

Satay Ingredients:

1 pound boneless, skinless chicken breasts or thighs or pork loin
10 to 12 bamboo skewers, soaked in water for 30 minutes, then dried
1/3 cup pineapple juice
Vegetable oil spray

Satay Instructions:

5. Slice the chicken, if using, diagonally across the grain into thin strips approximately 1/10 inch wide, or as thin as possible. Or, for pork, slice the loin lengthwise in half, then slice diagonally across the grain, like the chicken. Add the meat to the marinade, mix well, coating it thoroughly, and let sit for 30 minutes.

6. Mound the charcoals in one side of the grill, leaving the other half empty. Heat the grill.

7. While waiting for the grill to get hot, thread 3 to 4 pieces of the chicken or pork onto each bamboo skewer into a tight bundle, covering 5 inches of the skewer. Add the pineapple juice to the marinade and mix well. Set aside.

8. Spray the skewers generously with vegetable oil. Lay the skewers with the meat portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) Grill, brushing lightly and frequently with the marinade and pineapple juice mixture, and turning frequently to prevent burning, until the outside is crispy brown and the inside white and tender, 10 to 12 minutes. Transfer to a platter and serve immediately.

NONYA SAMBAL FISH:

a) 4 medium sized fish, either ikan cencaru or preferably mackerel ikan kembong
b) 4 fresh red chillies, sliced and de-seeded
c) 5 dried chillies
d) 8 shallots, sliced
e) half a clove of garlic
f) 1 inch sliced piece of belachan - roasted
g) 1 stalk of lemon grass (serai)
h) 1 Tbsp of tamarind (assam jawa), mixed with 1 cup of water
i) 1 Tbsp of sugar
j) salt to taste
k) 10 Tbsp cooking oil for frying

Preparation


- First, soak the dried chillies in warm water for at least 15 minutes. - Wash and clean the fish, then brown the fish on both sides in a small amount of hot oil.- Set aside the fish, and discard the oil from the pan. - Pound together finely, in a mortar, the fresh and dried chillies, then followed by the garlic and the shallots. Of course, nowadays a food processor could be used instead of a stone mortar and pestle which is the traditional way. In the same hot pan or wok previously used for browning the fish, add the remainder of the cooking oil and fry the pounded ingredients, followed by the bruised stalk of lemon grass and the belachan. Then, add the 1 cup of the strained tamarind juice, and the salt and sugar according to taste, to the mixture and continue boiling.
When the gravy mixture starts to boil, add the fish.
Finally, cook on medium heat (for another 10 to 15 minutes) until gravy starts to thicken, then serve as in the picture

NYONYA PENANG LAKSA

a) 1.5 Kg of fish ( use either ikan parang or ikan kembong)
b) 10 cups water
c) 12 dried chillies - scalded and left to stand
d) 6 fresh red chillies
e) thumb-sized piece of mature turmeric
f) 3 stalks of serai
g) 300 gm shallots
h) 200 gm belachan
i) 2 stalks of bunga kantan
j) 8 stalks of daun kesom
k) 1 Tbsp sugar
l) 2 tsp salt
m) 2 cups assam water
n) 1 cucumber
o) half a pineapple
p) 1 big onion
q) 1 bunch mint leaves
r) 1 stalk lettuce
s) 20 pieces "kew tow"
t) 2 sweet pickled cucumber
u) laksa noodles

Preparation:

The items c) to g) are finely ground; using only 3 of the red chillies for grinding, as the other 3 chillies are sliced and are for the the garnishment, while the fish is deboned after cooking
The "bunga kantan" and the "daum kesum" are thinly sliced; use only one of the "bunga kantan" for the gravy; the other is meant for the garnishment.


for the gravy - Bring water to the boil and cook fish. Debone fish and return fish bones to the stock and simmer for 20 to 30 minutes, then strain the stock. Add ground ingrediants to the stock and boil with one bunga kantan and the daum kesum. Simmer for 20 more minutes. Add the deboned and shredded fish and the assam water, and season to taste.

for the vegetable garnishment - Except for the mint leaves which are washed and destalked, slice or shred all the items from n) to t) plus 3 red chilles and the bungah kantan. Arrange the vegetables in separate containers at the table.

for the toppings - 1 bowl "haeko" (black prawn paste) mixed with water to flowing consistency

To Serve: Place the laksa noodles in a bowl. Top them with your choice of sliced or shredded vegetable garnishment, then ladle simmering gravy over the noodles. Add a spoonful of "haeko".

PENANG ENCHEE KAYBIN

a) 1 whole chicken (about 2Kg)
b) half a coconut - pati
c) 2 tsp salt
d) 2 tsp light soy-sauce
e) half tsp pepper
f) 1 tsp sugar
g) 1 tsp MSG (optional)
h) 1 stalk lemon grass (serai)
i) 15 red onions
j) half-inch piece of belachan
k) 1 inch slice of yellow-ginger (kunyit)
l) cooking oil for frying the chicken
m) optional garnishment of fried white bread or keropok and handful of sliced fresh red chillies with dipping sauce recipe shown below.

Dipping sauce Ingredients List:

a) 2 stalks lemon grass or serai (crushed)
b) 1/4 oz dried chillies
c) 1/4 oz pepper
d) 1/4 oz cloves
e) 1/4 oz nutmeg
f) 1/4 oz aniseed
g) 1/4 oz cinnamon
h) 2 Tbsp mustard
i) 250 gm salt or according to taste
j) half pint light soy sauce
k) 1 Kg sugar
l) 2-1/2 pints vinegar
m) small quantity of benzoic acid (optional) for bottling/preservation

 

Preparation1:
Cut the chicken into large pieces. The items h) to k) which make up the "rempah" are pounded together in a stone mortar (preferred), or nowadays a food processor could be used for the same purpose. After the "rempah" is ready, mix together with all the other items listed (items a) to g), except garnishment and the cooking oil of course), and use as a marinade for the chicken pieces. Leave for one hour to marinate well.
Next, heat the cooking oil in a wok or deep fryer, and deep fry the marinated chicken pieces.When done, remove the chicken from the oil, but leave oil heated. Next, fry the same chicken pieces again, this time till crispy.Finally drain the Enchee Kabin chicken on paper towels until quite dry.


for the garnishment -
Cut some white bread into strips and fry in the same oil that was used for the chicken. Either use fried keropok or prawn/fish crackers (optional) as an alternative.for the dip (home-made Worchestershire sauce) - Use either store-bought bottled Worchestershire sauce (eg Lea & Perrins) or make your own which is better

Preparation2:
Combine and grind the spices together (items a) to g)) with a food processor.Next, mix all the items a) to l) in a large pot and boil for one hour.Strain mixture through a muslin cloth.For long term storage, add small quantity of benzoic acid to mixture after cooling, and after sterilizing a glass bottle, pour and seal the sauce in this bottle. To Serve: Arrange the chicken on a plate with the fried bread strips (or keropok) on the side.
Serve with the dipping sauce and sliced fresh red chillies in individual side plates.



TOMATO CHICKEN RICE

a) 1 whole chicken (about 2Kg)
b) 1 small packet of frozen green peas
c) 1 tsp of light soy sauce
d) 4 tsp sugar
e) 2 tsp salt or to taste
f) 1 large onion
g) 1 pint water
h) 2 Tbsp of cooking oil
i) up to 1/2 Kg of rice
j) approximately 6 cups water for cooking the rice
k) 1 stick of cinnamon and several cloves
l) 3 tomatoes
m) half a can of tomato soup - preferably Heinz brand
n) 1 Tbsp of corn-flour mixed with water
o) some parsley or coriander for decoration or garnishment

Preparation:
First, cook the rice in a pot with the 6 cups of water or nowadays, use an automatic rice cooker.Next, cut the chicken into pieces.Dice the onion, and have the tomatoes skinned and diced.Heat the cooking oil in a wok or a large frying pan and brown the chicken pieces, then remove from the oil and put aside.Using the same oil, fry the onions first, then followed by the diced tomatoes.Add the chicken back to the pan, then the 1 pint of water and the seasonings (items c) to e)).
Simmer for half an hour, then add the tomato soup, corn-flour/water mixture, the green peas and the cinnamon. Stir and cover for several minutes until everything is cooked.When the rice is done, place into a large mixing bowl, then pour the chicken, tomato, green pea mixture over the rice and stir/mix evenly. To Serve: Ladle rice and chicken in a large serving plate, garnish with some parsely or coriander if requ

PRAWN UDANG SAMBAL

a) 1/2 Kg of medium sized prawns
b) 5 buah belimbing or several seeds of petai (optional)
c) half a coconut - santan pati
d) 1 leaf of limau purot
e) 1 green chillie
f) 3 red chillies
g) 5 dried chillies
h) 2 buah keras
i) 10 red onions
j) 1 inch sliced piece of belachan - roasted
k) salt, sugar and limes or lime juice to taste
l) 5 Tbsp cooking oil
m) several mint leaves for garnishment

Preparation:
- First, soak the dried chillies in warm water for at least 15 minutes.
- Shell and de-vein the prawns, and then cut the buah belimbing length-wise in halves.
- Seed and cut in half one each of the green and the red chillies.
- Prepare the "rempah" by pounding together in a mortar, 2 red chillies and all the items g) to j).
- Add oil to a heated pan or wok and fry the rempah mixture, and then add the prawns followed by the optional buah belimbing or petai.
- Add the salt and sugar to taste, then the coconut "santan pati".
- Next, add the cut chillies and the limau purot, and simmer for several minutes.
- Finally, add lime juice to taste.

To Serve: Garnish with the mint leaves before serving

AYAM CHOW MASAK MERAH

a) 1 whole chicken (about 2Kg)
b) half Kg of pork ribs
c) 2 inch slice of ginger
d) 6 red onions
e) half clove of garlic
f) 2 Tbsp "tau cheow" (fermented, salted soybeans)
g) 2 Tbsp pounded "ung kuk" (red rice husks)
h) 1 cup water
i) half cup vinegar
j) salt and sugar to taste
k) 1 or 2 green chillies

Preparation:
- First, pound together in a mortar, the items c) to f).
- Soak the "ung kuk" in the water and vinegar for 15 minutes, then strain. - Cut the chicken and pork ribs into medium sized pieces.- Using a small amount of cooking oil, fry in a wok or pan, the ginger, onion and garlic mixture.- Pour in the "ung kuk" mixture, then season to taste and bring to the boil once. - Add the chicken and the pork ribs. Simmer for about 30 minutes, until tender.

To Serve: Garnish with the crushed whole green chillies.

UDANG LEMAK NANAS

INGREDIENTS:
(SERVES 6 OR MORE WITH RICE)

3-4 HOT RED DRIED CHILLIES, TO TASTE, SEEDED
5 MACADAMIA NUTS
1/4 TSP TUMERIC
1/4 TSP BELACAN, TOASTED
1/2 INCH PIECE GALANGAL, SLICED
1 MEDIUM ONION, SLICED
1/4 TSP SALT
1 CUP "REGULAR" COCONUT MILK
2 TBSPS CORN OIL
1/4 CUP WATER
2 STALKS LEMON GRASS, BOTTOM 5 INCHES, CRACKED
2 CUPS CUBED FRESH RIPE PINEAPPLE (1-INCH PIECES)
1 POUND MEDIUM SHRIMP, PEELED AND DEVEINED

PROCEDURE:

1) PROCESS THE CHILLIES, MACADAMIA NUTS, TURMERIC,
BELACAN, GALANGAL, ONION, AND SALT MOISTENED WITH 3
TBSPS OF THE COCONUT MILK TO A RELATIVELY SMOOTH PASTE.

2) HEAT THE OIL IN A WOK OR PAN AND STIR FRY THE SPICE
PASTE OVER LOW HEAT UNTIL THE AROMA RISES, ABOUT 3
MINUTES.

3) ADD THE BALANCE OF THE COCONUT MILK, WATER, LEMON
GRASS AND PINEAPPLE AND BRING TO A BOIL, COMBINING
WELL.

4) ADD THE SHRIMP AND SIMMER OVER LOW HEAT FOR 3
MINUTES. ADJUST THE SUGAR AND SALT IF NECESSARY. SERVE
WARM.

TAMARIND ASSAM SAUCE

ABOUT 1 CUP)

1/2 CUP TAMARIND PASTE
3/4 CUP OF WATER

PROCEDURE:

1) PUT THE PASTE IN A BOWL, COVER WITH THE WATER AND LET
STEEP FOR 1/2 HOUR.

2) MOVE THE MIXTURE AROUND WITH YOUR FINGERS NOW AND
THEN SINCE IT CONTAINS FIBERS AND SEEDS.

3) STRAIN THE MIXTURE THROUGH A METAL SIEVE AND DISCARD
THE IMPURITIES.

NONYA LADY'S FINGER

INGREDIENTS:
(SERVES 6 OR 7)

2 CUPS WATER
1 POUND LADY'S FINGER, TOPS AND BOTTOM TRIMMED
3-4 FRESH HOT CHILLIES, TO TASTE, SLICED
1 TSP DRIED SHRIMP
1/2 TSP BELACAN, TOASTED
1 TBSP FRESH LIME JUICE
1 MEDIUM ONION, SLICED THIN (1/2 CUP)
1/8 TSP SALT
1/2 TSP SUGAR
2 TBSPS CRISP FRIED SHALLOTS FOR GARNISH

PROCEDURE:

1) BRING THE WATER TO BOIL IN A LARGE PAN, ADD THE LADY'S FINGER AND
COOK OVER LOW HEAT FOR 3 MINUTES. DRAIN.

2) PROCESS THE CHILLIES, SHRIMP, BELACAN, LIME JUICE, ONION, SALT AND
SUGAR TO A SMOOTH SAUCE.

3) ARRANGE THE LADY'S FINGER ON A SERVING PLATTER AND POUR THE SAUCE
OVER IT. GARNISH WITH FRIED SHALLOTS. SERVE AT ROOM TEMPERATURE.

SWEET & SOUR NONYA FISH

INGREDIENTS:
(SERVES 4)
1/4 CUP CORNSTARCH
1/2 TSP SALT
1 EGG, BEATEN
1 POUND BONELESS, RED SNAPPER OR SIMILAR FISH, CUT INTO 4 SLICES
1 CUP VEGETABLE OIL FOR DEEP FRYING
1 TBSP SUGAR
1/4 TSP HOT RED CHILLI POWDER
3 TBSPS TOMATO SAUCE
2 TBSPS WHITE VINEGAR
1 TBSP BOTTLED PLUM SAUCE
3/4 CUP OF WATER
1 YOUNG CUCUMBER, NOT PEELED, CUT INTO 1/4 INCH CUBES, FOR GARNISH

PROCEDURE:

1) MIX THE CORNSTARCH, SALT AND EGG TOGETHER. ADD THE
FISH SLICES AND TOSS TO COAT WELL.

2) HEAT ENOUGH OIL FOR DEEP FRYING IN A WOK AND FRY THE
FISH SLICES, ONE BY ONE, OVER LOW HEAT UNTIL LIGHT
BROWN. REMOVE AND KEEP WARM.

3) MIX THE SUGAR, CHILLI POWDER, TOMATO SAUCE, VINEGAR AND
PLUM SAUCE IN A BOWL.

4) ADD THE WATER TO THE WOK, BRING A BOIL OVER SLOW HEAT,
AND ADD THE SUGAR/VINGAR MIXTURE. SIMMER SLOWLY FOR 5
MINUTES AS THE SAUCE THICKENS.

5) TO SERVE, PUT THE WARM FISH SLICES ON A SERVING PLATTER
AND POUR THE SAUCE OVER THEM. GARNISH WITH THE
CUCUMBER CUBES.

NONYA LIME CHICKEN


600 grams (1 lb 5 oz) chicken thigh fillets
8 red asian onions or 2 spanish red onions, roughly chopped
3 cloves garlic
2 stalks lemon grass
2 tablespoons Sambal Oelek (more if prefered) (Don't we just love quotes
like this)!!
1cm (1/2 in) piece fresh tumeric or 1 teaspoon tumeric powder
2 tablespoons oil
2 teaspoons shrimp paste, dry roasted (optional)
3 kaffir lime leaves
1 1/2 cups (375 ml/12 fl oz) coconut milk
4 pieces assam glugor or 4 pieces of tamarind fruit
1 cup (250 ml/8 fl oz coconut cream
spring onions (scallions)
lime leaves or zest

Method
Trim any fat from the chicken filletsand cut into 6 cm (2 1/2 in) pieces..
blend the onions, garlic, lemon grass, sambal oelek and tumeric together in a food processor or mortar and pestle to form a paste.. Heat the oil on medium heat in a wok and saute the blended paste and shrimp paste until aromatic.. (*2-3 minutes).. Add the chicken and kaffir lime leaves and stir fry until the chicken has browned.. (*5-8 minutes)- maybe more..
Add the coconut milk and the assam glugor pieces, reduce the heat and simmer for 10 minutes or until the chicken has cooked.. Add the coconut cream and cook until the liquid has reduced and is thick and aromatic.. (* 10-15 minutes)..
Pour onto a serving dish and garnish with spring onions (scallions), lime leaves or zest..
I served this with plain Basmati rice, next time I will probably boil the rice in coconut milk or chicken stock and add a few sambals..

 

NONYA KUIH DADAR (Kuih Dadar Nonya)

Makes 8 pancakes.

Pancakes
1 large egg
1-1/2 cups water
1/4 cup milk
1 cup flour
1/4 teaspoon salt
3 or 4 drops green food color

Filling
1 tablespoon butter
2 cups sweetened shredded coconut
1/4 cup water
2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

1 tablespoon butter

Sauce
1 cup unsweetened coconut milk
1/2 cup sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

Getting Ready

In a bowl, blend egg, water, and milk with a wire whisk. Add flour and salt; mix until smooth. Add color to tint batter pale green. Pour batter through a strainer into a bowl.
To make filling Melt butter in a wide frying pan over medium heat. Add coconut and cook, stirring, until golden brown, 4 to 5 minutes. Add water, brown sugar, vanilla, and nuts. Continue to cook until water has evaporated and mixture is golden brown, 2 to 3 minutes.
Cooking

Heat a nonstick 8-inch frying pan over medium heat. Brush with about 1/4 teaspoon butter. Add 1/4 cup batter to pan; tilt pan in all directions so batter covers entire surface. Cook until pancake is set and bottom is lightly brown, about 2 minutes; turn over and cook until lightly browned, about 1 minute longer. Remove from pan; repeat to make remaining pancakes.
To prepare sauce In a small pan, combine coconut milk, water, and sugar. Cook, stirring, over medium--ow heat until sugar dissolves. Add cornstarch solution and cook, stirring, until sauce bubbles and thickens slightly. Remove sauce from heat.
To assemble, place about 1/4 cup filling in center of each pancake. Roll to enclose filling; place on a serving plate. Drizzle sauce over pancakes; garnish with chopped nuts, if used.

Eggplant Sambal (Sambal Terong)
Makes 4 servings.

Ingredients
Spice Paste
2 teaspoons dried shrimp
2 walnut-size shallots
4 cloves garlic
3 fresh red jalapeno chilies, seeded
1/4 cup water

8 fresh basil leaves
3/4 pound Asian eggplants
4 tablespoons cooking oil
1/2 cup unsweetened coconut milk
2 tablespoons hoisin sauce
1 teaspoon sugar
1/4 teaspoons salt
3/4 cup water

 

Getting Ready

Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.
Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
Cut eggplants into wedges about 1/2 inch wide and 2-1/2 inches long.
Cooking

Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and eggplant wedges; stir-fry until pieces are brown on outside, 3 to minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.
Spoon sauce in center of a serving plate, arrange eggplant pieces on top, and garnish with whole basil leaves

PENANG NONYA SALAD

- long leaf or Romaine lettuce, torn in long bite size shreds
2 - small carrots, cut in matchsticks shape, finger size
2 - small white radishes, cut in matchsticks
2 - small cucumbers, halved lengthwise and sliced
1 - starfruit, halved lengthwise and sliced
3 - tomatoes, sliced., (optional)
6 - jambus...sliced
Dressing:
10 red chillies
6-8 cloves garlic
1 cup of bottled Chinese plum sauce
1 cup sweet red sauce or 1 cup light plam syrup
1/2 cup lime or lemon juice
2 tbsp light soy sauce
1 tsp sesame oil
1/2 peanuts...fried skin removed and coarsely ground
Garnish: Fresh coriander leaves, fried shallots


Dressing: Put chillies and garlic in blender and grind, adding a little of the plum sauce to keep blades turning. When finely ground, add rest of dressing ingredients except peanuts, blend just to combine and set aside. Add the peanuts only just before serving.

Prepare all remaining ingredients. Arrange on a large plate, starting with the lettuce and finishing with the jambus. Pour on the dressing and top with garnish.

Helpful hints:Jambu is a tropical fruit , red belled shaped. To make using palm sugar, boil 200g(7.5oz) palm sugar with 1 1/2 cups water until dissolved. You can prepare salad ahead of time, refrigerate, and add dressing, garnish just before serving. Prefect when served in hot weather.

BLACK ANG KOO KUEH

250ml water

100g dried daun rami

1/2 tsp alkaline water

100ml pati santan

100g sugar

1/4 tsp salt

Sift these ingredients:

300g glutinous rice flour

1 tbsp cornflour

Banana leaves, cut into rounds and greased

Corn oil for glazing

Method
Soak daun rami in water until the leaves turn soft. Remove the hard stalks. Bring water and daun rami to a low boil. Add alkaline water, simmer over low heat for 15 to 20 minutes. Cool, then blend in a liquidiser.

Squeeze out the dark juice. (You should get about 150ml juice.) Mix juice with pati santan, sugar and salt. Stir till sugar dissolves.

Pour into sifted flours, stir well. Kneadlightly to form a smooth dough. Divide dough into portions androll into balls. Flatten dough, make a well in the centre and fill with green pea paste. Pinch dough together to seal.

Place into angkoo mould and press firmly. Turn out onto a lightly greased banana leaf round.

Steam according to the instructions for angkoo

NONYA KETUMBAR CHICKEN

Ingredients

400g chicken cut into bite-size pieces

(A)

1 tbsp oyster sauce

1/2 tsp sugar

1/2 tsp salt

1 tbsp bean paste tau cheong chopped

1 tsp chopped garlic

(B) Mix into a paste:

2 tbsp coriander powder (ketumbar)

1/2 tbsp fennel powder (jintan manis)

1/2 tbsp cummin powder (jintan putih)

1 tsp pepper powder

2-3 tbsp water

Seasoning:

1/2 tsp salt or to taste

1 tsp chicken stock granules

1 cup water

Method
Marinate chicken with (A) for 30 minutes. Heat two to three tbsp oil in a wok and saute garlic and bean paste till fragrant, then add in (B).

Put in marinated chicken and stir-fry till well mixed. Cook for one to two minutes then add water and simmer covered over medium-low heat till chicken is cooked and tender. Mix in seasoning and allow to simmer until gravy is thick

 

KUEH PIE TEE

100g plain flour

1 tbsp rice flour

1/4 tsp salt

1 egg, lightly beaten

180ml water

Enough oil for deep frying

Filling (vegetarian style):

400g yambean (sengkuang), finely shredded, with excess water squeezed out

100g carrot, finely shredded

5 dried Chinese mushrooms, soaked and cut into thin slices

1 tsp chopped ginger

3 tbsp oil

Seasoning:

1 tsp vegetarian oyster sauce

1 tsp salt

1 tsp light soy sauce

1 tsp sugar

A dash of pepper

1 tbsp corn flour

2 tbsp water

Method
For the shells (top hats): Sift plain flour and rice flour together. Place sifted dry ingredients and salt into a mixing bowl. Add egg and mix with water to make a runny batter. Strain the batter.

Heat oil in a deep wok or pan. Place pie tee mould in the hot oil for one minute. Remove the hot mould and dip into the batter.

Put mould in hot oil until shell is golden in colour. Give the mould a little shake to dislodge the shell. Pick it up with a pair of chopsticks and place on absorbent paper to cool. Store in an airtight container or tin until needed.

For the filling: Heat oil and lightly brown ginger. Add mushrooms, yambean and carrot and stir-fry for a while. Add seasoning and simmer until quite dry. Dish up and cool.

Just before serving, put in two teaspoons of filling and garnish with shallot crisps. Serve with chilli sauce.

PULUT TAI TAI

 

350g glutinous rice, washed and soak for 4 hours

1/4 tsp salt

30 pieces bunga telang
2-3 pandan leaves

Banana leaves

Extract from one coconut:

1 cup pati santan

2 cups general santan

Method
You will need to extract blue colouring from the flowers. To do this, wash and pound the flowers to extract a few drops of blue colouring.

Place a piece of muslin cloth at the bottom of a porous steaming pan. Put the rice, pandan leaves and add half the general santan to the rice. Steam over rapidly boiling water for 10 minutes. Add the rest of the general santan and continue to steam for 10 more minutes.

Remove the pan from the steamer and add the pati santan and salt. Mix well with a pair of chopsticks. Colour about a quarter of the rice blue and return to the steamer to cook it for 10 minutes.

Line a square tin with greased banana leaves. Spoon in the cooked rice, alternating the blue portion with the white rice. Mix well. Press down the rice with a banana leaf.

Cover the top of the rice with a banana leaf and weigh it down with a heavy object. Leave to cool. Cut into pieces and serve with kaya.

ROTI JALA

Ingredients

250g flour

2 eggs, lightly beaten

(A) Mix:

2 cups santan

1 cup water

1/2 tsp salt

Pinch of turmeric powder (kunyit powder)

Method
Sift flour into a mixing bowl. Stir in eggs. Add (A) gradually and beat until batter is smooth. Strain batter.

Pour batter into a roti jala cup with four to five funnels. Heat a nonstick frying pan over low heat. Grease lightly. Move the roti jala cup in a circular motion over the nonstick pan to form a lacy pattern.

When the pancake is set, turn it over onto a plate. Fold the pancake into quarters or roll up and stack neatly on a plate.

Serve with curry chicken, rendang or any curry dish.

 

SWEETCORN KUIH

Ingredients

100ml pati santan

1/2 tsp salt

200ml water

75g Hoen Kwe flour

1 tbsp rice flour

50g sugar

125g canned sweetcorn kernels

Banana leaves, cut into 15 x 22cm rectangles

2 to 3 pisang emas, cut into slices slantwise


Method
Combine santan with the hoen kwe flour, rice flour and water. Strain, then add sugar and salt. Cook this runny batter over a low heat. Add the sweetcorn kernels and keep stirring until it turns gluey and thickens. Take the batter away from the heat.

Take a piece of banana leaf, place one tablespoon of hot batter in the centre then add a slice of banana. Top with another tablespoon of batter. Form a bundle by folding up opposite edges of the banana leaf to meet in the centre. Secure with a staple. Leave to cool then chill well before serving.

NYONYA ASAM KEMBONG CURRY

Ingredients

600–700g Spanish mackerel (ikan kembung), cleaned

3–4 tbsp oil

1 tomato, quartered

6–7 lady’s fingers

(A) Ground spices, combined:

7–8 shallots

5 cloves garlic

2 candlenuts

2cm piece galangal

2cm piece fresh turmeric

2cm square piece belacan, toasted or 1 tsp belacan granules

4 tbsp chilli paste (chilli boh)

(B):

2 stalks lemon grass, smashed lightly

2 stalks karupillay (curry leaves), use leaves only

1 wild ginger flower (bunga kantan), halved

100g tamarind (asam jawa)

850ml water

150ml coconut milk

Seasoning:

½ tsp salt

½ tsp sugar

Garnishing:

1 wild ginger flower, sliced finely

Some mint leaves

Method
Combine tamarind paste and water. Squeeze and strain to obtain tamarind juice. Set aside.

Heat oil in an earthenware pot or non-stick pan and fry ground spices (A) for one minute then add ingredients (B) and fry till fragrant.

Add tamarind juice and coconut milk and bring to a boil. Put in lady’s fingers and simmer for four to five minutes.

Add fish and tomato and boil till fish is cooked. Season to taste.

Dish out and serve with a sprinkling of sliced wild ginger flower and mint leaves.

GREEN PANDAN ANG KOO KUEH

50g pandan leaves, snipped into 3-4cm lengths

200ml water

1/4 tsp alkaline water

50g sugar

1/4 tsp salt

250g glutinous rice flour

l-2 tbsp corn oil

50g mashed, cooked sweet potato

Banana leaves, cut into rounds and greased

Corn oil for glazing

Filling:

300g grated coconut - white part only

(B):

200g grated palm sugar

3 tbsp sugar

3 tbsp water

4 pandan leaves


 

(C):

1/2 tbsp sago flour mixed with 1 tbsp water

Method
Blend or pound pandan leaves till fine. Mixwith water and squeeze out juice. (If colour is not dark enough,add green colouring.) Mix alkaline water to the pandan juice mixture. Add sugar and salt and bring to a boil until sugar dissolves.

Add hot mixture into glutinous rice flour. Add mashed sweet potato and mix well. Blend in corn oil. Knead into a smooth dough. Divide dough into small portions. Flatten each slightly, add coconut filling.

For moulding and steaming, refer to the steps for making angkoo.

For the filling: Put (B) in a non-stick pan to slowly meltthe sugar until it turns syrupy. Add (A) and lower the heat. Keepstirring till mixture is almost dry. Add (C) and stir well to blend. Cook for five minutes, then transfer to a tray to cool.

Form into balls to be used as filling.

Refrigerate the balls for easy handling.

NONYA DUMPLINGS (BAK CHANG))

Ingredients:

Glutinous Rice (to be soaked for 2 hours. Drain and add salt)
Dried Shrimps (soaked in hot water)
Dried Chinese Mushrooms (soaked in hot water and sliced)
Sweet Winter Melon Strips (cut into small pieces)
Minced Pork (to be marinated with chopped onions, soya sauce, sugar, salt, pepper and corn flour)
Garlic (chopped)
Chestnut (to be boiled and peeled)
Dried Bamboo Leaves (to be wet)
String
Filling:

Grease a big wok and fry the garlic until light brown.
Squeeze the dried prawns free of water and add them in the wok. Fry.
Add the mushrooms. Fry.
Add the minced pork. Fry, occasionally adding the water used from soaking the dried prawns and the mushrooms.
Add dark soya sauce, sugar and pepper to your liking. Fry until the filling is almost dry.


Methods:

Wrap some glutionous rice using bamboo leaves. Each dumpling has to look like little 3D pyramids. First, grease the right side of the leaves and fold in such a way so that you get a pocket.


Hold firmly. Scoop 2 tablespoonfuls of rice and put it into the pocket, carefully making sure that they are spread against the sides.


Scoop in about 3 or more spoonfuls of the filling. Press to make sure it is compact.


Follow this with another 2 tablespoonfuls of rice, again making sure the dumpling is compact before wrapping.


Close the "lid" of the "pocket", folding both sides down and lastly, fold the tip. Tie the dumpling tight with a string.


After wrapping all the dumplings, submerge them into a big pot of boiling water and boil for about 1 hour 30 minutes. After that, let them drip dry.

NONYA FRIED NOODLES

4 oz Long beans green beans

8 oz Pre-steamed Chinese egg noodles Or dried wheat noodles 4 Garlic clove(s) Finely chopped

4 ts Ginger finely chopped 1 (to 3) hot chilies Finely chopped

1 tb Canola oil 3/4 c Lite coconut milk

3/4 c Chicken or vegetable stock 3 tb Asian fish sauce Or soy sauce Freshly ground Black pepper

3 tb Scallion greens

Snap the ends off the beans. If using long beans cut them into 3-inch pieces. Cook the beans in the boiling water until crisp-tender about 2 min. Transfer the beans to a colander with a slotted spoon rinse with ice water and drain again. Cook drain and chill the carrots the same way. Add the noodles to the boiling water and cook until tender 6-8 min. Drain the noodles in a colander rinse with cold water and drain again. Pure the garlic shallots ginger and chilies in a food processor. Heat the oil in a non-stick wok or frying pan. Add the garlic paste and stir-fry until fragrant about 2 min. Stir in the coconut milk stock fish sauce and pepper. Boil the mixture until slightly thickened and very flavorful about 2 min. Stir in the noodles and simmer until most of the sauce is absorbed 2-3 min. Stir in the beans and carrots and cook until heated. Correct the seasoning adding fish sauce or pepper to taste. Sprinkle the noodles with the scallion greens and serve at once.

NONYA EGG NOODLES SOUP


Yield: 4 Servings


2 cn Chicken broth (10 1/4 oz ea) 4 c Water
1 1/2 c Fine egg noodles 2 Egg; beaten
2 tb Parsley; chopped 2 tb Butter
Bring chicken broth and water to boil; gradually add noodles stirring occasionally; cook 8 minutes. Reduce heat to low; stir in eggs. Simmer 3 minutes longer. Remove from heat; stir in parsley and butter.

 

FRIED FISH NONYA (IKAN GORENG)

1/2 lb Whole Snapper, Rockfish,
-Porgy, or similar fish
Salt
1 md Onion or 1/4 pound shallots,
-chopped
2 Cloves garlic, chopped
1 Stalk lemongrass, thinly
-sliced
1/2 ts Shrimp paste (optional)
3 Fresh red or green chiles,
-seeds and veins removed,
-chopped, or:
1/2 ts Chili powder
2 sl Fresh galangal or 1 teaspoon
-ground
1/3 c (approximately) cornstarch
Oil, for deep frying
2 tb Yellow bean sauce, mashed
1/3 c Tamarind Water
1 pn Sugar
Fresh Basil for garnish

1. Prepare fish as directed below. Pat dry with paper towels, sprinkle lightly with salt, and set aside.

2. In a mortar, food processor, or blender, combine onion, garlic,lemongrass, shrimp paste (if used), chiles, and galangal and process to a paste.

3. Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides.

4. Fill a wok or deep skillet with oil to a depth of at least 2 inches (allow room for oil to rise when fish is added). Heat oil to 375 degrees F. Carefully add fish to oil, placing it on its side. Ladle oil over any exposed part of fish. Fry fish on both sides, turning once with slotted spoons or Chinese wire skimmer, until a skewer easily penetrates thickest part. Lift fish out of oil and let drain over pan, then transfer to warm serving platter.

5. Turn off heat under frying oil, allow to cool, and reserve for frying fish another time. in another skillet or wok, heat 2 tablespoons oil over medium heat (some of the frying oil can be used for this step). Add seasoning paste and cook, stirring, until quite
fragrant. Add yellow bean sauce, cook another few seconds, and add Tamarind Water and sugar. Cook sauce until slightly thickened.

6. Blot away any accumulated oil from fish platter and pour sauce over fish. Garnish with sprigs of coriander, if desired. Serves 4 with other dishes.

1. Have fish cleaned and scaled, with head and tail left on. Cut open bell cavity, if this was not done in cleaning. Pull away any bits of gills and internal organs. Look for two strips of red tissue lying alongside backbone; if present, cut them open wit tip of knife. Rinse cavity well under running water until no trace of bloody tissue remains.

2. Score both sides of fish with diagonal cuts almost to the bone, 1 to 2 inches apart. This speeds the cooking time and allows the seasonings to penetrate the fish faster. if you want to serve a steamed or fried fish
cut back from cavity toward tail on one side of bones, extending the cavity toward the tail. Spread the rib cage open and arrange the fish upright on the steaming plate, bending the tail to fit, if necessary.

NONYA PRAWNS WITH PINEAPPLE

(A)

20 medium prawns, trimmed, deveined and rinsed.
?pineapple cut into 1cm chunks
2 pieces assam glugor (dried tamarind)
?cup California raisins
?cup fresh basil leaves
Salt and sugar to taste
3 tbs cooking oil

(B)
1 knob x 3cm galangal (langkuas), skinned, rinsed and sliced
5 shallots, peeled and sliced
1 tsp shrimp paste
2cm fresh turmeric
2 red chillies, seeded

Pound or grind ingredients (B)

Heat oil in a medium saucepan and stir fry California raisins until slightly puffed up. Put raisins on absorbent paper.

Use remaining oil in pot to stir fry ground ingredients until fragrant. Add 2 cups of water, pineapple, dried tamarind and three-quarters of fried raisins. Boil for 5 minutes over moderate heat.

Add prawns and cook for about 5 minutes. Season with salt and sugar to taste (about a teaspoon each).
Serve hot, garnished with fresh basil leaves and remaining fried raisins.

NONYA SOYA SAUCE CHICKEN

4 tbsps vegetable oil
1¼ lb chicken pieces cut quite small
1-2 fresh hot chillies, cut into thick rounds
1 tbsp chinese dark soy sauce
1 tbsp chinese light soy sauce
1½ tsps sugar
1 large onion peeled and cut in ¼" rounds

Heat the oil in a non stick frying pan over a highish heat.When hot add the chicken and brown all over. Lift out with a slotted spoon and set aside.Pour out all but 3 tbsps oil and turn heat to medium. Add the chillies and stir and fry for a few seconds.Return the chicken and any accumulated juices to the pan. Add 4 tbsps water and bring to a simmer. Cover, turn heat to low and simmer for 10 minutes.

Add the two soy sauces, the sugar and the onions. Cover, turn heat to low and simmer for about 5 minutes more or until the chicken is cooked. There should be very little liquid left at the end of cooking.Serve with plain rice and a vegetable

Coconut Curry Noodle Soup (Laksa Lemak)

Sambal
4 cloves garlic, peeled and chopped
1-2 bird chiles
1 large onion, diced
2-inch piece of ginger or galangal, peeled and chopped
2 teaspoons shrimp paste (optional)
2 teaspoons curry powder
2 stalks fresh lemongrass, peeled and diced, or zest of 1 lemon


Udon
1/2 pound organic, firm tofu
1 teaspoon oil
6-8 ounces udon noodles
1 egg, hard-boiled
1 cup canned light coconut milk
1 cup canned fat-free chicken broth
1-1/2 cups water
1 teaspoon salt
4 ounces raw shrimp, peeled and de-veined
4 ounces raw scallops
1 cup bean sprouts

1. In blender or food processor, purée garlic, chiles, onion, ginger, 1 teaspoon shrimp paste, curry powder and lemongrass until mixture forms liquid paste. Add a few teaspoons of water if necessary. Set aside.

2. Slice tofu into squares about 1-inch wide and 1/4-inch thick. In a nonstick pan, lightly fry in oil until edges are golden. Pat with paper towel to remove excess oil and set aside.

3. Boil udon noodles and set aside.

4. Slice hard-boiled egg; set aside.

5. Pour sambal into wok or soup pot and simmer on medium heat until bubbly and fragrant.

6. Add coconut milk, chicken broth and water. Bring to a boil. Add salt and 1 teaspoon shrimp paste.

7. Add seafood and tofu. Stir until cooked, about 4 minutes.

8. In individual bowls, put 1/2 cup noodles, some bean sprouts and a slice of egg. Cover with seafood soup. Serve immediately.

KUIH ONDE ONDE


Dough Other Ingredients
350g glutinous rice flour
250g sweet potatoes
3 tbsp pandan juice
1/2 tsp salt
2 1/2 tbsp water
200g gula Melaka
1 grated coconut

 

METHOD Cut the gula Melaka into small pieces.
Cook and mash sweet potatoes.
Sieve glutinous flour into a large bowl.
Add the mashed sweet potatoes and pandan juice.
Mix well and knead into dough.
Form dough into marble size balls.
Make a hole in the center and fill with some pieces of gula Melaka.
Make it into a small ball.
Boil water and put in the balls to boil.
Take balls out when they float to the surface of the water.
Add salt to the grated coconut and mix well.
Roll the cooked glutinous balls over grated coconut and serve.

ITEK TIM (Duck in Salted Vegetable soup)
Spices
1 duck (2kg) 2 sour plum 8 pieces dry belimbing fruit 10g sliced assam 3 tomatoes (300g) 600g salted vegetables (kiam chye) 20g salt 6 litres water 2 tbsp Brandy
METHOD

Cut duck into big slices. Wash & clean.
Cut salted vegetable into smaller pieces and soak it.
Bring water to boil.
Add duck, boil for 15 minutes.
Add the salted cabbage (kiam chye), sour plum, dry belimbing fruit, sliced assam. Boil for another 15 minutes.
Simmer for about 1/2 hour until duck is tender.
Add Brandy into soup, and cut duck into smaller pieces

PULUT SERI KAYA (Glutinous Rice with Kaya / Egg Jam)


Glutinous Mixture Blue Colouring Kaya
800g glutinous rice
200ml coconut Milk
100ml water
2 tsp salt
1 packet of dried blue pea flower
200ml luke warm water
90g corn flour
750ml coconut milk
540g castor sugar
9 eggs
1 tsp yellow colouring

METHOD

Soak glutinous rice for at least 2 hours and drain.
Soak blue pea flowers into 200ml luke warm water and squeeze it later. Steam glutinous rice for 10 minutes with coconut milk, water and salt. Stir with wooden spoon and steam it for another 10 minutes. Put 3/4 of the steamed glutinous rice in a tray (30cm in diameters). Quickly pour the blue colouring onto remaining 1/4 steamed glutinous rice.


Mix thoroughly. Press together with some pieces of banana leaves. Steam for 10 minutes. Meanwhile mix eggs with sugar and stir until sugar dissolve. DO NOT BEAT. Dissolve corn flour with coconut milk. Add yellow colouring. Mix eggs and sugar mixture with coconut milk. And flour mixture. Sieve mixture over the glutinous rice in tray. Steam for 15 minutes. Let cake completely cool before cutting in diamond shape and serve.

BABI CHIN


- 1kg Pork Belly
- 24 Shallots
- 8 cloves of Garlic
- 1 tablespoon Tau Cheo
- 1 1/2 tablespoon Sugar
- 1 Cinnamon stick
- 1 1/2 tablespoon Dark Soya Sauce
- 1/2 tablespoon Salt
- 855ml Water
- 1 tablespoon Ketumbar (roasted & pounded coriander seeds)
- 6 tablespoon Oil
- 455g Bamboo Shoot
- 85g Dried Mushrooms

Directions:

Soak dried mushrooms in warm water until soft.Blanche bamboo shoot and then slice them.Cut pork into cubes

(To make Ketumbar) Heat up kuali, put in coriander seeds, dry-fry the seeds for a few minutes or till fragrant. Then pound it till it is very fine.

(To make Rempah) Pound the shallots and garlic till it becomes a fine paste.Heat up kuali with oil, fry the Rempah.Add Tau Cheo and Ketumbar, continue frying.Put in the pork belly.Add dark soya sauce for colour.

Fry mixture evenly and then transfer into a pot.Pour water into the pot and bring to boil.Add bamboo Shoot, mushrooms and the cinnamon stick.Simmer for about 35 minutes.

SAMBAL JANTONG


- 2 Pisang Jantong (Banana Flower)
- 10 Blimbing
- 1 Cucumber
- 2 Red Chillies
- 10 Shallots
- 10 Prawns
- 150ml Santan
- 5 tablespoon Sambal Belachan


Directions:

Boil the pisang jantong for about 20 minutes or till soft.After that, peel away the first layer.Then pluck the flower and remove the "stems".Shred the flower.Wash the prawns and boil them.

Meanwhile, heat up the santan but don't bring to boil.Slice cucumber into half, horizontally, remove seeds and cut into thin slices.Cut the blimbing, red chillies and the shallots into thin slices as well.Prepare sambal belachan.

Pour the pisang janton into a big bowl, then add in the blimbing, cucumber, shallots and sambal belachan. Mix well.After mixing, lay it on a serving plate, then place the cooked prawns and the sliced red chillies on it.Pour warm santan over the pisang jantong and it's ready to be served.

PENGAT

- 10 pcs Pisang Raja (banana)
- 1kg Yam
- 1.5kg Tapioca
- 500ml Santan
- 150g Sugar
- ½ teaspoon Salt
- 500g Gula Melaka
- 6 Pandan Leaves

Directions:

Cut yam and tapioca into cubes and steam with pandan leaves till soft.Cut banana into small pieces.

Melt the gula melaka with pandan leaves in ½ cup of water.Add in santan, but do not bring to boil.Add in the yam, tapioca, pisang raja and a pinch of salt.Let it simmer for about 15 mins. Cool till chilled.

SAMBAL BELACHAN

225g Red Chillis
55g Toasted Belachan
3-4 Lime Leaves
2 teaspoon Sugar
2 teaspoon Lime Juice


Directions: Grill the belachan over the stove, but don't burn it. Put grilled belachan, red chillis and lime leaves in the pounder (Batu Lesong) or in the blender. Add sugar and lime juice and mix well. Some Nonyas also add garlic, garlic and ginger to the sambal you can do so if you prefer. You can also omit the lime if you so wish.

INDONESIAN NYONYA ANGKU KUEH

115g Sweet Potato
450ml Santan (Thick & Thin)
455g Glutinous Rice Flour
2 teaspoon Red Colouring Powder
565g Mung Beans
8 Pandan Leaves
625g Coarse Sugar
2 tablespoon Oil
½ teaspoon Salt
Banana Leaves


Peel the sweet potatoes and cut them into big cubes.Boil them till they turn soft.Remove and mash them while they are still hot.Then add half of the glutinous rice flour to the sweet potatoes and mix well.Bring the santan (thin) to a boil, then add the red colouring powder and the remaining glutinous rice flour. Stir well.When it becomes a red dough, add it into the sweet potato mixture.


Add sugar, oil and salt into the santan (thick). Then slowly add the santan into the sweet potato mixture. Mix thoroughly and knead the dough. Boil the mung beans till soft, and mash it into a paste. Boil a bowl of water into a kwali, add pandan leaves and sugar till it becomes a syrup. Add the mung beans paste and stir till it becomes dry. Remove pandan leaves and let the mixture cool. Oil you hands, then take a handful of dough and roll it into a ball. Make a hole, fill it with the mung bean filling and close it. Press the dough into the mould. Fill it well and overturn it into a piece of banana leaf. Steam the Ang Ku Kueh for about 10 - 15 minutes. When cooked, remove and use a pandan leaf brush and brush them with a bit of oil.

INDONESIAN NYONYA KUEH BELANDA

1.6kg Grated Coconut without skin
8 Eggs
605g Sugar
605g Plain Flour
Oil
Pandan Leaves

Add a bit of water and salt to grated coconut, wrap it in a muslin cloth and squeeze it to get 1 bowl of thick santan.
2. Beat the eggs and mix in the sugar.
3. Add in the santan and flour alternately, while stirring the mixture.
4. Sit the batter in the fridge.
5. Prepare the stove.
6. Prepare a bowl of oil and tie some pandan leaves into an oil brush.
7. Heat up the charcoal and put the Kueh Belanda moulds on it to heat it up.
8. Grease the moulds.
9. Put about 1-2 tablespoons of batter onto the mould.
10. Squeeze mould closed and put onto grill to cook. Turn mould when one side is light brown.
11. Remove Kueh Belanda from mould and roll it quickly.

 

SAMBAL LENGKONG

Rempah:
340g shallots
8 bua keras
3 red chillies, seeded
1 thumb length lengkuas - sliced
6 serai - sliced finely
1 1/2 grated coconut to squeeze for no. 1 santan then add 225ml water and squeeze for no. 2 santan
1 kg ikan parang (wolf herring)
2 tsp salt

Sweet water made with 5 tbsp sugar and 3 tbsp hot water 10 daun limau perut Put ikan in a deep plate. Pour in no. 2 santan and steam over high heat until cooked. About 10 minutes. Remove fish and keep the fish stock. Mix this fish stalk with no. 1 santan and the rempah. Add salt to taste. Remove flesh from the fish and flake it until meat is in fine pieces. Add the fish stock/santan mixture. Heat up kuali and fry this fish mixture over medium heat until almost dry. Reduce heat and sprinkle the sweet water. Add the daun limau perut and fry until the fish pieces are crispy and light brown, stir constantly

 

CLAYPOT TEE KAR SNG (PIG'S TROTTERS IN VINEGAR)

2 pigs trotters
1kg old ginger, skinned and smashed lightly
4 tbsp sesame oil
1 bottle (750ml)
black vinegar
600 g brown sugar
4 hard boiled eggs
9 cups water

Clean and pluck all hair from pig's trotters. Cut into pieces. Heat the oil in the the claypot, and fry the ginger until fragrant. Add all the vinegar, sugar and water and bring to a boil. Lower heat and let it simmer until the ginger is tender. Add the trotters and simmer until soft. Add in the eggs and let it cook until the shells are soft. Serve.

 

ANG CHO TEH

150g mata kuching
50 g pitted red dates
50 g tong sam cut into 1"lengths
2 litres water

Wash the mata kuching, red dates and tong sam and put into a pot filled with water. Bring to boil then simmer for 40 minutes. Serve warm

 

LENGKUAS BELACHAN

10 g belachan
50 g lengkuas, chopped roughly

Toast the belachan over charcoal fire until fragrant. Pound lengkuas finely with the belachan. Pound until flavours are well meshed. Serve with rice and Kiam Hoo.

 

KIAM HU POO

I piece Ikan Kurau ( eaten with Lengkuas Belachan )

 

1 piece of ikan kurau cut into 1cm thick slices
Wash the fish and toast on slow charcoal fire until fragrant.

SAMBAL BENDI

500g lady's fingers (bendi)

Rempah titek
5 fresh red chillies
5 dried red chillies
10 bawang
4 bua keras
1 slice belachan, toasted

a bit of water
sugar and salt

handful of haebee, soaked and then pounded fine

Bring a big pot of water to boil. Cut off the stalks from the ladies'fingers and boil for a few minutes until cooked. Strain and leave one side to cool.

Pound the rempah and fry in a few spoons of oil until naik minyak. Add the haebee, add a bit of water if the mixture is too dry. Add salt and a bit of sugar and tumis and well dissolved. Remove from the fire

Slice the bendi diagonally and serve the sauce over the bendi.

 

SUGEE CAKE

250g semolina
13 eggs: use all of the yolks and keep only 5 egg whites
300g sugar
250g butter
50g flour
pinch of baking powder
100g ground almonds vanilla essence
1 tablespoon brandy
8-10tablespoons milk

Cream the butter and 3/4 of the sugar until light. Slowly add in the milk. Add the semolina. Stir well and let it stand for 1 hour for the semolina to absorb the liquid. In the meantime, beat the egg yolks with the remaining sugar until light. Beat the egg whites. Sift the flour with the baking powder. To combine, mix the egg yolk mixture to the batter. Then slowly add in the ground almonds. And then little by little, add in the flour. Mix in the brandy and the vanilla essence. Finally fold in the egg whites. Put in a well greased tin and bake for 1 hour at 180deg.

 

KEPAH LEMAK

20 bawang
8 dried chillies, soaked
1 piece belachan
2 bua keras
1/2 thumb length lengkuas - sliced
1 serai crushed
1/4 rice bowl of assam juice sugar, salt
1/2 rice bowl santan
1 kg kepah, washed and cleaned well

Pound the rempah. Scald the kepah with hot water and drain. Fry the rempah and the crushed serai until naik minyak. Add the assam juice, salt, sugar and let it boil. Add the kepah and the santan, stir it around until well mixed and cook for not more than 2 minutes. Serve

 

UBI KAYU AND JAGONG

1 kg tapioca - peel
300g grated coconut, skinless
300g jagong kernels,cooked
300g grated gula melaka

Peel the ubi and steam for 15 minutes. Remove the central stem and cut into cubes. Mix in the rest of the ingredients - serve warm or cold.

 

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