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FAVOURITE NONYA FOOD & KUEH RECIPES PART 4

SWEET CORN JELLY ANG KU


Sweet Corn Jelly Angku

Sweet Corn Jelly Angku (back) and Sago Jelly Angku (front)
Ingredients:
For filling

100g canned whole sweetcorn kernels
40g sugar
1/8 tsp salt
1 tbsp Hoen Kwe flour
1/2 tbsp agar-agar powder
For the "angku" skin
100g whole sweetcorn kernels
100ml pati santan from half a coconut
250ml water
1 1/4 tbsp agar-agar powder
1 tbsp instant jelly powder
1/4 tsp salt
75g castor sugar
1/8 tsp green food colouring
Mix these 2 ingredients together:
150ml water
1 tsp Hoen Kwe flour

Method:
How to prepare the filling: Blend corn kernels in a liquidiser until finely mashed; cook together with sugar, salt, agar-agar powder and Hoen Kwe flour in a medium saucepan. Keep stirring until mixture turns thick.
Leave to cool slightly. Take half a teaspoonful and roll into a small ball. Refrigerate the balls of filling.

How to prepare angku skin: Put corn kernels and pati santan in a liquidiser and blend into a fine paste. Strain the paste and discard the impurities.

Mix strained mixture with agar-agar powder, instant jelly, salt, sugar, colouring and water. Blend well and cook in a deep saucepan over a medium flame until bubbles appear. Stir in Hoen Kwe mixture; keep stirring and cook until mixture comes to a boil. Chill the plastic angku moulds well in ice-cold water or chill them well in the freezer compartment of the refrigerator for a couple of hours before use.

Pour mixture two-thirds full into chilled plastic angku moulds; add a ball of filling and top up with more agar-agar mixture. Set aside to cool slightly, then chill in the freezer compartment until jelly is fully set. Ease out jelly from the mould and keep jellies chilled in the refrigerator until serving time.


SAGO JELLY ANGKU

For filling:

50g sago — washed and soaked for 10 minutes
2 pandan leaves — knotted
2 1/2 cups water
(A) Gula Melaka syrup
75g brown sugar
50g gula Melaka
2 pandan leaves — knotted
200ml water
(B) For "angku" skin
25g sago — washed and soaked for 10 minutes
(C)
1 1/2 tbsp agar-agar powder
1 tbsp instant jelly powder
1/4 tsp salt
200ml pati santan from 1 coconut
150ml gula Melaka syrup from (A)
(D) Mix together:
1 tbsp Hoen Kwe flour
100ml water

Method:
How to prepare the filling: Bring water and sago to a boil in a saucepan. Add the pandan leaves. Cook for 5 minutes until sago turns transparent. (Stir every now and then when the sago is cooking to prevent the sago from sticking to the bottom of the saucepan.) Turn off the heat and close saucepan with a lid and leave aside for 5 minutes.
Pour sago into a wire mash strainer and put through running tap water to wash off the starch. Drain well and put in a small bowl. Add 1 tbsp gula Melaka syrup and stir well to mix. Leave aside.

How to prepare gula Melaka syrup: Combine brown sugar, gula Melaka, pandan leaves and water in a saucepan. Bring to a boil; when both sugars have dissolved, strain and leave aside for use later.

How to prepare angku skin:Cook sago in 1 1/2 cups water until it turns transparent. Wash sago through running tap water. Drain well and put aside.

Combine agar-agar powder, instant jelly powder, salt, pati santan and gula Melaka syrup in a deep saucepan. Cook over medium low heat until it comes to almost a boil. Add in Hoen Kwe flour mixture; keep stirring until small bubbles appear. Add cooked sago and stir well to blend. Remove from heat.Chill the plastic angku moulds well in ice-cold water or freezer compartment.

Pour jelly mixture into moulds to two-thirds full. Spoon one teaspoon of sago filling into the centre. Top up with more agar-agar mixture until the mould is full. Leave aside for 5 minutes. (The recipe makes about 10 big size jelly angku.) Then place them in the freezer to set for 15 to 20 minutes. Remove jelly from the moulds and keep jelly in the refrigerator to chill well before serving.


YAM JELLY ANGKU


Filling:

100g yam — cubed, steamed until soft and mashed into a paste
40g castor sugar
65ml pati santan
a pinch of salt
1/2 tbsp Hoen Kwe flour
1/2 tbsp agar-agar powder
For "angku" skin:
Combine together then strain through a fine sieve
60g yam paste
150ml pati santan
250ml water
(A)
1 1/2 tbsp agar-agar powder
1 tbsp instant jelly powder
75g castor sugar
1/8 tsp salt
A tinge of purple food colouring
Mix these 2 ingredients together:
100ml water
1 1/2 tbsp Hoen Kwe flour

Method:
How to prepare the filling: Combine all the filling ingredients in a non-stick pan and cook over medium heat until mixture turns thick. Take a teaspoonful of mixture and shape into a round ball. Chill the balls of filling in the refrigerator.
How to prepare angku skin: Combine the strained yam mixture together with the rest of ingredients (A) and bring to a boil in a deep saucepan over medium heat. Blend in Hoen Kwe mixture and bring to a boil again.

Fill up the angku moulds and chill in the same way as previous recipe.


KACANG MERAH JELLY ANGKU

For filling:

100g cooked red beans
40g sugar
A pinch of salt
1/2 tbsp Hoen Kwe flour
(A) For "angku" skin:
150ml pati santan
250ml water
1 1/4 tbsp agar-agar powder
1 tbsp instant jelly powder
1/4 tsp salt
75g castor sugar
A few drops rose pink food colouring
(B) Mix together:
150ml water
1 tbsp Hoen Kwe flour

Method:
How to prepare the filling: Blend cooked red beans and sugar in a liquidiser until pureed. Pour into a non-stick or heavy-based pan. Add salt and Hoen Kwe flour. Cook over medium low heat; keep stirring until mixture is dry and turns into a lump. Remove and leave aside to cool. Take half a teaspoonful of filling and roll into a small ball. Refrigerate until hard.
How to prepare angku skin: Combine (A) in a saucepan. Bring to a low boil. Add in ingredients (B) and cook until small bubbles appear. (This indicates that the mixture has come to a boil.)Fill up the angku moulds and chill as in previous recipes.

Footnote: Each recipe would churn out 10 pieces of (big size) jelly. So you'll need 10 plastic angku moulds. Before you start on the recipe, wash the moulds clean and keep them chilled in the freezer compartment or have them dipped into ice-cold water.You can purchase these moulds from crockery shops but if they are not available, you can substitute with other types of shaped moulds.These jelly angku will not last too long; three to four days at the most.


AGAR AGAR BLACK BEAUTY

First Layer:

200ml water
2 pandan leaves - knotted
75g sugar
1 tsp agar-agar powder
Whole lychees
Red cherries
Second Layer:

400ml water
125g sugar
2 tsp agar-agar powder
250g cincau - shredded finely
Final Layer:

75ml lychee juice
75ml water
1 tsp agar-agar powder
1 tbsp sugar
100ml UHT milk
A pinch of red colouring
1 small egg - beaten

Method:
First Layer: Arrange lychees and cherries in a ring mould. Bring water, sugar, pandan leaves and agar-agar powder to a boil until a clear liquid is obtained. Pour agar-agar mixture over the neatly arranged fruits. Leave to set.

Second Layer: Bring water, sugar and agar-agar to a boil. Add in shredded cincau. Stir well. Remove from heat and leave aside till mixture is lukewarm. When first layer is fully set, use a fork to scratch the surface, then pour second layer over and allow to set.

Final Layer: Boil together water, sugar and agar-agar powder. Once it has boiled, lower the flame, add in milk and lychee juice and beaten egg. Add a tinge of red colouring. Stir well then remove from flame. Leave aside to cool slightly. Scratch the second layer with a fork to help the layers to bind well. Pour the final layer over. Set aside to cool completely then chill well in the refrigerator.


COCONUT CENDOL KUEH

Cendol Layer:
(A)750 ml general santan
160g sugar
1 1/4 tbsp agar-agar powder
1/2 tsp salt
(B) 150 ml pati santan
(C)100g cendol - drain well in a colander

Gula Melaka Layer:
(D)100 ml water
75g gula Melaka - chopped finely
2 1/2 tbsp sugar
2 pandan leaves - knotted
(E)200ml general santan
1 tbsp agar-agar powder

Method:
MIX (A) together and bring to a boil. Lower heat and add in (B). Allow to simmer slowly. When bubbles appear turn off the fire. Leave to cool slightly. Add in (C) and stir well.

Pour into a tray and use a spatula to stir well to allow cendol to be evenly distributed. Leave to set.

To make the gula Melaka layer, bring ingredients (D) - water, gula Melaka, pandan leaves and sugar - to a boil to dissolve the sugars. Strain off impurities.

Mix (E) into the gula Melaka syrup mixture. Bring to a boil. Turn off the heat and add in santan. Cool slightly, then pour over cendol layer. Leave to set then chill well in the refrigerator.

Cut into squares and serve.


APOM BALEK


250g plain flour
1 tsp salt
2½-3 tbsp castor sugar
1 tsp fresh yeast (break up into fine granules)
1 egg
250ml water
1 tsp alkaline water

Filling
100g toasted groundnuts, pounded finely
75g coarse sugar
1 small can cream-style sweet corn
50g margarine

Sift flour and salt into a mixing bowl. Add sugar, egg, yeast and water to mix. Beat the mixture well until it forms a smooth batter. Add alkaline water, mix, then cover and set aside for 40–50 minutes.

Heat a griddle pan until hot. Pour in a ladleful of batter into the pan. Smooth out evenly with the back of the ladle. Cover pan with a lid and cook until bubbles appear.

Spread a handful of groundnuts and some sugar. Next, add in a tablespoon of margarine and some cream-style sweet corn. Cover and cook until apom begins to harden. Remove and fold in half. Serve immediately.

NONYA MANGO PUDDING

(A) Blended
300g mango
140ml water

(B) 420ml water
100g sugar
10g agar-agar powder

(C)168ml thick santan (1 coconut)
orange food colouring

Methods:

1) Mix (A) and (B) in pot, stir until boiled.

2) Turn off heat, pour in (C), stir well and pour into moulds.

3) Let it set and keep in refrigerator until cold, cut into pieces and serve.

Tip: Do not use mango essence to make mango pudding. Only the flesh of a mango can be used to make delicious pudding.

MANGO PINEAPPLE AGAR AGAR

Step 1:
Ingredients (A):
300g Vepine pineapple juice
200g ripe mango flesh, liquidised
100ml water

Mix these ingredients:
2 tbsp agar-agar powder
150g Castor sugar
½ tsp lemon yellow
colouring

Method:
Blend mango in a blender with ¼ cup water. Cook (A) until it boils then add in agar-agar powder and sugar. Stir constantly. When sugar dissolves, remove from heat and add colouring.

Pour mixture into a wet mould and leave to set.

Step 2:

Ingredients (B):
Amount Measure Ingredient
150 ml Water
125 gm Sugar
1½ tbsp Agar-agar powder
300 ml Pati santan
¼ tsp Salt

Method:
Dissolve agar-agar powder and sugar in water. Bring to the boil, add in santan and cook over medium low flame until it comes to almost a boil. Switch off fire and leave aside for a while.

Slowly pour santan mixture over the set mango portion. Allow to cool then set in the refrigerator.

Unmould onto a serving dish and serve thoroughly chilled.


AGAR AGAR SERIKAYA

750 cc Water

150 g Sugar

250 g Gula Melaka, dissolve and boil in 250 cc water

2 Daun jeruk purut (Kefir lime leaves)

1 daun Pandan

500 cc Santan, (coconut milk)

2 Egg yolks

Preparation:

Boil the water and white sugar Add the Gula Jawa water, ginger, daun jeruk purut, daun pandan. Boil then add the santan Stir in the egg yolks. Take of the heat and strain through a sieve

Pour into moulds and leave to cool and set. Note:Try using clear glass moulds so that you can see the layers when set

BUBUR SAGO

750 ml boiled water

20 g Dry Sago

750 ml Santan

150 g White sugar

1/2 teas salt

3 Leaves Jeruk purut

250 ml shaved kopyor ice

1. Boil the water and the dry sago until cooked and the sago pieces are transparent

2. Drain and rinse with cool water making sure that the granulates are separated

3. Boil the santan, sugar, salt and daun jeruk purut

Cook until the sugar has dissolved

4. Add the sugar and cook until thick

5. Take of the heat and cool

6. Spoon into a glass and add 1-2 tablespoons of the ice kopyor or a flavour of your choice

Note: *Dry Sago: You can readily buy this in your Asian grocery shop, They come package and are little white 2mm granules or shapes

PULUT BERKUAH DURIAN


A:
750 gms glutinous rice
250 ml cold water
1/2 tbsp salt
175 gms coconut milk
Color extracted from several petals of clitoria ternatea (bunga telang) optional
3 pandan leaves
B: DURIAN SAUCE
1/2 kg coconut milk
1/2 tbsp salt
100 gms gula Melaka syrup
100 gms cold water
60 gms rice flour
250 gms durain flesh


How to Prepare: To make the glutinous rice cakes, start by soaking the glutinous rice for 3 hours in water. STrain the rice, wash it clean and then add the rest of ingredients A before steaming. Set aside.

The juice from the bunga telang is, of course, an optional colorant that you may want to use to add some blue to the pale, white glutinous rice. The bunga telang will have to be dried and then boiled in wter in order to extract the color. This flower is commonly used in Nyonya kuih and the Kelantanese Chinese recipe for nasi kerabu - blue rice eaten with a combination of raw vegetables, fried salted fish and fish crackers.

For the creamy durian sauce, cook the gula Melaka and 1/2 tbsp of salt over medium heat, stirring all the while.Add coconut milk and stir occasionally to keep it from burning at the bottom.

Bring to a boil and then add the cold water and rice flour.

Turn off the flame and keep mixing. Once the sauce thickens, fold in the fresh, fleshy part of the durian intil the sauce appears smooth and creamy.Remove the pandan leaves from the steamed glutinous rice, cut into different shapes and serve with the durian sauce.

COCONUT JELLY AGAR AGAR

-Brown sugar jelly-
5 g strips agar-agar
70 g brown sugar
500 ml water
-Coconut jelly-
3 g strips agar-agar
30 g castor sugar
250 ml water
1/2 packet coconut powder

Soak each agar-agar strip in water with a drop-lid; let it stand for 2 hours. At first, prepare the brown sugar jelly. Tear softened agar-agar strips into pieces, wring out moisture, and place in 2-litre casserole with the 500 ml water. Add brown sugar and mix well.
Cook covered on <Medium High> for 8-10 minutes. Stirring and remove cover halfway through cooking. After cooking, stir, and sieve through strainer. Pour into a wet container and place jelly in the fridge to set well. Continue process with coconut jelly. Cook on <Medium High> for 6-8 minutes. Stir and remove cover halfway through cooking. After cooking, stir, and sieve through strainer. After cooling slightly, add coconut powder and mix well. Pour over the brown sugar jelly and place in the fridge to set well.
AGAR AGAR JELLY

Put 1/2 ounce vegetable gelatin (agar) to soak in warm water for 30 minutes. Drain and add 2 cups boiling water. Let boil gently for about 10 minutes, or until clear. Strain through a fine strainer or cheesecloth and keep hot until ready for use. The jelly should measure 2 cups

ORANGE JELLY

1 cup orange juice
6 tablespoons lemon juice
1/2 cup water
2/3 cup sugar
2/3 cup vegetable jelly

Dissolve the sugar in the fruit juice and water, and add the hot jelly. Mix well, pour into wetted molds, and let set.

LEMON JELLY

1/2 cup lemon juice
3/4 cup sugar
1-1/4 cups water
2/3 cup vegetable jelly

Mix and mold the same as the foregoing. Berry Mold: Mix and mold the same as orange jelly.

FRUIT JELLY

Arrange a nice assortment of fresh or cooked fruits, well drained, in a glass bowl. Take 1-3/4 cups light-colored fruit juice, add 1/4 cup lemon juice, 1/4 cup strawberry or loganberry juice, and sweeten to taste. Add 2/3 cup vegetable jelly, mix well, and pour over the fruit in the dish. Let set and serve.

NONYA CUCUMBER & CELERY SALAD

Salad:
2" long agar, 2" diameter bundle (see note below)
1 lg cucumber, peeled, deseeded & julienned
3 lg celery stalks, julienned
3 oz ham, julienned
3 oz chicken, cooked, julienned
1 lg egg

Dressing:
2 TBS vinegar
1 tsp sugar
½ tsp sesame oil
¼ tsp black pepper
2 TBS soy sauce
1 TBS fish sauce
1 dash msg
1 clove garlic, minced
1 tsp ginger, minced

Soak the agar in cold water for 10 minutes and drain. Prepare an egg sheet by beating the egg and swirling it in a hot greased skillet. Flip the egg sheet and remove when set.Julienne all the salad ingredients into 2 inch strips.

Toss the vegetables in a bowl and garnish with the ham, egg and chicken.Combine all the dressing ingredients in a small jar and shake well.Chill the salad and dressing until ready to serve.

Just before serving, toss the dressing with the salad. Note: Agar (aka: agar-agar) is a translucent seaweed. The form of agar preferred for this recipe comes in long thin white strips which look like heavy course cord.


ALMOND JELLY

10g agar-agar powder
75g castor sugar
500ml water
Combine
150ml UHT milk
1 tbsp almond powder
Method:
Steep the tea leaves in boiling water for 10 minutes. Add sugar and stir until the sugar dissolves. Strain tea into a punch bowl and chill well. Mix the almond powder and milk.

Combine agar-agar powder, sugar and water in a pot. Bring to a boil, then simmer over a gentle heat for 5 to 10 minutes. Turn off the heat and add the milk and almond mixture.

Stir well, then pour mixture into a tray. Leave to set, then cut into small cubes. Add the almond jelly cubes into the tea punch. Chill well before serving. Add the lime slices and lime juice to the punch.


TEA ALMOND JELLY

10g Jasmine tea leaves
300g castor sugar
800ml boiling water
1 lime, cut into two slices and squeeze the remainder for juice

Almond Jelly
Ingredients:
10g agar-agar powder
75g castor sugar
500ml water
Combine
150ml UHT milk
1 tbsp almond powder

Method:
Steep the tea leaves in boiling water for 10 minutes. Add sugar and stir until the sugar dissolves. Strain tea into a punch bowl and chill well. Mix the almond powder and milk.

Combine agar-agar powder, sugar and water in a pot. Bring to a boil, then simmer over a gentle heat for 5 to 10 minutes. Turn off the heat and add the milk and almond mixture.

Stir well, then pour mixture into a tray. Leave to set, then cut into small cubes. Add the almond jelly cubes into the tea punch. Chill well before serving. Add the lime slices and lime juice to the punch.


BUBUR RHAPSODY
Ingredients
Cut into diamond shapes:

200g orange coloured sweet potatoes
200g yellow coloured sweet potatoes
200g yam
50g red kidney beans--soak and cook till soft
50g black-eyed beans--soak and cook till soft
1 cup cendol (can buy ready-made packets from the wet market or from supermarket)
For syrup
Bring to a boil then strain:
250g sugar
1/2 cup water
2 pandan leaves
2 1/2 grated coconuts
2 litres water

SQUEEZE and strain grated coconut to obtain thick coconut milk. Add 1/4 tsp salt to the thick coconut milk and refrigerate.
Add 2 litres water to the residue and squeeze to obtain thin coconut milk. Steam sweet potatoes and yam separately till soft. Set aside.

Bring thin coconut milk and syrup to a boil for 3 to 4 minutes. Add all the vegetables and beans and bring to a boil again. Add thick coconut milk and at the first sign of boiling remove from fire. Leave to cool, then serve in individual serving bowls. Add 1 or 2 tablespoons of cendol and serve immediately.


PENGAT PISANG NANGKA
Ingredients:
10 pieces nangka--seed and halve
4 half-ripe bananas (preferably pisang raja) _ cut into halves
1 1/2 grated coconuts
1 cup boiled water
2 1/2 litres water
For syrup
Bring to a boil and strain:
200g sugar
2 pandan leaves--knot
1 cup water
2 tbsp pearl sago--soak until transparent
1/4 tsp salt
MIX grated coconut with boiled water and squeeze to obtain thick coconut milk. Strain and set aside. Add remaining 2 1/2 litres water to the residue and squeeze to obtain thin coconut milk.
Bring thin coconut milk, sago and pandan leaves to a boil. Simmer over low heat till bubbles are seen. Add bananas and cook for 2 to 3 minutes till bananas are just tender. When the pengat is ready, add the syrup and salt. Remove from heat. Serve pengat cold with nangka and thick coconut milk added to it.

PENGAT UBI KAYU
Ingredients
300g tapioca
300g yam
300g sweet potatoes
1 1/2 grated coconut
3 litres water
For the syrup:
100g gula Melaka
75g castor sugar
200ml water
3 pandan leaves--knot
1/2 tsp salt
CUT yam and sweet potatoes into big cubes. Steam for 10 to 15 minutes until soft. Cut tapioca into big chunky pieces. Steam until soft. Dissolve palm sugar and sugar in water. Strain to remove impurities.
Add 1 litre water to the grated coconut and squeeze out thick coconut milk. Add 2 litres water and squeeze for thin coconut milk.

Put thin coconut milk and pandan leaves in a deep saucepan and bring to a low boil. Add syrup, tapioca, yam and sweet potatoes and stir well. Add thick coconut milk and salt and remove from the fire at the first sign of boiling again. Turn off the heat and dish out to serve in individual serving bowls.


BANANA FLOWER KERABU
1 fairly large banana flower
1 cucumber, skinned and with the soft centre removed then shredded
1 unripe mango, shredded
300g medium prawns, boiled and shelled

Sambal ingredients (A)
4–5 fresh red chillies
2–3 bird’s eye chillies
2cm cube belacan, toasted
Pinch of salt

(B)
1/2 cup thick coconut milk or pati santan
Juice of 1 lime
A little sugar
6 shallots, thinly sliced

Remove the outer sheath of the banana flower. Blanch banana flower in hot water for 10–20 seconds. Remove and drain from hot water then halve lengthwise and remove the core and stem. Place in a serving plate. Arrange shredded cucumber and mango around the banana flower.

Simmer pati santan over low heat for a few minutes, stirring constantly to prevent curdling. Add a pinch of salt and remove from heat.

Pound together sambal ingredients (A) until just fine. Add pounded sambal to the cooked santan.

Add in lime juice and a little sugar to taste. Mix well then pour the kerabu sauce ingredients over the banana flower. Sprinkle with the sliced shallots and serve immediately.


BABI CINCHALOK
Ingredients
300g lean pork, slice thinly
300g streaky pork, slice thinly
1/2 a small bottle of cincaluk (fermented shrimp sauce)
5 shallots, slice thinly
3 cloves garlic, slice thinly
2 to 3 tbsp oil
3 stalks lemon grass, bruise lightly
1 1/2 cups water or stock
10 chilli padi, slice
2 red chillies, seed and slice thickly in slants
50g asam jawa (mix with 150ml water, squeeze for juice and strain)
Seasoning
1 tbsp sugar
Dash of pepper

Method
Pour cincaluk into a sieve and rinse with cold tap water. Heat oil in a wok. Fry both shallots and garlic slices until golden brown and crispy. Drain and set aside. Retain the oil then saute lemon grass till fragrant. Add in pork slices and stir-fry well. Add water or stock and bring to a boil then simmer meat for 10 to 15 minutes until gravy turns rather dry. Add cincaluk, asam jawa juice, chillies and chilli padi. Simmer for 8 to 9 minutes. Add seasoning to mix. Dish out and garnish with shallot and garlic crisps.


CURRY LEMAK OX TRIPE

350g ox tripe
2 thin slices ginger
2 cups water
2 tbsp oil
200g white radish, cut into chunky pieces
Ground ingredients
15 pieces chilli padi (more if preferred)
2cm piece ginger
2 shallots
1cm piece galangale (lengkuas)
3cm piece fresh turmeric root
1 stalk lemon grass, smashed
1 small turmeric leaf (daun kunyit)
2 pieces dried tamarind skin (asam keping)
2 green chillies, seeded and slit into halves
2 tbsp thick coconut milk
2-1/2 cups water
Seasoning
half tsp salt or to taste
half tsp sugar or to taste
1 tsp chicken stock granules
TRIM off excess fat from ox tripe. Wash well. Bring to a boil with ginger and water. Cover and simmer for 1-1/2-2 hours. Drain and set aside.
Heat oil and saute lemon grass and ground ingredients until fragrant. Add ox tripe, turmeric leaf, tamarind skin and stir-fry well. Add water and coconut milk. Bring to a boil, then simmer over medium-low heat for 30 minutes.

Add radish and green chillies, and continue to simmer until ox tripe is tender. Add seasoning and cook for another 5-6 minutes. Dish out and serve with hot plain rice.


SAMBAL DURIAN


100g ikan bilis
3 tbsp fermented durian (tempoyak)
2 tbsp oil
Ground ingredients
10 chilli padi
2 tbsp chilli paste
2cm piece fresh turmeric root
2 stalks lemon grass, smashed
2 tbsp pati santan
10 pieces petai seeds, peel off hard skin

REMOVE heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp. Drain and set aside.
Blend 2 tbsp fermented durian and pati santan together with the ground ingredients in a liquidiser.

Heat oil in a wok and stir-fry ground ingredients and lemon grass until fragrant. Add the rest of the fermented durian and bring to a gentle boil over low heat until gravy is thick.

Add salt to taste. Dish out and serve with crisp ikan bilis, petai and rice.


NONYA FRAGRANT RICE
Ingredients:

500g long grain rice--wash and drain well
3 screwpine leaves--knot
1/2 grated coconut
3 cups water
Tinge of turmeric powder
1 tsp salt
2 tbsp oil
1 tbsp margarine
2cm piece cinnamon stick
2 cardamoms
1 star anise
l/2 Bombay onion--slice finely
2 cloves garlic--smash

Method:
ADD 3 cups water to the grated coconut and squeeze out santan.
Heat margarine and oil in a wok. Fry cinnamon stick, cardamoms, star anise, onion and garlic until fragrant.

Put in rice and turmeric powder, fry well until evenly tossed in oil. Transfer rice to rice cooker. Add coconut milk, screwpine leaves and salt. Cook rice until it is soft and fluffy. Serve warm


FRIED SALTED IKAN KEMBUNG
Ingredients:
2 to 3 cooked, salted kembung
1 tbsp chopped garlic
2 tbsp oil
4 to 5 bird's eye chillies, sliced
1 red chilli, seeded and thinly sliced,
1 lime
Spring onion curls
Coriander leaves

Method:
Clean fish well. Deep-fry till crispy and golden. Set aside on a serving platter.

Saute garlic in oil till golden and crispy. Set aside.

To serve, squeeze lime over the fish. Top with a sprinkling of bird's eye chillies, red chilli, onion curls, coriander leaves and garlic crisps.


GREEN BEANS WITH SANTAN
Ingredients
400g green mung beans, washed
40g glutinous rice, washed and soaked for 15–20 minutes
2 litres water
150g gula Melaka, chopped into small pieces
125g castor sugar
1/2 tsp salt
2 pandan leaves, shredded and knotted
1/2 cup thick coconut milk
1/2 cup thin coconut milk
Stir-fry mung beans in a dry hot wok over a low and gentle heat until it is fragrant. Remove and put beans, glutinous rice, sugar and water in a pot. Bring to a boil then cook for 30 minutes over a very low heat. Add palm sugar and continue to boil until beans and rice turn soft.

Add thin coconut milk and pandan leaves and simmer over a gentle low heat, stirring constantly for 5–10 minutes until the liquid is reduced to about half the original amount. Add in thick coconut milk and salt and bring to a low boil. Turn off the heat immediately and serve this dessert hot.


Grilled Fish Stuffed with Sambal
3 – 4 fish, preferably ikan selar
1 piece banana leaf
1 piece aluminum foil
2 – 3 tbsp oil

Stuffing
4 – 5 shallots
3 – 4 cloves garlic
2½ tbsp chilli paste
1 tsp Maggi belacan stock granules
1½ tbsp dried prawns, soaked and drained
1 stalk lemon grass

Clean and wash the fish well. Cut a slit at the top of both sides of each fish. Wipe dry.

Pound all the stuffing ingredients until fine. Heat oil and fry the pounded ingredients until fragrant. Dish out and set aside to cool slightly.

Stuff equal amounts of stuffing into the slits that have been made in all the fish. Heat a non-stick pan with a little oil and shallow-fry the fish on both sides for 1 – 2 minutes. Dish out and place on the aluminium foil, lined with a piece of banana leaf. Wrap up each fish neatly. Grill in a preheated oven at 180 – 190°C for 10 – 15 minutes or until all the fish are cooked through and golden-brown in colour.


G ULA MELAKA & COCONUT MILK
Syrup
200g gula Melaka, chopped
1 cup water

300g green mung beans (lok tau), soaked for 1-2 hours and drained
100g castor sugar
1.5 litres water
2 leaves, knotted

Combine and squeeze to get santan
1 grated coconut
1 cup water

1/4tsp salt

Boil gula Melaka and water in a saucepan until sugar has dissolved completely. Strain the syrup and set aside.

Combine mung beans, sugar and water in a deep pot. Bring to a boil for 20-25 minutes. Add gula Melaka syrup to the mung beans and simmer over low heat for 20-25 minutes or until the beans are soft and the liquid in the pan is reduced to half.

Stir in coconut milk, add the salt and bring to a low boil. Serve this sweet dessert either hot or if preferred, cold.

 

NASI LEMAK


1 and a half coconut squeeze to make up 1 rice bowl of santan
Then squeeze with 2 soup bowls of water to make no. 2 santan
2 rice bowl of rice
1 pandan leaf noted up
pinch of salt

Soak rice in water and set aside for 2 hours. Drain.
Put rice in rice cooker and mix in no. 2 santan. Add more water to make sure water level reaches first digit of index finger
cook until the rice cooker clicks to warm. Throw in the pandan leaf, and press it in. Let it cook until the rice is dry. Then leaving it at warm, stir the rice and mix in the no. 1 santan...leave until rice is fluffy and dry.

 

SAMBAL UDANG


rempah titek
30 red chillies, soak in water
6 bua keras
30 bawang
1 strip of belachan toasted
1 kg medium sized prawns, shelled, deveined
1 tablespoon of assam paste dissolved in 1 rice bowl of water.
pinch of salt
pinch of sugar

Fry rempah until naik minyak or until it is saturated and oily..
Over high flame, fry prawns....until colour changes. Lower heat and strain assam water. Add sugar and salt. Continue to stir fry until prawns are cooked.

 

SAMBAL TELOR
6 hard boiled eggs
Rempah:
6 fresh red chillies, seeded
1 strip of belachan toasted
Set aside 1 tablespoon to use for sambal timun

Tombok chilli with belachan.

Fry the eggs in some oil until the skin is crispy or bubbly. Remove

In the remaining oil, fry the rempah, add a bit of sugar, a bit of salt and a bit of water to get a nice thick paste. Stir in the eggs and remove when it's well mixed.

 

SAMBAL TIMUN
2 cucumbers...julienne with skin on

4 tblspoons haebee,
2 tblespoon sugar
2 tblespoon vinegar
1 tblespoon lime juice
a pinch of salt

mix the rempah with the haebee and the rest of the ingredients. Mix it well with the cucumbers

 

SAMBAL KANGKONG


Rempah titek:
3 fresh red chillies, seeds off
1 inch belachan, toasted
10 bawang
3 bua keras

1 tbsp of haebee, soeaked, then pounded, bunch of kangkong

Fry rempah until naik minyak. Add the kangkong, and a bit of salt and sugar and haebee. Stir fry over high heat until well mixed. Remove.

 

CHEO HUA (Stone Flower Jelly)

1.7 litres water
1 rice bowl sugar
200g rock sugar
5 spoons raw cane sugar
50g agar agar strips
bit of rose essence

Boil all the ingredients in a pot. Lower heat and let it simmer until it starts to foam. Lift off the scum but let it continue to simmer for about 3 hours until the mixture is thick. To test if it is done: pour a bit of the jelly on a small dish. It it hardens very quickly, it is done. Add rose essence and turn off the heat. Pour jelly into moulds and leave it in the sun for 2 or 3 days. This gives a bouncy texture - the jelly might crystallise but this is good.

 

CURRY KAPITAN

Rempah
30 bawang
2 cloves garlic
1 thumb length ginger
1 thumb length lengkuas
1/2 thumb length kunyit
4 bua keras
2 serai - finely sliced
8 fresh red chillies, seeds removed
10 dried chillies, soaked, seeded
1 slice belachan toasted
1 rice bowl pure santan
2 daun limau purut, finely sliced
a bit of sugar of chopped gula melaka
4 limau kesturi juice

1 big chicken cut into pieces
1 thumb length kunyit, crushed
a bit of salt

Pound the kunyit, and squeeze out the juice. Rub salt and kunyit juice over the chicken and let it marinate for a few hours. Overnight preferably.

First deep fry the chicken until nice brown and 3/4 cooked. Remove all but 1 rice bowl of this oil, and fry the rempah until naik minyak. Add in the chicken and tumis over a low fire for about 5 minutes. Add the santan, sugar and lime juice. Mix well. Serve.

 

SAMBAL KIAM HU

15 bawang
20 dried chillies
10 garlic
Half thumb length of ginger, finely sliced
1/4 rice bowl water
2 spoons of sugar
1/4 rice bowl of assam juice

Cut the kiamhu into bite size pieces. Fry in oil until crispy. Remove and set aside. Keep the oil and fry the rempah until naik minyak. Add the ginger and stir well, then add the sugar and vinegar and sprinkle in the water and tumis until nearly dry. Turn off heat. Let this sambal cool and then mix in the kiamhu. Top with dry roasted sesame seeds if desired.

 

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