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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 5

KUIH ROSE NONYA AGAR

1 grated coconut; add 375ml water, mix, then squeeze for coconut milk
100g castor sugar
1 egg, beaten lightly

Sift
125g rice flour
125g plain flour
Enough oil for deep-frying
1 kuih rose brass mould

Combine sugar and coconut milk. Use a hand-held wire whisk to mix both ingredients until sugar has dissolved. Add in the egg and whisk till well blended. Strain the mixture through a wire mesh.

Stir in sifted flours and mix to form a smooth batter. If the batter is a bit thick, add a little more water until the consistency is just right. Heat oil in a wok. Put in the brass mould to heat up. When it becomes hot enough, remove the mould and dip into the batter. Make sure that the sides are coated with batter.

Return the mould to the hot oil and deep-fry the batter till it turns golden brown and crispy. Shake a little to remove the pastry from the mould. Remove the kuih rose from the oil, then drain and leave to cool on absorbent kitchen paper. Store in airtight containers.

HONEYCOMB CAKE

140g sugar
200ml water
125g margarine
380g condensed milk
4 eggs (size A)

Sift
150g plain flour
1 tsp baking powder

Heat a heavy-based saucepan over low heat. Add in sugar and allow to melt, stirring slowly until the sugar turns golden brown. Bring the saucepan away from the heat and gradually add in water. Return saucepan to heat and keep stirring until the caramelised sugar dissolves into a thin dark brown syrup. Leave aside to cool.Whip margarine with an electric beater until light and creamy. Add in condensed milk and continue to beat.

In another mixing bowl, beat eggs until light and fluffy, then add into the creamed margarine mixture. Mix well to combine.Fold in sifted flour to mix until well combined. Stir in the cooled syrup to mix.Pour the mixture into a lined and greased 20cm cake pan and bake in preheated oven at 180°C for 55 minutes to an hour or until cake is springy to the touch. The texture of the cake should be like honeycomb.


KUIH EE IN SOYA MILIK

250g glutinous rice flour
275ml water
A few drops pink and yellow colouring
1.5 litres soya bean milk

Filling
100g red bean paste or tau sar (buy ready-made ones from cake specialist shops)

Syrup
150–160g castor sugar
250ml water
2 pandan leaves, knotted

To make the kuih ee, combine glutinous rice flour and water in a mixing bowl. Mix and knead until a soft dough is formed. (Add a little extra glutinous rice flour if the dough is too sticky.) Divide dough into three portions. Add colouring to two portions but leave the other plain. Pinch each plain and coloured portion into small pieces. To each piece of dough add a little red bean paste in the centre as filling. Roll into round kuih ee.

Bring half a pot of water to a boil then lower the heat to medium. Put in the kuih ee. Stir around gently until they float to the top. Drain and put into a basin of ice-cold water. Set aside for 5–10 minutes then remove with a slotted spoon.

Put kuih ee into the soya bean milk and add in syrup to taste. Dish out into individual bowls and serve. To cook the syrup, bring water to a boil and add in castor sugar and pandan leaves. Cook until sugar dissolves. Set aside to cool completely.


KERABU MEEHOON NONYA

200g rice vermicelli (soak until soft then boil for 2 minutes)
100g bean sprouts (scalded) 3 hardboiled eggs
3 tbsp kerisik (fry grated coconut without oil, then pound)
3 pieces of tofu
6 small limes
Sauce for mixing with kerabu:
6 shallots (sliced)
1 pip garlic (sliced)
50g dried prawns (soaked, washed and pounded finely)
4 fresh red chillies (pounded)
4 dried chillies (soaked and pounded)
200g medium size prawns
4 daun limau purut
1 sprig coriander leaves
2 tbsp cooking oil
salt and sugar to taste
Method
Drain vermicelli and run cold water through it to prevent sticking.

Fry tofu until light brown and cut into small cubes.

Halve small limes and remove seeds.

Heat oil, fry dried prawns till fragrant. Add garlic and fry till golden brown. Add chillies, a bit of salt and sugar to taste.

Add prawns and fry till cooked.

Slice daun limau purut finely. Cut coriander leaves into 1 inch strips.

In a big bowl, mix vermicelli, prawn sambal and kerisik to get an even colour. Also add lime juice (from three limes), bean sprouts, daun limau purut and sliced shallots.

Garnish with sliced hardboiled eggs, tofu, coriander leaves and three small limes.


PEROT IKAN

1 bottle perut ikan (preserved fish stomach)
500g small prawns (shelled, washed and drained)
1 pineapple (remove eyes and cut into bite size)
Cut these into 5cm lengths:
10 kacang botol
8 red chillies
300g long beans
4 long brinjals
10 assam belimbing (cut into halves)
Arrange the following leaves one on top of the other, with smaller ones on top; roll and wrap tightly, and shred very finely:

4 turmeric leaves
50 daun kadok (heart-shaped, dark green leaves)
10 daun limau purut (kaffir lime leaves)
2 bunches daun kesom (sweet basil)
2 bunches daun pudina (mint leaves)
10 daun cekor (resembles small, turmeric leaves)
10 daun sekuntut (resembles kangkong leaves but with thin stalks. It has a distinctive pungent smell -- which explains its name!)

Slice finely:
3 stalks bunga kantan
3 stalks lemon grass
3 tamarind slices
12 dried chillies (remove seeds and soak in water)
20 shallots
2 inches (5cm) belacan
4 litres water
salt and sugar to taste

Method
Pound dried chillies, shallots, serai and belacan till fine. Add pounded ingredients and tamarind slices to water and bring to the boil.

Add all other ingredients except the brinjals and prawns. Boil for an hour, lower fire to simmer, add brinjals and simmer for another 10 minutes. Add prawns and simmer for another 10 minutes. Add salt and sugar to taste.


KERABU NANGKA

300g jack fruit (nangka), boiled and sliced thinly
1 tomato
4 shallots, sliced
2 stalks lemon grass
2cm piece young ginger, thinly sliced
3 kaffir time leaves, thinly sliced
50g kerisik (fried coconut paste)
1 lime, squeezed for juice
Sambal belacan (pound together)
3 fresh red chillies, seeded
1 tsp toasted belacan granules
Pinch of salt

Method:
Put sambal belacan into a mixing bowl. Add the rest of the ingredients and mix well to combine. Add a dash of pepper and a squeeze of lime juice to taste. Toss well, then serve.


KAPITAN MUTTON NONYA

(A): 4cm ginger, 5 buah keras

(B): 20 dried chillies, 10 fresh red chillies, 20 shallots

(C): 2 tomatoes (quartered), 1 big onion (quartered)

600g mutton, cut into big cubes and wash with a handful of flour.
Add (A) with 1 cup of water and pressure cook for 30 minutes.
Remove from pressure cooker.
Keep the stock and mix (A) with (B).
2 tbsp ketumbar powder
2 tbsp thick soya sauce
2 stalks serai, sliced thinly
10 daun limau purut
1 lime
6 tbsp oil
Salt to taste
A pinch of sugar

Method:
GRIND (A) and (B) finely. Heat oil in a deep saucepan and fry the serai. Add in the ground spices (A and B) and ketumbar powder. Keep on stirring over low heat.

Stir in cooked mutton with salt to taste and a pinch of sugar and mix well. Add in the daun limau purut and thick soya sauce.

Add in (C) and pour in half cup of water. Cook for 25 to 30 minutes. Turn off the heat and squeeze in the lime juice.

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
1/2 tsp lemon yellow colouring
Method:
BLEND mango in a blender with 1/4 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):

150ml water
125g sugar
1 1/2 tbsp agar-agar powder
300ml pati santan
1/4 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.


PANDAN RICE (Nasi Pandan)

Ingredients:
1kg rice (any rice)
1 litre water
2 screwpine leaves (pandan leaves, knotted)
Blend together for pandan juice:
750g pandan leaves (shredded)
250g water
5 shallots (sliced)
cloves garlic (sliced)
10g ginger (sliced)
salt to taste
Method:
BLEND pandan leaves with water. Strain to obtain juice. Set aside.
Wash rice and drain water. Keep aside.
Heat wok with oil and fry sliced ingredients (shallots, garlic and ginger) until fragrant.
Cook rice with water (adjust the water according to your choice of rice), pandan juice and the fried ingredients in a rice cooker.

Note: Pandan rice is best savoured with curried dishes


NONYA NASI GORENG KERABU

1kg cooked white rice (or Basmati rice)
Ingredients to be sliced finely:
10g kaffir lime leaves (daun limau purut)
2 onions
5 shallots
3 stalks lemon grass
2 stalks wild ginger flower (bunga kantan)
10g bird's eye chilli (cili padi)
20g long beans
5g daun selom
5g four-angle bean (kacang botol)
3 eggs — beaten
4 tbsp cooking oil
Salt and pepper to taste
Method:
HEAT oil in a pan and fry the eggs to make an omelette. When the eggs set, scramble it in the pan and dish up.

With remaining oil in the pan, fry the sliced ingredients. Add white rice and fry evenly for about 15 minutes.

Toss in the cooked eggs. Season to taste with salt and pepper.


Nyonya Radish Kuih (Chai Tow Kuih)

(A)150g rice flour
570ml water
(B) 75g sago — soak for 5 to 10 minutes, drain well
350g sugar
600g radish — shred finely and squeeze out any excess juice or water


(C) 4 tsp salt
80g frosted winter melon strips (tung kwa) — chopped
For spice:
Pound 5 cloves garlic
4 shallots and 15g cekun roots
2 tsp pepper
2 tsp coriander powder (ketumbar)
2 tbsp oil


For garnishing:
100g roasted groundnuts — pounded

Method:
MIX (A) well and leave aside. Heat oil and saute spices till fragrant. Add sugar and shredded radish. Stir well to dissolve the sugar. Blend in (B), (A) and (C). Cook over medium flame till batter is thick and sticky.

Steam a well-greased 25cm square tray over boiling water. Pour cooked batter into tray and steam for about 30 minutes.

Immediately after steaming, garnish with pounded groundnuts. Leave to cool, preferably overnight, then cut into diamond-shaped slices.

 

PINEAPPLE PRAWN CURRY

400g large prawns, keep shells intact
200g half-ripe pineapple, cubed

Ground spice ingredients (combine)
1 1/2 tbsp chilli paste
1 tbsp fish curry powder
1/4 tsp ground turmeric
2cm slice galangal
1 stalk lemon grass
3/4 tsp belacan stock granules
4 shallots
2 cloves garlic
2 tbsp oil
1/2 a grated coconut, squeezed for thick coconut milk (add 250ml water to residue, mix and squeeze out thin coconut milk).
1/2 tsp salt or to taste
1/2 tsp fish stock granules
1/4 tsp sugar (optional)

Heat oil in a saucepan, fry ground spice ingredients until fragrant. Add pineapple cubes and thin coconut milk and bring to a boil. When the pineapples are soft add prawns and cook for 2 – 3 minutes.

Add thick coconut milk and seasoning and allow to boil for another 2 – 3 minutes, stirring to prevent curdling. Dish out and serve, garnished with mint leaves.


PINEAPPLE SAGO PUDDING

300g sago wash and soak until transparent then drain
750ml canned pineapple juice
2 tbsp agar-agar powder
225g castor sugar
150ml thick coconut milk
1/8 tsp yellow colouring

Method:
Boil sago in a pot of water till sago turns transparent. Wash sago under running tap water until the starch looks clear. Drain.

Combine sugar, agar-agar powder and pineapple juice in a saucepan and bring to a low boil. Add sago, coconut milk and colouring, and bring to a boil again.

Pour sago into a wet tray and leave aside to set. Chill well before serving in neat slices or cups.


NONYA RENDANG CHICKEN
1.5-2kg chicken, chopped into serving pieces

Spices (ground)
30 dried chillies, soaked
3 fresh red chillies, seeded
8 shallots
4 cloves garlic
5 stalks lemon grass
4-5cm piece ginger
3cm piece galangale
2cm piece fresh turmeric

1 litre thick coconut milk (from 2 coconuts)
1 cup grated coconut (use the white part only), dry fried for kerisik
3-4 kaffir lime leaves, finely sliced
1 turmeric leaf, finely sliced

Seasoning
1 1/5-2 tsp salt or to taste
1 tsp dark brown sugar

COMBINE chicken, ground spices and coconut milk in an earthen pot and bring to a low boil. After it has boiled, lower the heat and simmer until the gravy turns thick. Keep stirring to prevent sticking.

Add kerisik and mix well. Cook until meat is tender, gravy is thick and oil rises to the top. Add sliced leaves and seasoning.


NONYA SAMBAL & EGG SANDWICH

For dried prawns sambal filling:

50g dried prawns--soak for an hour and pound
1 small tin (155g) sardines--separate from gravy, debone and mash
3 wrinkled lime (limau purut) leaves--slice finely
3 tbsp oil15 slices of bread--trim edges and butter lightly
(A) Combine and grind finely:
2 candlenuts
l/2 tsp shrimp paste (belacan granules)
6 shallots3 cloves garlic
1 stalk lemon grass--slice finely slantwise, using white portion only
(B)
1 1/2 tbsp chilli paste
1/4 tsp turmeric powder
1 tbsp lime juice
2 tbsp assam jawa juice
1 tbsp tomato sauce
For seasoning:
1/4 tsp salt, or to taste
2 tsp sugar
1/2 tsp chicken stock granules
For egg mayo filling:
2 hard-boiled eggs
2 tbsp mayonnaise
1/8 tsp salt
1/4 tsp mustard
Pinch of sugar
Dash of black pepper

Method
To make sambal filling:
Heat oil in a wok and stir-fry ground ingredients (A) over medium-low heat until aromatic.
Add dried prawns and fry until well-combined. Add ingredients (B) and seasoning. Stir-fry continuously until dry. Add limau purut leaves and blend.

Dish out and leave aside to cool. Keep refrigerated until required for use as filling.

To make egg mayo filling:
Mash the eggs. Blend in mayonnaise and combine the rest of the ingredients together.

To make sandwich:
Spread sambal filling on a slice of buttered bread. Top up with a slice of buttered bread. Spread egg mayo filling over and top up with another slice of buttered bread. Press down slightly. Wrap sandwich in cling film and chill before serving.


NONYA CURRY CHICKEN SANDWICH

200g finely chopped cooked chicken meat or any left over roasted chicken meat
2 tbsp finely chopped celery
2 tbsp finely chopped carrots
1 tbsp peanut butter
5 tbsp mayonnaise
1/2 tsp curry powder
1/4 tsp paprika
1/2 tsp lemon juice
Dash of salt
Dash of pepper
Sugar to taste
Lettuce leaves
1 pickled dill--thinly sliced
21 slices of bread--trim edges and butter lightly
Method
COMBINE chicken with the rest of the ingredients and mix well to blend. Spread mixture evenly over a slice of bread. Add two or three slices of dill and a piece of lettuce.
Top up with another slice of buttered bread. Spread filling mixture over and top up with dill and lettuce. Place another slice of bread over. Lightly press down the sandwich. Wrap sandwich in cling film and chill before serving.


NONYA TUNA & PRAWN SANDWICH

150g prawns _ shell, parboil and cut into halves
2 tbsp finely-shredded cucumber
Thin slices of tomato
1 small can tuna--drain and flake
1/2 tsp mustard1 tsp lime juice
Dash of black pepper4 tbsp mayonnaise
4 chilli padi--chop finely
Method
MIX tuna with the rest of the ingredients. Spread filling over a slice of buttered bread. Add some shredded cucumber and sliced tomato. Top up with a few pieces of halved prawns.
Sandwich with another slice of bread. Spread filling over and add cucumber, tomato and prawns. Place another slice of bread over. Lightly press down the sandwich. Wrap sandwich in cling film and chill before serving.

SPICY CINCHALOK PRAWNS

350g large prawns
1/2 cup tapioca flour
1 tbsp butter
1-2 tbsp oil

Spices to be ground
4 shallots
4 cloves garlic
1 stalk lemon grass
2cm piece galangale
3cm piece ginger
3 red chillies, seeded
2 dried chillies, soaked and seeded
5 chilli padi
3 tbsp salted baby shrimps (cincalok)
3 kaffir lime leaves (daun limau purut)
juice of l lemon

Seasoning
1 tbsp Premium oyster sauce
1 tsp chicken stock granules
1 tsp sugar
1/4 tsp pepper

CLEAN prawns, slit along the back and remove veins. Season lightly with salt and pepper and coat with tapioca flour. Deep-fry prawns in hot oil for 2-3 minutes until golden and crispy. Dish out, drain and set aside.

Heat oil and butter in kuali. Fry ground ingredients until fragrant. Add kaffir lime leaves, lemon juice and seasoning. Add in prawns, stir well to mix, dish out and serve immediately.

SOTONG INTI IKAN

4 medium-size sotong (300g)
400g fillet of ikan tenggiri/ikan merah
8 stalks spring onions (chopped)
6 daun limau purut (sliced thinly)
Ingredients for gravy
Pound or blend:
4 tbsp cili boh
4 stalks serai
8 shallots
16 cloves of garlic
20-24 cili padi
8 tsp turmeric powder
6 daun limau purut (cut thinly)
cooking oil
coconut milk from three coconuts (if possible, buy ready-squeezed milk)
Method
CLEAN squid and stuff with fish fillet that has been mixed with chopped spring onion, thinly sliced daun limau purut and salt to taste. Secure the stuffed squid with a lidi stick. Place the sotong in boiling water for 10-15 minutes.

To cook gravy:
Heat oil in the pan and fry the pounded/blended ingredients until fragrant. Add coconut milk and cooked stuffed squids (you can cut them into bite-size pieces). Leave to simmer for 5 minutes. Add salt and sugar to taste.

Alternatively, you can just serve the cooked squids "white." Just dish them up and set aside after boiling. When you're about to serve it with rice, ladle the gravy next to the squid.


SARDINE SERUNDENG NONYA

Spicy Sardine Serunding.
Ingredients
1 tin canned sardines, flaked and bones removed
1 onion, cut into halves and sliced thinly
2 cloves garlic, shredded
3 dried chillies, cut into 3cm pieces

Mix with a bit of water to form a paste
1½ tbsp fish curry powder,
1 tbsp chilli boh
3–4cm piece cinnamon stick
1/2 tsp fennel powder
1 sprig curry leaves
2–3 tbsp oil
Salt and sugar to taste

Heat oil in a saucepan. Add garlic and fry until lightly golden and fragrant. Dish out and set aside.

Fry onion in remaining oil until just soft. Add in cinnamon stick, fennel, curry leaves and mix in curry powder paste then sauté over a gentle heat. Add dried chillies and fry until fragrant and oil rises to the top.

Add in the sardines and stir well to combine. Cook over a gentle heat until gravy turns fairly thick and dry. Add salt and sugar to taste. Dish out and serve with sliced bread


NONYA KERABU SALAD

1 cucumber, sliced thinly
1 small bowl bean sprouts, tailed and cleaned
75–100g cabbage, finely shredded
4 pieces long beans, shredded

Sambal
1/4 cup toasted peanuts, coarsely pounded
3 fresh red chillies
4 bird’s eye chillies
1.5cm cube belacan toasted
1 tsp sugar
Salt to taste
Juice from 1 lime
2–3 kaffir lime leaves, very finely shredded.

To make the sambal, use a mortar and pestle to pound together the chillies, bird’s eye chillies and toasted belacan till they form a paste. Remove paste into a bowl, add in sugar, salt to taste and lime juice. Throw in the lime leaves and add in pounded peanuts; mix.

Place raw and cut vegetables on a serving plate and pour the sambal over and mix well.


SWEET POTATO KUEH TALAM

For bottom layer:
300g orange-coloured sweet potatoes - steam and mash
375ml thin coconut milk from 1/2 a grated coconut
150g tapioca flour - sift
1/2 tsp salt
225g castor sugar
For top layer:
100g tapioca flour
2 tbsp rice flour
1 1/2 tsp salt
400ml coconut milk from 1 grated coconut
To make bottom layer:
PUT mashed sweet potatoes and thin coconut milk in a blender. Blend well until a thick puree is obtained. Strain.

Add tapioca flour, salt and sugar and stir well. Cook this batter over very low heat in a non-stick saucepan. Stir continuously until batter is just warm.

Pour batter into small cups until slightly over the halfway mark. Steam for about 3 minutes until batter turns transparent. Add the top santan layer and steam for 3 to 4 minutes.

To make top layer:
SIFT tapioca flour, rice flour and salt into a mixing bowl. Add coconut milk and mix well. Strain.

Footnote:
1) Lightly grease and steam the small cups before pouring in the batter for steaming.

2) The orange-coloured portion should look transparent before the top santan layer is added.

3) Steaming should not exceed 7 minutes


LAYERED SWEET CORN KUIH

300g canned cream-style sweet corn
From 1 grated coconut:
200ml thick coconut milk
800ml thin coconut milk
Combine and sift:
100g plain flour
150g rice flour
325g tapioca flour
75g Hoen Kwee flour
550g castor sugar
2 knotted pandan leaves
800ml coconut milk from 1/2 a grated coconut
3/4 tsp salt
LIGHTLY grease a 21cm square cake tin and place it in the steamer. Blend sweet corn with half the portion of thin coconut milk in a food processor. Strain.

Combine the other portion of the thin coconut milk, thick coconut milk and sifted flours in a mixing bowl. Mix well then strain.Put sugar, pandan leaves, salt and coconut milk in a saucepan and bring to a gentle boil, stirring until sugar dissolves. Pour this syrup into the flour mixture and mix with a wooden spoon.

Stir in the sweet corn mixture to blend. Divide batter into two equal portions. Leave one part uncoloured and add a tinge of yellow to the other.Pour 250ml of the uncoloured batter into the warm cake pan and steam over rapidly boiling water for 6 minutes.

Measure 250ml of yellow batter and pour it over the colourless layer. Steam for 6 minutes.Repeat procedure, alternating uncoloured and coloured layers until batter is used up. Remove cooked kuih from steamer. When cool, cut into slices.Footnote: This kuih tastes great if eaten the next day.


TAPIOCA CHICKEN CURRY


450g chicken thighs, cut into bite-size pieces
200g tapioca, skinned and cut into 5cm thick slices
Spice ingredients
2 tbsp fish curry powder (mixed with water into a paste)
1 tbsp meat curry powder (mixed with water into a paste)
2cm piece cinnamon stick
1 star anise
1 stalk lemon grass, smashed
1 stalk curry leaves

Ground ingredients
25g shallots
3 cloves garlic
2cm piece ginger
2cm piece galangale
3 tbsp oil
150ml plain yoghurt or general santan
Seasoning
1 tsp salt to taste
1/2 tsp sugar or to taste
1 tsp chicken stock granules

HEAT oil in a kuali until hot and fry ground ingredients and spice ingredients until fragrant and oil separates.
Add chicken and tapioca and continue frying for 3-4 minutes; add yoghurt. Simmer over low heat for 20-25 minutes, stirring frequently until meat is tender, tapioca is cooked and gravy turns fairly thick. Dish out and serve hot.


NONYA PIG TRIPE SOUP


1 cleaned pig tripe
1/2 a chicken, chopped into bite-sized pieces
150g gingko nuts, shelled and skinned
1 can button mushrooms, halved
4–5 cloves garlic, keep whole with skins intact
1 tbsp white peppercorns, mashed lightly
10 water chestnuts, halved
3 litres hot water

Seasoning
1/2 tsp salt or to taste
1 tsp chicken stock granules

Cut tripe into thick strips. (Ready-cleaned ones are available from the butcher.)Put chicken, tripe, garlic, peppercorns and gingko nuts into a deep pot. Bring to a boil then reduce heat and simmer, covered, over a gentle flame for 1–1½ hours or until the tripe is tender.

Add water chestnuts, button mushrooms and boil for 10–15 minutes. Add seasoning and serve the soup hot.


CASHEWNUT COOKIES


100g butter or margarine
90–95g castor sugar
1 egg yolk
1/2 tsp vanilla essence
Sift
100g plain flour
1/4 tsp salt

60g ground cashew nuts

For decoration
Some cashew nuts, halved

 

Glaze
Beat together
1 egg
2–3 tbsp water

Cream butter and sugar till light and creamy. Beat in egg yolk and essence.Fold in ground cashew nuts and sifted dry ingredients and mix into a dough.

Shape teaspoonfuls of the mixture into balls and place on greased cookie trays. Press half a cashew nut into the centre of each ball and brush lightly with egg glaze.Bake in batches in a preheated oven at 180°C for 10–15 minutes or until light brown and crisp. Transfer cookies onto a wire rack to cool before storing.


TROTTERS WITH VINEGAR

1 pig's trotter
500g old ginger, skinned and smashed
2 tbsp sesame oil
2 cups black vinegar
3 cups water
250g brown sugar

Method:
Cut trotters into serving pieces. Heat sesame oil in a clay pot. Fry ginger until fragrant. Add vinegar, water and brown sugar. Bring to a boil and leave to simmer until ginger turns soft.

Add trotters and simmer for 1½ to 2 hours until tender and soft. Serve warm


NONYA ACHAR WITH PRAWNS

2 cucumbers (sliced lengthwise and remove centre pulp)
2 carrots (sliced lengthwise)
4 green chillies (slit at the ends)
10 longbeans (cut lengthwise at 2.5cm)
600gm prawns
vinegar, sugar and salt to taste
Grind finely:
5 dried chillies
2 red chillies
2 pip garlic
2.5cm ginger
5cm serai
5cm fresh ibu kunyit
10 shallots

BLEND dried chillies, ibu kunyit and all the ground ingredients. Add vegetables, One type at a time and stir. Add prawns. Lastly, add vinegar, sugar and salt to taste

PUMPKIN & KENTANG MANIS AGAR

120gm pumpkin
120gm sweet potato
90gm agar-agar
1 tbsp pandan juice
1 pandan leaf
40gm sugar
50ml santan (1/2 coconut)
100ml water
1 tsp custard powder
a pinch of salt
Method:
BOIL pumpkin and sweet potato till soft. Drain and set aside. Blend the pumpkin and sweet potato with santan and custard powder. Boil agar-agar till dissolved and add sugar, salt and pandan juice. Add the blended ingredients to the agar-agar. Keep stirring till it boils. Pour into moulds. Serve chilled or warm.

 

NONYA YAM TALAM

For bottom layer, combine:
50g corn flour
75g rice flour
25g green bean flour
275g yam — cubed; steamed until soft and mashed
200g sugar
600ml general santan
1/2 tsp alkaline water
A few drops purple colouring
Top Layer:
100ml pati santan
50g rice flour
75g tapioca flour
1 tbsp sugar
1 tsp salt
150ml general santan

Method:
BRING enough water in a steamer to a boil. Place a greased 20cm square or round cake pan in the steamer to warm up. This enables the kuih to be cooked evenly.
Mix the combined flours with 200ml general santan and leave to soak for 10 to 15 minutes. Add the rest of the general santan into the sugar and the yam. Blend well together. Strain the soaked flour mixture into the yam mixture. Add colouring and alkaline water.

Cook mixture in a large non-stick saucepan over low heat, stirring constantly with a wooden spatula until the batter begins to thicken. Pour batter into prepared cake pan. Level surface with a plastic spatula and steam over rapid boiling water for 25 minutes.

Meanwhile, prepare the white top layer. Combine rice flour, tapioca flour, sugar and salt into a mixing bowl. Stir in santan and water. Pour over cooked yam layer. Steam again for a further 15 to 20 minutes. Cool the kuih thoroughly before slicing into diamond-shaped pieces

 

SERONDENG BEEF

1/2 kg beef - fillet or scotch
cut into large slices
1 grated coconut no skin
1 tsp assam dissolved in one rice bowl of water
3 tbsp gula melaka
pinch of salt

Rempah
2 serai
1 thumb lengkuas
4 slices ginger
half thumb kunyit
add 1 soup spoon ketumbar
half soup soon jintan puteh (cumin)


Heat large kuali until hot. Add a bit of oil and fry rempah until naik minyak. add meat. when meat is half cooked, add in assam water and then gula melaka and pinch of salt. cook until only a little liquid remains, add in coconut, mix well and fry until coconut is dry and brown and meat is tender

 

KIAM CHYE GORENG

1 whole kiam chye
100 g pork fat, cut into small cubes
or 100 pork belly, sliced
3 cloves garlic, pounded
1 tbsp sugar
1 tbsp dark soya sauce

Soak kiam chye in water. rinse a few times, until it is only slightly salty. drain well. Slice fine heat a frying pan without any oil and dry fry the kiamchye for a few minutes. remove and then fry the pork lard until golden brown. remove and add two tbsp oil. over low fire, stir fry garlic until almost brown. Lower heat , stir fry the kiamchye and after a minute, add sugar and dark soya sauce. add the fried pork cubes, stir well and serve immediately.

 

KUEH KERIA

4 (agak agak) sweet potatoes
130 g glutinous rice flour, more if necessary
pinch of salt
Coating 1 rice bowl sugar
50mm water
3 pandan leaves

Skin and boil sweet potatoes till soft. Then mash and mix with sifted flour. Add the flour in small batches. Adjust if necessary until you get a soft but pliable dough. Add salt and shape into rings the size of doughnuts. Set one side. Boil sugar in water and add pandan leaves. In a kuali, heat up oil for deep frying. Deep fry the kueh until nice and brown. When all the kueh has been fried, remove the oil, but don't clean the kuali. Add in the sugar syrup and stir until it it thick. Switch off the heat and put in all the kueh and coat all them of them with the syrup. Shake the kuali around until the sugar coating looks powdery.

 

PEE HU CHAR

2 dried pee hu whole soul
200 g pork belly
500 g yam beans
100 g carrot
200 g cabbage
1 onion
6 dried mushroom

oil
2 tsp taucheo
sugar and salt
spring onions

rinse pee hu, use scissors, snip the fish into 1cm squares and fry in oil over a medium low flame until golden and crisp. boil water in a small pot and cook pork belly. boil until cooked. dish out, reserve the liquid. cool meat before cutting into 1cm squres. cut yambean and carrot also into 1 cm squares. ditto for cabbage and onion and the mushroom. preheat a frying pan fry onion and taucheo...add in rest of the vegetables. pork in pork stock and allow to simmer until vegetables have fully absorbed the stock. season with pinch of salt and sugar. add half of the pee hu and tumis well. dish and top with remaining. garnish with spring onions. make sure don't use hard parts of pee hu.

 

GULAI TUMIS

Rempah:
20 dried chillies
4 fresh red chillies
3 serai, sliced
1 thumb length old kunyit
30 bawang
5 garlic
1 slice of belachan
bit of sugar
Half a packet of assam paste, dissolved in bowl of water.
1 white fish (pomfret), leave whole
1 bunga santan, finely sliced, lengthwise
1 rice bowl of oil

 

Heat oil in kuali and over low fire tumis the rempah until naik minyak. Strain the assam water over rempah. Add 2 more rice bowls of water and bring the mixture to a boil. Simmer for 15 minutes. Add salt and sugar to taste. Add in the bunga santan, stir well. Add the fish. Simmer until the fish is cooked. Adjust gravy consistency to your own taste by adding more or less water.

 

PAK CHAM KAI

1 large chicken - with neck and head intact

marinade
1 spoon of chinese rice wine
1 spoon of sesame oil
2 spoons of light soya sauce
some salt
2 thick slices of fresh ginger, crushed
2 garlic, crushed

Take the chicken, wash it clean and pat dry. Rub the chicken with the marinade. Stuff the inside of the chicken with the crushed ginger and garlic.

In the meantime, bring a large pot of water to boil. When it is boiling, hold the chicken by the neck and plunge it right into the boiling water. Make sure the hot water runs through the chicken. Count to 10. Lift it up and make sure all the hot water runs out. Set one side. Keep the pot of water boiling again, then plunge the chicken again into the hot water and count to 10. Lift it up and let it drain. Do this one more time. Turn off the fire. And set the pot away from the heat ring. Plunge the chicken and set one side for half an hour. Remove the chicken, making sure it is well cooked and let it drip dry. Chop it up and serve with chilli vinegar sauce

 

KUEH BENGKA AMBON

packet of yeast
a teaspoon of sugar
1/2 drinking glass of warm water

Dissolve the sugar in the water, then stir in the yeast...let it stand for a few minutes as it begins to foam and rise.

6 pandan leaves
1 rice bowl of sugar
1/2 rice bowl of sago flour
6 eggs lightly beaten
1 whole coconut squeezed for pure santan

In a small pot slowly cook the santan with the pandan leaves and sugar until the sugar is dissolved. Remove from heat. In a mixing bowl, put sago flour and mix it with the eggs and a bit of salt to form a smooth batter. Slowly pour in the santan till the mixture is well combined. The batter should be quite thick in consistency. Now add in the yeast and mix until well blended. Cover the bowl and set aside for a few hours to rise.

To bake, nicely grease the kueh bolu moulds over a charcoal fire. Brush the moulds with some oil (preferably coconut oil) fill three quarters of the mould and cook over moderate heat until the cake bubbles through. Remove and cool.

 

FRIED NONYA MEE

1/2 kg hokkien mee
200 g pork belly, boiled in about 2 litres of water for about 15 minutes until cooked. Then remove slice finely, reserve the liquid for stock 300 g medium sized prawns, cleaned and peeled - fry the shells in a bit of oil, then pound then add the shells to the meat stock and cook for 10 minutes. Strain.

200 g taugey
5 stalks of kangkong
1 cucumber, centre removed and finely sliced
1 chilli, cut in thin slices
10 garlic, finely chopped
1 tbsp of taucheo
a bit of sugar

In a hot kuali, put in a few spoons of oil and tumis the garlic until slight brown. Remove all but half a spoonful of garlic. Stir fry the taucheo with a bit of sugar, then sprinkle with a bit of water, mix it well, then add the prawns and pork. Stir this around until the prawns are half cooked, then add the stock about 2 rice bowls. Bring to a boil, add in salt, mix well, and add the taugey, kangkong and the noodles. Mix well.

Garnish
Fry up some omellettes, fried garlic, cucumber and chilli. serve with sambal belachan or Nonya rujak.

 

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