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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 6

AYAM TEMPERA


Ingredients:
1 Whole Chicken
2 Tbsp Dark Soya Sauce
1 Tbsp Sugar
1 tsp Salt
2 limes
4-6 Tbsp Cooking Oil
2 Red Chillis, sliced finely
2 Green Chillis, sliced finely
1 Big Red Onion, sliced finely

Directions:

1. Chop Chicken into bite sized pieces.
2. Marinate chicken with a pinch of salt, 2 Tbsp dark soya sauce and juice from 2 limes.
3. Heat up kuali with about 4-6 Tbsp of cooking oil. When oil is hot, fry red chillis, green chillis and red onion until fragrant.
4. Add in the chicken. Stir fry until chicken is nicely mixed with the chillis and onions
5. Add in some water just enough to cover the chicken.
6. When the water starts to boil, lower the heat and let it simmer until chicken is tender. Serve.

SAMBAL TERONG

Ingredients:
2 Brinjals
10 Dried Chillis
1 Handful of Red Onions
½ an inch of belachan
Salt
Cooking Oil

Directions:

1. For the rempah, pound the dried chillis, red onions and belachan together until fine.
2. Then cut the brinjals into rectangular shapes.
3. Before frying let it soak in salt water so that it doesn't turn yellow.
4. Then heat up kuali with enough cooking oil to deep fry.
5. When brinjals are dried from water, deep fry them in the cooking oil until light brown. Remove from oil and put aside.
6. Next, remove the cooking oil but leave approximately 5 tbsp of cooking oil for the rempah.
7. Then fry the rempah with a bit of salt until nice and fragrant.
8. Then remove rempah and spread it evenly on top of each slice of cooked brinjal. Serve

KUEH BONGKONG

Ingredients:
½ Rice Bowl of Glutinous Rice Flour
Water
1 Tbsp Plain Flour
1 Tsp Green Bean Flour
1 Tsp Salt
2 Tbsp Sugar
2 Rice Bowls of Santan
1 Rice Bowl of chopped Gula Melaka
1 Knot of Pandan Leaf
Banana Leaves
Toothpicks

Directions:
1. In a mixing bowl, stir and mix the glutinous flour with some water bit by bit,until the flour and water become a nice fine, paste.
2. Then add in the plain flour, green bean flour, salt, sugar, 1 rice bowl of santan, and continue mixing until it becomes a well mixed, paste called the wet rice flour mixture.
3. Next cut the banana leaves into 2 different shapes. 1: cut into rectangular pieces about 30cm by 20cm. 2: and then a thin rectangular strip about 35cm by 8cm
4. Next heat up 1 rice bowl of santan with the pandan leaf, then remove from heat and pour it into the wet rice flour mixture. Stir until the paste becomes a thick sticky, glue-like paste.
5. Take about 1 tbsp of the sticky glue, and place it onto the large rectangle banana leaf, then add some chopped gula melaka on top and cover it with another spoon of sticky glue.
6. Fold the banana leaf, together with the thinner strip for support, secure the package with a toothpick, cut off the excess leaf that sticks out, and steam for about 15 minutes.
BABI ASSAM

Ingredients:
800 g Pork Belly
2 tbsp Assam Paste

2 rice bowls Water
4 Bua Keras
5 Dried Chillis
2 Fresh Red Chillis
8 Bawang
½ inch Belachan
2 sticks of lemongrass
2 tbsp Tau Cheo
2-4 tbsp Cooking Oil

Directions:
1. For the rempah, pound 4 bua keras, 5 dried chillies, 2 fresh red chillies, 8 bawang and ½ an inch of belachan together.
2. Then add in the lemongrass into the rempah but do not pound, just crush it once and leave the rempah aside.
3. Next, extract 1 bowl of juice from 2 tbsps of assam paste with some water.
4. Slice the pork belly into bite size pieces.
5. Heat some oil in a kuali, and when it is hot, fry the rempah, together with the lemongrass until fragrant, then add in 2 tbsps of tau cheo and stir fry some more.
6. Add in the pork and stir, making sure the meat is nicely covered with the rempah.
7. Next, add the assam juice, mix well and add a bow of water.
8. Let it boil, then bring down the heat and let it simmer until the meat is tender.

KUEH SALAT

Ingredients:
½ cup pandan juice
10 eggs
1 rice bowl sugar
2½ rice bowls santan
2 cups Glutinous Rice

Directions:
1. Take 10 eggs and stir them into a mixing bowl. Do not beat the eggs, just stir gently.
2. Then pour the sugar, 2 rice bowls of santan and pandan juice into the eggs and using your hands, mix all the ingredients together until the sugar is dissolved.
3. Then strain the mixture.
4. Next, steam the glutinous rice in a steaming tray with ½ a bowl of santan for about 15 minutes.
5. When the rice is cooked, flatten the surface using the back of a spoon.
6. Next, place the mixing bowl into a large pot of boiling water and double boil the mixture. Keep stirring until the mixture thickens, then pour the mixture over the steamed glutinous rice.
7. Steam until the egg mixture is fully cooked. To check if it is cooked, stick a knife into the egg mixture and if it does not stick to the knife, it is done.

NONYA KAYA


Ingredients:
10 Eggs
Santan from 2 Coconuts
1 1/2 rice bowls Sugar
1 pandan leaf

Directions:
1. Crack 10 eggs into a glass mixing bowl.
2. In a pot of hot water on medium low heat, place the mixing bowl into the water and double boil the egg mixture. Make sure it is constantly being stirred.
3. Next, stir in 1 ½ rice bowls of sugar.
4. When the sugar is dissolved, stir in the santan with a knot of pandan leaf.Continue stirring.
5. When the mixture is heated up, strain the mixture and continue stirring the strained mixture over the pot of hot water on medium low heat for about 2 hours.
6. The mixture will become a fragrant thick paste. Spread over bread and serve.

PONG TAUHU


Ingredients:
1/2 kilo Prawns
1/2 kilo Pork Belly
1 square of Tauhu
1 Egg
1/2 tsp Chopped Garlic
Light Soya Sauce
Pepper
Garlic Oil
Taucheo
Cooking Oil

Directions:
1. First de-shell the prawns, keeping the shells for stock.
2. Take the prawn shells and fry them in a kuali with a bit of oil. When the shells are pink, but not burnt, remove them and pound them.
3. Next, boil the pounded prawn shells in a pot of water for stock.
4. Next strain the stock and throw away the boiled prawn shells.
5. Bring the clear prawn stock to a boil and boil the pork belly in the stock. When the meat is tender, remove the meat from the stock. Let the meat cool, then slice.
6. Next, in a mixing bowl, take 1 ½ rice bowls of minced meat, 1 tauhu, 1 egg, 1 tsp light soya sauce, pepper, garlic oil and mix them all together.
7. Then roll into meatballs. Set aside.
8. In a pot, heat up some cooking oil. When oil is hot, fry ½ tsp of chopped garlic and 1 tsp taucheo until fragrant.
9. Then pour in the prawn stock and bring to a boil.
10. When it is boiling, add in the meatballs and sliced pork belly. When the meatballs rise to the top, it is cooked.

NGOH HIANG


Ingredients:
1 big sheet Beancurd Skin, cut into rectangles.
half kilo Water Chestnuts, skinned and chopped
3/4 kilo Minced Pork
100 g Prawns, shelled and minced
4 Garlic, pounded finely and then fried
2 large Red Onions, finely chopped
1 Egg
Salt
Light Soya Sauce
Pepper
Five Spice Powder
Cooking Oil

Directions:
1. Wipe beancurd skins with damp cloth. Set aside.
2. Skin and chop water chestnuts.
3. De-shell prawns and mince finely.
4. Next, in a mixing bowl marinade the minced pork and minced prawns,chopped water chestnuts and chopped red onions with 1 egg, a pinch of salt,2 tsps of light soya sauce, pepper, five spice powder and mix well together.
5. When it is nicely mixed together, take 1 spoonful of the meat mixture and place it in the middle of a rectangular sheet of beancurd skin. Then roll it up and fold in the sides. Repeat until all the meat has been rolled up.
6. Then steam for about 15-20 mins.
7. After it is steamed, remove and deep fry in kuali until golden brown.
8. Remove from oil, slice into bite sized pieces.
9. Serve.

 

PULUT HITAM

Ingredients:
2 rice bowls Pulut Hitam, washed and soaked overnight
1 knot Pandan Leaf
3 rice bowls Water
1 rice bowl Santan
1 tube Gula Melaka, chopped
half rice bowl Sugar

Directions:



1. Cook the pulut as one would with rice, with about 3 rice bowls of water. Salt is optional.
2. when the rice is soft,and almost cooked, add the gula melaka and half a rice bowl of normal sugar and pandan leaves knotted together.
3. Cook for another 20 minutes, keep stirring.
4. Serve with the chilled santan.

BAKWAN KEPITING


Ingredients:
8 garlic, finely chopped 1 tbsp Taucheo
1 Bamboo Shoot, boiled and sliced finely 1 rice bowl Prawn Stock
500g Pork Bones 1 Egg
3 litres Water Light Soya Sauce
200g Prawns, finely chopped Salt
1 Crab, boiled and flaked Pepper
500g Minced Pork Lard Oil

Directions:
1. Fry one spoon of the garlic in lard (or polyunsaturated oil) till it's fragrant and brown. Set aside
2. Boil 500g of pork bones in 3 litres of water. Add salt and pepper.
3. Then boil the prawns and mince.
4. Next boil the crab, remove the meat and flake it.
5. Next, mix the minced prawns with the minced meat, mix in the fried pounded garlic.
6. Marinade : 1. beat one egg, add a bit of salt, a bit of pepper, and a bit of light soya sauce. 2. Add the marinade to the meat and mix well.
7. Chop the sliced bamboo into smaller pieces and mix to the meat mixture.
8. Add one spoon of lard oil to the mixture .
9. Roll into meat balls.
10. Strain the stock of pork bones.
11. Fry the rest of the garlic paste in a bit of lard, add the rest of the bamboo shoots, then add the stock and let it boil.
12. Add the meat balls, and when they float up, it's done.

IAKAN PARANG


Ingredients:
1 large Ikan Parang, cleaned and rubbed with salt
Cooking Oil

Directions:


1. Rub the fish with a bit of salt .
2. Heat up a kuali with enough oil to cover the fish.
3. When oil is hot, deep fry the fish on both sides until nice and crispy

 

CINCHALOK

Ingredients:
Juice from 2 limes
Skin from half a lime, finely sliced

4 tbsps Cinchalok
2 Bawang, finely chopped
1 Red Chilli, finely sliced

Directions:
1. Mix all the ingredients together well and serve as a dip with the fried fish.
LAKSA ASSAM

Ingredients:
1 large Ikan Parang, boiled and shredded
2 Bunga Kantan
10 spoons Assam Paste
1 rice bowl Red Onions
2 Serai, sliced finely
40 Dried Chillies, soaked overnight
1 inch Belachan
8 slices of Dried Assam (Assam Keping)
1 bunch Daun Kesom
Slices of Fresh Pineapples
1 Cucumber, shredded finely
1 bunch Daun Mint, finely chopped
2 Bawang, finely sliced
2 Green Chillies, finely sliced
2 Red Chillies, finely sliced
1 tbsp Shrimp Paste (Hae Kor)
1 tbsp Sugar
1 packet thick bee hoon

Directions:
1. First, boil ikan parang and shred.
2. Next, pound the red onions, 2 serai finely sliced, 40 dried chillies and the belachan. Set aside
3. Next, extract 1 big soup bowl of assam juice from 10 spoons of assam paste.Pour the assam juice into a pot and bring to a boil.
4. Put the rempah into the assam and stir.
5. Then add in 8 slices of dried assam and the daun kesom.
6. Take the bunga kantan and chop off the tips. Keep the tips for garnishing later.
7. Then put the bunga kantan into the gravy, add a bit of salt and stir.
8. When it begins to boil, add in the shredded ikan parang and mix well. Let it simmer.
9. For garnishing, slice finely the pineapple, cucumbers, the daun mint, red onions, green chillies, red chillies and the tips of the bunga kantan.
10. Take 1 tbsp of hae kor, 1 tbsp of sugar and mix well with some warm water. Make sure the sugar is dissolved and it becomes a smooth paste.
11. To serve, take a portion of thick bee hoon, pour assam laksa gravy over and add garnishing, including a spoonful of hae kor mixture.
12. Serve.

Kueh Pisang


Ingredients:
1 packet Green Bean Flour (Tepoeng Hoenkwe Flour)
1 rice bowl Sugar
2 rice bowls thick Santan
3 rice bowls Water
5-10 Pisang Rajah
Banana Leaves

Directions:
1. Peel and slice the pisang rajah into small pieces.
2. Next, in a pot put 1 packet of green bean flour, 1 rice bowl of sugar, 2 rice bowls of thick santan and 3 rice bowls of water.
3. Bring to a boil and continue stirring until the sugar is dissolved and the mixture becomes a thick, sticky, glue-like paste.
4. Then add in the banana slices and mix well.
5. Take 1 tbsp of the banana paste and wrap immediately in a rectangular piece of banana leaf.
6. Repeat until all the paste has been wrapped. Chill then serve.

NASI KUNYIT

Ingredients:
2 rice bowls Glutinous Rice
1 inch Kunyit, pounded and squeezed for juice
half tsp Salt
half rice bowl Santan
Pandan Leaves

Directions:
1. Mix the kunyit juice with the glutinous rice and leave to soak overnight.
2. Drain the rice, and put it in the steamer lined with some pandan leaves. Steam for 5 to 10 minutes.Poke steam holes.
3. While it is still hot, add a bit of salt and half a bowl of santan. Mix well and continue to steam for another 10 minutes. Done.
CURRY DEVIL CHICKEN

Ingredients:
1 whole Chicken, cut into pieces
1 tbsp Mustard Powder
2 tbsp White Vinegar
1 tbsp Sugar
Salt
Pepper
2 Carrots
2 Potatoes
half Cabbage
2 Sausages
200g Roast Pork

For Rempah, pound:
1 rice bowl Red Onions
8 Garlic
1 inch Ginger, sliced
1 inch Kunyit, sliced
10 Fresh Red Chillies
8 Dried Chillies

Directions:
1. Fry the rempah in oil until naik minyak.
2. Then add in the chicken pieces and mix well with the rempah.
3. Then add in enough water to cover the chicken. Bring to a boil.
4. Next add in the mustard powder, white vinegar, sugar and salt. Mix well
5. Then add in the carrots and potatoes and let it simmer.
6. When the carrots and potatoes are cooked, add in the sausages, roast pork and cabbage. Then simmer awhile more. Done.

UDANG GORENG ASSAM


Ingredients:
Half kilo Prawns
4 spoons Assam paste
1 tbsp Sugar
Pepper
Water
Salt

Directions:
1. Clean prawns and remove all whiskers and all the black bits, leaving the shells on.
2. Next, take 4 spoons of assam paste mix in a bowl of water, squeeze out the assam juice and remove the seeds.
3. To the assam juice, add a bit of salt and pepper and 1 tbsp of sugar.
4. Next, mix this with the prawns and let it marinade for half an hour.
5. Finally, fry the prawns in a bit of hot oil. Let the sauce slowly reduce and thicken and fry until the prawns are pink and the shells slightly burnt.
6. Remove. Done.

NONYA CHENG TENG


Ingredients:
half packet Dried Mata Kuching
1 handful Lotus Seeds
1 block Rock Sugar
quarter pot of Water
Pandan Leaves

Directions:
1. Remove shells from mata kuching. Set aside.
2. Then in half a pot of water, add in the pandan leaves and bring the lotus seeds to boil until they become soft.
3. Add in the rock sugar and the mata kuching and boil until the sugar dissolves and the mata kuching is soft and swollen. Done.

 

TAU HUEY CHWEE

Ingredients:
1 rice bowl Soya Beans, soaked overnight
half rice bowl Sugar
1 knot Pandan Leaf
1 rice bowl Water

Directions:
1. 1 rice bowl of soya beans soaked overnight.
2. Remove the husks. Mash it up well with a bit of water to form a smooth paste.
3. Add the paste to pot. Add 1 rice bowl of water, mix well and let it boil for 5 minutes.
4. Strain.
5. Bring it back to boil with half rice bowl of sugar and the pandan leaf. Stirring occasionally
6. When sugar has melted, it is done.

 

NONYA BEE TAI MAK

Ingredients:
1 Pork Liver, finely sliced
250g Prawns, cleaned and shelled
1 bunch Beansprouts
250 g Minced Pork
1 packet Bee Tai Mak
2 cloves Garlic, finely chopped
1 bunch Coriander
1 soup bowl Water
Salt
Pepper

Directions:
1. Soak bee tai mak in hot water to remove the oil. Strain.
2. Finely chop the Garlic and fry in oil till fragrant.
3. Add the minced pork and chop it up while frying to make sure there are no lumps.
4. Add 1 soup bowl of water. Add salt and pepper. Bring to boil.
5. Add in the bee tai mak and simmer.
6. Add the prawns and liver, let it cook for a few seconds, then add in the beansprouts and top it off with coriander. serve immediately.

 

TAUHU TITEK


Ingredients:
2 Red Chillies
4 Bua Keras
4 Red Onions
1 inch Belachan
2 pieces Salted Fish (Ikan Kurau)
100g Small Prawns, cleaned and shelled
1 soup bowl Water
2 pieces Soft Tofu

Directions:
1. For the rempah, first pound - 2 red chillies, 4 bua keras, 4 bawang and the belachan.
2. Then fry in oil until naik minyak add the salted fish and continue frying.
3. Next add the prawns and stir well.
4. Add one soup bowl of water and boil.
5. Next, take 2 pieces of soft tauhu, cut into cubes. Add this to the soup and boil for a few minutes.
6. Garnish with some coriander leaves. Serve.

 

GORENG IKAN TERUBOK

Ingredients:
1 large Ikan Terubok
Salt
Cooking Oil

Directions:
1. Clean Ikan Terubok, but leave scales on. Rub it with salt and set it aside for half an hour.
2. Heat up Kuali with enough oil to cover fish. Deep fry fish until golden brown. Serve.

 

AGAR AGAR TALAM

Ingredients:
1 packet agar agar sheets
6 knots pandan leaves
2 rice bowls sugar
1 rice bowl santan
2 drops green food colouring water

Directions:
1. Cut the agar agar strips into smaller pieces and soak into cold water for a few minutes.
2. Next boil the agar agar strips in a pot of water with 6 knots of pandan leaves.
3. Then add in 2 rice bowls of sugar and stir until the agar agar and sugar have dissolved.
4. Once it is all dissolved, take a baking tin and pour half the mixture into it.
5. Add in the green food colouring, stir, then let it cool and set for awhile.
6. With the other half of the agar agar mixture, add in the santan, a pinch of salt, and let it come to a boil.
7. Then remove and let it cool.
8. When the first half of the agar agar mixture has set (the green one), pour in the other half of the agar agar mixture (the one with santan), chill it, and serve.

BABI BUAH KELUAK

Ingredients:
1 kilo pork ribs
10-15 pcs bua keluak, washed and soaked overnight
5 Bua Keras
three quarter rice bowl red onions
1 thumbsize Kunyit
one quarter rice bowl dried chillies
2 fresh red chillies
6 slices lengkuas
2 sticks lemongrass, sliced finely
half inch belachan
6 Kaffir Lime Leaves
1 rice bowl assam juice
1 rice bowl water
Salt
Sugar

Directions:
1. Soak overnight bua keluak - take out nuts, pound with salt and sugar and stuff back
2. For the rempah: 5 bua keras, 3/4 bowl of red onions,1 thumbsize kunyit, 1/4 bowl of dried chillies, 2 fresh chillies, a bit of lengkuas sliced fine, and the serai, 2 serai sliced fine, and a bit of belachan.
3. Fry rempah until naik minyak.
4. Add 1 rice bowl of assam juice, a bit of salt and sugar, and 1 rice bowl of water.
5. When this boils, add the pork ribs, lower the heat and simmer for half an hour.
6. Add the bua keluak and cook until meat is tender (about one hour).

NONYA MEE SIAM

Ingredients:
30 Dried Chillies
half inch belachan
1 and half rice bowls red onions
5 bua keras
half rice bowl dried shrimp, pounded finely
1 rice bowl taucheo, mashed
half rice bowl ground peanuts
3 quarter pot assam juice
1 rice bowl sugar
Salt
1 batch of taugey
2 pieces of taukwa
half bowl of prawns
1 packet of beehoon, soaked in hot water
1 bunch ku chai
Eggs

Directions:
1. For the rempah, pound the dried chillies, belachan, red onions and bua keras together.
2. Next, heat up a kuali with some oil and fry the rempah until naik minyak.
3. Then remove ¼ of the rempah and set aside for the bee hoon later.
4. With the remaining rempah, add in ½ bowl pounded dried shrimp, ½ bowl ground peanuts, 1 bowl mashed tau cheo and continue to stir fry.
5. When nicely mixed, remove rempah and add it into ¾ pot of assam juice.
6. Mix well and let it boil with 1 rice bowl of sugar and some salt. Stir well.
7. Next, the bee hoon. Take the remaining ¼ of the rempah and fry it in a large kuali with 1 packet of ready-soaked bee hoon and the beansprouts, add some salt for flavouring. Mix well.
8. For garnishing, deep fry 2 pieces of taukwa and dice into cubes. Next, boil the prawns, remove shells and slice into half, lengthwise. Boil eggs and cut into half. Finely chop the kuchai.
9. To serve, put some bee hoon in a bowl, pour some gravy over it and garnish with the taukwa, prawns, eggs, kuchai and top it off with some lime.

Kueh Bengka Ubi Kayu


Ingredients:
1 kilo tapioca, grated and squeezed
half rice bowl grated coconut
3 eggs
1 block butter
Santan from 1 coconut
1 rice bowl sugar
Salt

Directions:
1. Firstly, strain the grated tapioca.
2. Next, put the grated and strained tapioca into a mixing bowl and add in ½ a bowl of grated coconut, 3 eggs, 1 block of butter, santan from 1 coconut, 1 rice bowl sugar, a pinch of salt and mix well, using your hands.
3. Next, take a baking tray, grease the sides and line the base with some baking sheet. Pour the tapioca mixture into the baking tray and flatten the surface using a spoon, making sure it fills the tray evenly. Then with a fork, make straight line patterns across the entire surface of the tapioca mixture.
4. Bake in oven at about 200deg. C until the top begins to brown. Lower heat to about 140deg and cook for about 1 hour until a knife poked through comes out clean.

Satay Babi Goreng & Grilled Satay

Ingredients:
Half kilo lean pork
4 sticks lemongrass, sliced finely
6 lime leaves, sliced finely
6 red chillies
5 bua keras
1 inch belachan
15 shallots
half rice bowl diluted santan

Directions:
1. For the marinade, first slice finely the lemongrass and the lime leaves.
2. Next, pound the red chillies, bua keras, belachan and shallots all together.
3. Then add the santan to the marinade, including the lime leaves and the serai.
4. Mmix well and add the sliced meat.
5. For Satay Babi Goreng, fry ina kuali with hot oil until naik minyak.
6. Serve.
7. For grilled satay, skewer meat on satay sticks and grill over hot charcoal fire.
8. Serve with ketupat, fresh cucumbers, shallots and satay sauce.

SATAY SAUCE

Ingredients:
15 shallots
8 pcs garlic
2 sticks lemongrass, sliced finely
30 dried chillies, remove seeds
5-6 thin slices lengkuas
1 soup bowl of kachang goring, pounded till fine
half rice bowl assam juice
one quarter rice bowl sugar
half tsp salt

Directions:
1. For the rempah, pound the shallots, garlic, lemongrass, dried chillies and lengkuas together.
2. Then in a kuali, fry the rempah in hot oil until naik minyak.
3. Next, add in the assam juice, sugar and salt, then stir. Make sure the sugar dissolves.
4. Let it simmer for awhile and it's done.

 

NASI LONTONG

Ingredients:
1 cup of normal rice, soaked overnight
1 bowl of water
banana leaf

Directions:
1. Warm up the banana leaf so that it's soft.
2. Roll it into a cylinder and put it into the a cylindrical longtong rice steamer.
3. Cut a circular piece of banana leaf to line the cover of the cylindrical steamer, then place the cover back onto the steamer.
4. Put the rice into the cylinder until it is half full. Make sure both ends of the steamer is covered.
5. Boil a big pot of water, and drop the cylindrical longtong steamer in.
6. Then boil for about 1 and a half hours until the rice is cooked.
7. Remove and cut into bite size pieces. Serve.

Cucumber Soup

Ingredients:
2 cucumbers
1 large pork bone
half tbsp chopped garlic
1 egg
Salt
Pepper
Water

Directions:
1. For the cucumbers, remove the centre and cut them into half inch slices, lengthwise.
2. Boil the pork bone in a pot of water with some salt. Let it simmer for about half an hour.
3. Remove pork bones.
4. In a kuali, fry the garlic in some hot oil until fragrant, then add in the cucumbers and stir fry for awhile.
5. Pour the stir fried cucumbers into the pot of pork stock, crack an egg then stir it into the soup.
6. Serve.

KUEH WAJEK

Ingredients:
2 rice bowl of glutinous rice, soaked overnight.
santan from 2 coconuts
2 tubes of gula melaka
banana leaves
pandan leaves

Directions:
1. Steam rice over banana leaves. Poke steam holes over.
2. When the rice is tender, add santan and chopped gula melaka.
3. Keep stirring over low heat until it becomes too sticky to stir anymore.
4. Spread it on a tray and let it cool. It will harden - cut into square shapes. Serve

 

PULOT PANGGANG

Ingredients:
2 rice bowls glutinous rice, soaked overnight
2 pandan leaves
half rice bowl santan
1 rice bowl shallots
1 stick lemongrass, sliced finely
1 rice bowl hae bee, pounded finely
1 whole grated coconut, without skin
4 tbsps sugar
1 tbsp ketumbar, pounded finely
Pepper
Salt
Banana Leaves

Directions:
1. 2 rice bowls of pulut, soaked overnight
2. Steam the rice with pandan leaves and half rice bowl of santan until rice is cooked. leave one side to cool.
3. Next, pound one bowl of shallots, 1 lemongrass finely sliced. Then pound 1 bowl of hae bee until fine.
4. Dry fry the coconut until fragrant and brown, but not burnt. Remove and put aside.
5. In the kuali add some cooking oil and when hot, fry the pounded shallots and lemongrass till fragrant.
6. Add the pounded haebee, mix well, then add sugar, a bit of pepper, salt and the ketumbar, and mix well and fry until naik minyak.
7. Now we put back the coconut and mix it well then off the flame and cool.
8. Roll rice and put in filling and wrap up in banana leaves and grill 20 minutes on either side.

 

SAYOR NANGKA MASAK LEMAK

Ingredients:
1 medium sized Jackfruit
1 whole chicken, chopped into pieces
one quarter bowl shallots
2 candlenuts
6 slices lengkuas
1 stick lemongrass
10 dried chillies
half inch belachan
half inch kunyit
1 tbsp ketumbar, pounded finely
half rice bowl diluted santan
half rice bowl thick santan

Directions:
1. 1 medium sized jackfruit, remove skin and chop into medium sized pieces.
2. Boil in a bit of salted water until soft. Then remove and let it cool.
3. For the rempah, pound one quarter bowl of bawang, 2 candlenuts, 6 slices lengkuas, 1 lemongrass, 10 dried chillies, a bit of belachan, a bit of kunyit.
4. Fry the rempah until naik minyak.
5. Add in the ketumbar, the chicken and stir well until naik minyak.
6. Add some diluted santan, let it simmer until the chicken is tender, then add in the thick satan and stir well.
7. Simmer for 10 minutes. Remove.

 

SAMBAL TIMUN

Ingredients:
500 grams pork belly
1 cucumber, skin and remove seeds
3 tbsps hae bee, pounded finely
half inch belachan, toasted
6 fresh red chillies, remove seeds
1 tbsp lime juice
1 tbsp sugar
salt

Directions:
1. 1 small strip of pork belly - boiled until tender. dice into small cubes
2. 1 cucumber, cored, peeled and sliced into medium sized wedges.
3. Next the rempah, pound a bit of toasted belachan, 6 fresh chillies, no seeds, a bit of lime juice, a bit of sugar and a bit of salt.Then add the pounded hae bee and mix.
4. Mix the rempah with the meat and mix well with the cucumber just before serving

 

KUEH LOMPANG

Ingredients:
1 rice bowl rice flour
1 tbsp tapioca flour
three quarter rice bowl rough sugar
2 rice bowls Water
2 knots pandan leaf
2 drops red food colouring
2 drops green food colouring
2 drops blue food colouring
2 drops orange food colouring
1 whole coconut, grated

Directions:
1. Take the rice flour and a spoon of tapioca flour.
2. Mix with a bit of water. Stir well.
3. Boil 3/4 bowl of rough sugar in one and half bowl of water.
4. Add 2 pandan leaves, boil until sugar dissolves.
5. Pour this hot syrup into the flour mixture. Mix well.
6. Divide this mixture into 4 portions giving each portion a different colour.
7. Pour one portion into a teapot.
8. Prepare a steamer. Put tea cups on top of the steaming tray.
9. Pour the teapot of mixture into the teacup.
10. Steam for 5 minutes over constant heat.
11. Remove the lid and wipe off the condensed liquid from the top of the lid.
12. Shut the lid and steam another 5 minutes. Cool.
13. Repeat for the other coloured portions.
14. To serve, roll in grated coconut.

 

Kueh Pie Tee


Ingredients:
1 large egg - lightly beaten
half bowl of flour
half bowl of water
salt
1 strip pork belly
1 can bamboo shoots, sliced finely
2-3 whole turnips, sliced finely
2 pcs tau kwa, fried and sliced finely
1 rice bowl small prawns
cooking oil
2 tbsps chopped garli
1 tbsp taucheo
Black soya sauce
Salt
sugar
1 crab, boiled and shredded
1 bunch coriander leaves
Chilli Sauce:
6 Fresh Red Chillies
5 cloves garlic
2 tbsp Sugar
1 tbsp light soya sauce
Juice from 6 limes

Directions:
1. Lightly beat 1 large egg, adding flour and water bit by bit, until it becomes batter. Add some salt.
2. Heat up a pot of oil with the kueh pie tee mould. When the oil and mould are both heated up, dip the mould halfway into the batter.
3. Dip it into the hot oil and deep fry the batter. Use chopsticks to slide shell off the mould, then continue deep frying until the shell is golden brown.
4. Repeat until all the batter is used. Store the shells in an air tight container. Set aside.
5. Next boil the strip of pork belly in some hot water. When it is cooked, remove and slice finely.
6. Peel the shells off the small prawns and keep the meat aside.
7. Take the prawn shells, fry it in a kuali with some hot oil. Remove it, then pound it.
8. In a bowl, put the prawn shells together with 1 rice bowl of water.
9. Mix it and squeeze the juice from the shells into the water, then strain the shells. Now we use the remaining water as prawn stock.
10. Heat up some oil in a kuali, then fry the chopped garlic until fragrant.
11. Add 1 tbsp of tau cheo and continue to fry.
12. Add in the prawns, the pork belly and stir fry.
13. Then add in the bamboo shoots, turnip, and the fried tau kwa strips and stir fry some more.
14. Add some black soya sauce for colour, some salt and sugar to taste, mix, pour in the prawn stock then simmer for about half an hour.
15. For the chilli sauce, pound 6 fresh red chillies with 5 pieces of garlic.
16. Mix the pounded chillies and garlic with 2 tbsps of sugar, 1 tbsp of light soya sauce and the juice from 6 limes. Mix well.
17. To eat, take the freshly made kueh pie tee moulds, fill each one up with some filling, top it off with some shredded crab meat, coriander leaf and some chilli sauce. Serve.

 

Kueh Lopis


Ingredients:
1 large soup bowl of glutinous rice
2 tbsps alkaline water
2 tubes gula melaka
1 rice bowl water
1 knot pandan leaf
1 whole coconut, skinned and grated

Directions:
1. Soak the glutinous rice for at least 4 hours with some water and 2 tablespoons of alkaline water.
2. Wash and drain and set aside for a few minutes.
3. Cut two rectangular clothes 12x8 inches. running stitch on the length. On one end tie up.
4. Fill up with rice. Tie up the other end - make sure it is tight.
5. Boil the bag of rice in water - make sure the bag doesn't touch bottom of pot... put it on steaming tray. Make sure water is always one hand above the the top of the bag.
6. Boil for about 3 hours. Remove, then hang to dry, leaving it overnight.
7. For the syrup, boil 2 tubes of gula melaka in 1 rice bowl of water and 1 knot of pandan leaf. Set aside.
8. Next, mix some salt in the grated coconut. Set aside.
9. When ready to eat, cut open the bag and cut the kueh lopis into 1 inch pieces. Roll the kueh lopis in the grated coconut, then pour some syrup over it. Serve.

 

Itek Sio

Directions:
1. Soak the glutinous rice for at least 4 hours with some water and 2 tablespoons of alkaline water.
2. Wash and drain and set aside for a few minutes.
3. Cut two rectangular clothes 12x8 inches. running stitch on the length. On one end tie up.
4. Fill up with rice. Tie up the other end - make sure it is tight.
5. Boil the bag of rice in water - make sure the bag doesn't touch bottom of pot... put it on steaming tray. Make sure water is always one hand above the the top of the bag.
6. Boil for about 3 hours. Remove, then hang to dry, leaving it overnight.
7. For the syrup, boil 2 tubes of gula melaka in 1 rice bowl of water and 1 knot of pandan leaf. Set aside.
8. Next, mix some salt in the grated coconut. Set aside.
9. When ready to eat, cut open the bag and cut the kueh lopis into 1 inch pieces. Roll the kueh lopis in the grated coconut, then pour some syrup over it. Serve.

Directions:
1. Rub duck with the ketumbar, sugar, pounded shallots, assam juice, a pinch of salt, some pepper and black soya sauce and marinate for at least half an hour.
2. In a kuali, heat up some oil. When the kuali and cooking oil is hot, put in the marinated duck and stir around until the duck begins to sizzle.
3. Add some water, keep stirring and turning the duck and keep it on a simmer. Continue simmering until the duck is cooked and the sauce becomes a nice thick, dark sauce.
4. Remove kuali from stove. Serve.

 

Papaya Masak Titek


Ingredients:
1 whole raw papaya
5 candlenuts
8-10 shallots
3 red chillies
1 tbsp white peppercorns
half inch belachan
500g fresh prawns, cleaned and shelled
1 pc salted fish, cut into small pieces
1 large soup bowl of water
5-6 laksa leaves
salt
pepper
sugar
cooking oil

 

Directions:
1. First peel the papaya, cut into half lengthwise, then cut the halves into half lengthwise again. Remove the seeds and slice the papaya into small bite size pieces. Set aside.
2. Next, pound the candlenuts, shallots, chillies and belachan into a rempah. Then add in the white peppercorns.
3. Then, heat up some cooking oil in a kuali. When the oil is hot, fry the rempah until naik minyak.
4. Then add in the fresh prawns and salted fish, stir fry.
5. Next, add in the papaya and 1 soup bowl of water. Mix well and let it boil.
6. Add in some salt, sugar and pepper to taste.
7. Continue to simmer until the papaya is tender.
8. Finally, throw in the laksa leaves. Serve.

 

Kueh Dadar


Ingredients:
1 whole coconut, skinned and grated
2 tubes gula melaka, chopped
1 rice bowl thick coconut milk
1 rice bowl diluted coconut milk
8 pandan leaves, pounded and juiced
6 knots pandan leaves
2 tbsps cooking oil
4 eggs, lightly beaten
one quarter bowl plain flour
3 tbsp sago flour
salt

 

Directions:
1. In a large mixing bowl, mix the 2 bowls of coconut milk together, with the juice from 8 pandan leaves, a pinch of salt, the cooking oil, the eggs lightly beaten, plain flour and 1 tbsp of sago flour.
2. Mix until smooth, then strain the mixture. Set aside.
3. Next, make the filling. Boil the chopped gula melaka with a bit of water and 6 knots of pandan leaves. Let it dissolve.
4. Add the coconut and stir until almost dry.
5. Mix 2 spoons of sago flour to a bit of water until it becomes a runny paste.
6. mix this into the gula melaka/coconut and cook over low heat until moist and dry. let it cool.
7. Next, heat up a flat non-stick pan. When the pan is hot, take the batter that was made earlier and pour a ladle full of it into the pan, making a nice thin pancake.
8. When one side is nicely cooked, flip the pancake onto the other side and cook some more. Then remove the pancake and repeat until the batter is all cooked.
9. In the centre of each pancake, put about 2 tbsps of the coconut filling, fold in the sides of the pancake, then roll up the rest of the kueh dadar. Serve.

 

Nonya Rojak


Ingredients:
1 pineapple, cleaned and chopped finely
2 cucumber, peeled and chopped finely
1 bowl of dried shrimp, pounded finely
3 kaffir lime leaves
3 fresh red chillies
1 inch toasted belachan
salt
1 tbsp sugar
3 tbsps white vinegar
juice from 2 limes

Directions:
1. For the seasoning pound the kaffir lime leaves finely with a bit of salt.
2. Then add in the chillies with a pinch of salt and continue to pound,
3. add the toasted belachan and pound until it is a nice paste.
4. Add 3 spoons of vinegar, 1 spoon of sugar and a bit of lime juice. Mix well.
5. Mix the pounded dried shrimp with the pineapple and cucumber with your hand until it is nicely mixed. Then mix in the seasoning and serve..

 

Nonya Birthday Noodles


Ingredients:
300g Pork Belly
1 Box of thick mee sua
1 large bowl of large prawns
1 large bowl of small prawns
1 bowl fish paste
3 tbsp tapioca flour
2 drops red food colouring
Half rice bowl chopped garlic
1 tbsp tau cheo
Salt
Sugar
Cooking Oil
Coriander leaves for garnishing

Directions:
1. In a pot of water, boil the pork belly until tender.
2. When it is cooked, remove the pork belly and slice finely. Keep the remaining pork stock and set it aside.
3. Next the prawns, de-shell the large and small prawns and keep the shells for stock.
4. For the large prawns, marinate with a pinch of salt and some sugar. Set aside.
5. For the small prawns, mince finely and set aside.
6. The prawn shells should be fried in some hot oil, then pounded, then boiled in the remainding pork stock. When it is done, strain the shells and set the stock aside.
7. Next, mix the fish paste with the finely minced prawns, some tapioca flour and mix well.
8. Add a bit of red colour and mould into a fish cake.
9. In a kuali of hot oil, deep fry and set aside to cool. When cooled, slice the fishcake thinly.
10. Then in the same kuali, deep fry the mee sua until crispy. Set aside.
11. Next, remove some oil from the kuali, leaving about 4 tbsp of oil left.
12. Fry the chopped garlic until fragrant.
13. Add 1 spoon of taucheo and then 2 bowls of the prawn/pork stock.
14. When it starts to boil, add the large prawns, the shredded pork meat and stir around until the prawns are cooked.
15. Remove the pork and prawns, and keep the gravy on a simmer. If the gravy is too dry, add a bit more of the pork and prawn stock. Let it boil.
16. Now add the fried mee sua and stir well.
17. When the noodle is well mixed with the gravy, put back the pork and prawns and now add the sliced fish/prawn cake. Serve immediately with fresh coriander.

 

Kueh Lapis Batavia


Ingredients:
12 egg yolks
6 egg whites
2 sticks of unsalted butter
1 rice bowl of sugar
1 rice bowl of rice flour
28g Cinnamon powder
15g Clove powder
7g Star Anise Powder
15g Cardomom powder
4 tbsp Brandy


Directions:
1. First, cream the butter until light and fluffy. Set aside.
2. Next, beat 12 egg yolks with 1 bowl of sugar until sugar is dissolved. Set aside.
3. Then beat the 6 egg whites until stiff and dry.
4. Then chill the egg white mixture in the fridge for later.
5. Meanwhile, take the creamed butter and mix it with the egg yolk mixture by folding together slowly.
6. In a separate bowl, mix the rice flour together with all the spiced flour. Sift it, then mix and fold it into the butter/egg yolk mixture.
7. Next, take the egg white mixture out of the fridge and fold it into the mixture together with the brandy.
8. When the mixture is done, take a baking tin and grease the bottom and sides of the tin well.
9. Pour about one scoop of mixture into the tin and spread it around into a thin, even layer, approx half cm thick.
10. Grill the layer at moderate heat until it is cooked and the top is a nice golden brown.
11. Remove from oven and prick the top of the layer so as to remove any access air.
12. Then pour the second layer on top and grill again.
13. Repeat steps until all the layers have been cooked.
14. Then Bake the entire cake at 150 degrees celsius for about 15 mins.
15. Remove from oven, let it cool, slice into thin pieces and serve.

 

PULUT TAI TAI

bunga terlang colouring - handful of flower , washed and pounded and mixed with a spoon of water. squeeze out the colour. set aside
700g glutinous rice, washed and soaked at least 4 hours
2 pandan leaves 200ml no. 2 santan
400ml santan
salt and 1 banana leaf

Mix the rice with half the no. 2 coconut milk and allow to absorb for 5 minutes.

 

Use a steaming basket (loyang) and cloth and put in the rice and pandan leaves. Steam over boiling water for 10 minutes. Add the rest of the no. 2 milk, stir through and steam for another 10 minutes. Remove, stir in santan, a bit of salt. take one quarter of rice and mix with blue colour. mix with the rest of the white pulut and steam for 10 minutes. line a shallow pan with banana leaf. grease with a bit of oil, then spoon the rice, press down. cover with banana leaf and weight it down...leave to cool and cut into squares....serve with kaya

AYAM CLEO

20 fresh red chillies, seeded
1 thumb length kunyit
12 bawang
1/2 thumb length ginger
1 teaspoon cumin
2 teaspoon ketumbar
1 whole chicken cut into pieces
1 coconut mixed with 2 soup bowls of water and squeezed for no. 2 santan
2 daun limau purut
1 serai 1/2 thumb length lengkuas, peeled and crushed
2 assam kering
2 teaspoons gula melaka salt

Use a kuali and dry fry the ketumbar and cumin. While still hot, pound it. Then using the same kuali, dry fry the rempah until fragrant. Add in the ketumbar and cumin. Transfer to a blangah. Mix in the daun, serai, crushed, the lengkuas,the gula melaka, a bit of salt and all the no. 2 santan. Bring it to a boil and add in the chicken pieces. Lower the fire and simmer, stirring occasionally until the chicken is cooked.

GRISEK
Toasted coconut take a handful of grated coconut, the kinds without the skin and dry fry it in a kuali until it is nice and brown. Then pound it until it is fine like breadcrumbs

 

BEE HOON KERABU

Half a packet of beehoon
Handful of prawns - quickly fried
100 g taugey
2 cucumber, finely sliced
3 serai, finely sliced
2 bunga kantan, finely sliced
2 tbsp kerisik
2 tbsp sambal belachan
Juice from 6 limes sugar
salt 1 garlic, finely sliced
garnish a few sprigs of mint leaves
3 hard boiled eggs
3 pieces of tau kua, deep fried and cut into tiny cubes

Boil a big pot of water. Quickly cook the bee hoon for 3 minutes. Strain. Wash it with cold water. Drain and set aside. Do the same thing with the taugey except cook it for less than 1 minute. Fry the sliced garlic in a bit of oil. Quickly add the prawns, some salt to taste and tumis until cooked. Remove from heat and mix in the beehoon. Set aside to cool. Then use your hand and mix in the cucumber, serai, bunga kantan and kerisik. Mix the sambal belachan with lime juice, adding in salt and sugar. Toss the beehoon with this mixture. Serve with mint leaves, hardboiled eggs and fried taukwa.

 

BUBOR CHA CHA

Tapioca Flour Jelly
100 g tapioca flour
1 tbsp air abu
120 ml boiling water
various food colour : red, green, blue, yellow (optional)

Put flour in mixing bowl, add in air abu and slowly add hot water until it becomes a dough. Divide into four parts and add food colour to each part. Roll it out and cut into desired shape. Bring a pot of water to boil and drop in the cut shapes. Boil until the dough is translucent and shapes have risen to the surface of the water. Remove and plunge into cold water and leave aside until needed.

2 medium sized sweet potatoes (agak)
1 large yam
1 coconut, grated and squeezed for santan, then add 2 rice bowls of water and a bit of salt to squeeze for no. 2 santan
6 pandan leaves
1 rice bowl normal sugar

Peel and cut sweet potatoes and yam into cubes. Steam each separately until cooked. Set aside

Boil 1 rice bowl of water with the pandan leaves knotted and 1 rice bowl of sugar for 10 minutes until syrupy. Mix this with no. 2 santan and boil over low heat. Stir all the time. Add in no. 1 santan and a pinch of salt. Stir well. Remove from heat. To serve, place a spoon of yam, a spoon of sweet potatoes, and spoon of tapioca flour jelly in a small bowl. Top with coconut milk. Serve hot or cold.

 

JAGANAN

Sauce:
30 dried chillies, seeded and soaked
2 x 1 inch slice of belachan, toasted
1/4 packet of assam paste, soaked in 2 rice bowls of hot boiling water
4 soup spoons of sugar
salt
4 large handfuls of groundnuts, toasted, skin removed and pounded
4 daun limau purut

Boil the water, add the assam paste and then strain. Set aside. Pound the chillies with the belachan and daun limau purut. Add the sugar and the salt and pounded peanuts. Slowly mix in the assam water.

300g taugey
300 g long beans
1 bunch kangkong
4 taukwa
6 hard boiled eggs

In a pot of boiling water, add in the taugey and just as quickly remove. Plunge in cold water to stop the cooking. Let the water come to a boil again, and do the same thing with the kangkong. Now boil the long beans for 5 minutes and remove. Set aside. Fry the taukway in a bit of oil until the sides are nice and brown. Remove and cut into cubes. Serve with the sauce on the side.

 

INCHE KABIN

2 kg chicken pieces

Marinade
4 bawang, finely pounded
2 tsp chilli powder
1 tbsp ketumbar
1 tsp cumin (jintan puteh)
1 tsp fennel (jintan manis)
1/4 clove powder
1/2 cinnamon powder
1 tsp turmeric powder
1 tsp black pepper
1 tsp salt
1 tsp sugar
100ml santan

Sauce
1 tsp mustard powder
3 tbsp HP sauce
2 tsp sugar
2 tsp lime juice
1 tsp light soya sauce
2 red chillies, sliced

Mix well the marinade and add this to the chicken pieces, making sure they are well coated. Leave it aside to marinate for a few hours. Deep fry the chicken until almost cooked. Remove. Let the meat rest. Heat up the oil again and deep fry until golden brown and crispy. Serve with the sauce.

 

CHEH HU

Sauce, Prawn Fritters(Hae Chee) and Ngeow Chu Chee and Garnish

Sauce
2-3 sweet potatoes, peeled and cooked
1 slice lengkuas finely pounded
2 tbsp chilli powder
5 tbsp plum sauce
1 rice bowl water

Mash the cooked sweet potato until fine and mix it with the rest of the ingredients. Bring to boil over a medium heat, while stirring. Simmer for 5 or 10 minutes. Set aside.

500g small prawns, shelled and minced finely

Use 1/3 of the prawns to make Ngeow Chu Chee.
75g flour pinch of baking powder bit of water salt and pepper

Mix the prawns with the ingredients until it becomes a very thick bayter. Adjust flour and water if the batter is too liquid. Use a soup spoon and drop the batter into hot oil to fry until golden. These should resemble mouse shaped cylinders.

Prawn fritters
Use the remaining prawns and mix with
50g rice flour
50g plain flour
bit of water salt and pepper

Mix well until the batter is bit more liquid than the Ngeo Chu Chee batter. The idea is to get the batter to coat the back of the kuali spatula. Heat oil, spread a layer of batter on the back of the spatula. Dip it into the hot oil until it is light brown in colour. Jiggle the spatula which would then loosen the fritter. Let it deep fry in the oil until golden.

Garnish
1 cucumber, peel, remove core and cut into thin strips
1 bangkwang, peel, also cut into thin strips 300g taugey, scalded
2 pieces taukwa, deep fried and cut into pieces
100g jelly fish, scalded and rinse in cold water

IKAN MASAK KUAH LADAH

1 ikan pari, cut into pieces
2 or 3 small brinjals
3 rice bowls of assam juice from 4 tbsp of assam paste
salt, sugar

Rempah
2 tbsp peppercorns
10 slices lengkuas
1/2 thumblength kunyit
4 bua keras
15 bawang
2 garlic
1 slice belachan
1 serai finely sliced

Fry rempah until naik minyak. Sprinkle the assam juice and keep stirring until well mixed. Add in the brinjal which has been cut into pieces and tumis for a few minutes. Add in salt, sugar and the rest of the assam juice. Mix well, then add fish and let it boil,then lower the heat and let it simmer until fish is cooked.

 

AGAR AGAR GULA MELAKA

1 rice bowl of agar agar that has been soaked in cold water
-packed loosely if you want a soft agar agar, pack tightly it you like it crunchier
1/2 rice bowl of gula melaka
1 rice bowl water
2 daun pandan santan from 1 coconut milk

Boil the gula melaka in 1 rice bowl of water with the daun pandan and a bit of salt. Keep stirring until it is melted. Leave aside. Strain to make sure that this syrup is ultra smooth Boil agar agar in 1 and a half rice bowl of water until it is dissolved. Add the gula melaka and mix it well and slowly bring it to a boil. Mix in the santan and slow stir until the mixture begins to boil. Immediately remove from the heat. Sieve this agar agar into a baking dish and let it cool before putting into the fridge. As it cools, the coconut layer will rise to the top, leaving a nice gula melaka agar agar at the bottom.

 

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