Showing category "Malacca Cristang" (Show all posts)

Duck Liver Pâté

Posted by Kroocrew on Friday, May 27, 2011, In : Malacca Cristang 

  • 600g duck livers
  • 250g  butter , diced and slightly softened
  • 2 shallots , finely sliced
  • 1 garlic clove , sliced
  • splash of brandy or port
  • 1 tbsp tomato purée
  • 100g butter
  • 1 tbsp thyme leaves
  • 1 tsp black peppercorns
  • toast, pickles and chutnies, to serve
  1. Cut away and discard any large sinews from the livers, then set the livers aside.
  2. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft.
  3. Turn up the heat, add the live...

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Pork Vindhalu

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 

  • 1 kg (~2 lb) pork, cut into 2.5cm (1 in) cubes
  • 2-3 medium sized potatoes, quartered
  • 3 Tbsp vegetable oil
  • 2 Tbsp  chili powder (variable)
  • 1 tsp mustard seeds
  • 2 Tbsp wine vinegar
  • 480 ml (2 cups) water
  • 4 curry leaves
  • 5 cm (2 in) fresh ginger
  • 6 cloves garlic
  • 4 Tbsp, chili paste (variable)
  • 2 tsp turmeric powder
  • 1 tsp salt
  • ½ Tbsp cardamom seeds
  • 6 black peppercorns
  • 5 cm (2 in) cinnamon stick
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds
  1. Using a mortar & pestle or processor, grind ginger, garlic, chi...

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Cristang Oxtail Stew.

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 

  • 2 kg (~4½ lbs) ox-tail
  • 2 large onions
  • 1 slice ginger
  • 7.5 cm (3 in) cinnamon stick
  • 14 cloves
  • ½  nutmeg
  • 1½ tsp salt
  • ¼ tsp pepper
  • 1 tsp vinegar
  • 2 large potatoes, peeled and cut into bite-sized cubes
  1. Place the meat in a large pot and cover with water. Bring to boil, and allow to boil for 10 minutes.
  2. Pour off the boiled water containing any scum that has appeared. Place the oxtail joints aside and rinse out the pot. Clean the inside of the pot of any adhering scum.
  3. Return the oxtail jo...

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Chuan-Chuan (Fried Fish in Sweet Ginger Sauce)

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 

Celine Marbeck describes this effectively as having influences of Thai and Chinese style processing. The flavours are identifiable. It's a dish seen predominantly in the home and rarely in a restaurant.

  • 600g whole pomfret or filleted red snapper
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg yolk
  • 2 tbsp cornflour
  • oil for deep frying the fish
Ginger sauce:
  • 5 small red onions, peeled and chopped
  • 6 cloves of garlic, peeled and chopped
  • 1 tbsp fermented soy bean paste (taucheo) finely mashed
  • 2 tbsp root ginger, p...

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Ham Hock Curry

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 

Smoked ham is an ingredient rarely found in Asia beyond China and the Philippines. It appears in Malaysia and Singapore due to the European input of the Cristang cuisine and is enjoyed widely by many who venture into the Eurasian restaurants in Malacca and Singapore. It's a delicious dish and a great variation from the normal South East Asian cuisine.

  • 1½ kg (3 lb) Smoked ham hocks
  • 5 Tbsp Kurma Powder
  • 1-2 Tbsp, chillie powder (variable)
  • 4 Tbsp water
  • 3-4 Tbsp vegetable oil
  • 1 can 400 ml...

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Prawn Bostador

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 

As served at the famous Quentin's Restaurant (Eurasian) Singapore.

  • 680 gm (1 1/2 lb) Whole prawns/shrimp) (medium to large-sized)
  • 1/2 tsp Salt
  • 2 tbsp Peanut oil
  • 1 tsp Sugar
  • 1/2 cup Thick coconut milk
  • 1 tsp Turmeric powder
  • 3-4 Hot green chilies (optional)
  • 1 sprig Fresh basil leaves (for garnishing)
  • 1 tbsp Ginger (julienne)  (for garnishing)    
Spice paste or Rempah   
  • 10 Shallots
  • 4-6 Thai bird's eye chillies
  • 3-4 tsp (or more) Chili paste (adjust to taste)
  • 1 tsp Belacan or any other shrimp p...

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Cristang Black-Pepper Crab

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 

The liberal use of butter in this recipe shows the imported nature of the ideas for this dish. This may have come from the Portuguese influence or the Dutch or even the Goan influence.

  • 2 large, fresh mud crabs
  • 4 spring onions (scallions), sliced
  • 1 tablespoon fine shreds of fresh ginger
  • 2 teaspoons finely chopped garlic
  • sprig of fresh curry leaves
  • 2 tablespoons coarsely cracked black peppercorns
  • 2 tablespoons canned, salted black beans rinsed, drained and chopped
  • 2 tablespoons kecap manis...

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Feng Curry (Pork Mince and Offal Curry)

Posted by Kroocrew on Monday, March 21, 2011, In : Malacca Cristang 

Historic Timeline of Melaka.

15th century - 1511, the Malay Sultanate era
1511-1641, the Portugese era.
1641-1795, the Dutch era.
1795-1941, The British era.
1941-1945, the Japanese era
1945-1957, the British again
Then  Malaysian independence from 1957 till now.

"Feng" is a special Cristang curry cooked at Christmas. Its made up of pig offal and is stewed in a rich blend of the spices found in Malacca then. The Cristang used to rear pigs so that whenever a festive season came along the animal would ...

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Mulligatawny Soup

Posted by Kroocrew on Thursday, March 3, 2011, In : Malacca Cristang 
Recipe source: Gordon Ramsay:

The Cristang have their own version of this well known soup/stew but not a recipe I can locate. Gordon Ramsay's version published in the Times Online is  a fairly reliable likelihood of an outstanding product.

There are countless recipes for this classic soup, which became popular during the colonial days. Some versions use cream instead of coconut milk; others include fish or chicken. Ramsay's version packs a slight punch from the liberal use of fresh ginger an...
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Chillie Con Carne

Posted by Kroocrew on Wednesday, March 2, 2011, In : Malacca Cristang 

Chillie Con Carne is seen as a Eurasian Cristang dish in KL. It is gaining popularity for a couple of recent developments: Fast food on a hamburger similar to a "Sloppy Joe"; and this is being sold by a popular and well known Cristang restaurant there.

I don't know if their recipe was originally developed by the Portuguese Melakan or if it's an imported and recent dish from the US? Chile Con Carne as its well known is an American creation with Spanish input but there maybe a similar recipe wi...
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Ambila Chicken

Posted by Kroocrew on Wednesday, March 2, 2011, In : Malacca Cristang 

This great dish is seen all around the world. The origins are undoubtedly Portuguese and the Melaka Cristang cooks have taken a few of the local ingredients on-board to retain a loved food.

  • 2 Jalapenos chillies (mild)
  • 8 small red Thai chillie (hot)
  • 2 lemongrass
  • 1 piece ginger peeled
  • 350 gm (~¾ lb) shallots halved
  • 6 garlic cloves
  • 3 candlenuts
  • ½ teaspoon compressed shrimp paste (belachan, ngapi, kapi all will work with this recipe)
  • 1 teaspoon turmeric powder

  • 500 gm (~1 lb) ...

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Soy Limang (Brinjal in Soy-Lime Sauce) 茄子在大豆灰汁

Posted by Kroocrew on Thursday, January 27, 2011, In : Malacca Cristang 

"Fried brinjal in soy-lime sauce, is a simple, quick-to-the-table vegetable dish where the usually bland brinjal is brilliantly counter-pointed by a light but piquant soy-lime juice sauce." Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

Recipe Ref:

  • 4 brinjals (long variety), cut into 8cm lengths or cut into 2 cm (4/5 in) thick rounds along the length of the brinjal (brinjals are often called auberine or eggplant)
  • 1 teaspoon f...

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Baca Pimenta Fretu (Pan-Fried Pepper Steak) 香煎黑胡椒牛排

Posted by Kroocrew on Thursday, January 27, 2011, In : Malacca Cristang 

All Rights Reserved © Used with kind permission of Lynn Chen

Ref: by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

  • 400 g sirloin steak
  • Marinade:
  • 1 Tbsp. thick soy sauce, 1 tbsp Worcester sauce,
  • 2 tsp. black peppercorns (coarsely crushed)
  • 2 cloves of garlic (peeled & chopped finely)
  • 1 tsp brandy (optional)
  • 4 (400 g) potatoes, peeled
  • 1 tsp. cornflour
  • 2 Tbsp. water
  • 3 Tbsp. butter
  • 1/4 cup oil
  • 1 large onion peeled and sliced into thick ri...

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Pineapple Paste for Pineapple Tarts

Posted by Kroocrew on Tuesday, January 25, 2011, In : Malacca Cristang 

All Rights Reserved © Used with permission of Taking5 (Flickr)

  • 250 gm of fresh pineapple. Diced roughly
  • Sugar
  • Lemon (juice)
  • Cornflour (mix ½ Tbsp cornflour with ½ Tbsp water and mix to a homogeneous slurry)
  1. Homogenise the pulp in a kitchen processor.
  2. Strain off the juice and retain the pulp mass.
  3. Transfer the pulp with sugar and an amount of lemon juice, appropriate to your preference, into a brass pot. (Amount of lemon depends on the variable sweetness of the fruit)
  4. Simmer for...

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Mild Yellow Curry

Posted by Kroocrew on Saturday, January 8, 2011, In : Malacca Cristang 

  • 2 tablespoons  cumin powder
  • 2 tablespoons fennel-seed powder
  • 2 tsp turmeric powder
  • 6 large onions
  • seafood or chicken
  • eggplants
  • cabbage
  • long beans
  • Okra (optional)
  1. Homogenise all the onions  Fry the blended onions in oil till aromatic.
  2. Add in the spices, over lower heat and fry until aromatic.
  3. Add few cups of water to bring it to a loose consistency.
  4. Add salt and sugar to taste
  5. Add meat and vegetables
  6. Simmer until the meat or fish is cooked
  7. If you want to use lady's fingers, boil th...

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Introducing a new Cuisine Classification

Posted by Kroocrew on Thursday, January 6, 2011, In : Malacca Cristang 

The remnant of the ancient Portuguese fort, Famosa (1511), at Melaka

Unfamiliar and lesser known cuisines are not uncommon in Asia. Most are associated with minority ethnic groups. I include many of them in the country of origin until a certain number of recipes have been documented.

A few days ago I had an email from Celine Marbek who is a well known chef and is an advocate for her ethnic group and their food. The Malacca Cristang group is one of the very small minorities in SE Asia with the...
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Bredu Leite Cocu (Coconut base stew)

Posted by Kroocrew on Sunday, August 8, 2010, In : Malacca Cristang 

Ref: by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)


  • 600g cabbage, cut into 5cm pieces or water convolvulus
  • 100g small prawns, shelled
  • 200g sweet potato, cut into 2.5cm cubes
  • 250ml thick coconut milk
  • 600ml thin coconut milk
  • 5 Tablespoons oil

Spice paste:
  • 5 fresh chillies ;
  • 100g small red onions, peeled and sliced
  • 20g belachan (shrimp paste, lightly toasted ).
  • Pound these together

  • 1 Tablespoon sugar
  • ½ teaspoon salt

  1. He...

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