Showing category "Malaysian (Nyonya)" (Show all posts)

Nyonya Rice Dumplings

Posted by Kroocrew on Sunday, July 10, 2011, In : Malaysian (Nyonya) 





Ingredients :
  • 100g dried mushrooms
  • 300g lean pork
  • 1kg glutinous rice
  • 3 tbsp fried garlic
  • 2 tsp salt
  • 2 tbsp garlic (sliced)
  • 2 tbsp shallots (sliced)
  • 100g diced preserved winter melon
  • 20 pieces pandan leaves (or 40 bamboo leaves)
  • 20 pieces hemp string
Spices:
  • 1/2 tbsp pepper
  • 1.5 tbsp coriander powder
  • 1/2 tbsp dark soy sauce
  • 2 tsp light soy sauce
Method :
  1. Soak dried mushrooms till soft. Drain and dice finely. Cook lean pork in boiling water. Drain and dice finely. Reserve stock that has been used to boil pork....

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Keropok Udang 蝦片 (Prawn Crackers)

Posted by Kroocrew on Wednesday, June 1, 2011, In : Malaysian (Nyonya) 





Ingredients:
  • 1 Kg (~2 lbs) peeled and de-veined prawns
  • 1 kg (~2 lbs) tapioca starch
  • 4 1/2 tsp salt
  • 4 tsp sugar
  • 2 tsp pepper
  • 1 tsp MSG (optional)
Method:
  1. Use kitchen towel to dry the prawns.
  2. Put prawn into food processor and process until it becomes a paste.
  3. Add in salt, sugar, pepper (and MSG)
  4. Add in tapioca starch
  5. Transfer to a big bowl and mix in all the tapioca starch until well combined
  6. Transfer to the stand mixer and using the dough hook, knead mixture until very smooth
  7. Roll paste in 4 cm (1½ in) lo...

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Corn Kueh Pie Tee

Posted by Kroocrew on Thursday, May 26, 2011, In : Malaysian (Nyonya) 





Ingredients:
  • 16 Pie Tee cups
  • 1 cup Corn niblets, boiled ,drained
  • 2 Jalapeno or Thai chillies, chopped
  • 1 medium Onion , chopped
  • 4Green olives, chopped
  • 4Black olives, chopped
  • 8 leaves Lettuce
  • 2 tablespoons Tomato ketchup
  • 5-6 Black peppercorns, crushed
  • 1 medium Red capsicum, seeded and cut into thin strips
  • Fresh cilantro
Method:
  1. Prepare your canape cups (Pie Tee cups) if you are making them yourself. When cooked drain and place them on absorbent paper.
  2. Take corn niblets in a bowl and Add the chillies, onion...

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Tapioca Cake (Kuih Bingka Ubi)

Posted by Kroocrew on Thursday, February 17, 2011, In : Malaysian (Nyonya) 






Ingredients:
  • 1kg of grated tapioca, can use either the whitish or yellowish tapioca. Fresh or frozen
  • 200 gm of thick coconut milk,
  • 220 gm of sugar
  • 90 gm tapioca flour
  • 2 tbsp of plain flour
  • 2 eggs, lightly beaten
  • 80 gm of melted butter

Method:
  1. Mix all the ingredients in a bowl and mix with your hands. Add a little water to the mixture if it's too dry or stiff.
  2. Pour the batter into a cake tin and steam the contents for 35 to 45 minutes. You may also bake the cake for 30 minutes at 190ºC(375F)
  3. If steame...

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Nyonya Cake (Kueh Lapis)

Posted by Kroocrew on Thursday, February 17, 2011, In : Malaysian (Nyonya) 



Images of the most superb Malaysian Layer Cakes are to be seen in AirAsia's In-flight magazine "Travel 360" 2011. February Edition. The images are just so varied and colourful and you feel that you could peel the layers out of the page and enjoy with the paid for in-flight 3 in 1 coffee!



Ingredients:
  • 340 g (12 oz) Rice Flour
  • 360 ml (1½ cup) Coconut Milk
  • 225 g (8 oz) Sago Flour
  • ¼ tsp Salt
  • 425 ml (1 4/5 cup) Water
  • 8 Screw Pine Leaves
  • 1 tsp Vanilla Essence (optional)
  • Red Food Colouring
  • 450 g (1 ...

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Kuih Bangkit (Coconut Biscuit)

Posted by Kroocrew on Tuesday, January 25, 2011, In : Malaysian (Nyonya) 




A traditional Malaysian Nyonya Chinese New Year confection. It's light but firm and crumbles immediately in the mouth to an almost powdery texture. The flavour is coconut and is molded with traditional Chinese biscuit molds. These are wooden molds but other devices may be used such as biscuit cutters.




Ingredients:
  • 275g tapioca flour
  • 4 screwpine (pandan) leaves, cut into smaller sections
  • 1 egg yolk
  • 85g confectioners sugar.
  • 80ml coconut milk
  • pinch of salt

Method:
  1. Roast the tapioca flour with pandan l...

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Pineapple Tarts 黄梨酥 (鳳梨酥)

Posted by Kroocrew on Monday, January 24, 2011, In : Malaysian (Nyonya) 


Open Pineapple Tart.



Closed Pineapple Tart


I was thinking of this food and coincidentally received an email on Pineapple Tarts from a Flickr member, "Taking5". The question was more to do with Eurasian Pineapple tarts for Christmas. I hadn't come across this until that email and responded saying that I would research it and see what came out of it. Fully expecting to find that the link was to a  Chinese tradition that possibly the Portuguese or Eurasian community or cooks had borrowed the i...
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Nian Gao with Coconut Milk

Posted by Kroocrew on Monday, January 3, 2011, In : Malaysian (Nyonya) 



This is another version of the Chinese New Year Rice Cake with Coconut. It has a buttery coconut caramel flavour that is very popular in South East Asia.




Ingredients:
  • 300g (10½ oz) glutinous rice flour
  • 75g (2½ oz) gluten-free wheat starch
  • 250g (8¾ oz) black/brown sugar (choose the sugar based on an aroma that you like or create a caramel base)
  • 250ml (1 cup) water
  • 250ml (1 cup) coconut milk
  • 1½ tsp ginger juice

Method:
  1. Boil sugar with water until sugar dissolves or prepare a Caramel sauce base. ...

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Pie Tee or Golden Cup Filling (Krathong Tong)

Posted by Kroocrew on Sunday, December 26, 2010, In : Malaysian (Nyonya) 




Deep fried pastry cups called Pie tee in Malaysia and Krathong Tong in Thailand are essentially the same thing. There are many different fillings and they're different for both countries.

The cups maybe made as described in Kueh Pie Tee, they are often available in Asian delicatessans pre-made. This filling is what I would term a universal savoury filling. It can be enhanced by any number of ingredients and that is up to the cooks pleasure.

The ingredients here have been listed without amount...
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Puff Pastry Curry Puffs

Posted by Kroocrew on Monday, December 20, 2010, In : Malaysian (Nyonya) 



http://lilyng2000.blogspot.com/2010/01/puff-pastry-curry-puffs.html




Ingredients:
  • Frozen Puff pastry or prepare your own ( 1,024 layers in the folded pastry)
Method:
  1. You can use any filling you like for these or any that are outlined in this group onsite. Prepare this ready.
  2. Preheat the oven to 205ºC (400F).
  3. Roll out the dough on a lightly floured work surface to 5 mm (1/4 in) thickness.  Using a serrated cookie cutter, cut out as many rounds as possible.
  4. Brush the round with egg glaze making sure ...

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Ayam Cincalok (Chicken with Preserved Krill)

Posted by Kroocrew on Monday, December 20, 2010, In : Malaysian (Nyonya) 

                                                                                                    Krill


                        All Rights reserved © Used with the kind permission of Green wellies

                                         Type: Invertebrate
                                         Diet: Herbivore
                                         Average life span in the wild: 5 years or more
                                         Size: 6 cm (2.4 in)
                                    ...
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Various Sardine Curry Puff Fillings

Posted by Kroocrew on Sunday, December 19, 2010, In : Malaysian (Nyonya) 







http://www.cookipedia.co.uk/wiki/index.php/Sardine_curry_puffs
Ingredients:
For the curry paste
  • 1 fresh bay leaf (Salem Leaf)
  • 2 whole clove buds
  • ½ teaspoon cardamom seeds (green or black), removed from pods
  • 1 tablespoon coriander seed
  • 2 teaspoons white cumin seeds
  • 1 teaspoon ground turmeric
  • 4 small hot dried chillies
  • 2 cloves of garlic, peeled and crushed
  • 2 tablespoons malt vinegar
For the curry puffs
  • 3 tablespoons vegetable oil
  • 1 small onion, peeled and chopped
  • 1 can sardines in oil, drained
  • Juice of 1 le...

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All Things Malaysian Curry Puff.

Posted by Kroocrew on Sunday, December 19, 2010, In : Malaysian (Nyonya) 




Many people search Google within the cooking realm for Chinese Soups, Serradura Pudding, Japanese korroke, Sizzle Plate how to and Malaysian Curry Puffs. It's interesting to note that three of these have Portuguese origins being, Serradura, Korroke and Curry Puffs.

To make the Curry Puff searching a little more user friendly this has been grouped into the following headings:

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Various Chicken and Potato Curry Puff Fillings

Posted by Kroocrew on Sunday, December 19, 2010, In : Malaysian (Nyonya) 


Portuguese Empanada

There are a large number of recipes for Curry puffs published online. There is a lot of repetition with a little variation.

The following fillings are all suitable for fried short pastry, puff pastry or spiraled pastry or baked pastry curry puffs.




http://www.nibbledish.com/people/sinarsuria/recipes/epok-epok-kentang-potatoes-curry-puff
Ingredients
  • 200g chicken fillet, diced
  • 1 onion, diced
  • 200g potatoes, diced
  • 2 tbsp meat curry powder, mixed with enough water to form a paste
  • 1 sta...

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Kiam Chye (Salt Cured Mustard Greens)

Posted by Kroocrew on Saturday, December 18, 2010, In : Malaysian (Nyonya) 






Ingredients:
  • 1 bunch green mustard (kai choi)
  • 11/4 cup sea salt, additional if needed.
  • 6 cups rice water (the water used in washing rice and collected after the rice is washed)
Method:
  1. Wilt the green mustard (kai choi) in the sun for a couple of hours. Rub in 1/2 cup of salt to draw out moisture from the wilted green mustard.
  2. Mix and stir 1/2 cup salt in the rice water. Sea salt is used here and recommended because table salt contains anti-caking agent. Immerse green mustard into rice water and w...

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Pig Stomach Soup 豬肚湯

Posted by Kroocrew on Wednesday, December 8, 2010, In : Malaysian (Nyonya) 


All Rights Reserved ©  Used with the kind permission of Rosanna Leung



Ingredients:
  • 500g (~1 lb) Pig stomach
  • 500g (~1 lb) Pork ribs/Chicken
  • 150g (5 1/3 oz) Water chestnut
  • 100g (3½ oz) Preserved vegetables (available in packets at Asian groceries)
  • 40g (1½ oz) Ginger
  • 40g (1½ oz) Shitake mushroom (rehydrated)
  • 30g (1 oz) Garlic
  • 20g (¾ oz) Yunan Chinese Ham
  • 20g (¾ oz) Spring Onion
  • 1tsp Peppercorn, (crushed)
  • 2litres ( 2 quarts) Water
  • 1tsp Salt, to taste
  • 1tsp Pepper, to taste
Methods:
  1. Prepare the pork stomac...

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Fried Radish Cake (Loh Bak Ko)

Posted by Kroocrew on Tuesday, August 31, 2010, In : Malaysian (Nyonya) 





Ingredients:
  • 550g shredded white radish
  • 125ml water
  • 25g dried shrimps, soaked, roasted and chopped finely
  • Mix together to make a watery batter:
  • 300g rice flour
  • 50g tapioca flour
  • 650ml water
Seasoning:
  • Salt
  • Sugar
  • Chicken stock granules
  • Pepper
  • Ground black pepper
Method:
  1. Combine radish and water in a saucepan and simmer over low heat for 10 to 15 minutes until radish is soft and the liquid has reduced.
  2. Add in dried shrimps, and watery rice batter. Mix in seasoning stir the mixture well.
  3. Cook mixture for two t...

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Fatt Choy Kuen (Prosperity Rolls)

Posted by Kroocrew on Tuesday, August 31, 2010, In : Malaysian (Nyonya) 




Ingredients

(A):
  • 150g deboned chicken breast meat, minced
  • 50g prawns, minced
  • 100g potatoes, boiled until soft and then mashed
(B):
  • 4 water chestnuts (ma tai), chopped finely
  • 2 crab sticks, shredded and chopped finely
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped fresh red chillies
  • 2 tbsp finely chopped carrot
  • Seasoning:
  • 1/4 tsp salt
  • Dash of pepper
  • 1/2 tsp sugar
  • 1/2 tsp Chinese five spice powder
  • 1 tsp  chicken stock powder or granules
  • 1/2 tsp sesame oil
  • 1 tsp corn flour
  • 1½ tbsp egg white
  • 10–11 slices white br...

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Agar Gula Melaka ( Coconut Cream Palm Sugar Jelly)

Posted by Kroocrew on Sunday, August 22, 2010, In : Malaysian (Nyonya) 


Clever repeat layering with different consistencies



Ingredients:
  • 15gm agar agar strands (wash to soften) or powdered agar
  • 200gm gula melaka/palm sugar/brown sugar
  • 1 screwpine (pandanus) leaf (knotted)
  • 500ml water
  • 200ml coconut cream (thick coconut milk)
  • 50ml fresh milk
Method:
  1. In a heat proof bowl, combine agar agar strands, palm sugar , screwpine leaf and water.
  2. Bring to a boil and let it simmer until the palm sugar dissolves. Occasionally give the syrup a stir.
  3. Sieve the mixture and return back to h...

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Mini Ngoh Hiang

Posted by Kroocrew on Saturday, May 29, 2010, In : Malaysian (Nyonya) 





Ingredients:
  • Salt & White Pepper to taste.
  • 1 Egg.
  • 1 tsp cornflour
  • 10-12 diced large shitake mushrooms
  • 800 grams of Minced Pork
  • Beancurd skin cut into 20 cm squares (8" x 8"in).
  • Season meat & add mushrooms.

Method:
  1. Put 2 tablespoons of meat into each beancurd skin and roll like a cigar. The rolled thickness ideally should be approx 1 cm  (½ in). Allow the ends to overreach.
  2. Deep fry in oil until the skin appears transclucent and the meat cooked.
  3. The rolls can be allowed to cool and then served cold ...

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Steamed Meat Patties

Posted by Kroocrew on Saturday, May 8, 2010, In : Malaysian (Nyonya) 


CC license

And now, imagine they are steamed!



Steamed meat patties are a little bit of a pleasant surprise. The meat is very succulent similar to that in Chinese dumplings. It's something i had never had in any other cuisine and I immediately thought of winter hamburgers when it's too miserable or cold to fire the bbq to run a batch of burgers through. This works very nicely and the patties sit well in buns , bread or toast. The easy aspect of these patties is that they hold their shape perfectly during...
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Kong Bah Pao

Posted by Kroocrew on Friday, May 7, 2010, In : Malaysian (Nyonya) 


© Used with the kind permission of Eileen Chong




Ingredients
  • 1.5Kg (~3 1/2 lb) ‘3-layered’ pork
  • 4 garlic cloves (remove skin)
  • 3 star anise
  • 4 slices ginger
  • 3 spring onion
  • 1½ tblsp oil
  • 80g melted sugar – or rock-sugar
  • 6 tbsp light soya sauce
  • 4 tbsp dark soya sauce - (Thick)
  • ½ tsp salt
  • 480ml water - less if use pressure cooker
  • 2 ½ tbsp hua tiao chiew (Shao Hsing Chinese cooking wine)

Method:
  1. Cook the pork in boiling water for 10 mins, then soak it in cold water for 5 mins (this condenses the meat an...

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Bubor Cha Cha

Posted by Kroocrew on Friday, April 16, 2010, In : Malaysian (Nyonya) 






Ingredients :
  • 100g (3 1/2 oz) sweet potato (cubed)
  • 100g (3 1/2 oz) yam (cubed)
  • 180 ml (3/4 cup) coconut milk
  • 180 ml (3/4 cup) coconut cream
  • 2 pandan leaves (tied into knots)
  • 50g (1 3/4 oz) sugar
  • 75ml 5 Tbsp water
  • 1/4 tsp salt
  • 100g (3 1/2 oz) fine sago flour
  • 75ml (5 Tbsp) boiling water
  • a few drops of different food coloring


Method :
  1. Steam sweet potato and yam for 5 minutes till cooked.
  2. Boil pandan leaves and sugar in 75ml water for 10 minutes. Allow pandan juice to cool then strain into bowl. Set aside.
  3. Boil...

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Fish Head Curry

Posted by Kroocrew on Thursday, March 4, 2010, In : Malaysian (Nyonya) 



CC license


 
Ingredients :
  • 1 medium-sized head. Use any of  threadfin, Spanish mackerel or red snapper
(A) Ground Finely
  • 8 dried chilies
  • 10 shallots
  • 1 stalk lemon grass, cut into small pieces
  • 3 pips garlic
  • thumb-sized piece fresh young turmeric

  • One 2.5cm square piece shrimp paste
  • 11/2 pieces tamarind
  • 3 stalks polygonumodoratum (Viet cilantro, rau ram, daun laksa or laksa leaf)
  • 1 phaeomaria (ginger flower or bunga kantan)
  • 11 tablespoons cooking oil
  • 31/2 rice bowls of water
  • salt to taste
 
Preparation :
  1. Wash, dr...

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Cincalok Chicken (Ayam Cincalok)

Posted by Kroocrew on Tuesday, March 2, 2010, In : Malaysian (Nyonya) 


Cincalok (or Chinchalok/Cencaluk) is a Melakan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It's considered that the method of production was brought with the Portuguese sailors who were probably well familiar with fishing and fish processing. The link today is with the Cristang people but Cincalok is enjoyed by most Malaysian groups; certainly not exclusively the Cristang/Eurasian. It is usually served as a condiment together with chillis, shallots and lime juice....
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Enche Kabin

Posted by Kroocrew on Friday, February 26, 2010, In : Malaysian (Nyonya) 





Ingredients:
  • 1 whole spring chicken, about 1½-2 lb, cut into bite-sized pieces or drumsticks &/or chicken wings
  • 2 egg yolks, lightly beaten
  • 4-6 tbsp cornstarch
  • peanut or vegetable oil, for frying
  • sriracha sauce, for dipping

Ingredients for Marinade :
  • ½ tsp five-spice powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ ground black pepper
  • 1 tbsp rice wine
  • 1½ inch ginger, slice
  • 4 stalks scallions, crushed


Method :
  1. In a bowl, coat chicken pieces well with marinade, allow to marinate for at l...

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Cincalok Dip

Posted by Kroocrew on Friday, February 26, 2010, In : Malaysian (Nyonya) 


© All Rights Reserved. Used with kind permission of Maria Ting




Cincalok is a paste of fermented small shrimp. It gives a very strong flavour so the dish that will be used to dip shouldn't be too salty...It is a good dip with fried fish, boil-cooked sotong (octopus) and fried mi hun (rice vermicelli).


Ingredients:
  • 5 tbsp Cincalok
  • 3 shallots, peeled and sliced thinly
  • 1 tbsp chillie padi (small hot chillies), chopped finely
  • 2 tbsp lime juice
  • 1 tbsp sugar

Method:
  1. Combine all ingredients and mix well

It h...
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Pork Leg in Black Vinegar 腿肉的黑醋 (Tuǐ Ròu De Hēi Cù)

Posted by Kroocrew on Sunday, February 7, 2010, In : Malaysian (Nyonya) 







Ingredients :

  • 1 fore-leg of pork, chopped
  • 300 g ginger
  • 1 rice bowl of Chinese black vinegar
  • 3 tablespoons sugar
  • 1 tablespoon dark soya sauce
  • 1 tablespoon light soya sauce
  • 3 eggs
  • 3 cloves garlic, minced
  • cooking oil

Preparation :

  • Clean pork pieces. Wash and drain.
  • Remove skin of ginger and pound to break open.
  • Hard boil eggs with shells removed.
  • Put ginger in pot, add water to cover ginger.
  • Boil for 5 minutes. Discard the water and set aside the ginger.

Method :

  1. Heat pot, add 4 tablespoons cooking oil....

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Singgang-style Beef

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Nyonya) 




Ingredients :
  • 600g beef with fat (thickly sliced)
  • 3 litre water
  • 4 dried tamarind slices

Thickly sliced
  • 5 shallots
  • 4 cloves garlic
  • 5cm piece ginger
  • 5cm piece galangal

Split lengthwise
  • 3 red chillies
  • 3 green chillies
  • sugar, salt to taste

Method :
  1. Put the beef in a pan. Bring to the boil till tender.
  2.  Add in the tamarind slices, all the sliced ingredients, and both the red and green chillies.
  3. Bring to the boil for 2-3 minutes, stirring occasionally. Then add the sugar and salt to taste.
  4. Dish out and serve hot ...

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Onde-onde (Sweet Glutinous Rice Balls)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 





CC license

Ingredients:

Skin
  • 350 gms (12 1/2 oz)Glutinous Rice Flour,
  • 100 gms (3 1/2 oz) Corn Flour or Tapioca Flour,
  • 30gms (1 oz) Sugar,
  • ½ teaspoon Salt,
  • 120 ml (½ cup) Pandan Juice Concentrate,
  • 1 teaspoon Oil,
  • Water, enough for the dough, to be added slowly
Coating
  • Coconut, grated, 1 coconut, add a little salt
Fillings
  • 150gms Gula Melaka (or palm sugar),
  • 50 gms Brown Sugar,
  • Mix both fillings together.

Method:
  1. Mix tapioca flour, oil, sugar and salt in 250ml (~8 oz) of water. Bring to a boil to make a gluey...

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Asam Heh (Tamarind Fried Prawn)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 

CC license



Ingredients:

  • 225 gm (8 oz) prawns with shell and heads
  • 1 1/2 Tbsp tamarind pulp
  • 3 Tbsp water
  • 1 Tbsp dark soy
  • 1 tsp sugar
  • 3 Tbsp cooking oil


Method:

  1. Mix the tamarind pulp with 3 tablespoons water. Extract the juice from the tamarind by pressing the pulp through a sieve.
  2. Add the tamarind extract soy sauce, and sugar to the prawns and mix well. Marinate for 15 minutes.
  3. Heat up a wok and add cooking oil. When hot put the prawns into the wok and stir fry until cooked and with slightly charred shells.
Serve


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Chai Kueh (Vegetable Dumplings)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 




This is a very popular dumpling with both vegetarians and meat eaters. It's light and flavoursome and with the see through kaleidoscope adds to the anticipation and enjoyment of the eating.

This is the first documented recipe where I have notice the substitute of water-chestnut with Jicama and although i had read this many times I had never come across the frontline use of Jicama in such recipes.


Fillings
Ingredients
  • 300-400g (10 - 14 oz) jicama (yam bean)
  • 3 Tbsp Dried Prawns ( optional)
  • 100g (3...

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Udang Masak Lemak Nenas (Pineapple Prawn Curry)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 


CC license



Ingredients:

Paste:

  • 15 to 20 dried chillies (cut and soak in hot water for 20 mins)
  • 10 to 12 shallots
  • 4 cloves garlic
  • 2 candlenuts
  • 2 stalks lemongrass
  • 2.5 cm (1 in) turmeric
  • 1 cm (1/2 in) galangal
  • 1 tbsp shrimp paste (belacan or any other shrimp paste)
  • About 1 litre water
  • Half of a ripen pineapple (not over-ripe), cut into 1.5 inch pieces
  • 250 ml thick coconut milk
  • 10 to 12 large prawns with shell intact

Method:

  1. Homogenise all "paste" ingredients with a food processor or pestle and mortar to form a paste...

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Har Kow (Shrimp Dumplings)

Posted by Kroocrew on Monday, January 11, 2010, In : Malaysian (Nyonya) 




 
Ingredients:

CC license


  • 125 g Wheat starch
  • 1/2 cup boiling water
  • 1 tablespoon cornflour
  • 1 teaspoon lard
  • Filling:
  • 1/2 egg white
  • 300g Shelled shrimps
  • 30g bamboo shoots
  • Seasoning:
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon cornflour


Method:

Pastry:

  1. Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
  2. Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
  3. Roll into a l...

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Kueh Pie Tee (Top Hats)

Posted by Kroocrew on Monday, January 11, 2010, In : Malaysian (Nyonya) 


CC license

 

Special equipment:

1 ( or more) Pie Tee mould(s).


There are a number of wonderful fillings recipes for Pie Tee's but there's not so much variation between them. Often the difference is proportion between ingredients or a substitute veg or seafood ingredient. There is nothing inherently preventing any suitable ingredient from being used as a filling or topping for Pie Tee's. I have previously placed a recipe for Cilantro Oil and seafood as a filling for Pie Tee.

You could easily create a filli...
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Ayam Pong Teh

Posted by Kroocrew on Sunday, January 10, 2010, In : Malaysian (Nyonya) 





Ingredients:
  • 3 shallots, sliced
  • 1-inch piece ginger, sliced
  • 5 cloves garlic,sliced
  • 2 cups water
  • 5 tbsps vegetable oil
  • 1 tsp black soy sauce
  • 1 tbsp ground brown bean paste
  • 3 pounds chicken parts, cut into 20 pieces, with or without bone
  • 1/2 tsp salt
  • 1 tbsp sugar or more to taste
  • 1 potato, peeled and cut into 1-inch cubes

Method:

  1. Process the shallots, ginger and garlic to a smooth paste with 3 Tablespoons water.
  2. Heat 3 Tbsps of oil in a wok or large pan and stir-fry the spice paste over low heat ...

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Belacan Clams

Posted by Kroocrew on Monday, December 28, 2009, In : Malaysian (Nyonya) 




CC license


Ingredients:


1 Kg (~2 ½ lb) fresh clams.
120 ml (1/2 cup) peanut or vegetable oil.
60 ml (4 Tbsp) chillie paste (variable)
2 tsp Belacan ( dried shrimp paste)
1 tbsp sugar
3 kalamansi limes, juiced. [Substitute Kaffir or ordinary limes)
45 – 60 ml (3 – 4 Tbsp) water
Salt
1 tbsp cornstarch mixed with 3 tbsp water as a slurry
1 small red-onion
5-6 shallots
3 stalks of lemongrass, thinly sliced
25 mm ( ~1 in) fresh galangal, sliced.


Method:

  • Grind the onion, shallots, lemongrass and galangal into a past...

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Babi Chin 红烧猪肉腹 (Stewed Pork Belly)

Posted by Kroocrew on Sunday, December 27, 2009, In : Malaysian (Nyonya) 




CC license

Ingredients:

  • 1.5 Kg (2 1/2 lb) pork belly, cut into 4 cm ( 1 1/2 in) cubes
  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp preserved mashed soy beans  or Miso paste
  • 1 Tbsp coriander powder
  • 1 1/2 tbsp dark soy sauce
  • 500 ml ( ~2 cups) water
  • 1 whole cinnamon stick
  • 1 1/2 Tbsp sugar
  • 5 - 6 dried shitake mushrooms
  • 250 ml (~1 cup) sliced bamboo shoots [optional]
  • salt and pepper
  • 20 shallots
  • 10 garlic cloves


Method:

  1. Soak the shitkae mushrooms in 250 ml (1 cup) boiling water. When soft cut into 5 mm (1/4 in) strips.
  2. Blanch the bam...

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Egg Sambal (Hard Boiled Eggs In a Thick Spicy Gravy)

Posted by Kroocrew on Saturday, October 31, 2009, In : Malaysian (Nyonya) 




CC license
Ingredients:

4  hard boiled eggs, shelled
3 - 4 fresh red chilies, slit lengthwise
3 - 4 fresh green chilies, slit lengthwise
6 small red onions, sliced
4 cloves garlic, crushed
2 thin slices ginger
3 chilies, pounded fine
1/2 cup thick coconut milk from 1/2 grated coconut
6 tbsp oil   
salt and sugar to taste

Method:

1.    Heat oil in a pan and fry the galangal, garlic and sliced onions until fragrant.
2.    Add both the cut and pounded chilies and stir fry for 5 minutes.
3.    Pour in coconut milk an...
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Pais Udang (Spicy Prawns in Banana Leaves)

Posted by Kroocrew on Saturday, October 31, 2009, In : Malaysian (Nyonya) 




Ingredients:

450 g (1 lb) large prawns, shelled and deveined
1 tsp turmeric powder
1 tbsp lime juice
160 ml (2/3 cup) thick coconut milk, (extracted from 1/2 grated coconut)
10 shallots
4 cloves garlic
4 candlenuts ( you can use macadamia nuts)
1 slice galangal
4 red chilies
5 cm (2 in)
piece palm sugar (gula Melaka)
2 cm (3/4 in) piece shrimp paste
a few pieces banana leaves, 8 cm x 5 cm - steamed until limp


Method :
1.    Season the prawns in turmeric mixture and set aside for 15 minutes.
2.    Mix the li...
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Nasi Kuning

Posted by Kroocrew on Friday, October 30, 2009, In : Malaysian (Nyonya) 




CC license
Ingredients:

300 gm rice
1 ½ cup coconut milk
1 cup mushroom stock
1 salam leaf
1 tsp Turmeric
Lemon grass (bruised)
Galangal (sliced).

Method:
Place all the ingredients in a cooking pot and bring the contents to the boil. Simmer moderately vigorously for 10 minutes.
Remove the galangal, lemon grass and salam leaf.
Shape the rice into a tall cone.
Serve with cucumber and tomato, ayam panggang and sambal oelek trassie.


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Hati Babi Bungkus (Pork and Chicken liver meat balls)

Posted by Kroocrew on Friday, October 30, 2009, In : Malaysian (Nyonya) 





Ingredients:

300 gm pigs liver (chicken liver if you prefer)
200 gm minced pork meat
1 tbsp soy sauce
I medium onion, diced
1 tsp vinegar
1 tsp sugar
1 tsp coriander seeds

Method:
Saute the onions in a little cooking oil or ghee  until translucent ( approx 3 minutes)
Cook the livers in boiling water for 5 miutes. Cool and dice.
Combine the liver and onion with the rest of the ingredients.  Season with salt and pepper.
Blend the mixture very well and then make approx 25 small meat balls. Set aside in the ...
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Prawns Masak Lemak Recipe (Prawns Cooked in Coconut Gravy Recipe)

Posted by Kroocrew on Monday, September 14, 2009, In : Malaysian (Nyonya) 




 
Ingredients:   Serves 6
400 g grated coconut
780 ml water
150 ml cooking oil
1 torch ginger bud (bunga kantan), halved lengthways plus extra for garnishing


600 g king prawns (jumbo shrimps), feelers and legs trimmed

3 medium tomatoes, quartered
2 teaspoons salt
½ teaspoon sugar
1 sprig mint leaves
 
Finely ground paste:
20 dried chilies, soaked in water and drained
20 shallots, peeled
3 cloves garlic, peeled
3 candlenuts
3 cm fresh turmeric, peeled
1 cm galangal, peeled
2 stalks lemon grass, sliced (use onl...
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Nasi Lemak (Fragrant Coconut Milk Rice)

Posted by Kroocrew on Friday, August 28, 2009, In : Malaysian (Nyonya) 

 




 
Ingredients:

  •  1(240 ml)cup Long grain rice (eg: basmati rice)
  • 2 (480 ml)cups Coconut milk
  • 1 to 3 pandan leaves ( tied in a knot) ( subst: 2 Bay leaves)
  • 1tsp (5 ml) Ginger pieces
  • 1/2tsp (2.5 ml) Lemon grass pieces
  • Salt
  • 1tbsp (15 ml) cooking oil

Method:
  1. Wash and clean the rice and put it in a heavy bottomed pan,
  2. add the coconut milk, bay leaves, ginger pieces, lemon grass pieces, salt ,oil and cook everything on a high flame.... when contents begin to boil, lower the heat to a simmer and maintain on ...

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Rojak (Salad)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 


 



Ingredients:

  • 1 tbsp chilli paste
  • 1 tbsp of tamarind paste
  • 1 tbsp belacan (dried shrimp paste)
  • 1 tbsp Oyster sauce
  • 3 tbsp Palm Sugar
  • 2-3 tsp sugar
  • ½ cup of water
  • 1 peeled cucumber cut into wedges.
  • 2 cups of green apples diced.
  • 2 cups fresh diced pineapple.
  • 1 cup guava (Good luck but ideal!)
  • 1 cup diced sl green mango
  • 1 cup diced jicama
  • 1 cup acerola, or pears or naxi.
  • 1 tbsp roasted sesame seeds.
  • 4 tbsp roasted peanuts crushed coarsely.
  • 3-4 Thai bird's eye chillies….. for Rizan!
Method:
  1. Thick tamarind paste...

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Otak Otak (fish mousse wrapped in banana leaf)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 
Otak-otak has its origin in the Thai Ho Mok, Khmer Amok, the Lao Mok and the Indonesian Pepes. Like them, it is sometimes steamed and sometimes grilled over charcoal. The effect of the grilled parcels done in a BBQ is stunning. It's a piece of remarkable interest for your guests and the surprise is always enjoyed.

After cooking, the packet or parcel is opened and the contents eaten hot. They may be stored for up to two days in the refrigerator. For a more simple approach which makes a good lu...
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Gulai Ayam (Chicken Curry)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 



A very popular chicken curry or 'gulai ayam' in Malay. Much like the curry chicken dish of from Indonesia and Malaysia, this dish illustrates the fastidious elaboration of spices employed in Nyonya cooking. However, the difference in this Nyonya-stlye curry chicken is that it is prepared a few hours ahead and left to mature. Herein lies the secret! 



Ingredients :
  • 1kgChicken pieces
  • 500ml, Thin coconut milk
  • 250ml, Thick coconut milk
  • 5 tbsp, Cooking oil
  • Salt and sugar to taste
 
Spice Paste
   
  • 1 piece 2...

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Kurry Kapitan (Captain's Curry)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 

A thick spicy chicken curry dish, broadly influenced in its spicing, Curry Kapitan conjures up some of the cosmopolitan atmosphere of old Malacca and recalls the traditional role of the 'Kapitan China' as the functionary who stood between the Malay Rulers and the Chinese communities.  The other aspect of this recipe is the fastidious selection and use of so many spices. One inquiry I saw asked if there was a published recipe with 27 spices!. It shows how committed the Nyonya ladies were to pr...
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Acar Awak or Penang Acar - (Mixed Vegetable Relish)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Nyonya) 

Acar-awak is a classic Nyonya or Peranakan accompaniment that is commonly found on the Nyonya dinner table. Nyonya acar, in particular, is very elaborate - much more so than their Malay counterpart. The Penang Acar-awak showcases the degree of extra attention and refinement that has become the hall mark of the Nyonya kitchen. It makes a good vegetable dish for a party and keeps well in the refrigerator. You can make it in smaller quantities as a side dish for a family meal.








Ingredients :

  • 200g...

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