Ayam Pongteh

Ayam pongteh is nyonya braised chicken with shitake mushroom and potato. This is a popular nyonya dish eaten at most festivals or celebrations. This dish is normally not spicy (unless chilli is added) but quite rich in flavour enriched by lots of shallots, garlic and fermented yellow beans. The recipe is pretty much influenced by Chinese. To add a very Nyonya touch to this dish, sambal belacan

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Nyonya kuih lapis - nine layers cake 九層糕

This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers one by one and eat it that way.This cake is more like a pudding than a western cake. It is normally called nine layers cake due to the number of layers. It is not essential to have nine layers but that has been a tradition passed down from generation to

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Assam babi (Tamarind pork)

Assam babi is Chinese-Malay fusion, speciality of Nyonya cooking. The pork has a lovely tangy taste of tamarind combined with spice mix and fermented yellow beans is quite tasty with plain rice, comfort food for the cooler weather. This braised pork is similar to this Burmese pork curry or a Chinesey rendang.This recipe is enough for 3 people or over 4 - 5 people as part of meal with other

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Sayur lodeh (vegetable curry stew)

Sayur lodeh is a Malaysian/Indonesian spicy vegetable stew. This is not strictly vegetarian because of the fishy ingredients like dried shrimps and shrimp paste to give the curry stew its unique savoury taste.I love to cook it the Nyonya style with some fried tofu. I always cook a big pot and save some for freezing. This stew is actually better left in the fridge the next day.This is my recipe.

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Itek Tim (Nyonya Hot and Sour duck broth)

Other than Itek Sio, this is another famous Nyonya duck recipe which is a broth with duck pieces, pickled mustard green, souring ingredients including tomatoes and fresh chilli added at the end of cooking to give the heat. A very nice soup, hot and sour with pieces of slightly salty mustard, fantastic for this very cold and damp winter weather.Ingredients:1 kg of duck, legs or half a duck, cut

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Itek Sio (Nyonya braised duck)

Got some duck legs need using, the only thing I can think of was some kind of braised recipe. Don't really want plum sauce duck again I had it not too long ago. Then I thought of Itek Sio which is rather nice. Itek Sio is Nyonya style braised duck, the main ingredients are ground coriander and tamarind.For the recipe (serve 4)2-1/2 to 3 tbsp whole coriander seeds1/2 to 1 tsp of black

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Laksa Lemak or Nyonya Laksa

Some of you may have seen this recipe before. Nothing new just thought of adding this to the blog together with last post Penang Laksa. Picture a bit dark I will replace it when I make it again.Laksa Lemak is sometime called Nyonya laksa – this is a coconut curry soup base noodles. Sambal belacan and lime (or local lime called limau kasturi) is commonly serves with this laksa, which you can stir

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Kerabu Mee Hoon (Nyonya Rice Vermicelli Salad)

This is a popular Nyonya rice noodles salad, very pungent sharp and tasty. You will like it if you like shrimp paste. It is quite strong. Use less sambal belachan if you like. If you like to add chopped mint or coriander in the noodles that's up to you but not traditional.Here is the recipe: (enough for 3 people) Ingredients: 150 g dried rice vermicelli 12 – 15 raw king prawns 150 g of

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A taste of Nyonya

I love Nyonya food, always colourful and full of flavours. I was going to make some stuffed squids with minced prawns at the weekend, as it turned out my packet of squids wasn’t as good as I thought once defrosted, the size varied and they were far too thin. Got the squids and prawn defrosted so I decided to make Sambal Udang (prawn sambal) with added squids, kind of seafood sambal. It was very

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