Category Archives: Peranakan/Nyonya Cuisines

Addictive Ikan Kembong ( Chubb Mackerel) Masak Assam Pedas

Ingredients: 5 fresh Ikan Kembong (Chubb Mackerel) 1 large Sweet Yellow Onion (sliced thinly) Assam Pedas Paste: 1 stalk lemongrass (use white portion) 3 cloves garlic 5 shallots Half inch turmeric (kunyit) 8 to 10 dried chillies (soak in hot … Continue reading

Posted in Peranakan/Nyonya Cuisines, Recipe by Category - Fish

Kueh Pie Tee with Chinese leeks served during Chinese New Year

Introduction: I have specially added shredded Chinese leeks to the ingredients for Kueh Pie Tee for this Chinese New Year. Serving Chinese leeks is an auspicious symbol of wealth (lots of money to count) in the coming year. Some may … Continue reading

Posted in Chinese New Year Symbolic Dishes, Peranakan/Nyonya Cuisines

Promfret in Assam Gravy with Pineapple Chunks

Introduction: Ikan Kekek popularly used for cooking with Assam and Pineapple but no always available in the market. Another alternative fish are the smaller White Promfrets such as these. For detailed recipe on the preparation, click https://flofoodventure.wordpress.com/2015/01/22/ikan-kekek-masak-assam-pedas-with-nanas/ Recommendation: Here’s another … Continue reading

Posted in Peranakan/Nyonya Cuisines

Ikan Kekek Masak Assam Pedas with Nanas

Introduction: Pony fish is known locally as Ikan Kekek. Unique recognition by their compressed and slimy body with small mouth and highly protractile. A pair of lateral elevated bony ridges on top of the head between the eyes. I was … Continue reading

Posted in Peranakan/Nyonya Cuisines

Rojak Chinchang

Ingredients: 1 ripe pineapple 2 small cucumbers Sambal belachan Cooking honey for taste Method: Clean the pineapple and cucumber and chop them finely. In a mixing bowl, add the chopped pineapple and cucumber together with a tablespoon of sambal belachan … Continue reading

Posted in Peranakan/Nyonya Cuisines

Modern way of preparing Nyonya Mee

Introduction: Peranakan dishes with its distinct, rich flavouring and variety of ingredients is something you can easily find at hawker’s centres or normal restaurants. What makes the difference with other noodles recipes it  the nutty saltiness of “taucheo” also known as  … Continue reading

Posted in Peranakan/Nyonya Cuisines

Babi Sio (Peranakan Dish) served with Basmati Rice

Ingredients: 1 kilo Prime Pork Ribs 20 – 25 shallots (peeled and blend into a paste) 3  tablespoons Coriander Powder               2 tablespoons concentrated Tamarind Pulp (soaked in 400 ml water) 2 tablespoon Gula … Continue reading

Posted in Peranakan/Nyonya Cuisines