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Sunday
August 1, 2010
Teochew Chai Kueh recipe
1 Aug2010
During this time especially in winter, yam bean or jicama would be in season. I find them plentiful in Asian stores and cheap too. So what do I do with these yam bean. Teochew Chai Kueh is simple to make. There are many ways to wrap the dumplings. Do whatever is easier for you. The most important in this recipe is the almost transparent looking dumpling and the crunchiness from the yam bean. This kueh is great for morning or afternoon tea… or any time of the day.
recipe after the jump
- In: Cakes/Kueh|Recipe|Starters/Snacks|Teochew
- Tags: Teochew Chai Kueh
Pumpkin Cake recipe
26 Jul2010
Don’t know what do to with some leftover pumpkin? Why not try making some pumpkin cake parcels?
Recipe after the jump
- In: Cakes/Kueh|Recipe
- Tags: pumpkin cake
Nyonya Satay recipe (Hainanese Style)
18 Jul2010
I haven’t made Nyonya Satay for a long time and I know that it has been a vanishing skill to make it. I haven’t seen Nyonya Satay around for long time too, it is probably rare to see it in Malaysia or Singapore. Have you eaten any? If yes, do tell us where you’ve seen it.
So, I dug out the recipe and gladly share it with you. I use pork in this recipe but you are welcomed to use chicken or beef. This uniqueness in this recipe is the dipping sauce. The thickness from the sauce is from sweet potato puree.
Recipe after the jump
- In: Hainanese|Recipe|nyonya
- Tags: Nyonya satay
Fried Laughing Balls recipe
11 Jul2010
Firstly, I would like to apologise for not blogging the last month. Madamkwong has been away and Suz… well… she can’t take any photos while Madamkwong is away, right? It is winter here in Australia. So, stay warm and stay safe. We will back with more recipes to come. Please stay tuned…
Yes, we know that this recipe has a funny name, right? Well that’s what it’s called when you deep fry the balls and they opened “laughing”. A very simple recipe to make and hope you’ll try it. Check out the recipe is after the jump.
- In: Cakes/Kueh|Cookies|Recipe
- Tags: Laughing Balls recipe
Pulut Inti | Glutinous Rice Wrap recipe
26 May2010
Pulut Inti is another popular Nyonya Kuih and I guarantee you, it is the easiest to make. “Pulut” means glutinous rice and “Inti” is the filling. I’ve always known Bunga Telang as the two Malay words or Blue Pea/Clitoria ternatea for some. It is widely available in Malaysia, Singapore or in the Asian countries. Well, in Australia, I get them specially flown in from Brisbane. The blue extract gives out this beautiful natural color for the glutinous rice. Here’s how to make. Try it and let me know how you went..
Madam Kwong’s Perut Ikan (Nyonya Stewed Fish Stomach with Vegetables) is featured on Nyonya Food. This recipe was written a while ago on my blog. I gladly share it with Bee of Rasa Malaysia and Nyonya Food. So hop over there or check this recipe on this blog.
- In: Featured recipe|Recipe|nyonya
- Tags: Perut Ikan
Stir Fried Dried Shredded Squid recipe
8 May2010
While madamkwong aka my mom is busy with her catering. I thought I make some Korean side dishes/banchan 반 찬. In Korean, this side dish is called Ojingeochae Bokkeum/오징어채볶음. It is so easy to make and takes only 15 minutes. Recipe after the jump…
Glutinous Rice Balls/Lo Mai Chi recipe
26 Apr2010
Have you tried glutinous rice balls when you go for Dim Sum/Yum Cha? They usually have them in the dessert cart. Have a go with this easy recipe after the jump.
- In: Desserts/Sweets|Recipe
- Tags: glutinous rice balls, Lo Mai Chi
Coconut Grater
17 Apr2010
Following my recent guest post at Nyonya Food, Bee from Nyonya Food and Rasa Malaysia asked Suz to take some photos of the traditional coconut grater which I used for my Kuih Bengka. This precious grater was given to me from a dear friend. I truly treasure it. Don’t despair if you can’t use this utensil. You can always find ready packed grated coconut available from any Asian groceries.
I want to ask the same question that Bee put up… does your grandmother or mother own one of this. Post your photos here.
*the picture changes every 3 seconds
- In: nyonya
- Tags: Grater, Nyonya Coconut Grater
Kuih Bengka recipe {guest post @ nyonyafood}
7 Apr2010
I recently received an email from Bee of Rasa Malaysia and Nyonya Food, inviting me to guest post in her amazing blog. Oh! Do head over there and check out her newly reconstructed design!
Bee and I share something in common, well, besides cooking, speaking the same language or the love of food. We are both from our beautiful island of Penang, Malaysia. She wanted me to “cook up” a Nyonya dish. The choice of Nyonya cooking is vast and hard but this recipe is very simple. Oh! Bee did hint she wanted a kuih. So, I whipped up Kuih Bengka or Tapioca Cake.
In the past where there was no electricity, Nyonyas used charcoal to bake Kuih Bengka (Cassava). The top of the kuih would become dark brown. These days, you can still get the same top crusty effect in a fan forced oven which is caused by the baking process. The kuih is light yellow in colour and has a sweetly scented coconut flavor. You can even bite into the grated coconut. I used the old fashion wooden coconut grater to grate the coconut in this recipe. Ahhh! Life is hard, knowing that you can buy frozen grated coconut. This is an easy recipe to make and hope you try it as well.
We do hope we’re able to spread the Peranakan culture to the world. (check out the recipe after the jump)
- In: Cakes/Kueh|Guest Post
- Tags: Cassava, Kuih Bengka, nyonya food
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