Nyonya Dry Curry Chicken

This is my type of nyonya dry curry chicken where it does not consist of coconut milk. It is cooked dry. Suitable pair with just white rice. The taste is very strong curry taste a bit tangy from tamarind paste.

Nutrition Facts

Serving size : 200g

Servings : 5

Calories : 634

Fat : 23.4g

Protein : 78.9g

Ingredients 

• 1 stalk lemongrass
• 20g curry leaves
• 1-2 pieces of kaffir lime leaves
• 2 nos potato (cut 1 inch size)
• 2 tsp chili powder
• 1 & 1/2 tbsp meat curry powder (babas or adabi)
• 1 tsp tamarind paste (based on own taste)

Marination

• 1/2 nos chicken (24 pieces cut / 1 inch size each pieces)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp chicken stock powder (optional)

Method

1. Marinate the chicken for at least 30 mins.
2. Pour half pot of oil in wok and fry the potato until golden brown.
3. Then pour a bit oil in wok and wok fried the chicken until slightly turn golden brown then set aside.
4. Add a bit oil to wok then low heat pour in the spice, lemongrass, curry leaves, kaffir lime leaves fry till fragrant.
5. Add in the potato and chicken and mix well. Beware the heat must be low.
6. Then dilute the tamarind with some water and pour into the wok till covered 1/4 of the wok
7. Simmer the chicken and potato for 15 mins low heat 10 mins covered 5 mins uncovered.

Heritage Cuisine

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Red Bean Rice Pudding (砵仔糕)

This kuih is call red bean rice pudding (砵仔糕) it is one of our childhood kuih. It is soft with a slightly chewy texture to it. It is mainly made from red beans and rice flour. 

Nutrition Facts

Serving size : 55g

Servings : 10

Calories : 161

Fat : 5.7g

Protein : 2.4g

Ingredients

• 50g red beans
• water

Sugar syrup

• 100g sugar
• a pandan knot
• 310g water

Batter

• 100g rice flour
• 25g tapioca flour
• 225g coconut milk
• 25g cornflour
• 1/4 tsp salt

Method

1. Soak the red bean till soft with hot water for approx 1-2 hour
2. Cook the red beans with the amount of water till covered the red bean.
3. Cook the sugar syrup until dissolved.
4. Prepare the batter & sugar syrup by mixing it all together and set aside.
5. After the red bean is completely soft cook the red bean till all the water dried up or you can strain the water.
6. Then, add in the red bean to the batter and cook over a low heated bain marrie until the sugar dissolve and a bit thick but not too much.
7. Pour into round mould then steam high heat for 20 mins.

Nyonya Kuih

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Walnut Cookies (核桃酥)

Walnut cookies are CNY cookies where this recipe will melt in your mouth when you take a bite. This cookie is crumbly buttery and soft textured has a very strong walnut flavor in it.

Nutrition Facts

Serving size : 40g

Servings : 10

Calories : 200

Fat : 14.1g

Protein : 3.9g

Ingredients

• 110g finely ground walnut  (pre-roasted in oven 180 celsius for 5-10 mins)
• 140g all-purpose flour
• 50g icing sugar
• 1/4 tsp salt
• 110g cold butter

Method

1. Sift flour, icing sugar then add in salt rub the butter with flour till the mixture look like sandy texture.
2. Shape into the desired shape then egg wash (1 egg yolk with 1 tsp milk)
3. Let the egg wash dried out then apply a second egg wash.
4. Bake in preheated oven for 170 ℃ to 180 ℃ for 10-15 mins

Patisserie

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Nyonya Curry Laksa

An authentic curry laksa from the peranakan Malaysia. The amazing shrimp stock curry mee is a combination of rempah and rich coconut milk. It is also use the daun kesom to add a special fragrant to the dish itself. This recipe can served about 5-6 people.

Nutrition Facts

Serving size : 200g

Servings : 6

Calories : 586

Fat : 27.8g

Protein : 24.9g

Ingredients

• laksa beehoon
• tau pok
• fuchok
• tauge
• hard boiled egg
• fishball
• poached whole chicken legs (poached in salted water with 1 tbsp rice wine and 2 slice ginger poached for about 20-30 mins  till cooked then shock in ice water)

Spice Paste

• 4-5 tbsp chili paste
• 10 nos shallot
• 3 pips garlic
• 1-inch tumeric
• 2-inch galangal
• 3 stick lemongrass (white part)
• 4 nos candlenut
• 100g dry shrimp
• 1 cm belacan (toasted)

Fragrants

• 3 pieces pandan leaves
• 3 stick lemongrass (green part)

Sambal

• 3 tbsp dry chili paste
• 2-3 pips garlic
• 4 shallot

Other Ingredients

• 300-400g coconut milk
• 1-2 litres prawn stock (saute prawn head till brown bits bottom of pan then deglaze with water and water just enough to cover the prawn shell and boil over medium-low heat for 45-50 mins)
• water (control consistency)

Method

1. Blend the spice paste and saute it with oil till fragrant and oil splits.
2. Add in the fragrants and saute till fragrant.
3. Add in the prawn stock and also coconut milk.
4. Cook low heat for bout 10 mins
5. Season with salt, sugar, oyster sauce and soy sauce.
6. Add in the tau pok and fishball to simmer low heat 2 mins and serve.
7. For the sambal blend the ingredients together let it saute with oil till split and season with salt and sugar.

Heritage Cuisine

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New York Cheesecake

New York style cheesecake used a cream cheese base, also incorporating heavy cream and sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. Today I am going to show you the way of making New York Cheesecake with raspberries compote.

Nutrition Facts

Serving size : 200g

Servings : 6

Calories : 486

Fat : 38.4g

Protein : 7g

Ingredients

Base

• 90g biscuits (I use tiger biscuit I found out that quite delicious you can use digestive biscuits as well)
• 45g melted butter

Filling

• 300g cream cheese
• 90g sugar
• 150g sour cream
• 113g heavy cream
• 1 and half egg
• 1 1/2 tbsp cornstarch
• 1 tbsp vanilla
• 1/4 of lemon juice

Raspberry Compote

• 200g raspberry
• 1 small piece of star anise
• little sugar
• little salt
• water

Method

1. Mash the biscuits till very fine like flour so it is more easier to work with but not too fine.
2. Mix the biscuits with the melted butter let it absorb.
3. Line the cake tin with parchment paper at the bottom and sides.
4. Pour the biscuits mixture to a 6-inch cake tin with no life bottom. Press the biscuits till firm and chill in refrigerator.
5. Preheat the oven 180 degree celcius.
6. For the filling, Cream the cream cheese and sugar till well combine and more like a thick mixture like creaming butter and sugar, then add in the sour cream and heavy cream mix till well combine and thick.
7. Add in the eggs. Mix well.
8. Add in sifted cornstarch. Mix well. Add in vanilla and lemon juice.
9. Lemon juice is compulsory to prevent the losing of appetite when eating a lot of cheesecake and develop a better flavour to the cheesecake.
10. Pour the mixture into the chilled cake tin wrap the side of the cake tin with aluminium foil. Bake with hot water bath at preheated oven 180 degree celcius for 30 mins to get browning if not enough brown bake it with a longer time. 
11. Then, bake the cheesecake at a lower heat 150 degree celcius for 20-30 mins and turn off the oven let sit in the oven for 60 mins.
12. Chilled the cheesecake for at least 4 hours in the fridge before serving.
13. For the raspberry compote, chop roughly the raspberries to get a bite to it and then heat a non stick pan pour the chopped raspberry cook through with star anise and sugar till satisfied your sweetness and thick. Serve when cool.

Patisserie

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Asam Laksa

Asam Laksa most of people favourite where it is spicy and sour with a tangy taste its condiments with mint leaves, julienned pineapples, sliced chili, julienned cucumber, sliced onions, limau kasturi, and julienned local cabbage. Today I am gonna show you the traditional penang asam laksa.

Nutrition Facts

Serving size : 500g

Servings : 10

Calories : 325

Fat : 18.9g

Protein : 26.8g

Rempah

• 80g fresh red chilies
• 1 nos bird eye chili 
• 35g chili boh (can substitute with dry chili)
• 1 1/2 tbsp toasted belacan
• 5 clove garlic
• 7 nos shallot

Fish stock

• 1 kg fish (mackerel) 
• 6 stalks daun kesom stems 
• asam jawa diluted with water
• 2.5 liter water
• 3 stalks lemongrass
• 1/2 yellow onion

Other Ingredients

• bunga kantan
• daun kesom
• asam gelugor
• asam jawa 

Condiments

• julienned cucumber
• sliced chilies
• julienned local cabbage
• some limau kasturi
• mint leaves
• julienned bunga kantan
• julienned pineapples
• heh ko (prawn paste)
• Lai fun (thick bee hoon)

Method

1. Blend everything together for the rempah. Then, fried the rempah till fragrance and set aside.
2. For the fish stock combined everything together in a pot, bring to boil till the fish is cooked. For a better stock you can cook the bones for another 10 mins or more.
3. Seperate the fish from fish bones and blend half of the fish or more (depends on your own).
4. Combined the fish stock and the rempah and other ingredients dont forgot your blended fish.
5. Bring to boil and cook till daun kesom and bunga kantan fragrance from the soup.
6. Prepare the condiments and serve.

Heritage Cuisine

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