Where to go

Curry Mee / Kari Mi / Curry Noodles

Penang char kway teow

Jiu Hu Char

( Fried mixed vegetables)

One medium sized yambean/ bangkuang

One carrot

2 cabbage leaves

50g dried cuttlefish, shredded

5 shallot finely sliced

2 cloves garlic, diced

2-3 pieces dried mushroom, soaked and cut into strips

5 to 6 lettuce leaves

30g pounded dried prawns or chicken meat cut thinly into strips

Oil, oyster sauce,  salt, pepper to taste

Cut the bangkuang, carrot and cabbage into fine, thin strips or shred the vegetables and mushroom. Heat oil in kuali/pan. Fry shallot and garlic until lightly brown and add in the cuttlefish and dried prawn or chicken. Add shredded vegetables and stir fry. Add water, oyster sauce, pepper and salt to taste. Stir for at least 5 minutes. Dish and serve on a place of lettuce leaves. The dish can be eaten wrapped in lettuce leaves and with rice.

Checkout some Nyonya Recipes below

More Nyonya Food and Recipes here

Pulut Udang / Pulut Panggang

Contributed by Nasariah Shaari (a Kedah-born residing in Perak)

Ingredients A

1 kilogram glutinous rice soaked in water for at least 8 hours

½ Kilogram coconut – extract coconut milk or santan to make 3 cups

2 flat teaspoon salt

1 big tablespoon sugar

50 pieces of banana leaf cut 5-6 inches wide (place leaves above fire for a few seconds to soften it)

Fillings Ingredients  B

500g grated coconut

100g dried prawns

10 dried chillies

4 stalks lemon grass (serai)

3 big onions

½ cup sugar

2 teaspoon salt

1 tbl. spoon tumeric (kunyit) powder

1 tbl. spoon fennel (jintan manis) powder

Condiment to taste

Steam the pulut rice until cook. Mix with the salt, sugar and coconut milk evenly. Stir well the mixture. To make the filling, grind the filling ingredients B – prawns, chillies, lemon grass, and onions, in a blender. Add grated coconut to grind but do not over grind. Mix blended ingredients with salt, sugar, and the powdered spices and cook over fire until dry.

Spread flat one or two heap spoonful of the glutinous rice on a piece of the banana (lengthwise), place the fillings in the centre along the length. Roll up the leaf, fold or sealed ends with toothpicks. Grill over fire or on a flat hot plate, cool and serve.

   This Malaysian cake (kueh) made from rice and prawns, is a favourite with Malaysian of all races. It is usually taken for breakfast or afternoon tea. It is called Pulut Udang in the state of Kedah and Pulut Panggang in Perak.

Laksa          Our family version is the Nyonya version with Malay influence

Laksa is of Malay origin but the Nyonyas/Nonyas (Penang Peranakan) have their own version.

This is certainly Malaysia's most popular noodle dish. It is rounded rice noodles (similar to but thinner than Japanese Odon noodles) served with gravy made from fish flakes and rich spices. The dish is garnished with vegetables and is certainly a healthy dish not cooked with oil.

In our family recipe we do not use oil and the ingredients are roughly estimated, never weighed

1 packet laksa (rice) noodles/ or 1kg wet fresh laksa noodles

1 kg mackerel or small fishes

Gravy spices:

- 1 stalk bunga kantan (flower of ginger plant), cut into slices

- 5-8 fresh red chillies, 5-7 dried chillies

- 10mm slice of square shrimp cake/paste (belachan)

- 3 cm piece of lengkuas/galangal, cut to slices

- 4 stalks lemon grass, cut to slices

- 3-4 large onions, peeled and cut

- 8-10 shallots, pealed and cut

For garnishing:

1 cucumber - shredded

1 stalk lettuce leaves - shredded

2 large onion - shredded

1 stalk bunga kantan - slice thinly

2 red chillies - sliced thinly

2-3 slices of pineapples - cut into small pieces

1 bunch mint leaves - sliced thinly

2-3 hard boiled egg (optional) - sliced

Other ingredients for gravy:

One heap tablespoon of tamarind (asam jawa) - amount up to taste

2 pieces of dried tamarind

3 stalks of kesum leaves (water pepper)

salt and sugar to taste

Clean the fishes and boil (or steam) until cooked. Flake out the flesh of the fishes and ensure all bone are remove. Break up the fish flakes finely, add two cups of water to the fish flakes in the blender and blend the mixture, and put aside.

Gravy: Squeeze 3 cups of tamarind juice from the tamarind and pour into a pot for cooking.

     Pound or blend all the gravy spices (with some water) to a paste, then pour the paste into the pot of tamarind juice. Add 2 more cups of water and stir the mixture over fire. Add the kesum leaves and 2 cups of water into the pot. Bring to boil, turn down the heat/fire and let the mixture simmer for 10 to 15 minutes, until fragrant. Add the fish flakes that was blended, stir well, bring to boil and let it simmer for 5 to 10 minutes. Add salt and sugar to taste. (If gravy is too thick or insufficient, add more water.)

     Cook the laksa noodles by soaking into boiling water until soft, drain well and wash with some cold water before putting aside.

Cut or shred the garnishing ingredients and place on a plate.

Serve for individuals on a plate: Put some noodles on plate. Place the garnishing vegetables on top. Stir well the gravy and pour over the noodles and vegetables. Garnish again with chillies & slices of egg.    

Mango Chutney

Chutney is an Indian condiment similar to achar. It is usually served with curry, meat and vegetables. Sweet chutney is used as a spread for crackers or bread as a snack or small meal.

Mango is the most common fruit used for making chutney. It can be served as a condiment for a formal meal or as a dip or spread with tortilla chips or crackers. Mango chutney has a tasty, sweet and sour taste uniquely combined. Our version of chutney slightly spicy asd is best made from small green sour mangos.

Ingredients
420g green and partially ripe mangos, peeled and grated
1 big onion chopped
4-5 cloves garlic, chopped
3 inch ginger piece, chopped finely
1/2 cup raisins
1 piece palm sugar/ gula merah, crushed (or 4 tbp brown sugar)
1-1½ cup granulated sugar (depending on ripeness of mangos)
 

1 tablespoon mustard seeds or biji sawi
1 tablespoon coriander seeds or ketumbar
½ tablespoon cumin seed or jintan putih
3-4 cloves or bunga cengkeh
1 stick cinnamon/ kayu manis or 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves (optional)
2 star anise
2 tablespoon chilli powder or paprika powder
2 tablespoon vegetable oil
1 tsp salt

Method
Wash, peel and cut out all the flesh of the mango, then chopped it finely into small pieces or mash it. Alternatively grate the mango and discard the seeds.
Heat the oil in a frying pan or wok, then put in the mustard seed, cumin, coriander, cloves and cinnamon stick. Lightly toast – the seeds will pop and sizzle.
Add the chilli powder, garlic, ginger and onions and fry. Put in the mangos, raisins, salt and sugar, and mix well until mango softens. Remove from heat.
Cool the chutney and when cool you can put it into sterilized jars or sealed bottles.
Serve chutney with your rice meal as a condiment. You can even use add chutney to steam fish.

Onde Onde

Ingredients:

200g glutinous rice flour

10 pandan (screw pine) leaves

1/2 fresh grated coconut

salt to taste

Filling:

80g gula Melaka or palm sugar mixed with two tablespoon of brown sugar

Cut the pandan leaves into smaller lengths and blend (grind) it with some water to form a pulp. Strain using a sieve to obtain about three tablespoons of pandan juice and set aside.
     Sift the glutinous rice flour and add a pinch of salt in a mixing bowl. Slowly pour in hot water and pandan juice. Fold well to form a  smooth dough. Divide the dough into lime sized balls. To make the ball, depress the dough of the small balls and put about half teaspoon of the filling, then rolled it up. Drop the onde onde balls into boiling water - the balls float when cooked. Remove the onde onde with a perforated ladle. Toss in the grated coconut and serve. This kueh is a nice light breakfast taken with other kueh or served as a dessert.

Pandan Raisin Buns

Ingredients
300g wheat flour
35g sugar
½ tsp salt
1½ tsp instant dry yeast
100ml ml coconut milk or santan (chilled)
60ml water
1 egg yolk
1½ tbsp pandan juice
40g butter /margarine
3 tbsp of raisins
1 egg – for glazing
(makes about 15-17 small buns)

Method
Combine flour, sugar, salt and yeast and mix well. Add coconut milk, water, egg yolk and pandan juice. Mix and knead (or beat in mixer) well until a dough is formed. Add in butter and knead until the dough is smooth and elastic. Mix in the rasins.
Leave the dough in a big bowl covered with a damp cloth for about 30 minutes, until dough double in size.
Preset oven to 180degC
Divide the dough into 15-17 small portions and shape into small balls. Place dough on a greased baking tray, about 3cm apart. Cover and let it rise for about 45 minutes or until bun doubles in size.
Glaze buns with egg wash.
Bake in preset oven at 180 degC for about 12-18 minutes.

Sausage Rolls / Hot Dog Bun

Ingredients:

240g Sweet Bun Dough (Savoury)

[Recipe of dough HERE or at myFood domain]

Hot Dog sausages

Cinnamon powder

Evaporated Milk

Curry Powder

Spring Onions (optional)

Mayonnaise (optional)

Method

Prepare 240g sweet dough.

Divide the dough into small portions - about 5-7 rounds.

Flatten the dough to an oblong shape, long enough for the sausage to be placed in the centre. Place the sausage and cut 5 lines (at an angle) on the dough, on both sides of the sausage

Fold the first cut portion on the right over the sausage, then the cut portion on left over it. Continue to fold to make a plaited pattern to the end.

Place all buns on a greased baking tray. Leave them to rest for about 35 minutes or till double the size.

Preheat the oven to 190 deg.C

Brush evaporated milk over the buns. Sieve some curry powder and cinnamon powder on to of the buns. (Optional: Pipe mayonnaise on to of the buns and sprinkle some shredded spring onions)

Bake the buns at 190deg C for about 10-12 minutes or until golden brown.

Banana Bread

Ingredients

1 1/2 cup of all-purpose flour

3 or 4 ripe bananas, smashed

1/3 cup melted butter (76gm)

½ to 2/3 cup sugar

1 egg, beaten

1 teaspoon vanilla

¾ teaspoon baking soda

½ teaspoon baking powder

A pinch of salt

Method

Preheat the oven to 350°F (175°C).

Mash the banana. Then mix the melted butter into the mashed bananas in a large mixing bowl.

Add and mix in the sugar, egg, salt and vanilla. Sprinkle the baking soda, baking powder and salt over the mixture and mix well.

Add the flour and mix well. Pour the mixture into a buttered 4x8 inch loaf pan or baking tray.

Bake for 30-35 minutes until cooked. Cool and remove from pan to slice and serve.

Learn how to make more Malaysia Singapore food:

Kids's pizza

Rendang Ayam/ Rendang Chicken

Nasi Lemak

Nasi Kunyit

peanut biscuit,

chapati

Kueh Malaysia

.............in Malaysia