Nyonya Sweet and Sour Fish (Ikan Asam Manis Nyonya)

This dish is "heavenly delicious".

My Mom can make this dish with her eyes closed. I still have to use measuring spoons, but what's important is the mouth watering end result.

Ingredients:

(Reference: Singaporean, Malaysian and Indonesian Cuisine by Wei Chuan. )

2 whole trout marinated with 1 tsp each salt and lime juice 1/2 onion sliced,

2 garlic cloves crushed, 4 ginger root slices

1 cup tomato pieces, 2 Tbsp shredded chili peppers

1 cup water, 1/2 tsp salt, 1 1/2 Tbsp each sugar, vinegar, 1 1/2 Tbsp ketchup 1 tsp cornstarch, 1 Tbsp water

Method:

1) score fish in thick areas. Rub with salt and lime juice; Let stand for 30 minutes and then pat dry. Lightly coat fish with corn starch.

2) Heat 4 T oil. Pan fry fish over medium heat for 2 minutes, until both sides is golden brown. Move the fish to the side of pan. Stir fry onion, garlic and ginger in remaining oil until aromatic. Add tomato and chili peppers and lightly stir fry. Move fish back to center. Add water, salt, sugar and vinegar mixture and cook for 5 minutes until fish is cooked. remove fish and put on a plate. Add cornstarch mixture to the remaining mixture in the pan. Stir to thicken. Pour over fish. Serve with rice.

Indian Rojak

I attempted Indian Rojak tonight. It was surprisingly laborious. We loved the prawn fritters and the sweet potato sauce. I followed the recipe from "Hawkers Galore - A guide to Penang Hawker Food". Thanks Pa for the copy of the book.

Ingredients
300 gm small prawns for fritters (see below for recipe)
4 pieces fried tau kwa sliced
300 gm blanched bean sprouts
1 medium bangkuang (jicama), shredded
3 hard boiled eggs, sliced
2 large boiled potatoes, sliced
1 large cucumber, shredded
150 gm cooked squids, sliced (optional)
2 tsp toasted sesame seeds
150 gm freshly ground peanuts

To serve Indian Rojak
Place prawn fritters, tau kwa, potatoes, squids and egg slices.
Sprinkle over with bean sprouts, shredded cucumber and bangkuang.
Ladle sauce over and garnish with ground peanuts and sesame seeds.

Sauce Ingredients
4 tsp finely ground chilies
10 shallots
2 tsp tamarind for 3 cups juice
1 tsp salt
3 cloves garlic
300 gm sweet potatoes
4 tsp sugar
4 tsp oil

Sauce Preparation
Grind chilies, garlic, shallots into a rempah. Boil sweet potatoes and pass thru fine sieve.
Heat oil and fry rempah.
Add tamarind juice and bring to boil.
Blend in sweet potatoes and simmer for 30 minutes over a very low fire, stirring occasionally.

Prawn Fritters Ingredients
330 gm small prawns, minced
150 gm self raising flour
(1 cup self-raising flour = 1 cup cake flour + 1 tsp baking powder + pinch of salt)
8 tsp water
1/4 tsp salt
1 tsp oil
1/2 tsp pepper
oil to deep fry

Mix all ingredients into a thick batter.
Heat oil and deep fry batter in cylindrical lengths of 6 cm.
Drain well and slice into 1/2 cm pieces.

Satay

This dish is an all time favorites of the young and old. I found the Ayam brand satay seasoning and satay sauce to be quite authentic and very convenient to use. i marinated pieces of chicken thigh meat with the satay seasoning and inserted them into the bamboo skewers to broil in the preheated oven. Keep a close watch because it may burn. i turn them once after 3 minutes. serve these satays with the satay sauce and some sliced red onion and cucumber.

Nyonya Chang (in Hokkein)

My first attempt at making Nyonya Chang. Also known as Nyonya style Glutinous Rice Bamboo Leaf Dumpling in English or Nyonya Chung in Cantonese or Nyonya Zhong Zhi in Mandarin.

I followed the recipe on Lily's website, but used less sugar: http://lilyng2000.blogspot.com/2006/05/nyonya-chang.html.

My baby's small hand reaching out to get the chung. Loved this photo!

There are many variations to this type of Nyonya dumpling:

This one added ground nuts and ginger in addition to what Lily had, http://www.asian-recipes.com/celebrations/chinese_festivals_foods/nyonya-rice-dumpling.php

Check out this website. The author was kind enough to share with me the secret ingredient to yet another variation, dried shrimp:
http://eatfirstthinklater.blogspot.com/2006/05/making-chinese-rice-dumpling-bak-chang.html

This recipe adds black eyed beans to the rice:
http://www.kuali.com/recipes/viewrecipe.asp?r=306

Thanks to Nuttiegrl from mybuddies.net:
Here's a recipe from Nyonya Flavours recipe book for Nyonya Chang (Puah Kiam Ti Chang)
(makes 15-18)
ingredients
500g glutinous rice
2 tbsp indigo blue colouring (extracted from butterfly pea flower)
2 tbsp cooking oil
Spice paste (ground)
1 tbsp peppercorns
4 tsp coriander powder
50g (8 cloves) garlic
20g cekur ginger root
300g belly pork, cut into small cubes
2 tsp salt, or to taste
2 tbsp sugar, or to taste
150g candied winter melon, chopped
100g roasted peanuts, pounded
250ml (1 cup) thick santan mixed with
1 tsp salt
30 dried bamboo leaves, soaked until soft and wiped dry
1-2 bundle hemp strings, soaked
2 pandan leaves, cut into 3cm lengths

method:
Wash glutinous rice until water runs clear. Remove 150g of the rice to a seperate bowl and add 2 tbsp blue colouring. Mix well. Soak both the rice overnight in water and drain before use.
Heat 2 tbsp oil in a wok to saute the spice paste until fragrant. Add the pork and stir until cooked. Season to taste with salt & sugar. Add the candied melon, fry for a few seconds before removing from heat. Leave the filling to cool and mix in the pounded peanut.
Bring water to boil in a wok and steam the glut. rice for 1 hour or until cooked. Stir in the coconut milk and steam for another 10 min.
To wrap: Overlap the bamboo leaves together and fold into a cone. Fill cone with 1 heaped tbsp rice, 1 tbsp blue-coloured rice, 1 tbsp filling and another of the glut. rice. Top with a piece of pandan leaf. Fold the loose ends of the bamboo leaves over the rice and wrap dumpling into a pyramid shape before securing with the hemp string. Repeat until you have a dozen or so dumplings all tied to a bunch. Continue wrapping the dumplings on another bundle of hemp string until the rice is used up.
Steam the dumplings over rapidly boiling water for 20-30 min.

This website has photos showing how to make and wrap Turmeric Sambal Dumplings. http://jodelibakery.netfirms.com/

Amy Beh's recipe using Black Glutinous Rice, mushroom, mung bean, dried shrimp, lotus seed candied winter melon and black bean sauce, in addition to the regular nyonya spice ingredients (shallots, coriander powder, cekur root and garlic) that were mentioned in the other websites: http://kuali.com/recipes/viewrecipe.asp?r=1384

The ingredients in this next recipe looks good. I think I will try making this filling.
http://thestar.com.my/lifestyle/story.asp?file=/2007/1/23/lifeliving/16546300

Rempah Udang (Glutinous Rice Rolls with Dried Prawn Filling)
300g glutinous rice, washed, soaked overnight and drained
200ml thick coconut milk mixed with 1 tsp salt and 1 tbsp sugar
1 banana leaf, cut into 20 pieces (of 13x10cm rectangles), scalded to soften and wiped dry
40 pieces of 3cm-long bamboo picks, cut both the pointed edges
Filling
100g white grated coconut
50g dried prawns, soaked, drained and pounded
30g candied winter melon, chopped finely
1 tbsp oil
Ingredients (A) – (Ground finely)
1 tbsp roasted coriander powder
1 small piece cekur root (sar keong)
1 clove garlic
4 shallots
1 red chilli, seeded
Seasoning (B)
1/2 tsp pepper powder
1/2 tsp black pepper powder
3 tsp sugar
1/2 tsp salt or to taste
2 tbsp water
Method:
Steam glutinous rice for 20 minutes then add salt, sugar and thick coconut milk to the rice. Return rice and coconut mixture to the steaming tray and steam for another 10 minutes until well cooked.
Panfry the grated white coconut until evenly browned then grind until fine (kerisek).
Heat oil in a wok and fry ingredients (A) until fragrant. Add the dried prawns, seasoning (B), kerisik and candied melon. Dish out and set aside to cool.
Place 2 tablespoonful of glutinous rice in the centre of a banana leaf. Spread one tablespoonful of filling in the centre and top up with another tablespoonful of rice. Wrap each roll firmly in the banana leaf, press the ends together and secure the ends with bamboo picks.
Grill the rolls over charcoal fire or in an electric grill for 15 minutes, turning the rolls occasionally. An alternative is to pan-grill the rolls in a frying pan, to brown the banana leaves all over, until aromatic.

Ang Ku Kueh (Red Turtle Rice Cake)

Thanks to the mom and sis LeeLi for sending the Ang Ku mold to me. My first attempt and it is a success. Not only it looked great but it also tasted great. Thanks to Lily's recipe http://lilyng2000.blogspot.com/2005/09/ang-koo-ah-mah-chew.html. I used parchment paper instead of banana leave.

Wonton Mein

Growing up in Malaysia, we would eat Kon Low Mein as a family activity on the weekends. Finally, I have mastered the art of making charsiu. If I buy frozen wontons, making this dish is a breeze.

Char Siu is Chinese barbequed pork; sometimes simply called Chinese roast pork. Its distinguishing color is red, supposedly from the barbeque sauce marinade. It is readily available in most Chinese restaurants and Noodle shops - the ones where you see barbequed or roasted ducks and chickens hanging in the window. There are brand name readymade 'Char Siu Sauce' which can be found in most Oriental grocery stores; and in the ethnic, Asian or Oriental aisle of your supermarket. To make your own Char Siu, refer to http://lilyng2000.blogspot.com/2005/07/char-siew.html

The following recipe is from http://www.malaysianfood.net/recipes/recipewontonmee.htm

INGREDIENTS :
½ lb Chinese 'red' barbequed pork [Char Siu, in Chinese dialect], sliced
8 'coils' [individual portions] wonton noodles [Chinese thin egg noodles]
16 cups chicken stock [you can make your own clear chicken soup or use a good store bought chicken stock]
½ lb Choy Sum [also called Chinese Chard, Chinese Flowering Cabbage or Bok Choy Sum] [Sawi Manis in Malay], cut into bite-size [Substitute: bok choy or your favorite leafy greens]
2 stalks scallions, finely chopped [optional]
4-6 fresh green Serrano chilies, finely sliced [Substitute: 2-3 fresh jalapenos] [optional]
½ cup white vinegar [optional]

INGREDIENTS for Wontons:
½ lb fresh minced [chopped] fairly lean pork
40 wonton skins [more or less]
1 egg
3 cloves garlic, finely mashed or pounded
½ inch ginger, finely grated
1 tbsp oyster sauce
2 tsp soy sauce
1½ tbsp corn flour
½ tsp white pepper
½ tsp salt
1 tsp corn flour combined with 2-3 tbsp water, for sealing wonton skins [Stir well just before use]
FYI : The spelling for 'Wonton' varies in different parts of the world - Won Ton, Wan Ton, Wanton, Wan Tan and Wantan. The common spelling in USA is 'wonton'. Wonton noodles [mee] can be found in the refrigerated section of most Oriental grocery stores. The 'fresh' noodles are lightly coated in flour and 'coiled' into individual portions for easy serving [usually 8 in a package]. Dried wonton noodles may also be available - which require a longer blanching or cooking time.

Method:
To Prepare Wontons:
In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt
Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated]

Putting it all together:
[Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish
In a stockpot, bring chicken stock to a boil, then lower heat to keep hot
In a large pot, bring water to a rapid boil, blanch choy sum until just al dente, strain well, set aside for garnish
In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again
Drain well and put into individual serving bowls
In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness]

Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions
Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side

Variation:
For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.

Kuih Lapis

This recipe is from http://lilyng2000.blogspot.com/2005/07/kuih-lapis.html. I modified it slightly by playing with the colors. I alternated the layers with white and green and end it with red.

Po Piah

As a little girl, I remember going to my grandma's house to eat this dish. The kitchen was very rustic with a wooden stove. Grandma had lots of mouth to feed, 12 children and many grandchildren. This dish certainly satisfy the taste buds of the young and old.


Ingredients:
8 cloves garlic, chopped finely
2 tbsp salted soy bean paste
1 pound jicama (shredded)
2 hard bean curd cakes, fried and sliced thinly
1 tsp black soy sauce
1 cup cabbage (shredded)
1 cup green beans
4 tbsp sugar
2 tsp salt

20 large po piah skins/lumpia (individually wrapped is preferred)
sweet black sauce (tim cheong) to taste
long leaf lettuce
fresh chilies (optional)
bean sprouts (blanced in hot water briefly and drained)
roasted peanuts (remove skin, coarsely ground)
fried shallots

(The following can be omitted if going completely vegetarian)
8 peeled shrimps
3 eggs lightly beaten and make 3 thin omelets. After cooked, cut into thin strips and set aside.

Method:
To make the filling, fry garlic and salted soy bean paste until fragant. Reserve 3 tsps of this. Leave the remaining fried paste in the pan and add the jicama. Cook for 5 minutes until softened. Then add the fried bean curd. Season with black soy sauce.

In separate pan, use 1 tsp of the reserved garlic and soy bean paste mixture to fry the shrimp until cooked. Repeat with cabbage and then with the beans.

Mix cooked cabbage, beans and shrimp into the cooked jicama and add sugar and salt. Leave to cool.

To serve, put all the prepared ingredients on the table. Place a po piah skin on a flat surface, spread with a little sweet black sauce if desired. Place a lettuce leaf, a little of everything from the jicama mixture, egg, bean sprout, peanuts and shallots. Fold in the sides and roll up.

Chee Cheong Fun Sauce

Ingredients :
1/4 cup Sweetened soy sauce
2 tbsp Sesame paste
2 tsp Hoi Sin sauce
1 tbsp Sesame oil


Method :
Steam store bought rice rolls and mix with sauce.

Nasi Lemak

This is my all time favourite. I can eat this every day.

The following are in the photo:
a) achar. Please refer to recipe in Lily's website. http://lilyng2000.blogspot.com/2005/10/acar.html
b) curry chicken with okra
c) cucumber
d) cashew nut
e) shrimp sambal
f) egg
g) ikan bilis
h) coconut rice

Please check out Lily's version of nasi lemak. http://lilyng2000.blogspot.com/2005/06/nasi-lemak.html

I found the following sambal sauce recipe nasi lemak from http://simplylinnish.bravehost.com. I am going to try this using my new pounder. Perhaps even add a stalk of lemon grass to my sauce.

Ingredients:
200g Dried chilies
soaked in warm water
half an onion
4 shallots
Salt & sugar to taste

Method:
Grind chilies in grinder to grind till rather fine.
Add in both onions & shallots to grind till fine.
Fry chili sauce in hot oil until oil seeps through the sauce.
Season with salt & sugar.

Pandan Chiffon Cake

After many failures, I finally found a Pandan Chiffon Cake recipe that works. Thanks to Little Corner of Mine.
http://www.blogger.com/profile/7668014


Ingredients:

(A)
1 3/4 cup all-purpose flour,
sifted1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar

(B)
1/2 cup vegetable or canola oil or olive oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste

(C)
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar

Steps:

1. Preheat oven to 350'F (175'C).

2. Combine (A) in a bowl. Stir well to blend. Make a hole in the center of the mixture. Put (B) in the center. Beat with an electric mixer until smooth, from inside first. Note: it is important that you beat well. I took at least 4 to 5 minutes.

3. Put (C) in a clean big bowl, egg white in the center, sugar and cream of tartar on the side. Note: it is important that the bowl and beater is clean. Beat (C) until moist peaks formed. Beat egg white first and gradually incorporate the sugar and cream of tartar into the mixture, until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Note: it is important to mix thoroughly, but gently. Turn batter into ungreased 10" tube pan.

4. Bake for 60 mins or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

Bah Kua (Do It Yourself)

Only two pieces left for me to take a snapshot of it. We used to drive 6 hours to Vancouver, B.C. Canada to buy authentic "Mei Jen Siang' Bah Kua. They are quite pricey as well. The store would vacuum pack for us and put a label that can go thru custom. However, our hearts still beat faster when we pass imigration for fear that we cannot bring this snack over to the US.

These days, when we have the crave, we make our own.

Ingredients:

1 lb minced meat, with some fats
1 1/2 tbsp fish sauce
1 tbsp dark soy sauce
slightly less than 1 tbsp of light soy sauce
1 tbsp cooking wine
1/2 cup sugar
1/4 tsp cooking oil

Steps:

Put minced meat in a big bowl. Add in seasonings. Use chopsticks and stir in one direction until meat becomes gluey.

Put the meat on SILPAT (as shown in photo) or parchment paper. Cover with a big plastic cling wrap. Use a roller to roll the meat to 2mm thick.

Place in baking tray and bake in preheated oven 257'F (125'C) for 20 minutes. After that, increase the temperature to 356'F (180'C) and bake for about 20 - 30 minutes. Then, remove the meat from the oven and flip over on a piece of parchment paper and continue to bake for about 10 minutes.

The time used to bake the meat depends on the thickness of the meat.

Here is a link to another version of Bah Kua. I haven't tried it out yet, but almost any recipes from Lily's website will taste good. http://lilyng2000.blogspot.com/2005/06/dried-pork-long-yoke.html