Author: Magda Lee

IngredientsPulut: 6 cups glutinous rice 6 cups water 1½ – 2 tsp salt 1 Tbsp oil 10 g ground white pepper to taste 50 dried blue pea flowers 100 ml water Filling: 2 Tbsp vegetable oil for frying 500 g diced big onions 4 Tbsp chopped garlic 700 g minced pork or chicken 12 dried shiitake mushrooms soaked in hot water 1 cup chopped parsley 1 cup chopped spring onions 60 g candied winter melon diced … Continue readingPulut Panggang with Nyonya Chang Filling (Spiced Minced Meat Filling)

IngredientsGula Melaka Coconut Layer: 1 teaspoon tapioca flour mixed with 25 ml water 90 g gula melaka palm sugar, chopped ¼ teaspoon salt 25 ml water 5 pandan leaves 250 g coconut freshly grated Tapioca Layer 650 g tapioca 1 kg before removing peel ¼ teaspoon salt 1 tablespoon sugar 50 ml santan coconut milk Banana Layer 6 medium sized bananas InstructionsGula Melaka Coconut Layer: Add water to tapioca flour … Continue readingGetuk Ubi with Banana (Getukgal)

Ingredients 3 Tbsp minced garlic 3 Tbsp finely chopped ginger 2 finely chopped large onion 250 ml water 2 Tbsp chopped spring onions 5 chicken legs 1 chicken breast 2 Tbsp thick dark soya sauce 4 Tbsp black vinegar 1 Tbsp light soya sauce ½ Tbsp taucheo fermented soybean paste 1 tsp sugar 250 ml water 1 tsp sesame oil Instructions Wash and cut 5 chicken legs and 1 chicken breast … Continue readingBlack Vinegar Chicken

Ingredients 800 g pork belly 200 g pork shoulder 500 g small onions 250 g garlic 100 g dried shiitake mushrooms 750 g bamboo shoots 2 to 3 Tbsp light tau cheo soya bean paste – to taste 1 to 1½ Tbsp dark tau cheo soya bean paste – to taste 1 Tbsp dark soya sauce 1 Tbsp sugar – to taste Instructions Soak dried shiitake mushrooms in … Continue readingPeranakan Babi Pongteh with Bamboo Shoots