Kueh Ubi Kayu (Steamed Tapioca/Cassava Cake)

Ingredients 1 kg grated tapioca 150 g sugar 100 ml coconut milk 370 ml water Banana leaves to line pan or oil pan 400 g grated coconut ½ tsp salt 6 pandan leaves Instructions Add 150g sugar to 1 kg grated tapioca Add 100 ml coconut milk and 370 ml water Mix all the ingredients thoroughly Place banana leaf … Continue readingKueh Ubi Kayu (Steamed Tapioca/Cassava Cake)

Pulut Panggang with Nyonya Chang Filling (Spiced Minced Meat Filling)

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)

Getuk Ubi with Banana (Getukgal)

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)

Black Vinegar Chicken

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

Peranakan Babi Pongteh with Bamboo Shoots

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

Peranakan Community and Nyonya cuisine

Historical background The Peranakans were also known as Straits Chinese as they were usually born in the British-controlled Straits Settlements of Singapore, Penang and Malacca. During colonial times, they were also known as the King’s Chinese in reference to their status as British subjects after the Straits Settlements … Continue readingPeranakan Community and Nyonya cuisine