It’s a great honor to have Madam Kwong of Madam Kwong’s Kitchen guest posting on Nyonya Food today. Raised in Penang, Madam Kwong is a retired Nyonya chef currently based in Australia. I have been a secret fan of Madam Kwong’s Kitchen—her gorgeous blog with many authentic and delicious Nyonya/Malaysian recipes. Please welcome Madam Kwong and her daughter Suz (the…
My family loves popiah—Nyonya fresh spring rolls with shredded jicama, shrimp and/or pork, plus diced bean curd wrapped with fresh popiah skin. In many Strait Chinese or Nyonya households, making and eating popiah is a much celebrated family ritual where all family members come together, preparing, rolling, and eating this scrumptious food. I can remember many occasions when my family…
I hope everyone has had a wonderful Chinese New Year reunion dinner and a festive and fun celebration for the first few days of Chinese New Year. I looooove Chinese New Year, it’s the occasion that brings family and friends together, and it’s a tradition that reminds all Chinese of our root, culture, and civilization. Never mind the obnoxiously loud…
My contributor Siew Loon is baking up a storm for Chinese New Year and today she is sharing a traditional Chinese New Year cookie recipe: kuih bangkit. I remember many childhood days when I helped my family making this goodies. For other Chinese New Year recipes, don’t forget to check out my posts at Rasa Malaysia: soy sauce chicken, ginger…
Please welcome Nyonya Pendek Melaka, also known as Petite Nyonya as a guest writer today. Nyonya Pendek Melaka is a wonderful food blog with many delicious and authentic Nyonya recipes. Today, she shares with us her family’s udang masak lemak nenas recipe, or pineapple prawn curry. I tried out this classic Melaka Nyonya recipe and absolutely loved it. Enjoy! Guest…
Contributor: Ho Siew Loon Happy New Year! Last week, my neighbors and I had a wonderful potluck party to usher in 2010 and one of the special traditional delicacies that I learned from a neighbor is her ever popular Chai Kueh. Her Chai Kueh has always been a hit at all our gatherings. I have always enjoyed the chewy texture of Chai…
Before I came to the United States, I’d known okra as lady’s fingers. I was in primary school in Malaysia when my English teacher first taught us the name of the different vegetables. The strange and awkward name of lady’s fingers deeply imprinted in my mind even though I didn’t like them back then. In high school, I slowly learned…
Nyonya loves their chicken curry, or kari ayam in Malay. When it comes to making chicken curry, I always choose the easy way out—I buy instant chicken curry paste, which is both convenient and quite tasty. However, back home in Penang, my family would always make chicken curry from scratch. Well, first of all, you just can’t beat the authentic…
Otak-otak. Otak-otak! The mere mention of otak-otak and the visual picture of perfectly steamed and moist fish custard wrapped with banana leaves often sets my mouthwatering. Otak-otak is a classic Nyonya dish—brightly flavored with various aromatic herbs, exotic spices, and infused with the sweet fragrance of rich coconut milk. In Southeast Asia, there are variations of fish custard in the…
I would like to introduce you to a new intern/contributor, my fellow Penangite Ho Siew Loon. Siew Loon is introduced through a mutual friend and is passionate about preserving and sharing the beautiful Nyonya cuisine; she is also a fantastic Nyonya kuih maker and an experienced baker (she makes a mean layer cake!)—an area I am not particularly strong at….
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