Many readers asked me for my Ayam Pongteh recipe, or Nyonya chicken and potato stew. Believe it or not, before this post, I have never had ayam pongteh, even though I grew up with my late grandmother, who was a true blue Penang Nyonya.
Much like the Cincaluk Omelet (telur dadar cincaluk) recipe that I shared, Ayam Pongteh is a Malacca (Melaka) Nyonya dish. Made with chicken, potato and flavored with taucheo (fermented soy bean sauce) and gula Melaka (palm sugar), ayam pongteh is a homey and wonderful dish…
You’ve probably read about the great news on Rasa Malaysia, but in case you haven’t heard, my first cookbook “Easy Chinese Recipes” will be released soon. Even though this is a food blog about Nyonya food, I thought many of you might be interested in my work. The cookbook will be available worldwide, starting with a June release in Malaysia…
Even though I grew up with Penang Nyonya food, Malacca (Melaka) is the origin of Nyonya food. Back in the old days of the Malacca Sultanate some 600 years ago, Malacca was the most important trading ports for the East and West. With trades, it came Chinese merchants to the Malay peninsula and many of them settled down and married…
The best Nyonya food is served at home. In many Peranakan households, dishes such as loh bak, otak-otak, gulai tumis, etc., are prepared constantly or at the very least, during festivities or as offerings for the many prayers. I grew up eating Nyonya food but never appreciated the cuisine when I was little…
Over the Thansgiving holidays, Siew Loon (the long-time contributor of Nyonya Food) came to visit me in Southern California. It was fun and we had a great time chatting about Nyonya food and heritage, not mentioning eating out and shopping to our heart’s content. Please check out Siew Loon’s recipe for Angku, or literally red tortoise cake, which is an…
Wishing you a joyous holiday season. If you're traveling, safe travels. Enjoy the time with your loves ones. Happy holidays!
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