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…
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…
Inchi Kabin is the Nyonya version of deep-fried chicken. It was one of my late father’s favorites. I remember countless occasions when we were dining out at restaurants in Penang and he would always ask for Inchi Kabin, which was not always on the menu…
When I was growing up, one of the biggest family celebrations was my late grandmother’s birthday. Every year on her birthday, our family would host a big birthday party for her and friends and relatives were invited to our home for her birthday dinner. On the day itself, we would make many Nyonya dishes for the dinner as well as…
Looking at these beautiful pictures of Pulut Inti, a decadent Nyonya kuih, it suddenly dawned to me that I haven’t had pulut inti for the longest time. Pulut inti was my late grandmother’s favorite Nyonya kuih. When I was growing up, there was this Benggali/Punjabi kuih hawker (he would carry his kuih container on top of his turban) who came…
Contributor: Ho Siew Loon Welcome back to our Bao series! We shall start the series with our ever green Kaya Bao. Bao or steamed buns are popular among the Chinese communities and is usually eaten during breakfast or as a snack at any time of the day and it goes very well with a cup of coffee…
Siew Loon and I will be starting a pao/bao (steamed buns) series on Nyonya Food. We are kicking it off with a kaya recipe (Nyonya coconut and egg jam), and then follow with kaya pao/bao (kaya steamed buns), and a couple more scrumptious bao recipes. Whenever I am home in Penang, I love ordering various types of puffy and pillowy…
Nyonya Food is a site about the Nyonya-Baba/Peranakan cuisine. Recipes, culture and heritage of the Straits Chinese in Malaysia.
Rasa Malaysia © 2006-2011 Bee Interactive Corp. Design and Concept by Rasa Malaysia and Zedesino.
No part of the content (digital photographs, recipes, articles, etc.) or this site may be reproduced without prior written permission.
This site is protected by CopyScape. DO NOT COPY.
RSS
Email
Twitter
Facebook