Tag: Eggs

Cincaluk Omelet (Telur Dadar Cincaluk)

Cincaluk Omelet (Telur Dadar Cincaluk)

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…

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Nyonya Lam Mee

Nyonya Lam Mee

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…

Kaya Recipe (Nyonya Coconut and Egg Jam)

Kaya Recipe (Nyonya Coconut and Egg Jam)

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…

Pandan Chiffon Cake

Pandan Chiffon Cake

When I was a teenager, my sister-in-law taught me how to make chiffon cake. I love chiffon cake of all kinds—pandan, orange, or coffee, but my true love is definitely pandan chiffon cake. Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh pandan juice. If you love Angel…

Kuih Bangkit

Kuih Bangkit

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…

Otak-Otak (Nyonya Fish Custard Wrapped with Banana Leaves)

Otak-Otak (Nyonya Fish Custard Wrapped with Banana Leaves)

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…