Nasi Ulam Nyonya | Peranakan Rice Salad [Nyonya Cooking] Nyonya Cooking 2018-08-07 | 'Nasi Ulam' refers to a rice salad which uses local herbs and vegetables as the main ingredients. While there is a variety of nasi ulam across Indonesia, Malaysia and Southern Thailand, Nasi Ulam Nyonya offers the typical 'peranakan' flavours as its name suggests.nyonyacooking.com/recipes/nasi-ulam-nyonyaThe term "nasi ulam" literally translates to rice and salad. Having a variety of local vegetables and herbs as its main ingredients and tossed with rice, nasi ulam is exactly what its name suggests. However, unlike western salads, ulam is sometimes cooked using the grilling, boiling or steaming method and is often served with [sambal belacan](nyonyacooking.com/recipes/sambal-belacan) to enhance its taste. Turmeric, basil leaves and winged beans are some of the vegetables which are categorized as ulam.There are many different types of nasi ulam in Indonesia, Malaysia and even southern Thailand with each showcasing its specialty. Nasi ulam Nyonya represents the combination of the Malay and Chinese cultures in one dish. Like the other varieties, this Nyonya rice salad is also served together with [sambal belacan](nyonyacooking.com/recipes/sambal-belacan). The preparation can be quite tedious as each detail needs to be looked into to make it balanced and flavourful.Basmati rice vs Jasmine riceThe best type of rice to use when preparing Nasi Ulam Nyonya is the long grain rice. Therefore, Jasmine rice is the more popular selection as it has a good amount of starch which allows the ingredients to bind with the grains. If you prefer rice with longer and thinner grains, Basmati rice would be the better choice although it is less moist and sticky.Substitutes of fresh leafy herbsThe fresh leafy herbs used in this recipe are widely available in Southeast Asia. Each of them not only contributes a unique flavour but also makes the dish typically peranakan. Besides that, the locals believe in the great health benefits of these herbs. Most of these herbs, frozen or fresh, should be available at the local Asian grocers or markets. If you are unable to obtain some of them, feel free to substitute with other herbs such as coriander, sweet basil, penny wort or betel leaves. Ginger torch flower may be the toughest ingredient to find abroad. If unable to do so, try your luck at Japanese grocers and look for Myoga ginger.Slice ingredients finelyWhile some ingredients may be tough and uncomfortable to chew, there are also others which deliver a very strong taste which many may find disturbing. For example, lemon grass is quite hard and tough, hence it needs to be chopped very finely to ensure it is easily ingested and to create a balanced taste in the dish.Cook rice in advanceThis peranakan rice salad is widely known for its distinctive flavours and deliciousness. Since it is served at room temperature, feel free to cook the rice and prep the ingredients a day before serving. It would be ideal for a party if you are rushed for time. In fact, Nasi Ulam Nyonya is a specialty to the Peranakan community during celebratory events such as birthday or weddings. Mee Siam Gorengnyonyacooking.com/recipes/mee-siam-gorengBraised Chicken with Fermented Bean Pastenyonyacooking.com/recipes/pong-teh-chickenFried Chicken with Nyonya Spicesnyonyacooking.com/recipes/inchi-kabinFish in Asam Currynyonyacooking.com/recipes/sour-and-spicy-sting-rayNyonya Coconut Milk Dessertnyonyacooking.com/recipes/bo-bo-cha-chaNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking #southeastasianfood
Toast grated coconut and it turns into coconut butter | Kerisik - How to [Nyonya Cooking] Nyonya Cooking 2019-09-22 | 🤤 TIPS & TRICKS: nyonyacooking.com/recipes/kerisik~oDhEH7GjsKerisik is a condiment made of grated coconut which is toasted. It is the secret to the nutty caramelized flavour to perfect rendang. Kerisik is known as coconut butter due to its fragrance and natural oil. Kerisik, made of toasted grated coconut goes perfectly well with the caramelized curry known as ‘[rendang](nyonyacooking.com/recipes/chicken-rendang~rkU1dPiPG5b7)’. Besides ‘rendang’, other dishes such as ‘[nasi ulam](nyonyacooking.com/recipes/nasi-ulam-nyonya~rJsrVbUV7)’, ‘nasi kerabu’ and ‘serunding’ (spiced grated coconut) uses this special ingredient too. It is used for its fragrance, creamy flavour and natural preservative function. Dishes which have kerisik added to them last longer. This is a little trick used back in the days when refrigerators weren't widely available. ### Can the toasted coconut be blended?### Store-bought vs. homemade kerisik### Tips to make tasty kerisik### How to ensure kerisik lasts longer?### Frozen kerisik### How to make kerisik without freshly grated coconut?Chicken Rendangnyonyacooking.com/recipes/chicken-rendang~rkU1dPiPG5b7Nasi Ulam Nyonyanyonyacooking.com/recipes/nasi-ulam-nyonya~rJsrVbUV7Malaysian Curry Chickennyonyacooking.com/recipes/malaysian-curry-chicken~H1WxdDjvz9-mKuih Koci Black Glutinous Rice nyonyacooking.com/recipes/kuih-koci-black-glutinous-rice~Hk34uvoPf5bXNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Beef Rendang | The BEST ULTIMATE Recipe [Nyonya Cooking] Nyonya Cooking 2019-07-26 | 🤤 RECIPE: nyonyacooking.com/recipes/beef-rendang-ultimate-guide~FZ30OwrNARendang is a meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns into its signature luscious texture. Together with homemade coconut butter and a load of spices, the dish is a delicious affair.Rendang is a very special curry dish. Made with a selection of 10 different types of spices such as chillies, turmeric, lemongrass and galangal, it easily stands out for its awesome flavour which develops over the long and slow cooking process. It's so tasty that it was voted as the most delicious food in the world based on 35,000 votes in a survey carried out by CNN. The complexity of the dish and the details that come along with it made rendang an exclusive dish. It's usually served for weddings, religious celebrations and coronation ceremonies. Now that we know rendang is the king of curries and tastes extremely delicious, it is important to understand the dish and the tips to achieve the best result.Rendang originates from the Minangkabau ethnic from West Sumatra. With the migration of Minangkabau immigrants to its neighbouring countries such as Singapore and Malaysia, it was then introduced to other neighbouring countries such as Malaysia and Singapore. The name ‘rendang’ came from the Sumatran word ‘randang’ which means slowly. This clearly refers to the cooking process which takes a long time. Traditionally, it takes between 8 hours to 3 days to cook rendang! Some suggested that the correct name for the dish should be the latter instead of what it is known today.The topics which we have explained in the recipe are:How does rendang taste like?Why does it take so long to cook rendang?Tips to making delicious rendangCan I use chicken to make rendang?Which part of beef is suitable?Type of chillies usedPound, blend or chop the herbs?How long can I keep rendang?How to reheat rendang?Cooking rendang in a slow cookerNew Southeast Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century. Like a true Nyonya, Grace cooks real Southeast Asian food with fresh ingredients.
Nasi Minyak | The Wedding Rice [Nyonya Cooking] Nyonya Cooking 2019-06-20 | 🤤 RECIPE: nyonyacooking.com/recipes/nasi-minyak~8NsMH4D6ANasi Minyak or oil rice is cooked with clarified butter and a mixture of five types of spices. Many recognized this fragrant rice from its significant shade of bright yellow. This rice is widely popular in Indonesia, Malaysia and also Singapore.Nasi Minyak is a fragrant rice dish enjoyed with curries and other side dishes. Literally translated from Malay, nasi minyak means oil rice. It is probably named after one of the main ingredients, clarified butter which is also known as ghee. It gives off a wonderful aroma which can be detected miles away. Besides that, the amazing combination of spices such as star anise, cinnamon, cardamom and others give the dish a fantastic fragrance and flavour.Originally from Indonesia, nasi minyak is influenced by the culture of Middle Eastern cooking. The dish was special as it was only served to the Sultan of Palembang (in Indonesia) and the royal guests. As the times passed by, the dish became more common but it is still associated with big celebrations. In neighbouring countries like Singapore and Malaysia, nasi minyak is mainly served to commemorate weddings or the Muslim's thanksgiving ceremony.Choice of rice grains usedCombination of ghee and other fatsAdding raisins and corianderSelection of dishes that goes with nasi minyakClick SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century. Like a true Nyonya, Grace cooks real Southeast Asian food with fresh ingredients.
Pineapple Bowl | Mangkuk Buah Nanas: How to by Nyonya Cooking Nyonya Cooking 2019-05-24 | How to steps: nyonyacooking.com/recipes/pineapple-bowl~9H-7VTkkjPineapple bowls or boats are carved out from fresh pineapples. It's made using the skin, which is usually thrown away. Serve seafood, meat or vegetarian meal in a pineapple bowl to make your food look exciting in this step-by-step guide.The skin of the pineapple can easily be carved into a bowl to serve the meal of your choice. Fresh pineapple skin is usually thrown away but in countries like Thailand or even Malaysia and Singapore, the skin of the pineapple is turned into a bowl. This is commonly done in hawker centers and also restaurants. However, there is always fear of eateries reusing the pineapple bowls. If you make them yourself, you'll know that it's clean and fresh.If the crown of the pineapple is still fresh, you can still cut it into half and leave it intact with the fruit. I've removed the crown in the video as it was already dry. Having the crown along does surely make the dish look even more beautiful. Pineapple Fried Ricenyonyacooking.com/recipes/pineapple-fried-rice~iTPr0bvE_Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Pineapple Fried Rice | Nasi Goreng Nanas [Nyonya Cooking] Nyonya Cooking 2019-05-14 | 🤤 RECIPE: nyonyacooking.com/recipes/pineapple-fried-rice~iTPr0bvE_This pineapple fried rice with the authentic taste of Thai has a perfect balance of sweet and savoury flavours. It is mildly spiced, tasty and healthy with chunks of juicy pineapples.Pineapple fried rice must have some thick pieces of pineapples and that bolt of Thai flavour. Therefore, fish sauce, turmeric powder and curry powder are tossed with rice over high heat to coat each grain with the seasoning. This is the secret to a mouth-watering plate of fried rice which is so popular in Thailand and even Malaysia. It's a favourite among kids and adults alike. So, it is not a surprise to find pineapple fried rice sold at a street food stall as well as being offered in the menu of a five-star hotel. The cooking technique for pineapple fried rice does not differ much when compared to preparing other types of fried rice. It's all about the right portion of ingredients, heat and a few basic rules. Of course, it can be prepared easily on a weekday even without using overnight rice. If you are using the whole pineapple, don't throw away the skin but instead turn it into a pineapple bowl.### Must I use overnight rice?### Why use butter instead of oil?### Curry powder mixture### Turmeric for colouring### Fresh pineapple bowl### Vegan pineapple fried riceLearn more here: nyonyacooking.com/recipes/pineapple-fried-rice~iTPr0bvE_Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Ayam Goreng Berempah | Malay Spiced Fried Chicken | 马来香料炸鸡 [Nyonya Cooking] Nyonya Cooking 2019-05-01 | 🤤 RECIPE: nyonyacooking.com/recipes/ayam-goreng-berempah~KqxUD95ecLiterally translated from Malay, ayam goreng berempah means ‘spiced fried chicken’. Infused with a mix of herbs and spices, this fried chicken dish is incredibly crunchy, juicy and accompanied with heaps of crispy addictive crumbs.Every country has its own style of fried chicken. Malaysian's version is referred to as ‘ayam goreng berempah’. This fried chicken goes well with nasi lemak but tastes just as good as it is. Besides the crispiness and extremely tender meat, it also has lots of crunchy crumbs that makes this Malay-style fried chicken so special. I often request the stall owner to scoop more crumbs onto my plate because they taste amazingly great with steamed white rice. These crumbs are actually the marinade which is a mix of local spices such as turmeric, lemon grass, cumin and more. The addition of curry leaves when frying the chicken meat makes it even more fragrant. A classic dish like fried chicken seems simple to prepare. However, you'll need a few tricks up your sleeve to get the best results. Of course, I am specifically referring to ayam goreng berempah because of the very addictive crumbs which are quite delicate and need some attention.### Which part of the chicken to use?### How long should I marinate chicken?### Is double-frying required?### Prepare crunchy and fragrant crumbs### Freeze marinated chicken### Can I bake "ayam goreng berempah"Get all the answers to your questions here: nyonyacooking.com/recipes/ayam-goreng-berempah~KqxUD95ecNasi Lemak in Banana Leafnyonyacooking.com/recipes/nasi-lemak-in-banana-leaf~ry77ODsvGqW7Fish Head Curry nyonyacooking.com/recipes/fish-head-curry~HyPIdPjvf5-QAsam Laksanyonyacooking.com/recipes/asam-laksa~SJZmuvivzcZQNasi Goreng USAnyonyacooking.com/recipes/nasi-goreng-usa~BJ9g_DsDzqWQNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
KL Hokkien Mee | 福建面 [Nyonya Cooking] Nyonya Cooking 2019-04-14 | 🤤Full recipe: nyonyacooking.com/recipes/kl-hokkien-mee~jN1Kwp8gjKL Hokkien Mee, the ‘black Hokkien mee’ is one of the most famous dishes in Kuala Lumpur within the Chinese community in Kuala Lumpur. This easy and authentic Hokkien mee recipe replicates the ‘wok hei’ needed to braise the noodles in the special soy sauce for the best flavours. There are three types of Hokkien noodles and this recipe is the famous dark noodles from Kuala Lumpur. Using ‘tai lok mee’ or thick noodles, this Hokkien mee dish is one of the staple dishes in most Chinese hawker eateries. Tossed in hot wok over burning charcoal, Locals crave for the soft noodles tossed in a hot wok over burning charcoal as it captures the smokiness of heat in the air. While it looks very difficult, the dish is very simple to recreate at home. There are a few things you'd need to look out for to dish up a plate of authentic and fragrant KL Hokkien Mee. After all the preparation and cooking, you will want to serve noodles which are silky and deep in flavour (yes, with the umami flavour most hawkers have decided to forgo because of the rising costs). ### Wok hei or the ‘breath of wok’### Where to buy Hokkien noodles?Hokkien noodles are sometimes called by their appearance, ‘yellow noodles’. The noodles are sold fresh or wet in vacuum sealed packaging. If you are in Malaysia or Singapore, you would be able to find these noodles in wet markets or supermarkets. ### Can I use other types of noodles?### Any substitute for thick dark soy sauce?### Any substitute for anchovies powder?### How to prepare crispy pork lard?### Hokkien Mee sambal### Halal KL Hokkien Mee### Vegetarian KL Hokkien Mee Chili Pan Meenyonyacooking.com/recipes/chili-pan-mee~HkkB_PsvM9-QCrispy Pork Lardnyonyacooking.com/recipes/crispy-pork-lard~yqNognftECurry Laksanyonyacooking.com/recipes/curry-laksa~HJhedDsDf9Z7Asam Laksanyonyacooking.com/recipes/asam-laksa~SJZmuvivzcZQHainanese Chicken Ricenyonyacooking.com/recipes/hainanese-chicken-rice~rkzGOwjvGc-7Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Crispy Pork Lard | 猪油渣 : Crispy and fragrant - How to by Nyonya Cooking Nyonya Cooking 2019-04-06 | 🤤 RECIPE: nyonyacooking.com/recipes/crispy-pork-lard~yqNognftECrispy pork lard is the key ingredient to many Chinese dishes in Malaysia and Singapore such as KL Hokkien Mee and Bak Chor Mee. The calories of the pork fat are worth the flavour. Here are the tips to get crispy golden pork lard and clear pork lard/oil. nyonyacooking.com/recipes/crispy-pork-lard~yqNognftERendering pork fat can provide you with two wonderful ingredients, crispy pork lard and butter-like texture pork lard. In most Chinese dishes, pork lard is the choice of oil as it provides delicious flavours. To make a dish taste better, crispy pork lard is sprinkled on top. It does not only serve the purpose for garnishing but the surprising bite of crispiness makes the dish even more flavourful.Before you get too worried about the calories and your health, do note that pork lard is not something to be consumed on a daily basis. That being said, it is actually the secret ingredient to many traditional dishes. That's why meals from your grandma always tasted better. It's because pork lard! The process to make crispy pork lard is rather simple but you'll need to also ensure it provides a fragrant, clean and clear pork lard. Let's go through with the basics and tips.### Which part of pork fat to use?### Where to buy pork fat?### How make clear lard?### How to make fragrant and crispy pork lard?### Storing pork lard### Mould on pork lardLearn more here ➡ nyonyacooking.com/recipes/crispy-pork-lard~yqNognftEFried Shallots and Shallot Oilnyonyacooking.com/recipes/fried-shallots-and-shallot-oil~B1pVODswz9bXDried Chilli Pastenyonyacooking.com/recipes/dried-chilli-paste~SkqpDDovMcbXNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest#nyonyacooking
Almond Cookies for Chinese New Year | 杏仁饼 [Nyonya Cooking] Nyonya Cooking 2019-01-27 | 🤤 RECIPE: nyonyacooking.com/recipes/almond-cookies~gECm6PRzYThese 3 steps almond biscuits or almond cookies are soft, fluffy and crumbly. The almond flour in the cookies delivers a distinct nutty flavour. Carefully sweetened with powdered sugar, they are a delightful treat and are often served during Chinese New Year.Almond cookies recipe is one of those easy cookie recipes you must try especially during the festive seasons. During Chinese New Year, almond cookies are highly requested. You will never regret sinking your teeth into these soft and crumbly cookies and enjoy the nutty almond taste. These cookies have a tiny hint of saltiness to give an overall flavour to the cookies. If you are looking for a recipe which is easy and fast, look no further. Try this Chinese almond cookies recipe specially made for you.### Almond flour vs almond mealYou can use both because almond flour or also known as almond meal are both made out of grounded almonds. Most companies use the terms interchangeably but [in the US for example, there is a slight difference between almond meal and almond flour](bobsredmill.com/blog/healthy-living/what-is-it-wednesday-almond-mealflour/). Almond flour is sold with the finest grind of blanched almond while almond meal is slightly coarser as the skin is also blended together. For this recipe, you would want to get almond meal for the best flavours. Traditionally, you can feel the crumbs of almond in the cookies as you chew on them. Moreover, the blended skin makes the cookies very attractive too.### Homemade almond flourAlmond flour can be made at home. Just blend the almonds finely but do be careful not to blend them for too long or it would end up as almond butter.### Can I use corn/tapioca flour instead of wheat flour?You may but it is going to change the texture of the cookies. This recipe delivers the light crunchiness on the outside while crumbly and soft on the inside. Using corn or tapioca flour will not deliver this effect. Wheat flour is required to create structure in the cookies as almond flour (or almond meal as known in the US) does not bind well.### Must I use baking powder and/or baking soda?Yes! Baking soda is needed to raise the dough to give it the soft and crumbly texture. However, baking soda reacts immediately and fizzles off pretty quickly. Since the baking process happens slowly, you'd want to extend the effect of baking soda. To counter the quick reaction of baking soda and extend it, baking powder is required as one of the acids in it reacts to heat. This makes the dough rise as it is baking. ### Which type of oil?Peanut oil would be the best choice to accompany the nutty flavour of almonds. However, any neutral-flavored oils such as canola, sunflower or corn oil would be great too.### How to store the cookies?Almond cookies must be cooled to room temperature before stacking them up in an airtight container. They can be kept for 4-6 weeks in a cool area, away from the sunlight. Enjoy the cookies with a good cup of quality Chinese tea. Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Green Pea Cookies | 青豆饼 | Biskut Kacang Hijau [Nyonya Cooking] Nyonya Cooking 2019-01-18 | 🤤 RECIPE: nyonyacooking.com/recipes/green-pea-cookies~R1BOy9SONEasy green pea cookies using self-made green powder! If you love the natural sweetness and crunchiness of green peas, this is the recipe to try. These cookies are often found during Chinese New Year.Green pea cookies are not only easy to prepare but it is a fun way to sneak some healthy green peas in the form of cookies. Green peas are naturally sweet. Once roasted, they taste slighly smoky and are extremely fragrent. The green pigment in the peas gives a pure shade of green to the cookies. That makes the cookies really exciting. In Singapore or Malaysia, green pea powder and green pea flour can be easily found in baking stores. Continue reading to decide if you would want to make or buy your own green pea flour.### Store-bought vs homemade green pea flourIt is so much easier to use store-bought green pea flour as you save time. On the other hand, you lose the flavour and colouring. Store-bought green pea flour has almost no green pea taste to it. The colour is also less intense. Compared to homemade green pea flour, it does require more effort and time but rest assured, you will get to taste the green peas, benefit from its natural colour and flavour. Homemade green peas can be made before hand and kept until you're ready to bake them.### Fried vs roasted green peasWhether you decide to fry or bake green peas, the result is very similar. Frying green peas would require more oil but they are slightly more fragrant and does require less time compared to baking/roasting. Fried green peas will produce green pea flour which is oilier hence, you do not need so much oil when baking the cookies. To roast green peas, coat green peas with 1 tablespoon of oil. Bake in a preheated over at 200 Celsius for 40 minutes. ### Powdered sugar vs granulated sugarIt is highly recommended to use powdered sugar in this recipe. Opting for granulated sugar will result in an uneven sweetness throughout the cookies as they do not melt during the baking process. Kuih Siputnyonyacooking.com/recipes/kuih-siput~H1QMdvjPzcbQKuih Bangkitnyonyacooking.com/recipes/kuih-bangkit~SJNz_vovz5bQGlutinous Rice Cakenyonyacooking.com/recipes/kuih-bakul~H1tkuwsPz5W7Bak Kwanyonyacooking.com/recipes/bak-kwa~HJB-OPoDMqbmNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Mee Rebus | Noodles in Sweet Potato Sauce | Mi Kuah [Nyonya Cooking] Nyonya Cooking 2019-01-07 | 🤤 RECIPE: nyonyacooking.com/recipes/mee-rebus~kENqadbekMee Rebus is a Malay noodle dish in a sweet potato-based gravy. The combination of sweetness and savoury flavours are deliciously enhanced with a generous squeeze of lime juice. This noodle dish is commonly enjoyed across Malaysia, Indonesia and Singapore.'Mee rebus’ in the Malay language, is the direct translation of ‘braised noodles’. A typical Malay noodle dish, it is enjoyed by many in Indonesia and the nearby countries. This noodle dish is often referred to as ‘mee kuah’. The thick gravy is made by reducing beef broth along with a mix of spices, aromatics and sweet potatoes. Slurping egg noodles wrapped in the thick gravy makes every mouthful a delight.### The different types of mee rebusMee rebus differentiates across the region. For example, in the east coast of Peninsular Malaysia, Terengganu, it has a clear broth. Meanwhile, mee rebus in other states of Malaysia may use dhal, peanuts and tomatoes cooked in a chicken or prawn based broth. This recipe is closer to the Johor mee rebus which is made out of beef broth. It is also the noodle dish served with a flavourful gravy which is thicken naturally with sweet potatoes. If you are looking for mee rebus with thick gravy which is most commonly found in Malaysia or Singapore, this is the recipe to try.### Sweet potatoes to thicken gravyOrange sweet potatoes are often used to thicken the gravy. Besides that, you may thicken the gravy with purple sweet potatoes, the common potatoes or even tapioca. Orange sweet potatoes are the most commonly used for its sweetness and colour as it adds a nice orange hue to the gravy.### Chicken stock instead of beefOf course, you may always substitute the beef stock with chicken stock. Substitute beef with the same amount of chicken. Chicken carcass may also be used to make the stock. No additional ingredients are required here. ### Curry powderMeat curry powder mix, a type of curry powder used to cook beef, chicken or mutton is used in this recipe. This type of curry powder is sold in supermarkets or wet markets in Malaysia and Singapore. In other countries, choose the curry powder mix which consists mostly of chili powder and a mixture of spices such as coriander, cumin, fennel, turmeric, white pepper, cinnamon, black pepper, cardamom, star anise, nutmeg, bay leaf and clove.### Mee rebus pasteThe mee rebus paste is made out of blended spices and aromatics. Fresh ingredients such as lemon grass, garlics and shallots are used in the paste. The addition of pungent ingredients like fried chilies and dried prawns provides the umami of flavours to the dish. You can prepare the paste in advance and refrigerate it for up to 5 days. Otherwise, the paste can be kept frozen for up to 6 months. ### Set aside overnightThe taste of the gravy was much bolder and richer after I left it overnight in the refrigerator. When it comes to soups and broths, it is best to set it aside for at least 6 hours to allow the flavours to further develop. ### Freeze gravy for laterIf you have extra gravy, feel free to freeze them for later use. For the best flavours, the gravy can be kept frozen for up to 3 months. To reheat, steam the gravy or reheat in a pot with 4 tablespoons of water at medium heat. Continue stirring to prevent gravy from burning.Fried Shallots and Shallot Oilnyonyacooking.com/recipes/fried-shallots-and-shallot-oil~B1pVODswz9bXCucur Udang Mamak (Prawn Fritters)nyonyacooking.com/recipes/cucur-udang-mamak-prawn-fritters~HJ_4XBuK7Asam Laksanyonyacooking.com/recipes/asam-laksa~SJZmuvivzcZQNasi Lemaknyonyacooking.com/recipes/nasi-lemak~BynkuvoPf9-XNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Cucur udang mamak | Prawn Fritters | Jemput-jemput udang [Nyonya Cooking] Nyonya Cooking 2018-10-12 | Prawn fritters are known as 'cucur udang' or 'jemput jemput udang' in Malaysia and Singapore. These easy fried prawn snack is a typical Malay street vendor speciality. The best cucur udang is crispy on the outside and fluffy in the inside. That is the cucur udang we love!nyonyacooking.com/recipes/cucur-udang-mamak~HJ_4XBuK7Cucur udang are prawn fritters which are commonly sold in by Malay street vendors in Malaysia and Singapore. These golden prawn fritters are enjoyed for breakfast up till tea time. Cucur udang are eaten with some sweet and spicy chilli sauce or are added as an ingredient. At [mamak eateries](nyonyacooking.com/magazine/mamak~SkMwowM9b7), cucur udang are added to 'rojak' (local salad) or 'mee goreng' (fried noodles). When prawn fritters are used in [Mee goreng mamak](nyonyacooking.com/recipes/mee-goreng-mamak~BkTLRjTuX), it adds delicious fluffy texture to the noodle dish. This recipe will yield a plate of crispy on the sides and yet fluffy in the inside prawn fritters without extreme flavours of prawns. The taste is guaranteed!### Crispy cucur udangOil used to fry cucur udang needs to be at the right temperature or the batter will be soaking the oil instead of frying them. The result will be soggy prawn fritters. Once pan is heated up over medium heat, pour oil enough to cover at least half of the fried prawn fritters. Test the temperature of the oil using wooden chopsticks or skewers. When the oil is ready, small bubbles will appear around the dipped chopsticks or skewer. The other tip is to use a flat ladle to spoon and fry the batter. Thus the sides will be thinner and fried crispy on the sides while having the centre soft and fluffy. ### Type of prawnsA whole shrimp or prawn is usually added at the top of each batter of cucur udang for frying. It's common to have the whole shrimp/prawn including its shell and head. The shell and head provides lots of flavour to the dish. They can be eaten along with the fritters without being removed. Traditionally, smaller shrimps or prawns such as North Atlantic Pink Shrimps are used whereby its shell and head are much softer. In this recipe, medium sized prawns are used without shell or the head as we do not enjoy eating them.### Cucur udang saucePrawn fritters are best served with sweet and mildly spicy chilli sauce. [Thai chilli sauce](nyonyacooking.com/recipes/sweet-thai-chilli-sauce~S1azOvsDM9bX) would be the best combination! ### How to store cucur udangAfter frying, cucur udang can be eaten immediately or left to cool at room temperature. If you plan to use it in [Mee goreng mamak](nyonyacooking.com/recipes/mee-goreng-mamak~BkTLRjTuX), fried cucur udang can be kept in the refrigerator up to 3 days. Refrigerated fried prawn fritters can be heated up in a microwave. If you plan to prepare cucur udang in advanced, fry the batter without placing a whole prawn on top until 50% cooked. The centre of the cucur udang should be still soft. When removed from oil, leave to cool at room temperature. Press a prawn or shrimp into the half fried cucur udang to freeze up till 3 months. Frozen cucur udang can be fried without the need to thaw. Mee Goreng Mamaknyonyacooking.com/recipes/mee-goreng-mamak~BkTLRjTuXNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Mee Goreng Mamak [Nyonya Cooking] Nyonya Cooking 2018-09-24 | 'Mee goreng mamak' is a specific stir-fried noodles dish sold at Mamak eateries in Malaysia and Singapore. It is stir-fried over very high heat together with a special paste along with 'cucur udang' (prawn fritters) which is synonymous with these noodles.nyonyacooking.com/recipes/mee-goreng-mamak~BkTLRjTuXMee goreng mamak is a fried noodles dish which is commonly found in mamak eateries throughout Malaysia and Singapore. One of the most popular cities in Malaysia that serves mee goreng mamak is Penang. This noodle dish is popularly known for its sweet and spicy flavours with some nutty taste to it. Although this may be not the exact mee goreng recipe that you want, rest assured that it is an authentic version. ### Mee goreng mamak pasteThe paste used in mee goreng mamak is no more than a combination of several sauces. It has a blend of dried chilies, shallots, dried prawns, dhal and also peanuts. Dhal, a common ingredient in Indian kitchens is a term used for dried split legumes. Adding it to the paste gives the noodles the mild grainy texture which mee goreng mamak is known for.### Prawn frittersBesides the paste, prawn fritters are the other ingredient that makes mee goreng mamak different from the rest of the fried noodles. Cucur udang as it is known in the Malay language adds some crispiness to the noodles. Biting into the spongy and soft insides of the prawn fritters makes the noodle dish so much more interesting.### Substitute for yellow noodlesMee goreng mamak uses soft medium sized egg noodles. The noodles do not have the al-dente texture that is more known in western noodle dishes. In Malaysia and Singapore, fresh yellow noodles are sold either in loose form or in a package at the wet markets. In Asian grocers, yellow noodles sold are dried and usually marketed as egg noodles or 'chow mien' noodles. Otherwise, substitute with spaghetti. Just soften it before frying. Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Yam Rice | Taro rice | 芋头饭 | One pot rice dish [Nyonya Cooking] Nyonya Cooking 2018-08-27 | A simple yam rice with meat fits well when paired with bak kut teh. This pot of rice dish with additions of yam cubes and mushrooms is popular within the Chinese community. Yam rice can also be served on its own and easily adapted to be a vegetarian dish.nyonyacooking.com/recipes/yam-riceDelicious yam rice recipe is easy and fast to prepare. The main ingredient is actually taro. In Malaysia, Singapore and the neighbouring countries, taro is also known as yam. The other ingredients such as dried shrimps and shiitake mushroom give a wonderful aroma to the dish. They provide the right amount of umami and you will only want to crave for more. In some stalls or restaurants in Malaysia, [Hokkien bak kut teh](nyonyacooking.com/recipes/bak-kut-teh) is served with yam rice or [fried shallots](nyonyacooking.com/recipes/fried-shallots-and-shallot-oil) rice. Vegetarian yam riceYam rice is also often cooked with pork. As I was serving this yam rice with a pork dish, [bak kut teh](nyonyacooking.com/recipes/bak-kut-teh), I omitted pork in this recipe. Dried shrimps can also be removed from this recipe to adapt it to a vegetarian dish. Feel free to add more shiitake mushroom and also a pinch of salt to enhance the taste. Yam rice in a rice cookerIt is also possible to cook yam rice in a rice cooker. Simply use an electric rice cooker to cook rice along with the sautéd yam cubes as how you would normally cook rice. In a electronic rice cooker, rice will be able to stay warm longer than a traditional pot. This is an easy one pot dish which can be made any day of the week. Garnish yam rice with some [fried shallots](nyonyacooking.com/recipes/fried-shallots-and-shallot-oil), spring onions, coriander or even sliced fresh chillies. Bak Kut Tehnyonyacooking.com/recipes/bak-kut-tehChar Siunyonyacooking.com/recipes/char-siuBaby Pak Choi with Oyster Saucenyonyacooking.com/recipes/baby-pak-choi-with-oyster-sauceSteamed Tofu with Minced Meatnyonyacooking.com/recipes/steamed-tofuNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Bak Kut Teh | 肉骨茶 | Bakute [Nyonya Cooking] Nyonya Cooking 2018-08-19 | 'Bak Kut Teh' is an amazing broth based dish using pork and multiple Chinese herbs. When translated, it brings the meaning of pork bone tea. This recipe is the Hokkien version of Bak Kut Teh which is popular in Klang, Malaysia.nyonyacooking.com/recipes/bak-kut-tehBak kut teh means ‘meat bone tea’ in the Chinese Hokkien dialect. To be exact, the term ‘bak’ refers to pork. That is the meat which is originally used in the broth. These days, chicken is also used instead of pork. The dish is made by boiling pork bones and meat in a variety of aromatics and Chinese herbs. The combination of Chinese herbs and aromatics such as star anise, cloves and smoked garlic makes this dish special. Usually, bak kut teh is served with rice, vegetables and you tiao (sometimes known as Chinese churros). Mostly found in Malaysia and Singapore, bak kut teh is now one of the dishes that is well known in the region. ### Differences between Malaysian and Singaporean bak kut tehThere are differences between the Hokkien version of bak kut teh which is commonly found in Malaysia when compared to the Teochew version in terms of colour, level of saltiness and of course the taste. | Type | Colour | Saltiness | Taste|| -------- | -------- | -------- | -------- || Hokkien (Malaysia) | Dark | Much saltier | Herby|| Teowchew (Singapore) | Light | Less saltier |Peppery|### Where to buy Bak kut teh herbsIf you want to make bak kut teh from scratch instead of using pre-packed bak kut teh herbs, this is all the information you will need. Bak kut teh herbs are simply Chinese medicinal herbs which are to be found in most Chinese medicinal halls or Asian grocers around the world. In almost all Asian grocers, you will be able to find almost all the herbs sold in a pack of 10 herbs and usually marketed as ‘Chinese Herbal Soup Mix’, ‘Chinese Tonic Soup’ . ### Basic set of herbs for bak kut tehIn the table below, you will find the names of the ingredients you will need in English and both Chinese characters and pinyin. For a decent pot of bak kut teh, you will need at least 6 types of herbs. | Herbs Name | Pinyin | Chinese characters|| -------- | -------- | -------- || Foxglove root | Shu di huang | 熟地黄 | | Chinese angelica root | Dang gui | 當歸 || Szechuan lovage | Chuang gong |川芎 | | Solomon's Seal | Yu zhu | 玉竹 || Red dates | Hong zao |红枣 | | Goji berries | Gou qi zi|枸杞子|Other additional ingredients which are used in the recipe are the other common herbs used in bak kut teh which will add more flavour and also medicinal benefits to it.| Herbs Name | Pinyin | Chinese characters|| -------- | -------- | -------- || Dried orange peel| Chen pi | 陈皮 | | Liquorice root | Gan cao | 甘草 || Codonopsis pilosula | Dang shen |黨參 | | Black dates | Nan zao|正南枣 | Besides Chinese herbs, aromatics are highly important to release the aroma and flavours commonly known in bak kut teh.### Duration to boil bak kut tehIn this recipe, it is recommended to boil bak kut teh for four hours. Ff you do not have much time, two hours would be sufficient. Although, the broth will taste much better when boiled for at least four hours.### Overnight bak kut teh Bak kut teh tastes better after boiling for 4 hours and allowing to rest overnight. This was a secret tip shared by one of the best restaurants in Klang when asked about their secret to their popular bak kut teh. There is a big difference after allowing the broth to settle and allow the ingredients to release its flavours.### Separate broth with other ingredientsUsually, bak kut teh is served with vegetables (romaine lettuce, iceberg lettuce, bok choy) tofu puffs, fried bean curd skin and mushrooms (enoki, shiitake). These ingredients should be added shortly before serving. Also, if the plan is to finish the dish in several meals, these additional ingredients should be cooked with a portion of the broth to not affect the taste of rest of it.Braised Pork with Soy Saucenyonyacooking.com/recipes/tau-yu-bakNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest
Old Cucumber Soup | 老黄瓜汤 | Lou Wong Kua Tong [Nyonya Cooking] Nyonya Cooking 2018-08-14 | Old cucumber soup is boiled which chicken or pork along with ingredients such as dried oyster, scallops and dates. Simmering old cucumber soup over low heat or in a slow cooker helps the ingredients to slowly release their flavours and nutrients.nyonyacooking.com/recipes/old-cucumber-soupOld cucumber soup is another slow cooked Cantonese soup recipes which I love. After boiling this soup over low heat, old cucumber will turn soft and has a creamy texture to it. The health benefits to what is known as ‘lou wong kua tong’ to the Chinese community are abundance. Old cucumber has high dietary fibre, iron, calcium and even said to have anti-aging properties. Boiling Cantonese soups is all about slow cooking and also the few ingredients which are brought together to boil. Mainly because of the nutritional benefits the ingredients offer, ingredients such as red dates should also provide sweet flavours to the soup. To naturally make the soup a little saltier, I have added some dried scallops and dried oysters. These ingredients can be substituted with dried cuttlefish too.### Old cucumber vs regular cucumber/English cucumberOld cucumbers which are also known as yellow gourds can be found in Asia easily or sometimes in American Asian grocers. Otherwise, it is not commonly sold. I have tried substituting them with other cucumbers available in Germany. Both regular cucumbers and English cucumbers do provide same flavours as old cucumber. ### Old cucumber soup for pregnant womenThis soup is said to have cooling properties as old cucumber is used. Therefore, pregnant or menstruating women may want to avoid this soup as it might be too cooling to the body and affect the yin and yang. ### Boiling old cucumber soup in slow cookerI usually cook soups in a stainless steel pot or cast iron pot over low heat. If you have a slow cooker, it makes boiling soups even easier. It is recommended to cook the soup for 6-8 hours on low heat to allow the ingredients to slowly release their nutrients. Otherwise, cook at high heat for 3-4 hours. Enjoy the soup along with other dishes for dinner. It is best to enjoy the old cucumber soup if the weather is too hot to cool your body down.ABC Vegetables Soupnyonyacooking.com/recipes/abc-soupWatercress Soupnyonyacooking.com/recipes/watercress-soupApple and Snow Fungus Soupnyonyacooking.com/recipes/apple-and-snow-fungus-soupPear with White Fungus Soupnyonyacooking.com/recipes/shredded-pear-with-snow-fungusNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking #chinesesoup
Green Apple Juice with Asam Boi | Jus Epal Asam Boi [Nyonya Cooking] Nyonya Cooking 2018-07-27 | The refreshing juice of green apples has the benefits for weight loss and also detox. Asam boi, a type of dried preserved plum is added to the drink for its sweet and sour extra flavours. It is most commonly found in night markets or local casual food stores.nyonyacooking.com/recipes/green-apple-with-asam-boiIn the busy streets of night markets or local restaurants, you will find delicious local drinks available. One of the favourite thirst quencers is green apple juice with dried preserved plum which is also known as Asam boi. In humid tropical countries like Singapore or Malaysia, the green apple juice with asam boi drink is even more enjoyable when paired with spicy and tangy dishes such as "[udang masak lemak](nyonyacooking.com/recipes/udang-masak-lemak-nenas)" (curry prawns with pineapple). Asam boi is also known as "Li Hing Mui" or "Lui Hang Mui" in the Cantonese dialect. The term "lui hang" means traveling while "mui" refers to plum. As asam boi is usually consumed to help one feel better from motion sickness, thus snack is known to be the a companion to many during their travels. In other countries, asam boi powder is used to in gummy candies, rice crackers and even alcoholic drinks. There is another version of asam boi which is red in colour. In this drink, only the white asam boi is used. Asam boi is added to the drink for its light hint of tartness while bringing some sweetness and saltiness as they are coated with powdered salt and sugar. This recipe offers the basic recipe of green apple juice with asam boi. Here are other ideas you can use to tweak the recipe to make it more fun and delicious.### Honey instead of sugarWhite sugar is usually added to the drink. Since green apples are quite tart in taste, sugar helps to make the drink pleasant. Replace sugar with other sweeteners such as honey or stevia. It would be best if you can accept the natural flavours and can drink it without any added sweeteners.### Fresh mintMint is known for its calming and soothing benefits. Fresh mint, when added to drinks gives an invigorating scent and some mild spicy flavours that makes a drink very refreshing. Fresh mint also [stimulates the digestive enzymes that absorbs fat and makes it into usable energy](onlinelibrary.wiley.com/doi/abs/10.1002/food.200390091?utm_medium=291&). This specific benefit of mint may help in weight loss plans. ### Serve frozenWhen the weather is scorching hot, enjoy the drink as a popsicle. Pour the finished drink into popsicle moulds. Do not forget to add an assam boi into each popsicle. What is the fun in a green apple juice popsicle without the tangy asam boi? Freeze for at least six hours before serving.Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
SECRETS TO Fish Head Curry (Mamak) | Kari Kepala Ikan (Mamak) [Nyonya Cooking] Nyonya Cooking 2018-07-17 | 🤤 RECIPE: nyonyacooking.com/recipes/fish-head-curry~HyPIdPjvf5-QFish head curry is commonly enjoyed in Malaysia and Singapore. With South Indian origins, fish head curry uses a combination of various spices and ingredients to create the delectable taste loved in Southeast Asia. Here is an easy fish head curry recipe with all the tips needed.One of the most sought after curry in both Malaysian and Singapore is fish head curry. Commonly found at many Indian eateries like mamak, fish head curry is ordered as a side dish for steamed white rice. Just like other dishes found in Singapore and Malaysia, the recipe adapts to the local taste since it was introduced by the Indian migrants when they moved to the region. Thus, it is to no surprise that fish head curry is not known in India. ### But, why fish head? It may be disturbing to many. However, the meat of red seabream found at the jaws located below the gills and also on the back of the neck is sweet and delicate. It is the layers of fine meat structure that is able to absorb the flavours of curry or any sauce that comes with it, when eaten together. I have seen those who would only seek out for the fish head when the whole fish is served especially in dishes like steamed [Cantonese steamed fish](nyonyacooking.com/recipes/steamed-fish). Due to its popularity, there is now a variety of fish head curries depending on the ethnic flavour profiles such as Nyonya Fish head curry or even Thai fish head curry. While there many different types of fish head curries, the Indian fish head curry still tops my list of all fish head curries. Indian fish head curry is also known as the healthier version among all as it does not use any coconut milk but yet is able to deliver the thick and luscious curry flavours. You need a few tricks to make that perfect fish head curry and I have you covered!### 1. Fish curry powderFresh fish curry powder mix is a must. The quality and composition of the fish curry powder will affect the taste. Look out for Malaysian or Singaporean made fish curry powder mixture. If you are located in Malaysia or Singapore, fresh curry powder mixture can be bought at the wet market.### 2. Type of fishAs mentioned, red seabream is typically used in fish head curry. Other white fleshed fishes such as sea bass, gilt-head bream or talapia are also suitable for this flavourful curry. In most western countries, fish heads are not available unless the whole fish is bought. It is of course possible if you plan to cook the whole fish (chopped into three parts). If there is still reluctance to cook fish head, use fillets or cutlets as a replacement. Most importantly, only use fresh fish and do not over cook them or the flesh will be tough!### 3. Make fish head curry thickFish head curries must be thick in consistency. There is no discussion! There are two main steps to make the curry thick. First of all, use rice. Having rice as an ingredient in curry may be unusual to many. However, the starch in the rice will act as a thickening agent. Secondly, the curry needs to be simmered down until it reaches the desired thickness! Therefore, vegetables such as okra and aubergine are perfect since they soften in the curry as it is simmered.There you go, three main tips to cook your perfect fish head curry as found in most Indian eateries! This dish goes perfectly well with white rice and other side dishes for Banana Leaf Rice. It is also easier to prepare compare to many other curries. Rasamnyonyacooking.com/recipes/rasamStir-Fried Cabbage with Turmericnyonyacooking.com/recipes/stir-fried-cabbage-with-turmericFried Snake Gourdnyonyacooking.com/recipes/fried-snake-gourdMalaysian Dhal Currynyonyacooking.com/recipes/dhal-curryCucumber Raitanyonyacooking.com/recipes/cucumber-raitaNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
Papadum - Frying with Chopsticks [Nyonya Cooking] Nyonya Cooking 2018-07-17 | Papadums served with Banana Leaf Rice are always perfectly fried, resulting in golden yellow crackers. Using a pair of chopsticks, it seems like it is the smartest way to prepare beautifully golden Papadums. nyonyacooking.com/recipes/fried-papadumDried papadums or papads can be found in Indian grocers or some Asian grocers. There are many varieties of papadums to choose from and those served in Malaysia are the simplest which are made out of split pea flour. No other spices such as cumin or chilli powder are added to the dough as such papadums are more popular in northern Indian region. Plain papadums are more common in the southern Indian region, home to Banana Leaf Rice.There are many ways to prepare papads. Papadums can be toasted as well but to achieve the crispiness many enjoy whereby it is able to hold little "spoonfuls" of rice and some curry, dried papads will need to be deep fried as it is done traditionally. It does not only make your meals tastier but also the crunch as you enjoy your meal.### Problems when frying papadumsFrying Papadums may appear simple but burned, very oily or soggy papadums and curled papadums are the various problems one will face when preparing them. ### Heat to fry papadumsBurned, oily and soggy papadums happen because of the heat. The perfect temperature is needed. I have specifically used wooden chopsticks to fry them as they are able to indicate that the oil is ready for frying. If the papadums are placed in mildly heated oil, they will soak the oil when frying and this will result in soggy and oily papadums. I also love the fact that chopsticks are able to pick the papadums quick and gently while tossing the oil away. These gram flour crackers fry almost immediately in hot oil. Do not leave them in the oil longer than required or they may burn.### Curled papadumsWhile this will not affect the taste, it definitely affects the eating experience! Curled papads somehow makes it feel more complicated to eat. As mentioned, papadum fries almost immediately once it touches hot oil. Therefore, they should be fried individually. A pair of chopsticks are used to push the papadums instead of allowing to curl as it cooks. Fried papadums is a mandatory side dish when having Banana Leaf Rice. Enjoy with lots of curries or even with chutneys!Malaysian Dhal Currynyonyacooking.com/recipes/dhal-curryMalaysian Curry Chickennyonyacooking.com/recipes/curry-chickenNasi Briyani Ayamnyonyacooking.com/recipes/nasi-briyani-ayamFish Head Curry nyonyacooking.com/recipes/fish-head-curryRasamnyonyacooking.com/recipes/rasamNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
Cucumber Raita Salad - Banana Leaf Rice [Nyonya Cooking] Nyonya Cooking 2018-06-29 | An easy cucumber raita salad recipe which is often served as a side dish for Banana Leaf Rice. Eaten with naan or bread too, cucumber raita is refreshing and helps to tone down the spiciness of hot curries or dhals. nyonyacooking.com/recipes/cucumber-raitaCucumber Raita is a yummy creamy condiment which is served with dishes where curries are also available. While the curries are spiced and hot, cucumber raita tends to be cooling and refreshing. As Cucumber Raita is served chilled, having cold yogurt helps to also neutralize spicy food while allowing one to enjoy even more spices!In my favourite Banana Leaf Rice restaurant located in Kuala Lumpur, Cucumber Raita is given as one of the basic dishes. Basic dishes such as Cucumber Raita, [Stir-fry Cabbage with Turmeric](nyonyacooking.com/recipes/stir-fried-cabbage-with-turmeric), [Rasam](nyonyacooking.com/recipes/rasam) and [Fried Snake Gourd](nyonyacooking.com/recipes/fried-snake-gourd) are given along with rice and a selection of curries. We also get to add more basic dishes without any additional charges. How wonderful! Now that you may be planning to prepare Cucumber Raita, do not go running to the kitchen before reading these considerations to making the Cucumber Raita you love.### 1. Yogurt lovers vs Non-Yogurt loversI noticed how Cucumber Raita in Malaysia have very little yogurt. It is neither a good or bad dish as having a lot or little yogurt is a matter of preference. In fact, I have only learned how to love yogurt just recently. So, if you do not want too much yogurt or like Cucumber Raita to be less creamy, use half the recommended amount of yogurt. No matter how much yogurt you may be using, chill for at least 30 minutes before serving.### 2. Seed the cucumber or not?98% of cucumber is water! Most of the time, the seeds will be removed when it comes to Cucumber Raita as the water content concentrates within the seeds. This also makes the dish creamier since there is lesser water content. To take this a step further, mix the chopped cucumber chunks with a tablespoon of salt and leave it aside for 15 minutes before rinsing to remove more water. If you would like to keep the water content, then just mix the dish once again before serving as you will notice water being drawn out of the cucumbers. It is fully acceptable to keep the seeds or have more water content in the raita as they store most of the nutrients in a cucumber. So, it's up to you!### 3. Coriander, no thank you! I am personally a big fan of coriander (also known as cilantro) but there is a big group out there that hates coriander. Hate might be a strong word but it is true! According to [Prof Russel Keast, it is all in your genetics which decides if you love or not](http://this.deakin.edu.au/lifestyle/hate-coriander-heres-the-scientific-reason-why). Sprinkling chopped fresh coriander on Cucumber Raita adds a hint of refreshing lemony taste, at least to the coriander lovers!If you are preparing for a big group, prepare this dish up to 12 hours in advanced and keep it chilled. Also to be enjoyed with [Nasi Briyani](nyonyacooking.com/recipes/nasi-briyani-ayam).Roti Canainyonyacooking.com/recipes/roti-canaiRasamnyonyacooking.com/recipes/rasamFried Snake Gourdnyonyacooking.com/recipes/fried-snake-gourdNasi Briyani Ayamnyonyacooking.com/recipes/nasi-briyani-ayamStir-Fried Cabbage with Turmericnyonyacooking.com/recipes/stir-fried-cabbage-with-turmericNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
Stir-Fried Cabbage with Turmeric [Nyonya Cooking] Nyonya Cooking 2018-05-14 | Full recipe: nyonyacooking.com/recipes/stir-fried-cabbage-with-turmeric~ByrU_viPzqZmTurmeric cabbage dish is a simple stir fry vegetable recipe which is often served in the South Indian cuisine. The addition of mustard seeds does not only add flavours but makes this golden yellow cabbage dish recognisable with the little black spots all over.Whenever I get my dose of Banana Leaf Rice or go to an Indian eatery, I will always get some vegetables to go along with curries and fritters. One of my favourite stir fry vegetable dish is the simple turmeric cabbage. By itself, cabbage does not have much flavours. Hence, cabbage absorbs the tasty flavours of spices cooked with it easily. Stir fried cabbage also blends well with the variety of curries and well spiced dishes. Turmeric cabbage recipe is so easy and fast that it is a suitable weekday recipe for after work or school. ### 3 important tips for the best turmeric cabbageThe recipe appears to be extremely easy but there are a few tips you need before cooking the dish. Read through it before cooking because the cooking process is so fast that you cannot go back to correct the steps when they are already done.### Temper spices before usingThe process of tempering refers to the process of sautéing spices in oil over medium heat to release their flavours. In this recipe, turmeric powder, mustard seeds, dried chillies and curry leaves must be tempered at the beginning of the cooking process. The colour of the spices such as turmeric powder or dried chillies will change to show that they are ready to use. Mustard seeds on the other hand will start popping when they are being tempered. Be careful to not burn the spices or you will have to start all over again.### Cook cabbage throughly with the spicesCabbage does not have much flavours and it easily absorbs the taste of the accompanying ingredients. Therefore, allow cabbage to simmer along with the spices until it is fully cooked. If the gravy dries up too quickly, the heat used may be too high. Carefully reduce heat and add hot water into pan to continue simmering the dish.### Add salt shortly before servingThe recipes calls for a number of spices. While the spices may contribute various flavours in this dish, salt is still need to enhance the taste of the dish. Add salt once the cabbage is ready to retain the moist. Also, the taste of salt will be more concentrated when added at the end compared to the beginning. That's great if you are watching your salt intake. Remember to stir well after adding salt before serving. Enjoy stir fried turmeric cabbage with plain white rice or rotis. Malaysian Dhal Currynyonyacooking.com/recipes/dhal-curryVegetarian Cabbage Koftanyonyacooking.com/recipes/vegetarian-cabbage-koftaFried Snake Gourdnyonyacooking.com/recipes/fried-snake-gourdRasamnyonyacooking.com/recipes/rasamRasamnyonyacooking.com/recipes/rasamNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
Rasam | South Indian Sour Soup | Chaaru | Saaru | Kabir [Nyonya Cooking] Nyonya Cooking 2018-05-07 | Rasam is a typical clear South Indian soup which uses tamarind as a base. The flavours of the soup are from the various spices such as cumin, chilli powder and turmeric. As a vegetarian and vegan soup, rasam is extremely appetizing and flavourful.nyonyacooking.com/recipes/rasamRasam which has a distinct sourness and spiciness is easily prepared as a side dish to accompany plain white rice. The combination of spices and ingredients in rasam is enough to make the soup flavourful without using artificial flavouring . Not much effort in preparation is needed either. Therefore, it is possible to prepare rasam without using rasam powder which is a ready-made spice mixture. As someone who loves Indian dishes, rasam is easily one of my top favourites. One may think that a vegetable based dish is bland and boring. This is where you are wrong. The first time I tasted rasam served together with banana leaf rice, I was immediately hooked. It definitely reminded me of the well known Thai soup, “tom yum” which is sour due to the added lime juice. Tamarind on the other hand is not only sour, it does not have the mild bitterness of that of the lime juice. That’s like having the best of both worlds! However, besides being sour, rasam and tom yum are both entirely different.### Three ingredients you can add to make rasam as a one pot mealWhile rasam may be just a side dish in a banana leaf rice meal, it can be turned into a whole meal as it is to be enjoyed. Here are some ideas and ingredients you may add to rasam to make it a more fulfilling dish.### LegumesPeas, lentils, chickpeas and beans are fantastic choices of ingredients to be added to rasam. Some of these ingredients such as lentils which are also sold as dried version can be found. Just as recommended in the dhal recipe, soak the dried legumes before adding them to rasam and then boil for at least 30 minutes or more for them to soften. Not only do legumes have a great nutritional profile, they are also very filling.### VegetablesIf you are someone who enjoys vegetables not only as salads, add them to rasam. Vegetables which are a great match for rasam are broccoli, brussels sprout, capsicum, carrots and even beetroot. Adding vegetables to rasam make it deliciously sweet compared to the typical rasam which is sour.### ProteinAnother variation of rasam calls for protein to be added. You may add some chicken, mutton or even fish. Besides that, chicken or mutton bones may be used to be simmered in rasam for a few hours. This will result in a more flavourful broth.Malaysian Dhal Currynyonyacooking.com/recipes/dhal-curryFried Snake Gourdnyonyacooking.com/recipes/fried-snake-gourdFried Snake Gourdnyonyacooking.com/recipes/fried-snake-gourdVegetarian Cabbage Koftanyonyacooking.com/recipes/vegetarian-cabbage-koftaTofu Spiced Vegan Wrapnyonyacooking.com/recipes/tofu-tumeric-wrapNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
Fried Snake Gourd | Pudalangai Chips | Labu Ular Goreng [Nyonya Cooking] Nyonya Cooking 2018-04-30 | Fried snake gourd is a favourite when having Banana Leaf Rice. Making fried snake gourd at home requires only two steps. Serve fried snake gourd with rice or enjoy these snake gourd fritters with a glass of cold drink. This crispy spiced snake gourd is also a great beer snack.nyonyacooking.com/recipes/fried-snake-gourdnyonyacooking.com/magazine/banana-leaf-riceBanana Leaf Rice is a complete meal which is filled with several dishes that are mainly vegetable dishes. The base of this dish is plain rice. While it may sound dull, the accompanying ingredients make it exciting. The crispiness of fried snake gourd makes the experience of Banana Leaf Rice so much more fun. I might even think that these fritters taste better than potato chips. It is the mild heat and wonderful flavours of the batter that makes the taste extremely addictive. Like many Indian dishes in Malaysia, the snake gourd is fried along with curry leaves for its special aroma.Fresh snake gourd can be found in easily in tropical countries. Otherwise, look them up in Indian or Asian grocers. These fried snake gourd should be crispy and here are a few tips to making the best snake gourd.Even SlicingSlicing the snake gourd evenly at about 4 mm will ensure that each slice will get to fry easily without being too thick, which may result in soggy fried vegetables.Temperature MattersWhen it comes to frying, the temperature of the oil is important. If the oil is not hot enough, the sliced snake gourds and its batter may be soaking the oil instead of turning crispy. Heating the oil at medium heat and then checking the temperature using a good old pair of wooden chopsticks will be helpful. The oil will be ready to fry when bubble appear at the sides of the wooden chopsticks once soaked.Patience, More PatienceAllow the sliced snake gourd to slowly fry in the oil. Never over crowd the pan and also do not increase the heat, thinking that a higher heat would fry the snake gourd quicker. You may end up with the outsides of the batter being browned while the insides still uncooked.Fried snake gourd can be prepared in advanced. It is best to store them in an air tight container and consume them within 1 week for the best flavours!Malaysian Curry Chickennyonyacooking.com/recipes/curry-chickenFried Anchovies with Onionsnyonyacooking.com/recipes/fried-anchovies-with-onionsMalaysian Dhal Currynyonyacooking.com/recipes/dhal-curryVegetarian Cabbage Koftanyonyacooking.com/recipes/vegetarian-cabbage-koftaTofu Spiced Vegan Wrapnyonyacooking.com/recipes/tofu-tumeric-wrapNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
Air Mata Kucing | 罗汉果龙眼冰糖炖冬瓜水 [Nyonya Cooking] Nyonya Cooking 2018-04-09 | Air Mata Kucing | 罗汉果龙眼冰糖炖冬瓜水 [Nyonya Cooking]'Air Mata Kucing' is a classic must-have when visiting Chinatown in Kuala Lumpur. This refreshing drink or dessert is very popular among the locals. Not only nutritious, delicious and thirst quenching, it is rated the top 6th most delicious drink by CNN!nyonyacooking.com/recipes/air-mata-kucingOne of the most popular drinks in Malaysia is probably 'Air Mata Kucing'. It is a herbal drink which is nutritious and refreshing especially when the sun is scorching. It is also extremely delicious. It is no wonder that 'Air Mata Kucing' secured the 6th place in the list of the "50 most delicious drinks from around the world". The herbal taste in this healthy drink is not at all over-powering. In fact, it is soothingly refreshing. So, be sure to try this nutritious and healthy drink.'Air Mata Kucing' in Kuala Lumpur was made popular by a stall stationed at a street corner in Chinatown/Petaling Street.This stall has a history of more than three decades and had even expanded its business to shopping malls. The popularity of the herbal drink is obvious with the long queue in front of the stall daily. Many years ago, the drinks were sold served in metal bowls when customers enjoy the drink at the stall. However, this is no longer the practice these days as styrofoam cups are now used.To create this delicious drink at home, only four ingredients are needed. The base of this drink is made out of monk fruit which is also known as 'Lo Hon Guo' in Chinese. It gives colour to the drink and also acts as a natural sweetener. The abundant benefits of monk fruit are widely known in the world of traditional Chinese medicine. Dried longan which is high in vitamins is also added to this drink to sweeten it. In this recipe, I choose the darker coloured dried longan which is sweeter and more intense in flavour although it is absolutely fine to use the lighter coloured dried longan too. The classic 'Air Mata Kucing' that is made popular by the stall in Petaling Street (Chinatown) is quite sweet as rock sugar is added to it. Since it is served with lots of ice cubes, the sweetness is somehow diluted. Rock sugar is optional, if you do not like the drink too sweet.Fresh winter melon strips make this herbal drink extra special as they soften during the boiling process, thus giving the melt-in-the-mouth feel while drinking. This is definitely a delightful drink not to be missed. Serve it hot or cold with lots of ice cubes, according to your preference.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=G6IF_VA7ABU&ref=shareRELATED RECIPE IDEAS:Nyonya Coconut Milk Dessert:nyonyacooking.com/recipes/bo-bo-cha-chaApple and Snow Fungus Soup:nyonyacooking.com/recipes/apple-and-snow-fungus-soupWatercress Soup:nyonyacooking.com/recipes/watercress-soupPear with White Fungus Soup:nyonyacooking.com/recipes/shredded-pear-with-snow-fungusMango Lassi:nyonyacooking.com/recipes/mango-lassiChocolate Malt Drinks:nyonyacooking.com/recipes/milo-dinosaur-and-godzillaNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
#rendangweekend LIVE Nyonya Cooking 2018-04-07 | Full recipe: nyonyacooking.com/recipes/chicken-rendangNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Pear with Snow Fungus Soup | Shredded Pear with White Fungus Soup [Nyonya Cooking] Nyonya Cooking 2018-03-11 | 🤤 RECIPE: nyonyacooking.com/recipes/pear-with-white-fungus-soup~rykLOPiwfcWQSnow fungus is often used in Asian soups and drinks due to its health properties. Also known as white fungus, it is often cooked together with a sweet fruit and made into desserts. The nutrients from the snow fungus are said to be equivalent to that of the expensive bird’s nest.Just like bird’s nest, the snow fungus has anti-ageing properties that are able to help in reducing collagen losses. One can definitely call it the poor man’s bird’s nest because snow fungus is so much cheaper yet nutritious. Instead of [using apple](nyonyacooking.com/recipes/apple-and-snow-fungus-soup~SJklOPowG5WQ) in this recipe, I am using the Korean pear or also known as Nashi pear to prepare this dessert. Korean pears have plenty of health benefits too. Hence, this snow fungus soup is a definite health booster as it detoxifies, dissolves mucus, treats constipation, heals sore throat and relieves cough besides being a thirst quencher. In fact, this soup also helps to boost the immune system, according to traditional Chinese medicine practitioners.Before using the snow fungus, hydrate it in water until it softens. Remove the hard parts of the snow fungus as only the softer parts are used to make the dessert. Rinse it thoroughly to get rid of any dirt. The snow fungus should be cut into slices and the Korean pear, shredded. Once cooked, both ingredients combined well, thus making the soup more delightful to consume.### Type of pear to useJust for your information, the Nashi pear belongs to the rose family. Thus, it is no surprise to smell the fragrant sweetness released by the pear after double boiling the soup for 4 hours. Although it takes quite long for this dessert to be ready but it is surely worth the effort. Moreover, double-boiling for long hours is a tradition that goes way back. It helps to lock in the nutrients as it gently cooks the soup. If you are unable to find Nashi pear, use Chinese pear instead. It has a light yellow skin and can be found at your local grocer. I had tried using both types of pears in preparing this dessert. However, I noticed that the final result is different. The Chinese pear is not as sweet and juicy as the Nashi pear. That being the case, just sweeten the soup with another honey date or add more rock sugar.### Double boiling Traditionally, most Chinese households have a double boiler. Unfortunately, I do not possess one, so I had to be creative. I managed by placing the soup in a ceramic bowl and covering it with a plate, then double boiling it in a cast iron pot. This works just as well as a double boiler. I had been using this method for years now and had never encountered any problems. So, try this method if you do not own a double boiler.### Boiling soup over direct heatBoiling the soup directly is also possible but the heat is much harsher compared to double boiling. A lot of nutrients is perceived to be lost if it is cooked directly over the stove. Admittedly, I sometimes do so as it does not take long for the ingredients to soften. Therefore, I guess it depends on the time and tools you have in hand. Either way, you will still be rewarded with a great and nutritious thirst quencher.
Poon Choi (Hakka) | Pen Cai | 盆菜 [Nyonya Cooking] Nyonya Cooking 2018-02-23 | Poon Choi or Pen Cai started off as a traditional Chinese New Year dish in Hong Kong and is often eaten in both Hakka and Cantonese homes throughout the world. Do not let the long list of ingredients puts you off. Preparation is actually very simple.Full recipe: nyonyacooking.com/recipes/poon-choiHainanese Chicken Rice recipe: nyonyacooking.com/recipes/nasi-ayam-hainanWhen it comes to Chinese New Year, there is a myriad of dishes to prepare for the family. What started off as a tradition during the Song dynasty, 'Poon Choi' remains a popular dish used to celebrate the Lunar New Year in Hong Kong and countries like Malaysia and Singapore. 'Poon Choi' is a dish with at least 9 main ingredients tells the history of an emperor who fled to a village where the villagers gathered all their prized ingredients to serve the emperor. As the emperor had his whole army with him, the villagers had to serve the food in wooden wash basins. Until today, there are villages still serving this dish using wooden wash basins which would need to be soaked before using, to avoid spillage. These days, you would be able to find "bucket dish" in big metal bowls, porcelain bowls or even clay pots.The concept of making 'Poon Choi' is simple as it consists only three layers. It begins with the bottom-most layer where the ingredients would soak all the flavours from the middle and top layers. The second layer consists of ingredients with lots of flavours and gravy. The last layer which is also the upper most layer consists of drier ingredients which are usually more expensive. While there are many variations to this special dish, I like to keep it traditional yet simple. The only dish which takes a longer time to prepare is the stew pork belly. The taste is extremely appetizing as it soaks the flavours of the Chinese vinegar and all the spices. After simmering for an hour, you will be greeted with tender and succulent pork belly. The gravy tends to be slightly thicker after a while due to the fats from the pork belly. As it sits on the second layer, the gravy will be absorbed into the sponge-like ingredients such as radish and fried tofu sticks. The rest of the dishes need to be either quickly stir-fried or fried. As for the top most layer, feel free to buy dishes like roasted pork or grilled chicken. Below is the list of ingredients which you can choose to make your own 'Poon Choi'. Pick a minimum of 3 ingredients for each layer. Layer 1 (bottom-most): White radish, hydrated fried pig skin, napa cabbage, hydrated fried tofu skin sticks, lotus rootLayer 2 (middle): Hydrated dried squid, pork stewed in Chinese vinegar, taro, hydrated shiitake mushrooms or any other mushrooms.Layer 3 (top-most): Steamed/Grilled chicken, roasted/grilled pork, fried/grilled fish, fish balls, fish cakes, abalone, broccoli, bok choi, mushrooms, black mossThis recipe feeds 2 people but it can easily feed 4 in a family when served with steamed white rice. It took a little effort on our side to finish but it was wonderful!Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=Zca_GAQNYIo&ref=shareRELATED RECIPE IDEAS:Prosperity Toss with Salmon:nyonyacooking.com/yee-sangZhai Choy with Fermented Tofu:nyonyacooking.com/recipes/zhai-choyHealthy Asian Vegetarian Dumplings:nyonyacooking.com/recipes/vegetarian-dumplingsTaiwanese Pineapple Cake:nyonyacooking.com/recipes/taiwanese-pineapple-cakeHoney Soy Sauce Chicken Wings:nyonyacooking.com/recipes/honey-soy-sauce-chicken-wingsThree Cup Chicken:nyonyacooking.com/recipes/three-cup-chickenNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Teochew Steamed Fish | Steamed with Pickled Vegetables and Pickled Plums | 潮州式蒸鱼 [Nyonya Cooking] Nyonya Cooking 2018-02-09 | Teochew Steamed Fish is a representation of what Teochew cuisine is all about - fresh, light and healthy. If you want to cook just one dish, this dish is for you! An easy recipe using lots of vegetables with a great balance of sourness and saltiness.nyonyacooking.com/recipes/teochew-steam-fishSteamed Fish recipes are very popular among Chinese families. In fact, one of my top three recipes on Nyonya Cooking is the Cantonese Steamed Fish which garnered over 850,000 views. Steamed Fish is so easy to prepare and steaming is the best method to use to taste the freshness of the fish. Teochew is actually a Chinese dialect. There are many Teochew recipes using seafood and vegetables. Generally, Teochew dishes do not use much seasoning as they rely on the freshness of the ingredients. Whether or not if you are a 'Teochew-nang' (people of the Teochew dialect), you will appreciate the natural sourness of the pickled plum and mustard green in this dish. A good selection of fresh tomatoes also adds a hint of sourness and sweetness to the gravy.The key ingredient of this dish is, of course, fresh fish. In Singapore or Malaysia, white prompret is often used in this Teochew Steamed Fish recipe. I opted for Seabass instead and it was a great match too. The other important ingredients which are needed to create the sourish and salty flavours in the gravy are pickled plum, pickled vegetables (kiam chai/hum choi), tomatoes and soy sauce. Pickled plums are usually sold in glass bottles at the grocers but can also be substituted with Japanese Ume, which is simply pickled plums too! As for pickled vegetables, they are sold in vacuumed plastic packaging. I was a little confused when faced with two different types of pickled vegetables. One of it was stated as "Sour Pickled Vegetables" and the other was "Salted Pickled Vegetables". In case you are in the same predicament, just know that it is "Salted Pickled Vegetables" which is needed in this recipe. These pickled ingredients added so many flavours to what could have been just a regular steamed fish recipe and turned it into a dish worth talking about.Besides all these fresh flavours, do add some really hot garlic oil onto the fish. This step is optional but I cannot resist adding spoonfuls of aromatic oil to the dish. Simply fry equally sliced garlic at medium heat until golden brown. Remove from the stove and immediately pour it onto the fish. This does not only improves the flavours but as the hot oil comes into contact with the skin of the steamed fish, the skin becomes slightly crispy. That is the final touch to make the dish perfect.Steaming fish does not require much effort. In fact, the cooking process only took 12 minutes and the Teochew Steamed Fish was ready to be served. Personally, I definitely think this dish is great for Chinese New Year. During normal midweek dinners, this dish is perfect because it is complete with lots of vegetables besides the fresh fish. Just serve together with warm rice.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=1EgduYRKjCQ&ref=shareRELATED RECIPE IDEAS:Steamed Fish:nyonyacooking.com/recipes/steamed-fishSteamed Chicken with Goji Berries:nyonyacooking.com/recipes/steamed-chicken-with-goji-berriesSteamed Fish with Fermented Bean Paste:nyonyacooking.com/recipes/steamed-fish-with-taucuSteamed Prawns with Garlic:nyonyacooking.com/recipes/steamed-prawns-with-garlicFish in Asam Curry:nyonyacooking.com/recipes/sour-and-spicy-sting-rayNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
How Do You Drink Matcha [Nyonya Cooking] Nyonya Cooking 2018-01-22 | [AD] This content is crafted especially for the collaboration with Moya (www.moyamatcha.com) I've written an article on blog.nyonyacooking.com on Three Ways To Improve The Taste of Matcha! My trip to Japan was made complete with a tea ceremony. I got to understand more about Matcha, tea ceremony and each of their components. During the tea ceremony, I took part at my guesthouse in Tokyo, I learned that Matcha is not only healthy and beautiful drink but preparing Matcha is done with full concentration. The tea ceremony master changed the way I now drink Matcha.Upon returning to Germany, I came to realize that high-quality Matcha is not commonly found. Most Matcha sold at Asian grocers does not have its origin written on the label. My scout on the world wide web on where to buy Matcha led me to Moya Matcha. I started reading up more about the brand. Hitomi Saito, the founder of Moya Matcha, has attended a traditional Japanese tea ceremony training, was a lecturer at a cooking studio and is also a chef! Well, I knew I could trust Moya Matcha and the quality which Hitomi wishes to upkeep. That was why I wrote to Moya for a collaboration and the rest is history! Interested to get your own [Matcha Premium Ceremonial Set](moyamatcha.com/en/product/matcha-premium-ceremonial-set) to start your own Matcha experience? Get premium quality Matcha powder from [Moya Matcha](moyamatcha.com) and use the code *nyonyacooking* to get a 10% discount (valid throughout 2018 for all products on the website).New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
What Do You Use To Prepare Matcha? [Nyonya Cooking] Nyonya Cooking 2018-01-20 | [AD] This content is crafted especially for the collaboration with Moya (www.moyamatcha.com) I've written an article on blog.nyonyacooking.com/three-ways-to-improve-the-taste-of-matcha on Three Ways To Improve The Taste of Matcha! My trip to Japan was made complete with a tea ceremony. I got to understand more about Matcha, tea ceremony and each of their components. During the tea ceremony, I took part at my guesthouse in Tokyo, I learned that Matcha is not only healthy and beautiful drink but preparing Matcha is done with full concentration. The tea ceremony master changed the way I now drink Matcha.Upon returning to Germany, I came to realize that high-quality Matcha is not commonly found. Most Matcha sold at Asian grocers does not have its origin written on the label. My scout on the world wide web on where to buy Matcha led me to Moya Matcha. I started reading up more about the brand. Hitomi Saito, the founder of Moya Matcha, has attended a traditional Japanese tea ceremony training, was a lecturer at a cooking studio and is also a chef! Well, I knew I could trust Moya Matcha and the quality which Hitomi wishes to upkeep. That was why I wrote to Moya for a collaboration and the rest is history! Interested to get your own [Matcha Premium Ceremonial Set](moyamatcha.com/en/product/matcha-premium-ceremonial-set) to start your own Matcha experience? Get premium quality Matcha powder from [Moya Matcha](moyamatcha.com) and use the code *nyonyacooking* to get a 10% discount (valid throughout 2018 for all products on the website).New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
What Do You Use To Drink Matcha? [Nyonya Cooking] Nyonya Cooking 2018-01-18 | [AD] This content is crafted especially for the collaboration with Moya (www.moyamatcha.com) I've written an article on blog.nyonyacooking.com/three-ways-to-improve-the-taste-of-matcha on Three Ways To Improve The Taste of Matcha! My trip to Japan was made complete with a tea ceremony. I got to understand more about Matcha, tea ceremony and each of their components. During the tea ceremony, I took part at my guesthouse in Tokyo, I learned that Matcha is not only healthy and beautiful drink but preparing Matcha is done with full concentration. The tea ceremony master changed the way I now drink Matcha.Upon returning to Germany, I came to realize that high-quality Matcha is not commonly found. Most Matcha sold at Asian grocers does not have its origin written on the label. My scout on the world wide web on where to buy Matcha led me to Moya Matcha. I started reading up more about the brand. Hitomi Saito, the founder of Moya Matcha, has attended a traditional Japanese tea ceremony training, was a lecturer at a cooking studio and is also a chef! Well, I knew I could trust Moya Matcha and the quality which Hitomi wishes to upkeep. That was why I wrote to Moya for a collaboration and the rest is history! Interested to get your own [Matcha Premium Ceremonial Set](moyamatcha.com/en/product/matcha-premium-ceremonial-set) to start your own Matcha experience? Get premium quality Matcha powder from [Moya Matcha](moyamatcha.com) and use the code *nyonyacooking* to get a 10% discount (valid throughout 2018 for all products on the website).New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Durian Swiss Roll Cake | 榴莲瑞士卷 | Durian Cake Recipe [Nyonya Cooking] Nyonya Cooking 2018-01-12 | Easy swiss roll recipe with useful tips for the most delicious durian cakenyonyacooking.com/recipes/durian-swiss-rollMy family and I keep in touch via video call almost daily. That way, I get updated with the latest going ons over on their side or they would tempt me with the delicious food they are enjoying. It had been months since my family kept singing praises over a particular type of swiss roll. Well, it is not the ordinary cake as it consists of durian which you either love or detest. Durian is one of my favourite fruits and I get to enjoy it only when it is in season. Anyway, my mom first told me about the Durian Swiss Roll (榴莲瑞士卷), raving about its deliciousness yet without being overpowering sweet and its pleasant aroma. My sister, who really dislikes durian readily seconded my mom's opinion and even went on to describe the texture of the luscious and creamy durian that was spread on the swiss roll. I feel frustrated not being able to actually taste it and could only allow my imagination to run wild. As a Malaysian living abroad, I always try to recreate Asian food with their authentic flavours using ingredients that I can get my hands on. Thus, in this case, I found some frozen durian and recreated this delectable cake that my mom and sister had been raving about.The goal of this recipe is to get a soft and light Swiss Roll with perfect whipped cream like those sold at most Asian bakeries. Organic eggs work great in Swiss Roll recipes as they do not have a strong icky smell. For those who are living in Germany, I am using 405 wheat flour which is equivalent to the normal cake flour in other countries.I used a cake pan which is 33 x 23 cm but if you like to have a thicker Swiss Roll cake, I would suggest that a slightly shorter cake pan is used. For example, a cake pan of size 27 x 23 cm would be perfect. In both cases, you would still have a fluffy light cake. Please note that it must be cooled to room temperature before spreading a layer of durian/whipped cream on it. If not, you may end up with a watery creamy mess!Besides durian, I had also experimented using fresh mangoes and strawberries when they were in season. The results were really great too. Feel free to come up with your creation using the fruit you love. I am sure you will be just as amazed.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=WAgGfUU7AUg&ref=shareRELATED RECIPE IDEAS:Healthy Banana Cake:nyonyacooking.com/recipes/banana-cakeRose Flavoured Sago Cake:nyonyacooking.com/recipes/kuih-sago-roseMatcha Tiramisu Cake:nyonyacooking.com/recipes/matcha-tiramisuKuih Seri Muka:nyonyacooking.com/recipes/kuih-seri-mukaMuah Chee:nyonyacooking.com/recipes/mua-cheeBlack Glutinous Rice Kuih Koci:nyonyacooking.com/recipes/kuih-kociNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Nasi Briyani Ayam | Malaysian Nasi Briyani | Nasi Biryani | Nasi Biriyani [Nyonya Cooking] Nyonya Cooking 2017-11-17 | Spiced rice accompanied with delicious curry chicken, 'Nasi Briyani' is the love of many Malaysians at Indian/Malay food outlets.nyonyacooking.com/recipes/nasi-briyani-ayam'Nasi Briyani' is one dish that is flavour packed due to the various spices which are used in the dish. Originally not from Malaysia, 'Nasi Briyani' has however found home in South East Asian countries like Malaysia and Singapore. It is quite a popular dish in many casual eateries (Mamak) and often enjoyed with meat curries, eggs and vegetables. While the argument goes on to find the origin of 'Nasi Briyani', I choose to celebrate this dish with the different ways it is cooked in other countries. The usage of pandan leaves to add fragrance to the rice definitely gives it a Malaysian twist. Besides that, the rice is cooked separately without the meat. In 'Mamak' eateries, the rice is served as it is and any preferred side dishes are selected separately. It is like a buffet of curries and delicious dishes that goes perfectly with 'Nasi Briyani'. A basic plate of 'Nasi Briyani' consists of spiced rice and meat curry of your choice. I personally prefer mutton and chicken curry to go with 'Nasi Briyani'. Therefore, I had chosen to prepare a video on 'Nasi Briyani' with a special Chicken Curry to go with it. Just like many of my other recipes, feel free to substitute chicken with other meat of your choice. The key is to use the same selection of spices and allow the meat to cook until it is tender. Marinating the chicken with yoghurt will help to tenderize the meat as the lactic acid in the yoghurt breaks down the protein. Additionally, the tanginess in the greek yoghurt sure adds a wonderful flavour to the curry. In this recipe, I had selected greek yoghurt but you may use any other yoghurt or even curd. Greek yoghurt is known to be thicker, richer in fats and more resistant to heat. The creamier it is, the more delicious it becomes!Malaysian 'Nasi Biryani' usually uses evaporated milk to add creaminess to the rice. Besides making the rice tastes creamier, evaporated milk also makes the rice fluffier. As I did not have any in hand, I opted for full fat milk instead. It worked just as well too. If you want to opt for evaporated milk, use 50ml of evaporated milk instead of the suggested 100 ml full fat milk.Ghee plays an important role in making a good plate of 'Nasi Briyani'. In fact, I honestly thought it contributed a huge difference to the flavour. Although ghee is often sold in cans, it would not be fully utilized, thus it would be such a waste. Making ghee on your own is a little bit of a hassle. Hence, a quick DIY version of ghee using butter is also presented in the video. Marinate the meat and prepare the ghee one day in advance to lessen the preparation time the following day.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=OjgLWrPJ2-M&ref=shareRELATED RECIPE IDEAS:Steamed Coconut Milk Rice:nyonyacooking.com/recipes/nasi-lemakHainanese Chicken Rice:nyonyacooking.com/recipes/nasi-ayam-hainanMalaysian Stir-Fried Rice Noodles:nyonyacooking.com/recipes/char-kway-teowChilli Pan Mee:nyonyacooking.com/recipes/chili-pan-meeKimchi Fried Rice:nyonyacooking.com/recipes/kim-chi-fried-riceMee Siam Goreng:nyonyacooking.com/recipes/mee-siam-gorengNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
LIVE - Mango lassi Super Easy - ONLY 3 Ingredients [Nyonya Cooking] Nyonya Cooking 2017-08-27 | New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned. SOCIAL NETWORKS: Nyonya Cooking: http://nyonya.tv/nyonyacooking Facebook: http://nyonya.tv/facebook Instagram: http://nyonya.tv/instagram Twitter: http://nyonya.tv/twitter Pinterest: http://nyonya.tv/pinterest The idea behind Nyonya Cooking: Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century. Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
🤤 THE BEST Grilled Soy Sauce Chicken | 烤雞翅 [Nyonya Cooking] Nyonya Cooking 2017-08-21 | Grilled honey soy sauce chicken wings, be it charcoal or oven grilled, it is guaranteed to be lips smacking goodnyonyacooking.com/recipes/honey-soy-sauce-chicken-wingsMalaysia is all about food thus, there are even streets known as "Glutton streets". One may wonder how that came about. It's due to the food, of course! Glutton streets are filled with stalls selling myraids of food. From barbecued meat, noodles, snacks, fruits, stir fry dishes, steamboat to even the freshest seafood, almost everything could be found there. It is truly a food haven. I had made a whole video on my food expedition in one of the oldest Glutton Streets in Kuala Lumpur. In the video, Pudu Glutton Street was featured. Jalan Alor which is another Glutton Street is rather famous among tourists and the locals. Most of the time, the locals frequent Jalan Alor for one dish and that is the Barbecued Chicken Wings or widely known as 'Siu Gai Yik' in Cantonese. It is the sweet savoury taste and the smoked flavour of the chicken wings that attract the locals to patronize the stall over the years. If you had been there before, you would had noticed a huge grill displaying the mouth watering chicken wings. For your information, my love for these chicken wings is just as huge! I had been trying to recreate the recipe but it had not been easy. I honestly think that the huge grill somehow contributes to its distinctive flavours for which they are known for.Here in Germany, I had tried making these Honey Soy Sauce Chicken Wings using the oven and also over the grill. The latter gave a more distinct flavour. However, it is the sweet savoury taste which I love most. Usually, I would marinate the chicken wings overnight or just before leaving for work. When I reached home after work, the chicken wings would then be placed into the oven (preheated at 200 degrees Celcius) for 40 minutes. I would glazed the chicken with the marinade twice during the grilling process.In this video, the chicken wings were first grilled in the oven which was preheated at 100 degrees Celcius and later at 200 degrees Celcius. This step of "slow cooking" helps to produce juicy chicken wings. Either way, you will be assured of delicious Soy Sauce Chicken Wings. The end result should be the sweet stickiness for which it is known for. Enjoy these chicken wings with some Homemade Thai Chili Sauce on a sunny day with a glass of iced cold Sparkled Lychee drink That would be the perfect combination!Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=s_K6Voo55zQ&ref=shareRELATED RECIPE IDEAS:Roasted Turkey with Black Pepper Sauce:nyonyacooking.com/recipes/roasted-turkey-with-black-pepper-sauceMalaysian Skewered Meat Satay:nyonyacooking.com/recipes/chicken-satayMalaysian Grilled Stingray:nyonyacooking.com/recipes/ikan-pari-bakar'Peking duck' with potato dumplings:nyonyacooking.com/recipes/peking-duck-with-potato-dumplingsThree Cup Chicken:nyonyacooking.com/recipes/three-cup-chickenNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Mee Siam Goreng | Spicy Fried Rice Vermicelli Noodles [Nyonya Cooking] Nyonya Cooking 2017-08-07 | Simple spicy stir fried rice noodles recipe for breakfast, lunch or even dinnernyonyacooking.com/recipes/mee-siam-gorengEvery morning, Malaysians rushed to grab breakfast at their local bakeries or even at Mamak. Even more often, you will see groups of people gathering to buy breakfast from road side stalls. Besides Nasi Lemak, I especially enjoy having a pack of 'Mee Siam Goreng' or Stir Fried Spicy Vermicelli Noodles. In Malaysia, you will be able to find several versions of 'Mee Siam' and 'Mee Siam Goreng' is simply the faster and easier recipe. If you are interested in 'Mee Siam Basah' (with soup), drop your request! 'Mee Siam Goreng' is more often sold by the Malays. Siam was the former name of Thailand. I guessed the flavours represented in this recipe are adapted from the classic taste of Thailand. Usually, tamarind is used to add a hint of sourness to the vermicelli noodles. However, I opted to use some fresh lemon juice instead. Spices may be blended before hand or even kept frozen until it is used. If the blended spices are frozen, it does not need to be thawed before using. Steps as such do help to save some time especially if you are in a rush. To reduce the spiciness of the dish, soak the dried chillies in warm water and remove the the seeds of the chillies along with the membranes. With some spices and fermented bean paste, a simple stir fried noodles can so flavourful and memorable!Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=1trWDZfKsNo&ref=shareRELATED RECIPE IDEAS:Wantan Noodles:nyonyacooking.com/recipes/wantan-noodlesMalaysian Curry Noodles with Coconut Milk:nyonyacooking.com/recipes/nyonya-laksaChilli Pan Mee:nyonyacooking.com/recipes/chili-pan-meeHomemade Wheat Noodles (without Egg):nyonyacooking.com/recipes/homemade-wheat-noodles-without-eggChinese Steamed Glutinous Rice with Chicken:nyonyacooking.com/recipes/chinese-steamed-glutinous-riceNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
LIVE Cooking: REAL Nasi Lemak Burger 🍔🤤 Nyonya Cooking 2017-07-30 | New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned. SOCIAL NETWORKS: Nyonya Cooking: http://nyonya.tv/nyonyacooking Facebook: http://nyonya.tv/facebook Instagram: http://nyonya.tv/instagram Twitter: http://nyonya.tv/twitter Pinterest: http://nyonya.tv/pinterest The idea behind Nyonya Cooking: Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century. Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
PERFECT Kuih Seri Muka | Kuih Salat | Steamed Glutinous Rice with Pandan Custard [Nyonya Cooking] Nyonya Cooking 2017-07-21 | 🤤 RECIPE: nyonyacooking.com/recipes/kuih-seri-muka~rkSSOviDf9bQPandan flavoured 'kuih' made of glutinous rice and custard cooked in coconut milk which is great during breakfast and tea time'Kuih Seri Muka' is one of the more famous 'kuih' (sweet snack) in Malaysia. This Malaysian layered cake had been requested many times by our viewers. The recipe is pretty simple but I decided to label the difficulty level of this recipe as "average" as there are a few steps which could make or break the perfection of 'Kuih Seri Muka'. First of all, let's get to the basic. The word "seri" means glow or radiance and "muka" means face. 'Kuih' generally has fancy names. It does makes me wonder how the name, 'glowing/radiant face' comes about. Weird as it may sound but have trust in the big group of viewers who had requested the recipe. They know how amazingly delicious this 'kuih' is. If you too have any recipe request, click Request to submit yours. This cake or 'kuih' is made up of two layers. The bottom layer is made from coconut milk flavoured steamed glutinous rice. The top green layer is made up of sweet pandan flavoured custard cooked with coconut milk which makes the custard tastes creamy. Both of these layers make this 'kuih' stands out among the myraid of 'kuih' available in Malaysia. Pandan extract gives natural colouring to the 'kuih'. Within the 'Peranakan' community, 'Kuih Seri Muka' is made slightly different as the glutinous rice is coloured using butterfly pea flower. This is an option if you want the 'kuih' to be more vibrant. Soak about 15 dried butterfly pea flower in warm water for 15 minutes and then use the coloured water to soak 1/3 of the glutinous rice. This process is very similar to the recipe I had for Pulut Tai Tai.During the initial experiment, I had several issues trying to come up with the perfect 'Kuih Seri Muka'. The layers did not stick together and became a complete disaster! The pandan custard was overcooked which made the pandan custard layer clumpy and uneven. Honestly, I was so disappointed then. However, it was still edible but 'Kuih Seri Muka' has to live up to its name by 'glowing' and not look unpresentable! Therefore, I will share the tips with you here on how to make this beautiful 'kuih' for your enjoyment.When compacting the glutinous rice to create the bottom layer, do ensure that enough pressure is applied to prevent it from falling apart when it is cut. Once the rice is compacted, concentrate on getting the second layer right. Cook the custard mixture at low heat. Patience is the key here. I learnt the hard way. So, do not repeat my mistake or you will end up in disappointment. As mentioned in the video, you have to avoid having water droplets fall onto the surface of the 'Kuih Seri Muka' in order to achieve a smooth surface. Wrap the cover of the pan with a clean kitchen towel or cover the tray with aluminium foil during the steaming process.That would prevent an uneven surface. To check if the 'kuih' is cooked, poke a toothpick into the custard layer. If it comes off clean, then the kuih is ready.Allow the 'Kuih Seri Muka' to cool to room temperature before cutting. Clean knife with a wet kitchen towel or use a plastic knife for a smooth cut. This 'kuih' can be kept for up to 24 hours if not refrigerated. Refrigerating it makes cutting easier. However, it will harden the layer of glutinous rice. Wrap the tray with cling wrap to prevent the glutinous rice from drying up. To sum this up, patience and caution is exercised in every step. I can assure you then that you will be beaming with pride at the perfect outcome of the 'Kuih Seri Muka'. All said and done, do not forget to share a photo of the 'kuih' on this site. We look forward to seeing it.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=&ref=shareRELATED RECIPE IDEAS:Glutinous Rice Balls:nyonyacooking.com/kuih-eeSteamed Glutinous Rice Cake with Coconut:nyonyacooking.com/recipes/steamed-kuih-bakulGlutinous Rice with Coconut Jam:nyonyacooking.com/recipes/pulut-tai-taiCurry Puff:nyonyacooking.com/recipes/curry-puffMuah Chee:nyonyacooking.com/recipes/mua-cheeBlack Glutinous Rice Kuih Koci:nyonyacooking.com/recipes/kuih-kociNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
LIVE cooking - Tofu Spiced Vegan Wrap Nyonya Cooking 2017-07-16 | New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned. SOCIAL NETWORKS: Nyonya Cooking: http://nyonya.tv/nyonyacooking Facebook: http://nyonya.tv/facebook Instagram: http://nyonya.tv/instagram Twitter: http://nyonya.tv/twitter Pinterest: http://nyonya.tv/pinterest The idea behind Nyonya Cooking: Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century. Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Muah Chee | Chinese Mochi | Glutinous Rice Ball Snack with Sesame Seeds | 麻糍 [Nyonya Cooking] Nyonya Cooking 2017-07-08 | Here is the secret to chewy and springy Glutinous Rice Snacks coated with Sesame Seeds or Peanuts! Don't say I don't share!nyonyacooking.com/recipes/muah-chee~SyXSdPiPzcWXThese glutinous rice snack balls are fantastic street food found in Malaysia. If you have not tasted it, 'Muah Chee' is very similar to Mochi. Both 'muah chee and mochi are made using glutinous rice flour but 'muah chee' uses long grain glutinous rice flour while mochi uses short grain glutinous rice flour. 'Muah chee' is usually sold in big trays of glutinous rice dough and then cut into smaller pieces before being coated with sesame seeds. The cutting and coating of the soft and chewy snack is done very quickly with a rhythm that is simply interesting to watch. 'Muah chee' comes in various flavours and coated in a mixture of sugar and sesame seeds or peanuts. The last time I had 'muah chee' was during my trip to Penang. I am sure you watched the part in my Penang food tour video where I raved about the delectable 'muah chee' I had: nyonyacooking.com/guide That delicious warm and sweet 'muah chee' lingers in my memory till now.Ever since tasting those delicious 'muah chee', I knew I had to create a video to share the recipe. When I was younger, the glutinous rice snack that was sold were plain but these days, there are so many different flavours such as pandan, mango, lychee and many more to choose from. However, let's make it simple in this video. Of course, you can flavour the batter according to your preference but most importantly, 'muah chee' has got to be chewy and springy at the same time. The secret to making the best 'muah chee' lies in the step after steaming the batter. Once it is removed from the steamer, the dough has to be stirred throughly until it becomes springy. Take note, this step is a must and should not be skipped! This glutinous rice snack can be rather sticky but the additional oil helped make the dough smooth and makes cutting them much easier. Homemade shallot oil definitely made the 'muah chee' very aromatic.Prepare the sugar and sesame seeds/peanut mixture in advance and store them separately in airtight containers. Sesame seeds and peanuts release oil that melts the sugar. As for 'muah chee', it is best to prepare it on the day of consumption. If there are leftovers, they can be kept in the refrigerator for up to five days. Steam them before serving because this glutinous rice snack tastes best when served warm.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=EKzL1Bic3rs&ref=shareRELATED RECIPE IDEAS:Glutinous Rice Balls:nyonyacooking.com/recipes/glutinous-rice-balls~SyGk_wiPM9-7Glutinous Rice Cake:nyonyacooking.com/recipes/nian-gao~H1tkuwsPz5W7Steamed Glutinous Rice Cake with Coconut:nyonyacooking.com/recipes/steamed-glutinous-rice-cake-with-coconut~Sk9J_vsDzc-XFried Shallots and Shallot Oil:nyonyacooking.com/recipes/fried-shallots-and-shallot-oil~B1pVODswz9bXBlack Glutinous Rice Kuih Koci:nyonyacooking.com/recipes/kuih-koci-black-glutinous-rice~Hk34uvoPf5bXGerman Coconut Macaroons with Almond Butter:nyonyacooking.com/recipes/coconut-macaroon~HJOVdDjwf5-XNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://www.nyonyacooking.comFacebook: http://www.facebook.com/nyonyacookingInstagram: http://www.instagram.com/nyonyacookingTwitter: http://www.twitter.com/nyonyacookingPinterest: http://www.pinterest.com/nyonyacookingThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
LIVE Cook & Chat - Kim Chi Fried Rice [Nyonya Cooking] Nyonya Cooking 2017-07-02 | 🤤RECIPE: nyonyacooking.com/recipes/kim-chi-fried-rice~HJuHdviPzqZmIt was so fun chatting with you guys while cooking. Thanks for making it to the live video. If you did not manage to catch it, it's ok cause we will have more live videos soon. Just catch the announcement on Facebook and Instagram :DNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Asam Pedas Ikan Pari | Fish in Asam Curry [Nyonya Cooking] Nyonya Cooking 2017-06-18 | A classic 'Peranakan' or 'Nyonya' dish, Fish in Spicy Tamarind Curry, although not common but is always a big favourite among manynyonyacooking.com/recipes/asam-pedas-ikan-pari~ByZH_viDfcZQIt had been quite some time since I last ate 'Asam Pedas Ikan Pari'. I absolutely love it to bits. However, I held back recreating this dish as I was not able to get the tamarind peel and ginger torch flower which are both core ingredients in creating the special 'Asam Pedas' taste and aroma. There was once where I found out that the local botanical garden was growing the plant. I was so close to contacting them to ask for the flower. Just imagine their reaction had I actually contacted them! Thankfully, my mom brought some to Germany when she came over for a visit. Now, I proudly have some at home. The most important ingredient to me (personally) is stingray, as I had mentioned earlier. Each time, as I make my way to the fishmonger which is a 20 minutes bike ride away, I keep my fingers crossed hoping that stingray would be available. There were many unlucky times but finally, I got hold of them. Pheww! To you guys living in countries where all these ingredients are easily available, there is really no reason not to recreate this dish!!Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=RFruqODN_7E&ref=shareRELATED RECIPE IDEAS:Malaysian Tamarind Fried Prawns:nyonyacooking.com/recipes/assam-prawnsMalaysian Curry Chicken:nyonyacooking.com/recipes/curry-chickenMalaysian Grilled Stingray:nyonyacooking.com/recipes/ikan-pari-bakarMalaysian Sour and Spicy Fish Soup Noodles:nyonyacooking.com/recipes/assam-laksaSteamed Prawns with Garlic:nyonyacooking.com/recipes/steamed-prawns-with-garlicSweet Sour Fish:nyonyacooking.com/recipes/sweet-sour-fishNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Three Cup Chicken | 三杯鸡 | San Bei Ji [Nyonya Cooking] Nyonya Cooking 2017-05-26 | 'Three Cup Chicken', a classic Taiwanese recipe which is a personal favourite and easy to cook after a long day at worknyonyacooking.com/recipes/three-cup-chicken'Three Cup Chicken' or San Bei Ji (三杯鸡) is one of the many popular dishes when it comes to Taiwanese cuisine. 'Three Cup Chicken' is a literal translation of San Bei Ji (三杯鸡).Taiwanese love the dish immensely and have created so many variations of it using either seafood or other meat. I absolutely enjoy this dish a lot as the gravy is very flavourful and fragrant because of the sesame oil. The end result of the gravy should be slightly thick and shiny as it coats the meat. Personally, I love browning the chicken's skin first to add a rough texture to it and that would enable the gravy to coat the chicken even better. There wouldn't be anyone who would be able to refuse the saucy chicken pieces!Cooking 'Three Cup Chicken' is very simple as the core ingredients are simply soy sauce, sesame oil and 'shaoxing' wine. Traditionally, the recipe calls for one cup of each ingredient. However, I altered the amount since I am not using that much chicken. 'Shaoxing' wine can be substituted with dry sherry instead but it cannot be omitted if you want to create this classic Taiwanese dish. If possible, opt for toasted sesame oil for this dish. This is because toasted sesame oil will be reduced as the gravy simmers to create a thick sauce. Meanwhile, pure sesame oil will not reduced. However, adding maltose will help to thicken the gravy. In this recipe, you may also use sugar to sweeten the gravy.While the three condiments are extremely important for this classic 'Three Cup Chicken', garlic and ginger both play equally important roles in the dish. They need to be sautéed in sesame oil until fragrant before 'shaoxing' wine and soy sauce are added. At the same time, you have to be really careful to not burn the garlic and ginger. I have chosen to use sweet basil instead of Thai basil in my dish. Choose the latter if you want to stay close to the authentic recipe. Either way, the smell of basil will add so much fragrance to the dish. Another element which makes 'Three Cup Chicken' really memorable is the spiciness. It is not overpowering but definitely enough to tickle your tastebuds. I usually use fresh chillies but sometimes, dried chillies are used too. The recipe is rather simple, which is why I enjoy cooking this dish after a long day at work. Extremely fast and definitely no fuss! Serve "San Bei Ji" with some warm white rice. Let me know if you enjoyed this recipe or if you have adapted it in your own way. I would love to hear your experience.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=pJt85srtzx4&ref=shareRELATED RECIPE IDEAS:Braised Chicken with Fermented Bean Paste:nyonyacooking.com/recipes/pong-teh-chickenChinese Roasted BBQ Pork:nyonyacooking.com/recipes/char-siuMarmite Fried Chicken:nyonyacooking.com/recipes/marmite-chicken'Peking duck' with potato dumplings:nyonyacooking.com/recipes/peking-duck-with-potato-dumplingsPandan Fried Chicken:nyonyacooking.com/recipes/pandan-chickenNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Bean Sprouts with Fried Garlic [Nyonya Cooking] Nyonya Cooking 2017-05-13 | The easiest Bean Sprouts dish recipenyonyacooking.com/recipes/bean-sprouts-with-fried-garlicBean Sprouts are usually used as an accompanying ingredient in many Asian dishes especially noodles. For example, Vietnamese cuisine uses Bean Sprouts generously in their dishes like Pho but they are usually served raw. In Malaysia, Bean Sprouts are often cooked and we enjoy it as a dish by itself as well. Do not let the dull appearance of Bean Sprouts make you think that the dish is not worth a try.Let me begin by sharing some fact with you. Bean Sprouts are low in calories and rich in Vitamin C! Above all, the cooking process is pretty quick as Bean Sprouts can be eaten raw. The recipe requires you to only blanch the Bean Sprouts for about 60 seconds. That way, the crunchiness of the Bean Sprouts will still remain. Preparing the sauce will also require no more than a minute.However, I am a little picky when preparing Bean Sprouts as they need to be first cleaned by removing the roots and also dried beans. This will take a bit of time but it will be worth it as it would leave you with only the tiny yellow leaves of the Bean Sprouts which are right at the tip and the whole Bean Sprouts without the roots. It is highly important to clean Bean Sprouts well as they can be very easily contaminated. Hence, cleaning and cooking the Bean Sprouts will reduce the risk from getting ill.Many of us sometimes enjoy Bean Sprouts with some chunks of fried salted fish and fresh slices of chillies sprinkled on the dish. They definitely make the dish so much more appetising! Bean Sprouts with Fried Garlic is also sometimes served with Hainanese Chicken Rice.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=PKxPffw05V8&ref=shareRELATED RECIPE IDEAS:Baby Pak Choi with Oyster Sauce:nyonyacooking.com/recipes/baby-pak-choi-with-oyster-sauceHainanese Chicken Rice:nyonyacooking.com/recipes/nasi-ayam-hainanMapo Tofu:nyonyacooking.com/recipes/mapo-tofuFried Shallots and Shallot Oil:nyonyacooking.com/recipes/fried-shallots-and-shallot-oilStir Fry Yam Bean with Dried Squids:nyonyacooking.com/recipes/yam-bean-with-dried-squidNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Chilli Pan Mee | Ultimate Spicy Noodles [Nyonya Cooking] Nyonya Cooking 2017-05-06 | A great 'Chilli Pan Mee' is the ultimate spicy noodles to test your tolerance of spicinessnyonyacooking.com/recipes/chili-pan-mee'Chilli Pan Mee' is one of the popular dishes in Kuala Lumpur, the capital city of Malaysia. If you are a tourist who will be visiting Kuala Lumpur, do add 'Chilli Pan Mee' to your list of must-try food. 'Pan Mee' (板麺) literally translates into flat noodles. There are many variations of 'Pan Mee' in Malaysia. My favourite has to be 'Chilli Pan Mee', though. It must be the kick of the spiciness which is contributed by the special chilli which is topped onto the noodles. This special chilli is usually placed on the table for customers to add on to their noodles, to their hearts' content. I learnt my lesson well when I was first introduced to 'Chilli Pan Mee' as I underestimated its spiciness! It was a painful experience although delicious.Making 'Chilli Pan Mee' at home allows you to control the spiciness. Remove the seeds and membrane of the chillies to reduce the spiciness when preparing the special chilli topping. You may also blend the dried shrimps finely which is the more common practice but I really love chewing into chunks of dried shrimps. However, if you are preparing this for guests who are not used to dried shrimps, I would highly recommend that you do not use too much of them but instead reduce the amount by half. More dried chillies may be added instead. I had received feedbacks from a few friends who found dried shrimps to be too fishy for their liking. Do sauté the chilli topping until it has browned and that would also reduce the fishiness of the dried shrimps.I used homemade wheat noodles but it is not a must. Replace it with store bought thick wheat noodles or egg noodles, if that is your preference. That would do the trick too. Once the noodles are cooked, add a few drops of vegetable oil or shallot oil to prevent the noodles from sticking together. As I had mentioned, I made a vegetarian version the very next day after recording this video. All I did was to replace the meat with minced shiitake mushrooms which were first marinated and then sautéed. The result was just as fantastic!If sweet potato leaves are available, add them to the soup and that would add some sweetness to the lightly salted soup. Mix the noodles thoroughly and enjoy 'Chilli Pan Mee' immediately.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=E_jVSDZ-DR8&ref=shareRELATED RECIPE IDEAS:Malaysian Curry Noodles with Coconut Milk:nyonyacooking.com/recipes/nyonya-laksaMalaysian Stir-Fried Rice Noodles:nyonyacooking.com/recipes/char-kway-teowMalaysian Sour and Spicy Fish Soup Noodles:nyonyacooking.com/recipes/assam-laksaFried Shallots and Shallot Oil:nyonyacooking.com/recipes/fried-shallots-and-shallot-oilHomemade Wheat Noodles (without Egg):nyonyacooking.com/recipes/homemade-wheat-noodles-without-eggChinese Steamed Glutinous Rice with Chicken:nyonyacooking.com/recipes/chinese-steamed-glutinous-riceNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Homemade Wheat Noodles (without Egg) | Chinese Wheat Noodles [Nyonya Cooking] Nyonya Cooking 2017-04-27 | Homemade Wheat Noodles without egg is simple and great for soup, stir fry or simply toss in delicious homemade sauce!nyonyacooking.com/recipes/homemade-wheat-noodles-without-eggNoodles play a very important role in food around the world. In Asian cuisine, noodles are an essential ingredient. There are many different types of Wheat Noodles which can be served in soups, cold, hot, or even "dry" (tossed in a separate sauce). The combination is endless! In this recipe, I have decided to prepare an eggless Wheat Noodles recipe. Egg can be added for richness in flavour and also to add a hint of colour which is contributed by the colour of the egg yolk.Preparing noodles from scratch can be quite a therapeutic activity. I enjoyed mixing the ingredients and cutting them into strips. When I first started making homemade noodles, I felt like it was such a task but after noticing the difference compared to commercial products, I honestly think that everyone should prepare some homemade noodles! These noodles may not look perfect like store bought noodles but they definitely scream "made with love"!Eggless Wheat Noodles do not require lot of ingredients and can be made within a short period of time. I only left the dough to rest for 10-15 minutes! Viola, roll the dough to cut them into strips. Adding shallots oil definitely improved the taste and aroma of the noodles but this is optional. Shallots oil can always be substituted with another type of oil or simply leave it out.Udon noodles are made similarly. Shallots oil however is not added to the dough and the dough is left to rest for a longer time, 4 hours and more! As dough rests, gluten in the dough gets to strengthen. Kneading the dough throughly also strengthens the gluten. This provides more elasticity in the noodles! So, if you would like to chew into springy noodles, let the dough rest a little longer. Also, you may cut the dough into thicker noodles to replicate the form of udon noodles.As seen in the video, preparing the noodles can be rather simple. There is one important tip which I want to share with you. Once the dough is flattened, dust flour generously to avoid the dough from sticking once folded. That would be really helpful later on when trying to separate the noodles.To store the noodles, allow separated noodles rest for an hour before packing them together. If this step is skipped, homemade Wheat Noodles may clump up due to the moisture in the dough. Homemade Wheat Noodles can be refrigerated up to 2 days or frozen up to 6 months.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=UJiskgx1Hlk&ref=shareRELATED RECIPE IDEAS:Wantan Noodles:nyonyacooking.com/recipes/wantan-noodlesHomemade Laksa Noodles:nyonyacooking.com/recipes/laksa-noodlesMalaysian Sour and Spicy Fish Soup Noodles:nyonyacooking.com/recipes/assam-laksaChinese Steamed Glutinous Rice with Chicken:nyonyacooking.com/recipes/chinese-steamed-glutinous-ricePimped Japanese Spicy Curry Rice:nyonyacooking.com/recipes/japanese-pimped-kare-riceRoti Canai:nyonyacooking.com/recipes/roti-canaiNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
Fried Shallots and Shallot Oil | 葱头油 | Bawang Goreng [Nyonya Cooking] Nyonya Cooking 2017-04-11 | There are many uses for fried shallots. Fried shallots make a dish extra flavourful while shallot oil is a great alternative as an aromatic cooking oil.nyonyacooking.com/recipes/fried-shallots-and-shallot-oilIn Asian cooking, fried shallots are added to rice, porridge, vegetables and many other savoury dishes. Fried shallots are not only used to add flavour but also as garnishing.I used to think that it is quite a hassle to fry shallots because a lot of times, they do not turn out crispy and do not have a long shelf life. If you are looking for a guide on how to prepare the crispiest fried shallots, I have listed all the tips here for a guaranteed successful result. Crispy fried shallots are very easy to prepare especially if you closely follow the tips given. If you have been purchasing fried shallots from the supermarket all these while, stop right now because you do not need to anymore. Furthermore, your mind will be at peace knowing that there is no preservative in this dish.Before frying the shallots, there are a few things to note in ensuring the crispiest and most delicious fried shallots. Shallots must be cut into thin slices but not too thin or the shallot slices would burn very quickly and would not be flavourful. If you want to be very precised, the shallots should be cut into slices of about 0.2 cm thick. The thickness of the shallot slices should also be uniformed. Otherwise, some of the shallots slices may cook faster than the rest resulting in a batch of unevenly fried shallots. Sliced shallots must be soaked in salt water to reduce the amount of moisture in the shallots. By doing so, the fried shallots would be even crispier. However, it is advisable not to soak the shallots for too long or they may lose their flavour. To prevent the oil from splashing, lightly pat dry the shallots before frying.Sprinkling some corn flour on the shallot slices would also ensure that the shallots turned out really crispy. It is highly recommended to fry the shallots in batches and to ensure that enough oil is used when frying the shallots. Once the fried shallots are ready and had cooled to room temperature, store them in a bottle and placed it at a cool area. As mentioned in the video, they can be kept for up to a month.Baby Pak Choi with Oyster Saucenyonyacooking.com/recipes/baby-pak-choi-with-oyster-sauceMalaysian Hot and Spicy Condimentnyonyacooking.com/recipes/sambalFried Anchovies with Onionsnyonyacooking.com/recipes/fried-anchovies-with-onionsChicken Porridge with Spices and Coconut Milknyonyacooking.com/recipes/bubur-lambuk-ayamSweet Thai Chilli Saucenyonyacooking.com/recipes/sweet-thai-chilli-sauceNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
Kuih Koci Black Glutinous Rice | Kue Bugis Ketan Hitam | Kuih Koci Pulut Hitam [Nyonya Cooking] Nyonya Cooking 2017-04-02 | ‘Kuih Koci’ is a sweet dumpling using glutinous rice flour and stuffed with grated coconut sweetened using palm sugar. This kuih koci recipe is a variation using black glutinous rice flour. This recipe also shows how coconut milk sauce is added to kuih koci for more flavour.nyonyacooking.com/recipes/kuih-kociI was thinking of another simple kuih to make a few weeks ago and my mother suggested that I should recreate kuih koci. She shared how it was the first type of kuih which was taught to her by her mother-in-law. My paternal grandmother guided her on how to make delicious kuih koci using black glutinous rice flour, to be enjoyed by the big family of 3 generations!There are many variations of kuih koci. In this recipe, I am going to share the version which is made from black glutinous rice flour or in the Malay language, it is known as “tepung pulut hitam”. “Tepung pulut” means glutinous rice flour while “hitam” refers to the colour black. Personally, I enjoy eating black glutinous rice kuih koci as I love everything that is made from black glutinous rice. Yes, I am a huge fan of the [Black Glutinous Rice Dessert](/recipes/pulut-hitam). It must be due to the chewy texture which helps to contain the taste as I savour it. In this case, it’s the flavours of the toffee sweetness that comes from a very special palm sugar, gula melaka and the coconut.A substitute for grated coconut is desiccated coconut. Since desiccated coconut is not at all moist, quite a bit of water is needed to ensure it softens and soaks up the flavour of the palm sugar.If black glutinous rice flour is not available, white glutinous rice flour may be used. Optionally, add some pandan aroma or flavouring to the dough. This would give the familiar wonderful fragrant that belongs to most Malaysian kuih. Frozen banana leaves can be used and if they are also not available, try steaming kuih koci in an oiled muffin pan or baking paper as a replacement. If you managed to get hold of banana leaves, you have to soften them using the heat from the stove or soak them in hot water. It is also really important to ensure that the dough is moist and manageable in order to wrap the coconut filling.Use low heat to steam the black glutinous rice kuih koci or the dough might over expand and spills out of its wrapper. I had also froze most of the black glutinous rice kuih koci for later consumption. Hopefully, my tips would be able to guide you to making yummy kuih koci pulut hitam.Pandan Flavoured Coconut Jamnyonyacooking.com/recipes/kaya-pandanOnde-Ondenyonyacooking.com/recipes/onde-ondeSago Pudding with Palm Sugarnyonyacooking.com/recipes/sago-pudding-with-gula-melakaMalaysian Coconut Jelly Dessertnyonyacooking.com/recipes/kuih-tako-pandanBlack Glutinous Rice with Coconut Milknyonyacooking.com/recipes/pulut-hitamNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
Mapo Tofu | 麻婆豆腐 | マーボー豆腐 [Nyonya Cooking] Nyonya Cooking 2017-03-24 | A 15 minutes tofu recipe, Mapo tofu is a quick, flavourful and delicious dish to prepare on a busy day! This recipe also shows you how to prepare vegetarian Mapo tofu.nyonyacooking.com/recipes/mapo-tofuMapo tofu is a typical Chinese dish from Sichuan, China. As Sichuan province is known for spicy dishes, Mapo tofu is one dish that does not disappoint! Over the years, Mapo tofu became one of the many popular Chinese dishes that is found around the world.Depending on the countries, the taste and recipe of Mapo tofu were adapted to suit the palate of the locals. In Malaysia, we enjoy Mapo tofu as well. I personally love this dish because of the delicious gravy and most importantly, it has one of my favourites which is tofu.The original Mapo tofu from Sichuan is not only spicy but also gives off a numbing effect which is contributed by the spiciness of the famous Sichuan pepper. However, it is not common to have Sichuan pepper in Malaysian meals. Thus, it is no surprise that in Malaysia, Sichuan pepper is omitted from Mapo tofu. As I had been cooking Mapo tofu for years now, I had adjusted the recipe to be slightly sweeter while keeping it lightly spicy. I now have this dish every few days because of its simplicity.In this video, I used meat. However, if you do not take meat, you may opt for a vegan version of Mapo tofu. Preparation is very simple. To prepare vegan Mapo tofu, use double the amount of shiitake mushrooms to replace the meat. It tastes exceptionally great as the mushroom flavour goes really well with that of the chilli bean sauce. In fact, I enjoy the vegan version most of the time as I try to abstain from meat as much as possible, especially during dinner. Serve this dish with rice and some fresh scallions as garnishing.Steamed Tofu with Minced Meatnyonyacooking.com/recipes/steamed-tofuZhai Choy with Fermented Tofunyonyacooking.com/recipes/zhai-choyCrispy Pastry Tart with Yam Beannyonyacooking.com/recipes/crispy-pastry-tart-with-yam-beanRasamnyonyacooking.com/recipes/rasamFried Snake Gourdnyonyacooking.com/recipes/fried-snake-gourdNyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterest #nyonyacooking
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