Ingredients
1 Whole Chicken - cut into parts
2 tbsp crushed GingerGinger

1/2 cup fresh Lemon Juice
2 tsp Red Chili PowderRed Chili Powder

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
Vegetable Oil


Directions:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.
6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes.
7. Serve immediately as snacks or with steamed rice.



Technorati Tags: recipe, nyonya food, spicy, ginger chicken

Labels: Chicken, Nyonya, Snack, Spicy

Just got back home not too long ago and I am so tired. It was a wonderful event though I must say and glad to see some of them whom I rarely kept in touch with doing well. One of my old executives who was in my team is now residing in Hong Kong and getting married end of the year. She was indeed the highlight of the day as she met her husband to be on a flight to Hong Kong and he kept returning to Malaysia (on the pretext of business... lol) to see her. Well the good news is that he turned out to be a very very very wealthy businessman who was married to his business till he met her. So yeah... life is like a box of belacan huh?

Speaking of belacan, my friend called me so early in the morning today and asked me if I could make some homemade Penang Sambal Belacan for the event cause he thought it would go well with his dish. So I quickly went to buy some fresh red chilies at Jusco (nearest option) and made it for him. So today's recipe is a simple but treasured one... hope you guys enjoy it too.


Ingredients
10 fresh Red ChilliesRed Chillies

2 tsp Belacan (Shrimp Paste)
1 tsp Lime Juice


Directions
1. Pound the fresh red chillies.
2. Add in Belacan (shrimp paste) and just continue Pounding to mix.
3. Stir in the Lime Juice and serve.


Note: Notice the word 'Pound'? Cause thats the best way to make it instead of a blender.



Technorati Tags: recipe, nyonya food, sambal belacan, shrimp paste, homemade, penang food

Labels: homemade, Nyonya, penang, Sambal belacan

I prepared this yesterday actually but left it in the fridge overnight cos I love it served cold. This sweet, sour and spicy dish has a strong Thai influence and the Nyonya sort of adapted it too. The main difference would be the Nyonya version is less spicy and slightly sweeter. Nevertheless it will still excite your taste buds and the coriander leaves providing the aromatic fragrant.

If you are considering having this appetizer to accompany your meal, do refrain from cooking other dishes with a similar taste like Sweet and Sour Fish. I find it goes well especially with Fried Chicken and Grilled Fish.


Ingredients
1 small Green Mango - skinned and shredded
5 ShallotsShallots
- sliced finely
10 CilipadiCilipadi
- sliced finely
1/2 CucumberCucumber
with soft centre removed - shredded
1/2 CarrotCarrot
- shredded

Seasoning Ingredients
3 tbsp Lime Juice
2 tbsp Sugar
1 tbsp Fish Sauce
1 tbsp Sesame Oil
Dash of pepper

Garnishing Ingredients
Coriander LeavesCoriander Leaves

Mint LeavesMint Leaves



Directions
1. Combine seasoning ingredients in a mixing bowl.
2. Stir in all shredded ingredients.
3. Place unto serving bowl and sprinkle garnishings.
4. Serve with any seafood curry meals, fried chicken or grilled fish.

Note: You may also use Grinded Peanuts for garnishing.




Technorati Tags: recipe, nyonya food, mango, salad, kerabu, appetizer

Labels: Appetizer, kerabu mango, Nyonya, salad, Spicy, vegetarian

I think its about time I make some dessert today for lunch rather than the usual fresh fruits which my better half never seem to get tired of. Exploring south of Malaysia to the historical state of Melaka where is the birth place of Nyonya and Eurasian cuisine brings to mind the unique Kuih Talam.

The appearance is really striking being two toned and add the sweet Pandan (screwpine) aroma to it makes it irresistible. This salty and sweet dessert is prominent during functions and festivities with leading hotels here serving it too on their buffet selections.


Ingredients
[ Lower Green Layer ]
175g Rice Flour
350g Sugar
750ml Water
15pcs Pandan LeavesPandan Leaves
(extract juice)
1 tsp Alkaline Water

[ Upper White Layer ]
50g Rice Flour
50g Tapioca FlourTapioca Flour

350ml Coconut MilkCoconut Milk

1/2 tsp Salt
100ml Water


Directions
1. Mix all the lower green layer ingredients evenly.
2. Heat the plate (diameter 260mm) in a steamer.
3. Pour the green layer mixture into the heated plate and stir until it becomes a thick and shiny dough.
4. Steam for 30 minutes.
5. Mix the upper white layer ingredients.
6. Pour onto the cooked green layer.
7. Steam for another 20minutes.
8. Cool the kuih well.
9. Slice into small diamond-shaped pieces with a wet knife for smoother cuts.
10. Serve it at room temperature or chilled.



Technorati Tags: recipe, nyonya food, nyonya, kuih, dessert, talam

Labels: dessert, kuih talam, Nyonya

The famous Asam Laksa is extremely popular, especially among ladies for its spicy, sweet, and sour taste. This is strictly a hawker fare, as one is unlikely to find great laksa in any fancy restaurant. It is basically coarse rice noodles in a sour based fish soup with assam, sprinkled with garnishings and topped with prawn paste.

My hometown Penang is definately the best place to find Asam Laksa especially the corner coffee shop opposite the T-junction leading into the main and only street of Balik Pulau houses the most popular laksa stall.


Ingredients
1 packet white Laksa Noodles
1kg Ikan Kembung (Mackerel)
2 stalks Lemon GrassLemon Grass
, smashed
5 Kesom Leaves (Polygonum)Kesom Leaves

2 stalks Bunga Kantan (Pink Ginger Buds)Bunga Kantan

5-6 tbsp Chilli Paste
2 OnionOnion

2 cm cube BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks
Tamarind Juice, Asam Keping (Dried Tamarind Skin)Asam Keping
and Salt to taste

Ingredients for Garnishing
shredded Cucumber
sliced Red ChilliesRed Chillies

sliced Large OnionLarge Onion

chopped Pineapple
Mint LeavesMint Leaves



Directions
1. Soak laksa in hot water for a few minutes and drain.
2. Boil fish and debone. Drain fish stock.




Technorati Tags: recipe, nyonya food, nyonya, laksa, spicy, asam, fish

Labels: asam, fish, hawker, laksa, Nyonya, Spicy

Labels: Appetizer, fish, Nyonya, otak, Snack, Spicy