Latest Nyonya Recipes | Eats - Your Good Food Guide

Ayam Keluak (Braised Chicken in Black Nut Curry)

Wednesday, April 21, 2010

Chef Christibelle Savage, or Aunty Belle, as she is fondly known, from Sri Melaka at The Saujana Kuala Lumpur, shares this recipe.

Ingredient

100g of dried chilli
100g of shallots, peeled
100g of onion, peeled
100g of ginger
100g of candlenut (buah keras)
100g of lemongrass
100g of lengkuas (galangal)
150ml of tamarind juice (air asam jawa)
300g of diced chicken
80g of buah keluak (black nuts)
10g of kaffir leaves
150ml of cooking oil

Method

To prepare buah keluak:

1. Soak buah keluak overnight.

2. Pry the buah keluak open to extract the black paste within.

3. Pound paste with salt and sugar and repack into shell.

For Spice Paste:

4. Blend dried chilli, shallots, onions, garlic, ginger, lengkuas, lemon grass, candlenut and small amount of oil until it becomes paste-like.

5. Saute the blended ingredients until oil surfaces and the paste fragrant, and almost dry.

6. Add two tablespoonfuls of oil onto the frying pan and heat it up.

7. Add in the spice paste and fry till fragrant.

8. Add cut chicken with kaffir lime leaves and lengkuas.

9. Transfer to pot and add buah keluak and tamarind juice.

10. Simmer on slow fire for about 45 minutes.

11. Serve with steamed rice.

From Welcome inside, there is plenty to eat, New Straits Times. 19 March 2010

Kari Kepala ikan ala nyonya

Thursday, August 27, 2009

HIDANGAN kari begitu digemari kebanyakan masyarakat kita. Kaya dengan rempah ratus semula jadi, hidangan kari ikan, ayam, daging, kambing atau apa saja sudah pasti menjilat jari.

Sejak seminggu lalu, kita disajikan dengan hidangan yang dibeli di luar saja. Apa kata kali ini, anda mencuba kari kepala ikan dengan gaya nyonya yang disajikan sempena Ramadan di Kites Restaurant Holiday Inn, Glenmarie Kuala Lumpur secara bufet.

Teknik memasaknya sama, namun resipi kali ini menggunakan ikan salmon sebagai kelainan yang menyelerakan. Sous Chef restoran berkenaan, Chef Muhamad Haniff Sukri berkongsi cara memasaknya untuk pembaca mencuba sendiri di rumah.

Tetapi, sekali-sekala jika ingin berbuka puasa di luar bersama keluarga, nikmati keenakan lebih 80 sajian istimewa yang disediakan di restoran berkenaan yang berlangsung hingga 19 September ini.

Dihidangkan secara bufet pada harga RM75 ++ (dewasa) dan RM40++ (kanak-kanak bawah usia 12 tahun). Untuk sebarang tempahan, hubungi 03- 7803 1000 sambungan 7915/ 7320/7321.

Selepas ini, bolehlah mencuba memasak kari kepala ikan dengan gaya nyonya sendiri di rumah.

Ingredient

Kepala ikan Salmon
200gram (gm) bawang
100gm halia kisar
100gm bawang putih
100gm bawang - hiris
30mililiter (ml) santan
200gm stok air
200gm rempah kari ikan
20gm asam Jawa yang sudah dibancuh
20gm biji halba campur
1 biji terung
500gm bendi
4 tangkai daun kari
2helai serai
3helai cili merah dipotong empat
2 biji tomato dipotong
3 biji cili hijau dipotong empat
Garam secukup rasa

Method

Panas kan minyak dan masak bahan yang sudah dikisar.
Masukkan halba campur, daun kari, serai sehingga naik bau.
Masukkan rempah kari ikan dan bawang yang sudah dihiris.
Selepas rempah masak, masukkan air asam jawa dan stok air.
Masukkan santan. Kemudian tunggu sehingga ia masak.
Selepas mendidih, masukkan kepala ikan salmon yang sudah digoreng
rangup.

Top Hats Nyonya Laksa

Wednesday, August 19, 2009

For most Malaysians, this is comfort food. It has almost every flavour to please every palate -- politely spicy, gently creamy, subtly sweet and most definitely satisfying! This recipe serves 4-6 people.

The recipe is courtesy of Top Hat restaurant located on Jalan Stonor, Kuala Lumpur.

Ingredient

6 pcs of daun kesum, cut into 4
2 pcs of bunga kantan, sliced
6 cups of water
1.5 cups of thick coconut milk
sugar and salt to taste
200g of chicken breast
100g of peeled prawns
500g of yellow noodles
150g of bean sprouts

For the chilli paste:

300g of red chilis
10 shallots
3 sticks of lemongrass
a thumb-sized galangal
0.5cm of fresh turmeric
6 buah keras
half tsp of belacan
250ml of water

Method

1. All right, you begin with the chili paste:

- 300g of red chilis
- 10 shallots
- 3 sticks of lemongrass
- a thumb-sized galangal
- 0.5cm of fresh turmeric
- 6 buah keras
- half tsp of belacan
- 250ml of water

Blend them all together. If the blender blades resist, add a dash of oil to dilute the mix.

2. Then sautee the chilli paste in a cup of cooking oil and in medium heat. Stir often. Once it becomes fragrant, add in:

- 6 pcs of daun kesum, cut into 4
- 2 pcs of bunga kantan, sliced
- 6 cups of water

3. Bring it to a boil. Then you add:

- 1.5 cups of thick coconut milk
- sugar and salt to taste.

Put the heat to low and allow it to simmer for 15 minutes.

4. Meanwhile, you need to:

- lightly boil 200g of chicken breast and slice it
- lightly boil 100g of peeled prawns
- blanche 500g of yellow noodles, then quickly rinse with cold water
- blanche 150g of bean sprouts

5. To serve, divide the noodles, bean sprouts, chicken and prawns into 4-6 bowls.

6. Then pour the steaming hot curry atop. Garnish with red chilli, omelette and cucumber, all thinly sliced.

Tip

You can substitute the yellow mee with mee hoon or kuay teow. And do a quick pound of sambal belacan to add to the currys spiciness and a squeeze of limau kasturi to give it its tang.
The curry can be prepared way before serving time and gently re-heated afterward.

by Su Aziz
8 August 2009

Oxtail in asam pedas gravy

Monday, October 20, 2008

Ingredient

- 160g of oxtail, slow-cooked to tender them up
- a generous pinch of galangal, blended or pounded
- an inch of ginger, blended or pounded
- half a handful of shallots, blended or pounded
- 50g of dried chilli, blended
- a stick of lemongrass, lightly pounded to help it release its flavours
- 60g of tamarind juice
- pinch each of turmeric powder & fenugreek
- 1-2 kafir leaves
- half a small bowl of dry-fried coconut paste or kerisik
- half a small bowl of cooking oil

Method

Try this lemak version of oxtail in asam pedas gravy, with its tangy and spicy flavours. Su Aziz writes. This recipe is a staple from Hilton Kuala Lumpurs Sudu restaurant. This version is from Malacca, to which Perak-born Chef Rizal Othman has added fenugreek and kerisik, or dry-fried coconut paste.

1. In a hot pan, heat up the cooking oil and saute the blended ingredients, except for the dried chilli.

2. After the sauteed ingredients are fragrant, add in the blended chilli.

3. Once the chilli is cooked, add in the lemongrass and kerisik.

4. After which, you add in the tamarind juice. Keep the tamarind juice medium thick. Go with your tastebuds. You can adjust the sourness later once youve added the meat.

5. Once it starts to simmer, add in the kaffir leaves.

6. Which is quickly followed by the slow-cooked oxtail. Here is also when you can add daun kesom or laksa leaves if you like. You can replace the oxtail with stingray or your favourite fish. Just remember to add bunga kantan or torch ginger.

7. Chef Rizal serves this dish with cucumber acar, steamed white rice and a smile!

Cuttlefish salad, Nyonya-style

Thursday, August 28, 2008

Ingredient

2 large carrots
A medium-sized turnip
A handful of dried Chinese mushrooms that have been soaked in warm water for 20 minutes
100gm dried cuttlefish
250gm boiled chicken fillet
4 garlic cloves, thinly-sliced
4-5 thinly-sliced shallots
300gm cabbage (optional)
3-4 tbsp cooking oil
salt, pepper and sugar to taste

To make sambal belacan, throw into a blender the following:

3-4 red chillies
2-3 green chillies
1 tbsp grilled belacan
2-3 shallots
1 clove garlic
2-3 cili padi (optional)
salt to taste

Add or omit ingredients for a sambal suited to your taste.

Method

1. Heat up the wok and add in the cooking oil. When the oil is hot, saute the garlic and shallots until fragrant or lightly brown.

2. Add the shredded dried cuttlefish and stir-fry it for around 10 minutes on medium fire.

3. Add in the Chinese mushrooms and chicken fillets, and continue to stir-fry for a minute or two.

4. Lastly, add in the vegetables. Keep stir-frying for another 10 minutes before you season with sugar, salt and pepper. Stir-fry for another minute or two before taking it off the fire.

source: SIX, NST - 16th August 2008