Nyonya Ikan Asam Pedas quite often appears on my weeknight dinner (thanks to my mama’s frozen curry paste). I know I still owe you readers the recipe.. coming soon 🙂 I got intrigued to try a similar Nyonya dish – Gerang Asam (Spicy & Sour Fish Curry), also a popular Malacca Nyonya dish. This recipe is from “Nyonya Kitchen”, the cookbook by a Baba Nyonya descendant, who is none other than Chef Florence Tan. She has been teaching & promoting Nyonya cuisine for 50 years. Continue Reading →
Steamed fish recipe is one of my go to weeknight dish – it’s quick, healthy and nutritious. I grew up eating Steamed Fish Teochew style almost every day, as mama is of Teochew descent. Teochew (or Chaozhou) people are native to the eastern Guangdong province of China and Teochew cuisine offers a lot of healthy steamed, stir-fried and braised dishes. Using whole fish with tomatoes, salted vegetables and salted plums, the flavours of Teochew Steamed Fish are savoury, sour, spicy and altogether very appetising. Continue Reading →
What a week it has been, I’m over my food quota for the month! Lots of cooking, delicious traditional Chinese festive food, sweet treats, laughter, firecrackers and more fabulous street food of Penang. Starting with the 10 dishes reunion dinner on the eve of Chinese New Year at my paternal grandparents house, steamboat lunch on 1st day of Chinese New Year and dinner at my 2nd Aunt’s house. Continue Reading →
I normally avoid deep frying recipes – not favouring the amount of oil used and the CLEAN UP afterwards. But I just can’t resist to make these when I found this easy Spicy Fish Cakes recipe by Rohani Jelani. What caught my eye is the twist to the usual Thai Fish Cake recipe and it can be made in a jiffy with a food processor. Also this method is shallow fry instead of the usual deep frying for fish cake recipes.