Peranakan Heritage Cooking ( PDFDrive )

134 MEE SIAM PERANAKAN HERITASGeErves 4–6 While the Malays also have their version of this dish, the origin Peranakan creation. This flavourful dish requires several steps to well worth the extra effort. The cooked rice vermicelli is tossed wi spice and chilli pastes and served covered with a savoury, so topping of prawns, hard-boiled egg, firm bean curd, bean sprouts a drizzle of lime juice complete the dish. Fine rice vermicelli 300 g (11 oz), soaked for 10 minutes Bean sprouts 150 g (5 oz), tails removed Prawns (shrimps) 150 g (5 oz), medium Cooking oil for deep-frying Firm bean curd 1 piece, cut into small cubes Tamarind pulp 150 g (5 oz), mixed with 500 ml (16 fl oz / 2 cups) water and strained Sugar 3 Tbsp Salt to taste Chinese chives 2–3 stalks, cut into short lengths Hard-boiled eggs 5, peeled and sliced Calamansi limes 10, cut into halves Rempah Galangal 3 slices Lemon grass 1 stalk, ends trimmed, cut into short lengths Turmeric 3 slices Shallots 200 g (7 oz), peeled Roasted prawn (shrimp) paste (belacan) (page 26) 2–3 tsp Preserved soy bean paste 2 Tbsp Dried chilli paste (page 27) 1–2 Tbsp Sambal Tumis Candlenuts 6–8 Shallots 250 g (9 oz), peeled Dried chilli paste (page 27) 4–5 Tbsp Roasted prawn (shrimp) paste (belacan)

MEE SIAM Serves 4–6 While the Malays also have their version of this dish, the original dish is said to be a Peranakan creation. This flavourful dish requires several steps to do, but the results are well worth the extra effort. The cooked rice vermicelli is tossed with a flavourful blend of spice and chilli pastes and served covered with a savoury, sour and spicy gravy. A topping of prawns, hard-boiled egg, firm bean curd, bean sprouts and Chinese chives and a drizzle of lime juice complete the dish. Fine rice vermicelli 300 g (11 oz), soaked for 10 minutes Bean sprouts 150 g (5 oz), tails removed Prawns (shrimps) 150 g (5 oz), medium Cooking oil for deep-frying Firm bean curd 1 piece, cut into small cubes Tamarind pulp 150 g (5 oz), mixed with 500 ml (16 fl oz / 2 cups) water and strained Sugar 3 Tbsp to taste Chinese chives 2–3 stalks, cut into short lengths Hard-boiled eggs 5, peeled and Calamansi limes 10, cut into halves Rempah Galangal 3 slices Lemon grass 1 stalk, ends trimmed, cut into short lengths Turmeric 3 slices Shallots 200 g (7 oz), peeled Roasted prawn (shrimp) belacan) page 26) 2–3 tsp Preserved soy bean paste 2 Dried chilli paste (page 27) 1–2 Tbsp Sambal Candlenuts 6–8 250 g (9 oz), peeled Dried chilli paste (page 27) 4–5 Tbsp Roasted prawn (shrimp) paste (belacan)





136 NYONYA LAKSA Serves 6–8 PERANAKAN HERITAGE Given how tasty this noodle dish is, it is no wonder that there it, although the essential difference is whether coconut milk added to the gravy. My family’s version includes coconut milk not too rich. We also use fish stock as a base for the gravy, dried prawns and prawn shells to give the gravy a lighter taste we also use fish paste. Try it and you will love it. Fish paste (page 96) 1 quantity Cooking oil 3 Tbsp Water 500 ml (16 fl oz / 2 cups) Fried bean curd 6 pieces, cut into quarters Coconut milk 250 ml (8 fl oz / 1 cup) Sea salt ½ tsp Rock sugar 20 g (⅔ oz) Fresh thick rice vermicelli 500 g (1 lb 1½ oz) Prawns (shrimps) 500 g (1 lb 1½ oz), medium, boiled and peeled, leaving tails intact Bean sprouts 250 g (9 oz), blanched Cucumber 1, halved, soft centre discarded and cut into thin strips Laksa leaves 40 leaves, finely sliced, stems reserved for using in fish stock Fish Stock Head, bones or trimmings of any white fish) 300–500 g (11 oz–1 lb 1½ oz) Water 500 ml (16 fl oz / 2 cups) Sea salt ½ tsp 2. Using a cendol mould or a perforated container,

NYONYA LAKSA Serves 6–8 Given how tasty this noodle dish is, it is no wonder that there are many variations to it, although the essential difference is whether coconut milk or tamarind juice is added to the gravy. My family’s version includes coconut milk in moderation so it is not too rich. We also use fish stock as a base for the gravy, not stock made from dried prawns and prawn shells to give the gravy a lighter taste. Instead of fishcakes, we also use fish paste. Try it and you will love it. Fish paste (page 96) 1 quantity Cooking oil 3 Tbsp 500 ml (16 fl oz / 2 cups) Fried bean curd 6 pieces, cut into quarters Coconut milk 250 ml (8 fl oz / 1 cup) ½ tsp Rock sugar 20 g (⅔ oz) Fresh thick rice vermicelli 500 g (1 lb 1½ oz) Prawns (shrimps) 500 g (1 lb 1½ oz), medium, boiled and peeled, leaving tails Bean sprouts 250 g (9 oz), blanched 1, halved, soft centre discarded and cut into thin strips Laksa leaves 40 leaves, finely sliced, stems reserved for using in fish stock Fish Stock Head, bones or trimmings of any white fish) 300–500 g (11 oz–1 lb 1½ oz) Water 500 ml (16 fl oz / 2 cups) ½ tsp 2. Using a cendol mould or a perforated container,





138 LONTONG PERANAKAN HERITASGeErves 6–8 Lontong can either refer to compressed rice cakes or a dish of coconut milk gravy served with cubes of compressed rice. To th refers to the complete dish. Originally an Indonesian-Malay d sayur lodeh, lontong has long been incorporated into the Per dishes. The Peranakan version of this dish includes candlenuts ingredients in Peranakan cooking. This vegetable stew makes can be served for breakfast or lunch. Cooking oil as needed Firm bean curd 2 pieces, cut diagonally Prawns (shrimps) 500 g (1 lb 1½ oz), peeled; reserve prawn heads and shells for making stock Coconut milk 200 ml (7 fl oz) Long beans 200 g (7 oz), cut into 2.5-cm (1-in) lengths Jicama 250 g (9 oz), peeled and cut into thin strips Carrots 150 g (5 oz), peeled and cut into thin strips White cabbage 200 g (7 oz), cut into pieces roughly the size of bean curd Tempeh 1 piece, sliced and pan-fried until golden brown Glass noodles 50 g (1⅔ oz), soaked to soften and drained Compressed Rice Cake Banana leaf 1, large, wiped cleaned Rice 250 g (9 oz), rinsed and drained Water 1 litre (32 fl oz / 4 cups)

LONTONG Serves 6–8 can either refer to compressed rice cakes or a dish of mixed vegetables in a coconut milk gravy served with cubes of compressed rice. To the Peranakans, lontong refers to the complete dish. Originally an Indonesian-Malay dish known as lontong sayur lodeh, lontong has long been incorporated into the Peranakan’s repertoire of dishes. The Peranakan version of this dish includes candlenuts and galangal, two key ingredients in Peranakan cooking. This vegetable stew makes a tasty light meal and can be served for breakfast or lunch. Cooking oil as needed Firm bean curd 2 pieces, cut diagonally Prawns (shrimps) 500 g (1 lb 1½ oz), peeled; reserve prawn heads and shells for making stock Coconut milk 200 ml (7 fl oz) Long 200 g (7 oz), cut into 2.5-cm (1-in) lengths Jicama 250 g (9 oz), peeled cut into thin strips Carrots 150 g (5 oz), peeled and cut into thin strips White cabbage 200 g (7 oz), cut roughly the size of bean curd Tempeh 1 piece, sliced and pan-fried until golden brown Glass noodles 50 g (1⅔ oz), soaked and drained Compressed Rice Cake Banana leaf 1, large, wiped cleaned 250 g (9 oz), rinsed and drained 1 litre (32 fl oz / 4 cups)





140 PERANAKAN HERITAGE 1. Prepare compressed rice cake. Scald banana leaf over an open flame to soften it, 2. tPhlaecne cruict ei ta inndto w aa 2te0r xin 1 a2 -pcomt a(8n dx b5o-iiln f)o rre 1ct2a–n1g5le. minutes. Mash rice while hot, then spoon onto prepared banana leaf and roll it up tightly and firmly into a long 3. cPyrelinpdareic aplr ashwanp es.t oUcske. Htoeoath opiilc ikns ato w soekc uarned t hsetir- ftrwyo p orapwen ehneadds.s Laenadv es hfoerll sa tf oler aasbtout 52 mhoiunrust.e Yso. uA dmda wy aptreerp anred tbhrein rgi cteo ctahkee bao idl.ay 4. LaPohrewepaeadrr .eh ereatm apnadh .s iUmsminge ra f omr oarbtaoru tand pestle or b1l0e nmdienru, tgersi.n dR ecmanodvlee nfruotms, thuermate arincd, strain. 5. gDPariserclpiacar,rd es hpsareallrwootnnsd haenenadgd .r soH aeasanttde odsi hlp eirnall wsa. nw poaks taen. dS esttir-fry ashsiadlelo.ts until golden brown. Lower heat and add crushed lemon grass, grated 6. cPorecopnauret asanmd bsalt .t uSmtiri-sf.r yH ecaotn ostial nintl ya wok and add udnriteild ccohciollni upta sbtreo,w snaslt., Rseumgaorv aen fdrom heat. water. Mix well. Lower heat and simmer for 10– 7. 1He5a mt sinoumtees ouiln tinil ao ilc lseeapna rwatoeks afrnodm fry bean curd punastitle l.i gRhetmly obvreo wfrnoemd .h Dearati.n well. 8. RUesihnega tt hoeil saanmd es twir-ofkry, fprrya wgrnosu nlidg hrtelym. pah ingredients until fragrant. Add prawn stock, half the coconut milk, turmeric leaf and galangal. 9. BWrhinegn tvoe tgheet abboleil sa anrde acdodo kloendg and tender, add bealaannsc,e j icoaf mcoac, ocnaurrto mtsi,l kc awbhbaileg es,t itrerimngp.eh, fried bAellaonw cluiqrdu,i dp rtaow cnosm aen tdo gtlhaes sb nooilo. dRleems.ove from heat and serve with sliced compressed





SNACKS & DESSERTS

Pulot Hitam Lon1g4a4n Pineapp Kueh Lapis Rem1p4a6h Sugee Almond Butter 1C4ak8e Rempah Ud1a5n0g Kueh Ban1g5k2et Kueh Bengka Ubi Du1r5ia4n

Pulot Hitam Lon1g4a4n Pineapple 156 Kueh Lapis Rem1p4a6h Tarts 158 e Almond Butter 1C4ak8e 160 Sugee 162 Rempah Ud1a5n0g Butter 164 Kueh Ban1g5k2et Cookies 166 eh Bengka Ubi Du1r5ia4n Mini Prawn

144 PULOT HITAM LONGAN PERANAKAN HERITASGeErves 8–10 The Peranakans love sweet snacks and desserts and this porridge flavoured with pandan leaves and sweetened with longans is one of my favourites. While some versions of this glutinous rice, I add some white glutinous rice to give the desse Black glutinous rice 300 g (11 oz), washed and soaked for at least 2 hours White glutinous rice 50 g (1⅔ oz), washed and soaked for at least 1 hour Dried longan 75 g (2⅔ oz) Water 1.2 litres (40 fl oz / 5 cups) Pandan leaves 8–10 Salt ¼ tsp Coconut milk 250 ml (8 fl oz / 1 cup) Syrup Palm sugar (gula melaka) 150 g (5⅓ oz), chopped Rock sugar 100 g (3½ oz) Water 150 ml (5 fl oz) 1. Place ingredients for syrup in a small pot and bring to the boil, stirring 2. u nDtrila isnu gbalarck and white glutinous rice and place in is ad pisosto lwveitdh. dSrtireadin loanngda nse, tw aastiedre, . pandan leaves and salt. Bring to the boil, then 3. lAodwde sr yhruepat aanndd csoimntimnueer uton tsili mricmeer until rice is ifsu lalylm coostk ecodo aknedd .mixture is lightly 4. tThoi cskeernvee,d .l aRdelem ionvtoe ifnrodmiv idhueaalt .serving bowls and drizzle with coconut milk NOTaEccording to taste. • Pulot hitam is traditionally served with coconut milk, but you can also serve it with a scoop of coconut ice cream. Vanilla ice cream makes a good substitute if coconut ice cream is not available.

PULOT HITAM LONGAN Serves 8–10 The Peranakans love sweet snacks and desserts and this dish of glutinous rice porridge flavoured with pandan leaves and sweetened with palm sugar and dried longans is one of my favourites. While some versions of this recipe use only black glutinous rice, I add some white glutinous rice to give the dessert a smoother texture. Black glutinous rice 300 g (11 oz), washed and soaked for at least 2 hours White glutinous 50 g (1⅔ oz), washed and soaked for at least 1 hour Dried longan 75 g 1.2 litres (40 fl oz / 5 cups) Pandan leaves 8–10 ¼ tsp Coconut milk 250 ml (8 fl oz / 1 cup) Syrup Palm sugar (gula melaka) 150 g (5⅓ oz), chopped Rock sugar 100 g (3½ oz) 150 ml (5 fl oz) 1. Place ingredients for syrup in a small pot and bring to the boil, stirring 2. u nDtrila isnu gbalarck and white glutinous rice and place in is ad pisosto lwveitdh. dSrtireadin loanngda nse, tw aastiedre, . pandan leaves and salt. Bring to the boil, then 3. lAodwde sr yhruepat aanndd csoimntimnueer uton tsili mricmeer until rice is ifsu lalylm coostk ecodo aknedd .mixture is lightly 4. tThoi cskeernvee,d .l aRdelem ionvtoe ifnrodmiv idhueaalt .serving bowls and drizzle with coconut milk according to taste. Pulot hitam is traditionally served with coconut milk, but you can also serve it with a scoop of coconut ice cream. Vanilla ice cream makes a good substitute if coconut ice cream is not available.





146 KUEH LAPIS REMPAH PERANAKAN HERITAMGaEkes one 22-cm (8½-in) square cake Also known as kek lapis, this recipe is Indonesian in origin. It is flavoured with a special blend of spices, which in the olden days, the Nyonyas would put together and keep to themselves, guarding it as a secret family recipe. A commercially prepared blend of spices known as mixed spice is readily available from the spice section in most supermarkets today and can be uPsleadin i(na ltl-hpisu rrpeocsipee) . flAosu rt 1h2is0 cga k(e4 ¼is ovze)ry rich, it is bMeisxte dse srvpeicde t1h itnslpy sliced. It was Auntie Amy Tan wBahkoi ntga upgohwt dmeer 1h otswp to make this cake when I wEgags wjuhsti te1s4 5y, eaatr sr oolmd. tIe muspeedr atuor ebake and sell tChaiss tocar kseu gfaor 1p5o0c kge t( 5m ozn)ey and to pay for my sBcuhtotoelr f3e7e5s ga n(d1 2s½ch oozo)l , baot orkoso.m temperature Sweetened condensed milk 7 Tbsp Egg yolks 20, at room temperature 1. Preheat oven to 175°C (350°F). Line a 22-cm (8½-in) 2s.q u aSrieft btoagkeinthge tri nfl.our, mixed spice and baking 3. pBoewatd eegr.g S ewth aitseids ea.nd sugar until frothy. Set aside. 4. Beat butter with condensed milk until creamy. Add egg yolks one at a time until 5. wFoeldll imn ifxleodu.r mixture a little at a time until well 6. iSnpcooorpno ara ltaeddl.e F oofld b iant teegr gin wtoh pitree pfraortehd. tin and bake for 2–3 minutes until top is 7. lSigphotolyn barnoowthneerd l.ayer of batter over first layer and repeat to bake for 2–3 minutes until top is lightly browned. Repeat to layer and





148 SUGEE ALMOND PERANAKAN HERITABGEUTTER CAKE Makes one 22-cm (8½-in) square cake My god- brother, Samuel Chan, taught me how to bake this cake which is enjoyed by both the Peranakan and Eurasian communities in Singapore. In the 1970s and 1980s, both communities popularly used this cake as a wedding cake. Its roots can be traced back to the Portuguese in Goa on the west coast of India, who subsequently colonised Malacca, bringing the Indian ingredient (known in IPnldaiian a(sa lls-upguir,p ossueji) ofrl ousro o1j3e0e )g w(4it½h othze)m. Sugee aSlemmoonldin ab u(tsteurg ecea)ke f loisu rb 8a0si cga ll(y2 ⅘a bouzt)ter cake with aBdadkeindg spemowodlinear 1( stusgpee) that gives the cake its cBhuatrtaecrte 2r5is0ti cg g(r9a inoyz ),t eaxtt uroreo ma ntde mgproeurantdu raelmonds tChaastt ogri vseu gita ri t1s7 5fl agv o(u6r¼. oz) Salt ¼ tsp Eggs 4, at room temperature Sweetened condensed milk 4 Tbsp Vanilla essence 1 tsp Ground almonds 4 Tbsp 1. Sift plain flour, semolina flour and baking powder into a mixing bowl. Mix well 2. Using an electric mixer, beat butter, sugar and and saseltt uanstiidl ec.reamy. Add eggs one 3. aFot lad tiinm felo aunr dm bixetautr eu nutnilt iiln icnocroproproartaetde.d A, dthden fold cino ngdroeunnsedd a mlmilokn adns.d Avlalonwill ab aetstseernce. 4. tPor eshite afot ro avbeonu tto 5 1 m70in°uCt e(3s.30°F). Line and grease





150 REMPAH UDANG PERANAKAN HERITAMGaEkes about 30 parcels A savoury snack of glutinous rice with a filling of ground dried prawns and grated coconut wrapped in banana leaves, rempah udang is very popular with both children and adults. Although the rice and filling are already cooked prior to grilling, the additional step of grilling the banana leaf parcels infuses the rice with tBhaen afrnaag ralenacvee os fa sth nee leedaevde sD arinedd gbivuensg ath teemla nag l(oCvleitloy,r iaa ptpeerntiasitnega )smoky flavour. 2–3 flowers, rinsed Water as needed White glutinous rice 600 g (1 lb 5⅓ oz), soaked for 4 hours Coconut milk 250 ml (8 fl oz / 1 cup) Salt ½ tsp Bamboo cocktail sticks 60 or tape Filling Dried prawns (shrimps) 200 g (7 oz), rinsed and drained Lemon grass 4-cm (1½-in) bulbous end Garlic 3 cloves, peeled Shallots 200 g (7 oz), peeled Turmeric 2-cm (1-in) knob, peeled or 21. ts Ppl agcreo udnride dtu brmunegraic tCeolaonkgin ign oa ilb 2o wTbl swpith 100 ml Drie(d3 ½ch fill lio zp)a wsteat e(pr.a Lgeea v2e7 )to 2 –s3o aTkb fsopr 3G. r a tbasRetblieudnoae sumse. tk Siai1ntnnr5gnad iem ntrsd atic nryoca.uo lioMntceu oisgrxn,il nuulcogtotin .nc1goo0enu0rus tigrf i mcy(e3oil.½uk P wwlaoiaczten)h to an daeeper Salt1 ½00 tsmpl (3½ fl oz) water and salt. Pour over 4S.u g gaStlrue 2tai mntos upris c 1er.i cf eo .rW Uaibspioenu gbt aa4n 5tae nmaasi pnloeuoatenvse, sdo rco lupenatnil, rtihcee nis





152 KUEH BANGKET PERANAKAN HERITAMGaEkes about 40 cookies These bite-size cookies are popularly prepared for the Chinese New Year. They were traditionally made using copper or brass kueh bangket cutters, then decorated with a cookie pincher. Dry-frying the sago and tapioca flours is an extra step but it is essential in removing any eSxacgeos sf lmouori s5t0u0re g f r(o1m lb th1e½ folozu)rs to give the cookies tThaepiri occhaa frlaocuter r2is5t0ic gm (e9l to-izn)-the-mouth texture. Pandan leaves 2, cut into short lengths Coconut milk 350 ml (11⅔ fl oz) Icing (confectioner’s) sugar 300 g (11 oz) Egg yolks 5, beaten Salt ½ tsp 1. Heat a clean, dry wok over very low heat. Add sago and tapioca flours and pandan leaves and dry-fry until flour mixture is light and fluffy. Remove from heat and set 2. In a pot, heat coconut milk with icing sugar over asidvee troy cloowol hceoamt,p lsetitrerliyn.g S uent tsilo msueg afrlour aside for 3d.u s tiSisnt igdr ibswseooalrtvkee nsd u.e rRgfaegcm ey.oovlkes farnomd shaelta itn aton dc osoelte da scidoeco tnout cmoiolkl cmomixtpulreet,e ltyh.en pour into cooled 4. fPloreuhr emati xotvueren, tao li1tt7le5 °aCt (a3 5ti0m°Fe),. mixing gently to obtain dough. 5. Dust a work surface lightly with reserved flour. Roll dough out into a 0.5-cm (¼-in) thick sheet, then use a kueh bangket mould or a 6. sBmakaell ccooookkiiees cfuotrt earb toou tc u1t5 o muti ncuotoeksi eusn. til cookies aPrlaec eju sotn l iag hlitnlye dco bloaukrinegd . tRraeym. Doeveco frraotme cookies 7. utCrosaioynk gai enasd c copaolnak cibee o psnitn ocarhe wedr i.rine aranc ka itroti gchoto cl.ontainer for up to 6 months.





154 KUEH BENGKA UBI DURIAN PERANAKAN HERITAGE Makes one 18-cm (7-in) cake The original recipe for this traditional tapioca cake does not include durian. I added durian as a treat for durian lovers. The coconut milk makes this cake very fragrant, while the palm sugar syrup adds flavour and cDouloriuarn. flesh (seeds removed) 150 g (5 oz) Coconut milk 250 ml (8 fl oz / 1 cup) Tapioca 500 g (1 lb 1½ oz), peeled and grated Butter 30 g (1 oz), at room temperature Castor sugar 225 g (8 oz) Eggs 2, beaten Grated skinned coconut 70 g (2½ oz) Vanilla essence 1–2 tsp Palm Sugar Syrup Palm sugar (gula melaka) 80 g (2⅘ oz) Rock sugar 20 g (⅔ oz) Water 200 ml (7 fl oz) 1. Prepare palm sugar 2s.y r u Ppr.e Choematb oinvee nin tgor e1d8i0e°nCts (3in5 0a° Fs)m. aLilnl ep oat 1a8n-dc mbr i(n7g- 3to. t hiPnel)a cbseqo uidla.urreia bna fkleinsgh tainn.d coconut milk into a 4S.t i r bItnole and dilsaesrrog laevn emd simxuignixag r .i nbLtoeowa avl, e pc uotormé cebo.i noSele btg eraafsotiedrede .utaspiniogc. a, butter, sugar and beaten eggs and 5E.x c emSstsiir x p itnah lmo1r oTsubugsgpha lyrp asulymnrtu ilps u scguaagnra rsb yiesr udpi sfsoolllvoewde. d by storeddu riann t hpeu réreef.r iAgdedra tgorra tfeodr ucosicnogn uwt iathn dother 6re. c ipvSeapnso.iollna ienstsoe pnrceep aanredd m biaxk iwnge llt.in and level surface. Bake for about 45 minutes or until 7. tSolipc ei st og osledrevne .brown. Remove from oven and leave to cool completely on a wire rack.





156 PINEAPPLE TARTS PERANAKAN HERITAMGaEkes 60-70 tarts Pineapple tarts are a favourite treat during the festive season among all the races in Singapore and Malaysia. A generous mound of sweet home-made pineapple jam atop a crumbly, buttery crust is hard to resist. The traditional Peranakan-made pineapple tarts are open-faced aPnidn efaepatpulree Jaa mla ttRiciep ep aptitneerna pmpaledse 3f–ro4m, laerxgcees,s ppaesetrlye ddough. and cored Sugar 350 g (12 oz) Cinnam on 1 stic k Cl oves 3 Star anis e 1 Fine s ea s al t ¼ ts p Pas try Butter 350 g (P1la2in (all- oz), at room temperature purpose) flour lb Fine s ea s al t ½ ts p 600 g (1 Egg yol ks 2 5⅓ oz), sifted Egg white 1 Egg Wash yolk 1, beaten 1. Pineapple jam can be 2. Transfer drained pineapple to a pot. Add sugapr,repared in advance and cinnamon, cloves and star anise. Cook, stirring, until mixture is thick and stickyk aenpdt 3. gPoreldpeanre y peallsotwry . inU scinoglo uarn. Reelemctorvice mixer with arefrigerated if pfraodmd leh eaattt aacnhdm aelnlotw, b peiante bauptptleer janmd to cool desired. Chop 4. csAoadlmtd paetleg stgelo lywyo. lkssp eaendd feogr ga bwohuitt e1 amndin uintcer euansteil swppeeilenl deapples mto ixmeedd. ium until well combined. roughly and 5. MRoixll icno oslifetde dp ifnloeuarp pulnet ilj ammi xitnutroe bcaolmls es togethpelra. ce in a 6. aCPoprevpheroer xaaitmn odav tseeenlyt tao2s -i1cdm7e0. °(1C- i(n3)3 0in° Fd)i.ameter. strainer to drain for 7. iOnnto a a l i0g.h5t-lycm d u(s¼te-din )w tohrikc ks ushrfeaecet., roll pastry omaubtionuutt e1s5. Do

PINEAPPLE TARTS PERANAKAN HERITAMGaEkes 60-70 tarts Pineapple tarts are a favourite treat during the festive season among all the races in Singapore and Malaysia. A generous mound of sweet home-made pineapple jam atop a crumbly, buttery crust is hard to resist. The traditional Peranakan-made pineapple tarts are open-faced aPnidn efaepatpulree Jaa mla ttRiciep ep aptitneerna pmpaledse 3f–ro4m, laerxgcees,s ppaesetrlye ddough. and cored Sugar 350 g (12 oz) Cinnam on 1 stic k Cl oves 3 Star anis e 1 Fine s ea s al t ¼ ts p Pas try Butter 350 g (P1la2in (all- oz), at room temperature purpose) flour lb Fine s ea s al t ½ ts p 600 g (1 Egg yol ks 2 5⅓ oz), sifted Egg white 1 Egg Wash Egg yolk 1, beaten 1. Pineapple jam can be 2. Transfer drained pineapple to a pot. Add sugapr,repared in advance and cinnamon, cloves and star anise. Cook, stirring, until mixture is thick and stickyk aenpdt 3. gPoreldpeanre y peallsotwry . inU scinoglo uarn. Reelemctorvice mixer with arefrigerated if fpraodmd leh eaattt aacnhdm aelnlotw, b peiante bauptptleer janmd to cool desired. Chop 4. csAoadlmtd paetleg stgelo lywyo. lkssp eaendd feogr ga bwohuitt e1 amndin uintcer euansteil swppeeilenl deapples mto ixmeedd. ium until well combined. roughly and 5. MRoixll icno oslifetde dp ifnloeuarp pulnet ilj ammi xitnutroe bcaolmls es togethpelra. ce in a 6. CaPoprevpheroer xaaitmn odav tseeenlyt tao2s -i1cdm7e0. °(1C- i(n3)3 0in° Fd)i.ameter. strainer to drain for 7. iOnnto a a l i0g.h5t-lycm d u(s¼te-din )w tohrikc ks ushrfeaecet., roll pastry oamubtionuutt e1s5. Do





158 SUGEE BUTTER COOKIES PERANAKAN HERITAMGaEkes about 100 cookies Like sugee almond butter cake (page 148), sugee butter cookies were created by the Eurasians but found its way into the Peranakan food repertoire and is now considered as much a Peranakan cookie as it is a Eurasian cookie. These rich, buttery cookies have a light and crumbly texture and will simply melt in your mPloauinth (. aUlls-peu trhpeo sbee) sftl oquura 2li0ty0 bgu (t7te ro zy)ou can find wBahkeinn gm paokwindge trh ½es ets pcvookies. Sugee butter cookies aBruet tteyrp i2c0a0lly g p(r7e poazr)e, da tf oror otmhe t eCmhipneersaet uNreew Year. Icing (confectioner’s) sugar 125 g (4½ oz) Semolina (sugee) flour 50 g (1⅔ oz) 1. Sift flour and baking powder into a mixing bowl. Set aside. 2. Beat butter and icing sugar until light and fluffy. Add flour mixture and semolina and 3. mPriexh weaetl lo. vLena vteo t1o7 r0e°sCt (in3 3t0h°eF )re. fLriingee rsaetovre rfaolr 30 4. mbUasikinniungtg ey sto.ruary sh.ands, roll chilled dough into even- size balls. Alternatively, roll dough out on a floured work surface and cut out cookies 5. uBsaikneg fao rc o1o5k–i2e0 c mutitneur.t ePsla ocer uonnt ipl rceopoakrieds are a lbigahkitn go tlrdaeyns . bYrouw nsh. oRuelmd ogveet afrboomu t o1v0e0n pieces of caonodk lieas.ve cookies on baking tray for about 5 6. mStoinruet eins abne faoirreti grehmt coovnintagi nteor .a S wugireee racockokies can ktoe ecpo oflo cr oump ptloe t3e lmy. onths at room NOTteEmperature and up to 6 months if refrigerated. • For the best results, use good quality butter when making these cookies.





160 MINI PRAWN ROLLS PERANAKAN HERITAMGaEkes about 700 g (1½ lb) Compared to other Peranakan snacks, these mini prawn rolls are a modern creation, a marriage of Chinese and Peranakan ingredients. Frozen spring roll skin, readily available from the freezers in supermarkets are cut into small squares, then topped with a filling of ground dried prawns, flavoured with lemon grass, kaffir lime leaves, chilli powder and gDrroieudn dp rtauwrmnes ri(cs,h roimllepds )u 3p0 0a ngd (d1e1e opz-f)r,ied. Although avarinlasbelde afrnodm d rtahien esdh oLpesm aolnl ygeraars sr o2u sntda,l ktsh, eesned ms ini pratawrnimdn smc rreuodsllhse rde mKaafifni r al imfaevo lueraitvee ss n6ack for the ChiCnheisllei pNoewwd eYre a3r .T. bsp Ground turmeric ½ Tbsp Sugar 8 Tbsp Spring roll skin 5 large sheets, cut into 3-cm (1-in) squares Cooking oil for deep-frying 1. Using a mortar and pestle or blender, grind dried prawns until fine. 2. Heat a wok over low heat and add lemon grass, kaffir lime leaves, chilli powder, ground turmeric and dried prawns. Stir-fry 3. cPolancseta an tslyp ruinngt ilr omll ixstkuinre s iqsu farraeg roann ta a fnladt dwryo.rk sRuermfaoceve w fritohm o nhe acto arnnedr lpeoavinet intog cool completely btoewfoarred sa dydoiun.g S spuogoanr . aM simx awlle allm. ount of prawn mixture in a line on skin. Fold corner 4. nHeatr eositl yforu doeveepr- fprryainwgn amndix tduere,p -tfhreyn p froawld nl erfotlls iann db articghhet sh uantdi l cgoornldeerns ibnr.o Rwonll aunpd into acr insep.a tD aranidn twigehllt oronl la, bthsoernb epnret sps aepdegr et otwo eslesa al.nd





162 SAMBAL LENGKONG PERANAKAN HERITAMGaEkes about 500 g (1 lb 1½ oz) This spicy Nyonya fish floss was traditionally prepared using a gerengseng (copper wok) as it was believed that the wok would impart a rich golden brown colour to the floss. Whenever my nanny made this, she would make me help by sitting on the floor and frying the flaked fish over an ang loh (charcoal stove). She would then pack it in several jars and have me bring them to school for my principal and fGoramte tde accohceornsu. tW frhoemn 2th ewyh olelea rncot ctohnaut tsI hWeolplfe dh emrrying n(aiknanny pmaarakneg t)h 1e. 5s akmg bal lengkong, my teachers a(n3d l bf r4ie½nd os z)w, oguultdt eadl waanyds calesakn mede Staol tb 3ri ntgsp some for sScuhgoaorl 7e vTebnstps Rseucmhp ahs TCeaancdhleerns’u tDsa 1y2 celebrations. Galangal 8 slices Lemon grass 3 stalks, ends trimmed, cut into short lengths Shallots 500 g (1 lb 1½ oz), peeled Roasted Kaffir lime leaves 1–2 prawn (shrimp) Red chillies 6–8 paste (belacan) (page 26 tsp 2. Using a mortar and pestle or blender, grind 1. Prepare 354... fiamHRPnlneelegaidaslmcrkht ee so dia tfnvfeii ien ewsaane hm oftl diysksw .e h ufaeDi ontnaphirtsn di clrdh d eafaia isrmsdpldhfhde p. bt eaihPfoslhlel anaoc kceiorfneefeso td .msoki kne fpia idnsaa .hp h s,Ua tatssehtneaeid cm.ak t ehfcorionrck o ctnoouc otftmmatlnhha uiiuikccnltkelske l. ic anaoUnncsodinngut milk and balance of rempah. Stir-fry cloth,