Peranakan Heritage Cooking ( PDFDrive )

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) 1 tsp 2. Using a mortar and pestle or blender, grind 1. Prepare 543... maifRPHnlneelegaidaslmcrkht 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 otfttmamlnhha uiiuikccnltkelske l. ic anaoUnncsodinngut milk and balance of rempah. Stir-fry cloth,





164 NYONYA KAYA Makes about 700 g PERANAKAN HERITA(G1E½ lb) kaya Making this egg jam was really a labour of love in the olden days as you had to stir the mixtureEggs 600 g (1 lb 5⅓ oz), about 10 large eggs Castor sugar 450 g (1 lb) constantly forCoconut milk 500 ml (16 fl oz / 2 cups) hours until itPandan paste as desired was thickenedPandan leaves 4–5 leaves, tied into a knot 1. In and smooth.the bowl of a double boiler and using an electric Whandihetld hwhis k,a wh ihsk egagsndheld mixer, however, a2lig. h tAlyd, da dcodcinogn ustu mgailrk aa nlidtt lme ixa t wae ltli musein ugn tthile s wughaisr ki.s perfectly3d.i s s oAlvdedd a. little pandan paste and mix well using the whisk. Add more pandan paste smooth jam can4. aPsla nce cbeoswsalr yin to athceh iedvoeu bdle sbiroeidle cr.o Alodudr. pandan leaves. Continue to whisk over be ready in less5. lRoewm hoevaet furonmtil hmeiaxtt uarned t hailclokwen sto l ickoeo al. jSatmor.e T aink eas than an hour!2ja5m–3 j0a rm. Kinauytae sw. ill keep for up to Although it6. aS ewrveee ka sa at rsopormea dte omnp bereaatudr ew. iTtoh ebxuttetenrd. shelf-life, keep refrigerated. tNOaTEkes a little time to do,• Bottled pandan paste is available from supermarkets and baking supply stores. making kaya isUse sparingly as it is highly concentrated. not difficult.





166 SWEET POTATO PERANAKAN HERITAIGNE GINGER SYRUP Serves 4–6 This traditional Peranakan dessert is made using just a few simp an excellent comfort food that can be served at any time of t suitable for serving in rainy or cool weather as the warming believed to help keep the body warm. Water 750 ml (24 fl oz / 3 cups) Sweet potatoes 300 g (11 oz), peeled and cut into wedges Rock sugar 30 g (1 oz) Pandan leaves 3, cleaned and tied into a knot Old ginger 5-cm (2-in) knob, peeled and sliced Palm Sugar Syrup Palm sugar (gula melaka) 250 g (9 oz), chopped Rock sugar 50 g (1⅔ oz) Pandan leaves 4, cleaned and tied into a knot Water 500 ml (16 fl oz / 2 cups) 21.. BCooiml wbiantee ra ilnl ian gproetd iaenndts a fdodr pswaleme ts upgoatar tsoyersu,p r oinck a sugar, pandan leaves and ginger. smaLlol wpoetr ahneda tb arinndg stiom tmhee rb ofoilr. about 20 minutes 3L.o w uRener tmhil eosavwte e afenrtod mp so imthaetmaotee sra nuadnre tsi ltc iolri qoinuke id2d iTsb rsepd puacelmd tsougar 4a.b o uasLyant rdd3ul 0epte.0 in nmdtoel ri(.n1d0i vfild ouza l/ s e1r¼vi ncgu pbso).wls and serve warm. Remove from heat and strain through muslin cloth. Leave to cool before storing in a glass bottle in the refrigerator. Palm sugar syrup with

SWEET POTATO IN GINGER SYRUP Serves 4–6 This traditional Peranakan dessert is made using just a few simple ingredients but it is an excellent comfort food that can be served at any time of the day. It is especially suitable for serving in rainy or cool weather as the warming properties of ginger is believed to help keep the body warm. 750 ml (24 fl oz / 3 cups) Sweet potatoes 300 g (11 oz), peeled and cut into wedges Rock sugar 30 g (1 oz) Pandan 3, cleaned and tied into a knot Old ginger 5-cm (2-in) knob, and sliced Palm Sugar Syrup Palm sugar (gula 250 g (9 oz), Rock sugar 50 g (1⅔ oz) Pandan leaves 4, cleaned and tied into a knot Water 500 ml (16 fl oz / 2 cups) 21.. BCooiml wbiantee ra ilnl ian gproetd iaenndts a fdodr pswaleme ts upgoatar tsoyersu,p r oinck a sugar, pandan leaves and ginger. smaLlol wpoetr ahneda tb arinndg stiom tmhee rb ofoilr. about 20 minutes 3L.o w uRener tmhil eosavwte e afenrtod mp so imthaetmaotee sra nuadnre tsi ltc iolri qoinuke id2d iTsb rsepd puacelmd tsougar 4a.b o uaLant dd3l 0ete0 in nmdtoel ri(.n1d0i vfild ouza l/ s e1r¼vi ncgu pbso).wls and serve Remove from heat and strain through muslin cloth. Leave to cool before storing in a glass bottle in the refrigerator. Palm sugar syrup with









170 PERANAKAN HERITAGE ASAM GELUGOR SLICES, DRIED BAMBOO SHOOT These are The asam gelugor fruit tree is native the edible to Peninsular Malaysia. As the fruit young shoots of certain are very sour, they are not eaten varieties on their own but are thinly sliced of bamboo which are picked and dried for use in cooking. It is soon typically used in Peranakan, Malay, after they appear above the Thai and Indonesian cooking. Dried ground. asam gelugor slices can be used as a Bamboo shoot is available substitute for tamarind pulp. fresh or canned at supermarkets and Asian grocery stores. Boil bamboo shoot briefly for about 5 minutes to remove any unpleasant smells or the bitter taste of the shoots before use.

AN HERITAGE ASAM GELUGOR SLICES, DRIED BAMBOO SHOOT These are asam gelugor fruit tree is native the edible young shoots of certain o Peninsular Malaysia. As the fruit varieties are very sour, they are not eaten of bamboo which are picked on their own but are thinly sliced soon and dried for use in cooking. It is after they appear above the ypically used in Peranakan, Malay, ground. Thai and Indonesian cooking. Dried Bamboo shoot is available asam gelugor slices can be used as a fresh or ubstitute for tamarind pulp. canned at supermarkets and Asian grocery stores. Boil bamboo shoot briefly for about 5 minutes to remove any unpleasant smells or the bitter taste of the shoots before use.

171 GLOSSARY OF INGREDIENTS BEAN CURD STICKS, SWEET Also BILIMBI (BELIMBING) Also known as teem chok. Sold in packets, known these lightly sweetened dark brown as carambola, these small bean curd sticks are typically used pale green in Chinese vegetarian cooking as a or yellow green fruit can be meat substitute. It is one of the main used ingredients in the popular Peranakan whole or sliced. It is typically dish chap chye. Cutting the sticks into used strips and deep-frying them before to give a sour tang to adding to dishes will enhance their sambals and taste and flavour. seafood dishes. As it is a seasonal fruit, tamarind juice may be used as a substitute when the fruit is not in season. When using tamarind juice as a substitute in cooking, taste and adjust accordingly.

Y OF INGREDIENTS BEAN CURD STICKS, SWEET Also BILIMBI (BELIMBING) Also BLACK teem chok. Sold in packets, known GLUTINOUS as carambola, these small RICE Also hese lightly sweetened dark brown pale green known bean curd sticks are typically used or yellow green fruit can be as black n Chinese vegetarian cooking as a used sticky rice, meat substitute. It is one of the main whole or sliced. It is typically sweet rice ngredients in the popular Peranakan used or to give a sour tang to pulot chap chye. Cutting the sticks into sambals and hitam, this trips and deep-frying them before seafood dishes. As it is a natural rice adding to dishes will enhance their seasonal is not aste and flavour. fruit, tamarind juice may be really black used as in colour a substitute when the fruit is but rather not in purplish season. When using with tamarind juice uneven as a substitute in cooking, coloured taste and grains. adjust accordingly. It has a distinct nutty flavour and

172 PERANAKAN HERITAGE CHILLIES Chillies are a key ingredient in Peranakan cooking. The finger- length chillies (left) are moderately hot and removing the seeds will help lessen the heat. The tiny bird’s eye chillies (right), also known as chili padi, are fiery hot. Reduce the number of chillies used according to taste.

173 GLOSSARY OF INGREDIENTS CHINESE MUSHROOMS, DRIED The FIVE-SPICE POWDER This drying process intensifies the flavour aromatic of these shiitake mushrooms, making blend of spices consists of them an indispensable ingredient in grinding many Peranakan stir-fries, braises and together cinnamon, star stews. To use, soak in water to soften, anise, fennel, then trim and discard the hard stems. Sichuan pepper and cloves Prepare as directed in the recipe. in varying The soaking liquid can be strained quantities. This highly and used in place of water in cooking versatile spice to enhance the flavour of your dish. can be used to enhance and flavour both meat and vegetable dishes. It is available pre-mixed and bottled from the spice section of supermarkets. A recipe is provided on page 58 if you would like to try mixing your own.

RY OF INGREDIENTS CHINESE MUSHROOMS, DRIED The FIVE-SPICE POWDER This GALANGAL drying process intensifies the flavour aromatic Also known of these shiitake mushrooms, making blend of spices consists of as lengkuas, them an indispensable ingredient in grinding kha or laos, many Peranakan stir-fries, braises and together cinnamon, star galangal is stews. To use, soak in water to soften, anise, fennel, a rhizome then trim and discard the hard stems. Sichuan pepper and cloves of Prepare as directed in the recipe. in varying the ginger The soaking liquid can be strained quantities. This highly family. It is and used in place of water in cooking versatile spice recognisable to enhance the flavour of your dish. can be used to enhance and by its faintly flavour pink both meat and vegetable coloured dishes. It is skin available pre-mixed and and cream bottled from coloured the spice section of flesh. supermarkets. Galangal A recipe is provided on page has a 58 if you distinct, would like to try mixing your warm own. aroma and a sharp taste

174 PERANAKAN HERITAGE

KAN HERITAGE LEMON GRASS The Peranakans call this herb by its Malay name, serai. It is a fragrant, lemon- scented stem which grows in clumps with long, thin, green leaves. To prepare, remove and discard the outer leaves and trim off the top and bottom root end. Only the lower third

175 GLOSSARY OF INGREDIENTS PEANUT CANDY This confection is PRAWN (SHRIMP) PASTE, made from finely ground peanuts DRIED and sugar. It is also known locally as (BELACAN) Also known as khong thng. Peanut candy comes in terasi or small cubes and is eaten as a snack, kapi, dried prawn paste is a but the Peranakans have found common another use for it as a salad dressing. ingredient used in many If unavailable, substitute with a South East mixture of finely chopped unsalted Asian cuisines. Sold as roasted peanuts and sugar. Adjust the blocks or amount of sugar added to taste. discs, this pungent paste is made by fermenting tiny prawns or gerago. It can be pink or dark brown in colour. Before using, roast by dry- frying in a wok. See also Dried prawn (shrimp) paste (belacan), roasted.

RY OF INGREDIENTS PEANUT CANDY This confection is PRAWN (SHRIMP) PASTE, PRAWN made from finely ground peanuts DRIED (SHRIMP) and sugar. It is also known locally as (BELACAN) Also known as PASTE, terasi or (BELACAN), Peanut candy comes in kapi, dried prawn paste is a ROASTED small cubes and is eaten as a snack, common This is but the Peranakans have found ingredient used in many simply another use for it as a salad dressing. South East roasted If unavailable, substitute with a Asian cuisines. Sold as prawn mixture of finely chopped unsalted blocks or paste. To roasted peanuts and sugar. Adjust the discs, this pungent paste is roast, amount of sugar added to taste. made by crumble the fermenting tiny prawns or dried prawn gerago. paste into It can be pink or dark brown pieces and in colour. cook in a Before using, roast by dry- hot wok frying in a without wok. See also Dried prawn oil over low (shrimp) heat. Stir paste (belacan), roasted. until fragrant, dry and crispy.

176 PERANAKAN HERITAGE ROCK SUGAR Made from raw sugar, rock sugar comes in large crystals and are slightly yellow or golden in colour. It is not as sweet as refined sugar and is popularly used to flavour sweet desserts in Chinese and Peranakan cooking. Like the Chinese, the Peranakans believe that using rock sugar as a sweetener will help maintain the balance of yin and yang in the body.

KAN HERITAGE SALTED VEGETABLE ROCK SUGAR Made from raw sugar, (KIAM rock sugar comes in large crystals CHYE) and are slightly yellow or golden in This is the colour. It is not as sweet as refined salted and sugar and is popularly used to flavour pickled sweet desserts in Chinese and inner Peranakan cooking. Like the Chinese, stem of Rinse the Peranakans believe that using the and rock sugar as a sweetener will help mustard soak in maintain the balance of yin and yang green. It water has for at a lovely least 30 crunchy minutes texture to which is remove largely excess maintainseadlt even aftebrefore cooking. use. Salted vegetable is used to flavour stir- fries, soups and stews and can also be thinly sliced and served as an appetiser.

177 MENU SUGGESTMIONeSnu suggestions Chinese New Year Special Achar (page 30) SFaamKambnagl kiolyng Chap Chye (page 36) Babi Ayam Pongteh (page 54) MealBab(ipage 38 or Babi Asam (page 56) oRroast Ngoh Hiang (page 58) AyaS(mpaamgbeal Ayam Buah Keluak (page 62) B4G6eo)nr,ednegh Itek Sio (page 68) Gul(BKapuaianbgyi eit 40 Sambal Udang Belimbing (page 102) GHKaolmrieabnegng or Udang Goreng Asam (page 100) IkanT(ap Puaaygruei Hee Pio Soup (page 122) HSmomalelLPM(ES1(MAL1THP(Popppoigoaur40sitaaatnaaanegtpal48SBG55((La1(L(S(B1IG97A(oDC8K(B7DMoowssgggtkgk ppmapppppa))aami20uuoar43636248Saaoeetseeunaaeeeeyaadaaaaandtr))aaabkkn))48))rlerngnmaanraggeu eggggga a ahlmig))ofyood&yadeekneeeeen,rrredaoggnlag or Bak Wan Kepiting (page 114) Party(1p2a0og)re 32 Kueh Lapis Rempah (page 146) NgoNhyonya Kueh Bangket (page 152) Pineapple Tarts (page 156) Birthday Celebration Prawn & Egg Salad (page 32) Kerabu Timun Nanas (page 34) Babi Tohay (page 48) Ayam Goreng Rempah (page 70) SHaiamLnabgkasla Otak-Otak Belanga (page 96) Udang Pedas Nanas (page 104) Itek Tim (page 118) or Pong Tauhu (page 116) (pa(Bgpeeal ag5ce8an AReyamF1mr3pie6ad)h Nyonya Mee (page 132) GUdoarRenincgeg Sugee Almond Butter Cake (page 148) (Rpeam(gpepaaghe Rempah Udang (page 150) 1(p5a01g)2e8 7)0 Kueohr Buah

MENU SUGGESTMIONeSnu suggestions Chinese New Year Special Achar (page 30) SFaamKambnagl kiolyng Chap Chye (page 36) Babi Ayam Pongteh (page 54) MealBab(ipage 38) or Babi Asam (page 56) Roroast Ngoh Hiang (page 58) AyaS(mpaamgbeal Ayam Buah Keluak (page 62) 4BG6eo)nr,ednegh Itek Sio (page 68) GulB(Kapuaianbgyi eit 40 ) Sambal Udang Belimbing (page 102) GHKaolmrieabnegng or Udang Goreng Asam (page 100) IkanT(ap Puaaygruei Hee Pio Soup (page 122) HSmomalelLSM1A(PL(H1PPMTE(opppoigoaru04sitaaatnaaanegtpal485B(LG5S(a((C8S1(A(17oDG7IB9(MDKLBoowssgggtkgk ppmapppppa))aami02uuoar82466433Saaoeetseeunaaeeeeyaadaaaaandtr))aaabkkn))84))relrngnmaanraggeu eggggga a ahlmig))ofyood&yadeekneeeeen,rrredaoggnlag or Bak Wan Kepiting (page 114) Party(1p2a0og)re 32) Kueh Lapis Rempah (page 146) NgoNhyonya Kueh Bangket (page 152) Pineapple Tarts (page 156) Birthday Celebration Prawn & Egg Salad (page 32) Kerabu Timun Nanas (page 34) Babi Tohay (page 48) Ayam Goreng Rempah (page 70) SHaiamLnabgkasla Otak-Otak Belanga (page 96) Udang Pedas Nanas (page 104) Itek Tim (page 118) or Pong Tauhu (page 116) (pa(Bgpeeal ag5ce8a)n RAeyam1Fmr3pie6ad)h Nyonya Mee (page 132) UGdoarRenincgeg Sugee Almond Butter Cake (page 148) (Rpeam(gpepaaghe Rempah Udang (page 150) 1(p5a01g)2e8 7)0) Kueohr Buah

178 PERANAKAN HERWITAEGEIGHTS & MEASURES Quantities for this book are given in Metric, Imperial and American (spoon) measures. Standard spoon and cup measurements used are: 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml. ALilql umide aasnudre Vso alurem leev Mele uansluersess otherwise stated. Metric Imperial American 5 ml ⅙ fl oz 1 teaspoon 10 ml ⅓ fl oz 1 dessertspoon 15 ml ½ fl oz 1 tablespoon 60 ml 2 fl oz ¼ cup (4 85 ml 2½ fl oz tablespoons) 90 ml 3 fl oz ⅓ cup 125 ml 4 fl oz ⅜ cup (6 180 ml 6 fl oz tablespoons) 250 ml 8 fl oz ½ cup 300 ml 10 fl oz (½ pint) ¾ cup 375 ml 12 fl oz 1 cup 435 ml 14 fl oz 1¼ cups 500 ml 16 fl oz 1½ cups 625 ml 20 fl oz (1 pint) 1¾ cups 750 ml 24 fl oz (1⅕ pints) 2 cups 1 litre 32 fl oz (1⅗ pints) 2½ cups 1.25 litres 40 fl oz (2 pints) 3 cups 1.5 litres 48 fl oz (2⅖ pints) 4 cups 2.5 litres 80 fl oz (4 pints) 5 cups Oven Temperature 6 cups

WEIGHTS & MEASURES Quantities for this book are given in Metric, Imperial and Dry Measures American (spoon) measures. Metric 30 grams tandard spoon and cup measurements used are: 1 tsp = 5 45 grams 55 grams ml, 1 Tbsp = 15 ml, 1 cup = 250 ml. 70 grams Ailql umide aasnudre Vso alurem leev Mele uansluersess otherwise stated. 85 grams 100 Imperial American grams Imperial 110 1 ⅙ fl oz 1 teaspoon grams ounce 125 1½ ⅓ fl oz 1 dessertspoon grams ounces 140 2 ½ fl oz 1 tablespoon grams ounces 280 2½ 2 fl oz ¼ cup (4 grams ounces 450 3 2½ fl oz tablespoons) grams ounces 500 3½ 3 fl oz ⅓ cup grams ounces 7Le0n0gth 4 4 fl oz ⅜ cup (6 ounces 4½ 6 fl oz tablespoons) ounces 5 8 fl oz ½ cup ounces 10 10 fl oz (½ pint) ¾ cup ounces 12 fl oz 1 cup 14 fl oz 1¼ cups 16 fl oz 1½ cups 20 fl oz (1 pint) 1¾ cups 24 fl oz (1⅕ pints) 2 cups 32 fl oz (1⅗ pints) 2½ cups 40 fl oz (2 pints) 3 cups 48 fl oz (2⅖ pints) 4 cups 80 fl oz (4 pints) 5 cups Oven Temperature 6 cups

179 RESOURCES RESOURCES Books Khoo, Joo Ee, The Straits Chinese: A Cultural History, 1996, Pepin Press Lee, Peter and Jennifer Chen, The Straits Chinese House: Domestic Life and Traditions, 2006, Editions Didier Millet and National Museum of Singapore Wee, TPMheuetes erH,u eAmr itsPa NegrUea Sno aBf kaatbhnae HLSoetugrsaaeict ys1:57 WCAMSNw(Vhisenewaisisingrboliws etascRhsip.siot naaeaeoalut,rlsrid esoe C2.T n eabh00,dvy e80Seu 89aiPn.n8s,pedgg8pria/sa3ophmnino aEutrkdmesaietneiuonmnt s/onblayb)a wPAerwmrawen.napikeaarnna nS Mtarkueasenet.uomrg .3s9g Singapore 179941 www.peranakanmuseum.sg

RESOURCES RESOURCES Books Khoo, Joo Ee, The Straits Chinese: A Cultural History, 1996, Pepin Press Lee, Peter and Jennifer Chen, The Straits Chinese House: Domestic Life and Traditions, 2006, Editions Didier Millet and National Museum of Singapore Wee, PTMheuetes erH,u eAmr itsPa NegrUea Sno aBf kaatbhnae HLSoetugrsaaeict ys1:57 CMWASNw(Vhisenewaisisingrboliws etascRhsip.siot naaeaeoalut,rlsrid esoe C2.T n eabh00,dvy e80Seu 89aiPn.n8s,pedgg8pria/sa3ophmnino aEutrkdmesaietneiuonmnt s/onblayb)a wPAerwmrawen.napikeaarnna nS Mtarkueasenet.uomrg .3s9g Singapore 179941 www.peranakanmuseum.sg

180 INDEXPERANAKAN HERITAGE asam gelugor 56, 78, 110, 118 dried aubergines (eggplants/brinjals) 40, 66, 94 chillies bamboo shoot 54, 114, 116 r2e7d banana leaves 98, 150 cghreilelines bean curd, types of chilli 2ch6illies powde44r88 bean curd, firm 42, 116, 134, 138 5mccC1ohh62icii,0lvn ko6een0ssu77555,et06646 bean curd, fried 136 c64o62r,,i a71n03d7,4e8r bean curd skin, dried 58 l7ceo4ac,v o7en8su,t, bean curd sticks, dried 36 c(9gcr6ail,batenmdt9reo2a)t sweet bean curd, dried 36 151111cl1118dbeuru435101513024airn640062408,0ev19r yg,,,,,,,,d1e83a1s,2140, 8 bean sprouts 42, 132, 134, 136 1te36l28a,ng beef 45, 74 1(C4l4it,oria Beef Curry Dulukala 74 1te5r0n,atea) Dendeng Belado 76 bilimbi 102 150152, brandy 48, 118 1dr5i4e,d buah keluak (Indonesia black nuts) 45, 62, 1Ch6i4nesIetek 127, 130 mushrSoiooms 3du6r, ia5n468 cabbage 30, 36, 96, 122, 132, 140 d1r5i4ed lIitleyk napa (Chinese) 96, 122 fbeurdms e3nT6itmed white 138 calamansi limes 26, 32, 40, 70, 76, 82, 84, 90, 92, 106, 134 candlenuts 30, 52, 56, 62, 66, 70, 78 cardamoms 74

INDEXPERANAKAN HERITAGE asam gelugor 56, 78, 110, 118 dried aubergines (eggplants/brinjals) 40, 66, 94 chillies bamboo shoot 54, 114, 116 2re7d banana leaves 98, 150 cghreilelines bean curd, types of chilli c2h6i,llies powde44r88,, bean curd, firm 42, 116, 134, 138 5mccC1ohh26icii0,lvn ko6een0ssu75755,et46606,,,,, 76 bean curd, fried 136 c64o62r,,i a71n30d7,4e8r, bean curd skin, dried 58 7lceo4ac,v o7en8su,t, 82, bean curd sticks, dried 36 9(gccr6ail,batenmdt9reo2a)t, sweet bean curd, dried 36 111111115cl8dbeuru413255430101airn0200,406468ev91r yg,,,,,,,,d1e83a1s,2140, 8 bean sprouts 42, 132, 134, 136 1te36l28a,ng beef 45, 74 1(C4l4it,oria Beef Curry Dulukala 74 1te5r0n,atea) Dendeng Belado 76 150152, bilimbi 102 1dr5i4e,d brandy 48, 118 1Ch6i4nesIetek buah keluak (Indonesia black nuts) 45, 62, mushrSoiooms 127, 130 d3u6r, ia5n468 1dr5i4ed lIitleyk cabbage 30, 36, 96, 122, 132, 140 fbeurdms e3nT6itmed napa (Chinese) 96, 122 white 138 calamansi limes 26, 32, 40, 70, 76, 82, 84, 90, 92, 106, 134 candlenuts 30, 52, 56, 62, 66, 70, 78 cardamoms 74

181 lamb INDEX 78 Gulai Ikan Pari Kuah Lada 94 lemonKambeng Ikan Tempra 82 mackerel 98 grass 78 Otak-Otak Belanga 96 Otak-Otak Panggang 98 n30oo, d4l8e,s threadfin (ikan kurau) 92 salted fish 42, 120 60, 62M, ee Sambal Lengkong 162 Sambal Ikan Selar 88 66, 70S, iam wolf herring (ikan parang) 96, 98 fish bayllesl l9o6w, t1a2il2 scad (ikan selar) 88 74 134 fish maw 122 fish paste 98, 114, 122, 136 Nyonya fishcakes 96, 132, 136 five-spice powder 58 palm Laksa flour, types of sugar, 1pa3l6m sago flour 152 sT(Nguhyugaoliaanrya semolina (sugee) flour 148 types Mmpaeelmelaka tapioca flour 152 of galangal 30, 62, 66, 70, 74, 78, 86, 94, 96, panda3s1nu4g4ar 98, 104, 130, 134, 136, 138, 162 leaves1730542 glass noodles 36, 138 90, 927, 4 glutinous rice 78 black 144 144, 115028 white 144, 150 164, 166 papaya 120 Babi peanuAt sam candy 5362 pineapBpalebi 34, 10A4y, am 156 Pongteh polurmk 54

Ikan Pari Kuah Lada 94 lamb Ikan Tempra 82 mackerel 98 78 Gulai Otak-Otak Belanga 96 Otak-Otak Panggang 98 lemonKambeng threadfin (ikan kurau) 92 salted fish 42, 120 grass 78 Sambal Lengkong 162 Sambal Ikan Selar 88 n30oo, d4l8e,s wolf herring (ikan parang) 96, 98 fish bayllesl l9o6w, t1a2il2 scad (ikan selar) 88 60, 62M, ee fish maw 122 fish paste 98, 114, 122, 136 66, 70S, iam fishcakes 96, 132, 136 five-spice powder 58 74 134 flour, types of sago flour 152 Nyonya semolina (sugee) flour 148 tapioca flour 152 palm Laksa sugar, 1pa3l6m galangal 30, 62, 66, 70, 74, 78, 86, 94, 96, (NsTguhyugaoliaanrya 98, 104, 130, 134, 136, 138, 162 types mMpaeelmelaka) of glass noodles 36, 138 glutinous rice panda3s1nu4g,4a, r black 144 leaves1703524, , white 144, 150 90, 927, 4,166 78, 144, 115028, , 164, 166 110 papaya 120 Babi peanuAt sam candy 5362 pineapBpalebi 34, 10A4y, am 156 Pongteh polurmk 54

182 PERANAKAN HERITAGE Udang Masak Pedas Nanas 104 Sotong preserved soy bean paste 36, 54, 56, 132, Lemak Chili 134 Padi snacks110 red yeast rice 48 KSouteohng rice BMaansgakket 1A5sa2m Buah Keluak Fried Rice 130 K1u0e8h Lontong 138 BSoetnognkga Sambal Belacan Fried Rice 128 USubmi bat rice vermicelli DBaubriian fine 134 112544 thick 136 Kueh Roasted Prawn (Shrimp) Paste (Belacan) stingraLyapis 26, 52, 56, 60, 62, 66, 74, 78, 86, 88, 94 Rempah 94, 98, 102, 104, 108 sweet146 rock sugar 54, 136, 144 flour Pineapple staamucaeriTnadrts salads, see vegetables/salads p5u8lp 5P6u, lot salted vegetable (kiam chye) 86, 118 s6w2,e 6e6tH, itam sesame oil 50, 62, 72 t111v3lt1p916tt9eeuaueo1508683234apmrrgt864,00,,,4mmf iae o,,,7918p9teetc4660oe8aarrLSAB1,,,4hiib,oucc4ul,mlng4ettgesoea/enrnsdalads soups Bak Wan Kepiting 114 Hee Pio Soup 122 Itek Tim 118 Papaya Masak Titek 120 Pong Tauhu 116 Sotong Sumbat Babi 124 sour plums 118

PERANAKAN HERITAGE Udang Masak Pedas Nanas 104 Sotong preserved soy bean paste 36, 54, 56, 132, Lemak Chili 134 Padi snacks110 red yeast rice 48 KSouteohng rice BMaansgakket 1A5sa2m Buah Keluak Fried Rice 130 1Ku0e8h Lontong 138 SBoetnognkga Sambal Belacan Fried Rice 128 SUubmi bat rice vermicelli BDaubriian fine 134 115244 thick 136 Kueh Roasted Prawn (Shrimp) Paste (Belacan) stingraLyapis 26, 52, 56, 60, 62, 66, 74, 78, 86, 88, 94 Rempah 94, 98, 102, 104, 108 sweet146 rock sugar 54, 136, 144 flour Pineapple tsaamucaeriTnadrts 156 salads, see vegetables/salads p5u8lp 5P6u, lot salted vegetable (kiam chye) 86, 118 6sw2,e 6e6tH, itam sesame oil 50, 62, 72 1lt11993ttt161pveeuuaeo8381256304apmrrgt,4084,6,,0mmf iae o,,,9187p9teetc6640oe8aarr1SALB,,,4hiib,oucc4ul,mlng4ettgesoea/enrnsdalads soups Bak Wan Kepiting 114 Hee Pio Soup 122 Itek Tim 118 Papaya Masak Titek 120 Pong Tauhu 116 Sotong Sumbat Babi 124 sour plums 118

183 PHOTO CREDITPS HOTO CREDITS All photographs by Hongde Photography except as indicated below: Bernard Go: pages 8, 9, inset image on page 22 (plaque outside NUS Baba Girlie Yeo: page 19 House) and page 45 Ministry of Information, Communications and the Arts/National Archives of Singapore: Second inset image on the front cover (a family walking along a corridor outside a row of Peranakan shophouses, 1989), page 18 and back cover (a Nyonya lady cDor oNkionrge einn hCehra nki:t cphaegne u1s4ing fire wood, 1951) National Archives of Singapore: First inset image on Peter Lee: page 12 the front cover (a shop at the Peranakan Place, OPhrcilhipa rdC hRiao:a dTh, ilradt ei n1s9e8t0 sim), apgaeg eosn 1 3th aen dfr o1n6t cover (Philip Chia’s grandparents and their children. Philip’s father is pictured here aged five. He is sReoantneid P in stlehre/ Nceantitoren awl iAthrc hhiivse lse gosf cSrionsgsaepdo, re1:919), pFoaugretsh 1in5s aent di m2a0ge on the front cover (Peranakan ceramic wall and floor tiles outside a shophouse in Geylang where a mother feeds her child, 1982)

184 PERANAKAN HEARBITAOGEUT THE AUTHOR Philip Chia www.rice.s Philip Chia is a Chinese Peranaka affair with cooking when he was taug sambal belacan (mortar and pestl was invited to pa competition where the top eight in th late Mrs Lee Ch doyenne of Pera event spurred h cooking skills fur growing years, Ph secrets of authent from the olde Peranakans. Being The Peranakan Ass him to develop a for the Peranakan

BOUT THE AUTHOR Philip Chia www.rice.sg Philip Chia is a fourth generation Chinese Peranakan. He began his love affair with cooking from the age of six when he was taught to pound spices for sambal belacan using the batu lesong (mortar and pestle). As a teenager, he was invited to participate in a cooking competition where he emerged among the top eight in the finals judged by the late Mrs Lee Chin Koon, herself a doyenne of Peranakan cuisine. This event spurred him on to hone his cooking skills further. Throughout his growing years, Philip picked up tips and secrets of authentic Peranakan cooking from the older generation of Peranakans. Being an active member of The Peranakan Association also allowed him to develop a greater appreciation for the Peranakan culture. Today, Philip

The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation. Each book is made up of two parts: an introduction that provides an overview of the history and culture of the community in Singapore and a selection of delightful recipes including traditional dishes and dishes that boast a distinct regional variation that makes them uniquely Singaporean. With its focus on the cultural and culinary heritage of the Chinese, Malays, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series is the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.