Peranakan Heritage Cooking ( PDFDrive )

VEGETABLES & SALADS



Achar 30 Prawn & 32 Egg Salad 34 36 Kerabu 38 Timun 40 Nanas 42 Chap

30 ACHAR PERANAKAN HERITAGMEakes about 1.6 kg (3 lb 9 oz) It was my mak-ko (eldest auntie), Auntie Alice, who taught me how to make achar. The process involves cutting all the vegetables into strips roughly similar in size to ensure the end product is visually pleasing, then rubbing with salt or blanching them before sun- Cdurycuinmg bseor st h5e0y0 agre ( 1c rulbn c1h½y. Tohzi)s, salliscoe densures that thele nagcthhawra wysi lli nh ahvaelf , as oloftn gcern tsrhees lfr elmifeo.ved and cut diagonally into strips Sea salt 2 Tbsp Cabbage 300 g (11 oz), cut into thick strips Carrots 200 g (7 oz), peeled and cut into strips Shallots 100 g (3½ oz), peeled Cooking oil 2 Tbsp White vinegar 1 Tbsp Apple cider vinegar 2 Tbsp Sugar 6 Tbsp Peanuts 100 g (3½ oz), roasted, skinned and roughly ground White sesame seeds 3–4 Tbsp, roasted Rempah Candlenuts 5 Galangal 2–3 slices Lemon grass 1 stalk, ends trimmed, cut into short lengths Turmeric 2-cm (1-in) knob, peeled Garlic 4 cloves, peeled Shallots 200 g (7 oz), peeled Dried chilli paste (page 27) 1 Tbsp Roasted 2. p rBaowiln a (psohtr imof pw) aptears taen d(b bellaanccahn )cabbage, carrots (paangde s2ha6)ll o2t–s3 f otrs p1 1m. in uRteu.b D crauicnu manbders with 1 3. T bsUsuspni n-sgda rlayt fmaonrod r1 t–as2er tah naodsui rdpse.e sftoler o1r hboleunr.d Derr,a ginr inodff any 4. ww iTHarnraetagepanrr te,s c dfouteihicelr eu nitnnmots ba af e owlrras or rgkewe mai tgnhpld aa mhsfsr uyi nms trlioeinx m ianc pglpoa atbhhso t uewan.nltdil fpralagcrea nat. heaanvdy aollbojwec tto s cuocohl .as a mortar on





32 PRAWN & Egg PERANAKAN HERITASGEalad Serves 4–6 This appetiser is usually served during birthdays and special auntie used to make this to celebrate our birthdays and it w simple dish but it tastes wonderful and makes excellent finger makes this appetiser unique is the peanut candy added to the a light taste of peanuts and a sweet flavour. Red chillies 5, seeded, if desired, for a less spicy dish Sugar 1 Tbsp Calamansi limes 4–5, juice extracted Peanut candy 100 g (3½ oz), crumbled Prawns (shrimps) 100 g (3½ oz), small Cucumber 1, peeled and sliced into rounds Lettuce a few leaves Hard-boiled eggs 2, peeled and sliced into rounds 1. Using a mortar and pestle or blender, grind chillies into a paste. Transfer to a bowl. 2. Add sugar, calamansi juice and peanut candy to 3. bBoowil la a pnodt mofi xw wateelrl. aSnedt aasdidd ep.rawns. When prawns turn pink and are cooked, 4. dTora ains saenmdb plee,e pl.lace a slice of cucumber on a lettuce leaf and top with a slice of egg. 5. wPGlaaitrchne i asah p sarpasow donen.sfuirle do f acnhdil lsi epravset.e on top, then top NOTE • If peanut candy is not available, use finely chopped unsalted roasted peanuts as a substitute and increase the quantity of sugar added to 2 Tbsp.

PRAWN & Egg Salad Serves 4–6 This appetiser is usually served during birthdays and special occasions. My grand auntie used to make this to celebrate our birthdays and it was a real treat! It is a simple dish but it tastes wonderful and makes excellent finger food for parties. What makes this appetiser unique is the peanut candy added to the dressing which gives it a light taste of peanuts and a sweet flavour. Red chillies 5, seeded, if desired, for a less spicy dish Sugar 1 Tbsp Calamansi limes 4–5, juice extracted Peanut candy 100 g (3½ oz), crumbled Prawns (shrimps) 100 g (3½ oz), small Cucumber 1, peeled and sliced into rounds a few leaves Hard-boiled eggs 2, peeled and sliced into rounds 1. Using a mortar and pestle or blender, grind chillies into a paste. Transfer to a 2. Add sugar, calamansi juice and peanut candy to 3. bBoowil la a pnodt mofi xw wateelrl. aSnedt aasdidd ep.rawns. When prawns turn pink and are cooked, 4. dTora ains saenmdb plee,e pl.lace a slice of cucumber on a lettuce leaf and top with a slice of egg. 5. PwGlaaitrchne i asah p sarpasow donen.sfuirle do f acnhdil lsi epravset.e on top, then top • If peanut candy is not available, use finely chopped unsalted roasted peanuts as a substitute and increase the quantity of sugar added to 2 Tbsp.





34 KERABU TIMUN NANASPERANAKAN HERITAGSeErves 4–6 This cucumber and pineapple salad is very versatile and quick to cucumber and sweet pineapple are cut into small cubes, then to flavourful roasted prawn paste (belacan) dressing. This salad i rich and filling noodle dishes such as Nyonya mee ( lighter on the stomach. Red chillies 80 g (2⅘ oz) Roasted prawn (shrimp) paste (belacan) (page 26) 2–3 tsp Sugar 1 Tbsp Cucumber 1, peeled, sliced lengthways in half, soft centre removed and diced Sarawak pineapple 1, ripe, peeled and diced 1. Using a mortar and pestle or blender, grind chillies with roasted prawn paste until fine. 2. Transfer ground paste to a mixing bowl. Add sugar and toss with cucumber and 3. pSeinrevaep ipmlem ceudbiaetse ulyn twil itshu gNayr oins ydai smsoelvee (dp. age 132). NOTE • This salad can be made more substantial with the addition of thinly sliced cooked pork belly and chicken gizzard. Add the pork belly and chicken gizzard together with the cucumber and pineapple.

KERABU TIMUN NANAS Serves 4–6 This cucumber and pineapple salad is very versatile and quick to put together. Crunchy cucumber and sweet pineapple are cut into small cubes, then tossed with a simple but flavourful roasted prawn paste (belacan) dressing. This salad is typically served with rich and filling noodle dishes such as Nyonya mee (page 132) to help make the meal lighter on the stomach. Red chillies 80 g (2⅘ oz) Roasted prawn (shrimp) (belacan) ) 2–3 tsp Sugar 1 Tbsp Cucumber 1, peeled, sliced lengthways in half, soft centre removed and diced Sarawak 1, ripe, peeled and diced 1. Using a mortar and pestle or blender, grind chillies with roasted prawn paste until fine. 2. Transfer ground paste to a mixing bowl. Add sugar and toss with cucumber and 3. pSeinrevaep ipmlem ceudbiaetse ulyn twil itshu gNayr oins ydai smsoelvee (dp. age 132). • This salad can be made more substantial with the addition of thinly sliced cooked pork belly and chicken gizzard. Add the pork belly and chicken gizzard together with the cucumber and pineapple.





36 CHAP CHYE PERANAKAN HERITAGSeErves 6–8 This mixed vegetable dish is an all-time favourite with both th old. Although the Chinese, Malays and even Indians hav versions of this dish, only the Nyonya verison features drie sticks and dried sweet bean curd. The dish has to be simmered with the right amount of garlic and preserved soy bean paste ad out the flavours of the ingredients. This dish tastes better with Dried Chinese mushrooms 30 g (1 oz) Dried lily buds 30 g (1 oz), about 30 pieces Dried woodear fungus 30 g (1 oz) Cooking oil as needed Dried bean curd sticks 60 g (2¼ oz), cut into short lengths Dried sweet bean curd 40 g (1⅓ oz), cut into strips Garlic 6–8 cloves, peeled and finely chopped Preserved soy bean paste 1 Tbsp, mashed Glass noodles 30 g (1 oz), soaked to soften Cabbage 300 g (11 oz), cut into small pieces Carrot 1, peeled and sliced Salt to taste 1. Rinse dried Chinese mushrooms and soak in 500 ml (16 fl oz / 2 cups) water 2fo. r aRbinosuet d3r0ie dm liinlyu tbeusd us natnild m souashk roino mwas tear efor about 3Ss.ot r fat efa3biRnonnu0i nredd asmad nerib.neid nodtmS ouurrlii ettoecea sve3d see k0 rwm tn voimtoeou sts o is.noashdofucretiaotedaekonirstim ny fbu.ug sunDn dtlgiriinsaqlu iufsnhui daanw.lngf.edul sls aonadk itnie w eaatcehr

CHAP CHYE N HERITAGSeErves 6–8 This mixed vegetable dish is an all-time favourite with both the young and old. Although the Chinese, Malays and even Indians have their own versions of this dish, only the Nyonya verison features dried bean curd sticks and dried sweet bean curd. The dish has to be simmered long enough, with the right amount of garlic and preserved soy bean paste added, to bring out the flavours of the ingredients. This dish tastes better with keeping. Dried Chinese mushrooms 30 g (1 oz) Dried lily buds 30 g (1 oz), about 30 pieces Dried woodear fungus 30 g (1 oz) Cooking oil as needed Dried bean curd sticks 60 g (2¼ oz), cut into short lengths Dried sweet bean curd 40 g (1⅓ oz), cut into strips Garlic 6–8 cloves, peeled and finely chopped Preserved soy bean paste 1 Tbsp, mashed Glass noodles 30 g (1 oz), soaked to soften Cabbage 300 g (11 oz), cut into small pieces Carrot 1, peeled and sliced Salt to taste 1. Rinse dried Chinese mushrooms and soak in 500 ml (16 fl oz / 2 cups) water 2fo. r aRbinosuet d3r0ie dm liinlyu tbeusd us natnild m souashk roino mwas tear efor about 3Ss.ot r fat e3afbiRnonnu0i nredd asmad nerib.neid nodtmS ouurrlii ettoecea sve3d see k0 rwm tn voimtoeou sts o is.noashdofucretiaotedaekonirstim ny fbu.ug sunDn dtlgiriinsaqlu iufsnhui daanw.lngf.edul sls aonadk itnie w eaatcehr





38 SAMBAL KANGKONGPERANAKAN HERITAGSeErves 4–6 This dish of spicy kangkong (also known as water spinach or another favourite local dish. This recipe features kangkong spice paste but some Nyonyas also prepare this dish by addin makes the taste richer. Kangkong can be substituted with sw even sweet potatoes. Dried prawns (shrimps) 50 g (1⅔ oz) Cooking oil as needed Kangkong (water spinach) 400 g (14⅓ oz) Prawns (shrimps) 150 g (5⅓ oz), peeled Rempah Candlenuts 6 Roasted Garlic 4 cloves, peeled prawn Shallots 150 g (5⅓ oz), peeled (shrimp) Red chillies 6 paste (belacan) (page 2. Heat some oil in a wok and fry pounded dried26) 2 tsp 3. pUrsainwgn sa umnotirlt acrri sapn. dS epte satsleid eo.r blender, grind 1. Rinse 4. iHnegarte d2i eTnbtssp fooirl rienm ap waho ki natno da apdads tree.mpah. Stidr-rfireyd prawns 5. uAndtdil kfraanggrkaonnt.g and prawns and mix well. If and rempah is too dry, sprinkle over some 6. DwwmSpiaisitrnhthienu rkotr.ei luceCset .o .oavvneedrr wsferoirekvd ea dnimrdie mtdu erpndr iaaowtfefn lhyse aant.d Lmeaivx ew feolrswol .q5uautt eeaern zyteo NOTE remove excess • Tyhoeu rd prireedf eprreanwcne.s can be pounded finely or coarsely accordings taolt. I like to have it coarse for more texture and bite. Using a mortar and pestle or

SAMBAL KANGKONG Serves 4–6 This dish of spicy kangkong (also known as water spinach or water convolvulus) is another favourite local dish. This recipe features kangkong cooked in a rempah or spice paste but some Nyonyas also prepare this dish by adding coconut milk which makes the taste richer. Kangkong can be substituted with sweet potato leaves or even sweet potatoes. Dried prawns (shrimps) 50 g (1⅔ oz) Cooking oil as needed (water spinach) 400 g (14⅓ oz) Prawns (shrimps) 150 g (5⅓ oz), peeled Rempah Candlenuts 6 Roasted 4 cloves, peeled prawn 150 g (5⅓ oz), peeled (shrimp) Red chillies 6 paste (belacan) (page 2. Heat some oil in a wok and fry pounded dried26) 2 tsp 3. pUrsainwgn sa umnotirlt acrri sapn. dS epte satsleid eo.r blender, grind 1. Rinse 4. iHnegarte d2i eTnbtssp fooirl rienm ap waho ki natno da apdads tree.mpah. Stidr-rfireyd prawns until kfraanggrkaonnt.g and prawns and mix well. If and rempah is too dry, sprinkle over some 6. mDwwSpiaisitrnhthienu rkotr.ei luceCset .o .oavvneedrr wsferoirekvd ea dnimrdie mtdu erpndr iaaowtfefn lhyse aant.d Lmeaivx ew feolroswl .q5uautt eeaern zyteo remove excess • Tyhoeu rd prireedf eprreanwcne.s can be pounded finely or coarsely accordings taolt. I like to have it coarse for more texture and bite. Using a mortar and pestle or





40 SAMBAL BENDEH PERANAKAN HERITAGSeErves 4–6 This dish of stir-fried ladies fingers (bendeh) is simple and vers meal with plain rice. The ladies fingers can be repla (eggplants/brinjals) or even courgettes (zucchini). You can also on its own and serve it as a dip with raw vegetables. Dried prawns (shrimps) 30 g (1 oz) Cooking oil 2 Tbsp Ladies fingers 150 g (5⅓ oz) Sambal belacan (page 26) 2 Tbsp Shallots 6, peeled and finely sliced Calamansi limes 4, juice extracted Sugar 1 Tbsp 1. Rinse dried prawns and squeeze out any water to remove excess salt. 2. Using a mortar and pestle or chopper, pound 3. dHeriaetd spormawe nosi l ciona ars ewlyo.k and fry pounded dried 4. pBroaiwl an sp outn toilf cwriastpe. rS aent da sbidlaen.ch ladies fingers for about 3 minutes. Drain and rinse 5. wPliatche c soaoml wbaalt ebre, ltahceann ,d srahianl loatgsa, inlim. Ceu tju iincteo asnhdort 6. slTeuongsgsa trih nisn l aaand dime ssi xefitinn gag sebidrosew .aln adn md imx iwx ewlle. lDl.ish out and sprinkle with fried dried prawns. Serve with rice.

SAMBAL BENDEH Serves 4–6 This dish of stir-fried ladies fingers (bendeh) is simple and versatile. It makes a tasty meal with plain rice. The ladies fingers can be replaced with aubergines (eggplants/brinjals) or even courgettes (zucchini). You can also prepare the dressing on its own and serve it as a dip with raw vegetables. Dried prawns (shrimps) 30 g (1 oz) Cooking oil 2 Tbsp Ladies fingers 150 g (5⅓ oz) Sambal belacan (page 26) 2 Tbsp 6, peeled and finely sliced Calamansi limes 4, juice extracted 1 Tbsp 1. Rinse dried prawns and squeeze out any water to remove excess salt. 2. Using a mortar and pestle or chopper, pound 3. dHeriaetd spormawe nosi l ciona ars ewlyo.k and fry pounded dried 4. pBroaiwl an sp outn toilf cwriastpe. rS aent da sbidlaen.ch ladies fingers for about 3 minutes. Drain and rinse with csoaoml wbaalt ebre, ltahceann ,d srahianl loatgsa, inlim. Ceu tju iincteo asnhdort 6. lsTeuongsgsa trih nisn l aaand dime ssi xefitinn gag sebidrosew .aln adn md imx iwx ewlle. lDl.ish out and sprinkle with fried dried prawns. Serve with rice.





42 TAUGE CHATAU KUA IKAN ASIN PERANAKAN HERITAGE Serves 4–6 This dish of bean sprouts (tauge) stir-fried with firm bean cur fish (ikan asin) is a typical homestyle dish. The key is to cook so they retain their juiciness and crunchy texture. Frying th makes them crisp but also makes them more fragrant. For spice up this dish, sliced red chilli can be added together with Cooking oil as needed Firm bean curd 1 piece, cut into cubes Salted fish 50 g (1⅔ oz), cut into small cubes Garlic 4 cloves, peeled and finely chopped Prawns (shrimps) 150 g (5⅓ oz), peeled Bean sprouts 300 g (11 oz), tails removed Chinese chives 2 stalks, cut into short lengths 1. Heat some oil in a wok and fry bean curd cubes until lightly browned. Drain well 2a.n d Rseehte ast idoeil .in wok and fry salted fish until 3. fLreaagvrean 2t. TDbrsapin o wil einll wanodk saentd arseidhee.at. Add garlic and stir-fry until lightly browned. Add prawns and stir-fry until prawns turn pink 4. aAnddd abreea nco sopkreodu.t sS parnindk lferi eind sboemane curd cubes and wcoavteerr wif opkr awwitnhs alo loidk fdorry .3 minutes. 5. IAf dmd ixcthuivree si sa tnodo fdrireyd, ssparlitnekdl ef isohv.e Mr sixo mwee lwl. aDtiesrh. out and garnish as desired. Serve immediately with rice. NOTE • As a variation to this recipe, the salted fish can be replaced with

TAUGE CHATAU KUA IKAN ASIN This dish of bean sprouts (tauge) stir-fried with firm bean curd (tau kua) and salted ikan asin) is a typical homestyle dish. The key is to cook the bean sprouts lightly so they retain their juiciness and crunchy texture. Frying the salted fish not only makes them crisp but also makes them more fragrant. For those who prefer to spice up this dish, sliced red chilli can be added together with the chives. Cooking oil as needed Firm bean curd 1 piece, cut into cubes 50 g (1⅔ oz), cut into small cubes 4 cloves, peeled and finely chopped Prawns (shrimps) 150 g (5⅓ oz), peeled Bean sprouts 300 g (11 oz), tails removed Chinese chives 2 stalks, cut into short lengths 1. Heat some oil in a wok and fry bean curd cubes until lightly browned. Drain well 2a.n d Rseehte ast idoeil .in wok and fry salted fish until 3. fLreaagvrean 2t. TDbrsapin o wil einll wanodk saentd arseidhee.at. Add garlic and stir-fry until lightly browned. Add prawns and stir-fry until prawns turn pink 4. aAnddd abreea nco sopkreodu.t sS parnindk lferi eind sboemane curd cubes and cwoavteerr wif opkr awwitnhs alo loidk fdorry .3 minutes. 5. IAf dmd ixcthuivree si sa tnodo fdrireyd, ssparlitnekdl ef isohv.e Mr sixo mwee lwl. aDtiesrh. out and garnish as desired. Serve immediately with rice. • As a variation to this recipe, the salted fish can be replaced with





MEAT & POULTRY

Babi Ro4a6st Babi To4h8ay Babi Goreng Tauyu L5a0da Satay Babi Gor5e2ng Babi Ayam Pong5t4eh Babi As5a6m Ngoh Hi5a8ng

Babi Ro4a6st Ayam 62 Babi To4h8ay Buah 66 abi Goreng Tauyu L5a0da Keluak 68 Satay Babi Gor5e2ng Ayam 70 Babi Ayam Pong5t4eh Pedas 72 Babi As5a6m Siam 74 Ngoh Hi5a8ng Itek Sio 76

46 BABI ROAST PERANAKAN HERITAGSeErves 6–8 Many Peranakan families have their own unique family re down from generation to generation and this dish of roast p favourite recipe which was taught to her by her mother Peranakan dish but whenever my mother prepared it, my fath snack with beer or stout. It can be served Western-style with style with rice and other side dishes. Boneless pork loin 600 g (1 lb 5⅓ oz) Dark soy sauce 2 Tbsp Ground white pepper 2 tsp Sugar 1 Tbsp Cloves a handful Water 500 ml (16 fl oz / 2 cups) Lettuce or cucumber slices as desired Sauce Water 300 ml (10 fl oz / 1¼ cups) Cloves 6 2C.i n nUasminogn t h1e sttiipc kof a small knife, make slits all over Sugsaurr f3a cTeb sopf pork and stud pork with 3B. la clcBkoloo wipvl eehwspe.apatete rrfc ooirn r n3a0s –p14o 0tt sampnidn uatdeds puonrtkil. Simmer over 4G. r o upPnoredrkh ewisa htc iooteov ekpened tp oap ne1d7r 01te° Cnts dp(e3r3. 0°F). 5D. a r kR esmoyo vsea upcoerk 1 f rtosmp 1p.o t aSneda sroense rpvoer ks twocikth. Pdlaarcke 6s.o y pRsooarauksc teo p,n o parek pb ipanke itrnh gae n todrav yes.ung faorr. 15 minutes, then turn pork over and roast for another 7. 1P5re pmairneu tseasu. cLee. aCvoem pboinrke taol lc oinogl rebdeifeonrets s floicri nsga.uce with any stock from braising pork. Bring to the boil, then lower heat to medium and 8. sSiemrvmee rro faosrt 5p–o6rk m winituht essa uucnet ila nsadu ace side salad of ilse tctuacraem oer lissleicde da ncdu ctuhmickb.ers.

BABI ROAST Serves 6–8 Many Peranakan families have their own unique family recipes that are passed down from generation to generation and this dish of roast pork was my mother’s favourite recipe which was taught to her by her mother. It is not a typical Peranakan dish but whenever my mother prepared it, my father would enjoy it as a snack with beer or stout. It can be served Western-style with salad greens or Asian- style with rice and other side dishes. Boneless pork loin 600 g (1 lb 5⅓ oz) Dark soy sauce 2 Tbsp Ground white pepper 2 tsp 1 Tbsp a handful 500 ml (16 fl oz / 2 cups) Lettuce or cucumber slices as desired Sauce Water 300 ml (10 fl oz / 1¼ cups) 2. Using t h1e sttiipc kof a small knife, make slits all over sur f3a cTeb sopf pork and stud pork with 3B. la clBkoo wipl ehwpeapatete rrfc ooirn r n3a0s –p14o 0tt sampnidn uatdeds puonrtkil. Simmer over 4G. r o upPnoredrkh ewisa htc iooteov ekpened tp oap ne1d7r 01te° Cnts dp(e3r3. 0°F). 5D. a r kR esmoyo vsea upcoerk 1 f rtosmp 1p.o t aSneda sroense rpvoer ks twocikth. Pdlaarcke 6s.o y pRsooarauksc teo p,n o parek pb ipanke itrnh gae n todrav yes.ung faorr. 15 minutes, then turn pork over and roast for another 7. 1P5re pmairneu tseasu. cLee. aCvoem pboinrke taol lc oinogl rebdeifeonrets s floicri nsga.uce with any stock from braising pork. Bring to the boil, then lower heat to medium and 8. sSiemrvmee rro faosrt 5p–o6rk m winituht essa uucnet ila nsadu ace side salad of lise tctuacraem oer lissleicde da ncdu ctuhmickb.ers.





48 BABI TOHAY PERANAKAN HERITAGSeErves 4–6 This is a very old recipe that many have forgotten. I learnt it from Uncle Tan Kim Guan and Auntie Rosie Gwee, both excellent cooks. Katong Antique House on East Coast Road to chat and share cookin unique ingredient in this dish is the red yeast rice or gives this dish its distinctive red colour. Today, red yeast rice ex supplements as a natural statin to help lower cholesterol. Pork belly 500 g (1 lb 1½ oz), boiled and sliced into 1-cm (½-in) thick slices Cooking oil as needed Lemon grass 4 stalks, ends trimmed, finely sliced Shallots 20, peeled and finely sliced Garlic 20 cloves, peeled and finely sliced + 1 Tbsp minced garlic Kaffir lime leaves 15 Red chillies 2, sliced Green chillies 2, sliced Tohay Paste Uncooked rice 50 g (1⅔ oz) Sea salt 25 g (⅘ oz) Red yeast rice 20 g (⅔ oz) Fermented prawns (shrimps) (cincalok) 250 g (9 oz) Brandy 3 tsp Sugar 1 tsp 1. Prepare tohay paste at least 5 days ahead. Heat a wok and dry-fry uncooked rice and 2. s aSlte psaerpaateralyte plyo uunndti lr oliagshtetldy rbicroew, sneead s. aRlte, mreodv ey eaansdt sertic ea saidned tfoe rmcoeonl.t eRde hperaawt nwso, kth aennd pour 3. ds erCibPyntoro -tafvaournesy rd iar dt y roaege hn aldaatdn osy dys l ee cpsmaaouavsosigtxelt a.ie nrrt i ogciane nfbt eodofro wmamr leg i1xanl a ntmws dfseoi nmbrllu .o5itxte t d.lw eaR eywesllm.it hAo dvaed liadn. d before using, shaking the bottle 3 times daily, 4. oOnnc eth ien dthaye omf ocronoinkgin,g o, nbcoei l ina tshmeall pot of water aafntde rcnooookn paonrdk obneclley alitg hntilgyh. tD. rain pork belly and reserve stock. Cut pork belly into 1-cm

BABI TOHAY Serves 4–6 This is a very old recipe that many have forgotten. I learnt it from two very good friends, Uncle Tan Kim Guan and Auntie Rosie Gwee, both excellent cooks. We used to meet up at Katong Antique House on East Coast Road to chat and share cooking tips and recipes. The unique ingredient in this dish is the red yeast rice or ang kak, a fermented rice, which gives this dish its distinctive red colour. Today, red yeast rice extract is used in health supplements as a natural statin to help lower cholesterol. 500 g (1 lb 1½ oz), boiled and sliced into 1-cm (½-in) thick slices Cooking oil as needed Lemon grass 4 stalks, ends trimmed, finely sliced Shallots 20, peeled and finely sliced 20 cloves, peeled and finely sliced + 1 Tbsp minced garlic Kaffir lime leaves 15 Red chillies 2, sliced Green chillies 2, sliced Tohay Paste Uncooked 50 g (1⅔ oz) 25 g (⅘ oz) Red yeast rice 20 g (⅔ oz) Fermented prawns (shrimps) (cincalok) 250 g (9 oz) Brandy 3 tsp 1 tsp 1. Prepare tohay paste at least 5 days ahead. Heat a wok and dry-fry uncooked 2. s aSlte psaerpaateralyte plyo uunndti lr oliagshtetldy rbicroew, sneead s. aRlte, mreodv ey eaansdt sertic ea saidned tfoe rmcoeonl.t eRde hperaawt nwso, kth aennd pour sderiCbyntor -tafvaornesy diar dt y roaege hn aldaatdn osy dys l ee cpsmaaouavsosigtxelt a.ie nrrt i ogciane nfbt eodofro wmamr leg i1xanl a ntmws dfseoi nmbrllu .o5itxte t d.lw eaR eywesllm.it hAo dvaed liadn. d before using, shaking the bottle 3 times daily, 4. oOnnc eth ien dthaye omf ocronoinkgin,g o, nbcoei l ina tshmeall pot of water aafntde rcnooookn paonrdk obneclley alitg hntilgyh. tD. rain pork belly and reserve stock. Cut pork belly into 1-cm





50 BABI GORENG PERANAKAN HERITATGEAUYU LADA Serves 4–6 Slices of pork marinated in dark and light soy sauces stir-fried and sweetened with a sprinkling of sugar. This side d in many Peranakan homes and is a firm favourite with chil simple yet satisfying meal, serve with a vegetable stir-fry and r Lean pork 500 g (1 lb 1½ oz), cut into 0.5-cm (¼-in) thick slices Dark soy sauce 1 Tbsp + 1 tsp Light soy sauce 2 Tbsp Sesame oil 1 Tbsp Ground white pepper 3 tsp + more to taste Sugar 2 Tbsp Cooking oil 2 Tbsp Hot water 150 ml (5 fl oz) Garnish Coriander leaves (cilantro) to taste White peppercorns (optional) 1. Place pork, 1 Tbsp dark soy sauce, light soy sauce, sesame oil, 3 tsp pepper and 1 Tbsp sugar in a mixing bowl and mix well. 23.. Cf o ouRHrv neeeaatmrittl oalpoevnoiaeld rs ik ntp l eoi3saar 0 kvcw ,oe mool ekpkian eovaudrinktn.ed gst o.am dmadr aimnriaandraietne ainte wd opko.r kK.e Setpir-fry 4. wAdodk hhoeta twedat.er, 1 Tbsp sugar and 1 tsp dark soy sauce to wok. Stir to mix and dissolve 5. sRuegtuarr.n Bcooiol kuendti lp soaruk cteo iws othki cakn, dt hmenix lowweell.r Dhiesaht. Aoudtd aan dd agsahr noifs hp ewpipthe rc oanrida ntduernr loefaf vheesat. and white peppercorns if desired. Serve hot with NOTriEce. • A good cut of meat to use for this stir-fried dish is pork shoulder as it

BABI GORENG TAUYU LADA Serves Slices of pork marinated in dark and light soy sauces (tauyu) and pepper (lada), then stir-fried and sweetened with a sprinkling of sugar. This side dish is typical daily fare in many Peranakan homes and is a firm favourite with children. For a quick and simple yet satisfying meal, serve with a vegetable stir-fry and rice. 500 g (1 lb 1½ oz), cut into 0.5-cm (¼-in) thick slices Dark soy sauce 1 Tbsp Light soy sauce 2 Tbsp Sesame oil 1 Tbsp Ground white pepper 3 tsp + more to taste 2 Tbsp Cooking oil 2 Tbsp Hot water 150 ml (5 fl oz) Garnish Coriander leaves (cilantro) to taste White peppercorns (optional) 1. Place pork, 1 Tbsp dark soy sauce, light soy sauce, sesame oil, 3 tsp pepper and 1 Tbsp sugar in a mixing bowl and mix well. 32.. fC o ouHRrv neeeaatmrittl oalpoevnoiaeld rs ik ntp l eoi3saar 0 kvcw ,oe mool ekpkian eovaudrinktn.ed gst o.am dmadr aimnriaandraietne ainte wd opko.r kK.e Setpir-fry 4. wAdodk hhoeta twedat.er, 1 Tbsp sugar and 1 tsp dark soy sauce to wok. Stir to mix and dissolve 5. sRuegtuarr.n Bcooiol kuendti lp soaruk cteo iws othki cakn, dt hmenix lowweell.r Dhiesaht. Aoudtd aan dd agsahr noifs hp ewpipthe rc oanrida ntduernr loefaf vheesat. and white peppercorns if desired. Serve hot with • A good cut of meat to use for this stir-fried dish is pork shoulder as it





52 SATAY BABI GORENG PERANAKAN HERITAGSeErves 4–6 I still remember the advice of my Auntie Alice when she tau this dish. She said, “Rempah mesti chukop and tarok serai a meaning that to cook this dish well, one must add an adequate a rempah and compliment it with the right amount of lemon leaves. This is my perfected recipe for this dish. Cooking oil 2 Tbsp Kaffir lime leaves 6–8 Pork belly 300 g (11 oz), sliced Lean pork 300 g (11 oz), sliced Coconut milk 150 ml (5 fl oz) Sea salt ¼ tsp Rempah Candlenuts 10 Shallots 300 g (11 oz), peeled 2D.r i e Hde acht iolliil pina sat ew o(pka agned 2a7d)d 1 r eTmbsppa hR oaansdt ekdaf fpirr aliwmne 3(s. h r liAemdapdv )es slp.i caSestdtire -pf ro(ybr keu nlbatecilla lyfnr a)agnrda nlet.an pork and mix well. (pagAed d2 6a) li2tt ltes pw 1at. e r iUf sminigx tuar emortar and pestle or 4b.l e n sAdedeedr,m cgsor cidnordny .u iStn tgmirr-eiflrdkyi eaunnntdst i ls fepoaor srroke nmis w pcaiothhok sienadtlto. . Ba ripnags tteo. 5. tGhaer nbisohil aasn dd edsiisrhe do uatn.d serve hot with rice. NOTE • Vary this recipe by using chicken fillet instead of pork.

SATAY BABI GORENG Serves 4–6 I still remember the advice of my Auntie Alice when she taught me how to cook this dish. She said, “Rempah mesti chukop and tarok serai and daun lemo purot” meaning that to cook this dish well, one must add an adequate amount of spices for the and compliment it with the right amount of lemon grass and kaffir lime leaves. This is my perfected recipe for this dish. Cooking oil 2 Tbsp Kaffir lime leaves 6–8 300 g (11 oz), sliced 300 g (11 oz), sliced Coconut milk 150 ml (5 fl oz) ¼ tsp Rempah Candlenuts 10 300 g (11 oz), peeled 2D.r i e Hde acht iolliil pina sat ew o(pka agned 2a7d)d 1 r eTmbsppa hR oaansdt ekdaf fpirr aliwmne 3(s. h r liAemdapdv )es slp.i caSestdtire -pf ro(ybr keu nlbatecilla lyfnr a)agnrda nlet.an pork and mix well. Add a li2tt ltes pw 1at. e r iUf sminigx tuar emortar and pestle or 4b.l e n sAdedeedr,m cgsor cidnordny .u iStn tgmirr-eiflrdkyi eaunnntdst i ls fepoaor srroke nmis w pcaiothhok sienadtlto. . Ba ripnags tteo. 5. tGhaer nbisohil aasn dd edsiisrhe do uatn.d serve hot with rice. • Vary this recipe by using chicken fillet instead of pork.





54 BABI AYAM PONGTEHPERANAKAN HERITAGSeErves 6–8 This is one of the basic dishes that a Nyonya must learn how most Peranakan dishes, it is important to use an adequate amoun case, shallots, and caramelise them well, or the flavour of th through. For everyday cooking, simplify the dish and use just one mushrooms, bamboo shoots or potatoes. Include all three i occasions. Dried Chinese mushrooms 60 g (2¼ oz), Water 750 ml (24 fl oz / 3 cups) Shallots 300 g (11 oz), peeled Garlic 3 cloves, peeled Cooking oil 2 Tbsp Preserved soy bean paste 2½ Tbsp, mashed Pork ribs or pork belly 600 g (1 lb 5⅓ oz), cut into pieces of desired size Chicken 600 g (1 lb 5⅓ oz), cut into pieces of desired size Canned bamboo shoot 100 g (3½ oz), 2. Using a mortar and pestle or blender, grind 3c.u t sHinhetaaoltl owotisle dainng edas g pDaortal irack n idns tooay d ads apauadcsdete s½.h aTllbost pand garlic Rockp assuteg.a Sr t3ir0-f ryg u(n1t iol zd)r yP aontadt ofreasg r2an00t, g (7 oz), 45aa..bn od u RLtsAAhtecteddi euarmdd-3ntvf ,re omp iyan vpo dputeferodooks e c hrr l kpqaher1 ornuidice nodamks mr eeptciennrh ovrs uitseaco.t kndeaGed .ksrni enos egyea n ntb ld iaqec suashitdniidiler l-,pi. femrasys ut3teso .h srsMloiecoiaexmrd wms,eella ta.nd 1. b aRminsbeo od rsiheodo tC,h dinaerks es omy ussahurcoeo mansd and soak in 750r omckl (s2u4g afrl. Soizm /m e3r cuunptsil) pworakt eisr tfeonr der, then 6a.b o uitrTfoeat tnsus3teier0mcn ea mmcsnshdeiain rcr aukyu.dte enjnTusth i slte tuoc n sshpettiieocal kwts meoa nnsnu hidsinsoh g cura oolwldonmmittiohnss u tm eadrooern ese or.o fAtcekdn dseudg. ar 7S.l i c ehpD oaimsvthaeu t sooaheu rsto uaoabnmntdldes gcsioanwor nekhi esauhtlfen . nwtiSeli ttstrhesa. ningdreere.n chillies. Serve