Onde-Onde is a popular Malaysian pandan flavoured dessert (kuih) that uses pandan leaves, palm sugar and coated with shredded coconut. It has a chewy texture and as you bite into an onde-onde, the melted palm sugar sweetness explodes in the mouth. The shredded coconut further enhances the deliciousness of this kuih.
Begedil is a Malay style deep fried potato patty or cutlet that is simple and tasty, which can be eaten alongside with any curries or mee soto. It can also be served as a snack which will pair well with ketchup or chilli sauce.
Lemak Perut Ikan is known as the Mother of all Peranakan and Nyonya dish. This aromatic tangy tamarind-based curry is made with preserved fish stomach (perut ikan) with a host of exotic herbs and spices. It is a time consuming dish to make yet it is flavourful and the taste structure is deep and complex.
Nasi kunyit is a traditional dish of Malay and Peranakan origins that is often served during celebration and auspicious events. Serving Nasi kunyit also marks the celebration of the end of a Mother’s confinement period and the first month of the newborn’s life or also known as baby full moon. The curry chicken is also a main dish that is served during most Chinese festivals and Peranakan events.
Hand-torn pan mee also known as mee hoon kueh is a simple flour based noodle dough that is hand torn into bite-sized pieces and is cooked in anchovy broth. The noodles are silky smooth, soft, lightly chewy and bouncy. Topped with delicious pork and mushroom, fried anchovies and shallots, it is definitely the epitome of comfort food that brings back a lot of childhood memories.
Hainanese Chicken Rice Balls is an iconic dish in Malaysia and it is a favourite and popular dish amongst Malaysians. Hainanese Chicken Rice Balls is known to be originated from Malacca, one of the states in Malaysia. In this UNESCO heritage site, the distinctive element of Malacca’s chicken rice is in its rice, in this case, rice balls. The chicken is cooked tender beautifully, with the flesh slightly translucent where it meets the bone and fully infused with a delicious flavour and fragrance. The rice is tasty and is cooked with the chicken stock, chicken fat, garlic and salt. The pandan leaf leaves an aromatic fragrance into the rice. This dish is a must to be eaten with garlic chilli and ginger sauce.
Okra, also known as ladies fingers is a staple dish at home that is spicy and delicious. It’s so simple to make and tasty to eat. The dried shrimp gives a nice crunch to the otherwise slimy and sticky texture of the ladies fingers, creating a depth in taste.
Kerabu bee hoon is a popular Peranakan Nyonya dish that is tossed with sambal belachan, calamansi lime juice and caster sugar. It is a vibrant dish a touch of mix of sour, sweet and spicy flavourful ingredients. This light and flavourful dish can be eaten anytime of the day – for breakfast, lunch, dinner or even tea time.
Acar is a Peranakan Nyonya dish, and yet another authentic Malaysian dish. It is a beautiful crunchy pickled vegetable dish that is famous for its appetising sweet, sour and spicy flavours. Allow your acar to marinate into its sauce overnight in the fridge as it will taste better. It is delicious eaten cold as a condiment with rice or served with nasi lemak. Acar is usually prepared in bulk and may be easily stored in tightly sealed jars for up to 4 weeks.
A delicious authentic Nyonya Pie Tee, also known as Top Hats, is a popular Peranakan dish from Penang. It is a childhood favourite Nyonya dish that is made out of a thin and crispy tart shell. It is then filled with a mixture of thinly shredded vegetables and prawns and topping it off with some sweet chilli sauce. It is commonly eaten as a finger food and is a communal dish that can be eaten elegantly in a single mouthful. The pie tee shells are filled and eaten almost straight away as it risks of getting the pie tee shell becoming soggy for a proper enjoyment of the delightful crunch from the deep fried pie tee and filling of sweet and juicy vegetables.
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