Celebrating Food! Celebrating Life!

Posts tagged “Nonya

Ondeh Ondeh: Buah Melaka: Klepon – A Revisit

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There are many kuehs which we grew up eating and enjoying, often not just because they taste good but also the other dimensions of the gastronomic experience that surpass that from just the palate that makes each bite memorable. Like lapis sagu or kueh lapis beras, which can be made more fun by peeling the kueh layer by layer, or in the case of ondeh ondeh, the sheer joy one receives as every one of these sticky and chewy balls explodes with each mouthful to unleash an avalanche of sweet and savory juices from within…
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On the Trail of the Phoenix – Ikan Gerang Asam

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Ikan Gerang Asam is one of the first Peranakan dishes, or what is known to the babas and nyonyas as “laok embok” I’d “learnt” to cook when I was young, after getting to know the tricks to frying sunny sideups with runny yolks and crispy edges for telor tempra and braising tauyew bak until the collagen-packed babi sam cham become wobbly soft that is. “Cooking lessons” were never formal or formative, save for the times when I was taught how to use a “pisoh chye toh” , a Chinese cleaver that is, to do a wondrous list of things with it, to potong, to iris, to bukak, to persiang, to kupair a wide variety of ingredients. Otherwise it was always learning through observing how my mum and grandma worked around the kitchen while helping out with the tasks along the way and of course tasting the yummy dishes they’d prepared. And it was the same with “learning” to cook Ikan Gerang Asam”…

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紅龜粿 Ang Ku Kueh & the Peranakan Kueh Koo Merah

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For many of us, food is not just something we consume merely to sate our physical needs for survival. Extending far beyond that, food is what we enjoy with our loved ones, friends and family, as a vehicle to promote solidarity, camaraderie and togetherness. Food is what invokes and invigorates our senses, establishes a communal experience which evolves irrevocably into a shared memory, or an identity that eventually gets woven into a group’s rich history and cultural heritage. In short, food provides for many of us, a glimpse of our past and acts as an intangible extension into our future. Often times, such food are likely to be signature dishes unique to a cuisine or synonymous to a community. Yet food that possess such prowess and bestowed with such a mission isn’t necessarily elaborated or complicated. It is often the simplest things that leave a lifelong impression and sometimes, even an everlasting legacy.

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Kueh Belanda – Kuih Kapit : Nyonya Love Letters

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Life is basically about a sequence of happenings and experiences, episodes that unfold around us all the time. It can be as uneventful as queuing for one’s favorite nasi lemak or mundane as waiting for the bus or MRT. Yet there are things which leave an everlasting imprint in us, conjuring a powerful memory which we may not even revisit for the longest time, carefully stowed away deep within each of us until one fateful day when the memory is retrieved and unbound from the abyss of our consciousness, invoking a wave of emotional recollections, often accompanied by a profound sense of nostalgia. As I grew older and hopefully wiser, I find myself walking down the proverbial “memory lane” more often than before. Sometimes the smallest triggers, deja vus from a not-to-distant past can rouse and unleash an avalanche of reminiscence. Perhaps this is what folks often call being “sentimental”… unwitttingly and unknowingly. For me, making kueh belanda surely counts as one of these things, and I’m sure it is the same with my friends too, as four of us got together to make them very recently. It was a really tiring and back-breaking process, but I’m glad I did it again after a hiatus of more than 20 years. Mummy would have been proud…
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On the Trail of the Phoenix – Chap Chye… A Revisit

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Chap Chye is a quintessential dish for anyone who takes an interest in Peranakan food to learn to cook . It has its roots in Chinese cuisine of course but has since become deeply ingrained and naturalised into the Straits Chinese way of cooking. For us, Chap Chye is a dish which never fail to make its appearance on the dining table whenever we celebrate a major festival at my Grandma’s. Like I’d mentioned before, this dish together with kari ayam and ngoh hiang are hailed as the “holy trinity” which reminds me much of my grandma’s cooking even until today. It is her speciality, which she faithfully prepared the day before, in full knowing that the dish takes a good overnight rest for the flavours to develop and mature. Traditionally, chap chye is a must whenever there is ancestral prayers, alongside other dishes like pongteh but as the generations evolved, the rule for chap chye as a laok semayang has relaxed over time as it is now commonly enjoyed even over simple family dinners.

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On the Trail of the Phoenix – Kueh Dadar Chelop Kuah Santan

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Kueh dadar is one of my favorite kueh, which we enjoyed tremendously as children as I’d mentioned in this post two years back. Known also as kuih ketayap, kuih gulung or kuih lenggang to some Malay communities, it is also a kueh which I revisit very often in my kitchen, sometimes eaten just on its own, or when I’m up for something more elaborated or wish for greater contrariety, a savory kuah santan would be quickly prepared using the leftover coconut milk from the batter to “chelop” the kueh dadar in. If the American kids grew up dunking Oreos in a glass of milk, kueh dadar chelop kuah santan must definitely be part of the wonderful childhood memories Peranakans have collectively.

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Baba & Nyonya Heritage Museum – A Book Review

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Literature and publications on the Peranakan community are far and few in between, so when a new book on this unique group to the Malay Archipelago becomes available, it is always met with much excitement and anticipation, and the new “Baba & Nyonya Heritage Museum – Home of a Peranakan Family since 1861” is no exception . Fresh and hot from the publishers just a couple of weeks back, many of us await gleefully for a glimpse and surely, it did not disappoint.

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