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Posts tagged “Peranakan

Sajian Desa Buffet Dinner 2017 @ Casa del Rio Melaka

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One of the highlights of my recent trip to Melaka was to be able to preview the Sajian Desa Buffet Dinner hosted at the River Grill Cafe of the beautiful Casa del Rio Melaka. It was one of the numerous things I was looking forward to…
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Casa del Rio Melaka Tiffin Lunch 2017

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It feels great to be back in Melaka again, especially when we will be putting up at the beautiful Casa del Rio Melaka. I always look forward to staying here with their impeccable service, maximum comfort and of course convenience as it lies within the very heart of the Melaka city. The journey up north with Luxury Coach from Concorde Hotel was a breeze, hardly any traffic along the way, smooth sailing through customs on both sides and before we know it, we are already at the doorsteps of our “Home by the River”.

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Nyonya Taste Cuisine @ Melaka

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There are many new restaurants and cafes springing up all over Melaka each showcasing their own interpretation of Melakan Peranakan cuisine. For me, that is a heartening thing as it allows us to sample more of how each dish may have slight nuances and variations when they are cooked by different folks. In my last trip to Melaka, I brought some of my friends to my friend Ruby Song’s restaurant, “Nyonya Taste Cuisine” located at the end of Kota Laksamana, just a stone’s throw away from the Jonker Walk shopping district. We were in for a treat!

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On the Trail of the Phoenix – Kueh Bongkong

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This is one of the many a times when a craving becomes too strong for one to withstand or hold back for another day. One of those I just have to “make and take a bite” moments. Saw my good friend Poh Lin’s mum Nyonya Guek made kueh bongkong just the other day and I wanted a bite of it so so badly. It is yet another kueh which I don’t make as often as I should. Then again, there are simply too many kuehs to make often to start with. It is not a difficult kueh to make, but for me, it is one which is difficult to master. Read on to find out why…

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On the Trail of the Phoenix – Pulot Inti

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After a long hiatus from blogging, I’m finally getting my engine started again. So much has happened over just a blink of an eye. “Sekelip mata” we say in Baba patois, both good things and bad things. While I slowed down on blogging this period of time, I have not stopped cooking, baking or making kueh. In fact, I’d finally picked up the courage of taking orders and help people make kuehs and cook traditional Peranakan dishes for their friends and family to enjoy. It is a win win situation for me as well, as not only does this provide me with the opportunity to hone and sharpen my cooking and kueh making skills, it also helped to supplement the expenses of the cooking and baking hobby. Alas, I’m glad to be back on the blog again, with one of my favorite kuehs, Pulot Inti.
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On the Trail of the Phoenix -Revisiting Ayam Buah Keluak

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There are many dishes which one can immediately draw parallelism to Peranakan culture, signature dishes which form the core of what is understood by many as “Straits Chinese cuisine” today. Babi Pongteh, Sambal Jantong Pisang, Ikan Gerang Asam, Kuah Hee Pio or even simple day to day dishes like Telor Tempra and Pong Tauhu just to name a few. But the one true dish which is quintessentially Peranakan must surely be Ayam Buah Keluak. It is THE one dish which many have heard of, being curious about, tried before and perhaps can even relate to. I’d wrote about it twice on this blog, here and here, and also a masterclass I’d attended before out of curiosity, not to mention talk about it on countless occasions, so here is it again, a refresher discussion on this “ambassador dish” that bridges and opens the gateway for anyone who seeks a more in-depth understanding into the culture.

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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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