Grilled Lamb in BBQ Sauce

Once in a while, we like to try western and this is a yummy treat for all in family. Well, maybe not so many slices for daddy.

Ingredients

Slices of lamb shoulder

1/2 small bowl of BBQ sauce

1/4 small bowl of water

2 tbsp sugar

1 tsp salt (to taste)

Method

1. Marinate lamb slices with BBQ sauce, sugar and salt for at least an hour.
2. Grill lamb slices in the oven or in table-top grill until cooked. Keep sauce for use later.
3. Remove lamb slices and serve on a plate.
4. Pour the juice from the grilled lamb into a saucepan or wok. Add a little water and cook until sauce thickens.
5. Pour over the lamb slices and garnish accordingly.

Mee Rebus

This is the version that my family and friends likes best, and it uses sweet potatoes as the soup base. (The other which uses tomato paste/ Ketchup.)

Ingredients

300 g meat (any meat preferred)

800g sweet potatoes, orange variety

600g small prawns, shelled

600g fresh yellow noodle

300g beansprouts

5 hardboiled eggs

10 small limes

150g coconut milk (to make 12 cups of thin coconut milk)

salt to taste

Grounded Ingredients

20 dried chillies, soaked untill soft

30 shallots

4 cloves garlic

5 cm tumeric root

2 cm galangal

2 tbsp preserved soy beans (tau cheong)

Method

• Remove skin from sweet potatoes and cut into small pieces. Steam for 10 min until soft. Blend to a fine paste immediately (You may need to add some water during blending)
  
• Parboil the meat in a pot of boiling water for 3 min. Remove and cut into thin, small strips
• Heat oil in a kuali and fry grounded ingredients until fragrant. Add meat and fry for another 2 min. Then pour in blended sweet potatoes, small prawns and coconut milk. Bring to boil, then lower heat and simmer for 10 min. Finally add rice flour and water mixture to thicken the soup to the preferred consistency. Add salt to taste and serve.
• Boil and cook separately, noodles and beansprout.

Note: For added authenticity, serve with prawn crisps which can be purchased from rojak or mee mamak stalls for convenience.

Deep Fried Bread Squares

This is a great tea-time treat and should be made just before serving. It's incredibly easy to do, and best of all, helps to refresh leftover bread.

Ingredients

* Bread, cut into squares. (use leftover bread)

* Oil for deep frying

* Batter:

• 200g plain flour
  
• 130ml water
  
• 1 bombay onion, chopped
  
• 1 stalk spring onion, chopped
• 1 tsp (or more) curry powder mix (any brand)
• salt

Method

1. Mix batter into a smooth mixture

2. Heat oil in a saucepan or kuali

3. Dip bread squares into mixture and spoon into hot oil. Fry until lightly brown

4. Remove and serve immediately

Grilled Chicken Breasts

Cooking chicken in the grill keeps the juices in and the flesh tender and moist.

Ingredients

1 chicken breast (for 1 person), mix with 1 tsp salt, a dash of black pepper, juice of 1/2 lemon, 1 tbsp olive oil, some chopped coriander and basil (or any herbs you prefer)

Method

1. Heat the grill. Put on the chicken breast and turn once or twice to cook evenly. Grill for about 12-15 mins depending on the size of the chicken breast.

2. Serve with a slice of lemon, fresh salad mix, corn of the cob, grilled potatoes - the combination is endless.

Grilled Eggplants

If you dislike frying, find that stir-frying is messy and steaming is too bland... then try Grilling.

Whether it is a conventional grill in the oven or the convenient table top electric grill, it makes cooking easy while keeping food tasty, healthy and pretty....

Ingredients

2 long brinjals

3 shallots (sliced)

1 tbsp cooking oil

1 tbsp soya sauce

2 leaves spring onion (dice)

Flavouring Ingredients

1 clove garlic     )

2 red chillies      ) pounded

1/2 tsp salt

1/2 tsp sugar

1 tsp vineger

Method

1. Grill brinjals using medium flame. Turn occasionally.

2. Mix flavoring ingredients together.

3. Fry shallots in hot oil until golden. Drain off oil and set aside.

4. Peel the skin from the brinjals. Slice into halves.

5. Pour flavoring ingredients over. Add shallot oil and garnish with spring onion and fried shallots.

Serves: 3 - 4 adults.

Fatt Koh aka Pink chinese cupcakes

As a kid, your mom probably serves these steamed pink cupcakes she bought from the market - usually for breakfast. Now you can serve your kids a treat. Brought to you specially from nyonya kitchen stories.

Ingredients

275g plain flour, shifted twice

1 tsp double action baking powder

3 large eggs

200g castor sugar

160ml ice-cream soda (any brand)

A few drops of pink colouring

Method

1. Whisk eggs and sugar with an electric beater on high speed until thick and creamy, estimated 7-10 mins. Then fold the shifted flour gently, in 4 batches. Finally add ice-cream soda and colouring. Mix until combined. 
2. Line moulds with paper cups and spoon batter until almost full.
3. Steam over high heat for 15-18 mins until the surface of the cake splits open. (Take care not to drip water from the steamer cover on the cakes)

Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. 

Yummy Garlic Chicken

A simple but delicious dish that will surely increase your family's appetite. You might want to cook a little extra rice to keep everyone happy. A delicious recipe from nyonya kitchen stories.

Ingredients

1 whole chicken (if you prefer "kampong" chicken, do extend cooking time)

1 rice bowl of peeled garlic

1/4 bowl soy sauce

4 tbsp sugar

1/2 bowl water

Method

1. Heat 2 tablespoon oil in a deep saucepan and fry garlic until brown. Remove and set aside.
2. In the oil, fry sugar until it is caramelise.
3. Lower fire, add soy sauce, water and sugar. Stir to melt caramel.
4. Bring up the fire and lower the chicken into the pan. Add garlic, cover  and boil until chicken is cooked.
5. Thicken sauce with a little cornflour mixture and serve with fresh coriander or parsley.

Serves: Family of 8

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My Children's Favourite - "Miku"

"Miku" was introduced by their grandmother at a Taiping market.  Today, my children loves this as snacks. They even pack them to school for recess. 

"Miku" is a pink coloured "pau" bun. It is delicious eaten plain or fried in slices "french toast" style or eaten with dishes as "man-tau". A special from nyonya kitchen stories.

Ingredients:

1kg plain floor

11g instant yeast

200g sugar

100g corn oil (1/2 cup)

460g water (2 1/2 cups)

4 pandan leaves (screwpine)

Method

1. Boil pandan leaves with sugar in water. Leave to cool.

2. Mix flour and yeast together. 

3. Knead flour mixture, water and corn oil together for 15 mins. Use dough hook of cake mixer.

3. Scale dough to 100g each and leave to rest for 10 mins.

4. Roll dough with rolling pin and fold in both ends. Roll again and fold in the other 2 ends. Place each dough on a piece of greaseproof paper.

5. Allow dough to rise for 35 min.

6. Brush surface with (diluted) pink colouring.

7. Steam over high heat for 15 mins.

Presentation

The above quantity makes 18 pieces of "Miku". 

Try it. I would love to hear of your experiment with "Miku"

Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. 

Appam

This one is easy to make and is delicious. It's a light snack best served at breakfast or afternoon tea. I'm sure your kids will find this delightful. From nyonya kitchen stories.

Ingredients

2 eggs (size B), beaten

125 g castor sugar

155 g plainflour

120 ml aerated water (7 Up)

1/2 teaspoon vanilla essence

1 tablespoon granulated sugar

a few drops of colouring

24 small paper cups

Method

Prepare the moulds and preheat the steame.

1. Place the paper cups in the moulds.

2. Prepare the steamer.

Prepare the sponge mixture.

1. Whisk the eggs and sugar in a mixing bowl. Whisk untill thick and creamy.

2. Fold in the sifted flour and add aerated water alternately to form a fairly soft consistency.

3. Add vanilla essence. Mix well.

4. Spoon 3 tablespoon of the mixture in a small bowl and add a few drops of colouring.

Prepare the kuih

1. Spoon the plain sponge mixture into the paper cups.

2. Top each cup with a little coloured mixture.

3. Allow the mixture to fill to the brim.

4. Sprinkle granulated sugar criss-cross on the top of each cupcake.

5. Steam on high for 15 mins until the apam top burst and puffs out.

The above quantity makes 24 apams.

Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. 

Fish Assam Tumis

I am certain you look forward to cook curry only with natural, healthy ingredients (instead of pre-packed curry powders). Well, here is a simple, fail-safe recipe to start off. While it may not have the aroma and taste of your favorite restaurant initially, you can surely impress your family. A delightful recipe from nyonya kitchen stories.

Ingredients

2 ikan kembong/ selar kuning/ cencaru 

Pound and blend finely

6 dried chillies (pre-soak in water)

3 cm cube belachan

1 cm turmeric

8 shallots

2 cloves garlic

1 slice ginger or lengkuas (galangal)

1 stalk lemon grass (serai), sliced coarsely

2 small firm tomatoes (cut into halves)

1 tsp tamarind + 375 ml water

2 sprigs daun kesum - break off leaves

2 tablespoon oil

1 teaspoon sugar and salt to taste

Method

1. Clean the fish and season with salt.
2. Heat oil in the saucepan.
3. Fry the pounded ingredients until oil appears.
4. Stir in the tamarind juice and bring it to a boil.
5. Add the fish, lower the fire and simmer for 10 mins.
6. Add the tomatoes and daun kesum. Season with sugar and salt to taste.

Presentation

Serve in a deep dish and garnish with parsley.

Serves: 2

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Chick Peas and Vegetable Casserole

This is a very healthy and flavorful dish. It's great for vegetarians. You know that you can also steam-cook your own chickpeas and change the vegetable combinations. My secret: I sometimes use this to help clean up leftover vegetables in my refrigerator. A useful Tip fro nyonya kitchen stories.

Ingredients

1 tin chick peas, drained

150g cauliflower, cut into flowerets

1 small carrot, sliced

1 small green pepper, diced

1 big tomato, diced

3 tablespoon oil

1 tablespoon curry powder (Baba's)

2 sprigs curry leaves

1 big onion, sliced

3 pips garlic, chopped

Seasonings

1/2 cup boiling water

1/2 teaspoon black pepper

Salt and Sugar to taste

Method

1. Heat oil in wok. Saute curry powder, curry leaves, onion and garlic untill aroma is released (about 3 mins)
2. Add chicken peas, cauliflower, carrot and seasonings
3. When soft, add pepper and tomato. Cook for another minute. (Note: add some water to prevent it sticking to pan)

This dish goes well with Chapati, Pita, Bagel or any breads.

Serves: 8

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Stir Fried Assam Prawns

This is "finger licking good" time. Whenever i cook this dish, my kids will eat with their hands - all ten fingers will be on the plate. One good yummy dish. Another special from nyonya kitchen stories.

Ingredients

1 kg medium size prawns

1 tablespoon assam jawa, mixed with 1 tablespoon water

2 tablespoon sugar (add to taste)

1 tablespoon dark soy sauce (as preferred)

1 tablespoon tapioca flour

2 tablespoon oil

1 teaspoon salt

Method

1. Marinate prawns with salt and assam jawa juice for at least 1 hour.
2. In a wok, heat 2 tablespoon oil. Put in prawns and stir fry for 1 min. Add soy sauce, sugar and 3 tablespoon water. Fry until cooked through.
3. Thicken remainder sauce with a little tapioca sauce and water mixture for a shiny presentation.

Serves: 12

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Pickled Papaya

This is great to snack on. Moreover, it is easy to do. Keeps well refrigerated for days. Tip: Look for a solid green fruit ie when you slice off the top, it should reveal only a tinge of red. A special recipe from nyonya kitchen stories.

Ingredients

1 green unripe papaya

1 tablespoon salt

5-6 bird's eye chillies (cili padi)

250ml good quality vinegar

250ml water

250g sugar

Method

1. Skin the papaya, then cut into halves. Remove the seeds. Cut the papaya into thin slices.
2. Put the slices of papaya into a clean mixing bowl. Add salt, mix and allow to marinate for about an hour until the papaya turns soft. Squeeze out excess liquid.
3. Put vinegar, water and sugar into a heavy-based saucepan and bring to a low simmering boil for 10-15 mins. Remove saucepan from the heat and leave aside to cool completely.
4. Pack the papaya slices and cili padi in a glass jar and pour in the cooled vinegar scrup.
5. Allow to marinate for approximately 2-3 hours before serving.

Presentation

Store pickled papaya in the refrigerator for an extra crunchy taste.

Serves: Many

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Tomato Rice (Nasi Tomato)

White rice again? If you seek variety, serve this appetising tomato rice with any curry dish and a simple pickled salad of cucumber and carrot.  Definitely worth a try! One more recipe from nyonya kitchen stories.

Ingredients

4 cups Basmati rice

1/2 cups cooking oil

8 shallots, sliced

3 cloves garlic, chopped

5 tablespoon margarine

1 star anise

5 cloves

8 cardamoms, lightly smashed

7cm piece cinnamon

5cm knob ginger, bruised

1 onion, diced

1 cup canned tomato soup

2 1/2 tablespoon tomato puree

4 1/2 cups water

3 tablespoon evaporated milk

2 tablespoon plain yoghurt

1 tablespoon rose water (or 1/4 teaspoon rose essence)

1/2 teaspoon salt

Method

1. Wash and drain rice. 
   
2. Heat 1/2 cup of cooking oil in a wok and fry shallots and garlic until golden and crispy. Remove with a slotted ladle. Leave aside.
   
3. Heat margarine in a clean wok. Put in onion, star anise, cloves, cinnamon and cardamoms. Fry until fragrant.
4. Add ginger and stir-fry for another minute.
5. Add rice and toss well to mix for 2-3 mins, then transfer the rice mixture to an electric rice cooker.
6. Add tomato soup, tomato puree and water. Allow rice to cook.
7. Loosen rice grains and stir in milk, yoghurt, rose water and salt. Cook for another 5-6 mins.

Presentation

Serve tomato rice, sprinkled with shallot and garlic crisps.

Serves: 12

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Lotus Root Soup, with pig's tail and peanut

My hubby just loves this, so i boil it at least once a month. For health reason, we sometimes opt for lean pork ribs which is just as tasty. Sometimes, to add to taste, i may include some dried cuttle fish to taste. I am sure you will enjoy this, best taken warm. Brought to you specially from nyonya kitchen stories.

Ingredients

1 pig's tail, cut into pieces (or pork ribs)

150g peanuts, soaked for 2 hours

200g lotus root, cut into think slices

1000ml boiling water

salt to taste

Method

1. Blanch pig's tail in boiling water for a short while. Remove and clean. Cook peanuts in hot water for 2 mins. Dish and drain.

2. Place all ingredients into a double-boiler. Double-boil at high heat for 3 hours. Add salt and taste. Serve warm.

Serves: 4

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