Archive for Peranakan Recipes

Belacan Season Beans

September 12, 2008 · Filed under Chinese Oriental Recipes, Peranakan Recipes, Recipes

I simply love this dish and the fragrant of Belacan. When I was preparing the ingredients for this dish, my little boy thought that I was using chocolate for this dish until I got him to smell the Belacan. And when my dear husband came into the house, he was telling me he could smell the aroma of it outside at the carport.

Been Asian, I love Belacan especially Chilli Belacan (Sambal Belacan), even typing it I can feel my saliva glands working. So here’s the dish,

Ingredients:
600g Season Beans (clean and cut into two)
50g Minced Meat
30g Belacan
1clove Garlic (peeled and chop)
½ Onion (peeled and chop)
1 tbsp Canola Oil

Method:
1. Heat up the wok.
2. Put the belacan in and stir fry till it became dry and powder form.
3. Add in the oil and stir fry it, then add in the onion till the fragrant of onion is in the air before
adding in the garlic.
4. Next, add in the minced meat and stir fry.
5. Add in the season beans and mixed evenly before adding in some oil and allow it to shimmer
for 5 minutes.
6. Served it with rice.

6. Served it with rice.

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Nonya Chicken Curry

September 12, 2008 · Filed under Peranakan Recipes, Recipes

Here, I give the actual ingredients used but being home with a little boy, I hardly have time to prepare my own curry paste so I made use of the ready made one. Instead of the usual tomatoes, my dear husband has requested that I add potatoes and carrots.

Ingredients:
2 kg chicken drumsticks (Can used whole chicken cut into pieces.)
2 tsp pepper
1 tsp salt

4 potatoes (Requested by my husband)
2 carrots (Add this instead)
3 tomatoes (Usually use this)

1 clove garlic (chopped)
1 onion (peeled and chopped) – add extra as we loves onion in our dishes
6 tbsp canola oil
4 kaffir lime leaves, finely sliced
400ml can coconut milk
2 tbsp lime juice

Process or pulverise to a paste:
8 candle nuts
1 medium sized onion, finely chopped
4 large red chillies (seeds removed)
1/2 thumb-sized ginger
1/2 thumb-sized turmeric root (or 1/2 teaspoon turmeric powder)
8 thin slices of galangal

Instead of pulverise a paste, I used the ready made one. My mum and aunt will do the traditional ones and I am planning to ask my mum and brother coming for visit to bring me more of the paste as it tastes good.

Here’s the paste that I used:

Method:
1. Season the chicken with the salt and pepper and set aside.

2. Heat 2 tablespoons of oil in pot and add it the chicken to stir fry when it is very hot. When the chicken is half cooked, removed and set aside

3. Add in the remaining oil, heat it up and add in the chopped onion, stir fry till fragrant then add in the chopped garlic. Finally, add the paste ingredients when the garlic is golden. Fry the pasted until the oil seeps through and the spices release their fragrance.

3. Add the half-cooked chicken, the potatoes, carrots and (tomatoes). Mixed well.

4. Add lime leaves and the half of the coconut milk. Sauté ingredients over a moderate heat for about 10 minutes. Then add the rest of the coconut milk and lime juice. Simmer on low for 25 minutes or so until the chicken is fully cooked. Add a little water if the curry is too dry for your taste.

5. Served with rice or Fried Bee Hoon.

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Gathering…

September 12, 2008 · Filed under Desserts and Pastries, Peranakan Recipes, Recipes, Vegetarian Dishes

We had a gathering last Friday for a couple of friends from Singapore and Hong Kong at our place. Just in the midst of packing our shipment packages. I decided to cook some simple food.

So I came out with the simple menu for the evening, as most of us loves spicy food. The menu is as followed Nonya Chicken Curry (With request not to add in the tomatoes instead add in carrots.), Mixed vegetables (Broccoli, Cauliflowers, Carrots and Mushrooms) and for dessert Pandan and Coconut Agar Agar.

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Honey Pork

August 23, 2007 · Filed under Peranakan Recipes

This is one of the Peranakan dish that my family will not missed when we dined at Ivan Ivan. And having tasted it many times, it was a challenge for me to reproduce the taste since I am overseas and there is no Ivan Ivan here for me to enjoy this dish.

Honey Pork

Ingredients:
400g of lean pork, cut into slice
Half a cup of green peas (I usually used mixed vegetables since I always have a pack in my freeze)
1.5 tbsp of tau cheo
4 tbsp of thick dark soy sauce
1 tsp of light soy sauce
2 tbsp of garlic
2 tbsp of oil

Method:
1. Marinate the lean pork with 1 tbsp of minced garlic, honey, tau cheo and 2 tbsp of thick dark soy sauce at least an hour or overnight.

2. Heat up the oil and fry garlic till fragnant.

3. Add in the marinated meat and stir fry.

4. Add in the addition sauces and stir fry.

5. Simmer until all the sauce dried up. Then add green peas and mixed well.

6. Ready to serve.

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Babi Pong Teh

January 17, 2007 · Filed under Peranakan Recipes

Babi Pong Teh (simplifed as I could not find some stuff here)

Ingredient:
250g of lean pork – cut into cubes
2 large potato – cute into cubes
8 dry shiitake mushroom – soaked, cut into quarter and retained the water for later use.
8 cloves of shallots – minced
3 tbsp of miced garlic
4 tbsp of dark soy sauce-thick type
1 tbsp of light soy sauce
1 tbsp of honey
1 tbsp of tau cheo
1 tbsp of golden sugar (those used for coffee
4 tbsp of oil
Optional – chinese chestnuts, and one of those nuts that peranakan loves but I can’t recall the name.

Methods:
1. Marinated the pork with 2 tbsp of dark soy sauce, 1 tbsp of light soy sauce and honey for at least half a day(better over light.

2. Heat up the oil, fry the shallots until fragant and add in the garlic and fry until golden brown.

3. Add in the mushroom and stir fry until fragrant and add in the pork and stir evenly.

4. Add in the potato, then the remaining of the sauces, the tau cheo and the water from mushrooms. Stir well and let it boil.

5. When boil, add in the sugar and stir well, and taste it to suit your seasoning taste, if not add more sauces.

6. Leave it to shimmer under low heat for 40 minutes, if sauces does not thickened, mashed a few potatoes to thickened sauces.

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Stir-Fried Pork With Lime Juice and Soy Sauce

January 17, 2007 · Filed under Peranakan Recipes

Stir-Fried Pork with Lime Juice and Soy Sauce

Ingredients:
500g pork, sliced
1 teaspoon chopped garlic
4 onions, sliced thinly
4 fresh red chillies, sliced crosswise
5 tablespoon lime juice
4 tablespoon brown sugar
5 tablespoon dark soy sauce
3 tablespoon canola oil
½ teaspoon salt

Method:
1. Heat oil in wok. Add onions and garlic and stir fry for 1 to 2 minutes, or until golden.

2. Add chillies and then pork.

3. When pork is half cooked, add sugar, dark soy sauce, lime juice and salt.

4. Simmer for 45 minutes on low heat.

5. Serve with plain rice.

* a very popular Peranakan dish, I substitute the pork with chicken since we do not eat pork at home after reading some reports on how pigs are reared and about pork.

It tasted better after cooking and left it over night and reheat to eat the next day for this dish.

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Satay Peanut Sauce

December 26, 2006 · Filed under Peranakan Recipes, Singapore Famous Cuisine Recipe

    Satay Peanut Sauce

Ingredients:
2 cups dry roasted peanuts
1/3 cup canola or peanut oil
2-3 cups water
2 Tbsp sugar
salt to taste
4 Tbsp tamarind paste juice

Spice Paste:
6 – 8 dried chillies, soaked in hot water
6 cloves garlic
6 shallots
3 candlenuts(kemiri nuts) or macadamia nuts
3 lemon grass stalks
1 inch piece of galangal
2 Tbsp coriander
1 tsp cumin

Optional: Fresh pineapple paste

Method:
1. Crush peanuts coarsely.
2. Chop spice paste ingredients and blend until fine.
3. Heat oil and fry paste with tamarind juice until fragrant on medium high heat.
4. Add water slowly to thin mixture.
5. Add sugar, salt and peanuts and stir frequently for 3-5 minutes.
6. Simmer for 15-20 minutes, or longer, stirring every few minutes until oil begins to separate. Taste and don’t afraid to add any extra ingredients to achieve the level of sweetness, tartness or heat you prefer.
7. Serve sauce with sticks of satay, ketupat (pressed rice) and sliced cubes of fresh cucumber and red onions.
8. Optional: Add in one tablespoon of fresh pineapple paste into the sauce.

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Chicken Satay

December 26, 2006 · Filed under Peranakan Recipes, Singapore Famous Cuisine Recipe

Finally I remember to take photographs for this much beloved dish. My boy can easily eat up to 12-15 satay with just a little rice and it is one of those dishes that we missed in Vancouver. So each time, I served about 45 – 50 skewers of satay as a dish during dinner together with another vegetable dish and soup.

    Chicken Satay recipe

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Ingredients:
750g boneless chicken breast

Marinade:
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal
1 clove garlic, peeled and smashed
1/2 teaspoon sea salt
2 teaspoon sugar
20 bamboo skewers
4 tablespoon canola oil

Method:
1. Slice chicken into long thin slices, approximately 1/4 inch thick and 2 inches in length. Pat dry with paper towels.

2. Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often. Grind in a mortar and pestle or electric coffee grinder (reserved for spices).

3. Combine all the spices with the shallot, lemon grass, galangal, garlic and 2 tablespoons of oil together in a bowl.

4. Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour or overnight (my preference is overnight).

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5. Before cooking, soak bamboo skewers in water for at least 30 minutes, so that they will not burn. Skewer 2 to 3 pieces of chicken onto each stick. Grill over a hot fire until cooked through. Baste with canola oil after turning. (For me, I used the oven to grill till cooked. I preheat the oven to 400F and grill for about 5 minutes on each side and turn over, it took about 20 minutes.)

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6. Served with cucumber, onion and satay sauce. It is not easy to get fresh cucumber where we are so we just have it with satay sauce.

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Nonya Sambal Sotong

December 25, 2006 · Filed under Peranakan Recipes

Sambal Sotong

Ingredients:
2 tablespoon of canola oil
1 tablespoon of chopped garlic
½ White Onion
½ Red and Green Capsicum
3 tablespoon of Sambal Belacan
500gm Sotong
1 lime/lemon(Optional)

Method:
1. Bring water to boil. Put in to sotong to cook. Do not overcook the sotong or it will turn rubbery.

2. Heat up oil in the oil in pan and fry chopped garlic until brown.

2. Add in oil and capsicum and stir-fry for a while and set it aside.

3. Heat 3 tablespoon of Sambal belacan over low fire for 3 minutes.

4. Add in sotong and the fried oil and capsicum and cook for 2-3 minutes.

5. Squeeze the lime/lemon when eating. (optional, my personal preference.)

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Nonya Sambal Terong (Sambal Brinjal/Egg Plants)

December 25, 2006 · Filed under Peranakan Recipes

Nonya Sambal Terong

Ingredients :
1 tablespoon of chopped garlic
2 tablespoon of Canola Oil
2 tablespoon of Sambal Belacan
50g of dried shrimp, soaked and pounded (Optional)
500gm Brinjal (Cut in half, three quarter way up)

Method:
1.Deep-fried brinjal till half cooked. Set it aside.

2. Heat 1 tablespoon of cooking oil in the pan and add in chopped garlic. Stir-fried till brown and add in the pounded dried shrimps.

3. When fragnant, add the other tablespoon of oil and 2 tablespoon of sambal belacan and stir-fried for 3 minutes.

3.Topped the brinjal with the sambal and serve.

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