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Category: Peranakan Nonya

Pandan Coconut Ang Ku Kueh (Red Tortoise Cake 香兰椰丝红龟粿)

Pandan Coconut Ang Ku Kueh, a delicious traditional popular Chinese snack is made with pandan flavoured skin and pandan coconut filling. The fillings of ang ku kueh can range from the traditional sweet or savoury mung bean paste, peanut paste, yam paste, or pandan coconut paste.

Dadar Gulung – Nonya Kueh Dadar – 香兰椰丝卷

Dadar Gulung, also known as Nonya Kueh Dadar is a thin and soft rolled crepe flavoured with pandan juice and coconut milk, encased with aromatic moist grated coconut infused with pandan and gula melaka, a type of coconut palm sugar.

Pandan Kaya Quick & Easy Recipe 班兰咖椰醬

This Pandan Kaya can be made as quick as 10 minutes (if using all coconut cream) or 25 minutes (using half coconut cream and half coconut milk which is less fattening). It has a beautiful green hue and flavourful aroma thanks to the pandan juice and coconut cream. Perfect on toast, cookies and cakes.

Hainanese Kaya in 10 Minutes 海南咖椰醬

Trying to replicate my grandmother’s best Hainanese kaya in just 10 minutes with this kaya recipe using coconut cream, egg yolks, pandan leaves and gula melaka. This kaya is perfect to spread on toasts, in cookies and pastries.

Sambal Chilli Recipe 参巴辣椒酱

Here’s how to make the best sambal chilli, ever! It’s spicy and full of aromatic flavours. We love to eat it with noodles, nasi lemak (coconut rice), stir fry meat or vegetables, and just almost everything and anything. This condiment is a must-have in Southeast Asian cuisine, no meal is considered complete without the sambal chilli.

Babi Pongteh, A Nonya Braised Pork Stew

Babi Pongteh, a traditional signature Nonya Braised Pork Stew that is uniquely prepared in each Peranakan family. Cooked preferably using fatty pork belly or pork trotters with mushrooms, fermented soy bean, dark soy sauce, palm sugar, and aromatics, this homecooked dish is slow boiled until the meat turns tender to the bite. It’s a typical dish prepared during special occasions and Chinese New Year.

Air Fryer Pineapple Jam

Here’s how you can make the perfectly moist pineapple jam using the Air Fryer. Simple, easy, quick and no mess! Why didn’t I think of this earlier? It really saves me time from hours of stirring and cooking over the stove.

How To Make Pineapple Jam for Pineapple Tarts

The best homemade pineapple jam ever! Moist, tender and full flavoured, this jam is perfect for making pineapple tarts, topped on cookies, spread on toast or even serve it as a fruit preserve on a charcuterie board.

Melt-in-Your-Mouth Pineapple Tarts

Melt-in-your-mouth pineapple tarts are to-die for. Known as kuih tart, kue nastar, or kueh tae, pineapple tarts are a much-loved classic pastry all time of the year. This recipe is adapted from a recipe on Straits Times. I reduced the amount of sugar and substituted it with Stevia sweetener, using the same dough recipe for both closed and open-faced pineapple tarts and got the thumbs up from my family.

Laksa Made From Scratch Recipe

Nothing is more comforting than a bowl of spicy laksa with rich creamy broth full of umami flavours, aromatic herbs, thick rice noodles, taupok (tofu puffs), prawns and sambal chilli. This recipe uses my easy to make homemade laksa paste but you can also use readily available store bought paste.

Curry Chicken

This Curry Chicken recipe, cooked with homemade Thai Red Curry Paste, is so full of flavours and aromatics, it makes the perfect comfort food. We love eating it with rice or just plain roti prata. Level up the spiciness if you are up for it or make it less spicy by replacing the chillies with bell peppers.

Ondeh Ondeh Gula Melaka

Ondeh Ondeh is a popular Nonya or Peranakan dessert made of pandan (screwpine leaf) juice and glutinous rice flour (some uses sweet potatoes too), filled with Gula Melaka or coconut palm sugar, coated with grated coconut. In Singapore and Malaysia, it’s commonly called Ondeh Ondeh or Onde Onde, in Indonesia, they are called Klepon. Making Ondeh Ondeh with Gula Melaka is really simple. Bite into these little balls of melted Gula Melaka that gushes out like lava and you won’t want to stop at one.