Colourful onde onde ubi keledek recipe from Madam Lily Wong

Nyonya kuih are colourful Asian sweet cakes that are popularly served for breakfast and afternoon tea and as snacks any time of the day. The selections are many and varied, available at morning markets and food courts throughout Penang. One such type is the explosively delicious onde onde.
Continue Reading
Savoury Or Kuih (steamed yam cake) recipe from Madam Lily Wong

Or Kuih is a mashed steamed yam cake garnished with fried dried shrimps, shallot crisps, spring onions and diced chillies. The cake is light and flavourful, best eaten with chilli sauce or "ti ciau" (fermented sweet soy sauce). Delicious yam cake must be soft with the rich taste of yam chunks.
Continue Reading
Chio Hua, the golden Nyonya Jelly

Reminiscing about my childhood days brings back fond golden memories especially about the kitchen where I first fell in love with cooking. For me, everything that my Mum shared with me will always have a special place in my heart – from cooking the most fiery sambal babi to making crunchy Nyonya jelly (commonly known as chio hua/cheok hwa). Mum has definitely enriched my childhood with these experiences.
Continue Reading
Otak-otak, a savory parcel of fish custard

Unwrap a parcel of otak-otak and you will catch a waft of the spicy, delicious egg-like fish custard that is usually served with other dishes common in a Nyonya household. Otak-okak can also be eaten on its own or as an appetiser or even with bread. This popular dish is available at Nyonya restaurants, some food courts and wet markets, as well as a common spread in “Economy Rice” stalls.
Continue Reading
The art of making the perfect Kuih Kapit (love letters)

Some people claim that oysters are an aphrodisiac. Then there are others who say that the tomato is the food of love (from its name pomme d'amour – French for "love apple").
In Malaysia, there exists a delicacy that, despite its name, is neither an aphrodisiac nor a love potion. Yet those who have tasted it have been known to wax lyrical over the exquisite flavour. The "love letter", more commonly known as Kuih Kapit (a paper-thin crispy biscuit), is an essential feature of Chinese and Malay festivals.
Continue Reading
Nyonya Kuih Bangkit with a difference. Why not?

Nyonya Kuih Bangkit, one of the classic Chinese New Year cookies alongside Kuih Kapit and pineapple tarts, is well-loved by Penangites. What makes this traditional snow-white tapioca cookie good is its aromatic fragrance that welcomes you the moment you bite into the slightly crispy outer coating which then melts in the mouth to a powdery softness as it touches the saliva.
Continue Reading