The colourful bubur cha cha and pengat – almost similar yet different
In Malay, “bubur” means “porridge”. As "cha cha" is a homophonic with the Hokkien "che che" (meaning "abundance"), it is a dish synonymous with unity and happiness in abundance. Although there are various theories, there is no one definitive consensus on its origin or what the name of the dish actually means.
Continue Reading
Pomelo kerabu, tu ka chor, inchi kabin and more at Sifu Nyonya Cuisine
Sifu Nyonya Cuisine, located at Jalan Pintal Tali, offers an authentic Nyonya dining experience. At the culinary helm of the restaurant is 71-year-old Madam Beh Geok Wah, whose culinary prowess is showcased through a menu featuring over 40 dishes. Some recipes are cherished heirlooms passed down through generations, ensuring that the essence of Nyonya cooking is preserved with every flavourful bite.
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
Reinventing kuih kapit (love letters)
"Creativity is intelligence having fun." – Albert Einstein.
The "love letter", more commonly known as kuih kapit (a paper-thin crispy, fan-shaped biscuit), is an essential feature during Chinese New Year. However, when a classic item like kuih kapit becomes deeply entrenched in tradition, introducing a daring innovation to reinvent it can evoke mixed reactions – either embraced with enthusiasm for its novelty or met with scepticism and disapproval.
Continue Reading
Lotuss Nyonya Kitchen – where maximalist style meets maximum flavours
A rendezvous with friends should always set the stage for a fun-filled outing. However, as true-blue Penangites, our palates demand nothing less than something seriously ho-chiak (delicious in Hokkien), the kind that commands attention above all else. This must be closely followed by the thrifty wisdom of value for money. Moreover, if an attractive ambience is coupled with warm friendly service, the escapade would indeed be a memorable one. Lotuss Nyonya Kitchen, located in the heart of George Town, seems to have it all.
Continue Reading
Learn how to make authentic Nyonya Jiu Hu Char
“Jiu hu” is Hokkien for “cuttlefish” and “char” means “fry”. Thus, Jiu Hu Char means “fried cuttlefish”. Although the shredded cuttlefish is the star ingredient (providing a potent umami flavour), there is more in that dish than just cuttlefish. The ingredients for this popular Nyonya offering consist of jiu hu si (dried shredded cuttlefish), yambean, carrots, cabbage, pork belly, mushrooms, onions and garlic.
Continue Reading
Savour the titillating essence of Nyonya cooking at Nyonya Breeze Desire
Penang is synonymous with Nyonya cuisine and many locals would have Chinese Peranakan parentage. This means they would have tasted exquisite Nyonya cooking prepared by their grandmothers, mothers and aunties, and for some, even uncles. With this in mind, it would be quite impossible to please their palate simply because they would always compare similar dishes served elsewhere to those prepared at home. Any Nyonya restaurants that intends to out-gun grandma's recipes would be engaged in a challenging endeavour.
Continue Reading
Richard Rivalee brings you delicious pork-free Nyonya cuisine
I truly believe that if one desires to live a purpose driven life, one has to wear one's heart on one's sleeve and allow passion to fuel the journey. One such brave man I know is Richard Rivalee, always smiling and bubbling with gaiety.
Continue Reading
Auntie Gaik Lean Old School Eatery – Chinese Peranakan cuisine cooked with love
Having been born into a Chinese Peranakan family, I often find myself leaning towards other cuisines – be it Chinese, Thai, Italian, Japanese, Vietnamese, Continental, Mexican, Indian or Malay – when dining out, unless I am hosting guests from abroad who crave for Nyonya cuisine. If time permits, I will roll up my sleeves and whip up a Nyonya feast, ensuring that my guests leave Penang with a lasting impression of the vibrant and distinct flavours that Nyonya dishes are imbued with.
Continue Reading
The vibrant and colourful Nyonya kerabu bee hoon
When it comes to good food, the only one you have to really satisfy is yourself. When it comes to cooking (without deviating too far from the recipe), you can add whatever you like to your dish and omit all the ingredients that do not tickle your taste buds.
Continue Reading