AllanBakes Really Good No-Nonsense Nyonya Treats , livre ebook

Marshall Cavendish International - Albert Teoh Allan

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

75 pages

English

Vous pourrez modifier la taille du texte de cet ouvrage

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

Irresistible Peranakan snacks and desserts can be made at home with ease. AllanBakes Really Good No-Nonsense Nyonya Treats distils into simple steps the art of preparing crowd-pleasing delights. From the creamy and sticky kuih salat to the hearty, sweet and savoury Nyonya chang, this collection of colourful, rich and aromatic treats will excite the senses. Allan's no-frills approach keeps his recipes easy to understand, while a guide on basic techniques ensures that making these treats will be fuss-free. With Allan's guide, creating traditional Nyonya favourites in the kitchen will be as enjoyable as savouring them.

Sujets

Cakes

Cake

Southeast Asia

Cake (gâteau)

Informations

Publié par	Marshall Cavendish International
Date de parution	17 août 2018
Nombre de lectures	0
EAN13	9789814828956
Langue	English
Poids de l'ouvrage	5 Mo

Informations légales : prix de location à la page 0,0450€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

ALLANBAKES REALLY GOOD

ALLAN ALBERT TEOH
The publisher wishes to thank Pek Kio Community Centre for the use of their culinary studio for the photography session.
Editor: Lo Yi Min Designer: Bernard Go Kwang Meng Photographer: Liu Hongde, Hongde Photography
2018 Marshall Cavendish International (Asia) Private Limited
Published By Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Name(s): Teoh, Allan Albert. Title: No-nonsense Nyonya treats / Allan Albert Teoh. Description: Singapore : Marshall Cavendish Cuisine, [2018] | Series: AllanBakes really good no-nonsense. Identifier(s): OCN 1043350726 | e-ISBN 978 981 4828 95 6 Subject(s): LCSH: Cooking, Peranakan. | LCGFT: Cookbooks. Classification: DDC 641.59595--dc23
Printed in Singapore
Contents

Introduction 5
Acknowledgements 7
Pineapple Tarts 8
Kuih Bangkit 10
Kuih Ubi Kayu 12
Bingka Ubi Kayu 14
Getuk Ubi 16
Kuih Dadar 18
Steamed Kuih Lapis 20
Kuih Bahulu 22
Kuih Salat 24
Kuih Kosui 28
Steamed Pumpkin Kuih 30
Steamed Yam Kuih 34
Nyonya Chang 36

Hokkien Bak Chang 40
Kee Chang 44
Spiral Curry Puffs 46
Huat Kuih 50
Kuih Talam Corn 52
Purple Sweet Potato Ondeh-Ondeh 54
Ang Ku Kuih 56
Kuih Lapis 60
Pandan Chiffon Cake 62
Ang Cho Teh with Lotus Seeds 64
Bubor Cha Cha 66
Pulut Hitam 68
Basic Techniques 70
Weights and Measures 71
About the Author 72

Introduction

Peranakans, who are of mixed Chinese and Malay heritage, are well known for their delicious and distinctive cuisine. As food was traditionally prepared by the women (Nyonyas), Peranakan food is often also referred to as Nyonya cuisine.
Although I m not Peranakan, I inherited a love for Nyonya treats and a collection of perfected Nyonya recipes from my late mum, Madam Ong Su Wha. She was a self-taught cook whose recipes came from various sources - some were handed down to her by her mum, others were shared by friends. My mum had many friends who were Peranakans, and I suppose that they were the reason for her Nyonya-inflected repertoire. She prepared many Nyonya dishes and kuih at home, perfecting each dish through trial and error. Over time, she amassed an extensive collection of Nyonya recipes, and along the way she nurtured my love for Nyonya dishes.
Spurred by my mother s enthusiasm and my love for Nyonya kuih , I wrote this book. I hope it allays the fears of kuih lovers who want to try their hand at making these treats but have been intimidated by traditional Nyonya recipes that tend to require tedious preparation and complicated steps. I ve also made adjustments to my mum s recipes to cater to taste preferences today.
Generally, Nyonya recipes are guarded family secrets, but I am not the kind of person who would keep good recipes a secret. When I was young, I spent many hours by my mum s side as she cooked and baked for her family of eight. Watching a mix of flour, coconut and sugar emerge from the steamer as fragrant and yummy kuih was and still remains a kind of magical experience I cherish. By sharing these recipes with many others from all walks of life, I believe that they too will experience similar happy moments when preparing these treats.
I hope that this book will reassure those inspired to make these treats in the way that my mum would reassure me: making Nyonya kuih from scratch is not tedious, but fun and rewarding. Please, put your apron on and start having fun!

Allan Albert Teoh

Acknowledgements

Putting together this book and publishing it has been my dream. It would not have been possible without the help of the following people:
To the team at Marshall Cavendish, especially Lydia Leong, Bernard Go and Lo Yi Min, thank you for helping to turn this book into a reality.
Liu Hongde: You have gone that extra mile to make every photograph look beautiful. This book benefitted greatly from your enthusiasm and creativity.
Amy Ou, Eileen Lim, Joyce Seah, June Sng and Serene Lim: Thank you for all your help in experimenting with the recipes as well as preparing the dishes for the photo shoot.
Phyllis Chan: Thank you for always being there for me, during the good times and the bad times. The value of your words of encouragement and support, as well as your thoughtfulness, is immeasurable.
Guat Bee: Thank you for being my pillar of support. I cherish deeply everything you ve done for me and hold them close to my heart.
I would also like to say a very big thank you to everyone who has supported me, friends and fans alike. Without you, I would not be who I am today. From the bottom of my heart, THANK YOU!
Pineapple Tarts
The trick in making delicious tarts is in its filling. Use fresh pineapples and grate them yourself instead of using store-bought filling. Freshly cooked pineapple jam sitting on top of a crumbly, buttery crust is hard to resist.
Makes about 45 tarts

INGREDIENTS
Pineapple jam
500 g pineapple, grated
250 g castor sugar
6 cloves
Pastry
150 g plain (all-purpose) flour
150 g self-raising flour
A pinch of salt
180 g unsalted butter, cut into cubes and chilled
1 medium egg, beaten
2 Tbsp cold water
Egg wash
1 medium egg yolk, beaten
2 tsp water

METHOD
1. Preheat oven to 170 C. Line baking trays with siliconised parchment paper.
2. In a heavy-bottomed saucepan over medium-low heat, combine grated pineapple, sugar and cloves and bring to a boil. Stir constantly until sugar is dissolved and cook for 2-3 hours until jam is thick. Remove from heat and leave to cool completely.
3. Prepare pastry. Sift plain flour, self-raising flour and salt together 3 times.
4. Work with your fingertips to rub butter into flour mixture until mixture resembles fine breadcrumbs.
5. Make a well in the centre of the mixture. Add egg and cold water. Bind ingredients together gently. Do not knead too much. Wrap dough in cling film and refrigerate for 30 minutes.
6. On a lightly floured work surface, roll out dough into a 3-mm thick sheet. Cut out circles using a pineapple tart cutter. Set aside a small portion of dough and cut into thin strips.
7. Arrange circles slightly apart on prepared baking trays.
8. Combine egg yolk and water to make egg wash. Moisten pastry circles with egg wash.
9. Form pineapple jam into balls, each about 10-12 g, and place on top of circles. Criss-cross thin dough strips over jam.
10. Bake for about 25 minutes. Remove tarts from the oven and leave to cool completely.
11. Store in an airtight container.
8