Florence Tan's Timeless Peranakan Recipes , livre ebook

Marshall Cavendish International - Florence Tan

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131 pages

English

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Peranakan cuisine combines the best of Chinese and Malay influences to offer a unique fusion of exotic and aromatic food. From spicy sambals and piquant pickles to dishes that tantalise and entice... the undisputed doyenne of Peranakan cuisine Florence Tan whets your appetite in Florence Tan's Timeless Peranakan Recipes, a collection of her family's treasured recipes. Find traditional and classic Nyonya favourites like Ikan Kuah Lada, Udang Masak Lemak and Ayam Buah Keluak and special dishes like Hee Peow Soup, Nasi Ulam and Nyonya Yee Sang, which are prepared for festive and auspicious occasions. With Florence's help, anyone can cook up an authentic Nyonya meal (or feast) in no time!

Sujets

Malasia

Malaysia

Singapore

Cooking

Malaisie

Singapour

Informations

Publié par	Marshall Cavendish International
Date de parution	02 octobre 2017
Nombre de lectures	0
EAN13	9789814794039
Langue	English
Poids de l'ouvrage	7 Mo

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Extrait

Copyright 2001 Times Media Private Limited Copyright 2005 Marshall Cavendish International (Asia) Private Limited
First published as Celebrity Chefs Cookbooks: Secrets of the Nyonya Kitchen in 2001. Reprinted 2002 and 2005. Published as Recipes from the Nyonya Kitchen in 2009.
This new edition published in 2017 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): Tan, Florence. Title: Florence Tan s timeless Peranakan recipes. Other title(s): Timeless Peranakan recipes Description: New edition | Singapore: Marshall Cavendish Cuisine, 2017. | Originally published as: Recipes from the Nyonya kitchen. 2009. Identifier(s): OCN 992152436 | e-ISBN 978 981 4794 03 9 Subject(s): LCSH: Cooking, Peranakan. Classification: DDC 641.59595--dc23
Printed by Times Offset (M) Sdn Bhd
Chef s Assistants: Anne Rozario, Amy Koh, Koh Kim Lian Photographer: Jenhor Siow
The publisher wishes to thank Claycraft, Malaysia; Lotus Arte Sdn Bhd, Malaysia; Ikea Pte Ltd, Malaysia, and Melium Aseana Sdn Bhd, Malaysia for the loan and use of their crockery and utensils in this book.
For my dearest husband, John and my beloved son, Nicky

INTRODUCTION 7
MANGO RICE 8
CHICKEN CURRY 8
MEE SUAH SOUP 10
WHEAT FLOUR VERMICELLI SOUP
STIR-FRIED CHICKEN WITH GINGER 10
SAMBAL TIMUN 12
CUCUMBER WITH SPICY SHRIMP PASTE
IKAN KUAH LADA 14
FISH IN PEPPERY GRAVY
STIR-FRIED CURRIED CLAMS 16
GERANG ASAM 18
SPICY AND SOUR FISH CURRY
DEEP-FRIED SOUR PRAWNS (SHRIMPS) 20
BRAISED PEPPERY CHICKEN 22
SAMBAL CENCALUK 24
CHILLIED PRESERVED SHRIMPS
TITIK PAPAYA 26
PAPAYA IN PEPPERY SOUP
IKAN KUKUS ASAM 28
STEAMED SPICY, SWEET AND SOUR FISH
KERABU KUBIS 28
CABBAGE SALAD
NYONYA FRIED RICE 30
DEVIL CURRY 32
ACAR AWAK 34
VEGETABLE PICKLE WITH SESAME AND PEANUTS, PENANG-STYLE
IKAN PINANG 34
FISH IN SPICY TAMARIND GRAVY

AYAM OH 36
CHICKEN IN PRESERVED SOY BEAN PASTE GRAVY
OTAK-OTAK PANGGANG 36
GRILLED SPICY FISH PASTE
CRISPY ANCHOVIES WITH KALAMANSI JUICE 38
UDANG MASAK LEMAK 40
PRAWNS SHRIMPS IN COCONUT GRAVY
PACERI TERUNG 42
EGGPLANT IN SWEET AND SOUR SAUCE
NASI KEMBULI 44
SPICED RICE
STIR-FRIED CHICKEN WITH 46
PRESERVED SOY BEAN PASTE
UDANG BEREMPAH 46
SPICY PRAWNS SHRIMPS
MEE SUAH TOW 48
BIRTHDAY NOODLES
CHILLIED PRAWNS (SHRIMPS) WITH 50
PRESERVED SOY BEAN PASTE
BELIMBING BULUH DENGAN TAU CHEO 52
BILIMBI WITH PRESERVED SOY BEANS
INCHEE KAY BIN 52
KAY BIN FRIED CHICKEN
HEE PEOW SOUP 54
DRIED FISH BLADDER SOUP
SAMBAL JANTUNG PISANG 56
BANANA BLOSSOM WITH CHILLI PASTE
NASI GORENG CENCALUK 58
FRIED RICE WITH PRESERVED SHRIMPS
FISH CURRY 58
ROJAK NYONYA 60
NYONYA SALAD
NYONYA FRIED NOODLES 62
LAKSA MELAKA 64
MELAKA-STYLE NOODLES IN SPICY COCONUT MILK
FRIED SPICY CHICKEN A LA NYONYA 66
SAMBAL BELIMBING BULUH 68
BILIMBI IN VHILLI GRAVY
FISH AND EGGPLANTS IN COCONUT GRAVY 70
KERABU BEE HOON 72
RICE VERMICELLI SALAD
AYAM CENCALUK 74
CHICKEN WITH PRESERVED SHRIMPS
AYAM PONGTEH 76
CHICKEN STEW WITH PRESERVED SOY BEAN PASTE
ITIK TIM 78
DUCK SOUP WITH SALTED CHINESE MUSTARD
TURNIP IN COCONUT MILK 80
ACAR IKAN 80
FISH PICKLE
PONG TAUFU SOUP 82
FISH AND BEAN CURD BALL SOUP
IKAN MASIN MASAK AIR MASAM 82
FRIED SALTED FISH IN TAMARIND GRAVY
AYAM BUAH KELUAK 84
GHICKEN IN BLACK NUT GRAVY
FRIED CHAP CHYE 86
MEE SIAM 88
SPICY FRIED VERMICELLI IN TANGY SAUCE
KARI UDANG KAPITAN 90
CAPTAIN S PRAWN SHRIMP CURRY
SPICY TAMARIND PRAWNS 92
(SHRIMPS) WITH LONG BEANS
SWEET POTATO AND SEA SNAIL CURRY 94
JACKFRUIT CURRY 96

SPICY AND SOUR FISH HEAD CURRY 98
NASI ULAM 100
RICE WITH HERBS
NYONYA YEE SANG 102
NYONYA-STYLE CHINESE NEW YEAR SALAD
CHICKEN SATAY WITH 104
PEANUT SAUCE
KING PRAWNS (JUMBO SHRIMPS) 106
WITH SPICY SHRIMP PASTE
KUIH PIE TEE 108
TOP HAT
STEAMED PEARL SAGO 109
WITH COCONUT
PUTUGAL 110
BANANA-FILLED TAPIOCA ROLLS
APAM BERKUAH 111
PANCAKE WITH RICH BANANA SAUCE
GADING GALOH 112
GLUTINOUS RICE WITH CUSTARD TOPPING
TAI BAK 114
NYONYA CENDOL
APAM BALIK NYONYA 116
NYONYA-STYLE PANCAKE
KUIH BIJAN 116
SESAME PUFFS
POPIAH 118
SPRING ROLLS
TALAM GULA MELAKA 120
PALM SUGAR LAYERED CAKE
BASIC RECIPES 122
GLOSSARY 126
COOKING TIPS 128
WEIGHTS MEASURES 128
Much has been written about the Peranakan or Straits Chinese community: the opulent lifestyle of the Babas and Nyonyas, their cultural heritage, and, in particular, the interweaving of Chinese and Malay cultures that has given them a cuisine (popularly known as Nyonya cuisine) which is unique.
Although there is no record of the significance of Nyonya cuisine on Malaysia s culinary art, the first aromas of a mixed cuisine came from the Peranakan kitchens. It is only in recent decades that Nyonya cuisine has received worldwide exposure. In a way, Nyonya cuisine represents authentic Malaysian cuisine-a taste of Chinese with a dash of Malay herbs and Indian spices; cooked in the Malay-style in a Chinese wok or an Indian curry pot. Mention Nyonya food and eyes light up, the tongue caresses the lips and a knowing nod accompanies accolades when conversations turn to dishes like Ayam Buah Keluak, Itik Tim or Ayam Pongteh.
Penang Nyonya cuisine differs slightly from Melaka Nyonya cuisine. The Penang Nyonyas prefer a sweet- sour or tangy taste with nuances of

Thai, particularly noticeable in their kerabu (salad) dishes. The Nyonyas in Melaka enhance their dishes with the aroma of fragrant leaves, flowers and herbs. Both, however, agree on the liberal use of chillies and coconut milk, prominent in Malay cooking.
At the heart of Nyonya cuisine lies the skill of the Nyonyas, seen in their creations of dainty, delicate cakes and sweets. These delicate morsels reflect their fastidious ways, and the recipes and methods of cooking them are closely guarded. Such family secrets are customarily handed down by word of mouth from mother to daughter.
The Peranakan kitchen is the domain of womenfolk, with Mother and Bibik orchestrating the symphony of meals to be served in a large household. Bibik is the commanding presence no Peranakan kitchen is complete without. Her culinary expertise is unquestionable, her repertoire of recipes inexhaustive. She demands the very best from kitchen retainers and cooks. As she flits from flaming wok to boiling cauldron, she sniffs and tastes like a five-star chef. Her culinary standards must never be challenged or disputed.

I grew up in such an environment in Tranquerah, Melaka. My very first lesson in Bibik s presence was a complete disaster when I burnt a pot of rice. Luckily my Mother saved the day. Growing up in such an environment, it was only natural that I would make cooking my profession. The lessons I learnt have stood me in good stead and this book is my tribute to my Mother and, of course, Bibik.
I would like to express my special thanks to my mentor, a noted international cooking master, Mr Lim Bian Yam; my culinary associates, in particular Celine J Marbeck; all my relatives who have helped in one way or another; my television fans and viewers of my cookshows; and to my husband John; son Nicky and my niece Patricia Lee, whose tremendous support helped me through the writing of this book.
My appreciation and thanks go also to Marshall Cavendish and the photographer whose artistic flair transformed my dishes into gourmet creations.
With this book, I leave each and every one of you a legacy of simply delicious Nyonya cooking.
7
MANGO RICE
Rice Dish | 50-minute Preparation | 15-minute Cooking | Serves 5

250 grams | 9 ounces chicken fillet, cut into small cubes
1 -1 teaspoons salt
1 teaspoon sugar
teaspoon ground white pepper
1 teaspoons chicken stock granules
7 tablespoons cooking oil
60 grams | 2 ounces | cup dried small prawns (shrimps)

40 grams | 1 ounces | cup spicy shrimp paste ( sambal belacan ) (see page 122 )
4 kaffir lime leaves, finely sliced
torch ginger bud ( bunga kantan ), finely sliced
10 shallots, peeled and thinly sliced
800 grams | 1 pounds | 6 cups cooked rice, fluffed and cooled

200 grams | 7 ounces cucumber, seeded and cut into 0.5-cm | -inch cubes
210 grams | 7 ounces unripe ma