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MarshallCavendishM - Sharon Wee

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314 pages

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Growing Up in a Nonya Kitchen provides a rare and insightful view into the daily life of a Peranakan family harking back to the early 20th century. With comprehensive chapters dedicated to documenting cooking utensils, essential ingredients, the Nonya's agak agak (estimating) philosophy, as well as Chinese New Year and other festive dishes, baked goods and Nonya kuehs, Growing Up in a Nonya Kitchen is a volume to read and treasure for anyone looking for an in-depth understanding of the Peranakan (and Singapore) food heritage.

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Singapore

Singapour

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Publié par	MarshallCavendishM
Date de parution	01 mars 2012
Nombre de lectures	0
EAN13	9789814435000
Langue	English
Poids de l'ouvrage	9 Mo

Informations légales : prix de location à la page 0,0850€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Dedicated to the
loving memory of my mother
whose perseverance and
talents gave me something
to write about.
Mrs. Polly Wee nee
Cheang Siew Geok Neo
(1930-2001)

N
onya Kitchen
Growing Up in a
Asian Recipes from My Mother
Editor: Brenton Wong
Designer: Lynn Chin
Photographer: Joshua Tan, Elements By The Box
Recipe Testing Food Preparation: Dorothy Wong
Photo Credits
Singapore Heritage Society: page 10 , image of Cheang Hong Lim from the book
One Hundred
Years' History of the Chinese in Singapore
by Sir Song Ong Siang
Cornell University Library: page 10 , image of Mrs Cheang Hong Lim
Chan Eng Thai (great grandson of Madam Chia Gin Tee): page 10 , images of Cheang Jim Chuan,
Chan Kim Hong Neo and Chia Gin Tee
Singapore Press Holdings: page 12 , newspaper article
All other images courtesy of author
First published 2012
Reprinted 2013, 2021
Copyright 2012 Sharon Wee and 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
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts
in preparing this book. The parties make no representation or warranties with respect to the contents of this
book and are not responsible for the outcome of any recipe in this book. While the parties have 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 parties 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, 800 Westchester Ave, Suite N-641, Rye Brook, NY 10573, USA
Marshall Cavendish International (Thailand) Co Ltd, 253 Asoke, 16th 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
Wee, Sharon (Sharon Beng Ling)
Growing up in a Nonya kitchen : Singapore recipes from my mother / Sharon Wee.
- Singapore : Marshall Cavendish Cuisine, 2012.
p. cm.
Includes index.
eISBN : 978 981 4435 00 0
1. Cooking, Peranakan.
2. Cooking, Singaporean.
I. Title.
TX724.5.S55
641.595957 -- dc22
OCN775289868
The Housewives Baking Club
Pineapple Tarts
94
Almond Cookies
97
Cashew Nut Cookies
98
Peanut Cookies
98
Kueh Bangket
101
Cheeselets
102
Sugee Biscuits
103
Cats Tongues
104
Sagun
104
Dominos
107
Daisies
108
Kueh Koya
110
Kueh Bolu
113
Kueh Lapis Spekkoek
114
Kueh Bijan
116
Fruit Cake
117
Sugee Cake
120
Preface
8
Halcyon Baba Days
11
A Married Woman s Life
15
Preparation
21
Ingredients
29
Cooking Utensils
45
Chinese New Year
Itek Tim
55
Pong Tauhu
56
Hee Pio
58
Chap Chai
61
Chicken Curry
62
Curry Powder
65
Ayam Buah Keluak
66
Itek Sio
69
Satay Babi
70
Ngo Hiang
73
Sambal Belachan
75
Ati Babi
76
Ayam Kormak
79
Sayur Kuakchai
80
Achar
81
Sambal Timun
84
Nonya Hokkien Noodles
86
Rojak Chinchang
87
Golden Agar Jelly
88
Sunday Family Gatherings
Laksa
125
Nasi Lemak
127
Otak Otak
130
Prawn (Shrimp) Sambal
131
Mee Siam
133
Mee Rebus
134
Hokkien Mee Soup
136
Gado Gado
138
Life of the Party
Popiah
144
Pai Ti
149
Popiah Goreng
153
Paper-wrapped Fried Chicken
154
Chicken Drumsticks
157
Sweet and Sour Pork
158
Chilli Chuka
160
Satay
161
Nonya Pork Satay
164
Curry Puffs
166
Pang Susi
168
Kueh Kledek
170
Cream Puffs
172
Almond Jelly with Lychees in Syrup
173
Bijik Selaseh
174
A Very Festive Family
Nonya Kueh Chang
179
Kaolak Chang
1
83
Kueh Chang Abu
186
Kueh Ku
188
Red Eggs
190
Yew Peng
191
Mooncakes
192
Mee Sua
195
Kueh Ee
196
The Secrets of Arab Street
Nasi Biryani
201
Nasi Minyak
203
Ikan Masak Ceylon
204
Ayam Panggang
205
Ayam Rendang
207
Lontong
208
Bergedil
211
Soto Ayam
212
Opor Ayam
215
Beef Rendang
216
Our Daily Fare
Ikan Nanas
222
Squid Stuffed with Minced Pork
in Soup
225
Chicken Macaroni Soup
226
Pork Meatballs and Tofu Soup
228
Ayam Kombak
229
Udang Garam Assam
231
Ikan Gulai
232
Ayam Tempra
234
Tauk Yu Bak
235
Ayam Limau Purut
236
Prawns Stir-fried in Soya Sauce
238
Prawns Stir-Fried in Chilli Paste
239
Sambal Stuffed Sotong
241
Sambal Telor
242
Sambal Terong
243
Ikan Sumbat
244
Sambal Bendi
246
Kang Kong Belachan
247
Sambal Titek
249
Pork Chops in Cinnamon Gravy
250
Roti Babi
253
Chicken Pie
254
Ginseng Chicken Soup
256
Bubor
257
Sandwiches from the Can
258
Sweet Rewards
Kaya Egg Jam
263
Putri Sarlat
265
Kueh Wajek
267
Kueh Ko Swee
268
Kueh Lapis Kukus
271
Kueh Talam Hijau
272
Kueh Lompang
275
Kueh Ko Chee
276
Ondeh Ondeh
279
Kueh Dadar
280
Kueh Ambon
283
Kueh Bengka Ubi Kayu
284
Kueh Pisang
286
Goreng Klodok
287
Kueh Bongkong
288
Apom Bokuah
290
Sweet Potatoes in Ginger Syrup
292
Talam Agar Agar
293
Pandan Chiffon Cake
295
Pulot Hitam
296
Kachang Hijau
298
Tau Suan
299
Bubor Cha Cha
301
Apom Balek
302
Acknowledgements
305
Weights and Measures
307
Index
308
Like my mother, I enjoy food and love to entertain.
I was often motivated enough to wake up at 3 am to
cook for family and friends and soon realised that
perhaps, I should compile her recipes for posterity.
During Chinese New Year in 2001, I came up with a
simple idea of a spiral bound compilation for my nieces,
consisting of my mother s most popular recipes. I vividly
remember that we sifted through stacks of paper, I then
scanned the trusted copies with a vintage machine.
Armed with the bulging plastic folder of documents, I
flew back to New York, back to my MBA classes for the
next few months, putting aside this personal project for
when I had the time.
I delayed returning to Singapore that summer, assuming
that I could pick up my mother s techniques a few
months later over Christmas. Perhaps then, I could also
combine the baking lessons as she geared up for Chinese
New Year. Nonetheless, I enrolled in the first of many
cooking classes at the end of August 2001 because I
wanted to sharpen my basic skills, like how to make
the perfect French omelette! It was during that fateful
period that I had to rush home to Singapore because my
mother had become seriously ill. She passed away three
months later. I was never to learn alongside her.
Like many Nonyas of her generation, my mother took
many of her best-kept cooking secrets to her grave. And
like many Nonyas of my generation, I was more fixated
on studies and a career than tapping those tips from my
mother. I could not boast that I had learnt to cook under
my mother s tutelage.
Still shocked by her passing, my sisters and I rummaged
through her belongings and documented all her cake
moulds, pots and pans and collection of cookbooks. I
hurried through her decades-old recipes, stripping them
out of their plastic files and lumping them into storage
boxes. Then I hand-carried them all back to New York,
with the plan that someday I would study them more
closely.
By the time I graduated from business school in 2003,
the option of going back to work full-time became a
dilemma in light of some medical reasons that my baby
had. Moreover, I had grown up with a mother who stayed
at home all the time. I did not know any different and
wanted to do the same for my children. But my education
would have been wasted so I decided that perhaps, the
little spiral book should become more ambitious. Her
passing meant that I was left to fill in many gaps before
I could complete this book. More problematic was the
fact that I had put all her recipes into a box and now
needed to catalogue them once again. The project took a
backseat many times during those years, as we welcomed
another baby, moved to a new home and fulfilled
commitments associated with raising a young family.
Yet, the drive to publish this book never went away as
more friends and family egged and encouraged me on.
Preface
During her lifetime, my mother had filed away
hundreds of recipes. She had our family heirloom
recipes, orally passed down for generations,
transcribed many times by daughters and
maids. When I was growing up, I was tasked with
reading aloud my mother s recipes just before
she cooked those dishes, so I knew the favourite
versions that she referred to most often.
8
Growing Up in a
Nonya Kitchen
He has made everything beautiful in its time.
Ecclesiastes 3:11
It faced its many challenges along the way. It first started
with converting her handwritten recipe measurements
from
katis
and
tahils
(old Chinese measurements) and
learning the different
daun
(or herbs) and
rempah
(spice
pastes). Recipe testing in New York could be challenging.
Shopping for ingredie