Curry Chicken (Kari Ayam) pictures (1 of 6)
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Nyonya loves their curry chicken, or kari ayam in Malay.
When it comes to making curry chicken, I always choose the easy way out—I buy instant curry chicken paste, which is both convenient and quite tasty. However, back home in Penang, my family would always make curry chicken from scratch. Well, first of all, you just can’t beat the authentic great taste of a red-hot curry chicken (click the picture above to check out the complete gallery); secondly, no instant curry mix would rival the fresh and exotic aroma of home-made spice paste of turmeric, fennel, cumin, coriander seeds, and other aromatics. So, the answer is pretty clear. If you want the best curry chicken, be prepared to spend some time in your kitchen…(get curry chicken recipe/kari ayam after the jump)
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Kek Lapis (Indonesian Layer Cake) pictures (1 of 5)
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My intern Siew Loon is back with yet another mouthwatering and decadent dessert recipe—Indonesia layer cake or kek lapis. This is not a Nyonya recipe but the exotic taste and inviting aroma of kek lapis is legendary and one of my favorites, and Siew Loon and I wanted to share it with you. Check it out!
I can still remember vividly how my friends and I used to look forward to the sweet delicacies served during the Lunar New Year. Our favourite is the Kek Lapis or Indonesian Layer Cake. As this is an expensive cake, we only get to eat it during very special occasion. As a passionate baker, I told myself that no matter what I must learn how to make Kek Lapis…(get Kek Lapis recipe after the jump)
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Otak-otak pictures (1 of 4)
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Otak-otak. Otak-otak!
The mere mention of otak-otak and the visual picture of perfectly steamed and moist fish custard wrapped with banana leaves often sets my mouthwatering. Otak-otak is a classic Nyonya dish—brightly flavored with various aromatic herbs, exotic spices, and infused with the sweet fragrance of rich coconut milk.
In Southeast Asia, there are variations of fish custard in the neighboring countries: in Malaysia, Indonesia, and Singapore it’s known as otak-otak, in Thailand, there is a similar dish called Hor Mok that includes an assortment of seafood—fish fillet, shrimp, and squid, and in Cambodia their variation is called Amok. And needless to say, I have bias in favor of Malaysian otak-otak—be it Nyonya’s or the famed Muar grilled otak-otak…
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