Nyonya Stewed Pork Ribs pictures (1 of 7)
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Stewed pork ribs with taucheo (fermented bean paste) was one of my mother’s recipes, one that I am fortunate to learn. It brought back a lot of sweet memories as I was preparing it today. It was my father’s favorite dish–one that garnered special attention as my mother would spend hours slowly stewing the pork ribs until the meat falls off the bones. As humble as it looks, Nyonya stewed pork ribs is a very delicious dish, one that would certainly stimulate your appetite with its tangy and savory taste.
I made this very dish for my parents once. My mother instructed me in the kitchen and taught me the step-by-step, and my father gave me his thumbs up when I served it to him. He told me it was “ho chiak” (delicious)…
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Fried Popiah (Spring Rolls) pictures (1 of 6)
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Spring rolls, or locally known as “popiah” (簿饼) is a popular snack for Nyonya households in Penang. In fact, spring rolls or popiah are so popular that every ethnic group in Malaysia–be it Chinese, Malay, or Muslim-Indian (known as “mamak“)–has their own interpretation of spring rolls. So, there is no exception that Nyonya has their own take on this popular Chinese dish…
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Sambal Udang (Prawn Sambal) pictures (1 of 2)
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Sambal udang (prawn sambal) is a much celebrated recipe in my family and everyone loves it. My late mother made a killer dish of sambal udang…it was always the most popular dish on my family’s dining table. Whenever she made sambal udang, everyone would be waiting in anticipation for a great meal.
Sambal udang is quite easy to make and you need only a few key ingredients–prawns/shrimps, sambal, belacan, and tamarind. In our family, we use shredded kaffir lime leaves to infuse the sambal udang with its exotic and citrusy flavor; it also adds a lot of depth and aroma to this dish. My late grandmother loved sambal udang with petai (stinky beans), and I remember vividly the after smell of her eating petai. Personally, I am not a fan of petai. I like my sambal udang (prawn sambal) really simple, with plenty of shrimps and the right balance of spicy, sour, salty, and a tint of sweetness from the freshness of shrimps/prawns.
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