Spiral Curry Puff pictures (1 of 4)
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Contributor: Ho Siew Loon
I would like to thank my mother-in-law, a refined Nyonya cook for sharing this recipe with me. It is a very traditional way of making spiral curry puffs. As a traditional cook, her cooking is always based on estimation and last weekend, I have managed to get the recipe and the measurement down. The crispiness of the skin blended together with the spicy chicken curry and potatoes is just perfect for a relaxing afternoon tea…(get curry puff recipe after the jump)
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Kuih Kosui pictures (1 of 4)
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I would like to introduce you to a new intern/contributor, my fellow Penangite Ho Siew Loon. Siew Loon is introduced through a mutual friend and is passionate about preserving and sharing the beautiful Nyonya cuisine; she is also a fantastic Nyonya kuih maker and an experienced baker (she makes a mean layer cake!)—an area I am not particularly strong at. Please welcome Siew Loon to Nyonya Food and kindly leave her your warm comments! Thanks.
Thank you Rasa Malaysia for giving me the opportunity to be a guest writer on this wonderful blog.
Growing up in Penang where there is a strong Nyonya presence till today, nyonya kuih is a sweet delicacy that would always have a special place in my heart. It comes in different shapes, textures and colors. One of my favorite is the kuih kosui…(get kuih kosui recipe after the jump)
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Kuih Dadar (Kuih Tayap) pictures (1 of 2)
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Nyonya kuih—or Nyonya sweet cakes—is a big part of Nyonya cuisine. In fact, Nyonya kuih is iconic, so much so that it outshines savory dishes. Ask anyone around and it’s likely that they have had some sort of Nyonya kuih, but may not have sampled other Nyonya dishes. Many Nyonya kuih are simply adaptations of Malay kuih-muih, or Malay version of sweet cakes and desserts.
Kuih dadar or kuih tayap is a rolled crepe flavored with pandan juice and filled with grated coconut steeped in gula melaka or Malaysian palm sugar. Pandan leaf is the core ingredient of kuih dadar/kuih tayap. The green exterior of kuih dadar is made of batter colored with natural pandan juice extracted from pandan leaves. Nowadays, many kuih vendors use artificial coloring for convenience purposes, but the end product usually lacks the tempting sweet fragrance of pandan leaves. Also, the coloring appear somewhat bright or fluorescent green, a sure-fire tell tale sign of artificial coloring…
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