Sambal Prawns Petai or Sambal Udang Petai has been one of the most popular dish from the Nyonya kitchen but not everybody will like the stinky taste of this bright flat nut shaped beans with a peculiar smell. Just like durian, it’s either you love it or hate it. For the petai lovers, some will just take it raw with a dip in the sambal paste but most people will cook it with prawns and sambal. Petai is also known to be good for health especially help in treating diabetes, depression, obesity, constipation and blood pressure.
*Sambal Prawns Petai Recipe*
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This dish is very common in Malaysia and I believed each ethnic group will have their own version of this Asian salad or Asian Coleslaw. But what makes the Nyonya Acar stand out to be the most popular among all? I personally feel that Nyonya version not only has many variety of veges, but also in it’s unique way of preparing it. It is a mixture of pickled, freshness, spices, toasted nuts and seeds. Take a look at the recipe here.
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Some times it is hard to tell whether it is a Thai food, Nyonya or Malay cuisine when come to dish like sambal kangkong (water spinach), sambal asparagus. I think people living in Thailand, Malaysia or Indonesia are cooking this dish almost the same way. So I think it is only fair to classify it under a fusion dish rather than classify it under any specific country cuisine.
As for the sambal, the main ingredients are toasted shrimp paste, chilies, small red onions, garlic, lemongrass but you can always adjust the ratio of spices according to your own taste and liking.
It is quite a simple dish to make after all, saute the blended sambal in warm oil to fragrant then stir fry with asparagus (peeled and sectioned) with some small shrimps for 3 minutes, add seasoning to tatse and it is done. Try it and enjoy.
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Ingredients
150 g four angled beans (kacang botol)- sliced
1 sliced chili
20 g sliced carrot
1 tsp dried prawns
2 tbsp chili paste
5 g toasted belacan
1 tsp sugar
½ tsp chicken stock powder
4 tbsp cooking oil
Method
Heat oil in wok and fragrant chili paste, dried prawns and toasted belacan. Add in all other ingredients and stir fry for 3 minutes until dish is aromatic. Serve hot with rice.
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Ingredients
6 fish (mackerel or other small sea fish)
5 slices tamarind pulp (asam keping)
1 stalk smashed lemongrass
2 red chilies
5 cups of water
30 g toasted belacan
2 tsp sugar
pinch of chicken stock powder
salt to taste
Method
Bring 5 cups of water to a boil, add tamarind pulp, lemongrass, chilies and simmer with low heat for 10 minutes. Add toasted belacan and fish then further simmer for another 10 minutes. Season soup with little bit of chicken stock powder, salt and sugar. Best serve hot.
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Assam babi means sour pork in a Malay, being fusion food or mixture of Chinese and Malay cooking culture, it is not surprise to find pork cook in Malay style in Nyonya cuisine.
Ingredients
600g pork (belly part, cut into serving size)
200g potatoes wedges (prefried)
6 slices of dried tamarind (assam keping)
2 pcs of pandan leaves (tied into knot)
4 pcs lime leaves (daun limau perut)
1 stalk sliced bunga kantan (torch ginger flower)
8 tbsp cooking oil
4 cups water
1 cup thick coconut milk
sugar and salt to taste (more…)
This delicious dry curry chicken kapitan is not too difficult to cook, but getting all the right spices for the rempah (curry paste) will take a bit of trouble. Hope this posting can be helpful to you if you intend to give it a try. See details in the recipe here.
Link : A1- Asian Recipes
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Cincalok is a Melakan Nyonya food ingredients made of fermented small shrimps. The shrimps in the pinkish colored cincalok are easily identifiable and taste salty. It is usually served as a seasoning together with chilis, shallots and lime juice. See one of my Cincalok Chicken Recipe here.
Link: A1-Asian Recipes.Com
Thanks for visiting and happy cooking.
