I find this standard of judging ourselves somewhat harsh and reductive of great cultures with a long history. But luck was on my side when I accidentally stumbled upon them in my friend, amazing fridge freezer after one of my supperclub night.Next
The finer the paste, the more the flavours will be released and the more aromatic the dish will be.
Stir well to coat with all the spice paste.Next
In my growing-up years, we were not compelled to study Mandarin, so the majority of us studied Malay in school which is the parent language of our patois, incorporated with Hokkien words.
However, one of the main component, the elusive Buah Keluak Indonesian black nut , is not exactly the easiest ingredient to get hold of outside Singapore.Next
Heat up the oil in a wok or large pan over medium heat.
Chef Lee gets his ingredients from either Tekka Market or Geylang Serai Market for the freshness and the convenience of being able to get everything at a go, and he serves it simply, garnished with strands of Togarashi red hair.Next
The flesh should be just about cooked through and firm, not fall-off-the-bone tender.
This dish can be easily prepared at home as a family meal using our recipe from Chef Sunny Goh, Executive Chef of Concorde Hotel Singapore. Peranakans usually remove the flesh from the nut, mix it with chicken, fill them back into the nut and then cook them in curry while Eurasians cook it in without taking out the flesh. While most Peranakans love to eat, especially to eat our heritage dishes, however, does it necessarily follow that all Peranakans can cook them? Blend the lemongrass, ginger, tumeric, 2 candlenuts.Next
The birth of the Peranakan Museum, Baba House and other private museums, not to mention the media influence of The Little Nonya series, all help to showcase a culture that used to be quietly practised in the privacy of homes.
The process is time-consuming. We cannot assume that all Peranakans love to cook. Season with salt to taste.Next
Cover again and leave to simmer merrily.