Fish Head Asam Rebus

Fish Head Asam Rebus

Have you tried the nyonya fish head asam rebus? Usually people use ikan parang(wolf herring) because of it's sweetness. It is delicious and easy to prepare. Everything is put in a pot and let it boil till cooked. 

Ingredients:
1 piece fish head
2 small onions
2 cloves garlic
2 candlenut
1 small piece shrimp paste
1 tsp tumeric
1 crushed lemon grass
1 tbsp tamarind paste + 2 cups water
1 tsp salt

Method:
1. Clean fish head and put aside.
2. Pound garlic, onions, shrimp paste, candlenut. Add in tumeric and mix well.
3. Heat up a pot and put all the prepared ingredients in it.
4. Boil it for about 10 minutes.
5. Serve in a bowl.

Nyonya Fried Rice

Nyonya Fried Rice

Fried rice is a simple dish. Left over rice can be fried the day after. It is nicer if you use overnight rice.

Ingredients:

• 2 bowls cooked overnight rice

• 1 tbsp sambal belacan

• 2 tbsp mixed vegetables

• 1 tbsp soy sauce

• 50 g fresh small prawns (shelled)

• 1 tbsp dried shrimps

• 2 eggs (beaten)

• 3 tbsp oil

• a dash of pepper

• a pinch of salt

Method:
1. Heat up a frying pan with 1 tbsp oil and pour beaten eggs. When the eggs are cooked, flip to the other side. Dish out, rolled and slice thinly. Put aside for garnishing.

2.. Heat 2 tbsp oil in a wok. Fry sambal belacan and dried shrimps together. Add fresh shrimps and fry till fragrant.

3. Add in rice and mixed vegetables together. Add soy sauce, pepper and salt to taste. Fry for a few minutes till the rice looks fluffy.

4. Serve on a plate with sliced cucumber and chillies.


cooking time: 10 minutes

serving: 3 person

Note: There are ready-made sambal belacan in the market. Sambal belacan recipe can also be found in my earlier post.

Nyonya Laksa

Nyonya Laksa

1. 
   

This is a traditional nyonya laksa dish. It can be served for lunch or breakfast.This delicious dish is suitable for all ages.

Ingredients:
1 piece bihun
1/2 cup bean sprouts
3 tbsp cockles
1 piece fish cake
1/2 cup prawns
4 cups thick coconut milk
4 cups thin coconut milk
1 string tauhu pok
1/2 cup fish balls
1 daun kesum
1 cube anchovy stock
1 tbsp fried anchovy
2 boiled eggs

Pound together:
8 dried chillies
4 shallots
2 garlic
1/4 piece shrimp paste
1 tbsp dried prawns
1 tsp tumeric powder
1 lemon grass
1 sm piece galangal

Method:
1. Blanch soaked mihun in boiling water for a few minutes. Drain and put aside

2. Blanch bean sprouts, prawns, cockles and fish cakes separately for 30 seconds. Drain and put aside.

3.Slice fish cakes, shell prawns, cook in boiling water for 1 minute, then put aside.
4.Pound dried chillies. shallots, garlic, shrimp paste, sliced lemon grass and dried prawns together. Add tumeric powder.
5 Heat up oil, put in the pounded ingredients. Saute till aromatic.
6, Pour in thin coconut milk. When coconut milk begins to boil, add in thick coconut milk, tauhu pok, fish balls, and tumeric powder and kesum leave . Season the gravy with Maggi anchovy stock granules .
7.Turn off the fire when the gravy starts to boil.
8.Put some mihun in a bowl together with bean sprouts, daun kesum, cucumber, cockles, prawns, slicked fish cakes, anchovy and half boiled egg.
9. Pour the cooked gravy in the bowl and serve.


serving: 4 person
cooking time: 1/2 hour

Nyonya Fried noodles

Nyonya Fried noodles

This is an easy and simple nyonya dish. It can also be eaten without the sauce for people who do not take chillies. Anyway the taste would be more delicious if eaten with the rojak sauce below.

Ingredients:

• 1/2 kg yellow noodles
• 1/2 kg bean sprouts
• 200 g peeled prawns
• 2 stalks kucai
• 1 stalk spring onion
• 2 cloves garlic
• 1 tbsp taucheong
• 1 tbsp light soy sauce
• 1 teasp dark soy sauce
• 2 tbsp oil
• 1 cup water

Rojak sauce:

• 1/2 diced pineapple
  
• 1/2 diced cucumber
  
• 3 fresh chillies
  
• 1 inch cube roasted shrimp paste (belacan)

Method:

1. Pound garlic and taucheong together.

2. Heat up oil and fry ground ingredients.

3. Add in prawns and stir fry for a few minutes.

4. Add 1 cup water, dark and light soy sauce and let it boil.

5. Add in noodles, kucai, spring onion and bean sprouts .

6. Simmer for a few minutes.

7. Dish out and serve with the rojak sauce.

8. To make the rojak sauce, pound the chillies with the roasted shrimp paste.

9. Mix in the diced cucumber and pineapple.

10. Serve on top of the noodles.

serving: 4 person

cooking time: 20 minutes

Chicken Pong teh

Chicken Pong teh

This is a traditional nyonya dish. They cook it during festivals. Sometimes bamboo shoots and potatoes are added to the dish to add more flavour. Anyway this is optional.

Ingredients:

• 1/2 kilo chicken

• 1 tablespoon taucheong

• 4 small onions

• 2 cloves garlic

• 4 pieces black mushroom

• 1 tablespoon black soy sauce

• 1 tablespoon light soy sauce

• 1/2 tablespoon brown sugar

• 1 liter water

• 2 tablespoons oil

Method:
1. Wash and chop chicken into small pieces.

2. Soak mushrooms till soft and cut into half.

3. Pound taucheong, onions and garlic together.

4. Heat 2 tablespoons of oil in a pot.

5. Fry pounded ingredients till aromatic.

6. Add in chopped chicken, black soy sauce, light soy sauce , brown sugar and water.

7. Simmer for 20 mins.

8. Dish out in a bowl and serve.


cooking time: 30 minutes
variation: meat can be added to the chicken if preferred.