Soon Kueh (Turnip Dumplings) (I)

Monday, 26 September 2011

Success at last at making the dough for soon kueh! It was my seventh attempt and sixth recipe. How's that for perseverance? As I kneaded the dough, I felt quite sure that this time it would work. And it did, beautifully. Mind you, I had spring roll wrappers standing by in case the dough failed again.

What was wrong with the five recipes that didn't work?

Babi Masak Assam

Friday, 23 September 2011

Compared to Shermay Lee, who supposedly began learning Peranakan cuisine when she was 5 years old, Wee Eng Hwa was a very late starter. She began learning Nyonya cookery at the relatively ancient age of 47.

Fortunately, Wee Eng Hwa had two advantages over the self-proclaimed culinary child prodigy.

One, she could see what was in the wok without standing on a chair.

Two, her sifu has been guiding her for some 20 years. Shermay's, even if you believe her marketing spin, kicked the bucket after lesson one.

Not LKY's Babi Pongteh

Wednesday, 14 September 2011

Cast your mind back, all the way back to when you were 5 years old. Do you remember anything much?

Would you believe a 5-year-old child is capable of learning how to cook, and remembers what she's learnt when she's a 28-year-old adult? Would you believe a 5-year-old can be instilled with a passion for cooking?

Lotus Seed Sweet Soup (蓮子爽)

Saturday, 10 September 2011

I was buying lotus seeds when a fellow aunty shopper who was waiting for her turn asked me how the dried seeds should be cooked.

Whilst I pondered the question (and sized her up), she told me hers were still hard after soaking overnight and simmering for two hours!

Ah yes, my mother had warned me about that. I said to the lady (after deciding she wasn't trying to sell me something), "You mustn't let lotus seeds touch cold water, otherwise they won't soften. You have to wash them in hot water and, when you put them in the pot, the water must be boiling." By soaking lotus seeds in hot water which became cold overnight, she had violated the golden rule: no cold water!

Paper-Wrapped Chicken

Sunday, 4 September 2011

The paper in 纸包鸡 serves a purpose (other than containing the chicken).

It gives the chicken the best of two worlds: steaming and deep-frying.

Because the meat juices have nowhere to escape, the chicken is extremely juicy, much juicier than paperless deep-fried chicken could ever be.

Tau Suan

Saturday, 27 August 2011


If you know what 豆爽 (tau suan) is, you probably know that 豆 means beans.

What about 爽? What does 爽mean?

'Suan' means sticky soup, which may be savory or sweet. I guess '爽' is another word for  '羹'.

Cooking for the President has an alternative explanation that's quite interesting. 

Kiam Chye Ark (Salted Mustard Greens and Duck Soup)

Thursday, 25 August 2011

When I was looking at recipes for itek teem, I was surprised at the number of ingredients used for the Nyonya soup.

Various Peranakan adaptations of kiam chye ark had pig's trotters, assam skin, brandy, nutmeg, and even sea cucumber.

These were on top of the kiam chye (pickled mustard greens), ark (duck), pickled plums, and tomatoes found in every recipe, Nyonya or Chinese.

It all seemed a bit over-the-top to me, adding so much stuff.