Nyonya Style Pineapple In Coconut Gravy @ Gulai Nenas Nyonya 娘惹鳳梨

A couple days ago, a friend gave me two half raw pineapples but till now the pineapples still tasting sour. No good at all ! And the first thing came to my mind was this nyonya style pineapple. Nyonya & Baba is also called as Peranakan Chinese. (click to read more regarding nyonya cusine & the history of nyonya & baba) Most nyonya cooking contains of lots of spices and special ingredients such as preserved soy beans, buah keras (candle nuts), belacan (shrimp paste), asam (tamarind juice) and more. Nyonya heritage is not only famous in all kinds of cooking and also very famous with its own designated kuih-muih, such as ang ku kuih, kuih talam, kaya jam, bubur cha cha and more.

And here's what I did with the pineapple.
Ingredients :
2 small pineapple, skinned & cut into medium chunks
2 cinnamon sticks
4 pcs cloves
4 pcs asam slices / tamarind peel
3 stalks lemongrass, use only the head
250ml thick coconut milk
1-1/2 cups water
1 tspn salt (adjust to your personal taste)
2 TB sugar (to your taste)

Ingredients blended paste :
30gm dried red chilies, soaked with warm water till soft
5 shallots, skinned & sliced
6 cloves of garlic, skinned
1 inche ginger, sliced
2 buah keras / candlenuts
1 stalk lemongrass, use only the head & sliced
20gm shrimp paste (belacan)

Method :
(1) preheat wok then add in 1/2 cup cooking oil, saute lemongrass, cloves & cinnamon sticks till fragrant.
(2) then add in blended paste and continue cooking till fragrant and the chili paste turned into darker colour.
(3) next, add in water & coconut milk and bring it to boil.
(4) now, add in pineapple and let to cook for about 20 minutes or till slightly soft then its all ready to serve.

I ended up cooking one big wok. I kept some for myself and gave away the rest. This nyonya style pineapple can be stored in the fridge for days and reheat it whenever you like. Or maybe you want to add in big prawns later days. haha.... Enjoy !

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

Kristygourmet Cook Book

Search This Blog