Search
This is quite easy to prepare and guaranteed yummy! During Chinese New Year, we eat Achar with prawn crackers, I’d say that’s the best pairing ever! 😋💕新年必备。。配虾饼，超好吃! 大家有时间可以试试动手做。。
~ Homemade Achar/ Nyonya Acar 娘惹阿杂菜 ~
Recipe link 食谱/做法：
http://dingoozatfood.blogspot.com/2020/08/homemade-achar-nyonya-acar.html
IG: https://www.instagram.com/mfa_dingoozatfood/
#dingoozatfood #Ninjablender
When the sauce is super delicious, you can't resist but tambah nasi! One of our favourites - Udang Masak Lemak Nenas. My easy version, check it out now:
https://goodyfoodies.blogspot.com/2021/01/recipe-udang-masak-lemak-nenas.html
#MCO2 #mcocooking #recipe #udangmasaklemak #easyrecipes
这家纯粹马六甲娘惹风味的餐馆老板拥有超过十六年经验，而且还筹備多时向本地食客推荐有著名的娘惹套餐，東炎公酸辣湯，青咖喱大虾，酸辣石班鱼，甲必丹鷄塊等等...而且还有个人快餐如班登椰浆饭，娘惹炒饭等等...饭后还可另奌甜品如榴槤Cendol，布布恰恰等等。
This Malacca Nyonya recipe restaurant at Kg Air is introducing their signature Rasa Nyonya Set Plate, Tom Yam Kung Seafood Soup, Green Curry Prawn etc...they also have express meal like Pandan Chicken Nasi Lemak, Nyonya Fried Rice and many more...dessert choices like Cendol Durian, Bubur cacar etc. 🍧
🏠 Nyonya Rasa Malacca Street Restaurant
📍Jalan Pasar Baru, Kampung Air, KK City. (next block to Winner Hotel)
🗺 Google Map: https://goo.gl/maps/7nXzcwXrsN22
📲 Call / Whatsapp: 01116000252 (Reservation / Gatering service)
🕙 Operating hours : 10am-10pm (Daily)
👨🏻🍳• Serves No Pork •
👉🏻Follow us on IG- https://www.instagram.com/eatnhopsabah
#eatnhopsabah #malaccastreetrestaurant #kampungair #kotakinabalu
Resepi Laksa Nyonya
Bahan-Bahan
1. 500 gm mee kuning
KUAH LAKSA
1. 1500 ml air
2. 250 ml pati santan
3. 7 biji tauhu pok , potong 2 setiap 1
4. 10 ekor udang saiz sederhana, dibersihkan (tanpa dibuang kulit)
5. 1 genggam daun kesom
6. 1 kuntum bunga kantan, belah 2 setiap 1
7. 3 camca besar cili kisar
8. Garam dan gula secukup rasa
BAHAN KISAR HALUS
1. 3 biji bawang merah
2. 3 ulas bawang putih
3. 1 inci kunyit hidup
4. 1 inci lengkuas
5. 2 batang serai, hiris halus
6. 1 genggam udang kering, rendam 10 minit dan toskan
7. 1 inci belacan
8. Sedikit air
BAHAN HIASAN
1. Timun, hiris nipis
2. Bawang besar, dihiris nipis
3. Bunga kantan, dihiris halus
4. Limau kasturi secukupnya, dibelah 2 setiap 1
5. Telur rebus, dibelah 2 setiap satu
SAMBAL BELACAN
1. 1 biji bawang merah (kisar)
2. 2 ulas bawang putih (kisar)
3. 50 gm udang kering (kisar)
4. 5 sdb cili kisar
Cara memasak
1. Rebus udang yang telah dibersihkan di dalam periuk selama 15 ke 20 minit. Tapiskan dan asingkan air rebusan udang tadi untuk digunakan kemudian.
2. Kemudian, udang yang siap direbus, diasingkan kulit dan isinya ke dua buah mangkuk yang berlainan.
3. Untuk membuat stok udang, kisarkan kulit udang bersama air rebusan udang. Tapis bahan kisar ini dan ambil airnya sahaja.
4. Panaskan minyak dalam periuk, tumis bahan kisar hingga harum. Tambah, cili kisar dan masak hingga harum dan pecah minyak.
5. Kemudian, tuang air stok udang tadi. Kemudian tambahkan air rebusan udang dan sedikit air jika kuah terlalu pekat. Kacau rata dan biar mendidih.
6. Masukkan bunga kantan dan daun kesom diikuti dengan pati santan. Kacau dan masak dengan api kecil hingga mendidih. Masukkan tauhu pok, perasakan dengan garam secukupnya dan sedikit gula.
7. Bila kuah sudah siap, celurkan mee kuning bersama air panas dan toskan.
8. Untuk sambal kering laksa nyonya, panaskan kuali, masukkan minyak dan tumis kesemua bahan sehingga pecah minyak. Perasa dengan garam dan gula. Siap.
9. Bila kesemua bahan telah siap, hidang mee kuning ke dalam mangkuk, tuang kuah laksa dan hias kemas bersama bahan bahan hiasan yang telah disediakan. Jangan lupa hidangkan sekali bersama sambal tadi ya. Kini laksa nyonya siap dihidang. Selamat menjamu selera.
Nyonya Laksa Recipe
Ingredients
1. Yellow noodles
Kuah Laksa
1. 1500 ml water
2. 250 ml coconut milk
3. 7 nos tofu puff, (slice into 2)
4. 10 pcs clean prawn (do not throw the skin)
5. 100 gm viatnamese corriander
6. 1 pcs ginger torch
7. 3 tbsp chili blend
8. Salt as needed
9. Sugar as needed
BLEND INGREDIENTS
1. 3 nos red onion
2. 3 nos garlic
3. 1 inch tumeric
4. 1 inch galangal
5. 2 nos lemongrass
6. 50 gm dry shrimp
7. 1 inch shrimp paste
8. water as needed
GARNISHING
1. Cucumber (fine slice)
2. Red onion (fine slice)
3. Ginger torch (fine slice)
4. Lime (half cut)
5. Hard boiled egg (half cut)
SAMBAL
1. 1 nos red onion
2. 2 nos garlic
3. 50 gm dry shrimp
4. 5 tbsp chili paste
Cooking methods
1. In a pot, boil the cleaned prawn for about 15 to 20 minutes. Strain and separate the boiled prawn stock
2. Then, separate the skin and the prawn meat into two bowl.
3. For making better prawn stock, blend the prawn skin with the prawn stock water, strain and just keep the stock water only. Put aside.
4. In a pot, heat the cooking oil and sauté the blended ingredients until brown and aromatic. Add the blend chili and cook until the oil float to the top.
5. Then add the prawn stock water and let it cook until boil. Add water and some more prawn stock if the kuah laksa still thick.
6. Add the ginger torch and viatnamese coriander followed by coconut milk. Cook until simmer for about 5 minutes, then add the tofu puff and season with the salt and sugar.
7. In a boil water, blanch the noodle about 5 minutes and strain.
8. For sambal kering nyonya laksa, heat the cooking oil and saute the ingredients until fragrance and the oil float to the top. Then, season with the salt and sugar. Finish.
9. Once all the ingredients have prepared, serve the noodles in a bowl, pour the kuah laksa and garnish with the all condiments nicely. Serve together with the sambal. Now nyonya laksa ready to serve, Bonne appetite.
Nak resepi lagi? layari https://rasaflix.com
#rasaflix #laksa #r_2241_
Nyonya or Peranakan cuisine is a mix of influence from the Chinese and Malay cuisines. Peranakans are descendants of early Chinese migrants who settled in parts of Malaysia, particularly Penang, Malacca and Singapore, inter-marrying with local Malays and combines Chinese, Malay and other influences. Some of them also settled in Indonesia. Compared to a typical Chinese steamed fish, Nyonya steamed fish is prepared with a twist of tanginess which is very refreshing. Feel free to increase the intensity of tanginess if you like so.
This dish is extremely suitable for Chinese new year, if you don't have kids in your family. Even if you have, just reduce the amount of chilli used so that this steamed fish can be child friendly too. Also, if you are serving this for special occasion, steam a whole fish rather than fish fillet.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4
2 whole peeled tomatoes
3 cloves of garlic
1 shallot
20g of young ginger
4 bird's eye chilli - deseeded
5 pcs of kaffir lime leaves (can be replaced w/ 1 stalk of lemongrass - use only the white part)
1.5 tbsps of fermented bean paste (tau cheu) (https://amzn.to/358AaPU)
Juice from 3 pcs of calamansi (can be replaced w/ 3 tbsps of fresh lime juice)
1 tsp of sugar
1/2 tsp of salt
500g of red snapper fish fillet (you can use any white fish)
Steam the fish for 15 mins. If you're steaming a whole fish, also steam it for about 15 mins, depending on how thick the fish is. For bigger fish, you might like to steam it for 17 mins.
===
If you like this recipe, you might like these too:
10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
https://www.youtube.com/watch?v=F1oPAXfXuLI&t=40s
Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
https://www.youtube.com/watch?v=lKyP-3RClt8&t=94s
How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
https://www.youtube.com/watch?v=Q7FOlkXFuBg&t=80s
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Mee siam (name of this dish in Malay) is vermicelli in spicy gravy. This is a rather popular dish in Singapore and Malaysia. Singapore's version has its gravy a little spicy, sweet and sourish. If you haven't try it and have never been to Singapore, you might just wanna try making this at home and imagine you're in Singapore :) Be sure to turn up AC because this might be a little spicy for you.
See the ingredient list below for your easy reference.
Before we go on, we would like to give special thanks to Shogun by La Gourmet for letting us try their super good and durable non-stick pan. The pan we're using in this video has a non-stick granite coating. We've been using this for slightly over a year now and it's still in brand new condition. Love it! Just a note to caring for your non-stick pan, please do not use olive oil in it because olive oil has low smoking point which will spoil the coating of the pan. Also do not use any metal stirrers in the pan because this will scratch up the surface of the pan and spoil it. When washing your non-stick pan, please use sponge - not those wired ones. This again will help to protect your non-stick surface. If you like to buy Shogun by La Gourmet pans, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country.
Hope you can recreate this easy recipe in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 6
Rempah paste
-----
70g of dried chilli
150g of red onions
100g of shallots
5 cloves of garlic
1 stalk of lemongrass (only use the white part)
20g of dried shrimps soaked in 1 cup of water
15g of dry roasted belacan
Use 1/2 cuo of oil to fry the rempah paste
Ingredients for mee siam gravy
------
Use half of the cooked rempah paste
20g of brown sugar
3 tablespoons of fermented soyabean paste (tau cheau)
2L of water
Tamarind water (mix 80g of tamarind w/ 1 cup of warm water)
1 ikan bilis stock cube
Vermicelli recipe
------
1/4 of the cooked rempah paste
300g of thin rice vermicelli
1.5 cups of water
0.5 teaspoon of salt
Sambal prawn recipe
------
Some cooking oil
1 red onion - sliced
1/4 of the cooked rempah paste
1 cup of water
250g of peeled prawns
1 teaspoon of salt
1 teaspoon of sugar
Juice from 5 pieces of calamansi
Other ingredients
------
Some beancurd puff (tao pok)
Some hard boiled eggs
Some calamansi
Some chives
===
If you like this recipe, you might like these too:
Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI
Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
