娘惹薄饼(Nyonya Popiah)

 多少个周末的午餐，总喜欢选来这好吃又不腻的小吃。

不管是自家做的或是小贩中心的光顾，

都获得安家三口的青睐。 

This delicious and less oil  Nyonya Popiah is well loved by my family.   A common choice served at my house for lunch on weekends. 

杂菜咸鱼骨咖哩(Mixed Vegetable and Salted Fish Bone Curry)

从前住槟城时，这道杂菜咸鱼骨咖哩，常是安家的桌上肴。

偶尔是，经济饭档的选择，

偶尔是邻里间的递送，

从来不曾出自安家的灶炉。
When we were living in Penang, this Mixed Vegetable and Salted Fish Bone Curry was a frequent dish. Sometimes it came as a choice from economic rice stall, sometimes it came as a homemade dish from neighbors, but never once from our own kitchen.

娘惹炒饭 (Nyonya Fried Rice)

这是为了配合木瓜虾汤而作的炒饭。

娘惹炒饭配搭娘惹木瓜汤，

不但口味近，同时又有互补作用。

一炒一汤，一燥一润；

拉上补下，无伤大雅。
This dish goes well with the Papaya Prawn Soup. 

一道充满娘惹色彩的炒饭。

Fried rice filled with the taste of Nyonya. 

木瓜虾汤 (Papaya Prawn Soup)

这是一道带有浓浓娘惹色彩的料理。

This  is a typical Nyonya cuisine . 

梹城乌达(Penang Style Otak - otak)

记得小时候，第一次见到Otak - otak，

是已嫁人妇的大姐，从夫家带回来的。

大姐的家婆是道地的梹城娘惹，

平时都是穿“纱笼”和“哥巴雅”，吃的也是娘惹料理，

其中这Otak - otak最为印象深刻。

因为亲家母的关系，从小我就和Otak - otak结缘。

对它爱馋有加，喜欢里头浓郁的香料，

更爱枫柑叶丝，黄姜叶斯丝，山老叶丝。。。。。

香茅。。。。等，带来味蕾的刺激。

还有椰浆，蛋，搭上鲜甜鱼肉块，

那种美味，非笔墨所能形容！

本来已经够美味的Otak - otak，

还裹上香蕉叶，经过水蒸，两者合一，

更是锦上添花，大大的提升它的香气。

很特别兼好吃！

 

除了用香蕉叶裹成包状，方便携带或当小品来吃，

也可以在盘子，铺上山捞叶，直接蒸来吃。

You Tube 视频  ：请按这里

梹城乌达

材料：
600克鱼肉，切厚块
5粒蛋(B)
200克浓椰浆
8片疯柑叶，切丝
2片黄姜叶，切丝
10片山捞叶，切丝                                                                                  
50毫升水

香料（舂烂）：

材料

200克葱头仔，去皮
5瓣蒜头，去皮
3 cm 南姜
2支香茅
2条红辣椒
10条辣椒干，泡软
1/2 茶匙黄姜粉
4粒石古仔

调味料：
1 1/2 茶匙盐
1汤匙糖
1茶匙胡椒粉
1茶匙马来栈粉
1汤匙粘米粉
1汤匙粟粉

10片（18cm x 20cm）香蕉叶，（蒸约10分钟至软）
10片山捞叶铺底用

做法：
1。 将全部材料，香料和调味料一起拌匀，分成10份。

1.    Mix all the ingredients,spices and seasoning well. Divide into 10 portions.

2。  将蒸软的香蕉叶折成盒状，铺上一片山老叶，舀鱼肉混合料，折好并用竹签或钉书夹固定。

2.     Place a leaf od daun gadung on a piece of steamed banana leaf, scoop one big spoon of the fish fillet mixture on it. Wrap it and fix with toothpick.

3。大火蒸10分钟，取出，配上白饭，或面包享用。

3.   Steam the otak with high flame for 10 minutes. Enjoy it with white rice or bread.

Penang Style Otak - otak

Ingredients：
600 g fish fillet，cut into pieces
5 egg (gred B)
200 g concentrate coconut milk
8 leaves keffir leaf，finely slice
2 leaves turmeric leaf，finely slice
10 leaves kaduk leaf ，finely slice                                                                                  
50 ml water

Spices (blended)：

材料

200g shallots
5 cloves garlic
3 cm galangal
2 stalk lemon grass
2 red chili
10 dried chili, soak to soft
1/2 tsp turmeric powder
4 buah keras (hard fruit)

Seasoning：
1 1/2 tsp salt
1 Tbs sugar
1 tsp  pepper
1 tsp belacan powder
1 Tbs rice flour
1 Tbs  corn flour

10 pcs（18cm x 20cm）banana leaves，（steam for 10 minutes）
10 leaves of daun gadung for underneath

小小的失误，下黄姜粉时，略嫌过多，

导致外貌看起来较黄，幸好味道还是美味的。

（紧记！下回下手可要轻一些。）

~ ~ 卫塞节快乐！~ ~

阿杂(Nyonya Acar)

 Nyonya Acar is a type of vegetable pickle or salad popular in Malaysia. Made from different vegetables like cucumbers, long beans, carrots, cabbage ,pineapple and is cooked with spicy paste and tamarind juice or vinegar. Ground peanuts and sesame seeds are also added to this salad.

My family used to eat this delicious Nyonya Acar (Nyonya Pickles) once a year，during Chinese New Year reunion dinner.  Here comes the question ,why only  once in a year ? Its  because preparing acar is time consuming and a tedious job. However, today I cook again because I demonstrated to a friend how to cook this Nyonya  Acar.

you need to cut a lot of veggie ,peel a lot of shallots that bring tears to your eye. The worst part is the need to separate the seed in the dry chili which always makes your hand feel  like burning.

Prepare the acar one day ahead of serving  so that the spice paste have enough time to develop its flavor and the vegetables  properly pickled as well. Don't ever serve this on the day it is made or you will be disappointed.

This dish is usually eaten as an accompaniment to a main meal or can be eaten as an appetizer or a snack.

Although the preparing process is tough, but when I see my family members enjoy and appreciate it, I feel is worth to do it.

 Look, how crunchy and yummy it is! Once you've started,it's difficult to stop.

华语版 ： 这里
Nyonya Acar

Ingredients :

300g Roasted peanuts (coarsely pounded)

5 tbsp Sesame seeds (toasted)
1tsp turmeric powder
60g  dry chili, seedless and blended into paste
300g shallot, blended into paste
200g tamarind paste + 500ml water,(make tamarind juice)  

cut into 4cm length:
4 cucumber, remove pith
2 carrot
250g long bean
300g cabbage，cut small pieces
300g pineapple, cut small pieces
  
150g sugar
6tbsp oil
some salt

Method :


1.  Rub the cucumber with salt. Drain in colander for about 10 to 15 minutes.  Squeeze excess water from cucumbers and set aside.

2.   Heat up oil, saute shallot and dry chili paste till fragrant. Add in turmeric powder continues saute until oil and paste is separated.  Then add in tamarind juice ,sugar and stir well, follow by 1/3 of the peanuts,stir evenly.

3.    Now, add in carrot ,long bean,cucumber,cabbage and pineapple(according to this sequence). Stir after each addition.  Maintain the medium flame until boiling.

4.    Sprinkle  peanut and sesame on top before serve.

Tips:
1.  Before you add in any ingredients, make sure it is dry, to ensure the concentration of the paste. By this way only  you can get the ideal  Nyonya Acar.
 2.  It is important that your vegetables are fresh to ensure crunchiness and be sure to remove the pith of the cucumbers and salt them to remove excess water.

阿三虾 (Assam Prawns)

阿三虾，一到小时候，常吃的料理。

鲜甜的虾子，搭上酸甜醒味的酱汁。
很下饭，不小心随时会超量哦！

阿三虾 

（供4-5人份）

材料：
600克 中虾，去头和身的壳，洗淨备用。
1 大匙油
1粒大洋蔥，去皮，切絲
1 條紅辣椒 ，切絲
喜欢辣的，可以加少許指天椒

調味料：
1/2 汤匙盐
3汤匙糖
1/2汤匙老抽
150g阿三膏（加入200ml水拌勻，擠汁）
适量的胡椒粉


做法：
1. 燒熱油，爆香洋蔥和辣椒。

2. 加入蝦虾炒勻，倒入调味料煮至滾及汁收浓。 盛起享用。

Assam Prawns
(serves 4-5)

Ingredients : 
600g medium size prawns, trimmed and washed
1 tbsp  oil
1 onion,removed skin and shredded
1 red and 1 green chilli, shredded

Seasoning :
1/2 tsp salt
3 tbsp sugar
2tbsp plum sauce
1 tsp dark soya sauce
150g tamarind pulp,mixed with 200ml water and squeezed out juice

 Method :
1.  Heat up oil, saute shredded onion and red, green chilli until fragrant.

2.  Add in prawns and stir well. Pour in seasoning and bring to boil until the sauce has thickened.  Dish up and serve. 

@@@@@ Enjoy ! @@@@@

三巴长豆角

 是不是觉得很眼熟，

对了，

就是常在卖Nasi Lemak 或经济炒粉的档口，

你我常点的热门配料。

这是一道很下饭的料理，

尤其是，可以买到那种瘦瘦，扎实，颜色较青的长豆角，

煮的时候，火候要够，三巴酱才盛透，

但同时，又保有长豆角的豆香和脆度，

安迪漾就超喜欢这道料理。 

材料：
300克长豆角，切段
1个大葱，切丝

材料

1条红辣椒，切片                          
1汤匙咖哩叶
1汤匙蒜茸
1汤匙虾米
1汤匙辣椒糊
2汤匙阿三汁
1/2茶匙马来栈粉
5汤匙水

调味料：
1茶匙糖
1茶匙鱼露
1汤匙栗粉水

做法：
1。  热油，爆香蒜茸，虾米，大葱。
2。  加入辣椒糊，马来栈 粉，咖哩叶，炒至香味溢出；加入阿三汁，炒匀。

3。  加入长豆，翻炒几下，加水焖2分钟。
4。  最后加入调味料，炒匀即可。