The Nyonya Cuisines

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Bock Kim

May 27, 2020

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Sek Bak (Braised Pork)

Sek Bak literaly means cooked pork in Hokkien. This dish is normally cooked during Chinese New Year or during special occassion such as birthdays. Its best with complementary "Chilli Garam" - pound chilli mix with a dash of salt. The secret recipe: Sek Bak (by kitchen flavours) 1 piece pork belly (about 1-1/2 kg) 4-6 hard boiled eggs, peeled 2 cinnamon stick (about 3" long) 5 star anise 6 cloves 8 shallots, peeled and sliced thinly 1 piece galangal, about the size of a small tomato 2 tablespoons cooking oil 3 cups water 2-3 tablespoon dark soy sauce 1/4 cup light soy sauce (to taste) 1 tablespoon sugar (to taste) Heat cooking oil in a wok or a large saucepan. Fry the shallots over medium heat till light brown. Turn down heat to low, add in the cinnamon stick, star anise, cloves and galangal. Stir for a about a minute till the spices are fragrant, taking care not to burn them. Add in water, bring to a boil. When the sauce has

About Nyonya Cuisines

A Nyonya, is a Chinese lady born and raised in the Straits Settlement during the British administration in Malaya. The 3 states are Penang, Malacca and Singapore. The Peranakan community where the male dominant is called a Baba, while the ladies are called a Nyonya. Normally they are the 2nd generation chinese born in these states. Normally they are from the well to do family where their parents have decided to assimilate to the local while retaining their Chinese identity. Most of these Chinese origin were raised by their local maids and begin to learn and speak locally. Most of them even go to the English schools set-up locally. However, they retain their Chinese heritage and culture. Their food was a fusion between the Chinese and local cuisines, mostly uses the local spices. Some of the food can be found having a Malay flavour and also the Portuguese. In the coming days, we shall discuss the cuisines and dishes, its recipe and its cooking. Nyonya food can be group

Itik Tim

Itik Tim actually means duck in soup. It was a chinese dish by the name 'Kiam Chye Ark' literally means salted vegetable duck soup. The work 'Itik' is from the malay word for duck while Tim This recipe requires the dried slice form of tamarind ( asam keping or asam gelugur ) that is sometimes difficult to find outside Malaysia. However, if necessary, they may be substituted with preserved plums in vinegar and salt, but not with tamarind paste since the broth has to be quite clear. When buying the pickled mustard vegetable, buy the kind from China—not the local Malaysian one, which tends to be leafier—and preferably found in vats in Asian stores; they have fewer chemicals and preservatives. Just before serving, a piece of fresh chili is torn into the bowl before filling it with the hot soup, adding a piquant bite that makes the soup even more irresistible. The shot of brandy added to the soup is important to mask any gamey flavor from the duck. I always i

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Bock Kim

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