by Victoria C L | Mar 13, 2018 | Bonus
Ikan Submat Chilli (from Matt Tan’s Daily Nyonya Dishes) Pan-fried fish stuffed with chilli Ingredients 1 kg (2.2 lb) selar (yellowtail scad) 1 tsp pepper 1 ½ tsp salt 235 ml (1 cup) groundnut oil Rempah (Spice Paste) 20 old cloves garlic 6 candlenuts 12 red...
by Victoria C L | Mar 13, 2018 | Bonus
Bangkwang Chah (from Matt Tan’s Daily Nyonya Dishes) Yam bean stewed in garlic and fermented soya bean paste 1.5 kg (3.5 lb) bangkwang (jicama or yam bean) 6 medium taukwa (firm soya bean cakes) 20 cloves old garlic 4 tbsp taucheo (fermented soya beans) 3-4...
by Victoria C L | Mar 13, 2018 | Bonus
PAST, PRESENT, FUTURE By Maureen Lim (The first 10 lines are sung to the tune of “I’m a little teapot”) “I’m a little tingkat, short and stout, Carrying Bibik’s food, Peranakan ‘take-out’. There’s my older sister, four tiers high. Her trays are filled with Nyonya chap...
by Victoria C L | Mar 13, 2018 | Bonus
WAK WAJEK, THE DIAMOND LICKER By Baba Tan Geok Koon She was well-known for her kueh wajek, (glutinous rice steamed with gula melaka (palm sugar) and thick santan (coconut milk). Each piece is cut into a wajek (diamond shape), hence the name. Most of the kueh wajek...
by Victoria C L | Mar 12, 2018 | Bonus
DESPERATE TIMES By Maureen Lim The evening calm was shattered by insistent shouts and thunderous banging on the front door of the Tan bungalow. In the main hall, Bibik Siew Tin, her son, his wife and their baby stood silently staring at the door. Siew Tin sighed. It...
