Pie Tee Shells aka Nyonya Top Hats

Many years ago, I bought a Pie Tee mold, but it has been sitting comfortably in my pantry all these while.  I came across many recipes for it, but then again I don't have the urge to start making them.  Finally, before the year 2021 ends, I get to try it out.  It is indeed effortless to eat but not so easy to make the pai tee shells, as frying these shells are time consuming, and it requires a lot of patience and time to do it.  I made the shells a day ahead, storing them in air tight container.

Ingredients:

180 g. plain flour (sifted)

2 tbsp. rice flour (sifted)

1/2 tsp. salt

2 eggs

1 1/2 cups water

Methods:

1. In a mixing bowl, add in sifted plain flour, rice flour and salt.
2. Add in eggs and water gradually.  Combine everything together and mix until smooth.
3. Strain the batter into a big bowl and set aside.
4. Heat up enough oil in wok or pan deep enough to cover the pie tee mold.
5. Using medium heat, dip the mold into the heated oil until it's just hot (but not too hot).
6. Shake off excess oil and dip the mold into the batter until it's coated up to about 95% level (almost to the edge) making sure it's well coated on the sides and bottom.
7. Lift the pie tee mold up and let the excess batter drip off before dipping it into the hot oil.
8. To separate the batter from the mold, jiggle the mold lightly and use a wooden skewer/chopstick to separate shell from the mold.  Once it's off the mold, deep fry in the oil until it turns light golden brown in color.
9. Transfer it onto the plate lined with paper towels to soak up excess oil from the pie tee shells.
10. Repeat the same with the rest of the batter.  Then, quickly store in an airtight container until needed.

Stir Fry Savory Turnip Fillings

Ingredients:

400 g. turnip/yam bean - choose small one (peeled and julienned)

50 g. carrot (peeled and julienned)

2 cloves garlic (peeled and finely chopped)

1 1/2 tbsp. dried prawns (washed, soaked in hot water, drained and chopped)

1 tbsp. cooking oil, to stir fry fillings

Seasonings:

1/2 tsp. chicken stock granules

3/4 tbsp. oyster sauce

1/4 tsp. Chinese five spice powder

Dashes of ground white pepper

1/4 tbsp. light soy sauce

1 tsp. sugar (adjust to taste)

Dash of salt (adjust to taste)

Methods:

1. In a wok, heat up oil, saute garlic till fragrant.
2. Add chopped dried prawns and fry until golden brown.
3. Next, add in turnips, light soy sauce, oyster sauce, and stir-fry until aromatic.
4. Add in Chinese five spice powder and continue to stir fry till heated through.
5. Add in carrot, sugar and continue to stir fry until the turnips and carrot is cooked.
6. Then add in the rest of the seasonings, ground white pepper, chicken stock granules, and salt (to taste).  Mix until well combined and adjust seasoning if necessary.
7. Dish up and transfer to a casserole, and when cooled, put in the fridge until needed.

It's time to indulge this Nyonya delight, drizzled with home-made chili sauce.

This recipe is adaped from 'Huang Kitchen' with slight adjustments to suit my cooking preference.

Nyonya Stewed Pork Ribs

Ingredients: (serves 3-4)

400 g. pork ribs (cut into bite-sized pieces)

8 shallots (peeled and leave it whole)

3 red chilies (seeded and slice lengthwise but don't cut through to the tip) - add more if you prefers it spicy

4 cups water (add more during stewing, if needed)

3 tbsp. bean paste (grind with mortar and pestle)

1 tbsp. tamarind pulp (soaked in 2 tbsp. water, extract juice)

1 1/2 tsp. granulated sugar (to taste)

Salt (to taste)

Methods:

1. In a wok, heat up 4 cups of water and bring it to a boil.
2. Add shallots, chilies and pork ribs into the water.
3. Add bean paste, stir and bring it to a boil.  Remove from heat and transfer into a large clay pot for stewing.
4. Lower heat to medium-low, cover with lid and slowly stew the ribs until the meat is tender.  In between stewing, give it a stir and check on water, adding more if needed.
5. Add tamarind juice, sugar and salt, and taste for correct seasonings.
6. Serve hot in individual serving bowls.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.

Braised pork with soy sauce or Nyonya Tau Yu Bak

Braised pork with soy sauce is one of the favorite pork dishes which are often cooked in most, though not all Chinese home kitchen.  This time round, I am trying out this Nyonya braised pork with soy sauce or commonly known as Tau Yu Bak.  The method of cooking have slight variance.  However, on the overall, this is a delicious dish.

Ingredients:

300g. pork belly (remove skin, washed and sliced into 1/4" thick)

1 tbsp. dark soy sauce

1 tbsp. light soy sauce

Dashes of ground black pepper

1/2 tsp. five spice powder

3 slices ginger

1 star anise

2 cloves

1 cinnamon stick

10g. rock sugar

3/4 cloves garlic (with skin on, pan-fry on a pan without oil until slightly charred to get the nice aroma)

2 eggs (boiled, and peeled)

Hot water (for cooking)

Methods:

1. Add the dark soy sauce to the pork belly, mix with a spoon to combine well.  In a pan with low heat, spread pork belly and lightly stir-fry for about 3 minutes.  The pork belly will release some fat while frying.
2. Add cinnamon stick, star anise, cloves, ginger slices, garlic, five spice powder, pepper and light soy sauce, continue to stir-fry.  If it is too dry, add a dash of water.  Add rock sugar and a bit of water, stir-fry until rock sugar has melted.  Add hot water to cover the meat.  Braised using medium heat, add in eggs, put the lid on and continue to let it braised, while stirring often. In between braising, turn the eggs, to ensure the eggs are nicely coated with the sauce.  Once the eggs have achieved the nice brown color, dish out into a small bowl and set aside.  Continue braising the pork belly until it's fully cooked.  Remove from heat.  Dish onto a deep serving plate, together with the gravy and eggs.

Notes:

This dish is normally served with rice and other dishes as in a Chinese meal.  However, this time round, I am going for 2 serving choices:-

    (1)    served with pumpkin mantou

    (2)    homecooked kolo mee with pickled chilis

I adapted this recipe from Youtube 'Nyonya Cooking' with adjustments to suit my cooking preferences.

Pineapple Curry

The tangy sweetness and slight sourish of this pineapple dish really opens up my taste bud, especially on a hot day.  This is indeed an appetizing dish to serve with a plate of hot fluffy rice together with other dishes.  I cooked this dish for my family's dinner.

Ingredients:
1/2 pineapple (medium size) - cut into half and slice, not too thin.
5 shallots (peeled and cut into pieces)
3 cloves garlic (peeled)
1/2" ginger (peeled and cut into slices)
2 tbsp water
2 1/2 tbsp curry powder (I use watch brand)
2 tbsp cooking oil
1 cinnamon stick
3 cloves
1 star anise
3/4 cup coconut milk
Few tablespoons water
Salt (to taste)
1 red chili (seeded and cut into a floret)

Methods:

1. Using a mortar and pestle, pound shallots, garlic and ginger until fine.  Scrap the pounded ingredients into a bowl, add water and curry powder and mix to form a paste.
2. In a wok, heat cooking oil using medium heat, then add curry paste, cinnamon stick, cloves and star anise.  Stir-fry until fragrant.
3. Add in the pineapple slices, give it a quick stir, then add in the coconut milk, few tablespoons of water if the sauce is too thick and red chili.  Bring it up to a boil.  Stir and add salt to taste for correct seasoning.  Continue to cook for a few minutes until the pineapple slices are tender.  Turn off heat.
4. Dish onto a serving plate and serve warm.

This recipe is adapted from Linda Ooi with some amendments to suit my cooking.

Ayam Pong Tay (Nyonya Stewed Chicken)

Ingredients:
2 whole chicken thighs and drumsticks (cut into bite-size pieces)
2 medium potatoes (peeled and cut into 6 pieces each)
1 carrot (peeled and cut into chunks)
3 tbsp preserved soya bean paste
4 shallots (pounded)
3 cloves garlic (pounded)
3 tbsp cooking oil
1/2 tbsp sugar (to taste)
1 1/2 cup water (add more if needed)
Salt (optional)

Methods:

1. Add cooking oil in a medium heated wok and fry pounded shallots and garlic until brown and fragrant.  Add the bean paste and sugar and stir-fry for about half a minute, taking care not to burn the bean paste as it would make the dish bitter.
2. Add the chicken, give it a quick stir, then add the potatoes and carrots, toss and add in water and continue cooking with lid on,  stirring occasionally.  If the gravy is almost dry add more water and continue with the stewing until the meat is cooked and potatoes and carrots are soft. In between stewing taste for correct seasoning.  Add more sugar if needed. I did not add any salt.
3. Off the heat and dish onto a deep plate.
4. Time to relish this yummylicious Nyonya Chicken dish with a plate of warm fluffy rice.

Recipe adapted from Angelina Teh, MORTAR & PESTLE Aromas from a Peranakan Kitchen with slight amendments.

Achar (Nyonya Style Pickled Vegetables)

The making of Achar or Pickled Vegetables differs from one household to another, in terms of the spices used as well as the methods of preparation.  Today, I am tempted to try out this Nyonya Achar, hopefully it will also tempt all those who visit my blog.  Here goes...

Ingredients:
300g cucumber (remove seeds and cut lengthwise into 1 1/2")
150g cabbages (roughly cut into your preferred sizes)
50g carrot (peeled and cut into 1 1/2")
4 slices pineapples (cut into 1 1/2")
50g roasted peanuts (coarsely grounded)
2 tbsp white sesame seeds (pan toasted)
Salt (to taste)
1 tbsp sugar (to taste - I am using more)
3 tbsp cooking oil
50ml Rice Vinegar (I put slightly more)
30ml water
1/2 tbsp salt (to mix with cut vegetables)

Spice Paste
5 shallots
6 fresh red chilies
1 tsp tumeric powder
2 candlenuts

Methods:

1. Put all the cut vegetables in a colander and mix with 1/2 tbsp salt.  Leave aside to dry excess liquid for about 30 minutes to get the crunchiness.  If you prefer your vegetables to have softer bite, you can skip this step.
2. Blend the spice paste with a hand blender.
3. Heat up the oil in a wok using medium heat, stir-fry the spice paste until aromatic. Add vinegar and water and bring to boil.  Add salt and sugar, stir and taste for the correct seasoning of your preference.
4. Turn off heat, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
5. Dish out, let it cool and store in a glass jar.  Keep chilled in the fridge.  Achar taste best overnight after the flavours have developed.  It can last for about 4 weeks.

This recipe is adapted from 'Just As Delish'.

Nyonya style stir-fried sambal Eng Chye (Water Convolvulus)

Sambal belacan is one popular dish of my family.  My mum used to prepare and serve with blanched vegetables and the most delicious is the young ferns.  Having exposed since born to the farm life surrounded with wild bushes, shrubs, stream of running water and all that nature has to offer, a plate of stir-fried sambal belacan with any types of vegetables and not to mention 'sambal ulam belacan' always brings back sweet memories of my young childhood days.  Life is so peaceful; air is fresh; gets to run freely within the huge compound around our house; free-flow of vegetables either planted or wild; beautiful music of birds chirping joyfully and other insects, etc...  

Today, I am sharing this simple Nyonya stir-fried sambal Eng Chye...

Ingredients:
300 g Eng Chye
Salt & msg (to taste)
Drizzle of fish sauce
3 tbsp cooking oil

Sambal (pounded)
3 red chillies (reserve few slices for garnish)
2 chili padi (for more heat)
3 shallots
3 cloves garlic
1 1/2 tbsp dried shrimps
1/2 tbsp toasted belacan

Methods:

1. Cut the eng chye according to your preferred length, wash, drain and set aside in a colander to let the water drips.
2. In a heated wok, add in cooking oil, saute the pounded sambal using medium heat (do not use high heat as it will burnt the sambal before well saute and the dish will be bitter) until aromatic.
3. Add the eng chye, stir-fry until well mixed. Season with salt, msg and fish sauce (if using).
4. Remove from heat, dish onto a serving dish and garnish with chili slices.
5. Serve hot with a plate of hot fluffy rice.

Note: If you prefer to have your dried shrimps whole, don't pound it together with the sambal ingredients, instead at (2) above fry the dried shrimps until fragrant before you saute the pounded sambal, set aside and add in at (3).

Nyonya Fragrant Pork - Babi Chin

With the combination of different ingredients and spices used in Nyonya dishes, the taste of Nyonya cuisine has its uniqueness which are largely enjoyed by all races, reflecting the cultural mix of the community.  As Malaysians, we are blessed to have the opportunity to try out, cook and enjoy most of the delicious Nyonya dishes.

Today, I would like to share another of my home-cooked Nyonya pork dish with everyone especially pork belly lovers.

What you need:

• one strip pork belly (clean and cut into chunk with skin on)
• 3 pieces dried shiitake mushrooms (softened and halved)

• 3 shallots (sliced)
• 3 cloves garlic (sliced)
• 3 star anise
• 1 tbsp ground coriander
• 1 red chilli (sliced for garnish) - not in picture
• 2 tbsp cooking oil
• 3 cups water (for cooking, add more if needed)

Seasonings:

• 1 tbsp dark soya sauce
• 1 tsp sugar 
• 1/2 tsp salt (to taste)
• 1/4 tsp grounded pepper

Methods:

1. In a heated wok, add in cooking oil and saute shallots and garlic till brown and fragrant. 
2. Add in ground coriander and star anise and fry for a minute.
3. Stir in the pork belly and shiitake mushrooms till well mixed.
4. Add in all the seasonings, stir well and then add in the water.
5. When it comes to a boil, lower the heat and simmer until the pork belly is tender and sauce has reduced.  
6. Serve in a bowl garnished with sliced chilli.

Babi Pongteh

Ingredients:
400g pork belly with skin
2 potato, cut into wedges (fried in oil)
4 chinese mushrooms, soak in water, drain and cut into half
5 shallots, sliced
4 pip garlic, chopped
1 tbsp bean paste
1/2 tbsp coriander powder
1 inch cinnamon stick

Seasonings:
1 tbsp soy sauce
1 tbsp dark soy sauce
Sugar, to taste
1/2 tsp white pepper powder

Enough water to braise the dish, to add from time to time till the pork belly is cooked

Methods:

1. Wash pork belly, slice into bite-sized pieces but not too small.
2. Put 3 tbsp of oil in a wok, saute shallots, garlic, bean paste, coriander powder and cinnamon stick over low flame till fragrant.
3. Add in sliced pork and stir-fry till well mixed.
4. Add seasonings, mix well and bring to boil.
5. Add in mushrooms and braise over low flame and adding more water from time to time till pork is tender.
6. Add fried potato wedges and simmer for 5 minutes.
7. Serve with freshly cooked white rice.

Note: When I was a child, I always remember my mum and aunties cooking Nyonya dishes during festivals.  Whenever I cooked Nyonya dish memories flush back to my childhood days, remembering my grandmother in her traditional Peranakan attire or known as Kebaya Nyonya and munching the betel nuts! Sweet memories......