Tags » Nyonya

Tale #51 Sedap

After an interesting experience at Pak Awie last summer, the beast, being a brave beast, returned for another sampling of Malaysian cuisine this time at Sedap, a Malaysian-Chinese restaurant located near Old Street. 559 more words

Restaurant Reviews

Melaka: A little taste on the Nyonya

I happened to go Melaka in a good sunny Saturday. The peranakan culture is actually one of those interesting heritage that still being carried on nowadays. 70 more words

Travel

On the Trail of the Phoenix - An Insight to the Guided Tours @ The Intan


After my night account to the Intan in January, I had the privilege of visiting this private museum again twice over the last two months under the kind invitation of its owner, Baba Alvin Yapp. 1,526 more words

Peranakan

Homecooked: Kuih Dadar

My mum loves Kuih Dadar and I decided to make this for Friday Dessert.

It is important to get fragrant pandan leaves and I followed the recipe from… 65 more words

Family

Kueh Lapis

Kueh Lapis gets its name from the layers that it has. Lapis actually means layer in Malay.

The pink layer is usually coloured using rose colouring while the white layer is left in its original state, white from coconut milk in the batter mixture. 33 more words

Kuih Library

Pulut Panggang

To make this scrumptious kueh, glutinous rice is cooked with coconut milk first before being stuffed with a spicy coconut shrimp filling. It is then rolled and wrapped in banana leaf. 33 more words

Kuih Library

Buah Melaka @ Onde Onde

Buah Melaka is probably one of Malaysia’s most recognisable kueh. It has a gula melaka filling covered by a round-shaped rice flour batter. Unlike most other kuehs which are baked or steamed, Buah Melaka is made by cooking the round-shaped batter in boiling water. 39 more words

Kuih Library