A Nonya feast. Clockwise from bottom left corner: Otak otak, Spring roll & Loh bak (tofu skin with pork), Pork stew hong bak, Ah char awak (pickled veggies with peanut sauce), Top hat with jiew hu char, Curry kapitan in the middle.
Top hats. Jiew Hu Char dropped into little cups of deep fried batter.
Outside the Nonya restaurant in Penang with Grace, cousin Julie’s friend!
Nutmeg juice. Made from the pulp of the fruit that surround the nut.
Nut and fruit of the nutmeg. The red stuff on the outside of the nut is peeled off, dried and turned into Mace, a baking spice.
Typical old bungalow next to restored shophouses in Georgetown.
Typical open-front restaurant in KL, we ate breakfast here. Aunty Emme’s picking her fish ball veggies from the case.
Fish balls, veggies stuffed with fish paste. You pick your own and they drop it in boiling soup to parboil.
Curry chicken on the right, some kind of pork stew on the left.
I grew up eating my mum’s kaya (pandan flavoured coconut jam) so it’s really the only one I know and love. She learnt this from a Peranakan neighbour a long time ago and taught me how to make it during my early years in Perth. 535 more words