"Unlock the Secret to Exquisite Nyonya Prawn Curry with Pineapples"
"Indulge in Nyonya Prawn Curry with Pineapples: A Cornucopia of Flavours unique to Peranakan Cuisine"
Here, let me introduce you all into the vibrant world of Nyonya cuisine, with this tantalizing Nyonya Prawn Curry with Pineapples! Prepare your taste buds for an explosion of exotic flavours as we take a culinary journey through this Vibrant Malaysian Sea food dish.
ASAM PEDAS FISH
Asam Pedas Fish - a Spicy Tamarind Fish as it is called is a classic dish from Malaysia and Singapore. Fish varieties like Spanish Mackerel, Stingray, Red Snapper, Tuna or Pomfret are normally used to cook this Asam Pedas Fish recipe. It is part of the culinary heritage of both Minangkabau and Malay traditions. Asam Pedas has a perfect balance of taste notes spiciness, sweetness and sourness combined wonderfully to make this dish a delicacy. Asam Pedas goes very well with steamed rice, combine it up with fragrant rice for an utter treat. Asam Pedas Fish is an easy and absolutely delicious Malaysian Sea food recipe.
If there is one unanimously voted favourite past time among Malaysians, I would surely say it is exploring a variety of food - 'Jalan Jalan Cari Makan', which means roaming around to find food. The true sense of culinary experience in simple terms -strolling around the hawker-lined streets and sampling the rich food culture. Malaysian street food culture clearly reflects the taste and flavours of the region with influences drawn from its heritage, trade, race and culture of people living in the area.
My acquaintance with this curry was during our first visit to Melaka. Our friend Gopi & Santhini took us to a hawker centre which was famous for Asam Pedas. Even at 2a.m, the place was crowded to the brim. We took our seats and chatted around least expecting what kind of a dish we were about to devour. Asam Pedas was served in a clay pot along with a plate of Rice, The curry was cooked with Ikan Pari(Sting Ray), as sceptical as always, poured a bit of Curry into the rice and took my first mouth, I would say it was love at first bite. The burst of flavours bringing about varied notes of tastes and aroma, all the more I love tangy food, so no wonder I liked this Asam Pedas.
Since then I have tasted various versions of Asam Pedas with fishes like Sting Ray, Pomfret and Spanish Mackerel, all taste good in its own way. Pretty much everyone in Malaysia has a favourite vendor and technique for this dish. This Asam Pedas Fish Curry has within itself such variety of flavour and depth in the array of the Malaysian curry repertoire.
Cuisine - Malaysian, Indonesian (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes
HOW TO COOK ASAM PEDAS FISH
INGREDIENTS :
Pomfret - 2 Nos.(Medium Sized)
Okra - 6-8 Nos.
Tomatoes - 2 Nos.
Lemon Grass - 1 Stalk
Belacan(Dried-Shrimp Paste) - 1 Tspn
Daun Kesum(Polygonum/Laksa Leaves ) - Few
Bunga Kantan(Ginger Torch Flower) - Few Shreds
Tamarind Paste - 2 Tbspn
Salt - To Taste
Gula Melaka (Palm Sugar) - 1 Tspn
To Grind and Saute :
Dry Red Chillies - 10-12 Nos.
Shallots - 5-6 Nos.
Garlic - 3-4 Cloves
Galangal - 1" Piece
Fresh Turmeric Root - a Small Piece
Oil - 2-3 Tbspn
METHOD :
Preparation :
Mix Tamarind Paste with some water and keep it aside.
Dry roast Belacan(Dried Shrimp Paste) on a very low flame until fragrant and keep it aside.
Soak Dry Red Chillies in hot water for about 15-20 Minutes.
Clean &Wash the Fish, draw 3-4 incisions with a sharp knife all over the fish.
Wash, pat dry and cut the ends of the Okras.
Cut each tomato into four pieces.
Clean the Lemon Grass Stalks, just take the white part of it.
Slightly crush the Lemon Grass Stalks and keep it aside.
To Grind:
Drain the soaked Dry Red Chillies.
Add Shallots, Garlic, Galangal, Fresh Turmeric Root along with the soaked Dried Red Chillies and grind it into a smooth paste.
If necessary, add water while grinding the paste for Asam Pedas.
For Asam Pedas Fish:
Heat Oil in a deep Wok, add Slightly crushed Lemon Grass stalks and give a quick stir.
Carefully pour in the ground paste and saute it on a low-medium flame for about 8-10 minutes or until oil separates from the paste.
Once it is well sauteed, it will turn fragrant.
Pour in the Tamarind extract, along with a dash of Salt and Palm Sugar.
Boil this on a low flame until the raw flavour goes.
Add in the Fish, Okras and Tomatoes.
Cook this on a low flame until the fish is fully cooked.
Adjust the consistency of the Curry to suit your preference.
Garnish Asam Pedas Fish with Daun Kesum(Laksa Leaves) and few shreds of Bunga Kantan(Ginger Torch Flower).
Switch off the flame, Cover the wok and keep Asam Pedas aside for at least 8-10 minutes before serving.
This will help the flavours get infused into the fish.
Serve Asam Pedas Fish, hot along with Steamed Rice/Fragrant Rice.
NOTES:
Choose tender Okras for Asam Pedas recipe.
Can also add vegetables like Eggplant, Long Bean etc.,
Can remove the seeds and pith from the Dry Red Chillies, if you do not prefer a spicy curry.
Adjust the amount of Tamarind to suit your taste preference.
Palm Sugar gives a wonderful taste to the curry, can also substitute it with Sugar.
Can substitute Fresh Turmeric Root with Turmeric Powder.
BEEF RENDANG
According to me, Rendang is quite reminiscent of Hari Raya(Id-ul-Fitr). Those were our initial days in Malaysia and it was only then, my kids had started their schooling. The new school and curriculum took us offhandedly with upcoming board exams and a new language - Bahasa Melayu. My son had to sit for his UPSR(final year Primary Exams) within 7 months of starting his schools in Malaysia. By the time we got to know the subjects and how to approach for the exams, it was almost time for his board exams. Least to mention the stress which the new language brought along with it. He had to take at least a minimum passing score in Bahasa to get into his secondary school.
Tough indeed. There came up the idea of memorizing small essays for the purpose, where an essay discusses how they celebrate Hari Raya in Malaysia. There was a sentence in an Essay which mentions they serve delicacies like Rendang, Lemang and Ketupat during the festival. The new atmosphere in a new country with all new living style & food. These dishes were all new to us then and least had an idea what they were.
The first time I tasted Beef Rendang, a Malaysian Classic was at 'Rahmat', a seafood restaurant in Kampung Pasir Putih. Though the restaurant is famous for their fried Sea Bass (Siakap Goreng) and various other dishes, I was absolutely taken back by the taste and flavour of this Beef Rendang. I thought that it would be an extremely difficult curry to make, considering the complexity of the flavours it presented. But looking into various recipes through the web, I realised that most of the ingredients are the most common ones used in my pantry. But only for the Kerisik(roasted Coconut paste), though I have seen it before in wet markets, I had never used it before. The lady from whom I buy grated Coconuts sells these packets of Kerisik and said that it used while cooking Rendang & she added a small note along -Trust me it makes the dish tasty!
Rendang is an authentic and classic dish which originated from the ethnic group of Minangkabau people of Indonesia. Rendang is normally served during special occasions, festivals and ceremonies in Indonesia and Malaysia. Traditionally Rendang is slow cooked on a stove top along with local spices and herbs like Fresh Turmeric Root, Galangal, Kaffir Lime Leaves, Lemon Grass, Turmeric Leaves & Bay Leaves add a wonderful aroma to the dish and the Curry is richly laced with Coconut Milk and Kerisik which adds texture and richness to Rendang. Slow cooked Beef Rendang has a soft and silky texture. The same recipe can be prepared with Chicken and Lamb too.
Beef Rendang - With the complexity of ingredients and time-consuming process, the dish proves uniquely exquisite by catering a tasty and richly flavoured Curry. Least to mention the aroma of the Rendang which lingers around. Beef Rendang goes along with Roti Jala, Roti, Nasi Biriyani, Nasi Kuningor any other rice dish of your choice.
"Nyonya Tiga Rasa Steamed Fish: History and Cultural Significance"
Introduction to Nyonya Cuisine
Peranakan Cuisine or Nyonya cooking is a distinctive and delightful fusion found in the Malay/Indonesian community. This unique cooking style blends Chinese ingredients with a variety of distinct spices and techniques influenced by Malay, Indonesian, and Siamese cultures. The combination of Chinese culinary practices and local spices gives Peranakan Cuisine its unique charm. Let's explore the rich heritage of Nyonya flavours and cooking techniques.
Nyonya food is renowned for its refined balance of sweet, sour, salty, and spicy flavours, creating a harmonious infusion of tastes and vibrant colours. As Amitav Ghosh eloquently puts it in his novel, Glass Palace, Nyonya Food is one of the "world's last kept secrets." This cuisine is a refined blend of Yin & Yang, with a perfect balance of sweet, sour, salty, and spiciness, all wonderfully infused with vibrant flavours and colours. Personally, I find many Peranakan dishes reminiscent of Cochin and Goan styles of cooking.
Discovering Tiga Rasa Steamed Fish
Initially, when we first moved to Malaysia, I couldn't quite enjoy these steamed fish dishes while dining out. Like many other local delicacies, they took some getting used to. Gradually, however, I developed a taste for them. As I always say, "it's an acquired taste." This was true for Thai cuisine as well. Over time, I began to appreciate the complex flavours and unique spices that define Nyonya Style Tiga Rasa Steamed Fish.
And now, this steamed fish recipe has become a beloved favourite in our home. I’ve taken the plunge into cooking it myself, even using ingredients that were once unfamiliar to me. Whenever I find fresh Siakap (Sea Bass) at the wet market—often at a great price—I seize the opportunity to prepare this authentic Malay Style Seafood dish.
A Perfect Blend of Flavours
This Nyonya Style Tiga Rasa Steamed Fish offers a delightful blend of three key flavours: sweet, sour, and spicy. The name "Tiga Rasa" translates to "Three Tastes" in Malay, perfectly capturing the essence of this dish. Cooked in the authentic Peranakan style, this recipe features an incredible blend of spices and herbs, including Lemongrass, Ginger Flower, Laksa Leaves, and Kaffir Lime Leaves.
Serving Suggestions
For the best experience, serve this flavourful steamed fish with Fragrant Jasmine Rice or any rice dish of your choice. The combination of the aromatic rice with the vibrant Tiga Rasa fish is simply irresistible.
Clean the fish and marinate it with salt, sugar, lemon juice, and vinegar. Leave it aside for 15–20 minutes.
Steam the fish for 8 minutes over medium heat with ginger, coriander leaves, and spring onions. Once cooked, remove the fish and discard the water.
Preparing the Paste:
Dry roast the shrimp paste for a few minutes.
Soak dried chillies in hot water for 15 minutes, then grind all the ingredients listed under 'To Grind' into a smooth paste.
Cooking the Sauce:
Heat oil and fry the ground paste until fragrant over medium flame.
Add ginger buds and Laksa leaves, then pour in 1/2 cup water, salt, sugar, lemon juice, and the sauce mix. Stir well and simmer on low flame for a few minutes.
Combining and Garnishing:
Pour the sauce mixture over the steamed fish and cook for a few more minutes.
Garnish with chopped coriander leaves, spring onions, and kaffir lime leaves.
Serving:
Serve Nyonya Style Tiga Rasa Steamed Fish hot, accompanied by fragrant rice or your favourite rice dish.
Notes:
Alternatively, you can deep-fry the fish by adding 2 tablespoons of corn starch to the marinating ingredients.
Adjust the spiciness according to your preference.
Steaming the fish and discarding the water helps eliminate any fishy smell.
Variations and Serving Suggestions:
Seafood Medley: Replace sea bass with prawns or squid to create a seafood extravaganza.
Vegetarian Option: Substitute fish with firm tofu or egg tofu for a delightful vegetarian alternative.
Occasion-Specific: Serve elegantly on banana leaves for a traditional touch at festive gatherings. Pair with Jasmine Rice or Fried Rice for a complete meal.
Garnish with Perfection: Serve garnished with sliced cucumbers or pineapples for added texture and flavour.
Discover the essence of Nyonya culinary heritage with this culinary wonder - Nyonya Tiga Rasa Steamed Fish recipe. Whether it's a family dinner or a festive occasion, this dish blends the vibrant flavours of Malaysia—spicy chillies, tangy sauces, and fragrant herbs—into a harmonious symphony on your plate. Loved for its simplicity and authentic taste, it continues to be a cherished favourite & a popular recipe in Essence of Life-Food. Embrace tradition, elevate your dining experience, and create lasting memories with this delightful Nyonya classic!
LETS SPICE IT UP {C-D}
CAMBODGE
CAMBODGE
Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ It is a native of Western Ghats of Kerala (India). It is also found in Sri Lanka and Malaysia. A souring agent used in Fish & Sea Food Curries.
CAMBODGE
Medicinal Uses :
Rheumatism
Arthritis
Digestive disorders
Gum disease
Treats worms & parasites
Dysentery
Tumors
Weight Loss
Rich in Vitamin C
Culinary Uses:
Used in Fish & Sea Food Curries
Can be used as a food preservative
Used for Curing fish.
To make juices and syrups
To make pickles
CANDLE NUT/BUAH KERAS
Candlenut or Buah Keras, a South East Asian native plant and multipurpose tree found its usage in food, medicine and more. It should not be eaten raw as candlenut is mildly toxic. Candlenut needs to be cooked for its toxicity to be removed. It is also an important ingredient in Hawaiian cuisine.
CANDLE NUT/BUAH KERAS
Medicinal Uses :
Improves Digestive System
Serves as a mild laxatives.
Promotes regular bowel movement
Have antimicrobial properties
Used in the treatment of dysentery.
Increase the levels of good cholesterol
Benefits Healthier Joints and Stronger Bones
Flowers and the sap are used to treat Tooth Ache
Culinary Uses:
Candle nut is an important spice in Indonesian, Malaysian & Singapore cuisine.
Candlenuts are often used in curries or stews.
Candlenuts are ground along with Chillies and other spices while preparing Curries.
Candlenuts makes the dish thicker, creamier and gives a silky(oily) texture
Kernels are eaten, once it is thoroughly dried or after roasting to destroy mild toxins.
It is also roasted and eaten as a snack or added to desserts, cakes, and pies.
Residual oil cake is processed into a snack food called ‘ dage kemiri’ in Indonesia.
Caraway Seeds otherwise called as Persian Cumin/Shahi Jeera is highly aromatic and have a distinctive mild anise like flavour that adds a welcome and subtle licorice hint to many dishes.
Medicinal Uses :
It strengthens the stomach function.
It relieves stomach ailments.
Activates the glands.
Relieves flatulence.
Helps to overcome bad breath.
Culinary Uses:
It is used to flavour Breads, Biscuits, Cakes & Cheese.
Green Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, aroma, with a coolness similar to mint. Green Cardamom is one of the most expensive spices. Cardamom has a spicy-sweet taste that works well with cinnamon and honey. Use only a little bit for a lot of flavor. Cardamom has an intense, pungent and sweet flavor.
BLACK CARDAMOM
Black Cardamom otherwise called as hill cardamom or bengal cardamom. Itsseed pods have a strong camphor- like flavor, with a smoky character derived from the method of drying oven open flames.The pods are used as a spice, its flavour differs from Green Cardamoms and they are rarely used in sweet dishes. It is an inferior substitute for green cardamoms. Black cardamom well suits for meat stews and meat dishes.
Medicinal Uses :
Digestive aid
Respiratory conditions
Inflammatory conditions
Liver complaints
Flatulence
Culinary Uses:
It isone of the ingredient in Garam Masala
Used in Tea and coffee
Flavours curries, biryanis, pulaos and kebabs
Flavour Indian desserts
Black cardamoms well suits with meat dishes.
CHILLIES
GREEN CHILLIES
There are actually numerous varieties of Chillies around the world. Most have varying degrees of spiciness. Each Cuisine specializes in locally available variety of Chillies. From fresh varieties of Green, Yellow to Red and Dry Red Chillies prepared from these fresh ones are used in cooking.
RED CHILLIES
Medicinal Uses :
Pain relief
Rheumatoid arthritis
Osteoarthritis
Ear infections
Psoriasis
Weight loss
Treats Migraines & headaches
Normalize Blood pressure
Improves blood circulation
Breaks up cold/flu mucus
Decongestant
Peptic ulcers
Treats Bronchitis & Sinusitis
Culinary Uses:
Used in any type of savoury dishes.
Used to flavour vegetables, meat, poultry & fish
Used in the preparation of chili sauce, pizzas, rolls.
Used to make curry powder in many Asian countries.
Used as a condiment in soups, spicy water, vinegar-spice mix.
Used to make dips & salsas.
Chillies fresh and dry are used in making Chutneys.
Green Chillies are used to make Pickles.
CINNAMON
CINNAMON
Cinnamon is the dried bark of various laurel trees. Commonly Cinnamon is derived from the cassia tree. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Cinnamon has a sweet, woody fragrance in both ground and stick forms.
Medicinal Uses :
Diabetes
Antibacterial
Diarrhea
Indigestion
Loss of appetite
Intestinal colic
Diabetes
Antibacterial
Diarrhea
Indigestion
Loss of appetite
Intestinal colic
Culinary Uses :
Common baking spice
Used in cakes, cookies, and desserts
Used in savory chicken and lamb dishes
Paired with apples, pears and cereal dishes.
Used in pickling
Flavoring hot beverages.
CLOVES
CLOVES
Cloves are the rich, brown, dried, unopened flower buds. Cloves have strong, pungent, and sweet taste. They have a distinctive smell.
Medicinal Uses :
Local anesthetic
Aphrodisiac
Nausea, vomiting
Flatulence
Indigestion
Tooth aches
Culinary Uses :
Add flavor to meats, curries, and marinades
Pairs well with fruits such as apples, pears or rhubarb
Give aromatic and flavor to hot beverages
Used in pumpkin pies, ginger bread, cookies.
Used in applesauce, muffins, cakes, and other sweets
CORIANDER
CORIANDER
Coriander is the seed portion of the Coriander plant, from which Coriander leaves grow. Dry Coriander Seeds are finely ground to Coriander Powder. Coriander has a mild, distinctive taste similar to a blend of lemon and sage. It has a citrus-like flavour and tang. It is widely used in Curries and the fresh leaves are used as a garnish and to make chutneys and relishes.
CORIANDER LEAVES
CORIANDER SEEDS
CORIANDER POWDER
Medicinal Uses :
Anti-microbial
Flatulence
Loss of appetite
Digestive aid
Headaches
Culinary Uses :
Coriander Powder is used in Indian dishes
Essential ingredient of many curries and gravies
Ground coriander is used in pancake and waffle mixes
Coriander powder is used to make herbal tea & coffee
Coriander leaves are used to make chutneys and dips.
Fresh leaves are used as a garnish.
CUMIN
CUMIN SEEDS
Cumin seeds seed has a bitter taste that is an integral part to most Middle Eastern and Indian cuisines. Cumin has a distinctive, slightly bitter yet warm flavor.
Medicinal Uses :
Diuretic
Flatulence
Diarrhoea
Indigestion
Muscle spasms
Culinary Uses:
It is used as a seasoning to bring out the natural flavour of foods.
Flavour stews, soups and vegetables.
Used in Indian Rice dishes and curries
Used in the preparations of candies, condiments, appetizers and soft-drinks
CURRY LEAVES
CURRY LEAVES
The curry leaves tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor. The leaves of curry leaf tree is used as a spice and for tempering.
Medicinal Uses :
Anti-inflammatory
Antioxidant
Cure for diarrhea and stomach ulcers
Digestion aid
Beneficial for Diabetes
Excites the taste buds
Culinary Uses:
Used as a seasoning in Asian Countries
Used for tempering curries, rasams, soups, vegetables,rice dishes, doklas.
Used for making chutney & podis.
DILL
Dill is an aromatic herb with delicate, feathery green leaves. Otherwise called as Lao coriander, is an aromatic ingredient. It has a delicate sweet flavor. It has a light brown oval shaped seed. Seeds emit an aromatic odour. The leaves have pleasant aromatic smell and a warm taste. Both seeds and leaves (fresh & dried) are valued as a spice.
Medicinal Uses :
Colic
Digestion
Mild bowel disorders
Promote milk production
Flatulence
Antiseptic
Lowers Cholesterol
Get rid of hiccups
Headaches
Culinary Uses:
Used as a condiment in soups, salads and pickling
To flavour processed meats, sausages.
For indigenous medicinal preparations
Essential oil is used in the manufacture soaps
Enhance the flavours in fish, shellfish, vegetables and dips.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
