The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine
Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes.
"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.
BUBUR CHA CHA
Bubur Cha Cha - Rather than the dessert I was intrigued by the name. Cha... Cha... Cha... it sounds like some kind of a dance . Similar to the Cha... Cha... Cha... dance, this coconut
milk dessert is interestingly colourful with variety of ingredients, flavour and texture. This dish is actually pronounced “bo bo cha cha” or “mo mo cha cha“. In Malay, “bubur” means “porridge”, and“cha cha”means “well”. And sometimes its
mis-interpretted for the Hokkien word “che che” which means “prosperity”.
Bubur Cha Cha’ is a coconut milk dessert which commonly contains sweet
potatoes, taro & sago. Each region has a variation of Bubur Cha Cha: some include banana,
black eyed peas, colourful tapioca jellies, or yam instead of sweet
potato. This coconut milk dessert is traditionally eaten and served to
friends and family during the 15th of the Chinese New Year. But it is
now also commonly found all year round.
In Malaysia and Singapore, Bubur Cha Cha is usually
served as a dessert or sometimes for supper. This is one of the most popular Nyonya/Peranakan desserts which is colourful & delicious. It is one popular dessert sold by the street vendors in Penang. Bubur Cha Cha is one of the local favourites along with Cendol, ABC(Air Batu Campur), Bandung etc., among locals.
Bubur Cha Cha is more or less like a porridge or a soup, it can be easily
masqueraded into a mild dessert. This dessert is a combination of different coloured sweet potatoes, taro & sago in Pandanus infused Coconut milk base , midly sweetened with Sugar or Rock Sugar. What I like the most about this traditional Malaysian dessert is its
colourful presentation. Needless to mention that its taste is
wonderfully good because it’s made with fragrant sweet coconut base flavoured with pandan leaves,
delicious sweet potatoes and tapioca pearls (sago pearls).
This kind of mild dessert is usually served at the end of a meal. They
are light, refreshing and all the more nutritious. This particular
Dessert/Soup is considered to be a dessert with cooling nature. This Dessert is great for
summer, perfect to rustle up for taking the edge off the scorching
heat. Bubur Cha Cha can be served Warm/Cold. But I personally
feel this Dessert Soup tastes delicious when served chilled. This sweetened coconut milk dessert is served throughout the day as a dessert, snack or even supper.
Orange coloured Sweet Potato - 1/4 Cup Purple coloured Sweet Potato - 1/4 Cup Yam/Taro - 1/4 Cup
To Cook Sago Pearls:
Sago Pearls - 3 Tablespoons Water - 11/2 Cups Salt - 1/4 Teaspoon
For Bubur Cha Cha:
Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos. Thick Coconut Milk - 11/2 - 2 Cups
METHOD:
Cooking the Sweet Potatoes & Yam/Taro:
Fill the Steamer/Pressure Cooker with 1-2 Cups of Water.
Allow it to boil.
Clean, Peel & Wash the Sweet Potatoes & Yam.
Cut them into small cubes.
Gently place the steaming tray with cubed Sweet Potatoes & Taro into the Steamer.
Cover the lid of the Steamer and steam cook on a medium flame for about 20-30 minutes or until done.
Remove the steaming tray from the steamer and allow it to cool down for about 5-10 minutes.
BUBUR CHA CHA
Cooking Sago Pearls:
Boil 11/2 Cups of Water in a Saucepan.
Once the water boils, add 3 Tablespoons of Sago Pearls and mix well.
Bring it to boil again and reduce the flame to medium.
Cook without cover for 5 Minutes, stirring occasionally.
Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
Drain and rinse the Sago Pearls with running water until it is cooled.
If you are adding the Sago Pearls into hot Desserts, can use them right away.
Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
If so, bring another 1 litreof Water to the boil, add in the Sago Pearls.
Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
After soaking the Sago Pearls would have turned fully translucent.
Drain and rinse the fully cooked Sago Pearls with running water.
For Bubur Cha Cha:
In a saucepan, pour in the Coconut Milk, knot the Pandan Leaves and add it into it.
Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
Add partially cooked Sago Pearls and give a quick stir. cook this on a low flame for about 8-10 minutes.
Now add steam cooked Sweet Poatatoes, Taro & give a quick stir.
Cook this on a low flame until it reaches the desired consistency.
Switch off the flame.
Serve Bubur Cha Cha Warm/Chilled.
BUBUR CHA CHA
NOTES:
Adjust the consistency of Bubur Cha Cha to suit your preference.
Can also add Yam, Banana, Black-eyed Peas etc., to this Dessert.
Use a variety of coloured Sweet Potaoes for vibrant Bubur Cha Cha.
I have used Rock Sugar in the recipe which yields a mild note of sweetness.
Can substitute it with preferred sweeteners.
Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert.
BLACK STICKY RICE DESSERT - PULUT HITAM
"Black Sticky Rice Dessert/Pulut Hitam" is a dessert made of Black Glutinous(sticky) Rice and Coconut Milk, mildly sweetened with Palm Sugar/Rock Sugar. This Southeast Asian dessert is cooked to the consistency of rice porridge, with a rich and creamy flavour. A note of Pandan from freshly knotted Pandan Leaves gives this dessert an authentic touch. Black Sticky Rice Dessert/Pulut Hitam is one of the most popular Malaysian Dessert in the Southeast Asian region.It has different names throughout the region, 'Bubur Ketan' in Indonesia, 'Bee Koh Moy' in Hokkien, 'Bubur Pulut Hitam' in Malay and so on. This black sticky rice dessert is a local favourite. It is one of the most popular & common desserts in Nyonya & Peranakan families. I tasted this Pulut Hitam in our friend's brother's place in Melaka. His wife Komala asked me whether I have tasted Pulut before and to me, I had no idea what it was. She immediately arranged to buy Pulut, freshly grated coconuts, etc., and when we went back to her house in the evening there she had this beautiful dessert ready for me. Mysteriously coloured, chewy Rice in a rich and creamy Coconut Milk base & the dessert was mildly sweet. It was she who introduced to me this Dessert & the recipe. Sticky Rice is one common variety of Rice available in South East Asian Region and you can find a wide range of desserts and dishes prepared out of it. This dessert is prepared with Black Sticky(Glutinous) Rice which has a dark purple colour that is almost black.It is rich in antioxidants and has a high fibre content in it.This Black Sticky(Glutinous) Rice is usually used in desserts in the Southeast Asian region. This rice is also known as "Forbidden Rice".
BLACK STICKY(GLUTINOUS) RICE - PULUT HITAM
Once cooked this Black Sticky(Glutinous) Rice makes this dessert beautiful with its colour. It turns into a bright purplish burgundy colour adding uniqueness to the dessert. I usually add Palm Sugar/ Rock Sugar which yields a mild sweetness to Pulut Hitam. Adding Palm Sugar or the Malaysian Gula Melaka adds a nutty sweetness and goes hand in hand with the colour of the Black Sticky Rice Dessert. Above all the dessert is mildly sweetened, it is commonly termed as Bubur Pulut Hitam - Porridge(Bubur) masqueraded as a Dessert. I usually soak the Black Sticky(Glutinous) Rice overnight or at least for 6-8 hours before cooking. But it can also be cooked without soaking the rice beforehand, but it takes a longer time and an extra amount of water to cook. And the cooked rice doesn't yield a perfect texture. The Rice should be cooked until soft. Pulut Hitam/Black Sticky Rice can be cooked in a rice cooker or in a Pressure Cooker. It can also be cooked in a steamer/saucepan. Pulut Hitam/Black Sticky Rice can be cooked until liquid is reduced to a thicker consistency.Leaving the cooked rice for 4-5 hours will also allow the starch to be released from the glutinous rice and thicken the dessert.
Clean, Wash the Black Sticky Rice 2-3 times or until water runs clear.
Soak the Black Sticky Rice in water for about 8-10 hours/Overnight.
Once soaked, drain and discard the water used for soaking.
Add 5-6 Cups of Water, knotted Pandan Leaves and cook the Black Sticky Rice until the rice turns soft.
HOW TO COOK BLACK STICKY RICE?
In Sauce Pan :
Pour the Water, knotted Pandan Leaves in a Sauce Pan and bring the water to Boil
Add soaked Black Sticky Rice into the Saucepan and allow it to boil on a medium flame.
Reduce the flame to low, cover and cook for another 45 minutes to 1 Hour.
Keep checking the water level at intervals.
If it becomes dry, add more boiling water.
Adjust the amount of water and cook until the Rice turns soft.
In a Rice Cooker :
Add Soaked Black Sticky Rice, 5-6 cups of Water and knotted Pandan Leaves into the Rice Cooker.
Cover and cook, if you have the porridge function then use it while cooking the Black Sticky Rice.
Cook until the rice turns soft.
In a Pressure Cooker :
I cooked the Black Sticky Rice in a Pressure Cooker.
Add Soaked Black Sticky Rice, 5-6 cups of Water and knotted Pandan Leaves into the Pressure Cooker.
Close the lid and cook on a high flame for 2-3 Whistles, lower the flame and cook for another 4-5 whistle.
Switch off the flame and allow the pressure to release.
Once the pressure is totally released, remove the lid.
Check whether the Rice is cooked.
It may have some water left along with the cooked rice.
Cook until the Water is totally absorbed(in a very low flame, stirring continuously).
Cook until the rice turns soft and all the water is totally absorbed.
For Black Sticky Rice Dessert - Pulut Hitam/Bee Koh Moy:
Once the Black Sticky Rice is cooked, add Palm Sugar/Rock Sugar to it along with a cup of Water.
Cook this on a low flame until the Palm Sugar/Rock Sugar melts.
Pour in 1/2 Cup of Thin Coconut Milk and cook this on a low flame for few minutes.
Stir the ingredients while cooking.
Finally, pour 1/2 Cup of Thick Coconut Milk and cook briefly.
If time permits, leave the Dessert aside for at least 20-30 minutes before serving.
This will enable the sticky rice to absorb the sweetness and flavour.
Serve Pulut Hitam/Bee Koh Moy in small bowls topped with reserved Thick Coconut Milk.
Add more Coconut Milk if you like the dessert creamier.
NOTES :
The Rice should be soft once cooked. Can increase the amount of water if required.
This is a mildly sweet Dessert, adjust the amount of sweetener to suit your Sweet Tooth.
If you feel the Black Sticky Rice Dessert is thick, add more Coconut Milk.
Adjust the consistency of the dessert to suit your preference.
Serve the Black Sticky Rice Dessert warm or cold.
NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE
As vibrant as Nyonya Culture is this Fragrant, Flavour filled and all the more Colourful Nyonya Achar (Pickle). This pickle is unique to the Peranakan Culture of Singapore and Malaysia. A culture developed through ages due to the marriage between immigrant Chinese settlers and indigenous Malays. The culture has a beauty and elegance of its own, their traditions, architecture, dress codes, porcelain wares and above all the crowning result of two different culture is its Nyonya Cuisine which is the best out of both the worlds! A perfect mixture of two cultures - Chinese cooking style with locally available produce. The culture also reflects a slight Portuguese influence.
This Peranakan Mixed vegetable Pickle/ Nyoya Achar is one of the favourite appetizers in South East Asian Cuisine especially in Malaysia, Singapore and Indonesia. It is a Pickle with a great combination of Crunchy Vegetables and Pineapple along with the exquisite flavours from toasted Chillies and Spices. Needless to say the dramatic effect of tarty Sweetness, tickling Tanginess and fiery Spiciness it renders into your taste buds. It's a treat to your eyes and your senses. The fermentation process in an Achar makes it even a healthier substance in a meal which helps in digestion.
This pickle tastes better after two to three days, but keep them refrigerated. I nearly ended up eating few spoons as soon as it was ready- my utter temptation and my love for pickles got me into a frenzy. But it tasted better the next day. Just a cup of fragrant rice and few teaspoons of Nyonya Achar can be converted into a complete meal. Goes well with Malaysian delicacy NASI LEMAK too.
Being an Indian, I have always felt pickles should be Salty, Tangy, Spicy and Oily and above all, it should be Red and fiery to the look. Salted and vinaigrette pickles have been there in our pantry, but not devoured and relished as the spicy ones. The taste and flavour of NYONYA ACHAR are so intense that I would crown it as one of the Best Pickles I have ever had.
Preparation Time -
Maturing Time - 1 Day
Cooking Time -
HOW TO MAKE NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE
INGREDIENTS :
Cucumber - 1 Medium sized
Carrot - 1 No.
Long Beans - Few
Fresh Pineapple - 3/4 Cup
Rice Wine Vinegar - 1/4 Cup
Salt - 1 Tspn
Sugar - 2 Tspn
Water - 1/2 Cup
For the Rempah (Spice Paste) :
Shallots - 5-7 Nos.
Garlic - 2 Cloves
Ginger - 1/2" Piece
Fresh Turmeric - 1 Small Piece
Dry Red Chillies - 2-3 Nos.
Red Bird's Eye Chillies (Chilli Padi) - 5-6 Nos.
Belacan (Dried Shrimp Paste) - 1 Tbspn
Buah Keras ( Candlenuts) - 2 Nos.
To Saute and Mix :
Oil - 3 Tbspn
Salt - 1-2 Tbspn
Gula Melaka/Palm Sugar - 3 Tbspn
Rice Wine Vinegar - 1/4 Cup
METHOD :
Cut Cucumbers into thin strips, sprinkle a teaspoon of salt over it and leave it aside for about 15-20 minutes.
Clean, Peel and Cut Carrots into thin strips.
Cut Long Beans into 1' long pieces.
Boil Rice Wine Vinegar along with 1/2 Cup of Water, a dash of Salt and a teaspoon of Sugar.
Blanch Carrots and Long beans in the vinegar mix for a few minutes.
Remove the vegetables from the vinegar mix and allow them to dry on a clean kitchen towel.
Squeeze the Cucumber to remove any excess water and dry them along with the other vegetables.
Cut Pineapples into thin strips and keep it aside.
For the Rempah (Spice Paste) :
Soak Dried Red Chillies in hot water for 10 minutes.
Heat a pan and Dry Roast Belacan(Dried Shrimp Paste) until aromatic.
Grind it along with other ingredients mentioned under 'for the Rempah' into a fine paste.
Heat Oil in a pan and saute the Rempah Paste on a low flame until oil separates from the mix and it turns aromatic for about 10-12 minutes.
Add Rice Wine Vinegar, Salt and Palm Sugar to the spice paste and mix well.
Saute it until the spice paste turns a bit dry.
Switch off the flame and add the vegetables and pineapples to the above and mix well.
Can add toasted Sesame seeds to the pickle if preferred.
Store them in clean and dry Porcelain/Glass/Ceramic Jars.
NOTES :
Blanching, drying and squeezing process, gives a crunchy texture to the vegetables.
Adjust the salt and chillies as per your taste preference.
Can substitute Red Chilli Powder instead of Chillies and Turmeric Powder instead of fresh Turmeric.
Can use canned pineapple for the recipe.
Initially, the spice paste wouldn't be enough to cover all the vegetables.
Next day press the pickle well into the jar and mix well, the pickle tends to ferment by time and release some water.
Also, the vegetable gets soaked up well into the spices and releases a perfect blend of flavours.
Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
Store them in clean and dry Porcelain/Glass/Ceramic Jars.
Always use clean & dry spoons(preferably wooden spoons) for the pickle.
Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
Allow it to cool completely before storing it into sterilized bottles.
Refrigerate the pickle. It can stay good even with less oil and preservatives.
"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!
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.
