INGREDIENTS :

Chicken  -  1/2 kg.
Shallots  -  200 gms
Garlic  - 4 Cloves
Ginger  - 1" Piece
Green chillies - 4 Nos.
Turmeric Powder  -  1/2 Tspn.
Red Chilli Powder  -  3 Tspn.
Coriander Powder  -  4 Tspn.
Pepper Powder  -  1 Tspn.
Fennel Seeds/Sombu  -  1 Tspn
Curry Leaves  -  2 Sprigs
Oil  - 2-3 Tbspn
Salt  -  To Taste
Coriander Leaves - Few

METHOD :

• Heat oil in a pan.
• Splutter Fennel Seeds and Curry Leaves.
• Saute finely chopped Onions, Garlic, Ginger and Green Chillies(cut into round pieces).
• Add Chicken pieces to the above and sear it until the colour changes.
• Add Turmeric, Red Chilli Powder and Coriander Powder and fry it for a while on a low flame for few minutes.
• Sprinkle some water and leave it on a low flame, until the chicken is well cooked.
• Sprinkle some Pepper Powder over it.
• Garnish Chicken Sukha with finely chopped Coriander Leaves.
• Goes well as a side dish with Rasam, Sambar or any Curry.
• Or simply serve it with Yoghurt/Curd and Steamed Rice.
• Chicken Sukha goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Sukha pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.

 

NOTES :

• Cook Chicken Sukha on a low flame.
• Shallots give an authentic taste to the dish.  Can also use big onions.
• Can crush ginger and garlic in mortar and pestle or just mince them.
• Grinding ginger and garlic would alter the taste of the dish.
• Sprinkle pepper powder generously, if you prefer the dish to be spicy.
• Adjust the spices to suit your preference.

Method:

Nyonya Style Tiga Rasa Steamed Fish Recipe - Malaysian Culinary Wonder

 

"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.

Explore a wide range of dishes from Peranakan/Nyonya Cuisine, here...

Cuisine : Peranakan (Malaysian, Southeast Asian)
Course : Side Dish
Spice Level  : Medium - High
Difficulty : Medium
Serves : 2
Author : SM

Preparation Time : 15–30 Minutes
Cooking Time : 20–30 Minutes

"Nyonya Delights: Mastering Tiga Rasa Steamed Fish Recipe"

Nyonya Style Tiga Rasa Steamed Fish Recipe

Ingredients:

To Marinate:

• 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.

VEN PONGAL

     Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins.  The spices used also makes the dish healthy.  This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh.  The savoury variety of this dish includes Milagu Pongal, Khara Pongal and Puli Pongal.
     Pongal is a universally voted dish for dinner at our home.  We like to have it with Puli Kolambu, which my husband learned it from his colleagues ( A Bachelors curry).  The tanginess of the curry adds taste to the dish. But I personally like to have it with coconut chutney and least to mention my ALL TIME FAVORITE - Avakkai Urugai.  Having Ven Pongal for morning breakfast makes me doze off......
     I cannot forget the taste of Ven Pongal we have at Annapoorna Hotel.  The fuming hot Pongal served along with their famous sambar and coconut chutney, will make our day.  Have it along with Vada Sambar -  divine...

For more TIFFIN ITEMS, Click here...

Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20-30 Minutes(Optional)
Cooking Time - 20 - 30 Minutes


For more PONGAL RECIPES, Click here...

INGREDIENTS :

For Ven Pongal/Khara Pongal :

Raw Rice - 3/4 Cup
Yellow Moong Dhal / Pasi Paruppu - 1/2 Cup
Water - 4 1/2 Cup
Salt - To Taste

For Tempering :

Cashew nuts - 10 Nos.
Peppercorns - 1 Tspn
Cumin Seeds / Jeera - 11/2 Tspn
Green Chillies - 3 Nos.
Ginger - a Small Piece
Curry Leaves - 2 Sprigs
Ghee - 2 Tbspn

METHOD :

• Dry Roast the  Rice for 2-3 minutes, then wash it and soak it for 1/2 an hour.
• Dry Roast the Yellow Moong Dhal until fragrant for 3 minutes, then wash it and leave it aside to drain.
• Mix both the Rice and Yellow Moong Dhal along with 41/2 cups of water and salt. (Substitute 1 Cu of Water with Milk for a soft Ven Pongal).
• Cover and cook in a Pressure cooker on high flame for 3 whistles and then lower the flame and cook for another 2 or 3 whistles.
  
• The Rice and Yellow Moong Dhal should be well cooked(slightly mushy in consistency).
• Heat ghee in a pan, fry Cashewnuts in it, Splutter Cumin seeds, whole Peppercorns and give a quick stir.
• Cumin seeds should not burn, so immediately add Green Chillies, finely chopped Ginger and Curry Leaves and saute briefly for few minutes.
• Add the cooked Rice and Moong Dhal to the above and mix gently until all the ingredients are well incorporated.
• Can add 2-3 tspns of extra ghee to the Ven Pongal/Khara Pongal at this stage, if preferred.
• Switch off the flame.
• Can serve Ven Pongal/Khara Pongal hot with Sambar, Puli Kolambu, Khara Kolambu or any Chutney of your choice.

NOTES :

• Dry roasting the rice and soaking it is optional.
• But dry roasting both rice and dhal enhances their aroma and gives an even texture while cooking.
• Can crush pepper and cumin seeds slightly.  This would increase the flavour.
• Can cook the same recipe with Par-boiled Rice too. 
• Adjust the amount of water as for your rice variety.
• We need the rice and dhal to be well cooked so a bit of extra water would be needed ( more than what we use normally for cooking the rice).
• Adding extra ghee is strictly optional.
• Do not allow the cumin seeds to burn and splutter, which will alter the taste of Ven Pongal/Khara Pongal. 
• Temper all the ingredients on a very low flame.

 

IDLI FRY

     Idli Fry is a quick snack prepared with leftover idlis.  Idlis are cut into small pieces and deep fried.  Can serve them sprinkled with Idli podi or red chilli powder mixed with little salt.  They can be served along with any chutney of your choice.  It is best to use leftover idlis or a day old refrigerated idlis.  They tend to come out clean when deep fried.  Fresh ones stick to each other and are not as crispy as the old left-over Idlis... Learnt out of mistake!
     The first time I had this was during our final year of college election.  My friend had bought a big batch of Idli Fry for all of us. Since then I have made this at home. I have tried cutting them into different shapes, as thin strips or cut them into small cubes like shapes etc., but cutting them into small equal sized pieces gives a perfectly fried Idlis which are Crispy.
      Unluckily if idlis turn out to be hard, the best way to use them is - 'MAKE IDLI FRY'

Cuisine : South Indian
Course : Starter / Snack
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 5-10 Minutes
Cooking Time : 15 - 20 Minutes

INGREDIENTS :

Idlis - 10-12 Nos.
Oil - To Deep Fry
Idli Podi/ Red Chilli Powder+ Salt - As required

METHOD :

• Cut the Idlis into small cubes or into any desired shape.
• Heat the Oil in a pan and deep fry them on a medium flame until they turn golden brown.
• Once done, remove them from oil with a slotted spoon.
• Allow it to drain on Paper Towels.
• Before serving, sprinkle Idli podi or red chilli powder on Idli Fry.(Optional)
• Can serve Idli Fry with any chutney of your choice.

NOTES :

• Use leftover/refrigerated idlis for the purpose.
• Fresh idlis tend to stick together and absorbs a lot of oil too.
• Can refrigerate the fresh idlis for few hours and then fry them.
• Cut the idlis into even pieces, for crispy Idli Fry.

TOMATO CURRY

      Every time I make dosa or idli, this Tomato Curry is a default accompaniment. It is an easy curry with few ingredients and it takes no time to make it. A quick fix according to me.  I have tried this curry in different ways and always I have found it tasty.  I prefer the tanginess of the curry. As the tomatoes, I get locally are not sour as our Nattu Thakkali in India, I add a bit of tamarind into this Tomato Curry.
     This is a  family recipe, I have eaten for years.  I always remember my Amma making this Tomato Curry for Idlis and Dosas. Also, it is my MIL's speciality.  This curry always reminds me of our family trip to Velankanni.  The day we travel to Velankanni, we pack our morning breakfast and also the Lunch.  Morning breakfast would always be Idli with this Tomato Curry and Coconut chutney.  Good old days...

Cuisine : South Indian
Recipe Type : Curry
Course : Side Dish
Spice Level  : Medium - High
Difficulty : Low
Serves : 3- 4
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

 

INGREDIENTS :

Onions - 2 Nos.
Tomato - 3 Nos.
Green Chillies - 2 Nos.
Garlic - 2 Cloves
Turmeric - 1 Tspn
Red Chilli Powder - 2 Tspn
Tamarind Paste - 1/4 Tspn(Optional)
Salt - To Taste

For Tempering :

Mustard - 1/2 Tspn
Curry Leaves - 2 Sprigs
Oil - 1 Tbspn

To Garnish :

Coriander Leaves - To Garnish

METHOD :

• Heat Oil in a pan and splutter Mustard Seeds in it. 
• Add Curry Leaves and fry for a while.
• Immediately add finely chopped Onions, Garlic, Green chillies and Saute it until onions turn translucent.
• Add Turmeric and Red Chilli powder and fry for a while on a very low flame until the raw flavour goes.
• Add chopped Tomatoes and saute until it breaks apart and blends well into the mix.
• Add Tamarind Paste along with a dash of Salt and mix well.
• Pour some water if needed.
• Leave it on a low flame until oil separates from the curry.
• Garnish with Coriander Leaves.
• It is a good accompaniment with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,

Notes :

• Can blend the tomatoes instead of chopping them.
• If the tomatoes are not sour enough, can add 1/2 teaspoon of tamarind paste to it.
• I usually add a pinch of sugar to the curry( Any curry as a matter of fact).
• Can add freshly ground dry roasted coriander seeds along with red chilli powder and turmeric. It gives a good flavour to the curry.
• I like to add some mint leaves to the curry.