This one remains a regular standard in our home till today. In the past, it was usually served together with thin yellow noodles tossed in sesame oil and garnished with spring onions. The chicken would be presented whole on a platter, chopped into manageable parts, and the noodles on a separate serving dish.
Archive for April, 2007
Soya Sauce Chicken
Posted in chicken, savoury, soya sauce on April 30, 2007 | 2 Comments »
Chilli Sauce
Posted in chilli, savoury on April 30, 2007 | Leave a Comment »
Whoever cooks this will have to figure out how much ‘30 cts red chillies’ refers to! In newspapers of the 1930s, I’ve seen daily lists of prices of basic commodities, so perhaps that might give a clue. I don’t know if newspapers of the late 1950s/1960s carried the same information.
This recipe has been consulted [...]
Buah Keluak Curry
Posted in belachan, buah keluak, candlenut (buah keras/sak luk), chilli, galangal (nam keong/lengkuas), onion, saffron, savoury, tamarind (assam) on April 23, 2007 | 5 Comments »
A very popular Nonya standard, which is reflected here by the folded bottom right-hand corner to bookmark the page! It’s also one of my all-time favourite dishes.
Notice how grandmother has added the local term ‘buah keluak’ to the original ‘opium-fruit’, and changed the chicken to pork. This in a more shaky hand and ball-point pen [...]
Penang Curry Fish
Posted in belachan, chilli, fish, garlic, lemongrass, onion, savoury, tamarind (assam) on April 23, 2007 | 2 Comments »
Babi Pajis
Posted in belachan, candlenut (buah keras/sak luk), chilli, egg, onion, pork, savoury on April 23, 2007 | Leave a Comment »
Another dish I’ve not tried before. Can anyone shed light on the etymological background of the word ‘pajis’?
And the unfamiliar sak luk makes another appearance here, this time spelt sak lut. Or am I confusing two completely different ingredients? If you have any ideas, please leave a comment :). [NB: See answer on 'Unfamiliar Ingredients' [...]
Mesak Lada
Posted in belachan, candlenut (buah keras/sak luk), galangal (nam keong/lengkuas), onion, pepper, savoury, tamarind (assam), turmeric (kunyit) on April 23, 2007 | 2 Comments »
I’m not sure what Mesak Lada is, I don’t think I’ve ever eaten it before. Looks like a kind of rempah with pepper (lada) instead of chillies -? I’m not sure what the ingredient ‘Sak Luk’ is either. Please leave a comment if you know :)! [NB: See answer on 'Unfamiliar Ingredients' page.]
Kunyit is Malay [...]
Custard Sauce
Posted in egg, milk, sweet, vegetable shortening on April 19, 2007 | 2 Comments »
After enjoying your roast beef with Yorkshire pudding and a side salad, how about a dessert using custard sauce?
The ingredient here that caught my eye was ‘Spry’. Quick internet research revealed that Spry was an American brand of vegetable shortening introduced by Lever Brothers around the 1940s (although I have found Spry pictured in ‘The [...]
Salad Dressing
Posted in mustard, savoury, wheat flour on April 19, 2007 | Leave a Comment »
You might serve a salad with the roast beef and Yorkshire pudding, so here’s the salad dressing recipe, which comes next in the notebook.
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