Hi! I'm new to this list and just wanted to introduce myself. I'm from Singapore - the land of great food lovers. Eating is our passion. My personal favorites are Chinese, Peranakan and Malay food. I'm considered a novice cook but friends love my dry laksa and chicken wings. On days that I'm not working, I love to cook something nice for the family to enjoy but it's not always easy since I've got two young children to run after. Sometimes I resort to easy solutions like food premixes that really saves time on the preparation- and the result taste great too! I like to try new recipes when time permits or when I'm cooking for a party and I hope that by joining this group I can share great food experiences with people with the same passion.
Hi! I'm new to this list and just wanted to introduce myself. I'm from Singapore - the land of great food lovers. Eating is our passion. My personal favorites are Chinese, Peranakan
Okay, I'll bite. (my turn this time Barb).
Since Peranakan was a new one on me I went to my trusty old google. Peranakan = Straits ethnic Chinese, possibly also an ethnic Chinese- = Indian cross-fertilization, physically and culturally.
Further searches on cuisine deadend in 404s. Could you oblige us with a few typical Peranakan/Nonya dishes?
Hi! I'm new to this list and just wanted to introduce myself. I'm from Singapore - the land of great food lovers. Eating is our passion. My personal favorites are Chinese, Peranakan
Do you mean Asian cooking like European cooking? Asia encompasses a huge territory with fantastically diversified cusines... perhaps you should have titled the Subj. "Oriental Cooking", at least that would narrow things down somewhat.
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation."
I to would like to know about Peranakan food. Maybe you could post a fes dishes/recipes
-steve
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Quoted message said:
Hi! I'm new to this list and just wanted to introduce myself. I'm from Singapore - the land of great food lovers. Eating is our passion. My personal favorites are Chinese, Peranakan and Malay food. I'm considered a novice cook but friends love my dry laksa and chicken wings. On days that I'm not working, I love to cook something nice for the family to enjoy but it's not always easy since I've got two young children to run after. Sometimes I resort to easy solutions like food premixes that really saves time on the preparation- and the result taste great too! I like to try new recipes when time permits or when I'm cooking for a party and I hope that by joining this group I can share great food experiences with people with the same passion.
Hi! I'm new to this list and just wanted to introduce myself. I'm from Singapore - the land of great food lovers. Eating is our passion. My personal favorites are Chinese, Peranakan and Malay food. I'm considered a novice cook but friends love my dry laksa and chicken wings. On days that I'm not working, I love to cook something nice for the family to enjoy but it's not always easy since I've got two young children to run after. Sometimes I resort to easy solutions like food premixes that really saves time on the preparation- and the result taste great too! I like to try new recipes when time permits or when I'm cooking for a party and I hope that by joining this group I can share great food experiences with people with the same passion.
Hi Viv! I was born in Malaysia, and still have a lot of family there. We went back for a vacation last summer, but sadly, didn't make it to Singapore this time. I hope you'll post some of your recipes, particularly the Peranakan ones--one of the best meals we had on vacation was in Melacca. Meanwhile, I'll just sit here and envy your close proximity to all those great hawker stalls. 🙂
Peranakan food is typically chilli hot and uses lots of spices found in the Straits. Laksa, which has peranakan origins (I think) is a very popular dish in Singapore and Malaysia. It is actually a noodle dish served in rich gravy made from coconut milk (sinful), chilli, onions etc. But the version that I like to cook is drier and here's the recipe.
500g thick bee hoon 350g bean sprouts 3 pieces tau pok (soy bean puffs), sliced 2 tbsp oil 50 g dried prawns, minced 200g Laksa Paste - I use ready made laksa paste so that I don't have to make the paste from scratch which is quite a lot of work. 150g fresh prawns, shelled and deveined 2 pcs fish cake, sliced One qtr tsp sugar 250g coconut milk
Serves about 4
1. Boil a pot of water. Add bee hoon, been sprouts and sliced soy bean puff. Remove and drain after 1-2 min. 2. Heat oil in wok over medium fire. Stir fry dried prawns for about 1 min then add laksa paste. Mix well till fragrant - about 2 mins. Take care not to burn the paste. 3. add fresh prawns and fish cake and stir fry for another 1 to 2 mins. 4. Add coconut milk and sugar to the wok and stir till well mixed. 5. Add the bee hoon, bean sprouts and tau pok to the wok. Mix well with chopsticks for about 2 mins. 6. If you like, you can garnish with laksa leaves and serve.
Hi Viv! I was born in Malaysia, and still have a lot of family there. We went back for a vacation last summer, but sadly, didn't make it to Singapore this time. I hope you'll post some of your recipes, particularly the Peranakan ones--one of the best meals we had on vacation was in Melacca. Meanwhile, I'll just sit here and envy your close proximity to all those great hawker stalls. 🙂
Ariane
Hi Ariane! I'm new to newsgroups and have a little problem navigating the threads. I posted the recipe for dry laksa somewhere but not sure whether I posted in the right thread :P Do you do much asian cooking? It must be really difficult to get all the "asian" ingredients if you're not living in this part of the world.
Hi Ariane! I'm new to newsgroups and have a little problem navigating the threads. I posted the recipe for dry laksa somewhere but not sure whether I posted in the right thread :P Do you do much asian cooking? It must be really difficult to get all the "asian" ingredients if you're not living in this part of the world.
It can be, yes. I do some Asian cooking: Chinese, Indian, some Japanese. But for SE Asian cooking, it can be challenging to find ingredients where I am, which is in SW Ohio. Sadly, we don't have much access to stuff like laksa paste, and other varieties of curry pastes tend to be quite limited.
I saw your recipe for dry laksa and will hang onto it in case I ever run across any laksa paste! 🙂
