[REVIEW] Florence Tan's Timeless Peranakan Recipes


Peranakan cuisine combines the best of Chinese and Malay influences to offer a unique fusion of exotic and aromatic food. From spicy sambals and piquant pickles to dishes that tantalise and entice… the undisputed doyenne of Peranakan cuisine Florence Tan whets your appetite in Florence Tan’s Timeless Peranakan Recipes, a collection of her family’s treasured recipes. Find traditional and classic Nyonya favourites like Ikan Kuah Lada, Udang Masak Lemak and Ayam Buah Keluak and special dishes like Hee Peow Soup, Nasi Ulam and Nyonya Yee Sang, which are prepared for festive and auspicious occasions. With Florence’s help, anyone can cook up an authentic Nyonya meal (or feast) in no time!

Hi guys!

Thinking of what to cook for dinner today? So little time to spare but want to have delicious dish? Here is my suggestion since I have went through the eBook, I think it would be nice if I’m able to share it with you guys the Florence Tan’s Timeless Peranakan Recipes eBook.

Especially to those who have always been a fan of Peranakan cookings or maybe those who have always wanted to try make one, here is one of the Peranakan recipes that caught my eyes and tastebud, of course.

Kari Udang Kapitan




500 ml | 16 fl oz | 2 cups cooking oil

500 grams | 1 pound, 1½ ounces
king prawns (jumbo shrimps),
feelers trimmed

1 onion, peeled and coarsely

600 ml | 20 fl oz | 2½ cups coconut
milk, extracted from 250 grams |
9 ounces | 2½ cups grated coconut
and 600 ml | 20 fl oz | 2½ cups

1¾ teaspoons salt

1 tablespoon sugar

2½ tablespoons kalamansi juice

1 sprig mint leaves



4 dried chillies, soaked in water
and drained

8 red chillies

3 cloves garlic, peeled

3 candlenuts

3.5 cm | 1½ inches fresh turmeric,

2.5 cm | 1 inch galangal, peeled

2 stalks lemongrass, sliced

1 teaspoon crushed dried shrimp


1. Combine the ingredients for the finely ground paste and grind until fine.

2. Heat the cooking oil in a wok until hot. Add the prawns and fry for 30 seconds.
Drain and set aside.

3. Leave 7 tablespoons oil in the wok. Add onion and sauté for a few minutes.

4. Add finely ground paste and stir-fry until aromatic.

5. Return the prawns to the wok. Stir in coconut milk and bring to a boil. Simmer
for 2–3 minutes. Season with salt and sugar

6. Remove from the heat and add kalamansi juice.

7. Garnish with mint leaves and serve.

Voila! And you are done with your Kari Udang Kapitan!

eBook penuh boleh didapati di E-Sentral.com



Following the success of her first book, Creative Baking: Chiffon Cakes, creative baker, Susanne Ng, shares even more exciting recipes in this second book, Creative Baking: Deco Chiffon Cakes. Using the light, fluffy and moist chiffon cake as a base, Susanne shows how you can turn out all sorts of lovely and creative cake designs that children and adults alike will love. This book includes a range of fun and attractive patterns, a greater variety of shapes and sizes, and tantalising flavours to tickle your taste buds. Complete with a comprehensive section on basic recipes and baking techniques, a detailed troubleshooting guide, and fully illustrated step-by-step recipes, Creative Baking: Deco Chiffon Cakes promises that these amazing chiffon cakes are well within reach of any home baker.

Ok baiklah, admin rasa, wajar untuk admin kongsikan ulasan bagi eBook ini. Jadi kepada yang minat bake cake, boleh try cari resipi dari eBook ini.

Nama cake tersebut  ialah Lemon Charcoal Busy Bee Cake. Bahan- bahan yang digunakan pun mudah didapati di kedai bakeri. Selain daripada itu, cara- cara yang ditunjukkan untuk memasak juga jelas dan mudah difahami.

Cuma, admin rasa kalau anda nak try buat, buat pada hari yang anda tidak sibuk sebab, anda perlu bersabar untuk buat layer by layer cake tu.


Selamat mencuba readers sekalian!

eBook penuh boleh didapati di E-Sentral.com