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!
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),
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
FINELY GROUND PASTE:
4 dried chillies, soaked in water
8 red chillies
3 cloves garlic, peeled
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!
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