Nyonya Cooking is a community of home cooks sharing recipes from Southeast Asian homes. We cook because we care, and help you eat better and smarter with step-by-step cooking techniques and ingredient knowledge.
Our Manifesto
To all of us who are obsessed with food and its memories. We constantly find better ways to cook real food with the freshest ingredients. We are the warrior in our kitchen to experiment with recipes and ingredients. While others may think it is a waste of time, we know it is best for us and our loved ones. To those who appreciate and respect food, the people who prepare it, and its culture, you deserve the best because life is too short to settle with bad food.
Read more: www.nyonyacooking.com/about
Only email for business enquires. NOT interested in affiliate marketing, free products, and non-business enquiries. Email: support[at]nyonyacooking.com
If you could, could you show us a recipe using a runny dough, more like batter. The one my grandmother makes (I rarely could visit her), has a runny dough, that she could pour it in the leaf and somehow doesn't spill.
For sure this is not traditional. They definitely don't use margarine. Anyone who doesn't want to get clogged arteries should stay away from margarine.
Will try this week. See how the taste is..im trying this becos you do use tamarind juice n galangal I like it with sliced onion on top of fish before grilling. Thanks. Penang Malaysia
Sesame oil? Best to check the steps here: www.nyonyacooking.com/recipes/hainanese-chicken-rice~rkzGOwjvGc-7 Soy sauce used in two different steps. - Admin
We love almond cookies and I’d like to try this recipe. I wish though that you had put the ingredients here and have the other explanation in the link because I usually listen to the video while baking. Going to the recipe link takes me out of YT.
The video is available on our website, too. Here you go: www.nyonyacooking.com/recipes/almond-cookies~gECm6PRzY Have fun with our free recipes :D - Admin
I save time by using whatever sambal paste I have usually packets of Gimson sauces (Curry or Nyonya) and add in pounded dried shrimp. Instead of sugar I use a tsp of leftover overly sweet marmalade. And stir fried cabbage done in advance. Fast, simple and warms the heart! I will try adding fermented beans next round. Lovely video.
I really love this recipe. I believe you are residing in Germany. Could you please let me know where and the name of the store in Germany where I can get those hokkien noodles.If its Udon, the name of the brand that is similar. Thanks for sharing your talents.
Hello! I have some family that has a peanut allergy. Is it ok to make this sauce using an alternative nut? I was thinking cashew but would you recommend a different nut?
Fatty is too cruel for national delicious comfort dish, there's misconception on coconut cream. It's healthy food actually. Due lower GI nasi lemak it's actually healthier than normal rice. It's should be named creamy rice or coconut cream lashed rice.😅😅😅
wow, i've seen multiple other youtube videos on CKT and yours is by far the best! all the others are missing the wok hei and yours is totally on point!! love it!!
We do lots of tests for our recipes. If you do give it a try, post a food snap :) www.nyonyacooking.com/recipes/penang-char-kuey-teow~r1DzuvivfqbX - Admin
Good grief. Nyonya cooking is bastardization on Malay cuisine. I attended a cooking class in Santa Rosa, the presenter discuss about nyonya cooking. She belittled malay cooking, saying, there is no such cuisine, malay cuisine. I did not know my cuisine has been israealized, chines nyonya stole our food and tell the world nyonya created them. I understand how palestians feels
Note to self : tried this last night, not bad but lacks kick...missing is torch flower(which is hard to get), maybe steam with not only ginger but add few stalks of bashed lemongrass to the steaming. Also when serving with chopped chinese parsley and spring onions...maybe even when making the sauce add some toasted belchan and tamarind to it.
This type of fully ripe/cooking cucumber is commonly used in East Germany and nearby territories. It's called "Schmorgurken" and you can find it in almost any market like Edeka, Rewe etc in late summer/early fall. I'm surprised that you say you haven't seen it but perhaps it's unexpected just how normal it is here. In the German/Slavic tradition it's normally cooked with cream, vinegar, and dill.
That is right! We told her to write down the recipe instead. www.nyonyacooking.com/recipes/beef-rendang-ultimate-guide~FZ30OwrNA She recommends the cheapest cut, you can find her reasoning on the website. - Admin
