Tks for yr channel We need experts like you to maintain our heritage Malacca or Penang or Singapore nonya tradition Also it MUST b authentic not too variant Thanks v much Keep teaching please
Hi, Bibik. Most Baba-Nyonyas in Singapore make their Ayam/Itik Sio on the sweeter side, but my Mama's Sio had toasted ketumbar as the dominant flavour note. She suffers from dementia now and finds it very difficult to remember her old recipes, so I am very grateful to have finally found someone who makes Ayam/Itik Sio like her. This is the second time you have been instrumental in helping me reclaim/regain my Mama's cooking style. Kumsia manyat-manyat, Bibik!
With reference to your Sio recipe…hv we got to toast the coriander seeds in the Wok before we machine to powder(ground)but if we buy the grounded coriander powder, they are not toasted in Wok n they will not be fragrant to use for this Sio recipe.
0:18 Hello Aunty Neo! Will marinating overnight in tamarind juice make the chicken meat tough? The acid in the tamarind juice, I believe, will have effect of "cooking" the chicken somewhat. I felt that was what happened to my assam prawns. I marinated them overnight. Prawns became tough n clung to their shells! Or maybe prawns were poor quality. I dont know. That's wh i am checking with you. What do you think, Neo? Thank you v much.
