This dish acquires its unique Nyonya taste from the use of salted soybeans (taucheo) and tamarind extract. To ensure maximum flavour, make sure the spice paste is fried over low heat till the oil separates.
Recipe Category: Dish By Foodies
A good fresh cut of Norwegian salmon and simple ingredients in your refrigerator can result in a fusion bistro style dish that’s tastes as good as it looks!
"The key to a good wok aroma is high heat and quick tossing during stir frying. Glutinous rice flour by Erawan 3 elephants brand is preferred Chinese festive culture and diet is typically non halal so I’ve given alternative roast meats for the benefit of halal foodies" - Michael
"You can put in more curry powder if you like. You can also opt for fresh milk to replace the evaporated milk" - Atiqah
"I prefer to cook my chicken without skin, for health reasons. Avoid over soaking the salted veg. You still want that slight sour salty taste. It’s important not to over cook the curry after adding the thick coconut cream. The very moment the curry starts to simmer, remove from heat. Always salt any meat dish at the end to avoid tough meat" - Michael
"We found that by removing the hard boiled eggs immediately from the boiling water and air cooling enables easy-peel-off shells" - Michael
"This dish is full of vitamins and very colourful and nourishing to the body....and cutting vegetables need lots of patience and it fun! Tip to note: Don't over-steam the cabbage! Total 10 mins is sufficient" - Elaine
"I served this dish as canapes as I felt it would be perfect as an appetizer for a Chinese New Year party/dinner. It's a perfect conversation starter due to the unique name and as an ice breaker in parties. You can also opt to serve it as a dish on a serving plate with all the elements. You can opt to omit the bird's eye chillies if you don't like spicy food and if you are serving children as well! PS: If the sauce becomes too runny, do add in a tablespoon of water+cornstarch mixture" - Malathi
"I don't cook the meat separate because I want all the flavor absorb into the meat. And the meat also give extra flavor to the vegetable" - Nurul Syafiqah Binti Ahmad Shokhaily