Nyonya Char Mi
Nyonya Chilli Shrimp Paste


2 large red onions
10 cloves garlic
10 red chilies
2 teaspoons crushed toasted belacan
500g chicken breast/pork fillet/beef tenderloin - sliced
1 teaspoon chicken granules
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon sugar
½ teaspoon pepper
1 tablespoon water
6 tablespoons vegetable oil
2 heaped tablespoons whole salted soy beans (taucheo) – smashed with 1 tablespoon sugar
1 tablespoon tamarind paste mixed with 100 ml water – worked into a thick solution and strained
500g medium prawns – shelled and deveined
6 small fish cakes – deep fried and sliced
4 firm beancurd (taukwa) – deep fried and sliced
1kg fresh yellow noodles, scalded briefly with hot water
Soy sauce, salt and sugar to taste
500g bean sprouts
50g chives (kuchai) – cut into 3cm lengths
4 hard boiled eggs, sliced
Sambal belacan, to serve
Calamansi limes, sliced, to serve
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.


1.Finely grind onions, garlic, chilies and belacan in a food processor.
2.Marinate meat with chicken granules, cornstarch, sesame oil, sugar, pepper and water for 3 to 4 hours.
3.Heat oil, stir fry ground ingredients till fragrant and oil separates. Add smashed salted soy beans mixture and fry till fragrant.
4.Add meat, fry over high heat till it changes colour. Add tamarind water. Fry quickly.
5.Add prawns and fish cake. Stir fry quickly. Add beancurd and noodles. Toss to mix.
6.Season with soy sauce and sugar. Turn off heat. Immediately add bean sprouts and chives. Toss quickly.
7.Adjust seasonings if needed. Transfer to serving platter
8.Garnish with eggs. Serve with sambal belacan and limes on the side
9.To make sambal belacan, pound 5 cm x 5 cm piece hot toasted belacan with 10 chopped red chilies, till a paste is formed.

Nyonya Fried Noodles

The Nyonya or Peranakan ladies typically serve this Nyonya Fried Noodles dish during family gatherings and special occasions. The Nyonya kitchen chef will proudly carry to the dining table, a large platter of freshly fried noodles garnished with hard boiled eggs. A side accompaniment usually consists of freshly pounded sambal belacan and calamansi limes. Adults and children wait, anxiously but quietly to dig in. “Ho Chiak!” they will exclaim, much to delight of the Nyonya. Distinct ingredients of Malay and Chinese races marry in Peranakan cuisine, resulting in its own captivating taste.

Click here to view our shortlisted Top 5 Nyonya food you need to try in KL!

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