Showing posts with label nyonya. Show all posts
Showing posts with label nyonya. Show all posts

Wednesday, August 15, 2012

Dodol/ Sticky Glutinous Rice

Dodol is a sweet candy made from glutinous rice flour palm sugar  and coconut milk.

So far I'd tasted 2 types of dodol, gula melaka dodol and durian dodol. You can find these dodol mostly during Hari Raya or Chinese New Year. But, in Melaka you can find these dodol in anytime. you can also find them in your own!!. Let's make dodol!!!!

It is not difficult to make dodol, all you need it time......howlong??? really depend on you. If you like it chewy and dense, stir it constantly for about 11/2 to 2 hours.

In the making dodol,these are important things need to take notes :
1) Stir constantly, or the dodol will easily get burnt and destroy the texture and taste.
2) Use LOW Fire.
3) For a better taste, use Gula Melaka, not brown or dark brown sugar.
4) If you keep the dodol into a container, make sure the dodol is completely cool, before you lid on.

I used 11/2 to 2 hours making this dodol., because I like chewy and dense dodol.

400-500gm Gula Melaka, cut into pieces
50 - 100 ml water

150 ml water
500 glutinous rice flour
900 ml coconut milk...about 4 coconut

200 gm sugar

Cook (A) until all the Gula Melaka dissolve, strain and keep a side for later use.
Mix ingredients (B), strain and pour it into a wok.
Cook over LOW heat, and stir constantly, until it becomes slightly thick.
Add in Gula Melaka and keep stirring.
Add in coarse sugar, and stir.
Keep stirring until dodol becomes really thick , heavy and separating from the walls of the wok.
Pour it out into a heat safe dish, container .
Allow it to completely cooled.
Cut it into strip, square or diamond shape and serve.

Chop, chop chop  Gula Melaka
Add water, and cook until the Gula Melaka dissolve.

Strain and keep a side.
Mix glutinous rice, coconut milk and water, strain.

Cook in a wok until thick.

 Begin to thick.

Add in Gula Melaka, keep stiring.

 See, it is very hard for it to come together, at this point add coarse sugar.

And ta-da, after adding coarse sugar, it become smooth and shiny,,,,yay!! If you like thin and runny dodol, you can dish up at this stage.
 If you're like me , like the chewy type, keep stirring until you get thick , heavy and separate from wallsof the wok.

Ta-da, see after few hours,cut them into square or diamond shape and serve.

I'm submitting this post to Malaysian Food Fest , Melaka Month hosted by Cindy of yummylittlecooks

Monday, May 30, 2011

Nyonya Dumplings

Dumplings Festival is just around the corner.Many people buy or make dumplings themselves.For me, I make my own dumplings.There are many types of dumplings, like Nyonya dumplings,savoury dumplings,alkaline dumplings....but,right now, I want to share this Nyonya dumplings.Nyonya dumplings taste rather sweet than salty.The sweetness comes from candied melon.Here's the recipe from my mom:

For filling:
1.5 kg ground meat,can use chicken meat
10 shallots,chopped
7 cloves garlic,chopped
80 gm coriander seed
1 tbsp white pepper
380 gm candied melon
15-20 mushrooms
3 tbsp dark soy sauce
3 tbsp soy bean paste(tauchu)

Method :
Wash the coriander seed,put in a tray and dried it under the sun.
Toast the dried coriander seed in hot pan until fragrant.Grind it until very fine.
(You can use ready made coriander powder, but I prefer to make it)
Soak mushroom until soft, cut into small pieces.
Chop candied melon into small pieces.
Heat 4 tbsp oil.
Stir fry chopped shallots, until fragrant.
Add chopped garlic,stir fry until golden brown.
Add in soy bean paste,stir fry again,when it looks a little dry,
Add in chopped mushrooms,stir fry untill fragrant.
Add in ground meat,stir fry again.
Add in dark soy sauce and pepper,stir fry again.
Add in chopped melon,stir fry.
Lastly add in ground coriander,stir fry, until it becomes thick.
Dish up and set aside.(I normaly made this one day earlier)

How to make Nyonya dumplings:

2 kg glutinous rice (divide it into 1.2kg and 800 gm)
2 packet  of bamboo leaves
some hemps strings
20 gm dried Blue pea flowers
500 ml water
41/2 tbsp oil (divide it into 3 tbsp and 11/2 tbsp)
5 tsp salt (divide it into 31/2tsp and 11/2 tsp)
Some pandan leaves cut into pieces

Soak the bamboo leaves overnight.
Boil 500 ml water, put in blue pea flower,let it boil for 1 minute, off the fire.
Let the blue pea flower sit in the water for 20 minutes, squeeze out the pulp,let it cool.
Wash 1.2kg glutinous rice and soak it overnight.
Wash the 800 gm glutinous rice, soak in the blue pea water( add more cold water to the blue pea water),overnight.

The next day:
Wash and drain 1.2kg glutinous rice,then add in 3 tbsp oil and 31/2 tsp salt.Set aside.
Wash the 800 gm glutinous rice,then add 11/2 tbsp oil and 11/2 tsp salt. Set aside.
Wash the bamboo leaves and boil it for 10 minutes,drain.(can be done 1 day earlier,make sure the leaves soak in water,so it won't dry)
Fold bamboo leaf into a cone and fill with 1 tbsp glutinous rice, make a hole and fill in 11/2 tbsp filling,top with another 1/2 tbsp white rice and 1tbsp blue rice and a piece of pandan leaf.
Cover shape it into dumplings,tie it up with hemp string.
Boil water in a deep stock pot,3/4 of the pot.
Put the nyonya dumplings into the pot,fully covered with water.
Cover and bring to boil, lower the heat and cook for 3-4 hours untill cooked and soft.
(can use pressure cooker, cook for 40 minutes)
Remove and hang it, let the Nyonya dumplings dry.Serve.
Prepare for the filling.

Making the dumpling
Fold bamboo leaf into a cone shape.

Fill with 1 or 1/12 tbsp white glutinous rice.

Fill with the filling and pandan leaf.

Fill with 1/2 tbsp white glutinous rice and 1 tbsp blue glutinous rice.

Fold and tie up with the string.Ready to cook.

The cooked Nyonya Dumplings.

Wednesday, May 4, 2011

Chicken Pong Teh

Today, I want to share Chicken Pong Teh(Ayam Pong Teh) recipe.This is one of our favourite nyonya dish.My mom used to add pork meat into this dish.But, we like it this way, without the pork meat.The kids loves the gravy mix with white rice.Here's the recipe:

2 whole chicken legs,cut into pieces.
5-6 mushrooms
200 gm potatoes,peeled and cut into pieces
2 tbsp oil
4 shallots, chopped
3 cloves garlic, chopped
1-2 tbsp chopped ginger
2 tbsp soy bean paste (tauchu)
1 tbsp dark soy sauce
11/2 tbsp gula melaka/palm sugar/coconut sugar
* if using granulated sugar, I suggest use 1/2 tbsp,
but anyway, it's different ppl different taste bud.
200 ml water

Soak the mushroom in water for about 30 minutes or until soft.
Wash and squeeze the water from the mushrooms and cut it into half.
Chopped the whole chicken legs.
Peeled the potatoes and cut into pieces.
Chopped shallots, garlic and ginger.
Heat a wok, pour in 2tbsp oil.
Stir fry shallot, garlic and ginger till fragrant.
Add in soy bean paste(tauchu) and stir fry a bit.
Add in mushrooms and stir fry,it will become dry a bit.
Add in chicken and stir fry again until half cooked.
Add in potatoes and water, cover to cook, about 5 minutes,keep stirring in between.
Lastly add in gula melaka/palm sugar/coconut sugar. Serve.