Posts Tagged ‘Nasi Ulam’

Mar

Nasi Ulam and Nyonya Laksa in Penang

Posted by: CK Lam in Assam Laksa, Nasi Ulam, Nyonya Cuisine, Penang, Peranakan Cuisine

BY CK Lam

Mimi Nyonya Laksa is a popular little eatery in Penang for many office workers lunching around the area. The eatery, located on the ground floor of Wisma Central, was named after the owner.

Many are obviously drawn to their Nyonya delights. The daily specials are available on a rotating basis. The nasi ulam cooked with generous sprinkling of fresh herbs, garnished with daun pudina (mint leaves) and red chillies, is a firm favourite among the customers. The combination of carrots, onions, daun limau purut (chopped lime leaves), serai (lemon grass), daun kaduk (wild pepper leaves), daun kesum (laksa leaves), daun cekur (sand ginger leaves) and grated coconut layers the complex flavours of this rice dish.

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Tags: 10400 Penang, Asam Pedas, Asam Pedas Fish, Assam Laksa, Bean Sprouts, Chinese Black Mushroom, Ck Lam, Coffee House, Crunchy Texture, Daun Kesum, Fish Dish, Fish Flakes, Fresh Herbs, Generous Sprinkling, Grated Coconut, Jalan Macalister, Lemon Grass, Limau, Makansutra, Mimi Nyonya Laksa, Nasi Ulam, Nyonya Delights, Nyonya Food, Oyster Mushroom, Oyster Porridge, Plenty Of Fish, Raw Ingredients, Rice Dish, SL Coffee House, Spicy Taste, Torch Ginger, Wisma Central

3 Comments

Jan

‘A Nyonya Inheritance’ – Nyonya Cookbook with 35 savoury Penang Peranakan dishes

Posted by: CK Lam in Assam Laksa, Book Launching, Invited Review, Media Preview, New Straits Times (Northern Streets), Penang

BY CK Lam

Pearly Kee, a fifth generation Penang Nyonya has just launched her first cook book entitled A Nyonya Inheritance at China Tiger, here. Also present were the writer’s mentor, master chef Datuk Lim Bian Yam, family members and friends.

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Tags: A Nyonya Inheritance, Assam Laksa, Book Launching, Chili Padi, China Tiger, Chun Pneah, Clarity Publishing, Cookbook, Cup Mint, Curry Kapitan, Dato Lim, Flower 4, Fresh Turmeric, George Town, Glutinous Rice Ball, Glutinous Rice Balls, Herbs And Spices, Laksa Recipe, Leaf Stalks, Nasi Ulam, New Straits Times (Life & Times), Nyonya Cuisine, Nyonya Recipes, Otak Otak, Penang Peranakan Dishes, Peranakan Dishes, Prawn Paste, Red Chilli, Sambal Udang, Savory Dishes, Savoury Dishes, Savoury Recipes, Shrimp Paste, Small Cubes, Tang Yuan, Tang Yuen, Tau Eu Bak, Torch Ginger, Types Of Herbs And Spices, Udang, Yam Family

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Jul

Nyonya Breeze Desire – Peranakan Cuisine in Straits Quay

Posted by: CK Lam in New Straits Times (Life & Times), Non-Halal, Nyonya Cuisine, Penang, Peranakan Cuisine, Straits Quay, Tanjung Tokong

* This article was published in the New Straits Times (Life & Times) on 12th July 2011.

The recently opened Nyonya Breeze Desire restaurant in Straits Quay carries on the tradition of Peranakan cuisine associated with Penang. The food are similar to that at its outlet in Abu Siti Lane.

Cooking Nyonya food has always been a meticulous affair and Nyonya Breeze Desire had the cuisine prepared with great attention to detail, balancing flavours and taste. The impressive range of dishes include nasi ulam, inche kabin, sambal goreng, asam pedas and braised meat.

The dishes came in large and small portions. I chose the latter. The starter was a plateful of jiu hu char or stir-fried sengkuang (RM13.90) served with fresh lettuce and sambal belacan. The gravy had hints of mushroom, carrot and dried squid. All in all, a perfect dish.

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Tags: 12th July, Aromatic Herbs, Asam Pedas, Betel Leaf, Chicken Curry, Choon Peah, Classic Chicken, Coconut Milk, Daun Kaduk, Ginkgo Nuts, Gravy, Impressive Range, Inche Kabin, Kabin, Kaffir Lime Leaves, Kapitan, Kari Kapitan, Nasi Ulam, New Straits Times (Life & Times), New Straits Times (Life & Times), Nyonya Breeze Abu Siti Lane, Nyonya Breeze Desire, Nyonya Breeze Desire Straits Quay, Peah, Penang, Penang Nyonya Food, Peranakan Cuisine, Perut Ikan, Pig Stomach, Sambal Belacan, Sambal Goreng, Spring Rolls, Stomachs, Straits Quay, Tender Pieces, Too Tor T’ng, White Rice, Worcestershire Sauce

14 Comments

Oct

Baba-Nyonya Wedding with a Peranakan Dining Experience

Posted by: CK Lam in Events, Media Preview, New Straits Times (Life & Times), Non-Halal, Nyonya Cuisine, Penang, Peranakan Cuisine, Restaurant

BY CK Lam

A rich and colorful Peranakan wedding!

Baba-Nyonya wedding ceremony is fast disappearing and forgotten by many except for a handful of the older generation. In the heritage town of Penang, there has been a strong call for couples to revive this heritage by taking their vows in this traditional style. Won’t it be a lovely change for couples to wed in a truly unique traditional showcase of rich and colourful Baba-Nyonya culture?

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Tags: 26th October, Assam Prawn, Baba Nyonya Culture, Baba Nyonya Wedding, Baju, Baju Panjang, Bride And Groom, Cheow Tao Ceremony, Ck Lam, Colorful Wedding, Curry Kapitan, Dress Accessories, Eleme, Focal Concepts, George Town World Heritage Site, Gorgeous Hand, Gulai Tumis, Head Dress, Heritage Town, Impor, Kasut Manek, Manik, Nasi Ulam, New Straits Times (Life & Times), New World Park, Nyonya Belles, Nyonya Bridal Head Dress, Penang, Peranakan Restaurant, Peranakan Wedding, Sarong Kebaya, Sedan Chair, Sri Batik Nyonya Restaurant, Tea Ceremony, Traditional Style, Twelve Days, Wedding Ceremonies, Wedding Ceremony, Wedding Planner, Wedding Schedule

26 Comments

Jan

Chinese New Year @New World Park

Posted by: CK Lam in Cafe, Georgetown, Hawker, New World Park, Nyonya Cuisine, Penang Restaurant, Peranakan Cuisine, Western Cuisine

New World Park located in the heart of Georgetown has been billed as a everything-under-one-roof project. It currently houses a number of restaurants, a couple of franchise eateries, a performance pavilion, boutiques and last but not least, the Hawker Center! Food crawling is a good idea as there are plenty of dining options and you can move from one outlet to the other sampling the food Penang has to offer. With the Chinese New Year around the corner, this entertainment outlet, decorated in red has a number of exciting events all lined-up.

The events to usher in the Year of the Ox :

1) Lion Dance – 17th, 31st January & 3rd February (2pm, 8.30pm & 2pm)
2) China Acrobatic Troupe Show – 23rd, 24th, 29th January & 6th February (9pm)
3) Traditional Chinese Orchestra Performances – 21st & 23rd January (8.30pm)

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Tags: Acrobatic Troupe, Arcades, Array, Buffet Style, Burma Road, Burmah Road, Chinese Dishes, Chinese New Year, Chinese Orchestra, Claypot, Cup Of Coffee, Cusine, Cyber Cafe, Cyber Shopping, Dim Sum, Diners, Dry Meat, Entertainment Outlet, Favourite Place, First Food, Food Court, Food Drop, Food Outlet, Franchise Eateries, Free Flow, Fried Pork, Good Cup Of Coffee, Gordon Bleu, Hangout Place, Hawker Center, Hawker Food, Hawkers, Hygenic, Ice Cream, Ice Kacang, Kueh, Kut, Lion Dance, Memory Lane, Nasi Lemak, Nasi Ulam, New World Park, Nwp, Oomph, Orchestra Performances, Oriental Cuisines, Outing Place, Pearl Of The Orient, Penang, Penang Food, Performance Pavilion, Pork Liver, Restaurants, Reunion Dinner, Road Houses, Rou Gu Cha, Sandwiches, Set Lunch, Shopping, Snacks, Spacious Area, Spices And Herbs, Street Food, Swatow, Teriyaki Chicken, Tokong, Tourist Attraction, Wembley Park, White Coffee, Year Of The Ox, Yyy

25 Comments

Sep

Penang Nyonya Food

Posted by: CK Lam in Nyonya Cuisine, Penang, Penang Restaurant, Peranakan Cuisine, Tanjung Tokong

Found a cosy cafe serving authentic Nyonya cuisine at Tanjung Tokong situated behind The Penang Chinese Swimming Club (next to Naza Hotel). It’s “NYONYA CAFE”.

The place is fully air-conditioned and is nicely decorated with many antiques. We spend some of the time taking these photographs while waiting for the dishes.

We had (from clockwise) the Black Vinegar Pork Trotter (tu-car chor), Nasi Ulam, Perut Ikan and Acar Fish (photo below). The Pork Trotter in Vinegar was a bit oily and had too much of the black soya sauce. Still the gravy as a whole was delicious.

The Nasi Ulam (rice dish) uses a variety of fresh herbs. The herbs and rice were blended together with grated coconut and served cold. The herbs gave out a strong and pungent aroma.

The Ikan Perut was good. It is not very spicy but very lemak because they used a lot of the coconut milk (santan). Fish stomach is the main ingredient of this dish and we wish they could have added more of this.

The Acar Fish (fish pickle) was equally as good as the rest. The ginger and garlic was well seasoned as a pickle.

The dessert of the day that we ordered was very very good. It is a gravy of rich coconut milk, sugar and shaved ice, topped up with jackfruit. The ice was shaved very fine and smooth (like the shaved ice cendol that can be found in Melaka).

All the dishes that we ordered surely did whet our appetite.

Tags: Black Vinegar, Cendol, Chinese Swimming Club, Coconut Milk, Cosy Cafe, Fish Fish, Fish Pickle, Fresh Herbs, Grated Coconut, Gravy, Main Ingredient, Milk Sugar, Nasi Ulam, Nbsp Nbsp Nbsp Nbsp Nbsp, Nyonya Cuisine, Nyonya Food, Penang, Pungent Aroma, Rice Dish, Soya Sauce, Tokong

9 Comments

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CK Lam’s Profile

Armed with a camera and a huge appetite, this food writer & her family travel around looking for the best food and events & happily sharing all the good eats with you in this Penang Food Blog