Asian Cooking

also check out alt.food.asian

cheers

viv said:

Hi! I'm new to this list and just wanted to introduce
myself. I'm from Singapore - the land of great food lovers.
Eating is our passion. My personal favorites are Chinese,
Peranakan

Okay, I'll bite. (my turn this time Barb).

Since Peranakan was a new one on me I went to my trusty old
google. Peranakan
= Straits ethnic Chinese, possibly also an ethnic Chinese-
= Indian
cross-fertilization, physically and culturally.

Further searches on cuisine deadend in 404s. Could you
oblige us with a few typical Peranakan/Nonya dishes?

Thanks,

Marc

Quoted message said:

viv said:

Hi! I'm new to this list and just wanted to introduce
myself. I'm from Singapore - the land of great food
lovers. Eating is our passion. My personal favorites are
Chinese, Peranakan

Do you mean Asian cooking like European cooking? Asia
encompasses a huge territory with fantastically
diversified cusines... perhaps you should have titled the
Subj. "Oriental Cooking", at least that would narrow
things down somewhat.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

Hi Viv,

Welcome to the group, enjoy your stay

I to would like to know about Peranakan food. Maybe you
could post a fes dishes/recipes

-steve

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi! I'm new to this list and just wanted to introduce
myself. I'm from Singapore - the land of great food
lovers. Eating is our passion. My personal favorites are
Chinese, Peranakan and Malay food. I'm considered a novice
cook but friends love my dry laksa and chicken wings. On
days that I'm not working, I love to cook something nice
for the family to enjoy but it's not always easy since
I've got two young children to run after. Sometimes I
resort to easy solutions like food premixes that really
saves time on the preparation- and the result taste great
too! I like to try new recipes when time permits or when
I'm cooking for a party and I hope that by joining this
group I can share great food experiences with people with
the same passion.

Viv

Quoted message said:

Hi! I'm new to this list and just wanted to introduce
myself. I'm from Singapore - the land of great food
lovers. Eating is our passion. My personal favorites are
Chinese, Peranakan and Malay food. I'm considered a novice
cook but friends love my dry laksa and chicken wings. On
days that I'm not working, I love to cook something nice
for the family to enjoy but it's not always easy since
I've got two young children to run after. Sometimes I
resort to easy solutions like food premixes that really
saves time on the preparation- and the result taste great
too! I like to try new recipes when time permits or when
I'm cooking for a party and I hope that by joining this
group I can share great food experiences with people with
the same passion.

Hi Viv! I was born in Malaysia, and still have a
lot of family there. We went back for a vacation
last summer, but sadly, didn't make it to Singapore
this time. I hope you'll post some of your recipes,
particularly the Peranakan ones--one of the best
meals we had on vacation was in Melacca. Meanwhile,
I'll just sit here and envy your close proximity to
all those great hawker stalls. 🙂

Ariane

Peranakan food is typically chilli hot and uses lots of
spices found in the Straits. Laksa, which has peranakan
origins (I think) is a very popular dish in Singapore and
Malaysia. It is actually a noodle dish served in rich gravy
made from coconut milk (sinful), chilli, onions etc. But the
version that I like to cook is drier and here's the recipe.

500g thick bee hoon 350g bean sprouts 3 pieces tau pok (soy
bean puffs), sliced 2 tbsp oil 50 g dried prawns, minced
200g Laksa Paste - I use ready made laksa paste so that I
don't have to make the paste from scratch which is quite a
lot of work. 150g fresh prawns, shelled and deveined 2 pcs
fish cake, sliced One qtr tsp sugar 250g coconut milk

Serves about 4

1. Boil a pot of water. Add bee hoon, been sprouts and
sliced soy bean puff. Remove and drain after 1-2 min.
2. Heat oil in wok over medium fire. Stir fry dried prawns
for about 1 min then add laksa paste. Mix well till
fragrant - about 2 mins. Take care not to burn the paste.
3. add fresh prawns and fish cake and stir fry for another 1
to 2 mins.
4. Add coconut milk and sugar to the wok and stir till
well mixed.
5. Add the bee hoon, bean sprouts and tau pok to the wok.
Mix well with chopsticks for about 2 mins.
6. If you like, you can garnish with laksa leaves and serve.

Enjoy Cooking,

Viv

Quoted message said:

Hi Viv! I was born in Malaysia, and still have a lot of
family there. We went back for a vacation last summer, but sadly, didn't
make it to Singapore this time. I hope you'll post some of your
recipes, particularly the Peranakan ones--one of the best meals we had
on vacation was in Melacca. Meanwhile, I'll just sit here and envy
your close proximity to all those great hawker stalls. 🙂

Ariane

Hi Ariane! I'm new to newsgroups and have a little problem
navigating the threads. I posted the recipe for dry laksa
somewhere but not sure whether I posted in the right thread
:P Do you do much asian cooking? It must be really difficult
to get all the "asian" ingredients if you're not living in
this part of the world.

Viv

Quoted message said:

Hi Ariane! I'm new to newsgroups and have a little problem
navigating the threads. I posted the recipe for dry laksa
somewhere but not sure whether I posted in the right
thread :P Do you do much asian cooking? It must be really
difficult to get all the "asian" ingredients if you're not
living in this part of the world.

It can be, yes. I do some Asian cooking: Chinese,
Indian, some Japanese. But for SE Asian cooking, it
can be challenging to find ingredients where I am,
which is in SW Ohio. Sadly, we don't have much
access to stuff like laksa paste, and other
varieties of curry pastes tend to be quite limited.

I saw your recipe for dry laksa and will hang onto it
in case I ever run across any laksa paste! 🙂

Ariane