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Regina goes Peranakan
เข้าร่วมเมื่อ 10 ก.ค. 2021
I am Regina and I am a great enthusiast in cooking, Particularly Peranakan Cuisine. Why Peranakan Cuisine to begin with, though I have cooked lots of food from other cuisines too. Since a child I had been watching my mum both cooking and making Peranakan Kueh Kueh (snacks/desserts). I was really intrigued by the numerous spices used and not to mention when different spices are combined together, it creates a different dish that whets your appetite and is indeed mouth watering.
My mum had learnt Peranakan style cooking from my grandmother who is a true Peranakan. They believed that in preparing the spice paste for Peranakan food it must be prepared with a mortar and pestle versus using a blender. Hence this is the secret behind Peranakan Cooking.
My goal is to pass on these traditions of Peranakan cooking which may be lost over time and generations down the road. I hope you will enjoy these videos and recipes to continue the Peranakan legacy through cooking for your loved ones.
My mum had learnt Peranakan style cooking from my grandmother who is a true Peranakan. They believed that in preparing the spice paste for Peranakan food it must be prepared with a mortar and pestle versus using a blender. Hence this is the secret behind Peranakan Cooking.
My goal is to pass on these traditions of Peranakan cooking which may be lost over time and generations down the road. I hope you will enjoy these videos and recipes to continue the Peranakan legacy through cooking for your loved ones.
Mum's Nyonya Curry Chicken Recipe
This is Regina's Authentic Nyonya Curry Chicken Recipe
Ingredients (for 5-6 pax)
- One large chicken chopped into pieces (OR) chicken thighs chopped into three parts - 6 pieces
- Curry Powder - 50g
- Freshly grated coconut - from 1 whole coconut
- Holland potatoes boiled, peeled and cut into four parts - 5 to 6 medium-sized pieces
- Buah Keras (candlenuts), pound till fine - 100 g
- Purple onions, pound or blended into a paste - 4 medium-sized pieces
- Additional curry powder - 90 g
- Chilli powder - ¾ tsp
- Oil - 6 tbsp
- Curry leaves - 2 stalks
- Lemongrass, cut into two and give it a smash - 1 stalk
- Sugar - 1.5 tsp
- Salt - 1.25 tsp
- Hot water - 1.5 cups
Best served with:
- White rice.
- Or toasted loaf of baguette.
Instructions
Step 1: Marinate chicken in curry powder for 15 mins.
Step 2: Squeeze grated coconut in a muslin bag to obtain a bowl of thick coconut milk - this is the “first extract”.
Step 3: Add 2 cups of water to the muslin bag and squeeze it into a separate bowl - this is the “second extract”.
Step 4: Mix well the ground buah keras, blended purple onion, additional curry powder and chili powder in a bowl to form a paste.
Step 5: Pre-heat wok with 6 tbsp of oil over medium heat.
Step 6: Add the paste formed in Step 4 to the wok, followed by the curry leaves and lemon grass - stir-fry for 1 to 2 mins.
Step 7: Add the salt and sugar to wok, continue to stir-fry.
Step 8: Add the marinated chicken to the wok and continue to stir-fry for 1 min.
Step 9: Add one cup hot water to the wok and let chicken simmer over medium heat for 5 mins. Stir occasionally.
Step 10: Add second extract of coconut milk formed in Step 3 and continue to simmer the chicken for another 15 min over medium heat.
Step 11: Add remaining half cup of water, accordingly, as the gravy may overly thicken.
Step 12: Add first extract of coconut milk formed in Step 2 and give it a good stir.
Then lower the heat to medium-low.
Step 13: Lastly, add the potatoes and continue to cook for another 5 min before turning off the stove.
Things to Note
Tips
- For the quantity of chili powder used, moderate it to the level that is suitable for the people around you.
- Step 13 - After adding in the potatoes, try not to stir too much else the potatoes might break up.
- Curry chicken tastes best when it is cooked and kept refrigerated overnight. Warm up the pot of curry over low heat till it boils before serving.
Music: www.bensound.com
Ingredients (for 5-6 pax)
- One large chicken chopped into pieces (OR) chicken thighs chopped into three parts - 6 pieces
- Curry Powder - 50g
- Freshly grated coconut - from 1 whole coconut
- Holland potatoes boiled, peeled and cut into four parts - 5 to 6 medium-sized pieces
- Buah Keras (candlenuts), pound till fine - 100 g
- Purple onions, pound or blended into a paste - 4 medium-sized pieces
- Additional curry powder - 90 g
- Chilli powder - ¾ tsp
- Oil - 6 tbsp
- Curry leaves - 2 stalks
- Lemongrass, cut into two and give it a smash - 1 stalk
- Sugar - 1.5 tsp
- Salt - 1.25 tsp
- Hot water - 1.5 cups
Best served with:
- White rice.
- Or toasted loaf of baguette.
Instructions
Step 1: Marinate chicken in curry powder for 15 mins.
Step 2: Squeeze grated coconut in a muslin bag to obtain a bowl of thick coconut milk - this is the “first extract”.
Step 3: Add 2 cups of water to the muslin bag and squeeze it into a separate bowl - this is the “second extract”.
Step 4: Mix well the ground buah keras, blended purple onion, additional curry powder and chili powder in a bowl to form a paste.
Step 5: Pre-heat wok with 6 tbsp of oil over medium heat.
Step 6: Add the paste formed in Step 4 to the wok, followed by the curry leaves and lemon grass - stir-fry for 1 to 2 mins.
Step 7: Add the salt and sugar to wok, continue to stir-fry.
Step 8: Add the marinated chicken to the wok and continue to stir-fry for 1 min.
Step 9: Add one cup hot water to the wok and let chicken simmer over medium heat for 5 mins. Stir occasionally.
Step 10: Add second extract of coconut milk formed in Step 3 and continue to simmer the chicken for another 15 min over medium heat.
Step 11: Add remaining half cup of water, accordingly, as the gravy may overly thicken.
Step 12: Add first extract of coconut milk formed in Step 2 and give it a good stir.
Then lower the heat to medium-low.
Step 13: Lastly, add the potatoes and continue to cook for another 5 min before turning off the stove.
Things to Note
Tips
- For the quantity of chili powder used, moderate it to the level that is suitable for the people around you.
- Step 13 - After adding in the potatoes, try not to stir too much else the potatoes might break up.
- Curry chicken tastes best when it is cooked and kept refrigerated overnight. Warm up the pot of curry over low heat till it boils before serving.
Music: www.bensound.com
มุมมอง: 5 416
วีดีโอ
Regina's Peranakan Bak Zhang Recipe
มุมมอง 18K3 ปีที่แล้ว
This is a 100 year old recipe that had been passed down from my Grandmother. I know that many people enjoy savouring the flavourful and tasty Nyonya Bak Zhang but few knows how to make it. I hope that by sharing this recipe, it will continue the Legacy of making Peranakan Nyonya Bak Zhang. The video is into 2 parts. Part 1 shares with you on how to prepare the filling of the BakZhang whilst Par...
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Miss Regina, you are very generouse and kind to show us in detail of this making and .wrapping Nonya dumpling. Thk you very much God Bless You.
Hi must we steam the rice b4 wrapping. My Granny cooked very good Nonya bak Chang n it seems quite different frm yrs.. maybe yr style n my granny style different la
you don't have to make up like an opera actress...
Beautiful kebayabaya nnn choic curry tqq momm😮😮😮😮
The make up 😂
Many Thanks Regina for making your precious recipe available for us to try..
Thanks for sharing. Very kind of you.
Thank you for sharing this uber yummy recipe. I've made the filling according to this recipe and add some coconut milk to the glutinous rice, the result is da bomb! 🤤😍
Thank you so much Regina for sharing.
Thanks for sharing
What a wonderful recipe! Best curry chicken in the world😋
This is inspiring and makes me droolling 😊.. Happy to see you in this video, Boss!! Hope to see more coming soon 🤗
Wow! Authentic Bak Zhang recipe that is indeed a rarity☺️ thank you for sharing this mama Regina!👏🏼👏🏼👏🏼