Ikan Chuan Chuan **Nyonya Dishes, Fish**

All this while this Ikan Chuan Chuan is known by me as Ikan Goreng Halia. Just recently my grandma told me that the actual name for this dish is Ikan Chuan Chuan.

This is another simple Nyonya dish too.

The Ingredients:
Fish
Sliced Ginger
Chopped Garlic
Taucu (Salted Bean Paste)
Dark Soy Sauce
Water
Salt and Sugar to taste
Oil

How To Cook Ikan Chuan Chuan:
1. Deep fry the fish then set it aside.
2. Stir fry the chopped garlic and sliced ginger till aroma.
3. Add in a spoon of the Taucu. Fry it till the taucu smell pokes your nose. :lol:
4. Pour in some water then the dark soy sauce, salt and a lil bit of sugar (if u use MSG, then no need sugar ok).
5. Wait till the gravy boils then add in the fried fish.
6. Let the gravy soaks in the fish for a lil while then scoop it out onto your serving plate.
7. Enjoy with hot steaming rice. :D

Nyonya Style Chicken and Potato Soup

Let me start by saying “This is another Simple Nyonya Dish!” :lol: I will always cook something simple and most importantly, my darling will eat them.

The Ingredients:
1/3 Chicken
3 Potatoes
1 Stick of Carrot
4 Garlic
4 Shallots
A few slices of Ginger
1/2 Tbsp Mince Bean Paste (Taucu)
Water
Oil
and Salt to taste

How to Cook Nyonya Style Chicken and Potato Soup:
1. Pound the Garlic and Shallots.
2. Fry the pounded Garlic and Shallots then add in the Taucu and sliced Ginger. Fry till the aroma.
3. Add in one big bowl of water for the soup.
4. Throw in the Chicken, Potato and Carrot then add a dash of Salt.
5. Cover your pot.
6. Cook till the Potatoes and Carrots turn soft.

You are done! Easy right? :)

Sambal Belacan Nyonya Melaka

Get your Melaka Nyonya style Sambal Belacan recipe from here. :) There is a slight twist between Sambal Belacan from Penang and Melaka. Google it and you will see the difference. And our Belacan taste different too.

So, here’s my Sambal Belacan Nyonya Melaka version recipe. You might be able to win your MIL’s heart with it. :P

Ingredients
4-5 Fresh Red Chili
4 Bird Eye Chili (to make you explode. hehe)
2 Shallots
2 Inch Belacan (Shrimp Paste)
Salt

Method
1. Fry the Belacan till dry (no oil needed, ok)
2. Cut the chili to 3-4 parts to make it easier to pound.
3. Place all the ingredients into a pounder (lesung) and pound till it all mashed up. Don’t use blender ok. The taste will be totally out and the sambal belacan will be watery too.

How to eat it
If you cook Pong Teh, then take a small pinch of the Sambal Belacan with every spoon of rice that has been mixed with the Pong Teh gravy or take a small spoon of the Sambal Belacan and mix well with your rice. Mmmm…delicious. (writing this makes me salivate!)

Or eat it my way…squeeze some lime juice (limau sambal or limau kasturi) on the Sambal Belacan. Take a tablespoon of it, mix well with your hot steaming rice. Then eat with fried salted fish or fried fish. Yum!