Mini Nonya Favourites - Lee Geok Boi Periplus Mini Cookbook Series

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rounder version. Kale has a robust flavour and texture and is slightly bitter. Although the lowest, hardest part of the stem may be discarded, the remainder should be cooked and enjoyed for its mild, crisp pith.

      Lemongrass: Usually measured by the stalks. However, lemongrass is rarely uniform in size and some stalks can be rather small. Cup measures are therefore given to ensure a constant measure. Only the white bulbuous part of the stalk is used—this is the most fragrant part—the greenish upper part of the stalk is discarded. Trim away the woody root and peel away any dried-up outer layers. Slice thinly first to make blending easier.

      Screwpine Leaves: Pandan leaves impart a subtle flavour to many Nonya dishes, both savoury and sweet. The leaves are either tied and left in the pot for savoury dishes, or pounded to extract the green colouring for desserts.

      Tamarind: Dried tamarind fruits are often available in the form of a pulp which must be soaked in water, stirred, squeezed and strained to yield a sour yet flavoursome liquid. All forms of solids and remaining pulp should be discarded.

      Condiments

      Acar Nenas (Spicy Pineapple Pickle)

      500 g (1 lb 2 oz) fresh pineapple, peeled

      2 tablespoons oil

      6 cm (2 1/2 in) ginger, peeled and sliced

      1 medium fresh red chilli, deseeded and coarsely sliced

      ½ teaspoon salt

      2-3 drops dark soy sauce

      3 tablespoons sugar

      1 tablespoon vinegar

      1. Halve pineapple lengthways, then cut each half into 3 or 4 wedges. Remove hard core and cut each wedge into 1 cm (½ in) slices.

      2. Heat oil in wok and saute ginger slices and chilli for about 2 minutes until fragrant.

      3. Add pineapple, salt, dark soy sauce, sugar and vinegar and saute, stirring constantly, for about 10 minutes or until the oil rises to the surface and the pineapple looks glossy. The pineapple should still be juicy.

      4. Serve with plain rice and any coconut-based dish, or with fried fish.

      

Serves 4

      Preparation time: 20 mins

      Cooking time: 10 mins

      Acar Timun (Spicy Cucumber Pickle)

      300 g (11 oz) cucumber

      1 teaspoon salt for cucumber

      100 g (3 ½ oz) carrots 2 tablespoons oil

      4 slices ginger

      ½ teaspoon mustard seeds

      1 teaspoon turmeric powder

      ½ teaspoon chilli powder

      ½ teaspoon sugar

      1/4 teaspoon salt

      2 tablespoons rice vinegar

      1. Halve cucumbers lengthwise and remove soft core. Cut into 3 ½ cm (1 ½ in) juliennes.

      2. Mix 1 teaspoon salt into cucumbers, set aside for 15 minutes then squeeze to extract as much juice as possible.

      3. Cut carrot into 3 ½ cm (1 ½ in) juliennes.

      4. Heat oil in wok and saute ginger and mustard seeds until mustard seeds pop. Stir in turmeric and chilli powder, then add the cucumbers, carrot, sugar and salt and saute for a further 2 minutes. Take care not to overcook. Turn off heat, add vinegar and mix well.

      5. Cool in wok, then bottle the pickle. Serve only after pickling overnight.

      

Serves 4

      Preparation time: 20 mins

      Cooking time: 15 mins

      Sambal Belacan (Fragrant Shrimp Paste Sambal)

      25 medium fresh red chillies, deseeded

      1 tablespoon shrimp paste (belacan), toasted

      1. Toast belacan on the back of a spoon over a naked flame, or dry-fry in a pan, or bake in foil until fragrant.

      2. Pound chillies with toasted belacan until fairly smooth and store in a bottle in the fridge.

      Note: To prepare Sambal Belacan with Lime, stir 1 tablespoon lime juice into the finished Sambal Belacan and mix well or serve with sliced kalamansi limes.

      

Serves 4

      Preparation time: 20 mins

      Cooking time: 15 mins

      Nonya Mee

      (Nonya Noodles)

      4 tablespoons oil

      25 g (¼ cup) shallots, sliced thinly

      3 cloves garlic, chopped

      1 tablespoon fermented soyabeans (dou jiang), mashed well

      300 g (11 oz) shelled small prawns

      200 g (7 oz) mustard greens (cai xin), cut into finger-lengths

      200 g (l ½ cups) beansprouts, rinsed and cleaned

      800 g (1 lb 12 oz) cooked yellow noodles, rinsed

      250 ml (1 cup) pork stock

      ½ teaspoon salt

      1. Heat the oil in a wok and saute the shallots until golden brown. Remove and set aside.

      2. Add the chopped garlic and mashed soya beans to the wok and saute until fragrant.

      3. Add the prawns, vegetables and beansprouts. Saute lightly and when the prawns are nearly cooked, add the salt, noodles and stock, and mix well.

      4. Bring to the boil and cook for 2 minutes, stirring constantly. Finally, stir in the fried shallots. If desired, reserve some fried shallots as a garnish.

      5. Serve at once with Sambal Belacan with Lime (see recipe, page 5)

      

Serves 4

      Preparation time: 15 mins

      Cooking time: 10 mins

      Mee Siam (Spicy Tanqy Noodles)

      Noodles

      400 g (14 ½oz) dried rice noodles (mifen)

      ½ tablespoon ground dried red chillies

      25 g (¼ cup) shallots

      1 tablespoon fermented soyabeans (dou jiang)

      2 tablespoons water

      5 tablespoons oil

      1 ½ teaspoon salt

      400 g (14 ½ oz) beansprouts, rinsed

      4 tablespoons water

      2 tablespoons coconut cream

      1. Soak the noodles in water until soft but firm, then drain and dry.

      2. Grind together the chillies, shallots, soya beans and water until smooth.

      3. Heat the oil

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