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A very beautiful Nyonya Chang my mum brought up for me from Melaka

I just had the BEST of the BEST!

Unlike normal dumpling sold, these best nyonya chang must be homemade which uses only premium ingredients because they are made meant for family and friends. Homemade just taste so different from those sold on the street.

I know because I grow up eating only authentic Nyonya delicacies. That’s the benefit of staying in Melaka in those days because many of our neighbours were Nyonya families. During the festive seasons, my neighbours will always gather at the back lane of our house to make them. And once it came out hot from their hot stove, us, being their neighbour who was just a door away would usually have the privilege of tasting them first!

It has been so many years I have not tasted good Nyonya Chang like this ever we moved out from our new home. But still I remember those taste, which brought back so much childhood memory to me. Thanks dear Adrienne for this!

I love spicy food and most of us in the family too, except for hubby and my eldest son. However not everyone can take spicy food as it can create bowel irritation to weak stomach. One with sensitive skin might get serious acne skin by having too much of this. For instant, a friend of mine got acne problem since she loves spicy food, but ended filling a Accutane Lawsuit on her skincare treatment center for prescribing her a wrong kind of acne medication. Really unlucky for her as she just went through the Trasylol lawsuit due to some bypass problem.

I am so eager to learn to cook more Nyonya dishes and Mich’s cooking blog Simple Dish Online is a good place to go to. However I do modify the recipes to suit what I have in my kitchen.

Instead of using the smaller fish for fish Temptra, I used Mackerel slice. Since I do not have lime at that time and I did not want to leave my sons with the maid at home who is playing in front of hubby’s new investment, his favourite tv stand, I had to use Lemon instead. Verdict, hmm…I still prefer plain fried fish with dash of rubbed salt and soy sauce.

I love making this dish whenever there is a leftover with our Sambal Belacan (see how to make Sambal Belacan here)

How to cook

1. Heat up some oil and saute some garlic
2. Add in some sambal belacan
3. Add in the winged beans and some salt and sugar (to replace MSG) to taste
4. Ready to be served

I recently let QQ try some winged beans (or locally known as Kacang botol) and she loves it! For her, I will only stir fry with some belacan and pounded shallots (omitting cilli) so that it is not too spicy for her. I love my white rice with spicy dishes like this and I can’t probably eat this without rice. Guess that is why most of us still need the thermogenic fat burner especially when we are living in a country so rich with spicy ingredients which can be used to cook so much of good food.

Am so into anything with sambal and chilli these days, until my hubby complaining of stomach upset (as he could not take spicy food). Poor hubby, I better not force him eat anything spicy otherwise he will have to seek for cheap insurance to cover his medical bills.

Ok, this is a very simple version of my Sambal Udang.

Ingredients:

• prawns (lightly dusted with with some sugar and tapioca flour)
• Pounded red chillies, shallots, belacan and some cilli padi
• tamarind juice (asam water)
• limau kasturi (”kat chai”)
• Kaffir lime leaves
• salt to taste

Method

1. Lightly fry prawns in oil. Dish out.  (Reason: so that the prawns will not be overcook and the texture feels powdery after cooking in the hot cilli)
2. Saute pounded ingredients.
3. Add in prawns and stir fry.
4. Add in tamarind juice and add some salt to taste
5. Squeeze some lime juice on it and serve with hot steaming white rice.