Still remember this very good Roti Babi from Nyonya Breeze Restaurant, Penang I posted on my parenting blog sometime back?

Recently I decided to try out this dish after getting the recipe from the internet.

Apparently, Roti Babi is a Nyonya Dish and the recipe is actually quite easy to follow. Recipe I used is adapted from Kuali.com

Ingredients

• 5 slices bread, use overnight bread
• 2 eggs
• some minced pork
• some onions, chopped
• some minced prawn (recipe called for crab meat actually)
• 1/2 tsp cornflour
• Salt and pepper to taste
• 1 tsp light soy sauce

Dipping sauce

• 2 red chillies, seeded and finely sliced
  3 tbsp Worcestershire sauce
  2 tbsp tomato ketchup
• 1 tbsp prepared mustard
• 1 tsp sugar or to taste

Method

1. Combine minced pork, onion and minced prawn meat, some beaten egg, cornflour, salt, pepper and light soy sauce.
2. Stir fry the pork mixture.
3. Sandwich each portion between 2 slices of bread.
4. Dip the sandwiched roti babi into the eggs and deep-fry the pieces over low heat until both sides are golden brown.
5. Dish out and drain from oil.

But in another Amy Beh’s recipe from Kuali.com, stir fry is not necessary so ingredients are sandwich raw between bread instead and bread were put to steam before being fried. I would like to try that method next round.

Anyway, my kids love this recipe to the max the last time I did this. Will surely make another batch in the near future again.

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 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.