Category Archives: Nonya

Step-By-Step Recipe: Spicy Dried Shrimp Rolls / Hae Bee Hiam Rolls (蝦米香)

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Chinese New Year (‘CNY’) is already in full force, and I figure that these are the three possible reactions you might have towards the picture of the Spicy Dried Prawn Rolls / Hae Bee Hiam (蝦米香) above:

1. No more, just NO MORE – They were good while they lasted but I am already harbouring a sore throat from over-consumption…
2. NO, just give me some! A handful will do, or just a couple! What is CNY without these?!
3. Excuse me, but what are these?

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Step-By-Step Recipe: Penang Prawn Noodle Soup / Hae Mee (虾面汤)

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After having studied in the UK for almost two and a half years now, I still think about hawker food back home on those cold lonely days but the cravings are usually curbed after I attempt to make some dishes from scratch (think our recent Bak Chor Mee or Kaya Puffs from a little while ago). Prawn noodles, however, was something I never put myself to – It is Hae Mee (prawn noodles in the Hokkien dialect) for goodness sake! It’s not just something that can be made out of a Prima Paste packet (well you can, but it won’t quite be the same). In my heart it has a certain artisanal quality that I never thought could be recreated at home unless highly skilled and truly desperate. Hence, when TummyTroll was put to the task of making Hae Mee for a party of 20 over people, we were elated at the prospects of eating authentic prawn noodles, but also fearful: What if our prawns were not fresh enough? What if the soup turned out to be tasteless?

Well, as we have discovered, all these worries were unfounded… Clichéd as it might seem, as long as you put in sufficient hours and effort, prawn noodles, or any other seemingly arduous dish would always turn out good, as it did here! If amateur student cooks like us can make Hae Mee from scratch, everyone else can definitely do it too! We hope that this step by step recipe would serve as a useful photo guide for all the homesick souls out there who are craving a bowl of prawn noodles! Enjoy :) Continue reading

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Short Recipe: Indonesian Steamed Black Glutinous Rice Cake / Kueh Bolu Ketan Hitam (黒糯米糕)

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I love kueh kueh (or kuih or kue or kway whichever way you spell it). Due to my mother’s good (or bad) influence, since young I’d developed a tongue that is deeply appreciative of Malay, Nonya or Indonesian kueh kueh. While I’m not an expert at making kueh because making kueh is so laborious, I’m glad to say that there are still simple enough kueh recipes for amateurs like me to try. This Indonesian Steamed Black Glutinous Rice Cake, or Kueh Bolu Ketan Hitam, is one of them. There are only a few simple steps and steaming involved, yet the result is a rich, moist and delectable kueh with a taste of home. The only downside is that it doesn’t keep long due to the high egg and coconut milk content… But with a kueh this delicious I don’t think its shelf life needs to be taken into consideration, does it? ;)

P.S. It doesn’t look particularly appetising due to its blacker than death appearance, but don’t be deterred by the charcoal appearance!
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We’re eating… (Slow Cooker) Beef Rendang

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I grew up eating Malay food thanks to my ibu (mother) who was great at making all sorts of curries, sambal udang (sambal prawns), and even kueh kueh. When I came over to the UK, I found myself missing Malay food a great deal. Although the many Malaysian and Indonesian restaurants could readily serve up a nasi lemak or two, what I’d been missing wasn’t just another conventional curry. I craved for ibu‘s Beef Rendang, a special treat, her signature dish that she made very rarely due to the extensive preparation and long hours that went into the dish. I wanted to recreate a taste of her spicy, rich and warming rendang… And perhaps find a way to recreate memories of home as well? :) Continue reading

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