Continuing the series on different types of Chinese rice dumplings, this Nyonya version features the intricate flavor depths of typical Nyonya cuisine with a hint of sweet, salty and spicy.

Chef’s tip: For the full detailed instructions on how to fold the dumpling and boiling the dumplings, please refer to the Cantonese Joong recipe for the leaf template and step by step instructions.

Nyonya “Chang”

Ingredients

3 cups glutinous sweet rice, soaked, drained
1 ¼ cup coconut milk, mix with 1 teaspoon kosher salt

Spice paste:
4 Tablespoon ground coriander
1 teaspoon coarsely ground black peppercorn
12 cloves garlic, minced
2 tablespoon galangal, minced
2 tablespoon canola oil

12 pieces fresh shiitake, stems removed, diced into small cubes
12 oz ground pork
1 tablespoon sugar
1 teaspoon kosher salt
½ cup of candied wintermelon (optional)
½ cup roasted peanuts, chopped

4 pandan leaves, cut into 1 inch length
72 pieces bamboo leaves
24 pieces yard-long kitchen twine

Preparing the ingredients the night before
1.    Wash rice.  Cover with 2 inches of water over the top of the rice, and soak overnight.
2.    Soak bamboo leaves in hot water overnight.  Next morning, scrub with brush and rinse several times to remove dirt.  Leave leaves in water till ready to use.
Preparing the rice
3.    Drain rice, place on a metal/glass plate and steam 20 minutes.
4.    Drizzle coconut milk over the rice, and steam another 10 minutes.
Preparing the filling
5.    Saute spice paste together till fragrant, 3 minutes.  Add mushroom and pork, salt and sugar and cook 3 minutes.
6.    Add winter melon, and cook another 30 seconds.  Remove from heat, stir in chopped peanuts.
Wrapping the dumpling (see detailed instructions section)
7.    Prepare bamboo cone.
8.    Place ½ tablespoon rice into the cone.  Make a slight well, then place 2 tablespoons of pork mix and top with 1 ½ tablespoons of rice.  Pack all ingredients tightly as you add them.  Flatten the top with a clean wet spoon.
9.    Cover the rice with 2 pieces of pandan squares
10.    Complete wrapping and secure leaves with kitchen twine.
Cooking
11.    Bring a pot of water to boil.  Add 1 tablespoon salt.  Gently place the dumplings in and boil for 30-60 minutes over medium slow fire. Add water constantly to ensure the dumplings are always submerged in water.
12.    When cooked, remove the dumplings and place in a colander to dry.
13.    Serve with sugar or chili sauce on the side, if you’d like.

Makes 24 pieces

Tags: Chinese, Malaysian, Nyonya.

Of the many different types of curries in Malaysia, the rendang is the most loved.  The rendang is always the star of any kenduris (wedding ceremonies) or raya (Id) festivities.  It’s a very dry curry with sweet tones of toasted coconut.  Slow cook it till it’s fork-tender.

Chef’s tip: To toast coconut, use a dry skillet and toss it frequently over medium heat.  Alternatively, pop it into a 350F oven for 5 minutes.

½ cup of finely shredded desiccated coconut

Spice paste:
10 red jalapeno chilies
2 shallots
2 cloves garlic
3 stalks lemon grass
1 inch ginger
1 inch galangal
2 candlenuts

Whole spices:
1 cinnamon stick (about 2 inch)
3 cloves
4 whole star anise
2 cardamon pods
2 pieces daun salam

¼  cup canola oil

2 lbs beef cubes – cuts for stewing, briskets, cubed

2 cups thick coconut milk

1 slice of asam gelugur* tamarind/ ½ tablespoon fresh lime juice
4 pieces of kaffir lime leaves
1 teaspoon kosher salt, to taste
1 tablespoon sugar

1.    Toast coconut till golden brown in an oven or in a pan.  Set aside.
2.    Using a food processor, grind all spice paste ingredients into a paste
3.    Heat oil on medium high.  Fry paste and  whole spices till fragrant, red and oil has separated, about 5-7 minutes
4.    Add beef  and fry for about 3 minutes till brown.
5.   Add coconut milk, finely shredded kaffir lime leaves, tamarind slice, salt and sugar, and braise uncovered on low, stirring occasionally, until beef is tender and gravy has thicken, about 2 hours depending on beef cut till fork tender.
8.    Mix in toasted coconut.

Serves: 6

Tags: curry, Malaysian.

The perfume of the typical Thai aromatics of galangal, lemongrass, coriander and kaffir lime leaves is infused in the tender flaky fish.  The lime-nuoc nam dressing is well suited for oily white fish,

Chef’s tip: Baking en papilotte is a simple solution to steaming fish, especially if you have a big piece of fish and limited pot sizes.  There are many ways to crimp the parchment paper, some requires no staples.  I just use the staple approach to create a fool-proof leak-proof envelope.

Ingredients

Garlic Oil:
3 cloves garlic
1/3 cup of oil

Sauce:
4 tablespoons fish sauce
1 tablespoon Chinese rice wine
1 ½ tablespoons brown sugar
½ teaspoon ground white pepper
1-2 lime – make about 1/3 cup juice
3 tablespoons water

Aromatics:
2 red jalapeno, seeded, minced
4 cloves garlic, minced
4 coriander/cilantro roots, or 4 tablespoons cilantro stems, minced finely
1 stalk scallions, white part minced, green part julienned about 1 inch long for garnish
1 inch ginger, peeled, julienned finely
1 inch galangal, peeled, grated
3 kaffir lime leaves, chiffonade finely
3 stalks lemon grass – white part only, cut into 2 lengthwise, smashed

Fish:
4 pieces of parchment paper – 12 X 20 inch
2 lbs escolar / butter fish fillet/ sustainably-farmed chilean sea bass (or any fatty white fish, too)
A handful of cherry tomatoes

Garnish:
1 cup cilantro leaves, coarsely chopped
1 cup of basil, preferably Thai

Preparing the infused oils and sauce
1.    Coarsely chop garlic. Heat oil.  Fry garlic till golden.  Drain and set aside.
2.    Mix sauce ingredients with 4 tablespoons garlic oil.  Set aside.
Preparing the, aromatics and garnish
3.    Mince jalapeno, garlic, cilantro stems, and scallion white part.
4.    Grate galangal, and using a mortar and pestle, grind cilantro roots into a paste, if using.
5.    Julienne ginger and chiffonade kaffir
6.    Julienne scallions green parts, coarsely chop cilantro leaves and chiffonade basil.  Reserve for garnish.
Preparing the fish en papillote
7.    Preheat oven 425F*
8.    Remove fish bones and pins.
9.    Take a large piece of parchment paper 30 x 22 inch, fold into half, and lay it flat on a baking sheet.  Unfold the parchment and lay pieces of smashed lemon grass at the base followed by half of the aromatic mixture.
10.    Place a fish on top.  Top with remaining aromatic mixture.
11.    Drizzle the sauce on top.
12.    Next sprinkle on julienned ginger and kaffir leaves.  Toss in the tomatoes.
13.    Cover the fish with the other half of the parchment paper and fold over edges, stapling if necessary to create an airtight seal.
14.    Bake in oven for about 15 minutes, depending on thickness of fish, rotating once.
15.    Open the package carefully, avoiding the steam.  Sprinkle with basil, cilantro, and green scallions. Drizzle with a teaspoon garlic oil.  Serve immediately.

Serves: 6

Tags: Fish, Thai.