Food Friday #13 - Kuih Nyonya | Ramblings of The Phat

C and I had this stall food aka childhood food phase last September. It started out when C bought me some stall food near Bangsar on one particular mornings. One morning, C brought home these lovely Nyonya cakes or kuih.

Nyonya food was developed by the Peranakan people of Malaysia and Singapore. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal. It can be considered as a blend of Chinese and Malay cooking. [Source]

Okay the Char Siew Sau is not really a Nyonya delicacy, but the rest are.

Ang Koo literally means red tortoise. It is part of the Full Moon offering. Traditionally, ang koo is only eaten during special feast days. Nowadays, however, it is common to see ang koo being sold at the market place by the Nyonya Kueh vendors. [Recipe]

Kuih lapis is a steamed multicoloured and multilayered firm pudding made from rice or tapioca flour, coconut milk, and flavoured with pandan (screwpine leaves). The layers are separately steamed. [Recipe]

Pulut Tai Tai is also known as pulut tekan. It is a plain glutinous rice cake. It is served with kaya jam. The glutinous rice cakes are coloured with bunga telang. [Recipe]

Enjoy the Nyonya kuih! :)

First THREE commenters get linky love!