Sun-dried tomato pesto Spätzle

Someone's crazy over spätzle!! And yes, he's Alsacienne. Even though I've eaten spätzle before, this was my first attempt which turned out surprisingly well. I had an approved stamp from the Alsacienne so this must be a good standard. For those of you not familiar with spätzle, I would say that it is like a thinner version of the Italian gnocchi. The texture is pretty similar.

This is definitely a fusion version or my take to the traditional spätzle that is usually made with some cheesy white sauce. As you can see, my version has sausage meatballs and tomato. It's even slightly spicy which P mentioned, will be slightly too spicy for the Alsaciennes. On my taste buds, it was just the tiniest spice to excite a plate of pasta. So if you do not like spicy pasta, just omit the spicy ingredients.

Sun-dried Tomato Pesto Spätzle

Serves 2

Ingredients:

• 2 tbsp olive oil
• 250g spatzle (or pasta of your choice if you can't get spatzle)
• 4 sausage (remove casing and roll into balls)
• 1 leek (sliced)
• 1 courgette (cubed)
• 150g baby plum tomatoes (halved)
• 1 tsp sun-dried tomato pesto
• 1 tbsp tomato ketchup
• 1 tbsp smoked paprika
• 3 tbsp water
• 2 drops of tabasco (optional)
• 2 triangle of La Vache Qui Rit cheese (30g)
• salt and black pepper to taste
• extra virgin olive oil to serve
• chilli flakes to serve (optional)

Method:

1. Boil the pasta in salty water until al dente following the instructions on the pack. This will depend on the type of pasta you use. Drain and set aside.

2. Heat the olive oil on a pan and cook the sausage meat balls until they are coloured and cooked.

3. Then add the leeks and courgette. Cook for about 3 minutes then toss in the plum tomatoes, followed by the paparika, ketchup, tomato pasta and some water.
4. Let the ingredients simmer and add sun-dried tomato pesto.
5. Season with tabaso, salt and pepper. Then add in the cheese, stir till melt and well combined.
6. Pour in the spatzle and toss until the pasta is covered in the sauce.
7. Serve with a drizzle of extra virgin olive oil and some chilli flakes. 

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Sausage and Gnocchi Soup

Comforting winter warming food is perfect as it seems to have gotten colder these weeks. So for a weeknight quick and simple hug in a bowl, I present you my version of sausage and gnocchi soup. I used Polish sausage in this recipe but any sausages will do. If you have one of those British sausages, do fry them first as you would normally or if you are too lazy to do that, just remove the casing and make them into little meatballs. Cooking is so flexible and fun, there is no need to follow recipes by the point so whatever you have, use it. Even leftover Sunday roast or duck from yesterday’s Chinese takeaway will be great in this gnocchi soup. Also, gnocchi can be replaced with any other types of pasta or dumpling too.

Sausage and Gnocchi Soup

Adapted from Very Culinary
Serves 4

Ingredients:

• 2 tbs olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 340g Polish sausage, diagonally sliced (I used )
• 1L water
• 2 chicken bouillon
• 3 carrots (cubed)
• 6 juniper berries (bruised)
• 2 tsp dried marjoram
• 1 tsp paprika
• 500g ready made fresh gnocchi
• 130g spinach
• sliced chilli for garnish
• salt and pepper to taste

Method:

1.  Heat oil over medium saucepan or pot and sweat onions until soft and translucent then sauté the garlic until fragrant.

2.  Add the sliced sausages and slightly colour both sides then add the carrot cubes and juniper berries.

3.  Pour in water and let boil. Then add the chicken bouillon, marjoram and paprika and let simmer for 15-20 minutes.

4.  On a separate pan, pan fry the gnocchi to crisp up the outer layer on both sides (optional) and portion them into bowls.

5.  Wilt the spinach in the hot soup, season with salt/pepper and ladle soup over the gnocchi.

6.  Garnish with sliced chillies and serve.

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Tamarind Glazed Chicken

Are you getting bored of the typical roast chicken yet? If so, this roast chicken with Asian flavours might just refresh you a little. It is tangy from the tamarind and slightly sweet from the sugar  which will caramelise in the oven to balance out the flavour. The glaze also adds shine to the crispy skin.

If you think it will be complicated, I assure you, it is not at all. Marinade and roast the chicken like you always do and brush the glaze on the chicken at the final 5 minutes of cooking, and then again when it is ready. See, it is that easy!

TAMARIND GLAZED CHICKEN

Adapted from Jehan Can Cook


Ingredients:

Marinade

• 4 chicken leg
• 3 tbs Worcestershire sauce
• Garlic salt & pepper

Tamarind Glaze

• 4 tbsp soy sauce
• 5 tbsp tamarind paste
• 8 tbsp ketchup
• 10 tbsp sugar
• 1 tsp five spice powder
• ¼ tsp red pepper flakes
• 1 inch fresh ginger, crushed

Method:

1.  Rub the chicken with Worcestershire sauce, salt and pepper. Cover and let marinade for about 2 hours.
2.  To make the tamarind glaze, place all ingredients in a sauce pot over medium heat.  Cook for 15 minutes or until sauce thickens. Set aside.
3.  Place the chicken on a baking tray and into a preheated oven at 180C for about 20 minutes or until almost done.
4.  Brush the glaze on the chicken 5 minutes before the chicken is ready.
5.  Once the chicken is ready and is out of the over, top it with a final layer of glaze.

You may also like:

Banana Tree

Balsamic Glazed Steak Roll

Chicken Chop Malaysian Style

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Little Kitchen @Nyonya, set in the original Peranakan home of fourgenerations | Penang

Nyonya cuisine is one of the earliest example of fusion food evolved since the 1950's when the Chinese traders decided to call Malaysia their home. In a foreign country where they could get limited supplies of what they were used to in China, they made use of ingredients available locally. Since then, they have introduced what we now call the Nyonya Cuisine, similarly known as Peranakan Cuisine, which is an amalgamation of Chinese cooking with local Malay ingredients and style.

These Chinese settlers were often found in Penang, Malacca and Singapore as these were the main ports back then. So as a Penangite, Nyonya food is pretty common to us but it is not ordinary for us non-Peranakans to be able to savour Nyonya food in the comforts of the ornate Nyonya home that has been in the family for generations.

As soon as I found out about Little Kitchen @ Nyonya, I jumped on the next opportunity to visit this restaurant that is set in the original Nyonya home of four generations. I had my sister make reservation for when I get home. 

The sign to look out for, amongst the shophouses

Here I am, at the entrance of the Nyonya home restaurant. If you noticed, there are two businesses written on the sign. The original business of the family is selling Bird's Nest therefore, Birds Nest Heaven. Latter, Mr Loh opened this restaurant for his mum because her children has grown up, left home and was getting bored at home not being able to cook for a big family like she used to. So Mr Loh installed air-conditioning in the house, put up a sign and a homey Nyonya restaurant was set up.

Straits Eclectic Shophouses (built between the 1890's - 1940's)

This style of shop houses are referred to as Straits Eclectic Shophouses, built between the 1890's to 1940's. They are colourful and elaborately decorated and usually have three pairs of wooden shutter windows with decorative arches. The pillars and panels have ornate plaster decoration. These earlier shophouses were built by the more affluent Chinese settlers so they usually have very ornate decorations to show their status.

The unchanged exterior for four generations

Authentic Nyonya food in an authentic setting, like it was centuries ago

The wooden panel is to divide the space into two areas, the main room and the second room. The main room is where guests are held and during those times, the single girls are not allowed to be seen by guests and were usually in the second room or upstairs. The little holes on the wooden panel were where the girls will peek through to see the guests.

A variety of Nyonya kuih (big plate) and homemade pickles (small plate). Nyonya kuih is a type of sweet or savoury snacks usually eaten in between meals, like how the English have scones for afternoon tea.

We were served a variety of Nyonya kuih soon after we arrived to prevent hungry growls while we were busy listening to Mr Loh's stories. Mr Loh (the host) treats all his customers like his guests. He was so kind to show us around his home and explain all there is to know about this place he call home.

Flasks of free flow drinks you can help yourself with

Me and the head chef, Mr Loh's mum who made us those delicious home-cooked Nyonya food

The beautiful pillar in the house

Original nyonyaware

Original nyonyaware

Original Peranakan day bed

This day bed, as of majority of furnitures and items in this house are antiques that has lasted four generations. As Penang can get very hot and humid, the day bed was made out of wood and marbles to keep it nice and cool when sat or laid on. The flower decorations are made from carved mother of pearl.

Original Peranakan wooden carved door

Bottles of varied pickles

Some of the fresh herbs

Ulam sambal belacan

Ulam is a type of salad produced from the 'ulam' leaves. In the plate of salad above, it has a variety of fresh leaves served with raw baby aubergines, thickly sliced cucumber and mangoes which are to be eaten with the sambal (chilli paste) that came with it. The sambal belacan were divided into three levels of spiciness at; 10% chilli,40% chilli and 70% chilli. The 70% chilli sambal was too spicy and is one that blows your brains wide open so be careful. I suggest you start with the 10% chilli sambal.

Hong bak (pork cooked in fermented bean paste)

Ju Hu Char (Fried juliennes of yam bean with shredded cuttlefish)

Kari Kapitan Kay (Chicken Curry Kapitan)

Paku Heh Bee (Fern cooked with dried shrimp sambal)

Sambal Prawns

Lum Chut Hu (Deep fried fish)

Tu Kar Chor (Pork Trotters cooked in sweet vinegar and ginger)

Tu Tor Ting (Pig Intestine Soup)

Clean plates with no food left

Bird's Nest Egg Tart

"All the food are served in the original Nyonyaware passed down from generations. These chinaware are considered antique."

Smile..

Love the essence of this place, a home open up to guests. It is like hosting a dinner party everyday, in the comfort of their home that has been passed down for four generation.

Frown..

No frowns, only smiles. Well, maybe slightly expensive but I think it is worth the experience.

Will I return?

I will definitely return for a homey nyonya meal and to visit the old lady chef and family and thank them for being a wonderful host. It is a great place to bring foreign guests to give them a feel of the Nyonya culture.

LITTLE KITCHEN @ NYONYA

No. 179, Lebuh Noordin,

10300 Penang, Malaysia.

Tel: +604-261 6731 / +6012-508 9338

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Kerabu Bihun (Vermicelli Salad)

While I am on my way to Penang, my home sweet home, thought I shall share this Nyonya recipe with you. Something quick, light and gets your taste buds ticking. I will be sure to post some updates about the heavenly food we get here, and probably get you salivating looking at the screen. :p

This salad is dead easy. The most time consuming part is shredding the vegetables. The rest of the work is just mixing and placing them nicely on a plate to make it presentable. Then comes the best part; eat! Hope you like this salad, to add on to a quick and tasty meal.

Kerabu Bihun (Vermicelli Salad) 

adapted from Nyonya Flavours

Ingredients:

• 200g fresh rice vermicelli
• 200g prawns (shelled, devein & steamed)
• 100g shredded cooked chicken
• 100g bean sprout
• 80g cucumber (shredded)
• 1 carrot (shredded)
• 8 shallots (sliced)
• 1 ginger flower (thinly sliced)
• 3 stalks lemongrass (thinly sliced)
• 4 tbs toasted desiccated coconut
• 3 tbs sambal belacan
• salt & sugar to taste

Garnish:

• 3 pcs hard bean curd (deep fried & cut into strips)
• 50g mint leaves

Method:

1. Blanch the fresh vermicelli and bean sprouts separately, in boiling water and run through cold water.
2. Drain and set aside.
3. Toss all ingredients together in a mixing bowl until well combined.
4. Add salt and sugar to taste, then toss again.
5. Garnish with mint leaves and fried bean curd, and it is ready to be served.

Tips:

• If using dried vermicelli, soak until soft and boil for 2 minutes. Drain and run through cold water to prevent sticking.
• The quality of the sambal belacan is very important as that gives it the core flavour so make with good ingredients and season well.

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Sambal Belacan (Chilli & dried prawn paste)

Sambal is a pungent paste made with chilli and dried prawn paste. It is a staple of many Nyonya and Malaysian cuisine so make enough for whenever needed. Make a big batch and store them in a jar in the fridge. Traditionally, sambal is made by pounding the ingredients on a pestle and mortar but with a blender, it takes only few minutes to make this.

A very useful condiment in a Malaysian / Nyonya home. I will post some recipes that uses sambal belacan soon.

SAMBAL BELACAN RECIPE

Ingredients:

• 8 red chillies
• 1 tbs toasted belacan
• 1 tsp sugar
• 1 tsp salt (or to taste)
• juice of 1/2 a lime

Method:

1. Blend chillies and belacan until fine and combined. Add sugar and salt to taste.
2. Squeeze some lime juice to serve.
  

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Tang Yuan (Glutinous Rice Dumplings)

Tang yuan are round glutinous rice dumplings. Types of tang yuan varies from traditionally plain with many different colours, to filled dumplings with either black sesame, peanut or red bean paste. It is quite a versatile and colourful dessert.



Traditionally, tang yuan is eaten during winter solstice to celebrate the arrival of winter. Eating these round little glutinous rice dumplings on this day means you become a year older. As these dumplings generally symbolises togetherness and completeness in the family, they are also eaten on the 15^th day of Chinese New Year.

At a Chinese or Nyonya wedding, the bride and groom will have to swallow these dumplings instead of chewing. Swallowing these round dumplings represents a sweet future and everlasting rounded future for the newly weds. I remember making these with mum for my sister’s wedding and was told to make them small enough to make it easier for swallowing.

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TANG YUAN (GLUTINOUS RICE DUMPLINGS) RECIPE

Frozen tang yuan can easily be bought from an oriental store but are usually the filled ones. The plain and traditional version is really easy to make so there is really no need to buy them. Please refer below for the recipe.

adapted from Nyonya Food
serves 4

Ingredients:

• 100g glutinous rice flour
• 80ml water
• 1 tbs fine sugar

• 1/2 tsp seedless raspberry conserve (for pink colour)
• 1 tsp matcha powder (for green colour)

Sweet ginger soup

• 250ml water
• 2 inch ginger (skin peeled and bruised)
• 100g brown sugar or rock sugar (up to your preference)
• 2 screwpine leaves (pandan)

Method:

1. To make glutinous rice dumplings, mix the flour and sugar in a bowl.
2. Slowly add the water and knead into a dough until you reach a smooth consistency. It should not stick to your fingers and if it starts cracking, it is too dry so add little drops of water until you reach the right consistency.
3. Divide the dough into three portions to be made into different coloured dumplings; white, pink, green.
4. Keep two portions of the dough in a bowl and cover so they don't dry out.
5. Use one third of the dough and roll into small balls of about 1.5cm.
6. Use another one third of the divided dough and mix with raspberry conserve or matcha powder until well combined.
7. When mixing raspberry conserve with the dough, it might get a little wet. Add a little more flour until you reach the same consistency.
8. To make the sweet ginger soup, tie the screwpine leaves into a knot and mix water, sugar and ginger in a pot. Bring to boil then simmer for about 20 minutes.
9. Cook the dumplings in a separate pot of boiling water in batches.Dumplings are cooked then they float to the surface.
10. Ladle cooked dumplings into a bowl of room temperature water. This will prevent them from sticking to each other, later.
11. Transfer the dumplings into the sweet ginger soup and serve.

Tips:

• You can substitute the raspberry conserve with red colouring instead. It can be in any colour you like.
• Dumplings are boiled separately so it does not cloud the ginger soup.

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