關於 easy peranakan dishes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Taking me some time to pen up【Bibi & Baba, Wanchai, HK 🇸🇬🇭🇰】, but my own legit reason is highlighted below as it's not easy to explain. In fact, I felt this was one of the Best New 2020 Openings in early October in HK! When dining here I actually felt so moved by the 'precision', 'complexity' of flavors to be unlocked within every bite of each dish here. I thought instantly that on a relative scale, this was equivalent to a Michelin 1 🌟 in this genre of food level good..

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•Nyonya Laksa Lemak 娘惹叻沙 $108. I won't bore anyone with how it's all Peranakan/Nyonya with Malaysian, Singaporean or Indonesian plus Chinese influence sorts of things. One can read up on that history separately.

What I wanted to say is, TRUST my suggestion: Eat this Laksa 1st when you arrive, before u touch the Appetizers, or the Main Courses. 第一件事, 先叫同食咗呢一碗喇沙, 先再食其他嘢. Except for probably an Otah/Otak to pair.
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The reason is because the 'Layerings' beneath this Laksa, Broth, Spices, Herbs etc are so balanced. It's totally soul moving material, kind of like a Grand Cru version of a Burgundy in Laksa form! It's not designed to be smack in your face, but created almost for its only solemn existence, kind of enjoyed like how Japan Ichiran ramen 一蘭拉麵 forces u to eat behind closed curtains. You start directly from this bowl, & finish every sip of it in its holistic entirety, b4 you venture onto other dishes. I wouldn't say it's subtle either (I.e. Rxxpxh is subtle), but all the perfect balance of Nyonya hearty spirit extracted flavors are swimming inside the bowl here waiting for you to discover!

This is serious high end, stone & mortar artisanal stuff!! The other best comparable Laksa I have eaten recently is probably Barry Quek's version at Return of Lemak, but they do have different base stylistic approaches. If you eat this together with other heavier dishes at the same time, the palate instantly gets murked & swamped. Every time that happened, it took me many sips of the Laksa Broth to reset the palate & olfactory sensitivity, to thoroughly enjoy this amazing bowl again! 🥣 Best in Town, and that fragrance!

Nyonya or Peranakan cuisine is a mix of influence from the Chinese and Malay cuisines. Essentially, Peranakans are descendants of early Chinese migrants who settled in parts of Malaysia, particularly Penang, Malacca and Singapore, inter-marrying with local Malays and combines Chinese, Malay and other influences. Some of them also settled in Indonesia. Ayam pongteh or Nyonya Chicken & Potato Stew is one of the more popular dishes by Peranakans. This dish uses basic ingredients and is very easy to cook. Hope you like our rendition :)

See ingredient list below or go here for your future reference:
http://wp.me/p8NIeJ-4C

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
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Ingredients:
Serve 4

1 whole chicken – about 800g
1.5 cup of water
2 pieces of potatoes – sliced
2 tablespoons of dark soya sauce
1 tablespoon of fermented soya beans
1 tablespoon of sugar
1 teaspoon of tapioca flour or cornflour
8 – 9 pieces of garlic
20 pieces of shallots
Few dashes of pepper

Recipe at: http://www.themeatmen.sg/sambal-prawns

Here’s another Hari Raya holiday dish!

Simple and takes less than 20 minutes to cook, we prefer the use of freshly made sambal and large tiger prawns as the sweetness of the prawns balances out the spiciness of the sambal when cooked inside.

Also, we tried our the new NATURamic skillet wok from WMF - It heats up really fast and has a scratch proof surface that’s perfect for stir fry dishes, so if you’re looking for a daily wok then this is for you!

#themeatmensg #zichar #sambal #prawns #asianrecipe #spicy

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