MALAYSIAN Classics & Michelin NYONYA Restaurant, PENANG I Sambal CHICKEN, Pongteh, Asam PRAWN, Laksa скачать в хорошем качестве

MALAYSIAN Classics & Michelin NYONYA Restaurant, PENANG I Sambal CHICKEN, Pongteh, Asam PRAWN, Laksa

This episode features a vibrant cooking experience with the genial Chef Samuel and a visit to a stunning Nyonya cuisine restaurant. Chef Samuel, known for his meticulously curated cooking classes, is a master at introducing people to the rich culinary traditions of Malaysia, especially the intricate flavors of Nyonya cuisine. Today, we were also joined by his partner, Jacqueline Wong, as we immersed ourselves in this unique cultural and gastronomic experience. The Nyonya people, or Peranakan, are descendants of Chinese immigrants who settled in Malaysia, Singapore, and Indonesia centuries ago, blending Chinese, Malay, and other influences in their cuisine and culture. Nyonya cuisine, renowned for its aromatic and flavorful dishes, is a reflection of this cultural fusion, with a perfect balance of sweet, sour, salty, and spicy notes. Our cooking class featured three classic Nyonya dishes along with two traditional Malaysian dishes. Chef Samuel, with his wealth of knowledge, made the experience so engaging by explaining each recipe with a calm demeanor. He covered every detail, from the use of local herbs and spices to the perfect cooking techniques, making it a deeply enriching session. We started with Babi Pongteh, a deeply flavorful stew made from pork, shallots, garlic, and fermented bean paste. The addition of cinnamon, star anise, and shiitake mushrooms created an earthy richness, while the soy sauce and brown sugar balanced the dish with sweet and savory notes. Next was Chicken Curry Kapitan, a fragrant chicken curry bursting with flavor from fresh turmeric, kaffir lime leaves, and coconut milk. This curry is a symbol of the complexity of Nyonya cuisine, combining the tang of lime with the richness of coconut milk to create a truly comforting dish. The third dish was Nyonya Laksa Lemak, a creamy laksa made from mackerel fish and a curry sauce infused with Vietnamese coriander, lemongrass, and shrimp paste. The vibrant, silky broth paired beautifully with the rice noodles, offering layers of taste in every bite. We also made Pandan Kaya, a luscious green spread made from pandan leaves and coconut milk, which is a staple in many Malaysian households. Its creamy, sweet texture makes it perfect for spreading on toast or enjoying with desserts. Lastly, we prepared Char Kuey Teow, a popular Malaysian street food made of stir-fried flat rice noodles, prawns, Chinese sausages, and a spicy seasoning sauce. The high heat stir-fry technique gave the noodles a smoky flavor, adding to the dish’s irresistible appeal. Later, at the grand Flower Mulan Nyonya Restaurant, we joined Jacqueline and treated ourselves to even more Nyonya classics, starting with Pie Tee, crispy pastry shells filled with a delightful mixture of stir-fried veggies and cuttlefish. Sambal Chicken brought a spicy, tangy kick, combining lemongrass and coconut for a unique twist. Perut Ikan, a tangy curry made from preserved fish stomach and fresh herbs, was another standout, while the Asam Prawn featured prawns in a sweet and sour tamarind sauce, balancing bold flavors beautifully. Too Tor Th'ng, a light yet savory soup of pig stomach and chicken, was a heartwarming addition, followed by the comforting sweetness of Bubur Cha Cha, a dessert of sago pearls, sweet potato, and yam in coconut milk. The mix of flavors and textures was the perfect end to this Nyonya culinary journey. About the host: https://anubhavsapra.com/ Also follow us on Facebook:   / delhifoodwalks   Twitter:   / delhifoodwalks   Instagram:   / delhifoodwalks   Design and filmed by Rahul Singh   / iamrahulsingh.2   Texts by Swetaleena Nayak