ArtsCentral Online > The Cook, His Food and the Dishy Nyonyas

Episode 4

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NYONYA CHAP CHAI
Main Ingredients		Other Ingredients
50g lily bands (kim chiam) 50g dried bean curd skin (tau kee) 20g black fungus (bok jee) 30g glass vermicelli (tang hoon) 50g Chinese mushroom (hio koh)		200g bamboo shoots 220g cabbage 120g small prawns (without shells) 60g ground soya bean paste (tau cheo) 50g ground garlic 900ml water 3 tbsp oil 5g salt 1/2 tbsp thick black soya sauce
METHOD Soak all main ingredients. Cut ingredients in slices. Heat wok with oil. Sautee garlic first, then add soya bean paste. When garlic is fragrant, add prawns. Add water, black thick soya sauce and salt. Add in all the ingredients, stir well and simmer for 15 minutes.

KUIH TALAM
Batter	Gula Melaka Syrup	Other Ingredient
225g rice flour 75g green bean Flour 840ml water	450g gula Melaka 150g sugar 750ml water	1 1/2 tbsp alkaline water
METHOD Sieve rice flour and green bean flour, then mix well. Add water to flour mixture and mix well. Leave aside for 15 min. Boil gula Melaka and sugar with water to make gula Melaka syrup. Sieve syrup into flour mixture. Add alkaline water and mix well. Cook batter over low heat and stir constantly with a wooden spoon until it thickens. Pour hot sticky batter into tray and steam for 30 minutes.
Top Layer Batter 150g rice flour 30g green bean flour 450ml water 1 tablespoon salt 450ml coconut milk Blue Colouring 1 packet blue pea flower (bunga telang) 200ml luke warm water METHOD 1. Soak blue pea flower in water to make blue colouring. Sieve rice flour and green bean flour, and mix well. Add water to flour mixture and mix well. Leave aside for 10 min. Add coconut milk and salt to the flour mixture and mix well. our batter slowly over the steamed brown bottom layer. Sprinkle some blue colouring onto the top layer and steam for 30 minutes. Wait for cake to cool down completely before cutting into diamond shape pieces.