Fish Tumis is a spicy and tangy Nyonya fish stew from Penang, known for its balanced heat and sourness. Cooked in a tamarind-based broth, this flavorful dish is perfect with plenty of rice.
Malaysian Seafood Dishes
Nyonya seafood cooking is a delightful fusion of Chinese ingredients with Malay and Indian cooking techniques and spices. It has help to creating vibrant, flavourful dishes that showcase the fresh seafood abundant in the coastal regions of Malaysia, especially Penang.
Nyonya cuisine often emphasizes bold, aromatic, and balanced flavours—spicy, sour, sweet, and savoury—which are perfect for complementing seafood.
In this page, you get to see mouth-watering popular seafood food of the Nyonyas, food I eat since I was a child. Dishes that uses prawns, squid, fish and crabs. As we lived in an island, many of our dishes are freshly cooked with seafood.
As early as 6 years old, my weekends and holidays was dedicated to preparing this dishes. So the taste and flavour when you learn cooking the dishes is something you want to experience the authencity of old flavours using modern quick cooking styles. It is doable as I have tested most of the dishes before commencing the class. Come to the classes and experience the joy as I explain so you will be transform to my childhood.
Before you book the class, please review some basic ingredient we used. If you have any allergy, please tell us about it.
Otak Otak
Penang Nyonya Otak Otak is a flavorful fish mousse wrapped in banana leaves with wild pepper leaves, blending fresh, aromatic ingredients in a fun, traditional cooking method.
Sambal Goreng or Prawns in cashew nut sauce
Nyonya Sambal Goreng is a fragrant, creamy dish with cashews, belacan, tamarind, and lemongrass, delivering sweet, citrusy flavors that make it a crowd-pleaser in traditional Nyonya cuisine.
Sambal Udang or stir-fried spicy prawns
Sambal Udang is a spicy Malaysian Nyonya dish featuring prawns in a tangy sambal sauce, known for its rich, bold flavors and quick cooking time.
