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.
Firm white fish, softened tamarind paste (Assam), and torch ginger for a unique aroma.
A blend of fresh and dried chilies, onions, garlic, belacan (fermented shrimp paste), fresh turmeric, galangal, and lemongrass, creating a fragrant, spicy base.
For a vegetarian version, substitute fish with ginger flower, tomatoes, okra, or eggplant, preserving the same tangy, flavorful experience.
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.
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.
