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.
Firm white fish (like mackerel or snapper), coconut milk, wild pepper leaves, and banana leaves for wrapping. Alternative proteins like prawns or crabmeat work as well.
A fragrant blend of fresh red chilies, onions, garlic, galangal, lemongrass, turmeric, and candlenuts, finely blended to coat the fish.
For a vegetarian option, substitute the fish with firm tofu or mushrooms. The process remains similar, offering a delightful plant-based twist to this classic.
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 is a spicy Malaysian Nyonya dish featuring prawns in a tangy sambal sauce, known for its rich, bold flavors and quick cooking time.
