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.
Prawns, eggplants, red and green chilies, roasted chopped cashews, and a finishing touch of coconut cream, for a layered, creamy texture.
A finely blended paste made from belacan (fermented shrimp paste), tamarind juice, lemongrass, and cashews, creating a smooth and aromatic base.
For a vegetarian version, substitute prawns with stir-fried eggplants or tofu. The creamy, cashew-infused sauce pairs perfectly with vegetables, offering a tasty, plant-based twist.
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.
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.
