Recipes

Nyonya achar

A combination of vinegar, turmeric, chilli and pineapple adds an acidic brightness to this Peranakan pickle with punch.

Recipes

White bitter gourd with plum salt

The bitterness of these white jade gourds from Taiwan are mellowed by sweet Chinese red dates and the warm scents of cinnamon. It’s best paired with deep fried foods and should be consumed within one month before it starts to disintegrate.

Recipes

Pineapple tarts

Pineapple Tarts

Recipes

Sesame peanut cookies

Sesame Peanut Cookies

Recipes

Black pepper bak kwa

This salty-sweet dried meat is a must-have staple during Chinese New Year. Try this black pepper bak kwa recipe for a less traditional twist to the popular snack.

Recipes

Assorted kachang puteh

A movie in the old days was never complete without a cone of sugary peanuts in hand. They’re easy to make at home as long as you have your eye on the thermometer. The temperature of the candy should never exceed 150°C or it will start to caramelise. Alternatively, try your hand at some of the savoury recipes on your next movie night in.

Recipes

Mee rebus with begedils

This recipe does away with tapioca or potato flour and relies on the sweetness and starch of sweet potatoes for a viscous gravy. Use yellow or orange potatoes for a sauce with a natural golden hue.

Recipes

Roti jala with chicken curry

These lace pancakes were traditionally made with brass moulds, which have become increasingly difficult to find. Plastic crepe funnels do the job equally well, and are available at Sia Huat and www.bakingfrenzy.com. It is essential to ensure the batter is lump-free so it flows smoothly from the dripping spouts.

Recipes

Chye poh hor fun in opeh leaf

Before plastic bags and waxed paper became the takeaway norm, noodles were wrapped in opeh leaf, the inner sheath of the betel tree bark. While it’s impossible to recreate the charred bits of wok hei in this staple, the hardy opeh instills a slight woody fragrance.