About this book:
Fusing the essence of Chinese and Malay cooking, Nyonya cuisine from different regions varies in taste. The Melakan style is characterized by a sweeter and stronger coconut flavour, whereas the Penang accent tends to be spicy. In spite of such diversity, Nyonya cuisine is unanimously popular among many.
In the process of writing this book "Home-made Nyonya", culinary expert Cheong travelled extensively in Malaysia to research on the recipes and the history of Nyonya food. Of course, her Nyonya buddies have given her some valuable information, from which she came up with every intricate, yet simple, step of Nyonya cooking. That's what makes her recipes so easy to follow. On top of that, she featured a variety of famous Nyonya festive dishes, such as the Chinese New Year favourite Ayam Siyow, and Nasi Kunyit with red boiled egg for baby's month-old celebration. Apart from sharing with you the enjoyable experience of making delicious Nyonya dishes, the author hopes that this book can give you more insight into Nyonya cooking.