The Dumpling Festival this year falls on June 20th. If you plan to get Nyonya Dumpling a.k.a Nyonya Chang to celebrate the festival, you can order from me. These are made by a Nyonya from Melaka, living in Melaka.
Many friends who have tried my mom’s Nyonya Chang gave it a thumbs up. We received comments like,
“I have been looking for this for years. It is as good as my late grandma’s Nyonya Chang.”
“The rice was nice, soft and chewy. The pork filling was just as flavourful as the outlet where we use to buy.”
“Your mom’s chang is the only Nyonya Chang my mom angguk bagus.”
My mom is a perfectionist. She makes sure her Nyonya Chang is almost perfect triangle and neatly tuck in and tied. I tried helping her, she rejected mine saying that it is not pretty. First impression is very important, she said. Since she single-handedly make every single piece of the Nyonya Chang, she only make max 50 pieces per day. So, you can assure the quality of her Nyonya Chang. No mass production.
I am arranging another group buy for my customers in KL. The collection will be at Ara Damansara or maybe Jln Gasing. You can place your order with me and once I get the collection date and time finalised, I’ll inform you. It will be some time in 2nd week June. Email me at email@example.com or Whatsapp at 012-2544606.
These were taken last month. Part of the 400pcs that my mom’s made for my KL customers.
Normally we only get to eat Acar Cili and Acar Timun during the Chinese New Year season. Now you can get it all year round from ME! These pickles are made by my Nyonya aunt. The filling for the Acar Cili is the grated papaya which has been dried up. My favourite is the Acar Timun which I love to munch while watching my favorite movie.
Email me at firstname.lastname@example.org to order.
Praise God this year I have quite a number of orders for my Nyonya Pineapple Tart from my KL friends so I am taking the extra mile by sending them with no additional charges; free shipping!
I make these Nyonya Pineapple Tarts from scratch…
I improvised my mom’s traditional recipe. This year I am making these tarts using Anchor Pure Butter not Planta margarine. Butter is better and margarine, obviously. And of course, no preservative added. So, don’t keep too long till it turns moldy. The longest we tried to keep was 1 month from the day of baking.
They come in the rectangle container of 15pcs at RM15/container. They will be delivered to my friend’s condo at Sri Hartamas or Kota Damansara. Collect from there if you place your order here.
To order, you can Whatsapp or SMS me at 012-2544606. TQ!
Doesn’t it look yummy. This Nyonya Chang is made by my mom. I sold quite a number of them to my friends in KL. They just can’t get enough of it. The photo above is from one of my Nyonya Chang customer.
Unfortunately, I do not know how to make Nyonya Chang. All because I do not fancy eating it. I love Nyonya Pineapple Tarts, so I picked up the skill from my mom and now, I am as good as her in making Nyonya Pineapple Tarts sans the pineapple jam. Unfortunately again, my kids love eating Nyonya Chang. So, for the love of my children, I must learn how to make it. Just, I do not know when I’ll start.
I am a fan of Kerepek Ubi Kayu Pedas. When I was young, one packet is being sold at 10 cents each. The kerepek is crunchy, sweet but not super sweet and hot, spicy, pedas! When I eat it, I’ll will dig for the piece that has the most chili stuck to it. Syiok! Those days, it was made by the locals here in Melaka. Now, the same type of Kerepek Ubi Pedas is branded as Kerepek Ubi Pedas Batu Pahat. I have no idea why is that so. I bought the above packet from my old time kampung friend who married a Batu Pahat girl and since then started selling all sorts of kerepek “imported” from Batu Pahat. He even named his shop Kerepek Batu Pahat. The next buy, I must ask him, why is Kerepek Batu Pahat so famous.
Oh ya! All my kids, even the youngest loves eating Kerepek Pedas Batu Pahat. The above packet is sold at RM8 each. My children can finish it within hours!
My mom and I are going to be super busy tomorrow. I have an order of Nyonya Chang and Pineapple Tarts to be collected on Monday. It is a bit rushing for me coz I just received the order yesterday.
Immediately, I went to order pineapples to make the pineapple jam. Went shopping to buy flour, sugar and eggs. Went pasar malam to buy the chang’s leaves and string.
This morning, I went to collect them, then my mom skinned them and my dad got his friend’s favor to grate it using his coconut grater. This afternoon, my mom cooked the jam.
My mom will be making the Nyonya Chang early tomorrow morning then continue with the pineapple tarts till I come to help her after church.
You see, she is the superwoman, not me.
This is my mom’s Nyonya Chang. Authentically Nyonya. Of course lar hah…we are from the Baba Nyonya clan. My mom started making Nyonya Chang daily so that my brother can sell at his Nasi Lemak and Cendol stall.
So, if any of you are coming to Melaka and looking for good Nyonya Chang, buzz me at email@example.com.
A few friends have been asking me for pineapple tarts recipe. How to make the pastry and how to make the pineapple jam. I just went to dig the recipes. So, in this post, I am going to link to the recipes needed to make a yummilicous pineapple tarts.
We begin with How to Make the Pineapple Jam/Pineapple Tarts Filling.
Rolled Pineapple Tarts Pastry Recipe
The same recipe you can also make the Flower Pineapple Tarts that I made yesterday.
And now the recipe that almost everyone wants to have or know…The Nyonya Pineapple Tarts.
My mom with my youngest sister’s help made the above. They look tasty ya. They are. Unfortunately, they aren’t my favorite, so does my hubby so I don’t bother learning from my mom how to make them. BUT my children loves Nyonya Chang. They love anything Nyonya. The thick Baba Nyonya blood flows in them.
My mom made quite a lot this year because my sister posted the picture on FB! Even a famous blogger from Singapore ordered from me but have to cancel last minute coz her FIL passed away yesterday. Next year then ya.
Even though I don’t fancy eating Chang, so far I have eaten 2 Bak Chang (my mom specially made without the mussels in it for me) and 2 Nyonya Chang. Kalu dah lapar, semua pun hentam.
Have any of you tried the Nyonya Braised Duck which we call it Sey Ark? I tried Goggling for it in a few different spelling like Sek Ak, Say Ark, Sek Ark and Sey Ak but no recipe for the Nyonya Braised Duck appears. My BIL the Chef, also tried the same but he couldn’t find any recipe online. So what he did was, when he was here, he bought a duck and some pork belly and get my MIL to help him cook the Sey Ark (Ark = Duck in Chinese). He and his 3rd daughter jotted down the recipe and how to cook the Sey Ark.
Then come my part, I placed the recipe online at my Simple Recipe blog.
Click on the picture for the recipe.