Little Kitchen @ Nyonya 娘惹小廚房

    

Does anyone know how does Penang was bestowed the UNESCO Heritage title in year 2008? I was told the guideline in conferring is tedious and under many studies for many rounds. However, I was lucky to have Mr Loh of Little Kitchen @ Nyonya briefly told me the main 4 criteria. That is the Main Gate, the Partition, the Staircase and the Floor Tiles. These 4 items have to be maintaining it well as per the guidelines.

      

A brief history about this place… Little Kitchen @ Nyonya was established in 2006, 6 years ago. It’s located in Lebuh Noordin, a straight of houses that were built in 1927, and it named eclectic shop houses which are from 1880 to 1940s (18^th to 19^th Century).  Before it was turned into Nyonya restaurant, they were mainly into Bird Nest business. A box of Bird Nest Tart can sell at RM50, pre-order 30minutes before and you can have a nice and delicious tart. This Bird Nest business was operating since 20 years ago, even today, they are still operating.

Little Kitchen @ Nyonya used to operate ‘Personal Dishes’ like what Hong Kong people call it Speakeasy/Private Kitchen (私房菜). Then after, they decided to move into Nyonya dishes reason mainly because the chef, is Mr Loh’s mother and she’s a Peranakan heir; secondary in their previous place was rented, and the owner decided to increase their rental.

Mr Loh and his family believed in quality food for their customers, thus, many of the dishes are in small serving.  Even the chili that is needed for blending also required using Grade A chilies. So, from there you could imagine food quality is a thumb up for it.

 

Anyway, this place was discovered by my sister-in-law, where she was accidentally came across an article that written by Guang Ming Press. With that, she recommended to us and brought us there for a family lunch.  It was absolutely a place where you shouldn’t be missed; the authentic Nyonya taste, and the antique plates and bowls honestly gave you a special touch and a remarkable meal too.

 

Mr Loh also taught us what drink that serves in Nyonya restaurant. Normally it serves Nutmeg Tea or Ginger Tea with Brown Sugar. Of course, Chinese tea like Pu-erh (普洱), Oo Loong (烏龍) are serving as well.

The dishes here is going to divide into 2 types, 1 for the adults that can take on spicy food and the other 1 is for the kids.

Enchi Kabin – Nyonya Fried Chicken (胭脂炸雞)

Namchut Fish, of which to me is more of deep frying fish and the condiment is more of like Nyonya’s Salsa sauce.

Stir Fry Vegetable, according to Mr Loh, such vegetable is hard to get and it’s only available in their restaurant. I just can’t recall what is the name of the vegetable.

 
Salted Meat and also called “Kiam Bak” (鹹肉)

 

Nyonya Lobak (鹵肉), which consists of Chicken Lobak and Boar’s Liver Lobak (豬肝鹵肉). Honestly, this is one of the best Lobak that I ever tried.

 

Jiu Hu Char (Fried Cuttlefish with Turnips, 扁魚炒沙葛), this is such an authentic food that almost every Nyonya family or Hokkien would know how to cook.

Fish Maw Soup (魚鰾湯), a simple soup that is consists of Chinese cabbage and carrots. It’s a nutritious soup for the children.

“Kiam Chai Ark” Soup (Salted Vegetable Duck Soup, 鹹菜鴨湯) is another soup choice that Little Kitchen @ Nyonya is offering.

Let’s introduce the spicy type of dishes for the spicy lovers…. Sambal Ulam (Leafy Heabs). The spiciness of the chili categorized into 3 categories. If you could take on the spiciness, they will recommend category 3, otherwise, category 1 is sufficient.

 

Cincalok Stir Fry Meat (鹹蝦醬炒豬肉). This is my very first Cincalok dishes, in fact, have never have a chance to try this. It really could taste the shrimp freshness. Cincalok is made of fermented tiny shrimp, the shrimp in the pinkish colour Cincalok are readily identifiable and the taste is salty (source: Wikipedia).

 

Acar Hu (Pickled Fish in Turmeric Vinegar Sauce, 阿扎魚), it’s a tiny fish that deep fried it with hot oil and cook with turmeric and vinegar sauce. This is definitely an appetizing dish.

 

Sambal Petai (三巴蝦炒臭豆), Petai’s binomial name is also called Parkia speciosa. It has some kind of antioxidant functions for the bladders.

 

Assam Belai Fish (阿三魚),it’s a sourish, sweet and spicy soup base of curry. It’s almost similar to Penang Assam Laksa (檳城阿三拉沙).  In fact, this is one of the best Assam Belai Fish that I ever tried. If you love this, shouldn’t miss this in fact.

 

Sambal Fried Vegetables.

 

   

 

Address & Contact Number

Little Kitchen @ Nyonya 娘惹小廚房

No. 179, Lebuh Noordin

10300 Penang

Tel: +604-261 6731 / +6012-508 9338

Chinese New Year: Day 1 Lunch 大年初一

Chinese prone to have many customs and traditional forbidden rules, for example, any family that has conducted any funeral within a year, it’s advised not to celebrate Chinese New Year. They believe this is disrespect to the deceased. The Hokkien believes not to celebrate any major festive for almost 3 full years, the major festive or prayers are mainly Winter Solstice (Dongzi 冬至), Chinese New Year Day 9 Heaven God Prayer, etc.

Like I mentioned before, because of my late Mother-in-law passing, we were on vegetarian for full 49 days, this year new year, we did not celebrate, not even mentioned about reunion. Because of all that, it’s the children’s duty to look after the left behind father. Thus, it was my first encounter to prepare new year dishes for the first time.

Many people believe or rather Buddhist believes on any day1 or day 15 of the lunar month, is advisable to consume vegetarian food. So, with that belief, I cooked vegetarian dish for the day, apart from that, I also cooked others.

Sing Ning’s Style of Vegetarian Dish (新寧素菜)

Ingredients

Foo Yu (腐乳), 2 cubes

Nam Yu (南乳), 2 cubes

3 to 5 Tablespoon of sugar

Cloud Ear Fungus (雲耳) 100 gram, soaked in water

Chinese Cabbage, 800 gram (Cantonese called that Wang Nga Bak (黃芽白)

1 Tablespoon chopped ginger

Deep fried beancurd skin & Glass Noodle (冬粉 Tang Hoon)

Method

1. Mash both type of fermented bean curd into a small bowl

2. Cut the Chinese Cabbage into 1 inch to 1.5 inches long

3. Heat the wok with about 2 tablespoon of vegetable oil

4. Add in the chopped ginger and stir fry it till fragrant

5. Add in the mashed fermented bean curd and stir fry it till frangrant

6. Add about 2 cups of water, let it boil and add in the fungus and the vegetables

7. Let the ingredient soak into the boiling sauce and simmer it till the vegetable soften

8. Once done, dish out the dish, and add in the deep friend beancurd skin and glass noodle in the sauce

 

Hoe See Fatt Choy (Dried Oysters and Black Hair Moss Braised Mushroom) (發菜蠔豉燜冬菇)

Ingredients

Pork Leg, 500 gram (Half legged size)

Dried Oysters 400 ounce (啢)

8 Dried Mushrooms

4 tablespoons dark soya sauce

100 ounce of Black Hair Moss (發菜)

Salt  

Method

1. Boiled the pork leg for about 20minutes

2. Soak the dried mushrooms till it soften

3. Soak the dried oysters and wash it clean

4. Prepare the slow cooker pot and put all ingredients into the pot except the black hair moss

5. Cook it thru for about 2 to 3 hours on high heat then turn into low heat after 2 hours

6. Last is to put the black hair moss into the pot before serving

7. Salt to taste

 

Steamed Waxed Meat (蒸臘肉)

This is the most easiest dish the other 2. You just have to steam the meat for about 20 to 30minutes and cut it into strips. 

Chinese New Year: Home Made Tong Shui 莲子百合龍眼糖水

Has anyone thought of why first day of Chinese New Year, we have to have a pot of Chinese Dessert like Longan, Lily Bulb and Lotus Seed ?

Honestly, I didn’t know much about it… but since this was being cooked in the family and I see almost every family practiced it that way, I guess it won’t go wrong if you follow that too. My type of Chinese dessert is the simplest among all… well, basically given a few hours and it has to be cooked and taste nice it has to be simple, right?

I know some will add in red dates for sweetness…

Talking about Chinese New Year… after all, we are still in that mood, might as well talk something about it… I can understand why would every family the woman that cooks will have little time of sleep. Reason is because every now and that the person that cooks or prepare food would have to get up early to prepare. Even for this simple dessert, lotus seed has to soak for an hour before we could boil, as we have to remove the stem. Because it’s bitter.

Even the lily bulb has to soak for few minutes too. And all these needed some time to prepare, isn’t it the person that prepares the food got to have enough time for that? In fact, I truly understand all that after I live on my own.

Anyway, a simple recipe and my short cuts preparing it too …

Ingredients

A hand full of Dried Longan (龍眼/桂圓)

A hand full of Dried Lotus Seed (莲子)

A hand full of Dried Lily Bulb (百合)

Rock Sugar

2 litter of water

1. Soak the lotus seed for almost 2 hours, then after remove the stem.

2. Soak the lily bulb for about 30mins, wash and clean, same goes for the dried longan.

3. Boil a pot of water for about 2 liter, add in all the ingredients.

4. Boil for about 2 hours, before serve, add in the rock sugar.

5. Once the rock sugar dissolves, ready to serve.

Yield: 2-3 persons

 

1881 Chong Tian Cultural Hotel 中天樓

                 

人生有幾多個十年, 最重要活得痛快!

The above statement is something that ponder me always. How many of us could stay at the same work place for 30 long years? Well, I guess without your persistent, patient and courage, I believe no one could.

After 30 years of working, my manager will be retired from this hectic, stressful and “fun” work place and will be enjoying his retirement journey with his loved one. Due to his retirement, our boss gave him a luxury dinner which we never have the opportunity to try it, I guess when you work for the same company for 30 years. Thanks to him, we managed to enjoy the meal and it was a wonderful gathering among the staff.

We chose 1881 Chong Tian Cultural Hotel as the venue. First of all, it’s a heritage hotel, secondly, it’s newly open after a massive renovation to its original heritage design and it’s a place worth of visiting. The hotel has 11 suites, and the 11 suites designed or rather represent the 11 Chinese surnames that first landed in Penang, if am not mistaken as it consists of Khoo, Lee, Tan, Lim, Ooi, Ong, Chuah, Yeoh, Koay, Loh and of course the owner’s surname Seah which represent the largest suite in this Hotel. The owner of the hotel even bought those antique furniture and artifacts from many countries; the one that is more significant is the Emperor’s China brush (毛筆) which cost millions. The whole building is painted with heritage colour to make it look more authentic of olden days building.  Again… anyone knows what colour is that?

Before I proceed with the intro on those dishes… how many of us know about this building’s history. I was told, this building was once a brothel. The women were all kept in a special room before they were called to provide the service. All the ladies are kept in this special dedicated room with a rope tied to a bell. Whenever there’s customer visits, the owner will ring the bell, and the woman will come forward parading in line to the presence of the customer to pick their choice of lady.

After many years passed by, less and less people patronized the brothel, and it was converted to a residential building then. Before the building was sold to current owner, it was being left vacant for a long time. And after Penang was awarded the UNESCO title in year 2008, it has brought the entire Pearl of Orient a new life. Thus, 1881 Chong Tian was borne and established.

A man with strength, patient and persistent in his beliefs has contributed much to his service, his knowledge and passion into his job. To celebrate his retirement journey, we celebrated with these luxury food to indulge ourselves within the few hours!

 

First dish is the appetizer… which is highly recommended by the staff. That is fresh scallops with mushrooms, macadamia nuts and beans that was served in a nice champagne glass. That made the appetizer more delicacy, the chef added a prawn that is covered with almond slices, and a bacon that nicely wrapped with asparagus.

Next come the second dish which is Conch Meat Fish Maw Double Boiled Soup (花膠響螺燉老雞). The soup is tasty and it’s definitely good for health especially for us that is working under such intends stress environment. Why would I said so, well basically next year economy isn’t that promising especially many investors have predicted it would be a tough year ahead next year.

   

Typical Cantonese delicacy dish is Braised Goose Web and Abalone (鵝掌燜鮑魚).  Isn’t it indulging ourselves? I could taste the gravy was braised with specific ingredients like clove (丁香), and abalone sauce. If you’re not a fan of any creatures’ feet, you can opt for Lamb instead. A pan fried lamb also goes well with the abalone, it doesn’t have the smell that overcome the abalone.

Cantonese Steamed Pomfret (斗底魚), another indulging dish. An expensive pomfret that go as high up to RM90 per fish. In order to know the fish freshness, best is to go for steaming, especially Cantonese Style.

Last, Sambal Fried Four Heavenly King was the last dish served on the round table. The sambal was sourish and it was honestly appetizing, especially after a heavy meal. It does help in terms of digestion.

  

Nothing could end without a dessert. Peanut Paste Soup (花生糊), Honeydew Sago and a plate of Chinese Pancake (鍋餅) was the last dish of the dinner with a perfect mark and a respect to our dear manager that has been working for the past 30 years.

Other Reviews

What2See Online

Chow

食在好味★Eatlicious

Address & Contact

No. 38, 40 & 42

Jalan Pintal Tali

Georgetown Penang

Tel: +604-263 1881

Fax: +604-264 1881

URL: http://www.1881chongtian.com

Contact hotel for any enquiries
Lawrence Seng
Mobile: +6019-409 1881

Email: lawrence.seng@1881chongtian.com

Opening Hours

11am to 2pm

6pm to 10pm

Chinese New Year: Steam Boat Dinner

Every year New Year eve we will normally go out for food, eventhough we don’t, we will do pot luck, each one of us, as in the daughters-in-law will prepare something and bring it to one of the in-law’s house for dinner. About 5 years ago, some how the elderly finally accepted my proposal for eating out, and since then we have been eating out, and we’ll start making reservation a month ago things like that. We even have taken dinner in Vistana Hotel, Cititel Chinese Restaurant, Red Rock Hotel, etc.

Today, I truly understand and comprehend how our mother prepares food for reunion each year. When comes to this point of time, my mother will be stressed out, though many times we’ll tell her take it easy. You know what? It’s always say easy than done!! And truly is!!

From marketing till today preparing… I was so stress!!! Especially marketing, people are bargaining with the food stall, vegetable sellers for better price. Some old aunties are even bargaining on chicken, what type of chicken is best of steaming, and some couple are busy looking at what type of fish balls to buy for steamboat. Some even brought their kids to market, it’s like contributing to the market traffic! Because of each of everyone have the ‘Kia Su’ attitude and many will want to ‘Balik Kampong’ or ‘Siu Kang’ (收工), when comes to this period of time, basically these stalls will increase their price and make a ‘fortune’.

Chinese beliefs or even we called it the customs, any elderly passed away within a year, family members as in their sons, daughters-in-law are not allow to celebrate any festival like Chinese New Year or even Pray Heaven God. Some clan like Hokkien is practicing 3 years, Cantonese practiced for 1 year. Due to this customs and beliefs, we did not celebrate and a simple dinner was held at my place.

A peaceful, quiet dinner surrounded by these food and with the company of the elderly old man, my brother-in-law and family. Something that I had prepared for it, guess I’ve enough of saying…. Oh ya, added to this year New Year… is the weather is also contributing to the stress, the sudden change that causes many of us sick. When I see doctor, doctor will normally ask, did you eat a lot of Chinese New Year cookies, and the fact is am completely ignorant, and for that matter, I am restricting myself of eating too much also.

Anyway, here are the list of food that I’ve grabbed from the market, and some are mommy helped me to buy. [wink] I know I know… am lucky in that sense!

Boar Stomach

Enoki Mushrooms

Meat Balls, Squid Balls, Hock Chew Fish Balls, Boar Nerve Balls (豬筋丸)

Lettuce Vegetable

Chicken Thigh & Meat Loin

Prawns & Pomfret Fish

How to make your soup base? I thought that’s difficult, but honestly, it’s kind of simple. Just get yourself a whole chicken bone, and 1 or 2 chicken meat. First of all boil a pot of water and put your chicken bone into the pot of water to cleanse it thoroughly. Once done, remove it and put that into a 2 litre pot of water and boil that for 2 to 3 hours. Add salt to taste. Once done, you can add the deep fried fish head into the soup, that will make the soup even more delicious. Oh yes, remember to add in garlic oil and fried garlic to make the soup more fragrant.

Well… to everyone…. Would like to take this opportunity to wish everyone a Happy Prosperous New Year!!