ONE-DISH-WONDERS

NASI ULAM

An iconic Nonya dish. Multiple herbs, harvested from the garden, along with fried flaked fish and prawns, raw slices of cucumber, long beans and buds of bunga kantan (ginger flower) are mixed (not fried) with rice in a special home-made oil.

POH PIAH

A filling of turnips, bamboo shoots with bits of pork and tau kwa sitting on a home made crepe-like skin, bean sprouts and cucumber strips is topped with Chinese sausage, prawns, eggs, sprinkled with parsley, and deftly rolled.

LAKSA

White noodles, bean sprouts, prawns, fish cake strips, topped with cucumber strips and finely julienned laksa leaves, with a dollop of pound red chillies, in a coconut santan, dried shrimp gravy. Half-cooked cockles, a typical addition, are optional.

MEE SIAM

Fine white noodles, lightly fried with bean sprouts, diced tau pok and tau kwa in a rempah gravy, topped with prawns, chives and sambal prawn chillie on the side.

TAHU GORENG

Fried tofu, crisp on the outside, soft inside, on a base of lightly blanched bean sprouts, topped with cucumber strips, drizzled with peanut rempah sauce, accompanied by sambal chillie.