Come join me for yet another round of traditional Nyonya fare. Homely, comforting and wholesome dishes just like my grandma used to make. Here are just some of the dishes featured on the menu:
- Achar (Nyonya veggie pickles with spice paste)
- Ngor Hiang (Five spice meat rolls )
- Popiah! (Sweet braised Vegetable wrapped in HOMEMADE Popiah skins)
- Nasi Ulam (Nyonya Aromatic Herbed Rice)
- My signature 16 hours Slow Braised Ox Cheek Rendang
- Babi Pongteh (Braised Pork belly, Bamboo shoots, mushrooms and potatoes in fermented bean paste)
- Bayam Masak Lemak (Spinach in spicy coconut gravy)
.....plus Nyonya kuehs/puddings to round things off
This is a BYOB event so feel free to bring along any drinks that tickle your fancy.
Expect loads of food and do come hungry...you have been warned.
See you there!
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Peranakan Feast that would make his Nyonya Granny weep with proud tears of Sambal Joy
Yolanda attended in September 2015,
reviewed on 9 September 2015
We have been wanting to get to one of Jason's supper clubs for ages now but somehow never quite made it. But having heard great things about his amazing kick ass cooking our experience on Saturday evening confirmed Jason as a firm London supperclub scene star, and one we are very proud of being fellow Malaysians too!His wholesome, hearty flavours were absolutely spot on and would make his Peranakan granny very proud no doubt! Peranakan cooking is quite complex and difficult to master (as many recipes are handed down in families through oral traditions and remain closely guarded secrets). In days gone by Peranakan women were rated on their marriageability according to their ability to whip up a storm in the kitchen. Jason's offerings at Saturday's supperclub would have been likely to turn the whole village of Peranakan young debutantes green with chendol envy.
First up was delicious achar and fiery samba belachan followed by Nonya Ngoh Hiang (Loh bak or five-spice meat rolls) that were perfectly spiced and a wonderful textured with water chestnut pieces provided that extra crunch. Popiah (Soft skin spring rolls) were beautifully packed with crunchy vegetables and black sauce.
This was followed by Nasi ulam (a delicious nyonya vegetable rice infused with fragrant herbs) and paired with melt in the mouth slow cooked belly pork (Babi Pongteh) and divine 16 hour slow cooked Ox Cheek Beef Rendang made just the way I remember it at special kenduris and weddings in Malaysia. His Bayam Masak Lemak (Spinach cooked in spicy coconut gravy complimented the other two dishes very well and was fragrant with turmeric, lemon grass and blue ginger ( all my favourite flavours!):)
This was washed down with home made chendol (green rice flour jelly served with shaved ice, coconut milk and palm sugar) and delicious cassava cake (Kuih Bingka).
Jason is a wonderful, warm and generous host and the evening made for one of the best Malaysian meals I have had in a long,long time.
If you haven't been yet- GO!Terima kasih Jason for a truly amazing meal and supperclub experience.