Nonya Delights
Sambal Prawns
Spicy level 🌶️ 🌶️
$26.20
$28.00
Buah Keluak shell-less paste
Seasonal pre fried shell-less Buah Keluak paste.
$5.00
/ 100 G
Chilli chuka
Sweet Vinegar chilli Nett weight 270g
$8.00
/ 1 QTY
Multipurpose Sambal chilli
300g portion
$8.00
Prawn paste chicken
8 pieces of marinated deep fried mid wings
$10.00
/ 8 QTY
Assam Nanas (Prawns/Fish) rempah
Pre prepared Assam Nanas Prawns / fish Ingredients Rempah (given) One whole ripe pineapple 100g of assam 1kg of prawns or slices of fish. Cooking Mix 100g of Assam with 1.7lit of water. Strained solids away from Assam water and throw solids away. Bring assam water of 1.7lit to a boil Add paste (given) Add in small cut slices of ripe pineapple. (One whole pineapple) Add fish or prawns. Add a dash of oil. Bring to boil and serve. (It taste better if you prepare gravy one day ahead before putting fish or prawns in the gravy)
$10.00
Assam Pedas with stingray rempah
Assam Padres with stingray rempah Ingredients Rempah Paste (given) Stingray 1-1.5kg 114g of assam Water Method Mix 114g of Assam with 1.5lit water. Strained solids away. Bring to boil then add paste. Add curry leave (optional) Add slices of stingray and simmer till cook. Serve.
$10.00
Beef Rendang Rempah
Pre cooked Beef Rendang Rempah Cooking instructions Ingredients Chunks of beef 1.5kg (20 chunky pieces) Coconut milk 700ml Method Fry meat & paste. Add 500ml coconut milk Simmer till tender. Add black sauce for color. Lastly add 200ml coconut before serving. Serve.
$13.00
Buah Keluak rempah
Buah Keluak remoah Ingredients Whole chicken cut or 1kg of pork (belly, shoulder) Rempah Paste (given) Buah Kualak paste (given) Method Mix 66ml of Assam with 1500ml of water Strained solids away. Bring assam water to boil. Add rempah paste Add meat. Cook n serve
$143.00
Chicken Rendang Rempah
Pre cooked Chicken Rendang Rempah Cooking instructions: Ingredients 1 whole chicken (pieces) 500ml of coconut Method Add chicken with rempah. Add coconut milk. Add 300ml of water Simmer till cook. Add salt to taste. Serve.
$12.00
Chilli crab rempah (2kg crabs)
Chilli crabs rempah for 2kg of crabs Cooking instructions: Ingredients Crabs 2kg (4 medium or 2 big crabs) Rempah Paste (given) 600ml Water Tapioca flour Oil 2 eggs 8 limes or 30ml of lime juice Method Clean, cut & smash crab claw Coat only expose meat with tapioca flour Deep fry crabs till 90% cook (Another method is to steam crabs) Heat up rempah with 600ml of water Add cooked crabs and simmer till cook Add lime juice Add 2 beaten eggs and stir gravy for 1min. Serve
$14.00
-$1.00
Dry Laksa Rempah
Pre cooked Dry laksa paste - 15 portiions Cooking instructions: Ingredients Laksa paste (given) Laksa Noodle 1.5kg Bean sprout 750g Laksa leave 100g Prawns 500g Fish cake 5 pcs Cucumber 1 pc Coconut milk 700ml Method Boil 1.3lit of water. Cook prawns in hot water for 5mins. Set aside prawns. Add paste and bring to boil. Add coconut. Add bean spout and stir fry for 1min. Add Laksa noodle and stir fry. After 5 mins reduce fire and simmer till soaked. Plate up noodle and top with prawns, finely chopped Laksa leave and stripped sliced fish cakes. Serve
$13.00
Dry Meesiam Rempah
Pre cooked Dry Meesiam paste - 8 portion Cooking instruction: Ingredients BeeHoon 400g Beansprout 400g TauKwa 2pcs medium KuChai 50g Assam 67g Dried Prawns 67g Fresh Prawns (extra) Lime juice 20ml to 48ml Water 740ml Rempah (given) Preparation Soak beehoon in tap water for 15mins. Chopped kuchai into small pieces. Blend dried prawns. Cut taukwa into half. Mixed 67g of assam with 740ml water. Drain away solids and set aside the assam water. Cooking Fry Taukwa in oil. Remove and drained oil. Cut into small sizes. Use same oil to fry blended fine dried prawns and then set aside. In wok add paste and add strained assam water. Bring to boil. Add beansprout Bring to boil. Add beehoon. Mixed well. Add taukwa. Add chopped kuchai. When mixture left with 20% liquid add fried dried prawns. Stir till left 10% liquid then turn off fire. Add lime juice and mix well. (Add sugar if want sweeter) (Add salt to taste) Garnish with Kuchai Serve.
$8.00
Fish curry paste (Indian)
Fish curry paste Cooking instruction: Ingredients Fish head or fish slices Assam 68g Evaporated milk Tomatoes 6 pcs Ladies fingers 200g Eggplant 2pcs Rempah paste (given) Cooking Add 68gm of assam to 1.6lit of water. Remove solids away. Bring assam water to a boil. Add rempah paste. Bring to boil. Add 400ml of evaporated milk. Add 6 cut tomatoes Add 200g of ladies fingers Add slices of eggplant 🍆 (2 whole) Add fish head or fish slices. Serve. (Add curry leave if you want to have more fragrant)
$12.00
Fish head curry rempah (Chinese)
Fish head curry (Chinese style) Cooking instructions: Ingredients 3 Fish head or fish slices Evaporated milk 160ml Coconut 200g Tomatoes 4 pcs (quarters) Ladies fingers 200g (whole) Eggplant 2pcs (slices) Ripe pineapple (optional) slices TauKee - fried beancurd (optional) Rempah paste (given) Cooking Add 1.5lit of water with given paste. Bring to a boil. Add 160ml of evaporated milk. Add 200ml of coconut. Add tomatoes Add ladies fingers Add TauKee Add pineapple Add slices of eggplant 🍆 Add fish head or fish slices. Add 20g of sugar Add 20g of salt Serve. (Add curry leave, if you want to have more fragrance)
$12.00
Kuah Ladah Rempah
Pre cooked Kuah Ladah rempah Cooking instructions: Ingredients Rempah paste (given) Stingray Eggplant 350g Ladies fingers 200g Assam 75g Water 1200lit Method Mixed Assam in water. Strained and use Assam water Add paste. Bring to boil. Add fish. Lastly add eggplant & ladies fingers. Serve.
$12.00
Laksa Rempah
Pre cooked Laksa rempah - 8 bowls Cooking instructions: Ingredients Laksa paste (given) Laksa Noodle 1kg Bean sprout 200g Laksa leave 100g Prawns 300g Fish cake 2pieces Taupok 4pcs Cucumber 3/4 pc Coconut milk 500ml Evaporated milk 75ml Method Peel prawns and fry shell in wok then add 1.6lit of water and bring to boil. Strained the shell away and leave prawn stock in a pot. Add paste and bring to boil. Add slices of taupok. Add 1/2 portion of Laksa leave (chopped finely) Add evaporated milk 75ml Add coconut milk 500ml. Boil water and blanch the Laksa noodle and set aside. Next blanch the bean sprout and set aside. Fry or boil pawns in laksa gravy then remove prawns and set aside. Finely chopped the other 1/2 portion of laksa leave for garnish. Slice cucumber & fish cake into strips sizes. Plate up & pour gravy and repour to heat up noodles & ingredients. Serve.
$13.00
Lemak Namak Prawns / fish rempah
Lemak Namas Prawns / fish rempah Ingredients One whole ripe pineapple 250ml of coconut Fish or prawns Rempah paste (given) Cooking Add paste (given) to 1.5lit of water. Add in small cut slices of ripe pineapple. (One whole pineapple) Bring to boil and add 250ml of coconut. Add fish or prawns. Add a dash of oil. Bring to boil and serve.
$10.00
Meat curry rempah
Meat curry rempah Cooking instructions: Ingredients One whole chicken or Pork Ribs 500g Potatoes 600g Eggs 10 (hard boiled) Coconut 500ml Water 300 to 500ml (thick - 300ml, Not thick - 500ml) Paste (given) Salt to taste Cooking Add 300-500 ml of water with the paste given. Bring to boil. Add 500ml of coconut. Add cut potatoes and chicken pieces. Add hard boiled eggs. Add salt to taste. Add black sauce for color if needed. Serve.
$12.00
Meesiam Rempah
Pre cooked Mee siam Rempah - 8 plates Cooking instructions Ingredients Beehoon 400g beansprout 400g Eggs 8 Kuchai 80g Taukwa 4 pcs Lime 8pcs Prawns 1/2kg (optional) Meesiam soup paste (given) Sambal paste (given) Method Prawns 1/2kilo - peel then fry or boil Medium taukwa 4pcs - cut in half fry in oil. (then cut into slices) Boil 8 eggs Lime 8 pcs Chopped Kuchai Beehoon 400gram packet - soak in normal water for 10mins then drain Boil 1.9lit of water & Meesiam gravy paste (given) BeeHoon On a frying pan heat pan and add oil fry dried chilly paste for coloring. Add 500ml water & bring water to boil on frying pan. Add 400gram of bean sprout in pan. When boil add in beehoon. Stir fry on high heat for 4 mins then lower heat and stir fry till water dries up. Use oil from Meesiam gravy to add to color to beehoon. Plate up and serve.
$12.00
Mee Rebus Rempah
Mee Rebus paste Cooking instructions Ingredients Yellow noodle 1.2kg Bean sprout 500g Tau Kwa 4 medium Eggs 10 Lime 10 pcs Green chili 60g Cilantro 60g ( Chinese celery) Fried Shallots Cooking Bring to boil 2.6lit water. Add paste and mix well. Add 15g of cornstarch & water to thicken the gravy to own liking. Cut taukwa into half and fry in oil. Remove and cut into small pieces. Blanch yellow noodle Blanch bean sprout Boil 10 Hard boiled eggs Cut green chili Sliced cilantro Plate up & pour gravy then topping & end with a dash of black sauce Serve.
$13.00
Pongteh Rempah (Chicken or Pork)
Pre cooked Chicken or Pork Pongteh Rempah Cooking Instructions/: Ingredients One whole chicken or 1kg pork (belly & ribeye) Potatoes 500g Black mushroom 12pcs Button mushroom 76g Bamboo shoot 170g Paste (given) Method Add 1000 ml of water and paste together. Bring to boil. Add potatoes and black mushroom and slice bamboo shoot and button mushroom Add meat till cook. Serve.
$8.00
