Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia. Their cuisine combined Chinese, Malay and other influences.
The Nyonya style of cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay and Indonesian community. The dishes from this cuisine are similarly tangy, aromatic, spicy and herbal.
We were really excited to develop and craft this Malaysian Spice Blend because we love all the food from the Asian subcontinent. With this recipe, you only need three ingredients, potatoes, chicken and coconut milk.
It is a simple one-pot dish that is ideal for that weeknight dinner or a quick family meal
- 5g Malaysian Spice Blend
- 1 can coconut milk (300 ml)
- 100g diced chicken breast
- 100g diced potatoes
- roti or steamed rice to serve
- Pour some oil in a pan and add the Malaysian Spice Blend
- Cook on gentle heat until fragrant
- Add half the coconut milk and mix well
- Cook until the sauce has thickened
- Add the chicken pieces and stir to coat
- Add the potatoes and the rest of the coconut milk
- Simmer until the chicken and potatoes are cooked*
- Serve with roti or steamed rice
Make sure you seal your spices tight and store in a dry place until you need it again.
Spice Quarter is an Australian online spice shop. We supply freshly blended, dry spice mixes with matching recipes. We have a range of spices, spice box sets and gift boxes. Our spice blends combine the best and freshest herbs and spices into unique flavours. We craft simple yet delicious recipes that are easily prepared at home.
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