This post has been edited by plouffle0789: May 3 2025, 03:17 PM

I only know John Wick aka the Baba Yaga

New peranakan sg drama


Now finish

Do your mum know the peranakan dumplings?

This post has been edited by plouffle0789: May 3 2025, 03:48 PM

High Street Centre opened in 1974. “It was very vibrant,” Gurnani recounts. “Many of the shops were family-owned, specialising in textiles and electronics.” High Street was Singapore’s main shopping belt in the 1950s and 1960s, and many Sindhi and Sikh merchants had set up their textile shops there.



Department stores like Chotirmall and Metro were once located on High Street.




The area around High Street Centre began to transform into Singapore’s Civic and Cultural District in the late 1990s.


The new Parliament House, officially opened in October 1999, sits opposite the High Street Centre.







This post has been edited by plouffle0789: Jun 6 2025, 06:36 PM

This post has been edited by plouffle0789: Aug 10 2025, 11:55 AM

Sad...

Correct.

lol...

Do you have any nyonya dumplings photo to share?

Eco World creatif idea is always the best

This post has been edited by plouffle0789: Aug 10 2025, 11:55 AM

Ah I think I do. Just pics of the mom making them.

These were taken a few years back.

Ts high performing autism spectrum on overdrive again…

May I know what is the ingredients?

Any peranakan mooncake?

This post has been edited by plouffle0789: Aug 30 2025, 05:24 AM

Company Name BABA RESIDENCES SDN. BHD.
Company Registration No. 1109303K / 201401033218
Nature of Business THE PRINCIPAL ACTIVITY OF THE COMPANY IS CARRYING ON THE BUSINESS OF A HOTELIER. IT IS THE OWNER AND OPERATOR OF AN ANTIQUE HOTEL IN MALACCA.
Date of Registration 2014-09-17
State MELAKA

**Item**	**Details**
----------	-------------
**Company**	Hotel Royal Limited
**Co. Reg. No.**	196800298G
**Incorporated in**	Republic of Singapore
**Announcement**	Proposed Acquisition of The Baba House and its business in Melaka, Malaysia
**Date of Agreement**	10 October 2014
**Acquiring Subsidiary**	Baba Residences Sdn Bhd
**Property**	The Baba House (97-room boutique hotel)
**Purchase Consideration**	RM26.1 million
**Funding**	Internal funds and bank borrowings
**Rationale**	- Expand hotel operations in Malaysia<br>- Synergy with Hotel Royal Kuala Lumpur and Hotel Royal Penang (sales referrals, joint marketing, management time)<br>- Unique Peranakan characteristics and prime location near historical sites and Jonker Street<br>- Potential for capital appreciation
**Financial Effect**	No material impact on consolidated earnings or net tangible assets per share for FY ending 31 Dec 2014

| **Directors/Controlling Shareholders’ Interest** | None (other than shareholdings in the Company




















This post has been edited by plouffle0789: Sep 6 2025, 01:23 AM

This post has been edited by plouffle0789: Sep 6 2025, 01:19 AM

和氣














This post has been edited by plouffle0789: Sep 6 2025, 01:33 AM

Mee Siam Kuah (Nyonya Mee Siam with Gravy)







This post has been edited by plouffle0789: Sep 6 2025, 01:50 AM

Mee Siam Kuah (Nyonya Mee Siam with Gravy)

Step 1 of 3



15 chilli peppers (dried)

20 g shrimps (dried)

3 shallot(s)

4 garlic clove(s)

2 tbsp fermented soybean paste (taucu)







Blend dried chillies, dried shrimps, shallots and garlic. Sauté the blended ingredients over medium heat with 2 tablespoons of oil until fragrant. Then, add fermented soybeans. You may mash them using a fork before adding to the pan




Step 2 of 3

6 prawns
2 tofu puffs
2 fish balls
3 tbsp water


Add prawns, fish balls and tofu puffs. Give them a few tosses before adding some water.




Step 3 of 3

200 g rice vermicelli noodles
1⁄2 tbsp ketchup
15 g chinese chives
1 scallions
fresh chilli (red)
1 omelette
1⁄2 lemon(s)
salt
sugar


When water begins to boil, lower the heat and add in the rice vermicelli and Chinese chives. Then, stir in the ketchup. Add salt and sugar to taste.

Lastly, garnish with scallions, shredded omelette, lemon/lime wedges and chilli slices






Mee Siam Kuah (Nyonya Mee Siam with Gravy)

**步驟**	**材料**	**做法**
**Step 1 醬料基底**	15 顆乾辣椒<br>20 克乾蝦<br>3 顆紅蔥頭<br>4 瓣蒜<br>2 湯匙豆醬（taucu）	將乾辣椒、乾蝦、紅蔥頭和蒜頭打成醬料。中火加 2 湯匙油，炒香醬料。加入豆醬，若顆粒大可用叉子壓碎，再炒勻。
**Step 2 海鮮與配料**	6 隻大蝦<br>2 塊豆腐泡<br>2 顆魚丸<br>3 湯匙水	加入大蝦、魚丸和豆腐泡翻炒幾下，然後加入水。
**Step 3 米粉與配料**	200 克米粉<br>1/2 湯匙番茄醬<br>15 克韭菜<br>1 根蔥<br>新鮮紅辣椒<br>1 個蛋皮<br>1/2 顆檸檬<br>鹽、糖適量	水煮沸後轉小火，加入米粉和韭菜煮熟。拌入番茄醬，加入鹽和糖調味。最後以蔥花、蛋皮絲、辣椒片和檸檬片裝飾。

------------------------------------------------------------------------







# Malaysian Nyonya Kerabu Bee Hoon
**Source: Season with Spice**
**Servings: 4**

Category	Ingredient	Amount / Notes
----------	-----------	----------------
Main Ingredients	Rice vermicelli	200g
	Medium or large prawns	12–14, shelled and deveined
	Kaffir lime leaves	6 leaves (both segments), center spine removed, finely sliced
	Lemongrass	3 stalks, white bottom part only, bruised and finely sliced
	Shallots	12, thinly sliced
	Garlic	2 cloves, minced
	Torch ginger flower	2, finely sliced
	Freshly grated coconut	2/3 cup
	Dried shrimp	1/4 cup
	Salt	Pinch, or to taste

Category	Ingredient	Amount / Notes
----------	-----------	----------------
Sambal Belacan Spice Blend	Sambal Belacan	5 tbsp
	Coconut sugar	1 tbsp
	Calamansi lime juice	Juice of 8–10 limes

Category	Ingredient	Amount / Notes
----------	-----------	----------------
Garnish	Mint leaves	A handful, finely sliced
	Red chili peppers	Sliced
	Calamansi lime	Halved
	Roasted unsalted peanuts	Optional, coarsely ground
	Fried shallots	Optional

Step	Method
------	--------
1	Prepare kaffir lime leaves, lemongrass, shallots, garlic and torch ginger flower. Combine in a large mixing bowl.
2	In a frying pan or wok, toast the grated coconut until browned. Add to the mixing bowl.
3	Soak the dried shrimps for 10 minutes, and then drain. Grind the shrimp with a food processor or pound in a mortar & pestle until coarsely ground. Then add to the wok, and toast for two minutes until fragrant and lightly browned. Transfer to the mixing bowl.
4	Blanch rice vermicelli for 1–2 minutes or cook according to the package. Transfer to a strainer and drain. Then add to the mixing bowl.
5	In a small bowl, prepare the sambal belacan spice blend, mixing well to ensure the sugar dissolves. Set aside.
6	In the wok, add 1 tbsp of oil, and pan-fry the prawns until cooked (or you can boil them in salt water for a couple of minutes). Add to the mixing bowl.
7	Toss all the ingredients in the bowl well to combine. Add garnishes, then dish out and serve immediately.

Notes

-------

1. Another version is Tom Yam style Kerabu Mee Hoon. Simply replace the sambal belacan spice blend with instant tom yam paste, and omit the toasted coconut.

2. You can also serve kerabu bee hoon cold, so no need to heat the leftovers.

# 馬來西亞娘惹涼拌米粉（ Peranakan Kerabu Bee Hoon）
**出處：Season with Spice**
**份量：4人份**

分類	材料	用量 / 備註
主材料	米粉	200克
	******* 中或大蝦	12–14隻，去殼去腸泥
	青檸葉	6片（每片含兩段），去硬脊切細絲
	香茅	3根，拍扁後只取白色底部切細絲
	*****紅蔥頭	12顆，切薄片
	****** 蒜頭	2瓣，切碎
	火炬姜花	2朵，切細絲
	新鮮椰絲	2/3杯
	******干蝦	1/4杯
	鹽	少許，依口味調整

分類	材料	用量 / 備註
Sambal Belacan 香料醬	Sambal Belacan	5大匙
	椰糖	1大匙
	小青檸汁	8–10顆

分類	材料	用量 / 備註
配料 / Garnish	薄荷葉	少許，切細
	紅辣椒	適量，切片
	小青檸	半顆切半
	烤花生	可選，粗碎
	*********炸紅蔥頭	可選

步驟	做法
1	將青檸葉、香茅、****紅蔥頭、*****蒜頭和火炬姜花備好，放入大碗中混合。
2	用鍋或炒鍋將新鮮椰絲炒至微焦，加入大碗中。
3	******干蝦******泡水10分鐘後瀝乾，用食物處理機打成粗碎或用杵臼搗碎。然後放入鍋中，炒約2分鐘至香氣釋出且微焦，再倒入大碗中混合。
4	米粉汆燙1–2分鐘（或依包裝指示煮熟），瀝乾後加入大碗中。
5	小碗中調製 Sambal Belacan 香料醬，攪拌至椰糖完全溶解，備用。
6	鍋中加1大匙油，煎蝦**********至熟（也可用鹽水煮幾分鐘），加入大碗中。
7	將所有材料充分拌勻，撒上配料，即可盛盤食用。

小貼士

----------

1. 另一種版本是冬蔭功風味 Kerabu 米粉：將 Sambal Belacan 香料醬換成即溶冬蔭功醬，並省略椰絲炒香。

2. Kerabu 米粉也可以冷食，剩菜不需加熱即可享用。

May I know the recipe is correct????

This post has been edited by plouffle0789: Sep 6 2025, 02:32 AM