My maiden attempt at a Barbie doll cake made for my precocious little niece, Ashleigh, for her 3rd birthday party over a year ago. This cake was the product of the two youngest 'J sisters' team effort - my 5th sis, Jen (pic), baked the delicious cake and I frosted it with vanilla buttercream.
Wednesday, March 11, 2009
|I like sunny days, just like my pretty pot of portulaca grandiflora!|
Welcome & thank you for visiting my blog.
The URL of my blog - 'nyonyapendekmelaka' - which means Petite Nyonya of Melaka, was made in reference to my deeply missed late Mom. I started this blog 2 months after her passing as a way to heal myself and to remember all the foods she had taught me. She was a petite nyonya lady who was much adored by everyone who knew her. She was known for her exceptional cooking skills but most of all, she was admired and loved for her boundless generosity, kindness, compassion and love.
Coming from a Peranakan or BabaNyonya family from the historical town of Malacca (or Melaka), Malaysia, we love to cook, eat and chatter. Our food is our pride. You can read more about the Peranakan or BabaNyonya culture here Peranakan - History & Culture At A Glance.
Traditionally, in the Peranakan culture, the Nyonyas (females) are expected to learn cooking by the time they reach their mid teens. By this standard, I consider myself a late bloomer since I started learning how to cook only at age 18.
I secretly baked my first cake when I was 11. I waited one day until my Mom and sis were out shopping or something. It was a chocolate rice cake, with a burnt bottom! It was one of my proudest moments! Without a doubt, my interest in cooking and baking stems mainly from being my phenomenally amazing late Mom's daughter.
I love being in the kitchen and in the garden. If only I have a big garden! I love to collect table-and-bakewares and recipe books. Can never get enough of these stuff.
In a typical Nyonya household, the indispensable cooking ingredients would always be things like belacan (Asian shrimp paste), chilies (fresh & dried), shallots, garlic, tamarind paste, lemongrass, kaffir leaves, galangal, turmeric, tauchio (soya bean paste) and gula melaka (palm sugar).
I think that successful cooking and baking is 50% interest, 25% inspiration and 25% common sense. I enjoy cooking for those who equally enjoy eating.
Contact me at firstname.lastname@example.org