The Chinese have always excelled historically as travellers.
Centuries before Marco Polo made his famous journey half-way across the
world, the Chinese traders, scholars and monks had voyaged as far west
as Afghanistan and as far south as Sumatra. And when Melaka (Malaysia)
was established as one of the world's great trading centres in the
fifteenth century, even more Chinese flocked to the city. Some of the
Chinese traders decided to move there permanently and took Malay wives.
And this is how the Nyonya culture begins.
The basic essentials in Nyonya cooking are lemon grass (serai),
galangal (lengkuas), coconut milk (santan), chilies and limes as well as
palm sugar (gula Melaka), glutinous rice flour and screw pine (pandan)
leaves.
Look at the colorful Talam range of
Nyonya Kuih which are very pleasing to the eye as well as the tastebuds.
The Kuih Lapis and Pulut Tekan with its accompaniment of Seri Kaya can
be used as centerpieces for any functions. Of all the Talam, Pulut Tekan
is the most exciting and appealing. Talam means tray and so the kuih
presented here will all be done in the steaming tray. Coconut milk,
grated coconut, eggs, glutinous rice, rice flour are used in endless
ways in the making of the Talam range with delectable end results.
Certain iron-clad rules must be followed
for the results to be perfect anytime. For example, the coconut must not
be too old, and only the white part must be used. Otherwise, the kuih
will be too oily. If there are droplets of water on the bottom layer,
the top layer will not be able to stick. So use a cloth on gently dab
such droplets away.