I’m no expert in Peranakan or Nonya cuisine, but these two classic dishes are sooooo satisfying! 👍🏻

Love these incredibly tender and flavourful, fatty braised pork belly with radish and mushrooms [a.k.a. babi pongteh] simmered in fermented soya bean paste, soya sauce and spices.

On the side, the braised chap chye served with sweet cabbages, carrots, black fungus, mushrooms and dried shrimps did not disappoint us. Mixed vegetables stewed till soft in a robust tau cheo [a.k.a. fermented soya bean paste] gravy that goes perfectly well with the blue pea rice.

Something sweet to end my meal — ondeh ondeh filled with molten palm sugar. It’s exactly how I ❤️ it — gula melaka squirting out when I bite into these soft, chewy glutinous rice balls covered with shredded coconut 🥥. 🫶🏻

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