Kaya is one of my favorite Malay words.
Nyonya kuih—or Nyonya sweet cakes—is a big part of Nyonya cuisine.
I adapted this ayam pongteh recipe from my friend House of Annie, except that I reduced the amount of dark soy sauce because dark soy sauce is mostly used for coloring purposes instead of flavor.
Great things do come in small packages–such is true when it comes to Nyonya Kuih Pie Tee.
To say that Malaysians are talented is not an overstatement as some of the best–and most impressive–food blogs are authored by Malaysians.
For the month of February, I am working with Malaysia Kitchen NYC for a special feature of Malaysian recipes on Rasa Malaysia.
Don't have an account? Sign up hereSkip sign in
Already have an account? Sign in hereSkip sign up