Sharon Wee

Food explorer, author of

Growing Up in a Nonya Kitchen

Sharon’s Version of Chicken Rice

Sharon’s Version of Chicken Rice

My recipe is an amalgamation of many experiments over time. I incorporated my brother-in-law’s tip of stuffing the cavity with ginger and then using that ginger for the sauce. A Hainanese man I once conversed with, mentioned that his family rendered the chicken...
Aunties

Aunties

The word “Auntie” in a Peranakan family comes in many variations. In the traditional family that I grew up in, it was rude to literally call an older female Nonya relative “Auntie”. Different aunts had different titles, following the...
Behind my Agak Agak write up

Behind my Agak Agak write up

My husband went through a phase of wearing sweatpants everywhere, like George Costanza in Seinfeld. I told him that he could not wear it to our anniversary dinner at Jean-Georges, the upscale French restaurant. As luck would have it, we ran into the actor Mark...
Sweet and Sour Pork

Sweet and Sour Pork

Here are a couple of updates to the originally printed recipe below. The serving size of 12 assumes that you are making this for a buffet with lots of other side dishes.

Almond Jelly with Lychees in Syrup

Almond Jelly with Lychees in Syrup

I am old-fashioned and still prefer to use the raffia-like agar-agar strips. Also, make sure to get a good quality almond extract. Try it first, otherwise your jelly may end up tasting very chemical. [My latest suggestion – to be more health conscious, you can...
Mortar and Pestle

Mortar and Pestle

The typical mortar and pestle used by Nonyas is the one pictured in the middle. In my previous blog, I had written about Koh Poh Beng Neo, my grandaunt who had taught me how to pound in the right sequence. She had described to me that potential mothers-in-law went...