Heirloom recipes passed down through generations feel deeply comforting. Created by Madam Chia and brought to life in the SOA Ceramics Tajine Pot, these four Peranakan (Nyonya) dishes bridge traditional heritage cooking and modern kitchen convenience.

The unique heat retention and steam-retaining properties of ceramic tajine cookware make it an exceptional vessel for these rich, aromatic recipes—whether you are braising, quick-frying, or simmering without a single drop of water.

Here is your complete guide and detailed recipes to recreate these vibrant Nyonya meals at home!

1. Fragrant Lemongrass Prawns (香茅虾)*

A cherished family recipe passed down by elders, blending bold aromatics with sweet, succulent prawns.

Background: Fragrant Lemongrass Prawns is a staple home-cooked dish passed down from family elders. While not commonly found in standard Nyonya cookbooks or commercial restaurants, this unique private recipe holds special sentimental value and bold flavour.

• Servings: 5–6 portions

Ingredients

• Main: 500g prawns
• Aromatics: 5 cloves Garlic, 5 Shallots, 2 stalks Lemongrass, 5 Bird’s Eye Chilies (小米辣), 2 sprigs Curry Leaves
• Cornstarch: A small amount (for coating)
• Sauce Blend: 1 tbsp Sugar, 1 tbsp Light Soy Sauce, 1 tbsp Fish Sauce, 1 tbsp Oyster Sauce, 1 tsp Dark Soy Sauce, 20 ml Water

Preparation & Cooking

1. Prepare the Prawns: Shell the body of the prawns, keeping the head and tail intact. Devein by opening the back.
2. Deep-Fry: Lightly coat the prawns in cornstarch and deep-fry in hot oil until golden yellow. Drain and set aside.
3. Mix Sauce: Combine sugar, light soy sauce, fish sauce, oyster sauce, dark soy sauce, and water in a bowl. Stir well.
4. Sauté Aromatics: Heat oil (you can use a bit of the oil used for frying prawns) in your tajine pot. Sauté sliced garlic and shallots until fragrant, then add lemongrass, bird’s eye chilies, and curry leaves to release their essential oils.
5. Glaze & Finish: Pour in the prepared sauce and bring to a boil. Add the fried prawns and toss quickly over high heat until every prawn is evenly coated in the rich sauce. Serve immediately!

2. Kapitan Curry Chicken (甲必丹咖喱鸡)*

An accidental Nyonya classic born from a historical mix-up, balancing mild spice with the luxurious creaminess of coconut milk and the tanginess of calamansi.

Background: Legend has it that a “Kapitan” (Chinese leader) could not tolerate spicy food. The cook modified a traditional curry recipe by reducing the heat and adding coconut milk and calamansi for a mild, tangy balance. When asked the name of the dish, the nervous cook blurted out, “Kapitan… Curry Chicken!” and a classic was born.

• Servings: 5–6 portions

Ingredients

• Chicken & Marinade: 4 Chicken Drumsticks, 1 tsp Salt, 1 tsp Turmeric Powder
• Curry Paste (Rempah): 12 Dried Chilies, 5 Red Chilies, 5 cloves Garlic, 10 Shallots, 3 stalks Lemongrass (head only), 5 Candlenuts (石栗), 20g Ginger, 30g Fresh Turmeric, 30g Galangal (南姜), 20g Belacan, 200ml Water, 100ml Cooking Oil
• Aromatics & Liquids: 4 Shallots, 3 stalks Lemongrass (tail only), 3 Daun Pandan (screwpine leaves), 1 tbsp Sugar, 8 Red & Green Bird’s Eye Chilies, 3 Kaffir Lime Leaves, 200ml Coconut Milk, Juice of 3 Calamansi limes
• Garnish: 2 Kaffir Lime Leaves (finely shredded)

Preparation & Cooking

1. Marinate & Fry: Lightly marinate chicken drumsticks with salt and turmeric powder. Pan-fry/deep-fry until the skin turns golden to lock in the juices. Set aside.
2. Blend Paste: Blend all curry paste ingredients together until smooth.
3. Sauté Rempah: Heat oil in your pot and slowly sauté the blended curry paste along with the shallots, lemongrass tails, and pandan leaves over low heat until the oil separates and turns deep orange-red.
4. Braise Chicken: Add the fried chicken, sugar, bird’s eye chilies, and whole kaffir lime leaves. Simmer until the flavour infuses into the meat.
5. Finish: Stir in the coconut milk and calamansi juice for a smooth, multi-layered profile. Sprinkle shredded kaffir lime leaves before serving.

3. Coconut Steamed Eggs (椰香蒸蛋)*

A comforting childhood staple that elevates humble eggs into a silky, savory treat infused with coconut milk and crispy shallots.

Background: Adding coconut milk to steamed egg and garnishing with fragrant crispy fried shallots creates a rich, home-cooked Nyonya dish full of nostalgia.

• Servings: 3–4 portions

Ingredients

• 5 Eggs
• 1/4 tsp Salt
• 200ml Coconut Milk
• 40ml Water
• 40g Crispy Fried Shallots (葱头酥) & Shallot Oil
• Chopped Scallions (for garnish)

Preparation & Cooking

1. Make Shallot Crisp: Slice red shallots and fry slowly over low heat until golden and crispy. Set aside both crispy shallots and shallot oil.
2. Prepare Mixture: Beat the eggs gently. Add salt, coconut milk, and water. Whisk thoroughly and pass the mixture through a fine sieve for maximum smoothness.
3. Cooking Methods:

• Method A (Traditional Steamer): Pour egg mixture into a steaming bowl, drizzle with shallot oil, and top with fried shallots. Steam over medium-low heat for 10 to 12 minutes.
• Method B (Tajine / Claypot Style): Heat the egg liquid directly inside the pot over very low heat. Gently stir as it cooks until half-solidified. Cover with the tajine lid and steam-cook off the heat (or low heat) for 3 minutes.

1. Garnish: Top with extra fried shallots and chopped scallions before serving.

4. Nyonya Waterless Mixed Vegetable Curry (娘惹无水咖喱杂菜)*

An ingenious vegetable pot that uses zero added water, relying entirely on the natural moisture of fresh produce to create a thick, sweet, and aromatic curry.

Background: Derived from traditional Nyonya mixed vegetable curry, this recipe uses no added water during braising. The vegetables release their own natural sweetness, which mixes with the curry paste to thoroughly infuse every ingredient.

• Servings: 4–5 portions

Ingredients

• Curry Paste: 5 Dried Chilies (deseeded and blanched), 2 Red Chilies (deseeded), 3 cloves Garlic, 8 Shallots, 15g Belacan, 20g Dried Shrimp (虾米), 80ml Cooking Oil
• Vegetable Base: 3 cloves Garlic, 1/2 White Onion, Red Radish/Carrot slices, 300g Napa Cabbage (皇白菜), 5g Black Fungus (soaked), 12g Lily Buds / Golden Needle Flowers (金针花 – soaked), 10g Fried Bean Curd Sticks (腐竹 – fried), 250g Oyster Mushrooms
• Seasoning & Finish: 1/2 tbsp Sugar, a dash of Coconut Milk

Preparation & Cooking

1. Make Paste: Blend dried chilies, red chilies, garlic, shallots, belacan, dried shrimp, and oil together. Sauté slowly in a pan until oil separates and aroma builds. Set aside.
2. Sauté Base: Heat oil in the tajine pot. Sauté garlic and white onion until fragrant, then add carrot slices and stir-fry briefly.
3. Layer Ingredients: Layer the bottom of the pot with a portion of Napa cabbage. Add black fungus, lily buds, fried curry paste, sugar, fried bean curd sticks, and oyster mushrooms. Top with remaining Napa cabbage leaves.
4. Waterless Simmer: Cover with the conical tajine lid and cook on medium-low heat for about 10 minutes. Do not add water! The steam and vegetable juices will soften the ingredients and create a rich natural sauce.
5. Finish: Open lid, stir in a splash of coconut milk, mix evenly, and serve warm.

Why Cook These in an SOA Ceramic Tajine Pot?

1. Self-Basting Lid Design: The iconic cone shape traps condensation and drips moisture directly back onto the ingredients, making dishes like the Waterless Vegetable Curry melt-in-your-mouth tender without burning.
2. Optimal Heat Retention: Ceramic retains gentle, uniform heat, ideal for delicate Nyonya curries and egg custards.
3. Stovetop to Table: The elegant aesthetic allows you to serve hot, fragrant home-cooked heritage meals straight to your dining table

Ready to unlock authentic flavors and elevate your kitchen experience? Bring home the ultimate culinary upgrade with the SOA Ceramics Tajine Pot — crafted from non-toxic, natural clay designed for maximum steam circulation, superior heat distribution, and effortless stovetop-to-table presentation. [Click here to order your SOA Ceramics Tajine Pot today] and discover how simple, healthy, and flavorful heritage home cooking can truly be!

Note:

*All recipes above are prepared using the L-size Tajine pot.