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The
Little Nonya TV Show | Nyonya
Food & Nonya Restaurants Straits Chinese & Lauk Embok Peranakan | ||
 | The
Little Nyonya is the new 34-episode drama TV MediaCorp serial show which premiered
on November 25, 2008 on Singapore's free-to-air channel, MediaCorp TV Channel
8. The Little Nonya storyline is set in the 1930's and spans a full 70 years;
it has been touted as the Singaporean version of Jewel in the Palace. This new and populardrama was produced by MediaCorp in celebration of the company's 45 years of TV shows which include the production of dramas, varieties and current affairs shows in the Malyasian and Asian region. This drama, The Little Nonya, required 2 years of scripting and more than 150 active staffers (backstage crew, cast etc) who were involved in the production of this large-scope drama. The cast needed to go to Penang to film some parts of the Little Nonya series. For those of you interested in the deployment of the series there was a press conference held on the 20th of November 2008 at The Pan Pacific Hotel announcing that the TV serial would be telecast on MediaCorp TV Channel 8, from 25 November 2008 until 05 January 2009, weekdays at 9pm on local TV. Little Nonya Episodes Episode 1 The dear deaf and mute Ju Xiang has been born into a rich Straits Chinese family but unfortunatly she is treated as a mere servant while her mother Tian Lan is only a bondmaid in the family who was impregnated by Huang Yuan, the ruling head of the household. Episode 2 Kamcheng Ju Xiang and Tian Lan are very busy preparing Tok Panjang, the traditional Peranakan dinner feast for very important guests. The Japanese photographer Yamamoto Yousuke comes upon Ju Xiang and is hypnotized by her delicate beauty. Episode 3 Charlie Zhang longs forJu Xiang but his actions are arrested by Chen Sheng. Tian Lan objects when Charlie sends someone to demand Ju Xiang's hand in marriage as his second wife. Episode 4 Huang Yuan then chooses to marry Ju Xiang off to Charlie Zhang. Tian Lan's objection to the impending marriage fall on silent ears and she advises Ju Xiang to accept her chosen fate. Ju Xiang appears to be zen but is secretly holding thoughts of her escape. She lands in the hands of evil human traffickers as soon as she steps out of her abode. Episode 5 Ju Xiangchases Yousuke to Singapore and they get married there. Ju Xiang becomes pregnant the next year. During the height of the Japanese Occupation, Ju Xiang protects Yousuke when he becomes the target of the Chinese community. Episode 6 Juxiang and her young daughter Yueniang follow a life of strict poverty after Yousuke returns to her home in Japan. Chen Sheng takes pity on them and offers help. Juxiang is very worried when the 8-year-old Yueniang remains unable to speak. Chen Sheng’s wife Meiyu suspects him and Juxiang of engaging in an affair when she spots him playing with Yueniang. Episode 7 Yousuke suddenly comes back looking very thin and pale but he convinces himself not to talk about whathas happened to him. Juxiang gives Yueniang a brutal beating when she refuses to acknowledge Yousuke as her natural father. Episode 8 Juxiang isseverley injured when the Japanese soldiers kick her for resisting their perverted advances. Yousuke shoots an officer causing deatyh and escapes with Juxiang and Yueniang. While protecting Juxiang and Yueniang, Yousuke is wounded by bullets and subsequently dies. Juxiang too expires shortly after from severe internal injuries. Episode 9 Yueniang travels to Malacca to find refuge with her grandmother Tianlan. After several years pass, Yueniang grows up to be just as pretty as the young Juxiang. As Huang Yuan has stopped sending money home, Yueniang attempts to place Nyonya kueh for sale on the black market to make ends meet. Episode 10 Guihua tries to drive Tianlan and Yueniang out of their home by reccounting stories to Huang Yuan. Huang Yuan then chooses to let them stay because Tianlan has been guarding his house for so many years and he had already forgiven Juxiang before hetravelled to England. Guihua decides to treat Yueniang as her maid instead. | Banana
leaf rice is white rice served on banana leaf with an assortment of vegetables, curry meat or fish and papadum . Thosai (in Johor Bharu spelt Dosai) is a batter made from lentils and rice blended with water and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated pan, where it is fried with a dash of edible oil or ghee until the dosa reaches a golden brown colour. Then the thosai may optionally be turned over on the pan, and partially fried. The end product is neatly folded and served. Thosai is served with sambar (vegetable curry) and coconut chutney. Idli is made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold and steamed. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Putu Mayam (String hoppers/ Idiyappam) is a sweet dish of rice noodles with coconut and jaggery as main ingredients. It is served with grated coconut and jaggery , or, unrefined block sugar. In some areas, ''gula melaka'' (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and brown sugar. Biryani is a rice dish from the made from a mixture of spices, basmati rice, meat/vegetables and yogurt. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably. Chapati is a type of bread. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish. Curries Malaysian Indian curries uses a lot of spices, coconut milk, and curry leaves. Some of the most popular curries include Chicken Curry, Fish Curries, and Squid Curry. Mamak stall Mamak (Indian Muslims) dishes have developed a distinctly Malaysian style. One of the most popular kinds of food by the Indian Muslims is called "nasi kandar". Nasi kandar originally came from Penang. Also available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular among the locals as they offer a wide range of food and some outlets are open 24 hours a day. They're fast, economical and perfect as a meeting place for a drink and snacks. Roti canai is a thin bread with a flaky crust, fried on a skillet and served with condiments. It is sometimes referred to as roti kosong. In Singapore, it is referred to as prahta. Roti telur is a roti canai with egg in it. ''Telur'' means egg. Rojak#Mamak rojak Mamak rojak is a variant of rojak consisting of substantial ingredients like boiled potatoes and hard-boiled eggs. Also known as 'pasembur'. Maggi goreng is a dish of fried Maggi instant noodles with flavouring (usually curry), vegetables, egg, tofu and occasionally chicken. Nasi Kandar is white rice or briyani rice served with other dishes of curry either with chicken, fish, beef, or mutton and usually with pickled vegetables too. It is usually accompanied by some Papadums. Nasi Lemak is rice steamed with coconut milk to lend it special fragrance. It is served with anchovies, peanuts, cucumber and a chili paste known as "sambal". The mamak variety of "sambal" tends to be a bit more spicy whereas the malay version of "sambal" in a nasi lemak tends to be on the sweet side. Teh tarik literally meaning "pulled tea", is a well-loved drink amongst Malaysians. Tea is sweetened using condensed milk, and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "pull", the thicker the froth. The "pulling" of tea also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating. |
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