I first read a review about “The Zecha Heritage Cookbook: My Great Grandma Never Left our Kitchen” in May 2005. I was a little surprised and curious when I found the same cookbook at Lianne’s, a girlfriend of mine living in Germany a couple of years ago. It seems that she knew a member of the Zecha family and was given a copy of the cookbook. Well, Lianne was so kind as to let me borrow it and I marked several recipes which I would like to try but didn’t till I bought the same cookbook when I was in Kuala Lumpur for a holiday recently. To me, it’s a cookbook that can be invested due to the dutch and chinese-influenced cooking. I’ve been married to a Dutch and living in the Netherlands for more than 10 years now and the Zecha family has a Indonesian-Dutch, Chinese and Nyonya background.
I tried 2 of Shirley Zecha’s recipes; she’s the 4th generation of Zecha women. This is Lapis Ingris which is exactly as what Shirley said: “Simple yet tasty and easy to cook.” 🙂
- 500 g lean pork or chicken, sliced thinly (I used shoulder pork fillet)
- 3 eggs, beaten
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp chicken seasoning powder
- vegetable oil
Ingredients to be blended or ground:
- 5 shallots
- 2 pics garlic
- 3 cm ginger
- 1 red chilli
- Marinate meat with salt, sugar and chicken seasoning powder.
- Mix beaten eggs with ground ingredients and pour over meat. Leave to further marinate for at least 30 mins.
- Heat 2 tbsp oil and fry 3 tbsp of meat mixture at a time, for abt 3-5 mins or till golden brown. Repeat frying, adding oil each time.
- Serve with cucumber slices. (or tomato slices.)
Tips from me:
- To make it easier to slice meat thinly, put meat in freezer till almost totally frozen. When it’s in this state, it makes it much easier to slice meat thinly.
Serving tip from Shirley:
- Goes well with “Nasi Goreng Kuning” – Yellow Fried Rice, cucumber and sambal belachan.
We had our Lapis Ingris with Nasi Gorent Kuning and tomatoes. It was a very delish and satisfying meal for us.. I’ll for sure try more of the Zecha ladies’ recipes..
Lapis Ingris reminded me so much of how my mum would make fried eggs mince or fried mince egggs for us regularly coz we always loved it. Mum’s version doesn’t use the blended ingredients but used minced meat (marinated with some light soy, pepper, cornflour), fried in a flat mass till half-cooked before adding in beaten eggs which will then be fried till eggs are golden and mince is cooked. Eaten with lots of tomato ketchup on rice.. Hmm.. such good memories..
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