The long, slender, pale gold lily buds aptly named ‘golden needles’ is the star of our version of the traditional Peranakan salad Sambal Kim Chiam Udang. Paired with the tartness of starfruit, dried lily buds (kim chiam) are tossed in a creamy piquant coconut milk dressing that is sweet, sour and spicy, and served with fresh prawns for a delicious mouthful of flavours and textures. While knotting kim chiam before use is typical, tying them in pairs is important to signify togetherness or “family harmony” when they are used to cook dishes for ancestral worship in Peranakan households. Available exclusively at National Kitchen, explore our selection of Nyonya offerings via violetoon.com. #VioletOonSingapore #VOSNationalKitchen #MadeWithPassionSg
Posted 1 year ago
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