Years later, when the pandemic hit and the ensuing lockdowns impacted her public relations and events company, her time in the kitchen came in handy. In July 2020, the 43-year-old started Herba and Rempah, an online and home-based business in Selangor, whipping up delicious Peranakan cuisine.
She received an encouraging response to her first dish, beef rendang, and eventually introduced other items. Presently, Herba and Rempah offers favourites such as chicken rendang, salted fishbone vegetable curry, sambal “hae bee” (dried shrimp), chicken curry, roti jala, and four-angle bean salad, as well as desserts such as Bubur Cha Cha and green-bean soup.
Chuah, who has a team of four helping her, shared that the recipes for her dishes are primarily from her grandmother, who is 92. “The name ‘Herba and Rempah’ signifies the importance of mixing healthy compounds of herbs and spices to create delicious meals,” she said.
“We take a contemporary yet authentic approach to Peranakan cuisine, giving it a modern twist. For example, although roti jala is a traditional food, I decided to make it colourful so it’s Instagrammable.
“Young people like this, and it has been a big hit,” she told FMT, adding that pre-ordering is needed to allow ample preparation time.
According to Chuah, the business is a way of keeping her family’s heritage alive. “My grandmother learnt how to cook these from her mother who, subsequently, taught me.
“I believe it’s very important to teach the younger generation about our heritage because if we don’t preserve it, they won’t be able to appreciate what Peranakan cuisine is all about.”
Tasting notes
The aesthetically pleasing Rainbow Roti Jala comes in shades of purple, pink, yellow, green, and turquoise – all natural colours from fruits and vegetables such as purple sweet potatoes, strawberries, turmeric, honeydew, and blue pea flowers, which do not affect its taste in the slightest.
Before digging in, you may find yourself snapping photos and sharing them on social media. With a soft, light, and fluffy texture, the roti jala is delicious on its own, or go ahead and enjoy it with a serving of butter, kaya, jam, or condensed milk.
There’s also the time-honoured approach of pairing it with curry! Herba and Rempah’s chicken curry is fragrant with just the right amount of spice, while the meat is nicely cooked and flavourful.
Another combination that’s well worth a try is the pulut kunyit – yellow glutinous rice – with beef or chicken rendang. This delectable sticky rice, coloured with turmeric, blends well with either version of the famed dry curry, which is not overly spicy.
According to Chuah, it takes six to eight hours to prepare the rendang. The beef version is slow-cooked with a variety of spices and kerisik (toasted grated coconut paste), while the chicken rendang is left to simmer with spice paste and coconut milk.
Wrap up your meal with a hearty bowl of green bean soup with sago pearls, which is delightful – rich and creamy with just the right amount of sweetness.
Fragrant with the aroma of coconut milk, this warm dessert is a comforting treat that may evoke childhood memories of your grandmother’s cosy kitchen.
Ready to dig in? Pre-orders (pork-free) can be placed here. For enquiries, send a WhatsApp message to 011-5970 4498.
Learn more about Herba and Rempah via its Facebook and Instagram profiles.