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An avid home cook's recipe for paprika chicken with spiced basmati rice

Madam Jenny Peck may have retired from her food business, but she is still learning new recipes and selling homemade muruku online

Hedy Khoo on 25 Nov 2018

The Straits Times


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When her cafe serving local food was struggling to attract customers, Madam Jenny Peck turned her business around by learning Western-style food such as paprika chicken.


The 66-year-old, who opened her now-defunct Pecky's Cafe at Biopolis in February 2010, ran it profitably for three years before closing it in 2013 as she found it too physically tiring to continue.


An avid home cook with a varied cooking repertoire, Madam Peck still prepares paprika chicken at least once a year.


"It is a significant dish for me as it is not only the first Western dish I learnt to cook, but it also made a difference to my cafe business then," says Madam Peck, who regularly cooks for family and friends.


She started her cafe selling food such as fried mee siam and home-style dishes such as spicy sotong and prawn omelette, but faced stiff competition from nearby food outlets.


Her elder sister, who picked up Western cooking when she got married and moved to Zurich, suggested Madam Peck serve Western food instead.


Madam Peck recalls: "It was a bold decision for me as I was unfamiliar with Western food. But with overheads to pay and a lack of customers, I had to take action."


Her sister flew to Singapore and stayed for two months, teaching Madam Peck to cook paprika chicken, spaghetti bolognese, Swiss rosti, potato souffle, mashed potato and salads.


Madam Peck, who has no formal culinary training, says: "It was an intensive period of learning for me. I had to learn my sister's recipes, get the techniques right and adapt the recipes for cooking in larger quantities for my business."


Her efforts paid off as she attracted new customers and her business broke even within six months of her changing the menu.


Paprika chicken turned out to be one of the best-selling items. At her cafe, she served it in sandwiches and with spiced basmati rice.


To ensure the chicken meat is well-marinated, Madam Peck's tip is to add the ingredients of the marinade one at a time, rubbing each one into the meat.


Even after retiring from her food business, Madam Peck has not stopped learning new recipes and revisiting old ones. In August, encouraged by her family, she started selling her homemade muruku online at munching-mites.myshopify.com.


She learnt to make muruku, an Indian snack, from an aunt in the 1970s. Since then, she has tweaked the recipe, coming up with her own healthier version.


Instead of frying the curry leaves and dried chillies, she bakes them so that her muruku mix is less oily. She intends to come up with more varieties of muruku mixes.


She says: "It takes effort and time to test recipes and get results that people like. But I enjoy the process as there is always more to learn and it gives me satisfaction when I see people enjoying what I cook for them."


Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.