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Malaysia, Singapore and Indonesia, each is a foodie haven with their own unique plethora of signature flavours. But there’s a special cuisine found in all three nations with a rich gastronomic legacy and deep cultural roots – Peranakan cuisine.
What is Peranakan Cuisine?
Present day Peninsular Malaysia and its archipelago neighbours have been an international trading hub since ancient times. During the height of the old Malay kingdoms from the 15th to 17th Century, seafarers from ancient China, India and even as far as the Middle East found their way to this temperate tropical region, and brought many herbs and spices, cultural influences, as well as culinary wonders to the locals.
Moreover, friendly diplomatic ties with the old Chinese dynasties welcomed contingents of Chinese traders to settle among the Malay populace. These are the first of Chinese expats to build a life in Southeast Asia, centuries before British and Dutch colonials brought the mass of Chinese and South Indian labourers for their mines and plantations. It is this multi-generation legacy that eventually transformed Malaysia, Singapore and Indonesia into the multiethnic nations we know today.
However, it was the intermarriages and assimilation between the earliest Chinese expats and the local Malays that gave birth to a new culture in the region, thus named Peranakan; and from them began a unique amalgamation of bold, aromatic and robust flavours that combined Malay culinary techniques with Chinese cooking traditions.
Nyonya is the local folk term for Peranakan women, Baba for men. Thus, Peranakan cuisine is also colloquially called Nyonya cuisine. The state of Melaka, where the oldest Malay kingdom used to stand, is the culinary home of Peranakan cuisine.
Though its popularity had waxed and waned throughout the ages, traces of Peranakan cooking can be found in authentic Malay and Indonesian cuisines, as well as embedded in localised Chinese dishes.
In recent years, the unique Peranakan flavour has also seen a resurgence, and even evolved into fine dining culinary; with specialty menus and restaurants spreading across the region and beyond.
The Rich & Complex Peranakan Flavour
Peranakan cooking typically features a main flavouring paste, made from a blend of herbs and spices like galangal, shallots, garlic, chillies, lemongrass, belacan shrimp paste, tamarind turmeric and kaffir lime. Often mashed and cooked into a gravy, curry or marinade, smoothened with coconut milk or coconut cream. Meat, seafood and veggie dishes generally adhere to this flavour combo – richly spicy and savoury with a bold aromatic allure.
Peranakan desserts are a league of their own as well, exemplified in the traditional Kuih – sweet pastries made from glutinous rice, tapioca flour, pandan, palm sugar and coconut cream.
Want a taste? Here are 6 authentic Peranakan recipes to get you started!
Nyonya Laksa
Laksa is the quintessential Nyonya dish, yummified with a paste of flavour-packed herbs and spices. While there are many Laksa variants, the Nyonya curry Laksa remains a traditional fave. Make yours slurp-tastic with our authentic recipe! A bowl of zesty, savoury soup with noodles, prawns, fish cakes and garnished with crunchy greens.
Nyonya Fried Chicken
Nyonya fried chicken marinade calls for an extra rich combo of cinnamon, turmeric, fennel, coriander, cumin and more, giving it an incredible savoury aroma that’s sure to make you salivate. Every bite is a burst of umami sensation. Try it with our recipe!
Nyonya Deep Fried Fish
Fish is a beloved protein in Malaysia, Singapore and Indonesia. This Peranakan/Nyonya style fried tilapia delight is doused with a spicy, tangy and savoury gravy that elevates the fish’s flavour with an invigorating oomph! Best enjoyed with rice.
Nyonya Chicken Curry Kapitan
The rich piquant fragrance draws you in, then the creamy, spicy curry chicken excites and pleasures your tastebuds. This hearty Nyonya sensation is one you don’t want to miss! Simple to cook as well. Come grab the recipe!
Nyonya Pickled Veggies
Also known as Achar, Nyonya-style pickled veggies is flavoured with rice vinegar, salt and sugar to temper the spice paste of red chillies, shallots, turmeric and candlenuts. The result is a crunchy wholesome side dish with a tangy, spicy zest! Make yours fresh with our authentic recipe!
Nyonya Pie Tee Top Hats
This bite-sized Nyonya goodie holds an awesome savoury filling of crab meat, prawn, jicama, egg and carrots – all in a crunchy fried ‘top hat’ batter. Fun, cute, and delish! Savour it as an appetizer, finger-food for your house parties or a yummy snack!
More Peranakan Specials
These are just a small sample of the Peranakan/Nyonya wonders you can add to your home-cooked repertoire. Come check out our full collection of Peranakan specials here!
