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| Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay community. The food is tangy, aromatic, spicy and herbal. Key ingredients include ] milk, ] (a subtle, mustard-scented ] similar to ]), ]s as both a flavoring and a thickening agent, ] leaf, ] leaves (Pandanus amaryllifolius, or screwpine), ], ] juice, ], ] bud (Etlingera elatior), ], fragrant ] leaf (Citrus hystrix), rice or egg noodles and ] - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with ] juice, chillies and ]s and eaten with rice, fried fish and other side dishes. | Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay community. The food is tangy, aromatic, spicy and herbal. Key ingredients include ] milk, ] (a subtle, mustard-scented ] similar to ]), ]s as both a flavoring and a thickening agent, ] leaf, ] leaves (Pandanus amaryllifolius, or screwpine), ], ] juice, ], ] bud (Etlingera elatior), ], fragrant ] leaf (Citrus hystrix), rice or egg noodles and ] - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with ] juice, chillies and ]s and eaten with rice, fried fish and other side dishes. | ||
| The unique flavor of laksa and other nonya recipes is determined by the ], a combination of spices pounded into a paste with pestle and mortar, with a very specific texture and density. It is said that a nonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar. Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home. Laksa is a notable exception to this rule. | The unique flavor of ] and other nonya recipes is determined by the ], a combination of spices pounded into a paste with pestle and mortar, with a very specific texture and density. It is said that a nonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar. Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home. Laksa is a notable exception to this rule. | ||
| Examples of Nonya specialities include ''otak-otak'', a wonderful blend of fish, coconut milk, chilli paste, galangal and herbs wrapped in a banana leaf, ''Buah Keluak'', a distinctive dish combining chicken pieces with Indonesian black nuts to produce a rich sauce and ''Itek Tim'', a classic soup containing duck, tomatoes, green peppers, salted vegetables and preserved sour plums simmered gently together. | Examples of Nonya specialities include ''otak-otak'', a wonderful blend of fish, coconut milk, chilli paste, galangal and herbs wrapped in a banana leaf, ''Buah Keluak'', a distinctive dish combining chicken pieces with Indonesian black nuts to produce a rich sauce and ''Itek Tim'', a classic soup containing duck, tomatoes, green peppers, salted vegetables and preserved sour plums simmered gently together. | ||
Revision as of 02:01, 27 January 2006
Nonya or Peranakan food combines Chinese, Malay and other influences into a unique blend.
Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans.
Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay community. The food is tangy, aromatic, spicy and herbal. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and a thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius, or screwpine), belachan, tamarind juice, lemongrass, torch-ginger bud (Etlingera elatior), jicama, fragrant kaffir lime leaf (Citrus hystrix), rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.
The unique flavor of laksa and other nonya recipes is determined by the rempah, a combination of spices pounded into a paste with pestle and mortar, with a very specific texture and density. It is said that a nonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar. Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home. Laksa is a notable exception to this rule.
Examples of Nonya specialities include otak-otak, a wonderful blend of fish, coconut milk, chilli paste, galangal and herbs wrapped in a banana leaf, Buah Keluak, a distinctive dish combining chicken pieces with Indonesian black nuts to produce a rich sauce and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables and preserved sour plums simmered gently together.
Nonya desserts include colourful cakes and sweet, sticky delicacies.
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