One of Southeast Asia's most interesting cuisines, Peranakan food is primarily found in Singapore, Malaysia and Indonesia.
One of Southeast Asia's most interesting cuisines, Peranakan food is primarily found in Singapore, Malaysia and Indonesia.
Men were called"Babas" and women"Nonyas." There were also Peranakans not of Chinese ancestry, such as the Jawi Peranakans and Arab Peranakans, but the Chinese Peranakans were the largest group. Some like to cook the nuts straight with the chicken and gravy, but Wee removes the flesh and mixes it with marinated minced pork and shrimp before stuffing it back into the nuts. Then she simmers it with chicken and a gravy of lemongrass, galangal, turmeric, chillies, shallots, candlenuts, tamarind and coconut milk to create an orange-brown stew best served with rice.Babi Pongteh is another quintessential Peranakan dish.
In Chinese cooking, fish maw -- the swim bladder of a fish -- is a delicacy alongside abalone and sea cucumber. Wee says the soup, though seemingly simple, is a reflection of the lengths the Peranakans would go to serve a lavish meal.Ngoh Hiang is a fried beancurd roll filled with a juicy mix of minced pork, shrimp, water chestnuts, onions and ground coriander.
It can be served as a dip with some calamansi lime juice squeezed into it, or you can marinate meat or use it to stir-fry vegetables.Satay babi is a dish that clearly shows the fusion of Chinese and Malay cooking, says Wee. It uses pork, which observant Muslims do not eat, and is fried using a chili paste made of local spices and coconut.
The pork liver has to be de-veined and cubed first, before it's mixed with minced pork, shallots and ground coriander, then wrapped in pig or cow caul lining. Then the balls are steamed, fried and served with pickled mustard greens and chili, says Raymond Khoo, who previously ran Singapore's The Peranakan restaurant.
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