Check out our Blog

Peranakan – Part 2: Food Cuisine

Now that you have a better understanding of the history of Peranakans in the previous blog post, I believe it’s time for you to know about their unique food cuisine they have as well!

Peranakan, otherwise, also known as Nonya cuisine combines Chinese and Malay into a unique blend. Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay/Indonesian community. The food is tangy, aromatic, spicy and has a tinge of herbal in them. Key ingredients include coconut milk, galangal, candlenuts as both a flavoring and thickening agent, llaksa leaf, pandan leaves, belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir leaf, rice or egg noodles and cincaluk which is 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.), Inchi Kabin (a Nyonya version of fried chicken) and Pindang bandeng (a fish soup served commonly during Chinese New Year).


Chicken Kapitan

Some of the well know Peranakan dishes are Chicken Kapitan (a dry chicken curry

Having said that, what beats having matching dining ware served with Peranakan cuisine! These are some of the items that can be found from the Peranakan collection, be one of them to own a piece of these beautifully lacquered products.


Above: Tray with Peony painting

Gift set - low rest

Click here to view the rest of the Peranakan collection

If you enjoyed this post, make sure you subscribe to my RSS feed!
No TweetBacks yet. (Be the first to Tweet this post)

Leave a Reply