Cuisine Focus – Nyonya – Simply Peranakan

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Also known as Peranakan, Nyonya cuisine represents a distinct blend of Asian flavors and tastes. Simply, this cuisine gives voice to flavors such as Malay and Chinese.

We all know how the Chinese people ventured in barter or trading of goods. Long ago, this venture resulted to mixed marriages in Malacca, which brought the first generation of Chinese-Malays or Peranakans in the region. While the term is said to be of Indonesian origin, the term ‘Peranakan’ is used by these Chinese-Malay settlers to acknowledge their bond with local Indonesians and in the end, they have decided to adopt not only the language but food of the Malays.

In general, Nyonya cuisine makes use of Chinese and Malay ingredients. However, it is seasoned and prepared in a different kind of way. For many, this is another great example of fusion cuisine, where a mixture of texture, flavors and eclectic tastes is clearly served. While other cuisines tend to rely on either meat or seafood, Nyonya cuisine is very much identified with a particular ingredient- the Belacan or dried shrimp paste. This paste serves as a base for many of the Nyonya recipes, adding a particular sweetness and seasoning to any vegetable or seafood-based dish. Its powerful scent is often compared to cheese, which is kind of strong and pungent. However, this intense smell tends to disappear if cooked along with other ingredients.

Culinary influences vary in Nyonya cuisine. For instance, the food originating from Penang or North of Malaysia somewhat differs from that of the South. Nyonya cooking in the Malacca and Singapore areas bears the influences of Indonesia, where food is generally sweet and traditional. The people also make use of coconut milk and spices associated to the Malays. While these differences help us in studying the elements of Nyonya cuisine, it does not however affect their methods of cooking. In fact, employed techniques are very similar.

Ingredients Utilized in Nyonya Cuisine

Meat:

Chicken, Pork

Seafood:

Fish, Clams, Shrimps

Vegetables:

Kangkong (comparable to spinach), Cucumber, Lettuce, Beans

Fruits:

Mangoes, Pineapples, Guava, Apples

Seasonings, Spices and Herbs:

Black pepper, Ginger, Scallions, Onions, Turmeric, Mint, Lemongrass

Paste and Sauces:

Belacan (Shrimp paste), Tamarind juice, Soy sauce, Oyster sauce, Miso paste (fermented soy beans)

Other ingredients such as aromatic herbs, curry and coconut milk are also used in many of the Nyonya dishes.

List of Nyonya food includes Enche Kabin or bite-sized chicken pieces marinated in various herbs and seasonings like black pepper and five-spice powder. Chicken Kapitan is also a traditional dish, making use of seasonings including turmeric roots and shrimp paste. Noodles are also part of Nyonya cuisine where dishes such as Assam Laksa or Noodles in Fish Soup are being prepared. Belacan Clams is also a favorite, making use of fresh clams as main ingredient. These fresh seafood are then stir-fried in a mixture of spicy seasonings and herbs namely shallots, lemongrass and chilies.

Nyonya cuisine is also popular for its desserts namely Cendol and Bubur Cha-cha. The former is also known as coconut ice frosty, where strips of green pea flour and red beans are combined with ice and coconut milk. On the other hand, Bubur Cha-cha is a porridge-type dessert, making use of sweet potatoes, sago, yam and coconut milk as valuable ingredients.

Authentic Nyonya Recipes

Nyonya Fried Chicken Recipe (Inchi Kabin)

Recipe Source: nyonyafood.rasamalaysia.com

Inchi Kabin is the Nyonya version of deep-fried chicken. The main difference of Inchi Kabin compared to other fried chicken is that the chicken is usually twice-fried, so they are extremely crispy. Also, there is a special dipping sauce that goes with it, which is tangy, appetizing, and complements the crispy fried chicken perfectly.

Ingredients:

1kg chicken (cut into pieces)
Oil for deep frying

Seasoning:

2½ tbsp curry powder
1 tsp salt
10 tbsp coconut milk

Dipping sauce:

1 red chilli, seeded and cut into strips
Juice of half a calamansi lime (use lime or lemon if you can’t find calamansi lime)
1 tsp sugar
1 tsp dry mustard
3 tbsp Worcester sauce

Method:

Marinate the chicken with the Seasonings for at least 4 hours, or best overnight. In a frying pan, deep fry the seasoned chicken until ¾ cooked and let cool.

Heat the oil again till very hot and deep fry for approximately 1 minute or when sizzling subsides. Remove the chicken. Allow the oil the heat up again and repeat process, twice till very crisp and golden brown.

Mix the dipping sauce in a small bowl and serve the fried chicken with it.

Nyonya FriedRice Recipe

Recipe Source: asianonlinerecipes.com

Ingredients:

4 bowls Cooked rice

1 tablespoon Roasted dried shrimp paste (belacan)

2 Red chilies, chopped

1 cup Mixed beans

1 tablespoon Soy sauce

100 g Chicken meat, diced

100 g Shrimps

1 piece Deep fried fish cake, diced

2 tablespoons Deep fried dried shrimps

2 Eggs

Method:

Heat 2 tablespoons oil in wok.
Stir fry the dried shrimp paste and chilies until fragrant.
Add chicken meat, shrimps, fish cake and dried shrimps and stir fry until cooked.
Add eggs. Stir fry until eggs are done.
Put in the rice.
Add soy sauce and stir fry evenly.
Stir in mixed beans and serve hot.

Note : Roasted dried shrimp paste (belacan) adds flavor to the fried rice. Un-roasted belacan has a strong bad smell which may not be good for the dish. Leftover rice makes better fried rice.

Image Credit: mywisewife.com

nyonyafood.rasamalaysia.com

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