5 Peranakan dishes you have to try
Peranakan dishes, also known as Nonya cuisines are widely popular in the Southeast Asian region, especially in Singapore, Malaysia, and Indonesia. Its unique and mouth-watering flavours go way back to when the Chinese emigrated to the region in the 15th century.
This allows for a blend of culture and tradition that
ultimately influence their style of cooking. Along with rich food traditions,
Peranakan dishes offer a taste of the region’s celebrated history. Before we
dive deeper into the dishes, here’s a brief meaning of the terms associated
with the Peranakan
Chinese.
The Peranakan Chinese often refer to themselves as
Baba-Nonya. The term Baba is the honorific for Straits-Chinese men. Initially
borrowed by the Malays from the Hindustani language, it slowly became part of
the common language. Meanwhile, the term Nonya refers to Straits-Chinese women.
It was borrowed from the old Portuguese word for lady, donha.
As these terms gradually became part of the Peranakan’s
identity, their cuisine too became a part of it with an array of dishes named
after the term Nonya. If you haven’t tried any of the Peranakan cuisines in
your lifetime, you’re missing out on one of the most unique food combination,
one that’s tangy, spicy, herbal, and aromatic.
Bear in mind that no two dishes are the same as the cuisine
varies according to town and region. The Nonya food that you get in Singapore
may taste different from the ones you get in Malaysia or Indonesia. If you’re
looking to try some of the Peranakan dishes but you’re not sure where to start,
don’t fret. We’re here to help you out.
Here are the five dishes you should try for your first taste of Peranakan food.
1. Signature Kampong Dry Laksa
Normally, we have clear broth noodle soup with additional meat or seafood. The Peranakans however, have tweaked the recipe to create a dish, known as laksa, that’s not only beloved by Singaporeans but also Malaysians. This fusion dish is a result of the Peranakan’s innovative way to create a dish that’s tangy and spicy.
The dish is a blend of regional influence with coconut milk from Indonesia and Assam from Malaysia, which makes it a spicy and filling dish. As most of the laksa we know comes with gravy, Chilli Manis has switched up the recipe to create a Signature Kampong Dry Laksa. It’s worth a try if you haven’t tried dry laksa before.
2. Signature Ayam Buah Keluak
As one of the supreme Peranakan dishes, cooking the Ayam
Buah Keluak is a tricky feat. The rich taste comes from the seeds of the kepayang tree, a tall tree that’s now a
heritage in Singapore. Preparing the seeds can take more than a month as the
seed is poisonous if uncooked.
The seeds undergo several processes to remove the hydrogen
cyanide. Luckily, modern developments have made things easier and you can find
ready-to-cook seeds at the market. Besides, you’ll need to simmer the chicken
and kepayang seeds with tamarind and
some spices to create a flavourful dish.
3. Udang Masak Nenas
This signature Peranakan dish is a must-try if you love
eating foods that are sweet and sour. The sauce has a unique combination which
results from the sheer sweetness and sourness of the tamarind and pineapple,
pungency from the belacan (shrimp
paste) along with the creaminess of the coconut milk and heat from the
chillies.
These ingredients may seem incompatible with each other but
can create a dish that’s both flavorful and tasty. It’s similar to the sweet
and sour fish but has more flavours. If you haven’t tried this dish, you ought
to give it a try. If you never try, you’ll never know.
4. Nonya Chap Chye with Mushroom
Chap chye is Hokkien for mixed vegetables. This dish is a
simple stir-fried vegetable which originates from China. Along with the use of
taucheo and prawn stock, the Peranakans have switched the dish up a notch to
give it the spicy and flavourful taste.
The ingredients consist of sweet cabbage, cloud fungus,
woodsy lily bud, tofu skin, and vermicelli. These ingredients then absorb the
rich sauce flavours to give you a satisfying yet tasty vegetable dish.
5. Pulut Hitam with Coconut Milk
As one of the most popular desserts in this region and also for the high tea catering in Singapore, Pulut Hitam with Coconut Milk is a Peranakan dessert that shouldn’t be missed. Made of black glutinous rice and coconut milk, this equivalent of a rice porridge can relief your tastebuds after trying all the dishes above.
The glutinous rice is first sweetened with either palm sugar or rock sugar to give it a rich flavour. Depends on how you like to have it, you can also mix the coconut milk into the glutinous rice for a more creamy texture.
If you’re keen to try these dishes, Chilli
Manis offers a catering service for you to try along with
your family or friends.
As a halal-certified caterer, we seek to present the most
authentic Peranakan cuisine to all in Singapore. You will savour nothing less
than a delectable array of Peranakan fare. Contact us at 6250 1112 or email sales@chillimanis.com.sg.
