<strong>Peranakan food:</strong> Bursting with flavors and colors, this delicious cuisine found in Singapore, Malaysia and Indonesia is distinct for its mix of Chinese, Malay, Indian and Eurasian ingredients and cooking methods. Click through to learn about Peranakan dishes like ayam buah keluak (chicken stewed with black nuts, pictured).
Peranakan food: Bursting with flavors and colors, this delicious cuisine found in Singapore, Malaysia and Indonesia is distinct for its mix of Chinese, Malay, Indian and Eurasian ingredients and cooking methods. Click through to learn about Peranakan dishes like ayam buah keluak (chicken stewed with black nuts, pictured).
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<strong>Satay babi:</strong> Also known as stir-fried chili pork, this dish clearly shows the fusion of Chinese and Malay cooking.
Satay babi: Also known as stir-fried chili pork, this dish clearly shows the fusion of Chinese and Malay cooking.
Courtesy Sharon Wee and Marshall
<strong>Hee pio (fish maw) soup:</strong> Peranakans traditionally ate this soup during their Lunar New Year feasts.
Hee pio (fish maw) soup: Peranakans traditionally ate this soup during their Lunar New Year feasts.
Courtesy Sharon Wee and Marshall
<strong>Kueh ko sui (palm sugar cake):</strong> This dessert is made by combining gula melaka (palm sugar), rice flour, tapioca flour and lye water together.
Kueh ko sui (palm sugar cake): This dessert is made by combining gula melaka (palm sugar), rice flour, tapioca flour and lye water together.
chee siong teh/Adobe Stock
<strong>Chap chye (mixed vegetable stew):</strong> The mixed vegetable stew is a hearty pot of cabbage, Shiitake mushrooms, wood ear fungus, lily buds, soybean sticks and vermicelli cooked with fermented soy bean paste and stock.
Chap chye (mixed vegetable stew): The mixed vegetable stew is a hearty pot of cabbage, Shiitake mushrooms, wood ear fungus, lily buds, soybean sticks and vermicelli cooked with fermented soy bean paste and stock.
Courtesy Lloyd Matthew Tan
<strong>Sambal belachan (shrimp paste chili):</strong> Sambal belachan is the ultimate spice bomb. It goes well with everything, even plain rice.
Sambal belachan (shrimp paste chili): Sambal belachan is the ultimate spice bomb. It goes well with everything, even plain rice.
Huang Yuetao/Adobe Stock
<strong>Ngoh hiang (minced pork and shrimp beancurd roll):</strong> Ngoh hiang is a fried beancurd roll filled with a juicy mix of minced pork, shrimp, water chestnuts, onions and ground coriander.
Ngoh hiang (minced pork and shrimp beancurd roll): Ngoh hiang is a fried beancurd roll filled with a juicy mix of minced pork, shrimp, water chestnuts, onions and ground coriander.
Zanthrea/Adobe Stock
<strong>Babi pongteh (braised pork with fermented soybeans):</strong> Here, pork belly is simmered in a garlic and shallot paste with bamboo shoots.
Babi pongteh (braised pork with fermented soybeans): Here, pork belly is simmered in a garlic and shallot paste with bamboo shoots.
Courtesy Rachel Phua
<strong>Gerang assam (sour and spicy tamarind gravy):</strong> The tamarind, or assam, is what gives this dish a zesty, fresh flavor.
Gerang assam (sour and spicy tamarind gravy): The tamarind, or assam, is what gives this dish a zesty, fresh flavor.
Courtesy Lloyd Matthew Tan
<strong>Hati babi bungkus (minced pork and liver balls):</strong> 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.
Hati babi bungkus (minced pork and liver balls): 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.
Courtesy Raymond Khoo