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Some folklores suggest that Peranakan roots in Malaya began with a princess from China who married a local prince. Historically however the term Peranakan was used to refer to a number of different ethnic and cultural groups in Malaysia, Indonesia and Singapore. The root word for Peranakan comes from the Malay and Indonesian word ‘anak’, or child, referring to locally born descendants.

This identity within the Chinese community began to form when Chinese traders intermarried with local women and adopted South East Asian social practices and the local language.The term Baba is an honorific term for a Peranakan male. Nyonya is term given to a Peranakan female.

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Laksa Nyonya (curry noodles with coconut milk)

A mouthwatering coconut curry soup, laksa nyonya is a mainstay of Baba Nyonya cuisine. There are a number of laksa variations and ingredients change from region to region. It is traditionally made with a fish-based gravy of prawns, often combined with chicken, and served with thick rice noodles or thin vermicelli. The final dish is garnished with a plethora of ingredients, including Vietnamese coriander, sliced cucumber, omelette, clams, fish ball and foo chok (fried bean curd) with a dollop of chilli sambal paste – it's a must try.

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Discover the delights of one of southeast Asia’s best cuisines: the Baba-Nyonya (Peranakan) blend of Chinese and Malay cooking.

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The origin of the Banjar resulted from the mixing of Javanese and Malay cultures. The Banjar of Malaysia live in the region of Sabah, which is in the northernmost part of the island of Borneo. Their area was once notorious for smuggling with the peoples of the Philippines and of neighboring Kalimantan, Indonesia.

Today, it is a developing agricultural district. Long ago, they were united by a ruler who followed Buddhism, Hinduism, and Islam. It was then that the Banjar kingdom grew, and the tribe of the Banjar originated.

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The Minangkabau, or Minang, comprise most of the state of Negeri Sembilan in Peninsular Malaysia. As descendants from the Minangkabau people from West Sumatra, Indonesia, the Minangkabau of Malaysia have a distinct culture and their own royal line that dates back several centuries. The Minangkabau speak the national language of Malaysia, but they have their own dialect that reflects lingual roots in the language of their Indonesian heritage. Within Malaysia, the Minangkabau refer to themselves as Orang Negeri or person from Negeri.

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Hokkien is the largest Chinese dialect spoken among Chinese groups in Malaysia. Presently, the majority of Chinese in Malaysia, no matter their ethnic background, use Hokkien as a trade language to converse with other Chinese in particular regions.

However, most Chinese in these particular regions no longer speak a pure form of the various Fujian dialects. Today they speak a Hokkien which contains a number of loanwords from Malay and other Chinese dialect groups.

The Hokkien dialect is the lingua franca for the Chinese in Johor, Malacca, Penang, Kedah, Perlis, Terengganu, Kelantan, and Sarawak. As such, the Hokkien as a trade language is the majority Chinese language in these states.

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The Bugis people (also called Buginese) are acclaimed sea traders and legendary warriors from Indonesia. They first came to Malaysia in the 16th century and settled in various parts of Malaysia in the states of Johor, Selangor, and Pulau Pinang. Francis Light once called them "the best merchants" among the eastern islands.

By the 1700s, they dominated Selangor's politics and economy and eventually established the Sultanate of Selangor; the current Sultan traces his roots back to the Bugis Empire. The 18th century has been called the "Age of the Bugis." There are several Bugis communities scattered along Sabah's southeast coast.

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Lepat Banjar is a traditional Banjarese snack, typically made during special occasions like weddings, religious events, or family gatherings. It is a sweet and sticky rice cake, wrapped in banana leaves and steamed to perfection. The main ingredients for lepat banjar are glutinous rice flour, grated coconut, and palm sugar, giving it a rich, slightly caramelized taste. Sometimes, a bit of pandan leaf is added for a fragrant aroma, which enhances the natural sweetness.

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[Urang Banjar] 'Lepat Banjar' Preparation and Eating - Traditional Banjar Cuisine

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NASI GAUL AT HAJI BAHAI’S WARONG KULAAN - TRADITIONAL BANJAR DISH

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NASI GAUL AT HAJI BAHAI’S WARONG KULAAN - TRADITIONAL BANJAR DISH

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Nasi Gaul, or mixed rice, is a traditional dish of the Banjar people, but is nearing “extinction” as there are only a few people left who know how to prepare it.

The rice dish, with the rice cooked in chicken or beef stock, was once a popular dish among the Banjar people, especially those living in Johor and Selangor.

According to Arbahai Abd Rashid, 63, who is a cook and specialist in making the dish, “Nasi Gaul” is often served as the main course for guests by the Banjar community, such as at weddings and at religious events, including tahlil.

According to the locals there, Warong Kulaan is the only food stall that serves Banjar traditional cuisine in the district, which is said to originate from Banjarmasin in Kalimantan, Indonesia.

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Minangkabau cuisine, originating from the Minangkabau ethnic group in West Sumatra, Indonesia, is renowned for its bold flavors, rich spices, and unique cooking techniques. Known for its extensive use of coconut milk, chili, and aromatic herbs, this cuisine delivers a powerful combination of savory, spicy, and sometimes subtly sweet notes. The most famous Minangkabau dish is Rendang, a slow-cooked, caramelized beef stew that is spiced with a rich blend of ingredients like ginger, garlic, lemongrass, and turmeric. Rendang has even been recognized internationally as one of the world’s most flavorful dishes.

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Arguably the most popular cuisine in Indonesia, Minang cuisine is a testament to the archipelago's legacy of spice and diversity of dishes.

em>Twenties is a column where contributors offer their top 20 lists of anything and everything of interest, from food and history to pop culture and lifestyle.

It is a scenario familiar to all Indonesians: A dizzying array of plates assembled precariously atop one another, each carrying multi-colored dishes of strange yet fascinating origin. An ominous-looking spicy slab of meat here, an ocean of aromatic curry there and pools of fiery relish everywhere.

If you have been surrounded by this overwhelming sight and survived a better person, consider yourself initiated to the wonderful world of Minangkabau cuisine.

Born in the dramatic highlands and rugged coastlines of West Sumatra, Minang cuisine (or as it is more commonly known, Padang cuisine) is arguably the most popular food in Indonesia. Between its agreeably diverse repertoire and the Minang people's own culture of merantau (migrating), its presence is felt on every corner of the archipelago -- with Singapore and Malaysia's significant Minang emigres carving out a niche in our neighbor's culinary legacy.

Travel even to the gates of hell, an old joke goes, and a Padang restaurant will be there.

And what sweet, glorious treats they are. Like most of its counterparts in Sumatra, Minang cuisine is heavily influenced by Middle Eastern and Indian cuisine -- with heavy curries, spicy relishes and grand feasts the order of the day. But it is also a reflection of local wisdom.

West Sumatra's rugged terrain meant that almost all Minang dishes were fortified and preserved with copious amounts of spices to withstand long journeys. As such, it is a technique-driven cuisine, with its main ingredients often reflecting what is available in a certain region, but almost always in adherence to West Sumatra's strict interpretation of Islam.

Through these 20 dishes -- many available in Minang restaurants in Jakarta -- let's take a deep dive into one of the world's best food cultures.
Beef rendang
Here is a simple equation for all to remember. Take a litany of spices, plop in local meat and vegetables and allow it to simmer. As it thickens, it becomes gulai -- a form of curry. As it reduces further and turns an agreeable shade of brown, it becomes kalio. Then when it has darkened, caramelized and its spice-blend almost returned to its primal state, it becomes rendang.

There is controversy over what meat can go into a rendang. Most famously, it is a fantastic way of rendering down tougher cuts of beef into outstandingly savory morsels of happiness. Water buffalo, mutton or offal are used, especially in specialty restaurants. Chicken and duck require a slight tweaking in the recipe, but are common. Seafood, such as anchovies and squid, are also used.

What is not controversial is how delicious it is. In 2011, an online reader's poll of 35,000 people chose rendang as the number one dish on CNN International's Reader's picks list.
Dendeng batokok
For lovers of spice and heat, dendeng batokok is a savory morsel of delight that is not-to-be-missed. Meat, often from cattle and occasionally from water buffalo, is pounded into oblivion until it is fall-apart tender. Then it is stewed, fried (some skip this step) and served with a tangy, refreshing relish made of green chilies. With a plate of steaming white rice, it is a dish that is hard to beat.
Asam padeh
Perhaps the most intensely Sumatran of these dishes, asam padeh is a spicy, tangy stew that primarily features fish or other seafood. Laden with tamarind and chili, it is similar to other stews in the island's north and south, but it is more velvety, savory and intense in flavor. Mackerel is a famous protein of choice, though squid, tuna and other riches of the sea are also common.
Itiak lado mudo
Grilled, stewed down and served with a plate of rice and (bewilderingly) slices of cucumber, itiak lado mudo is one of those unmissable dishes. A specialty of Ngarai Sianok, deep in the highlands of West Sumatra, it consists of flash-grilled duck that is then lathered in a luxurious bath of spices and green chillies, before it is finished in a thick stew. A staple of harvest ceremonies in one of the island's most lush regions, it is a dish laden with tradition and history.
Ampiang dadiah
Famously featured in Gordon Ramsay's television program, Uncharted, ampiang dadiah is a yogurt-like dish made by fermenting water buffalo milk inside bamboo stems. Within two to three days, the liquid is coagulated, and its gloopy results ripe for serving.

Some more hardy outdoorsmen will take this tangy, cheesy concoction and use it to temper (and enhance) sambals and spices. But more commonly, it is served as a dessert with pounded sticky rice, a sweet sauce of palm sugar and crushed ice.
Ayam pop
With its pale, sober appearance, one might be forgiven for mistaking ayam pop with bland boiled chicken. But nothing could be further from the truth. Slabs of chicken are lathered and boiled in spices and coconut water, before being flash fried to crisp up the skin -- while the inside remains juicy and its appearance remains pale. Served with a mildly spicy tomato-based sambal, it is one of the archipelago's great chicken dishes.
Bubur kampiun
As the tale goes, sometime in the 1960s the government held a culinary competition deep in the highlands of Bukittinggi, West Sumatra. A veteran sweet porridge pedlar named Nenek Amai turned up totally unprepared, and simply served a collection of her leftover porridges in a bowl. Of course, she won the competition.

Literally meaning "the porridge of champions", bubur kampiun is a mix of porridges made of sticky rice, black sticky rice, banana, mung beans and basically anything you can think of. The resulting overwhelming, yet sometimes messy concoction, is a popular breakfast meal.
Usus tambusu
Is it a sausage dish? Is it an egg dish? Is it an offal dish? The answer is that it is all three -- and none of the above. Usus tambusu is a curry with a peculiar choice of protein -- segments of cow's intestines, filled with a mixture of eggs and crumbled tofu, which are then stewed until mind-bogglingly tender in a complex yet subtle spice broth.

No, it is not good for your health. Yes, you should definitely try it.
Sate padang
Every civilization everywhere has figured out at some point that when meat is skewered, lathered with spices and grilled over hot coals, good things will happen. And the Minang are no different.

Their iteration of satay, though, is different from in other parts of the country. For one, it is primarily beef-driven -- expect offals such as beef heart, tongue and even liver to turn up between thinly-sliced meat. Then there is the small matter of its sauce. Though it contains peanuts, it is different from the savory-sweet peanut sauce beloved in Javanese satay s. Instead it is thicker, smoother in texture and noticeably spicier.
Gulai paku
A welcome respite for all vegetarians reading this list. Gulai paku hails from the seaside town of Pariaman, and is a hearty curry starring the pakis (fern) leaves ubiquitous in the region. Suffused with a complex spice blend of chillies, galangal, turmeric and many others, it is most commonly served with ketupat (rice cakes) and is a popular holiday dish.
Teh talua
This drink is available in tea-houses and warungs all across the province, fueling all-night discussions and important fireside chats. Teh talua began with a curious mixture of egg yolks which are whisked into a carbonara-like slurry with sugar (and sometimes spices such as nutmeg or cinnamon). Thick, piping-hot tea is then poured over the substance, before it is vigorously stirred and served with a wedge of lime.
Gulai banak
This is a dish that is guaranteed to excite passions. Gulai banak literally means brain curry, and -- yes - it is made with cow brains, ever-so-lovingly stewed in a beautifully savory broth of spices and coconut milk. Perhaps due to the brain's tender texture and its distinctive sharp tang, the flavor of the curry is not as strong as others in the Minang repertoire -- so there is no hiding place from the mass of organs that is confronting you on the dining table.
Soto padang
As Minang dishes go, this one is relatively more composed and mild-mannered. West Sumatra's iteration of the nationally famous soto is a hearty soup of clear beef broth, spooned over a mix of beef, vermicelli noodles and a slab of potato pancake. Topped with pink krupuk crackers and a wedge of lime, it is a filling, delicious mid-day meal.
Gulai gajeboh
One of the most infamous and popular dishes in West Sumatra, locals dubbed gajeboh (food from the heavens) -- perhaps because its uncompromising punch of fat can drag unhealthy foodies more quickly into the afterlife.

Made from meat from the cow's shoulders -- a prized cut in West Sumatran cuisine -- gajeboh is a combination of flesh and tender fat. Apocryphally, the ideal ratio of fat to meat is three to one, though some would consider an all-fat gajeboh to be superior. The deadly slab is stewed until tender in asam padeh broth, its tangy spice counterbalancing the fattiness of the meat.

You only live once. Go for it.
Kalio
Literally half-done rendang, it is derived from the same spice blend and is cooked down in the same way. The only difference being that in kalio, the cooking process ends when the mixture is still thick and slightly soupy, instead of reducing and toasting it like in rendang.

This means that common rendang proteins such as beef and chicken are more tender and less intense, making a good introduction for newcomers to Minang cuisine. But it also means other proteins that would have otherwise fallen apart in long cooking can be used: Think potatoes, liver and even spleen.
Pangek masin
A specialty of Padang, pangek masin is a subtle and more forgiving curry than many others on this list. Its broth is augmented with spices such as ginger, shallots and turmeric, before copious amounts of coconut milk are poured in to create an aromatic curry. Slices of belimbing wuluh (a small, fragrant and acidic cousin to the starfruit) are sometimes added to add another dimension to the dish.

Mackerel is often the protein of choice -- aficionados will go to the ends of the earth to point out that its head is the perfect part for this dish.
Palai bada
A pocketful of happiness. Palai bada is a dish of whitebait, anchovies or any small local fish bathed in spices, grated coconut and chilies, then wrapped in banana leaves. The package is then grilled over hot coals, and often served with sago or white rice. Smokey, spicy and surprisingly sweet, palai bada is a great afternoon side dish for a meal overlooking the West Sumatran scenery.
Katan durian
We are well aware that durian is a fruit guaranteed to spark intense debates. Its supporters will extol it as a creamy, sweet, custardy delight and most assuredly the king of fruits. Its detractors will dismiss it as a gloopy mess with a pungent aroma that is enough to make it banned in most public places, even in Southeast Asia.

The debate ends in West Sumatra, though, as it is most definitely a durian country. When the divisive fruit is in season, expect to see it served with a side of sweet sticky rice and topped with grated coconut. Locals flock to durian stalls, and this is their way of enjoying it.
Langkitang
A specialty food if ever there was one, langkitang is something found all over the province, but best eaten on the shores of lake Maninjau, a popular tourist destination. The star of the show is the eponymous langkitang -- a type of freshwater snail found all over the lake -- which is cooked down in a hearty curry that is left to reduce until it forms a thick mass of spices and good eating. A cut is made on the snail's brittle shell, from which you are meant to suck the delicious flesh within.
Cancang karani
West Sumatra's rendition on meatballs is a fine-tuned dish. Made with beef and traditionally composed without eggs or flour as its binder, it is difficult to cook without it falling apart. It is gently and delicately stewed in a subtle coconut milk base, then topped with parboiled potatoes. Rarely found in restaurants, cancang karani is more commonly found in weddings and ceremonies. So, upon seeing a pot of this magical dish, there is only one thing to do: Grab a bowl and seize the day.

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Twenties: Essential Minangkabau cuisine - Food - The Jakarta Post

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Arguably the most popular cuisine in Indonesia, Minang cuisine is a testament to the archipelago's legacy of spice and diversity of dishes.

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Hokkien Cuisine, originally called as Fujian Cuisine, is a native cooking style from China’s Fujian Province. It is known to be subtle yet full of flavor, soft and tender and is widely known to have a particular umami emphasis on its taste.

Coming from a coastal area from China, Hokkien Cuisine emphasizes on seafood, river fish, and shrimp. The cuisine is widely known to get exotic ingredients from the mountains such as wild foods, wild herbs, varieties of mushrooms, bamboos, century eggs, etc.

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There's few of examples and recipe for Bugis's traditional Kueh such as Tarumbah, Didorok Kalakku Bakak, Junebak, Burasak, Lepat Loi and so much more!

There are either served on festive such as hari raya or on wedding.

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Culinary Inspirations: My Bugis food heritage

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Traditional Bugis dishes passed down the generations are savoured and treasured in the writer’s family.

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Restoran Baba Ang (Non-Halal) in Melaka, serves variety of Baba Nyonya cuisines. The ambience is also calm and cozy bringing you back to Baba Nyonya era. There's quite a selection in the menu list such as Nyonya Braised Pork, Rendang Ayam, Pongteh Ayam and so much more! Here's why you should try Restoran Baba Ang:

1. Rich History

2. Authentic Nyonya Flavors

3. Extensive Menu

4. Charming Ambience

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The Best Nyonya cuisine in Melaka - Restaurant Baba Ang (Non-halal)

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Rendang Minang is a traditional Minangkabau dish, originating from the Minangkabau ethnic group in West Sumatra. It's one of the most famous varieties of rendang, a slow-cooked, caramelized, and spiced meat dish known for its intense, complex flavors and tender texture. Rendang Minang is often regarded as the authentic version of rendang. Rendang usually is served during Hari Raya and few festive and even at wedding. Watch this video to see how they prepare Rendang Minang.

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MLY - Special Rendang Minang of Malaysia (Cooking a Traditional Dish)

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This flavoursome dish is packed with the best fresh ingredients: thick yellow Hokkien noodles, pork slices, prawns, water spinach (kangkong), a hard-boiled egg, fried crispy shallots and sambal (chilli paste). The noodles are stir-fried in pork fat or lard for an extra depth of flavour and texture. It's usually served with lime and fresh herbs like coriander. It’s best eaten by mixing everything together – noodles, pork slices, prawns and all – along with the sambal, finishing it with a liberal squeeze of lime juice, then digging in with chopsticks or a fork.

Penang Hokkien mee combines different ethnic elements, from Chinese-style noodles to spicy Malay sambal. It’s been a household staple for hundreds of years and earned a place in Penang’s food culture

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Penang Hokkien Mee: Famous Malaysian Cuisine

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BLUE GINGER CHICKEN AND BUGIS RICE DUMPLING

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BLUE GINGER CHICKEN AND BUGIS RICE DUMPLING

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Here's a documentary of Madam Milah and her husband's Encik Ibrahim making Bugis traditional dishes which is Blue Ginger Chicken and Bugis Rice Dumpling.

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Mdm Milah's Blue Ginger Chicken and Bugis Rice Dumplings | Vanishing Home Recipes | CNA Insider

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‘Kuih Koci’ is a sweet dumpling using glutinous rice flour and stuffed with grated coconut sweetened using palm sugar. This kuih koci recipe is a variation using black glutinous rice flour. This recipe also shows how coconut milk sauce is added to kuih koci for more flavour.

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Kuih Koci Black Glutinous Rice | Kue Bugis Ketan Hitam | Kuih Koci Pulut Hitam [Nyonya Cooking]

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3 DIFFERENT TYPES OF PERANAKANS AND THEIR CUISINES

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3 DIFFERENT TYPES OF PERANAKANS AND THEIR CUISINES

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Penang Nyonya Cuisine
Penang’s own distinctive Nyonya cuisine has its own repertoire of dishes that sets it apart from its Melakan counterpart’s — the Penang Nyonya’s predilection for sharp, tangy flavours, and a fondness for the assertive scents from lemongrass, galangal, pandan, and raw herbs reflected the socio-cultural interactions their community had with the Siamese and Burmese communities, which had started from the onset of Penang’s founding in 1786.

The Jawi Peranakan of Penang

Cuisine-wise, the Jawi Peranakan drew upon its Middle-Eastern and Indian roots — rich in spices, saffron and dried fruits — and combined those with its Southeast Asian persona, where fresh herbs, tamarind, and edible roots predominate.

Melaka Nyonya Cuisine

One cannot discuss Nyonya cuisine without mentioning the Melaka Nyonya version, harking back some five centuries ago and was one of the world’s earliest instances of cross-cultural, fusion cuisine. Its use of buah keluak (Pangium edule) commonly used in Central & East Javanese stews like rawon, showed strong influences from that region, setting it apart from Penang Nyonya cuisine, although some inevitable overlaps do occur.

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3 Different Types of Peranakans and Their Cuisines

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Penang’s Peranakan cuisines — both Nyonya as well as Jawi Peranakan — are some of the earliest examples of cooking where different culinary cultures meet. They…

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KUIH KALAKATAR: THE TRADITIONAL KUIH FROM THE BANJAR COMMUNITY IN MALAYSIA

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KUIH KALAKATAR: THE TRADITIONAL KUIH FROM THE BANJAR COMMUNITY IN MALAYSIA

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Preparing Kuih Kalakatar is relatively simple. A batter is made by combining young coconut water with flour (either plain flour, rice flour, or a combination of both), eggs, sugar, and salt. Some variations may include the addition of milk and vanilla essence for enhanced flavor complexity. Once the batter is well mixed, it is poured into an oiled mould, and strips of young soft coconut flesh are added. The batter is then baked until the cake sets and develops a crust. Alternatively, the kuih can be steamed.

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Kuih Kalakatar: The Traditional Kuih from the Banjar Community in Malaysia | The Ambitious Salted Fish

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Kuih Kalakatar is a traditional dessert associated most with the Banjar community in Malaysia, especially the northern part of Perak.

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LAPEK SAGAN
Bahan-bahan:
250grams beras pulut – rendam sejam atau lebih kemudian toskan
10 biji pisang – lumatkan
1 biji kelapa parut – putihnya sahaja
1 cawan gula perang (boleh kurangkan)
Secubit garam halus
Daun pisang secukupnya

Steps:

1. Combine all the ingredients except the banana leaves in a bowl and mix well.

2. Place two tablespoons of the mixture onto a banana leaf or nyirik (a traditional wrapping leaf) and wrap it tightly as you would when wrapping lepat.

3. Steam for 30 minutes.

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Jom Buat Kuih Tradisi Minangkabau, Lapek Sagan

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Kuih ni lebih kurang macam lepat pisang cuma tiada tepung gandum yang digunakan sebaliknya diganti dengan beras pulut. Membuatnya sangat senang.

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ANG KU KUEH, THE TORTOISE-SHAPED PASTRY THAT BRINGS LUCK

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ANG KU KUEH, THE TORTOISE-SHAPED PASTRY THAT BRINGS LUCK

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The tradition stems from a centuries-old Taoist practice dating back to the Shang dynasty, when people offered actual tortoises - a symbol of long life - to the gods for blessings. Over time, the animals were substituted with tortoise-shaped tributes

Ang ku kueh is also an important entry in the Nyonya kuih repertoire, a collection of sweet and savoury cakes in the Peranakan Chinese tradition. As most Peranakan Chinese have Hokkien antecedents, this crossover is natural.

These include ang ee, a teardrop-shaped version symbolising prosperity, and money kueh, a cylindrical log resembling a row of coins for wealth.

When the three variants are offered together, they represent a devotee’s wish for good fortune, prosperity and longevity.

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Ang Ku Kueh, the Tortoise-Shaped Pastry That Brings Luck

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HARI RAYA - Burasak, Lepat Loi and Lepek-Lepek

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HARI RAYA - Burasak, Lepat Loi and Lepek-Lepek

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For Hari Raya, the Bugis would serve either burasak, lepat loi or lepek-leppek. Burasak is the Bugis version of lontong, nasi himpit or ketupat. Lepat loi is similar to our ketupat daun palas. Burasak, lepat loi and leppek leppek are eaten with ikan singgang asam (nasu metti), serunding kelapa udang (bejabok), ayam masak lemak (nasu likuk) and chicken in soya sauce, Bugis style (ayam kicap Bugis.).

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Culinary Inspirations: My Bugis food heritage

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Traditional Bugis dishes passed down the generations are savoured and treasured in the writer’s family.

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The Summer Festival is celebrated on the fifth day of the fifth month (the “double fifth”) of the lunar calendar (7th June this year). It is also known as the Kueh Chang festival, which is closely associated with the Dragon Boat Race Festival. In preparation for this special day, Nyonya ladies would get together and spend time making kueh chang dumplings, consisting of glutinous rice and usually with a stuffing in the middle, all wrapped in bamboo leaves from China (they are larger and preferable to the local Southeast Asian leaves). On the day itself, the dumplings are given to relatives and friends in remembrance of the Dragon Boat Festival.

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In preparation for this special day, Nyonya ladies would get together and spend time making kueh chang dumplings, consisting of glutinous rice and usually with a stuffing in the middle, all wrapped…

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Buah Keluak is a fruit seed of the Kepayang tree (Pangium edule) that is indigenous to Indonesia and certain parts of Malaysia. The black, odd-looking seed is also known as Kluwek in Javanese. Its flesh is toxic in its raw form as it contains hydrocyanic acid (photos).

To de-acidify the seeds, they are buried in volcanic ash for about forty days and later boiled to make them edible. Pork rib is the best meat to withstand such long cooking; it also adds lots of flavor to the dish. This dish can be made with chicken thighs and drumsticks instead of pork, as it is commonly prepared that way in restaurants with a Muslim clientele.

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For this dish, buah keluak is a fruit seed of the kepayang tree (pangium edule) that is indigenous to Indonesia and certain parts of Malaysia. The black, odd-looking seed is also known as kluwek in…

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HAPPY CHINESE NEW YEAR – TOP HATS/CHILI CUKA

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HAPPY CHINESE NEW YEAR – TOP HATS/CHILI CUKA

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Kueh Pai Tee/Top Hats Recipe

For the shells (makes 30 to 35):

4 tablespoons rice flour

2 tablespoons all-purpose flour

1 egg, beaten

¼ teaspoon salt

¼ cup plus 2 tablespoons water

Pai Tee mold

Vegetable oil

For the stuffing:

450 grams (1 pound) sengkuang (jicama/yam bean), peeled and grated into ½-centimeter- (¼-inch-) wide shreds (substitute – Asian white radish)

4 tablespoons vegetable oil

4 garlic cloves, minced (1 tablespoon)

1 tablespoon ground bean sauce (Cantonese: meen see)

225 grams (8 ounces) chicken breast or pork, finely minced

115 grams (4 ounces) shrimp, peeled and chopped fairly finely

¼ teaspoon five-spice powder

¼ teaspoon white pepper

2 tablespoons thin soy sauce

¾ cup water

Pinch salt

For the garnish:

2 eggs

Salt

1 tablespoon vegetable oil

Green leaf or Boston/Bib lettuce, torn into small pieces

½ cup crabmeat, cooked and shredded, from fresh crabs or precooked

Chili cuka sauce (recipe below)

½ cup fresh cilantro (coriander) leaves

¼ cup fried shallot rings

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Happy Chinese or Lunar New Year of the Pig to everyone. I hope you managed to start this new year with a fantastic and scrumptious celebration. In my household, there would be weeks' worth or preparation and cooking for this festive event, with lots of dishes, snacks, and condiments made in advance in anticipation for the big event. Kueh Pai Tee is one of those that we looked forward to with hungry stomachs.

In the weeks leading up to the New Year, Nyonya ladies would get together, some having traveled from afar, in order to work communally as they prepared for the festivities. Many dishes were made ahead of time due to the lengthy and labor-intensive nature of certain dishes. The main staple, Nyonya pickles, also known as achar ahwak or achar chili melaka, would definitely be made in advance. I remember seeing trays of sliced cucumbers, chilis, and green papaya shreds lying out in the sun as they dried in preparation for the pickling process. Beside making the pickles, most of the time would also be spent making special cakes, pastries, and desserts for the celebration: pineapple tarts, dodol, kueh bakul, kueh bangkit, kueh kapit (love letters), tapeh pulut, pulut tekan (an uncustomary family tradition), and sri kaya. The tapeh pulut was also made in advance since the glutinous rice needed several days to ferment in order to produce the boozy liquid that both adults and kids enjoyed very much; this was the only time when no prohibitions were in place for children to consume this alcoholic drink. Keropok, fish or shrimp crackers ( photo), would also be made in advance since the cracker chips had to be dried in the sun for a couple of days before puffing up miraculously when fried in hot oil.

The English name of this dish, or Kueh Pai Tee in the Peranakan vernacular, comes from the shape of the shells themselves as you may have figured it out already. While growing up, we ate it only occasionally, and it is one of the rare dishes that was classified as a true appetizer. I remember that they were only served on special occasions or celebrations like birthdays and Chinese New Year. However, these days, my family serves it regularly for dinner since we are so fond of it.

One reason why this dish is so well-liked is because of its novelty and taste. The juxtaposition of the crunchy shell with the softer fragrant filling makes it the perfect match in the culinary world. True appetizers in Nyonya cuisine are rare, and their being served on special occasions adds to its charm and exquisiteness.

As for the taste, it is an explosion of rich flavors and textures: a light crispy shell holding a soft and moist jicama ( sengkuang) filling cooked with fragrant five-spice powder, along with shrimp, crabmeat, fried shallots, coriander leaves, and topped with the spicy and sour chili cuka sauce. The thought of enjoying these stuffed shells brings me back to the days when large meals were served during festivities, and all the relatives and family friends would crowd around the table to get their hands on these small tasty bites before they ran out. Looking at their expressions and hearing their moans were indicative of their enjoyment brought about by a cornucopia of irresistible flavors and textures. This appetizer is truly scrumptious as it conjures up in a Peranakan's mind a festive and joyous occasion with each savory bite.

You will need a brass tee mold with deep grooves on the side to make the shells. If you cannot find jicama or yam bean, Asian white radish is a good substitute. When made, these pastries are addictive and it will be hard to stop eating them, so make sure you have more than enough for each guest (at least three or four per person).

Kueh Pai Tee/Top Hats

Recipe from The Baba Nyonya Peranakans book

Serves 10 to 15

Shells total time: 1 hour 30 minutes

Filling total time: 1 hour 15 minutes
For the shells (makes 30 to 35): 4 tablespoons rice flour 2 tablespoons all-purpose flour 1 egg, beaten ¼ teaspoon salt ¼ cup plus 2 tablespoons water For the stuffing:
450 grams (1 pound) sengkuang (jicama/yam bean), peeled and grated into ½-centimeter- (¼-inch-) wide shreds (substitute - Asian white radish)
4 tablespoons vegetable oil 4 garlic cloves, minced (1 tablespoon) 1 tablespoon ground bean sauce (Cantonese: 225 grams (8 ounces) chicken breast or pork, finely minced 115 grams (4 ounces) shrimp, peeled and chopped fairly finely ¼ teaspoon five-spice powder ¼ teaspoon white pepper 2 tablespoons thin soy sauce ¾ cup water Pinch salt For the garnish: 2 eggs Salt 1 tablespoon vegetable oil Green leaf or Boston/Bib lettuce, torn into small pieces ½ cup crabmeat, cooked and shredded, from fresh crabs or precooked ½ cup fresh cilantro (coriander) leaves ¼ cup fried shallot rings )
To make the shells:

1. Mix together the rice flour and all-purpose flour, egg, and salt. Add the water little by little until the batter is very runny, like evaporated (not condensed) milk. It should pour from a spoon in an unbroken stream. You may have to adjust the amount of water to achieve this consistency.

2. Heat the tee mold in a pot of enough hot oil to submerge the mold on medium heat for 3 minutes. Remove from the oil, wipe the bottom of the mold clean of oil, then dip the mold into the batter, all the way to the top of the ridges to get a curved edge when frying. Then place the mold back into the oil to deep-fry on medium heat until golden brown. Lift the mold slightly out of the oil to allow the dough to make a "brim." Do not allow the bottom of the mold to touch the bottom of the pan for 30 seconds so that it will set partially. (Three shells can be fried at the same time by loosening the shells after a minute and submerging them in the oil with forks and spoons.

3. Remove and drain the shells on paper towels, and store in an airtight container.

To make the filling:

1. Squeeze the shredded jicama in cheesecloth until very dry. In a pot on medium-high heat, heat the oil and stir-fry the garlic until lightly brown, 1 minute. Add the bean sauce and stir for 1 minute. Add the chicken and cook, stirring to break it up into fine pieces, until there is no visible pink. Add the jicama, shrimp, five-spice powder, white pepper, and 2 tablespoons soy sauce. (If using Asian white radish, add 1½ tablespoons of sugar).

2. Add the water, lower the heat to medium-low, cover but leave the lid ajar, and simmer until the jicama is soft, no longer crunchy, and quite dry, about 15 minutes. Taste and adjust the seasoning with salt-it should taste well seasoned. Remove and let cool.

For the garnish:

1. Break the eggs into a bowl and beat them lightly with a pinch of salt. Place a pan on medium-low heat and heat the oil. Wipe the pan with a paper towel. Pour enough egg into the pan to make a thin pancake. When the sides curl up, pick the pancake up and flip it to cook for 10 seconds. Remove and place on a plate. Cover with plastic wrap. Repeat with the rest of the egg mixture, wiping the pan with the oiled paper between pancakes.

2. When the pancakes are cool, roll them up, slice first into four long and wide strips, then again into narrow strips.

To serve:
10 Finger Hot red chile peppers, stemmed, or 4 tablespoons paste/sambal oelek 6 garlic cloves, peeled and crushed 2.5 centimeter (1-inch) knob young ginger root, peeled 1 tablespoon sugar Juice from 15 limau kasturi or 3 large limes, (15 tablespoons juice)
Fill the shells with pieces of lettuce followed by the jicama filling. Garnish with slices of egg pancake, crabmeat, chili cuka sauce, cilantro, and the crispy fried shallot rings, in that order. This has to be eaten immediately, otherwise the shell will get soft and soggy.

In a food processor, purée the chile peppers to a paste. Measure 4 tablespoons of paste and save any extra for a future use. Return the 4 tablespoons of paste to the processor and add the garlic and ginger. Purée to a fine paste. Stir in the sugar and lime juice. Add the salt to taste. Refrigerate in a bottle if not consumed immediately.

The hardcopy and e-book of The Baba Nyonya Peranakans book (1st image) and Edible Memories e-cookbook (2nd image) are available - more information on the Homepage.

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Happy Chinese New Year - Top Hats/Chili Cuka

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The English name of this dish, or Kueh Pai Tee in the vernacular, comes from the shape of the shells themselves as you may have figured it out already.

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HOKKIEN NEW YEAR- “NIAN GAO” IN MANDARIN / “THEE KUIH” IN HOKKIEN

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HOKKIEN NEW YEAR- “NIAN GAO” IN MANDARIN / “THEE KUIH” IN HOKKIEN

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This is a sticky brown cake made from glutinous rice flour, palm sugar, and sometimes coconut milk. It’s delicious eaten on it’s own (once it’s re-steamed), or fried with yam slices. This is very popular during the New Year.

According to Wikipedia, it is considered good luck to eat nian gao during Chinese New year, because “nian gao” is a homonym for “higher year.” The Chinese word 粘 (nián), meaning “sticky”, is identical in sound to 年, meaning “year”, and the word 糕 (gāo), meaning “cake” is identical in sound to 高, meaning “high”. As such, eating nian gao has the symbolism of raising oneself higher in each coming year (年年高升 niánnián gāoshēng).

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BANJERESE TRADITION IN WEDDING FOOD'S PREPARATION

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BANJERESE TRADITION IN WEDDING FOOD'S PREPARATION

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Banjar cuisine is known for its rich flavors and use of aromatic spices, often influenced by Malay, Indian, and indigenous culinary traditions. These dishes are not just meals but also part of the cultural identity of the Banjar people, often served during festivities and family gatherings.

To ensure that everything is perfect, cooking is often done in stages, with elders leading the preparation, as they are most experienced with traditional recipes. The community spirit shines through as neighbors and family members pitch in to help with cooking, decorating, and setting up food stations. This shared effort reflects the Banjarese values of togetherness, respect, and generosity, as food is prepared not only to nourish but also to show gratitude and celebration for the union of the couple.

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Tradisi Orang Banjar dalam pesta perkawinan | Contoh video Yuotube Pernikahan adat Banjar.

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People of Minangkabau not only view rendang as a delicious dish but also a symbol of important values like patience, wisdom and persistence. Rendang, a dish that could last for months, was a popular choice among wanderers and traders

The Portuguese have a unique way of preserving food, especially meat. They consume a lot of meat and use various methods to process it.

Portuguese-style meat processing includes grilling (assado), mixing meat with spices (recheado), boiling (buisado), and steaming (bafado).

It is said that rendang became popular in other Malay regions because of travellers from Minangkabau who moved around. They went to places like Riau, Jambi, and Malaysia. When they travelled long distances, they brought rendang as a reserve.

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Home | Raya and Its Delicious Food, a Short History of Rendang

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One of the best things about Hari Raya is the delicious food that people get to enjoy, like ketupat, rendang, satay, and lemang.

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My name is Nur Aleeza Syazwani Binti Aziz. People often called me as Leeza or Lee.

I'm 20 years old and im on my first semester as a student of LG243. I love to explore new things and listen to people's experiences in their life.

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For my project, i decided to do a research about Malaysia Ethnic Traditional Foods consist of 5 communities which is Baba Nyonya/Peranakan, Banjar, Minangkabau, Hokkien and Malay Bugis.

When I’m choosing topic for my assignment, I’d decided to focus on traditional food because I find it as a very interesting topic. Traditional food is a vibrant part of our cultural heritage and identity and does play a big role as part of the community. Traditional foods not only offer nourishment, it’s also tell stories of our ancestors, reflect unique local ingredients and shows diverse of cooking techniques that have been passed down through generations. Studying about this topic also allows us to appreciate and preserve these practices in a rapidly modernizing world. By exploring deep into this topic, I hope to understand more about the cultural, historical and social significance of these foods and highlight the value they bring to our communities.

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Peranakans - Baba & Nyonya Heritage Museum. (n.d.). https://babanyonyamuseum.com/the-peranakans/

Wongeats, V. a. P. B. (2022, March 14). Happy Chinese New Year – Top Hats/Chili Cuka. Baba Nyonya Peranakans. https://babanyonyaperanakans.org/2019/02/11/top-hats/

Yeoh, P. (2023, June 1). 3 Different Types of Peranakans and Their Cuisines. MICHELIN Guide. https://guide.michelin.com/my/en/article/features/the-different-types-of-peranakans-and-their-cuisines

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Mail, M. (1970, January 1). Nasi Gaul at Haji Bahai’s Warong Kulaan for a taste of traditional Banjar dish. Malay Mail. https://www.malaymail.com/news/eat/drink/2021/04/04/nasi-gaul-at-haji-bahais-warong-kulaan-for-a-taste-of-traditional-banjar-di/1963605

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Project, J. (n.d.-b). Buginese in Malaysia. https://joshuaproject.net/people_groups/10985/MY

Saari, P. A. (2021, October 4). Jom Buat Kuih Tradisi Minangkabau, Lapek Sagan. RASA. https://www.rasa.my/jom-buat-kuih-tradisi-minangkabau-lapek-sagan/

Ibrahim&Nbsp, R. (2022, June 24). Twenties: Essential Minangkabau cuisine. The Jakarta Post. http://www.thejakartapost.com/culture/2022/06/24/twenties-essential-minangkabau-cuisine.html

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Project, J. (n.d.-c). Han Chinese, Hokkien in Malaysia. https://joshuaproject.net/people_groups/11344/MY

Breadetbutter, A. (2010, March 15). Hokkien New Year. Bread Et Butter. https://breadetbutter.wordpress.com/2010/03/15/hokkien-new-year/

Ang Ku Kueh, the Tortoise-Shaped Pastry That Brings Luck. (n.d.). Play. https://explore.airasia.com/assets/blt695b712920a67248/ang-ku-kueh-the-tortoise-shaped-pastry-that-brings-luck

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Project, J. (n.d.-d). Minangkabau, Orang Negeri in Malaysia. https://joshuaproject.net/people_groups/14208/MY

Taib, K. (2023, September 21). Culinary Inspirations: My Bugis food heritage. The Star. https://www.thestar.com.my/food/food-for-thought/2023/09/21/culinary-inspirations-my-bugis-food-heritage

Nyonya Cooking. (2017, April 2). Kuih Koci Black Glutinous Rice | Kue Bugis Ketan Hitam | Kuih Koci Pulut Hitam [Nyonya Cooking] [Video]. YouTube. https://www.youtube.com/watch?v=WgdZsf9hjHc