so here the last link where we start last time :
ans here what we add >>
So Peranakan Chinese and Baba-Nyonya are terms used for the descendants of late 15th and 16th-century Chinese immigrants to the Malaysian Archipelago and of Nusantara during the Colonial era.
Members of this community in Melaka address themselves as "Nyonya Baba" instead of "Baba-Nyonya". Nyonya is the term for the ladies and Baba for the gentlemen
|one of the most interesting dish a prawns curry with pine Apple .. relay light ....and nice|
Here down also one esemple of Kebaya most fashionable now days
|Kebaya in Malacca|
Nyonya food originating from the North of Malaysia - Penang, and Nyonya food originating from the South - Malacca and Singapore, have distinct differences.
Nyonya cooking in the South has an Indonesian influence. The food is generally sweeter, richer with liberal use of coconut milk and more traditional Malay spices. In Malacca especially, Nyonya cooking is heavily influenced by Portuguese-Eurasian style of cooking. Many Nyonya dishes are indistinguishable from Portuguese-Eurasian dishes, with both kitchens using similar ingredients and methods of cooking.
|love those basket|
|carrot and turnip cake .. very nice|
|ready to be take away ....|
|Nonya house in Malacca here the Ex Malacca minister residence|
|shop house in Malacca|
|some of the other signature dishes included Ayam Buah Keluak (which can take up to a week to prepare the nuts) normally the poisons for the nuts , is take away washining in water for a month |
|exemple of different condiment and AchaR|
|the big one are banana flower ..|
|Sambal Kancong or vegetable|
|dry Bean curd, vegetable and glass noodle|
|condiment ..... Noddle for Assam laksa ....|
|Ikan goren .....|
|the most famous assam laksa .......best as ever |
|Prawns with petai ...|
well lot to talk more but even more to eat ...Enjoy