26 Sep 2011

The Wonders of Nyonya food

A point of food reference for the Malaysian community ???



Four years ago i decide to launch this particular competition , where to promote Nonya food , i felt that time that FHM will valorize this cuisine full of flavor and tradition ,and promote the  food heritage in Malaysia .In  few years this , are the result, astonish food , presentation and a lot more of follower in how to prepare and improve Nonya food , here in Kuala Lumpur and Penang , and  i hope it will be in Singapore too.....
No one tough that Assam Laksa , made by Penanag Nonya , this year , will been  voted as best  7 dish u must try in the word ,and this is only the start of it , and much,  has to be discover ...........
Here part first ..







 Peranakan or Nonya cuisine Chinese , Malayd other influences into a unique blend.


Peranakan are descendants of early Chinese migrants who settled in Malacca , Penang , Indonesia combines and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans.

Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay/Indonesian community. The food is tangy, aromatic, spicy and herbal. Key ingredients include coconut milk, galangal (a subtle, mustard-scented similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf,, pandan leaves,belachan, tamarind juice juice, lemongrass, kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallot and eaten with rice, fried fish and other side dishes.



rose water cendol .. in clear sugar water

hand made cendol
There are regional variations in Nonya cooking. Dishes from the island of Penang in the northern part of Peninsular Malaysia show Thai influences, such as more liberal use of tamarind and other sour ingredients. Dishes from Singapore and Malacca show a greater Indonesian influence, such as the use of coconut milk. A classic example is Laksa (a spicy noodle soup), which comes in two variants: the sour asam laksa from Penang and the coconut milk-based laksa lemak from  the southern regions of Peninsular Malaysia.

fish fried with spicy paste
The unique flavor of laksa and other Nonya recipes is determined by the rempah, a combination of spices pounded into a paste with pestle and mortar, with a very specific texture and density. It is said that a nonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar. Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home. Laksa is a notable exception to this rule.


Examples of Nonya specialities include otak –otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf; Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together.

Nonya desserts include colourful cakes kuih and sweet, sticky delicacies............





MeeHoon or rice vermicelli

Nasi ( rice)  ulam

condiment , sambal , cucumbers, long beans...

sweet and sour fish


here a display of food in Nonya stile  ,,,  u will note the Chinese basket , the old time container for take away food 

Kuih from pandan leave , with pineapple

Chinese new year biscuit



Kari Kapitan or Chicken Curry kapitan
  the story goes like that and why is so popular :


during the English invasion at Malacca , the Malacca people welcome the new kapitan , this was
the name  to be address to the higher minister or the ruler at the time ,and the offer him the chicken ...............so here the story goes ... sir u Chicken , Kapitan ..........





Pie tee a fried cone made of pastry filled with sweet turnip and carrot .. is serve with chilly sauce

prawn soup

Angkor kuih - bean as fillings



this dessert is named  in Chinese is: 7 colors of wonders




chef with his creation ... a time of two hour is given to them

Rendang chicken

Tamarind sauce and   seabass fish filet

Achar ikan



mix of appetaizer


bo bo cha cha....or bubur cha cha- sago, with  sweet potatoes, and many more


Traditional Chinese soup

Prawn

mix vegetables

used to be traditional rice balls, with the modern recipes, it goes along with mix of colorings, red beans, and coconut milk










well more nonya picture of fod to come ..


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