The birth of Baba Nyonya or Peranakan culture and the resulting Nyonya dishes and cuisine associated with this culture took place during the Ming Dynasty. This was during the 15th century when the port of Malacca imn what was then known as Malaya, blossomed and grew prosperous and rich due to its strategic location in the Straits of Malacca - it was located at the crossroads of Asia, between India and China, and under the guidance of the Sultan of Malacca, quickly became the richest and most powerful port in Southeast Asia. The Sultan of Malacca, knowing the strength of China, had sent tribute to the Emperor of China. As a diplomatic gesture to strengthen the ties between China and the Malaccan Sultanate, the Emperor of China betrothed his daughter, Princess Hang Li Po to the Sultan of Malacca.
The princess and her royal entourage of 500 formed the first permanent Chinese settlement in Malacca, at Bukit china, or China Hill. These early Chinese settlers wed into the local Malay community and thus gave rise to the very first generation of mixed Chinese-Malays, known as Peranakan, or Baba Nyonya. The latter was due to the fact that the men were known as Baba while the women were referred to as Nyonya. The latter is pronounced as Nyoh-Nyah, and sometimes spelt as Nonya.
Peranakan, Baba and NyonyaThe term "Peranakan" originated in Indonesia, and was used colloquially to refer to the descendant of Chinese immigrants who married and integrated with the local Indonesians.
Similarly, the Peranakan in Malaya refers to the descendants of Chinese-Malay pairings. They are also referred to as the Baba Nyonyas. They different from the descendants of Chinese unions within Malaya by the fact that they show a high degree of assimilation, being fluent in the Malay language, as well as the local customs, culture and dress. The creole they speak is predominantly Malay but retains a smattering of Hokkien, a promiment dialect in both Malaysia and China. Nowdays, young Peranakans are more likely to speak English. The Baba Nyonyas remain a strong hybrid culture in Malaysia, one that is proud of its unique dual-heritage.
Nyonya Dishes Nyonya cuisine is also raferred to as Straits chinese food, or Lauk Embok Embok. It is an intriguing amalgamation of Chinese and Malay culinary styles originating from the Peranakan (or Straits Chinese) culture of Malacca that was born over 400 years ago in what was then known as Malaya.
Besides Malacca, Nyonya dishes are also native to Penang and Singapore. However, over the years, distinct differences have evolved in the Nyonya cuisine found in Penang and Singapore as compared to that of Malacca's. The proximity of Malacca and Singapore to Indonesia has resulted in the influx of Indonesian influences on the Nyonya dishes there. The Nyonya community in Malcca prepare Nyonya dishes that are generally sweeter and richer in coconut milk, with the addition of spices that are more commonly used in Malay cooking, like coriander and cumin. Meanwhile, the Penang Nyonyas drew inspiration from north of the border, from the Thais. They were influenced by the Thai culinary techniques, and a preference for sour flavors, hot chilies, fragrant herbs and pungent toasted prawn paste. (belacan)
Influences aside, nyonya dishes are complicated affairs, often requiring a few hours of prepration. Nyonya housewives of the past would spend the better part of their lives in the kitchen, just because of the long hours of preparation required from most Nyonya food recipes. But they were and still are fiercely proud of their unique cuisine.
It has been said that, in the old days, a Nyonya mother seeking a prospective bride for her son would first listen to the pounding of spices down by the potential-bride-to-be - this was because she could tell the attention and care her future daughter-in-law would put into cooking for her son!
Nyonya dishes are all about the subtle blending of spices, making use of pungent roots like galangal, turmeric and ginger. Then you have the aromatic leaves like pandan leaf, fragrant lime leaf and laksa leaf. Other ingredients that are commonly used in Nyonya cuisine are candlenuts, shallots, shrimp paste and chilies. Lemon, tamarind, belimbing (a type of fruit, known also as starfruit or carambola) and green mangoes are also used to add a tangy taste to many of the dishes.
When it comes to desserts, the Nyonya prefer eating cakes rather than fruits, and boy, do they have a sweet tooth. Nyonya cakes are rich and incredibly varied, heavenly concoctions made from ingredients like sweet potato, glutinous rice, palm sugar, and coconut milk. Try one and you'll never think of cakes the same way again!
Assam Laksa (Noodles in Tangy Fish Soup) - The best way to describe this dish is thick rice noodles served in a tangy fish soup/gravy. The soupy gravy is made with mackerel and lots of aromatic herbs; it is because of the herbs that it does not have a fishy smell to it. Garnishes for this fantastic dish are all made fresh. They include shredded cucumber, lettuce, pineapple, onion and fragrant mint. In general the term Laksa refers to the Malay-style Laksa, sometimes referred to as Malay Laksa. There are slight variations of laksa in different parts of Malaysia, as there are with most Malaysian curry dishes. This version of assam laksa is from the 'hawker food capital' of Malaysia, the island of Penang, which is famous for it's Penang Laksa or Penang Assam Laksa.
Curry Kapitan Chicken - This curry is a distinctly Nyonya flavored chicken curry dish that makes use of tamarind juice, candlenut, fresh turmeric root and belacan [also spelt belachan or blacan]. Belacan is a type of toasted shrimp paste, usually red or black in color. It's spicy and savory and adds a lot of flavor to any dish. The curry is a bit redder compared to normal Chicken curries; this is due the higher chili content in the dish, and hence, Chicken Curry Kapitan will be a tad spicier than normal chicken curries. Plain steamed white rice is perfect for this dish as it readily absorbs all the awesome flavor that the curry provides. Another excellent alternative to steamed white rice is Roti Jala. Roti Jala is literally translated as "Net Bread" and is so named because is a folded pancake that resembles a net. It is a very appetising yellow and very popular as afternoon tea snacks or during festive occasions.
