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Nyonya cuisine, represents "authentic Malaysian cuisine" - a taste of Chinese with a dash of Malay herbs and Indian spices; cooking in the Malay-style but using a Chinese wok or an Indian curry pot". Nyonya cuisine is synonymous with sumptuous food by fastidious and meticulous cooks who take pride in the cooking.A Nyonya meal conjures up a variety of intense flavors - hot and spicy or sweet and sour. Nyonya cooking has its own special taste, often a delectable blend of spicy Malay cooking and the plainer Chinese fare. As in Malay cooking, flavor is often added by using aromatic roots such as lengkuas (galanggal), kunyit (turmeric) and ginger, plus spices like ketumbar and jintan putih or jintan manis. Varies leaves are often added as well for their distinct fragrances. The more popular leaves include the daun limau purut, daun kesum, daun pandan and daun kunyit. Whilst most Chinese use preserved soy bean paste (tau che) mainly for steaming fish or meat, the Nyonyas use this ingredient creatively in dishes like Ayam Oh (Chicken with Preserved Soy Bean Paste Gravy), Chilled prawns with Preserved Soy Bean Paste and etc.. Cencaluk or preserved shrimps, a favorite Portuguese relish sold in bottles, is an acquired taste. Commonly savoured as a sambal dish, the preserved shrimps are mixed with sliced chilies, shallots and lime juice and eaten with rice and fried fish. The Nyonyas, apparently love hot and spicy dishes too, like dishes - Fish in peppery Gravy, Braised Peppery Chicken - that uses pepper powder and peppercorn.For a pleasant aftertaste, there are dainty and delicate kuih, rich in coconut milk. The Nyonyas have excellent ideas for the use of certain leaves in their kuih making. The common ones are banana and pandan (screwpine) leaves. Banana leaves impart a special and inimitable fragrance to the kuih. The pandan juice gives a delightful flavor. It has been used for its fresh green color also. The use of these leaves are best seen in these dishes - Kuih Bongkong, Kuih Lompang, Kuih Dadar, Buah Melaka and Kuih Angku. In these recipes, you also enjoy the different and delicious combinations of pulut or glutinous flour, sweet potato, green peas, pearl sago, coconut and sugar. |
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Recipes collection of Nyonya Cuisine and delicacies:Nyonya Delicacies Recipes :
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Nyonya Kuih Recipes:Nasi Lemak Recipes:Lontong Recipes: Sayur Ketupat Recipes: |
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Asian-Recipes Inc. All Rights Reserved. Last updated :09 Feb 2010
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