Malaysiahoteltour.com - Malaysia One Stop Travel Guide Malaysiahoteltour.com Homepage Home
Bookmark Malaysiahoteltour.com Bookmark Us
Contact Us For Malaysiahoteltour.com Contact Us
   
About Us   |   FAQ   |   Reservation Terms   |   Advertise with Us      |   Partner Links   |   Sitemap
BulletJohor Hotel
BulletKedah Hotel
BulletKelantan Hotel
BulletKuala Lumpur Hotel
BulletLabuan Hotel
BulletMalacca Hotel
BulletNegeri Sembilan Hotel
BulletPahang Hotel
BulletPenang Hotel
BulletPerak Hotel
BulletPerlis Hotel
BulletSabah Hotel
BulletSarawak Hotel
BulletSelangor Hotel
BulletTerengganu Hotel
 

BulletMalaysia Overview
BulletBest Of Malaysia
BulletEvent & Festival
BulletFood In Malaysia
BulletGeneral Information
BulletSpecial Interest
BulletTransportation
BulletTravel Tips

BulletCity Hotels
BulletIsland Resorts
BulletBeach Resorts
BulletHill & Highland Resorts
BulletAdventure & Nature Resorts
BulletService Apartments

BulletCalendarYearly Calendar
BulletCurrency Converter
BulletTimezone Converter
BulletWeather Forecast
Home >> Travel Guide >> Malaysia >> Food >> Nyonya Food In Malaysia
Search
Nyonya Food In Malaysia
Nyonya FoodNyonya food, also referred to as Straits Chinese food or Lauk Embok Embok, is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas and the men babas.

Nyonya food is also native to Penang and Singapore. However, over the years, distinct differences have evolved in nyonya cooking found in Penang and Singapore than that in Malacca. The proximity of Malacca and Singapore to Indonesia resulted in an Indonesian influence on nyonya food. Malacca Nyonyas prepare food that is generally sweeter, richer in coconut milk, and with the addition of more Malay spices like coriander and cumin. Meanwhile, the Penang Nyonyas drew inspiration from Thai cooking styles, including a preference for sour food, hot chilies, fragrant herbs, and pungent black prawn paste (belacan).

Influences aside, nyonya recipes are complicated affairs, often requiring hours upon hours of preparation. Nyonya housewives of the past would spend the better part of their lives in the kitchen, but they were fiercely proud of their unique cuisine, preferring nyonya food to any other type of food.

It has been said that in the old days, a Nyonya lady seeking a prospective bride for her son would listen to the pounding of spices by the maiden concerned as it denoted the amount of attention she would give to her cooking!

Nyonya cooking is also about the blending of spices, employing pungent roots like galangal, turmeric and ginger; aromatic leaves like pandan leaf, fragrant lime leaf and laksa leaf, together with other ingredients like candlenuts, shallots, shrimp paste and chilies. Lemon, tamarind, belimbing (carambola) or green mangoes are used to add a tangy taste to many dishes.

For dessert, fruits are seldom served and are instead replaced by cakes. Nyonya cakes are rich and varied, made from ingredients like sweet potato, glutinous rice, palm sugar, and coconut milk.

bubur cha-chaBubur cha-cha
One of the most popular Malaysian desserts is the bubur cha cha. It is cooked with yam, sweet potato, sago, pandan leaves, coconut milk, and block sugar.

Brinjal curry
Brinjal is sliced and seasoned with tumeric powder (serbuk kunyit), dried prawns, roasted belacan (shrimp paste), and other spices. Served with hot rice and garnished with fried onions.

Ketam Lemak (Crabmeat)
This dish is cooked in coconut milk, which makes the gravy mixture thick and sumptuous, and not forgetting the must-have spices.

Nyonya Assam Curry Fish
The nyonya assam curry fish is cooked with assam jawa juice, shallots, garlic, lengkuas, buah keras, serai (lemon grass), buah kantan, daun kesom, chili boh, tumeric powder, belacan powder, chicken stock, and sugar. It is best served with steaming hot rice.

nyonya fried riceNyonya Fried Rice
Unlike other fried rice, the Nyonya Fried Rice is cooked with chopped dried shrimp, sliced mushrooms, hot pepper-soy sauce, chili powder, and shredded lettuce.

Onde-onde
Basically glutinous rice balls rolled in freshly grated coconut, this is a dessert that is delicious yet fun to eat. At bite size, these balls are made by sealing a lump of chopped palm sugar (gula melaka) into a dessert spoonful of glutinous rice dough and then rolled into a ball. The fun comes when one savors the delicious feeling of oozing gula melaka syrup as you bite through the dough.

Popiah
The basic ingredients are the same - shredded turnip, carrots, bean sprouts, cucumber, prawns, Chinese Taro, dried onion flakes, and garlic. However, the Nyonya popiah has the addition of a chili and sweet sauce made from palm sugar, wet spices, and a rice flour mixture that gives it a distinct taste. Egg is also added to the batter to give the popiah skin a moist texture.

Udang Lemak Nenas
A popular dish, Udang Lemak Nenas is a mild prawn curry cooked with fresh pineapple cubes, coconut milk, and spices that includes coriander, star anise, and tumeric.
 
Back to Previous Page Back   Top Of Page
About Us   |   Contact Us   |   FAQ   |   Reservation Terms   |   Sitemap
 
 
Matta MemberBest ResolutionCard
 
 
© 2002 -  Malaysiahoteltour.com - All Rights Reserved.