Recipes

Nonya Chap Chye, or Peranakan Mixed Vegetable Stew, is a comforting, flavorful dish that embodies the harmonious blend of Chinese and Malay culinary traditions central to Peranakan cuisine. This wholesome stew features a medley of vegetables such as cabbage, carrots, and dried mushrooms, simmered in a rich, savory broth infused with fermented bean paste (taucheo), dried shrimp, and aromatic spices.

Often served during festive occasions like Chinese New Year or family gatherings, Nonya Chap Chye is celebrated for its balance of textures and flavors—soft cabbage, tender mushrooms, and crunchy tofu puffs or vermicelli. The dish is deeply satisfying, both as a main course with rice or as an accompaniment to richer dishes.

What makes Chap Chye unique is its adaptability. Traditionally prepared with simple, affordable ingredients, it embodies the resourcefulness of Peranakan cooking. The dish is also a great way to incorporate more vegetables into a meal, making it both nutritious and delicious. Every family has its own version of Chap Chye, with slight variations in ingredients and methods passed down through generations. This timeless classic continues to be a comforting staple for many.

Nonya Chap Chye is the perfect dish to bring warmth and comfort to your dining table, offering a taste of Peranakan heritage in every bite. Whether you’re recreating family memories or exploring the vibrant world of Peranakan cuisine, this recipe is sure to delight!

Ayam Buah Keluak is a signature dish of Peranakan (Nyonya) cuisine that highlights the rich culinary heritage and flavors of the Straits Chinese community. This classic dish marries tender chicken pieces with the deep, earthy, and aromatic notes of buah keluak, also known as black nuts. The dish has a unique and complex flavor profile that combines a rich umami base with a slight tanginess, resulting in a stew that is as comforting as it is sophisticated. Often served during special occasions, festive celebrations, or as a weekend indulgence, Ayam Buah Keluak is a must-try for those seeking an authentic taste of Peranakan cuisine.

The star of this dish is the buah keluak nut, which is central to its distinct character. These black nuts are carefully harvested, fermented, and prepared over several days, resulting in a flavor that is both deep and intense. The preparation process involves cracking open the hard shells to scoop out the flesh, which is then mixed with spices and seasonings before being stuffed back into the shells. This labor-intensive step is essential, as it ensures that the nut’s earthy, truffle-like flavors permeate the stew.

The base of the stew typically starts with a rempah, a spice paste made from chilies, shallots, garlic, and aromatic herbs like lemongrass and galangal. The chicken is slowly simmered with this spice paste and the prepared buah keluak, allowing the flavors to meld beautifully. As the dish cooks, the flavors intensify, and the broth becomes thick and aromatic, absorbing the essence of the buah keluak and the other spices.

Ayam Buah Keluak is traditionally served with warm white rice, which complements the rich and savory notes of the stew. Each spoonful offers a taste of the deeply layered flavors, and the chicken becomes tender and succulent, absorbing the earthy aroma of the buah keluak. The dish is not just a meal; it's an experience, reflecting the heart and soul of Peranakan cooking, which values patience, precision, and a love for complex flavors.

This dish is perfect for those who appreciate the art of slow-cooking and savoring the intricate flavors that emerge from traditional methods. While the preparation may be time-consuming, the result is a deeply rewarding and flavorful stew that embodies the essence of Peranakan cuisine—a true labor of love that offers comfort, nostalgia, and a genuine taste of tradition.

Otak Otak is a beloved Peranakan delicacy that embodies the rich culinary traditions of the Straits Chinese community. This savory snack features a blend of fresh fish paste, aromatic spices, and creamy coconut milk, wrapped in banana leaves and grilled to perfection. The dish's name, derived from the Malay word for "brain," humorously refers to its soft and slightly gelatinous texture, reminiscent of the dish's origins as a street food staple.

The harmonious interplay of flavors in Otak Otak is a testament to the Peranakan art of balancing bold ingredients. The fish paste, traditionally made from mackerel or tenggiri, is seasoned with a spice mix that includes lemongrass, turmeric, chili, and shallots. These aromatics impart a fragrant and spicy kick, while the coconut milk lends a rich, creamy texture. The banana leaf wrapping not only keeps the fish paste moist during grilling but also infuses it with a subtle smoky aroma that enhances the dish's complexity.

Often served as an appetizer or a snack, Otak Otak is as visually appealing as it is delicious. The charred banana leaves encase the orange-hued fish paste, making it a feast for the eyes and the palate. This dish is perfect for gatherings, celebrations, or simply as a treat to enjoy at home. Its unique flavors and textures make it a signature dish of the Peranakan culinary heritage, celebrated across Southeast Asia for its vibrant and bold taste.

Kueh Dadar, also known as Kueh Ketayap, is a treasured dessert in Peranakan cuisine, celebrated for its captivating appearance, fragrant aroma, and unique blend of flavors. This traditional sweet treat is instantly recognizable by its vivid green hue, a natural color imparted by pandan leaves. The pandan leaf extract, blended with coconut milk, gives the crepe a light floral aroma and delicate sweetness that perfectly complements the rich, caramelized coconut filling within.

The filling, made from grated coconut and Gula Melaka (palm sugar), is the heart of Kueh Dadar. Gula Melaka, a traditional palm sugar used throughout Southeast Asia, imparts a smoky, complex sweetness that’s earthy and slightly caramel-like. Combined with grated coconut, it creates a filling that is sticky, sweet, and irresistibly fragrant, with a hint of salt to balance the flavors. When cooked, this filling develops a slightly chewy texture that contrasts beautifully with the soft, tender crepe. This harmonious balance of flavors and textures is a hallmark of Peranakan cuisine, where ingredients are carefully chosen to create dishes that are both satisfying and vibrant.

Each roll of Kueh Dadar encapsulates the Peranakan love for combining simple, natural ingredients in creative ways. The pandan-flavored crepe has a light, spongy texture that wraps snugly around the sweet coconut filling, making each bite a burst of flavor and fragrance. The green crepe itself is soft, subtly chewy, and slightly elastic, allowing it to be filled and rolled with ease. As you take a bite, the tender crepe gives way to the rich, sticky coconut filling, creating a delightful contrast of textures that’s deeply satisfying.

Kueh Dadar is often enjoyed at breakfast or as an afternoon snack and is a favorite during festive celebrations. The dessert represents the ingenuity of Peranakan cooking, where influences from Malay and Chinese cuisine come together to create dishes that are visually striking and packed with flavor. The process of making Kueh Dadar is both artful and meditative, with each roll carefully assembled to achieve a perfect balance of crepe and filling.

In Peranakan culture, Kueh Dadar is more than just a dessert; it symbolizes the warmth and love of home cooking, often passed down through generations as a treasured family recipe. It’s not uncommon to see Kueh Dadar served at gatherings, tea-time spreads, or festive occasions, where the sight of these green rolls brings a sense of nostalgia and joy to those familiar with its taste.

The attention to detail in each step of the recipe—from making fresh pandan juice to perfectly caramelizing the coconut filling—reflects the care and tradition behind this dish. Whether enjoyed with a cup of tea or as a sweet finale to a meal, Kueh Dadar invites you to savor the delightful flavors of Peranakan culture, offering a taste that’s both familiar and timeless.

Kueh Lapis, also known as "Layer Cake," is a traditional Southeast Asian dessert, particularly popular in Indonesia, Malaysia, and Singapore. This exquisite confection is well-loved for its unique appearance and delightful taste.

Appearance:

Kueh Lapis is characterized by its beautiful, colorful layers. Each layer is meticulously steamed and then stacked on top of the previous one, creating a vibrant, striped effect. The layers can vary in color, often featuring a combination of pink, green, white, and other hues.

Texture:

The cake has a smooth, slightly chewy texture that comes from the use of rice flour, tapioca flour, and coconut milk. It is firm enough to hold its shape yet soft and tender when bitten into.

Flavor:

Kueh Lapis has a rich, creamy flavor predominantly influenced by coconut milk. It is lightly sweetened, making it a pleasant treat that is not overly sugary. Some variations may include pandan flavoring, giving it a fragrant, almost floral note.

Enjoy your homemade kueh lapis!

Pulut Tai Tai is a traditional Nyonya delicacy that combines simplicity with elegance, creating a visually striking dessert with subtle, delightful flavors. The dish is made from glutinous rice, carefully marbled with the blue hues of butterfly pea flowers and delicately flavored with rich coconut milk. It is traditionally served with kaya, a luscious coconut and pandan jam, which adds a fragrant sweetness that beautifully complements the mildly savory rice. This dessert holds a special place in Peranakan celebrations, often made for festive occasions or as a thoughtful gift to loved ones.

Pulut Tai Tai has roots in the rich culinary heritage of the Peranakan culture, known for combining Malay and Chinese influences. The dessert reflects the artful approach of Peranakan cuisine—transforming humble ingredients like rice, coconut, and flowers into something unique and memorable. With its eye-catching blue and white marbled appearance, Pulut Tai Tai is not only delicious but also a feast for the eyes. The addition of the kaya jam brings the whole experience together, with its creamy, custard-like texture and aromatic sweetness adding depth to each bite.

Whether enjoyed as a snack, dessert, or at a special event, Pulut Tai Tai embodies the warmth and joy of Peranakan tradition, connecting generations through a shared love for food, family, and culture.

Nonya Laksa, also known as Laksa Lemak, is a rich, creamy, and aromatic noodle soup that stands as one of the most iconic dishes in Peranakan cuisine. This beloved dish is a true representation of the Straits Chinese culinary heritage, combining the influences of Malay and Chinese cooking traditions. The result is a deeply flavorful, fragrant, and comforting bowl of noodles that is both a feast for the senses and a nourishing meal. Nonya Laksa is characterized by its luscious coconut-based broth, which envelops a variety of fresh herbs, seafood, and rice noodles. The use of traditional garnishes adds vibrancy and texture, making it a visually appealing dish that excites the palate with every bite.

The heart of Nonya Laksa lies in its spice paste, or rempah, which forms the foundation of the dish. This aromatic blend is made by pounding fresh chilies, lemongrass, galangal, garlic, and other spices, giving the soup its rich and complex flavor profile. When the rempah is fried until fragrant, it releases its oils and essence, infusing the broth with a heady mix of spicy, earthy, and citrusy notes. The addition of coconut milk creates the creamy and velvety texture that defines Laksa Lemak, while tamarind paste or lime juice is often used to provide a subtle tanginess that balances the richness.

Nonya Laksa is typically topped with an array of fresh ingredients that enhance the soup’s complexity. Prawns add a sweet and briny element, while fish cakes, tofu puffs, and bean sprouts provide texture and contrast. The noodles, traditionally thick rice vermicelli, soak up the flavors of the broth, making each mouthful deeply satisfying. Garnished with Vietnamese coriander (daun kesum), hard-boiled eggs, and a dollop of sambal, this dish delivers a symphony of flavors—spicy, tangy, savory, and slightly sweet—all in one bowl.

This iconic noodle soup is not just a dish but a sensory experience. The rich aroma of coconut milk mingling with fresh herbs, the vibrant colors of the garnishes, and the balance of textures and flavors make Nonya Laksa a favorite among those who love bold and spicy cuisine. It’s best enjoyed piping hot, with a generous squeeze of lime juice to brighten the flavors and a side of sambal belacan for an added kick of heat. Whether served as a weekend treat or a festive meal, Nonya Laksa embodies the spirit of Peranakan cooking—rich, complex, and utterly comforting.

Nonya Mee Siam, a classic dish in Peranakan cuisine, is a delightful medley of sweet, sour, savory, and spicy flavors that reflects the intricate culinary heritage of the Peranakan community. The name "Mee Siam" translates to "Siamese Noodles," hinting at its Thai influences, but the Peranakan version stands out for its bold and aromatic flavors. This dish features rice vermicelli stir-fried in a fragrant spice paste and served with a tangy, flavorful gravy made from tamarind, shrimp, and fermented soybean paste. Topped with hard-boiled eggs, fresh lime, and sometimes prawns or tofu, Nonya Mee Siam is a dish that excites the palate with its complex layers of taste.

The hallmark of Nonya Mee Siam lies in its balance of flavors. The tanginess of tamarind and lime complements the richness of the shrimp and the savory depth of the fermented soybean paste (taucheo). Combined with the spice paste made from chilies, shallots, garlic, and dried shrimp, the dish achieves a harmony that is both comforting and exhilarating. Typically served as a breakfast or lunch item, Mee Siam is a favorite at family gatherings, festive celebrations, and even hawker stalls, making it an integral part of Peranakan culinary culture.

The preparation of Mee Siam involves several steps, from crafting the spice paste to simmering the gravy and stir-frying the noodles, but the result is a dish that is both satisfying and full of heart. Nonya Mee Siam is not just a meal; it is an expression of the rich history, creativity, and passion that define Peranakan cooking.

Udang Masak Lemak Nenas, a cherished dish in Peranakan cuisine, is a vibrant and aromatic creation that captures the essence of Southeast Asian flavors. This visually striking dish combines fresh prawns, tender pineapple, and rich coconut milk, simmered together to create a dish that’s as beautiful as it is delicious. It's a perfect balance of sweet, spicy, tangy, and savory notes—a harmony that defines the Peranakan culinary tradition. The dish stands out for its use of bold spices, creamy textures, and bright colors, all coming together to offer a feast for the senses.

Originating from the Peranakan communities, a unique culture that blends Chinese and Malay influences, Udang Masak Lemak Nenas has become a staple of home-cooked meals and festive gatherings alike. It showcases the Peranakan knack for taking simple, accessible ingredients and transforming them into a luxurious dish with complex and layered flavors. The use of pineapple is especially significant in Peranakan cuisine, as it not only adds a bright and tangy sweetness to the dish but also reflects the Southeast Asian love for incorporating fruits into savory dishes. The prawns, a prized ingredient, lend their natural sweetness to the dish, while the coconut milk creates a velvety base that enhances the flavor of the spices and seafood.

At the heart of Udang Masak Lemak Nenas is the rempah, a traditional spice paste that forms the foundation of the dish. This paste, made from a careful blend of shallots, garlic, red chilies, lemongrass, turmeric, and galangal, is pounded or blended into a smooth mixture that gives the dish its signature flavor. The rempah is sautéed slowly to release the oils and aromatics, filling the kitchen with a rich fragrance that hints at the delicious dish to come. The addition of lemongrass and galangal not only adds depth to the dish but also imparts a refreshing citrusy note that balances the richness of the coconut milk.

The pineapple plays a dual role in the dish, acting both as a sweet component and a natural tenderizer for the prawns. Fresh pineapple is preferred, as its natural juices infuse the gravy with a light tanginess that brightens the overall flavor profile. The acidic quality of the fruit cuts through the creamy coconut milk, creating a dish that is both indulgent and refreshing. Each bite is a delightful contrast between the sweetness of the pineapple and the slight brininess of the prawns, while the heat from the red chilies adds just the right amount of warmth to the dish.

The choice of prawns is crucial in Udang Masak Lemak Nenas. Large, succulent prawns are preferred for their juicy texture and sweet taste. They are briefly cooked in the creamy coconut sauce, just long enough to turn pink and tender without becoming tough. Cooking the prawns in the sauce allows them to absorb the rich flavors of the rempah and coconut milk, making them succulent and flavorful. The prawns are often left with their shells on during cooking to deepen the flavor of the broth, adding a layer of umami to the dish. However, they can also be shelled and deveined for easier eating, especially if serving to guests.

One of the most appealing aspects of Udang Masak Lemak Nenas is the versatility of the dish. It can be easily adapted to suit different preferences and dietary needs. For a richer and more indulgent version, more coconut cream can be added, making the dish creamier and thicker. Alternatively, it can be made lighter with the addition of water or stock, making it suitable for those who prefer a less rich version. The level of spiciness can also be adjusted, depending on personal preference, by varying the number of chilies used in the rempah. For those who love extra heat, a few bird’s eye chilies can be added, giving the dish a fiery kick that Peranakan spice lovers adore.

Traditionally, this dish is served with steamed white rice, which acts as a neutral base to soak up the rich, creamy sauce. Each spoonful of rice is an invitation to savor the tangy sweetness of the pineapple, the spiciness of the rempah, and the luxurious coconut milk that clings to each grain. A squeeze of fresh lime over the dish before serving adds a final touch of brightness, bringing all the flavors together. Some cooks even add a touch of tamarind or belacan (fermented shrimp paste) to deepen the complexity of the dish, giving it an additional layer of savoriness that highlights the Peranakan love for bold, harmonious flavors.

Udang Masak Lemak Nenas is more than just a dish; it’s a celebration of the Peranakan culture's ability to blend diverse ingredients and cooking techniques into something greater than the sum of its parts. It embodies the spirit of Peranakan cooking, where each ingredient is given careful consideration to create a dish that is both comforting and exciting. Whether served during a festive occasion, a family gathering, or simply as a mid-week meal, Udang Masak Lemak Nenas never fails to impress with its tantalizing aroma, vibrant colors, and irresistible taste.

This dish, like many in Peranakan cuisine, tells a story—a story of heritage, tradition, and the joy of shared meals. It’s a reminder that food is not just about sustenance but about bringing people together, creating memories, and honoring the rich cultural tapestry that makes Peranakan cuisine so beloved. Enjoying a bowl of Udang Masak Lemak Nenas is to experience a slice of Southeast Asian culinary history, full of warmth, heart, and an undeniable zest for life.

Babi Pongteh is a beloved and iconic Peranakan (Nyonya) braised pork dish that is deeply rooted in the culinary heritage of the Straits Chinese community. This hearty stew is known for its rich, savory, and slightly sweet flavors, which come from a slow-cooked blend of succulent pork belly, tender potatoes, and earthy mushrooms. The key to its unique taste lies in the use of fermented soybean paste (taucheo), combined with aromatic garlic and shallots, which infuse the dish with an irresistible depth and complexity.

Traditionally, Babi Pongteh is prepared using pork belly, prized for its marbled fat that becomes melt-in-your-mouth tender as it cooks slowly over low heat. The dish is gently simmered, allowing the flavors of the taucheo and aromatics to penetrate the pork, creating a harmonious balance of savory and umami flavors. The addition of potatoes helps to absorb the flavorful broth, while shiitake mushrooms add a subtle, earthy note that enhances the overall taste.

This classic comfort food is often enjoyed with steamed white rice, which soaks up the fragrant and flavorful sauce, making each bite deeply satisfying. Simple yet deeply aromatic, Babi Pongteh’s versatility and heartiness have made it a staple in many Peranakan households, often passed down through generations as a treasured family recipe. Whether served for a family dinner or a festive occasion, this timeless dish brings warmth and nostalgia, reflecting the essence of home-cooked Peranakan cuisine.

Ayam Pongteh is a traditional Peranakan (Nyonya) dish that originates from the Malay Archipelago, particularly popular in Malaysia and Singapore. It is a flavorful and comforting stew that combines Chinese and Malay culinary influences, showcasing the unique blend of cultures in Peranakan cuisine.

Flavor Profile

Ayam Pongteh is known for its rich, savory, and slightly sweet taste. The fermented soybean paste provides a deep umami flavor, while the potatoes add a comforting, hearty element. The dish is not spicy, making it suitable for all ages.

Cultural Significance

As a classic Peranakan dish, Ayam Pongteh reflects the fusion of Chinese and Malay culinary traditions. It is a testament to the rich cultural heritage of the Peranakan community and is often passed down through generations as a cherished family recipe.

Ayam Pongteh is not just a dish; it is a celebration of history, culture, and the warmth of home-cooked meals. Its simplicity and depth of flavor make it a beloved favorite in Peranakan households.

Bakwan Kepiting is a traditional Indonesian dish, particularly popular in Java. Known for its unique texture and rich flavors, this dish primarily features crab meat, pork, and a variety of spices, meticulously prepared to create crispy-on-the-outside, tender-on-the-inside meatballs or patties. Bakwan Kepiting is not only a beloved homemade dish but also a staple at festive occasions and special celebrations.

Flavor Profile

Bakwan Kepiting boasts a crispy exterior with a tender, juicy interior. The sweetness of the crab meat blends harmoniously with the savory pork, while the aromatics add depth and complexity to the flavor. Each bite offers a delightful combination of textures and tastes, making it a truly satisfying dish.

Cultural Significance

Bakwan Kepiting is an integral part of Indonesian culinary culture, especially in Java. It is not just a delicious dish but also a symbol of warmth and togetherness. During festivals or family gatherings, this dish often takes center stage on the dining table.

Bakwan Kepiting is a dish that combines exquisite taste with cultural significance. Whether enjoyed as a daily snack or as part of a festive feast, it promises to deliver an unforgettable culinary experience.

Itek Tim, also known as Peranakan salted vegetable duck soup, is a traditional and deeply comforting dish that showcases the harmonious blend of Chinese and Malay influences in Peranakan cuisine. This heartwarming soup features tender duck pieces simmered slowly in a clear, savory broth enriched with the tangy and briny flavors of salted mustard greens (kiam chye). The dish is beloved for its balanced combination of flavors—savory, sour, and subtly sweet—making it a favorite in many Peranakan households, especially during festive occasions and family gatherings.

Itek Tim is not just a meal; it’s a connection to the heritage and culinary traditions of the Peranakan people. The dish is typically prepared during Chinese New Year celebrations or as a special family meal when everyone comes together. The essence of this dish lies in the quality of the duck and the preparation of the salted mustard greens, which give the broth its distinct character. Duck is used for its naturally rich and flavorful meat, which becomes tender and succulent when cooked slowly in the soup, while the salted mustard greens infuse the broth with a sharp, tangy flavor that cuts through the richness of the duck.

The broth is delicately flavored, yet it carries a depth that comes from a careful blend of ingredients like ginger, garlic, white peppercorns, and dried red dates. These aromatics are simmered with the duck and salted vegetables, creating a base that is both light and full-bodied. Ginger and garlic provide warmth and fragrance, while the white peppercorns add a gentle heat that complements the sour notes from the mustard greens. The addition of red dates contributes a subtle sweetness that balances the other flavors, creating a complex and multi-dimensional broth that is both nourishing and satisfying.

In addition to the key ingredients, radish slices, also known as daikon, are often added to the soup. The daikon absorbs the flavors of the broth, becoming tender and soft, and its mild sweetness further enhances the overall taste of the soup. Tomatoes are also commonly included, adding a fresh, tangy element that brightens the dish. These vegetables not only contribute to the flavor but also add texture and variety, making each spoonful a delightful combination of tender meat, soft vegetables, and aromatic broth.

The preparation of Itek Tim involves blanching the duck to remove impurities before simmering it slowly to extract its full flavor, ensuring the broth remains clear and rich. The salted mustard greens require rinsing and soaking to remove excess saltiness while retaining their characteristic tang. This step is essential to achieve the perfect balance in the soup, as the greens provide both flavor and texture.

A traditional way to enjoy Itek Tim is with steamed white rice, which complements the salty and tangy notes of the soup. The rice absorbs the flavorful broth, making each bite deeply satisfying and comforting. The dish is often garnished with a sprig of fresh coriander for an added burst of freshness and color, enhancing both the visual appeal and the taste of the soup.

Itek Tim is more than just a dish; it’s a reflection of the Peranakan community’s ability to blend cultures and flavors seamlessly. It’s a perfect example of how simple ingredients, when combined thoughtfully, can create a dish that is both complex and comforting. The soup offers a nostalgic taste that evokes memories of home-cooked meals and family gatherings, reminding those who enjoy it of the warmth and love of Peranakan hospitality. Whether served as a special meal during the Lunar New Year or as a nourishing family dinner, Itek Tim brings people together, celebrating the rich heritage and culinary artistry of Peranakan cuisine.

Itek Tim is a perfect combination of hearty and refreshing flavors, bringing a taste of traditional Peranakan cooking to your table. Enjoy its complex, tangy, and savory flavors with a side of rice for a complete and satisfying meal!