Peranakan cuisine

In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate,[1] such as assam fish and beef rendang.

Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, and cincalok – a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice and other side dishes.

Dishes from the island of Penang in the northern part of Peninsular Malaysia possess Thai influences, such as more liberal use of tamarind and other sour ingredients.

It is said that a Nyonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar.

Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf;[3] 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.