page_title: Peranakan cuisine
section_title: List of Nyonya dishes
hierarchical_section_title: Peranakan cuisine / List of Nyonya dishes
caption_attribution_description: Sambal Belacan made with mixed toasted belcan (shrimp paste), ground chili, kaffir leaves, sugar and water. It is a perfect side for a Peranakan meal per the original uploader's comment at flickr.
context_page_description: Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese and other influences.
context_section_description: Achar, various pickled meats and vegetables like achar keat-lah (honey lime/calamansi), achar hu (fried fish), achar kiam hu (salt fish), achar timun (cucumber), achar awat (mixed vegetables).
  Apam balik or terang bulan, a bread like puff with sugar, corn, and coarse nut in the middle.
  Asam laksa, soup noodle dish consists of a bowl of translucent al dente white rice noodles served in a spicy soup made of fish (usually mackerel), tamarind (both asam jawa and asam gelugor), and daun kesum. Toppings differ considerably, and may include onion, mint, chopped torch ginger flower, and slices of pineapple and cucumber. A dollop of pungent, viscous sweet fermented shrimp paste (petis udang or hae ko) is usually served on the side. This dish is considered one of Penang's three signature dishes.
  Ayam/babi buah keluak, a chicken or pork rib stew cooked with the nuts from the "Kepayang tree" (Pangium edule), a mangrove tree that grows in Malaysia and Indonesia. For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken or pork rib pieces.
  Ayam/babi pongteh, a stew of chicken or pork cooked with tauchu or salted fermented soy beans, and gula melaka. It is usually saltish-sweet and can be substituted as a soup dish in Peranakan cuisine. Pork is more commonly used as this is a Peranakan version of the Chinese braised pork belly.
  Babi assam, a pork stew cooked with tamarind juice. This dish is also popular within the Kristang community.
  Bubur cha cha, a Betawi-origin dish made of pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. Grated coconut, coconut cream and water can be used as additional ingredients. The ingredients are cooked in coconut milk, and the dish can be served hot or cold.
  Cap cai or chap chye, stir fried vegetables with Chinese Indonesian origin. The Nonya version of this Chinese Indonesian classic incorporates tauchu and dried shrimp.
  Chendol, an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup.
  Cincalok, a distinctly Malay condiment made of fermented tiny shrimp (udang geragau), salt and rice. It is also a favoured cooking ingredient used by the Kristang Eurasian community of Malacca.
  Cincaru, a small fish, deep fried and stuffed with sambal belacan or any other spice.
  Enchi kebin, deep fried chicken pieces marinated in a paste of coconut milk and rempah (spices).
  Itek tim or kiam chhai ak thng, a soup of duck, preserved mustard greens and cabbage flavoured with nutmeg, Chinese mushrooms, tomatoes and peppercorns.
  Jiu hu char, a dish made up mainly of shredded vegetables like turnip or jicama, carrot, and cabbage and fried together with thinly shredded dried cuttlefish.
  Kari kapitan, a Penang Nonya take on the ubiquitous chicken curry. Kaffir lime leaves and coconut milk are among the key ingredients for this mild curry.
  Kerabu bi hun, a salad dish consisting of rice vermicelli mixed with sambal belachan, calamansi lime juice, and finely chopped herbs and spices. Other famous salad dishes are kerabu bok ni (cloud ear fungus/tikus telinga), kerabu ke (chicken), kerabu ke-kha (chicken feet), kerabu timun (cucumber), kerabu kobis (cabbage), kerabu kacang botol (four angled bean), kerabu bak pue (pork skin).
  Kiam chhai bue, a mixture of leftovers from Kiam Chhai Ak Thng, Jiu Hu Char, Tu Tɵ́ Thng and various other dishes. "Bue" literally means "end".
  Laksa lemak, a type of laksa served in a rich coconut gravy, served with prawns, cockles, lime and a dollop of sambal belacan.
  Lam mee, long yellow noodles cooked in a rich gravy made from a stock of prawns and chicken. It is always served at birthdays to wish the birthday boy or girl a long life, and thus it is also known as birthday noodles.
  Lontong cap go meh, a Peranakan Chinese Indonesian take on the traditional Indonesian dish.
  Lumpia, a fresh spring roll made of thin paper-like or crepe-like pastry skin of Indonesian-style origin.
  Masak titik, a style of vegetable so
caption: Sambal belacan
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