Everything Peranakan
Here's a short Peranakan tale to show how the Peranakan culture and its cuisine began in Singapore...
Did you know that apart from the aesthetic appeal, there are actually hidden meanings symbolised by Peranakan motifs?
Here are some popular Peranakan snacks (Kuih) that you would certainly not want to miss out!
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Kuihs are bite-sized snack or dessert commonly found in countries of Southeast Asia such as Indonesia, Malaysia, Brunei, and Singapore.
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Kuihs can be used for cakes, pudding or pastries that are usually made from rice or glutinous rice to refer to sweet or savoury desserts.
Not forgetting the tasty Peranakan dishes we have handpicked for you to find out more about, here are a few most common and popular dishes of Peranakan Cuisine!
Translates to "Siamese noodle" in Malay.
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Made of thin rice vermicelli and served with spicy, sweet and sour light gravy made from rempah spice paste, tamarind and taucheo (salted soy bean).
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Garnished with shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges.
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Inspired by the flavours of Thailand and is popular in Singapore and Malaysia.
A Malay fragrant rice dish cooked in coconut milk and pandan leaf.
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Served with sambal, anchovies, cucumber, and various side dishes.
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Considered the national dish of Malaysia, Malay style breakfast.
The native dish in areas with significant Malay populations.
Also known as Zongzi in Chinese.
A traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves or other large flat leaves.
Cooked by steaming or boiling.
They are also known as rice dumplings or sticky rice dumplings in the Western world.
Translates to sour and spicy in Bahasa Indonesia and Melayu.
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It is a fish stew dish with main ingredients such as seafood or freshwater fish.
Cooked in tamarind fruit juice with chili and spices.
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In Indonesia, the most common fish used is tongkol (mackerel tuna).
A spicy noodle soup popular in Peranakan cuisine.
Consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish.
Served in spicy soup based on rich and spicy curry coconut milk, or on sour asam (tamarind or gelugur).
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Different variations include Curry laksa, Nyonya laksa, Laksa lemak
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Otak means "brains" in Indonesian and Malay, derived from the idea that the dish resembles brains - whitish-grey, soft and almost squishy.
Grilled fish cake made of groundfish meat, mixed with tapioca starch and spices.
Traditionally served fresh, wrapped inside a banana leaf.
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Otak-otak from Malaysia and Singapore has reddish-orange colouring acquired from chili, turmeric and curry powder.
