{
    "success": true,
    "data": {
        "id": 1501640,
        "msgid": "a-chance-to-try-food-the-way-nyonya-used-to-make-it-1447893297",
        "date": "2004-07-11 00:00:00",
        "title": "A chance to try food the way 'nyonya' used to make it",
        "author": null,
        "source": "JP",
        "tags": null,
        "topic": null,
        "summary": "A chance to try food the way 'nyonya' used to make it The use of Malay spices, herbs combined with Chinese ingredients, like tofu, soya sauce and dried mushrooms, made peranakan cuisine unique from the influences from which it was derived. From its beginnings in about the 15th century in the mixed Chinese-Malay communities which grew up along the Straits of Malacca, the food, also known as baba-nyonya cuisine, has been passionately prepared by nyonya (housewives).",
        "content": "<p>A chance to try food the way 'nyonya' used to make it<\/p>\n<p>The use of Malay spices, herbs combined with Chinese ingredients,<br>\nlike tofu, soya sauce and dried mushrooms, made peranakan cuisine<br>\nunique from the influences from which it was derived.<\/p>\n<p>From its beginnings in about the 15th century in the mixed<br>\nChinese-Malay communities which grew up along the Straits of<br>\nMalacca, the food, also known as baba-nyonya cuisine, has been<br>\npassionately prepared by nyonya (housewives).<\/p>\n<p>Many continue to use traditional cooking utensils, like a<br>\nmortar and pestle for grinding the spices, to make family recipes<br>\nhanded down over the generations.<\/p>\n<p>A chance to taste a real traditional \"fusion food\" cuisine<br>\nwill be had at the InterContinental MidPlaza Jakarta in Central<br>\nJakarta, beginning this Monday until July 21. The food promotion<br>\nis part of the Melaka Baba-Nyonya Culture and Cuisine Festival,<br>\nheld in cooperation with the Malaysian Embassy Ladies'<br>\nAssociation.<\/p>\n<p>Malaysian guest chef Ami Koh will prepare homemade peranakan<br>\ndishes based on her own family recipes. She will feature around<br>\n30 popular dishes, including ayam pon ti (spicy chicken with<br>\nmushroom) and udang lemak nenas (savory pineapple prawns) with<br>\ncondiments, such as sambal belacan (shrimp chili paste), cincalok<br>\nand acar (pickled vegetables).<\/p>\n<p>Also on the menu are sweet treats, such as kuih sagoo (a sweet<br>\nglutinous cake), kuih wijen (sesame seed cookie) and pineapple<br>\ntart.  -- Maria Endah Hulupi<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/a-chance-to-try-food-the-way-nyonya-used-to-make-it-1447893297",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}