A chance to try food the way 'nyonya' used to make it

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).

Many continue to use traditional cooking utensils, like a
mortar and pestle for grinding the spices, to make family recipes
handed down over the generations.

A chance to taste a real traditional "fusion food" cuisine
will be had at the InterContinental MidPlaza Jakarta in Central
Jakarta, beginning this Monday until July 21. The food promotion
is part of the Melaka Baba-Nyonya Culture and Cuisine Festival,
held in cooperation with the Malaysian Embassy Ladies'
Association.

Malaysian guest chef Ami Koh will prepare homemade peranakan
dishes based on her own family recipes. She will feature around
30 popular dishes, including ayam pon ti (spicy chicken with
mushroom) and udang lemak nenas (savory pineapple prawns) with
condiments, such as sambal belacan (shrimp chili paste), cincalok
and acar (pickled vegetables).

Also on the menu are sweet treats, such as kuih sagoo (a sweet
glutinous cake), kuih wijen (sesame seed cookie) and pineapple
tart. -- Maria Endah Hulupi