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