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(CNN) — One of Southeast Asia’s most interesting cuisines, Peranakan food is primarily found in Singapore, Malaysia and Indonesia.
Bursting with flavors and colors, it’s distinct for its mix of Chinese, Malay, Indian and Eurasian ingredients and cooking methods.
Main dishes are usually rich in gravy, and full of herbs and spices (the Malay influence), but often use pork and fermented soy bean paste (the Chinese influence).
Food was often served at room temperature, because they ate with their hands, a Malay practice.
The roots of a culture and a menu
Peranakan culture was birthed in the 15th century when Chinese men moved south to seek their fortunes, later marrying the local Malay women.
Being “Peranakan” means to be “locally born,” a term used by the community to set themselves apart from the newer Chinese immigrants who arrived in Singapore and Malaysia in the 19th and early-20th centuries.
Men were called “Babas” and women “Nonyas.” There were also Peranakans not of Chinese ancestry, such as the Jawi Peranakans and Arab Peranakans, but the Chinese Peranakans were the largest group.
The Peranakans have been known to hold on to their family recipes tightly, especially in the past. They spent days preparing and perfecting their meals. And since Peranakan women who didn’t work were in charge of the home, how a dish looked and was presented became a way to show their skills off.
In Singapore, interest in Peranakan cuisine has been revived over the past two decades.
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Source : cnn
