Peranakan is a culture that you will only find in South East Asia countries, especially in Malacca, Penang and Singapore. This culture is very unique, it is formed from the mix marriage between Chinese and Malay people, their kids are call “Baba” for guy, and “Nyonya” for girl.
Hence, the new fusion food called Peranakan is formed from the mixing of Chinese and Malay style of cooking recipes that is cooked by the Nyonya culture since 16th century. Since then, Nyonya food become one of the famous authentic foods in South East Asia.
The uniqueness of Peranakan food is, it has stronger flavor and taste, focus more in sweet, sour and spicy. Each of the sauces ingredients they use has easily more than 10 spices, thus you can imagine how fragrant it is. Peranakan foods mainly come from Malacca at the beginning, then slowing it spreads to Penang, Singapore, Indonesia and Thailand.
Peranakan foods have many great dishes like Penang Laksa, Nyonya spring roll, sweet and sour pickle mixed vegetables, crispy meat roll, nyonya curry chicken, lotus leaf steamed egg and prawns and many more. Below is the one of the most famous Peranakan recipe – The Chili Crab.
1. 450 gram mud or sea crab 2. 4 tablespoon flour 3. 3 tablespoon vegetable oil 4. 8 clove garlic, minced it 5. 5 pc fresh red chili, chop into minced. 6. 1 pc egg. 7. 2 pc spring onions 8. 1 teaspoon freshly squish lemon juice 9. 1 cup of Water 10. 5 tablespoon tomato sauce 11. 1.5-3.0 tablespoon Sugar 12. 1.5 tablespoon Corn flour 13. 1 tablespoon Miso paste 14. Quarter teaspoon of Salt 15. 1 bunch coriander
1. Wash and brush the crab in details, remove all the mud or sand. Cut into half, set aside for later use 2. Heat up a frying pan with vegetable cooking oil, once the oil is boiling, put in garlic mince to cook for 1 minute, then add the red chilli into the pan and fry until fragrant 3. Put in the crabs and fry until the crab shell slightly turning to red color. Add in the water, tomato sauce, sugar, corn flour, miso paste and salt. Stir evenly and cover up to cook until the shell become red in color. 4. Open up the cover, add in the egg and lemon juice, quickly stir evenly and switch off the fire. 5. Dish it out on to a plate and decorate with coriander on top of the dish.