A FOOD TRADITION
Peranakan Cuisine
A Straits Chinese or Nyonya tradition in Singapore combining southern Chinese techniques with Malay and regional ingredients.
Dishes linked to this cuisine
13–23 of 23
Kueh Salat
A steamed Malaysian Peranakan layered kueh with a coconut-infused glutinous-rice base and a pandan-scented egg custard topping.
Ngoh Hiang
A seasoned mixture of minced pork and prawns with aromatics and five-spice is wrapped in bean-curd skin and fried until crisp.
Nyonya Chap Chye
A Peranakan vegetable braise featuring napa cabbage, mushrooms, tofu, glass noodles, aromatics, soy sauce, and often dried shrimp.
Nyonya Curry Chicken
A Peranakan chicken curry simmered with coconut milk, potatoes, chili, aromatics, turmeric, lemongrass, and a fragrant spice paste.
Nyonya Laksa
A Malaysian Peranakan noodle soup combining rice noodles with coconut-rich curry broth, aromatic rempah, and seafood or fish-based toppings.
Onde-Onde
Chewy glutinous-rice balls filled with palm sugar and coated in grated coconut, commonly served as a Malaysian sweet snack or dessert.
Otak-Otak
A Malaysian seasoned fish mixture blended with aromatics and coconut milk, often bound with egg and steamed or grilled in a leaf wrapping.
Pulut Inti
Pulut Inti is a Malaysian steamed glutinous rice cake topped with sweetened grated coconut and palm sugar and traditionally presented in a banana-leaf parcel.
Sambal Udang
Prawns are cooked in a spicy sambal made with chilli, aromatics, tamarind, and commonly shrimp paste.
Sayur Lodeh
Sayur Lodeh is a vegetable stew simmered in a spiced coconut-milk broth, often including tofu or tempeh and sometimes shrimp paste.
Udang Masak Lemak Nenas
A Peranakan prawn dish simmered in a rich coconut-milk gravy with pineapple, turmeric, chilli, and aromatic herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.