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
1–12 of 23
Ang Ku Kueh
A soft, chewy red tortoise-shaped rice cake traditionally filled with sweet mung-bean or peanut paste and associated with Peranakan celebrations.
Ayam Buah Keluak
A Peranakan-Nyonya braise of chicken cooked with buah keluak, aromatics, and tamarind in a rich, savory-spiced gravy.
Ayam Pongteh
A Peranakan-Nyonya chicken stew braised with fermented soybean paste, dark soy sauce, garlic, and palm sugar.
Ayam Sio
A Peranakan soy-braised or roasted chicken dish seasoned with garlic, sugar, Chinese five-spice, and a dark, savory glaze.
Babi Assam
A Peranakan pork dish braised with tamarind and aromatic spices until richly sour, savory, and tender.
Babi Pongteh
A Peranakan-Nyonya pork stew braised with fermented soybean paste, dark soy sauce, garlic, and palm sugar.
Cincalok Omelette
A Malaysian Peranakan omelette made by folding fermented shrimp condiment with beaten eggs, aromatics, and chilli before frying.
Kueh Bangkit
A light, delicate Malaysian coconut cookie made from tapioca flour and sugar, with recipes that may include egg for richness and structure.
Kueh Dadar
A rolled green pandan crepe filled with sweetened grated coconut cooked with palm sugar.
Kueh Kochi
A banana-leaf-wrapped Peranakan dumpling of glutinous-rice flour filled with sweetened grated coconut and palm sugar.
Kueh Lapis
Kueh Lapis is a colorful Malaysian steamed layered cake made from rice flour and tapioca starch with coconut milk and sugar.
Kueh Pie Tee
Crisp pastry cups are filled with seasoned jicama and vegetables, often with prawns, and served as a Peranakan snack or appetizer.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.