A FOOD TRADITION
Peranakan (Nyonya) Cuisine
Malaysian Peranakan cooking combines Malay and Chinese techniques with local aromatics, rempah, seafood, preserved ingredients, and distinctive festive cakes.
Dishes linked to this cuisine
1–12 of 30
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 Kapitan
A rich Malaysian Peranakan chicken curry made with coconut milk, aromatic rempah, and commonly shrimp paste.
Ayam Pongteh
A Peranakan-Nyonya chicken stew braised with fermented soybean paste, dark soy sauce, garlic, and palm sugar.
Babi Pongteh
A Peranakan-Nyonya pork stew braised with fermented soybean paste, dark soy sauce, garlic, and palm sugar.
Bubur Cha Cha
A colorful Southeast Asian dessert of starchy root vegetables, tapioca pearls, and banana simmered in sweet coconut milk.
Cincalok Omelette
A Malaysian Peranakan omelette made by folding fermented shrimp condiment with beaten eggs, aromatics, and chilli before frying.
Hee Peow Soup
A clear Malaysian soup centered on softened fish maw simmered with savoury stock and commonly accompanied by shiitake mushrooms.
Ikan Cili Garam
Malaysian fried fish seasoned with a fragrant mixture of salt, fresh chilies, and garlic.
Jiu Hu Char
A Peranakan stir-fry of shredded jicama, dried cuttlefish, vegetables, aromatics, and pork seasoned with soy sauce.
Kue talam
Explore the dish and its connections.
Kueh Bangkit
A light, delicate Malaysian coconut cookie made from tapioca flour and sugar, with recipes that may include egg for richness and structure.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.