Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. Peranakan, Baba-Nyonya () and Straits Chinese (; named after the Straits Settlements) are terms used for the descendants of the very early Chinese immigrants to the Nusantara region, including both the British Straits Settlements of Malaya and the Dutch-controlled island of Java among other places, who have partially adopted Malay... This article or section does not cite its references or sources. ...

Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans. Peranakan, Baba-Nyonya () and Straits Chinese (; named after the Straits Settlements) are terms used for the descendants of the very early Chinese immigrants to the Nusantara region, including both the British Straits Settlements of Malaya and the Dutch-controlled island of Java among other places, who have partially adopted Malay... State motto: Bersatu dan Setia (United and Loyal) State anthem: Untuk Negeri Kita (For Our State) Capital George Town Ruling party Barisan Nasional  - Yang Di-Pertua Negeri Abdul Rahman bin Haji Abbas  - Ketua Menteri Dr Koh Tsu Koon History    - Ceded by Kedah to British 11 August 1786   - Japanese occupation 1942... State motto: Bersatu Teguh State anthem: Melaka Maju Jaya Capital Malacca Ruling party Barisan Nasional  - Yang di-Pertua Negeri Mohd Khalil Yaakob  - Ketua Menteri Mohd Ali Mohd Rustam History    - Malacca Sultanate 13th century   - Portuguese control 24 August 1511   - Dutch control 1641   - British control 17 March 1824   - Japanese Occupation 1942-1946...

Buah Keluak

Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay community. The food is tangy, aromatic, spicy and herbal. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes. Binomial name Cocos nucifera L. For other uses, see Coconut (disambiguation). ... Kaempferia galanga Galangal (Thai: ข่า, Malay lengkuas, Mandarin 高良薑(Traditional)/高良姜(Simplified), Cantonese lam keong, also known as blue ginger or Thai Ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Thai cuisine (e. ... Ginger rhizome A rhizome is, in botany, a usually underground, horizontal stem of a plant that often sends out roots and shoots from its nodes. ... Binomial name Zingiber officinale Roscoe Ginger is used extensively as a spice in cuisines throughout the world. ... Binomial name Aleurites moluccana (L.) Willd. ... Laksa (Chinese: ; pinyin: ) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. ... Binomial name Pandanus amaryllifolius Roxb. ... Belacan (also spelled belachan, blachang, balachong) is a Malay condiment prepared from fermented krill. ... Binomial name Tamarindus indica L. The Tamarind (Tamarindus indica) is the only species of the genus Tamarindus in the family Fabaceae. ... Species Over 50: see text Lemon Grass Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai, Khmer and Vietnamese) and Caribbean cooking. ... Torch Ginger is the Ginger Flower Etlingera elatior (syn. ... Species Pachyrhizus ahipa Pachyrhizus erosus Pachyrhizus ferrugineus Pachyrhizus panamensis Pachyrhizus tuberosus Ref: ILDIS Version 6. ... Kaffir limes on sale Kaffir lime (left), used in Thai cooking, with galangal root. ... Percentages are relative to US RDI values for adults. ... Binomial name Allium oschaninii O. Fedtsch For other uses, see Shallot (disambiguation). ...

The unique flavor of laksa (a spicy noodle soup) and other Nonya recipes is determined by the rempah, a combination of spices pounded into a paste with pestle and mortar, with a very specific texture and density. It is said that a nonya can determine the culinary skill of a new daughter-in-law simply by listening to her preparing rempah with a mortar. Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home. Laksa is a notable exception to this rule. Laksa (Chinese: ; pinyin: ) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. ...

Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf; Buah Keluak, a distinctive dish combining chicken pieces with Indonesian black nuts to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together.

Nonya desserts include colourful cakes and sweet, sticky delicacies.