Lip-smacking Nyonya Baba cuisine

Malaysian fare encompasses various indigenous cuisines, which reflect the fabric and culture of the diverse Malaysian society. One such homegrown cuisine widely available in all of Malaysia is Peranakan cuisine, popularly referred to as Nyonya Baba fare.

The origins of this cuisine date back to the 15^th century, during the rule of the Ming Dynasty in China, when a Chinese Emperor gave his daughter Princess Hang Li Po, in marriage to the Sultan of Malacca in an effort to strengthen ties with the rich and strategic port city. The princess arrived in Malacca with a retinue of 500 attendants who then went on to settle in Malacca in an area, which came to be known as Bukit China (China Hill). These early Chinese settlers soon intermarried with the local Malays and this intermingling gave rise to the first generation of Chinese-Malays, the Peranakan people

A male Peranakan soon came to be referred to, as ‘Baba’ while a female was referred to as ‘Nyonya’. The Peranakans developed their own unique culture and heritage, which was an amalgamation of Chinese, Malay cultures peppered with diverse colonial influences.  Nyonya communities at first were limited to Malacca but then they migrated to other areas like Penang and Singapore and came to be known as ‘the Straits Chinese’.

In addition to their inimitable culture and tradition, the Pearankan people also developed their own cuisine, an eclectic fusion fare, which features a mixture of Chinese, Malay, European and even Thai ingredients. This flavorful cuisine comprises several key ingredients like belacan(a dried shrimp paste), tamarind, coconut milk, lemongrass, galangal (wild ginger), chilies, shallots and kaffir lime and pandan leaves.

Widely available in Malaysia at food-courts, street-stalls and fine-dining restaurants, Nyonya Baba fare is a must-try.

Intrigued? Discover mouth-watering Peranakan fare through dishes like Mee Siam(tangy rice noodles), Chicken Kapitan( a lush chicken curry served with Roti Jala, Kangkug Belacan(water spinach sautéed with belacan) and delicious  Peranakan deserts like Bubur Cha Cha, Cendol and colorful Kuih(Peranakan pastries).