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[quote=GUESTEMASEK,360070]Thank you for the information because i love Chinese cuisine; perhaps you might also be interested to know the influence of Chinese cooking on another foreign culture that resulted in a whole new style of cooking.

Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend.

Peranakans are descendants of early 17th century Chinese migrants who settled in Penang, Malacca (Malaysia); Indonesia; 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.

Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay/Indonesian 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.

Who are the Babas?

The Babas are descendants of an early Chinese community that settled in the Malay archipelago at least since the 17th century. Many members of the early community were seafarers who traded between the ports of southern China and those of Southeast Asia. The oldest Chinese communities can be found in Malacca. As Chinese women were by law not allowed to leave their native country until the middle of the 19th century, many of these early traders married non-Muslim natives of the Malay archipelago, such as Balinese or Batak slaves.

For further information, log on to: peranakan.org.sg[/quote]

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