Sundaland Recipes

Peranakan cuisine, also known as Nyonya cuisine, is a unique and flavorful culinary tradition that originated from the Peranakan people in Southeast Asia. The Peranakan community is a blend of Chinese and Malay cultures, resulting in a fusion of flavors and techniques.

Homemade Peranakan Food Menu

Peranakan food is known for its bold and aromatic flavors, incorporating a wide array of herbs, spices, and ingredients such as lemongrass, galangal, tamarind, belacan (shrimp paste), and coconut milk. The cuisine combines Chinese cooking techniques with Malay and Indonesian ingredients, resulting in a harmonious blend of sweet, sour, and spicy flavors.

Peranakan Family Foods Feast

Some popular Peranakan dishes include Ayam Buah Keluak (chicken braised in a rich nutty sauce), Nyonya Laksa (spicy coconut-based noodle soup), and Babi Pongteh (braised pork in a fermented soybean sauce). Peranakan food is known for its intricate flavors and vibrant presentation, making it a delight for the senses.

Various Peranakan Cuisine

Peranakan cuisine can be found in various restaurants that specialize in this unique culinary style. These restaurants often offer a wide range of dishes that showcase the rich and diverse flavors of Peranakan food. So, if you're looking to experience the vibrant and flavorful world of Peranakan cuisine, visiting a Peranakan restaurant would be a great choice.

Peranakan Food Dinner

Known List of Peranakan Food:

1. Ayam Buah Keluak: Chicken braised in a rich, tangy sauce made with buah keluak nuts, a key ingredient in Peranakan cuisine.
2. Nyonya Laksa: A spicy and aromatic coconut-based noodle soup with a variety of toppings, such as shrimp, tofu, bean sprouts, and hard-boiled eggs.
3. Babi Pongteh or Pongteh Pork: A classic Peranakan dish of braised pork in a flavorful sauce made with fermented soybean paste, mushrooms, and spices.
4. Itek Tim: A comforting soup made with duck, salted vegetables, tomatoes, and herbs, creating a balance of sour and savory flavors.
5. Kueh Pie Tee: Crispy pastry cups filled with a mix of stir-fried julienned vegetables, shrimp, and a tangy-sweet sauce.
6. Otak-Otak: Spiced fish paste mixed with coconut milk, wrapped in a banana leaf, and grilled or steamed to perfection.
7. Kueh Lapis: A colorful layered cake made from rice flour and coconut milk, often enjoyed as a sweet treat or during festive occasions.
8. Chap Chye: A flavorful mixed vegetable stir-fry dish made with a variety of vegetables, mushrooms, and bean curd skin.
9. Nasi Ulam: Fragrant rice dish mixed with a variety of finely chopped herbs, spices, and shredded vegetables.
10. Kueh Dadar: Pandan-flavored crepes filled with sweet grated coconut, creating a delightful dessert.
11. Sambal Udang: Succulent prawns cooked in a spicy sambal sauce made from chili peppers, shrimp paste, and aromatic spices.
12. Kueh Bengka: A traditional Peranakan cake made with tapioca flour, coconut milk, and pandan leaves, resulting in a soft and slightly chewy texture.
13. Telur Belanda: A unique Peranakan dish featuring hard-boiled eggs cooked in a spicy tamarind-based sauce, often served as a side dish or accompaniment.
14. Babi Assam: Tender pork cooked in a tangy and sour tamarind-based sauce, balanced with aromatic spices and herbs.
15. Ikan Kuah Lada: Fish stewed in a flavorful broth made from black peppercorns, herbs, and spices, resulting in a spicy and aromatic dish.
16. Kueh Salat: A two-layered Peranakan dessert consisting of a glutinous rice base topped with a rich and creamy pandan custard layer.
17. Nyonya Mee Siam: A tangy and spicy noodle dish featuring rice vermicelli cooked in a flavorful sauce made with tamarind, shrimp paste, and aromatic spices.
18. Kueh Ko Swee: Steamed rice cakes topped with a sweet and sticky coconut sauce, often served as a popular Peranakan snack.
19. Nyonya Curry Laksa: A fragrant and spicy coconut-based curry soup with noodles, shrimp, fish cake, tofu puffs, and various toppings.
20. Kueh Dadar Gulung: Pandan-flavored crepes filled with sweet coconut filling and rolled into delightful green cylinders.
21. Ayam Sioh: Succulent chicken cooked in a tangy and aromatic tamarind-based sauce with a hint of sweetness.
22. Udang Masak Lemak: Prawns cooked in a rich and creamy coconut milk sauce infused with turmeric, lemongrass, and spices.
23. Bubur Cha Cha: A colorful dessert made with sweet potato, taro, and tapioca pearls cooked in a coconut milk broth.
24. Inche Kabin: Crispy and flavorful Nyonya-style fried chicken marinated in a blend of spices and herbs.
25. Sambal Goreng Jawa: A spicy and savory dish consisting of stir-fried vegetables, tofu, and tempeh in a fragrant sambal sauce.
26. Kueh Talam: A two-layered cake made with pandan-flavored rice flour on the bottom and a sweet coconut custard layer on top.
27. Ayam Pongteh: Chicken braised in a rich and savory sauce made from fermented soybean paste, potatoes, and mushrooms.
28. Pengat Durian: A creamy and indulgent dessert made with durian, coconut milk, palm sugar, and fragrant pandan.
29. Nyonya Popiah: Fresh spring rolls filled with a medley of julienned vegetables, bean sprouts, shredded omelet, and a flavorful sauce.
30. Kari Kapitan: A rich and robust chicken curry infused with spices like lemongrass, turmeric, and galangal, exuding aromatic flavors.
31. Ikan Asam Pedas: Tangy and spicy tamarind-based fish stew, combining the flavors of fish, tomatoes, chili, and aromatic spices.
32. Nasi Kunyit: Fragrant turmeric-infused glutinous rice, often served with a variety of side dishes and enjoyed during festive occasions.
33. Kueh Belanda: A traditional Peranakan cake resembling a Dutch windmill, made with layers of colored rice flour and coconut milk.
34. Ayam Masak Merah: Sweet and tangy tomato-based chicken dish with a hint of spiciness, commonly served during special occasions.
35. Kueh Lekor: Deep-fried fish cakes made from a mixture of ground fish, sago flour, and aromatic spices, served with chili sauce.
36. Sambal Telur: Hard-boiled eggs smothered in a spicy sambal sauce made from chili, shallots, garlic, and shrimp paste.
37. Jiu Hu Char: A stir-fried dish consisting of shredded jicama (yambean), carrots, mushrooms, and dried cuttlefish, seasoned with soy sauce.
38. Kueh Koci: Glutinous rice dumplings filled with sweet palm sugar and wrapped in banana leaves, creating a delightful treat.
39. Ayam Bokhari: Fragrant yellow rice cooked with chicken and a blend of aromatic spices like turmeric, cloves, and cinnamon.
40. Nyonya Ngoh Hiang: Deep-fried rolls filled with a flavorful mixture of minced pork, prawns, water chestnuts, and spices.
41. Itek Tim Chiam: A tangy and comforting soup made with duck, salted vegetables, tomatoes, and herbs, creating a balance of flavors.
42. Kueh Angku: Glutinous rice cakes filled with sweet mung bean paste or peanut filling, shaped into small tortoise-like shapes.
43. Kari Udang: Prawns cooked in a rich and fragrant coconut-based curry sauce, infused with spices like turmeric and chili.
44. Kueh Tair: A steamed tapioca cake with a chewy texture, often enjoyed with grated coconut or gula Melaka (palm sugar) syrup.
45. Ayam Tempra: Chicken marinated in a blend of spices and ingredients like shallots, garlic, tamarind, and soy sauce, then grilled or roasted.
46. Kueh Ambon: A light and fluffy sponge cake made with coconut milk, pandan, and yeast, resulting in a unique honeycomb-like texture.
47. Itik Tim Chye: A comforting soup made with duck, mustard greens, tomatoes, fermented soybeans, and aromatic herbs.
48. Kueh Seri Muka: A two-layered dessert consisting of a sticky glutinous rice base topped with a creamy pandan custard layer.
49. Sambal Goreng Pengantin: A special dish served during weddings, consisting of a medley of vegetables and tofu cooked in a spicy sambal sauce.
50. Seri Kaya: A sweet and creamy spread made from coconut milk, eggs, and pandan, commonly enjoyed on toast or as a filling in pastries.
51. Ikan Gerang Asam: A tangy and spicy fish curry made with tamarind, lemongrass, galangal, and aromatic spices, creating a burst of flavors.
52. Kueh Kosui: Bite-sized steamed rice cakes coated with grated coconut, featuring a slightly chewy texture and a fragrant pandan aroma.
53. Bubur Cha Cha Durian: A variation of the bubur cha cha dessert with the addition of luscious durian, creating a creamy and aromatic delight.
54. Ayam Panggang: Grilled or roasted chicken marinated in a flavorful blend of spices, herbs, and coconut milk, resulting in tender and juicy meat.
55. Kueh Bongkong: Small cone-shaped rice cakes made with a mixture of rice flour, coconut milk, and palm sugar, often enjoyed as a sweet treat.
56. Kari Ayam Kapitan: A Nyonya-style chicken curry with a rich and creamy sauce, infused with a blend of spices and aromatic herbs.
57. Ang Ku Kueh: Red tortoise-shaped glutinous rice cakes with a sweet filling, typically made from mung bean paste or peanut paste.
58. Sambal Telur Puyuh: Hard-boiled quail eggs coated in a spicy sambal sauce, offering a delightful combination of flavors and textures.
59. Kueh Lapis: A colorful layered cake made from alternating layers of sweet rice flour batter, creating a beautiful and visually appealing dessert.
60. Nasi Ulam: Fragrant rice mixed with a variety of finely chopped herbs, vegetables, and spices, creating a refreshing and aromatic dish.
61. Kueh Jongkong: A traditional Peranakan sweet treat made from a mixture of rice flour, coconut milk, and palm sugar, steamed in a cone-shaped mold.
62. Kueh Durian: A unique durian-flavored cake or pastry, showcasing the rich and creamy taste of the beloved tropical fruit.
63. Ayam Pongteh Perak: A variation of the classic Ayam Pongteh dish, originating from Perak, featuring chicken slowly cooked in a savory fermented soybean sauce.
64. Kueh Bakul: A sticky and sweet steamed cake made from glutinous rice flour and brown sugar, traditionally enjoyed during Chinese New Year.
65. Sambal Goreng Jering: A stir-fried dish featuring jering beans (also known as petai or stink beans) cooked with shrimp paste and spices, offering a unique and pungent flavor.
66. Kueh Bengka Ubi: A traditional tapioca cake, dense and slightly chewy, with a delightful coconut flavor and aroma.
67. Ayam Tempra Lengkuas: Chicken braised in a flavorful sauce made with galangal, tamarind, and aromatic spices, resulting in a tangy and fragrant dish.
68. Kueh Talam Keladi: A variation of Kueh Talam made with taro (keladi), featuring layers of steamed rice flour and a creamy coconut custard on top.
69. Udang Lemak Nenas: Prawns cooked in a rich and creamy pineapple-infused coconut gravy, creating a delightful blend of sweet and savory flavors.
70. Kueh Bingka Ubi Kayu: A traditional cassava cake, moist and fragrant, made from grated cassava, coconut milk, and pandan leaves.
71. Ikan Kuah Lada Hitam: Fish cooked in a flavorful black pepper sauce, combined with soy sauce, oyster sauce, and other aromatic ingredients.
72. Kueh Gula Melaka: Palm sugar-infused cakes made from glutinous rice flour, featuring a sweet and caramel-like flavor.
73. Ayam Pindang: A unique dish where chicken is cooked in a tangy and aromatic soup made with tamarind, spices, and herbs.
74. Kueh Salat: A two-layered dessert consisting of a pandan-flavored glutinous rice base topped with a rich and creamy coconut custard layer.
75. Itek Sioh: Duck braised in a flavorful tamarind-based sauce with a blend of aromatic spices, resulting in tender and tangy meat.
76. Kueh Koci Durian: Glutinous rice dumplings filled with luscious durian pulp, creating a delightful combination of textures and flavors.
77. Ayam Buah Keluak Rendang: A twist on the classic rendang, featuring tender chicken simmered in a rich and aromatic sauce made with buah keluak nuts.
78. Pulot Inti: Glutinous rice cooked in coconut milk and served with a sweet filling made from grated coconut and palm sugar, wrapped in banana leaves.
79. Kari Ikan: A fragrant fish curry made with an aromatic blend of spices, tamarind, and coconut milk, offering a delightful marriage of flavors.
80. Kueh Dadar: Crepes made from pandan-flavored batter, filled with a mixture of grated coconut and palm sugar, resulting in a sweet and fragrant dessert.
81. Ayam Rendang: Chicken slow-cooked in a rich and spicy coconut-based sauce, infused with a medley of herbs and spices, creating a tender and flavorful dish.
82. Kueh Tako: Bite-sized jelly-like treats made with layers of agar-agar and coconut milk, often topped with a sweet corn or pandan custard.
83. Kueh Kacang Hijau: Mung bean pudding made from ground mung beans, coconut milk, and palm sugar, offering a delightful sweetness.
84. Kueh Bakar: Baked pandan cake with a caramelized top, boasting a fragrant aroma and a slightly chewy texture.
85. Ayam Pongteh Lada Hitam: A combination of two Peranakan favorites, Ayam Pongteh (fermented soybean chicken) and black pepper chicken, resulting in a flavorful and spicy dish.
86. Kueh Lopes: Sticky rice cakes wrapped in banana leaves and coated with grated coconut and palm sugar, creating a sweet and chewy treat.
87. Sambal Udang Petai: Prawns cooked in a fiery sambal sauce, combined with the unique and pungent stink beans (petai), creating a bold and flavorful dish.
88. Kueh Koci: Glutinous rice dumplings filled with a sweet and fragrant filling made from grated coconut and palm sugar, wrapped in banana leaves.
89. Ikan Pindang: Fish simmered in a tangy and aromatic broth made with tamarind, spices, and herbs, resulting in tender and flavorful fish.
90. Kueh Tart Nanas: A delightful pineapple jam-filled tart with a buttery and crumbly crust, offering a perfect balance of sweet and tangy flavors.
91. Kueh Talam: A two-layered steamed cake made with a pandan-flavored rice flour base and a top layer of creamy coconut custard, creating a harmonious blend of flavors.
92. Ayam Tempra: Chicken marinated in a flavorful blend of spices, herbs, and tamarind juice, then fried to perfection, resulting in succulent and aromatic chicken.
93. Kueh Ambon: A fluffy and light sponge cake with a distinct honeycomb-like texture, made from a batter of tapioca flour, eggs, and coconut milk.
94. Itek Tim Kiam Chye: A comforting duck and salted vegetable soup, simmered with herbs and spices, offering a hearty and savory dish.
95. Kueh Seri Muka: A traditional Peranakan dessert with a glutinous rice base topped with a rich and creamy layer of pandan-flavored custard, a true delight for the senses.

Let these additional dishes continue to ignite your culinary curiosity and take you on a flavorful journey into Peranakan cuisine. The world of Peranakan food is filled with endless possibilities, and I hope these recipes bring you joy and satisfaction as you explore and create in the kitchen. Happy cooking and savoring!