I learned about Nyonya cuisine when I lived in Singapore.
It is the food of the Baba-Nyonya or Peranakans in Singapore and Malaysia.
These people are the descendants of early Chinese migrants inter-marrying with local Malays.
Peranakan or Nyonya cooking is a result of blending these two cultures' ingredients and cooking techniques.
I learn so much by visiting different places. I get to explore other people's culture and be fascinated by the differences and similarities between our traditions and languages and theirs. More importantly how much we have in common.
It is just so interesting!
"Selamat makan!"
It is the food of the Baba-Nyonya or Peranakans in Singapore and Malaysia.
These people are the descendants of early Chinese migrants inter-marrying with local Malays.
Peranakan or Nyonya cooking is a result of blending these two cultures' ingredients and cooking techniques.
I learn so much by visiting different places. I get to explore other people's culture and be fascinated by the differences and similarities between our traditions and languages and theirs. More importantly how much we have in common.
It is just so interesting!
"Selamat makan!"
Ingredients
12 chicken wings (tips cut)
12 chicken wings (tips cut)
12 baking paper (cut in 5" x 8")
2 tsp shrimp sauce
1 tsp belacan powder
1 tsp chilli paste
2 tsp sugar
3 shallots (crushed)
1/4 tsp dark soy sauce
2 tsp corn flour
Method
* Preheat oven to 200C.
* Preheat oven to 200C.
* In a huge bowl, mix together shrimp sauce, belacan powder, chilli paste, sugar, shallots, dark soy sauce and corn flour. Marinate chicken wings in the prepared sauce for at least 2 hours.
* Wrap chicken wings in baking paper and seal. Bake for 20 minutes.
* Unwrap the parcel and serve the chicken with rice and sliced tomato or cucumber.
Recipe adapted from Sino-Malaysia Flavours
Peranakan Architecture in Singapore
