Sunday, 20 April 2014

Nyonya Curry Mee

Hi Lovelies, this is our 5th guest post for Haffaskitchen. This time we landed in Malacca, Malaysia. We had prepared this delicious Peranakan food known as Nyonya Curry Mee. 

Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan (Chinese Immigrants) interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal.  In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as Assam fish and beef rendang (Spicy beef dish). Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candle-nuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), Shrimp paste (belachan), tamarind juice, lemongrass, torch ginger bud, jicama (bean like), fragrant kaffir lime leaf.

If you want to get the recipe you can click on the link below :) 

Nyonya Curry Mee


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