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| DIG DEEPER INTO MALAYSIAN CUISINE |
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This issue of the Malaysia Kitchen for the World newsletter digs a little deeper into Malaysian cuisine by exploring different Malaysian subcultures such as the Nyonya and Kelantanese. Nyonya refers to the Peranakan or Straits Chinese culture in Malaysia while the Kelantanese are those who live in Kelantan, a state located in the north-east of Peninsular Malaysia.
To discover Nyonya and Kelantanese dishes at local NYC and Tri-State area restaurants, visit MalaysiaKitchenNYC.com for more information. |
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| NEWS: Discover Nyonya Cuisine |
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The fusion of cultures in Malaysia has led to the birth of a unique group - the Baba and Nyonya community. Generally known as Peranakan or Straits Chinese, they have assimilated the Malay way of life especially in terms of speech, dressing and cooking, while preserving ancestral Chinese traditions. The Peranakan men are called Baba, while the ladies are known as Nyonya. The colorful culture and customs of the Baba and Nyonya also has traces of Dutch, Portuguese, British, Indian and Indonesian influences. |
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Over 600 years ago, Parameswara, the founder of Melaka, developed a close alliance with the Chinese Admiral Cheng Ho. When the Admiral visited Melaka, he encouraged his people to stay and marry the locals, resulting in the first generation of Peranakan people. The assimilation of cultures continued when the Chinese Princess, Hang Li Po, was betrothed to Sultan Mansur Shah (the Fourth Sultan of Melaka) in 1459 AD as a tribute to good diplomatic relations between Melaka and China. They have developed their own unique dialect called Baba Malay, which is similar to Malay but is influenced by Hokkien Chinese.
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Nyonya cuisine, also called Lauk Embok Embok, is one of a kind. This luxuriously flavored fare is a marriage of Chinese cooking style with Malay ingredients and condiments. The cooking method utlizes a variety of spices, cocounut milk, tamarind and belacan.
There are many differences between the Penang and Melaka Nyonya cuisine. The former is influenced by Thai cooking, which results in tangy and more piquant dishes, while the latter is largely inspired by Malay and Indonesian styles of cooking. This makes the food taste sweeter, richer and spicier. Nyonya kuih or cakes are popular Malaysian desserts.
Sample Nyonya dishes include:
- Curry Chicken Kapitan - As the story goes, the dish got its name when a Dutch sea captain asked one of his Indonesian crew what was for dinner and the answer was "Curry, Kapitan".
- Ayam Pongteh - Chicken cooked with preserved soy bean paste, dark soy sauce, palm sugar and potatoes.
- Assam Curry Garoupa - This curry gravy includes ingredients such as tangy tamarind juice, shallots, garlic, galangal, candlenut, lemongrass, torch ginger, laksa leaf, chilli, tummeric powder, belacan, and chicken stock.
- Bubur Cha Cha - A sweet dessert porridge.
Try these dishes at local restaurants:
- Curry Chicken Kapitan at Cafe Asean in the West Village of Manhattan
- Burbur Cha Cha dessert at the Brooklyn or Chinatown branches of Nyonya
- Nyonya Sambal Chicken at Forbidden City, Middletown, CT.
Click here to access a full list of Malaysian restaurants in the Tri-State area and here for a slideshow about Nyonya cuisine.
Material courtesy of Culinary Delights brochure from Tourism Malaysia.
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| Check out Malaysia Kitchen for the World on Pix 11 |
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Malaysia Kitchen for the World partnered with WPIX-TV "PIX 11 Morning News" the week of June 7th for a series of segments introducing viewers to Malaysian cuisine. |
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View the segment here starring Chef Simpson Wong from Cafe Asean in the West Village, NYC as he prepares Ayam Percik. Ayam Percik is believed to come from the state of Kelantan in Malaysia.
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The use of sugar is a must in every Kelantanese kitchen, and thus most Kelantanese dishes are sweet. Kelantanese food makes more use of coconut milk than anywhere else in the country. Curries are richer, creamier and more influenced by the tastes of nearby Thailand. Find Chef Wong's recipe for Ayam Percik here. |
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| FEATURED RESTAURANTS |
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Family-friendly or fine dining, you can find a Malaysian restaurant to suit every taste at MalaysiaKitchenNYC.com |
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Redang Island
5112 8th Ave.at 51st St.
(Brooklyn)
Phone: 718 686 6680
Operating Days/Hours
Daily
10:30am -11:00 pm
Top Dishes:
Sambal Petai, Roti Canai, Nasi Lemak
Accepts Credit Cards: No
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Coco Restaurant
82-69 Broadway
(Elmhurst, Queens)
http://www.cocoasiancuisine.com
Phone: 718 565 2030 or 718 565 0240
Operating Days/Hours
Daily
11:00 am - 10:30 pm
Top Dishes:
Golden Crispy Chicken, Grilled Beef Short Ribs, Roti Canai, Chicken or Beef Satay, Belacan Kangkung (Chinese Watercress)
Accepts Credit Cards: Yes
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Forbidden City Bistro
335 Main Steet
(Middletown, CT)
http://www.forbiddencitybistro.com
Phone: 860 343 8288
Operating Days/Hours
Daily
Top Dishes:
Pandon Crème Brulee, Asam Laksa, Seabass with Hofun, Tuna Sashimi with Jalepeno Sorbet, Edamame Dumpling, Sayar Lemale
Accepts Credit Cards: Yes
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Sanur
18 Doyers St.
Phone: 212 267 0088
Accepts Credit Cards: No
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| FEATURED RECIPE |
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| Curry Kapitan is a distinctly Nyonya flavored Chicken Curry. |
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Chicken Curry Kapitan
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by Rasa Sayang Spice Market Cafe (Penang, Malaysia) |
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Directions:
Serves 4.
Blend all spices to a very fine paste.
Heat oil in a wok over a medium fire, stir fry paste until a thin layer of oil rises to the top.
Add chicken and continue stirring until it is almost cooked.
Add coconut milk and continue to simmer for another 10 minutes.
Add lime leaves, lime juice and season to taste.
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Ingredients:
- 1 1/3 lb. Boneless chicken thigh, quartered
- 2/3 lb. Lemon grass, thinly sliced
- 0.5 oz. Galangal, sliced
- 0.5 lbs. Red chili, shredded and sliced
- 2 oz. Red onion, sliced
- 0.35 oz. Garlic
0.35 oz. Ginger
- 0.35 oz. Candlenut, soaked in lukewarm water
- 0.2 oz. Fresh turmeric, peeled
- 0.2 oz. Belacan (fermented shrimp paste)
- 1 cup Coconut milk
- 10 pcs Lime leaves
- 1 tbsp Lime juice
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| Malaysian Exhibitors at the Summer Fancy Food Show |
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Discover Malaysian food, beverages and related culinary products through these Malaysian companies that exhibited at the NASFT Summer Fancy Food Show 2010 in New York. Companies are looking for importers, wholesalers and retailers in the U.S. market. Click here for more information.
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| FAST FACTS ABOUT MALAYSIAN CUISINE |
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| What are candlenuts?
Candlenuts are waxy nuts similar to macadamia nuts. They are not eaten raw, but are chopped or ground and cooked before they're added to spice mixtures and curries.
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| Did you know?
Malaysians often eat with their hands. The right hand is always used when eating and when giving and receiving objects.
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| Conclusion |
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Please keep the Malaysia Kitchen for the World NY office updated on any relevant news and business developments by writing to info@malaysiakitchennyc.com. |
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