While Nyonya food contains many of the traditional ingredients of Chinese food and Malay spices and herbs, Nyonya cuisine is eclectically seasoned and different than either Chinese or Malay food. It is fusion cuisine at it's best!
Christina's Home Style The name of this dish does not make this dish taste like devil. LOL. It is a curry dish that is popular in the state of Malacca, Malaysia. Devil’s Curry is a fiery red curry made with a spice paste of red chilies, mustard, shallots, garlic, lemongrass, ginger, galangal, and turmeric. Unlike other Malaysian curries, Devil’s Curry is flavored with vinegar for the sharp taste. A must try for the adventurous diners.
This is one signature Nyonya dish of Christina’s family recipe.
Pork or chicken cooked with chilli, tamarind and with a hint of saltiness from the fermented salted beans. Potatoes and hard boiled eggs compliment this dish. The spiciness can be adjusted to suit one's taste bud.
This dish is very appetizing, with the sweetness of the prawns and the sourish taste of the tamarind paste infused together creating an amazing flavour.
"Sambal" is the local Malay word for fried chili paste mix with shrimp paste. This dish is a favourite as it's Christina's version of chilli fish. The fish is marinated in turmeric, fried and coated with the sambal sauce and garnished with kaffir lime leaves.
Another one of Christina's family favourite. This Nyonya dish is pork or chicken braised with shallots, galangal, star anise, cinnamon stick, cloves, dark soy sauce, and palm sugar. Traditionally, it is best to enjoy this dish with hard boiled eggs and homemade chilli sauce.
Babi Pongteh is known as braised pork with fermented soya bean. This is a signature Nyonya dish that every Baba Nyonya family cook.
Assam Pedas, or literally “sour spicy,” is a classic Malaysian hot and sour tamarind fish curry dish. The Nyonya version of this dish varies with the use of fresh galangal, turmeric and ginger flower.