Chapter 04 · Nyonya
The Peranakan Table
Buah keluak, babi pongteh, chap chye — the Straits-Chinese kitchen where Chinese technique married Malay spice and never looked back.
04The Peranakan Table·90 min·Intermediate
Kueh Pie Teekueh pie tee
Nyonya top hats — crisp fried cups filled with braised bangkwang and bamboo shoot, crowned with prawn and chili, gone in one bite at every party.
04The Peranakan Table·70 min·Beginner
Nonya Chap Chyechap chye
The everyday Peranakan braise — Chinese cabbage cooked soft in taucheo with lily buds, wood ear, and glass noodles, the quiet side that steals a feast.
04The Peranakan Table·135 min·Intermediate
Babi Pongtehbabi pongteh
Pork shoulder and shiitake braised slow with taucheo and gula melaka — the brown, bubbling everyday stew at the heart of the Straits-Chinese kitchen.
04The Peranakan Table·210 min·Advanced
Ayam Buah Keluakayam buah keluak
The Peranakan benchmark — chicken braised in tamarind gravy with buah keluak, the toxic nut that three days of soaking turns into black, truffle-dark gold.