Chien Y. Ng, Shahrim Ab. Karim Journal of Ethnic Foods

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Presentation transcript:

Historical and contemporary perspectives of the Nyonya food culture in Malaysia Chien Y. Ng, Shahrim Ab. Karim Journal of Ethnic Foods Volume 3, Issue 2, Pages 93-106 (June 2016) DOI: 10.1016/j.jef.2016.05.004 Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 1 Sambal udang (prawn chilli paste). Sambal is a typical Malaysian dish. It is a fusion between Malay and Nyonya cuisines and it is served in most Malaysian households especially during lunch time with hot steamed rice. Its main ingredients are chilli paste, red onions, shrimp paste, tamarind juice, and seasoning. Journal of Ethnic Foods 2016 3, 93-106DOI: (10.1016/j.jef.2016.05.004) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 2 Nasi ulam Nyonya (herbal rice). Nasi ulam Nyonya is a steamed rice cooked with more than 10 types of Malaysian herbs, dried shrimps and fried onions. It is served with local dishes such as sambal udang, stir fried vegetables and other dishes. Journal of Ethnic Foods 2016 3, 93-106DOI: (10.1016/j.jef.2016.05.004) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 3 Banana steam cake (Nyonya style). A steam cake made from banana, flour, sugar and coconut. This cake is normally served at breakfast time. It is one of the favorites among Malaysians. Journal of Ethnic Foods 2016 3, 93-106DOI: (10.1016/j.jef.2016.05.004) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 4 Nyonya chendol. A mixture of crushed ice, coconut milk, palm sugar, pandan-flavored chendol (the green ingredient), and nuts. Journal of Ethnic Foods 2016 3, 93-106DOI: (10.1016/j.jef.2016.05.004) Copyright © 2016 Korea Food Research Institute Terms and Conditions