Peranakan and Nyonya cuisine is a combination of Chinese, Malay and other influences into a unique blend. Nyonya cuisine arises from blending Chinese ingredients with spices and cooking techniques used by the Malay/Indonesian community. Tangy, aromatic, spicy and herbal are a few common descriptions of Nyonya cuisine. In Nyonya Roots, the food heritage of Nyonya cuisine continues from recipes being passed down from one generation to another so that we can continue appreciating Nyonya food. The star of the night was Ah Ma’s Kari Hu Tao or Fish Head Curry. Cupid has struck us and it was love at first … Continue reading Malaysian Food Adventure Series #2: Nyonya Roots