Baba-Nyonya cuisines or also known as Peranakan Cuisines have a long history in Indonesia. Brought along by Chinese traders during the ruler of The Ming Dynasty in the late 19 century, their cooking culture has spread widely to other Asian regions. Numerous local’s culinaries were significantly influenced by these Chinese flavors as the Chinese immigrants blended into local communities.
A similar thing happened to Indonesian cuisine. As the Chinese traders settled in the region, they appropriated the spices and ingredients to create food that was palatable to all. Since then, many creative Chinese culinary adaptations have appeared. Bringing the most authentic flavors which combine sweet, sour, and spicy. Here are our top recommendation of Indonesia Peranakan culinaries!
Capcay was originally a variation of a typical Fujian dish. The name capcay is taken from the Hokkien dialect which literally means “various vegetables”. The vegetables are then cooked by two methods: boiled or stir fried. Capcay kuah is a soup-like version that combines chicken broth and various vegetables. If you prefer something sweet and fried, then capcay goreng would be perfect for you.
- Ayam Kuluyuk (Koo Loo Kee)
This is the perfect example of Indonesian and Chinese cuisine that blended into one dish. The sauce is the most important thing in this dish, It must be sweet, sour, and flavourful . The sourness comes from fresh pineapple that is minced and cooked together with the sauce. After the sauce thickens, deep fried chicken is cut into pieces, and served on a plate with the sauce poured on top of it. Serve together with a plate of steamy rice for the perfect combination.
- Sup Ikan Medan (Medan’s Fish Soup)
This dish combines the tenderness of fish with the freshness of the soup. This cuisine is a simple modification of the fish menu. The fish is boiled for hours to remove its fat and squeeze the juice into the broth. Other condiments like ginger and pepper are added to make the soup more tasteful. Enjoy while it is warm, best to combine with sambal.
- Pontianak Hekeng
Originally from the city of Pontianak, Hekeng is made from various meats such as chicken, pork, and shrimp. The chosen meat is then minced or mashed mixed with garlic, soy sauce, peper, and fish sauce. Like a burrito, the mashed meat is then rolled with an omelette before it is fried in boiling oil. Serve with your favorite dipping sauce to complete the dish.