Nyonya Curry

The Southern region of Malacca in Malaysia is home to the Nyonya community.

Nyonya food is fusion food at its best as it is influenced by Chinese and Malay traditions. Similar to Malay cooking, one of the main ingredients in most Nyonya dishes is belecan. Belecan is a shrimp paste – not overly ‘fishy’ a tiny amount of this paste adds sweetness to meats, intensity to fish and seafood, and a kick to vegetables.

Nyonya cooking exists in the North and South of Malaysia; however in each region there are distinct differences due to being influenced by the neighbouring countries. Nyonya in the North – Penang, is influenced by Thai cooking therefore creating many sour and tangy dishes. Nyonya in the South – Malacca is influenced by Indonesia therefore making it much sweeter.

Have a go at cooking an authentic Nyonya dish yourself…

Ingredients

1 1/2 lb boneless chicken thigh and/or breast, cut into small cubes/pieces

2 lemon grass; cut into 4-inch lengths, use only the white part, pounded

6-8 pieces kaffir lime leaves

1 cup coconut milk

1 tablespoon lime juice

Salt to taste

Spice Paste:

1 1/2 inch galangal

1/2 lb fresh red chili, seeded and sliced

5 shallots, sliced

1 inch ginger

6 candlenuts, soaked in warm water

1/2 inch fresh turmeric

1/4 teaspoon belacan (fermented shrimp paste)