Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and features ingredients that include cocnut milk, galangal, turmeric, candlenuts, laksa leaves, pandan leaves, tamarind pulp, lemongrass, chillies, shallots, basil and coriander.We also use fish stock as a base for the gravy, not stock made from dried prawns and prawn shells to give the gravy a lighter taste. Instead of fishcakes, we also use fish paste. Try it and you will love it. ... Clean mortar and pestle or blender and grind chillies and salt to make laksa sambal. Set aside. 4. Heat oil in a wok andanbsp;...
|Title||:||Peranakan Heritage Cooking|
|Publisher||:||Marshall Cavendish International Asia Pte Ltd - 2012-01-15|