LOCAL FOOD IN MELAKA (2)

The Peranakan or Straits Born Chinese, comes from Penang or Melaka, during British rule where these are call Straits Settlement states have a rich culture and culinary tradition which is particularly well appreciated by locals.

Their style of cooking is more refined and elaborate, involving a fine blending of many ingredients of spices, herbs and palnts with onions, garlic and chilli. The juices of certain seeds and fruits are added to gravies and curries to enhance the flavors.

Nyonya Starters

Mee Siam - a fine, stringy, light noodle dish. The addition of soy sauce, tamarind juice, lime and slices of chicken meat or prawns makes a tasty meal for supper or breakfast.


Kuih Pai Tee (Top Hats) - a hat like mould made of cripspy deep-fried egg and flour with fillings of neatly sliced french beans, carrots, turnip, pieces of omelette, fried shallots, fried garlic and onion and home made chille sous. A good Pai Tee actually melts in your mouth.


Otak-otak - fish paste blended in spices and herb plant leafs wrapped in coconut leafs and barbecued.


Popiah - a vegeterian filling on hot-plated soft flour mixed with egg, rolled with various helping of vege - sherdded turnip overnite soak in molasse, bean sprout, cucumber, prawns, omelettes, chilli and sweetener to taste. For added flavour add cripsy lard.


Nyonya laksa - Rice noodles with prawns, fish cake, and cockles in a spicy coconut gravy and garnished with bean sprouts, shredded cucumber and daun kesum