At Big Nyonya in Melacca, Malaysia, Chef Kenny Chan, and
Asian food guru KF Seetoh introduce us to the lesser known flavors of the
Peranakan pantry. Peranakan cuisine, also known as Nyonya cuisine, refers to
the style of cooking that evolved from the inter-marriage of local Malays and
Chinese immigrants in the 15th century. Combining
Chinese cooking techniques, such as wok cooking, with Malay ingredients and
spices, Peranakan food is noted for its tropical blend of tangy and spicy
flavors.
Recipes at http://www.ciaprochef.com/WCA/
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While in Malaysia’s Malacca region, we make a stop at a
favorite local eatery, Donald and Lily’s, to taste some authentic, home-style
Peranakan cooking. We join Asian food
guru K.F. Seetoh and the restaurant’s owner Donald Tan to learn about some
special Peranakan dishes.
Recipes
at http://www.ciaprochef.com/WCA/
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From perfectly
caramelized beef rending, and regional favorites like Nasi Lemak, to
traditional spice blends, and fiery sambals, join us on this appetizing tour of
Indonesia and Malaysia as we discover the lesser known flavors of this
Southeast Asian region that is captivating diners around the world. Our guide
to Indonesia is William Wongso, world-renowned authority on Indonesian food and
cooking. In Malaysia we join Asian food guru K.F. Seetoh to get an insider’s
tour of Malaysia’s home-style kitchens.
Recipes at http://www.ciaprochef.com/WCA/
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