--- Explore Australia's Malaysian flavours with Adam Liaw and Poh Ling Yeow in , on SBS Food and SBS On Demand from 7 October, with subtitled versions available to stream on SBS On Demand in Arabic, Simplified Chinese, Traditional Chinese, Vietnamese and Korean. For recipes, articles and more head to the . ---
The culinary history of Peranakan or Nyonya cuisine is a long and rich one and is built on a fusion of ingredients. Find out more about the . In , Adam Liaw met Violet Oon, a Peranakan food legend who showcased some of her Nyonya style with her own .
Here are 5 ways you can nail the basics of Nyonya cooking.
This much-loved chilli paste is a spicy accompaniment to any curry, stir-fry or noodle dish. Poh Ling Yeow might recommend using a food processor to grind your spices, but if you want to earn your Nyonya cooking stripes manual is a must , so grab that mortar and pestle! It’s believed the juices of the chilli will only exude when pounded, not blended, giving you a superior sambal belachan.
Source: Randy Larcombe Photography
Nyonyas must have a sweet tooth. What else would explain their dexterous dessert-making skills? These coconut-filled pandan pancakes are perfect with a cup of tea.
Source: Alan Benson
“Unlike the more well-known coconut-milk based curry laksa, the base broth is made from fish, tamarind and torch ginger flower, resulting in a fragrant and sour soup. Serve with chewy, translucent noodles and garnished with the lively flavours of fresh pineapple, cucumber, red onion, and shrimp molasses.” Christina Leow, 
Source: China Squirrel
They may look like triangular tamales, but these pyramid-shaped glutinous rice cakes contain a sweetened pork belly centre. Zong, or joong as they’re known in Cantonese, require a great deal of time and skill – try 9 hours combined time of preparation and cooking – so they’re best made in the company of fellow cooks you like. If you manage to master these rice cakes, you deserve Nyonya sous chef status.
Source: Poh & Co.
A delicious example of Nyonya's fusion feels IS this meaty lemak taps into both Malay and Indonesian influences through the use of spices and coconut milk. Prepared by Peranakan food legend, , the recipe delivers melt-in-your-mouth beef shin and a moreish, creamy sauce, thanks to the coconut and candlenut combo.
Source: Adam Liaw
