Otak-otak, a savory parcel of fish custard
Unwrap a parcel of otak-otak and you will catch a waft of the spicy, delicious egg-like fish custard that is usually served with other dishes common in a Nyonya household. Otak-okak can also be eaten on its own or as an appetiser or even with bread. This popular dish is available at Nyonya restaurants, some food courts and wet markets, as well as a common spread in “Economy Rice” stalls.
The art of making the perfect Kuih Kapit (love letters)
Some people claim that oysters are an aphrodisiac. Then there are others who say that the tomato is the food of love (from its name Pomme d'Amour – French for "love apple").
In Malaysia, there exists a delicacy that, despite its name, is neither an aphrodisiac nor a love potion. Yet those who have tasted it have been known to wax lyrical over the exquisite flavour. The love-letter, or more commonly known as Kuih Kapit (a paper-thin crispy biscuit) is an essential feature of Chinese and Malay festivals.
Kuih Bangkit (Tapioca cookies) – a popular Chinese New Year favourite
Kuih Bangkit is one of the classic Chinese New Year cookies beside Kuih Kapit and pineapple tarts which are adored by Penangites. What makes this traditional snow-white Nyonya cookie good is the aromatic smell that welcomes you the moment you bite into the crispy outer later which then melts in your mouth to a powdery softness.
The culinary legacy of the Nyonyas
Historical records suggest that when Chinese migrants arrived in then Malaya, they brought with them several culinary styles, among them Hakka, Hainan, Foochow, Canton and others. One style of cooking which metamorphosed out of these 'prototypes' is known today as Nyonya or Peranakan cuisine, a combination of Chinese and Malay flavours.