CEBU, Philippines - Food is one of the reasons why some people travel to different places. By partaking in a country's local fares, tourists not only get to satisfy hunger but also learn more about the people and the culture.
Thus, when AirAsia Zest took a group of media, bloggers and travel agents to Kuala Lumpur in Malaysia for its maiden flight there, Tourism Malaysia made sure that we got to taste food that is truly Malaysia—Nyonya cuisine.
Nyonya (sometimes spelled nonya) or Peranakan cuisine is a combination of Chinese, Malay and other influences. "Nyonya" is an old Malay word, which is a term of respect for women who are prominent in society. Over the years, it has been used to refer to the cuisine of the Peranakans.
The Peranakans are descendants of early Chinese migrants who settled in Penang and Malacca in Malaysia, Singapore and Indonesia, who intermarried with the local Malays.
A blending of Chinese ingredients with the spices used by the Malays, as well as their cooking techniques, Nyonya cooking features key ingredients such as coconut milk, galangal (a rhizome similar to ginger), pandan leaves, lemongrass, jicama, kaffir lime leaf, tamarind juice and chilies, among others. Such combinations create food that are tangy, spicy, aromatic and herbal.
Our group's first taste of Nyonya cuisine was during lunch at the rustic Restoran Muar (No. 6G Tengkat Tong Shin, 50200 KL). It was already past 1pm when the group got to Restoran Muar but the place was packed, which is an indication that it is quite popular among locals.
Among the many dishes served for lunch were Butter Squid and Prawns, Crispy Fried Egg —a simple but really delicious dish; Tofu; Butter Kai lan (deep fried chopped kai lan leaves)—kai lan is also known as Chinese broccoli or Chinese kale. It tastes like broccoli but is more bitter; and for dessert was the Malacca Nyonya Cendol—a traditional Nyonya dessert made of shaved ice, cendol (green worm-like jelly), sugar, and red beans. This particular dessert is similar to our Halo-Halo, except for the green, worm-like jellies.
Restoran Muar also serves the super spicy Petai Squid and Prawn. Petai are bright green seeds that look like almonds. They have a peculiar smell that is similar to Shiitake mushrooms and are usually combined with strongly flavored foods that contain garlic, chili and dried shrimp.
The group's second taste of Nonya cuisine was at Precious Old China (Lot M2, Central Market, Jalan Hang Kasturi 50050 KL).
On the menu were Ayam Pong Teh—a traditional Nonya braised chicken in a gravy made from brown bean paste (taucheo) and is eaten with a spicy chili and shrimp paste called sambal belachan; Chui Pei Tofu—tofu served hot and crispy on the outside but cool on the inside, garnished with crispy shrimp, radish, spring onions and soy sauce; Blue Coconut Rice - rice cooked with coconut cream and tinged blue using the essence of the butterfly-pea flower; dessert was the Bubur Cha-cha— sweet potato and yam cubes cooked in coconut cream with sago, pandan flavor and topped with stewed banana (very much like our benignit!).
Nyonya cooking truly reflects what the Peranakans of Malaysia are all about—family and delectable home-cooked meals.
Planning a trip to Kuala Lumpur in Malaysia? Don't just take in the sights, get a taste of the local and super delicious Nyonya cooking, too.
How to get there?
AirAsia Zest flies from Cebu to Malaysia and vice versa Mondays, Wednesday, Fridays and Sundays. AirAsia Zest also flies to Kota Kinabalu from Cebu and Manila including twice daily flights to Kuala Lumpur, four times weekly to Miri and daily to Kota Kinabalu from Manila's Ninoy Aquino International Airport Terminal 4. The year 2014 is an important year for Malaysia as it kicks off its Visit Malaysia 2014, a campaign to break Malaysia's annual tourist arrivals of 25 million. (FREEMAN)