Ask any food lover for the Peranakan cuisine and they would surely babble ceaselessly and incessantly about their “favorites”! From simple kerabus like Sambal Belimbing Timun Nanas to the more elaborated Sambal Jantung Pisang, from the delicately flavoured Bakwan Kepiting, to the robust and full-bodied Buah Paya Masak Titek, from the popular Babi Pongteh, to the elusive Babi Tohay, from the healthy Nyonya Chap Chye to the not-for-the-faint-hearted Hati Babi Bungkus… the list just runs on and on, and I’m sure the rattling would too! And this doesn’t not even include an equally, if not even more comprehensive list of sweet and savory desserts, snacks and nyonya kuehs! Clearly one could not settle with just one, and I’m pretty sure he would not bear to, but instead, produce a collective “menu” , often macam panjang panjang, of dishes close to one’s heart. Sounds like much of an oxymoron I know, but that’s just one of the many dilemmas of a Nyonya foodie!
Ask again, for one single signature nyonya dish, and the options often narrow down to an invariable small range of dishes. And the name that would pop up most frequently has to be Ayam Buah Keluak!
Ikan Gerang Asam is one of my favorite Peranakan dishes. It is also amongst the first nyonya dishes that I’d learnt to cook and experimented with. The intermingling of tang and heat often calls for additional servings of rice just to finish up any remnants of kuah (gravy) and assortment of stewed vegetables that went with it, even when the fish was long gone. Often times, more kuah than what the dish required would be prepared, so as to add more fish or other seafood, as well as vegetables and fruit for second helpings the next day. As with most stew or curry-based dishes, the flavours develop over time making it more sedap nia!!!