Straits cooking, be it Malay, Indonesian or Peranakan is characterised by the elaborated and generous use of chillies, spices and herbs. Given the variety that grows within the region, a slight difference in combination of these ingredients permutates to produce a plethora of different culinary delights which Straits cooking is so well-known for. Baba-Nyonya cuisine, heavily influenced by the other cuisines in the region, pushes this further through the incorporation of fruits into dishes. The additional dimensions rendered through these fruits often bring dishes from Peranakan cuisine to the next level, be it in visual appeal, aroma, texture and/or flavour.
Mango, pineapple, jackfruit and bananas are the “regulars”, being used in many signature dishes which many of us are familiar with. Once a while, we encounter lesser known local fruit varieties like bilimbi buluh (Averrhoa bilimbi), buah cermai (Phyllanthus acidus), buah kedondong (Spondias dulcis) and buah sukun (Artocarpus altilis), buah binjai (Mangifera caesia). These would be a real treat to those who appreciate the interesting flavours which many of these fruits have.