Translations:Malaysian cuisine/83/en

Examples of Nyonya dishes include:

Acar, various pickled meats and vegetables like acar keat-lah (honey lime/calamansi), achar hu (fried fish), acar kiam hu (salt fish), acar timun (cucumber), acar awat (mixed vegetables).
Asam Laksa (Mandarin: 亞三叻沙). Considered one of Penang's three signature dishes, Asam laksa is similar to the Malay laksa utara, which consists of a bowl of translucent al dente rice noodles served in a spicy soup made of fish (usually mackerel), tamarind (both asam jawa and asam gelugor), and daun kesum. Toppings differ considerably, and may include onion, mint, chopped torch ginger flower, and slices of pineapple and cucumber. A dollop of pungent, viscous sweet fermented shrimp paste (Petis udang or Hae Ko) is usually served on the side.
Ayam buah keluak, a chicken stew cooked with the nuts from the Kepayang tree (Pangium edule). For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken pieces.
Ayam/Babi Pongteh, a stew of chicken or pork cooked with tauchu or salted fermented soy beans, and gula melaka. It is usually saltish-sweet and can be substituted as a soup dish in Peranakan cuisine. Commonly use pork as this is a Peranakan version of Chinese braised pork belly.
Babi assam, a pork stew cooked with tamarind juice. The Kristang community also cook a similar dish of pork in tamarind gravy.
Enche Kabin, deep fried chicken pieces marinated in a paste of coconut milk and rempah (spices).
Itik Tim or Kiam Chye Ark Th'ng is a soup of duck, preserved mustard greens and cabbage flavoured with nutmeg, Chinese mushrooms, tomatoes and peppercorns.
Jiu Hu Char is a dish made up mainly of shredded vegetables like turnip or jicama, carrot, and cabbage and fried together with thinly shredded dried cuttlefish.
Kari Kapitan is a Penang Nonya take on the ubiquitous chicken curry. Kaffir lime leaves and coconut milk are among the key ingredients for this mild curry.
Kerabu Bee Hoon is a salad dish consisting of rice vermicelli mixed with sambal belacan, calamansi lime juice, and finely chopped herbs and spices. Other famous salad dishes are kerabu bok ni (cloud ear fungus/tikus telinga), kerabu ke (chicken), kerabu ke-kha (chicken feet), kerabu timun (cucumber), kerabu kobis (cabbage), kerabu kacang botol (four angled bean), kerabu bak pue (pork skin).
Kiam Chye Boey is a mixture of leftovers from Kiam Chye Ark Th'ng, Jiu Hu Char, Tu Thor Th'ng and various other dishes. "Boey" literally means "end".
Laksa lemak is a type of laksa served in a rich coconut gravy, served with prawns, cockles, lime and a dollop of sambal belacan.
Masak titik is a style of vegetable soup that makes liberal use of white peppercorns. One version uses watermelon rind as the main ingredient. Another makes use of green or semi ripe papaya.
Nasi kunyit, glutinous rice seasoned with turmeric powder, coconut milk and asam gelugur. It is usually served with a chicken curry, ang koo kueh, and pink-dyed hard-boiled eggs as gifts in celebration of a child of friends and family turning one month old.
Nyonya Bak Chang, Nonya-style zongzi made in a similar manner as a typical southern Chinese zongzi. However, the filling is typically minced pork with candied winter melon, ground roasted peanuts, and a spice mix. The blue butterfly pea flower is used to colour the rice with a shade of blue, and pandan leaves are sometimes used as the wrapping instead.
Nyonya chap chye, the Nyonya take of this Chinese Indonesian classic incorporates tauchu and dried or fresh prawns.
Otak-otak, a dish involving fish pieces wrapped in banana leaves. Two very different variations exist: one consists of a mixture of fish pieces and spice paste wrapped in banana leaves and char grilled. This version is particularly associated with the state of Malacca and the town of Muar, Johor. Penang-style otak-otak takes the form of a delicate steamed parcel, and the robust red-hued spice paste is eschewed in favour of a base of a spiced custard as well as aromatic herbs like daun kaduk.
Perut ikan, a spicy stew (similar to asam pedas in flavour profile) comprising mainly vegetables/herbs and getting its distinctive taste mainly from fish bellies preserved in brine and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Piper sarmentosum). A classic Penang Nyonya dish.
Pie Tee, A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
Roti babi, a sandwich of spiced minced pork, dipped in its entirety in egg wash and deep fried. Roti babi is typically served with a dip of Worcestershire sauce and sliced red chillies.
Seh Bak, a dish of pork marinated overnight with herbs and spices, then cooked over a slow fire and simmered to tenderness. Seh Bak is also traditional to Malacca's Eurasian community.
Ter Thor T'ng, this soup of pig stomach requires a skilled cook to prepare and deodorise the ingredients thoroughly before cooking. Its main ingredients are pig stomach and white peppercorns.