Peranakan cuisine

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Indonesian cuisine Masakan Indonesia
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
Related cuisines Bruneian Chinese Dutch East Timorese Egyptian Filipino Indian Malaysian Portuguese Singaporean Sri Lankan South African Surinamese Thai Yemeni
See also History Etiquette Cookbook: Cuisine of Indonesia
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This article is part of the series on
Malaysian cuisine Masakan Malaysia
Regional and cultural cuisines Chinese Eurasian Indian Javanese Malay Peranakan Sabah Sarawak
Ingredients Belacan Budu Gula Melaka Kerisik Kicap Manis Pandan Sambal Santan Tapai Tempoyak
Types of food Foods Dishes Soups Kuih Keropok Kerepek Drinks Alcohol
Holidays and festivals Chinese New Year Hari Raya Puasa Hari Raya Qurban Deepavali Christmas Tadau Kaamatan Gawai
Related cuisines Bruneian Chinese Filipino Indian Indonesian Singaporean Thai
See also History Cookbook: Cuisine of Malaysia Ipoh cuisine
Malaysia portal Food portal
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Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya (also spelled nyonya), and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.