20+ Types of Peranakan / Nyonya Dishes You Can Find in Malaysia

If you’ve never heard of Nyonya or Peranakan food before, you’re not alone. It’s a rare cuisine that’s almost unheard of outside Malaysia and Singapore. But if you’ve been traveling in the region for a while, chances are you’ve seen it mentioned as one of the must-try local specialties.

Peranakan food is a unique blend of Chinese and Malay influences, developed over generations by the Peranakan community, and known for its complex flavors and meticulous preparation.

A little background info

What exactly is Nyonya / Peranakan?

The word Peranakan refers to the descendants of early Chinese immigrants who settled in the Malay Archipelago, especially in what is now Malaysia and Singapore. Over generations, they blended local Malay customs with Chinese heritage, giving rise to a distinctive hybrid culture with its own creole dialect (Baba Malay), dress, architecture, and of course, food.

While the terms Peranakan and Nyonya are often used interchangeably, there’s a slight distinction. Peranakan refers to the culture. The men are called Baba, women are called Nyonya. Nyonya cuisine is a common way to refer to the food, which was traditionally prepared by the women of the household.

Where can they be found?

You’ll find Peranakan communities mostly in Melaka, Penang, and Singapore, with slight regional differences in their cooking. In Melaka and Singapore, the food tends to be sweeter and richer, with a heavy use of coconut milk and palm sugar. Penang’s Nyonya cuisine leans spicier and tangier, influenced by its northern neighbor, Thailand.

But what ties them all together is the labor-intensive preparation and deep respect for tradition. Peranakan food takes time and heart to make, and are often passed down from grandmothers to daughters, without written recipes.

So, if you’re a foodie, or just a curious traveler, here are 20+ Nyonya dishes you absolutely have to try:

1. Nyonya laksa

You may have heard of Penang asam laksa, but that’s not the only type of laksa available in Malaysia. I’ve written a post on the many different types of laksa in Malaysia and where to find them, so you might want to check that out if you’re a serious food hunter.

The nyonya version of laksa is rich and creamy, thanks to a coconut milk-based broth blended with chilies, lemongrass, belacan, and dried shrimp to give it that signature Nyonya depth. It’s usually served with rice noodles and topped with prawns, cockles, tofu puffs, and half a boiled egg, making it a full meal in a bowl.

2. Ayam pongteh

Ayam pongteh is a mild chicken stew made with fermented soybean paste, potatoes, garlic, and a bit of palm sugar. It’s savory, with just a hint of sweetness, and no spiciness at all, which makes it a safe and popular choice for those who don’t eat much chili.

The gravy is thick and rich in flavor, perfect for spooning over plain rice. It’s a simple, home-style dish that’s often served in Peranakan households and tastes even better the next day.

3. Ayam buah keluak

Ayam buah keluak. Credit: Chensiyuan / Wikimedia Commons

Ayam buah keluak is one of the most mysterious and complex dishes in Nyonya cuisine. It’s a dark, rich chicken stew made with a mix of tamarind, spices, and the star ingredient — buah keluak, a black nut with a hard shell and an earthy, almost truffle-like paste inside.

The nut has to be carefully fermented and cleaned before it’s safe to eat, which already says a lot about how much work goes into this dish. The gravy is tangy and slightly bitter. Some cooks scoop out the keluak paste and mix it with minced meat or prawn before stuffing it back into the shell. Others leave the nut whole, letting you crack it open and scoop it out yourself.

4. Blue-pea rice

Blue-pea rice gets its distinctive colour from butterfly pea flowers, also known locally as bunga telang. The petals are steeped in hot water to extract a natural blue dye, which is then used to cook the rice. The result is a plate of rice with a gentle blue hue that is sometimes uniform, and sometimes in swirls, depending on how it’s prepared.

There’s no strong taste from the flowers themselves; the rice tastes like normal rice, maybe with a very faint floral note if you’re really paying attention. Traditionally, butterfly pea plants were grown in home gardens, and the flowers were used both for coloring food and for their believed health benefits.

5. Nasi ulam

Nasi ulam is basically rice salad, but with more herbs than you’d expect. It’s made by mixing cooked, cooled rice with finely chopped herbs like daun kaduk (wild pepper leaf), lemongrass, torch ginger flower, and turmeric leaves. Bits of toasted coconut, dried shrimp, and salted fish or anchovies are tossed in too, so you get a mix of different textures and flavors in every bite.

Often, what’s in the dish really depends on what’s in season and what herbs are available that day, so no two versions are ever quite the same. While it might look simple at first, the preparation is actually quite meticulous. Everything has to be sliced very thinly so that it blends well with the rice.

6. Gerang asam fish

Gerang asam is a tangy, spicy fish stew that gets its kick from tamarind and chilies. The fish is simmered in a sour gravy flavored with turmeric, galangal, lemongrass, laksa leaves, torch ginger, and belacan (shrimp paste). It’s not a thick curry — more like a bright, aromatic broth.

Some families add okra or tomatoes for extra texture. If you’re a fan of sour dishes like tom yum or assam laksa, you’ll probably appreciate this one. It’s not to be confused with asam pedas, the Malay version of this dish that is lighter and less fragrant.

7. Kapitan curry

Kapitan curry is often described as a thicker, richer version of chicken curry. It’s made with a spice paste that includes ingredients like shallots, garlic, lemongrass, galangal, candlenuts, and dried chilies. Coconut milk adds creaminess, and there’s usually a touch of tamarind extract to balance it out.

The slow cooking process allows the flavors to really settle into the meat. The chicken ends up tender and well-coated in a sauce that’s not overly spicy but definitely aromatic. It’s best eaten with rice, and maybe a side of pickled vegetables to cut through the richness.

8. Itik tim

Itik tim is a clear soup made with duck and pickled vegetables (usually mustard leaves). The soup has a sour edge to it, thanks to the pickled vegetables and sometimes added tomatoes or tamarind slices. It’s a humble dish with Teochew roots, but it’s been embraced in Nyonya kitchens where sour and salty flavors are common themes.

The duck is typically boiled until tender, and the broth picks up its richness along the way. Some versions might include crushed peppercorns or even brandy, depending on family tradition. It’s said to taste better the next day, once all the flavors have had time to mingle.

9. Perut ikan

Perut ikan is a tangy, complex stew that might sound off-putting at first — the name literally means “fish stomach.” But don’t let that stop you. This dish is a delicious mix of pickled fish innards, various herbs, and vegetables like long beans, eggplant, galangal, lemongrass, and torch ginger flower. You either love it immediately or learn to appreciate it over time.

This dish is not something you’ll find easily at just any restaurant, because it takes time and effort to prepare. The pickling of the fish stomach alone is already a process, and then there’s the long list of ingredients that give the dish its signature taste. Perut ikan reflects the Nyonya way of cooking, where nothing is wasted, and even the most unexpected ingredients can bring about delectable flavors.

10. Jiu hu char

Jiu hu char is a homey stir-fry made from shredded jicama, carrots, mushrooms, and most importantly, dried cuttlefish. The name means “fried cuttlefish,” but the dried seafood is just one of the ingredients, added in small amounts, yet bringing a lot of umami. Everything is finely shredded and cooked down until tender and fragrant, often served with fresh lettuce leaves for wrapping and a dollop of sambal on the side.

It’s a popular dish during festive seasons like Chinese New Year, but also common in everyday meals. Some families even treat it as a full meal with rice, while others use it as a side dish to balance out heavier curries or fried items.

11. Inchi kabin

Inchi kabin is a Nyonya-style fried chicken, marinated with a mix of spices like coriander, cumin, turmeric, and coconut milk. The chicken is left to absorb the flavors before being deep-fried until crispy on the outside and juicy on the inside. Traditionally, it was double-fried to get that extra crunch, and served with a dipping sauce made from Worcestershire sauce and mustard.

It’s a great example of East-meets-West cooking, which was probably influenced by British colonials, but adapted with local spices and techniques.

12. Otak-otak

Otak-otak is a type of fish custard that’s soft, fragrant, and usually steamed or grilled in banana leaves. The fish is blended with coconut milk, eggs, and a mix of aromatic spices like turmeric, galangal, and lemongrass. What makes it distinctively Nyonya is the use of daun kaduk (wild betel leaves) that give it an earthy undertone.

You’ll often find otak-otak served as a side dish, sometimes sliced into squares or eaten with rice.

13. Tau eu bak

Tau eu bak is a slow-braised pork dish in a soy sauce-based gravy with garlic, star anise, and sometimes hard-boiled eggs thrown in to soak up the flavor. Then, it has to simmer for hours.

The gravy is salty, slightly sweet, and deeply umami, great for pouring over plain rice. The pork itself turns meltingly tender. Some versions have a little vinegar or pepper added for sharpness, while others are milder.

14. Pineapple prawns

This dish combines the natural sweetness of ripe pineapple with the briny richness of prawns, and it works surprisingly well. The sauce often includes a mix of tamarind juice, chili, and sometimes coconut milk depending on the cook. It clings to the prawns and pineapple chunks, bringing out their juices and making the whole thing bright and flavorful.

15. Tamarind prawns / chicken

Tamarind prawns (also known as assam prawns) or chicken are usually marinated in a mix of tamarind pulp, sugar, white pepper, and soy sauce, then pan-fried until the marinade caramelizes and coats the prawns / chicken in a dark, glossy glaze. Just a small portion goes a long way because of how intense the taste is.

16. Ikan goreng cili garam

At a glance, this dish looks pretty straightforward: a deep-fried fish smothered in chili and salt. The fish is fried until the skin crisps up, then topped with a sambal-like paste made from fresh chilies, garlic, shallots, and sometimes belacan.

What makes ikan goreng cili garam so satisfying is the contrast between textures: the crisp skin, the soft flesh, and the gritty spicy sambal.

17. Tempra chicken

No, this is not a misspelling of the Japanese tempura. Tempra chicken is made with chicken pieces simmered in a tangy, slightly sweet soy sauce gravy with a generous squeeze of calamansi lime.

The sauce consists of light soy sauce, sugar, lime juice, and lots of sliced onions. Some use boneless chicken for easier eating, while others keep the skin and bone on for more flavor. The key is really in the fresh calamansi that gives it that signature zing.

18. Sambal petai

Sambal petai is spicy, pungent, and not for the faint-hearted. Petai, also known as stink beans, have a strong, earthy smell that tends to linger, but they’re beloved in Nyonya and Malay cooking. The beans are usually stir-fried with prawns or anchovies in a fiery sambal made from dried chilies, shallots, and belacan.

The texture of petai is slightly crunchy. When paired with oily sambal and juicy prawns, the flavors somehow just work. It’s definitely not a first-date kind of meal, but if you’re among fellow petai lovers, you’re in good company.

19. Kerabu mangga

Kerabu mangga is made with shredded unripe mangoes that are tossed with shallots, chilies, toasted belacan, lime juice, dried shrimp, and crushed peanuts. You get a zingy, refreshing salad that really wakes up your palate. It’s usually served cold or at room temperature, and it’s perfect on a hot day.

There are plenty of kerabu variations beyond mango — some are made with cucumber, winged beans, wild fern shoots, black fungus, vermicelli noodles, chicken gizzard, and even jellyfish. The base dressing tends to be the same. It works as a starter or a side, especially alongside heavier dishes.

20. Bendi kukus (steamed okra)

Steamed okra might sound plain at first, but it’s all about the sauce. Fresh okra is quickly steamed until tender, then served with a fragrant sambal made from chili, dried shrimp, shallots, and lime. The sambal adds a punch of heat and umami that turns the mild vegetable into something really satisfying.

It’s light, healthy, and usually found alongside heavier curries and meat dishes to balance out the meal.

21. Mee siam

Mee Siam is thin rice vermicelli stir-fried with a tangy, spicy sauce made from tamarind, dried shrimp, chili, and sometimes a touch of fermented bean paste. This zesty noodle dish is typically served with a squeeze of lime, a hard-boiled egg, or even prawns on top for extra richness. It’s a simple and light comfort food, often eaten for breakfast.

22. Cincaluk omelet

The cincaluk omelet brings together eggs and fermented shrimp (cincaluk) in a salty, savory side dish. Cincaluk has a strong, funky smell that might throw you off at first, but once it’s cooked into the omelet, the flavor mellows and blends beautifully with the richness of the egg.

Some versions include chopped shallots or chilies for extra bite, while others keep it simple and let the cincaluk shine.

23. Chap chye

Chap chye is a mixed vegetable stiew that often appears on Nyonya tables during family meals. It’s made by braising a mix of black fungus, lily buds, carrots, cabbage, beancurd skin, and glass noodles in a light, savory broth. The dish is usually flavored with fermented bean paste, garlic, and dried shrimp.

24. Ngoh hiang (lor bak)

Ngoh hiang is a five-spice meat roll wrapped in beancurd skin, then deep-fried until crisp on the outside and juicy inside. The filling is usually a mix of minced pork, water chestnuts, and yam beans, seasoned with Chinese five-spice powder and soy sauce. The mixture is wrapped up like a spring roll, then steamed and fried.

The outer beancurd skin crisps up nicely in the pan, while the inside stays tender and slightly sweet from the seasoning and water chestnuts. It’s then sliced into thick pieces and served with a sticky-sweet sauce or chili dip. The halal version uses chicken instead of pork.

25. Popiah

Popiah is a fresh spring roll made with a soft, thin crepe-like wrapper filled with ingredients like cooked turnip, carrots, jicama, bean sprouts, egg, Chinese sausage, and prawn. The cooked filling is usually stewed in a light broth until it’s soft but not mushy, then drained before being rolled up with the other ingredients. The roll is assembled with a smear of sweet sauce and chili paste, depending on how spicy you like it.

26. Pie tee

Pie tee (also known as top hat) is a popular Nyonya snack made of thin, crispy pastry shells filled with a savory mix of julienned jicama and carrots. The filling is cooked until tender but not mushy, allowing the vegetables to keep some bite. Each shell is like a little edible cup, usually topped with fried shallots, coriander, and a bit of chili sauce for extra flavor.

You’ll often find pie tee served as an appetizer. They’re assembled just before eating so the shells stay crisp. There’s a bit of hands-on fun in putting them together.

27. Sago gula melaka

Sago gula Melaka is a simple yet beloved dessert made with pearl sago, thick palm sugar syrup, and coconut milk. The sago is boiled until it turns translucent and sticky, then chilled in little molds or scooped into bowls.

When it’s time to serve, it’s drenched in creamy coconut milk and generous lashings of gula Melaka (palm sugar) syrup, which gives the dish its distinct smoky sweetness. It’s usually eaten cold.

28. Bubur cha cha

Bubur cha cha is a colorful dessert that combines chewy and tender pieces of sweet potato, yam, and sometimes tapioca pearls or jelly, cooked in a fragrant purple yam coconut milk broth. The broth is lightly sweetened and often scented with pandan leaves.

The sweet potatoes are cut into thick cubes or wedges, steamed or boiled until soft but still holding their shape. It can be served either warm or cold.

Final thoughts

Nyonya food is as much about its flavors as it is about the rich heritage behind it and the amount of care that goes into making each dish. Some recipes take hours (or even days!) to prepare, and that’s what makes them so meaningful. Whether you’re tasting Nyonya cuisine for the first time or you’ve grown up with it, I hope this list gives you a few ideas of what to look out for on your next food adventure.

If you’re curious to explore more, I’ve got plenty of other posts on Malaysian food, underrated destinations, travel itineraries, and tips to help you plan your own trip. Feel free to browse around the blog. Who knows, you might just find your next favorite dish or destination.

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