Nyonya
Okra has a mild flavor but somewhat unusual texture. When cut, it releases a sticky substance that is often used to thicken soups and stews. To minimize sliminess, keeping the pods whole helps. Perhaps one of the best way to eat this vegetable is to steam it. This mild vegetable is delicious dressed with a [...]
Jicama is a juicy, crispy, and sweet edible root with a yellowish paper like skin. Sometimes it is referred to as yam bean. In Southeast Asia, it is commonly known as “bang kuang” and is an essential ingredient for making spring rolls. Jicama is excellent eaten raw and is a superb snack. It also lends [...]
The Baba-Nyonyas or Peranakans are descendants of the early Chinese immigrants to Malaysia (then known as Malaya), Singapore, and Indonesia who intermarried with the local population. Many were traders from the province of Fujian, China, attracted by the bustling spice trade. They started arriving as early as the 15th century and as time went by, [...]
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