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Colorful, exotic, and full of enticing flavors, Malaysian cuisine is a fascinating blend of Malay, Chinese, and Indian food traditions, with Indonesian, Thai, Portuguese and Middle Eastern influences. Malaysian cuisine is also influenced by neighboring Indonesia and Thailand (their cuisines share many key ingredients) and by the 16th century Portuguese colonists of Melaka (Malacca)—on the southwestern side of the Malaysian peninsula—who brought their own preparations to the region and developed further culinary blends that have now become quintessentially Malaysian. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend.Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans. Nyonya Cuisine is now acknowledged as one of the earliest examples of FUSION FOOD. 


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