Recently, peranakan nyonya cuisine and delicacies have become much sought-after in Singapore, thanks to a 34-episodes drama serial - Little Nyonya (小娘惹). The TV series were aired on MediaCorp TV Channel 8 from November 2008 till January 2009. Although I didn’t follow all the episodes, this show has also swayed my interest to try out the authentic Singapore peranakan food. Opportunity came when I had a meet-up with a Sarawak-based blogger who happened to be in Singapore for holiday.
The first thing that came to my mind is to arrange for lunch at a local nyonya restaurant. Because of the convenience of locality, my hubby suggested The Blue Ginger Restaurant at Tanjong Pagar which is specialised in Peranakan dishes.
During the lunch, I discovered a nyonya dish called ayam buah keluak (braised chicken flavoured with turmeric, galangal and lemongrass cooked with Indonesian black nuts). It was new to me as the buah keluak (black nut) is not commonly featured, if at all, in Penang nyonya food in the north. It is more common for the Malaccan and Singaporean nyonya cuisines down south. As this is just my first time dining experience at a Singapore nyonya restaurant, it is difficult for me to make a fair comparison between Singapore and Penang nyonya food. If you are want to read more on the food review at The Blue Ginger Restaurant, hop over to his blog for a detailed write-up of the dishes we had ordered accompanied by all the mouth-drooling shots taken by his big tot.
The Blue Ginger Restaurant
Add : 97 Tanjong Pagar Road, Singapore
Tel : (+65) 6222 3928
Fax : (+65) 6222 3860
Lunch : 12.00pm to 2.30pm
Dinner : 6.30pm to 10.30pm
Website : www.theblueginger.com
During the lunch, I discovered a nyonya dish called ayam buah keluak (braised chicken flavoured with turmeric, galangal and lemongrass cooked with Indonesian black nuts). It was new to me as the buah keluak (black nut) is not commonly featured, if at all, in Penang nyonya food in the north. It is more common for the Malaccan and Singaporean nyonya cuisines down south. As this is just my first time dining experience at a Singapore nyonya restaurant, it is difficult for me to make a fair comparison between Singapore and Penang nyonya food. If you are want to read more on the food review at The Blue Ginger Restaurant, hop over to his blog for a detailed write-up of the dishes we had ordered accompanied by all the mouth-drooling shots taken by his big tot.
The Blue Ginger Restaurant
Add : 97 Tanjong Pagar Road, Singapore
Tel : (+65) 6222 3928
Fax : (+65) 6222 3860
Lunch : 12.00pm to 2.30pm
Dinner : 6.30pm to 10.30pm
Website : www.theblueginger.com
11 comments:
still couldn't figure out how it looks like and taste like..the pic is too 'dark'in sauce.
Kong-kay: Don't mention it. You are most welcome. ;)
Cariso: Maybe I will take a shot of buah keluak and upload in my blog later. Meanwhile u can go to this blog for the photo. As for the taste, I guess u have to experience it yourself. ;)
yes I am also a fan of pernakan food, but I came to know the hokkien clan also did some influence into the peranakan food, am I right?
This sounds fantastic!
The Babi Hong looks better and more appetizing as the Ayam Buah Keluak dish is seated deep inside a bowl. Interesting black nuts though!
Big Boy Oven: Sorry, I am not a history expert but guess you are right based on what I read here. If u happen to be in Pg again, try the Nyonya Breeze Restaurant located at Abu Siti Lane. It's my favourite. Btw tks for dropping by. ;)
Liz: If u happen to be in Malaysia or Singapore, give it a try.
Worldwindows: I also agreed with Kong-Kay that this buah keluak is an acquired taste. ;)
Makes me hungry now....
I have tried one Peranakan restaurant b4 when i was doing a JC school project...Can't remember name of restaurant...It's in Katong...Esp like their stir fried kang kong with sambal chilli. ;)
Tigerfish: You are a fan of peranakan nyonya food? "High Five" to u! ;)
Dora: I saw many nyonya restaurants in Katong area but have yet to try it out. Heard of Peramakan? It is highly recommended by local bloggers. Will try it out one day. ;)
Hi, buah keluak, if not processed properly, is highly poisonous due to its seeds. But it seems that all native people find a way to detoxify them. :) It's not only used in Peranakan, but also in Java & even Bali food. I like its smells and richness in taste. Eager to buy 0.5kg from Melaka, still yet to find time...Singapore one VERY Ex!
Homeladychef: Do u know how to detoxify and cook this buah keluak since u intend to buy 1/2kg? Care to share with me? The lady boss in the market told me that it is a very tedius process to cook this item. I looked blank after listening to her detailed explanation. ;)
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