Nyonya or Peranakan cooking is the result of the confluence of Chinese cooking techniques (e.g., wok-frying and braising) and ingredients (e.g., pork, dark soy sauce, and salted soy bean paste) with Malay flavours and ingredients.
In Malacca and Singapore, Peranakan dishes are usually perfumed with spices such as coriander, cumin, galangal and turmeric, and well balanced with the right amount of spicy heat. They are sometimes laced with freshly squeezed coconut milk. An example is the Nyonya chicken curry, a typical Straits Chinese dish that uses a blend of ground spices like dried chilli, cloves, cinnamon and star anise. The spice mix is fried in oil until a welcome aroma is released, and then tempered with rich coconut milk.
Two archaeologists from the Washington State University have researched and reported that curries using garlic, ginger and turmeric were prevalent in the Indus civilisation. Thanks to discovery of the world’s first known or oldest curry in Farmana Village in Haryana, India, it is believed that curry is the oldest continuously cooked dish in the world.
In the colonial era, curry powder – a spice mixture of ginger, garlic, turmeric, chilli, cumin and other dried aromatics – was a ready-made product that replicated the flavour of Indian curry. It was said to be either sold by Indian merchants to British traders, or adapted by British settlers in India. Nevertheless, curry powder was listed as an ingredient in 18th century British recipe books and commercially available in the later part of that century. The spice blend was generally used in England to conveniently recreate the flavour of Indian cuisine.
Nyonya cuisine has always been known to be labour intensive. From a young age, ladies in the family were expected to help in the kitchen to grind spices, fry rempah, and chop vegetables. The cooking ability of a Nyonya was judged based on her skill in pounding rempah with a mortar and pestle and prepping condiments like sambal belachan. One of the things there was time consuming to prepare was curry powder. The different spices were painstakingly balanced, blended, and hand pounded.
Today, Granny’s Curry Powder guarantees authentic, rich and bold flavours that are passed down over five generations by a true blue Peranakan great grandmother. The original recipe remains the same, but as it’s processed under strict manufacturing standards, the dried curry powder lasts longer and quality is never compromised.
Granny’s Curry Powder is convenient and ideal for today’s lifestyle. The well-balanced spice taste is relevant and appealing to modern palates, and easy to use for busy home cooks. Simply mix with some water to form a curry paste and use it to cook. The curry powder is adaptable and versatile. Besides using this product for classic Nyonya chicken curry, like how granny used to, it can be adapted for a wide range of modern recipes like soups, stews and roasts.