Are U Hungry 😋?
@ Golden Mile Food Centre, Beach Road.
Stall : Charlie’s Peranakan Food B1-130.
Ala-carte dishes 8 types + Rice 🍚 @ $101.00 (shared by 9 paxes)
What’s so good 😊?
It’s authentically Peranakan Heritage,
Again, all thanks to our #AUHFoodTrail member : Francis Kok’s good recommendation of Peranakan food (Nyonya)
Our sumptuous Menu :
1. Ayam Keluk (Chicken)
2. Achar Ikan (Fried Fish)
3. Nagka (Jackfruit)
4. Beef Rendang (Beef)
5. Ayam Rendang (Ayam)
6. Chap Chye (vegetables)
7. Babi Hong (Pork stew)
8. Babi Assam (Pork Belly)
Indeed, our Peranakan food were blockbusters ! Mind boggling as Peranakan food sold in Hawker Centre setting and pricing too ! 😮 🤩 ⭐️ 👍
The Peranakan style of cooking and their usage of spices and rempah mixed so telling especially the residue gravy at every single dishes eaten.
What is Peranakan cuisine and relation to Nyonya food?
Peranakan is Malay for “born here”, which refers to the Straits-born people of Chinese and Malay or Indonesian heritage.
Male Peranakans are referred to as “Baba” whereas females and the culture in general of this matriarchal community are addressed as “Nyonya”.
Peranakan Cuisine can be found in parts of the Malay Archipelago particularly in Malaysia, Indonesia and Singapore.
Hence, the term “Peranakan” and “Nyonya” are interchangeable when describing the food.
Peranakan cuisine is a mix of Chinese ingredients and Malaysian/Indonesian spices and cooking methods.
Importantly no two dishes are the same, as each creation is an interpretation based on the preferred flavours and ingredients of the chef.
Some of the signature ingredients used in Peranakan cooking include coconut milk, laksa leaves, lemongrass and tamarind. There are of course countless others, as Peranakan cuisine is known for being highly flavourful – precisely because so many different ingredients are used in each dish.
Peranakan food, is NOT fast food and requiring a high level of patience and preparation in advance. In order for the meat and seafood to properly absorb the essential spices, they must be marinated for many hours before they can be added to the cooking process.
Even the spices require preparation, as fresh spices are ideal for strong flavours. The person cooking the dish will often use a mortar and pestle to grind the lemongrass, wild ginger and turmeric root that give Peranakan food its strong and distinct flavour.
So there U have it, so advanced booking or come early to Charlie stall if U R craving for Peranakan cuisine that does not burn a hole in your pocket and savoury the great taste of Peranakan cuisines that offers unique taste bud and values for your monies ! Highly recommended for group and family dining !😮 🤩 ⭐️ 👍
Added into my repertoire of Library 📚 of Must eat ! 😮 🤩 ⭐️ 👍
My favourite : Ayam Buah Keluak best 👍 ⭐️ and of course, all the dishes were simply Deliciously Great 👍
As Always... It’s Peranakan Cuisines ! Yummily 😋 Great 👍!
Tag, share & come to support ! 😃 🙏🏻