A short history of Peranakan KUEHS

The Peranakan cuisines are a unique blend of international cuisines mainly incorporating Chinese, Malay and Indian cooking preparations. Indonesian, Portuguese and Thai influences also contributed to what could be regarded as the world's first "fusion" cuisine. 
 

A large part of Peranakan cuisines is the Peranakan patisseries. Kuehs are bite-sized snack or dessert foods originating from Southeast Asia, referring to both sweet and savoury desserts. The term KUEHS can be used for cakes, cookies, dumplings, pudding, biscuits, or pastries. Kuehs are often steamed, baked, and can be very different in texture, flavour and appearance from Western cakes or puff pastries.

 

For most kuehs, there is no single "original" or "authentic" recipe. Traditionally, making kuehs was the domain of elderly grandmothers, aunts and other women-folk, for whom the only (and best) method for cooking was by "agak-agak" (approximation). 

 

They would instinctively take handfuls of ingredients and mix them without any measurement or any need of weighing scales. The end product is judged by its look and feel, the consistency of the batter and how it feels to the touch. 

 

Each family holds its own traditional recipe as well as each region and state. Savour our very own Chinta Manis’ recipe today.

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