Peranakan (Nonya) cuisine was brought to Singapore by the Perankans: Descendants of early Chinese migrants who settled in Penang, Malacca and Singapore, inter-marrying with local Malays.
This rather unique cuisine is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay community. The food is tangy, aromatic, spicy and herbal.
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An insight from 'Metropolasia-Man':
The Peranakans are descendants of early Chinese migrants who settled in this part of the world and intermarried with local Malays.
Their unique cuisine combines Chinese ingredients and wok-cooking techniques with spices used by the Malay community... resulting in a food that is tangy, aromatic, spicy and herbal.
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Peranakan cuisine makes great use of regional ingredients, such as Coconut milk, Laksa leaf, Pandanus leaves, Tamarind juice, Lemongrass, Ginger flower buds, Fragrant kaffir lime leaf, Galangal (a subtle, mustard-scented rhizome similar to ginger), Candlenuts (taste similar to Macademia, but stronger) that are used as both a flavoring and thickening agents, , Belachan (Shrimp paste), Jicama (Mexican potato - a sweet and starchy root), Rice or Egg noodles and Cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.
There are regional variations in Nonya cooking. Dishes from Singapore and Malacca are likely to have more of an Indonesian influence (such as the use of coconut milk...)
Nonya recipes are handed down from one generation to the next, and because of the time-consuming preparation of these dishes, it is a cuisine that is often at its best when served at home. Laksa, a well-known Peranakan favorite and a serious candidate to the "Singapore's national dish" title, is a notable exception to this rule. Laksa is a rich, coconut-based curry soup, with tofu puffs, fish sticks, shrimp and cockles. Some places may serve Chicken laksa, which uses chicken instead of shrimp.
Otak Otak is a very popular fish cake, made by mixing fish paste (usually mackerel) with a mixture of spices including chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.
The term Nonya cuisine is derived from 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.
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You may also want to read about other Asian cuisines in Singapore...
Peranakan (Nonya) cuisine
Malaysian and Indonesian cuisines
Thai and Vietnamese cuisines
Japanese and Korean cuisines
