Index

Asam jawa extraction: Kristang tamarind souring method Asam prawn pickle: Kristang tamarind-cured prawns

Babi assam: Kristang pork in tamarind sauce Batata baje: Kristang potato curry technique Batu lesung technique: Kristang mortar and pestle method Bebinca kristang: layered coconut pancake technique Belacan toasting: Kristang shrimp paste activation

Caldu kristang: Eurasian bone broth foundation Candlenut preparation: buah keras as Kristang paste thickener Canja kristang: Portuguese-Malay chicken rice soup Carne assada kristang: Portuguese braised spiced meat Cincalok: Kristang fermented baby shrimp condiment Cincalok production: three-stage Malacca fermentation Coconut milk pressing: Kristang first and second press

Dried chilli rehydration: Kristang rempah heat control Dry Kristang curry: concentrated spice crust technique

Feng: Kristang spiced pork and offal stew Feng spice mix: Kristang European aromatic blend

Galangal preparation: Kristang rhizome slicing and grinding Gulai kristang: Eurasian coconut braise technique

Ikan assam pedas kristang: tamarind sour fish technique

Kaffir lime leaf: Kristang torn versus chiffonade technique Karang: Kristang stuffed crab technique Kari debal: Kristang Devil's Curry technique Kari debal rempah: Devil's Curry spice paste construction Kari kapitan: Kristang chicken curry technique Kristang achar: Eurasian pickled vegetable relish Kristang chilli oil: infused fat preservation method Kristang Christmas food tradition: feast cycle and preparation Kristang cockle preparation: quick-cooked shellfish Kristang community cooking: tantu tradition Kristang cross-cultural food exchange: three-community Malacca kitchen Kristang curry balance: adjusting sweet, sour, salt, heat Kristang curry powder blend: spice proportion technique Kristang dodol: coconut palm sugar confection Kristang dried prawn paste: hae bi preparation Kristang egg tart: Portuguese pastel de nata adaptation Kristang fish curry: sour-spiced ikan technique Kristang fish head curry: sour coconut technique Kristang grilled fish: ikan panggang rempah technique Kristang ikan masin: salt-dried fish technique Kristang ketupat: compressed rice in coconut leaf Kristang laksa: Eurasian coconut noodle soup Kristang love letters: kueh kapit wafer rolling Kristang mustard seed tempering: Portuguese-Malay fusion technique Kristang offal preparation: cleaning and prepping organ meats Kristang oxtail soup: Portuguese colonial braise Kristang pineapple tart: colonial nastar technique Kristang pork belly crisping: kulit babi technique Kristang pork meatball: bidara technique Kristang pork ribs with cincalok: flavour pairing technique Kristang pork with vegetables: babi lodeh technique Kristang Portuguese Colonial Trail: PCT-9 culinary lineage Kristang prawn sambal: assam udang technique Kristang preserved lime: salted lime technique Kristang rempah: Eurasian spice paste foundation Kristang rice cooking: pandan-lemongrass aromatic method Kristang roast pork: baboy assado Portuguese technique Kristang sago pudding: pearl sago setting technique Kristang sambal belacan: pounded condiment technique Kristang smoked sausage: chouriço influence Kristang squid fritters: cumi goreng tepung Kristang steamed fish: Portuguese influence on gentle cooking Kristang vinegar pickling: Portuguese acid preservation Kueh jala: Kristang lace crepe technique

Lard rendering: Kristang pork fat tradition Lemongrass bruising: Kristang aromatic infusion technique

Onde onde kristang: pandan glutinous rice ball technique

Pang susi: Kristang sweet coconut buns Peranakan Cuisine: The Three-Culture Fusion

Sambal berlado: Kristang red chilli curry paste Sotong masak hitam kristang: squid in ink Sugee cake: Kristang semolina almond butter cake Sugee cake technique: semolina ghee pre-soak method

Tempoyak: Kristang fermented durian paste technique Tumis rempah: Kristang paste frying activation