Délices végans des Teochew peranakan pour la Fête des pères partie 1/2 – Nasi Ulam (riz aux herbes nyonya) et curry de champignon Hericium nyonya

Peranakans are descendants of Chinese settlers who came to Indonesia, Malaysia, Singapore, and Southern Thailand between the fifteenth and seventeenth century. Their legacies contribute immensely to a richly diversified Singapore identity and culture. Peranakan cuisine, also known as Nyonya cuisine, is one of these legacies. This unique and popular cooking style, developed from the combined vibrant inspirations of both Chinese and various traditions from this region.