A) Straits cooking B) Malay fusion C) Nyonya cuisine D) Baba cuisine
A) Daughter B) Nyonya-man C) Baba D) Nonya
A) Baba B) Son C) Nonya-man D) Nonya
A) Indian merchants and Chinese migrants B) Javanese rulers and Thai locals C) European traders and local Malays D) Early Chinese migrants who inter-married with local Malays
A) Jicama B) Candlenuts C) Pandan leaves D) Lemongrass
A) A leafy green vegetable B) A type of sour citrus fruit C) A subtle, mustard-scented rhizome similar to ginger D) A fermented shrimp paste
A) A noodle soup B) A sour and salty shrimp-based condiment C) A spicy meat stew D) A sweet coconut dessert
A) Dishes from Malacca B) Dishes from Penang C) Dishes from Singapore D) Dishes from Jakarta
A) Dishes from Singapore and Malacca B) Dishes from southern China C) Dishes from Penang D) Dishes from northern Thailand
A) Gula melaka B) Rempah C) Belachan D) Tauchu
A) By smelling the aroma from afar B) By timing how fast she chops ingredients C) By listening to her preparing it with a mortar D) By tasting the final soup
A) A sweet sticky rice cake B) A spicy duck soup C) Fried fish balls with egg inside D) A blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf
A) Chicken cooked with salted fermented soy beans B) A dish combining chicken pieces with nuts from the Pangium edule tree C) A chicken curry with kaffir lime leaves D) Deep-fried chicken pieces marinated in rempah
A) A pork rib stew with tamarind juice B) A classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums C) Fried rice vermicelli with calamansi lime D) A spicy noodle soup with coconut milk
A) Crispy pastries filled with meat B) Colourful cakes and sweet, sticky delicacies C) Salty and sour fish broths D) Deep-fried vegetable rolls
A) An iced sweet dessert with green rice flour jelly B) A thin and crispy pastry tart shell C) A fresh spring roll made of thin pastry D) A bread-like puff with sugar, corn, and coarse nut in the middle
A) Translucent al dente white rice noodles B) Green rice flour jelly noodles C) Long yellow noodles D) Rice vermicelli
A) Yellow B) Red C) Blue D) Green
A) Pandan leaf B) Torch ginger flower C) Blue butterfly pea flower D) Kaffir lime leaf
A) Shredded vegetables and dried cuttlefish B) Rice noodles in fish and tamarind soup C) Pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt D) Glutinous rice with turmeric and coconut milk
A) An iced sweet dessert containing green rice flour jelly, coconut milk and palm sugar syrup B) A fried meat roll served with a thick broth C) A hot duck soup with salted vegetables D) A spicy pork stew with tamarind juice
A) A crispy pastry tart filled with vegetables B) A type of wild pepper leaf used in stews C) A sweet coconut-based soup D) A small fish, deep fried and stuffed with sambal belacan or spice
A) Chicken cooked with salted fermented soy beans and gula melaka B) Chicken stew with Pangium edule nuts C) Chicken curry flavored with kaffir lime leaves D) Deep-fried chicken pieces marinated in a paste of coconut milk and rempah
A) Rice vermicelli mixed with sambal belachan and herbs B) Pork loin marinated overnight and slow-cooked C) Shredded vegetables fried together with thinly shredded dried cuttlefish D) Deep-fried fish balls served with a spicy dark sauce
A) Fermented tiny shrimp and rice B) White peppercorns and watermelon rind C) Tamarind juice and mackerel fish D) Kaffir lime leaves and coconut milk
A) Long yellow noodles cooked in a prawn and chicken stock B) Thin rice vermicelli served with a spicy gravy C) Glutinous rice seasoned with turmeric powder D) Rice vermicelli mixed with sambal belachan, calamansi lime juice, and herbs
A) Mixed B) Beginning C) End D) Leftover
A) New Year celebrations for prosperity B) Weddings for a happy marriage C) Child birth celebrations at one month old D) Birthdays to wish a long life
A) A crispy pastry tart shell filled with prawns B) A style of vegetable soup that makes liberal use of white peppercorns C) A spicy meat stew originating from West Sumatra D) A sour and sweet shrimp dish with various spices
A) Rice colored blue with butterfly pea flowers B) A glutinous rice dish seasoned with turmeric powder, coconut milk and asam gelugor C) Fried rice vermicelli mixed with sambal belachan D) Rice noodles served in a spicy fish soup
A) Fish pieces wrapped in banana leaves and char grilled B) A fresh spring roll made of a crepe-like pastry skin C) A fried meat roll made from spiced minced pork and chopped water chestnuts in bean curd sheets D) Deep-fried fish balls with an egg inside
A) A pig stomach soup prepared with white peppercorns B) A spicy frog leg soup C) A dish involving deep-fried fish balls D) A pork stew cooked with tamarind juice
A) A sour and sweet shrimp dish B) A pig stomach soup cleaned with salt C) A spicy stew comprising mainly vegetables/herbs and fish bellies preserved in brine D) A chicken stew cooked with tauchu and gula melaka
A) A colourful cake served as a Nyonya dessert B) A thin and crispy pastry tart shell filled with a spicy, sweet mixture of vegetables and prawns C) A bread-like puff with sugar, corn, and coarse nuts D) A fresh spring roll made of Indonesian-style crepe skin
A) A fresh spring roll made of thin paper-like or crepe-like pastry skin B) A crispy pastry tart shell filled with prawns C) Fish pieces wrapped in banana leaves D) A fried meat roll made from spiced minced pork
A) Malacca, Malaysia B) Minangkabau cuisine in West Sumatra C) Penang, Malaysia D) Singapore
A) A spicy meat stew originating from West Sumatra B) A chicken and pork rib stew with kepayang tree nuts C) A pork stew cooked with tauchu and gula melaka D) A pork loin dish marinated overnight, slow-cooked and simmered to tenderness
A) A duck soup with preserved mustard greens B) A pig stomach soup dish C) A Peranakan frog leg soup dish D) A chicken stew with tauchu
A) Pig stomach soup requiring a skilled cook to deodorise ingredients using salt B) Fish belly stew preserved in brine C) Frog leg soup popularly associated with Java D) Duck soup with preserved mustard greens and cabbage
A) Fried tiny shrimp condiment mixed with lime juice B) Fish ball soup served with a spicy dark sauce C) Rice vermicelli mixed with sambal belachan and prawns D) Sour and sweet shrimp dish with various spices
A) Laksa leaf B) Galangal C) Lemongrass D) Pandan leaf
A) A key ingredient used in Nyonya cooking alongside other spices B) A leaf used exclusively to color rice blue C) A type of yellow noodle used in birthday dishes D) A sweet palm sugar syrup used in desserts
A) Watermelon B) Pineapple C) Calamansi lime D) Tamarind
A) Pangium edule tree B) Banana tree C) Bamboo tree D) Mangrove palm tree
A) A pork loin dish marinated overnight with herbs B) A pork stew cooked with tamarind juice C) A chicken stew cooked with salted fermented soy beans D) Minced pork zongzi wrapped in leaves
A) Coconut milk and kaffir lime leaves B) Tamarind juice and chili paste C) White peppercorns and pig stomach D) Tauchu or salted fermented soy beans, and gula melaka
A) Pandan leaves B) Lotus leaves C) Bamboo leaves D) Banana leaves
A) Otak-otak B) Pempek C) Popia D) Nyuk cung
A) Thai B) Minangkabau C) Chinese Indonesian D) South Indian
A) White pepper stock B) Fermented soy bean broth C) Tamarind juice D) Coconut milk |