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