For the next few days or weeks, I am going to introduce all the key ingredients for Nyonya cuisine. As Nyonya food is the marriage between Malay and Chinese cuisines, a lot of ingredients are used in its preparation. The key ingredients range from everyday basic items to hard-to-find and exotic produce, spices, herbs, and more. The ingredients list is long and not-to-taken lightly as Nyonya cuisine is about taking the time, attention (and affection!) to concoct dishes that are not only superior in taste, but also sublime in its presentation.

Assam Gelugor/Assam Keping are commonly used in Nyonya food. These dried slices of a type of sour fruit are great as they add tartness to dishes such as Assam Laksa. While tamarind is also another common ingredient in Nyonya cooking, Assam Gelugor is the Crème de la Crème medium when it comes to adding that extra sourness and kick to the food. This a must-have in any Nyonya kitchen.

Assam Gelugor is very easy to store and last for a long time if they are treated properly. For me, I usually wrapped them with aluminum foil and then pack them into a ziplock bag and store them in the refrigerator. The double protection of aluminum foil and ziplock bag ensures that they remain dry.

Labels: Ingredients