Nyangka cuisine is a characteristic of Singapore.

Nyangra Cuisine is a Malacca cuisine which is a combination of China Cuisine and Malay Cuisine. It is an authentic Singaporean cuisine. Traditional Chinese food and Malay spices are perfectly combined, and it combines various flavors such as sweet and sour, spicy and slightly spicy. The sauces used are made of at least ten kinds of spices.

Geographically speaking, the sweet Nyangka cuisine comes from Malacca and Singapore, which are close to Indonesia. Nyangka cuisine, which tends to be sour and spicy, comes from the northern peninsula of Malaysia, especially Penang. Although Nyonya cuisine uses a lot of Nanyang spices, it looks very similar to malaysian cuisine or Indian cuisine, but its taste is different.

Characteristics of Nyonya cuisine

Every Nyonya family in Malaysia must have sauce, which can be used to make all kinds of delicious Nyonya food, just as a typical Sichuan family always has peppers and a Shanxi family always has vinegar. The basic Niangjia chili sauce made by Gela frying, that is, Shenba chili sauce, is the most unique and common flavor of Niangjia, which is used in many dishes.

Gela fried is plain brown, hard and dry, and smells delicious. Garland frying can be divided into dry frying and oil frying, and different regions have different secret recipes. Whether it's cake, porridge, next meal, fried meat, stir-fried dishes, mixed noodles, Gela frying can come in handy. Frying with Chili sauce is very popular in Singapore and Malaysia, and it is used to supplement the flavor in many cases, and many people use it as the main flavor.