I
Kristang Heritage Foundations
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Kristang Curry Spice Pastes
III
Kristang Fermentation Preservation
IV
Kristang Pork Meat
V
Kristang Seafood Techniques
VI
Kristang Desserts Sweets
VII
Kristang Cultural Heritage
VIII
Kristang Soups Broths
IX
Kristang Bread Pastry
X
Kristang Sambal Condiments
KristangKristang Curry Spice Pastes
Techniques
12 entries · 12 at full depth
- KT.03.0001 Batata baje: Kristang potato curry technique Kristang community, Malacc
- KT.03.0002 Carne assada kristang: Portuguese braised spiced meat Kristang community, Malacc
- KT.03.0003 Dry Kristang curry: concentrated spice crust technique Kristang community, Malacc
- KT.03.0004 Gulai kristang: Eurasian coconut braise technique Kristang community, Malacc
- KT.03.0005 Kari debal: Kristang Devil's Curry technique Kristang community, Malacc
- KT.03.0006 Kari debal rempah: Devil's Curry spice paste construction Kristang community, Malacc
- KT.03.0007 Kari kapitan: Kristang chicken curry technique Peranakan and Kristang tra
- KT.03.0008 Kristang curry balance: adjusting sweet, sour, salt, heat Kristang community, Malacc
- KT.03.0009 Kristang curry powder blend: spice proportion technique Kristang community, Malacc
- KT.03.0010 Kristang fish curry: sour-spiced ikan technique Kristang community, Malacc
- KT.03.0011 Sambal berlado: Kristang red chilli curry paste Kristang community, Malacc
- KT.03.0012 Tumis rempah: Kristang paste frying activation Kristang community, Malacc