I
Kristang Heritage Foundations
II
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 Heritage Foundations
Techniques
13 entries · 13 at full depth
- KT.06.0001 Asam jawa extraction: Kristang tamarind souring method Kristang community, Malacc
- KT.06.0002 Belacan toasting: Kristang shrimp paste activation Kristang community, Malacc
- KT.06.0003 Candlenut preparation: buah keras as Kristang paste thickener Kristang community, Malacc
- KT.06.0004 Coconut milk pressing: Kristang first and second press Kristang community, Malacc
- KT.06.0005 Dried chilli rehydration: Kristang rempah heat control Kristang community, Malacc
- KT.06.0006 Galangal preparation: Kristang rhizome slicing and grinding Kristang community, Malacc
- KT.06.0007 Kaffir lime leaf: Kristang torn versus chiffonade technique Kristang community, Malacc
- KT.06.0008 Kristang ketupat: compressed rice in coconut leaf Kristang and Malay communi
- KT.06.0009 Kristang mustard seed tempering: Portuguese-Malay fusion technique Kristang community, Malacc
- KT.06.0010 Kristang rempah: Eurasian spice paste foundation Kristang community, Malacc
- KT.06.0011 Kristang rice cooking: pandan-lemongrass aromatic method Kristang community, Malacc
- KT.06.0012 Lard rendering: Kristang pork fat tradition Kristang community, Malacc
- KT.06.0013 Lemongrass bruising: Kristang aromatic infusion technique Kristang community, Malacc