Provenance / Canons / Kristang / Kristang Heritage Foundations
Kristang Heritage Foundations
Kristang Canon
13 entries
KT.06.0001
Asam jawa extraction: Kristang tamarind souring method
Tamarind (asam jawa) is the primary souring agent in Kristang cuisine, inherited from the Malay and …
Kristang community, Malac
KT.06.0002
Belacan toasting: Kristang shrimp paste activation
Belacan — the dried, compressed fermented shrimp paste of the Malay Peninsula — enters Kristang cook…
Kristang community, Malac
KT.06.0003
Candlenut preparation: buah keras as Kristang paste thickener
Candlenut (buah keras, Aleurites moluccanus) is the paste-thickener and emulsifier in Kristang curry…
Kristang community, Malac
KT.06.0004
Coconut milk pressing: Kristang first and second press
Freshly pressed coconut milk is the curry and dessert medium of Kristang cuisine, and the distinctio…
Kristang community, Malac
KT.06.0005
Dried chilli rehydration: Kristang rempah heat control
Dried red chilies form the colour, heat, and body foundation of most Kristang rempah. The specific v…
Kristang community, Malac
KT.06.0006
Galangal preparation: Kristang rhizome slicing and grinding
Galangal (lengkuas, Alpinia galanga) is the aromatic rhizome that most distinguishes Kristang curry …
Kristang community, Malac
KT.06.0007
Kaffir lime leaf: Kristang torn versus chiffonade technique
Kaffir lime leaves (daun limau purut) are used in Kristang cooking both as a whole aromatic in brais…
Kristang community, Malac
KT.06.0008
Kristang ketupat: compressed rice in coconut leaf
Ketupat is compressed rice cooked in woven coconut leaf or palm leaf pouches — a preparation shared …
Kristang and Malay commun
KT.06.0009
Kristang mustard seed tempering: Portuguese-Malay fusion technique
The use of white mustard seeds in Kristang cooking — specifically as whole seeds popped in hot fat a…
Kristang community, Malac
KT.06.0010
Kristang rempah: Eurasian spice paste foundation
The rempah is the structural foundation of Kristang cuisine — a pounded wet spice paste that disting…
Kristang community, Malac
KT.06.0011
Kristang rice cooking: pandan-lemongrass aromatic method
Kristang rice is not plain steamed rice — it is cooked with aromatic additions that infuse the grain…
Kristang community, Malac
KT.06.0012
Lard rendering: Kristang pork fat tradition
Lard — rendered pork fat — is the defining cooking medium that separates Kristang cuisine from Malay…
Kristang community, Malac
KT.06.0013
Lemongrass bruising: Kristang aromatic infusion technique
Lemongrass (serai, Cymbopogon citratus) serves two distinct functions in Kristang cooking: ground in…
Kristang community, Malac