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Provenance · Volume XV · In progress

The Kristang Canon

Seventy-six entries

Contents

I

Overview & Cultural Context

Why this cuisine is its own thing — roots, history, the living movement.

5 II

Terroir — geography, climate, what grows and swims here.

opening III

The defining ingredients, named to species.

opening IV

The foundational techniques the cuisine is built on.

36 V

The Canonical Dishes

The dishes a serious practitioner is expected to know.

35 VI

The Beverage Tradition

Wines, spirits, ferments, tea and coffee, ceremonial drinks.

opening VII

The Table & Service

How the food is served and eaten — the order, the rituals, the hospitality.

opening VIII

Where this book connects to others — migration, trade, diaspora.

opening IX

The Lineage & Authorities

The masters, the literature, the sources an entry is anchored to.

opening X

The producers and purveyors who carry the real ingredients.

opening

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Kristang · V The Canonical Dishes

Kristang Desserts & Sweets

Eight entries

This section holds the desserts and sweets of the Kristang kitchen. The preparations range from a prestige semolina-almond butter cake built on a specific ghee pre-soak method, to coconut milk confections worked over low heat, to layered grilled pancakes, lace crepes, glutinous rice balls filled with palm sugar, and set sago puddings. Thin wafers rolled from hinged iron moulds over charcoal complete the repertoire.

Sugee cake: Kristang semolina almond butter cake Sugee cake technique: semolina ghee pre-soak method Kristang dodol: coconut palm sugar confection Bebinca kristang: layered coconut pancake technique Kueh jala: Kristang lace crepe technique Onde onde kristang: pandan glutinous rice ball technique Kristang love letters: kueh kapit wafer rolling Kristang sago pudding: pearl sago setting technique

V · The Canonical Dishes · 2 of 5Next chapter → Kristang Pork & Meat

Kristang · V The Canonical Dishes

Kristang Desserts & Sweets

‹ V The Canonical Dishes

This section holds the desserts and sweets of the Kristang kitchen. The preparations range from a prestige semolina-almond butter cake built on a specific ghee pre-soak method, to coconut milk confections worked over low heat, to layered grilled pancakes, lace crepes, glutinous rice balls filled with palm sugar, and set sago puddings. Thin wafers rolled from hinged iron moulds over charcoal complete the repertoire.

8 entries

Sugee cake: Kristang semolina almond butter cake Recipe Sugee cake technique: semolina ghee pre-soak method Kristang dodol: coconut palm sugar confection Recipe Bebinca kristang: layered coconut pancake technique Kueh jala: Kristang lace crepe technique Onde onde kristang: pandan glutinous rice ball technique Kristang love letters: kueh kapit wafer rolling Kristang sago pudding: pearl sago setting technique Recipe

‹ The Canonical Dishes · Contents · The Library