PProvenance

Enter

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

← The LibraryVolume XV · contents

Kristang · V The Canonical Dishes

Kristang Seafood

Ten entries

Two preparations form the foundation of Kristang seafood cookery: the dried prawn paste that functions as a secondary umami layer across many dishes, and the sambal berlado base into which tamarind is introduced for the canonical assam udang. From these foundations the great sour, spiced, and grilled dishes follow, and the section closes with the quick-cooked and battered preparations that govern everyday fried and shellfish cooking.

Kristang dried prawn paste: hae bi preparation Kristang prawn sambal: assam udang technique Ikan assam pedas kristang: tamarind sour fish technique Sotong masak hitam kristang: squid in ink Kristang grilled fish: ikan panggang rempah technique Kristang steamed fish: Portuguese influence on gentle cooking Kristang fish head curry: sour coconut technique Karang: Kristang stuffed crab technique Kristang cockle preparation: quick-cooked shellfish Kristang squid fritters: cumi goreng tepung

V · The Canonical Dishes · 4 of 5Next chapter → Kristang Soups & Broths

Kristang · V The Canonical Dishes

Kristang Seafood

‹ V The Canonical Dishes

Two preparations form the foundation of Kristang seafood cookery: the dried prawn paste that functions as a secondary umami layer across many dishes, and the sambal berlado base into which tamarind is introduced for the canonical assam udang. From these foundations the great sour, spiced, and grilled dishes follow, and the section closes with the quick-cooked and battered preparations that govern everyday fried and shellfish cooking.

10 entries

Kristang dried prawn paste: hae bi preparation Kristang prawn sambal: assam udang technique Ikan assam pedas kristang: tamarind sour fish technique Sotong masak hitam kristang: squid in ink Recipe Kristang grilled fish: ikan panggang rempah technique Kristang steamed fish: Portuguese influence on gentle cooking Kristang fish head curry: sour coconut technique Recipe Karang: Kristang stuffed crab technique Recipe Kristang cockle preparation: quick-cooked shellfish Kristang squid fritters: cumi goreng tepung Recipe

‹ The Canonical Dishes · Contents · The Library