Pulai
Springs Resort pays tribute to the Straits-Born or Peranakan culture by
presenting a buffet in the theme, Nyonya
Pergi Makan that features traditional family recipes garnered from two
true-blue Peranakan chefs.
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| Make a weekend date to enjoy Nyonya cuisine at the Nyonya Pergi Makan buffet held at the Cinta Terrace |
At the resort, I meet with two Babas*: the resort’s Executive Chef Kenny Lim, a Peranakan who
partnered with guest chef, Chef Barnitus Ang, another Peranakan from Melaka, and
pooled their resources to prepare a range of menus for good old-fashioned
Nyonya cuisine.
*Kindly
note that members of the Peranakan community in Malaysia address themselves as Baba Nyonya, and Nyonya is the term for women while Baba is for the men. The word Nyonya
is often generally used to mean Peranakan.
The
Peranakan culture here was mainly derived from inter-marriages centuries ago between
the Chinese and Malay communities to create a unique cross-cultural blend, not
only in its language, traditions, crockery and costumes but also in its
cuisine.
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| A section of the buffet for hot dishes |
In
the former Malay Peninsular the main centers of Peranakan culture started in
Melaka, Penang and Singapore.
The
traditional Nyonya cuisine to be featured in this Nyonya Pergi Makan buffet, will
be served only on Friday, Saturday and Sunday of the first two
weekends in September.
Much
effort is being put into arranging dishes in this theme, served in sections for
appetizers, soups, main course, desserts and the live-cooking stalls.
Chef
Kenny tells me that fresh ingredients like buah
keluak that go into preparing traditional Peranakan dish, Ayam Buah Keluak
(chicken), have to be sourced from a supplier in Melaka.
Note:
Buah Keluak is the seed from the Kepayang tree. The black powder dug out
from within the seed is a delicacy, an acquired taste and an essential
ingredient in Peranakan cuisine.
Chef
Kenny is also pleased to share with me, two of his family recipes which are
served with pride in this spread.
 |
| Kerabu Telur Goreng is made from a family recipe |
Sup Ayam Kentang
(chicken and potato soup) is a family favourite which is fondly known as Sup Ayam-O (as in kopi-O), which speaks
of the purity of this soup.
The
main ingredients are just chicken and potatoes brewed with ginger, onions,
garlic and tauchu, a preserved soya-bean
paste.
Another
family favourite is in the appetizer section. Chef Kenny points to the Kerabu
Telur Goreng or fried egg salad, a simple but satisfying family recipe that he
often serves at home.
There
are also local salads and appetizers like fruit Rojak, Nyonya Acar (pickled
vegetables), Glass Noodles Kerabu, Otak-Otak, fresh greens and Ulam-Ulam local
greens to savour with a range of pungent dip sauces like Sambal Belacan.
 |
| Nyonya Asam Pedas with sea bass served hot from here! |
The
combined effort of Chef Kenny and Chef Barnitus has created a menu of hot items
like Nyonya Nasi Ulam (rice), Ayam Pongteh (chicken), Sambal Udang Petai
(prawns), Sotong Masak Lemak Cili Api (squid), Terung Sambal Udang Kering
(eggplant/brinjals), Telur Cincaluk (egg omelet) and Nyonya Chap Chai (mixed
vegetables).
I’m
familiar with the Asam Pedas (tangy and spicy) fish served here during the Ramadan
month so I’m ready for a fresh taste of Nyonya Asam Pedas, prepared with Ikan Siakap or Sea Bass fish, in a
distinctly Nyonya flavour.
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| Nyonya Curry Laksa served hot for this live-station |
As
in the Nyonya Asam Pedas where bowls, filled with chunks of fresh fish, slices
of ladies fingers and brinjals are served piping hot from a live-cooking
station, the Nyonya Curry Laksa – noodles in light curry gravy – are also
prepared and served on the spot.
Another
popular live-station in this buffet spread is where refreshing tumblers of
Coconut Shake are prepared and served.
In
addition to jellies, puddings, cakes and fruit cocktail, the buffet also serves
a menu of popular Nyonya kuih (cakes)
like Ondeh-Ondeh, Seri Muka, Kuih Talam, Kuih Chendol among others and desserts
like Sago Gula Melaka and warm broths like Bubur Cha Cha.
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| Tasty tender chicken in a serving of Ayam Pongteh |
The
Nyonya Pergi Makan buffet promotion
is presented at the Cinta Terrace restaurant located on Level One of the Cinta
Ayu Suites in Pulai Springs Resort, for lunch (12pm to 2.30pm) and/or dinner (6.30pm
to 9.30pm) on Friday, Saturday and Sunday in early September 2019.
[Please
refer to poster above for dates and details!]
This
themed buffet is affordably priced at only RM35 net per adult and
RM17.50 nett per child aged 4 to 12 years. For every five (5) paying adults,
one dines for Free.
For
more info and reservations, Tel: +607 –
521 2121, WhatsApp Tel: +6016 733 2918 or email: enquiry@pulaisprings.com
Pulai
Springs Resort is located at 20km Jalan Pontian Lama, 81110 Pulai, Johor.
