Chef Melba Nunis brings the wonders of Kristang cuisine to The Datai Langkawi
Did someone say Kristang food?
The Kristang people and their culture have always been somewhat of a mystery to many. While the term ‘Kristang’ and its people are recognised, detailed knowledge about them is limited. As a multicultural nation, it’s possible that we haven’t done enough to celebrate and expose this vibrant minority group to the attention it truly deserves.
The Kristang people, a Creole and Indigenous ethnic group, are primarily associated with Portuguese and Malay heritage but also have significant Dutch, British, Jewish, Chinese, and Indian influences. This rich blend of ancestries is reflected in their unique cultural events and, notably, in their cuisine.
When Kristang cuisine does make an appearance, Chef Melba Nunis is often at the forefront. Although she lacks formal culinary training, this Malacca-born chef proudly claims her expertise comes from the ‘school of life,’ having cooked for decades for her family and friends. Her cooking has gained acclaim through word of mouth, and her modest style has introduced many to the delights of Kristang cuisine.
From hearty curries to stir-fried specialities, Chef Melba’s Chef Series menu showcased her best Kristang dishes to guests from around the world exclusively at The Gulai House, The Datai Langkawi.
A HUMBLE STARTER
The meal began with Kaldu Galinhia Kristang, a traditional Kristang dish. This clear yet flavourful chicken soup, enriched with carrots and potatoes, is typically served at Eurasian weddings as the first course. It is simple, satisfying, and warming, setting the stage for the dishes to come.
THE MAIN AFFAIR
Chef Melba presented an array of her finest family recipes. One highlight was the Semur Baca, a beef and tongue stew that was a favourite of her grandfather. Despite the challenges of cleaning the slippery tongue, Melba has perfected the technique, ensuring that the meat is tender and delicious in its rich onion gravy.
As a seafood enthusiast, I found the Pesce Chuan Chuan (black pomfret fish) and Kambrang Tambrinyu (tamarind prawns) to be distinct and delectable. The Kristang cuisine offers various ways to prepare black pomfret, and the use of fermented soybean paste and ginger imparts a subtle heat. The tamarind prawns freshly caught from the Andaman Sea, complemented the fish perfectly with their tangy coating, enhancing rather than overshadowing the fish’s natural freshness.
THE DEVIL’S IN THE DETAILS
Perfecting a curry involves years of experience and experimentation to achieve the right balance of spiciness, sweetness, and tanginess. Chef Melba has mastered this with her Kari Debal Galinhia (Devil Curry Chicken). This beloved Kristang dish features a rich, flavourful curry blending local spices and slow-cooked tender chicken. The curry offers a harmonious combination of Malay, Indian, and Chinese influences, creating a distinctive taste experience that is quintessentially Creole.
CLASSIC SWEETS
To complete the meal, Chef Melba presented Pulut Pretu (glutinous rice with longans) and Kek Sugi (sure cake). Kek Sugi, a staple at Kristang Christmas and weddings, is a favourite of Chef Melba, who enjoys baking it due to its high demand. After tasting the buttery, soft cake adorned with marzipan and royal icing, it’s clear why Chef Melba is dedicated to preserving this tradition.
For a taste of the diverse cuisines featured in The Chef Series at The Datai Langkawi for 2024, visit The Datai Langkawi’s website. Explore a curated selection of critically acclaimed chefs from around the world, each making a unique contribution to the world of gastronomy.
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