Kapitan Curry Paste
Considered the Captain of curries with many local chefs creating their own taste combinations. This is a Peranakan dish typically made from fresh and dried Chillies, garlic, shallots, candlenut, fermented shrimp paste and lemon grass
White Curry Paste
Uniquely Penang and was made popular by the Cantonese food hawkers. The deliciously complex flavours of galangal, lemongrass and nutmeg is no secret but what makes it good or excellent depends on the art of blending the spices and cooking it to the right consistency.
Lemongrass Curry Paste
A fusion of Malaysian and Chinese cuisine at its Peranakan finest. It has a unique blend of lemongrass, tamarind and traditional spices that result in a curry that is intensely rich, gusty and accentuated with tangy, pungent and sour flavours.
Laksa Curry Paste
Essentially a rice vermicelli dish served in tamarind and fish stock with a good helping of fresh herbs. Our famous laksa Curry Paste find its origin in the ‘Nyonya Laksa’ also known as Laksa Lemak and is perhaps the most requested Peranakan recipe ever.
