The Golden Age of Malacca

Various historical tomes mention the existence of ancient Hindu Kingdoms on Peninsular Malaysia. However, these ancient Malay Hindu kingdoms were largely overshadowed their counterparts in Cambodia and Indonesia until the 15th century.

The Hindu kingdoms in Malaysia only came into prominence with the founding of a kingdom known as Srivijaya in the mid-1400s.  Srivijaya, achieved much fame as the best trading port in the region and the port with its excellent trade-friendly facilities was much favored by traders from China, India and the Middle East. At any given time, dozens of foreign vessels could be seen parked in the Malacca harbor.

A Hindu king, Paramesawara, who was the former king of Singapura, established Srivijaya around 1400 AD.  Paramesawara was an intelligent man and able administrator who understood the importance of the strategic location of Malacca on the international trade routes.  He then set about establishing Malacca as an important epicenter for trade by putting in place various systems.

For instance, every incoming ship which docked at the Malacca harbor, was greeted by a multi-lingual harbor captain, assisted by various staffs who went on to cater to all the needs of the foreign vessel. Further, the docks of the Malacca harbor were equipped with secured warehouses, where goods could be stored until the traders arrived. The kingdom of Srivijaya also went on to form alliances with neighboring tribes and ports in order to set up a naval guard force, which patrolled the waters and helped, keep them pirate-free.

This booming international trade brought many riches to Malacca along with the religion of Islam. In fact, Parameswara himself converted to Islam as he took the title of Sultan Iskandar Shah. All subsequent rulers in Malacca thus came to be known as sultans and the kingdom was known as the Sultanate of Malacca.  At the height of its power, the Malacca Sultanate extended over a vast area of Peninsular Malaysia, all the way from Pantani in the north and including areas on the neighboring island of Sumatra, like Aru, Rokan, Siak, Kampar and Inderagiri.

However, the Golden Age of the Malacca Sultanate couldn’t endure and lasted barely a century. For the Portuguese arrived in Malacca in 1511 and established a colonial legacy, which was carried on by the Dutch and the British, for many years until the mid-twentieth century when Malaysia gained its independence from the colonial powers.

 

 

 

 

 

 

 

 

Baba Nyonya Cuisine

 Malaysian cuisine is held in high esteem throughout the world. Renowned for its rich and complex flavors, Malaysian cuisine is believed to reflect the varied social fabric of Malaysian society and features several components, one of which is Peranakan cuisine or Nyonya Baba cuisine.
The evolution of the Peranakan people can be traced to the 15^th, century, a period during which the Ming Dynasty ruled in China. A Chinese Emperor from that period gave his daughter’s hand in marriage to the Sultan of Malacca in an effort to cement ties with the rich and strategically located Sultanate. The Chinese Princess arrived in Malacca with a sizeable entourage, which numbered more than 500.  The Princess’s attendants went on to settle down in Malacca as they intermarried with the local Malays. This union produced the first generation of Chinese-Malays, the Peranakan

A male Peranakan in time came to be referred to by the term ‘Baba’ while a female was known as ‘Nyonya’. The Peranakans went on to create their own unique culture and heritage, which was a hybrid of Chinese and Malay cultures sprinkled with various colonial influences as Malacca was in fact ruled by three colonial powers, Portuguese, Dutch and British.

Nyonya communities at first were concentrated around Malacca but these folk soon migrated to other areas like Penang and Singapore, and were also referred to as ‘the Straits Chinese.’  Aside from a unique culture and tradition, the Peranakans were also known for their delicious, homegrown fare, an intensely flavorful cuisine made with Chinese, Malay, European and even Thai ingredients.

This delectable Perankan cuisine is prepared several key ingredients like belacan(a dried shrimp paste), tamarind, coconut milk, lemongrass, galangal wild ginger), chilies, shallots and kaffir lime and pandan(screw pine) leaves.

Omnipresent in Malaysia at various food-courts, street-stalls and fine-dining restaurants, Nyonya Baba fare should feature as a must-sample on any gastronomic expedition in Malaysia.

Popular dishes of Nyonya Baba cuisine include dishes like Mee Siam (a piquant rice noodle dish), Chicken Kapitan (a rich chicken curry usually served with a lacy Roti Jala), Kangkug Belacan(water spinach sautéed with belacan) and  mouth-watering Peranakan deserts like Bubur Cha Cha, Cendol and colorful Kuih (Peranakan cakes).