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The prominence of Peranakan Chinese culture, however, has led to the common elision whereby 'Peranakan' may simply be taken to refer to the Peranakan Chinese, i.e. the culturally unique descendants of the earliest Chinese settlers in the Malay Archipelago, as opposed to the other smaller groups that also justifiably call themselves 'peranakan'.
Ayam buak keluak is a famous Peranakan dish which can be found in Indonesian, Malaysian and Singaporean cuisine. Keluak and the tamarind gravy being the most important ingredient, it is one of the most time-consuming Peranakan dishes to make. [3] The spicy gravy consists of several spices including candlenuts, turmeric, chilli, galanga and belacan.
cheena – (From Peranakan/Malay) Originated from Malay spelling "Cina". A slur used to denote Chinese people exhibiting very unpolished behaviour or mannerisms, deriding their Chineseness. Basically to denote the uncultured (from an Anglophone standpoint), any occasionally be used to denote Chinese people.
Chinese-peranakan (土生華人) family portrait in Java, circa 1856–1878; the usage of batik cloth was very common among peranakan ladies during colonial era. Many Indonesians, including the ethnic Chinese, believe in the existence of a dialect of the Malay language , Chinese Malay, known locally as Melayu Tionghoa or Melayu Cina .
The Bugis-Malay, also known as Buginese-Malay, Malay-Bugis or Melayu-Bugis, Peranakan Bugis, are a cultural and ethnic group with heritage rooted in both Malay and Bugis communities, typically comprising individuals of mixed Malay and South Sulawesi ancestry.
Hokkien dialects differ in the pronunciation of some pronouns (such as the second person pronoun lí, lú, or lír), and also differ in how to form plural pronouns (such as n or lâng). Personal pronouns found in the Hokkien dialects are listed below:
Cap cai, sometimes spelled cap cay, (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir fried vegetable dish that originates from Fujian cuisine. [1]
The major differences between Coastal (known as Pata) and Inland (known as Ulu) dialects is the pronunciation of the letter "e" of which Coastal Terengganu speakers tend to pronounce it as a schwa while Inland Terengganu speakers pronounce it with strong "e" (as in red).