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Kunyit, known as turmeric in English, is a flowering plant belonging to the ginger family, Zingiberaceae. Its rhizome, which is bright yellow-orange, is commonly used as a spice in cooking, especially in South Asian and Middle Eastern cuisines. Turmeric is also recognized for its potential health benefits, largely attributed to its active compound, curcumin, which has anti-inflammatory and antioxidant properties. In addition to culinary uses, kunyit is often utilized in traditional medicine and as a natural dye.

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What peranakan food start with the letter N?

Nasi Kunyit, Nasi Lemak, Nasi Ulam


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Apam balik - a bread like puff with sugar, corn, and coarse nut in the middle. Ayam percik - grilled chicken with spicy sauce. Ayam goreng kunyit - deep fried chicken, marinated in a base of turmeric and other seasonings. Ikan bakar - grilled/barbecued fish with either chilli, kunyit (turmeric) or other spice based sauce. Ikan pari - barbecued stingray Ikan asam pedas - A sour stew of fish (usually mackerel), tamarind, chili, tomatoes, Okra and Vietnamese coriander (Malay: daun kesum). Kangkung belacan is water convolvulus wok-fried in a pungent sauce of shrimp paste (belacan) and hot chilli peppers. Various other items are cooked this way, including petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beans.


What is Malay ethnic dish?

Apam balik - a bread like puff with sugar, corn, and coarse nut in the middle. Ayam percik - grilled chicken with spicy sauce. Ayam goreng kunyit - deep fried chicken, marinated in a base of turmeric and other seasonings. Ikan bakar - grilled/barbecued fish with either chilli, kunyit (turmeric) or other spice based sauce. Ikan pari - barbecued stingray Ikan asam pedas - A sour stew of fish (usually mackerel), tamarind, chili, tomatoes, okra and Vietnamese coriander (Malay: daun kesum). Kangkung belacan is water convolvulus wok-fried in a pungent sauce of shrimp paste (belacan) and hot chilli peppers. Various other items are cooked this way, including petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beans.


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