Editing Peranakan Chinese (section)

===Food===
{{main|Peranakan cuisine}}
[[File:Buahkeluak.JPG|thumb|left|''[[Ayam buah keluak]]'', a traditional Peranakan dish.]]

Due to the culture of Nyonya and Babas is merged between Malay and Chinese and influence by Indonesia. Malacca was once the world's merchant gathering point enabling the birth of Baba and Nyonya ethnic group. Therefore, the Nyonya food can be summarized as "Malay Archipelago Delicacies of Nanyang Cuisine".<ref>{{cite book |last1=Jacky Liew |title=Truly Nyonya Malacca |year=2010 |publisher=Seashore |location=Malaysia |isbn=9789675413247 |page=18 |url=https://www.nlb.gov.sg/biblio/13558575 |access-date=18 June 2020|author1-link= Jacky Liew}}</ref>

From the Malay influence, a unique [[Peranakan cuisine|"Nyonya" cuisine]] has developed using typical Malay spices. Examples are ''chicken kapitan'', a dry chicken [[curry]] and ''inchi kabin'', a Nyonya version of fried chicken. ''Pindang bandeng'' is a common fish soup served in Indonesia during the Chinese New Year and so is a white round [[mooncake]] from [[Tangerang]] which is normally used during the [[Mid-Autumn Festival|Autumn Festival]]. ''[[Swikee|Swikee purwodadi]]'' is a Peranakan dish from [[Purwodadi Grobogan|Purwodadi]], a frog soup dish.

''Nyonya [[laksa]]'' is a very popular dish in Malacca, [[Malaysia]] while another variant called ''asam laksa'' is famous in Penang, Malaysia. ''Pongteh'' is also another popular and savoury dish of the Malaccan Peranakan community. The main ingredient is onion, black mushroom (optional), chicken (at times pork is used instead of chicken, hence it's called ''babi pongteh'') and fermented bean sauce. The Malaccan Nyonyas are well known for this dish.

Other dishes from the east coast of [[Peninsular Malaysia]] Peranakans in [[Kelantan]] include ''telur kesum'', ''ayam kerabu'' and ''khau jam'' are influenced by [[Chinese cuisine|Chinese]], [[Malay cuisine|Malay]] and [[Thai cuisine|Thai]] cuisine. While in [[Terengganu]], popular Peranakan foods are such as the local version of crab cake, ''ayam pachok'' which resembles satay with a stronger flavour, fish in spicy tamarind sauce and slow-cooked chicken with palm sugar.<ref name="STperanakanganu">{{cite web |url=http://www.straitstimes.com/asia/se-asia/the-peranakans-of-terengganu |title=The Peranakans of Terengganu |publisher=Straits Times Singapore |date=2 February 2015 |access-date=26 April 2016 |archive-url=https://web.archive.org/web/20160810224520/http://www.straitstimes.com/asia/se-asia/the-peranakans-of-terengganu |archive-date=10 August 2016 |url-status=live}}</ref>

Besides that, Peranakans of Malacca are also well known for a wide variety of traditional cakes ([[Kuih|''kueh'']] or ''[[kue]]'') such as ''lepak kacang'', ''[[Red tortoise cake|ang ku kue]]'' (a black variant is called ''kueh ku hitam''), [[Pineapple tart|''kueh tae'' or ''nastar'']], ''Nyonya [[Zongzi|bak chang]]'', [[Apam balik|''apom balik'']] (Peranakan's version closely resembles Indonesian's ''[[serabi]]''), ''kueh bakol'', ''[[Tapai|tapae]]'', [[Kue kochi|''kueh kochi'']], ''kueh bongkong'', ''[[rempah udang]]'', ''pulot enti'', ''[[Kuih sepit|kueh gulong]]'' (another variant is ''[[Kuih sepit|kueh kapit]]''), ''kueh bolu'', ''galeng galoh'' (also known as ''[[kue seri muka|seri muka]]''), ''kueh bangket'' and many more. Traditional [[kueh]] (or [[kue]]) are sometimes made in conjunction with festivals that the Peranakans celebrate. For example, ''kueh genggang'' (also commonly known as ''kueh lapis''), is a type of multi layered cake, most often eaten during Chinese New Year to symbolise a ladder of continued prosperity.

A small number of restaurants serving Nyonya food can be found in Penang and Malacca in Malaysia; and Jakarta, Semarang and Surabaya in Indonesia.