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Besides being an old Malay term of respect and affection for Peranakan
women - descendants of early Chinese migrants who settled and inter-married with local Malays in Penang, Malacca and Singapore - the word Nonya has also come to refer to their cuisine, which blends Chinese ingredients and wok-cooking techniques with spices used by the Malay
community.
The food - tangy, aromatic, spicy and herbal - is brought about by ingredients such as coconut milk, laksa leaf, pandan leaves, chilies,
shallots and many more.
And Nonya Laksa, a popular spicy noodle soup, is the classic example of Peranakan cuisine.
"Here at Orange Clove, we value the heritage behind each dish
just as much as its taste."
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Inspired by fish 'n' chips, a popular British take-away food, the fish fillet is a well-loved seafood dish all around the world today.
The Englishmen like it with vinegar; Canadians eat it with tartar sauce; Americans love it with ketchup and mustard, while Australians simply squeeze lemon juice over it.
We suggest enjoying it the oriental way, with plum sauce - a popular sweet and sour condiment in Chinese cuisine that is made from sweet plums, sugar, vinegar, ginger and chilies.
"Here at Orange Clove, we love to give a twist to international fare by adding an Asian touch."
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The Haitians have been drinking pumpkin soup on the 1st of January yearly since 1804, to commemorate their Independence Day. It is a reminder of their unity to overcome the injustices of slavery during the days of French colony - when the French drank this delicious broth while the slaves only had simple bread soup.
Water chestnut, believed to have originated in southern China, has also been consumed since ancient times and continues to play an important role in Chinese cooking. Regarded as a tonic and credited with many healing properties, it is excellent for clearing Heat.
We've added this Chinese ingredient to the Caribbean dish for a fresh perspective, and to bring it closer to the hearts of Asian diners.
"Here at Orange Clove, we are intrigued by the stories behind each dish and want to share them with you too."
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The asparagus, a member of the lily family, is related to the onion, garlic, leeks, and turnips.
It was a delicacy only the wealthy could afford in ancient times and was well-loved by the ancient Greeks and Romans - Julius Caesar ate it with melted butter; Emperor Augustus was inspired by it to coin the phrase "as quick as cooking asparagus"; and in the time of King Louis XIV it was dubbed 'The King of Vegetables'.
We have teamed this exquisite vegetable with Gingko nuts, which are widely used in Asian cooking and in Traditional Chinese Medicine as they contain biologically active compounds that can improve health. Now that's certainly food fit for a king.
"Here at Orange Clove, we believe that food should taste good and be good for us too."
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One is a popular breakfast food that originated in American. The other, an ever-present spice in Indian cooking that is also often used in Asian cuisine today.
Together, the unlikely pair gives rise to a golden encrusted creation that looks, smells and tastes great - and is well-loved by people of all ages.
"Here at Orange Clove, we marvel at how the fusion of East and West gives rise to delightful culinary creations."
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