“Mutu
mecir per beng naki!”
which means "Thank you for coming here" in papiar Cristang,
the language of the Cristang community of Malacca. I hope
you enjoy the information that my site offers, which
includes several aspects of the Cristang. This site is as
much a showcase of Cristang cuisine, as of its culture and
people.
A little about myself, I have been promoting Cristang
cuisine at home and abroad since 1998 through gourmet
exhibitions held in various hotels in Malaysia and
Australia. Over the past decade, I have successfully
presented demonstrations in four countries on three
continents, written three books – in English, Malay and
Dutch, and have presented Cristang cuisine on television,
and in 2005 was recognized by Malaysian publishers MPH as
one of its 20 Celebrity Authors. I have been a featured chef
at the Pasar Malam Besar in the Netherlands since 2000.
Enjoy the recipes and read on …
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| Tip 1 |
You
may need to make stew spice powder for some recipes, stew
spice is a combination of
4 different spices for some of Cristang cuisine. In case you
don't have it in the stores, here are the ingredients and
portions for stew spice powder: 2 cinnamon
sticks, 30 cloves, 3 star anise and 1/2 dried nutmeg,
dry roast in a frying pan and then grind together in a
dry blender. |
| Tip 2 |
An
alternative to pot roasting is to roast the meat in an
oven for 40 minutes at 165◦C, 325◦F
or gas mark 3. |
| Tip 3 |
Leitu obu
bateh (eggnog) contains milk, which may be
substituted by black coffee. This makes an interesting
drink instead of the traditional version. |
| Tip 4 |
An
alternative to mangoes, use sour green apples or cooking
apples. |
| Tip 5 |
If you can't
get candlenuts use blanched almonds instead. |
Mutu
Mecir please tell your friends or link my site
to yours (but with the usual acknowledgments).
Follow
my events,
find new ideas and tips at my blog. |
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Chef
Celine J Marbeck is a true Malaccan, and of
Portuguese-Dutch ancestry. Her family can trace its
roots for more than four generations. She was born in a
medical dispensary in A Formosa, graduated from the
University of Leicester, England. She has promoted Cristang cuisine at home
and abroad since 1998. Over the past decade, she has
successfully presented demonstrations in four countries
on three continents, written three
books – in English, Malay and Dutch. and presented her cuisine on television.
In 2005 she was
recognized by Malaysian publishers MPH as one of its 20
Celebrity Authors.
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Dec 2007: Demonstrated Caldu Pescador at the
Heritage Cooking Exhibition held at the Dataran
Merdeka, Kuala Lumpur.
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Featured chef at the Pasar Malam Besar
in the Hague, Netherlands.
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Food exhibition
on Cristang cuisine at Shook! in Starhill, Kuala Lumpur.
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Masakan Perkahwinan at the Kuala Lumpur Craft Centre
where 3 dishes were demonstrated - vindaloo, arroz
pimenta, and bolu cocu with cardamon custard. Introduced cucumber
fizz - a refreshing cool drink with kaffir lime
juice and sugar syrup.
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Television appearance
in Masakan Ramadan with Chef Wan.
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Private cooking classes for tourist groups and
women's organisations.
Read more |
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