The Jawi-Peranakans are a diminishing Straits-born community of Indian-Muslim, Arab and Malay admixture. They've evolved their own cuisine, blending Tamil, Pakistani, Persian and Malay cooking styles. The Jawi-Peranakans are unique to Penang and Singapore, but their numbers have shrunk as they are assimilated into the larger Malay community. In Georgetown, Penang - Jawi House restaurant, the brainchild of Wazir Jahan Karim, offers the clientele the unique taste of Jawi-Peranakan cuisine.
- Bamieh: Very mildly-spicy mutton, okra and tomato stew - an Arab-Peranakan dish. The mutton and okra curry is thickened with pureed tomatoes and scented with cumin and nutmeg powder. Very unique dish - I'd not found this dish anywhere else in Penang, or Malaysia/Singapore, for that matter.
- Daging Masak Hitam: A tasty beef dish, spiced with cinnamon, star anise, nutmeg and cloves, with lots of dried chillies to lend the heat, and the usual Indian onion-garlic-ginger blend for the base flavour. The name of the dish translates literally as "black-cooked meat" - thick dark soy-sauce is added during the cooking process, together with tamarind juice, to obtain the trademark "black" colour.
- Kari Ikan: a superb fish curry, cooked South Indian style, using very fresh snapper - perfectly-timed cooking, yielding moist, soft flesh. The curry also included okra.
- Kari Ayam: a mild chicken-and-potato curry, competently prepared here - slightly enriched with coconut milk.
- Dalca: vegetable curry (potatoes, long beans, eggplant, carrots) cooked with Channa dhal (yellow or Mysore lentils).
- Nasi Lemuni: a rich, coconut milk-enriched rice dish flavoured with "lemuni" (5-leaf chaste, a shrub often used as a folk medicine in South Asia).
- Nasi Kacang: an aromatic rice dish, cooked with the addition of channa dhal (yellow lentils).
- Roti Bengali: toasted, thickly-cut traditional South Indian bread. 'Roti Bengali', despite its name, is not Bengali in origin, but was introduced to Penang by an enterprising Tamilian baker from Madras (now Chennai) who started Ismailia Bakery. The said bakery was run as a cooperative and the shareholders were called "panggali", meaning shareholders in Tamil - but the locals misheard that as Bengali.
Dessert: Bubur Cha-cha (sweet potatoes, sago in Gula Melaka and coconut creme) and Malay baked caramel cake.
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