The arrival of the first Chinese immigrants in Indonesia dated back as far as the early 1400s. Since then, the relationship between the Chinese people and the indigenous people has been growing substantially, especially in the areas of commerce.
The cross-culture between the Chinese settlers and the indigenous people also influenced the original Chinese gastronomy. The Chinese settlers adapted the use of traditional Indonesian spices and herbs into their home-style cooking, which had not been used in the original Chinese cuisine.
The use of coconut milk, lemongrass, shallots, turmeric, tamarind, a sweeter style of soy sauce, as well as the inclusion of other herbs and spices created a new style of Chinese cuisine in Indonesia: Babah Peranakan Cuisine.
Varieties of the Babah Peranakan menus include:
• Lumpia Semarang-Deep-fried stuffed spring roll with bamboo shoot and shrimp
• Tahu Kare Masak Nonyah - Stir Fried Bean Curd and Vegetables in Curry
• Udang Windu Bumbu Rujak - Stir Fried Prawns in Tomato & Lemongrass Sauce
• Ayam Masak Opor- Stew of chicken with cumin and coconut sauce
• Sup Ikan Asam - Fish in Tamarind & Tomato Soup
• Nasi Goreng Babah - Babah-style Fried Rice with Shrimp Paste
• along with many more ….
This dining experience is served in the beautiful 305-year-old Kang Xi temple that has been dismantled and reconstructed , the Bale Sutra, where the legends and ancient cultures of Chinese and Balinese people live in harmony.