Chef Melba Nu­nis pro­vides a fas­ci­nat­ing in­tro­duc­tion to the world of Kris­tang cul­ture through her fam­ily recipes

Tast­ing celebrity chef Melba Nu­nis’ aro­matic Malac­can-por­tuguese dishes at The Ma­jes­tic Malacca pro­vides a fas­ci­nat­ing in­tro­duc­tion to the world of Kris­tang cul­ture.

YTL Life - - Contents - Words RENYI LIM

You get a sense of Chef Melba Nu­nis’ warmth the mo­ment she wel­comes you to her restau­rant, Melba at The Man­sion, lo­cated on the first floor of The Ma­jes­tic Malacca. You can taste the fire in her cook­ing, too. It lingers on your tongue long af­ter you’ve scraped the last morsel of her Kari De­bal (also known as Devil’s Curry) from the bowl, or sam­pled one of her fiery sam­bals – a paste made pri­mar­ily from pounded chilli pep­pers and shrimp paste.

“I do love my dried chill­ies!” she laughs. “We use a lot of those in Kris­tang cook­ing, along with onions, lemon­grass, galan­gal and turmeric. From these, we make the most ba­sic pastes from which it’s pos­si­ble to cook dif­fer­ent types of dishes. You just need the know-how about which ex­tra el­e­ments to add.” Need­less to say, there are few in Malaysia with more know-how than Chef Melba when it comes to Kris­tang cook­ing.

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