There are regional variations in Nonya cooking.
Dishes from Singapore and Malacca show a greater Indonesian influence , such as the use of coconut milk.
Master 1 Melaka Nyonya Curry Paste is a rich, spicy and succulent curry like sauce . This curry paste consist of rich spices such as shallots, garlic, galangal, lemongrass, turmeric, curry leaves, spices. Belacan – a popular local fermented shrimp paste – is also added to give the dish more depth.
2. 倒入1包张天厨马六甲咖喱酱料，加入500gm鸡肉 以小火炒香片刻
1. Peel the 150gm potatoes and cut into pieces. Deep fry in the hot oil until golden brown. Remove, drain well and set aside.
2. Saute1 packet of Master 1 Melaka Nyonya Curry paste with 500gm chicken briefly.
3. Stir in 250ml water and bring to a boil, add in 120ml coconut milk/ fresh milk. Add in potatoes and continue to simmer until chicken is cooked through and potatoes are tender.
Note: For beef/mutton, please parboil the meat until tender before following the cooking method as stated above.