Peranakan cuisine.Commonly use pork as this is a Peranakan version of Chinese braised pork belly. Babi assam, a pork stew cooked with tamarind juice. The Kristang community also cook a similar dish of pork in tamarind gravy. Enche Kabin, deep fried chicken pieces marinated in a paste of coconut milk and rempah (spices). Itik Tim or Kiam Chye Ark Th'ng is a soup of duck, preserved mustard greens and cabbage flavoured with nutmeg, Chinese mushrooms, tomatoes and peppercorns. Jiu Hu Char is a dish made up mainly of shredded vegetables like turnip or jicama, carrot, and cabbage and fried together with thinly shredded dried cuttlefish. Kari Kapitan is a Penang Nonya take on the ubiquitous chicken curry. Kaffir lime leaves and coconut milk are among the key ingredients for this mild curry. Kerabu Bee Hoon is a salad dish consisting of rice vermicelli mixed with sambal belacan, calamansi lime juice, and finely chopped herbs and spices. Other famous salad dishes are kerabu bok ni (cloud ear fungus/tikus telinga), kerabu ke (chicken), kerabu ke-kha (chicken feet), kerabu timun (cucumber), kerabu kobis (cabbage), kerabu kacang botol (four angled bean), kerabu bak pue (pork skin). Kiam Chye Boey is a mixture of leftovers from Kiam Chye Ark Th'ng, Jiu Hu Char, Tu Thor Th'ng and various other dishes. "Boey" literally means "end". Laksa lemak is a type of laksa served in a rich coconut gravy, served with prawns, cockles, lime and a dollop of sambal belacan. Masak titik is a style of vegetable soup that makes liberal use of white peppercorns. One version uses watermelon rind as the main ingredient. Another makes use of green or semi ripe papaya. Nasi kunyit - glutinous rice seasoned with turmeric powder, coconut milk and asam gelugur. It is usually served with a chicken curry, ang koo kueh, and pink-dyed hard-boiled eggs as gifts in celebration of a child of friends and family turning one month old. Nyonya Bak Chang, Nonya-style zongzi made in a similar manner as a typical southern Chinese zongzi. However, the filling is typically minced pork with candied winter melon, ground roasted peanuts, and a spice mix. The blue butterfly pea flower is used to colour the rice with a shade of blue, and pandan leaves are sometimes used as the wrapping instead. Nyonya chap chye - the Nyonya take of this Chinese Indonesian classic incorporates tauchu and dried or fresh prawns. Otak-otak