Jawi Peranakan refers to a community of Muslims with South Indian and Malay parentage born in the port cities of the Straits of Melaka; namely Penang, Malacca, and Singapore. It all started in the early 19th century when Muslims from South India migrated to Southeast Asia as traders and missionaries. As they settled down and married the locals, the resulting cultural merge was a “distinctive identity that was captured in their architecture, clothing, jewelry, and cuisine.”
Immensely proud of his heritage, Chef Nuril is eager to share the delights of Jawi Peranakan cuisine with TSG Cooking School guests where “the surroundings are calming with its beautifully landscaped hills of healthy spice [and herb plants] which allow us to gain a further understanding of how we incorporate these spices in our daily food.”
“Working as a chef, I have done quite a number of classes and demonstrations but cooking in Tropical Spice Garden is a privilege for anyone who loves food and the bond it has with nature.” The kitchen in TSG Cooking School is equipped with 10 working stations for a very intimate, hands-on experience for “enthusiastic individuals be it a tourist or local who is keen on learning the unique blends of Malaysian cuisine.”
Chef Nuril has won multiple awards since his undergraduate days and was the Culinary Editor of the acclaimed Peranakan Muslim Heritage Series book: “Feasts of Penang: Muslim Culinary Heritage” by Dato Dr. Wazir Jahan Karim. Regardless of a remarkable academic background in western culinary arts, his passion remains in the tantalizing flavours of Asian food and Penang’s unique Jawi Peranakan cuisine. Chef Nuril is also the Executive Chef and Manager of Jawi House, a Jawi Peranakan/Peranakan Muslim Heritage Café on the famous Armenian Street Walk in George Town. He designed the Peranakan Muslim Heritage Menu and the organizational plan of the heritage café.
As an esteemed chef, one does wonder if Chef Nuril has higher expectations of himself when it comes to cooking Jawi Peranakan dishes compared to other cuisines.
“I definitely have high expectations of myself, not only in the food but more for the overall delivery of the class, and whether the students are comfortable with my workflow. Personal expectations are usually achievable if we take the necessary steps to reduce the risk of making a mistake. For my students, when it comes to Jawi Peranakan cooking, setting my expectations too high would mean a very rigid class. Personally, to relax and enjoy the fun you have with cooking is the first step so knowledge can be retained alongside fond memories, my expectations for the students most of the time is their willingness to learn and to try new things even though if it may seem a little alien at first. Jawi Peranakan food, like many cuisines from fusions of many cultures, focuses on balance although [it is] slightly richer than traditional malay food. Once the students understand how to achieve this balance in the food with the usage of the proper ingredients and its quantities, most of my work is done. From there having understood the fundamental principles of cooking, the student is then empowered to add their own personal touches or adjust the flavours notes to their liking.”