A Non-So-Classis Ratatouille

Throughout the 15th to 17th centuries, many Chinese emigrated from their homelands to Indonesia, Malaysia and Singapore. Those immigrants’ descendants are often referred to as Peranakan. The traditional Peranakan cooking requires patience and proficiency, but can be also executed by first timers, if done correctly. This vegetable Ratatouille is a great example for the Perakanan cooking at its best.