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Author(s)
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Updated by Shermay Lee,Mrs Lee Chin Koon
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In the 19 th century, people of all races flocked to Southeast Asia to trade and seek a new life. Among their traditions and beliefs, they also brought with them the cuisines of their hometowns, which blended over time . The New Mrs Lee’s Cookbook Vol. 2: Straits Heritage Cuisine is a collection of recipes that testify to this unique culinary heritage.
A Peranakan, the late Mrs Lee Chin Koon (1907-1980) compiled her own collection of recipes that included a mix of Nonya and local dishes, and published Mrs Lee’s Cookbook in 1974. The cookbook has since had numerous reprints, and has become widely accepted as one of the authorities on Nonya and local cuisine in Singapore.
Now, three decades later, these well-loved recipes have been faithfully and lovingly reworked by her granddaughter, Shermay Lee, into two fully illustrated cookbooks. The first , The New Mrs Lee’s Cookbook Vol. 1: Straits Heritage Cuisine features a delightful mix of Chinese, Malay, Indian and Eurasian recipes, and also includes anecdotes explaining their origins. New useful sections have also been added, including:
- a comprehensive illustrated glossary of ingredients
- a glossary of basic kitchen equipment
- step-by-step illustrations of basic food preparation
- a list of useful contacts
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