In A Straits-Born Kitchen

ISBN 9789814928762

Book E-Book

Lee Geok Boi

A unique collection of iconic dishes from the Straits-born community, including Eurasians, Chetti Melakans, Indonesian Chinese, Malays and Indonesians that became family favourites through the generations.



While researching the Straits-born community for this cookbook, Lee Geok Boi realised that the culinary delights typically classified as Peranakan were more than just Straits Chinese. It is also Eurasian, Chetti Melakan, Indonesian Chinese, Malay and Indonesian. The trove of salads, curries, soups, stews, kueh-kueh, cakes and biscuits are all found in the different branches of the Straits-born communities who were drawn to this island at the crossroads of world trade. They show the histories of exploration, economic imperatives and colonisation that go back to the days of the Maritime Silk Road.

Although there are differences, Straits-born cuisines share many common elements and dishes. Fragrant local roots and leaves, chillies originally from Central America, and spices from the famed Spice Islands and South and West Asia were ground up to prepare iconic dishes that became family favourites through the generations. Discover the rich history and unique culinary flavours of the Straits-born communities with Lee Geok Boi In A Straits-Born Kitchen

Lee Geok Boi
Lee Geok Boi is a Straits Chinese with a life-long interest in all aspects of food but especially in cooking it. She combines her interest in cooking with travel, an interest that in 1992 literally took her around the world without flying. She was a food critic for several Singapore newspapers including The Straits Times, The Sunday Times and New Nation. She began writing recipes for Sunday Nation’s Table for One in the 1980s. A graduate of the University of Singapore, (now National University of Singapore), this freelance writer has also written books on Singapore’s history. Her cookbooks include Asian Noodles, Asian Soups, Asian Soups, Stews and Curries, Asian One-dish Meals, Classic Asian Rice and Classic Asian Salads, all published by Marshall Cavendish.

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