In a Straits-Born Kitchen

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

While researching the Straits-born community for this cookbook, Lee Geok Boi realized that the culinary delights typically classified as Peranakan were more than just Straits Chinese. They are 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 colonization 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 favorites through the generations. Discover the rich history and unique culinary flavors of the Straits-born communities with Lee Geok Boi's In A Straits-Born Kitchen.

Includes dual measures.

Lee Geok Boi is a freelance writer of popular Singapore history, a former journalist and an established cookbook author. Cooking, collecting and experimenting with recipes has been a life-long passion that started in her teens. She graduated with an MA in philosophy from the University of Singapore (now National University of Singapore) and maintains a lively curiosity about the physical world around her. She once took up the challenge to go around the world without flying and succeeded. Her travels have given her insights into the food of different cultures and the tremendous possibilities from combining simple ingredients to create amazing flavors.