In a Straits-Born Kitchen

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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.