Nonya Cuisine: Pineapple Curry with Prawns, Pork Belly with Chili..and More

March 22, 2017

If  you read about Peranakan cooking in the NY Times today, and you’re curious about this fascinating cuisine of the Nonya people of Singapore, you might want to know about this terrific little cookbook.  The Peranakans are the descendants of Straits Chinese people who settled in the Malay peninsula, and their food is a delicious blend of Chinese and Southeast Asian techniques and ingredients.

I got my copy of the book at Kitchen Arts and Letters; the store makes a point of importing interesting food books from foreign publishers; I doubt it’s available anywhere else.

If you’re interested in a little taste, here are a few of the recipes I find most enticing.

 

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