Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and features ingredients that include cocnut milk, galangal, turmeric, candlenuts, laksa leaves, pandan leaves, tamarind pulp, lemongrass, chillies, shallots, basil and coriander.

Chef Philip Chia guides you in the ways of the enduring culinary legacy of the Peranakans.

There is more to the culture than what's cooking in the peroh rumah, or kitchen. For instance, have you ever wondered why they speak the way they do? And what is the big deal about cherki games? Why are they always singing the dondang sayang? And, more importantly, what does it mean to be a Peranakan?

This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes

If you think that most Peranakans live to eat, you may be correct. After all, good Peranakan cousine isn't a matter of tossing just anything edible into the cooking pot. It is a carefully nurtured craft, perfected through decades and possibly centuries of trial and error. Yet, Peranakan cuisine is more than just about good food. It encompasses the customs and traditions of the Peranakans, their culture and history. This book showcases the various aspects of their cuisine, and illustrates how food has become an essential part of Peranakan life.

A Peranakan Legacy captures the rich heritage of a fast disappearing way of life and put on record many traditions and practices which were previously handed only down from generation to generation. The term ‘Baba’ is used to refer to the Straits-born Chinese or Peranakans. The Babas boast a unique culture and way of life that is an amalgamation of Chinese and Malay customs and etiquette. Their culture is perhaps best captured in the beautiful clothing, stunning jewellery, pretty porcelain and other artefacts used in daily living. Girls were taught, from a young age, how to cook a variety of elaborate meals as well as crafts such as beading and embroidery. The result is a rich legacy of splendid kebayas (embroidered blouses), beadwork and various other items. Through lavish, full-colour photographs of Peranakan artefacts and clothing, this book explains the origins of the various customs and traditions. While some customs are still practiced today, other more complicated ones have disappeared as modern babas adapted to contemporary lifestyles which are deemed more convenient and practical.