Cecilia Tan — Penang Nyonya Cooking

Times Books International, 1992, Paperback, 144, Nonya cooking is the blending of Chinese and Malay styles of cooking. Penang Nonya food combines many tastes: tangy, spicy, herbal and sweet to make a cuisine which is uniquely distinctive. The culinary tradition of the Penang nonya shares the same roots as her Malaccan and Singaporean cousins. She even takes the best of Thai cooking to evolve many dishes in her own style. The fact that some of these foods have become famous favourites throughout the region says much for the Penang nonya's expertise and creativity in the kitchen. This is the first time many of these recipes appear in a book. Not only a worthwhile acquisition for discriminating cookbook collectors, but a sourcebook of authentic traditional food for the gourmet. A compilation of over 150 old and favourite recipes, handed down by four generations from the kitchens of Penang Straits-born people., Goed