By Philip Chia
Book sold in both Kindle and Paperback version through Amazon
With their vibrant colours, aromatic flavours and endless variety, Nyonya snacks and desserts make delightful treats whatever the occasion. In this book, renown Peranakan chef Philip Chia shares 30 recipes for irresistible Nyonya delights including essential favourites and many forgotten treats that will excite even the most jaded Peranakan palate.
Written with easy-to-follow step-by-step instructions, creating these mouth-watering,crowd-pleasing treats has never been easier!
A people ofmixed Chinese and Malay heritage, the Peranakans are known for their outstanding cuisine. Traditionally prepared by the womenfolk, or Nyonyas, the cuisine combines the best cooking styles and ingredients from the Chinese and Malay kitchens.
About the Author
Philip Chia’s passion for cooking wasignited when he learnt how to pound spices the traditional Peranakan way, witha batu lesong
(stone mortar and pestle), at the tender age of six.
Over the years, Philip continued to pick up cooking tips and learn the finerdetails of Peranakan cooking from his Nyonya aunties, who held exactingstandards when it came to preparing Peranakan dishes and sweets. This lead himto emerge as one of the finalists in a cooking competition judged by the lateMrs Lee Chin Koon, an acknowledged authority on Peranakan cooking.
Today, Philip helms the Peranakan kitchen at the highly reviewed StraitsExpress restaurant in Singapore where he continues to share his passion for Peranakan cooking with his team of chefs and guests. He is often invited as guest chef for Peranakan food promotions both locally and abroad, and he is also a familiar face on television, promoting Peranakan cuisine.