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This Chetti Peranakan dish of lauk pindang requires the use of very, very fresh fish. Photos: IN A STRAITS-BORN KITCHEN Straits-born cuisine has long been synonymous with the Straits-born Chinese. The two are indefatigably intertwined in a relationship that often brooks no argument and certainly has few dissenting voices. For reference, Straits-born Chinese essentially refers to the Peranakan Chinese community (made up mostly of the descendants of Chinese male traders of Hokkien descent who married local women centuries ago) and largely settled in Penang, Melaka and Singapore. But in putting together her latest cookbook, In A Straits-Born Kitchen, experienced author and prolific cookbook collector Lee Geok Boi realised that Straits-born food isn’t just restricted to Straits-born Chinese cuisine. Instead, it covers a wider umbrella of Peranakan food that encompasses the Chetti community in Melaka, Eurasians and Indonesian-Malays as well.

United statesPulau pinangSri lankaLee chin koonLee kuan yewLee geok boiSoutheast asiaAkima matsuyamaIndian muslimAkira matsuyamaNational libraryStraits born chinesePeranakan chineseStraits born kitchenMrs lee chin koonPrime minister lee kuan