The Penang Nyonya Cookbook

With a culinary tradition spanning many generations, Penang Nyonya cooking, like its gastronomic cousins Melaka and Singapore, is a creative fusion of Chinese and Malay cuisines. Penang Nyonya cuisine also draws on the best of Thai and Indian cooking, resulting in a host of inimitably fascinating dishes. This cookbook was first published in 1983. In this new edition, the recipes have been adapted to an easy-to-use format and new photographs have been included.