Over the years, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. With the absence of recorded recipes, modifications of family dishes are inevitable due to the preferences and dislikes of members of the household, and hence the original tastes were not faithfully reproduced from one generation to the next. Similarly, for some restaurants, the original recipes and the tastes were not faithfully passed from a retiring chef to his successor. Restaurants and cafes which used to serve good Hainanese food are alas no more! Thus, Penang Heritage Food attempts to preserve the tastes of the past, providing the recipes for the classic and forgotten dishes of Penang, while also revealing the rich influences that created its unique culinary heritage.
“More than just a cook book, [Penang Heritage Food] is a comprehensive insight into the multiracial and multicultural nature of Penang food.” Paul Toh, New Straits Times
“This is a great cookbook to have, not only for the detailed instructions in each recipe, but also for the personal commentary that tells you the nuances and backstory of each dish.” Elaine Dong, Kuali
“…the book is a joy to read. Likely to inspire longings to visit this culinary jewel of an island, it is as deserving of a place on the nightstand as it is on a shelf in the kitchen.” R. Eckhardt and D. Hagerman, Zester Daily
About the Author
Dr Ong Jin Teong, a retired professor from the Nanyang Technological University’s College of Engineering, was born into a Nyonya family in Penang. He was exposed to cooking at home at an early age thanks to his mother, who gave cooking demonstrations to the members of the Penang YWCA and the Methodist Girls School Old Girls’ Association. He has given various talks on Penang heritage cooking and on heritage related to food. He has conducted cooking demonstrations and hands-on cooking classes in various locales in Malaysia, Singapore, Perth and London.
Table of Contents
Foreword by Lim Guan Eng, Chief Minister of Penang
Penang Specialties (including Penang Laksa, Char Koay Teow, Hokkien Mee)
Malay Influence (including Nasi Lemak, Roti Jala, Bubur Pulut Hitam)
Hokkien Influence (including Poh Piah, Lor Bak, Mee Sua Chien)
Hainanese Influence (including Curry Puff, Hainanese Chicken Pie, Curry Kapitan)
Indian Influence (including Fish Curry, Samosa, Roti Canai)
Thai Influence (including Otak, Mee Siam, Perut Ikan)
Pictures of Herbs and Asian Ingredients (including Belacan, Ikan Bilis, Assam Java)