A Handy Cookbook

In the days before eating at a hawker centre became so commonplace, housewives in Singapore would routinely whip up freshly cooked meals for their families. No good kitchen would be complete without condiments such as sambal belachan (a fiery concoction of chilli and shrimp paste) and tau cheo (fermented bean paste). Yet until the 1950s, cookbooks featuring homespun Asian recipes just did not exist.…