Preface

Eurasian cuisine consists of food influenced by many cultures, both European (Portuguese, Dutch and British) and Asian (Malay, Indian, Chinese and Peranakan). Over many centuries and the intermarriage between the Europeans and Asians, the Eurasian race of people came into being. This union brought forth an eclectic collection of delicious food from both sides and these foods have somehow become a part of our Eurasian Food heritage. Each Eurasian Family will over time have tweaked their own recipes to develop their preferred tastes according to their cultural differences.

Nowadays, we have the internet bringing us numerous cooking and baking videos on just about any kind of food or dessert we would wish to learn how to make ourselves. I have learned so much from these experienced cooks/bakers and continue to try to improve my cooking and baking skills.

Dedications

I have to thank my daughter Merianne who strongly encouraged me to record my recipes into a cook book. A lot of credit goes to my daughter too for taking charge of the lovely photography that accompanys the recipes. Despite having to go to work, she devoted her free time to work with me on this cook book for a long time.

My son Ian, who is a good cook himself : We spend many hours in the kitchen discussing about the proper methods of cooking food. He gave me lots of good ideas and tips to better my cooking skills.

My son Terence who also loves to cook and would always give me his honest opinion about the food that I cook. He would also give me tips on how I could do it differently.

My children keep me updated on new cooking skills using new technology that bring new kitchen ware like the Airfryer and fancy rice cookers that can steam food and also bake a cake.

Thank You dear children for all your contributions.