Mr Ong Jin Teong, in his admirable book Penang Heritage Book: Yesterday’s Recipes for Today’s Cook (Singapore: Landmark Books, 2010), noted forlornly that many of the home-cooked dishes that he and his generation grew up with are gradually disappearing along with ageing mothers and fathers, and uncles and aunties.
These aged innovative and excellent chefs were generally home-taught or self-taught, or they had learned on the job, as it were, and their art thus tends to pass away with them. Seldom, if ever, were their recipes properly recorded.
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