In The Eurasian Cookbook, author Mary Gomes has delved into the kitchen archives of her family and friends to share with you the rich heritage of Eurasian food, a heritage that reflects the influence of a multitude of cultures - Portuguese, Dutch, English, Chinese, Malay, Indian and even Peranakan. After years of cooking for family, church, the corporate world and even a president or two, Mary has evolved a simple and short method for recipes that are slowly disappearing from our culinary landscape.
You, whether the novice or experienced cook, can now prepare authentic dishes such as curry debal, feng and sugee cake with Mary's simplified recipes. Substitute ingredients are given whenever possible and a detailed glossary will help you find that special ingredient needed to prepare meals that will take you back in time. There are forgotten recipes like sesagoon and apom berkuah and everyday dishes like ketula with poached eggs and pot roast beef. Mary also shares with us her cooking and eating experiences of her childhood in a Singapore of itinerant hawkers and seaside bungalows that have long disappeared.