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Writer had so many questions on kueh recipes, he wrote the book he was 'frantically looking for'
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Chinese-Peranakan food writer and cooking instructor Christopher Tan's book, The Way of Kueh, is supported by a heritage project grant from the National Heritage Board.
PHOTO: CHRISTOPHER TAN
Chantal Sajan
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SINGAPORE - There is an image from my early childhood in the 1960s seared into my memory, in which the matriarchs of my Indian-Peranakan family - or Chetti Melaka, as we are known in Malaysia and Singapore - sit down, after a fraught morning holed up in the kitchen, for "cuci mulut" (palate-cleansing in Malay) after lunch.
These septuagenarians knew how to box clever with their daily chores so that they could filch some precious moments to ruminate over homemade kueh.
