First published in 1952 and the subject of numerous reprints and editions, this cookbook, which preserves recipes from British colonial kitchens, is an acclaimed classic and bestseller among cookbooks published in Singapore and Malaysia. This fresh edition once again makes available Mrs Handy's time-tested and easy- to-use recipes for the modern cook. Recorded here are the wide range of dishes cooked in the home kitchens of a time gone by, when just a few everyday ingredients were most cleverly and thoughtfully combined to make inviting, satisfying and delicious meals. The tastes of the 300 dishes offered will bring you to a time of rubber planters, mems and tuans, when the pace of life was relaxed and simple in the tropics. Dishes such as Chicken a la King, Laksa Siam, Ikan Bilis Sambal, Fish Kedgeree, layered Hoen Kwe, as well as standard fare such as Sago Pudding, Meat Loaf, Pulot Panggang and Pork, Crab and Prawn Ball Soup remain the staples of Malaysian and Singapore cuisine served everyday and on special occasions. This book is therefore excellent for the understanding and preparation of home- cooked dishes of the region, and is of special stalgic appeal to the wide-ranging Singapore-Malaysian dispora.
Ellice Handy is the Julia Child and Elizabeth David of Singapore. Through this book, she laid a culinary cornerstone for Singapore. An avid cook, she collected recipes from friends whenever she encountered a dish she enjoyed. Even without a recipe, she was able to taste a dish and work out the ingredients that went into it. She once said, To become good at cooking, all you need is a love of tasty wholesome food, an obser vant eye, practice and imagination. Mrs Handy cooked into her old age even when her eyesight failed. She passed away in 1989, aged 84.