Kampong Kitchen — Eating in Old Singapore

Looking for authentic Singapore food recipes?

The Kampong Kitchen is packed with over 40 delectable recipes, including dishes like popiah, mee siam, fish head curry and pineapple tarts. This historical cookbook will delight cooks and history buffs alike.

Buy it on Amazon
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Ever wonder what Samsui women ate for lunch?

In this nostalgic trip to old Singapore, I’ll take you back to the old days of rickshaws and water-hauling bullock carts, and nights filled with satay smoke and the clamor of street hawkers.

…Or how elaborate Peranakan tok panjang feasts were prepared?

Step into the Kampong Kitchen to learn how inventive cooks from 5 distinct ethnic groups created signature dishes like laksa, otak otak and bak kut teh.

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Ever wonder how a swampy island named Temasek morphed into a global food capital?

From preserving food in the tropical heat to keeping bothersome chichak (gecko) out of the pantry, Kampong Kitchen – Eating in Old Singapore chronicles the hardship faced by its early settlers and the inventive cuisine they founded that helped transform Singapore into a world-renowned food paradise.

Looking for recipes?

The Kampong Kitchen eBook is packed with over 40 delectable recipes, including dishes like popiah, mee siam, fish head curry and pineapple tarts. This historical cookbook will delight cooks and history buffs alike.

I’ll email you 3 authentic Singaporean recipes and details on how to order the 124-page ebook. Click below!

Send it to me
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Ever wonder what Samsui women ate for lunch?

In this nostalgic trip to old Singapore, I’ll take you back to the old days of rickshaws and water-hauling bullock carts, and nights filled with satay smoke and the clamor of street hawkers.

Placeholder

…Or how elaborate Peranakan tok panjang feasts were prepared?

Step into the Kampong Kitchen to learn how inventive cooks from 5 distinct ethnic groups created signature dishes like laksa, otak otak and bak kut teh.

Placeholder

Ever wonder how a swampy island named Temasek morphed into a global food capital?

From preserving food in the tropical heat to keeping bothersome chichak (gecko) out of the pantry, Kampong Kitchen – Eating in Old Singapore chronicles the hardship faced by its early settlers and the inventive cuisine they founded that helped transform Singapore into a world-renowned food paradise.

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About the Author

I’m Maureen Ker, a.k.a. Auntie Belacan, an enthusiastic cook and prolific collector of useless kitchen gadgets.
When I’m not daydreaming about food, I write.
I’ve authored 3 books, and my work has appeared in the New York Daily News, and in various adult and children’s publications.
A secret techie at heart, I also edit the programming magazine Hacker Bits.
Born and raised in Singapore, I’m currently based in the U.S. with my husband (that’s him peeking over my shoulder!) and baby daughter.

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