Before that, in the 1930s, Peranakan recipes began to appear in cookbooks, said Geok Boi. In 1931, The YWCA of Malaya Cookery Book was the first local cookbook to be published and featured several Peranakan recipes like pork sambal (spicy pork), hati babi bungkus (pig liver balls) and vindaloo (spicy meat curry), alongside other recipes.
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