“A mouthwatering introduction to Malaysian cooking”—curries, noodles, stir fries, street foods, and more—from the author of The Spice Merchant’s Daughter (Publishers Weekly).
A delicious and informal mashup of Southeast Asian and European influences, Malaysian cooking is full of flavor and easy to love. Chef and author Christina Arokiasamy brings it into the American home kitchen. This cuisine borrows from the traditions of Thailand, India, China, and Portugal for dishes as varied as Chili Prawns, Salmon Tandoori, Hainanese Chicken Rice, and Grilled Lamb with Rosemary Pesto. Christina gives recipes for authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations, such as Wok-Fried Spaghetti with Kale. An assortment of sambals and chili sauces—simply thrown together in a blender—gets you started on your way to these dishes but are so tasty and versatile you’ll find yourself using them in the rest of your everyday cooking. Vivid on-location photography takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe.
“Approachable but not oversimplified . . . This standout introduction to Malaysian cooking will call to adventurous eaters and armchair travelers.”—Library Journal
“For novices and aficionados alike, Christina Arokiasamy’s The Malaysian Kitchen will prove a welcome companion . . . And the recipes are so good that reading them is almost as pleasant as tasting the finished products.”—The Washington Times
“Perfect for anyone wanting to learn more about that country’s vibrant, aromatic cooking.”—The Advocate
Arokiasamy, a Malaysian native, professional chef, and cooking instructor, showcases a flavorful array of Malaysian dishes in this enticing and accessible collection. Heavily influenced by the country's main ethnic groups Malay, Indian, Chinese, Nyonya, and Portuguese this cuisine often borrows ingredients from other cultures to provide an endless variety of flavors, as Arokiasamy's welcoming dishes and flavors show. She includes a crash course in Malaysian history, highlights key items for a well-stocked pantry, and includes a useful and detailed spice chart that describes taste, aroma, health benefits, and uses for numerous spices. Dishes are grouped by flavor foundations, which include sambals and pastes, soups and salads, rice and noodles, and street food. The vibrant and exciting recipes include stir-fried bok choy with bacon and garlic; village fried rice with chicken and spinach; and pineapple sambal prawns. Desserts are plentiful and appealing, including chocolate cinnamon cheesecake and coconut-banana sponge cake. Arokiasamy also offers guidance on a variety of related topics including using a mortar and pestle, rice in Asian diets, and cooking with a wok. A mouthwatering introduction to Malaysian cooking, this book offers home cooks a wealth of delicious everyday meals sure to delight.