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The Malaysian Kitchen: 150 Recipes for Simple Home Cooking
     

The Malaysian Kitchen: 150 Recipes for Simple Home Cooking

by Christina Arokiasamy
 

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Irresistible Malaysian recipes for the American home cook, including curries, noodle bowls, stir-fries, street foods, and more

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

Overview


Irresistible Malaysian recipes for the American home cook, including curries, noodle bowls, stir-fries, street foods, and more

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—get 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.

Editorial Reviews

Publishers Weekly
12/05/2016
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. (Mar.)
From the Publisher

"A mouthwatering introduction to Malaysian cooking, this book offers home cooks a wealth of delicious everyday meals sure to delight."
Publishers Weekly

"Approachable but not oversimplified, these recipes will expose home cooks to an impressive range of spices and Asian ingredients as well as multiple techniques for making spice pastes and condiments. This standout introduction to Malaysian cooking will call to adventurous eaters and armchair travelers."
Library Journal
Library Journal
01/01/2017
Arokiasamy, a former chef at Four Seasons resorts in Thailand and Bali, teaches Southeast Asian cooking classes throughout the Pacific Northwest and has served as the official Malaysian food ambassador to the United States. Drawing on her extensive experience as an educator and advocate, she delivers an exciting debut that invites cooks to discover aromatic dishes such as rice noodle salad with shrimp and coconut, salmon in creamy tikka masala, pork spareribs in cinnamon nutmeg sauce, and lychee strawberry sorbet. Approachable but not oversimplified, these recipes will expose home cooks to an impressive range of spices and Asian ingredients as well as multiple techniques for making spice pastes and condiments. VERDICT This standout introduction to Malaysian cooking will call to adventurous eaters and armchair travelers.

Product Details

ISBN-13:
9780544809994
Publisher:
Houghton Mifflin Harcourt
Publication date:
03/21/2017
Pages:
352
Sales rank:
391,242
Product dimensions:
8.10(w) x 9.10(h) x 1.00(d)

Related Subjects

Meet the Author


CHRISTINA AROKIASAMY was raised in Kuala Lumpur and was Malaysia’s first official Food Ambassador to the U.S. Formerly a chef at various Four Seasons resorts, she now teaches cooking classes in the Pacific Northwest, where she lives with her family.

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