Description

---

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.

About 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.

Praise For…

---

"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 —