Veggie Magazine – Full Year 2018 Collection [pdf magazine]


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    Keywords

    pillsbury recipes, pumpkin ice cream, top cocktails, healthy foods to eat, celiac disease, drink cocktail, pasta recipes, cooking recipes, tassimo coffee maker, risotto recipe, wine pairing, lunch recipes, bbq weber, starbucks coffee beans, sbarro pizza, rachel ray, define baking, linkedin, personalized wine bottles, paleo granola,
    Contents

    COVER

    LIST OF RECIPES

    ABOUT THE BOOK

    ABOUT THE AUTHOR

    DEDICATION

    TITLE PAGE

    FOREWORD

    INTRODUCTION

    STREET FOOD & SNACKS

    Chicken Satay Skewers (SATE AYAM)

    Malay Net Pancake (ROTI JALA)

    Malaysian Flatbread (ROTI CANAI)

    Beef Murtabak (Omelette Wrapped in Roti) (MURTABAK DAGING)

    Crunchy Fried Spring Rolls (POPIAH GORENG)

    Soft Spring Rolls (POPIAH BASAH)

    Prawn Fritters (CUCUR UDANG)

    Crispy Beancurd Rolls with Chicken (LOH KEI BAK)

    Grilled Sticky Rice (PULUT UDANG)

    Minced Beef & Potato Cakes (BEGEDIL DAGING)

    Malaysian Indian Lentil Patties (MASALODEH)

    Aromatic Clear Chicken Soup (SUP AYAM)

    Crispy Soft Shell Crabs (KETAM RANGUP)

    Grilled Fish Pâté in Banana Leaf (OTAK OTAK)

    Grilled Tofu (TAUHU BAKAR)

    Beef Satay Skewers (SATE DAGING)

    Kak Besah’s Curry Puffs (KARIPAP PUSING KAK BESAH)

    Tofu Stuffed with Crunchy Vegetables (TAUHU SUMBAT)

    SEAFOOD

    Aromatic Seafood Curry (KARI MAKANAN LAUT)

    Sea Bass Fillets in Sweet & Sour Sauce (IKAN SIAKAP MASAM MANIS)

    Steamed Wild Sea Bass with Lemongrass & Ginger (IKAN SIAKAP STIM)

    Prawn & Spinach Stir-fry (UDANG DAN KANGKUNG GORENG BELACAN)

    Prawn Curry with Grilled Pineapple (GULAI UDANG DAN NENAS)

    Spicy Baked Haddock (IKAN BAKAR BEREMPAH)

    Spicy Sour Monkfish Stew (ASAM PEDAS IKAN)

    Squid Chilli Sambal (SAMBAL SOTONG)

    Black Pepper Crab Stir-fry (KETAM GORENG BERLADA)

    Butter Prawn Stir-fry (UDANG GORENG MENTEGA)

    Traditional Fish Curry (KARI IKAN ASLI)

    Spicy Squid Stir-fry (PAPRIK SOTONG)

    Prawn & Broad Bean Stir-fry (SAMBAL UDANG DAN PETAI)

    Scrambled Eggs with Oysters (TIRAM DAN TELUR DADAR)

    Crispy Fried Sea Bream with Turmeric (IKAN GORENG KUNYIT)

    MEAT

    Chicken in Soy Sauce & Honey (AYAM MASAK MADU)

    Simple Malay Chicken Curry (GULAI AYAM)

    Spicy & Sour Beef Stew (SINGGANG DAGING)

    Chinese Chicken & Herb Stew (BAK KUT TEH AYAM)

    Chicken Liver & Fine Green Bean Stir-fry (HATI AYAM DAN KACANG BUNCIS GORENG)

    Grilled Steak (DAGING BAKAR)

    Rich Lamb Curry (KERUTUP KAMBING)

    Nyonya Kapitan Chicken Curry (KARI AYAM KAPITAN NYONYA)

    Perak Beef Rendang (RENDANG DAGING TOK PERAK)

    Aromatic Chicken Curry (KARI AYAM)

    Beef in Soy Sauce (DAGING MASAK KICAP)

    Chicken & Shiitake Mushroom Stir-fry (AYAM GORENG CENDAWAN)

    Chicken in Chilli & Tomato Sauce (AYAM MASAK MERAH)

    Malaysian Portuguese Devil’s Curry (KARI AYAM DEVIL)

    Grilled Beef in Turmeric & Coconut Milk (MASAK LEMAK DAGING PANGGANG)

    Lamb in Cumin & Coriander Sauce (KURMA KAMBING)

    My Mum’s Chicken Rendang (RENDANG PEDAS AYAM)

    Soy Chicken Stir-fry (AYAM GORENG KICAP)

    Grilled Chicken with Lemongrass, Turmeric & Coconut Sauce (AYAM PERCIK)

    Fried Spiced Chicken (AYAM GORENG BEREMPAH)

    Beef & Ginger Stir-fry (DAGING GORENG HALIA)

    VEGETABLES

    Mango Salad (KERABU MANGGA)

    Green Bean Salad (KERABU KACANG PANJANG)

    Watercress Salad (KERABU PEGAGA)

    Nyonya Vermicelli Noodle Salad (KERABU BIHUN NYONYA)

    Malay Vegetable Dhal Curry (GULAI DALCA)

    Pumpkin in Turmeric & Coconut Milk (MASAK LEMAK LABU)

    Green Bean & Turmeric Stir-fry (KACANG GORENG KUNYIT)

    Aubergine Stir-fry (SAMBAL TERUNG)

    Quick Cauliflower & Broccoli Stir-fry (SAYUR GORENG)

    Steamed Pak Choy (SAYUR STIM BERSOS TIRAM)

    Stir-Fried Okra (KACANG BENDI GORENG)

    Spinach Stir-fry (BAYAM GORENG)

    Eggs in Chilli Sambal (SAMBAL TUMIS TELUR)

    Malaysian Omelette (TELUR DADAR)

    Poached Duck Eggs in Turmeric Sauce (MASAK LEMAK TELUR ITIK)

    RICE & NOODLES

    Perfect White Rice (NASI PUTIH)

    Tomato Rice (NASI TOMATO)

    Famous Penang Wok-fried Flat Noodles with Prawns (CHAR KUEY TEOW)

    Prawn Curry Laksa (KARI LAKSA UDANG)

    Penang Noodle Soup with Aromatic Fish Stock (ASSAM LAKSA)

    Rice Vermicelli Fried Noodles (BIHUN GORENG)

    Hainanese Chicken Rice (NASI AYAM HAINAN)

    Coconut Rice (NASI LEMAK)

    Steamed Sticky Rice with Turmeric (PULUT KUNING)

    Aromatic Beef Rice (NASI DAGING)

    Herbal Rice (NASI ULAM)

    Vegetable Egg Fried Rice (NASI GORENG SAYUR)

    Anchovy Egg-fried Rice (NASI GORENG IKAN BILIS)

    Egg Fried Rice in Omelette Parcel (NASI BUNGKUS PATTAYA)

    Mamak Fried Noodles (MEE GORENG MAMAK)

    Noodles in Soy Sauce with Seafood (MEE KICAP)

    Ipoh Curry Noodle Sauce (MEE KARI IPOH)

    My Dad’s Noodles (MEE REBUS PAK MUSA)

    Chicken Fried Noodles (MEE GORENG AYAM)

    Malay Fried Noodles (KUEY TEOW BASAH MELAYU)

    PUDDINGS & DRINKS

    Fresh Mango, Honey & Coconut (MANGGA, MADU & KELAPA)

    Pandan Custard & Sticky Rice Layered Sweet (SERI MUKA)

    Pink Layered Pudding (KUIH LAPIS)

    Peanut & Sweetcorn Pancake (APAM BALIK)

    Sticky Rice Balls (ONDE ONDE BUAH MELAKA)

    Rice & Coconut Steamed Cake (PUTU BULUH)

    Rice & Coconut Sweet Pancake (APAM LENGGANG)

    Tropical Fruit Salad (SALAD BUAH)

    Sweet Mung Bean Porridge (BUBUR KACANG)

    Rice Pudding with Dark Coconut Sugar Syrup (SAGO GULA MELAKA)

    Soya Panna Cotta with Passion Fruit & Crushed Chocolate Cookies (TAU FU FA)

    Pandan Ice Cream (AISKRIM PANDAN)

    Sweet Potato & Banana in Coconut Milk (SERAWA PISANG DAN UBI KELEDEK)

    Banana Fritter Balls (CUCUR KODOK PISANG)

    Malaysian ‘Pulled’ Sweet Tea (TEH TARIK)

    Lemongrass & Honey Tea (TEH SERAI DAN MADU)

    Rose Syrup Drink (AIR SIRAP)

    Iced Fresh Lime Juice (LIMAU AIS)

    CONDIMENTS

    Chilli Paste (CILI KISAR)

    Dark Chilli Sauce (SOS CILI)

    Ginger Soy Sauce (SOS HALIA DAN KICAP)

    Chilli & Vinegar Dip (SOS CILI DAN CUKA)

    Chilli & Garlic Dip (SOS CILI DAN BAWANG PUTIH)

    Chilli Sambal (SAMBAL CILI)

    Tamarind Dip (AIR ASAM)

    Ground Spice Mix (REMPAH RATUS UNTUK NASI DAGING)

    Ground Spice Mix for Meat (REMPAH RATUS UNTUK DAGING)

    Roasted Coconut (KERISIK)

    Coconut Sambal (SAMBAL KELAPA)

    Spring Roll Pastry (KULIT POPIAH)

    Sweet Chilli Sambal (for Spring Rolls) (SAMBAL CILI POPIAH)

    Green Chilli Sambal (SAMBAL CILI HIJAU)

    Quick Curry Sauce for Dipping (KUAH KARI RINGKAS)

    Peanut Sauce (KUAH KACANG)

    Savoury Mamak Fritters (CUCUR GORENG)

    Nyonya Vegetable Pickle (ACHAR NYONYA)

    Perfect Hard-boiled Eggs (TELUR REBUS)

    Onion Relish (JERUK BAWANG)

    Yoghurt Dip (SOS YOGURT)

    Spiced Yoghurt Dip (SOS YOGURT BEREMPAH)

    THE MALAYSIAN STORECUPBOARD

    ACKNOWLEDGEMENTS

    COPYRIGHT

    List of Recipes

    Anchovy Egg-fried Rice (NASI GORENG IKAN BILIS)

    Aromatic Beef Rice (NASI DAGING)

    Aromatic Chicken Curry (KARI AYAM)

    Aromatic Clear Chicken Soup (SUP AYAM)

    Aromatic Seafood Curry (KARI MAKANAN LAUT)

    Aubergine Stir-fry (SAMBAL TERUNG)

    Banana Fritter Balls (CUCUR KODOK PISANG)

    Beef & Ginger Stir-fry (DAGING GORENG HALIA)

    Beef in Soy Sauce (DAGING MASAK KICAP)

    Beef Murtabak (Omelette Wrapped in Roti) (MURTABAK DAGING)

    Beef Satay Skewers (SATE DAGING)

    Black Pepper Crab Stir-fry (KETAM GORENG BERLADA)

    Butter Prawn Stir-fry (UDANG GORENG MENTEGA)

    Chicken & Shiitake Mushroom Stir-fry (AYAM GORENG CENDAWAN)

    Chicken Fried Noodles (MEE GORENG AYAM)

    Chicken in Chilli & Tomato Sauce (AYAM MASAK MERAH)

    Chicken in Soy Sauce & Honey (AYAM MASAK MADU)

    Chicken Liver & Fine Green Bean Stir-fry (HATI AYAM DAN KACANG BUNCIS GORENG)

    Chicken Satay Skewers (SATE AYAM)

    Chilli & Garlic Dip (SOS CILI DAN BAWANG PUTIH)

    Chilli & Vinegar Dip (SOS CILI DAN CUKA)

    Chilli Paste (CILI KISAR)

    Chilli Sambal (SAMBAL CILI)

    Chinese Chicken & Herb Stew (BAK KUT TEH AYAM)

    Coconut Rice (NASI LEMAK)

    Coconut Sambal (SAMBAL KELAPA)

    Crispy Beancurd Rolls with Chicken (LOH KEI BAK)

    Crispy Fried Sea Bream with Turmeric (IKAN GORENG KUNYIT)

    Crispy Soft Shell Crabs (KETAM RANGUP)

    Crunchy Fried Spring Rolls (POPIAH GORENG)

    Dark Chilli Sauce (SOS CILI)

    Egg Fried Rice in Omelette Parcel (NASI BUNGKUS PATTAYA)

    Eggs in Chilli Sambal (SAMBAL TUMIS TELUR)

    Famous Penang Wok-fried Flat Noodles with Prawns (CHAR KUEY TEOW)

    Fresh Mango, Honey & Coconut (MANGGA, MADU & KELAPA)

    Fried Spiced Chicken (AYAM GORENG BEREMPAH)

    Ginger Soy Sauce (SOS HALIA DAN KICAP)

    Green Bean & Turmeric Stir-fry (KACANG GORENG KUNYIT)

    Green Bean Salad (KERABU KACANG PANJANG)

    Green Chilli Sambal (SAMBAL CILI HIJAU)

    Grilled Beef in Turmeric & Coconut Milk (MASAK LEMAK DAGING PANGGANG)

    Grilled Chicken with Lemongrass, Turmeric & Coconut Sauce (AYAM PERCIK)

    Grilled Fish Pâté in Banana Leaf (OTAK OTAK)

    Grilled Steak (DAGING BAKAR)

    Grilled Sticky Rice (PULUT UDANG)

    Grilled Tofu (TAUHU BAKAR)

    Ground Spice Mix (REMPAH RATUS UNTUK NASI DAGING)

    Ground Spice Mix for Meat (REMPAH RATUS UNTUK DAGING)

    Hainanese Chicken Rice (NASI AYAM HAINAN)

    Herbal Rice (NASI ULAM)

    Iced Fresh Lime Juice (LIMAU AIS)

    Ipoh Curry Noodle Sauce (MEE KARI IPOH)

    Kak Besah’s Curry Puffs (KARIPAP PUSING KAK BESAH)

    Lamb in Cumin & Coriander Sauce (KURMA KAMBING)

    Lemongrass & Honey Tea (TEH SERAI DAN MADU)

    Malay Fried Noodles (KUEY TEOW BASAH MELAYU)

    Malay Net Pancake (ROTI JALA)

    Malay Vegetable Dhal Curry (GULAI DALCA)

    Malaysian ‘Pulled’ Sweet Tea (TEH TARIK)

    Malaysian Flatbread (ROTI CANAI)

    Malaysian Indian Lentil Patties (MASALODEH)

    Malaysian Omelette (TELUR DADAR)

    Malaysian Portuguese Devil’s Curry (KARI AYAM DEVIL)

    Mamak Fried Noodles (MEE GORENG MAMAK)

    Mango Salad (KERABU MANGGA)

    Minced Beef & Potato Cakes (BEGEDIL DAGING)

    My Dad’s Noodles (MEE REBUS PAK MUSA)

    My Mum’s Chicken Rendang (RENDANG PEDAS AYAM)

    Noodles in Soy Sauce with Seafood (MEE KICAP)

    Nyonya Kapitan Chicken Curry (KARI AYAM KAPITAN NYONYA)

    Nyonya Vegetable Pickle (ACHAR NYONYA)

    Nyonya Vermicelli Noodle Salad (KERABU BIHUN NYONYA)

    Onion Relish (JERUK BAWANG)

    Pandan Custard & Sticky Rice Layered Sweet (SERI MUKA)

    Pandan Ice Cream (AISKRIM PANDAN)

    Peanut & Sweetcorn Pancake (APAM BALIK)

    Peanut Sauce (KUAH KACANG)

    Penang Noodle Soup with Aromatic Fish Stock (ASSAM LAKSA)

    Perak Beef Rendang (RENDANG DAGING TOK PERAK)

    Perfect Hard-boiled Eggs (TELUR REBUS)

    Perfect White Rice (NASI PUTIH)

    Pink Layered Pudding (KUIH LAPIS)

    Poached Duck Eggs in Turmeric Sauce (MASAK LEMAK TELUR ITIK)

    Prawn & Broad Bean Stir-fry (SAMBAL UDANG DAN PETAI)

    Prawn & Spinach Stir-fry (UDANG DAN KANGKUNG GORENG BELACAN)

    Prawn Curry Laksa (KARI LAKSA UDANG)

    Prawn Curry with Grilled Pineapple (GULAI UDANG DAN NENAS)

    Prawn Fritters (CUCUR UDANG)

    Pumpkin in Turmeric & Coconut Milk (MASAK LEMAK LABU)

    Quick Cauliflower & Broccoli Stir-fry (SAYUR GORENG)

    Quick Curry Sauce for Dipping (KUAH KARI RINGKAS)

    Rice & Coconut Steamed Cake (PUTU BULUH)

    Rice & Coconut Sweet Pancake (APAM LENGGANG)

    Rice Pudding with Dark Coconut Sugar Syrup (SAGO GULA MELAKA)

    Rice Vermicelli Fried Noodles (BIHUN GORENG)

    Rich Lamb Curry (KERUTUP KAMBING)

    Roasted Coconut (KERISIK)

    Rose Syrup Drink (AIR SIRAP)

    Savoury Mamak Fritters (CUCUR GORENG)

    Scrambled Eggs with Oysters (TIRAM DAN TELUR DADAR)

    Sea Bass Fillets in Sweet & Sour Sauce (IKAN SIAKAP MASAM MANIS)

    Simple Malay Chicken Curry (GULAI AYAM)

    Soft Spring Rolls (POPIAH BASAH)

    Soy Chicken Stir-fry (AYAM GORENG KICAP)

    Soya Panna Cotta with Passion Fruit & Crushed Chocolate Cookies (TAU FU FA)

    Spiced Yoghurt Dip (SOS YOGURT BEREMPAH)

    Spicy & Sour Beef Stew (SINGGANG DAGING)

    Spicy Baked Haddock (IKAN BAKAR BEREMPAH)

    Spicy Sour Monkfish Stew (ASAM PEDAS IKAN)

    Spicy Squid Stir-fry (PAPRIK SOTONG)

    Spinach Stir-fry (BAYAM GORENG)

    Spring Roll Pastry (KULIT POPIAH)

    Squid Chilli Sambal (SAMBAL SOTONG)

    Steamed Pak Choy (SAYUR STIM BERSOS TIRAM)

    Steamed Sticky Rice with Turmeric (PULUT KUNING)

    Steamed Wild Sea Bass with Lemongrass & Ginger (IKAN SIAKAP STIM)

    Sticky Rice Balls (ONDE ONDE BUAH MELAKA)

    Stir-Fried Okra (KACANG BENDI GORENG)

    Sweet Chilli Sambal (for Spring Rolls) (SAMBAL CILI POPIAH)

    Sweet Mung Bean Porridge (BUBUR KACANG)

    Sweet Potato & Banana in Coconut Milk (SERAWA PISANG DAN UBI KELEDEK)

    Tamarind Dip (AIR ASAM)

    Tofu Stuffed with Crunchy Vegetables (TAUHU SUMBAT)

    Tomato Rice (NASI TOMATO)

    Traditional Fish Curry (KARI IKAN ASLI)

    Tropical Fruit Salad (SALAD BUAH)

    Vegetable Egg Fried Rice (NASI GORENG SAYUR)

    Watercress Salad (KERABU PEGAGA)

    Yoghurt Dip (SOS YOGURT)

    About the Book

    Malaysian food is incredible. Think vibrant, healthy dishes with dazzling flavours and textures. With over 100 recipes – using ingredients that you can find in any supermarket – this is the ultimate guide to cooking Malaysian food at home. Try an authentic satay, an aromatic curry, a laksa, or simply the perfect fluffy coconut rice.

    About the Author

    NORMAN MUSA is an award-winning Malaysian chef and the official Food Ambassador for Kuala Lumpur.

    He is co-founder of Ning restaurant in Manchester and holds regular supper clubs in London. He also has a restaurant in Malaysia called Nasi Daging.

    He regularly features in print media and has appeared on television on Tom Kerridge’s Best Ever Dishes and Sunday Brunch. He is currently working on a cookery programme for Malaysian television. He regularly appears at food festivals around the UK, Europe and Malaysia. He also teaches regularly at cookery schools, like Leith’s School of Food & Wine.

    To my late mum and dad for the unconditional love they gave me and to Anne, for the beautiful friendship we had.

    Foreword

    The first time I went to Malaysia in the early 1980s, I was struck by its amazing cuisine. In the following decades, I had many opportunities to cook with Malaysian chefs not only in Malaysia but also in London. I was consistently impressed by their exquisite palate and love of cooking.

    Malaysia has always been a crossroad of influences and the ultimate fusion of Malay, Chinese, Indian, Arabic and Portuguese cuisine. My subsequent sojourns back to Malaysia convinced me that it was an underappreciated cuisine and relatively unknown outside of Asia.

    So I am thrilled that Norman Musa, a talented restaurant chef, has written this definitive book on Malaysian cookery. Infused with his moving personal accounts of his mother and father’s recipes, the book brings to life the glories of Malaysian cuisine with beautiful photographs and mouth-watering dishes. The clear directions and personal guidance in each recipe makes this book a classic and it should be on every serious cook’s bookshelf. From street foods and snacks to the wonderful aromatic curries as well as simple stir-fries, you can almost taste the food. There are delectable and original salads and vegetable dishes that are equally satisfying to vegetarians and non-vegetarians. The noodle and rice recipes are both imaginative and creative, while the desserts are a reflection of the richness of the fruit culture of Malaysia.

    Norman’s book has filled a gap in world food culture and I for one am enormously grateful. Thank you, Norman, for sharing the fabulous cuisine of Malaysia with us!

    Ken Hom, OBE

    I have lived in the UK for 21 years and the thing I miss most about Malaysia is, and always will be, the food. My obsession with recreating the flavours from back home spurred me to set up my own restaurant, Ning, in Manchester back in 2006. Here the menu is filled with classics like Roti Canai (here) and Rendang (here) as well as more unusual dishes like Spicy Baked Haddock (here) where I take traditional flavours less commonly seen in the UK and work them up into delicious dishes using local seasonal ingredients. But still I miss the delicious street-food snacks like Char Kuey Teow fried noodles (here) that you find on every street corner in Penang.

    This book is like a love letter to everything that is great about Malaysian cooking. From well-known classics and simple street food to special festive dishes, it is full of recipes which mean so much to me, and taste so good that I had to share them.

    Food is at the heart of Malaysian life. Big cook-ups for family gatherings, eating street food at roadside hawker stalls, and cooking banquets for 2,000 guests are all part of our cultural scene. What’s more, eating is a 24/7 activity, and it’s certainly not unheard of for us to eat out at 2 a.m., with the whole family in tow.

    Although there are now supermarkets chains in most cities, traditional street food is alive and kicking up and down the country. Out on the streets you’ll find the full-on sensory experience of real Malaysian food: from village markets touting a kaleidoscopic array of fruits and vegetables, to curb-side stalls offering one single, exquisite dish. So in this book I have devoted the first chapter to street food and the last chapter to Malaysian kitchen essentials. These chapters will give you the tools to cook like a true and passionate Malaysian cook, just like my mum who taught me how to do it all.

    Diversity

    Food is what brings us Malaysians together, and we are rightly proud of it. Our food has an incredibly rich blend of influences. Think Portuguese-meets-Arab-meets-Indian-meets-Chinese-meets-Thai-and-Indonesian and you’re getting close! Admittedly you don’t find all these flavours in one single recipe, as different dishes combine different influences. But the point is that Malaysia has a complex ethnic history and this makes for amazing food.

    There are three major ethnic groups in Malaysia: native Malay, Chinese and Indian. And Malaysia has also been colonized in the past by the Portuguese, Dutch and British. All these have left a significant mark. Nutmeg, for example, was originally planted by the British in Penang Island and today this is still the big attraction of this area where I grew up.

    Malaysian food has also been influenced by its neighbouring countries. In the north our food tends to have a Thai influence whereas in the South the food is more Javanese. Our love of curry is a hand-me-down from countries further afield like Sri Lanka and India.

    I am Malay, and this is the biggest ethnic community in Malaysia. There is lots of regional variation to Malay tastes. In the north we like our dishes spicier thanks to the Thai influence. In the South there’s a more fragrant Indonesian mood. Typical Malay food includes meat curries like rendang (here) and seafood curries like gulai (here). Turmeric and coconut milk are much loved ingredients such as in masak lemak (here).

    Chinese Malaysian is the second biggest ethnicity. Chinese flavours come from the early immigrants from southern China who came to work in the tin mines. Traditional Chinese dishes have gradually evolved to suit Malaysian tastes and use local ingredients. Typical Chinese Malaysian food includes noodles as char kuey teow (here), soups like bak kut teh (here) and rice dishes like Hainanese chicken rice (here), all of which share characteristic flavours of garlic, ginger and oyster sauce. I grew up in Penang, which is predominantly Chinese so I learnt about Chinese flavours from a young age.

    The third largest community in Malaysia is Indian. Their ancestors first came from Tamil Nadu in the South and Sri Lanka to work on the rubber plantations. Malaysian Indian dishes now use local ingredients but still feel authentic with their spicy sauces. Lamb curry is a popular Indian Malaysian dish (here), as is fish curry (here) but not beef, since the cow is considered sacred. As in South India, vegetarian dishes using lentils and spices are popular, like masalodeh (here) and dhal curry (here).

    As well as these major influences there are many other smaller communities who are known for their own delicious contributions to Malaysia’s diverse food scene. The Muslim Mamak community’s signature recipe is roti canai (here) – and it’s Mamak food I crave whenever I return to Malaysia. The Nyonya people’s heritage is Chinese and one classic Nyonya dish in this book is Kapitan Curry (here

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