Malaysian Cooking
A Master Cook Reveals Her Best Recipes
Published on 28. February 2012
112 pages
978-1-4629-0562-1 (ISBN)
Description
Enter the colorful world of Malaysian cuisine with this cookbook from an award-winning chef and food writer!
Malaysian Cooking introduces the art of using Malaysia's most aromatic regional ingredients and global influences to prepare zesty food that excites both the palate and sense of smell. Inspired by fond memories of cooking Malaysian staples since her childhood days, the expert in Asian culinary culture Carol Selva Rajah has compiled in this Malaysian cookbook a collection of 60+ new and traditional dishes for anyone wishing to add these vibrant recipes from abroad to their repertoire. These include:
Malaysian Cooking introduces the art of using Malaysia's most aromatic regional ingredients and global influences to prepare zesty food that excites both the palate and sense of smell. Inspired by fond memories of cooking Malaysian staples since her childhood days, the expert in Asian culinary culture Carol Selva Rajah has compiled in this Malaysian cookbook a collection of 60+ new and traditional dishes for anyone wishing to add these vibrant recipes from abroad to their repertoire. These include:
- Sambals, chutneys, spice pastes, and achars
- Salads and snacks, like Vegetarian Fritters with Sweet Chili Dip
- Rice, noodles, and bread, like Saffron Rice with Cloves and Cashews
- Poultry and meat dishes, like Sweet Blue Ginger Duck with Star Anise
- Seafood dishes, like Fish in Sweet and Sour Pineapple Broth
- Vegetable dishes, like Eggplant and Tofu with Spicy Bean Paste
- Desserts and drinks, like Pandanus Coconut Cake with Palm Sugar Syrup
More details
Other editions
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08/2013
Tuttle Publishing
€26.18
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Selva Rajah
Malaysian Cooking
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03/2010
Tuttle Publishing
€49.71
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Persons
Carol Selva Rajah is an award-winning chef and food writer currently based in Sydney, Australia. She is a food consultant to the hospitality and food manufacturing industry, and makes regular television appearances in Asia and Australia as well as participating in food festivals, master classes and charity functions. She is a writer and consulting editor for various magazines and has written 10 cookbooks on Malaysian and Southeast Asian cuisine. Her book The Food of India won the gold award at the prestigious Jacob's Creek World Food Media Awards.
Award-winning photographer Masano Kawana is one of the most exciting food, interior, and landscape photographers in Asia today. Born in Japan and based in Singapore, he has traveled, lived, and surfed throughout the region, photographing a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography.
Foreword writer, David Thompson is one of Australia's leading chefs, restaurateurs, and cookery writers. He is the owner of Sailors Thai in Sydney. In 2001, he opened Nahm in London's Halkin Hotel, which was awarded a Michelin star seven months later. He now heads up a second Nahm in Bangkok at Metropolitan by COMO. His book, Thai Food, won the James Beard Award and was a finalist for the IACP award in 2003.
Award-winning photographer Masano Kawana is one of the most exciting food, interior, and landscape photographers in Asia today. Born in Japan and based in Singapore, he has traveled, lived, and surfed throughout the region, photographing a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography.
Foreword writer, David Thompson is one of Australia's leading chefs, restaurateurs, and cookery writers. He is the owner of Sailors Thai in Sydney. In 2001, he opened Nahm in London's Halkin Hotel, which was awarded a Michelin star seven months later. He now heads up a second Nahm in Bangkok at Metropolitan by COMO. His book, Thai Food, won the James Beard Award and was a finalist for the IACP award in 2003.
Content
- Intro
- Contents
- Foreward: Tapping Into Delicious Memories
- Introduction: Fragrant Memories from Malaysia
- Essential Malaysian Ingredients
- Sambals, Chutneys, Spice Pastes And Achars
- Chilli sambal
- Sambal oelek chilli paste
- Cucumber mint raita
- Mint pachidi chutney
- Sweet tamarind date chutney
- Aromatic nonya spice paste
- Lemongrass paste
- Fish curry powder
- Meat curry powder
- Crispy fried garlic
- Green onion curls
- Vegetable stock
- Chicken stock
- Fish stock
- Nonya pickled vegetables with dried prawns
- Cashew nut satay sauce
- Salads and Snacks
- Crisp rojak salad with spicy sweet dressing
- Chicken satay with fragrant spices
- Plum sauce chicken wings baked in a flash
- Crunchy ikan bilis with aromatic sambal
- Sweet and spicy fish nibbles with peanuts
- Sweet potato curry puffs
- Vegetarian fritters with sweet chilli dip
- Rice, Noodles and Breads
- Chicken rice with fresh dipping sauces
- Chinese rice congee with all the trimmings
- Saffron rice with cloves and cashews
- Fragrant pandanus coconut rice
- Basmati rice with spiced chicken and yoghurt
- Rice salad perfumed with herbs
- Bean sauce noodles with prawns and sausage
- Rice noodles with pork and sweet chilli dressing
- Lacy malay coconut pancakes
- Poultry and Meat Dishes
- Sweet soy and sambal fried chicken
- Quick eurasian curry captain
- Amah's aromatic chicken curry
- Ginger soy chicken with rice wine
- Crisp barbecued pork marinated in sweet soy
- Sweet blue ginger duck with star anise
- Beef and mushrooms with chinese broccoli
- Grilled beef steak with Malaysian spices
- Sausage rolls with sweet soy dip
- Sweet soy pork with mushrooms and star anise
- Seafood Dishes
- Fish in sweet and sour pineapple broth
- Tomato and tamarind fish curry
- Chilli crabs with ginger and garlic chives
- Fish head curry
- Amah's fragrant sambal prawns
- Black pepper lobster tails with garlic butter
- Grilled prawns with lemongrass
- Fresh seafood salad with tangy dressing
- Grilled green mango fish parcels
- Vegetable Dishes
- Sambal tempeh and green beans
- Tempeh with snowpeas
- Cabbage sautéed with spices
- Bean sprouts with dried fish
- Okra stuffed with prawn sambal
- Eggplant and tofu with sweet spicy bean paste
- Asian greens with prawns and cashews
- Desserts and Drinks
- Black rice pudding with ginger coconut cream
- Green mango and saffron lassi shakes
- Pandanus coconut cake with palm sugar syrup
- Semolina halva with almonds
- Spiced mangoes in yoghurt and honey
- Sweet coconut custard
- Isaac's baby banana cinnamon pancakes
- Planter's punch
- Pineapple, starfruit and carrot coolers
- Pineapple gin slings
- Pandanus lemonade
- Index
- Acknowledgements
- Dedication
