Ping was brought up in Malaysia and she has written this gorgeous book that features over 100 recipes from the delicious family meals she enjoyed from her childhood. Like many of us first and second generation immigrants, Yin didn’t consciously learn to cook Malaysian food with her mother as a child, though she absorbed far more than she realised just by observing in the kitchen.

His father's version of Mee Rebus - noodles in rich thick sauce - is something that you find in any good restaurants back in Malaysia. Yin’s Black Pepper Lamb Soup appealed hugely, not least because we have really superb heritage-breed lamb and mutton in the freezer, bought directly from the farm. The famed Ramly burger is a meal that Wong felt needed to be included in her cookbook, because of its strong appeal among Malaysians and tourists. Instead of asking the hawkers for the recipes, I only ate the food to reignite my taste buds and made sure I knew the ingredients in the dishes,” she said.

Queues for favourite sellers can be long, but people wait patiently and eagerly for their favourites. Kalsom Taib is the one half of the powerhouse duo (the other being Hamidah Abdul Hamid) behind the Gourmand Award-winning cookbooks, Johor Palate: Tanjung Puteri Recipes and Malaysia's Culinary Heritage. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. With over 100 recipes - using ingredients that you can find in any supermarket - this is the ultimate guide to cooking Malaysian food at home.

As the first-ever official Malaysian food ambassador to the US, former Four Seasons Hotel chef Christina Arokiasamy compiles more than 25 years of experience and wisdom into this handy cookbook that extols the virtues of classic Malaysian dishes. Norman Musa digs into his Northern Malay-Malaysian heritage without ignoring the rest of the country and the people. Each hawker specialises in one or two dishes, in some cases a vendor has been selling the same thing for decades! As comprehensive a guide to Malaysian food as you will find given all the different cultures – Chinese, Indian, Malay, Nyonya – which make up the cuisine. At the end, an extra chapter that definitely wins this traveller’s heart, 10 fact and suggestion-filled pages of Yin’s ‘Malaysia Travel Tips’ – I’d love to see this included in more single cuisine cookbooks, especially where the author has lived in or travelled extensively in that country.Dayana said she would like to think of herself as a person who prefers home cooked food and one who strives to preserve Penang heritage and legacy. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. As I have a strong preference for Malaysian curries I was delighted to learn of this new book coming on the market. I have the book and have just made the beef rendang (I was looking to see if it was online, for a friend).

Note the difference, btw in Malaysian versus Malay; the former refers to the people and culture of the whole country whereas the latter describes an Austronesian ethnic group native to an area that encompasses East Sumatra, the Malay Peninsula, and coastal Borneo.Unlike European meals where certain ingredients and dishes are tied to specific times of day, most dishes in Malaysia are enjoyed whenever the diner feels like it, so a savoury plate of tofu and egg might well be eaten for breakfast, as much as sweet pancakes may be enjoyed as an afternoon snack. Savoury pastries, fritters, biscuits and dumplings are popular, as are larger dishes to share such as fried noodles, salads, and rice dishes. In ‘My Kitchen and Using this Book’; Yin explains that Malaysian recipes are very adaptable, and indeed she includes substitutions in many of her recipes, to make a meat dish vegetarian, for example.

Three of the recipes from this book were featured in the Sunday Times magazine in the 7 February 2016 issue. The recipes - such as Malacca Nyonya curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice - can be made for a weekday family meal, a dinner party or celebration. From quick prawn noodles to the perfect coconut rice, there's something for everyone in this comprehensive introduction to the newest trend in Asian cuisine.The recipes shared are through the lens of Yin’s own experiences and food memories, and whilst not all of them are exactly what you might traditionally find in Malaysia, all are firmly rooted in Malaysian flavours. The daughter of a Malay-Chinese couple, Hayati Ismail and Azman Wong Abdullah, Dayana said her love for food and culture was ingrained in her from young from her parents. Yin describes it as the king of Malaysian chicken curries, and on tasting, we immediately understand why. A trip to Malaysia has been on my travel wish list for a long time, and I’ll definitely be incorporating recommendations from this chapter when I finally make it there. Yin felt this loss most strongly when it came to school lunches, and the lack of hawker centres of an evening.