Sambal Shiok: The Malaysian Cookbook

Product Information

Since moving from Singapore to Sabah, Malaysian Borneo, Wendy has written more than a dozen books on Borneo's natural environment. You'll find twists on nonya dishes and crowd favourites such as pumpkin fritters and cempedak spring rolls. Sambal Shiok is a brilliant collection of 75 Malaysian-inspired recipes that were handed down from Mandy Yins mother as well as those that she has developed for her cult London restaurant.

The other thing I tried were the curry puffs, but putting the onion into the water that the potatoes have been stewing in, even if nearly dried out isn't going to cook the onions sufficiently, I cooked them separately before adding them to the mix. She combined this knowledge of the fundamentals of Malaysian cuisine - its mind-boggling array of snacks, sharing dishes, slow-cooked curries and stews, strong spices and deep flavours, famous spicy laksa noodle soup and the nation's beloved sambal chilli sauce - with her memories of boisterous, hot hawker centres in Kuala Lumpur. In March, Taib, in collaboration with her two nieces, released Recipes are for Sharing that contains a whopping 200 recipes across nine categories including sambal, sauces and seafood. Dayana said the book would enable the younger generation to know the food ingredients such as lengkuas (galangal), belacan (shrimp paste) and gula Melaka (palm sugar).

The Kristang community has its roots in Melaka, since the Portuguese colonised the coastal city in 1511.

Find popular hawker dishes such as Hainanese chicken rice, satay with sweet peanut sauce, tangy assam laksa, fragrant nasi lemak and versatile roti jala that can be enjoyed as a snack or main meal. Mandy Yin holds all the secrets to exquisite Malaysian cooking… It is a rare treat that she’s chosen to share them. As a solution, we recommend these cookbooks that provide easy recipes for beloved Malaysian snacks, dishes and desserts from all around the country.

Malaysians favour a hot lunch, most commonly bought from a hawker centre, kopi tiam or street food stall. 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. 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.

Although there are plenty of bright, colourful and appealing food photographs, there are quite a few recipes without an illustrative photo; I’m less drawn to and confident about making those not knowing what I’m aiming for. The recipes – such as her signature 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. Gorgeous photos of street scenes in Malaysia pepper the pages, while the gold-embossed cover looks great sitting out on a table or countertop. 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.Norman Musa’s recipes tend to be a bit more advanced but also result in more complex, nuanced flavors.