The Malaysian Kitchen
150 Recipes for Simple Home Cooking
Nonfiction, Food & Drink, International, Asian
| Author: | Christina Arokiasamy | ISBN: | 9780544810020 |
| Publisher: | HMH Books | Publication: | March 21, 2017 |
| Imprint: | Houghton Mifflin Harcourt | Language: | English |
| Author: | Christina Arokiasamy |
| ISBN: | 9780544810020 |
| Publisher: | HMH Books |
| Publication: | March 21, 2017 |
| Imprint: | Houghton Mifflin Harcourt |
| Language: | English |
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.
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.
