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    How to Cook dishes from Malaysia

    Malaysia Malaysia is a multi-ethnic nation, and this status is reflected in the country's cuisine. As well as Malay dishes, you will also find Malaysian-Indian dishes (inspired by Indian cuisine), Malaysian-Chinese dishes (inspired by Chinese cuisine), as well as Mamak dishes (Malaysian-Indian Muslims), Nyonya dishes (invented by the Peranakan people of Malaysia and Singapore). Additionally, Malaysian cuisine includes dishes imported from Thai cuisine, and dishes created by the fusion of different culinary traditions (such Indian fried noodles, Malay fried noodles, and Chinese adaptations of Indian curry).

    Some popular Malaysian recipes and dishes include:
    • Asam laksa - A soup containing white rice noodles, cucumber, fish, onion, and pineapple. It is flavored with basil and tamarind.

    • Bak kut teh - A Chinese-Malaysian soup made by boiling pork ribs with garlic and herbs for several hours.

    • Bakkwa - Chinese barbecued pork, especially popular during Chinese New Year.

    • Curry mee - Vermicilli noodles with a spicy curry soup containing coconut, chicken, cuttlefish, and dried tofu.

    • Hokkien mee - Crispy thick yellow noodles fried in soy sauce and pork lard.

    • Ikan bakar - Fish or seafood marinated with spices or sambal (a spicy paste) cooked on a charcoal grill, sometimes on top of a banana leaf.

    • Keropok lekor - A Malay dish from the East of the country. Keropok lekor is a savory cake made from batter and shredded fish, which fried and then eaten with hot sauce.

    • Kuih - Small bite-sized dishes. They can be sweet or savory.

    • Lontong - Small cakes of compressed rice. The dish is prepared by boiling partially cooked rice inside a banana leaf, and is eaten cold.

    • Maggi goreng - Noodles (Maggi instant noodles) with vegetable curry, tofu and egg.

    • Mamak rojak - Fried dough fritters with bean curds, bean sprouts, boiled potatoes, cucumber, hard-boiled eggs, and prawn fritters. It is eaten with a spicy peanut sauce, and is a popular street food.

    • Nasi dagang - Rice soaked in coconut cream and then steamed. This dish is popular in eastern Malaysia, and is usually eaten with fish curry, hard-boiled eggs, pickled vegetables, and fried coconut shavings.

    • Nasi goreng - Fried rice with vegetables such as shallot and spring onions, usually flavored with fried mackerel or anchovies.

      Nasi goreng

    • Nasi lemak - Rice soaked in coconut cream and then steamed. It is usually flavored with ginger and lemon grass, and then served with cucumber slices, dried anchovies (ikan bilis), a hard-boiled egg, pickled vegetables, roasted peanuts, and a hot spicy sauce. It may be accompanied by beef curry, chicken, cockle, or cuttlefish.

    • Nasi paprik - This dish originates in Thai cuisine, but has become popular in Malaysia. It consists of fried rice with a paprika sauce.

    • Pao - Chinese steamed buns stuffed with meat.

    • Thosai (or Dosai) - The Malaysian-Indian version of Indian cuisine's dosa: A thin pancake made from lentils, rice and water, browned on one side, then turned over and fried. It is eaten with vegetable curry (sambar) and chutney.

    • Yong tau foo - Soup with eggplant, okra, fried tofu, and rice flour, flavored with chillies and fish paste.

    • Zuk (or Zhou) - A rice porridge (congee) with chicken breast, fish slices, preserved eggs, salted eggs, and ground pork. It is often cooked together with sweet potatoes.

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    Malay Kuih Recipe Cookbook

    Malay Kuih Recipe Cookbook

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    Well Kept Secrets Of Making Traditional Asian Desserts Or Kuihs. Quick And Easy.

    Malaysian Cookbooks

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    The Malaysian Kitchen: 150 Recipes for Simple Home Cooking

    By Christina Arokiasamy

    Released: 2017-03-21
    Hardcover (352 pages)

    The Malaysian Kitchen: 150 Recipes for Simple Home Cooking
    List Price: $35.00*
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    Product Description:
    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.

    Best of Malaysian Cooking

    By Betty Saw

    Marshall Cavendish International (Asia) Pte Ltd
    Paperback (256 pages)

    Best of Malaysian Cooking
    List Price: $29.99*
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    Product Description:
    Best of Malaysian Cooking is an extensive collection of more than 200 authentic and traditional recipes sourced from all over Malaysia. From everyday home kitchens to the royal kitchens, this book showcases the best dishes from every state. Find irresistible favourites such as Teochew duck and five-spice meat rolls from Johor; babi pong tay and chicken debal from Melaka; bak kut teh and KL Hokkien mee from Selangor; sar hor fun and ayam rendang pedas from Perak; and crab curry and laksa from Penang among a host of other scrumptious dishes.

    With insightful introductions to the cuisine of each state and practical cooking hints and tips, Best of Malaysian Cooking is essential for anyone looking to explore the colourful world of Malaysian food and flavours.

    Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia

    By James Oseland

    W W Norton Company
    Hardcover (384 pages)

    Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia
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    • W W Norton Company
    Product Description:

    The first book to reveal the undiscovered jewels of Southeast Asian cuisine.

    Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

    Malaysia: Recipes From a Family Kitchen

    By Ping Coombes

    Weldon Owen
    Released: 2017-04-25
    Kindle Edition (248 pages)

    Malaysia: Recipes From a Family Kitchen
    Product Description:
    When it comes to Southeast Asian fare, Malaysian cuisine is a hidden treasure. The winner of MasterChef 2014, Ping Coombes, brings Malaysian cuisine into the spotlight, from her family table to yours in this beautiful and unique cookbook.

    Drawing inspiration from her mother and from the late-night stalls and street markets in her hometown of Ipoh, Ping has assembled 100+ wonderful and accessible recipes that serve as the perfect introduction to the tastes, textures and colors of Malaysian fare.

    Find new household favorites like Malaysian shrimp fritters, chicken and sweetcorn soup, spicy shrimp and vermicelli salad, nyonya fried rice, chili pan mee, caramel pork belly, Malaysian chicken curry and potatoes, quick wonton soup, pan-fried seabass with kecap manis, chilli crab with fried mantou, crispy squid, Malaysian fish and chips, pork macaroni, coconut-filled pancakes, banana spring rolls, iced lemon grass tea, chilli dark and stormy, and many more!

    Chapters include:
    My Pantry
    Pastels, Sambals and Condiments
    Small Plates and Snacks
    Salads and Broths
    Rice and Noodles
    Fish and Seafood
    Vegetables and Eggs
    “English” Food
    Sweet Things

    So “‘sek fan la!': come and eat!” and enjoy your introduction to Malaysian cookery.

    The Book of Malaysian Cooking

    By Hilaire Walden

    Brand: HP Trade
    Released: 1998-08-01
    Mass Market Paperback (96 pages)

    The Book of Malaysian Cooking
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    Product Description:
    Presents Malaysian recipes for soups, snacks, meats, poultry, rice, vegetarian dishes, and desserts

    Amazing Malaysian: Recipes for Vibrant Malaysian Home-Cooking

    By Norman Musa

    Vintage Digital
    Released: 2016-02-18
    Kindle Edition (256 pages)

    Amazing Malaysian: Recipes for Vibrant Malaysian Home-Cooking
    Product Description:

    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.


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