The Malaysian Kitchen
Published by Houghton Mifflin Harcourt
Boston New York 2017
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 that 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.
FIVE GENERATIONS IN THE SPICE TRADE
CHRISTINA AROKIASAMY
(Aro keeya samee)
The foods of Malaysia carry with them the aromas and flavors of the lands of Southeast Asia. I have dedicated myself to sharing these culinary treasures with people around the world. This flavorful journey can happen in your home using my cookbook, online for my video demonstrations, or at my cooking classes in the Seattle area.
– Chef Christina Arokiasamy
