Welcome To Christina's

Spice Kitchen

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Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

.......

Welcome To Christina's

Spice Kitchen

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

Featured Event

Given the current Federal and State of California guidance around the COVID-19 emergency, the Global Plant-Forward Culinary Summit is cancelled, originally scheduled for April 29-May 1.

The Global Plant-Forward Culinary Summit, presented by The Culinary Institute of America, will be a deep dive into culinary and menu R & D strategy. The summit coincides with the launch of their Plant-Forward Kitchen education and digital media initiative which will continue to drive CIA content development in the months and years to come to support this important plant-forward foodservice industry trend and imperative. Featuring a demonstration and cooking workshops for chefs by leading chef and expert Christina Arokiasamy, you won’t want to miss it.

What the Press is saying

SEATTLE-BASED CHEF AND COOKING INSTRUCTOR CHRISTINA AROKIASAMY CALLS curry a comfort food, just like beef stew. “A spicy sauce, light or rich, with vegetables, meat and/or seafood, curries can be the best braised dishes you’ll ever taste,”

Seattle Times"CHRISTINA AROKIASAMY’S tales are transporting, as when she talks about her childhood in Kuala Lumpur, picking fresh curry leaves on daily walks."
People Magazine"The author of The Malaysian Kitchen offers a quick side dish that ‘will complement anything you bring to the table"
The Washington Post"Sweet soy sauce and Thai basil give this spicy dish an authentic flavor."