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As Seen on WebMD Magazine

“Char kway teow – a popular stir-fried dish of flat rice noodles, bean sprouts and prawns – is synonymous with Penang’s street food, chef Christina Arokiasamy says”

“In this satay-style recipe, instead of threading thin strips of meat on skewers, Arokiasamy grills entire marinated lamb chops.”

“Hainanese chicken rice is a street-food favourite in Malaysia. Poached chicken that is fall-off-the-bone-tender and seasoned rice are at the heart of the dish”

“Think of it as happy cooking,” chef Christina Arokiasamy says. “Malaysian food is a journey of taste. Sweet, sour, salty, spicy and savoury hit your palate at the same time”

Hawaii Reporter

“Take a culinary tour of Malaysia with Christina Arokiasamy”

Lucky Peach Today

“Arokiasamy writes: “You never need to feel intimidated by the strangeness of an ingredient. It is as close as your laptop.” Her approach is easygoing and her voice friendly; her recipes are both recognizably accessible.”

Women Health

Arokiasamy says the key to finding the sweetest corn is to pull back the leaves one inch at the tip (don’t pull it back too much or you’ll ruin it for the next customer). It should be filled with plump-looking kernels and should also be wrapped very tightly.

Monocle Podcast

How Christina Arokiasamy wants to bring Malaysian cooking to the mainstream in the US, a top dining tip in Venice and the week’s headlines from Toronto.

The Advocate

Seattle author and cooking instructor Christina Arokiasamy makes the bold flavors of traditional Malaysian cooking accessible to Americans in her cookbook, “The Malaysian Kitchen: 150 Recipes for Simple Home Cooking.”

People Magazine

“The author of The Malaysian Kitchen offers a quick side dish that ‘will complement anything you bring to the table’ “

Seattle Times

“The author of ‘The Malaysian Kitchen’ was first fascinated with food as a child in Kuala Lumpur.”

NPR

“The first time I tried one of these recipes, I was tasting things in places I didn’t even know had taste buds. Yet that mysterious, intoxicating spectrum of tastes — the cultural legacy of Singapore, Malaysia, Indonesia and beyond — is apparently made of building blocks like any other: lemongrass, galangal, chiles, lime leaves, coconut milk and so on.”

Oprah

“It seems to happen every time: Your chicken biryani looks and smells amazing, but tastes impossibly bland. The reason, says chef, author and spice expert Christina Arokiasamy, could be that your spices need refreshing”

The Seattle Times

“Spices do more than perk up the flavor of your food — they put a natural pharmacy right in your kitchen. Few people know that better than Christina Arokiasamy, the local author of the cookbook and memoir “The Spice Merchant’s Daughter.” “

Publishers Weekly

“Arokiasamy, a Malaysian native, professional chef, and cooking instructor, showcases a flavorful array of Malaysian dishes in this enticing and accessible collection.”

The Food Republic

“Think you can’t cook Malaysian food? Too complicated? Wouldn’t know where to start? Think again! This spicy, tangy, vibrant cuisine is well within reach if you have a copy of chef Christina Arokiasamy’s new cookbook.”

Library Journal

“Arokiasamy, a former chef at Four Seasons resorts in Thailand and Bali, teaches Southeast Asian cooking classes throughout the Pacific Northwest and has served as the official Malaysian food ambassador to the United States.”

Atlanta Restraunts

“Christina Arokiasamy grew up in Malaysia with a mother who was a spice merchant. Her friends called her “the girl with yellow hands” — I’m guessing it was all the turmeric she handled  -– and when she walked home from school, she could smell her house before she could see it.”

As Seen on Front Page of Canadian Press

Vancouver Sun

Calgary Herald

Ottawa Citizen

Windsor Star

Saskatoon StarPhoenix

Regina Leader-Post

Montreal Gazette

The Washington Post

“Sweet soy sauce and Thai basil give this spicy dish an authentic flavor. “

The Huffington Post

“As the first-ever Malaysian Food Ambassador to the U.S., Arokiasamy spearheads the Malaysian Kitchen Program, a project which gives voice to the accessibility and convenience of the country’s cuisine and products to U.S. consumers.”

CBS

“Arokiasamy — a renowned chef, author and spice expert — is spearheading the Malaysia Kitchen Program, working to promote the accessibility and convenience of the country’s cuisine and products to U.S. consumers.”

NBC

“Chef Christina Arokiasamy is a fifth-generation descendant of a family of spice merchants. She grew up in Kuala Lumpur, trained in Bali and Thailand, and today makes her home in Seattle, Washington.”

Yahoo Style

“Perhaps the most famous Mayalsian specialty made with galangal is beef rendang, a tender dish of beef braised in coconut milk.”

Publishers Weekly

“The perfumes of Malaysia practically float off the pages of this beautifully composed cookbook. With a Proustian nostalgia, cooking instructor Arokiasamy follows her nose back to Kuala Lumpur, where her mother ran a spice stall (and her great-great-grandfather transported spices for the English East India Company), mangoes were delivered to their home by bicycle and baths were enhanced with ginger-scented water.”

Seattle Post Intelligencer

“The spice merchant’s daughter will not open a restaurant. It’s almost a shame. Her cooking bursts with such brilliant flavors, it would rank among the city’s most thrilling places to eat.”

The Daily Meal

“These spicy prawns are easy to prepare and pack a punch of bold flavor.”

The Star

“Growing up in Kuala Lumpur, Christina Arokiasamy vividly remembers the spices which formed the cornerstone of her childhood. Her mother, a fifth generation spice merchant, would often put spices out to dry in the sun and as a little girl, she was enthralled by the whole routine.”

The Straits Times

“Malaysian-born chef Christina Arokiasamy was offered a cookbook deal after appearing on the Food Network in the US as host of Bespoke Malaysian Kitchen based on the idea that she would be introducing and teaching Malaysian dishes to Americans.”

Reuters

Southeast Asian chef and author Christina Arokiasamy likes to say that when the flavours dance, that’s Malaysia, and she’s on a mission to awaken palates to the unique pleasures of her native cuisine.

Northwest Asian News Weekly

“Containing easily prepared, yet flavorful recipes, “The Malaysian Kitchen” combines personal reflection, cultural perspective, and a useful introduction to Malaysian home cooking. The recipes are surprisingly simple in a good way, giving the reader a sense of “I can actually make this.””

Wall Street Journal

“Foreign cuisines become American mainstays in one of two ways: They are introduced by large emigré communities (e.g., Italian, Greek, Indian, even Ethiopian) or by Americans who acquired a taste for the local food while working overseas…”

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