The Malaysian Kitchen: 150 Recipes for Simple Home Cooking
Christina Arokiasamy
Mar 2017 · Houghton Mifflin Harcourt
Ebook
352
Pages
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About this ebook
“A mouthwatering introduction to Malaysian cooking”—curries, noodles, stir fries, street foods, and more—from the author of The Spice Merchant’s Daughter (Publishers Weekly).
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—gets 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.
“Approachable but not oversimplified . . . This standout introduction to Malaysian cooking will call to adventurous eaters and armchair travelers.”—Library Journal
“For novices and aficionados alike, Christina Arokiasamy’s The Malaysian Kitchen will prove a welcome companion . . . And the recipes are so good that reading them is almost as pleasant as tasting the finished products.”—The Washington Times
“Perfect for anyone wanting to learn more about that country’s vibrant, aromatic cooking.”—The Advocate
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—gets 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.
“Approachable but not oversimplified . . . This standout introduction to Malaysian cooking will call to adventurous eaters and armchair travelers.”—Library Journal
“For novices and aficionados alike, Christina Arokiasamy’s The Malaysian Kitchen will prove a welcome companion . . . And the recipes are so good that reading them is almost as pleasant as tasting the finished products.”—The Washington Times
“Perfect for anyone wanting to learn more about that country’s vibrant, aromatic cooking.”—The Advocate
About the author
Christina Arokiasamy (Aro Keeya Samee)Born and raised in Kuala Lumpur, Malaysia, ChristinaArokiasamy, is Malaysia's first-ever official FoodAmbassador to the United States and brings with her over 25 years of worldclass culinary expertise as a former chef of various Four Seasons Resortsthroughout Southeast Asia. In and after 2015 in collaboration with The CookingChannel, Chef Christina hosted The Malaysian Kitchen, the program reaching over80 million viewers nationwide USA; to showcase the exotic blend of flavors bornof the spice trade and rich in tradition. Her expert knowledge in spices appeared in Oprah.com,Huffington Post, CBS, NBC News, Fox News, The New York Times, The Food NetworkMagazine, Yahoo News and other International media. Her love for this cuisineinspired her to write The Malaysian Kitchen: 150 Recipes for Simple HomeCooking published by Houghton Mifflin Harcourt New York 2017. Her secondcookbook was featured in People Magazine, The Advocate, The Seattle Times, ThePublisher's Weekly and making headlines on seven Canadian Newspapers such as TheNational Post, Vancouver Sun, The Montreal Gazette and other international media. TheMalaysian Kitchen was awarded as Amazon's Top 10 Cookbooks of 2017. Her first cookbook The Spice Merchant's Daughterpublished by Clarkson Potter New York, was listed as top ten cookbooks in theUSA by NPR in 2008. Her cookbook earned a starred review on Publisher's Weekly,and was featured on the Associated Press, The Wall Street Journal, and TheBoston Globe. Christina Arokiasamy is unique because as a spiceexpert she incorporates fresh spices suchas turmeric, cumin, coriander and cardamom and uniquely combiningthem with fresh aromatics such as galangal, lemongrass, ginger to create new and deeply-layered flavors of Southeast Asian cuisine. She lives in the Pacific Northwest with herfamily.
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