Flavors of Malaysia celebrates the best of the Malaysian table: sizzling satays, flavorful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia’s signature hot and spicy condiments, the delectable sambals.
For centuries Malaysia was a major center of the spice trade in Southeast Asia. Over time, Malay, Chinese, Indian, Thai, Indonesian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the mélange of cultures and intensely vibrant flavors that is Malaysian cuisine today.
Susheela Raghavan serves up treasured recipes, touching family stories, and fascinating notes about the origins of Malaysian food in this lovingly compiled collection. Featuring:
- More than 150 authentic, easy-to-follow recipes
- A 16-page color photo insert
- A detailed introduction to Malaysian history and its culinary origins
- A guide to Malaysian ingredients and cooking techniques