Sambal Shiok: The Malaysian Cookbook

Product Information

Unlike European meals where certain ingredients and dishes are tied to specific times of day, most dishes in Malaysia are enjoyed whenever the diner feels like it, so a savoury plate of tofu and egg might well be eaten for breakfast, as much as sweet pancakes may be enjoyed as an afternoon snack. The design and aesthetics of the book make this one that you’ll want to pick up over and over again.

Sambal Shiok: The Malaysian Cookbook | Eat Your Books Sambal Shiok: The Malaysian Cookbook | Eat Your Books

Mezcla promises 'recipes to excite' and certainly delivers, with unique combinations like chicken with pineapple and 'nduja or habanero and prawn lasagne. While Our Korean Kitchen is a great starting point, Korean Soul Food takes you much deeper into the cuisine and explains Korean key ingredients and basics before delving in the recipes, street food, and kimchi options.We make the pork version and it’s fabulous; wobbly discs of egg tofu have a hint of crispness on the surfaces, with insides that are meltingly soft and silky, they are so good against the simple pork.

Malaysian Kitchen Cookbooks - The Malaysian Kitchen

The book includes lots of photographs of the food in action, which makes it easy to see how each dish is made. They also included some personal stories from people who have worked in the street food industry in Penang. Or if you simply just want to enjoy the photos and learn more about the country, this hefty book is a real celebration of the culture and will transport you to Vietnam. Hawker-Centre Favourites’ is where Yin drums home the Malaysian obsession with food, reminding us that Malaysians eat at least five times a day at breakfast, lunch, tea-time, dinner, supper not to mention many snacks in between!Tucked inside the pages you’ll find instructions for things like a fragrant sausage roll as well as a whole variation of curry sauces, cocktails, breads, pickles and chutney. The summary explains that it’s traditionally made with goat meat which has become a little easier to source in the UK, but it works well with mutton or lamb.