Malaysian food is particularly rich and varied reflecting the diverse ethnic groups living within its borders as well as the abundance of fresh ingredients. This book explores the three main types of Malaysian cooking; Malay, Indian Malaysian and Chinese Malaysian. It examines the origins and influences of the food; the methods of preparing ingredients, particularly spices; traditional cooking methods; how to adjust spicing to suit your taste and how to store exotic ingredients.
- Paperback | 288 pages
- 135 x 216 x 20mm | 326g
- 29 May 1997
- Penguin Books Ltd
- London, United Kingdom
Table of contents
Introduction: Malaysia - the country, its people, and its cuisine; utensils and other equipment; weights and measures; basic preparations and cooking methods; herbs, spices, and other essential ingredients. Malay cuisine. Chinese cuisine. Indian cuisine. Menu suggestions: Malay menus; Chinese menus; Indian menus; multi-racial menus.
Rafi Fernandez lives in Suffolk, England. This is her first book.