Over 70 recipes that celebrate the FLAVOURS OF MALAY COOKING in Malaysia - the everyday food of the nation's majority, deeply rooted in history and heritage.
Through POIGNANT ANECDOTES and the legacy of his grandmother's recipes,
The Malay Cook traces Ranie's journey from Kuala Lumpur to London.
Over half the recipes are PLANT-BASED perfect for COMMUNAL DINING, LAST-MINUTE GUESTS, PARTIES and soirées, or enjoying a comforting ONE-POT MEAL on your own.
Malay cooking is a harmony of sweet, sour, salty, lemak manis (coconut creamy umami) and spice. In
The Malay Cook, Ranie shares a rich collection of recipes, from his supperclub favourites,
Tofu Bergedil and
Satay Wings in the
Savoury Snacks section, to
Kerabu, a
Malay salad that nods to Western salad culture; Northern Malaysia's
Nasi Lemak platter and
Royal Pesamah Guinea Fowl Stew in
Rice & Sharer; comforting
One-Pot
Bean Stews and
Curry Puffs; playful twists like
Pandan Tiramisu in
Sweet Treats; and in
Che Aminah's Kitchen, his grandmother's much-loved
Matrimonial Chicken.
Ranie's recipes highlight everyday ingredients you can source locally, and the handy
Malay Palate Flavour Table offers swaps and guidance, sharing the foundations of Malay cooking he has developed since moving to London. From slow-simmering stews to quick stir-fries, with flavour guides and
Meal Planners, this book embraces tradition while adapting for the modern kitchen.
