Sambal Shiok: The Malaysian Cookbook

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Sambal Shiok: The Malaysian Cookbook

Sambal Shiok: The Malaysian Cookbook

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Yin describes it as the king of Malaysian chicken curries, and on tasting, we immediately understand why. Now, she owns and runs cult restaurant Sambal Shiok Laksa Bar in London and is regularly featured in the national press.

Kalsom Taib is the one half of the powerhouse duo (the other being Hamidah Abdul Hamid) behind the Gourmand Award-winning cookbooks, Johor Palate: Tanjung Puteri Recipes and Malaysia's Culinary Heritage.This is thicker and sweeter than light soy and used extensively in Malaysian cooking, Ping uses it to balance out the saltiness of light soy and uses it in lots of her recipes. Fish sauce is made from extracts of anchovies and it's a great seasoning to add umami flavours to your dishes. Though I can't help wanting to see what ingredients the authentic version would have in the case I can get my hands on some. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Mandy Yin holds all the secrets to exquisite Malaysian cooking… It is a rare treat that she’s chosen to share them. I am drawn to Coconut Pudding with Salted Banana Caramel, Rose Coconut Cookies, Taro and Sweet Potato Soup, Horlicks Pudding and Peanut Brittle, and Chocolate Cardamom Cake. Ping won the BBC MasterChef title in 2014 and has gone on to run fantastic supper clubs, a cookery school and makes delicious take-home meals Ping at Home.A long-term keeper… An exhaustive, elegant and deeply personal guide to one of the greatest food cultures on Earth.

Although the recipe includes pork mince and oyster sauce, it’s listed in the Vegetarian section of Home-Style Dishes, with suggestions from Yin to sub rehydrated shiitake mushrooms for the pork and mushroom sauce instead of oyster to make it vegetarian. The recipes – such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration. I have the book and have just made the beef rendang (I was looking to see if it was online, for a friend).The taste and texture are really good – we are now planning a Rendang-Off to compare four or five recipes side by side! Queues for favourite sellers can be long, but people wait patiently and eagerly for their favourites. In addition, there are influences from the neighbouring cuisines of Thailand and Indonesia, not to mention the marks left by European colonisation and trade. Note the difference, btw in Malaysian versus Malay; the former refers to the people and culture of the whole country whereas the latter describes an Austronesian ethnic group native to an area that encompasses East Sumatra, the Malay Peninsula, and coastal Borneo. In this first chapter comes the Chicken Satay recipe on which Yin based her iconic Satay Burgers, along with a selection of other dishes also originating with the chicken satay: Malaysian fried cauliflower, Malaysian fried chicken and Peanut Gado Gado Salad, all of which have been on the menu at both the Sambal Shiok pop-up laksa bar and permanent restaurant.

I absolutely loved the flavours in this book (garlic, chilli, ginger, lemongrass, peanuts), but I struggled with the many ingredients and many steps for each recipie. She combined this knowledge of the fundamentals of Malaysian cuisine - its mind-boggling array of snacks, sharing dishes, slow-cooked curries and stews, strong spices and deep flavours, famous spicy laksa noodle soup and the nation's beloved sambal chilli sauce - with her memories of boisterous, hot hawker centres in Kuala Lumpur.

By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. With easy to follow recipes, stunning photography and very concise yet forgiving approach to the cuisine, Amazing Malaysian is by far the best Malaysian cookbook I have come across. When I step into the house, I can smell it,” she said, adding that the smell of cucur udang reminds her of home. The recipes – such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration.



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