The book starts off with a brief introduction to Malaysian food and how it’s changed over the years. The author then goes on to explain how to make each dish properly, from learning how to grind spices to choosing the right ingredients. She also provides tips for substitutions where necessary. (For example, she suggests using coconut milk instead of cream in rendang if you’re not able to find it in your local grocery store.) Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China, and More Made Simple by Jeeca Uy

Sambal Shiok: The Malaysian Cookbook by Mandy Yin - WHSmith

Norman Musa is a chef, tutor, tv host, author, and restaurateur. He is currently based in The Netherlands. Panna cotta is a classic Italian dessert, and I’ve infused it with classic Malaysian fruit flavours. I serve it in kilner jars but you can of course use bowls or dariole moulds. I don’t like turning out panna cotta as it can be messy and I want to minimise the risk of it sliding off the plate! Adding the cream and coconut milk in stages makes the panna cotta lighter and fresher. This is the book you want if you really want to delve into the traditional cuisine of China and get to know the country’s variations across its provinces.Stephanie Sharp is a chef and has authored a lot of cookbooks. She also has a small cooking school. Prof Datuk Redzuawan Ismail, better known as Chef Wan, is a celebrity chef, restaurateur, and entrepreneur. He is Malaysia’s food ambassador.

Malaysian Kitchen Cookbooks - The Malaysian Kitchen

There are also plenty of recipes that use local ingredients, like the coconut-based curry paste called belachan, made from red ants found on Borneo island. The book includes lots of photographs of the food in action, which makes it easy to see how each dish is made. Buy it: Moorish: Vibrant Recipes from the Mediterranean Silo: The Zero Waste Blueprint, Douglas McMaster Since its first release in 1976, this comprehensive cookbook has become a culinary classic, introducing Asian cuisine to more than a million readers worldwide and attracting numerous enthusiastic followers across the globe. Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat About the author:Chef Wan is Asia’s most famous culinary specialist with over 25 years of industry experience. He appeared on many TV shows about cooking.The authors give detailed instructions on how to prepare each dish, making it easy for cooks at all levels to get started in their kitchen.