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. 'Food and pain, food and love, food with all its delicious, spicy glory! Ranie Saidi went on a journey of unearthing his lost flavours and this book celebrates them with incredible generosity.' - Yotam Ottolenghi 'It's a deeply personal book, structured around Ranie's grandmother, so the recipes are not just "authentic" but inherited, lived and cooked through grief, distance and memory. Generous and practical, the book teaches so much about flavour, identity and belonging.' - Helen Goh Through poignant anecdotes and the legacy of his grandmother's recipes, The Malay Cook traces Ranie's journey from Kuala Lumpur to London. With over 70 recipes that celebrate the flavours of Malay cooking, they are perfect for
communal dining,
last-minute guests or enjoying a
comforting one-pot meal. Over half the recipes are vegetarian and plant-rich. Malay cooking is a harmony of sweet, sour, salty,
lemak manis (coconut creamy umami) and spice. Ranie shares a rich collection of recipes, from
Tofu Bergedil in the
Savoury Snacks section, to
Kerabu, a
Malay salad; Northern Malaysia's
Nasi Lemak platter 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, while adapting for the modern kitchen.
