Malaysian Cooking: A Master Cook Reveals Her Best Recipes

Cook spicy and fragrant dishes with this innovative and easy-to-follow Malaysian Cookbook.

Carol Selva Rajah, a well respected authority and dedicated educator in the field of Asian culinary culture, honors her childhood memories of sweet-smelling and fragrant kitchen aromas in her newest Asian cookbook, Malaysian Cooking, which also features a foreword by David Thompson, winner of the James Beard Award and IACP Finalist for Thai Food.

Since three quarters of what we taste comes from smell, Chef Carol understands that the aromas produced by our food are vitally important to the enjoyment that comes from eating. This is particularly evident of the Malaysian and Indonesian food recipes she includes in this book. To excite both the palate and sense of smell, Chef Carol predominantly uses Malaysia's most aromatic cooking ingredients--from sweet tamarind date chutney and cucumber mint raita to cashew nut and plum sauces--to prepare easy Malaysian and Indonesian foods that not only burst with flavor, but also overwhelm the kitchen with wonderful fragrances anyone would like to create.

Original Malaysian recipes include:

• Vegetarian Fritters with Sweet Chilli Dip
• Basmati Rice with Spiced Chicken and Yoghurt
• Sweet Soy and Sambal Fried Chicken
• Grilled Prawns with Lemongrass
• Eggplant and Tofu with Sweet Spicy Bean Paste
• Black Rice Pudding with Ginger Coconut Cream

Detailed with mouthwatering, dynamic photographs, this book is an inspired collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavors of Malaysian cooking at home.

Carol Selva Rajah is an award-winning chef and food writer currently based in Sydney, Australia. A well respected authority and a dedicated educator in the field of Asian culinary culture, Carol is a food consultant, writer and consulting editor for various food magazines.

Award winning photographer Masano Kawana has photographed a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography. He lives in Singapore.