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The Complete Malaysian Cookbook, by Betty Saw
PDF Download The Complete Malaysian Cookbook, by Betty Saw
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Rasa Malaysia takes you on a voyage through Malaysia s culinary heritage where every state s best recipes are showcased. From Johor Laksa to Penang Acar, this book contains kitchen-tested recipes sourced from home kitchens to the royal kitchens.
This edition is a total revamp of the 1982 original, revised for the modern home kitchen. The recipes are detailed in an easy-to-follow format with cooking tips peppered throughout. Recipes that were previously oral legacies are categorised by state in the book.
A state-by-state culinary tour...to be better acquainted with Malaysian food, Rasa Malaysia gets you there. You gain culinary wisdom of the potpourri of local fare and best of all, cook up flavours of Malaysia. - The Star, Malaysia.
- Sales Rank: #3354303 in Books
- Published on: 2009-04-30
- Original language: English
- Dimensions: 9.45" h x .67" w x 8.66" l, 1.75 pounds
- Binding: Paperback
- 256 pages
About the Author
Veteran chef Betty Saw is one of Malaysia's favourite food writers and the author of the immensely popular newspaper food column, From Betty Saw's Kitchen. With over 30 years of experience, she shares her knowledge and practical cooking tips on various television cooking programmes and in several cookbooks, including Everything Bean Curd!, Cookies Galore, The Best of Chinese Cooking, Betty Saw's Kitchen Secrets, More Kitchen Secrets from Betty Saw, Even More Kitchen Secrets from Betty Saw, Rasa Malaysia, Asian Delights, Asian High Tea Favourites and Time for Dessert.
Most helpful customer reviews
4 of 4 people found the following review helpful.
Authentic & real, a good buy for sure!
By SKYeoh
"Rasa Malaysia" means to taste Malaysia.
A small country of 329,847 sq.kilometres (127,350 sq.miles), smaller then most US states, bordering Thailand, Indonesia and Brunei, we have a cuisine is as diverse as our people (Malay, Chinese, Indian, Iban, Kadazan, Eurasian & still more). Maybe the birth-place of fusion, not this newfangled fusion craze but a fusion evolved when different cultures and people live together for hundreds of years; nothing experimental - it is mature, full of depth, complexity and harmony.
Visitors swoon over our sambal (chilli based sauce), satay (meat on skewers), beef rendang (cooked slow & long in coconut cream, till tender & fragrant) without realising these dishes are prepared differently in different parts of Malaysia.
As celebration of diversity, Rasa Malaysia lays out recipes according to the states they come from. A good selection of traditional Malaysian dishes influenced by the aromatics of Indonesia, the stir-fries of China, spices of India, with sweet & sour from Thailand and the lingering tastes of England, Holland and Portugal - what a melting pot.
Betty Saw is as Malaysian as her book. A chef who knows her food, her country and her people; a prolific food historian, she encourages, records and preserves Malaysian food tradition.
With such background, the recipes are themselves authentic and real. Cook these recipes and you will taste Malaysia. For foreign friends who know Malaysia, it will take you back, for sure.
With beautiful photographs, direct & simple instructions, this book is for everyone.
Asian groceries abound, correct ingredients are no longer as difficult to source. My only suggestion would be - whenever coconut cream is called for (where canned coconut milk might suffice); do try your very best to find or squeeze your own from freshly grated coconut, for a slice of heaven.
Criticism? Only one, I wish Betty Saw had shared more of her thoughts on the wonderful recipes she's collected in her book.
0 of 0 people found the following review helpful.
Five Stars
By denise adams
Very nice cook book,
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