The Malay Cook: Everyday Malaysian recipes from Grandma's kitchen to mine
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. 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.
'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
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Book Dimensions: 19.94 cm, 2.54 cm, 25.4 cm
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