Customer Reviews

Authentic Recipes from Malaysia (Authentic Recipes Series)

5 star:		(5)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This is an absolutely beautiful cookbook on Malaysian cooking. The pictures are outstanding and certainly make you want to try the recipes. Not only is it well illustrated, but it also has clear directions. Some of the ingredients are difficult to find in the U.S., but substitutions are given.

after a recent visit to singapore where i sampled delicious food, i was eager to try the recipes myself. i knew amazon would be the perfect place to find a cookery book, so after searching through a selection of books i chose this one. i wasn't disappointed. as well as recipes, the author gave detailed explanations about origins and culture adsociated with malaysian cookery. the recipes are easy to follow, even if it is difficult to find some of the ingredients where i live. i recommend this book to anyone interested in good food.

The 'Authentic recipes from ... " series is very good and this particular volume in the set is no exception. The illustrations are excellent, the recipes well chosen and easy to follow, and the textual material on Malaysia and its cuisine very interesting. There are more comprehensive books on the subject available but this is a terrific introduction.

Looking for a recipe for Roti Canai (Flaky Fried Indian Bread) which I recently tried and loved at a local restaurant, I was thrilled to find it in the cookbook by the chefs of Bon Ton Restaurant and Jonkers Restaurant in Kuala Lumpur and Malacca respectively.

The Index of Recipes in ARFM reads like Who's Who in Malaysian cuisine. You can find recipes for satay, noodles, sauces, wontons, spring rolls, pancakes as well as all things spicy.

The photography is awesome as are the other books with the "Authentic Recipes from..." title, such as the one featuring Indonesia cuisine.

If you like periplus cookbooks and already own "the food of" version of this book, then reconsider buying this one. The new "authentic recipes from" series is just a rehash of the "food of series" with a few subtle changes such as relacing obscure recipes with more recognisable ones, bigger font and format, less on the history and some updated pictures.

Overall I kind of like the recipes in the new books more as there is less filler and odd recipes, but I do like the layout and format of the older hardcover "food of" books. So if you own "the food of" and want to get this book, be prepared to sell it off as you will only end up doubling up 90% of recipes between the 2.

This is as authentic as you get - main problem is you might not be able to get some of the ingredients or fresh spices mentioned in the book.Malaysian Cuisine is normally spicy (close enough to Indonesian) but you can always cook without the spicy part and still maintain its local flavor.
Go for the Satay (Malaysian barbeque at its best) - think of it as a Kebab with dipping Peanut sauce but instead of chunk of meats - the meats are thinly sliced on a bamboo skewer - which you can get at most grocery stores.

I AM BORN N GREW UP IN SINGAPORE.IT IS A MULTI RACIAL COUNTRY.BEING A MALAY GIRL,I FOUND SOME OF THE RECIPES IN THIS COOKBOOK ARE NOT THE "REAL MALAY COOKING" BUT NONYA STYLE COOKING.BUT I GAVE 5 STAR BECAUSE THE PICS ARE SO MOUTH WATERING.IF YOU ARE LOOKING FOR A MALAY COOKING,TRY ZARINA COOKBOOK.THESE ARE HARD TO FIND IN THE STATES BUT IF U DO,BUY IT.ITS SO GOOD N VERY MALAY TO THE CORE.