On my list to try are Prawn Fritters, Sarawak Butter Prawns, Spiced Turmeric Pickle (I adore this Nonya achar, which I came to love at my friend Jason’s Perenakan Palace supper club), Stir-Fried Radish Cake, Spicy Prawn Glutinous Rice Parcels, Lap’s Lamb Wontons (made for a collaborative Lunar New Year event with Lap-fai Lee), Crispy Flaky Flatbreads (aka roti canai, which comes with very helpful step-by-step photographs), Spiral Curry Puffs, and Prosperity Toss Fish Salad (another dish I tried at Jason’s supper club). You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Kalsom Taib is the one half of the powerhouse duo (the other being Hamidah Abdul Hamid) behind the Gourmand Award-winning cookbooks, Johor Palate: Tanjung Puteri Recipes and Malaysia's Culinary Heritage. Dayana said she would like to think of herself as a person who prefers home cooked food and one who strives to preserve Penang heritage and legacy.Hamidah Abdul Hamid and Kalsom Taib are the dynamic duo behind Gourmand Award-winning cookbook, Johor Palate: Tanjung Puteri Recipes, which celebrates the best of Johorean cuisine, from the signature laksa johor to nasi ambeng and mee bandung muar. I cooked his Nasi Daging - delicately spiced rice cook in beefy broth - I can vouch for its authenticity.

We are delighted to share these two recipes from the book, with permission from publisher Quadrille [first recipe posting tomorrow]. To a question, Dayana said it was her childhood dream to appear in a TV cooking programme or video production to promote Malaysian food and Malaysia to the world, as she grew up watching cooking shows hosted by renowned celebrity chefs. Malaysia's official food ambassador and past recipient of the prestigious Gourmand World Cookbook Awards, Chef Wan's cookbook is as friendly and approachable as his on-screen personality. Biography: Although a New Zealander by birth, Wendy Hutton has spent the majority of her life in South East Asia, becoming an acknowledged authority on the region's food.The recipes - such as Malacca Nyonya curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice - can be made for a weekday family meal, a dinner party or celebration. The freshly crowned MasterChef Champion of Champions, teacher and proud mother of two's cookbook is a delightful tome on Malaysian cuisine, breaking down the complexities of Pan Fried Seabass with Kicap Manis and Nyonya Fried Rice into simple, easy-to-follow guides that even a novice home cook can master.

In March, Taib, in collaboration with her two nieces, released Recipes are for Sharing that contains a whopping 200 recipes across nine categories including sambal, sauces and seafood.As comprehensive a guide to Malaysian food as you will find given all the different cultures – Chinese, Indian, Malay, Nyonya – which make up the cuisine. Ping's passion for Malaysian food is evident and these recipes will give you are real sense of the spicy, tangy, aromatic and fragrance of Malaysian cuisine.

The latter part of Yin’s passage on memories talks about her experiences after moving to London when she was eleven years old. I have not been an enthusiastic user of butternut squash but as it was part of the recipe I included it and have changed my mind completely, it is a wonderful addition to a curry. One of the major highlights of Wong’s book is that while it showcases some of Penang’s best street foods, it is also Muslim-friendly, so dishes like lor bak (pictured here) have been adapted with pork substitutes like chicken.I absolutely loved the flavours in this book (garlic, chilli, ginger, lemongrass, peanuts), but I struggled with the many ingredients and many steps for each recipie. Recipes are divided into chapters covering ‘Satay and My Street-Food Journey’, ‘Hawker-Centre Favourites’, ‘Home-Style Dishes’ (which is split into Soups, Meat, Seafood and Vegetarian), and ‘Snacks’ (which is divided by Savoury and Sweet). Try an authentic satay, a chilli sambal or a laksa, all made with ingredients that can be bought in any supermarket. Yin shares a wide range of dishes from simple to a little more complex; all readily achievable at home. I'm not saying Norman or the recipes aren't authentic; this book reads more like a traditional instructional cookbook with a few notes.