The Malay Cook

Over 70 recipes that celebrate Malaysia's UNIQUE FUSION of Malay, Chinese, Indian and Indigenous flavours. 
Discover the BOLD SPICES, RICH TRADITIONS and IRRESISTIBLE AROMAS of one of Southeast Asia's most diverse culinary landscapes.
Through POIGNANT ANECDOTES and the legacy of Ranie's GRANDMOTHER'S RECIPES, The Malay Cook celebrates MALAYSIAN FOOD and the universal language of cooking.
Malay dishes are a triumph of well-balanced flavours, a perfect harmony of sweet, sour, salty, lemak manis (umami creaminess) and spicy notes. In this enticing cookbook, you will find coconut-scented nasi lemak, fresh and aromatic shredded sambal and one-pot dishes like Malay-style fried udon, as well as recipes direct from Ranie's grandmother's kitchen such as Malay bean stew and Matrimonial chicken. From hearty stews that can simmer while you work to quick stir-fries that bring a burst of flavour to your dinner table with minimal effort, The Malay Cook embraces its roots while adapting for the modern cook. A handy flavour wheel is featured to help you create and balance your own Malay meals at home, plus a selection of meal planners providing a fail-safe way to create a delicious Malay meal for any occasion, whether cooking for loved ones, hosting family gatherings or simply enjoying a meal alone.

Ranie Saidi is the London-based host of The Malay Cook supper club and a developer of lifestyle and hospitality brands. He sells a limited range of Malay sauces online and has an impressive 30K+ followers on Instagram. Originally from Malaysia, he moved to the UK to study law in London a decade ago. From a young age, under the loving care of his late grandmother, who was a cook in a Malay village in Malaysia, his life has been deeply intertwined with food. This is his first book.