slide show flavors of malaysia
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Flavors of Malaysia , A Journey through Time, Tastes and TraditionsTRANSCRIPT
FLAVORS OF MALAYSIAA JOURNEY THROUGH TIMES, TASTES AND
TRADITIONS
All Photographs and Text Copyright 2010 © Susheela Raghavan and Geeta Uhl
Forward by Suvir Saran
Published by Hippocrene Books NYC (October 2010)
Suvir Saran,
"You will smell the scents andfeel the textures of themarketplaces that enrichthe cookery of Malaysia asyou read along ... Susheelahas gifted to the world of foodlovers and food history theultimate guide to Malaysiancookery, and the culture,people and history thatshaped it"
Owner/Chef of DeviNew York City's award winning Michelin Star restaurant
Malaysia and Neighbors in SE Asia
Spicy Pickled Fish (Umai)page 62
Spicy Sweet Pickled Vegetables (Acar )page 93
Assorted Condiments (sos, acars, sambals)pages 96-110
Khatijah Central Market Kota Bharu
Malay Spiced Rice (Nasi Kemuli)page 120
Sambal Belacan and Herb Rice (Nasi Ulam)pages 102 and 125
Indian Muslim Stir Fried Noodles
Mee Goreng/Mamak Meepage 136
My Malaysian Family
Curry Noodles (Kari Mee)page 149
Captain’s Chicken Curry (Kari AyamKapitan)
page 162
Stewed Beef, Eurasian-style (Daging Semur)page 180
Many People – One Malaysia
Lamb Peratil (Kambing Peratil)page 185
Fish Curry, Indian-style (Kari Ikan ala India)page 198
Stir-fried Shrimp (Sambal Tumis Udang)page 204
Spicy Water Spinach (Kangkung Belachan)page 228
Pineapple Tarts with black coffee (Kopi-o)
Sweet Glutinous Rice Balls (Ondeh-Ondeh)pages 254, 257
Beautiful Malaysia