Slide Show Flavors Of Malaysia

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