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Difficult for the novice
A Postmodernist Approach
a clear explanation of malaysian factory women's resistence

interpreting rituals from a multi-dimensional perspective
interpreting rituals from a multi-dimensional perspectives

i want to know

A Malaysian's thoughts on a Malaysian Writer

education in Titi

Okay - plus

Excellent for some recipes... worth considering other books.The individual books in the "Food of" series by Periplus have extensive introductions. There are not as many recipes as I had hoped for. The ingredients list, along with the accompanying commentaries, are about the same, with an equivalent number of photos, as the Food of Asia. The Food of Asia contains many of the recipes, however, some do not have a photo.
I would have hoped for more recipes and more vegetables. The recipes that are worth the purchase: Spicy Rice with Chicken, Hot Sour Fish Curry, Spicy Shrimp In A Sarong, Butter Shrimp, Black Pepper Crab, Indian Fish Curry, Portuguese Baked Fish, Chicken Satay, Spicy Barbacued Chicken, Barbacued Chicken Wings, Dry Mutton Curry, Chicken Curry, Devil Chicken Curry, Chicken Rice, Srir-Fried Peas, Snake Gourd and Spicy Pumpkin. There are few if any beef, pork or other meats, and many of the vegetables will not be found in a grocery store.
The ingredients list is thourough, with substitutions for (or omission of) many hard-to-find ingredients, but is a little more stringent than other books I have read. For example, shallot or onion was offered as a substitute for asofoetida in a different book, whereas here no substitute is given. On the contrary, macadamia nuts are suggested as a substitute, or even almonds or cashews, for candlenuts. But again, the Food of Asia offered asparagus as a substitute for fern tips, and zuchini or green beans for snake gourd, both of which can be hard if not impossible to find. The books on separate cuisines do not have such substitutions.
A word of caution, many of the ingredients are difficult to find even online. There are also several "fresh" ingredients, such as kaffir lime leaves, salam leaves, duan kasum, etc, that have to be shipped fresh and stay for only a short while. Other cuisines, like Thai, have more availability of authentic ingredients as well as spice mixes that really help save time.
I think that the Food of Asia may be a better starting point and that searching for other cookbooks that have versions of the really good recipes plus many more recipes is advisable.
Hope this helps.


A useful documentation on recent Islam in Malaysia

jenayah di malaysia

Useful mini dictionary
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