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Introduction

This collection of recipes provides the opportunity for young homemakers to appreciate and continue the tradition of Malay cooking. To Malaysians—it offers the experience of trying out various traditional Malay dishes. To cooks in the rest of the world—it gives a basic introduction to authentic Malay dishes in the hope that this may enrich their culinary skills.

Rice is the staple food in Malaysia. It comes in two types: plain or glutinous. Both types can be in the form of grain or powdered form. The powdered form is often used for making desserts. It is also used for making noodles. The plain grain type is for daily consumption served during meals, while the glutinous type is used for desserts and is often cooked by steaming. The method for cooking rice in this book is using the modern rice cooker. A procedure is also included for those who do not have electric rice cookers.

Many recipes in this book may also have some influence from other ethnic groups in Malaysia, such as the Chinese or the Indians. For example, many Malay communities in Kelantan and other parts in Malaysia eat rice vermicelli and tofu soup, a dish that of course originated with the Chinese community. Similarly, the Malays as well as other groups throughout the country consume spicy curry dishes in their daily meals, an influence from Indian culture.