Malaysia's cusine is an exciting blend of Malay, Chinese, Indian, Eurasian and Nonya cooking. Drawing on their multi-ethnic heritage, malaysians have developed unique variations on Asian favorites like Malay satay, Chinese fried noodles and Indian curry puffs. Added to this are exotic creations like the fiery Portuguese Baked Fish prepared by Malacca's Eurasian community. Kelantanese Nasi Kerabu (rice blended with handfuls of freshly chopped herbs) and savory Butter Prawns -- a dish that blends seasonings from all of Malaysia's major ethnic groups. This book provides a selection of unforgettable recipes, while at the same time introducing the reader to the nation's diverse cultural and culinary traditions. 68 recipes. 9" x 8", 144 pages, hardcover |