Sambal shiok : the Malaysian cookbook / Mandy Yin ; photography by Louise Hagger.

Includes index.

Introduction -- Origins of Malaysia's food culture -- Memories of Malaysia -- My kitchen and using this book -- Store-cupboard staples -- My essential home-kitchen equipment -- Satay and my street-food journey -- Hawker-Centre favourites -- Home-style dishes. Soups; Meat; Seafood; Vegetarian -- Snacks. Savoury; Sweet -- Malaysia travel tips.

A soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things. Sambal Shiok is a brilliant collection of 75 Malaysian-inspired recipes that were handed down from Mandy Yin's mother as well as those that she has developed for her cult London restaurant. The recipes - such as Malacca Nyonya curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice - can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy's evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.