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. Cook your way through 138 recipes of his favourite Malaysian dishes and once you graduate, you can take on volume two of this cookbook!

The famed Ramly burger is a meal that Wong felt needed to be included in her cookbook, because of its strong appeal among Malaysians and tourists. I cooked his Nasi Daging - delicately spiced rice cook in beefy broth - I can vouch for its authenticity. Shiok in Malay slang means ‘shockingly good’ and that’s exactly how I’d describe the recipes in Sambal Shiok. She combined this knowledge of the fundamentals of Malaysian cuisine - its mind-boggling array of snacks, sharing dishes, slow-cooked curries and stews, strong spices and deep flavours, famous spicy laksa noodle soup and the nation's beloved sambal chilli sauce - with her memories of boisterous, hot hawker centres in Kuala Lumpur.Ping was brought up in Malaysia and she has written this gorgeous book that features over 100 recipes from the delicious family meals she enjoyed from her childhood. Used a lot by Ping in these recipes, this sauce is a classic seasoning made from extracts of oysters. Although a New Zealander by birth, Wendy Hutton has spent the majority of her life in South East Asia, becoming an acknowledged authority on the region's food.

Reading Yin’s acknowledgement of a mutual friend’s role in securing her first pitch bought a lump to my throat; imagining how excited and supportive he would be were he still with us to witness the launch of her restaurant, and now her first book. This leads into Yin’s personal ‘Memories of Malaysia’, from childhood meals at home to celebratory feasts and banquets.Another example is in the spice, herbs and vegetable index he mentions that Malaysian chillies are red, thin, long and wrinkly but I wished he wrote what specific type because chili's have their own unique taste too outside of spiciness. Everyone around her loved food, and conversations were often focused on what the next meal would be. Biography: Although a New Zealander by birth, Wendy Hutton has spent the majority of her life in South East Asia, becoming an acknowledged authority on the region's food. For fellow Malaysians, she hopes that you will find great comfort in these pages, as she did recreating nostalgic tastes whilst writing this book during the Covid-19 pandemic lockdowns.

The daughter of a Malay-Chinese couple, Hayati Ismail and Azman Wong Abdullah, Dayana said her love for food and culture was ingrained in her from young from her parents. Each hawker specialises in one or two dishes, in some cases a vendor has been selling the same thing for decades! Recipe layout is straightforward with ingredients in a separate column and recipe summary and instructions below the heading. It's just one page that lists the different chapters but doesn't list what recipes within a chapter. I have not been an enthusiastic user of butternut squash but as it was part of the recipe I included it and have changed my mind completely, it is a wonderful addition to a curry.

Dayana said cucur udang is probably one of the easiest recipes in the book which reminds her of her late grandfather every time she eats it or makes it. And you’ll find any number of refreshing drinks, from lemongrass and honey tea and rose syrup drink to pulled sweet tea and iced fresh lime juice. 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.

She shares both family stalwarts and recipes developed for her restaurant, providing inspiration for weekday meals, weekend feasts, dinner parties and celebrations.Fantastic recipes, easy to follow, authentic flavours, and supported by interesting stories to bring each recipe alive.