Let's Eat Malaysian Cookbook


Text Size: Smaller \| Larger	My name is Dorothy Loader and I was born in Malaysia. I spent almost 50 years living and working there before moving to Australia in 2009. I have no formal training in cooking but I have grown up eating Malaysian cuisine and I am very familiar with cooking many of the local dishes. After seeing what was available in the way of Malaysian cookery books in Australia, I decided that there was a distinct need to write a book that gave simple easy to follow recipes for the normal dishes that I learned to cook. One of the problems with getting authentic flavours is that various ingredients, especially with regard to things like spices and stock powders, as they tend to vary from one country to another. One example of this is the Maggi chicken stock powder I used in Malaysia. The same brand is available here in Australia but it does not taste quite the same as the one I am used to. What I have done is to experiment with various ingredients available here in Australia and come up with recipes that are as close as possible to the taste I would expect to get if I cooked using Malaysian ingredients. My cooking style is very simple and you don’t need much in the way of cooking implements in order to create any of the dishes listed in this book. The photo below shows a simple wok, metal spoon, metal slotted spoon and a wooden spatula. Apart from these you will need a few other basic items like a good carving knife, a mortar and pestle, a pair of kitchen tongs and a couple of forks.	One very important item you have to have when cooking Malaysian style is a very good high heat burner. Getting the wok to a high enough temperature to cook properly is essential. Many of the ingredients listed in the recipes in this book are available at the major supermarket chains in Australia. If you have a good Asian grocery store near you then this will help too, especially for some of the more unusual ingredients. Before you begin trying out any of my recipes I highly recommend you read my NOTES page as it has tips on preparation and cooking that you will need to know.
	Unless otherwise stated, all recipes here are for 3 servings.
I love good food and I want to share my knowledge of Malaysian cooking so that others can appreciate the true flavour of Malaysia. Kang Kong Belacan Pork with Tofu Choko & Prawn Thai Laksa Hairy Gourd with Coconut Pork & Prawn Triangles Pork Noodles with Kidney Bak Kwa (Pork Jerky) Coconut Chicken Curry Hairy Gourd	Recipe book download (191 pages, 3.8mb, PDF format. Updated November 26th 2011.) There are now 190 recipes on this site. Please drop in from time to time to see what new recipes have been added.
It was my mum who first taught me my cooking skills and I dedicate this book to her memory. Lucy Loader	CONTACT DETAILS dorothyloader@gmail.com OUR WEBSITES www.wanowandthen.com - Western Australia Now & Then www.wanowandthen.com/web - Dorothy's personal site www.wanowandthen.com/Ballads - Marc's Bush Ballads site. www.wanowandthen.com/cooking - Dorothy's cooking site. www.wanowandthen.com/garden - Belle's Gardening site www.wanowandthen.com/banjo - A tribute to Banjo Paterson www.wanowandthen.com/Western Belle - Archive site about travelling Australia www.wanowandthen.com/twinart - Combined art works of Belle & Dorothy www.wanowandthen.com/petart - Belle's art site Email All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.