Product Description
by Mandy Yin (Author)
"Time-squeezed home cooks owe a debt of gratitude to Mandy Yin, for in this, her new book, she takes such care to give us recipes for Malaysian and Malaysian-inspired food that are accessible, vibrant and richly rewarding." - Nigella Lawson
Following the success of Sambal Shiok, Mandy Yin is back and in her second book, she shares the secrets to making mouthwatering Malaysian recipes with minimal fuss.
Inspired by how Malaysians eat at home and 'economy rice' eateries, where you can help yourself to a generous plate of delicious food at any time of day, as well as favorites from her family kitchen, Mandy Yin presents a collection of over 80 everyday recipes that are quick and easy to make.
Simply Malaysian is a collection of classic and modern dishes that can be whipped up in no time, with minimal ingredients. Whether it's One Pot Chicken Rice, Sambal Aubergines, Black Pepper Beef or Spicy Tomato Prawns, these resourceful recipes are designed for every night of the week.
More Praise:
"Many cookbooks promise simple, accessible recipes for busy households, but not many deliver like Simply Malaysian. Full of menu suggestions, pleasing textural combinations, vegetarian one-pot meals and more, the pages work hard so you don't have to." - Mark Diacono, Delicious Magazine
"Original, accessible and filled with recipes you actually want to cook. Thoroughly modern Malaysian magic." - Tom Barker-Bowles
"A joyful book filled with highly achievable food. Simply Malaysian is simply brilliant and I can't wait to get cooking from it."- Meera Sodha
"This is a cookbook for anyone who wants a little taste of Malaysia in their kitchen." - Rachel Khoo
"Mandy's recipes are easy, delicious and full of flavour. A must have book."" - Ching He Huang
Author Biography
Mandy Yin is Malaysian-born Chinese of Peranakan Nyonya heritage. She moved from Kuala Lumpur to London at 11 and later studied and practised corporate law. She eventually gave this up for a career in food. Mandy watched her mother cook all the family dishes they'd eaten for years and meticulously wrote down every step. 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. Now, she owns and runs cult restaurant Sambal Shiok Laksa Bar in London and is regularly featured in the national press. Her first book, Sambal Shiok (2021) was published by Quadrille.
