One of the first comprehensive Malaysian cookbooks to be published in the U.S., Flavors of Malaysiacelebrates the best of the Malaysian table: sizzling satays, flavorful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia’s signature hot and spicy condiments, the delectable sambals.

For centuries Malaysia was a major center of the spice trade in Southeast Asia.  Over time, Malay, Chinese, Indian, Southeast Asian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the mélange of cultures and intensely vibrant flavors that is Malaysian cuisine today.

In this lovingly compiled collection, Malaysian author Susheela Raghavan serves up more than 150 authentic recipes, touching family stories, and engaging notes about the origins of Malaysian food—providing not only inspiration for the home cook, but also invaluble information about the intersection of food and culture in this fascinating country.

Susheela Raghavan was born in Klang (now called Kelang), near the capital of Malaysia, Kuala Lampur, and received an MS in Food Science from the University of Reading, U.K. After years of working in food product development, giving cooking demonstrations, and teaching at New York University, she launched her own brand of Malaysian spice blends, “Taste of Malacca.” 

Malaysia Kitchen’s second annual Malaysian Restaurant Week, a weeklong celebration of Malaysian cuisine, June 13 through June 19, was a huge success this year! There was terrific buzz in

In celebration of Malaysian Restaurant Week, theNew York Daily News talks to Malaysian fashion designer Yoehlee Teng about her favorite Malaysian posts in New York City. 

NEW MALAYSIA
If you are impressed with the squadrons of seafood swimming or snoozing in tanks facing the Bowery, wait until you enter the arcade, find #28, and sit down in New

SATAY
Satay is probably Malaysia’s most famous contribution to the culinary world. It consists of  small pieces of marinated meat