Sambal Shiok: The Malaysian Cookbook

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To a question, Dayana said it was her childhood dream to appear in a TV cooking programme or video production to promote Malaysian food and Malaysia to the world, as she grew up watching cooking shows hosted by renowned celebrity chefs. A long-term keeper… An exhaustive, elegant and deeply personal guide to one of the greatest food cultures on Earth. When I step into the house, I can smell it,” she said, adding that the smell of cucur udang reminds her of home.

The photographs are works of art with credit due to the photographer Stuart Overden and the whole design team. The recipes – such as her signature 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. His cookbook details 100 vibrant and easy recipes that utilise easily accessible ingredients to make dishes he learnt from his mother to Penang hawker staples. Cook your way through 138 recipes of his favourite Malaysian dishes and once you graduate, you can take on volume two of this cookbook! Also many things like the flatbread needed hours to prepare, or had to be done overnight, which is fine, if you are reading the book in advance and planning your meals, but it wasn't really a book you could just grab off the shelf and use for that evening's dinner.She hopes that this book will inspire many to cook Malaysian dishes, to seek out and eat Malaysian food wherever the reader is in the world and, finally, to travel to Malaysia to fully understand and experience the richness of its cuisine and culture. It includes my story of this amazing journey I'm in along with tasty Malaysian favourites that mum used to make for us at home. Hamidah Abdul Hamid and Kalsom Taib are the dynamic duo behind Gourmand Award-winning cookbook, Johor Palate: Tanjung Puteri Recipes, which celebrates the best of Johorean cuisine, from the signature laksa johor to nasi ambeng and mee bandung muar.

A trip to Malaysia has been on my travel wish list for a long time, and I’ll definitely be incorporating recommendations from this chapter when I finally make it there.Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques.

Dayana graduated with a Master of Science in International Business at the Hult Business School, London in UK in 2017. Although there are plenty of bright, colourful and appealing food photographs, there are quite a few recipes without an illustrative photo; I’m less drawn to and confident about making those not knowing what I’m aiming for. And this is really the kind of book that I wish I had when I was away from home, when I was studying at the university for the first time,” she noted.I’ve been slow at trying more than the 5 recipes we have made so far because we ended up repeating some of them because so so good!

We are very excited about this event and are so thankful for the support and encouragement to promote Malaysian cultural heritage. Hawker-Centre Favourites’ is where Yin drums home the Malaysian obsession with food, reminding us that Malaysians eat at least five times a day at breakfast, lunch, tea-time, dinner, supper not to mention many snacks in between!On winning the coveted award, Dayana said, "I am very honoured and grateful for this award especially this being my first book, and ‘Penang Makan’ was up against so many others in the running.