Sambal Shiok: The Malaysian Cookbook

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Sambal Shiok: The Malaysian Cookbook

Sambal Shiok: The Malaysian Cookbook

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Malaysians favour a hot lunch, most commonly bought from a hawker centre, kopi tiam or street food stall.

Used a lot by Ping in these recipes, this sauce is a classic seasoning made from extracts of oysters. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.Yin’s Black Pepper Lamb Soup appealed hugely, not least because we have really superb heritage-breed lamb and mutton in the freezer, bought directly from the farm.

Lewisham is the London Borough of Culture 2022 and has a proud history of supporting refugees and migrants. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed.

I also loved the Malay Vegetable Dhal Curry, pumpkin in turmeric and coconut milk, and eggs in chili sambal (think shakshuka). On the sweet side are kueh (steamed and baked cakes, cookies, glutinous rice parcels, jellies), sweet soups, and shaved ice desserts. Fluent in English already, the biggest culture shock was the food – us Brits being far less food-focused (obsessed? And at the forefront of keeping the unique culture and cuisine of this creole ethnic group of mixed Portuguese-Malaccan people alive is Chef Melba Nunis. Ping's passion for Malaysian food is evident and these recipes will give you are real sense of the spicy, tangy, aromatic and fragrance of Malaysian cuisine.

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.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. You'll find street snack favorites like chicken satay, net pancakes, roti canai, and fried spring rolls, along with Indian lentil patties, grilled fish paste in banana leaf, tofu stuffed with crunchy vegetables, and the gorgeous Kak Besah’s curry puffs. On my list to try are Prawn Fritters, Sarawak Butter Prawns, Spiced Turmeric Pickle (I adore this Nonya achar, which I came to love at my friend Jason’s Perenakan Palace supper club), Stir-Fried Radish Cake, Spicy Prawn Glutinous Rice Parcels, Lap’s Lamb Wontons (made for a collaborative Lunar New Year event with Lap-fai Lee), Crispy Flaky Flatbreads (aka roti canai, which comes with very helpful step-by-step photographs), Spiral Curry Puffs, and Prosperity Toss Fish Salad (another dish I tried at Jason’s supper club). A soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things.

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