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Malay dishes are a feast for the senses: they are colourful, rich and spicy — a result of using an abundance of ingredients, spices and herbs. This delightful collection of 72 authentic recipes from Malaysia’s kampungs, including ulam vegetable rice, chicken kuzi, Rembau beef rendang and fried sepang cake, will take you on a culinary journey and introduce you to well-loved dishes that have been enjoyed for generations.
Author Biography
Dato Chef Ismail Ahmad graduated from Mara University of Technology in Hotel Management and Catering, specialising in Chef Training. He worked in the food and beverage industry for several years before becoming Executive Chef at Restoran Yasmin. Today, Chef Ismail is a familiar face on cookery shows in Malaysia and Singapore, including Aroma, Sri Murni, Yok Buat Kuih Raya! and Ala-ala Kampung. Appointed Malaysian Food Ambassador by Tourism Malaysia, he represents his country at international culinary events and promotes its cuisine. At the Hospitality Asia Platinum Awards 2005-2006, Chef Ismail was awarded Excellence in Hospitality Personality Chef of the Year and Excellence in Hospitality Personality Malay Cuisine Chef. His restaurant, Restoran Rebung Chef Ismail, was awarded the Award for Excellence, Best Asian Cuisine Restaurant in the same year. It has also been nominated several times for Best Malay Restaurant at the Time Out KL Food & Drink Awards.
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