Over 70 recipes that celebrate the flavours of Malay cooking in Malaysiathe everyday food of the nations majority, deeply rooted in history and heritage.

‘Food and pain, food and love, food with all its delicious, spicy glory! Ranie Saidi went on a journey of unearthing his lost flavours and this book celebrates them with incredible generosity.’ Yotam Ottolenghi

‘Its a deeply personal book, structured around Ranies grandmother, so the recipes are not just “authentic” but inherited, lived and cooked through grief, distance and memory. Generous and practical, the book teaches so much about flavour, identity and belonging.’ Helen Goh

Through poignant anecdotes and the legacy of his grandmothers recipes, The Malay Cook traces Ranies journey from Kuala Lumpur to London.

With over 70 recipes that celebrate the flavours of Malay cooking, they are perfect for communal dining, last-minute guests or enjoying a comforting one-pot meal. Over half the recipes are vegetarian and plant-rich. Malay cooking is a harmony of sweet, sour, salty, lemak manis (coconut creamy umami) and spice. Ranie shares a rich collection of recipes, from Tofu Bergedil in the Savoury Snacks section, to Kerabu, a Malay salad; Northern Malaysias Nasi Lemak platter in Rice & Sharer; comforting One-Pot Bean Stews and Curry Puffs; playful twists like Pandan Tiramisu in Sweet Treats; and in Che Aminahs Kitchen, his grandmothers much-loved Matrimonial Chicken. Ranies recipes highlight everyday ingredients you can source locally, and the handy Malay Palate Flavour Table offers swaps and guidance, sharing the foundations of Malay cooking, while adapting for the modern kitchen.