BOOKS


NEW RELEASES IN THE MIX MALAYSIA’S FUSION OF CULINARY CULTURES


OUR PICK SAMBAL SHIOK Mandy Yin Having given up a career as a lawyer to pursue her passion for food, Malaysia- born Mandy Yin opened Sambal Shiok Laksa Bar in north London in 2018. This year has not only seen the launch of a neighbouring restaurant, Sambal To Go, but Yin’s first recipe book, too, which was written during the pandemic lockdowns. For the recipes in Sambal Shiok, Yin


takes Peranakan food as her starting point, and is also influenced heavily by Chinese, Mamak (Tamil/South Indian), Malay, Thai and Indonesian cuisines, creating a book that’s a true melting pot of ingredients, flavours and cooking methods. Several of the dishes, writes Yin, aren’t traditionally found in Malaysia, but all are rooted in Malaysian flavours, reflecting a cuisine that’s evolved over the centuries. You’ll find recipes for everything from street food classics such as chicken satay and nasi lemak (coconut rice with egg and sambal) to dishes fit for a banquet, including Chinese sweet sticky ribs and mussels in pineapple curry. Look out also for noodle soups, salads, pickles and desserts, and tips on how to stock your pantry with Malaysian essentials. £25, Quadrille


B E ST OF THE RE S T


MED SPREAD Med: A Cookbook Claudia Roden The latest volume from legendary cookbook author Claudia Roden is a collection of recipes picked up during her decades of travel across the Mediterranean. Try sharing dishes such as muhammara (walnut and roast pepper dip) or mains including spaghetti with garlic, oil and chilli. £28, Ebury Press


120 NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL


SWEET TOOTH Middle Eastern Sweets: Desserts, Pastries, Creams & Treats Salma Hage Influenced by her upbringing in Lebanon, Salma Hage’s new book features many classics, including bazarek, a Syrian sesame-and-pistachio biscuit. Look out for desserts using Middle Eastern flavours in unusual ways, such as spiced pistachio brioche. £24.95, Phaidon


WORDS: SARAH SHAFFI. IMAGES: LOUISE HAGGER


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